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?



Saturday, February 11, 2017

Zen and the art of Chili

Chili is not a soup! Do not add water! If you have water left over from cooking beans, drain it off!

The only real chili is made with out beans. And leave the fat from the beef in the mix. ~~Texas quotes

  • Any kind of meat (and/or beans except garbonzo) But never ever use canned beans or anyting else from a can!!!
  • Tempeh is the best thing for vegan chili!!
  • olive oil (if you don't want to use any animal fat)
  • Smoked chipotely chili paprika powder is absolutely essential! Or use liquid smoke.
  • GARLIC! (Never ever use dry garlic powder or any thing like it! If your garlic is too strong, you may dice and braze it slightly. The accepted way to add garlic to bland food is to fry it in butter then use only the butter. But you will not get the full flavor that way!)
  • Sweet Onions, caramelized! (Fried in oil until translucent). Dry onion flakes are ok in a pinch. DO NOT use onion powder!
  • Salt (only a little is needed) corporations put way too much salt in all foods to addict you to their products!
  • Limen” juice (Lemon and/or Lime)
  • hot Pepper (be careful!) Dry pepper flakes are OK
  • CUMIN powder is absolutely essential, do not try to make chili with out cumin!
  • Coriander is not essential but it is a mexican flavor! Use only a pinch.
  • dry Mustard powder! Warning! Be carefull with this! 
  • Celery seed, black pepper?
  • Mushrooms have a good texture
  • Tomatios or Tomatos [“Miur Glen” is the only canned tomatoes that do not have BPA chemical lining.]
  • Dark bitter beer could be good, but it is mostly water... just drink bottle of Port.


Friday, February 3, 2017

Zen and the art of Cookies



These are easy to make simply by using almond flour with shredded coconut and a little coconut oil and egg. But almond meal can be heavy in the stomach. So use lemon juice and ginger, in the dough or as a tea.
  • Almond flour is the best dry ingredient.
  • shredded Coconut
  • all purpose flour (binder) use only small amounts!
  • wheat Bugler? wheat Germ or corn meal (or a combination thereof)
  • egg whites (binder)
  • corn starch (binder with too much carbohydrate)
  • Baking powder (riser)
  • Oil like Butter or Coconut (melted)
  • thick drained Yogurt (Greek) not too much! (about 2 tbsp for 2 cups dry ingredients)
  • nuStevia (without bitter after taste) read the label!
  • Apple sauce (sweetener)
  • Ginger! real Licorice or Anise.
  • Almond extract?
The secret here is the consistency of the dough. Just experiment with moisture. Do not add water. The yogurt must be very thick, but even that will make it harder than just oil.

By now you should now how long to bake stuff. When it smells like it is about done check the moisture. Then turn of the oven and let it finish cooking.



http://www.gretchenschreiber.com/?p=213




 stuff. (untill it's done)

Black market Tomatoes?



I can't be the only one that has noticed that vegetables like tomatoes and melons have lost their fabulously sweet taste?

It is because of corporate agri-biz has developed variety's that are excellent for spraying with toxic chemicals to kill all the pests, and harvesting early to store in refrigeration for long periods. But these varieties no longer have that farm fresh taste I grew up with. So I don't even bother buying tomatoes; even organically grown green house tomatoes are bland!

There is a variety of small thick skinned Roma cherry tomato that tastes good that will also last into the fall, but it is the same thing that is sold in the supermarkets.

But what is really incredible is that these mega-corporations have think-tanks that develop laws to keep the local organic farmers from competing with their fresh foods beyond the harvest season.

Our local farmer told me about how the health department snoops around the farmers market making sure no one is trying to sell vegetables that have been processed in any way. He cannot sell sliced sun dried tomatoes, and canning is an even bigger risk.


Apparently the only way to get farm fresh food that tastes like it used to past the harvest period, is to buy it off a black market, if I could find one.