Green Earth Wholesome Foods

written by

Jazmin Brown

posted on

April 27, 2017

We have recently teamed up with Chef Erika at Green Earth Wholesome Foods to offer you some amazing recipes that pair our products with her talent in the kitchen. She has many years of experience and will share recipes that can easily be prepared and cooked at home for your friends and family. Erika is a proponent of local foods and now spends her time as a personal chef that can be hired to cook delicious meals at your home. 

She explains more about her passion and business here:

Wouldn't it be nice to have someone trained at Le Cordon Bleu, has 20 plus years experience in Food industry and loves what they do to come into your home and prepare entrees with sides, soups and salads for your family?

A personal chef is hired by different clients and prepares meals right in the client's home. I will create a customized menu for you! I will shop for all of the groceries, prepare the meals and clean the kitchen upon leaving your house with the warmth of good food cooked for you!  This leaves time for you to enjoy, relax and do things that mean the most to you. You will not have to worry or stress about what is for dinner, it will be waiting in your fridge or freezer! 

For 3 entrees with 2 sides, one soup and two salads for 4 people, my chef rate  is $165.00.
The client will pay for the groceries and we can work on a budget beforehand if needed. 

The rate is 35.00 per person for an extra serving. 

For dinner parties up to 12 people my rate is 35.00 an hour.

For more information please call Chef Erika at 751-7338.

More from the blog

Pasture Raised Pork Lard vs. Crisco

Pasture Raised Pork Lard vs. Crisco

I have to admit, I was one of those kids who was raised on margarine.  I was raised on the belief that using animal intestines for sausage casings was disgusting and I needed to make sure the frijoles at the Mexican restaurants were lard free because lard will make me fat and shouldn’t be eaten.  As a kid, you don’t really question these things, you just accept them as your parents instruct you to and carry on. Well, things started to change for me when I came to Brown’s Ranch and heard a different story for the first time.  It is actually honoring the animal to use every part of it, including the intestines and all. Why wouldn’t you want to use as much of the animal as possible if the rest of it is being used already?  Also, I learned that how the animal was raised also plays a huge part in the nutritional value of the meat. Grassfed beef is completely different from grain fed in so many more ways than I could ever imagine.  The same goes for pork raised on pasture and everything else we grow on our farm. Here’s the link to a blog that Paul wrote about the pigs on pasture a few years ago that you might find entertaining. If you want to read about our fatty acid profile testing as well, you can follow this link. As we head into the holiday baking season, I wanted to share a quick comparison of our pastured pork lard to Crisco, the most commonly used vegetable shortening in baking. If you think about it, soybean oil and palm oil are naturally liquid at room temperature. That's why they're called oils. So why is Crisco a solid at room temp? Well it's because of the hydrogenation that's done which creates trans fats that are completely unnatural and something that our bodies don't know what to do with; causing inflammation. *More about TBHQ: The U.S. Food and Drug Administration (FDA) has approved TBHQ as Generally Recognized as Safe (GRAS). However, some research suggests that long-term exposure to high doses of TBHQ can have negative health effects, including:  Cytotoxic effects Genotoxic effects Carcinogenic effects Mutagenic effects **Source for this: https://www.nourishedwithnatur... Will you stand with us to create a Crisco free holiday season this year? Order your Pastured Pork Lard instead! Completely rendered and ready to use. Just keep it in the fridge for convenient usage.  Sidenote: Refried beans made with lard are THE BEST. Traditional Mexican cuisine typically still uses pork lard because of its high smoke point, superior texture and flavor, and overall superior versatility to any other cooking oil.  

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