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A Spiritually Enlightening Online Magazine. January's Theme: "Health"
Volume 5 Issue 2 ISSN# 1708-3265
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About The Cover
Kara Glasgow


Marinated Flank Steak

Tenderize steak, rub with salt, cumin, fennel and pepper (both sides) and marinate overnight in 1/3 cup olive oil.

Preheat broiler, drain steak and broil steak on a broiler pan about 4 inches from heat, approx 5-6 min. per side for medium-rare. Transfer to cutting board and let stand 5 minutes.

Thinly slice steak against grain, serve with chimichurri sauce, avocado salad and sweet potato fries.

Chimichurri sauce

Add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Serve over flank steak.

Grilled Sweet Potato "fries"

Bring stockpot of water to boil (6+ quarts)
Preheat grill to medium-high heat.

Slice sweet potatoes into 1/2"-thick segments, first longwise, then crosswise. Parboil potatoes approx. 8-10 minutes, immediately drain and rinse under COLD water. Skins may separate a bit, that's okay.

Toss potato segments in 1/4 cup olive oil, and grill over medium-high heat, approximately 4-5 minutes per side, or until lightly charred and tender.

Place potato segments on large cookie sheet, sprinkle with ground cumin and lime juice. Serve immediately, or pop under broiler for 4-5 minutes if desired.

Avocado Salad

Combine avocados, onion, pepper, corn and pumpkin seeds in large bowl. In separate bowl, whisk together tomatillo puree, raw sugar and sherry vinegar until well combined. Drizzle over avocado mixture and 'gently' toss until well combined.

Cover Image

Copyright (c) Kara Glasgow





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Any advice given is for informational purposes only.

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