Grass Fed Beef

Moderate consumption of lean cuts of organic grass-fed beef is an excellent source of protein and vitamin B12.Scientific evidence is accumulating that meat itself is not a risk factor for Western lifestyle diseases such as cardiovascular disease, but rather the risk stems from the excessive fat and particularly saturated fat associated with the meat of modern domesticated animals.
Studies have however strongly associated excessive red meat consumption with cardiac disease risk. High fat, grilled, pan-fried, charbroiled and processed meat are also associated with cancer risk.Both excessive red and processed meat intakes have been positively associated with cancers of the colorectum and lung.
Heterocyclic amines (HAs) are carcinogens formed during the cooking of meat at moderate to high temperatures.Commercially raised animals are fed growth stimulating hormones, antibiotics and processed grains, usually genetically modified (GM) corn that has been sprayed with pesticides.

Data published by the American Institute for Cancer Research and the World Cancer Research recommend no more than 80g (2.8 ounces) of meat should be consumed daily, preferably fish or poultry, and limited amounts that are cured or smoked.In addition to the health hazards, excessive meat consumption is placing a strain on land and water resources, contributing to water pollution, and aggravating global warming.
The ecological impact of meat production includes forest destruction in Central and South America, elimination of competitive predators in the United States, and waste produced by livestock and poultry threatening rivers and lakes. The waste generated by livestock in the United States is 130 times that produced by humans, and the meat industry is the largest source of emissions of methane, a greenhouse gas contributing to ozone depletion and climate change.In order to maximize the health benefits of eating beef, it’s strongly advised to choose free range, grass fed, organic, lean cuts, and to consume red meat in moderation.

Florida Seafood

A recipe featuring some of Florida’s all-time favorites -- snapper, shrimp, tropical fruit and citrus -- won out over submissions by 20 other premier chefs from around the country to capture top honors at the Great American Seafood Cook-Off held August 6 in New Orleans.
Florida Governor Jeb Bush, Chef Joshua Butler, Chef Justin Timineri, and Florida Agriculture Commissioner Charles H. Bronson, celebrate Florida's top honors.
FDACS Executive Chef Justin Timineri

Justin Timineri, executive chef for the Florida Department of Agriculture and Consumer Services, prepared the winning entree during the competition with assistance from Joshua Butler, chef to the Governor of Florida.
Florida Agriculture Commissioner Charles H. Bronson said winning this prestigious national competition is a reflection on the freshness and quality of Florida ingredients, as well as the creativity of the department’s executive chef.
“Delicious fresh Florida seafood is a superb start to any dish,” Bronson said. “Add in our chef’s innovative culinary approach, and you’ve got a winning combination. We’re extremely pleased that the judges selected Florida’s entry over such tough competition from around the country.”
All the participating chefs were given two hours from preparation to the presentation of the final dish. Chef Justin Timineri's “Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus Salad with Florida Gulf Shrimp and Spicy Green Mango Jam” was chosen by a panel of six judges as the best new domestic seafood dish that reflected the chef’s home state.
The panel of judges included two James Beard Award-winning chefs, Susan Spicer of Bayona Restaurant in New Orleans, and Shawn McClain of Spring Restaurant in Chicago. Rounding out the panel were: Donna Florio, senior food writer, Southern Living Magazine; Julia Rutland, senior editor, Coastal Living Magazine; Bill Hogarth, director, National Oceanic and Atmospheric Administration; and John Connelly, president, National Fisheries Institute.

How To Make Seafood Paellas

Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass. Seafood paellas are often served with a cold, fresh, dry fino sherry; however, a zesty, dry California Sauvignon Blanc works well, too.

Ingredients

• Broth:
• 3 cups water
• 1 cup dry white wine
• 1 teaspoon saffron threads
• 2 (8-ounce) bottles clam juice
• Herb Blend:
• 1 cup chopped fresh parsley
• 1/3 cup fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried tarragon
• 2 large garlic cloves, minced
• Paella:
• 1 pound monkfish or other firm white fish fillets
• 16 unpeeled jumbo shrimp (about 1 pound)
• 1 tablespoon olive oil
• 2 cups finely chopped onion
• 1 cup finely chopped red bell pepper
• 1 cup canned diced tomatoes, undrained
• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 3 cups uncooked Arborio rice or other short-grain rice
• 1 cup frozen green peas
• 16 littleneck clams
• 1 (7-ounce) jar sliced pimento, drained
• 2 tablespoons fresh lemon juice

Preparation

• To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
• To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
• To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
• Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
• Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.

Carrot Coins

Carrot coins? Yawn. Matchsticks? Too much work! Next time you're making a stew or miso soup or gingered carrots, take a few minutes and make carrot flowers. It's simple, not too much extra work and the pay-off is big. Carrot flowers add a sweet, graphic visual to your dish and are an effort that is always appreciated. Step-by-step instructions below the jump.

Benefits of celery

The various health benefits derived from celery vegetable cooked or raw, or in juice form are
       Celery contains well-balanced basic minerals, vitamins and nutrients.
Vitamin C is recognized for its anti-oxidant properties. Celery, rich in Vitamin C has the ability to protect many types of cancer, supports immune systems and fights cold symptoms.
Flavonoids too have anti-oxidant properties. Celery, rich in flavonoids safely secures against cancer, arteriosclerosis and thrombosis.
As an herb, celery is used to treat different pains.

Research indicates celery contains blood pressure reducing properties mainly because of the high calcium content. For best blood pressure relief, eat celery raw.
Active compounds like Pthalides present in celery relax the muscles of arteries and reduce stress hormones.
Celery helps detoxify body pollutants. Celery neutralizes carcinogens found in cigarette smoke and charcoal grill smoke.
The diuretic effects of celery help treat urinary tract infections, bladder infections and joint inflammations.
High water content celery is beneficial for dieters. The low caloric value of celery is an ideal slimming diet and the high fiber content keeps away the feeling of hunger.
Low in carbohydrate, celery can be included in diets for diabetic patients.
Celery is good for the nerves. Essential oil in celery can provide calm, soothing effect.
Nutrients in celery support healthy skin, eyes and hair.
Celery juice contains anti-arthritic properties.
Celery juice with a tablespoon of honey taken before a meal can suppress appetite improves digestion and boosts immune system.
Celery juice is a natural coolant and protector during humid weather.
Diluted celery juice helps replace valuable fluid and mineral loss due to sweating.
Celery used in plant therapies helps stimulate a normal sexual system.
Few drops of celery tea drops on the eyelid provide ophthalmologic affections.