By: Hollie M. Hunt-Last, D. C’Ed. ROHP/RHN – Moncton, NB
“This month, I am sharing a recipe idea…simple and compromising – without specific quantitie, but a wonderful idea!
There are few things that add more flavour – yet are more toxic – in the store than bacon bits! So, if you use meat more like a condiment (as I strive to do), and ceaser salad simply isn’t ceaser without this luscious covering, consider this recipe idea.”
- Fresh bacon and smoked ham. The trick in making this healthier is getting your meat from a market first, to ensure ethics and organics. Buy from your local farmers.
Note: You will want twice as much ham than bacon (I will not give you quantity, you decide how much you wish to make). It is very surprising , however, how much meat it takes to make these tid bits!
- Once you have your desired meats, cook these together. You can do this in a fry pan or in an oven. This way the ham gets infused with rich bacon flavour.
- Drain off fat.
- Break up the meats to fit in a food processor. Use sharp knife insert to blend together until you see that they are ground in to bits.
- Place in a zip lock bag, flattened down into a thin sheet.
Use these directly out of the freezer to sprinkle on salads, cream soups and other recipes. They add flavour without toxic chemicals!