Non-boiled food. *heavenly sigh*
Tonight I had a pork chop. Baked w/sage, salt and pepper sprinkled on it. I had wanted to brine it overnight but I just plum forgot. I read a awhile ago that pork negatively affects your red blood cells. When you eat it, it's makes them all go crazy. That is, unless it is marinated for 8+ hours in apple cider vinegar, or some acv concoction - like bbq sauce. Also, bacon does not have this same effect because it's salted and smoked. So, I try to soak my pork before I eat it. I can imagine what the pork chop I just ate is doing to my precious little blood cells right now.
The following pictures are from the Weston A. Price Foundation site.
I didn't have time to take a picture of anything tonight...dinner was rushed and I was starving.
I made a delicious creamy asparagus soup:
1 bunch of asparagus cut into chunks
1/2 sweet onion
1 clove garlic
3 cups of chicken broth
sea salt
pepper
4 tbs. coconut oil/butter or both
1 cup soured cream
Saute the onion and garlic on medium in the fat until translucent. I used 1/2 coconut oil and 1/2 butter to appease my family's tastes.
Add in asparagus, salt and pepper. Saute a little longer...maybe 5 minutes.
Pour in chicken broth, bring to a boil and simmer for 30 minutes.
Puree in blender or using an immersion blender. Puree well - the asparagus is stringy and if you don't puree enough you'll end up with thread-like stringy pieces that compromise the overall enjoyment of the soup. My kids can attest to that.
Stir in 1 cup soured cream until throroughly mixed in. Yum.
It was a beautiful light green and super creamy. It was good even after it was room temperature. I'll be making this one again.
I've also been doing well with the soured cream. I have not been gassy at all. Hopefully my blood cells will settle down and stop clotting for no good reason.
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