Observations of a vegetarian diet

Ok, before you freak out - NO, I am not a vegetarian. But yesterday I was talking with my friend Lori of Jersey Acres Farm here in Sarasota and the topic of a vegetarian diet came up. Both of us love our red meat so much and I can't imagine going without it again. Yes, I say "again" because I was a vegetarian back in the '80 for over 10 years. Now that I know what I know about the importance of red meat I wonder how I survived, but I certainly did not thrive. I thought I did, but again, knowing what I now know I can see that my very "cool and healthy" diet caused damage that I will have to live with the rest of my life. My feet are numb. When they first went numb I went to holistic docs, neurologists, chiropractors, healers, homeopathics... you name it, to no avail. Now, fast forward to 2 1/2 years ago when I was introduced to the Weston A. Price Foundation and learned that B12, which supports neurologic (and nerve) function is only available in red meat. The body can store and use about 10 years worth of B12...after that issues start to rise, or in my case, go dead, like my feet.

So, if you are considering laying off the red meat because of the dreaded fat, or for humane reasons consider the beauty of grass-fed beef. The fat in that meat is fabulously good for you (provides vitamins that protect against degenerative diseases while the fat and meat from confinement animals contribute to the diseases of our modern culture).

Still weary? Read this http://www.uswellnessmeats.com/newsletter/al_sears_may_03_09_newsletter.html#Continued

By the way, after 15 years my feet are still tingly numb. It really sucks.

I am off to cook a purple-rare hamburger!

Coconut Chocolate Bark

With all the wonderful qualities of coconut oil, I was looking for an easy way to get it in my family's diet. This did the trick.


Coconut Bark
2 cups coconut oil
1 cup butter
5 T peanut butter (optional)
1/3 C cocoa or carob powder
Vanilla and stevia to taste or honey

Warm everything in a pan on the stove until it melts and is mixed well. Pour into a 9x13" dish lined with parchment paper and put in freezer. Wait 10 minutes and pull it out to score into squares. Put it back in freezer for an hour or more. Remove, break up the squares and enjoy. Keep refrigerated.