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I am a big fan of no-cook meals because of how convenient they are, and US Wellness Meats Braunschweiger is a delicious way to easily pack in the nutrition that comes from incorporating organ meats into your diet! My favorite way to have it is with my favorite green flatbread, along with some fresh sliced cucumber, radish, avocado, and apple.

RECIPE AUTHOR: Tracey Grant

US Wellness Meats Shopping List: Beef Braunschweiger

Serves: 4

 

 

US Wellness Meats Beef Braunschweiger

 

 

INGREDIENTS:

 

1 bunch cilantro (about 2 cups)

1 bunch parsley (about 2 cups)

1 bunch basil (about 2 cups)

3 cups arugula

3 cups baby spinach (or more arugula, or any green)

Zest and juice of one lemon

2 carrots, cut into chunks (about 2 cups)

8 cloves of garlic

1 bunch green onions (or one small sweet onion)

½ tsp pink salt

½ cup hemp hearts or sprouted pumpkin seeds

½ cup Sari Foods Company Non-fortified Nutritional Yeast

2/3 cup water, to blend

OPTIONAL: 1/4 cup olive oil

OPTIONAL: 1/2 cup Guiltless Goodies Superseed Flour

 

INSTRUCTIONS FOR GREEN FLATBREAD + US WELLNESS MEATS BEEF BRAUNSCHWEIGER

 

Blend everything together in a food processor until very smooth, then spread in a thin layer (about ¼”) over parchment paper and dehydrate at 115 degrees for 12 hours. I usually divide this into 4-5 portions. (If still a little sticky, peel the parchment off the back, flip them over, and dehydrate for 2 more hours.)

 

NOTE: This recipe is a template. I make it a little differently each week! Sometimes I add olives or sun-dried tomatoes, sometimes I add in extra greens such as chard or kale, etc. Get creative and have fun with it!

 

Tracey GrantAbout The Author: Tracey Grant

Tracey is a registered dietitian living in San Diego. She specializes in weight management, digestive health and meal planning. Tracey promotes whole food nutrition with a holistic approach to wellness. You can find more information at her blog, Whole Daily Life.

Tracey’s Cookbook, Weeknight Paleo, contains 20 of her favorite and most frequently cooked meals, complete with modifications for AIP (Autoimmune Paleo), GAPS (Gut and Psychology Syndrome), and low-FODMAP diets.

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