Randoms Eats Lately

Some food from recently. I can't not say how important it is to eat fermented foods! Your gut is the most important part of your body! Here is a post I wrote about fermented foods a few weeks back on my Instagram.

Did you know that most countries consume 5% to 40% of fermented foods in their diet everyday. This is slowly decreasing because of the Western Diet that consist of food high in animal fat. Fermented foods from drinks,vegetables, beans, tempeh to wine have amazing nutrients for the digestive tract. This ancient preparation and preservation gives beneficial enzymes and different strands of probiotics healing your gut. Your gut is the biggest component of your immune system and is where 95% of the absorption and nutrients take place. When your digestive tract is healthy your immune system will be healthy thus fighting off infection.If you have any stomach problems fermented foods are therapeutic and healing for the body. It is so easy to make fermented vegetables at home and it is a really cheap food. It is very important to make it at home because a jar in the super market has been pasteurized and heated killing all the beneficial nutrients leaving it pointless to consume. You are what you eat.

Pickled soy sprouts

Baked sweet potato with quinoa and white rice, sauerkraut, green beans, lima beans and green fungus mushrooms.

This plate doesn't have any fermented foods but I always eat some with one meal a day.

Curry Vegetables with Salmon and Sweet Potato Mash

I love sweet potatoes. I really love them fried but they are really bad for you to eat on a consistent basis so I make mashed sweet potatoes. I put some fresh sauteed garlic and coconut milk to make them creamy. I would have these any day over regular potatoes. I made them this morning with some stir fried vegetable curry.
Curry is also another amazing health food I can never get enough of. I stir fried vegetables with some coconut oil, garlic,ginger,curry powder,fish sauce and basil oil. Getting a good grade curry is so important. When I go to the regular store and get curry powder I always have to use tons of the powder.The curry powder I use is from either a Asian store or Indian store. I literally use half a tablespoon and that is it. I posted a  picture below of a good quality curry powder.

Curry vegetables

4 cups vegetables

1 cup cherry tomatoes

4 tablespoons coconut oil

4 gloves garlic minced

2 tablespoons ginger minced

1/2 tablespoon curry powder

Fish sauce to taste, about 1/2 tablespoon.Salt is a good substitute

Pepper to taste

Heat pan on medium heat.Add coconut oil. When the coconut oil is hot add the ginger and garlic. Add the vegetables and stir well. Cook vegetables through. If your using tomatoes you can throw those in after you turn off the pan. Cover it and let sit a few minutes. The tomatoes will cook perfectly. You don't want them breaking open. Add fish sauce or salt and pepper to taste.

Sweet Potato Mash

2 sweet potatoes

4 tablespoons coconut milk

1/2 teaspoon sauteed garlic

Boil sweet potatoes til soft. Rinse water out then mashed til creamy. Add coconut milk and garlic. Mix well for a more creamy texture.

Pickled Vegetables

I picked some wild onions yesterday. They are growing like crazy all over our yard. I still have so many more to pick but they grow so fast and like weeds that I could never keep up with the amount. It is amazing how different something so fresh taste compared to store bought. These onions are quite tough compared to store bought. I can just imagine how much more nutrients it has being picked fresh and used right away.

Most people just cut the chive from the dirt and keep the root in the ground. I take the whole thing up. The bottom white part is the best part.

I ended up making two types of pickles. One more of a slaw and one with sliced veggies in it.

Here is the slaw with the chives and carrots. This one is great for tacos.

Here is the one with sliced vegetables.I added the chives,sweet onions,carrots and cucumbers

Here is the finished product. I really love how they turned out. I have been eating the slaw on bean tacos for every meal since lunch yesterday and the veggies on the side.

Chive Carrot Pickled Slaw

4 carrots shredded

2 bunches chives cut in fours

1 tablespoon red pepper flakes

1 tablespoon Thyme

2 tablespoons sugar

1 cup vinegar

salt to taste

Add all ingredients except salt in glass container. Cover rest with water and mix well. Add salt to taste. Let sit outside for a few hours then refrigerate.

Pickled Vegetables

2 carrots sliced

2 bunches chives sliced in four

1 cucumbers

1 sweet onion

1 tablespoon red pepper flakes

1 tablespoon Thyme

2 tablespoons sugar

1 cup vinegar

salt to taste

Add all ingredients except salt in glass container. Cover rest with water and mix well. Add salt to taste. Let sit outside for a few hours then refrigerate. Most recipes call for a ton of salt. You don't need to add any because the vinegar will preserve it. Add some just for taste.

Laugh Love Health

Christine

Tofu Tacos

I love Tofu. I know a lot of people say that it's not good for you because of the hormones but I think if you have anything in excessive amounts it isn't good for you. This is the second time this month we have eaten tofu. We don't drink the milk although I don't think it's bad to drink as long as it's not everyday. There are great nutrients in tofu. It is full of protein, iron,calcium and has no cholesterol. There are many other nutrients, the list goes on and on. I made these tacos with some homemade hempseed and chia tortillas topped with Habanero Garlic Sauerkraut . I am making more of this sauerkraut today I love it so much.

My whole family loves tofu. When I first met my husband he thought it would be disgusting. Finally after 5 years he finally tried it and loves it. He loves these tacos(minus the kraut) and if he likes it I would think everyone would like it because he is the pickiest eater I have EVER met.

Ingredients:

I package Firm Tofu

Olive Oil

Taco Seasoning

3 drops Lemon Essential Oil (make sure it's a good quality you can eat)

Himalayan Salt

Toppings:

Black Beans

Cilantro

Habanero Garlic Sauerkraut

Serrano Peppers

Limes

Guacamole

Cheese(optional)

Cut tofu in squares. Add olive oil to pan just enough to coat. Add tofu. Add lemon oil. Sprinkle taco seasoning on tofu. How much depends on your taste. The more you put the spicier it will be. Cook until taco seasoning is incorporated and tofu is hot. Salt to taste. Place in tortilla and top with toppings and squeeze some lime juice on top.

 Hempseed Chia Tortillas

1 1/3 Cups Masa(corn flour)

1 1/8 cups water

3 tablepoons olive oil

1/2 tablespoon unsalted garlic powder

1 tablespoon hemp seeds

1 tablespoon chia seeds

Mix together ingredients.  Take some of the dough and roll into a ball about an inch. If the dough seems too wet add more masa. If it seems to dry add more water. Flatten the ball of masa. I flatten it with both hands from side to side. If it gets sticky I'll wet my hand a little bit. If you have a tortilla press your life will be much easier! Place on a skillet on medium high heat and cook both sides til they have brown spots.