Food is medicine. And, no matter how ancient that saying is, it still is true. Healthy, whole, nutritious food gives the body what it needs, the body knows what to do with it, how to extract the nutrients and use them, and how to effectively discard the rest. Biologically, the human body does not know what to do with processed food. Why not? Because processed food is not how any body on Planet Earth evolved, nor with Genetically Modified food items, nor pesticide laden items, nor dead-soil-grown items. No body on Earth evolved eating animal flesh from animals that never see sunshine, are cage-bound and immobile for their short life span or animals who are packed by the thousands into a fetid environment without sunlight, fresh air, or soil under their feet. Each person will make food choices according to whatever criteria one has and holds, and that is a given. These examples are mentioned in support of their biological ramifications -beneficial and detrimental- because food is medicine and that is so because of evolution of the physical form, not only of human beings, but of all living organisms on Earth.
Now let’s play with food and well-being.
- Soaking and/or sprouting:
- Soak organic, raw almonds for 6-8 hours in good water, which might or might not be from your tap according to what chemicals might be in the water. Then, lay the almonds out on a tea towel or a nonclorinated paper towel to dry over night. Store in the refrigerator. The flavor of the almond will be more sweet. Being soaked, the almond is gentle on one’s teeth. *Note that if left uneaten in the fridge, by day three or four, they will start to mold. The key here is only soak a small amount, like a 1/4 C at a time. They are great travel or snack food! Very healthy.
- Soaking and sprouting peas or mung beans:
Use organic peas or mung beans and good, clean water. Soak either for 8 hours or overnight. I use a rectangle shaped Pyrex dish with a cover. Pour off the water, using the cover to hold in the peas or beans but let out the water. (One method is to turn the cover over, tilt the water-filled container to one corner, where the cover is fully holding back the peas or beans. Water comes out, peas stay in. It’s real easy and effective.) Now, place the Pyrex dish with soaked peas or beans in a less lighted corner of your counter; place the cover loosely on top -they need to breathe, and walk away. Each morning rinse them gently; or let them sit in water while you make tea. Then pour off the water and put them back in their corner with the loose cover. By Day 3, little white sprouts will begin to show. By day 4 or 5, peas are ready for eating. Just pop them in your mouth! By day 7, if any are left, throw them in your next cooked meal and all gone! (peas are pictured) - Mung bean sprouts take longer to grow to three-inch length, but can be eaten from the 4th day onward. By day 5, keep them in the refrigerator with cover closed (so they don’t dry out). They might or might not mature into what is bought in the grocery store, long ivory colored and no bean skin; but the taste is the same. Mung bean skin is full of vitamins, minerals, and fiber and has no taste, per se. I eat home-sprouted mung beans plain, or as a fresh ingredient in a taco, throw them in eggs, or make a type of egg foo yong. Cheap, easy, healthy, versatile.
An oat yummy – gluten-free, cane sugar-free
Organic quick oats are really versatile in baking, a decent source of fiber, and offer potassium.
Mixed Fruit Crisp
Ingredients
enough frozen organic mixed fruit to almost fill a low Pyrex container. Set aside to thaw for a couple of hours.- 1 T frozen limeade or squeeze of lime
- Crisp topping
- 1/2 to 2/3 of a stick of organic or grass-fed butter, softened (not microwaved, please. Again, not part of the body’s evolution due to what microwaving does to the item in the microwave, and why the item cooks so quickly and unnaturally.)
- 3/4 C organic quick oats
- sprinkle of proper salt, like Himalayan
- 1/4 C gluten-free flour substitute – but not coconut flour which is too dry
- 1/4 coconut sugar
Method: 375 F Oven for 20 minutes
- After the frozen fruit is thawed in the Pyrex it will be cooked in, stir in the limeade, and set aside.
- In a good size bowl, put several large pats of softened butter
- Then the all the dry ingredients
- Now the fun begins: Knead these all together to make a crisp or crumble topping.
- When all mixed, put the crumble onto the fruit, LICK your fingers that are covered in sweet, buttery crisp oats. Then, wash them!
- Cook in a 375 F Oven for 20 minutes. Let cool to room temperature before serving.
- Use the Pyrex cover for refrigerator storage.
- Mine is served with homemade yogurt.
