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Wild food harvest: dandelion flowers

May 16, 2016

Not sure what I’ll do with today’s harvest of dandelion flowers.

Yesterday I made dandelion flower risotto: RICE with dandelion flowers sautéed in ghee with onion, fresh parsley, fresh oregano and tossed with hemp seeds too…

Today's harvest of dandelion flowers

Today’s harvest of dandelion flowers

More dandelion posts:

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

Pickled onions: fermentation is a way to get probiotics naturally

May 15, 2016

first published on Beyond Meds in 2014

pickles

Pickling red onions

Today I’m pickling sliced onions. Not only do I get yummy probiotics, I also get a quercetin rich food with enhanced vitamin C from the fermentation process. I don’t tolerate quercetin supplements but do very well with naturally rich foods high in quercetin. I’ve also had difficulty in tolerating probiotic supplements the last couple of years, but lately can again eat carefully fermented foods and kefir. Many good healing substances in natural food products made in my own home. I’m profoundly grateful for natural whole food in my healing process.

(note: for anyone dealing with histamine issues, I couldn’t tolerate any cultured or fermented foods for several years. This capacity is a new one that I’m thrilled about. As we heal, we can add more foods. I didn’t actually expect to ever tolerate fermented foods again given what we’re often told in histamine intolerance circles, but many of us are finding out that as we heal the sky is the limit. Trust your body always, above and beyond what anyone tells you. We are resilient healing machines)

See also: Histamine intolerance round-up

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

Homemade ghee (clarified butter)

May 14, 2016

GHEE

It’s been a long time since I did a  post.

I didn’t tolerate any dairy for several years. During that time I learned that many people who don’t tolerate dairy can tolerate ghee because there are no milk solids in ghee. I found that I could, indeed, eat ghee without any reactions. I also discovered that ghee made from grass-fed cow milk actually is high in vitamin K and other nutrients and so it’s actually a healthy and nutrient dense fat. Healthy fats are very good for the healing brain. My nervous system and brain were severely injured by the psych drug use and withdrawal: this is healing medicine food.  I continue to enjoy ghee and make it regularly even though I can now tolerate raw goats milk kefir which I also very much enjoy now. I choose not to eat other dairy now simply because pasteurized cow’s milk is a dead food with little going for it. It’s truly not a healthy food.

I process three pounds of ghee at a time since the finished product is shelf stable for up to 6 months and often more depending on where you live and the temperature of the environment. Kept in the fridge or freezer it will keep even longer than that.

From Wikipedia: “Ghee, although a type of clarified butter, differs slightly in its production. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter along with the milk solids so that they caramelize, which makes it nutty-tasting and aromatic.”

 

The ghee turned out lovely and clear. The light coming through actually makes it look cloudy in the picture. During the cooler months it does go a bit solid once it cools.

Ghee is easy to make. First make sure the butter is from grass-fed cows and that it’s unsalted. I get Kerry Gold a brand from Ireland’s grass-fed cows. It’s available at Trader Joe’s for a good price.

I make it in the oven. I melt the butter on the stove-top first at high heat and then I put it in the oven in a deep pot at 250 degrees F and let it simmer for about three or four hours … I make a lot at one time that way and I barely have to tend to it until it’s done. When it’s all separated I use cheese cloth to strain out the milk solids and put it into mason jars as the photo above shows.

Here is a post from Judith Tsafrir MD that gives a crock pot recipe for those who might prefer that. Liquid Gold

You can check you-tube and google for more examples on how to make ghee if you need them.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

 

Wild dandelion and radicchio salad

October 4, 2014

My breakfast this morning.

I went out and harvested the “weeds” from my garden. Dandelion is good food and grows abundantly in my part of the world and many other parts too. I’ve been eating wild dandelion since I was a child.

The radicchio I bought at the grocery store.

I dressed the salad simply with olive oil and salt. Both the dandelion and the radicchio are bitter greens and so I like them dressed really simply like this. You can certainly add lemon or vinegar or any other salad dressing you like.

See from Treehugger: Please eat the dandelions: 9 edible weeds

Two more recipes from Beyond Meds with dandelion greens:

Wild dandelion and radicchio salad

Wild dandelion and radicchio salad

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

The Secrets of Food Marketing

October 3, 2014

The power of willful ignorance. You think you’re immune? Think again.

Think you aren’t being fooled by advertising tricks?

Take a look at this so-called expert revealing food marketing’s secret weapon.

It’s really easy to always blame others about the ills in the world. The fact is we’re complicit in hundreds of ways. As we become conscious we feel the pain and spread ideas and the hope for a better way.

Some related posts:

Mango cheese cake (raw, vegan, paleo and OMG yummy)

October 2, 2014
mango-cheese-cake

As much as it seems to annoy some people, I do like tweeting what I’m up to in the kitchen. Sometimes people ask me for recipes. I generally don’t use recipes. I throw things together on the fly based on whims. Sometimes that works out real well. It did this time. So I patched together a recipe of sorts below. Clearly it’s not totally precise but if you like to experiment in the kitchen it’s enough to do that with.

So, a twitter recipe:

First the crust:

I suggest also putting about 1/2 tsp of salt in the crust.

Make sure the mango is really ripe. If it is you really don’t need to add any sweetener at all. The dates in the crust and the mango is really plenty. Though adding sweeteners and sugar is always an option if that’s what you prefer.

It’s best when just partially frozen. It was incredibly creamy and ice-cream like. Very delicious.

mango cheese cake

 

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

 

 

Salmon on a bed of parsley, garlic, burdock root and artichoke hearts

October 1, 2014
salmon

I don’t tolerate fish oil in supplement form, nor any other Omega 3 supplement so I was thrilled to learn I do okay with flash frozen (right upon catch) salmon…(histamine intolerance has its challenges) and Omega 3 fatty acids are very important to heal the iatrogenically injured brain — anyway…this was breakfast a few days ago:

Piece of salmon on top of a bed of burdock root, garlic, parsley & artichoke hearts.

OLYMPUS DIGITAL CAMERA

 

Traditional breakfast foods are pretty much all foods I can’t eat at the moment. That doesn’t stop me from eating well. In fact nothing about having some restrictions has stopped me from eating well. I’ve simply expanded my horizons (after initial elimination procedures to learn about what I could eat which necessitates cutting out most foods, briefly. Then one adds foods back in…a process I’m still involved in, actually, but I’ve learned to eat many foods I hadn’t eaten before as well). The only thing that remains frustrating is that it’s really difficult to eat in a restaurant. My kitchen, however, is filled with delightful, healthy and varied foods.

All I did was roughly chop up the large flat-leafed Italian parsley, thinly slice the burdock root and garlic and then toss it all in the bottom of a small baking pan with a little ghee. You can use any cooking oil or fat you prefer. I then placed the salmon on top of the mixture, still frozen and then covered the pan and baked it at 350 for 35 minutes. So easy, simply and delicious.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

 

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