1 lb ground beef
1 egg
¼ cup salsa (or more to taste)
2 rye crackers, crumbled (Wasa Lite Rye are my first choice; you can also use oatmeal, other crackers or dried
bread crumbs)
¼-½ tsp cumin
½ tsp Himalayan pink salt
1 stalk celery, chopped
1 small zucchini, chopped
1 small yellow onion, chopped
1-1 ½ tsp Dijon mustard
Mix all ingredients together (by hand is best). Press into a 3 or 4-quart sauce pan, making sure edges are smooth. Cover and cook for 25 minutes on medium heat. Add minutes until meat is done all the way through. Serve with vegetables or salad.
Steve Fry, CHFS, and Sherry Fry, CHFS, NTP, of Common Sense Nutritional Therapy at Rody Chiropractic Massage & Health, help their clients understand and reverse the unsuspected effects of the modern diet. Contact them through rody-massage. com/nutrition, CSNtherapy.com, or by calling 360.477.1930.
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Sunday: 9 am - 7 pm
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Tacoma, WA 98409