Cooking with Jennifer

[Mossy]

@Jennifer Oops!  My typo caused the confusion.  I meant to type French toast, not French bread.   There is a common bread brand, like Nature's Own, that has a Brioche that is pretty good.  I just looked it up: Artesano.  I've seen that everywhere.

That does make sense, the growing conditions for potatoes being key.  Where the soil, water, and sun provide the quality.  Interesting that baby potatoes are easier to digest.  I'll keep that in mind.  I do remember using Yukon gold for another recipe, and they are creamy.  I think I read they're less waxy than red potatoes, but not as starchy are russet.  I'm wondering now, if the red are too waxy, and the gold would be better, for the potato salad.  I may try them next.

Wow, that dairy farm sounds like the best of both worlds: modern and traditional.  And how nice of him (to say the least) to tailor the cow's diet to address your need.  I've never heard of Louis Kervran, I'll have to look him up when I get a chance.  I've never heard of biological transmutation either.  I've lightly touched upon the subject of transmutation, in other reading, but not in the subject of health.  I remember you, and others, mentioning Brix before, which is another subject for my list.

No problem, on the Vital Farms tip.  It sounds like you have the knowledge, and access, to get the best eggs where you live, let alone anything else you need.  You must keep up on all of it, with you and your dad's health needs.  I've slacked off a bit, once my health took an up turn, and my budget a down turn.  At least the timing wasn't too bad.  I would imagine the quality of food, and how animals are treated, goes hand in hand.  And I know that more care equals more cost.  Do you buy those eggs locally or are they available in stores?

Yes, I was pretty shocked that I can eat bananas again.  I don't recall If I had any issues from cooked bananas, but I could guess I did.  Everything gave me trouble.  I could hardly eat anything during that time.  Ray's advice makes sense, cooking the raw starch.  And needing them to be overripe raw, as well.  Just like with plantains.  I used to love cooked plantains.  They're not native to my diet or cultural heritage, but I adopted them and ate them for a long period.  I have not had them in many years, though.  Years back I hypothesized that my heavy plantain habit may have contributed to my poor health, with all the starch, but I could guess stress caused the poor health and the plantains were proof of the poor state.  I think when you're healthy, you can basically eat like a goat.  I completely relate on the need to simplify meals.  I'm doing that everywhere I can now.

That's a lot of potatoes.  You must've gotten creative eating that much.  Yes, we are more than just our bodies, though it's easy to focus the fixing of our defective systems on the mechanical, because it's the most evident and immediate.  No doubt, sometimes a mechanical fix is what's needed, and brings some relief.  I'm glad you've turned some of your focus beyond the physical.  A fit mind and spirit, I feel, is the most important.  Like the body, it has to be worked at and honed.  Which is what it sounds like your repetitive hikes, a change of perspective, helped you with.

That is quite the epiphany.  I like the Biblical analogies.  I think it was King David, and some other writers in the Bible, who dealt with severe depression and burdens, who contemplated nature just as you've explained, recognizing the trees and mountains that stood before them were made by the same Creator who made their very body.  There really is relief in that.  I hope you continue to find relief and hope in that.  I feel we are brought to the end of ourselves, through our hardships, so that we might know Who made us, and that we might know our true self.  I find it interesting that you come back to your water analogy, where the idea of free flowing water gives you relief.  You're not the only one.  One of my favorite authors, C. S. Lewis, had a big draw to water, and found relief both in the idea of it, and in literally floating in it.

You have the right perspective, about simply being thankful.  I know it's hard for me sometimes to maintain that under the burdens.  But whenever I get my wits about me, I do come back to that.

[sunsunsun]

@Jennifer hi if you dont mind sharing, what national state is this ∂airy farmer who measures brix of milk located in?

[Jennifer]

@Mossy, gotcha. I’ve never tried it, but I have seen the Artesano brioche. I remember coming across it before finding Nature’s Own.

Yep, because a potato’s sugar converts to starch as it matures, baby potatoes are typically easier to digest. And you’re correct. Yukons are less waxy than red potatoes and less starchy than russets. Red potatoes are great if you like a salad that holds its shape well, while I find Yukons break down some, adding additional creaminess.

The farm is the best of both worlds, for sure. We have a lot of them here, actually. The one near my house that I visit most often (the other farm is almost an hour away) is also 100% grass-based, but it’s a historical landmark—it has been in existence for 300 years. It’s in the most picturesque spot, set high on a hill with panoramic views of a mountain range and lakes. When I first read Kervran’s book on biological transmutation, I was reminded of what Ray said about calcium, magnesium, potassium and sodium substituting for one another in biological processes.

Being one of the few states where raw milk is legally sold in stores and regenerative farming is common, I have access to excellent food, yes. However, as far as keeping up on all of it, my only focus now when it comes to diet is eating real food that’s produced as ethically as my budget allows so I understand “slacking off.” Regarding the eggs, they’re available in stores. The brand is NestFresh. From my understanding, in-ovo sexing is common in Europe, but NestFresh is the only brand I know of in the US to adopt the practice, thus far.

I agree that a healthy person can eat pretty much anything, but then something I’ve noticed is that even people with “cast-iron stomachs” will have food preferences and I’ve often wondered if those preferences are based on an inner wisdom, like their body guiding them to the foods best suited for their constitution. Since you cooked them, I’m guessing you ate plantains the traditional way—when green? I’ve only had them when black. When fully ripe, they taste like marshmallows.

Actually, due to having the flu in January and it taking everything I had just to cook my dad’s meals, I got less creative with my own and out of convenience was cooking the potatoes in the microwave (10-12 minutes on high in a covered Pyrex dish with some water) and enjoyed them so much that I’ve been cooking them that way ever since. But yeah, targeting both the body and spirit has always been part of my healing. I learned early on that I can’t separate the two, focusing on one while ignoring the other, and thrive. In this case, I took to the one place where I could remember feeling most like myself—nature.

Thank you for sharing the biblical reference. It seems to be a universal experience. I use terms like heaven and hell because they’re concepts that are easily understood by most. To me, heaven and hell aren’t places but energetic states of being, and it’s difficult to describe that heavenly state in words. I usually relate it to that feeling of falling in love, the honeymoon. It’s falling in love, or back in love, with life where even the seemingly mundane feels extraordinary. And you’re right. There is a relief in believing I come from the same source (love), and I very much resonate with Bruce Lee’s concept of being water because what I resist often persists and being adaptable has helped me not only survive hardship, but thrive despite it.

I totally understand. Just because I have gratitude doesn’t mean the burdens don’t wear on me, at times, but I think the most important thing is you and I continue to be there for our dads. Our actions, the care we give them, speak of our gratitude for them, even when we’re not consciously thinking it, you know?

[Jennifer]

Hi @sunsunsun. The farmer is located in the US in New Hampshire.

[Mossy]

@Jennifer I was just considering today whether to use red or gold potatoes for potato salad.  I think I will try the gold this time.  Another consideration is whether to leave the skin on or take it off.  I think it's kind of Peaty to take it off, but maybe after cooking, the benefit of nutrients in the skin outweigh any trouble they may present to digestion.

Only 300 years?  Haha, kidding of course.  That is some history.  And the scenery sounds just as one would want a 300 year old farm to be.  Interesting...biological transmutation.  That substitution effect of minerals in the biological process make sense, if what I remember Ray saying is correct, something about taking some extra salt, to help balance out minerals in the body.  I do need to look into Kervran.

I'm with you on real food.  That is my goal as well.  Not just for quality, but for taste as well.  That is the first I've heard of the brand NestFresh.  I'll keep an eye out for them.  I do like the ethical aspect, but they'll have to wait until my food budget changes.

That makes sense to me, that a person's intuition would guide them in what to choose to eat.  That possibly being rooted in heritage and genetic make up, which I think would be consistent with the Metabolic Typing Diet.  I've mentioned this some time back, maybe on the RPF, but I think that kind of diet would be contrary to Peat's perspective, if I'm recalling properly.  I think Peat doesn't like the idea of allowing genetics to determine what we eat or how to approach our health.  Or maybe I'm getting my information crossed.  Too much reading!  I've eaten plantains both overly ripe and starchy, green.  I would estimate that the majority of the time, I ate them overly ripe.  As you say, very sugary and spongy.  I think they're a great compliment to proteins, especially meat.

I forgot about cooking potatoes in the microwave.  I've done that in the past.  I now primarily cook them in an Instant Pot or bake them in the oven.  I've come back to the microwave after not using it for about 10 years.  I have an EMF meter, and can tell you definitely don't stand in front of it while it's on; and even standing close to some components, while not running, give off EMF levels you don't want.

I get that, about heaven and hell being energetic states of being.  I don't think that idea is inconsistent with the historical, Biblical versions.  Trouble in our lives is "hell on earth", and as you say, love "feels like heaven".  These for sure are states of energy, that can significantly affect us. I personally can reconcile these analogies with literal counterparts.  For if there is a hint of something, there must be a more true and real version of it.

Indeed.  I do think it's good we are being a good son and daughter to our dads.  And it's okay that we do our duty, apart from always being conscious of it.  Actually, it's probably preferred we don't over think things.  Neurosis is easy for an overly sensitive person.  Combine that with our overly stimulated world, and over thinking is easy to do.  You speak of being like water, being able to adapt and thrive within our challenges.  I see a calm mind and proper thought as part of that.

[sunsunsun]

@Jennifer thanks, i appreciate your contributions

[Jennifer]

@Mossy, beyond any nutritional benefit, do you like potatoes better with the skin or without it? I cook them with the skin on and peel them while eating them because I don’t like the tartness of the skin, but peeling raw tiny potatoes is a hassle. One of the beauties of cooking them in the microwave is that the flesh shrinks and pulls away from the skin, making them easy for me to peel.

LOL And to think 300 is just a baby when compared to farms in Europe. The main lesson I took from Kervran’s work and what Ray said is how resourceful, and remarkable, really, the body is. It reinforced this inner knowing I had, but due to fear struggled to believe, that I don’t have to micromanage my body, get every last nutrient covered or “balanced” to be my healthiest and thrive.

I get the NestFresh eggs in an 18 pack and the cost comes out to $7 a dozen, which is comparable to other pastured eggs here, but I can only get them at Whole Foods and one other market so they’re not the easiest to come by.

Out of curiosity, if you don’t mind sharing, what is your ancestry? I think plantains are a great compliment to meat, too. I’m a fan of the fruit (juice) and animal protein combination, myself. Out of all the combinations I’ve tried, it’s my favorite, hands down. I get carnivore benefits like satiation, a calm gut, clear head, effortless muscles and strong bones, teeth and nails with fruitarian benefits like sustained energy, good hydration and quality sleep.

For sure. If someone is sensitive to EMFs, they definitely don’t want to be standing directly in front of a microwave while it’s on—I had the inside of my house and outside property tested when my health was at its worst. Thankfully, I’m not sensitive to EMFs, but I am sensitive to people’s energy so I can empathize. Like you, I use an Instant Pot, but only for making yogurt once a month. I mainly use a charcoal grill. We bought a Weber Jumbo Joe in the spring that I’m slightly obsessed with. Cleanup is a breeze and food tastes so much better to me with a hint of charcoal. Reminds me of summer.

Agreed. Best to not over think things. It’s so true that neurosis is easy for an overly sensitive person in an overly stimulated world. A calm mind is part of being like water, for sure. A calm mind, calm body, even in the face of challenges, we be water …

Youtube Video

[Jennifer]

My pleasure, @sunsunsun. And thank you.

[Mossy]

@Jennifer That's a good idea, to peel the potatoes after cooking.  I don't recall whether I like the taste of the skin or not, because I've just been peeling them in advance.  I did use the gold potatoes for potato salad recently, but in an attempt to save I didn't buy the baby version.  They strangely came out a bit under cooked, after cooking them longer than any potato variation previously.  I still liked the taste, but they were too firm for my dad.  I'll either cook them longer or buy the baby/petite next time.  I do like them better than red potatoes.  As you say, creamier, versus the waxy red.

I do like that perspective, to trust the body do its part, and not micromanage.  My mother followed that philosophy, which gave me apprehension to use or trust Western medicine for all of my life.  I've used Western medicine a few times, and every time have been let down.  Even so, I do keep an open mind.  I do think they are the best at emergency situations and mechanical work, but not as good for a holistic approach: aiding, or working along side the body, versus forcing it.

Okay, $7/dozen isn't astronomical, by higher-end egg standards.  Even so, too rich for my budget currently.  But I will keep them in mind when I upgrade.

In general, I'm Welsh-Italian, but I only look Welsh.  So, I could guess plantains are far removed from my genetics, unless maybe the Italians used them.  I'm with you on the fruit and meat combo, for sure.  I haven't had plantains in a long time.  I was wanting to avoid a serotonin effect, which I assumed they'd give like bananas, but that is a total guess.  Maybe I'll pick some up and try them.  I find making them overly ripe can be a bit tricky at times.  They can mold before they get good and brown.  I find it best to buy them as ripe as you can, if they look healthy-ripe, not moldy.  Speaking of bananas, I made banana nut bread and I didn't get any serotonin effect from what I can tell. That is one of my anti-Peat splurges, because I do use walnuts.

Interesting about the grill.  So you'll cook out doors?  I did see that about the Instant Pot, that you can make yogurt.  I've never tried.  What kind of yogurt do you make?  Greek yogurt is my favorite, which I use primarily for bread making, but will have it by itself with toppings sometimes.

Haha!...that dog is hilarious.  The opposite of neurotic.

[Jennifer]

@Mossy, I’m sorry to hear that the gold potatoes came out undercooked. They’re the only mature variety I’ve used in years so I don’t remember how cooking times compare. With the babies, I always roast gold and red together for my dad’s meals and they cook evenly. Fingers crossed your next attempt is successful.

That’s essentially what I tell my dad, that the medical industry is great at emergency care, but not so much preventative and long-term care. I can understand your apprehension with Western medicine, given your experience with it. I’ve been let down too, and not just by allopathic medicine, but alternative, as well. 20 years as a medical industry guinea pig and the horror stories I could share.

I understand. I have a dream I’m saving up for so $7 for a dozen eggs would be too rich for my budget also, had I not designed the rest of my diet to be so cheap. Along with canned seafood, the eggs are the cheapest, most nutrient dense protein I have access to and the only animal protein I eat daily so even at $24 a week in eggs, my grocery bill is the lowest it has been in 20 years because the rest of my diet is mostly tuna, fruit and homemade veggie soups, with occasional splurges like sea scallops and raw dairy.

Welsh-Italian is a neat combination. My nieces’ father was born in Wales so I think I have an idea of what you mean by looking Welsh. I can imagine serotonin, gut dysbiosis and/or sensitivities to the chemicals commercial plantains/bananas produce in response to stress (how they’re grown and shipped) being possible factors. Ripening plantains was tricky for me, too. If I couldn’t buy them at a certain level of ripeness, I didn’t bother because I was guaranteed mold otherwise. It’s so great that you didn’t get a serotonin effect from the banana nut bread! I won’t tell the Peaty police about the walnuts, if you don’t tell them about my current love affair with eggs.

Yep, I’m grilling outdoors. I have a pretty good system going. The grill is on my back deck right off the kitchen through a sliding door so it’s a smooth transition from fridge to grill to table, and the majority of the fruit (squash, bell peppers etc.) I grill is picked fresh from self-watering GrowBox planters on the deck. This deters animals from eating all the fruit as the deck abuts dense woods and I’ve had fruit-loving coyote pups playing with each other on my lawn all summer long. For yogurt, I was making skyr, but switched to coconut yogurt when protein was triggering the dysautonomia and I liked it so much that I’ve continued making it since. I use it as a mayo substitute for my egg and tuna salads.

One last video. Being water while doing chores…

Youtube Video