Foreigner
Bluelight Crew
I treat to eat a green salad daily consisting of several or all of: massage kale w/salt and lemon juice, grated beet and carrot, broccoli, romaine, onion, garlic, ginger, sunflower seeds, pumpkin seeds, sesame seeds. It takes about 10 minutes to make.
Frying some lean, organic ground beef with crimini mushrooms (or any kind), onion and garlic until the meat is cooked through, and then adding tomato sauce, makes for a good bulk pasta sauce. If you happen to have a cast iron pan, then you can really get some elemental iron absorbed into it.
Similarly, you can fry salted chicken breast on medium heat, 5 minutes per side, then remove it from the heat and cut into pieces. The inside will still be pink. Add this to a pot of tomato sauce that's already bubbling on medium heat to cook it all the way through. Presto, you have chicken tomato sauce.
You can wrap chopped potato, beets, and carrots with some seasoned chicken in tinfoil, and bake in the oven on 450 degrees for about 40-45 minutes. Open the foil and broil for 5 minutes to make it crispy. Easy peasy. If you have a casserole then you don't need foil.
I buy bulk almond milk and add vanilla extract to it, and use that in replacement of milk for cereal and deserty things. If you want you can make your own by soaking 1 cup of almonds in water overnight, peel the almonds (takes no time), then blending in a blender. Squeeze the liquid through cheese cloth and you have pure almond milk. You can dilute it 1:6 (almond milk:water) or to your satisfaction. Makes a shit ton, and costs next to nothing. Almonds are rich in vitamin E, calcium, and they help balance blood sugar.
Boiling diced potato and yam in water, and then lightly frying them with olive oil, makes a crispy starchy treat.
Buy marrow bones from the butcher. Beef marrow bones are the most nutritious but some people find the broth smelly. You can use chopped up chicken carcasses too. Put the bones in a pot with enough water to cover them by an inch or so. Add 1-2 teaspoons vinegar (apple cider vinegar is healthiest). Bring to a boil and then reduce the heat to low for about 12-18 hours. There should be just enough heat that you see a few bubbles come to the surface every now and then. The end broth will be rich in minerals, collagen/elastin, protein, and MSM. You can then use that broth to make any kind of soup or stew. If you have a slow cooker then you can follow that recipe and also add veggies/spices to the mix. Marrow broth is a longevity food for sure.
Ferments are easy and super nutritious too. When organic berries are in season, just put a bunch in a mason jar and crush them. Add enough water to make it all immersed, and add a pinch of salt. Cover loosely so that air can escape. Within a few days it will ferment and be a source of probiotics. You can add it to yogurt, or anything you feel like. You can even consume it straight if you like.
Sauerkraut is another very healthy ferment. Buy cabbage and shred it finely. Combine it in a bowl with sea salt and crush it all together with your hands. Then press it into a mason car as tight as you can. As you press more and more tightly, the remaining space will fill up with cabbage juice and immerse the cabbage. You can layer any other fresh veggies in between the cabbage that you want, as long as in the end it's all immersed. Put a loose fitting lid on, or just a piece of cheese cloth over the top. In as little as 3 weeks it'll be fermented and will greatly aid the digestion of any meal that you eat it with. Some people prefer to let it ferment for a couple of months. The longer you leave it, the stronger it gets. Some people have permanent ferments happening in their kitchen. They'll have a big-bowl version of this, and as they remove fermented veggies they'll add more to the brine. The brine is so rich in pro-biotics that it never goes moldy.
Frying some lean, organic ground beef with crimini mushrooms (or any kind), onion and garlic until the meat is cooked through, and then adding tomato sauce, makes for a good bulk pasta sauce. If you happen to have a cast iron pan, then you can really get some elemental iron absorbed into it.
Similarly, you can fry salted chicken breast on medium heat, 5 minutes per side, then remove it from the heat and cut into pieces. The inside will still be pink. Add this to a pot of tomato sauce that's already bubbling on medium heat to cook it all the way through. Presto, you have chicken tomato sauce.
You can wrap chopped potato, beets, and carrots with some seasoned chicken in tinfoil, and bake in the oven on 450 degrees for about 40-45 minutes. Open the foil and broil for 5 minutes to make it crispy. Easy peasy. If you have a casserole then you don't need foil.
I buy bulk almond milk and add vanilla extract to it, and use that in replacement of milk for cereal and deserty things. If you want you can make your own by soaking 1 cup of almonds in water overnight, peel the almonds (takes no time), then blending in a blender. Squeeze the liquid through cheese cloth and you have pure almond milk. You can dilute it 1:6 (almond milk:water) or to your satisfaction. Makes a shit ton, and costs next to nothing. Almonds are rich in vitamin E, calcium, and they help balance blood sugar.
Boiling diced potato and yam in water, and then lightly frying them with olive oil, makes a crispy starchy treat.
Buy marrow bones from the butcher. Beef marrow bones are the most nutritious but some people find the broth smelly. You can use chopped up chicken carcasses too. Put the bones in a pot with enough water to cover them by an inch or so. Add 1-2 teaspoons vinegar (apple cider vinegar is healthiest). Bring to a boil and then reduce the heat to low for about 12-18 hours. There should be just enough heat that you see a few bubbles come to the surface every now and then. The end broth will be rich in minerals, collagen/elastin, protein, and MSM. You can then use that broth to make any kind of soup or stew. If you have a slow cooker then you can follow that recipe and also add veggies/spices to the mix. Marrow broth is a longevity food for sure.
Ferments are easy and super nutritious too. When organic berries are in season, just put a bunch in a mason jar and crush them. Add enough water to make it all immersed, and add a pinch of salt. Cover loosely so that air can escape. Within a few days it will ferment and be a source of probiotics. You can add it to yogurt, or anything you feel like. You can even consume it straight if you like.
Sauerkraut is another very healthy ferment. Buy cabbage and shred it finely. Combine it in a bowl with sea salt and crush it all together with your hands. Then press it into a mason car as tight as you can. As you press more and more tightly, the remaining space will fill up with cabbage juice and immerse the cabbage. You can layer any other fresh veggies in between the cabbage that you want, as long as in the end it's all immersed. Put a loose fitting lid on, or just a piece of cheese cloth over the top. In as little as 3 weeks it'll be fermented and will greatly aid the digestion of any meal that you eat it with. Some people prefer to let it ferment for a couple of months. The longer you leave it, the stronger it gets. Some people have permanent ferments happening in their kitchen. They'll have a big-bowl version of this, and as they remove fermented veggies they'll add more to the brine. The brine is so rich in pro-biotics that it never goes moldy.
