Grass Fed Beef Stuffed Peppers Recipe: Savory, Simple, and Summery

These grass fed beef stuffed peppers are a step above a typical dinner. The stuffed peppers come together quickly, the ingredients required are easily sourced, and they have a certain wow factor to the taste.

The seasonings add a delicious savory depth without being “spicy”.
Enjoy!

INGREDIENTS

• 8 large bell peppers, tops and seeds removed

• 2 tablespoons fat (lard, butter, tallow)½ onion, chopped

• 2 lb Saint John’s organic grass fed ground beef

• 1 16 oz can diced tomatoes, drained well

• 4 oz tomato sauce

• 1 cup cooked rice

• 1 teaspoon salt

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Italian seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 ½  cup shredded mild cheese (cheddar, jack, etc.)

METHOD

Preheat oven to 375 degrees.

Prepare a large stock pot half full of water. Add a pinch of salt and set to boil. Once the water is boiling, add peppers (with tops and seeds removed) and cook for 5 minutes. When finished cooking, strain and set aside to cool.

While waiting for the water to boil, prepare the filling to stuff the peppers. Melt the fat on medium-high heat in a deep skillet. Once hot, add onion and a pinch of salt and cook until translucent, about 8 minutes.

Add ground beef and cook until completely cooked through.

Lower heat to medium-low, and add ingredients through onion powder. Add only 1 cup of shredded cheese, reserving the other ½ cup. Stir well and add extra salt to taste.

Slice peppers once lengthwise and shake out any accumulated water from boiling. Arrange peppers in a glass 9 x 13 pan and add ½ - 1 cup of filling to each pepper. You may have some leftover filling, depending on your pepper sizes.

Top peppers with remaining ½ cup of cheese and cover with aluminum foil.

Bake for 30 minutes and serve hot!

If you try this recipe, let us know by tagging us on Facebook or Instagram.

Principles of Traditional Diets: Benefits of Enzymes and Bacteria

While now widely available in supplement form sans food, probiotic and enzyme-rich foods are one of the most traditional foods available. Fermented foods contain beneficial enzymes and bacteria mostly missing from the modern diet due to sterile food processing and pasteurization.

Enzymes and Bacteria in Traditional Cultures

Weston A. Price, a 20th century dentist, observed cultures without access to processed foods, and he determined that, as a consequence, these peoples had far superior health in comparison to modern Westerners. He traveled the globe and studied primitive cultures in an effort to restore knowledge lost in industrialized societies.

The Weston A. Price Foundation (WAPF) is dedicated to educating people today about how to use traditional foods and therapies to heal from the diseases of modernity, using the diet of our pre-industrialized ancestors.

The WAPF has digested Price’s work and synthesized 11 principles to help guide our dietary choices. This article is the fifth in a series to address and add context to each of the principles. The fifth principle of the Weston A. Price Foundation’s “Principles of Traditional Diets” states:

“Primitive and traditional diets have a high content of food enzymes and beneficial bacteria from lactofermented vegetables, fruits, beverages, dairy products, meats and condiments.”

— WAPF

Why did traditional cultures have so many more enzymes and bacteria present in their diets? (Keep in mind this was every traditional culture Dr. Price documented, spanning many continents across the globe).

One of the primary reasons may be because of a lack of reliable refrigeration. Fermentation as a way to preserve foods was a practice that had a huge benefit for people – a more regular, reliable source of energy. Instead of chilling the dairy, turning it into yogurt, butter, and cheese made it a lasting food source.

Fermenting vegetables (think sauerkraut or kimchi) made the nutrients in cooked meats more easily digested and the fermented vegetables lasted through the winter.

Additionally, pasteurization of dairy wasn’t a common processing tool in the United States until the 1890s during the Industrial Revolution, when there was a migration of people from rural living to the city centers for work. This means that, prior to 1890, the benefits of raw dairy were more accessible, namely the good bacteria and enzymes present in raw milk.

Where to Get Usable Enzymes & Bacteria

Whole-food, naturally occurring bacteria and enzymes are the most bioavailable sources, meaning they are the sources most easily used by our bodies. While a probiotic tablet may benefit your health by introducing some strains of bacteria, many of these bacteria are dead on arrival and unable to help our microbiomes.

Additionally, food sources of bacteria like yogurt, kefir, and fermented vegetables have many enzymes that help our bodies assimilate the probiotics and help us to better digest and utilize proteins.

Yogurt typically has 2-3 strains of bacteria cultured into it while raw milk kefir contains 30-50 strains! For those seeking to improve gut health, raw milk kefir is king. Raw, grass fed milk kefir also has fat-soluble vitamins A, D, E, and K, and is a great source of protein, making it a very nutrient-dense food.

Kefir is similar to yogurt, but is generally thinner and more “drinkable” in comparison. However, kefir can be strained to your desired consistency.

Fermented vegetables like sauerkraut and kimchi also contain gut-supporting bacteria and enzymes. They make a delicious condiment, are widely available in grocery stores, or easy to make yourself!

A Simple Recipe for Fermenting Raw Milk
To make clabber, traditional raw milk yogurt used for bread leavening, leave fresh raw milk in a clean glass jar, lightly covered with a tea towel or cheesecloth, at room temperature for 1-5 days until pleasantly soured. Enjoy with honey or fruits.

Is Imported Beef Safe: The Impact of Foreign Meat on Local Communities

Saint John’s cows grazing on organic pasture in Emmett, ID.

Our country is endowed with land suitable for grazing, especially in the Western United States. It may come as a surprise, then, to learn that we import 3 billion pounds of beef annually, enough beef for each person - man, woman, and child, to eat more than one quarter-pound burger a day. However, due to lax Country of Origin Labeling laws, most consumers have no idea that the grocery store meat they are buying is imported.

The average conscious consumer is buying their meat from a grocery store. They may check the ingredients to ensure no corn syrup or colors have been added, and they may be curious to find out where and how the meat was grown in order to assess its quality. This shopper sees a sticker that says “Product of U.S.A.” and is encouraged that they are making a purchase that aligns with their values. Little do they know that the meat was grown in Brazil but processed in the United States, therefore legally making it a product of the U.S.A.

In 2015, the Country of Origin Labeling laws were repealed, and that same year, beef prices fell by almost 50%. The financial impact this made to local, rural farms cannot be overstated. The price decrease was to compete with the cheap, low quality beef imports, a race to the bottom. The dollars that were being spent on local or at the minimum, truly U.S.A. beef have been diverted to multinational corporations instead.

The majority of imported beef comes from Mexico, Australia, New Zealand, Canada, and Brazil. While the meat is safety tested in the country of origin, there have been several scandals in Mexico and Brazil, including when the parent company of JBS (one of the Big Four meat processing companies in the U.S.A.) plead guilty to bribery related to beef and chicken imports to the U.S.A.

While there isn’t a meaningful amount of data showing safety differences in imported beef vs domestic beef vs local beef, there have been reports of mad cow disease in Brazilian beef and delayed reporting to the public when the contaminated beef status was known. This fact, coupled with the corruption charges, casts a shadow on the safety of imported beef.

Furthermore, the last two years have shown us the weakness of food supply chains that are dependent on centralized, multinational operations. In the U.S.A., the Big Four meat processors (JBS, Cargill, National Beef, and Tyson Foods) control at least 85 percent of our beef supply. These conglomerates ultimately have their shareholders in mind, and it is in their best interest to remove country of origin labeling from their beef.

The good news is we can make a big impact by voting with our dollars. By supporting local beef and local food, we strengthen our local economies and create a secure future for our food!

Farm News: Photo Tour of July at the Farm

Chortleberry tandem nursing two babies.

Our first grandchild was born. Heather and Aaron’s son, named Asher Arthur Freeman Dill.

The Fourth of July Rose in bloom at the Rose Garden in Boise.

Summer shoots coming in!

Wild foraged greens from the garden: lamb’s quarter, mallow, red root pig weed (amaranth), plantain, clover, bindweed, dandelion.

Brown Swiss calves peeking through the fence.

Our pollinator meadow, overgrown with grass. An example of what happens when you don’t mow the grass!

A close-up of flowers growing in the pollinator garden.

Our magnificent rosebush in bloom.

Some flowers blooming, a new beginning!

Our hedgerow: At one end, very short plants due to the shade of our oak tree; at the other end, 7 feet tall bushes!

Chortleberry, a beautiful Brown Swiss cow.

Our mowed pasture. Claire mowed the pasture in an interesting pattern – an aerial shot would show her work! Claire has been stretching herself to work with some of the farm machinery.

Our cows grazing the rapidly growing grasses.

A close-up of the variety of grasses in the pasture: clover, dandelion, chicory, and variety of other grasses.

A clover close-up.

White Syringas in bloom – our state flower!

A dove perched on our barn, as though to mimic a weathervane!

Raw Milk Cottage Cheese Recipe: 2 Ingredients to Homemade Cheese

Cottage cheese is a simple cheese to make yourself, no cultures, molding, press, or aging required! Using basic kitchen equipment, you can use your extra milk from our Raw Milk Co-op to make cottage cheese.

INGREDIENTS

• 1 gallon Saint John’s raw organic grass-fed milk

• ⅓ cup white vinegar

METHOD

Warm in a large pot over medium-low heat until it reaches about 120 degrees. It should not be warm enough to simmer.

Remove pot from heat and slowly add in vinegar, continuously stirring. Stir for an additional 30 seconds and let rest for 30 minutes.

Cottage cheese in the making.

After 30 minutes, strain whey and vinegar through a cheesecloth-lined strainer. A tea towel or flour sack towel work well, too.

Refrigerate for 5-7 days. Break into small pieces for serving.

When serving, top with a pinch of salt and a tablespoon or cream. Enjoy!

SERVING SUGGESTIONS

• Top with berries or other seasonal, fresh fruit

• Add honey and cinnamon

• Salt and pepper

If you try this recipe, let us know by tagging us on Facebook or Instagram.

Raw Organic Milk Benefits: Why It’s the Best Choice

June is National Dairy Month. In celebration, this article is all about why raw organic milk is an excellent choice for health, longevity, and pure enjoyment.

Raw, organic, grass-fed milk is a well-balanced food. A single cup of raw milk contains 150 calories, 8g of protein, fat and carbs. This balance of macronutrients promotes blood sugar stability which in turn supports energy and mood. A glass of raw milk is a perfect snack, and easy to prepare – all you have to do is pour a glass!

Raw vs. Pasteurized Milk

Pasteurizing milk means milk that has been heated in order to make it a sterile food. Pasteurization kills all pathogens and enzymes, and, in the case of ultra-pasteurization (most grocery store milk), the sugar, protein, and enzymes are denatured, and the vitamins and minerals are reduced.

The following chart, from A Campaign for Real Milk, denotes the effect of pasteurization on a variety of important vitamins and minerals present in milk before pasteurization.

Nutrient	Effect of Pasteurization
Calcium	Longer and denser bones on raw milk
Vitamin C	Raw milk can resolves scurvy while pasteurized milk cannot
Folate	Carrier protein inactivated during pasteurization
Vitamin B12	Binding protein inactivated during pasteurization
Vitamin B6	Animal studies indicate B6 poorly absorbed from pasteurized milk
Vitamin A	Heat degrades vitamin A
Vitamin D	Present in milk, pasteurization cuts assiilation by half
Iron	Lactoferrin, a contributor to iron assimilation, is destroyed by pasteurization
Minerals	Minerals bound to proteins (like calcium and iodine) are inactivated by pasteurization
Vitamin B2	Riboflavin, completely destroyed by pasteurization

Raw Milk and Digestion

In addition to gut-strengthening bacteria, enzymes called lipases in raw milk aid in digestion of the milk. Our bodies do not need to create any enzymes in the digestion of raw milk; it digests itself in the small intestine. This is why many people who struggle with digestion when consuming commercially produced grocery store milk are able to enjoy raw milk without digestive upset. In fact, a survey of raw milk drinkers in Michigan found that 85% of those previously diagnosed with lactose intolerance were able to consume raw milk without issue.

Saint John’s organic grass-fed cows.

Our raw grass-fed milk co-op is open for members now. Sign up today and pick up your raw milk this week!

Raw Milk Panna Cotta Recipe: Simple Creamy Dessert

Raw milk panna cotta with raspberries

Do you have extra milk to use from our raw-milk co-op?

A delicious way to make a light and creamy summer snack or dessert is to make panna cotta, a creamy, gelatin-based pudding. We top ours with berries, jam, or honey, depending on what’s available. Nuts or granola would be delicious, too!

This recipe was inspired by the Honey Almond Panna Cotta recipe at Sugar Salt Magic.

INGREDIENTS

• 2 cups Saint John’s raw, organic, grass-fed milk

• 3 teaspoons powdered gelatin

• ⅓ cup honey

• 1 cup Saint John’s raw, organic, grass-fed cream

• 1 tsp vanilla extract

• Pinch of salt

METHOD

In a saucepan, sprinkle gelatin on top of cold milk. Allow to “bloom” (dissolve) for 5 minutes.

Turn on burner to medium heat and whisk to dissolve gelatin until milk is warm, not hot.

Once warm, add in honey and whisk to combine.

Remove from what and whisk in remaining ingredients.

Pour into individual serving size ramekins, or use mugs and other small containers as I did.

Panna cotta, poured into individual serving-size containers.

Cover and refrigerate for at least 4 hours before consuming.

Top with berries or additional honey, nuts, or granola. Enjoy!

If you try this simple summer recipe, let us know by tagging us on Facebook or Instagram.

Principles of Traditional Diets: Eat Raw Animal Foods

Saint John’s organic, grass-fed cows!

During his global travels, Dr. Weston A. Price, DDS observed that all healthy traditional peoples ate raw animal foods, in addition to cooked animal foods. In contrast, meat and milk in today’s modern diet is mostly cooked and pasteurized. The average American is fearful of food that isn’t sterile; however, our ancestors knew the benefits of eating foods full of enzymes and life.

Weston A. Price, a 20th century dentist, observed cultures without access to processed foods, and he determined that, as a consequence, these peoples had far superior health in comparison to modern Westerners. He traveled the globe and studied primitive cultures in an effort to restore knowledge lost in industrialized societies. The Weston A. Price Foundation (WAPF) is dedicated to educating people today about how to use traditional foods and therapies to heal from the diseases of modernity, using the diet of our pre-industrialized ancestors.
The WAPF has digested Price’s work and synthesized 11 principles to help guide our dietary choices. This article is the fourth in a series to address and add context to each of the principles. The second principle of the Weston A. Price Foundation’s “Principles of Traditional Diets” states:

“All traditional cultures cooked some of their food but all consumed a portion of their animal foods raw.”

— Weston A. Price Foundation

The thought of eating raw animal foods is uncomfortable for many people, due to safety concerns. However, with proper sourcing (high quality foods) and handling, risks can be minimized.

Why Eat Raw Animal Products

The technology of fire to cook our food is one of many characteristics of humans that set us apart from other animals. Cooking food, especially meat, makes it highly palatable and helps with digestion but it does destroy some nutrients. Eating raw animal products gives the person a high amount of water soluble vitamins B and C (often destroyed in cooking meat), are good for digestion and very bioavailable nutrition (as is the case for raw egg yolks), and have beneficial enzymes present (as is the case for raw milk). Add some raw foods is a way to balance out a mostly cooked diet.

How to Regularly Consume Raw Animal Foods

1. Switch to Raw Milk

Conventional milk simply cannot compare to the experience of drinking raw milk. Raw milk is a living food that contains beneficial bacteria, enzymes, immunoglobulins, and vitamins that are not present in pasteurized milk! Many vitamins are destroyed by heat, which is why some milk has been fortified with synthetic vitamins. Raw milk is excellent for digestion, as it contains protease enzyme, which aids in the digestion of proteins, and lipase enzyme, which aids in digestion of fats. Our raw milk is certified organic and 100% grass fed!
Concerned about the safety of raw milk? Chris Kresser of the Functional Medicine Institute has done an excellent series that dives deep into the safety data on raw milk. Educate yourself about the risks, you’ll be surprised how safe it is.

2. Add egg yolks

Raw egg yolks are deliciously creamy and surprisingly versatile. Add an organic, pastured egg yolk to your warm oatmeal, fruit and raw milk smoothie, or whipped into coffee for extra protein and fat-soluble vitamins. Yolky coffee tastes like cream in coffee, try it with maple syrup for a delightful morning drink!

3. Consider raw beef liver

Many cultures consume meat and organ meats raw or very lightly cooked. Consider the classic French beef tartare or the Italian beef carpaccio. Raw meat, when well sourced and frozen for at least 14 days, can be a healthful addition. Raw beef liver has become infamous in the alternative health world for providing energy (from a plethora of water soluble B vitamins). The primary ways to eat raw beef liver include doing raw liver shots (chopping up into pill size and swallowing), adding the liver to a smoothie, or grating frozen liver onto oatmeal, scrambled eggs, or other savory dishes. The Weston A. Price foundation has more information about consuming raw beef liver.

When it comes to eating raw meat, it’s important to do your own research to understand the risks and safe handling procedures to make the best decision for you.

Eating raw animal products is one of many ways we can re-wild ourselves and return to the traditions of our ancestors. Drinking raw milk may be the easiest and arguably most enjoyable way to incorporate raw animal foods into our daily lives. 

Grass Fed Beef Tacos with Zesty Cabbage Slaw

For a fast and delicious weeknight dinner, try this grass fed beef taco recipe. The spice blend is wonderful! The cumin balances out the other flavors nicely, and the cabbage slaw packs a zesty punch and crunch. We topped ours with hot pepper sauce and sour cream!

This recipe is inspired by a similar fish taco recipe from Shaye Elliot of the Elliot Homestead.

INGREDIENTS

• 2 lbs Saint John’s organic grass fed ground beef

• 2 Tbsp cumin

• 3 Tbsp chili powder

• 1 tsp salt

• 1 tsp Italian seasoning blend

• 1 tsp onion powder

• 1 tsp garlic powder

• Tortillas

• Hot pepper sauce (like Cholula), optional

CABBAGE SLAW

• ½ medium red cabbage, sliced thinly

• 2 bell peppers, julienned and chopped into 1-inch strips

• Juice of 4 limes

• 1 tsp salt

• Apple cider vinegar, to taste, optional

METHOD

Preheat a skillet over medium-high heat. Add ground beef and begin to break up with a wooden spoon. Once the ground beef is about halfway cooked through, add the spices and continue to cook, breaking up into small pieces.

While the beef is cooking, begin preparing the slaw by chopping the vegetables and adding the lime juice and salt. Taste for adequate salt and acid. If you run out of limes or your limes are a bit dry, try adding apple cider vinegar instead.

Add meat to tortillas, top with cabbage slaw, and enjoy!

If you try this recipe, let us know by tagging us on Facebook or Instagram.

Meet Your Milk Providers!

Catalina (L) and Penny (R)

Meet Catalina and Penny. These are a few of the gals to be milked for you this summer. Fresh, sweet, grass-fed, organic, raw milk will be ready daily. Take advantage of local farms by signing up today for your weekly supply at Saint John’s Organic Farm.

The healing benefits of grass-fed raw milk have been documented by Dr. Crewe in the early 1900’s. Dr. Crewe started the Mayo Clinic after his twenty years of clinical work with grass-fed milk. Order some today.

Raw Milk Resources

• Real Milk Cure

• Raw Milk for Diseases

• Milk as Medicine