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US
Wellness News Alert
Have Been Quiet For Far Too Long
Fantastic AIP Chili Recipe
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September 6,
2015
Monticello,
Missouri
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Dear John,
US Wellness offer a tip of the hat to all
those among us who labor to make America the pillar of free enterprise on planet earth. The first Labor Day parade was held in New York City on Monday, September 5th in 1882 to
initiate the paradigm shift among the states to celebrate the efforts of the legendary work ethic of our
ancestors. The tradition on the first Monday of September in New York City soon took hold
nationwide as a national observance. After the fastest summer in recent memory, schools are
back in session. US Wellness offers some great choices of smart proteins and fats in our Kids Picks category. We believe you
are what you eat, and no better time to establish those habits than now. This category has
seen a lot of sales action, and we will continue to add new choices before year end. College and high school football season kicked off this past week. We suggest you startle your
tail gate friends with sugar free franks, sliders, beef burgers, bison burger,
chicken wings, chicken drumsticks, wild caught shrimp, and
several of our heat and serve selections requiring
minimal effort. In the health article this week, nutrition experts call out
physicians for staying quiet on the topic of nutrition for far too long, and strongly advocate the
position that the nutritional make-up of our diets is dramatically more important than its caloric
content. They even suggest some potentially controversial solutions to our global health
problems. For those of you following an AIP nutrition plan you may be missing the warming
qualities of traditional chili. Try out the AIP friendly chili recipe provided in our Recipe
Corner. The recipe comes from our friends Angie & Mickie at AutoImmune-Paleo.comLast notice for
those interested in attending the Grass-fed Exchange Convention in Mount
Pleasant, Michigan on September 16, 17, 18. This is a unique opportunity to see how sunshine is
converted into high quality meats with hands on tours and lectures from world experts. The best
part is networking with real ranchers producing food for the 21st century like our ancestors ate
for centuries. Information and registration here.
For farm tours, upcoming sales, special events, new cookbooks, recipes, and much more
- visit us on Facebook, Twitter,
Pinterest, YouTube, or our
Blog. We always appreciate your feedback and comments. In closing,
US Wellness would like to thank all of you who have stood by us since our founding on September 1,
2000. The last 15 years have been a great ride. We look forward to the next 15 years with
equal enthusiasm. Within the next 60 days we will have some exciting news to share that will
streamline our delivery with more speed, accuracy, and efficiency. Happy Labor
Day regards,
John, Lee Ann,
Tressa, Amanda, Laura and Deric on behalf of the farm families of U.S. Wellness
Meats
    
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Inventory Updates
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| Sugar Free Beef
Polish Sausage |
Back in Stock:
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Recent Health News
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Poison Or Potent Medicine?
Source:
BMJ
Article Excerpts:
It's time to stop counting the calories, and instead start promoting
the nutritional value of foods if we are to rapidly cut illness and death from cardiovascular disease
and curb the rising tide of obesity, say experts in an editorial published in the online journal Open
Heart ... For example, boosting omega 3 fatty
acid (from fatty
fish), olive oil, and nut intake have all been associated
with reductions in deaths from all causes and from cardiovascular disease, within months, they say
... The evidence shows that poor diet is
consistently responsible for more disease and death than physical inactivity, smoking and alcohol put
together ...
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| Customer Feedback |
Stew Beef & Flank Steak
Absolutely Delicious ...I learned about US Wellness
through the book "Against All Grains" for dairy/gluten free recipes. I ordered stew meat and flank steak and can
tell you I am very impressed with the quality. The beef stew I made turned out delicious and will
continue to order on a regular basis. Susan S. Pahrump, NV
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| Recipe Corner |
AIP Carrot & Sweet Potato Chili
Author: Mickey Trescott
Serves: 5-6
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 2 tablespoons solid cooking fat
- 1
onion, chopped
- 8 cloves garlic, minced
- 1 tablespoon fresh thyme
- 2 cups carrots,
cut into large chunks
- 4 cups sweet potatoes, cut into large chunks
- 4 cups bone
broth
- 1 teaspoon sea salt
- 2 pounds grass-fed
ground beef
- 1-2 avocados
- cilantro for garnish
Instructions: - Heat your cooking fat in the bottom of a
heavy-bottomed pot. Add the onion and cook for a few minutes, until translucent. Add the garlic and
thyme and cook for another couple of minutes, stirring.
- Add the carrots and sweet potatoes and
cook for 5 minutes, or until gently browned. Add the bone broth
and sea salt and bring to a boil, cover and then simmer for 20 minutes, until the vegetables are
soft.
- Meanwhile, cook the ground beef in a
skillet until thoroughly cooked throughout and browned. Set aside.
- When the vegetables are
finished, add the ground beef and stir
to combine. Continue cooking for another 15 minutes covered at a simmer. Serve each bowl garnished with
avocado slices and fresh parsley.
______________________________________________
Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After
recovering from her own struggle with both Celiac and Hashimoto's disease, adrenal fatigue, and
multiple vitamin deficiencies, Mickey started to write about her experience to share with others and
help them realize they are not alone in their struggles. She is a certified Nutritional Therapy
Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the
autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program.
______________________________________________
If you are
a blogger or food artist and would like to see your recipes published simply email us.
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US Wellness - Converting Sunlight Energy Into Ribeyes
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Early morning portrait at 30 feet elevation and 5
minutes later during breakfast at 200 feet of drone elevation in Lewis Co. Missouri. 
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About U.S. Wellness Meats
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U.S. Wellness Meats was founded on
 September 1st, 2000. Pasture
management and meat science research originated in 1997. The company office is located in Monticello, Missouri in Lewis
County which joins the Mississippi River 140 miles North of St. Louis.
The company has
branched from beef products into: Grass-Fed Lamb, Pork, Poultry, Wild Caught Seafood, Grass-Fed Bison, Dairy Products, Raw Honey, Gourmet Rabbit, Pre-Cooked Entrees, Snacks, and Pet Food.
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Confidentiality Guarantee
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We at U.S.
Wellness Meats do not sell, trade or give away any subscriber information. This isn't just an ethical
commitment, it's also a legal one.
Copyright © 2009 by U.S. Wellness Meats. All rights reserved. The content, design and
graphical elements of this newsletter are copyrighted. Please secure written permission of the author
before copying or using this material. Address:
Sincerely,
John Wood
U.S. Wellness Meats
Toll Free: (877) 383-0051
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