Monthly Archives: April 2011

Real Food Recipe: Whole Fruit Frozen Margarita

Dana, this marg’s for you! I’m glad you liked the margarita, fruit fiber and all. Here’s the recipe, as requested:


  • 1/4 cup water
  • 6 ounces tequila
  • 2 ounces Grand Marnier
  • 1 medium orange, peeled, halved
  • 1 lime, peeled halved
  • 1 lemon, peeled, halved, seeded
  • 1/4 cup sugar*
  • 6 cups ice cubes
  1. Place all ingredients into the Vitamix* container in the order listed and secure the lid.
  2. Select Variable 1.
  3. Turn machine on and quickly increase speed to Variable 10, then to High.
  4. Blend for 45 seconds, using the tamper to press the ingredients into the blades.
  5. Pour and enjoy!

* Consider Sucanat (dehydrated cane juice; I used this in your margarita), raw honey or maple syrup. You may also think about a small amount of natural stevia (not Truvia) to taste. If you use stevia, use the green powder, which is the ground up herb, not the white powder, which is the extracted compound.

** Using a standard household blender? Make half the recipe at a time. The full recipe – whole fruit, lots of ice – works best with a large-capacity power blender like Vitamix or Blendtec.

Thanks to Vitamix for the recipe.


Filed under Recipes

Patina Green: Fresh, Local Lunch and Vintage Finds on the Square in McKinney

Patina Green. I’ve been meaning to blog about Patina Green on the square in McKinney, Texas for months. Tara did such a great job; check out her account of a recent visit for lunch and shopping.

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Filed under Restaurants

Mexico City-Style Tacos at a Dallas Chevron: Bachman Tacos and Grill


For Dallas residents, one benefit of having the Super Bowl in town, was learning from the national media about great things in our own backyard. In one recent Wall Street Journal article, lauded Dallas chef Kent Rathbun (Abacus and Iron Chef America) said his favorite tacos in town were at Bachman Tacos, located inside a Chevron station in a working-class area of town.

I first checked it out about a month ago, and have been back several times, taking coworkers and family members. Do  you think I like it? Yes; it reminds me of days gone by when I’ve eaten tacos and burritos from street vendors in Mexico.

The tacos at $1.29 each are not only a bargain, they’re so delicious. Served on toasted corn tortillas with fresh chopped onions and cilantro, and wedges of lime, they’re some of the best tacos I’ve had. I’ve tried four versions:

  1. trompo (marinated pork, sliced, skewered and charbroiled)
  2. combination chicken and trompo
  3. carnitas (braised pork)
  4. beef fajitas

The first three were outstanding, with trompo topping the list. The beef is not something I’d order again; it just didn’t taste good to me. I rarely eat meat, eggs or dairy that isn’t from a local farmer I’ve met personally, but there’s just something about these tacos that I make an exception. If you try them, I’d love to hear what you think. Buen provecho!

Tips for gas station tacos newbies:

  • pre-pay for your tacos at the cash register in the gas station; just tell them how many tacos you want
  • if you want a drink, get that first and pay for it when you pay for the tacos; they have small Mexican Cokes in glass bottles that are a fun sugar splurge
  • take your receipt to the grill and tell them what kind of tacos you want
  • there’s a platic bucket for tips, if you’re so inclined
  • the tables are not cleaned regularly, so you may want to take your tacos to go
  • don’t bother with rice and beans, they’re terrible
  • the salsa is smokin’ hot

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Randy Travis Drinks Raw Milk

Last Sunday morning, my husband and I spent two happy hours with the Moore family at Lavon Farms in Plano, Texas, home of Lucky Layla drinkable yogurt. This is a picture of one of their beautiful Guernsey cows. We’ve been buying raw milk from the Moores since last summer when I first read Nina Planck‘s book, Real Food: What to Eat and Why?, and learned about the amazing nutrient-dense food that is raw milk.

We were out at the farm taking some pictures for a Farm-to-Consumer Legal Defense Fund fundraiser that will take place at Lavon Farms on November 11, during the Weston A. Price Foundation’s Wise Traditions Conference in Dallas. When details for both events become available, I’ll let you know.

Just 20 miles north of downtown Dallas, and a world away, this 200-acre farm is home to champion Guernsey and Jersey cows that live life the way cows were meant to. As we walked the pasture to get a better look a the cows, this Guernsey girl in the photo was so curious she just walked right up to us.

This great life they lead is in sharp contrast to the cows that produce most of the milk consumed in the U.S., even organic milk. Most milk is from confinement dairies where cows stand or lie on concrete, often in their own feces. At Lavon Farms, the average productive lifespan is seven to eight years; contrast that with industrial confinement dairy cows’ lifespan of two to three years.

Are you getting enough good protein in your diet? If you’re counting the protein in industrial pasteurized and homogenized milk, that might not count. Todd Moore reminded me that his milk contains the rare A2 protein that’s particularly beneficial for people with:

  • type 1 diabetes
  • high risk of heart disease
  • autism

Only milk from Jersey and Guernsey cattle have the important A2 protein, and Guernseys are known to produce the highest percentage of A2 of all breeds of dairy cattle. If you or your family members have any of the above conditions, and even if you don’t, you may seriously want to consider drinking A2 raw milk. Find your local source for real milk here.

Ann Marie of, says this about protein in general: “Protein is made up of chains of amino acids, which are the precursors for the neurotransmitters in our brain. The amino acids in protein are the building blocks of endorphins and serotinin. According to Julia Ross, pioneer in the field of nutritional psychology and author of The Mood Cure, lack of protein causes:

    • anxiety
    • depression
    • insomnia
    • ADD
    • alcohol/drug addiction, and a host of other problems

Julia says we need 20-30 grams of protein per meal — three times a day. And that’s just to maintain our current brain chemistry. Animal protein is the most nutrient-dense form of protein — so why not just cut to the chase? Anxious? Depressed? You need more protein! It’s essential to always eat fat with protein.”

I am so passionate about real, raw milk that it inspired me to start this blog. My first blog post was about raw milk, and my masthead features bottles of fresh milk. My husband and I drink about a gallon a week; we’ve been known to drink two … and we find ourselves white-knuckling it toward the end of the week, trying to make it last until our next visit to Lavon Farms. I drink it before and after my Camp Gladiator bootcamp workout. Raw milk is the perfect food: you get protein, carbs and good fat, as well as tons of vitamins for healthy body and amino acids for a healthy gut. When your milk is from healthy, happy cows, milked under sanitary conditions, and it’s not pasteurized or homogenized, you get the full benefits of nature’s perfect food.

So what about Randy Travis? I hear he’s a fan of raw milk from Lavon Farms, too!


Filed under Real Food Education