Steps to Health

Young boy tending freshly stocked fruit and vegetable stand at Center Market, 02/18/1915 – US National Archives credit (via Flickr The Commons)

while obviously not perfectly adhered to, here are our general guidelines

Pollan’s Food Rules (this is #1 – everything else falls into place after this):
eat (real) food. not much. mostly plants.

from Nourishing Traditions:
proper seed, grain, nut, legume preparation
eat the whole (pasture raised) animal (organs, fat, bones, muscle)
fermented foods
(ideally) biodynamic, organic, local produce*
whole (ideally raw) non-homogenized dairy

*but I take what I can get /afford; sometimes, at best, I’m happy to have whole, fresh produce

from Weston A. Price

high quality fish oil supplements

from Dr. Terry Wahls (much similar to Weston A. Price guidelines & NT)

9 cups fresh veggies & fruit a day (3 dark green, 3 sulfur, 3 colour)
include spices and herbs
Omega 3 rich foods, green leaves and animals fed green leaves (pasture raised & wild), wild fish and seafood
eat organ meats once per week
regular bone broth
fermented foods
sea vegetables once a week
eat local, preferably grow your own

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Happy Rice

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soured brown rice

according to Nourishing Traditions, it’s important to soak your grains at minimum, and best to sour (ferment) them

here’s the crock devoted to grain souring (rice & old fashioned oatmeal each get soured, drained & dehydrated, then stored for use), with a batch of GMO free Lundberg Eco-Farmed short grain brown rice

Taro (Dasheen)

welcome to findin’ fridays, where I post something new to us (thus far, new fruit & veg).

English: Colocasia esculenta (dasheen). Locati...

English: Colocasia esculenta (dasheen). Location: Maui, Foodland Pukalani (Photo credit: Wikipedia)

today’s new food is dasheen or taro.  taro is a staple the world ’round, used in many cultures, and many ways; however, the most important thing to note is it’s not to be eaten raw.  the oxalate content can be very toxic; there are various cultivars available, some less concentrated in oxalate than others, but proper cooking is still important.

my original plan was to make taro chips.  sadly, I don’t think we’d purchased the correct variant for that, so instead I steamed them to peel, then continued steaming to cook.  added a couple of very ripe bananas, some freshly brewed kefir, and blended it altogether for a tropical pudding.

Gizzard Goulash

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gizzard goulash

after duck day, we have an assortment of “odd bits”. made paté yesterday with the livers, today I made gizzard goulash with the trimmed hearts & crops.

basically following Andrew Schloss’ Sweet Beef Goulash.  my changes:

the meat (poultry hearts & crops)
cooked in duck fat (not oil)
smoked paprika (not sweet)
cumin (not caraway)
about 3 cups of diced fermented onions (not fresh yellow)
teff flour (not regular flour)
maple apple syrup (no ketchup: rashy K is avoiding tomatoes this month)
addition of 2 diced sweet peppers (Chervena Chuska & red ruffle) from our greenhouse

Orange Duck Paté

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duck livers briefly poached

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flavours melding

duck day yesterday… stock on the simmer (“smiling”, not boiling), gizzard goulash tbd tomorrow, liver paté done

using marksdailyapple recipe as a start, this is about 1 lb of duck livers plus 6 oz duck fat, dehydrated orange rind, bay leaves, shallots & fermented garlic, and a couple of splashes of cointreau

we’ll get a chance to test tomorrow!