COOKING METHODS

Many oils start healthy, but when they are used to cook in high temperatures, they transform in oxidize oils that affect your health. One of the reasons of the common  used of this procedure is, that heat is associated for its function of killing microbes. Frying and sauteed is considered to add more taste and flavor to food. Grilling and barbecue methods of cooking are also toxic. The blacked and brownish coated in food means more oxidation. All these toxins get trapped in your liver. Physicians only start caring when they noticing your liver enzymes are elevated. At this point, more than 50% of your liver is compromised. This disease is called Non-alcoholic fatty liver disease.

OILS AND WATER

Oils has a boiling temperature of 450 degrees Farhrenheit. Water has a boiling point of 212 degrees Farhrenheit. Which one you think is safe to cook with?.

Best suitable oils for cooking are those that have a smoke point of 350 degrees F (177 degrees C) and higher. This being said, this don’t mean you will be cooking an oil to a high temperature and expect is healthy to eat. I see quite often people using coconut oil  (360 F) in very high temperatures thinking is healthy. Well, is not. It has a smoke point!. Avocado oil can be used for cooking without need of being refined. Well, you don’t want eat refined oils. I will explain why in a minute of reading… :).

When an oil is heat in a high temperature promotes oxidation in food. The ideal and best way is use oils  with smoke points of 350-400 F at low to maximum medium temperatures. Frying method should be out of your kitchen.

Oils with low smoke points as flax, coriander and pumpkin seed oil should be eaten raw. You can drizzle them over foods after cooking as I do. These oils benefits when they are bought for a high quality source, as Panaseeda oils, would be lost when cooking with them. Besides they will oxidize.

CAN WATER BE USED FOR FRYING AND SAUTEED?

Yes, this is the way I cook all my food and taste delicious. Being real, I don’t sauteed and fry with water (you can), but I add water and herbs to everything I cook with excellent  results. Guests tasted and approved!.

WATER COOKING METHOD

Add water to a pot or pan that will not exceed 212 F. Put inside onions, garlic, herbs, meat, grains, beans or any of you preferences. Oils that are cooking allowed (avocado, coconut) or ghee, butter should be add at the end. In the case you used seeds oils these are pour on top of your plate meal, never on the pot or pan. Provecho!

WHAT IS THE BAD ABOUT VEGETABLES OILS

Hydrogenation is a technique used to keep vegetable oil from going rancid. After this process, the oil is supermarket shelf safe and profitable. The double price you paid is your health. Now they are a poison. The problem here is that hydrogenated fat is quite equal to trans fat. Partially or fully hydrogenated fats are detrimental to our health, this is why is so common to see an increase in cancer, heart disease, liver issues and many other chronic diseases.

The most important take here without going too technical is that when trans fats replace saturated fats, important nutrients may not be able to enter the cells, and toxins can not exit.

Most common vegetables oils that should avoid are: canola, corn, soybean, sunflower, cottonseed, peanut, and safflower.

Keep in mind that organic, cold pressed, unrefined sunflower oil that have never being heat have amazing benefits.

Bottom line: Vegetable oils are healthy when they are fresh, but they go rancid quickly. Is impossible sale them in stores. They have to be partially hydrogenated. Now they  are dangerous.

Traditional Ayurveda has a cleansing food that balance the tree body type : vata, pitta and kapha. It is a combination of yellow split mung beans and white basmanti rice with many spices, that are choose depending  every person constitutions.

What makes this food so special is that is very easy to digest. May you know that regular mung beans are green and round, but the mung dal used to make Kitchari is yellow and split. The green husk had been removed. When beans are split are called dal or dhal. Example are chana dal (split chickpeas) or masoor dal (split red lentils).

KITCHARI IS A COMPLETE PROTEIN

There are twenty amino acids. Ten of them, can be synthesize for the body. The other ten, we must to get it from food. They are called essential amino acids. Animal proteins are “complete’, since they contain the 10 essential amino acids. Plants foods don’t, this is why they have to be combined to make a complete protein. The combination of rice and mung dal provides all the amino acids. It is form a complete protein, making it helpful to supports stable blood sugar

EASY TO DIGEST

In India, kitchari since is very easy to digest, is given as a first food for babies, the elderly and people who is sick. Is also used for healthy people in cleansing and spiritual practices, supporting  a relax state of mind. This is another reason why is used in Panchakarma. Ayurveda’s deepest detox protocol.

DETOXING WITH KITCHERI

The “complete protein” content in this food supports stable blood sugar levels, this is essential in any cleanse protocol. The idea is shift your body into fat metabolism and detox the fat cells. If the body is under stress (low blood sugar) will be let you with no energy to burning fat.

HEAL THE GUT

When kitcheri is used in a mono- detox diet program, allow  the digestive system enter in a “rest mode” and provide the nutrition needed to heal and soothes the intestinal wall.

In Ayurveeda the term ” Agni” or digestive fire  is considered to be essential to our health. When we have good agni we are able to digest, assimilate and absorb nutrients from food. When this is not accomplished, malabsorption and accumulation of toxins are the result. The spices used in the preparation of this food encourages healthy agni.

RASAMA KITCHERI WITH MILLET

For some,  rice can create some digestive problems. Although white rice is a low FODMAP food, still can make people react.  Here is where Millet comes to help. It is my favorite!. Is the only grain I used in my Kitchari.

WHAT IS GOOD ABOUT MILLET

According to Paul Pitchord, millet has a cooling nature and a sweet-salty flavor. It’s beneficial to stomach and spleen-pancreas; builds “yin” fluids (Chinese Medicine)  and moistens dryness. It’s alkalizing properties balances over-acid conditions. It has a high protein content and its anti-fungal properties, make it very helpful for people suffer with Candida Albincans or yeast overgrowth.

KHICHADI RECIPE (Kitchari)          5-6 people

When making this delicious meal, feel free to play with different herbs and spices. I like it with strong flavor, so normally I doubled if not more the amount of spices.

Ingredients:

1. One cup of organic yellow split mung beans
2. One cup of organic millet
3. One tsp each of: organic coriander, fennel, fenugreek, cumin, thyme, rosemary yellow or black mustard seeds
4. Half tsp each of: organic turmeric and cardamom  powder
5. Three inches fresh organic ginger root (I used only sometimes)
6. Three bay leaves
7. Nine cups of filtered water
8. Salt to taste. Better is Himalayan, Celtic or Hawaiian rock salt
9. For topping: fresh or dried dill or small handful of chopped cilantro leaves

Instructions:

1. Soak overnight split mung beans and millet.
2. Rinse them enough times to make the water runs clear.
3. If you like a more tasting and wake -up spices energy; dry roasted them in a          pre-heated pan on medium heat for a couple minutes. Avoid BURNING. Laurel leaves, skip this step.
4. Add water , yellow split mung beans and millet to a large pot. Bring to boil. Skim off all the foam.
5. Turn heat to low and add the spices and herbs.
6. Cover pot and cook in a very low temperature for at least 3 hours. I cook mine overnight.
7. Add salt.
8. Put on top cilantro leaves or fennel on top when serving.

NOTE: Split yellow mung beans can buy on Indian stores, internet or in RASAMA online store. Be cautions of ordering ONLY Split Yellow Mung Beans.

GUIDE TO PESTICIDES IN PRODUCE

No time to read, but ready TO LEARN. Let’s go.

1. Sweet corn *
2. Avocado
3. Pineapples
4. Cabbage
5. Onions
6. Sweet peas frozen
7. Papayas *
8. Asparagus
9. Mangoes
10. Eggplant
11. Honeydew Melon
12. Kiwi
13. Cantaloupe
14. Cauliflower
15. Grapefruit

* A small amount of sweet corn, papaya and summer squash sold in the United States is produced from genetically modified seeds. Buy organic varieties of these crops if you want to avoid genetically modified produce.

For more information visit: https://www.ewg.org/

No time to read, but enough to learn. Let’s dive in.

Guide to pesticides in Products

1. Strawberries
2. Spinach
3. Nectarines
4. Apples
5. Peaches
6. Pears
7. Cherries
8. Grapes
9. Celery
10. tomatoes
11. Sweet bell peppers
12. Potatoes
13. Cucumbers
14. Cherry Tomatoes
15. Lettuce
16. Snap-peas    (imported)
17. Blueberries  (domestic)
18. Hot peppers

When shopping for these vegetables and fruits choose instead the organic version. Protect yourself and your family.

For more information go to https://www.ewg.org

GENTLE DIGEST THERAPEUTIC SAURKRAUT RECIPE

3 organic heads green cabbage, shredded in a food processor. Keep some leafs aside to use later to cover the brine.

3 inch piece of organic ginger, peeled and chopped

A pinch of the following organic herbs: Fennel seed, Curmin seed, Coriander seed, and Cardamom seed.

Secret Ingredient: a half teaspoon of organic celery seed fresh grind.

EASY INSTRUCTIONS

1. Combine all ingredients in a large bowl, preferably glass, food grade stainless steel or ceramic bowl.

2. Take 1 cup of this mixture and put into a blender.

3. Add enough filtered water to make a creamy juice. Add this “brine” to the first mixture. Stir well. Set aside.

4. Prepare MEGASPORE Probiotic or Body Ecology Culture starter: open two capsules or one sachet and dissolve the powder in 11/2 cup warm water (90-92). Add aproximately 1 tsp. of some type of sugar as Rapadura,  or coconut sugar to feed the culture starter. Let sit this mixture for about 20 minutes or longer. Add this starter to the cabbage mixture.

5. Pack the mixture down into a quart glass jar. Mason jar or even better, Pickl-it fermenting jar. Use fist or wooden dowel to pack cabbage tightly.

6. Fill container almost full. Leave about 2 inches of room.

7. Roll up several cabbage leaves and place them into a tight “plug” on top to fill the 2 inches space.

8. Put a clean rock on top of this “plug” made of leave to avoid the cabbage mixture expand. Closed jar.

9. Keep jar out of strong light. Light destroy lactic acid bacteria.

10. During the first three days open daily the jar to push cabbage down.

11. Let the jar sit at about a 70 degree room temperature for at least three days or until bubbles start going down. Refrigerate to slow down fermentation. Enjoy!

NOTE: It’s being discussed if when using a “culture starter” should be salt added or not. There adherents for both. I personally used both methods. Taste much better when a little salt is added. It’s more crispy and crunchy. Without it, is flat taste.