Eating Alone In Half The Time

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If you are vegetarian and even if you aren’t

January 5th, 2010 · 106 Comments

IMPORTANT STUFF HERE

See material about vitamin B12, and about soy below.
Very Important

 

Couscous Rings
The insides have to be so good that you want to just stand there and eat it out of the pan. Forget about the rings.
I love couscous – It’s so fast, great as a base, tastes good all on its own with butter, salt and pepper, and in this case is full semolina wheat, which is coarsely ground durum wheat. Quite different from the wheat we normally use in everything. There are some great recipes on the web. All you do is boil water, turn off the flame, pour in the couscous until there is still about 1/2 inch water above it, and let it stand for 10 minutes or less. And it’s ready. As for the rest of the dish, and if you hate brussels sprouts – you are probably used to saying “I don’t care” to someone’s  “But they’re so high in vitamin K and C and protect you against everything from head to toe” (http://whfoods.com), as if anyone but me would ever say that. In this instance, you are going to forget that you never liked them. Boiled the peas, some bits of bell pepper rings left over from making the rings, and the brussels sprouts along with the rings themselves. Threw in some walnuts here. The rings take forever, but done or not they are just as good. Also if too done, they fall apart on you, so watch it. I like crunch anyway. Very little patience for these things. Putting the rings aside, drain the rest and put back in some hot olive oil (or coconut oil) and start frying. Add butter, oregano, thyme, sea salt, cumin, turmeric, small amount of black pepper, cayenne pepper mix according on how much you want to get well, sesame seeds for all of the minerals (which I had already boiled with the water for the couscous, so didn’t add here), small amount of sweet  chili sauce, dash of soy sauce, and tasted. Wow! The cheese is any cheese you like (this was sliced yellow and kashkaval (hence the white color), melted in milk and a very, very small amount of flour until you get the thickness you want. They’ll think you are a master chef.

Fried Potatoes, Onions and Avocado
In olive oil, fry potatoes and onions until done. Add avocado chunks and stir in. Delicious just as is – no extras.

 


Cooking is about intuition. And don’t let anyone tell you differently. This dish was all intuition, and it was great. I knew I wanted eggs.
There are no rules for intuition. It comes from listening to the total universe which surrounds you, including every cell of your body and, who knows, all of the millions of microbes internally which help you survive, digest your food, protect you from invaders, etc. They have as great a stake in your survival as you do. If you took them all away, you would probably be gone in less than forty eight hours. So, part of all this is listening to their say in whatever is happening. Intuition also comes from above. This is what is referred to as being in harmony with the universe. You are listening. You may think that listening to your intuition has gotten you into trouble in the past. But it is also possible that, in fact, it was something else driving the decision process and not your intuition – your desire to be, to fit in, the fit the mold, to have, to be like…, to be liked, or some well meaning friend giving lousy advice, because he or she is not you.

And all of this has to do with cooking. I constantly hold the base products in mind while listening. And the result gave me indigestion because my intuition told me that after I had successfully created a dish I really enjoyed, I ate it all, even though I was telling myself that I shouldn’t.
 

  

The process was something like this.
Had the desire to cook breakfast but also knew that I had no oil or butter left. However, my body was saying it wanted eggs. So eggs it was but they would have to be poached. But what goes with poach? Couscous came to mind, and while I was cleaning the pan from last night, the left over oatmeal begged to be used. No, I’m not listening to oatmeal.  Just didn’t like the thought of throwing it away. Plus it has more soluble fiber called beta-glucan than other grains, which lowers total cholesterol significantly, and is therefore important in reducing buildup of plaque on blood vessel walls, thereby reducing or preventing the risk of diseases or problems with the heart (for all of the health benefits of oats and other whole grains, and they are significant, see oats at whfoods.com.  I felt I could use some of that. So poached the eggs, made the couscous and mixed in the oatmeal with sesame  and sunflower seeds because it seemed like a good thing to do. Adding walnuts seemed a bit over the top, so they were out. But now I had a problem. The couscous / oatmeal mass had no taste or at least not one which went with poached eggs on top. So I put the glop into the skillet with the scrapings (literally) of the foil which had held the butter and the literally last 10 drops of olive oil, which meant that everything stuck to the bottom of the pan. I could taste the couscous with salt and pepper, so added, tasted, more sea salt, then thyme, but I kept getting the nudge to put in basil, found it, tasted, and felt there should be nothing sweet in this dish, so added a slice of yellow cheese, and finally got the ‘umm‘ factor – the most important factor in cooking or doing anything for that matter. If you are not at some level saying ‘umm’, you are not doing it right. And the longer the ummmmm, the more successful you are. But, ‘umm’ has one caveat. It has to be spontaneous. And on top of the poached, kashkaval sheep cheese melted with a small amount of milk. Absolutely great, but I ate the whole thing.
 

 

The mound
This dish covers up  the taste of unpolished rice and lentils which turn most people off of these two high proteins altogether. Which is one of the primary problems of most vegetarian protein dishes. I’m here to change all that. And this is an example. Besides the rice and lentils, there are onions and peas, plus tomato paste, oregano, basil, cayenne sauce, sea salt, soy sauce and a slice of yellow cheese. It also has a cut up soy burger in there, but..

 

THE PROBLEMS WITH SOY
I am starting to reduce my use of unfermented soy products. It is possible to get all of the protein needed from other non-meat, non-soy products and this site will start to concentrate on dishes high on protein. along with the occasional use of fermented soy which is very healthy. If you want to read up on the health hazards of non-fermented soy products as currently sold in most supermarkets and markets in the U.S. and elsewhere: The following really gives the rundown on the base of the problem of soy and the possible side effects:

 

 

 

If it’s the last thing you do, eat this.
And maybe it will just save you. Nut/Seed Avocado Egg Fold.
And do not skimp on the avocado thinking you will only use a quarter of the avocado so as to save it for another meal. Use at least half for one person. Then, if it is your last meal, you will be able to look down and say to yourself “Wow, that was a great dish, and I still have half of the avocado left”.  The rest of the ingredients go like this. Flour and water and an egg or two. And now the tricky part for me. I had no oil, no butter, nothing to keep the egglet from sticking to the bottom of the pan. And there was no way that I was going to eat poached two days in a row. So I went searching in all my cabinets. Came up with a jar of coconut oil which was at least 2 years old and probably older, solidified, sitting at the bottom of the jar. I looked at it. It looked at me. And we both agreed.  Success. Probably because I had just read that coconut oil was better than olive oil. Anyway, it was worth a try. I put almonds, walnuts, sunflower seeds into the blender, or chopper or whatever. Added basil, oregano, turmeric, black pepper, ground cayenne pepper, sea salt, and turned it on. Came up with mush with some large chunks of almonds left. The walnuts had complied with the regimen but the almonds were holding out. Decided to go with the chunks. Sweet chili sauce on top.

A note: Almonds are a source of nutrients far surpassing most other nuts. Very good for the heart among other benefits. For an in-depth look whfoods.com  However, in the U.S. it is illegal to sell unroasted, uncooked  or non-fumigated almonds. According to many quarters, this was due to pressures from certain groups, and reduces the nutrient value of almonds tremendously. See Almond growers sue USDA to halt mandatory fumigation of raw almonds

                                                                                           

I know, I know. Another salad. But that’s hummus on top. If you have never tried hummus, do yourelf a favor and find it. It’s all over the place, and once you start looking for it, you’ll realize that it was right there all the time within arms reach.  Since this blog is not in any particular order (comes under the caption of ‘what can you tell about the blogger by looking at the blog?’), I thought that I would keep you informed as to how healthy, how alkaline, how full of everything promoting fluidity, supportivity (there is now), disease prevention my salads actually are. But, someone else is going to have to detail the benefits of this, because after eating it, I just want to take a nap. Iceberg lettuce, cherry tomatoes, cucumber, carrot, walnuts, sea salt, oregano, thyme, basil, ground cayenne pepper, and mayonnaise, with hummus (ground chick peas) on top.
 

 AND most importantly -

VITAMIN B12 – Absolutely crucial for your health
Whether or not you are vegetarian, you may not be getting enough of it. While the highest sources are animal-fish, it has been found that a large proportion of the meat-eating population is low in this essential vitamin.

I’m suddenly concerned about vitamin B12. If you are vegetarian, it’s a problem. Other than eat something which can look back at you, it is difficult to get it except through yogurt-low-fat (1 cup) 23% of Daily Value, Cow’s milk-2% (1 cup) 14% of DV,
Egg (1)  8% of DV. Lower and unreliable amounts of B12 can also be found in “sea plants (like kelp), algaes (like blue-green algae), yeasts (like brewer’s yeast), and fermented plant foods (like tempeh, miso, tofu)” http://whfoods.com. Some foods are fortified, so look at labels Vegetarian & Vegan Foundation UK.  Fruits and vegetables have none unless you don’t wash them (it’s created by bacteria in the soil). So, if you find your child eating dirt, there is probably a good reason. “Many vegan foods are supplemented with B12. Vitamin B12 is necessary for the synthesis of red blood cells, the maintenance of the nervous system, and growth and development in children. Deficiency can cause anemia. Vitamin B12 neuropathy, involving the degeneration of nerve fibres and irreversible neurological damage, can also occur.” Vegetarian Society U.K.  “Vitamin B12 may help in the prevention and/or treatment of the following health conditions: Alcoholism, Anemia (Pernicious), Arthritis (Rheumatoid), Asthma Bronchial), Atherosclerosis, Cancer, Celiac Disease, Crohn’s Disease,
Dermatitis (Seborrheic), Epstein-Barr Virus,
Fatigue, Leukemia, Lupus, Multiple Sclerosis, Neuropathies/Neuromuscular degeneration”. http://whfoods.com

So if you are vegetarian or vegan, it is very important that you take B12 supplements (sublingual is recommended as the best type of supplement since it goes directly into your bloodstream and does not get destroyed by the stomach acids). All of the above reference sites have a chart of recommended daily doses depending on age and or maternal condition. The supplement I take for B12 has Folic Acid which is also very important to health.

Tags: A Beginning · one pan cooking

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