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The Organic Momma

Easy Organic Foods: Healthy Recipes For Busy People!

by Catherine Slezinger

 

On February 16, 2005, I was 19 years old and newly married. My wonderful husband and I had been married for a little over 6 months, and we had just celebrated our first Valentine’s Day as a married couple. After having crammed four years of college into two so that I could graduate before our wedding day, I was thankful to be settling into a more peaceful pace of life as a married woman. Enthusiastic about my new life and excited for our future, I was so unprepared for what was in store for me.

 

I woke up that fateful morning sick- very sick…

The Organic Momma, Eating Healthy, Feeding a Family, IBS Disease, Eating Organic

I had a debilitating case of IBS.  Years of antibiotics, processed foods, Ibuprofen for headaches, and sugary sweets were catching up with me.  I went from eagerly anticipating what the future held to being a depressed, pain-filled young woman unable to function in everyday life.

 

But God had a plan for me!  After six months of sickness, fear, and endless doctor visits, I was given a copy of a book called The Maker’s Diet by Jordan Rubin.  Desperate, I devoured the book in one day. I started the first day of the health program two days later and never looked back.

 

After 40 days, I was able to get out of bed again, and most importantly- had hope restored to my heart.  Now, almost 8 years later, I am in the best health of my life, and have the joy and privilege of seeing my three small children (and husband!) flourishing under the foods that God has given us to eat.

 

As you can imagine, after this kind of health triumph I am PASSIONATE about seeing others achieve the same level of health that I have. I hate to see others suffer needlessly in sickness like I did!

 

One of my favorite things to do is to take recipes that call for unhealthy ingredients and turn them into healthy, nutrient-dense creations that my family enjoys.  Today I’d like to share with you one of my favorite recipes for an easy organic meal at home- organic burgers with sweet potato fries.  (An accompanying salad works nicely here too!)

I can make this meal in less than 30 minutes and everyone loves it.  You can do the burgers on a grill in the summer, or a griddle or cast iron pan in the winter. This is my version of fast food! My kids especially love the accompanying sweet potato fries.

Eating for amazing health can be done simply, and without spending hours a day slaving over a hot stove! 😉 It just takes a little planning, a dose of creativity, and the willingness to make it work.  Your health depends on the foods you eat every day, and you’re worth taking care of!

Here’s to your health!!!

 

Star of the Show:   GrassFed Beef Burgers

Organic grass-fed and grass-finished beef has so much flavor, that it doesn’t need any complicated sauces or spices to complement it.  Be careful not to overcook, since grass-fed meats cook faster than their grain-fed counterparts.

 

Ingredients:

  • 2 lbs organic, grass-fed and grass-finished ground beef
  • About 6 oz. organic salsa, medium heat
  • 2 teaspoons sea salt
  • 1 cup organic bread crumbs, optional
  • 1 small chopped onion
  • 1 egg

 

Directions:

Mix all ingredients well, but don’t over-mix.

Form into burgers, and cook on a grill or in a cast iron pan, about 3-4 minutes per side.

Serve in sprouted buns (like Food For Life’s or Alvarado Street’s) or bread with the following as toppings:

  • organic, sliced raw cheese
  • organic mayonnaise
  • organic mustard
  • organic ketchup
  • organic lettuce
  • organic sliced onions
  • organic sliced tomatoes
  • raw organic sauerkraut

 

Sweet Potato Fries

Sweet potatoes are high in Vitamin C, fiber, and vitamin B6, and make delicious fries the whole family will enjoy!

Ingredients:

  • 3 medium-sized organic sweet potatoes, such as garnet or jewel variety
  • 3-4 tablespoons organic coconut oil
  • Sea salt to taste, such as Real Salt or Himalayan Salt
  • Large ceramic baking dishes such as Corningware, or stainless steel, with a lip

 

Directions:

  1. Preheat your oven to 450 F.
  2. Peel the sweet potatoes with a vegetable peeler.
  3. Cut the sweet potatoes in half, then lay flat.  Cut into strips, lengthwise, as shown below.
  4. Next, take your strips and lay them flat on the cutting board.  Cut them lengthwise again until they are the width you desire.  It’s just a matter of personal preference. Do you want “small” fries or thicker, wider fries?
  5. Once your fries are cut, place them in your baking dish, taking care to leave room between them.  If you overlap them too much, they’ll just steam- not crisp.
  6. Now, place 1-2 tbsp coconut oil (depending on how much you have in your pan) in each baking dish.
  7. Give them a good shake of sea salt.
  8. Put them in the oven and bake for 10-12 minutes before checking on them.  At that time, use a spatula or large spoon and move them around a bit. Add more coconut oil if they seem to be drying out.  Put them back in the oven for another 10-15 minutes.  Keep an eye on them and your oven.  You’ll get a feel for how long they will take.  Mine generally take about 30 minutes, depending on how thin I cut them. If they’re more thin, about 20 minutes.  You’ll know they’re done when they’re not too mushy, but also not burnt.
  9. When they come out, let them air out for a few minutes which will help them crisp up even more.

Note: These sweet potato fries taste delicious dipped in some organic ketchup!

To finish this meal, toss a salad, make your burgers, and ENJOY!

_________

Catherine Slezinger is a happy wife and Mom to three precious children- Nathaniel, almost 5, Micah, 3, and Grace, 21 months.  After battling a chronic digestive illness at the young age of 19, Catherine found a health plan that revolutionized her life and restored her health, giving her a newfound hope for the future.  Because of this dramatic turnaround, she is passionate about seeing others experience the optimal health that she has attained! See www.theorganicmomma.com.

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