Saturday, June 24, 2017

Zen and the art of Kasha






http://natashaskitchen.com/2015/02/
15/how-to-cook-buckwheat-kasha
 



Buckwheat
(low carb non-wheat) toasted cooks faster and more evenly, but raw is cheaper to buy. Can be toasted in a wok.
  • Raw buckwheat groats cooked in a small pressure cooker: half cup groats to 1 cup water.
  • Toasted groats need as much as twice the water. Bring to boil then cover without flame, sit until finished. (¼ to 1/3 cup groats to a cup of water) [Another way is to add egg to the dry toasted groats then simmer in oil and salted water]
Flavors: (see page 157 of the Vegetarian Flavor Bible for more)
  • Toasted sesame oil (best used for flavor not frying, only a little is needed)
  • Stir-fried vegetables (optional)
  • Mushrooms (fabulous) fried or sauce
  • Garlic (essential)
  • Cheese: Feta, Goat (delectable) or
  • Sour cream (drained yogurt)
  • Tomatoes
  • Thyme, Parsley
  • Onions: (dry flakes or fried)
  • Walnuts, Cashews, Brazil nuts
  • Ginger, Lemon juice or a flavorful vinegar
  • Soy sauce: Shoyu or Tamari [or Umiboshi vinegar]


Tuesday, May 30, 2017

Nut Milk Cheese & Yogurt

This is different form pate' because it is fermented!
  • Ground nuts: {soak for 2 to 4 days} Cashews (the best), Pistachios, Brazil nuts, Almonds.
  • Blend and drain in cheesecloth (colander with weight)
Yogurt Cheese:
Add flavors and micro-biotics before fermenting for a couple days.
  • Lemon juice or zest?
  • smoked chili powder?  (Chipotle)
  • Nutritional Yeast flakes
  • olive oil?
  • Garlic
  • Dulse flakes? (umami)
Probiotics:
  • Miso (for the Umami flavor)?
  • Acidophilus?
  • Kimchi juice? (will start it fermenting fast.)
  • yogurt whey?
Leave to culture for 24 to 48 hours in jars or a cheese ring. Dehydrate a bit?
After fermenting the cheese, if it is just too wet, you can bake it dry. Then it may need oil.


Chipotle chilly powder and Lime with Delicotta squash are affinities for almonds.... see the Vegetarian Flavor Bible, a book every one should have.

http://www.landsandflavors.com/basic-almond-cheese/



HOW TO MAKE NON-DAIRY YOGURT
One way to thicken nut milk is to add non-instant powdered milk. But that is dairy.
Adding sugar to promote fermentation is desirable only if you are not diabetic. Approximately 1½-2 teaspoons sugar per cup of milk is recommended. Rice milk doesn’t need additional sugar.
When preparing the milk, heat it to 160°-180°F, and maintain the temperature for 20 to 30 minutes. Then cool to culturing temperature (about 105° to 112°f)
(If milk is accidentally heated to over 180°F, simply let it cool back to 180°F before maintaining the temperature.)

Heating the milk denatures the proteins, allowing them to form a stronger network when exposed to acid (like lactic acid produced by the bacteria in yogurt cultures). Thus, a higher temperature, held for a longer time, will give you a firmer yogurt.
It's important to heat the milk slowly to make a creamy yogurt. Heating the milk too quickly will create a grainy texture.




http://www.culturesforhealth.com/choosing-milk-for-making-yogurt/

Saturday, May 6, 2017

Sugar is Poison


This has nothing to do with 'Sweet Leaf' stevia

http://www.huffingtonpost.com/2015/04/06/
sugar-brain-mental-health_n_6904778.html
I accedently drank of these because I though the lable ment that is wes sweetened with with Stevia (Sweet Leaf is a product name of Stevia)
when I got to the bottom of the bottle I noticed the excesive sweetness. Never drink anything without looking at the lable!



Then these idots had the audasity to tell me that it has only 20 grams carbohydrate. I do not know anyone that can drink only half a small bottle of tea when thursty.











Sunday, April 2, 2017

Almond-Coconut Muffins

http://sherievenner.com/thesehealthyelements/
gluten-free-coconut-flour-banana-muffins/

Through out all of your wheat flour!!!
It has way too much carbohydrate!!!
Coconut flour is low carb, and affordable.

  • Almond four [optional] (this makes moist dough even with out the eggs)
  • Coconut four [by product of the coconut oil industry, so it is very affordable] 16g carbs per ¼ cup.
  • Macadamia nut milk (one of the few milks without additives)
  • Almond milk (plenty of additives unless you make your own) or just plain water if you can afford it! Enough to make a pourable batter.
  • Eggs! (You must eat fat or die with diabetes, like me!)
  • Chia seeds may help hold it together but baking them is not good for their omega 3 fatty acids.
  • Baking powder....not much.
  • Cinnamon (helps you feel full)
  • Lots of Vitamin Rich Butter (smother the muffins after their baked) you need fat, but not as much as you think!!!
  • Stevia! refined has no after taste. [the only sweetener I use.]
  • Banana (or Plantains) a very good sugar substitute with lots of potassium and unfortunately a lot of carbohydrate.
  • Sugar is a narcotic stimulant. Corn-syrup is even worse.
  • Gluten is protein, very few people are actually allergic to it. It is the carbohydrate in refined wheat that gives people allergic reactions.
I have seen at least two recipe's using 6 eggs to ½ cup coconut flour because the flour absorbs a massive amount of liquid. Use about 1 cup milk like coconut milk with 2 eggs to a ¼ cup coconut flour. Cook pancake-like batter in a pan with lid on top of stove, low heat.

Coconutoil is the biggest scam sense hydrogenated oil! They are even claiming that it is the only oil that will dissolve hydrogenated fats. Who do you think owns the industry? The same corporate person hood that owns Crisco! The ones that invented hydrogenated oil in the first place!




http://blog.paleohacks.com/coconut-flour-pancakes/#



Sunday, March 26, 2017

Instant Mousse Pudding!

  • Chia seeds about ¼ cup (4 tbsp 28g carbs) Chia seeds will thicken up when soaked for 10-15minutes.
Blend into
  • Chocolate milk about ½ pt (one cup). (milk is not essential) then heat or chill (do not heat past 100 degrees to keep the omega 3 intact).
Options
  • Top with orange zest meringue (egg white whipped until stiff)
  • Refined Stevia doesn't have a bitter after taste but it is much stronger than sugar, so don't add as much or it will not taste as good.
  • Frozen very ripe bananas peeled and sliced (side)
  • Greek yogurt or coconut milk yogurt
  • Vanilla
  • Cardamom?



https://www.halfbakedharvest.com/thick-
creamy-chocolate-pistachio-chia-shake/

Wednesday, March 8, 2017

Off-grid Bread


Stove top Wok Oven

pie plate with vent holes
150 degree inside bread



I once read a book by an old miner. He would carry a large bag of flour to his cabin and the night before making bread he would pour water into the open bag of flour to let it soak in. In the morning he would lift out the wet dough to kneed into bread with his sour dough starter saved from the last batch. And let it sit most of the day to rise.

I am guessing that his cabin got rather cold by the time he returned from working or hunting. Mine does and I am not in snow country.

I have been doing this, but it does take a bit more flour that easily comes out with the wet flour. Enough to keep the dough from sticking to a spoon. But a moist dough is preferable to a dry dough.

I made a starter batch by simply leaving a ball of moist dough in a 'not too warm' place for several days. Or use active dry yeast to start a starter batch over night.

Do not use city tap water without Activated charcoal filtration! But Reverse Osmosis is much better. Chlorine kills bacteria. This is one reason why people have digestion problems. And fluoride is even worse!



http://www.breadworld.com/recipes/Sourdough-Starter-thinner-



SAVING STARTER
If you save a chunk of the bread dough and keep it in a cloth, it will last longer than the wet goo some people use. Lactic acid-producing organisms seem to thrive in a wet environment while acetic acid is produced more abundantly in a drier environment. Acetic acid (or vinegar) is the acid that gives sourdough much of its tang.

Just remember to keep feeding the starter every few days or even more often if the dough is wet. The bacteria eats flour even in the cold.



FLUFFY PAN BREAD
Mix up a new batch of dough the night before with the starter dough. Let it sit in the pan with oil on the bottom. Do not disturb the dough until you cook it with a very low flame until it smells good and ready to eat. Maybe longer.
Then turn it into pizza with sauce and melted butter. Or just eat it with soup.



Extraneousinfo about Sour Dough from “cultures for health” a PDF


A jello mold oven for cake or a pie pan in a wok or dutch oven should work even better than the small pan with lid that I have been using.

http://bwca.com/index.cfm?fuseaction=forum.
thread&threadId=234723&forumID=15&confID=1


Sunday, February 19, 2017

Protein Shakes

Protein quality is a matter of amino acid balance. Just think about how people have been eating Beans and Grains together for thousands of years.
https://breakingmuscle.com/fuel/anatomy-of-a-protein-shake-eating-to-build-muscle


Most people cannot tell the difference between thirst and hunger. I find my self eating when I am actually only thirsty. After a hard work out I am needing liquid far more than food. But even professional muscle builders tell you to consume protein after a hard work out.

But the hardest part of making a protein shake is to keep the carbohydrates low. Make your own combination, different every time.

Remember: “Soylent green is people”!

  • Almond milk is a blend of rice carbohydrates and other unrelated stuff, unless you make it your self by soaking and blending almonds.
  • Eggs are the most important part, because they have fat in them
  • Egg white is the best protein! Powder is very expensive. Just get an egg separator.
  • Chia seeds will make it thicker and are possibly the highest plant source of omega-3 fatty acids. To speed up the absorption of liquid grind the seed first.
  • Almond flour very filling! (affordable if you don't use much)
  • Coconut milk sounds good to me.
  • Greek Yogurt or any kind is really good for a topping.
  • Wheat germ? Sweet nutty flavor. high carb.
  • Cocoa will disguise flavors.
  • Carob has more carbs, but it is sweat! high cab.
  • Vanilla bean powder? Or extract without alcohol!
  • Stevia (refined crystals do not have a bad after taste, but it is much stronger than sugar, be careful)
  • Banana for sweeter would be better than sugar. They do have a lot of carbohydrates, but goodly amounts of potassium. high carb.
  • Mint extract. Peppermint with cocoa.
  • Strawberry! Fresh or powder would be fantastic in this.
  • Hemp protein powder tastes like dirt. But it can be disguised with cocoa.
  • Chlorella or Spirolina? Both green slime, but they can't be as bad as if it were right out of the swamp!
  • Maca powder, a root imported from south america! Another $cam!!
  • Whey protein is a $cam even if it is protein! But is it? and it has toomuch cabohydrates.
  • Acidophilus would be very good in this, for the live intestinal bacteria. Digestion is the key to good health.
Just chocolate milk with egg and yogurt is the simplest.

Raw eggs should not be eaten if they have cracks in the shell; unless they have been cold the whole time. Steamed eggs are easier than boiling them, it takes about ten minutes.

Eating fat for breakfast will help return you blood sugars to normal. So eggs are very good. But stop eating fat that has been removed from it scouce!


Unlike carbohydrates and fat, the body does not store protein, so you need to  incorporate protein into your regular diet in order to maintain healthy levels.

https://breakingmuscle.com/fuel/5-nutrient-
packed-protein-smoothies-of-5-ingredients-each

The Problem with Protein Powders

The process of making protein powders often requires extremely high heat which overly denatures the proteins. And without significant saturated fats and fat soluble vitamins excessive protein will cause more harm than good.
Instead, I would recommend traditional diets – soups made with homemade bone broth, plenty of pastured butter and eggs, grass-fed meats and dairy, and seasonal produce. Not that anyone can afford that any longer.

With fermented cod liver oil and high vitamin butter oil, and therapeutic consumption of bone broths, you will be ensured optimal Supplementation health far more than powdered protein in any form. Infact you should just forget about the protein shakes unless you can find a way to put enough fat into them. (Home made Almond milk; Almond four; Coconut flour; Eggs: duck eggs have more fat).
That is why I say protein shakes! Not powder!







protein shakes?