Re-Purposing Kitchen Tools

In 2015 we had what I thought then was a major dietary change because of my husband’s heart challenges. We had already decided to eat only turkey and seafood. The individual cuts of meat were getting expensive.  I thought why buy ground turkey and other turkey parts. Why not buy a whole turkey and break it down. I bought a meat cleaver, a boning knife, meat grinding attachment for my Kitchenaid, a cast iron skillet and a cast iron stove top grill. I almost broke my arm congratulating myself.  I bought an organically fed turkey and got to work. Just as I thought I had the cuts I wanted and freshly ground turkey. Then things changed…..again.  

We are no longer eating meat. What do I do with all these cooking tools?

I thought about all the fruit that could be difficult. Where would I lose the most fruit trying to slice the skin off? What would be the hardest to cut?  The pineapple.

Is cutting the outside of a pineapple a challenge for anyone else? It seems I lose so much pineapple using my chef’s knife.  I decided to put my theory to the test. I the end off the pineapple and then half with the meat cleaver. I used the boning knife to cut the pineapple around the edges to separate it from the outer skin. It went around the curves so close and so smoothly. As you can see in the last picture it cut very close losing almost no meat of the pineapple. Fast, easy and profitable. Need I say more.

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I later tried the boning knife on a watermelon and it was butter. I lost virtually no meat of the watermelon. I am confident it will work on other melons. y next experiment is the meat cleaver versus the coconut.

What tools are in your kitchen that can be re-purpose? Share them with us.

 

Raw Onion Rings

One of the dishes prepared by the Garden Kitchen was onion rings. I thought how hard could it be? Rawmazing had a recipe I chose to try. The directions called for a large sweet onion. Because I was trying this for the first time I used what I had on hand, a small onion. This will explain the size in the picture. I didn’t dredge it twice either as the recipe called for. This was a test run for flavor and dehydration time limit. The recipe uses almond pulp and almond milk. I recommend making your own almond milk and use the pulp left behind. That’s easy too. Homemade almond milk taste so much better than store bought. 

Onion Rings p,55

1 large sweet onion

4 cups almond milk

3/4 cup almond milk pulp, dehydrated

1 cup ground flax seeds, ground

1 Tbls smoked paprika

1/2 tsp ground chipotle

1/2 tsp Himalayan salt

Slice the onions and put in a container with the almond milk. Let it soak.

Dehydrate the pulp left from making the almond milk.

Place dehydrated almond pulp, ground flax seed, spices and salt in the food processor.

Separate the mixture into two batches. Dredge one batch at a time. Place the drained onions in one batch flax mixture. Dip in the milk again then back into the mixture.

Dehydrate at 115 degrees for 6-8 hours or until they are almost dry. The breading should be dry but the onions still moist.

20170429_134500 (1)

Eating Raw 2

This post was originally written in April at the beginning of my cooking raw journey. Each successive post will bring you closer to my present August experience.

I decided to go all in to this raw eating thing so I bought an inexpensive dehydrator and a raw food cookbook or should I say recipe book. As my very smart husband pointed out, others had tried and tested techniques and flavor combinations, why not take advantage of that. So I did. I was glad to know there were choices beyond salads.

In the following raw eating post I will share my experiences preparing the recipes in Rawmazing authored by Susan Powers. I will note any changes to her recipes to accommodate our taste just in case you decide to buy her book. Her directions are easy to follow and the pictures are vibrant. For the raw purest you will need to find substitutions for the oil. I used tahini and cashew butter(cream). Also, I used Dr. Montgomery’s book The Food Prescription Nutrition Guide

I had not used a dehydrator before and I didn’t know what to expect so I went for something simple. The first thing I tried were Ms. Post’s Kale Chips. It seemed simple enough. She has 3 versions. I chose version 2. The ingredients are garlic, thyme and oil. For the oil I substituted tahini. Mix those ingredients and set it aside. Cut the thick stems from the kale and tear the leaves into chip size pieces. Make sure all excess water is removed from the kale. Then dress the kale with the garlic mix . Put the pieces on the dehydrator trays. Don’t overlap. The suggested time dehydration time was 4-6 hours at 115 degrees. Because of the Houston humidity, it took 8 hours to crisp. My taste tester, hubby, was quite pleased. He wanted to eat them like potato chips.

If you don’t have a dehydrator pop them into your oven on a low heat, 120 degrees if possible. If you put it on a temperature higher than 170 degrees and some say 200 degrees, you will destroy all of the health benefits from eating raw; you will kill the enzymes.

I am so sorry that I don’t have a picture. I lost it somehow.

Kale Chips – Rawmazing p. 41

Dressing

3 Tbls olive oil (I substituted tahini.)

1 cloves garlic

1 tsp of dry thyme

Turn on the food processor or high powered blender. Drop the garlic, thyme and oil into it.

Place on dehydrator sheets and dehydrate 4-6 hours. More longer if you are in a humid area.

Eating Raw 1

Raw?!!! For how long? That was my initial reaction when told Carl had to go on a raw diet. We just got here and all my expectations to enjoy Cajun cooking especially gumbo went right out the window. How will I survive without my salmon and catfish? I asked again, “How long?” Dr. Montgomery calmly said 30 days. Okay, I can do that. It’s like a Daniel fast on steroids. Do we just eat salads and drink smoothies?, I asked. He said let me introduce you to our Garden Kitchen. He gave us samples of meals they had prepared. They weren’t bad.

The first 3 or 4 days Carl lost 40 lbs of fluid. This was causing heart failure. After that, weight decreased almost a pound a day for a week. We completed the 30 days. I was so excited that we would get to eat food. I saw a catfish dinner in my near future. When the doctor finished his examination he said 2 more weeks. I cried. Not because I couldn’t have it but because Carl couldn’t and I didn’t want to eat it in front of him. 

Forty-seven days later we were still eating raw . I must admit I cheated a few times with cooked beans and my son-in-law’s gumbo. Oh yes, I had a catfish dinner.

If this was going to be our life I had to learn raw meal preparations. That process is continuing.  More on that in Part 2 of Eating Raw.

We both have lost more weight and his heart is getting stronger. The detoxification process is not enjoyable. It would probably have been worse if we had not stopped eating red meat and chicken years ago. But the journey goes on and I will take you on it with us.

 

 

 

Montgomery Heart and Wellness Center

Isn’t it frustrating when the doctor tells you to eat healthy or you need a healthier meal plan but doesn’t explain what he/she means? Or even more so, they give you a list of foods you should or should not eat and that’s eat. Many of us look at the lists and realize we already eat those foods. We make the bake or broiled versus fried substitutions and think we are eating healthy. some of us go to the extreme and replace beef and pork with chicken and turkey. We must be on the right track with that sacrifice. Maybe but could it be better?

Dr. Baxter Montgomery didn’t just tell us to eat healthy He introduced us to his Heart and Wellness Plan; a six week detoxification plan complete with recipes. Also available to us was the Center’s Garden Kitchen (GK). His kitchen staff prepares raw vegan meals for purchase by Center patients and the public. Meal plans are available for those who choose to have the GK prepare all of their meals. These freshly made raw/vegan meals are delivered daily. There is also a steady stream of health conscious foodies in the GK. This was wonderful for me because I had no clue how the dishes were suppose to taste. The GK gave us the opportunity to try the foods we were asked to eat. From juice to desserts it was available. A must try is the Avocado Key Lime Pie. HMMMM. The first 6 weeks were easy preparations because they were juices, smoothies and a variety of salads. Later “cooked” meals were added to the menu. Not everything is raw. Hot soups, beans, and vegan gumbo are cooked. I am told there is a cornbread recipe but I haven’t had it yet. It’s not in our plan, yet. If you are in the Houston, TX area give it a visit.

Video – Dr. Montgomery Explains

Montgomery Heart and Wellness Center

The Garden Kitchen

 

 

 

Why Texas?

Recently, we decided to move to Texas. We thought we were being led here to be near our daughter and to enjoy a lower cost of living. It is good to be near our daughter and her family but for us the cost of living has not changed. In some respects it is higher. Housing coast are lower than California but we are paying about the same. The electricity bill is greatly reduced and that’s about it.

I expected our food cost to go down but that was not realized. In fact it might be more. Houston area is an organic, non-GMO wasteland. The produce and products exist but are not in the abundance that I am accustomed to in California. The funny thing is most of the certified organic food here comes from California. But here is the good, no, the awesomely, miraculous thing. In a round about way through a conversation with some people we had just met we were led to a renowned cardiologist/electrophysiologist named Dr. Baxter D. Montgomery. His philosophy is to cure the cause of the illness not treat the symptoms. He holds to the statement made by Hippocrates,

“Let food be thy medicine and medicine be thy food.” 

Plant-based meals were Carl’s prescription. He did not remove him from his medications initially. He uses pharmaceuticals when needed. His plan was to eliminate them as Carl’s heart improved. After 3 weeks of eating a raw plant-based diet

  • No Soltilol (Heart rhythm medication)
  • Blood pressure in normal range
  • No diuretics
  • Physically stronger
  • Mental clarity improving
  • No breathing problems
  • Weight loss (40 lbs mostly fluid)

This is why we moved to Texas.

 

Homemade Turkey Andouille Sausage

To those who know I am not eating meat, I wrote this some time back and never published it. Hope my meateating friends will enjoy it.

I love New Orleans inspired gumbo but I don’t eat pork and I am allergic to shrimp. I decided to make a seafood gumbo but I really wanted the sausage flavor. I thought what better to do than to try my hand at making andouille sausage with ground turkey.

I added these spices, compliments of allrecipes.com and the foodnetwork.com:Emerill Lagasse, to the ground turkey.

Finding the seasonings to begin was simple process but turkey is not as fat as pork. What to do about that? My first thought was to add olive oil or coconut oil. Then a light bulb flickered. Bake some turkey thighs and use the dripping from that. The added bonus is meat prepared for another meal.

Just “Wow!”

Sometimes that’s all you can say. Sitting here watching the sun rays penetrate the room through the window blinds an overwhelming presence engulfed me. Today we celebrate the resurrection of Y’shua. It occurred to me that God raised His Word from the dead tomb of religion to life everlasting. Life to live in His freedom with ALL power just as Y’shua did while on earth. Like the sun rays, the power of His resurrected Word is penetrating the blinds of my spirit.  Sometimes the only thing to say is “WOW! ”

#Resurrectionday #He is risen #Jesus #Y’shua