Awesome steam

Put these things in a steamer:

brussel sprouts
chopped carrots
brazil nuts
LOTS of garlic cloves, split and peeled
basil
rosemary
fresh cilantro


Steam 10-15 minutes.


Add a touch of sea salt at the end when you've put it in your serving bowl.


MMMMM.


As a point of reference, I used two whole heads of garlic for this. Plus a little extra I had laying around. Garlic is awesome. Eat it like candy. Good for killing parasites.

(and vampires).

MMMango salad

Put this stuff together in a bowl, sliced up:
mango
kohlrabi (or cabbage, broccoli, radish)
avocado
cilantro
green papaya
nopal cactus

Dressing:
horseradish mustard
olive oil
chili sesame oil
ground coriander
hot sauce to taste

Probably also really good if you add:
salmon, pine nuts, pepper, spinach

Best thing I've made so far

Tropical Portobello

INGREDIENTS:
(makes 2-4)
2-4 large portobello caps (or small mushrooms of your choice)
1 mango
1 banana
1/2 small papaya
pine nuts
cilantro
hot peppers, peppers of your choice
hot sauce
black pepper, lemon pepper
chili powder or cajun seasoning
olive oil

Chop the fruit, and mix fruit, nuts, little bit of oil, and seasonings (excluding cilantro) in a bowl. Put a little oil in your fry pan and start heating up your portobello caps, whole or chopped (I did mine whole, and it turned out really well). Add fruit mixture, an cover and cook, stirring/turning occasionally, until cooked to your liking. Add cilantro at the end. Avocado is another delicious addition to this dish (which I excluded due to my suspicion that my body can't tolerate the starch/sugar content of avocado).


ALSO

PAPAYA SMOOTHIE:

BLEND:
frozen papaya
mango
apple juice
almond butter
hemp protein


Mmmm. Health.

OMGWTFlentils?

DELICIOUS!

Let me preface by saying that I LOVE the fact that when I go out "grocery shopping" I'm running around to a bunch of crazy local markets instead of going into a Wal-mart or "grocery store." (As we all know, grocery stores really don't carry a helluva lot of food... "food," mainly... food-like substance.

 

SO I've been getting all my stuff fresh. I've been hella sick but I must say eating healthfully makes my body hurt so much less. All the salt and shit and sugar in conventionall food... NO WAY! Makes my body get all out of whack!

Disclaimer: I know that some people can get away with eating whatever they want and still be perfectly "healthy." Fine, but that doesn't quite work for everyone.

Also, listen to NPR's DNA FILES if you want to learn about how environment (which includes diet) impacts the genome. Really interesting stuff. Seriously.

I endorse public radio.

As for the recipe...

Made this up today...

(All ingredients assumed fresh... went shopping in the Italian market and Whole Foods bulk section...)

INGREDIENTS:

1 1/2 cup lentils (I used one cup french lentils, one half cup green lentils)

scallions, about 5 large ones

ginger

garlic

basil, cilantro

ground black pepper

Olive oil, of course. (I also used a touch of sesame-chili oil for flavor)

TO SERVE:

liquid aminos or salt

avocado

hot sauce

(maybe some more chopped cilantro too)

DO IT LIKE THIS:

Chop up ginger, scallions, and garlic, and saute in a big pot for a couple minutes in some olive oil--until aromatic. Add lentils, and 4 1/2 cups water, along with chopped basil, cilantro, and black pepper. Bring to a boil, boil for a few minutes, then cover and bring down to a simmer for another 25-30 minutes, or until the lentils have reached the consistency for which you strive.

You don't want to add any salt until the end, because it toughens up the lentils. In other words, don't get any crazy ideas like cooking them up in broth or anything like that. Yeah, it's been done, yeah, it's fine... But to be honest, I don't think the lentils need the broth anyhow...

But you'll want to salt them up a bit, I'm sure of it. I added the final seasonings to taste, by the bowl. For me, this was a few squirts of liquid aminos, dash of hot sauce, and half an avocado, chopped.

SUPERB!

ZUCCHINI in a wok

Yes, I took a picture of this with my cell.

Let me preface this by saying that today I went to the Italian market and spent only ten dollars to purchase the following vegetables: two small bunches romaine, a large bunch of spinach, head of cabbage, three green peppers, a pound of tomatoes, two bunches of scallions, 5 heads of garlic, 4 banana peppers, 1 pound of broccoli, two avocados... 

I deduced it would be worth noting.

But I wish I had picked up some cilantro, too. If you add cilantro to the following recipe at the end, I guarantee it will be totally delicious.

So I had a motherlarge zucchini from the garden, and prepared it as such. I didn't work from a recipe, so the amounts of each ingredient are all... well... not really present. Season to taste!

Another side note, I never cook with table salt or any kind of sugar. That is, not even any of my seasonings or sauces contain either of these things. I find them rather overused and flavor consuming, not to mention my body goes "what the fuck?" every time I insert more than a negligible amount of straight sugar or salt into it...

Anyway...

INGREDIENTS (appr amount I used):

olive oil or sesame oil (1 tbsp)

fresh garlic (4-5 cloves)

fresh ginger (I guess a piece about the size of your thumb)

scallions (1 bunch, that is, about 5 large ones)

zucchini (1 HUGE zucchini. The equivalent of 2-3 normal sized ones)

liquid aminos (you can use soy sauce if that's what you like. I personally prefer liquid aminos)

black pepper 

paprika

SERVED OVER: This stuff I kept raw, mixed together in a bowl, and served my zucchini atop.

tomato

green pepper

spinach

dash sesame chili oil

dash black pepper

dash liquid aminos

I'd also recommend adding cilantro, chick peas, hummus, tahini, and/or falafel. I, however, had none of these, and so ate it without them. (It was still delicious.) I probably also would have just put the whole thing in a pita or wrap if I a.) had pitas/wraps b.) was not sensitive to wheat/gluten/starch/whatever the fuck it is. But I recommend the pita idea for you.

ACCOMPANIED BY: Mint iced tea. 

Step one: insert peppermint tea bag into room temperature tap water in a cup. Step two: swish it around a bit. Step three: Drink that shit. Add ice if you want. Best. Drink. Ever.  I suppose some people would like it even better with a bit of honey. I carry unsweetened peppermint tea around in my water bottle all day. Also, peppermint tea is great for stomach pains! Er, at least the kind I've been having. I get quite nauseous at times when my stomach is empty, probably due to some ulcers leftover from ibuprofen or something. For a while, I was taking antacids for this. And then I discovered that peppermint tea works just as well! I usually carry a tea bag with me in my purse. That way, if I end up thirsty, I can grab some water and throw it in for some delicious and sugarless refreshment.

DIRECTIONS:

Hear oil. Saute garlic, ginger, and scallions until aromatic and slightly browned. Add cubed zucchini. You may want to cut some of the tougher seeds out, if you're using a big one. I only had to cut out the innards of a few slices. It usually ends up soft enough upon cooking that the seeds are not bothersome.

Add enough black pepper and paprika to coat the zucchini. Squirt on liquid aminos or soy sauce. If you haven't cooked with liquid aminos before, add to taste. If you season with too much, you may end up with zucchini that's way too salty. I don't think you want that.

Cover and cook until desired tenderness is reach.

I recommend removing the cover every few minutes to stir, and simply to smell it. That ginger and garlic is delicious...

Uncover and cook off some of the excess liquid. Then serve over a bowl of greens and veggies, as mentioned above.

This was pretty delicious. In my humble opinion.