Nice to 'Meat' you

As part of my diet change, I have decided to limit my red meat intake to once a month.

Red meat consists of meat of adult mammals such as cows, sheep, and horses. Chicken, rabbit and most young mammals such as milk-fed veal calves, sheep and pigs are considered white.

The words “red meat” do not refer to how well the meat is cooked, nor the color after it has been cooked -- it mostly refers to the color of the meat in its raw state.

Also, red meat, on average, will take one to three days to be completely digested  and eliminated from the body because of its high protein and fat content. Normally red meat should only be ingested once a week in a normal human diet. For individuals such as myself with “weak digestive tracks,” less than once a week is ideal.

A small amount of red meat cooked well, alongside fresh vegetables or salad, can help energize your digestive tract. When cooking red meat, you should do so in small pieces so that it is easier digestible. Also, meat that is leaner is more pleasing to the digestive track.

With all of that said, removing red meat from your diet will have your body searching for other ways to receive iron and protein:

• Egg yolks
• Dark, leafy greens (spinach, collards)
• Dried fruit (prunes, raisins)
• Mollusks (oysters, clams, scallops)
• Beans, lentils, chick peas & soybeans
• Artichokes

Summery Spinach Salad with Chickpeas

and Honey Mustard Dressing (see recipe below)

1/4 cup walnuts (optional)
1 Bunch fresh spinach leaves, washed, dried, and chilled
1/2 cup can drained chickpeas
1/4 cup dried cranberries
1/2  small red onion, thinly-sliced

Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl.

Toss spinach with 1/4 cup of Honey Mustard Dressing for every 6 cups of spinach greens; toss gently. Add chickpeas, dried cranberries  and onion; toss again and serve.

Makes 4

Agave Mustard Dressing:
2 tablespoons good-quality balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon Agave nectar
2 teaspoons Dijon mustard

In a small jar with a lid, combine all ingredients; cover securely and shake vigorously, serve at room temperature.