Long ago, in a Indiegogo campaign beyond memory, I backed a project called Vacuvita. It was an integrated food storage system.
I moved twice during that time, and pretty much figured it was one of those lost things, like Atlantis.
But after three-and-a-half years, it rocked up this past November.
It was worth the wait. Continue reading @vacuvita ❤
If I ever wind up on death row, I’ll get the best wood-fired traditional pizza ever as my last meal and hope the execution happens quickly before the celiac makes me wish it already had.
There are other gluten-free pizza options, and, let’s face it, I’m not interesting enough to do anything likely to get me a parking ticket, let alone sentenced to death row. So I need alternatives, people.
Continue reading Pizza. Finally. #NotJustGood, it’s @RealGoodPizza_
So, after seeing this tantalizing meal on the Food Network, I went for a spin on the internet.
This is a popular snack food in Argentina. There are many recipes out there for how to make it.
Meat pizza.
Flank steak, cut in half horizontally, or pounded thin. Continue reading Primal pizza – Mantambre a la pizza
I’ve had a pretty crappy summer with some mishaps at work that made me stressed, overheated, and angry. So I slept most weekends, or sewed things to calm down. What didn’t happen was canning much in the way of jams and preserves. It’s a hot business that keeps you on your feet for a couple of hours. Was not in the mood, to put it mildly.
Now that the weather is crisp (finally) I got guilted into doing some canning.
Guilted by remarks like this:
“oh, my family really looks forward to those jams you make for the holidays”
“we save those jams you make for the weekend and eat them with cheese and crackers and a good wine”
“what flavors of jam are you making this year?”
I suspect a plot. Continue reading Pear, meet jar
Avocado, chocolate, pudding, variations = Adoration.
I love creamy desserts made of avocado and chocolate/ cacao. Here are some inspired combinations from @splendidfood:
via Simply Splendid Food – Food that people love and super healthy at the same time
I am thinking Spring this week, despite gale-force winds and a temperature that feels like 33F. I bought some pots for outdoor plants, and I bought a lot of fresh greens to help my detox this week and keep things interesting.
From top left, radicchio, arugula, scallions, sprouts, watercress, and radishes.
I pack a mix of these greens into jars for the week. Then I suck out the air to keep them fresh longer. Continue reading Spring cleanse: bitter greens
Hey, that way to make lasagne with butternut squash is great — I do it all the time. You’ll be all “zucchini-what?”
10 excellent recipes.
via 10 Easy Paleo Recipes You Haven’t Seen Before (#9 Is Our Favorite) | Factor75 Blog
I have lately added some new oils to my life, one a particularly brain-healthy one called PC, or phosphatidylcholine. My doctor told me to be particularly careful about brand here, and not to substitute cheaper versions for the PC oils made by Body Bio, Xymogen, or Nutrasal. Rather than using something cheaper, the doc said to take as much as I could afford of a good brand.
PC oil is a highly refined replacement for something you body naturally produces. It has similarities to, but is NOT the same as, lethicin and unlike the waxy candle-tasting beads of my fab ’70s childhood when my grandmother took that stuff with everything — and shoved it into me too if I didn’t disappear fast enough — PC oil is water-soluble, and apparently very hard to make. Continue reading Seed cream — and the PK Protocol
More of the tale of fixing the troubles I mention in last post: here is a drink from Peru that does wonders for my blood numbers (A1C is excellent these days), and is said to have many health benefits. For me, it’s a superb anti-inflammatory. Not bad with pisco or vodka either, but I’m off the hard stuff for a whole. And, yes, I had pineapple trimmings in that same freezer of doom. Why, you might ask, do I beg pineapple trimmings off people who eat pineapples? This drink.
This is made of purple corn, some pineapple peelings, and usually apples. Add spices and simmer for about an hour, until the drink is very deeply-colored. It’s a glass full of antioxidants. Just don’t spill it. It stains like heck.
I got the recipe from a Peruvian friend, and then tried to amp up the antioxidant value with some additions. No effect on taste, as the spices are pretty forward. Continue reading Chicha Morada
I had a couple of bad weekends recently because of drug and supplement reactions. As it turns out, diclofenac, the NSAID I take for pain, doesn’t get along at all with my blood pressure med (candesartan) or with the coumarin in the cinnamon I used to use. I usually don’t use much diclofenac, so the drug didn’t have the opportunity to react with the rest of my daily doses until I had some significant pain.
I took a lot of diclofenac in January, as an old shoulder injury I had flared up again. In the last blood test, done after taking 2-3 diclofenic tablets a day, my kidney and liver functions were all out of whack. Continue reading “Emergency” chili
To drink or not to drink with chronic pain associated with a disease like Multiple Sclerosis? There are two recent studies that argue for pro- and con-sides of the argument. The “pro” study says that regular moderate consumption improves the EDSS scores of MS patients. Another says that moderate drinking reduces the risk of developing MS. Continue reading The 40% solution?
Is it a Dr. Seuss character? Is it a whale? No, it’s . . .
A measure of a superfood that helps your knees, and about every other part of your body by reducing inflammation. Continue reading My name is the ORAC; I speak for your knees
Factor 75 is one of those pre-prepared meal delivery places with a DIFFERENCE. The specialize in paleo menus, which are by definition gluten-free; theirs are grass-fed and non-GMO to boot.They have vegetarian and dairy-free options too. Continue reading Great keto infographic (and post) from Factor 75
Just to say up-front, I don’t know anyone at the Thrive Market (though they seem like very nice, thoughtful people), and I’m not getting anything in return for writing about them. I sure do intend, however, to pay up for a full membership when my trial period ends in three days, (which also happens to be New Year’s Eve). So that’s my disclaimer, which really doesn’t claim or dis anything. Maybe it’s a resolution.
Now begins the blog post:
I get most of my food , vitamins, and supplements delivered. From local stores, from big-name whole food chains, from the almighty Amazon (not going to insult your intelligence by providing a link for that one), from stupendous places such as Swanson‘s. Continue reading Thrive! I mean it.
And best wishes to Dr. Permutter and all of you for the holidays.
I have already written a post on Dr. @David Perlmutter ‘s book, Brain Maker. The premise of the book is that if your gut microbiome is healthy, so should you be. I have to say that following the precepts of the book are working well for me and my MS.
However one phrase brought me into sharp disagreement. It said “forget ketchup.”
No.
I won’t. Continue reading Dr.@DavidPerlmutter, all I am saying is give peace ( I mean ketchup) a chance
As some of you may remember I moved house in late December of last year. Moved between Christmas Eve and New Year’s Eve. Moved 2/10 of a mile to another unit in my same complex. One of the things I had to dismantle was this:
Continue reading The ‘booch is back in town– starting over with kombucha
I harvested the sweet potato fly after four days–that’s from Sunday to Thursday. The pot was just beginning to form small clumps of hard white yeast on the top of, and had tiny bubbles coming up and around the raft of sweet potatoes. The eggshell turned a weird color. Continue reading The sweet potato fly is done
You can do this with a fine strainer in a bowl, some cheese cloth to line the strainer, and a lid to cover the whole draining rig, but I do this a lot, so I have a tool for it–also works great for salting and draining cucumbers.
This is a super-fine soft fabric sieve that fits in a draining bowl with a tight fitting lid. You can leave it in the fridge without getting stinky yogurt from the other things that might be in your chill-chest
Think if it as ur-soda. This is a homemade drink that is going to ferment, yes, I said ferment, at room temperature for several days until it gets slightly fizzy, slightly tangy, and deliciously spicy. Think ginger-fizz with added oomph. It will get slightly alcoholic if you leave it long enough. I usually don’t. (That’s what vodka is for.)
This will give the good bugs in your gut a healthy boost: Continue reading Sweet Potato Fly. Not so sweet; totally “fly”
I downloaded David Perlmutter’s new book, Brain Makerˆfrom the e-collection at my library. Then I read it. All of it. Every word.Then I went to bed. All that happened between 3pm and 11pm last Sunday. You might say I was motivated to read this book.
Looking at the blurb on the promo image above tells you the essential message of the book: protect your gut’s microbes: protect and heal your brain. Continue reading #brainmaker: “Brain Maker,” A new book by Dr. David Perlmutter
crossgrained 