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.
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
Dave Asprey, who first introduced the idea of bulletproof coffee in 2009, is a person with serious IT street cred, having worked for Trend Micro, Blue Coat and Citrix. According to some sources, he was also among the first to think of putting the caffeine molecule on a tee-shirt. Awesome.
Despite my admiration for his tech chops, the idea of putting butter in coffee seemed a bit, er — yakky — pun intended. Then, I tried it. It tastes pretty good!