UPC’s Saffron Steak Immunity Booster Salad
It’s definitely the “immunity booster” time of year. The commercials on TV are all about preventing, holding off, and treating colds and other various ailments. I’m sure that the local Jamba Juice is selling out of their little “booster” powders, and probably they’re doing quite well; despite that a cold drink may a challenge to fully enjoy in the cold. Everyone is looking for that quick fix, that easy way to keep the oncoming cold at bay. I certainly can’t blame anyone for not wanting to get sick! – I sure don’t want to!
But health, as anyone who is regularly reading my posts knows, is not something that can be maintained without care and intention. Being healthy requires a relatively constant level of consideration, planning, and action. I don’t want to be preachy, so I’m going to cut my rant off right there, knowing that you all know where I was going with that: that the bottom line is, there is no “quick fix” to help keep that cold at bay. If you’re healthy, you’ll avoid the cold anyway. If you’re unhealthy, that cold is coming for you, and there’s no easy solution to keep it away.
So I confessed recently that my workout schedule had mostly fallen off the wagon… I know, it’s a rough admission, but it was true. I am not sure if I was going through a “recovery period” where the growth of many months of good solid training were taking hold, or if there was some other reason why I was lazing around. That said, it is seasonally appropriate to have a bit of a relaxation. Any of our Paleolithic ancestors who lived in temperate regions undoubtedly reduced their output as the autumn and winter periods came on.
But, the laziness is no more. I’ve come back to my workouts with gusto, having put in a good solid working on 7 of the last 8 days, with only Christmas day as an off day. And it feels great! My body is humming right now with a moderate level of the workout soreness that lets me know that I had a really solid (but not overdone) workout yesterday or the day before. I love that feeling. I also love that I need to turn the heat down a little bit in my apartment, because my metabolic rate is elevated enough that the normal winter room temperature is too hot for me. I love sleeping like a baby, and waking up well rested! Overall, the “off time” I’ve had over the last several weeks has been nice – and the benefits of picking up my workouts again have been even better!
UPC’s Saffron Steak Immunity Booster Salad; What you’ll need:
- 1 lb Grass Fed Steak
- Spices: a pinch of Saffron, Turmeric, Sea Salt
- 1 cup Chopped Mushrooms (I used a dried “Wild Mushrooms” package)
- 1 tablespoon Coconut Oil
- Favorite Salad Greens (I used an organic “Power Greens” mix)
- Fresh Marjoram leaves from 6 sprigs
- 2 small Avocados, chopped
- 1 large Cucumber (organic), chopped
- 2 small Carrots, chopped (I used organic heirloom multi-colored carrots – yum!)
- 1 Roma Tomato, chopped
- 4-6 Crimini Mushrooms, chopped
- 2 tablespoons Olive Oil
Prep Time: 15 minutes
Cook Time: 25 minutes (add another 20-30 minutes if steak is frozen)
1. Put the steak in a pan with the coconut oil, mushrooms.
2. Spice the steak lightly and cook on medium-low heat, covered.
3. After about 10-12 minutes of cook time, flip the steak and spice the other side. Stir the mushrooms a bit, and continue to cook on medium-low, covered.
4. While the steak is cooking, prepare the salad. Chop the greens, add to a mixing bowl with the chopped cucumbers, carrots, marjoram leaves, avocado, mushrooms, and tomatoes.
5. Pour the olive oil over the top of the salad and mix thoroughly.
Serving, thoughts and notes:
About 2 minutes before meal time, serve the salad on the dinner plates first. Once the steak is ready, place it on a cutting board and cut in to about strips, a little less than 1 inch (~2 cm). Pick up the steak strips all as one piece and lay the steak down on the plate, slightly overlapping the salad. Take the mushrooms from the pan and drop these across the top of the steak. Make sure that the mushrooms are spread out – there is a lot of flavor in the mushrooms, and you don’t want to miss out on them!
Now serve and enjoy!
There are a few really key ingredients in this meal. It’s always important to make sure that you use the highest quality ingredients you can, but it’s extra important with these few key ingredients.
First, the fresh marjoram. Because spices are prized for their strong flavor, the nutritional content of the plants in higher than what we experience in most of our typical salad greens (even organic). So make sure that you use fresh marjoram, not dried – and it has to be organic! The flavor will be delightful, popping up unexpectedly in the salad to keep your taste buds playfully surprised. Perhaps more important even than the taste is the nutrient content. Fresh spices are loaded with nutrients, and there may be no better source for all of the top quality nutrition that a fresh spice can add to a meal. In “cold season” – making sure that your body has all the nutrients it needs is doubly important!
Additionally, the cucumber, saffron, and turmeric are key to this meal. Cucumber is a great addition to any salad – but it works especially well with the marjoram to create a truly exciting flavor. The smooth crisp flavor of the cucumber is perfect for the sharp surprise that the marjoram brings to the dish. The saffron steak is a really excellent way to add a new and interesting flavor to the steak. And for me, it’s not a meal without some turmeric! This time of year, everyone’s body needs all the help they can get; and turmeric is a really powerful antioxidant and anti-inflammatory spice, giving my body any boost it may need to stay on top of the “fight the cold” game.
- Have you been fighting off a cold recently?
- Do you typically have trouble with sicknesses and colds in the winter season?
- Are you the kind of person who worries when co-workers are sneezing and blowing their noses?
- What do you do to make sure that you stay healthy all winter?