Category: Uncategorized

INGREDIENTS
– Dry Wood ear mushroom (hydrated)
– 1 lb. Green Beans (the fresher, the better)
– Water (1-2 cups)
– Avocado Oil
– Ghee (or butter) – 1 teaspoon
– A head of Garlic
– Soy sauce (1 teaspoon)
– Mushroom seasoning (.5 teaspoon)
– Dash of salt and pepper

DIRECTIONS
1. Hydrate dry wood ear mushrooms in a bowl of warm water for ~1 hr.
2. Remove the ends off the stream beans, and break in half
3. In a wok, steam the green beans using a strainer for 5-6 minutes
4. Thinly slice the garlic
5. Pour the green beans in cold water, to stop cooking
6. In the same wok, heat oil and pat of butter
7. Stir fry sliced garlic, until flavor releases
8. Stir in green beans and wood ear mushrooms
9. Season with soy sauce, mushroom powder, salt & pepper
10. Stir fry 2-3 minutes for flavor

INGREDIENTS:
3/4 cup (180ml rice cooker cup) Jasmine rice
1 cup chicken broth
6 cups water
Sliced or shredded Ginger

DIRECTIONS:
1. Put 3/4 cup rice, 1 cup chicken broth, sliced or minced ginger, and 6 cups water in Instant Pot.
2. Close lid and cook on “Porridge” setting (20 minutes). Natural pressure release (20+ minutes).
3. Open lid and put on “saute” and stir to thicken if needed. Add salt if desired.
4. Garnish with green onions if needed.

Try eliminating (7) foods for 21 days.  Add back in, and test for intolerance.

Seven highest intolerant foods to avoid:  (1) Gluten, (2) Dairy, (3) eggs, (4) Beans – including soy, (5) Sugar, (6) Peanuts,

JJ Virgin interview

Dr. Gundry — restorative medicine.  “All arthritis are lectin sensitivity”.

Dr. Gundry is proponent of intermittent fasting.  Lectin free diet.  Tom Brady and Usher eat “lectin free”.

Leaky gut (thin cell walls) caused by Lectins (which penetrate stomach lining).

Avoid nightshades: tomatoes, eggplants, potatoes, and peppers — which contain high amounts of lectins. Tomato peel and seeds contains most lectins.
Italians: Roma Tomato = contains a high amount of pulp. Peel the tomato, cut it in half, squeeze out the seeds — now have “safe” tomato sauce.
Avoid grains: white bread may be better than brown.  Grains are fattening too.
Avoid beans: 20% of food poisoning cases are from undercooked beans. Beans contain high lectins. If vegan, pressure cook the beans.
Avoid cashews and peanuts.  Instead opt for walnuts, pistachios, or macadamia nuts.  Almonds okay.

Replace with leafy greens, fish, olive oil, and animal protein.
“May restore endothelial function to normal, which in turn can reverse high blood pressure, diabetes, and obesity”.

Good: dark chocolate (at least 70% cacoa), coffee, and olive oil.

Foreign microbes in gut communicate to brain what’s being eaten.  Must keep microbes healthy.  Antibiotics kill microbes, also antibiotics in meats (eat organic only).  One packet of Splenda will kill 50% of gut microbes, and is contained in many diet sodas.  May take two years for gut microbes to replenish after a round of antibiotics.  Ghrelin levels affect hunger reflex. Need H. pylori microbe to communicate to brain to reduce Ghrelin level.  When Ghrelin levels are not regulated, you never feel full.

Bad microbes:  yeasts, fungus, molds, and bacteria. Especially candida. Bad microbes use vagus nerve to send cravings to foods they want:  sugar, refined carbs, and saturated fats.

Prebiotics to feed good microbes, and more beneficial than probiotics. Bimuno is recommended prebiotic.

Morton Salt (with iodine) will eliminate Hashimoto. Better than sea salt.

Light Science Good Night LED for evening — no blue light.

Source: Joseph Cohen Interview about Lectins
Reducing Lectins in diet
Kickstarter Meal Kit Service
26 Day Water Fast in Costa Rico
The Ancestry Gene

CLASSIC BUTTERNUT SQUASH SOUP
– Whole Foods –

2 tablespoons extra-virgin olive oi
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
½ teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
½ teaspoon fine sea salt
½ teaspoon ground black pepper

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender

Ingredients:

• 2 tbl of avocado oil
• 1 beef shank with bone
• 1/2 cup chicken broth
• 1/2 cup wine (sake)
• 2 pats of butter
• 1/2 tsp salt

Directions:

• Heat oil, and brown both sides of beef shank in dutch oven
• Placed covered dutch oven in oven @ 325 degrees  for 1.5 hrs.

This recipe is attributed to Chef Ying Sak in Bangkok.  I do not add black beans.  Adjust to your preference.

Ingredients:

1 pork shank or 2 pork hocks (about 2 pounds in total)
3 tablespoons vegetable oil
1 teaspoon Sichuan peppercorns
5 cloves garlic
2 green onions (white part only)
1 thumb ginger, sliced
5 whole star anise
1/4 teaspoon five-spice powder
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
2 tablespoons palm sugar (or white sugar)
1 can (15 ounces / 400 grams) black beans (do not drain) — optional

Directions:

1. Dry pork shank thoroughly with paper towel to remove moisture.
2. Heat 2 tablespoons oil in a large dutch oven over medium high heat until warm. Add pork shank and let it roast for 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes. Keep flipping and cooking, until the the entire surface is golden brown.
3. Add 6 cups water (or more) to cover the pork shank.
4. Add Sichuan peppercorns to a mesh tea strainer.
5. Add the tea strainer, garlic, green onion, ginger, star anise, and five-spice powder to the pot. Mix well.
6. Continue cooking to bring to a boil. Skim the foam from the surface until the broth is clear.
7. Cover and turn to low heat. Simmer for 40 minutes. The broth should continue boiling throughout the process.
8. Add light soy sauce, dark soy sauce, and sugar. Mix well. Optionally, add 1 can of black beans.
9. Cover and bring to a boil over medium high heat. Keep covered and simmer for 1 hour, until the pork turns tender. If the broth runs low before the pork becomes tender, add warm water to cover pork.
10. If the broth is still thin, turn to medium high heat and cook uncovered until the sauce thickens. The starch from the black beans will help the sauce thicken, so there should be quite a lot of sauce (about half) left when it’s finished cooking.
11. Serve the meat, beans, and sauce over steamed rice.
12. Store the leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
13. If you have leftover sauce, do not throw them away! Add them to a bowl of noodles, so you can create a rich and hearty noodle soup effortless.