 |
|
January 17, 2016 Canton, MO
|
|
US Wellness Meats Newsletter - In This Issue
|
|
Probiotics can help you achieve your resolution to get healthier this year, but understanding all the choices can be overwhelming. Read Kelley's post for assistance navigating the best ways to introduce or support probiotics in our bodies naturally and with supplements. Spoiler Alert ~ One way to support probiotic health is consuming lacto-fermented meats like grass-fed corned beef. Sale Items this week include our Tri Tip Roast, which makes the perfect petite roast weighing in at 1.25 lbs it is an excellent size for feeding 1-3 people. Also on sale this week are two favorites from our Heat N Serve category ~ Thai Flavored Ribeye and Pot Roast with Gluten Free Gravy.
US Wellness Grass-fed Bison products restocked this week. Bison Chuck Roast, Bison Jerky, Bison Sirloin, Bison Ribeye. Check out the full list below.
If you missed getting your flu shot, or simply chose not to, read Dr. Sears article about ways to boost your immune system during this time of year. Also remember to retrieve your 15% off red letter discount code.
Contests & Giveaway News- Our Biggest & Best Giveaway of the Year!
The last several years we have partnered with Mark Sisson of Mark's Daily Apple for an outstanding giveaway. Last year we gave away a whole cow and this year we are doing it again! One lucky winner will receive $1500.00 in gift certificates to choose your favorite cuts. Visit Mark's Daily Apple site for the Primal Blueprint Video Contest details.
- The Paleo Dork Contest winner will be announced around the 21st of January.
- Anita M. was the winner of the $200 USWM gift certificate from The Paleo Mom's Healing Kitchen book release.
- Continue checking our newsletters and social media pages for details on more upcoming contests and giveaways. (Facebook, Instagram)
Looking to sample a lesser known vegetable? Check out the Recipe Corner and then take advantage of the recently restocked Italian Sausages for this Rapini with Potatoes and Italian Sausage recipe from Mel Joulwan. Wishing you a Happy and Healthy 2016, John, Lee Ann, Tressa, Laura, Deric, and Courtney on behalf of the farm families of US Wellness Meats. Toll Free: (877) 383-0051 Direct Line: (573) 767-9040 Fax: (573) 767-5475 www.uswellnessmeats.comeathealthy@grasslandbeef.com
|
|
  |
|
All sale item discounts expire at 10:00 pm CST on Saturday January 23, 2016.
|
|
Welcome to the flu season. You're smack in the middle of it. You've probably seen the signs offering free flu shots outside your local pharmacies. Between October and May each year, the myth about the effectiveness of the flu vaccine is hyped to a fevered pitch (pardon the pun).
I've never had a flu shot in my life.
Unlike many alternative health doctors, I'm not against vaccines as a rule. Vaccines have knocked out many of the ancient scourges - like bubonic plague, small pox and polio. But flu shots are different.
|
|
15% Discount Red Letter Code Available!
- Read the complete Dr. Al Sears' article
- Find the "red" bolded 6-letter code word spelled out in order.
- Code expires this Tuesday at midnight CST.
- Applies to any order under 40 lbs, excludes sale items, volume discounts, and gift certificates
|
|
"Fantastic Bratwurst!"
I love everything about these. I am on AIP and can have these as a special treat meal. The flavor is not overpowering. I really love it. I will be buying more.
Matt L. Waco, TX
|
|
How to Choose the Right Probiotic for Your Body (The Answer May Surprise You)
"You should take a daily probiotic..." You've no doubt heard this advice if you suffer from any sort of intestinal issues or after taking antibiotics. But in the last few years, probiotic therapy has taken a huge leap out of simple 'gut care.' It's now well recognized that probiotics can help with a wide range of mental and physical conditions...
|
|
|
US Wellness Store - Quick Links
|
|
|
|
|
| | Rapini with Potatoes and Italian Sausage |
Author: Mel Joulwan
Prep Time: 10 minutes
Cook Time: 50 Minutes
Serves: 2-4; Whole30 compliant
Ingredients:
- 1 pound Italian sausage
- 1 pound potatoes, peeled and cut into 1-inch chunks
- 1 bunch rapini (see notes below!)
- 1 tablespoon salt
- 2 tablespoon plus 1 tablespoon extra-virgin olive oil
- 6 large cloves garlic, peeled and smashed but left whole
- 1/2 teaspoon crushed red pepper flakes
Directions:
- Boil the sausage and potatoes. In a saucepan, place the sausage links and potatoes with enough cold water to cover them. Bring to a boil, then simmer, uncovered, over medium heat until the potatoes are tender but not falling apart, about 20 minutes. Use a slotted spoon to remove the potatoes and sausage from the water. Set aside in a colander to drain. Meanwhile...
- Prep the rapini. Cut the rapini stalks to separate the leaves from the stems; set the leafy parts aside. Using a small, sharp knife or peeler, peel the skin from any thick stalks; cut all the stalks into 2-inch lengths. (The thicker stalks should be eaten but, like thicker asparagus, they need to be peeled before cooking.)
- Cook the rapini. Add 1-2 more cups of water to the potato water and return it to a boil. When it's rolling nicely, add the rapini stems along with the salt, cover partially, and cook over medium-high heat for 1 minute. Now add the leaves and cook them together with the stems until tender but not mushy, 3 to 4 minutes more. Drain the greens and set aside. IMPORTANT: If the stalks are at all crisp, they will be bitter, so cook them until they're sweetly soft.
- Sauté, part one. In a large, nonstick skillet, warm 2 tablespoons olive oil over low heat and add the garlic. Sauté over medium heat until the garlic is nicely softened but not colored, about 4 minutes; remove with a slotted spoon and set aside. Add the potatoes to the pan. Sauté until they are golden and crispy all over, about 10-12 minutes, then set aside. Cut the sausage into coins. Increase the heat to medium-high and add the sausage; cook until browned on both sides; remove and set aside.
- Sauté, part two. Warm the remaining 1 tablespoon olive oil over medium-low heat, add the rapini and garlic cloves to the pan. Sauté until the greens are nicely coated with the olive oil and are heated through, about 3 minutes. Return the sausage and potatoes to the skillet and toss everything together; add the crushed red pepper flakes and toss to combine. Taste and add more salt, if necessary, then devour.
NOTES: Put an egg on it! Top the whole shebang with a few fried eggs for more luscious protein. And if you're wondering what "rapini" is, it is a green also known as raab or rabe and broccoli rabe or broccoli raabe, and while all of those are the same thing, broccolini is an entirely different vegetable. Despite its similar nomenclature with broccoli, rapini is more closely related to turnip and mustard greens, so it can be bitter. That's why it's important to cook it in boiling, salted water before gently coating it in olive oil. This method of cooking vegetables a second time - preferably in fats and aromatics - is called ripassare in Italian. A 1/2 cup serves up more than half your daily requirement of free-radical-fighters vitamins A and C. It's also a good source of folate (a B vitamin that protects against heart disease), as well as potassium, fiber, and calcium.
__________________________________________________________ Thanks to Mel Joulwan at Well Fed Ingredients for a Happy Life for this fantastic recipe. You might be surprised to learn that Mel is a retired Roller Derby girl. She is the author of the "Well Fed" series of Paleo Recipe books. In her own words Mel is on a mission to be a superfit, well-fed, dressed-to-kill, glossy-haired, rock-n-roll, tart-tongued detective. You can learn more about Mel by reading her blog or checking out her web site. ___________________________________________________________ If you are a blogger or food artist and would like to see your recipes published in our newsletter simply email us at eathealthy@grasslandbeef.com.
|
|
|
|
Farm Photos - US Wellness Cattle
|
|
|
| January grazing near Stanley, Tasmania
|
|
|
| |
|
| Cattle have a perfect view of Stanley, Tasmania and the famous volcano core that protects the town.
|
|
|
|---|
|
|
|
|
- All orders must weigh at least 7 pounds in order to ship, to ensure everything stays frozen during transit.
- $75 minimum purchase requirement, since we have built the cost of shipping into the price of each product.
- You will never be charged extra for shipping.
- There is a $7.50 handling fee upon checkout.
- The South Carolina Chicken Bundles, BBQ Sauce, produce and cookbooks ship from separate locations, so they are not included in the 7 lb weight minimum. The shopping cart will keep track and remind you if your order is under the 7 lb limit.
Weight Discount- Receive a $25 discount for every 40 pounds you order. This offer excludes items that ship separate such as the South Carolina Chicken, produce and fresh bundles.
- This is our way of saying thank-you for purchasing in bulk!
- This can be any combination of products totaling 40 pounds and does not have to be specific to any category. Each 40 pound interval will yield the discount - for example, order 80 pounds and we'll take $50 off!
|
|
Customer Account Information
|
|
Do you need to change your personal contact information or remove yourself from our customer newsletter?
To change your contact information click here and enter your email address and store password and you can edit your customer account information. To unsubscribe from this email list, simply click on the SafeUnsubscribe link at the very bottom of this page.
|
|
|
Confidentiality Guarantee:
U.S. Wellness Meats does 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 authors before copying or using this material. Submit request to eathealthy@grasslandbeef.com
|
|
|
|
|
|
|
