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The passion for food is deep and strong, passion for tasty food is unlimited. Here is one of the “I can’t stop eating it” recipes. Marinated mushrooms prepared in hours and eaten in minutes!
P.S.
The passion to go deep into a structure of words sometimes bring funny conclusions. For example, the word “mushroom” for me consists of two words: first one is “mush”, which means “a soft, wet, pulpy mass”, and second one is “room”. So, my unofficial version of the origin of the word “mushroom” is just a room for a soft pulpy mass. Funny, isn’t it?:)
"mush" - "room"
Know the Latin names!
Widely cultivated and well-know type of mushrooms is Agaricus bisporus
Mushrooms Agaricus bisporus. Photo by Emma Jones on Pexels.com
Recipe
Passive time
Active time
Time for cleaning
Servings
5-6 hours
20 min
5 min
2-4
Main information about preparation process
PASSIVE TIME is time before or during food preparation when nothing should be done, just waiting
soaking, sprouting, cooling down, freezing time
ACTIVE TIME is factual time spent in a kitchen for preparation
cutting, washing, boiling, crashing, mixing
TIME FOR CLEANING
kitchen equipment cleaning after food preparation
Ingredients:
Ingredients for marinated mushrooms. Photo by Dr. A. Palatronis on www.z-antenna.com
Mushrooms Agaricus bisporus
1 kg
Olive oil
200 ml
Apple vinegar
100 ml
Salt
3 tsp
Sugar
4 tsp
Black pepper seeds
10 pcs
Allspice seeds
10 pcs
Bay leaves
10 pcs
Garlic
6 cloves
List of ingredients for preparation of marinated mushrooms Agaricus bisporus
tsp–
tea spoon
pcs–
piece
Abbreviations and their meaning
How to make it:
Wash mushrooms and cut them into 4 slices along
Peel and mince garlic
Put into a pot (capacity 2 liters or more) olive oil, apple vinegar, salt, sugar, pepper, allspice and bay leaves
Bring the mixture to boil, but on a low or medium heat. The mixture should not be crazy boiling, just catch first bubbles and
Add minced garlic first, count till 10 and add mushroom slices. No way for garlic to over-burn!
Cover a lid of a pot and bring the mushroom-in-marinade mixture to a boil (that will take approximately 5-7 minutes), again, on low or medium heat. Do not allow the mixture to get crazy with boiling bubbles!
Mix everything time to time and you will see that the excess of liquid will appear in a pot, as mushrooms will release their water content
When the liquid will start to boil, let it boil slowly for 5 minutes
Remove a pot from fire and let it cool down for 1-2 hours with a lid open
Transfer marinated mushrooms with marinade into clean and dry glass jars (0.2 – 1.0 liter size, as you prefer)
Let the jars stay in a refrigerator for at least 4 hours or even overnight
Serve with a piece of rye bread. It is ready!
Important notes:
Marinated mushrooms are good to eat within 7 days, if prepared according to this recipe (in my case, they never stay longer than 2 days, just crazy tasty:))
Be sure not to overcook garlic, it should not turn brown after adding into hot oil-vinegar mixture
All the procedure of boiling should be very moderate boiling. The idea is to keep it lightly boiling but not crazy boiling. Why? Because crazy boiling affects negatively nutritional value of vegetable oil and mushrooms and could be even not health-beneficial
Let the mixture cool well before putting it into a refrigerator – that would allow to avoid condensed water to flow back to the top of marinated mushrooms, also, hasty changes in temperature lead to food nutritional destruction and sooner spoilage, Be patient!:)
When taking marinated mushrooms out of refrigerator sometimes you could notice that oil has turned in solid – no worries – just let a jar stay on a counter for 30 minutes, oil content will return as liquid then.
Tag photo (marinated mushrooms) by Dr. A. Palatronis at www.z-antenna.com
Needed to postpone a meeting with the friend:(, because Ekadashi is on Monday!
Fasting kills the disease, reduces the deficiency and nourishes the aspirant. Keeping a fast does not mean starving but it means a way to remain alert, trim and slim //…// It is a sure way of rest, repair and getting rid of accumulated wastes //…// A lot of energy is spent in the digestion of food //…// Observing a fast can do wonders, as it will help one remain physically, mentally and spiritually alert and beautiful. A weekly fast is sure to refresh, strengthen and improve the health and metabolism (1).
Nowadays, fasting start to be integrated into cure of diabetes 2 type (2, 3).
How does it work?
The origin of most disease is within the digestive tract. By cleaning a body, especially bowel system, and detoxifying ourselves, we actually could contribute to the wellness of our own bodies without specific or expensive costs.
From the 5th till 11th days of the Moon phase (after the Full or New Moon), the digestive process is slower than usual. In order to avoid chronic health complications, it is imperative to clear up the digestive tract of previous residues every 11th day of the Moon cycle.
Tidal waves are consequence of changes of air pressure in atmosphere. High tides are obvious because of strong gravitational force, but from the next day after Full or New Moon, the pressure recedes. Hence, on the 11th day from New Moon or Full Moon days, the pressure is almost nil. That is why fasting on an Ekadashi day is much easier – because the atmospheric pressure will not put a strain on a body.
On the next day of Ekadashi (12th day from Full Moon or New Moon), it is suggested to have food early in the morning to avoid any pressure on a body (4, 5).
My prep-for-fast (a day before Ekadashi), that is today, on May 31st, 2020, Sunday:
Diagram for a prep-to-fast day before Ekadashi by Dr. A. Palatronis on www.z-antenna.com. Images from Pexel and images from recipes on this blog site are included into the diagram
Day before Ekadashi is a day to prepare digestive system for self-cleansing and detoxification
Sorry, guys, today I woke up at 4 am:) Just woke up, fresh and restarted. It was already sunny and the birds were singing their morning songs.
This diagram is designed by myself today at 4-7 am for my own prep-for-fast day. Prep-for-fast day menu may vary from person to person. But some general notes could be made, of course. Food preferences on the prep-for-fast day (what I l’earned for myself days and years before today):
Food should be lighter than on regular menu
For meat/fish eater – go for grains
For lacto/ovo vegetarian – go for lacto/vegetarian
For junk vegan – go for a day of fresh salad
Avoid flavor and taste enhancers
This includes salt, sugar, E-numbers, garlic, mustard, vinegar, dressings (because they usually contain sugar, vinegar, etc)
Food enhancers would enhance abnormal suck for overeating
Why sparkling water?
Carbonated (or sparkling) water usually is mineral-rich water that includes magnesium. In higher amounts it helps to soften the stool and therefore beneficial before fasting day
Why to avoid tons of fruits?
For meat/fish eaters going directly on plenty of fruits most likely would cause indigestion, flatulence, heartburn, etc., because meat + fruit = rot in stomach
meat + fruit = rot in stomach
One could say: “Im going not to eat meat this day”, but the answer is “For meat food to decompose properly in stomach it takes 2-3 days, and after all, what about circulation of meat by-products in blood? It take even more time”
Yep, going on vegetable-day would be a right decision, vegetables benefit for cleaning a bowl and are less aggressive in detoxifying process
No junk mixtures of fruits
Different specific ferments are involved in digestion. Because of that – citrus fruits do not match with sweet fruits. For example, orange does not match with banana. Some fruits are neutral (apple) and match both with citrus or with sweet fruits
Overdrinking water
No need to put a gallons of water in a poor stomach. Better to drink it wisely, glass by glass in the first part of the day – till 2-3 pm
Drink water between any meals, even if you think to eat fruits
Excess of water in the late afternoon and evening leads to hard working kidneys – that is what would be wise to avoid too
Things to avoid during prep-for-fast day (before Ekadashi)
Generally, rice is not consumed on Ekadashi. According to a mythological story, sweat fell down from Lord Brahma’s head and took shape of a demon. When the demon asked the lord to give a place to reside, Brahma asked him to dwell in rice eaten by men on Ekadashi and get converted into worms in their stomach
Scientific Explanation: Why you shouldn’t have rice on Ekadashi, 31st October 2017 by Shalu Singh (5)
No panic!
No panic. Nobody is going to rob your food or terminate your food supply forever. You are free and relax, just take it easy if thinking about fasting or prep-for-fast day for the first time. Today it could just start and finish with thinking only. One could try just prep-for-fast day and repeat it on Ekadashi day too, why not? Moon is going rounds and rounds, so, there are infinite amount of time in the future to try again and againJ . In my case, fasting this Monday, on June 1st would be a day of fruits and water – I can do just as much as I can do and that’s it.
– May be we should stop?
– We don’t quit, we don’t quit, again! again!
The epic dialog from the movie The Pink Panther – ” I Would like to buy a Hamburger” (6)
Ekadashi is already made a step into my life, on May 17-18 in 2020, and now the next one will be on June 1-2 as according to a Moon calendar for Ekadashi watch. You may find the dates of Ekadashi for your geographical location on internet, it is adjusted according to the Moon position (7).
For example,
in US (Chicago), next Ekadashi will start on Jun 01, 4:27 am, and will finish on Jun 02, 1:34 am;
in Australia (Melbourne), next Ekadashi will start on Jun 01, 7:27 pm, and will finish on Jun 02, 4:34 pm;
in Germany (Berlin), next Ekadashi will start on Jun 01, 11:27 am, and will finish on Jun 02, 8:34 am;
in Japan (Tokyo), next Ekadashi will start on Jun 01, 6:27 pm, and will finish on Jun 02, 3:34 pm.
References:
1. Verma M. Fasts and festivals of India. Diamond Pocket Books (P) Ltd.; 2013.
2. Kalra S, Bajaj S, Gupta Y, Agarwal P, Singh SK, Julka S, et al. Fasts, feasts and festivals in diabetes-1: Glycemic management during Hindu fasts. Indian J Endocrinol Metab. 2015 Mar-Apr;19(2):198-203.
3. Saboo B, Joshi S, Shah SN, Tiwaskar M, Vishwanathan V, Bhandari S, et al. Management of Diabetes during Fasting and Feasting in India. J Assoc Physicians India. 2019;67:70.
My own-baked bread from rye grains and wheat grains is firm and chewy, but healthy and satisfying a body needs properly.
Sometimes I bethink of “bread”, known for me for decades, soft and melting in a mouth, and sometimes I prefer it.
Being strict for the ingredients of the commercial products (and I like this self-discipline of conscious choice), I luckily have found bread type which partly agrees with my new-concepts of well-being. I use only this type of bread to make a sandwich my-way.
Main information about preparation process: passive time is usually time before food preparation (such as soaking, sprouting, freezing time); active time is factual time spent in a kitchen for preparation (cutting, washing, boiling, crashing, mixing, etc); time for cleaning – kitchen equipment cleaning after food preparation
Ingredients:
Rye bread
Horseradish dressing, rich in taste
Bryndza cheese
How to make it:
Spread a horseradish dressing on bread piece
Cover it with slices of bryndza cheese
Cut bread into small square pieces. It is ready!
Rye bread with bryndza and horseradish dressing by Dr. A. Palatronis on www.z-antenna.com
Important notes:
I use a commercial horseradish dressing without sulphites(leastwise, it is not mentioned in the ingredient list:)), hot and rich version
I use a commercial bread, type Pumpernikiel (ingredients: ground rye grain (60%), water, sugar beet syrup, salt, barley malt extract, and yeast). In the future I would like to find another version of Pumpernikiel or recompose this recipe at home so that exclude barley and yeast.
Although I am trying to avoid garlic and onions, some recipes are the classic examples of breaking the rules for the sake of splash tastes in a mouth. Here it is! In this recipe, Miss Plum falls under a spell of Mister Garlic and the magic comes to be real.
Main information about preparation process: passive time is usually time before food preparation (such as soaking, sprouting, freezing time); active time is factual time spent in a kitchen for preparation (cutting, washing, boiling, crashing, mixing, etc); time for cleaning – kitchen equipment cleaning after food preparation
Ingredients:
Dried plums, large size, pitted, approximately 20 pieces
Hard cheese (Parmesan, Cheddar or Romano type), 100 g
Mayonnaise, 100 g
Garlic, 2-3 cloves
Salt, 0.5 tsp
How to make it:
Passive time in a kitchen:
Put plums in warm water to soften for 5-10 min and then dry them with a paper towel
Active time in a kitchen:
Grate cheese using small oblong holes of a 4-side grater
Crush garlic cloves by using garlic press
Mix well grated cheese, mayonnaise, salt and add crushed garlic cloves
Make an incision in a plum till its middle area and fill it in with the cheesy mixture. It is ready!
Preparing the appetizer Plum under a spell. Goes perfect with my version of Lentil soup! Photos by Dr. A. Palatronis on http://www.z-antenna.com
SAME-SAME BUT DIFFERENT:
Sometimes we can not see dried plums properly through a package when buying. If that would appear that your plums are not large, or sometimes they are just not dividable to make an incision in a middle, or just too sticky and not pretty looking – no worries! Make a reverse type of the same recipe.
How to make a reverse version of the same recipe:
Put plums in warm water to soften for 5-10 min and then smash it in a blender to make a paste
Grate cheese using small oblong holes of a 4-side grater
Crush garlic cloves by using garlic press
Mix well grated cheese, mayonnaise, minced plums, salt and add crushed garlic cloves
Make the rolls from the mixture and cover it with the grated cheese. It is ready!
Some plums are pretty soft, but some are not. If you feel they are not pretty soft for chewing – put plums in warm water to soften for 5-10 min and then dry them with a paper towel
Choose large-size plums to be able to put some cheesy mixture inside
Goes perfect as an appetizer or side dish for creamy soups, like my lentil soup
You can always just make two versions and serve them on one plate!
Peanut butter, crunchy (with some peanut pieces, not smooth), 80 g
Oats, old-fashioned type, 40 g
Oats, old-fashioned type, milled to a powder, 15 g
Maple syrup, 3 Tbsp and 1 tsp
How to make it
Melt peanut butter over a water bath
Add maple syrup and stir well
Crush 15 g of oats in coffee mill just for a few seconds
Add melted mixture of peanut butter and maple syrup to 40 g of old-fashioned oats, than add milled oats and mix well with a silicone spatula
Put into silicone forms and let it stay on a counter for 15 min
Put into a fridge for 1 hour
Take out from a fridge and serve. Store in a refrigerator if necessary (if not all will be eaten at once:)). It is ready!
Making Peanut pleasure sweets. Photos by Dr. A. Palatronis on www.z-antenna.com
Important notes
Peanuts cause allergy to some people, be aware of this and do not eat and do not serve for those who has this allergy
Crunchy peanut butter is preferred, because it will provide a crunchy feeling while eating these sweets
The amount of ingredients was found practically to make one portion at a time. If making bigger portion at once – a warm mixture of peanut butter and maple syrup will cool down and will be difficult to mix it well with oats. If more peanut sweets are needed – just repeat all the preparation procedure again and again (as I do)
Mixture of peanut butter, maple syrup and oats should not be sticky or dry. Proper consistency would remind Play-Doh, soft, non-sticky and pleasant to touch.
Back to Nature through mindful food, physical activity, peaceful mind, all right cosmetics, wardrobe, hygiene and household products, labels reading, reducing plastics and waste
