Learning to eat organically and more naturally is not easy. It takes research, time, and sometimes more money. But for me, it is completely worth it. Since changing my lifestyle, I have more energy and do not feel weighed down by processed food. By learning about what goes into my food and reproducing recipes of my favorite dishes in a healthier way,I am able to still be satisfied by what’s on my plate and feel better because I know my body will appreciate the wholesome meals too.
Here’s a budget friendly recipe for a roast beef with winter vegetables. Recipe serves 3-4 people. Total cost = $18
Ingredients:
- 2 lbs. eye of round roast, antibiotic and hormone free
- 1 organic beet
- 1 organic sweet potato
- 2 tbsp extra virgin olive oil, plus 2 tsp.
- 1/2 cup red wine (I used a favorite Pinot noir)
- 1 clove garlic, minced
- 1/2 tsp thyme
- salt and pepper to taste
- 1 tbsp cornstarch
Instructions:
1. Preheat oven to 375 degrees
2. Rub roast with thyme, garlic, salt, pepper, and 2 tbsp olive oil well. Place in the bottom of a baking dish. I line mine with foil for easy cleanup
3. Cube beet and sweet potato into bite sized pieces. Toss with 2 tsp olive oil, salt, and pepper. Put in baking dish around the roast.
4. Pour wine evenly in pan.
5. Bake for 30-40 minutes. Average of 20 minutes per pound for medium well.
6. When finished baking, place meat on cutting board and let rest for 15-20 minutes.
7. For gravy: Pour drippings into small saucepan and whisk with cornstarch. Let boil for 1 minutes until thick and coats the back of a spoon.
8. Serve and enjoy!


Fresh is always better. And I don’t mean one of those brown ones at the grocery store. The best place to find one is at your nearest international food market. You want to find one that is green or what – often it’s had the shell already removed. Give it a good shake and sniff. Medium amount of water and just a slight whiff of coconut scent is what will yield just ripe enough fruit and slightly sweet coconut water.


