Prophylactic self-isolation for bread with bryndza preparation. Day 75th.

March of tastiness on a piece of bread

Overture

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.

You can find the recipe of my wheat bread from grains in another post: Sweet tiny wheat breads with dates. No wheat flour – transition to Nature. Recipes of rye bread are upcoming.

Recipe

Passive time  active timetime for cleaningServings
0 min5 min5 min2 persons
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:

  1. Spread a horseradish dressing on bread piece
  2. Cover it with slices of bryndza cheese
  3. 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.

Disclaimer and Usage Policy

Prophylactic self-isolation for Miss Plum exaltation. Day 72nd.

Plum under a spell

Overture

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.

You can read why I try to avoid garlic and onions in my few other posts: Mister Garlic and Armpit observation

Recipe

passive timeactive timetime for cleaningservings
5-10 min20 min10 min2
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:

  1. Passive time in a kitchen:
    1. Put plums in warm water to soften for 5-10 min and then dry them with a paper towel
  2. Active time in a kitchen:
    1. Grate cheese using small oblong holes of a 4-side grater
    2. Crush garlic cloves by using garlic press
    3. Mix well grated cheese, mayonnaise, salt and add crushed garlic cloves
    4. 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:

  1. Put plums in warm water to soften for 5-10 min and then smash it in a blender to make a paste
  2. Grate cheese using small oblong holes of a 4-side grater
  3. Crush garlic cloves by using garlic press
  4. Mix well grated cheese, mayonnaise, minced plums, salt and add crushed garlic cloves
  5. Make the rolls from the mixture and cover it with the grated cheese. It is ready!
Plum under a spell – reverse version. Photo by Dr. A. Palatronis on http://www.z-antenna.com

Important notes:

  • 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!

Cover photo by Dr. A. Palatronis on www.z-antenna.com

Disclaimer and Usage Policy

Prophylactic self-isolation for chips preparation. Day 25th.

Week ago a friend of mine shared with me amazing news that she ate 3 packs of potato chips per one evening. The news were so crispy that I was chewing potato chips and feeling their taste in my mouth by using imagination until I made the final decision: “I need it”. Well, I ate also 3 packs, but in 3 days. How surprised was I, they seemed salty, yes, of course, but not tasty! No gusto! Just crunch crunch..

Nevertheless, those 3 days led to higher salt intake and as a sequence, “hunger” feeling appeared. I wrote “hunger” in quotation-marks because that feeling is not real hunger. Real hunger I never felt before, because real hunger appears from a third day of fasting, but not earlier!

So, what is that “hunger”, that not real hunger? It is an enormous body attempt to neutralize excess of salt, or excess of sugar, or excess of processed, overdosed food.

We always thought that THAT tension feeling in stomach is hunger. No, its stomach suffer from foreign matter inside!

Im not here to postulate medical truths, but Im sharing my own experience and observation. All that agony and tension feeling when we think “Im hungry!” is not about hunger, its about food which is not in a balance with a human body.

A body tries to tell to its owner that there was a mistake in consumption, but… nobody hears:))

Anyway, I ate those chips, but today have baked my own: no salt, no flavour enhansers, no oils, no starch added. But so tasty and crispy!

Veggie chips baked at home

And what a saving for the family😁:

  • a) vegetable juices were made yesterday;
  • b) one-day juice diet was completed yesterday (0.5 kg went away and better feeling appeared) ;
  • c) veggie chips are baked today (from the pulp of yesterday’s juicing) !

Veggie chips recipe are made the same way as beetroot chips, you can find the recipe in the other post here: https://z-antenna.com/2020/04/02/dealing-with-raw-beetroots/ . Just use pulp of vegetable mix instead of pulp of beetroot alone.

P.S. Pulp only from certain vegetables, like beetroots, carrots, potato, sweet potato, turnips, or their mixture, is suitable for making these veggie chips. Don’t use cabbage! While baking, cabbage will give specific taste and smell

Photo by Dr. A. Palatronis on www.z-antenna.com

Disclaimer and Usage Policy