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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman

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DISCLOSURE AND DISCLAIMER

I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat

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Raw Vidalia Salsa Provides Balance for Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Raw vegetable salsa made with organic Vidalia onions

Raw vegetable salsa goes so well with grassfed meat.

Many traditional peoples would always eat vegetables with their meat. Since meat is acidic, and vegetables are alkaline, this helped them maintain a proper pH balance in their bodies.

It is a German tradition to eat plenty of vegetables with steak, and a Latin American tradition to eat a raw vegetable condiment with meat, in the form of a salsa, chimichurri, or Pebre.

My upcoming barbecue book includes several such recipes for raw vegetable condiments. This recipe did not make it into the book, because I invented it last week, and the book is done except for the index, which is well on the way. It is a very tasty and satisfying recipe, so I thought I would print it here as a gift for my readers.

This recipe combines the sweetness of organic Vidalia onions with traditional salsa ingredients to form an absolutely delicious side dish for any grassfed meat. The fresh vegetables are full of enzymes and other nutrients, which will help with digestion. While it calls for organic ingredients, the equivalent of organic is just as good.

INGREDIENTS:

5 ripe red organic tomatoes, finely chopped

1 medium organic Vidalia onion, peeled and finely chopped

1 organic red bell pepper, seeded and finely chopped

1 organic green bell pepper, seeded and finely chopped

¼ cup fresh organic cilantro leaves, finely chopped

2 stalks organic celery, finely chopped

2 tablespoons unfiltered organic extra virgin olive oil

1 tablespoon unfiltered raw organic apple cider vinegar

1 tablespoon Thai fish sauce

1 teaspoon freshly ground organic black pepper

1 teaspoon coarse unrefined sea salt, crushed

1 teaspoon to 1 tablespoon organic hot sauce of your choice, depending on how hot you like it (optional)

Combine all ingredients in a large bowl. Stir until well mixed. Let rest in a covered bowl for an hour before serving. Tastes best at room temperature. You can refrigerate this for a few days, if you have any left.

This post is part of Weekend Gourmet Blog Carnival, Monday Mania, Real Food Wednesday and Fight Back Friday blog carnivals.


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