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Gooooo-at Cheesie!
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This week, The Heart Beet reports straight from the farm. Mary Kent goes goat, revealing why we all should make this the healthier dairy choice!
Not sure what it is I love about goat cheese, but I'm definitely a big fan! Maybe it's because I had to learn the hard way from eating too much processed cheddar cheese! Or, perhaps I was lucky enough to be in the right place at the right time to learn a bit of healthy wisdom that I definitely needed at the time. I remember being in Sewanee, Tennessee visiting my brother at college many years and I stumbled upon the coolest health food store owned by this adorable Chinese woman. Like magic, she handed me a book called Colon Health by Dr. Norman Walker and I immediately flipped to a page about dairy. In those days I was chugging cow's milk and stuffing my face with orange, processed cheddar cheese, thinking that was a healthy thing to do. But, it was that day I learned one of the most important health lessons of my life. I learned how drinking too much cow milk and eating too much processed cheese can cause sinus infections, hormonal issues, weakened immunity, and respiratory infections. This was about ten years ago and that was the day I woke up to the realization that I was in fact a serious dairy junkie. The recommended milk and cheese Dr. Walker said to use while making the switch was goat. I remember laughing out loud thinking 'who on earth eats goat products?'. Sure I had eaten goat's cheese, but never had tasted goat milk. But, just like that my eyes were opened to the alternatives and some how after mooo-ving the cow out, I started to feel a little bit better.
It is known that people who can not tolerate cow's milk and cheese, have no problem digesting goat products. This lies in the fat, protein, and mineral differences between the two. Click here to read more. In the past, I have briefly explained why dairy isn't the greatest food for your health! Click here to read more. But, here are some pretty good reasons to definitely eat more goat cheese:- Less fat! Oh yeah! And, about half the amount of cholesterol compared to cow cheese. Cow cheese generally has around one-hundred calories and ten grams of fat per ounce, while goat cheese only has eighty calories and six grams of fat.
- Much easier to digest than cow cheese! It all goes back to the goat having a similar digestive track to humans. I mean cows throw-up their food and then eat it again. Um, that's really gross!
- Goat cheese contains more protein!
- It's a great source of calcium!
- And it's kidney friendly, as it is verylow in potassium.
- And, lastly, it has fewer growth hormones and antibiotics!
While I have wined and dined much in France, there is nothing yummier than wrapping up the end of the meal with a bit of chevre, as opposed to a sugary dessert! A little cheese with a piece of fig or a few raisins is the perfect finale to the end of a big meal. Mais, bien sur, that's the French way of doing things, but it's rare to see Americans serving up cheese at the end of a meal, unless of course you're a gourmand who knows a thing or two about cooking. The goat cheeses in the shot above were trolley-ed over on a multi-layered cart at a restaurant in France called La Madeleine. There were about ten varieties of goat cheese to choose from and I was definitely in heaven at the time! So, if you're every throwing a dinner party, serve up a little goat cheese and dried fruit at the end, instead of big, floury, chocolate cake. Your stomach will definitely be happy.
I can't sign off without sharing my favorite goat products that I literally LOVE. These definitely get the Beet stamp of approval! 
- Feta Cheese. Get the goat variety. Sprinkle on any salad.
- Raw Goat Cheddar Cheese. Any health food store will carry this. Cut a few slices on some sprouted grain bread and toast away. So yummy!
- Redwood Hill Farms Goat Yoghurt & Kefir. LOVE LOVE LOVE!
- Goat Milk. When going off dairy, make the switch to goat for a while.
- Goat butter by Meyenberg. Made with no hormones, antibiotics, or preservatives, this butter really is amazing
And, here's an easy recipe to add some goat, and of course, some beets in your life:
Beet and Goat Cheese Salad Recipe
- 4 medium beets - peeled and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) bag mixed Arugula salad
greens
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces goat cheese
- 1/2 lemon, sea salt, and garlic
 - Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into slices.
- While the beets are cooking, place the walnuts in a small skillet over medium-low heat. Heat until warm and starting to toast, then drizzle in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together balsamic vinegar and olive oil to make the dressing. Add lemon juice and press a clove of garlic. Sprinkle some sea salt for more flavoring. Mix up!
- Place a large helping of greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of your home-made dressing.
Go for the goat! Don't miss a Beet. Stay tuned for next week.
Mary Kent
PS. Mary Kent is wearing necklace from Rheona Jewels and jacket from Theory. She is loving her goat friend out at Middleton Plantation. Josh Rogers is the photographer extraordinaire.
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