Raw Chili TexMex Style (Raw Beef)

Dressing recipe: 20 organic sun dried tomatoes halves, 1/2 cup organic cold-pressed unrefined high lignan Flax Seed oil, 1 handful fresh organic cilantro, 4 organic limes or 3 organic lemons, 4 tablespoons Organic Nama Shoyu (unpasteurized soy sauce), 1 heaping tablespoon raw honey, 1 tablespoon organic Dijon Mustard, 1 tablespoon organic raw cacao, 1 tablespoon organic cumin, 1 teaspoon freshly grated organic ginger, 1 teaspoon organic paprika, 1/2 teaspoon organic cinnamon and 1/2 teaspoon organic cayenne. Blend

This dressing is excellent with about any combination of veggies.

We are adding it to 2 lbs. of raw ground beef. The meat is from a local farmer who raises his cattle on pasture using organic methods.

The problem of parasites in beef or lamb is easily solved. Simply freeze the meat for 14 days. According to the United States Department of Agriculture, this will kill off all parasites. ~ See Sally Fallon's "Nourishing Traditions" for more information and raw meat recipes.

Category:

Howto & Style

Tags:

• raw meat
• raw food
• living food
• Weston A Price
• Sally Fallon
• Nourishing Traditions
• PPNF
• Steak Tartare
• Steak TarTar
• raw
• beef

[bigsammieking]

i love me medium rare steak and lord knows i got access to fresh field and grain fed beef but raw sounds a might bit extreme. I'd try it though

[Nossiloc]

Again, LOVE the recipe, and you and your kids look very healthy on your raw meat diet.

I have been eating very aged raw meat for about 6 years, and, as Aajonus Vonderplanitz assures, have NEVER had a problem.

I did get mildly ill from previously frozen lamb once.

But your recipe idea is very original - strikes me as a tex mex chilli steak tartare!

You might want to add some olive oil, raw cream and/or raw butter or egg yolks to up your fat.

Also, how bout some raw chilli peppers? :-)

[Nossiloc]

GREAT recipe, thanks for posting. I think I will copy your raw chocolate idea - it'll be like Mexican moule!

But I feel I should warn you - freezing meat:

- kills enzymes

- damages proteins

- damages fat (a bit)

- kills BENEFICIAL bacteria (like the ones that AGE your beef) while allowing LESS beneficial bacteria to survive after thawing.

Also, your recipe needs MORE fat -- you have a lot of alkaline ingredients that will disrupt the PH balance of your dish and hinder digestion of protein

[4007fairview]

Thanks for sharing your dressing ~ it looks fantastic! I look forward to trying it.

Debbie *Ü*

[JFHEALTHYandFit]

someone better tell Martha Stewart to lookout :)