This month, I'm buying better beef

And with it, I'm building a better burger.

This month's column is chock-full of useful information about where your meat, poultry, eggs, butter, and cheese come from, and why choosing grass-fed and pasture-raised animals is better for your health, the local economy, and the environment. 

Head on over to the Los Altos Town Crier to read the latest installment of my Nourished column. Below is the recipe for the roasted garlic + rosemary spread I made to go along with my zesty Mediterranean burgers. Happy grilling!

Roasted Garlic + Rosemary Spread
1 cup Greek yogurt
6 small cloves of garlic, peeled, roasted in olive oil until browned
1 large sprig fresh rosemary, stems discarded
sea salt + black pepper
red pepper flakes, to taste
1/2 tsp. ground cumin 

- In a food processor, pulse all ingredients until well blended and smooth. 
- Serving suggestions: spread on burger buns, use as a dip for bell peppers, stir into chili, use in place of sour cream in tacos, or serve alongside grilled zucchini and onions. 

Comments

[coconut oil]

Hey great stuff nice info your passing on