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)
(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
sea vegetables once a week
eat local, preferably grow your own
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
welcome to findin’ fridays, where I post something new to us (thus far, new fruit & veg).
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.
paté on apple slices
can’t eat bread? who cares! this has the crunch of a cracker, plus a wonderful tangy/sweet counterpoint to the rich (one might say unctuous) protein. I have a brilliant (3 year old) daughter.
- Paleo Diet for Kids (paleodietandrecipes.wordpress.com)
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
- How to make goulash (fossiljellyfish.wordpress.com)
- In Search of Faye’s Goulash (grandmafayecooks.wordpress.com)
- Chicken Heart and Gizzard (Giblet) Fry (skinnychefdecuisine.wordpress.com)
glorious duck fat
I wish I were more poetically inclined
I cannot praise duck fat highly enough. it even qualifies as healthy. oh goody.
duck livers briefly poached
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!