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Enjoying Delicious & Highly Satiating Home-Made Meals
A well-noted memorable dinner continues to inspire this chef to no end!
Date: 6/14/2015 11:04:59 AM ( 9 y ) ... viewed 1347 times August 4, 2018 - A "Delicious & Highly Satiating" Drink -
The idea that people can enjoy a whole meal in the form of a drink is certainly not new and something that I am very familiar with as this form of nourishment has been an important part of my diet for about forty-five years, ever since I purchased my first (original) VitaMix. I have developed and enjoyed several drinks over the years, my current being a glorified tea that I brew and blend virtually every morning. The "highly satiating" ingredients in my current drink are: butter or ghee, coconut oil, cod liver oil, avocado and raw egg yolks. I also include "delicious" he's and/or spices such as sea salt, Ceylon cinnamon, curry powder, cayenne and ginger. Usually I brew fresh ginger however real ginger tea is a fair substitute. (I use the ginger, cayenne, cinnamon and even the salt for medicinal purposes.) I also usually add nutritional yeast to the mix and blend it all in a Ninja blender.
This morning the taste of my drink reminded me of a certain "secret recipe" for a famous "Kentucky fried chicken" (that I have not had for more years than I can remember). This taste memory was so pronounced that I was somewhat "compelled" to revisit the "secret recipe". The "11 herbs and spices" include "white pepper" and paprika. I think my use of cayenne is an excellent substitute for these two ingredients. I also saw ginger powder listed in the recipe report by the Chicago Tribune. I believe my fresh brewed ginger at least equals if not surpasses the 'deliciousness" of a powdered ginger. My sea salt is superior to a common take salt. My above named three ingredients plus I highly suspect the nutritional yeast all combined are what I think activated the taste memory of the "famous" chicken.
I am making note of this here for a number of reasons. One is I had invested enough time in my research in finding the "secret recipe" that it merits some value for me that I'd like to have noted (as I am surprised not to have found a blog entry for this among my CureZone blogs). I'm recalling that when I did this research I imagined that I could make a superior "Kentucky fried chicken" and at that time thought of the following two factors that I believed would make this inevitable: use a pasture-raised chicken rather than a caged bird and deep fry in lard or tallow rather than in a vegetable oil. Now I'll also substitute the ingredients mentioned above here.
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June 14, 2015 -
A very dear friend of mine recently gifted me with several file boxes from my previous storage that my friend helped empty for me. (That saved me from having to travel cross state with another friend and a pick-up truck!) One of my file boxes included a journal mostly of dreams and one entry regarding food that I wish to copy here.
This is the journal entry:
"This most recent dinner of my home-made marinated snapper with onions was most impressive! I ate a cup of it after having a first course of small squash from our garden that I prepared with caramelized onions sauteed in grass-fed German butter. The first bite of the snapper was near ecstasy!
I later told a housemate that I'd like a meal with marinated fish at least once a week. I also said it re-inspires my dream to have a private food club that serves food like this. That "menu" would include additional items also served at least once/week such as:
Whole grass-fed chicken,
Liver bacon and onions,
Grass-fed Beef on the bone,
Grass-fed egg dishes,
Bone-broth soups and stews,
etc.
In addition to these main dishes I'd include:
a full lacto-fermented bar,
a fresh vegetable of the day served with a creamy sauce and plenty of raw grass-fed butter,
sprouted sour-dough bakery,
a fresh-pressed juice bar,
medicinal quality herbal teas,
raw ice cream."
The above journal entry was made nearly two years ago, about eight months before I started my Cheeta blog:
http://www.curezone.info/blogs/f.asp?f=3569
The above menu would be very well placed in the main dinning hall of Cheeta's Food Freedom Center.
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The 4th of July, 2015 -
Another example of "Enjoying Delicious & Highly Satiating Home-Made Meals" came to me by way of "News from Dr. Cowan" - titled: "Why Adding Bone Broth to Your Diet Is Important". That inspired me to post an extensive quote at Amazon.com for the book that he mentions.
I titled my Amazon "review": "I'm generally trusting the good doctor's word on this!"
This review is from: Bar Tartine: Techniques & Recipes (Hardcover)
Here it goes!:
Dr. Tom Cowan of http://www.fourfoldhealing.com
has inspired me to check-out this book here with what he wrote in his current "News":
"We're approaching the time of the season to begin canning, fermenting and otherwise preserving the bounty of summer in earnest. I recently ran across a good book that has expanded my food-processing repertoire. It's titled "Bar Tartine: Techniques & Recipes," and it's from the chefs at the San Francisco restaurant of the same name. The book has inspired my 'putting up' shelves full of dried vegetables and herbs that come from my various gardens, including dried nettle powder (great in soups and on eggs), lovage powder, and angelica powder. I'm even in the process of making pickled green walnuts from the tree outside the garden in Napa that we have been working for the past couple of months. ... This experiment is in addition to the usual sauerkraut, pickles, salsa, and fermented green beans that I have been making for years.
I encourage everyone to try fermenting, pickling and dehydrating; it's a great way to connect with your food, to get great taste combinations, and to improve your health and to save money.
One of my favorite ways to eat these fermented foods is added to soup, which I eat almost every morning made from chicken or beef bone broth. Such a meal is the essence of the 'Nourishing Traditions' diet, which revolves around animal fats, fermented vegetables, bone broths and coconut oil. Bone broths are often the hardest food for people to keep making at home because it's often not easy to find enough grass-fed bones to keep a daily supply of broth going (everyone should drink at least one cup of gelatinous broth every day). That's one of the main reasons we have started to sell bone broth, both chicken and beef, as well as fermented cod liver oil out of our office. They're made by two new, local (to San Francisco) companies -- Osso Good Broth and La Happy Belly -- which use bones from locally sourced, pastured animals, and both make very flavorful, gelatinous broths.
The health benefits of broths are outlined in detail in Sally Fallon's new book, 'Nourishing Broth: An Old-Fashioned Remedy for the Modern World,' and include such things as strengthening bones, improving immune health, preventing and helping to treat cancer, allergies, autoimmune diseases and many other conditions. It is not for nothing that virtually all traditional cuisines included bone broth as the centerpiece of their cooking.
As I said, my current all-time favorite breakfast is sautéed garden vegetables, to which I add a cup or more of good, gelatinous bone broth and then one or two eggs at the end. I add this to a dollop of natto and miso in the bowl and top it off with a large tablespoon of fermented vegetables. Delicious!"
I hope gives some added value to readers here! Based on all the above I am conditionally giving four (and a half) stars until I have a hard copy and can give it a personal review.
The first thing that I read in the book that increased my interest was the mention of chimole. I did a search for chimole in the book band it gave only "1 result for chimole"! I'd like to know: Does the book have a recipe for the "burnt vegetable paste" chimole? If not where may I find a recipe?
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Keywords:
marinated snapper, grass-fed German butter, grass-fed chicken, Liver bacon onions, Grass-fed Beef, Grass-fed egg, Bone broth, lacto-fermented, creamy sauce, raw grass-fed butter, sprouted sour-dough, chimole, health, nourishing, pastured animals, fermenting, pickling, dehydrating
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