Try These 3 Nutrient-Dense Recipes

Here are 3 delicious recipes that’ll have your skin looking flawless, fight against disease, and make it super easy to hit your nutrient requirements…

Grass-fed & Collagen-Rich Ossobuco

Ossobuco is a traditional Italian dish made with slow-cooked veal shanks. This dish is packed with collagen, proteins, healthy fats, B-vitamins (B12, B6, Niacin, Riboflavin), iron, zinc, vitamin K2, and antioxidants.

Bring this dish to a dinner party and surprise your friends!

Ingredients:

• 4 grass-fed veal shanks (about 1.5 inches thick)

• Salt and pepper to taste

• 1/4 cup flour (optional, for dusting)

• 2 tbsp olive oil

• 1 onion (chopped)

• 2 carrots (chopped)

• 2 celery stalks (chopped)

• 3 cloves garlic (minced)

• 1 cup dry white wine

• 1 1/2 cups beef broth (or bone broth for added nutrients)

• 1 can (14 oz) diced tomatoes

• 2 sprigs fresh thyme

• 2 bay leaves

• 1/2 tsp ground cinnamon (optional for extra depth)

• Zest of 1 lemon (for gremolata)

• 2 tbsp fresh parsley (chopped for gremolata)

• 1 clove garlic (minced for gremolata)

Instructions:

1. Preheat the oven to 325°F (165°C). Pat the veal shanks dry with paper towels and season with salt and pepper. Lightly dust with flour if desired, shaking off the excess.

2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.

3. In the same pot, add the onion, carrots, celery, and garlic, and cook until softened, about 5-7 minutes. Stir frequently to avoid burning.

4. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.

5. Add the beef broth, diced tomatoes, thyme, bay leaves, and cinnamon (if using). Return the veal shanks to the pot, making sure they are nestled in the sauce.

6. Bring the mixture to a simmer, then cover and transfer to the preheated oven. Cook for 2 to 2 1/2 hours, or until the veal is tender and falling off the bone.

7. While the ossobuco cooks, make the gremolata by combining the lemon zest, parsley, and minced garlic in a small bowl. Set aside.

8. Once the veal is done, remove the shanks from the pot and skim off any excess fat from the sauce. Serve the ossobuco over risotto, polenta, or mashed potatoes, and sprinkle with gremolata.

Blueberry & Dark Chocolate Polyphenol Bombs

This dish combines rich dark chocolate with crunchy nuts, juicy blueberries, and an intriguing mix of herbs and spices for an easy snack or healthy dessert. It’s extremely rich in polyphenols—which improve digestion, support brain health, and protect against disease (heart disease, type 2 diabetes, and even cancer).

Ingredients:

• 200g dark chocolate (chopped)

• 1/2 cup hazelnuts (roughly chopped)

• 1/4 cup pecans (roughly chopped)

• 1/4 cup blueberries (fresh or dried)

• 1/4 tsp cloves (ground)

• 1/4 tsp rosemary (finely chopped)

• 1/4 tsp thyme

• 1/4 tsp Mexican oregano (finely crushed)

• 1 tbsp peppermint (finely chopped)

• 1/4 tsp star anise (ground)

• 1 tbsp flaxseed meal

Instructions:

1. In a dry skillet over medium heat, toast the hazelnuts and pecans until fragrant and slightly golden (about 3-4 minutes). Set aside and cool.

2. Using a double boiler or microwave, melt the dark chocolate in short intervals, stirring frequently until smooth.

3. Stir in the cloves, rosemary, thyme, Mexican oregano, peppermint, and star anise into the melted chocolate. Mix well to combine.

4. Once the chocolate is spiced, fold in the toasted hazelnuts, pecans, blueberries, and flaxseed meal until all the ingredients are coated in chocolate.

5. Line a baking sheet with parchment paper. Spoon small mounds of the chocolate-nut mixture onto the sheet, creating individual clusters.

6. Place the baking sheet in the fridge for about 30 minutes, or until the clusters are firm and set.

7. Once set, remove the clusters from the fridge and enjoy! Store any leftovers in an airtight container in the refrigerator.

Quinoa & Avocado Salad with Arugula and Pomegranate

This refreshing, nutrient-rich salad combines quinoa, avocado, and arugula with antioxidant-packed pomegranate seeds. It’s high in fiber, vitamins, and healthy fats—making it an excellent option for a light and satisfying meal.

Ingredients:

• 1 cup quinoa (cooked)

• 2 cups arugula (chopped and massaged with a little olive oil)

• 1 avocado (diced)

• 1/4 cup pomegranate seeds

• 1/4 cup walnuts (toasted)

• 1/4 cup feta cheese (optional)

• 2 tbsp extra virgin olive oil

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to the package instructions and let it cool.

2. In a large bowl, combine the quinoa, arugula, avocado, pomegranate seeds, and toasted walnuts.

3. Drizzle with olive oil and lemon juice, and season with salt and pepper.

4. Toss gently to combine, then top with feta cheese (optional) before serving.

Share these with your friends & family and let me know what you think!

Until next time,

Kashif Khan

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Information on this site is provided for informational purposes only. It is not meant to substitute for medical advice from your physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health problem or disease or prescribing any medication. If you have or suspect that you have a medical problem, promptly contact your regular healthcare provider.