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Issue 162: Antioxidant Appeal



Grilled Beef & Vegetable Kebabs
Serves 2

1/2 cup organic brown rice
2 cups filtered water
4 ounces grassfed top sirloin
3 Tablespoons dressing (mixture of 2 Tablespoons extra virgin olive oil and 1 Tablespoon balsamic vinegar)
1 organic red pepper, seeded and cut into 4 pieces
4 organic cherry tomatoes
1 small organic onion, cut into 4 wedges
2 wooden skewers, soaked in water for 30 minutes, or metal skewers

In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low; cover and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.

Cut the meat into 4 equal portions. Put the meat in a small bowl and pour dressing over the top. Put in the refrigerator for at least 20 minutes to marinate (overnight is better!), turning as needed. Prepare a hot fire on a grill or use a broiler. Position the cooking rack 4 to 6 inches from the heat source.

Thread 2 cubes of meat, 2 red pepper slices, 2 cherry tomatoes and 2 onion wedges onto each skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10 minutes, turning as needed. Divide the rice onto individual plates. Top with 1 kebab and serve immediately.






Pear, Fennel & Walnut Salad

Pear, Fennel & Walnut Salad
Serves 6

6 cups mixed organic salad greens
1 medium organic fennel bulb, trimmed and thinly sliced (always strip away any coarse outer portion of the fennel bulb before using)
2 medium organic pears, cored, quartered and thinly sliced
2 Tablespoons organic blue cheese, grated
¼ cup toasted walnuts, coarsely chopped
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
freshly ground black pepper, to taste

Divide the salad greens onto 6 plates. Scatter the fennel and pear slices over the greens. Sprinkle with blue cheese and walnuts. Drizzle with olive oil and vinegar. Add black pepper, to taste. Serve immediately.



Avocado & Broccoli Salad

Avocado & Broccoli Salad
Serves 4

2 ripe avocados
1 pound of fresh broccoli
4 Tablespoons extra virgin olive oil
2 Tablespoons lime juice
1 teaspoon of fresh oregano
1 Tablespoon of brown mustard

Wash the broccoli and cut it into small, bite-sized pieces. Peel and pit the avocados and cut them into small cubed pieces. Place the broccoli and avocado bits in a bowl. Meanwhile, whisk the olive oil, lime juice, fresh oregano and brown mustard together. Pour the oil mixture on the broccoli and avocado bits; toss well and serve.

Recipes courtesy of Extraordinary Health Team



This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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