Thursday, June 7, 2012

Healthy Raw Ketchup

Studies involving the tomato have cropped up all over the world. Tomatoes are rich in lycopene and antioxidants. This ketchup makes for a healthy addition to your GreenFed burgers or hot dogs.


> 1 cup organic tomato, chopped
> 1 cup organic sun-dried tomatoes, soaked for 30 minutes, drained, and chopped
> 1 Tablespoon fresh organic garlic, minced
> 10 fresh organic basil leaves
> 3 organic dates, pitted
> 1/4 cup extra virgin olive oil
> 1 teaspoon Celtic sea salt
> 1- 2 Tablespoons Bragg’s raw, unfiltered apple cider vinegar

Water and Purity

Perhaps the most important feature or aspect of water—when it comes to defining its quality or benefit to those consuming it—is purity.

It is so important, in fact, that a majority of the water that people see in bottles on their grocery store shelves or gas stations has been purified. Meaning they have taken a source of water and then processed out the “impurities” or solids from the water. This is critical in understanding the difference between spring water and purified water. Spring water comes directly from the ground and is bottled without any purification process.

Live Beyond Organic by Jordan S. Rubin

Thank you for watching Living Beyond Organic with Jordan Rubin on TBN. Jordan’s book, Live Beyond Organic, is NOW AVAILABLE for FREE, but only for a limited time and to an exclusive audience.

One of his most powerful books yet, Live Beyond Organic is sure to motivate and inspire you, as well as provide you with health and nutrition education, a daily eating plan, delicious recipes and more.

Take advantage of this great offer today and get started Living Beyond Organic!

Wednesday, June 6, 2012

Living Beyond Organic TV Show

Living Beyond Organic is the new television show produced by New York Times best-selling author, Jordan Rubin. This documentary style program is shot in vivid HD at Jordan’s ranches and springs in Southern Missouri. Living Beyond Organic provides motivation and inspiration, along with practical advice and knowledge to help people achieve abundant health in body, mind and spirit. In every show, Jordan joins author and television personality Cherie Calbom in the kitchen where they create some of the most delicious and healthy, recipes with only the healthiest ingredients. Tune in and get the support you need to change your diet, change your life, and change your world.

From George Foreman’s Knock Out the Fat Barbecue & Grilling Cookbook by George Foreman and Cherie Calbom

Cherie Calbom, MS, CN is the author of eighteen books including The Juice Lady’s Turbo Diet and The Juice Lady’s Living Foods Revolution along with the bestseller Juicing for Life. Other best-selling books by Cherie include: The Coconut Diet, George Foreman’s Knock Out the Fat Barbecue & Grilling Cookbook, The Juice Lady’s Guide to Juicing for Health, and Juicing, Fasting, and Detoxing for Life. Cherie earned a Master of Science degree in nutrition from Bastyr University. She has practiced as a clinical nutritionist and as a celebrity nutritionist for George Foreman and Richard Simmons. Known as “The Juice Lady” for her work with juicing and health, her juice therapy and cleansing programs have been popular for more than a decade. She became known as George Foreman’s nutritionist, recipe creator, on-air chef, and the other spokesperson for the George Foreman grills. She has appeared in numerous George Foreman Grill Infomercials and on QVC for thirteen years.
For more information and more great recipes, CLICK HERE to visit Cherie’s website.

Ranch Dinner

Ranch Dinner Menu: GreenFed Steak with Delicious Garlic-Herb Rub, Mashed Sweet Potatoes, and Roasted Veggies.


> GreenFed steak – 1-2 pounds
> 3-4 medium sized sweet potatoes
> Mixed veggies of your choice

Garlic-Herb Rub:
> 1 tablespoon extra virgin olive oil
> 1 teaspoon finely minced garlic
> 1 teaspoon crushed sage
> 1/2 teaspoon dried oregano
> 1/2 teaspoon dried basil
> Pinch cayenne pepper

Healthy Power Burgers

We love this recipe because it “sneaks” vegetables into your burger, which makes it great for your little ones. Feel free to substitute in different veggies—Portobello mushrooms and eggplant make for a hearty burger!


> 1/4 cup organic veggies such as yellow onion, green onion, zucchini and yellow squash
> chopped 3/4 pound Beyond Organic GreenFed ground beef
> 2 Tablespoons organic parsley, chopped

Ranch Breakfast

Eggs sunny-side up with Turkey Sausage, AMASAI parfait, and Fresh Orange-Carrot juice with greens.


> Organic or pastured eggs
> Turkey sausage
> Fresh fruit
> Amasai (or another cultured dairy like Kefir or Greek Yogurt)
> 6 oranges
> 4 carrots

Tuesday, June 5, 2012

The Art of Cheese

Cheese. Wonderful, delightful cheese. Americans produce and eat more cheese than any other nation. Its versatility is undeniable. A simple tray of cheese set out prior to eating transforms a meal into a party. Melted over vegetables, it turns picky children into connoisseurs. Served at the end of a meal it can elicit wonder and awe—a pre-postprandial indulgence. Yet, some cheese does disappoint. Once the providence of artisanal craftsman, cheese entered the mainstream years ago. Bricks and slices inhabit miles of space in grocery stores around the country. It is a testament to our love of cheese—any cheese—that such a sight exists. If you’ve ever had a bite of truly artisanal cheese, you know that it satisfies on a different plane than the mass produced “wall of cheese” in your local supermarket. At Beyond Organic, we don’t love cheese. We love great cheese. Our decision to craft cheese was a natural one, but it was not an easy one. A commitment to great cheese is a commitment to travelling back in time. The two most important ingredients today are the same as they were 2,000 years ago—great milk and lots of time. Mass produced cheese rarely uses either—and the proof is in the flavor.

Visit the Beyond Organic Springsin Blue Ridge, GA

We will be holding a summer training event at the Beyond Organic Spring in Blue Ridge, GA on July 20th and 21st.  The event will include a tour of our spring property and a business opportunity meeting on Friday evening and business system training on Saturday.

Register today at