December 23, 2015    Canton, MO
 
US Wellness Meats NewsAlert - In This Issue  

 
Recipe Corner - Pumpkin Spice Cake with Gingersnap Crust (See Bel0w)

baby christmas
Dear John, 
Merry Christmas!  We want to take this time to wish all of you a blessed holiday season.  It has been our pleasure to serve you for another year and we look forward to the opportunities that 2016 will bring. 

If you are up for cutting your own steaks, purchasing meat in primal cuts is one of the most economical ways of enjoying the healthy benefits of grass fed steaks.  Two of our most popular cuts, the Primal Beef Wellington Tenderloin or Primal Beef Strip Loin are back in stock this week.  These steaks would be a great choice if you are entertaining for a New Years celebration.  Another great choice for entertaining is prime rib, and we have a somewhat limited availability on our prime rib standing roasts for this week.  (2 Rib, 3 Rib, and 6 Rib)

Are you tortured by the thought of giving up carbohydrates?  Scott Mendelson and Dr. Serrano offer a diet and exercise plan that allows targeted carbohydrate intake and still enhances your workout results.  Read Scott's article, to learn more. 

Just in time for Christmas dinner, an AIP and Paleo friendly dessert option that you can feel good about indulging in...Mickey Trescott's recipe for Pumpkin Spice Cake with Gingersnap Crust is a healthier option to finish off your holiday meals.

If you are having trouble getting into the holiday spirit ... check out this video that has gone viral and was recently featured in an article on Today Parents.  It will bolster your faith in our youth and may also remind you of what is important this holiday. 

Because of the Christmas holiday, this is a shortened shipping week.  Any orders placed for the rest of this week will be shipped on Monday December 28th. Our offices will be closing at noon on Thursday, December 24 and will be closed on Christmas Day to give our employees some much-deserved time off with their families.  If you have any questions those days, please send us an email at eathealthy@grasslandbeef.com

 
We hope you have a blessed holiday.


John, Lee Ann, Tressa, Laura, Courtney and Deric on behalf of the farm families of US Wellness Meats.  

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Weekly Specials
All sale item discounts expire at 10:00 pm CST on Saturday December 26,2015. 
Mid-Week Restocks
Athlete's Corner - Scott Mendelson Q&A
Megan push up
Tortured By Carbohydrates
Scott,

Your articles have discussed protein and fat extensively, but you have not said much about carbohydrate.  I just returned from a 2 week vacation where I ate anything and everything.  Some carbohydrate intake on the first day triggered problems for me ongoing by spiking my appetite.  Do you suggest carbohydrate consumption for your clients? What weight training and cardio approaches do you suggest for women to lose body fat quickly?

Shauna   


Shauna-
Targeted carbohydrate intake is very effective for fat burning, glycogen replenishment and overall performance.  The correct timing, sources and amount of carbohydrates consumed must be based on individual needs as well as goals.
 
 
Customer Feedback
Precooked Pot-Roast _ Gravy

"So good!"

"I ordered this last week not expecting much but it's hard to find ready-made meals that are healthy. Wow, was I surprised. Way better than I expected. And the price is very reasonable considering I'm paying for meat that's already shrunk through the cooking process. Great flavor, too. I'll be getting more for sure!" 
 
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Recipe Corner
Pumpkin Spice Cake
Pumpkin Spice Cake with Gingersnap Crust
Author: Mickey Trescott,
Difficulty: Moderate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50Minutes (+3 hrs for cake to set)
Serves: 6-8 
 
Ingredients: 
For the Crust:
  • cup arrowroot powder
  • teaspoon sea salt
  • 1 cups dates, pitted and soaked in hot water for 5 minutes
  • 2 tablespoons maple syrup
  • 2 tablespoons lard (or coconut oil)
  • 1 teaspoons fresh grated ginger root
For the Filling:
  • 3 cups pureed pumpkin (canned or fresh roasted)
  • cup maple syrup
  • cup lard (or coconut oil, but lard is preferred)
  • 2 tablespoons gelatin
  • 1 tablespoons cinnamon
  • teaspoon ground cloves
  • teaspoon sea salt
 For the Frosting: 
  • ⅓ cup arrowroot powder
  • 2 tablespoons lard (or coconut oil)
  • 2 tablespoons honey 
Directions:  
  1. Preheat the oven to 325 degrees F and grease an 8- inch spring-form pan with either lard or coconut oil.
  2. Drain the dates, and place all of the ingredients in a food processor and process for a minute, until a thick and sticky mixture forms. You may be able to do this in a high-powered blender using the tamper, but be sure to stop to scrape the sides and take breaks because it will be hard on the motor. Don't overmix here - you want the dates to be slightly chunky and not completely incorporated.
  3. Transfer the mixture to the spring-form pan and spread evenly along the bottom with a spatula. Bake in the oven for 18-20 minutes, or until a knife comes out clean when gently inserted. Set aside to cool.
  4. Combine all of the filling ingredients, cold in a pot. Turn the heat on medium-low, and heat, stirring constantly, for 5-10 minutes. The mixture should liquefy and the gelatin should dissolve. If you still have some chunks after 10 minutes, transfer to a blender and blend for a few seconds to incorporate.
  5. Pour into the spring-form pan over the gingersnap crust. Place in the refrigerator to set for at least 3 hours.
  6.  To make the frosting, combine all of the ingredients in a small bowl. A thick, spreadable frosting should form. If it is too runny, add more arrowroot, a teaspoon at a time until desired thickness is reached. The frosting will harden when placed in the refrigerator and soften at room temperature (although it shouldn't melt). When you are ready to frost your cake, you can either use a frosting kit or apply it to the top with a spatula.
Notes
  • Do not add fresh ginger to the filling ingredients - it has an enzyme that breaks down the gelatin and will cause the cake not to set properly.
  • This cake freezes well - if you don't eat it all, don't be afraid to freeze a few slices for later!
__________________________________________________________

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto's disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program.
You also can find her on Instagram.
___________________________________________________________ 

If you are a blogger or food artist and would like to see your recipes published in our newsletter simply email us at eathealthy@grasslandbeef.com
Farm Photos - US Wellness Cattle

Happy graziers on tasty rye grass on the gulf coast.

Photosynthesis at work producing high quality beef on the shortest day of the year.
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