Sorry Vegans, Broccoli Doesn’t Have More Protein Than Steak
For the past several years, a meme has been circulating (pictured below) claiming that broccoli has more protein than steak. I was under the impression that this poorly reason piece of vegan propaganda had already gone to the meme graveyard, but I’ve seen it resurfacing lately. As such, I thought it would be a good idea to create a new meme, which accurately differentiates between broccoli and steak.
This sauce is a game changer. Aji panca is a delicious Peruvian chili. It’s not very spicy, a bit sweet, and somewhat fruity. It’s simply amazing. For those in Dubai, I found it at the Spinneys in Motor City, but I’m thinking about going back to buy them out 🙂
Roasted Turnips w. Avocado, Bacon and Aji Panca Sauce
Yes! These egg noodles are made only from eggs. They make a nice change to spiralized noodles. To make them you’ll probably need to use a Teflon-style nonstick pan. In my book, Nutritional Grail, I took a somewhat strong stance against Teflon, but since then I’ve mellowed on this point slightly. In my view, the dangers of Teflon are using it with very high heat or if the pan gets scratched. If you cook on low heat, like for eggs, and make sure you don’t scratch the pan, I feel pretty comfortable using them. One thing is certain, from a performance perspective, those eco-friendly “non-stick” ceramic pans don’t even come close to Teflon. At least that’s been my experience. The ceramic pans are fine for meat and vegetables, but eggs and pancakes and other delicate foods always seems to stick. I’d love to hear your thoughts on this topic.
When a friend told me about this tandoori recipe, the first thing I thought was, “It sounds great, but I’ll add some garlic.” Then I thought maybe for once I should try a recipe without garlic. So I tried the recipe as she suggested; I was pleasantly surprised. The taste of the coriander really comes to the forefront. If the garlic were there, it would be a different story. This is a keeper!
I found these amazing grass-fed beef short ribs from New Zealand. They were so good. I cooked them in a slow cooker with an aji panca sauce and an entire head of cauliflower. Aji panca is a delicious chili from Peru. I don’t like very spicy food, which is one reason I love this mild chili.
I also added some ground caraway seeds, which lends an earthy flavor.
You may have seen my recent articles on grass-fed beef and how it differs from conventional beef. In short, I consider grass-fed beef to be superior to conventional beef. Of course it’s more expensive, as it should be, but let’s not forget that you don’t have to buy tenderloin. In other words, less expensive cuts like short ribs, even from grass-fed cows, will cost you less than conventional tenderloin.
I’ll take that deal any day of the week.
For more on why grass-fed beef is superior to conventional, see Part 1 and Part 2 of my Grass-fed Matters series.
Here’s how I roast lemon thyme chicken. The key is to roast for a long time (about 90 minutes or more) and to use a baster to baste the liquid/fat over the chicken several times during roasting. Another good trick is to stuff the cavity with lemons. The small lemons that we get in Dubai are ideal, but any lemons will work. Just cut them into pieces and put as many as possible into the cavity.