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Executive Chef Michael Davis believes a creative innovation of wholesome foods is the best approach to eating... foods unadulterated by chemicals, layered in flavors with a picturesque presentation. He received his A.A.S. in Culinary Arts at Johnson and Wales University.

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Cooking with Chef Davis

 
by Michael Davis, Executive Chef

 
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Healthy wholesome foods are free of chemicals and preservatives, and in the case of organic they are grown without the use of pesticides. In our culture eating food the way it is meant to be is actually more expensive then eating fast food and unwholesome foods loaded with additives and preservatives.

Wholesome Eating and a Steak Salad RecipeThere are two main versions of eating wholesome foods: the purist or extreme version we will refer to as organic, and the compromise or most realistic version.

NOTE: Stick around for my awesome recipe for grilled steak salad!

The common thread in both methods is that cooking meals without the addition of preservatives and chemical additives yields a wholesome food product that your family or guest will benefit from. The main difference between the two is that organic tends to stay obedient to using organic foods. Organic foods are grown specifically avoiding chemicals, pesticides and preservatives.

Our bodies are an amazing creation designed to take in foods and turn them into fuel for our brain, muscles, heart and other organs for daily functions. It has the ability to filter these foods removing toxins and things the body can't use. The liver is used to detoxify, while the kidney filters the blood of toxins in our bodies.

We are exposed to toxins in our everyday life. They come in the form of smoke, chlorine, preservatives, vapors, pesticides, fats and drugs. The common element to all of them is that they are not meant to be in our bodies, so our bodies do their job to get rid of them. In the process our organs can get bogged down by the extreme processing of toxins.

There should be no big surprise to us that when we consume excess calories they are processed and the excess is stored as fat on our bodies. Our bodies need a degree of fat to perform functions such as protecting our organs, and insulating our body and transporting certain fat soluble vitamins.

Aside from the body sustaining functions, fat is stored in excess on our bodies as a home for toxins our liver has excreted.

Combine eating balanced wholesome foods with 15"20 minutes of physical activity each day and you'll be on the path to a healthier life.

A healthier lifestyle leads to a body that has a good preventive maintenance plan. This will not eliminate illness but will lead to feeling better, and having a stronger immune system.

RECIPE TIME: Grilled Steak Salad
Serves 4

24 oz. Strip steaks

1 tsp. Fresh thyme leaves

1 tsp. Fresh rosemary leaves

1 tsp. Roasted garlic cloves

1/2 Tsp. fresh ground pepper

2 T. Extra Virgin Olive Oil

1 T. Balsamic vinegar

10 oz. Spring mixed salad greens

6 oz. Grape tomatoes

16 Slices of cucumber

1 French baguette

1 lb. Fresh medium-sized asparagus spears (peel bottom 1/2 and cut bottom 1/3 off)

4 oz. Wholesome or homemade salad dressing

1. Brush strip steaks with olive oil.

2. Dust with seasonings, and rub with roasted garlic, reserve some seasonings for asparagus.

3. In a bowl, combine asparagus, balsamic vinegar, 1 T. EVOO, and remaining spices.

4. Let set 2 hours.

5. Grill steaks on high for 3"5 minutes, searing the outside.

6. Remove from high heat and continue to cook on medium heat until desired temperature has been achieved.

7. Place asparagus with tongues, across the grates of the grill.

8. Turn occasionally until golden and tender.

9. Toss greens with your dressing, place on dinner plate, top with tomato cucumber and asparagus.

10. Slice strips across the grain and place on top.

11. Serve with slices of French bread.

Executive Chef Michael Davis believes a creative innovation of wholesome foods is the best approach to eating... foods unadulterated by chemicals, layered in flavors with a picturesque presentation. He received his A.A.S. in Culinary Arts at Johnson and Wales University.




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