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April 17, 2018 • Healthy Eating & Nutrition

Ingredients of Concern in Red Meat

Fatty cuts red meat

Red meat harbors a long and illustrious list of potentially harmful compounds. They include:

  • Nitrates/nitrites (processed varieties)
  • Excessive iron
  • Antibiotic residues
  • Hormone residues
  • Pro-inflammatory sugars
  • Heterocyclic amines
  • Polycyclic aromatic hydrocarbons
  • Saturated fats
  • Carnitine
  • Advanced glycation end products
  • An unfavorable omega 6/omega 3 ratio
  • Environmental toxins (pesticides, PCB’s, dioxins, etc.)

It’s no wonder that red meat has been consistently linked to heart disease, strokes, cancers, obesity, type 2 diabetes, and dementia!

How about this recipe for your next Meatless Monday?

Curried Brown Rice and Chickpea Salad with Cashews and Apricots

Serves 4This hearty and savory salad features lots of superstars and works as a side or a main dish.


  • 2 cups cooked brown rice

  • 1 15 oz. can chickpeas, drained and rinsed

  • 2 whole carrots, shredded

  • 1/2 cup chopped cilantro

  • 1/2 cup cashews, toasted and roughly chopped (or keep whole)

  • 1/2 cup apricots, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tbsp lime or lemon juice

  • 1 tbsp curry powder

  • 1 tsp cumin

  • 1 tbsp honey


Whisk together in a small bowl or cup the olive oil, lime or lemon juice, curry powder, cumin, and honey. Set aside. Combine brown rice, chickpeas, shredded carrots, cilantro, and apricots together in a large bowl. Toss with dressing and let sit for at least 30 minutes to allow flavors to develop. Just before serving add cashews and toss again. Can be stored in the fridge in an airtight container for 3 days.

*Feel free to use any nut or dried fruit of choice in this recipe.




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