One of the main goals of this blog is to share ideas on ways to continue living free as well...free from harmful chemicals, toxins and a belt-busting, life-threatening body burden.
Grilling season is the perfect place to set yourself free...starting with the charcoal you use and how you prepare your to-be-grilled foods.
Something as simple as an oil and vinegar marinade will reduce the potential carcinogen levels (especially for grilled meats) by nearly 90 percent. Also, by switching to eco-friendly charcoal free of petroleum-derived chemicals is a big health boost. Cowboy Charcoal http://cowboycharcoal.com/. made from wood scraps is available at The Home Depot and Wicked Good 100% All Natural Hardwood Briquettes or any similar all hardwood choice is also good. Wicked Good has a "Weekend Warrior Blend" and is available in many states and online at http://www.wickedgoodcharcoal.com/ And, as tempting as it is, don't eat the charred fat on your meat. Switching to grilled tofu or seitan will take care of that urge and risk! Ha!
Here is a delicious sounding recipe for a grilled Memorial Day salad!
Grilled Asparagus Salad
2 cups tiny red potatoes cut to bite size and boiled until tender (you can finish these by brushing with olive oil and charring them lightly on the grill...just to punch up the flavor)
3 cups young greens with herbs or your favorite torn into bite sized pieces
1 cup artichoke hearts, drained
½ pound asparagus, trimmed then grilled
Ginger Dressing
1 tablespoon grated fresh ginger
Juice of half a lemon with zest
1 clove garlic, finely minced
1 teaspoon fresh mint, finely chopped (or more to taste)
1 tablespoon fresh basil, finely chopped
1/3 cup rice wine vinegar
½ cup extra virgin olive oil
Prepare a hot grill. Boil the potatoes for 15 minutes, drain and cool. Trim the woody bottom from the asparagus, drizzle with olive oil and season with salt and pepper. Refrigerate until ready to grill. To make the dressing, put the ginger, garlic, lemon juice and fresh herbs in a mixing bowl. Add the rice wine vinegar, and whisk to blend well. Whisk in the olive oil and keep whisking until it is fully incorporated or use Mason jar...my go-to dressing shaker.
When the grill is ready, put the asparagus on the grill and cook for three minutes. Asparagus should be bright green but still slightly crunchy. If desired, brush cooked potatoes with olive oil and lightly char them, too. Lightly toss the greens with dressing, top with veggies and add more dressing as desired. Serves 2.
I got this in an email this morning and while OGT is a meatless blog, that "cartoon" is spot on.
And no summer season kick-off is complete without sunscreen!!! I have found the perfect one...no harmful rays, no harmful chemicals! Email me for info! xoxox
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