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November 11, 2015 Monticello,
MO
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US Wellness Meats Newsletter - In This Issue
Recipe Corner - Spice Rubbed Turkey
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"We hold these truths to be self-evident, that all men are created equal, that they are endowed by
their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of
Happiness." Declaration of
Independence
Today is Veteran's Day and we want to say thank you to all
those men and women who have served our country. Many of them have made the ultimate sacrifice to
protect our rights of Life, Liberty, & the Pursuit of Happiness. For all its faults, we still live
in the greatest country and without our soldiers none of it would be possible. Thank A Vet Today
!!! If you have not bought your Thanksgiving turkey
yet, now is the time! To ensure delivery with enough time to thaw and prep your bird we highly
recommend placing your order this week. Cold weather, holiday parties, and rich foods
leaves us with only two options - Abstain or pack on those dreaded holiday pounds. Maybe there
is a third option, read Scott's article and learn how to enjoy holiday meals and still avoid packing on
those additional holiday pounds. Be sure to see the Recipe
Corner (below) for another tasty turkey recipe that promises to be worth the effort if you like
crispy skin and tender juicy meat from Mel Joulwan at Well Fed. Keep these Ordering
Deadlines in mind: Now is the time to stock up on your holiday essentials,
because the week of Thanksgiving is a short shipping week. To ensure timely delivery of your holiday order, please have your order placed no later than 10:00 am CST on
Wednesday, November 18th.Fresh Chilled Beef
Orders!!! Fresh Grass-Fed Beef is a real rarity to find, let alone shipped right to your
door! We have several packages available, please visit our special
fresh chilled blog for more information and answers to all of your fresh beef questions! This
never frozen beef product will arrive fresh and cool to the touch. Please have your order in by 12:00 noon CST this Friday, November 13 to ensure shipping on
Wednesday, November 18.
The Paleo-Primal-Price-Foundation is building momentum for the inaugural
gathering November 21-22, 2015 in Southridge, MA. Paul Revere would be proud of the short notice
list of attendees to date. You can be a part of history by registering here.
Democratic principles and open spontaneous collaboration will be abundant amongst this unique collection
of food minds focusing on the miracles of smart ancestral nutrition.
Grateful Veteran's Day Regards, John, Lee Ann,
Tressa, Laura, and Deric on behalf of the farm families of US Wellness Meats. Toll
Free: (877) 383-0051 Direct Line: (573) 767-9040 Fax: (573) 767-5475 www.uswellnessmeats.comeathealthy@grasslandbeef.com
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Weekly Specials On Sale Now
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All sale item discounts expire at 10:00 pm CST on Saturday
November 14, 2015.
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| Athlete's Corner - Scott Mendelson Q&A |
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Proven Holiday Cheat Meal
Strategies
Dr. Serrano and Scott,
What can we do as a family to avoid packing on the holiday pounds
while still enjoying some holiday meals? Last year I gained 14 pounds of body fat from
November 1 to January 1. I fought very hard to get rid of the body fat this year and don't want
to relapse. In addition I would like my arms to be more muscular and well defined. What
training system do you suggest as I make more time to train around the holidays to avoid my
in-laws. What strategies can we implement to burn fat this time of year instead of packing it
on?
Michael
Chicago
Michael,
The key word you mentioned is strategies! The right Cheat Meal
Strategies must be in place to prevent disaster during the holidays which in my opinion start with
Halloween. Left over candy, cold weather, holiday meals, busy work schedules and more can make
bad food choices pile up quickly.
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"Great Bone Broth"
I highly recommend this bone broth! I am using it as part of the GAPS Intro Diet and it is
helping. The flavor and smell is mild and the broth gels in the refrigerator which is a good sign about
it's quality. From my search this is the best bone broth available that both has no
additional additives and was from a source of grass-finished well treated cows.
Denis G. Olney, MD
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US Wellness Store - Quick Links
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Author: Mel Joulwan - Well Fed
Ingredients Turkey & Brine:
- 2 cups Table Salt
- 12-14 lb Turkey,
whole (rinsed thoroughly, giblets, neck & tailpiece removed)
Ingredients Spice Rub:
- 1 1/2 tablespoons coriander seeds (or 2 teaspoons ground coriander)
- 1 tablespoon cumin
seeds (or 1/2 tablespoon ground cumin)
- 2 teaspoons mustard seeds (or 1 teaspoon dry
mustard)
- 3 tablespoons sweet paprika
- 2 tablespoons ground ginger
- 1 tablespoon
dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon
ground allspice
- 1 1/2 teaspoons coconut oil, melted
Directions:
- Dissolve salt in 2 gals cold water in large stockpot. Add turkey
refrigerate 4 - 6 hrs.
- Mix your dry spices together in small bowl, cover
with plastic wrap, and set aside.
- Remove turkey from brine and rinse
under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat
wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24
hours.
- Mix 1-tablespoon spice rub with coconut oil and set aside. Remove
turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet.
Carefully separate skin from breast meat and rub oil/spice rub mixture directly onto breast meat.
- Rub 3 tablespoons dry spice rub inside turkey cavity. Apply remaining
spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting
to make spices adhere.
- Tuck wings behind back and tie ends of
drumsticks together with twine. Set turkey on wire rack, set wire rack on baking sheet, and refrigerate,
uncovered, 6 to 24 hours.
- Adjust oven rack to lowest position; heat oven
to 400 degrees. Place V-rack in large roasting pan and spray with nonstick cooking spray. Set turkey
breast-side down on V-rack. Reapply any spice rub that has fallen off. Roast 45 minutes.
- Remove roasting pan with turkey from oven; using thick wads of paper towels or
potholders, rotate turkey leg/wing-side up. Roast 15 minutes longer. Remove roasting pan with turkey
from oven; using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up. Roast
15 minutes longer.
- Remove roasting pan with turkey from oven; using
thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of
breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read
thermometer, 30 to 45 minutes longer.
- Transfer turkey to carving board;
let rest 20 to 30 minutes. Carve and serve.
__________________________________________________________
Thanks to Mel Joulwan at Well Fed
Ingredients for a Happy Life for this fantastic recipe. You might be surprised to learn that
Mel is a retired Roller Derby girl. She is the author of the "Well Fed" series of Paleo Recipe
books. In her own words Mel is on a mission to be a superfit, well-fed, dressed-to-kill,
glossy-haired, rock-n-roll, tart-tongued detective. You can learn more about Mel by reading her blog
or checking out her web site.
___________________________________________________________ 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.
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Farm Photos - US Wellness Cattle
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| Indian summer in November yields a perfect grazing day.
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| The leaves are gone but pastures have yet to see a hard killing frost.
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during transit.
- $75 minimum purchase requirement, since we have built the cost of shipping into
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pounds and we'll take $50 off!
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