|
Excerpt
Chapter 12: BREAKFAST FOOD
When we wake up, we are thirsty. Most people put on coffee and satisfy their thirst with it. Instead, drink artesian water. After you exercise, drink more water. Put on some tea, and make it out of artesian water. ...
Fruit and juice are very easy to digest. They contain healthy phytochemicals, and they are full of the water we don’t drink enough of. During the summer and fall, I have raspberries I can eat right off the vine. In August and September I eat the blackberries that grow along my jogging route. Until the first frost, I have my own grapes. ... I harvest several big bunches each morning, carry them in a paper bag to the office, and eat them as I work. I store the seeds under my upper lip and go out on the back deck and spit them out into the grass by the pond. There is nothing more invigorating than fresh wine grapes. They make you feel strong. ...
... I sit by the lettuce on a stool and eat some. I sit by the kale and eat some. I sit by the parsley and eat a few more mouthfuls. ... I ate kale before going to see a Chinese traditional doctor. He wanted to see my tongue. He did a double take when I showed him my green tongue. ...
There is more nutrition your body can absorb from fruit and greens than your jaws can comfortably chew up ... This is especially true if your teeth are failing. If you have a successful garden, you will have more greens than you can eat raw. And the more you prune your kale, collards, cabbage, and other greens, the more they grow. So fill up a paper bag with greens and juice them. Use the leftover pulp to make soup.
Why is it that people associate breakfast with bacon and eggs and milk on cereal? That’s a very unhealthy cliché. Instead, spread out the rice, stir fry, and soup from the night before. SOUPS
Miso is Japanese fermented soy paste. It makes a perfect, instant soup base. Most cooks think you have to use chicken or beef to make a good soup base. Nope, miso is perfect. Use it to make any kind of soup, including miso soup. ...
Pythagoras (569 to 470 B.C.) and Simon Peter (The Recognitions of Clement, 7:6, Roberts and Donaldson, ed., Ante-Nicene Fathers, Vol 8, p. 158; refer to eating "pot herbs." I suspect that pot herbs was an every-green-thing-you-can-find type of soup, like this one. ...
... Most people think of pumpkins as something to make pumpkin pies and jack-o-lanterns out of, but they also make a good soup. Pumpkins have a smooth, interesting flavor that serves as a good host to other flavors. ... ENTREES
Into a big stock pot put a fold-down metal colander. Add about an inch of water. Keep the vegetables on top of the colander and out of the water so they will not lose any of their vitamins or taste. ... Throw in any kind of vegetable, all sliced thick: carrots, potatoes, sweet potatoes, kale, spinach, collard greens, bok choi, broccoli, cauliflower, onions, et cetera. Pack them in. In between different layers of vegetables put sliced tofu. After a few minutes of steaming, they will shrink down, creating more room in the pot. Steam the mixture for about ten minutes. Save the most tender vegetables, the ones that need the least cooking, and throw them in near the end, such as the cauliflower and broccoli florets. The stalks need to cook longer and go in first. Serve veggies alone or on rice, spelt, or kamut. As a topping add soy sauce, lemon-tahini sauce, or spicy peanut sauce. ...
Ingredients: 1 lb. firm tofu, 2 medium cloves garlic, 1 tsp. dried basil or 1 tsp. dried oregano, 2 tbsp. flax seed, 1 medium onion, 4 tbsp. olive oil; 1/2 cup of raw peanuts or raw cashews, 2 cups sprouted lentils; 6 cups of any of the following chopped vegetables: broccoli cauliflower, carrots, green beans, kale, spinach, asparagus, zucchini, squash, and/or cabbage. ...
I am going to teach you how to make lentil and rice pilaf. The Lebanese call it "um-jhad-tha-dah." Ingredients: 2 cups gray-brown lentils, 1 cup rice, 1 medium onion chopped finely, 1 tbsp. basil leaf, 1 tbsp. oregano leaf, 6 cups water, 1 tsp. sea salt (to taste), 1 tsp. black pepper (to taste). ... MEAT SUBSTITUTES, ENTREES
Falafel is the strictly vegetarian hamburger of the Middle East. It is made of chick-peas, also known as garbanzo, or fava beans, or a combination of the two. Fava beans impart a special flavor.
... Now for the toppings. As with stir fry, the key to pizza is getting the ingredients ready in advance, all lined up in bowls. ... Let your guests add the toppings they prefer, starting with the sauted/steamed onions. Bake your pizza for about 25 minutes until the dough turns crusty. Invest in a real pizza cutter; it makes slicing a lot easier. CHEWY MEAT SUBSTITUTES AND SIDE DISHES
... Slice the pumpkin; remove the seeds; put the slices into a big pot with a colander at the bottom, and steam them. Partially mash them with a potato masher or fork. Add flax, olive, hemp, or sesame oil. Add soy sauce, tamari, sliced scallions, and a sprinkling of nutritional yeast. Add pepper to taste. The skins of pumpkins are soft enough to eat but still chewy. They have a good flavor and provides "chewing satisfaction."
Zater is a Middle-Eastern delicacy composed of dried thyme, toasted sesame seeds, and a little salt, and it is widely available at Middle-Eastern and ethnic grocery stores. Pour two tablespoons of olive or flax oil into a bowl. Add two tablespoons of zater. Add of soy sauce (to taste). Add a small clove of finely chopped garlic or a teaspoon of finely chopped scallions. Stir well and let the mixture sit for five minutes so the zater can soften. Spread this decadent but heart-friendly pate onto chewy, whole grain toast. It satisfies meat cravings. ...
Don’t boil corn on the cob. Steam it. Put an inch of water in your stock pot, insert the colander, and drop in the cobs of corn. ... For a change, broil your corn under the broiler. ... Most people eat corn on the cob with butter and salt. Try eating it naked. It’s great as-is, with nothing added. Instead of butter, pour olive or flax oil onto a flat plate, and roll the cob in the oil. Sprinkle on sea salt. VEGETABLE DISHES
Ingredients: 2 big bunches of mustard, turnip, or collard greens, 1 chopped large onion, 2 chopped cloves of garlic, 1 tbsp. chopped ginger, 4 tbsp. olive oil, 2 cups water. ... Pythagoras, the greatest physician of his day, raved about the health benefits of mustard greens. ... (Pliny, Natural History, Loeb Classical Library, Vol. VI, 20:87, p. 137.)
Peppers are expensive most of the year, and the quality is inconsistent. However, in late summer the pepper crop comes in. The quality goes up, and the price goes down. It’s pepper time! ...
Steam these vegetables together and then puree them in a food processor. They produce a very sweet and flavorful vegetable dish that kids will love. It could almost go in the desert section below. SALADS
Ingredients: 1 bunch of parsley, minced, 1 cup bulgur wheat, 3 tbs. minced mint leaves, juice of two lemons, 1/4 cup oil, 2 sliced organic tomatoes, 3 medium cloves garlic, mashed and chopped, 6 minced green onions, 2 tsp. sea salt (to taste), 1/2 tsp. black pepper (to taste). Chop the parsley, eliminating the big stems. In a large bowl, combine the olive oil, lemon juice, salt, and pepper, and mix. ... Boil water and pour it into the bulgur. Bulgur will soften quickly. Don’t drown the bulgur in more water than it can absorb. Pour it into the wet mix of vegetables, and let the bulgur absorb the moisture of the lemon and tomatoes. ... Don your turban, and enjoy a substantial and satisfying salad. ... SAUCES, SPREADS, DIPS—FOR STIR FRY, RICE, OR SALADS
... Into your food processor go all ingredients except the tahini. The celery, bell pepper, and lemon will provide the moisture needed. Add the tahini last. This sauce is great served on falafel. It is also good on salad, stir fry, falafel sandwiches, and vegetarian burgers. ...
... Kids get addicted to spicy peanut sauce. ... DESSERTS
... For breakfast or a snack take a frozen ‘naner out of the freezer, and toss it in the blender. Add orange, raspberry, apple, or grape juice. Throw in some of the frozen blackberries you picked by the bag last Fall. Or add frozen plums. (Cut out the seeds and freeze them in plastic bags.) Throw in peanut butter, lecithin, wheat germ, and/or nutritional yeast. Add vanilla bean syrup and soy milk or rice milk. Whip it up in your trusty blender. Umm good! It will taste just as good as a milk shake—with zero cholesterol. Deal Home Page Goddess Home Page Next Excerpt Copyright © 2007 James Robert Deal. All rights reserved. |