Prophylactic self-isolation for 1-2-3 tasty things preparation. Day 104th.

1-2-3 tasty

Recipe

for cold/rainy days to warm a body

Before you start:

Passive timeActive timeEquipment neededServings
0 min (if using canned chestnuts)
30 min (if using cooked chestnuts)
52
Main information about preparation process

PASSIVE TIME is time before, during or after food preparation when nothing should be done, just waitingsoaking, sprouting, cooling down, freezing
ACTIVE TIME is factual time spent in a kitchen for preparationcutting, washing, boiling, crashing, mixing
EQUIPMENT NEEDEDspecific kitchen equipment, if not counting regular tools like pots, spoons or knifes

Ingredients

chestnuts, canned or cooked200 g
tomatoes, dried and in oil100 g
green sweet peas (fresh or frozen)100 g
fresh herbs (oregano, mint, basil)handful
vegan mayonnaise (optional)
home-made rye bread (optional)
List of ingredients for preparation of 1-2-3- tasty salad

How to make it:

  1. Smash chestnuts with a fork, but do not make smoothie from it: leave some pieces bigger, some smaller
  2. Cut dried-in-oil tomatoes and add to chestnuts
  3. Add green peas. If using frozen – put it into hot water for 1 min and drain
  4. Wash, cut herbs and add to the salad
  5. Serve with vegan mayo and rye bread. It is ready!
1-2-3 tasty
1-2-3 tasty salad with chestnuts, dried tomatoes and green sweet peas

Important to know:

  • Rye bread, home-made from whole grains (not using any flour) is a super food, releasing constipation and contributing to gut health
  • Ingredients of the vegan mayonnaise which I bought (honestly, the taste is amazing, much better than any egg-based mayo I have ever tried): water, rapeseed oils, mustard (water, spirit vinegar, mustard, sugar, salt), sugar, modified crust, thickeners: xanthan gum, guar gum, spirit vinegar, salt, antioxidant: E385, colorants: carotenes. No preservatives
  • E385 is calcium disodium EDTA, commonly used as a chelating agent, preservative and antioxidant (to prevent oxidation by chelation) in canned food. It stabilizes food by binding with free polyvalent metal cations (1). Preservative! On the label it is written that there are no preservatives, have you noticed?:)
  • For me, this is some kind of transitional food, because:
    • consumption of tomatoes is highly limited in my food ration
    • mayonnaise, even if it is vegan and super well done with good ingredients – it is still some kind of unnatural food for the human…

References:

  1. What Is Calcium Disodium EDTA (E385) In Food: Uses, Safety and Side Effects, available online: https://foodadditives.net/preservatives/calcium-disodium-edta/

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

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Prophylactic self-isolation for food transformation. Day 41st.

Family members asked not to cook this recipe again, never again! What’s wrong? I made it perfect!:))

Tasty, but fizzled out experiment while making a vegan alternative to “traditional” pancakes with cream and jam:

Tasty pancakes, but fizzled out experiment

Being vegan does not mean to copy “junk” or unhealthy food with “natural” alternatives. But for some of us does…and after that, how well-feeling should come?

The taste of pancakes belongs to pancakes. Grabbing for a similarity in a taste and consistency leads to an inner desire to return “back to normal”, to the traditional flour-dairy based pancakes. When talking about food, the concept of “replacement” does not work well.

Once I had two options to choose in a restaurant: a) meat-based food, or b) vegan food. I chose vegan. What did I get? Dumplings stuffed with meat substitute and vegan sauce. Brrrr…..Meat substitute was professionally made from bread mass, honestly, the taste was identical to meat…Vegan sauce was, as usual, based on naturally-derived resin like xanthan gum, or maybe just simple potato starch. So, I got a plate of flour stuff, professionally cooked to assume the similitude of “food”. Really, cooks could make wonders! But, is that Food? People, I felt hungry and ate those, after I got colic and hemorrhoids for a few days!

Many of us just eat. What about choosing GOOD FOOD consciously? Food which will be good for health, mental and physical. It is especially important these days, right?

Unfortunately, vegan is commonly understood as “no-meat-but-everything-else-in-a-plate”; and that everything will be commonly flour, sugar, starch, resins like xanthan gum and carrageenan to replace dairy, and tomatoes on top… Food like this does not make humans healthy or healthier, on the contrary, it clogs in the body system for years and decades.

Those replacements of meat to “vegan meat”, dairy to “vegan dairy”, burger to “vegan burger”, cake to “vegan cake”, any habitual dish to “the same vegan version” are just the enormous attempts to somehow resist from the desires, “traditional” chemically-boosted desires.

Vegan food means vegan. Healthy food means healthy.

Super! market in Poland, 2019

Taste-replacing foods sometimes are necessary, when total mental and physical stability are not yet reached. Transitional is not “traditional”. Transitional vegan burgers and vegan “pasta bolognese” are transitional – just a first, short part of a long journey to good.

Where is the end of that tunnel to see the light?:)

I am asking myself, maybe it is possible to cook food according to absolutely fresh new recipes and principles? Such food, which does not remind any pizza with cheese, any pancakes, any meat balls with yummy sauce or sugary cake? Such food, which does not clog. The food of well-feeling.

Warm thanks to a special friend for editing

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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

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Spicy veggie bouillon in 10 minutes

What is your reaction when you need to add vegetable broth cubes to your favorite recipe, and just realize that a broth (broth cubes) are finished?!

Calm down! Today I found the way to stay calm in this situation and make a rich spicy veggie bouillon to nourish home cooking in just a few minutes:) No gluten, no palm oil, no starch or other “goodies”:)

Ingredients:

  • bay leaf, 3-4 pcs
  • allspice (Jamaica pepper or pimenta), 5-10 pcs
  • white horseradish, dry powdered, 1 tsp
  • marjoram (Origanum majorana), 1 tsp
  • nutmeg, freshly grated or milled, 1/4 tsp
  • bell pepper flakes, 1 Tbsp
  • water, 1-2 cups (100-200 ml)
Spices for veggie bouillon

How to make it:

  • mix all species in a small pot
  • pour hot, just boiled water (boiled in a kettle, for example) to a mixture and bring to a boil on a stove
  • simmer for 5 minutes
  • remove from a stove-top and let it sit for 5 minutes more
  • strain a broth. It is ready!

Important notes:

  • Take just minimum of nutmeg, in bigger amount it gives bitter taste to food
  • Better to use species in flakes or whole leaves, whole grains, because if using all ingredients in powder form, the ready broth would be cloudy, even if filtered
  • If prefer to change the initial ingredients listed above, choose those which are not too spicy-hot, or replace only with one hot spicy ingredient
  • Simmer species for no longer than 5 minutes, because bay leafs give bitter taste to food if overcooked

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Dealing with raw beetroots

Not everybody likes it, a beetroot. And if I would say “Eating it raw”…; “No! no way!”, – you would answer.

In this post you will find valuable information, checked on practice, how to:

  • eliminate that earthy taste of beets;
  • prepare beetroot juice for reducing constipation
  • bake tasty beetroot chips from a pulp after beet juice juicing
  • prepare the tasty beetroot salad

HOW TO eliminate that earthy taste of beets:

Once we talked with one my friend about the beets. We did agree that the nutritional value of fresh beet is great and probably a salad should be ok, but… but that earthy taste! It is unpleasant. I had no arguments and agreed that yes, it is. However, the same day later I started to experiment on improving the reputation of beets:)

I was doing my best, and tried many ways to neutralize earthy taste, like soaking in water, in water with vinegar, soda or mixture of vinegar and soda…

However, the key solution to make beets taste non-earthy is unexpectedly easy to achieve. You just need a bowl with water:

  • Soak beets in a bowl with water for few minutes
  • Pour off “dirty water” and refill a bowl with fresh water
  • Scrub beets using a brush
  • Pour off “dirty water” and refill a bowl with fresh water again
  • Scrub beets using a brush
  • Repeat the procedure of changing water and scrubbing until water in a bowl is clean with no dirt visible

HOW TO prepare beetroot juice for reducing constipation:

Amazing solution I found on how to eliminate constipation and just free myself from superfluous waste in my body. No need to do enema or drink inorganic salts to provoke forced bowel movements, this way is as mild as Nature could offer and therefore effective.

Actually right now, during self-isolation and quarantine period because of COVID-19,, it is a perfect time to clean and purify a body gently and calmly, just staying at home and doing some simple procedures:)

I l’earned that beet juice is so good natural laxative from amazing lady, named Kristina while watching her video on her Fully Raw by Kristina YouTube channel. Here is the key for her beetroot juice recipe “Delicious Detox Juice to Cleanse the Kidneys & Liver!: https://www.youtube.com/watch?v=-_cQ-VuAsJs

Adding from myself, would like to emphasize that:

  • I always dilute fresh vegetable/fruit juice, any juice, with water 1:1. I take, for example, 200 ml of freshly squeezed juice and 200 ml of fresh water, respectively. That is important, especially if you are beginner in juice drinking!
  • Beet juice, as any other substance, has its indications and contraindications, most reasonable are described here: https://www.medicalnewstoday.com/articles/324898#anemia
  • After I drink beet juice, good idea not to sit but walk around, just be not sitting. And drink additional glass of water every 30 minutes for at least 2 hours. The miracle will happen!:)

HOW TO bake tasty beetroot chips from a pulp after beet juice juicing:

  • Mill 2 Tbsp of flax seeds
  • Add 0.5 cup (110 ml) of water and stir well
  • Let the mixture stay on a counter for at least 30 minutes, better 1 hour. You will see that it transformed to a viscous mixture
  • Mix 200 g of beet pulp (left after juicing in juicer) with 2 Tbsp of hot horseradish cream or hot mustard sauce, add flax-seed viscous mixture and mix well till homogeneous consistency. No any other species, especially NO SALT!
  • Transfer a mixture in a thin layer (1 mm) on a backing sheet or use tortilla press (as I do)

  • Preheat an oven and bake the beet chips at 70° C temperature (no more, because we use flax-seeds in the recipe) for at least 3 hours, they should be crispy! Enjoy!

HOW TO prepare the tasty beetroot salad:

I already described the recipe of beet salad in my previous post, the link is below. Just want to emphasize once again: use smallest holes of a standard 4-side grater to grate beetroot. In this way the raw beet will be absolutely eatable, juicy, and even sweet:). Link for beet salad recipe on my blog: https://z-antenna.com/2020/01/06/how-to-make-root-vegetables-to-be-delicate-edibles/

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