Thursday, April 5, 2018

Turmeric - it just may cure what ails you!

TO MAKE TURMERIC PASTE :

1/4 cup turmeric powder
1/2 cup spring water (+ ½ cup extra if necessary)
1/2 tsp freshly ground black pepper (fine grind)
2-3 tblsp quality coconut oil, EVOO or MCT oil (I use Brain Octane Oil)
optional add-ins: vanilla, ground cacao

Place turmeric powder in a 2-3 quart saucepot that’s at least 3” high. Mix/whisk in ½ cup water and slowly heat it up. On lowest heat, stir regularly for 5-6 minutes until you get a thick paste (add additional ½ cup water if it is too thick—it should be a like the consistency of hummus (a medium thick paste, not too thick and not too thin.) Continuing stirring, then:

Add black pepper and oil and continue stirring until all the ingredients are fully mixed in together. Remove from heat.

Allow the paste to cool slightly. Spoon into airtight GLASS jars with tight-fitting lids for up to 2 weeks and in freezer for 1 month.

The above recipe makes about 4 small jars (i.e. 6 oz. “Ball”/Mason” glass jars.) (I put two in the refrigerator and two in the freezer (see: Tips)

Tips:
• Use a whisk for stirring, if you have one. If not, a spoon works.
• Keep in mind that turmeric stains so be careful. • When placing jars in freezer, the paste must be cooled, and leave some room for expansion of the paste because it will expand in freezer and you don’t want to crack the jar, so leave the lid slightly ajar until the paste is totally frozen, then screw down the lid and keep in the freezer.
• When needed, transfer jars from freezer to refrigerator – they will take about 36-48 hours to defrost in refrigerator.
• Use one tablespoon daily mixed into a variety of foods (i.e. golden milk, your morning green drink, mixed into cauliflower rice, and best of all, in warm bone broth)

Friday, January 5, 2018

Magic Mineral Beef Bone Broth to boost immunity during this flu season

Simmer for 12 - 24 hours. Strain. Canister in one quart jars and refrigerate. Next day, skim any accumulated fat off the top. Heat one cup on low (please don't re-boil), drink as you would a cup of tea! Enjoy! (I drink one cup each morning) (Ask me for ingredients)

Tuesday, January 2, 2018

Happy New Year! Take care of yourself!

Tis the season to consume lots of Vitamin C and nutrient dense foods, veggies and herbs. Also, raw garlic is a known immunity booster. Here's my "flu shot" recipe:
For 1 serving (approx. 8-10 oz):  
1 organic lemon, juiced
1 super-fresh organic orange, juiced
1/2 fresh pink grapefruit, juiced
1/2 fresh organic pear, peeled & seeded
1 medium clove garlic, peeled & chopped
1-2 tablespoons fresh peeled and chopped ginger
1/4 tsp cinnamon, preferably Ceylon
1/2 tsp raw honey - optional
3 ice cubes

Prep is important here, so you'll need to juice your citrus fruits first. (For ease, I use a hand lemon press which squeezes out juice of citrus fruits if I'm making just a one-cup serving. If I'm doubling this recipe, I use the small, convenient electric Breville citrus juicer.) When you've juiced your citrus, put everything into a high-speed blender (Vitamix to the rescue), and blend till forty. (And if you really want to amp things up add protein powder or add a very fresh raw egg). Consume immediately for a high-potency shot of energy and immunity boosting nutrients.

Thursday, October 26, 2017

Why exercise?

I think of exercise as a most reliable way to destress. Eating suppresses stress; exercise actually reduces it. There’s a big difference. Exercise is the key to energy, mobility, and happiness; it's critically important for health and can make the difference between a ho-hum day and a great day. We might not always feel like exercising... but we're always glad we did. Did you exercise today? Make it a great day! You have the power.

Wednesday, September 27, 2017

I've just returned from Rome, Italy....

The food is amazing, yes, even the pizza!  Most know I rarely eat pizza because with all that flour and cheese, yikes, I hardly think it's good for my body.  But, hey, when in Rome, I eat pizza. And pasta too!  The pizza and pasta in Rome is just not as heavy as it is in the US.  And, when dining in Rome I always have a house green salad (which the Romans usually make with nutrient-dense romaine.)  Oh, and the tomatoes!!!! So, so delicious!   And I never once saw a pre-prepared salad dressing (ya know, the kind with all those additives).  Restaurants simply put a cruet of olive oil and one of balsamic vinegar on the table and you dress your salad as you wish.  I also love the other greens available at all the restaurants too:  spinach, radicchio, artichokes.  I could live on just those veggies!  I even had steamed spinach for breakfast two mornings (not surprising, since I steam chard, spinach and other greens at home and eat with an egg on top.)  As I walked to the Trevi Fountain I saw this fruit stand along the way on a little cobble-stone side street.  


Saturday, September 23, 2017

My archetype angel, Alice Waters, queen of "farm to table"

This amazing woman is the Godmother of the farm to table movement which I aspire to.  Her work as a "cook" (she doesn't call herself a "chef" --I love her egolessness) has inspired so much in the world of culinary excellence.  For Alice, food is a way of life, not just something to eat.  It is her passion and she actively gives back in many ways.  On this day, I am grateful to know of her - it's not even her birthday - but I celebrate her just the same today.

Sunday, August 27, 2017

and about challenges............

----About Goals----


“ When obstacles arise, you change your direction to reach your goal; you do not change your decision to get there. ”
                                                                                             Zig Ziglar

Saturday, August 19, 2017

It's a High Life with Protein

Here's a lineup of some of my favorite supplements that I consume every day.  Notice a lot of protein.  I try to get at least 100 grams of protein per day one way or another,  along with a huge amount of green veggies and fiber.  I also consume some fat (avocados, ghee, oils, nuts) and some carbs but not much (i.e. less than 60 grams) a day.  Maybe, in addition to years of exercising, this is why I feel, act (and people say) I look much younger than my 60+ years. It just feels sooooooo good to be strong, fit, and healthy.

Saturday, July 22, 2017

I'm Bulletproof......are you?

Living the Bulletproof life means:  consuming a lot of protein (all types), good fats (I love avocados and ghee and high quality MCT oil/coconut based products) and of course vegetables.   It means being on top of my game by consuming nutrient dense foods.  I love to juice in the morning (ginger, lemon, fennel, turmeric).   I have a great juicing machine.  Then I take that extracted juice, put it in my VitaMix with whole greens (spinach, chard)  ginger, turmeric, a small amount of fresh fruit AND high quality protein powder, freshly ground flax and chia seeds, etc.  That's how my morning begins.  Then I have eggs or oatmeal with more greens (ie. steamed chard with a poached egg on top, yum).  I'm energized to be sure. And i like to stay lean and fit.
this is commercial juice shots, I usually make my own