Eating Alone In Half The Time

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A Perfectly Planned and Integrated Random Existence

August 2nd, 2012 · No Comments

Contents
The other stuff is carrier. The herbs and spices are the real food.
Surviving a flea attack
Turmeric, ‘the mother of all spices’
Making the right decision for my kidneys
Knowledge of the future and the International Date Line

before the spices which obliterate it

 This isn’t what you think it is. It’s only the base.
OK, so this is the base for my real breakfast. As you know, if you have been following along here, I think that herbs and spices are the real food which we tend to either bypass totally by ignoring them, partially ignoring by sprinkling a small amount on as “taste” purveyors, or because they are part of some recipe we’re following. This is serious business. If you look up what each spice or herb I use below can do for you and the wide range of ailments, general good health and solutions to all sorts of problems they cover, you might begin to eat entirely differently. Which is not to say that you can use anything as a base – like a white flour, white sugar, and canola oil pancake which in and of itself will increase the possibility of diabetes, increase body fat, and downright starve the cells of everything they need to just barely exist because most of the nutrients needed for life have been processed out of the ingredients.
And yes, you lose some of the taste of all that delicious white flour and sugar. Which means that you need to reset your taste expectations to really gear up to eating healthily, and enter a whole new world of taste treats which you never knew existed. It’s incredible. Tastes which you thought only came with high priced foods in restaurants serving meals from foreign lands, sort of thing, become routine. So picture this, because I was too hungry to photograph after putting on all of the following.
The final egg/mushroom/red bell pepper/avocado omelet I ate was totally obliterated by the following spices which literally covered the dish so that you could not see what was under it – thyme, sweet basil, etc, really serious coverage of cayenne pepper (a heaping tablespoon), and a dash of sea salt and black pepper. With some coconut oil, that was one great breakfast. And the taste, with the base as pictured, was indescribably delicious.
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Another in the Saga of Surviving a Flea Attack using Brewer’s Yeast and Apple Cider Vinegar 

This was built in stages. I forgot to add the brewer’s yeast to the original, so poured it on top of the already cooked buckwheat pancake. Then because it would not taste so great, cracked another egg over it in order to seal it on and  deaden the taste. Then decided that walnuts and raisins would look great after I had already added the cinnamon and maple syrup.

Explanation: the brewer’s yeast does give a little lift to the buckwheat which otherwise is uninspired to do anything but sit there. But in this case, since I am fighting a flea attack, and fleas do not like the taste of brewer’s, I decided it had to be added. In fact, I had gotten up in the middle of the night because of the problem. Drank a glass of water with 2 tsp of apple cider vinegar in it, which they also can’t stand, and ate a fried egg with some brewer’s yeast on it.  Worked like a charm.

Tahini Eggs and Turmeric, ‘the mother of all spices’

Well, this did not have the expected effect of waking me up and endowing me with new energy. I had to go and lie down. After another 1/2 hour snooze, I struggled to my feet for my 4 km walk. That cappuccino in the middle of the walk does it for me every time. And linked with a dark-chocolate-bit-home-made-muffin (that’s the name of it) sure doesn’t hurt. We have to have some nudges and incentives in our lives to keep us going. Of course, I may look back on this era as the days and goals which kept me from becoming diabetic and losing my whatever.
So, what does this dish do for me? 
The healthy tan on the egg – 2 eggs with a small amount of water and some coconut oil – is due to the fact that I forgot it while doing other things. Forget what the other things were, memory not being at the top of my list of things to stay on top of these days. Anyway, that’s tahini in the middle with lots of cayenne pepper – which does so much good for you but is difficult to get down without the coconut oil – which is mixed in there with the water giving a nice smooth running tahini actually making the omelet taste healthy along with the thyme. and the turmeric, which is supposed to be a bulwark against Alzheimer’s as well as a booster of memory. And the other spices which do more or less the same thing – cumin, sage, rosemary and _____ I forget. Time to use more turmeric.

But now to describe the turmeric which has been called ‘the mother of all spices’ due in part to its wide ranging effects on the body – a fact which is summarized in this passage:
“Turmeric can rightly be called ‘ the mother of all spices’ . In fact evidence indicates that it is anti inflammatory, anti carcinogenic and anti diabetic to name a few of its health benefits. How turmeric exerts is manifold benefits is only starting to unravel as several labs around the world are investigating the molecular mechanisms of curcumin. Limited evidence suggests that turmeric and its active compound, curcumin, are effective for rheumatoid arthritis and other inflammatory diseases such as psoriasis, inflammatory bowel disease (IBS), inflammatory eye disease and familial adenomatous polyposis. Other inflammatory diseases where turmeric might play an important role are neurodegenerative diseases, including Alzheimer’s disease, Parkinson’s disease, multiple sclerosis. Indeed these diseases are less common among people living in the Asian subcontinent, where people regularly consume spices.” http://ecoratorio.blogspot.co.il/2011/06/that-yellow-gold-no-not-that-one.html

Amaranth with spinach and mushrooms

I did it all wrong – at least the cooking of the amaranth. First, I should have read this article which gives the real lowdown on how to cook amaranth Oh well, it tasted great even though it had not fully cooked, and I didn’t pour off the water (because there was none left) to lower some of the non nutrient elements in the grain. Very high in protein and lacking some amino acids but is said to have been a major grain in the Aztec culture. So next time, I boil it in sufficient water, or pop it – which seems like too long and intensive a process to produce enough for one person, much less two (which I don’t have to worry about – now anyway. The ingredients added after the grain was fully cooked (or almost) and let simmer for another 3-4 minutes: red onion, bell pepper, mushrooms, spinach leaves, pecans, sea salt, za’atar, sweet basil, turmeric until mix is noticeably yellow in color. Drizzled a forkful of honey on top.

 Making the right decision for my kidneys

That black stuff is nigella sativa and it’s been there on the shelf for as long as I can remember. Never used it, until today – maybe a decision backed up by my decision to be sure that my kidneys were healthy and I reached for it sort of instinctively. I tend to do things like that. Don’t ask me where the instinct comes from. We all have it, and just tend to ignore it most of the time (but follow along anyway). Like today, I started to go around a tree in the middle of the sidewalk on one side and got the strong impression I should go around it on the other. Took the suggestion. Did it influence my destiny? All I know is that I’m still here. But, back to the present. And then just as instinctively, I reached for the coriander which I have tended to ignore for about 2 years now – maybe because it had sort of clumped together (I actually had to break it apart to sprinkle it on), but also because I felt I just didn’t need it. Now, with new focus, it seems to have gained some relevance. Most of the effect on kidneys for the nigella sativa is sort of tangential (what do they know?) as in this s
uper article about nigella sativa which calls it black cumin, while most of the info for coriander is right on Clean your kidneys with coriander  (there must be an original for this but can’t find it).

Quinoa Splash

To continue the nigella and coriander saga
, this is quinoa, the grain which is not a grain, with lots of garlic, onion, tomato and raisins, the afore mentioned spices plus Atlantic sea salt (real, no additives), butter, turneric (the mother of all spices), and of course, the avocado slices. Preparation: each added to the boiling quinoa depending on how many nutrients you want to lose in each.  

 
Knowledge of the future and the International Date Line
In one of my random thoughts – most of which are of absolutely no significance whatsoever, out of nowhere and with no relevance to my life or thinking at the time, I wondered where the International Date Line actually went and why. Two days later (and without looking for it) the answer came to me in the New York Times Blog which is delivered automatically each day to my email ‘The Border That Stole 500 Birthdays’  quote “The date line is the logical consequence of the so-called Circumnavigator’s Paradox” endquote, and a lot more. Truly magnificant article.

The great unanswered question
– Was my random thought a precognition of a future event in an unordered cause and effect universe, or a part of a fixed and intrinsically intertwined unchanging universe producing cause and effect only through our limited perception of the whole, or was it simple serendipity among the chaos, or is the universe actually on my side? Of course, the fourth option is sheer megalomania, unless we figure that it took so long to answer because it was answering everyone else’s question first. But then we miss the incredible incomprehensibleness of the first two possibilities.

The rest of the photos are what a single person (vegetarian) can prepare in under 4 minutes (plus the wait for the cooking part which is usually about 5-10 minutes). If any of them don’t make instant sense, leave me a note.
                                                                                                         

 

 

                                     

Tags: one pan cooking

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