On New Year’s Day I cooked a big crock pot of black eyed peas.
The tradition of eating black eyed peas to bring prosperity in the New Year is well-known in the Southern United States. A quick Google search tells me that it is an international tradition. Some trace its roots to the Middle East and others to Africa.
I’m not superstitious about good luck practices – I just like black eyed peas. Since they are beneficial for Type As and Type Os, I cook them often. A holiday with a beneficial traditional food is certainly worth preserving.
I’ve never liked the Southern way of cooking black eyed peas. Even before I knew anything about nutrition, much less the Blood Type Diet, I winced at finding a chunk of pork fat in my peas. I cook them simply in the crock pot with a large chopped onion and two minced cloves of garlic.
The day after New Year’s I cooked Kasha. Buckwheat is beneficial for Type As and beneficial for Hunters, so it is a good grain choice for our household. I had never eaten buckwheat before the BTD. The first time I read the instructions I knew my family would not like it cooked soft like a cereal. The more appetizing instructions for making Kasha sounded complicated. It turned out to be remarkably easy and fast. I won’t waste blog space with what is written on the back of every buckwheat package, but I will say that if you do exactly what they say to do with the egg and the butter (or oil) in the skillet, you will have a fluffy grain dish.
By then, we were two days into 2012 and I had leftovers. So I made individual casseroles: A layer of kasha, a layer of black eyed peas, a layer of chopped turkey. I put a sauce of some kind on my husband's casserole. The combined flavors of kasha and black eyed peas was very good.
The next day I made casseroles again, this time with grilled onions and canned salmon. Another winner with compliments from my husband.
While this is likely to become our own New Year’s Tradition, there is no reason why we can’t enjoy black eyed peas and kasha any time of year.
A long time ago I preceptored with a naturopath who was fond of having his handouts typeset by a local printer. He was an older style ‘nature-cure’ type healer, and his handouts contained some very far out stuff. When I asked him why he went to the great expense of having a printer typeset his advice, he replied that ‘when people see something in print, especially a format that they know is not homemade, they take it more seriously.’
Twenty years later we now would appear to know better. The easy availability of laser printers and desktop publishing software can make any would-be Hemingway look the part. Of course there is a price to pay for the ubiquity of it all. Nice-looking documents have become the very essence of banality and reader confidence further eroded by the inclusion of misspellings, bad punctuation and terrible font choices.
Many readers will remember that absolute reverence by which one beheld the evening news in our childhood. Walter Cronkite and The Huntley–Brinkley Report not only acted the part of impartial newscasters; they looked it as well.
Having just seen the most recent Democratic debate on ABC-TV, I am even more convinced that the end is near for what might be called ‘filtered broadcasting.’ Instead of any sort of important discussion about issues which are of paramount importance to this country (and indeed the world) we were treated to a long inquisition about whether wearing an porcelain American flag pin is a sign of patriotism in a two hour long Calvary of he-said, she-said.
In the arts we have recently seen the emergence of a new kind of artist. The conventional record labels, having seen their profits eroded by downloading and lack of consumer interest, can only play by the numbers and hope for another Britney Spears or similar mega-mediocrity. The industry crowns artless (but safe and cute) adolescents “American Idols” when in fact they have demonstrated no skills beyond what one would expect from a decent karaoke bar singer.
Composers and musicians who actually do have something to say have opted instead to release material direct to the public, often with a payment-optional policy. Although this would appear to be financial suicide, surprisingly, many of these ventures have been economically successful.
Three decades ago Steward Brand said ‘information wants to be free.’ Brand’s WELL (Whole Earth 'Lectronic Link) was a precursor of the Internet, the greatest source of unfiltered information in human history.
When information is free, people get to choose what they want to hear and read about. When it is filtered, news organizations, corporations, professional societies and political parties choose it for them.
Years ago doctors would never think of explaining their premises and motives. To whom? The village blacksmith? What does he know of chemistry? Now consumers can harness the power of the Internet to research their health issues to any depth they desire. Yet most doctors still function in filter mode, thinking that the deck is still stacked in their favor.
Doctors have to learn about everything. A patient has to just learn about what is wrong with himself. You would be surprised by the speed in which a motivated patient can become a virtual expert in their condition.
In my vision of the future we will all become our own ‘aggregators,’ selecting information sources from an abundance of highly specific and single purpose ‘channels.’ Once aggregated into our lives, all these channels will fuse into a Multiverse of realities shared between like-minded individuals.
For example, you’re currently on the ‘Peter D’Adamo Channel.’
This will not stop filtering. Evidence suggests that we all filter out information that we disagree with. In True Enough: Learning to Live in a Post-Fact Society, Farhad Manjoo cites an experiment in which smokers and non-smokers could vary the amount of interference in static filled recordings of speeches. When smokers heard a speech about smoking and cancer risk, they did not try to improve the clarity of the recording. But they did push the button to get a clearer version of the recording when a speech was playing that said that there was no link between smoking and cancer. In non-smokers the exact opposite was true.
Maybe I’m just a libertarian (or just an aging hippy) but I would opt for choosing my own filters --versus having information filtered for me—- especially when the filtering is being done by individuals and organizations that I do not trust and for which I have no respect.
Various online dictionaries show the use of “ducky” as an adverb to mean fine, excellent or wonderful. With a couple of long weekends and more time to rest, I’ve been a bit duckier recently.
There are some things that are better saved for opportune times. Long holiday weekends are good for making some foods that require a bit more time or effort, or result in leftovers that are better enjoyed sooner than later. For me, roasts fall into that category and New Year’s Eve and Day seemed an excellent time to enjoy some roast duck as the bill of fare. It works out well to enjoy duck a few times a year as something special but not a flight of fancy. While not difficult to make it does require some time and maybe a bit of patience. The end result is enough meat for 6-8 servings.
For stuffing the bird I made a small batch of basmati rice, ½ cup dry, plus ½ large onion, ½ each green and red bell pepper, 2-3 cloves garlic, a stick of celery, some cilantro and parsley, and seasoned with curry mix, sage, thyme, rosemary and bay leaf. In truth, lots of things will work out, feel free to wing it. While the stuffing was cooking the bird was rinsed, prepped and racked. The oven was preheated while the bird was stuffed and tied, then the whole thing went in the oven for a couple hours. The evening meal only required putting some asparagus in the oven when the duck was nearly done, and throwing together a salad. The duck is a bit easier to carve after it has cooled and except for what is used that night, I wait until the next day to pull the rest of the meat off the carcass. The neck, spine, tail and rib meats suits me for ‘anytime’ snacks rather than trying to pick out the meat for use in a dish. The drippings get poured off and saved as well. It’s a bit naughty, but I like to use a spoonful of the fat to flavor some other dishes over the next several days.
Lunch the next day was pulled duck with collards, onion and garlic. The vegetables were braised in a bit of duck fat until soft, followed by adding the duck and allowing the mix to finish steaming through for a couple hours with just a bit of extra water added. I find the long cooking time helps me digest the collards more easily. This kind of dish is pretty simple, it just flew together.
Some other ideas I have done in the past include using the pulled meat with broccoli and a cheese sauce, also known as "cheese and quackers." Or Cold Duck Time,a jazzy number of sliced breast with mashed rutabaga and a salad. Hope you enjoyed this blog, thanks for ducking in!
"¿Cómo perder aquellos kilos de más?" o "Como echar a andar nuestros nuevos propósitos?” Debemos tomar pequeños pasos exitosos que nos lleven a cambios palpables. Utilicemos la energía que nos va dando el realizar dicho propósito, que sirva para alimentar dicha meta trazada. Debemos establecer un plan preventivo saludable, creando nuevas costumbres, rutinas sencillas que podamos transformar en hábitos, como lavarse los dientes cada mañana. Un compromiso a la salud, combatiendo al estrés en nuestras vidas. Solo estando bien con uno mismo, podremos poner el ejemplo a nuestros seres queridos enriqueciendo nuestro espíritu y desempeño en toda actividad.
Apliquemos métodos de desintoxicación para mantener los órganos en óptimo funcionamiento. Es sabido que el mundo en que vivimos está contaminado y que esto tiene efectos negativos sobre nuestra salud. Curiosamente, siguiendo los lineamientos de los planes alimenticios del
Dr. D'Adamo lograremos esta desintoxicación paulatina y efectiva, asistiendo a nuestro organismo, eliminando inflamación crónica causada por malos hábitos alimenticios y de estilo de vida, adecuando nuestras dietas a nuestra fisiología y genética.
Hay todo un ecosistema de tejido inmune y bacterias, algunas "malas" otras "buenas". Las enfermedades digestivas y del sistema inmune se presentan cuando dicho ecosistema se encuentra fuera de balance debido a una dieta y hábitos deficientes y se expone a toxinas exógenas creando una condición de "dysbiósis". Las toxinas, sólo por nombrar unas cuantas, incluyen plagicidas, herbicidas, PCB y PVC de plásticos, hormonas y residuos de medicamentos farmacéuticos en nuestro suministro de agua y medio ambiente.
Toxinas suelen almacenarse en el tejido graso del cuerpo. Investigaciones recientes han encontrado que personas con sólo 10 libras de sobre-peso llevan probablemente una carga tóxica que está contribuyendo a problemas de salud en general. En otras palabras, la eliminación de toxinas debe ser una parte integral de cualquier programa saludable que uno adopte.
Las recomendaciones para desintoxicación o limpieza incluyen el uso de bacterias benéficas, o "probióticos" específicos homeopáticos formulados por el Dr. D'Adamo, en apoyo a los demás órganos de eliminación como son el hígado, riñones, pulmones y la piel. Cada persona tiene su punto débil, tanto los pulmones, o la piel entre otros y las formulas homeopáticas del Dr. D'Adamo se centran en cada uno de sus órganos, de manera integral.
La dieta del GenoTipo examina las posibilidades epigenéticas y el uso de dieta y nutrición para alterar la función de genes y destino genético de manera profunda y positiva.
Esto no es una dieta per se, sino un estilo de vida de acuerdo a la fisiología e individualidad genética de cada quien. Se trata de incorporar los alimentos que nos caen bien y que trabajen junto con nuestro cuerpo a nivel fisiológico, enseñándonos a comer de manera saludable y correcta.
Simplemente leer los libros y aplicar los lineamientos de acuerdo a la individualidad de cada quien es lo que les llevara al éxito para lograr que este nuevo año sea uno de salud plena y expresión global para realizar sus metas y proyectos visualizados.
Evitar aquellos alimentos perjudiciales, moderar aquellos neutros y concentrarse en alimentos beneficiosos. Inmediatamente obtienen más energía, mejoran su digestión, bajan o suben de peso, dependiendo del caso y se sentirán mejor ya que su cuerpo entra en un estado de equilibrio tan anhelado hoy en día por tantos.
El racionar las porciones en cada comida, es sinónimo de longevidad, y el Dr. D'Adamo nos indica dichas porciones a seguir dentro de cada grupo de alimentos y no exceder dicha individualidad. "Todos somos diferentes. Lo que es bueno para uno no es adecuado para el otro."
No dejes para mañana aquello que puedas comenzar hoy! Suerte!
Contáctenme con sus dudas en como aplicar los lineamientos conforme a su individualidad, utilizando las herramientas de reseteo genético y epigenético de las cuales nos viene ilustrando el Dr. D'Adamo desde la publicación de su controversial libro que tiene a los genetistas de cabeza.
Nuestra comunidad de apoyo en FB crece a pasos agigantados, los invito a darse una vuelta por allí!
We didn’t have internet for Christmas. To tell the truth it was very strange. I had no idea how internet dependent I had become. No e-mail, no social networking, no communication with clients, no alternative news sources. I couldn’t even wish my sister a Merry Christmas. I felt rather isolated. However, I had time to read. I had forgotten just how much I enjoy becoming immersed in a good book.
DD and I got to cook together for Christmas Eve dinner. We were in charge of bringing vegetables. We fixed ginger carrots and basil green beans. Both are easy recipes that I’m pretty sure I have blogged about before.
We had also planned to do a raw veggie tray. DD saw a picture of a veggie tree on line, so we did that instead. This will become one of our family traditions. It was healthy and so cute. If you are need a unique idea for a New Year’s Eve party – consider this.
Here is the original link, so you can see a picture.
Click here for Veggie Christmas Tree Picture
The instructions are very wordy. I think I can condense her multiple pages into a couple of paragraphs.
You start with a 12 inch Styrofoam cone. Cover the sides (not the bottom) with aluminum foil. This is so the vegetables don’t touch the Styrofoam. Hot glue the bottom of the cone to a glass plate that is not an heirloom. Our cone popped right off without damaging the plate, but I wouldn’t take a chance.
Start at the bottom and using tooth picks, stick broccoli to the cone. It takes two big bunches of broccoli to cover the cone. For “decorations” use carrots, cherry tomatoes, radishes, cauliflower, or any other raw vegetable you like. Sometimes we used toothpicks Sometimes we just squeezed the decorations between the broccoli. We put a bowl of dip beside the tree for family members who don’t eat plain raw veggies.
It was a delight to look at, and delicious to eat.
You are a collection of cells (literally trillions of them), each with a specific design and function. However, with a few exceptions, your cells all have a basic architectural design. Most of the time they are depicted as looking like a fried egg cooked sunny side up, but in reality they are three dimensional beings, more akin to a golf ball that you’ve cut across its midline. The “white” of our cell model is the body of the cell, and here are found many specialized areas called organelles that do particular jobs, much like our own internal organs have specific jobs as well. The “yolk” of our cell model is called the nucleus, and in this compartment there lies the object of our affections, the chromosomes.
Chromosomes were first discovered at the end of the 19th century by a German biologist named Walther Flemming. Flemming was looking at cells under a microscope and got the idea to use colors to dye the cell to make it easier to see things. The idea must have worked better than anticipated since he at once began to see spaghetti looking things in the nucleus that dyed a very deep color. As is the fashion, he named these entities chromosomes which is Greek for “colored bodies”.
Chromosomes are one of the more dynamic faces of Nature; they have to be, since they are responsible for the passing on of the 'Baton of Life' that we call reproduction. The number of chromosome in the cell nucleus differs somewhat from species to species. We humans have 46 chromosomes; dogs have 78; alligators 32; cabbage plants 18.
Your chromosomes are both the governess and chauffeur of the most important molecule in your body: DNA --which is actually two molecules wrapped around each other. Like any blueprint, DNA needs to be read in order for the work order to be constructed. Now, DNA is a long, long molecule. If it were completely unraveled it would be about six feet long, yet so thin that it would be invisible, since you can easily fit one million cells on the head of a pin. If the entire DNA, in every cell of your body, was stretched out and laid end-to-end in a straight line, it would reach to the sun and back over one thousand times.
I think an effective way of describing the dynamic qualities of the chromosome is to use a few metaphors. My older daughter likes to knit, so we often visit the knitting supply shop in town for fresh yarn. Yarn usually comes wrapped in skeins, a length of yarn wound around a reel. Most yarn comes in lengths of 80-150 yards. One of the nice things about buying yarn this way, rather than just as one long unwound string, is that you can put it under your arm and walk to the car. This is certainly better than tying a knot to the rear bumper and pulled the unwound string all the way home. Thus, the first important lesion of chromosome dynamics; if you’re going to reproduce you’ve got to stuff that entire DNA into a very small, tight package. Chromosomes are just that: tight packages of DNA.
On the other hand, it is very difficult, if not downright impossible to knit anything if the skein of yarn still has the paper label wrapped around it. In order to use the yarn, you have to unwind it. That’s the formula: when the cell needs to use DNA to get information about how to make a protein, it has to unwind it. When it needs to reproduce, or turn off the DNA information flow, it needs to concentrate and condense it.
How this occurs is rather wondrous, and will be the subject of much discussion later on when we talk about how you can modify your genetic destiny, but for now we’ll just stick to the basics. DNA is packaged and concentrated by special proteins termed histones. This concentrated DNA is called chromatin, which is the DNA plus the histones that package DNA within the cell nucleus. Chromatin structure is also relevant to DNA replication and DNA repair.
Histones are very cool bead-like proteins that spool the DNA in a way that makes it either tighter or looser, sort of like the cardboard around which our skein of yarn is wrapped. Histones respond to changes in their structure by tightening the DNA wrap or loosening it. Whenever a cell needs to access the genetic information encoded in its DNA, the histones on the section of the DNA that is needed undergo a chemical reaction called acetylation by which a molecule called an acetyl group is stuck on the histones, causing them to relax and unravel. When business is concluded for the day, special enzymes come along and chomp off the acetyl group cause the histones to become de-acetylated, which makes them tighten up again, sending the DNA in the region back to its resting state. Think of it like this; when your DNA needs to work its histones chow down on acetyl groups for breakfast and they do yoga; when it needs to reproduce or shut down, the histones lift weights --the strain of which causes the acetyl group to pop out of their mouths.
Make sure that you’ve mastered the last paragraph, because much of the very cool stuff dealing with how you can modify gene functions pretty much requires that you know this stuff. By the way, this is very, very cutting edge material; only until recent times have we understood this mechanism, and of supremely paramount importance, that it is used by the environment to influence gene function and that influence, for either good or bad, can be passed on as inheritance.
Scientists have given each human chromosome a number, according to its size; thus chromosome number 1 is the largest, then number 2, etc. Chromosomes come in pairs, one from each parent. So there are 23 pairs, for a total of 46 in us humans. Numbers 1-22 are non-sex chromosomes called autosomes, and pair 23 contains the X and Y sex chromosomes.
In the few minutes it has taken to read up to here, this, around 400 million of your red blood cells were depleted and replaced, consistent with the set of genetic instructions contained in your DNA.
Since starting the BTD about 6 years ago, I have developed an approach towards cooking that makes the most sense for me. I’m going to use this space to cover all the background and ‘basics’. It will also serve as a reference for my future blogs about cooking.
- Most days I don’t have the energy to use more than 30-40 minutes preparing a meal, many days I don’t have the time. But I’m not overly fond of leftovers! That means the vast majority of things I make are simple and/or don’t require a lot of preparation work. The meals I feature that take more effort should be viewed as the exception rather than the rule. Anything that takes more time than that is something that can be left on the stove or in the oven for extended periods without the need for stirring, turning or otherwise needing attention.
- My personalized diet plan, SWAMI, suggests only a single serving of grain daily. Another reason not to spend a lot of time or energy on baked goods, when whole grains used in meals suit my tastes better. From time to time I will make a batch of cookies or a no crust pie. Other baked goods are very infrequent. I do use rice noodles on occasion.
- Ideally all food is grass-fed, wild, free range, organic and fresh. My world is not ideal, so I use canned or frozen food sometimes and buy some produce that is not organic. When a recipe is given, assume that all foods start out fresh and have been made ready for use by washing, trimming, peeling or other normal preparations.
- Most of the things I make don’t require precise measurements. I treat recipes as guidelines that are open to interpretation. Recipes are there to provide ideas first, and methodology if trying ‘something different.’ The ingredient list may be modified and quantities are only a ballpark suggestion.
- In the spirit of the previous bullet, when I say ‘butter’ or ‘olive oil’ that might be what I use, but someone else might use ghee, some other oil or fat, or even eschew added fats for some recipes. It’s all about ideas.
- I have a few ‘tricks’ that come up frequently. One is using a little extra water. For digestive purposes I like my grains softer and more water is how you get there. Another reason is for leaving foods cooking on the stovetop with less need for checking or stirring. Sometimes that makes a dish ‘wetter’ than one might normally want and that gives rise to another trick – tempering in an egg or two near the end of the cooking period. It’s a way to thicken and makes things a bit ‘richer’ at the same time. Like many people I can use an egg or so per day.
- Presentation is a nice touch. For example, when using peppers choose different colors to make a dish more visually appetizing with a minimum of effort. I don’t always manage to do those type things but they are something to keep in mind.
- I tend to use a curry mix at least once a day when cooking. It’s something that I prepare enough of at one time to last a week or two. You’ll have to figure out your own mix. This is what serves as my base, with occasional additions:
2 parts each of coriander, turmeric, fenugreek and ginger
1 part each of cayenne, cinnamon and clove
That’s about it for the time being. This will get amended later as needed.
Recently, things have gotten tight financially because of the “training wage” I have earning with my new job for the last 2 months. The trail mix and burgers I have become accustomed to have had to give way to processed turkey and beef bologna sandwich slices.
Besides the obvious avoids in the processed meats another irritating side effect is the hunger created because I am not giving my body the necessary protein it needs or is accustomed to. I’m an O Non Secretor and I require more protein to feel satisfied. The turkey only keeps the hunger at bay for an hour and I don’t function well when I’m hungry and unsatisfied. I eat a lot more and have cravings for other avoids because of it.
Luckily this is only a temporary phenomenon for me. For those of you out there that might not be following ERFYT as closely as you need to, this might give you some insight as to why you are always hungry and or cannot lose weight or be satisfied after meals. Your body knows what it needs and if you don’t give it what it wants, it will find alternative ways to make up the difference at your overall (health) expense.