Sustainable Eating

Chicken with Peanut Curry Sauce and Coconut Rice

Ingredients 2 tablespoons olive, coconut, or pure peanut oil 1 1/2 pounds chicken breast, cut in 1-inch pieces Salt and pepper 8 ounces frozen cut green beans, thawed 8 ounces frozen pepper strips, thawed (or one pepper thinly sliced – I like sweet red) Note: Pure peanut oil is hard to find, and expensive when(…)

How I Eat Now

It’s a strange thing to be eating so little, yet to be able to work so much and to have energy late into the evening. Today I got up at 5;30, and had 2 cups of coffee, 1 with grass-fed butter and coconut oil in it, the other with raw milk and cream. At 9:30(…)

I Only Ate One Meal Today…And I’m Not Hungry

I am a couple weeks shy of 60 years old.  Today I ate only one meal and I’m not hungry. That’s very different from where I was 2 months ago, when I was on the usual American 3-meals a day, plus snacks, diet. In my case, those were largely paleo-friendly meals – meaning they were high protein and low(…)

What I Have Learned about Raw Milk, with Recipes

What I Have Learned about Raw Milk, with Recipes

Willow looked on the heavy (whipping) cream container yesterday. Do you know they put mono- and diglycerides in it? Also polysorbate 80. Good lord! Real Cream Ok, I did a little research, and now Ii know that’s because real cream won’t easily whip and hold its peak unless it’s very chilled; and some individual cows –(…)

Kim Chee Recipe

Kim Chee Recipe

Kim Chee is a traditional Korean fermented condiment consumed at almost every meal. But why eat fermented vegetables? See this brief post on the importance of including homemade fermented foods in your diet. Then, try this simple, adaptable recipe.   Ingredients: The following vegetables are sliced very thinly and cross cut, when needed, to about(…)

About Fermented Food

About Fermented Food

Before canning and freezing was possible, people preserved vegetables for long periods of time by encouraging them to ferment. Captain Cook, for example, loaded 60 barrels of sauerkraut on his ship for his second trip around the world. When he opened the last barrel, 27 months later, the ‘kraut’ was just as good as it(…)