HEALTHY, TASTY RECIPE FROM SPECULATIVE CATHOLIC

How can I think of food at a time like this? It's Simple. I ate sensibly this Thanksgiving and didn't gorge myself. I only had one serving of turkey, cranberries, candied yams, broccoli, green beans and about two tablespoons of stuffing. I had to save room for dessert -- black forest cake and pumpkin pie. Then, at the movies I only had a few handfuls of popcorn with my rootbeer.

Anyway, there is a wonderful recipe for Roast Lamb with Port Wine Sauce at Speculative Catholic. I love lamb and it is one of the best foods for building up your immune system due to the amount of zinc in it. Zinc is critical not only to immune function, but for wound healing, and normal cell division. Zinc also helps stabilize blood sugar levels and the body's metabolic rate, and is necessary for an optimal sense of smell and taste.

As far as the nutritional value of the port goes, highly publicized studies of the French, particularly in Lyons, claim that a moderate consumption of red wine might help reduce the risk of cardiovascular disease. After boiling the port wine, the alcohol content is removed, but the flavor of the meat is enhanced. I haven't tried this recipe, but in addition to being nutritious, it sounds very tasty. Australia is well-known for its milk-fed lamb, which is served in top restaurants there. Thanks, Steve, for sharing this.
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Comments

  1. Steve11/24/05, 8:12 PM

    Hmm ... not sure how healthy the port sauce is - with all that butter and pan drippings ...

    ReplyDelete
  2. Jean Heimann11/24/05, 8:52 PM

    Steve,

    I would think that the health benefits of the port wine itself would make up for the tablespoon of butter and the drippings in the pan. If you wanted an even healthier dish, though, you could probably substitute grapeseed oil (which doesn't have a strong flavor to it) for the butter or the pan drippings.

    One tbsp. of grapeseed oil has zero grams of transfat, one gram of saturated fat, 10 grams of polyunsaturated fat, and 3 grams of monosaturated fat.

    Also, if you eat enough veggies, it will cancel out any bad fats from the pan drippings in the recipe.

    And, if you drink enough red wine with your meal (which is an antioxidant) you won't care about any of the above anyway (just kidding).

    Happy Eating!
    Jean

    ReplyDelete

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