LivingWordsJourneyToLife: gluten-free

Wednesday, December 9, 2015

Food: What is The REAL Problem?

This is a cake i tested in my kitchen that is low in sugar.

I planned to eat this with meat so I made it less sweet. It ended up having a taste I am not familiar with. The coconut flour I used also contributed to that.

I was trying to make a cake that included meat. I was going to do that so i can make a cake that has more nutrition in it. Pork and beef has vitamin B12.

I put coconut flour plus eggs in this cake. I forgot what other ingredients I put in this cake.

I ended up not liking the taste of this cake because it has less sugar so it was bland and the texture was not what i expected. I used another kind of flour - coconut flour, instead of wheat flour. I also wanted to make it gluten-free.

I ended up putting it in the refrigerator for a while and then threw most part of it away.

The reason I am sharing this cake is to point out how much food is wasted in the kitchen in the name of'right taste', 'right texture' and the 'right presentation'. I made this a year ago or so.

Waste starts in the kitchen.

When we cook for a familiar or exotic taste thinking about what food should taste like or look like or smell like, we waste a lot of food stuff because it should be made according to some 'food rules' which we call culinary do's and don'ts.

A recipe has to be made this way or that way otherwise you did not do it the right way.

I am questioning recipe creation, and our need to eat for taste.

Continued

Wednesday, July 9, 2014

Realizing and Living My Utmost Potential 4 Redesigning The Nori Roll: Rice and Carbs

21 Days Mind Investigation on Sugar

http://budsoflife.org/sf-sugar

Physical Support

Awareness of How Much Sugar We Take: The Sugar Log Project

http://sugarlog.budsoflife.org/

Free Consultation

My first Nori Cooking Class happened the week before this one. I prepared a rice nori and cauliflower nori in the first cooking class.

The Cauliflower filled Nori and Carrot Rolls

Cauliflower filling

The Rice Nori Filling

Note: Instead of a combination of rice, sugar ,salt and vinegar, I put soy sauce (Braggs for no salt) and sesame oil.

In the second cooking class i made rice nori roll with 3 T rice and a salad nori roll

Start of the Rice Nori Roll

Salad Nori Roll

Everyone wanted to do a rice nori, so i assisted everyone to do the rice nori.

Fasting blood glucose reading the next day: 97
http://www.nlm.nih.gov/medlineplus/ency/article/003482.htm

Note:I ate the whole rice nori and the whole salad nori

I found out rice and carbohydrates are not the problem.

It's a matter of redesigning the nori. Here's what I did:

1. I put 3 T rice inside the nori roll in class instead of 4T or 5T. I put some smoked beef, carrots, avocado, cucumber, red pepper strips etc. inside the nori too.
2. I ate the salad nori with meat. My body is testing (fasting blood glucose taken the next day) okay with the following
(I have a reference point when I prepare my food)
a. different kinds of veggies, 1 oz each,
b. about 7.5 oz to 1 lb. of meat a day
c. very little fruits, about 1/4 cup (changes happen)

Note: We have different DNA make ups so this only applies to me. You can contact me if you need support

Normally, nori rolls are made with rice and seafood like fish just like they are being made in Japan, but the nori roll is food, so we can change what's in it and add food that nourish the body which is a combination of meat, rice and veggies. The sugar and salt that is usually added to the rice is not necessary because there's a dip made of soy sauce or Braggs liquid aminos (no salt) for the nori. A little bit of soy sauce makes sense. The normal way of food preparation is coming from a starting point of 'pleasure'. I am going to redesign FOOD according to what I found out is assisting my body. This is a process, so stay tuned.

Note: You as the reader, can vary the filling in the nori roll according to your body's preference,