KALE shake: 3-5 Leaves of Organic Italian Black Kale (Lacinato Kale) or enough quantity of Organic Fresh Spinach (or 1/2 & 1/2)

1/2 Ripe Avocado

1/2 Organic Apple

1/4-1/3 Cup Frozen Organic Blueberries

1-2 Tablespoons of Unsweetened Sunflower Seed Butter or Almond Butter. learn how to make Almond butter

1 Tablespoon Chia or Hemp Seeds

1 Scoop Powdered Greens Supplement (optional)

1-2 Tablespoons of Cocoa Nibs

1 Tablespoon Coconut Manna (Coconut Butter)

1/3-1/2 Cup Almond Milk, Coconut Milk, Water

Put all ingredients into Vitamin or other high-powered blender. Blend on high for about 1 minute. Use enough liquid to get ingredients to blend thoroughly. You can leave it at a thick consistency and use a spoon, or add more liquid to make it easier to drink.

NUTRITIONAL BENEFITS of Kale shake:

High Nutrient Density
Enzymes
Protein
Fiber
Qi
Vibrancy

‘B’ IS FOR BRISKET…AND BODACIOUS!

For today’s delicious project, we will be braising a bodacious beef brisket. That’s right…say it fast 3 times. Are you hungry yet? I hope not, because it takes several hours, so plan ahead! Beef brisket is one of my favorite dishes that my grandmother made, seemingly effortlessly. Little did I know that making a good brisket is right up there with all of the major food feats like making a perfect soufflé, whipping a hollandaise that doesn’t break, or perfecting an omelet. The good news is, the technique here is much easier than soufflé.

THE BEEF:

Start with a good piece of local, pastured, grass-fed beef brisket from your favorite farmer–any size will do. If you don’t have a farm that you use regularly, check into the local farmers markets in your area. As you can imagine, farms continue operating year around, and many cities now organize indoor ‘winter markets’, so don’t be deterred by the season. Do a google search for your area, ask around, or check your local health food store.

You can plan on about 1/2 lb. per person, but that’s only if no one wants seconds or leftovers. Trust me…they (and you) will. Plus, when I cook something that takes several hours, I always make extra which maximizes my time. In the photo above, I used 3 lbs. I planned on leftovers or freezing some for the next week.

Thaw the meat completely, cut into 3″-4″ pieces, and sprinkle the ‘dry rub’ on it. Cover with a lid or plastic wrap overnight, or while you are at work, about 5-12 hours.

SPICE DRY RUB (FOR 2-3 LB BRISKET):

1 Teaspoon Smoked Paprika

1 Tablespoon Cumin

1 Tablespoon Crushed Coriander Seeds

Salt & Pepper

Heat oven to 300*. Remove brisket from the refrigerator and place in your baking dish or cast iron. Add enough beef stock to fill the roasting pan about 1/3-1/2 way. Make sure that only about 50% of the meat (or less) is submerged–don’t drown it! Cover with a heavy lid or aluminum foil and put in the middle rack of your oven. Let it braise for 3-5 hours.

After 2 hours, check the liquid levels, and continue to monitor every 30-45 minutes. If anything starts smelling burnt, it probably has run out of liquid. if needed, you can add more beef stock or water.