1 5lb Top-cut beef brisket, trimmed
2 Large yellow onions, peeled and sliced
4 Cups beef stock
4 Fresh Poblano chilies (or 6 fresh Anaheims)
1 7oz Can Chipotle chilies en adobo
2/3 Cup Chipotle Olive Oil (substitute pure EVOO or Lime Olive Oil, or a combination of all)
1/3 Cup Jalapeno White Balsamic Vinegar (can substitute white wine vinegar)
2 Cloves garlic, peeled and minced
1 Medium red onion, peeled and diced
3/4 Cup Finely chopped fresh cilantro
1⁄2 lb Monterey jack cheese, cubed (Exclude cheese for diets with no dairy)
1 Head romaine lettuce, separated into leaves
3 Medium tomatoes, cut into wedges
2 Avocados, peeled and cut into wedges
5 Radishes, thinly sliced
Serves 12
HINT: Save the broth and cooked onions to make the most amazing French Onion Soup!
True balsamic comes from the nutrient-rich Trebbiano grape and is abundant in potassium and contains smaller amounts of vitamin A and C, niacin and iron. The Trebbiano grapes also contain a bioflavonoid called quercetin, known for its antioxidant properties. This antioxidant is known to strengthen the immune system against cancer and other infectious diseases.
One of the most beneficial aspects of balsamic vinegar is its acetic acid. Acetic acid slows the body’s absorption of carbohydrates, helps break down proteins, and increases the amount of time it takes for the stomach to empty. These actions can help balance blood sugar levels and reduce hunger. Studies show two tablespoons of vinegar prior to a meal suppresses appetite. Another recent study showed that 5 tablespoons a day of balsamic increased insulin sensitivity, making it easier for diabetics to control their blood sugar.
Another somewhat counter-intuitive benefit of balsamic vinegar is its ability to relieve occasional heartburn and indigestion. Although vinegar is acidic, it has an alkalizing effect in the body, helping it to maintain good gut pH.
Besides salad dressings, there are several other ways to get in those multiple tablespoons a day, including adding a couple spoon fills to sparkling water, yogurt, or over fruit. Although balsamic is relatively sweet, our balsamic vinegars are only 3 grams of sugar and 10 calories per tablespoon, giving it a very low glycemic index of 1. Balsamic is approved on most of the popular diets including the relatively low carb diets like Paleo and Whole 30.
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When considering the healthfulness of cooking with any oil there are two main factors to be considered: smoke point and oxidative stability. Smoke point is the temperature that fats began to break down and cause smoke. It’s why you should use a temperature gauge when frying chicken or anything else. Because smoking oil is carcinogenic, (and none of us like that word) you want to avoid over-heating. Oxidative stability is how resistant the fat is to reacting with oxygen. Oxidized fats have been linked to inflammation and a variety of diseases and are most commonly derived from polyunsaturated oils such as corn and soybean.
In extra virgin olive oil, the polyphenols (which are the vitamins and antioxidants) ensure heat stability. If you have been in the store, you may remember seeing the polyphenol counts on all of our Ultra Premium EVOOs. As I might have explained to you during your visit, the higher the polyphenol count, the more pungency and pepperiness you will notice during your tasting. High polyphenol counts are why you want to choose the “Extra Virgin” variety to cook with so that you are getting the most health benefit and the most heat stability.
Multiple studies have busted the myth of not cooking with olive oil in the last several years. As a matter of fact, the studies show not only is it safe to cook with olive oil, it’s actually preferred for healthy cooking! One of the latest studies reported in Food Chemistry in 2015 studied the effect of four different cooking processes with EVOO on potatoes, tomatoes, pumpkin, and eggplant - deep frying (356°F), sautéing (176-212°F), boiling (plain water 212°F), boiling (water+EVOO mixture – both boiling at 212°F). Not only were all of these cooking methods found to be safe, the study showed that cooking with EVOO transferred its phenol compounds to the vegetables – making them a higher nutritional content than just the vegetable alone. Another recent study from the Journal of Agricultural and Food Chemistry looked at the effects of continuously heating EVOO for 36 hours to measure how it degraded. The scientists concluded that even under these conditions the EVOO maintained most of its nutritional properties.
But don't just take my word for it. Check out these links as well: http://www.healthline.com/nutrition/is-olive-oil-good-for-cooking#section1
]]>“Extra Virgin Olive Oil Staves Off Alzheimer’s, Preserves Memory” https://www.usatoday.com/story/news/nation-now/2017/06/21/extra-virgin-olive-oil-staves-off-alzheimers-preserves-memory-new-study-shows/415279001/
In this study, researchers at Temple University compared mice who ate EVOO enriched diets to mice who didn’t. The results showed the mice that ate our favorite green stuff (EVOO) had better memories and learning abilities than the mice that ate a regular diet. The scientists involved said this was because the neuron connections in the mice brains that had EVOO were better preserved. Also, olive oil is known to reduce inflammation and activate what they called the “autophagy process,” which is when intracellular debris and toxins are removed. A reduction in the autophagy process is suspected to be the beginning of Alzheimer’s disease and therefore the researchers deduced that EVOO may protect human brains as well.
]]>Ingredients:
2 Tbsp Extra Virgin Olive Oil
1.25lbs Ground turkey
1 ½ Tbsp Chinese 5 Spice
½ White onion
1 Tbsp Minced garlic
1 tsp Salt and pepper
1 Head of Bibb (preferred) or iceberg lettuce
Pour EVOO in pan and brown ground turkey breaking up with spatula as it cooks. Put in Chinese 5 spice, onion and garlic while meat is still pink and cook until turkey is browned.
Sauce:
2 Tbsp Tahini (sesame paste)
2 Tbsp Toasted Sesame Oil
1 Tbsp Soy sauce
1 tsp Coconut cream
2 Tbsp Honey-Ginger White Balsamic
Stir ingredients together until smooth. (Add 1 Tbsp chili paste for spicy version)
Garnishes for inside lettuce wrap:
Shredded carrots
Purple cabbage
Colored bell peppers
Lime wedges (squeeze over top)
Place garnishes on bottom of lettuce leaf. Top with ground turkey mixture. Pour spoonful of sauce, and squeeze lime over the top. Roll and enjoy!
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