Tuesday, July 19, 2011

God's Cure for Insomnia and Many Other Trials

Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything.
Genesis 9:3

8 Health Benefits of Chamomile Tea

Chamomile tea has been consumed for hundreds of years. It is made by infusing German chamomile (Matricaria recutita), a member of the sunflower family, in hot water. Roman chamomile (Chamaemelum nobile) is also beneficial, but most research has been done on German chamomile and it is the most commonly used in teas.
Here are eight health benefits of this popular tea:
Better Sleep
Chamomile tea's most well-known benefit is as a sleep aid. It is known for its relaxing and soothing properties and is often taken before bed to promote restful sleep.
Stomach Soother
Peter Rabbit's mother was right to give him chamomile after he ate too much in Mr. McGregor's vegetable garden. Chamomile is helpful for a variety of stomach problems. It soothes stomach aches, eases the symptoms of irritable bowel syndrome, promotes elimination, and assists in overall digestion. It is often found in teas for digestion in combination with peppermint.
Menstrual Cramps
The ancient Egyptians used it to soothe menstrual cramps and now science is catching up. One study found that drinking chamomile tea raised urine levels of glycine, a compound that calms muscle spasms. Researchers believe this is why chamomile tea helps menstrual cramps.
Hemorrhoid Help
One study found that chamomile ointment was helpful in the treatment of hemorrhoids.
Cold Fighter
Chamomile has immune boosting properties and helps in the fight against colds due to its antibacterial properties
Wound Healing
The Egyptians, Romans, and Greeks used chamomile flowers in a poultice and applied them to wounds to speed healing. They must've been on to something. In one study rats given chamomile extract in their water experienced faster wound healing times.
Diabetes Management
Chamomile tea is being studied for its beneficial effects in the management of diabetes. In one study daily consumption of chamomile tea was found to prevent the progression of diabetic complications and hyperglycemia.
In-vitro studies show possible protection against several different types of cancer cells.

Some people have serious allergic reactions (including anaphylaxis) to chamomile. If you are allergic to other plants in the same family such as daisy, ragweed, aster, chrysanthemum, or marigold you should use caution when using chamomile.
Chamomile should be avoided during pregnancy because it may act as a uterine stimulant and therefore increase the chance of abortion.
People with bleeding disorders or on blood thinners should avoid chamomile, as it contains coumarin and may increase the chance of bleeding.

How to Make Chamomile Tea

You can prepare chamomile tea very easily, if you have the dried flowers and leaves of chamomile plant. You can purchase chamomile tea (dried flowers and leaves), either as tea bags or in the loose form. In order to prepare a cup of chamomile tea, you have to boil one cup of water in a saucepan. As the water boils, add a teaspoon of chamomile tea into it. Boil for another minute, with the lid on. Remove from heat and let it sit for one or two minutes, so that the flowers are allowed to steep. You can strain the tea and consume it with honey, which can be used as a sweetener. You may even add a little bit of lemon juice to this tea. If you want to prepare this tea in large quantity, just increase the ingredients proportionally.

Fresh Chamomile Tea Recipe

Now, you have a basic idea about chamomile tea recipe with dried flowers and leaves of the plant. You may even use fresh flowers to prepare this tea. If you have chamomile plants in your house, you can collect the flowers. Otherwise, you may collect the flowers from wild chamomile plants, that can be easily distinguished with the white-colored flowers (with yellow center) that resemble lilies. You may also buy fresh chamomile flowers from health stores. The method of making the tea is almost similar to the above mentioned one. You have to boil a cup of water for a cup of herbal tea. Add a teaspoon of fresh chamomile flowers, as the water starts boiling. Let the flowers steep for another five minutes and after that, remove the tea from heat. Strain the tea and add some honey, before consumption.

Iced Chamomile Tea Recipe

The iced version of chamomile tea will be perfect for summers. You can prepare the tea, as per the chamomile tea recipes mentioned above. But, once you remove the tea from heat, strain and let it cool for a while. After that, refrigerate it before serving. You may also add some white grape juice and apple juice (instead of lemon juice) to this tea. For a cup of chamomile tea, you can add 4 tablespoons each of both juices. Mix them well and add honey. Place ice cubes in serving glasses and pour the tea over them. You may also brew this tea using hot water and chamomile flowers, using a tea infuser or tea ball and add ice directly to the brew, so as to make it cool.

Friday, July 15, 2011

OK, how 'bout some Roast Chicken, cranberries biscuits and gravy, and Sweet Potatoes

The chicken in this recipe is farm raised, free range, no antibiotics or hormones. I get mine through a local food co-op, The Heirloom Project so if you're reading this and you live around Missoula Montana, check it out at - www.projectheirloom@gmail.com

These Chickens are raised free range up in the Mission Mountain Valley and are absolutely succulent. I haven't tasted one that even approaches their flavor since I was on the Farm when I was a kid.
I thought I would go to my grave never tasting a chicken like that again! Awesome!

If you're not in Montana you just need to go find a local Farmer Brown. There are organic Farms every where these days raising some of the finest and healthiest chickens you will ever eat and believe me it's worth the effort.

Corporate Farm raised chickens are raised in a cage hardly big enough for them to fit. They live in their own excrement and are fed hormones and antibiotics. Continued consumption of those kind of chickens will damage your immune system. Constant consumption of low grade antibiotics will give you an immunity to antibiotics and then, when you get sick, antibiotics prescribed for your malady will be ineffective.

OK, enough preaching, on with the recipe. (Oh yeah, all fruit, herbs, and vegetables are organic)

  • 1 5 pound organic chicken
  • ½ a bunch of parsley
  • two onions – one quartered and the other whole (peeled)
  • 1 medium head of garlic peeled and halved
  • Fresh ground pepper
  • Celtic Sea salt or Kosher Salt
  • 1 orange quartered
  • 1 cube of organic butter - I use KerryGold Irish Butter
  • 1 ½ cups of chicken stock
  • A little fresh thyme if you like works well

Rinse off the chicken and pat dry, inside and out. A wet chicken causes steam in the oven and makes the meat mushy. Truss up the legs of the chicken
Chop your parsley and thyme finely. Mix the parsley and thyme and ½ stick of butter and rub on the chicken. Salt and pepper liberally inside and out. Put the orange, garlic, and quartered onion inside the chicken.
Pre-heat the oven to 425. Put the chicken in the oven for 25 minutes. Remove and add 1/2 a cup of chicken broth and ½ cube of butter. Let the butter and stock warm in the roasting pan for a couple minutes and baste the chicken with it. Lower the oven temperature to 350. replace the chicken and baste with pan drippings every 20 minutes. The chicken will be done when the internal temperature registers 165 on a meat thermometer. Check the temperature every twenty minutes after cooking for 1 hour.
When the temp reaches 165 remove the chicken from the oven. Remove the onions, Garlic, and orange, Squeeze the orange juice over the chicken. Cover the chicken loosely with aluminum foil for 10 minutes to allow the juices inside the chicken to redistribute.

While the chicken is resting Put the roasting pan on the stove top at medium heat. Add ¼ cup of stock and 2 tablespoons of flower. Whisk until the flower is well mixed add the rest of the chicken stock. Bring to a boil. Reduce heat to low. If the gravy flavor is too intense s l o w l y add a bit of milk until you get the intensity you want. Those of you who aren't afraid, can add a coupe tablespoons of cooking Sherry.
It really makes a huge flavor addition. The slight alcohol content is burned off.

Side dishes:

Wash the potato and prick it liberally with a fork. Rub in some Extra virgin olive oil. Bake @ 350 for one hour or until soft to the touch. Peel and mash with a fork. Add butter and or sour cream. Pepper lightly.

Cranberries whole or jellied

And don't forget the Buttermilk biscuits or Corn bread as you like.
The Gravy is awesome over these! :)

Good Eats!

Thursday, July 14, 2011

Awesome Hunger quenching Toastadas that are healthy and not fattening!

Healthy Tostadas ummm Good!

This is a recipe I came up with to kill two birds with one stone. It's tasty and healthy and if you follow the recipe, you can freeze the prepared meat and have a quick meal for your family several times through the week. You just thaw it out and prepare tortillas and toppings according to the recipe.

Here it is, let me know if you like it. All veges are organic please!

  • 3 pounds Beef Chuck roast (grass fed, antibiotic and hormone free) I get it at my local Good Food Store and I hear Safeway is now carrying organic Beef.
  • 2 medium onions, sliced
  • 2 cups organic beef or chicken stock, (home made preferred)
  • 5 tablespoons chile powder
  • 3 tablespoons onion powder
  • 1 tablespoon each cumin, garlic powder, paprika, powdered oregano,
  • 2 ½ teaspoons Celtic sea salt
  • 1 or 2 small cans green chiles
  • 3 tablespoons arrowroot powder and enough water to make a paste
  • 1 package sprouted corn tortillas ( I use Food for Life brand)
  • 3 or more tablespoons Extra Virgin Olive Oil or Lard for tortillas

Toppings: Shredded raw cheese (not processed cheese, that stuff will kill ya and make you fat), lettuce, tomato, avocado, salsa, sour cream, cortido

Place beef and onion in a slow cooker. Combine stock and seasonings in a small bowl. Pour over beef and onion. Cook on low for 6 – 8 hours. Remove largest pieces of meat to bowl or cutting board and shred with two forks. Add Arrowroot paste to the leftover juices at the bottom of the slow cooker. Once thick, stir in the meat and chiles. While the meat is cooking, prepare tortillas. Brush both sides with Extra Virgin Olive Oil or Lard and bake in the oven for 5 to 10 minutes until crisp@ 350.
Place the meat on top of the tortillas and top with desired toppings. Then Pig Out!! :)

It's Awesome and Good for you! I promise

Wednesday, July 6, 2011

Cambodian Sour Fish Soup

A recipe from a new friend, for you fish lovers.Hope you like it!

By Karen J. Coates From her Blog @ www.apetiteearth.org

Unfortunately, I’m not feeling overjoyed about the state of our planet. For months, I’ve buried my head deep into research on the many injurious things we do to Mother Earth. My plate, of late, includes everything from CAFOs to fracking, fertilizer runoff, flame retardents, E. coli, contaminated water, polluted air, overfishing, undernourishment, obesity, climate change, chronic disaster, organic fraud FDA regulation, floods, droughts, deforestation, pesticide drift, drug resistant bacteria, phosphate mining and the overwhelming question of where in the world we’ll get our food in the next 50 years.

It’s too much. It’s depressing and infuriating, and I don’t want to dwell on the bad stuff today. So instead I will show you Cambodian sour soup, a seasonal variety particular to the western region of Battambang. What you see here is fresh and it’s local. We walked to the market that morning, bought our goods, and within a couple of hours we had lunch.

Sour soup fixins. Photos by Jerry Redfern
Perhaps you remember Toot and Nary,  I went back to their cooking class a second time because I wanted to make sour fish soup. And I wanted pictures (photo hubby couldn’t attend the first round of cooking).

Chopping Prahok, the Cambodian national cooking condiment
So on that second run, Toot, Jerry and I meandered the crowded aisles of the morning market. Toot pointed to a hard—really hard—green fruit called krasaing, which is key to the tart, tangy flavor of this particular sour soup. It’s also used with prahok, the ubiquitous Cambodian fermented fish paste. Mince the prahok and mix it with the sour krasaing, a bit of garlic, sugar and salt. Then steam in a leaf or grill it on an open fire.

Krasaing at the market
We looked high and low and all around for slek kantrop, a seasonal leaf typically added to the soup. No luck. “We use slek kantrop for nice smell from the food,” Toot said. We would have to substitute hot basil instead.
We loaded our arms with all the necessary items and returned to Nary in the kitchen. She chopped lemongrass into pieces about 7 inches long, to be used in the kreung, the herbal paste, that would form the soup base. Now here’s the key to that green, green greenness of Khmer sour fish soup: lemongrass leaves. Most Asian curry recipes call for the stalk only, but this soup uses the leaves “because we want it to be green,” Toot said.
Nary washed a few kaffir lime leaves and a bunch of wild trou kouen, a type of water spinach that grows in Cambodian ponds.

Trou Kouen, local water spinach
She tore off the stems and discarded the woody parts, then smashed the green stalks with a cleaver and sliced them into 1 1/2-inch pieces.
Nary said slek kantrop could be found growing in people’s yards, but not for sale in the market. “Slek kantrop is too cheap. That’s why people don’t want to pick it.” A big bundle of would fetch only 1,000 riel, about 25 cents—not worth the labor involved.

Pounding ingredients into curry paste
Next, using a mortar and pestle, Nary pounded the lemongrass (the equivalent of three pieces) with chopped kaffir lime leaf, a pinch of galangal, a pinch of fresh turmeric root and two garlic cloves. The kreung went into a hot wok with a teaspoon of oil, half a tablespoon of minced prahok, and a nice local snakehead fish, cleaned and skinned and chopped into bite-sized boneless, fleshy pieces. To that, Nary added 1 teaspoon of fish sauce, 1 tablespoon of chicken stock, 1 teaspoon of sugar and 1 tablespoon of water. She stirred the mixture, then added the trou kouen, a few kaffir lime leaves, 1 sliced red chile (mild, mainly for color) and about 2 cups of water.
While that simmered, it was time to deal with the little cannonballs of krasaing. Thwak. Nary whacked one on the cutting board. Thwak thwak thwak.

Krasaing cracked open
Inside were moist yellow seeds surrounded by white flesh. “You cannot go to the krasaing tree because it has a lot of thorns,” Nary said. “If you want to use the fruit, you have to get them with a stick, you know, a bamboo stick.”
She took a spoon and scooped out the seeds and flesh, which smelled of cucumber, lemon and lime. The seeds were hard like those of a passionfruit. Locals eat them whole, Toot said. But all that’s really necessary is the essence of their tart seeds, which can be soaked in the simmering broth. I put them in a strainer and dipped them into the wok, smashing the seeds with the back of a spoon.

Straining seeds
“If we don’t have krasaing, we use ripe tamarind,” Toot said. In Battambang, people still chop, cook and eat by the seasons, he said. “But we know in Thailand, in China, in Vietnam, they can grow everything all year in every season because they use chemicals.”
We tasted the broth for appropriate sourness, then added 2 tablespoons of fish sauce and a bit more chicken broth. Since we had none of the desired slek kantrop, we plopped in a few strands of fresh holy basil, then turned off the heat.
Cambodians have as many ways to make sour soup as they have seasonal and regional ingredients. The key is flexibility. That basil, I thought, added a fresh mintiness that played nicely off the lip-smacking sour krasaing. This was a true Cambodian soup—no sweetened up or watered-down flavors for foreigners; nothing Thai or Chinese masquerading as Khmer.

Sunday, July 3, 2011

Wild Edibles - Indian Paint Brush

Some Stuff on my Mountain
Indian Paint Brush

The flowers of Indian paintbrush are edible and sweet, and were consumed in moderation by various Native American tribes as a condiment with other fresh greens. These plants have a tendency to absorb and concentrate Selenium in their tissues from the soils in which they grow, and can be potentially very toxic if the roots or green parts of the plant are consumed. Highly alkaline soils increase the selenium levels in the plants. Indian paintbrush has similar health benefits to consuming garlic if only the flowers are eaten in small amounts and in moderation.  This is a nibbler.  Good to munch on as you walk in the mountains.  Just don't over do it kids.

The Ojibwa used a hair wash made from Indian Paintbrush to make their hair glossy and full bodied and as a treatment for rheumatism. The high selenium content of this plant has been cited as the reason for its effectiveness for these purposes. Nevada Indian tribes used the plant to enhance the immune system.

"Civilized" Humans sure lost a bunch of "primitive knowledge" when They killed off the Indian races and stole their land.  I post this in honor of my Indian Ancestors.  I am descended from Powhatan the Father of Pocohontos and Chief of the Powahatan tribe.

I'll post more wild edible stuff if you all are interested.  Let me know

Friday, July 1, 2011

A healthy, "Maker" Approved Hot Dog


. . . OK you asked for it . . .

Almost immediately after posting my healthy cheese burger recipe, I got a ton of requests, albeit tongue in cheek, I figure, for a healthy Hot Dog. Not being one to back up from a challenge, I'm not going to give you one, but three Healthy Dog recipes! I'll also give you a few guidelines for developing your own Dog!

First thing we need to talk about is Pork. Leviticus 11, Deuteronomy 14, God said don't Eat it. If you refer to my blog on God's dietary guidelines, you will discover why God said don't eat Pork. You'll also discover that modern science backs it up.

Sorry Guys, God said it, not me, so don't shoot the messenger, OK? I don't want to get into that stuff again here, because I know ya'all wanna eat some dogs. so here we go.

If Pork's out, Beefs in.
To tell ya the truth, I like an all Beef Hot Dog better than any other. If you haven't tried Beef give it a try.
The biggest health issue with wieners is the added nitrites. Nitrites are added to give the wiener a red color and to help with preservation.   Again, profit being the motivator for producers to add them.
Get Dogs without nitrites. It doesn't change the flavor and it will save you from some serious health issues. Nitrites are thought to be the leading cause of colon cancer in men. Need I say more.

Some other food for thought as you shop for a Healthy Dog.

Read the label, where did the meat in the Dog come from? Feed lot Hot dogs (most of what you will find at your local supermarket) are comprised of animal parts that would other wise be thrown out. Most states allow for a certain number of Rat hairs in their hot dogs!  Again, our government protecting the financial interests of corporate poison wiener makers. No surprise.

A “Kosher” dog is the only wiener I will eat!  They are made from meat, not guts, noses, ears, hide, and tails.  They aren't fed poison (antibiotics and hormones) to up production and profits as most others are.

So when you shop for hot Dogs:
  • Read the label
  • Got to be all beef
  • Got to be Kosher
  • No nitrites  No antibiotics or hormones

My Hot Dog Favorites:

All-Natural: Applegate Farms Uncured Beef Hot Dogs An example of a Kosher All Beef Dog with no nitrites.  I've ate em and they are wonderful!

These are made from beef, raised free of antibiotics and hormones, and omit sodium nitrite
They are also gluten-free and casein-free.
Per 1 frank (43 g): 80 calories, 6 g total fat (2.5 g sat. fat), 20 mg cholesterol, 380 mg sodium, 0 g carb., 5 g protein
Storage Tip: Keep opened hot dog packages in the refrigerator up to one week.

Best-Tasting: Hebrew National 97% Fat Free Beef Franks Got to admit I like these best. They are really good and meet all the requirements but contain nitrites.

This kosher hot dog is not only low in cholesterol, low in fat (in fact, it's the lowest of the bunch!), and moderate in sodium, but it also scored highest on taste among our top picks.
Per 1 frank (49 g): 45 calories, 1.5 g total fat (0.5 g sat. fat), 15 mg cholesterol, 370 mg sodium, 2 g carb., 6 g protein
Storage Tip: Keep opened hot dog packages in the refrigerator up to one week.

Hot Dog Condiments:

The same rules apply here as with the Cheese Burger.
  • Don't use white or wheat bread. Use sprouted grain buns. I use Ezekiel brand. There are others
  • read the labels on the mayo, mustard, and ketchup. It's the sugar and the High Fructose Corn Syrup that will kill ya. There are many good tasting organic condiments out there. The key here is moderation.
This is a relish recipe I like. It's healthy and easy to make. Use organic ingredients.

Green Tomato Hot Dog Relish
1 qt green tomatos (chopped)
1 white onion (sweet white onion chopped)
1 green pepper (chopped)
2 tbsp canning salt
1 cup sugar
1 tbsp prepared mustard
1 tsp celery salt
4 whole whole cloves
1 cup vinegar (acidity)

The recipes: You can just do a regular mustard, ketchup, and relish dog if you want, just follow the afore mentioned guidelines for meat, bread and condiments. If, however, you are adventurous and want something a bit more from your Dog, try the recipes below. I guarantee, they'll get your Dogs barkin'

Tennessee Slaw Dog

Slaw dogs are very common in East Tennessee. They've been eating them for 40 years, and they are still very popular. Generally creamy sweet slaw is used around Knoxville.
Cabbage is very healthy, organic nitrite free all Beef Dogs and sprouted wheat buns.

Slaw Dogs

Healthy Coleslaw Ingredients:
½ bag shredded coleslaw mix (found in the produce section) I prefer to chop up my own Cabbage Carrots, and onions
½ bottle lite honey mustard dressing
pepper (to taste; I usually use about ½ tsp)

Mix coleslaw and dressing thoroughly
Add pepper
Refrigerate for about 30 minutes

The Seattle Cream Cheese Dog

1/4 cup butter - organic, from grass fed beef
1 onion ( Vidalia or Walla Walla Sweet onion thinly sliced)
4 oz cream cheese. -Organic - From antibiotic and hormone free dairy sources

4 sprouted wheat buns
mustard (brown)
Sauerkraut (optional) This is the healthiest part of the recipe. If you like Sauerkraut please include it. Sauerkraut is a cancer fighter!


Preheat grill or grill pan for medium-high heat.
Melt butter in a skillet.  Add onions, reduce heat to low and cook slowly until the onions have softened and turned deep brown, about 15 - 30 minutes. Very sweet)!

Warm the cream cheese over low heat in a small skillet until very soft.
Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.

Sweet and sour Salsa Dog

8 1/4 oz pineapple (crushed, drained)
4 oz green chilies (diced green chilies drained)
1 tomato (seeded and chopped)
1/2 cup onion (chopped)
1 garlic clove (crushed)
2 tbsp cilantro (chopped)
1 cup shredded Monterrey Jack cheese
1/4 cup Catalina (french dressing)


1 Combine all ingredients and chill until ready to serve!
2 Use on hot dogs, bratwursts or other sausages – Organic, Kosher, all Beef, no nitrites

Organic or from the garden vegetables, fruits and spices.

Well, there ya go, healthy hot Dogs! Isn't God Good! Thanks Lord, you're really somethin”!!!

Thursday, June 30, 2011

Craving a Cheese Burger is just God saying, "Go ahead, it's good for ya!"

So you craving a Cheese Burger?
Here's a recipe that'll knock your socks off!
Tastes good and is good for you!

Some important facts about eating Beef:
It must be grass fed, not from a feed lot.
It must be antibiotic and hormone free.
I like 20% fat in my Burger. (I'll tell you why, when we discuss saturated fats and Cholesterol)
The best Burger on the planet is to buy a chunk of grass fed Chuck Roast and have your Butcher grind it up for you. Tasty, juicy, healthy, and just plain as good as it gets!

We need to eat red meat, whether it's Beef, Buffalo or other wild game like Elk or Deer three times a week. Not three times a day! Keep your proportions in the 3 to 5 ounce range per meal. No More, got me?!!! The rest of the week your options are Free range Chicken or Omega 3 rich fish like Sockeye Salmon, Tuna etc., Notice Pork is not an option. God said don't eat it!

The fat building and health destroying elements in a Cheese Burger are:
  • Processed Cheese – don't use it – use real organic cheeses
  • The bread – use sprouted wheat breads or buns, not white or whole wheat
  • The mayonnaise – Ease up on that stuff. There are plenty of healthy and tasty alternatives to bad fat mayo. Shop around
  • Everything else in a Burger is healthy and beneficial to your body!!!!

We're gonna flavor Organic Beef or sweet, Beefy Buffalo (Bison) with smoked cheese and smoky barbecue sauce. Instead of melted on top fold the cheese inside the burger. Cheese is used here to season the meat, adding moisture and smoky flavor inside the burger. Wild rice bulks up the serving size (and adds vitamins and minerals), while keeping it lean. Plus the flavor and chewy texture are a wonderful complement to the meat. If you can't find Buffalo in your store, substitute 20% fat, Grass fed, ground beef.

4 servings
Active Time: 40 minutes
Total Time: 40 minutes


  • 1 pound ground buffalo, (bison) or, one pound grass fed, antibiotic and hormone free, Beef
  • 1/2 cup cooked wild rice, (optional)
  • 1/2 cup shredded smoked cheese, such as Cheddar, Gouda or mozzarella
  • (NOT Processed Cheese !! It's the processed cheese that's killing you. Buy Organic dairy products. Get real Cheese! Your health is worth it. After all, if it's gonna kill ya, why eat it at all)!
  • 2 tablespoons smoky barbecue sauce, divided (Use the stuff without cornstarch. Remember to read the label. Or, make your own, my preference)
  • 1 tablespoon paprika, preferably sweet Hungarian - Organic
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic - Organic
  • 3/4 teaspoon freshly ground pepper
  • 1/4 teaspoon Celtic Sea Salt (Healthiest and I think best flavor)
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon sweet pepper relish, or pickle relish (pickle relish is really good for you)!
  • 2 teaspoons prepared horseradish - Organic
  • 4 sprouted wheat hamburger buns, toasted , This is the kind of Bread God intended for us to eat. I get the Ezekiel brand from “The Good food Store,” my local source of organic food.) tastes great.
  • 4 slices tomato - Organic – Heirloom if you can get em.
  • 4 thin slices sweet onion, such as Vidalia or Walla Walla Sweets – Organic
  • 4 leaves Romaine or Red Leaf lettuce – Organic – (Raw fresh Spinach works here as well)
  • An  topping option I like, is the addition of a Green Chile Salsa.  Home made or store bought; heat it a bit, it brings out the flavor of the Chile's.  Very healthy!



  1. Preheat grill to medium.
  2. Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.
  3. Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.
  4. Oil the grill rack (Coconut or Extra Virgin Olive oil only), (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.
  5. Assemble the burgers on buns with the barbecue mayonnaise sauce, tomato, lettuce and onion.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the barbecue /mayonnaise (Step 3) for up to 5 days.
  • Tips: Be sure to plan ahead for cooking the wild rice—it takes 40 to 50 minutes. To cut down on cooking time, look for “quick” wild rice—a whole-grain rice that cooks in less than 30 minutes—or “instant” wild rice that's done in 10 minutes or less.
  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like fish, it is helpful to splash a little extra virgin Olive oil on the meat.


Per serving: 434 calories; 19 g fat ( 7 g sat , 2 g mono ); 65 mg cholesterol; 36 g carbohydrates; 29 g protein; 5 g fiber; 721 mg sodium; 301 mg potassium.
Nutrition Bonus: Vitamin A (25% daily value), Iron (20% dv), Calcium (15% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 3 1/2 lean meat, 1 fat

This recipe is intended for grilling the meat only, not frying. Frying meat is for survival situations only, you know like when your lost in Antarctica with Bear Grylls. 

Use a charcoal starter that uses paper to get them burning. Avoid using petroleum based charcoal lighter fluid. It'll kill ya!

Try this kids next time you got a craving for a Cheese Burger you're gonna love it!