Everyone has heard the old adage “you are what you eat,” but did you know it applies to your food too?
There are only a few carnivorous recipes on my blog, but on the few I have, you’ll notice I call for grass-fed meat. It’s not only to make you spend more money at the store. Grass-fed meat really is worth the extra money, both for your health and that of the planet.
When you think of raising cattle, it’s likely the bucolic image of cows grazing in a pasture comes to mind. Maybe you thought all cows ate grass? Not exactly. While all cows are raised on grass for their first 7-9 months of life, most cows are finished on grains in densely packed feeding lots, which allows them to rapidly gain weight. Without this practice, the average American wouldn’t be eating 113.5 lbs of beef each year. Economically, it’s highly beneficial to the cattle industry, who makes a huge profit producing massive quantities of beef for very little money. But at what cost to the consumer?
- ¾ cup organic Greek yogurt
- ½ cucumber, diced
- ½ cup crumbled feta cheese
- ½ cup mint, chopped
- 3 tablespoon extra-virgin olive oil, divided
- 4 garlic cloves, minced, divided
- Juice of ½ lemon
- 1 lb kale, stemmed and chopped
- 1 lb grass fed ground beef
- ½ large red onion, chopped
- 1 teaspoon dried oregano
- 8-12 corn tortillas
- In a medium bowl, mix yogurt, cucumber, feta, mint, 1 tablespoon olive oil, 1 minced garlic clove and juice of half a lemon. Season with salt and pepper to taste.
- Heat 2 tablespoons of extra-virgin olive oil in a large skillet on medium-high heat. Add garlic and kale, tossing with the oil to wilt. Cook about 7-10 minutes, tossing frequently, until wilted and tender. Season with salt and pepper to taste.
- While the kale cooks, heat a large skillet on medium-high heat. Add the beef, onion and 1 clove of minced garlic. Cook, crumbling the meat with a spatula as it cooks, until browned and cooked through. Season with salt and pepper to taste.
- To make tacos, warm tortillas in the oven, microwave or over a flame on a gas stove. Stuff with kale, beef and top with feta-yogurt sauce.