Day 17

Day 17 offood medicine Your Daniel Fast,”Let Food Be Thy Medicine.” A Statement written by the famous Hippocrates himself.  An ancient Greek physician of the Age of Pericles, and was considered one of the most outstanding figures in the history of medicine. He is referred to as the “father of medicine” in recognition of his lasting contributions to the field as the founder of the Hippocratic School of medicine.  Food was never meant to be a decoration on your plate lol.  Just like a car needs fuel to keep it going so does your body.  The worse the quality of that fuel is the less power you’ll get out of your car until eventually it will stop working and you’ll have to trade it in. Unfortunately there is no trade in shop for your body. Once it stops working that’s IT!!!

Now, you may not be a doctor or dietitian, but you are your own health expert on how you eat and how it impacts your body.  Most foods we put into our body can be broken down to salt, sugar and fat.  Awful but True. We see and feel the proof of it in our own bodies everyday but we just don’t want admit because it means giving up some of out favorite foods. Which would you prefer, a premature Heart Attack or just giving up the Hamburger and Fries??? I can’t see this as being a difficult decision to make.  For me it’s a no brainer.  Food should heal not harm. food or poison

How can we make the foods that can harm us into foods that can heal??? Simply by changing how we make them. It’s a little more work and it takes a little more time but it can be done and it’s worth the effort. Here are a few recipes to help you along your way. Let’s see how we can change Hamburger, Fries and a Shake from poison to medicine.

HOMEMADE VEGGIE BURGERS veggie burger

  • 1 1/2 pounds button mushrooms, trimmed
  • 1/4 cup coconut or olive oil
  • Kosher salt and freshly ground black pepper
  • 6 thyme sprigs
  • 1 whole small eggplant (about 1/2 pound)
  • 2 large leeks, chopped fine (about 1 1/2 cups)
  • 1 large celery rib, chopped fine (about 1/2 cup)
  • 1 medium clove garlic, grated on a microplane grater (about 1 teaspoon)
  • 3/4 cup dry pearl barley
  • 1 (14-ounce) can garbanzo beans, drained and patted dry on paper towels
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon marmite, vegemite, or Maggi seasoning
  • 1 cup toasted cashews, pinenuts, or a mix
  • 1 teaspoon soy sauce
  • 1 1/2-cups panko-style bread crumbs (see note above)

Procedure

1 Adjust oven rack to middle position and preheat oven to 350°F. In a large bowl, toss mushrooms with 1 tablespoon oil and season to taste with salt and pepper. Coat eggplant with another tablespoon olive oil and season to taste with salt and pepper. Wrap eggplant with heavy duty aluminum foil. Transfer mushrooms and eggplant to a foil-lined rimmed baking sheet. Scatter thyme over mushrooms. Bake, turning mushrooms and wrapped eggplant occasionally until mushrooms are dark brown and eggplant is completely tender (test with a cake tester or thin skewer), about 45 minutes. Remove from oven, unwrap eggplant, and set aside to cool.
2 While mushrooms and eggplant roast, heat remaining two tablespoons oil in a large skillet over medium-high heat until shimmering. Add leeks and celery and cook, stirring and tossing occasionally, until completely softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a medium bowl and set aside to cool.
3 Place barley in a pot and cover with water by 2 inches. Stir once then place over high heat. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until barley is completely tender, about 20 minutes. Drain and transfer cooked barley to a clean kitchen towel or a triple layer of heavy-duty paper towels. Roll towels tightly and press to remove excess moisture. Transfer barley to a large bowl.
4 Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant (reserve remaining eggplant for another use). Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.
5 When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. Add to barley mix. When leeks and celery are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix.
6 Using bare hands or a spatula, stir together mixture until completely homogenous. Season to taste with salt and pepper. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.
7 When Ready To Serve: Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs (see note above).
8 To Finish on a Griddle or in a Skillet: Heat three tablespoons of coconut or olive oil in a large skillet over medium heat until shimmering. Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. Transfer to a toasted bun and serve with condiments as desired.
9 To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. Transfer to toasted bun and serve.

Crispy Baked Sweet Potato Fries(One baked sweet potato contains over twice the amount of vitamin A you need for the day) sweet-potato-fries

INGREDIENTS
  • Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries.
  • Corn starch. A big sprinkle’s worth. (optional)
  • Olive oil. A couple of tablespoons or so. Enough to lightly and evenly coat the fries.
  • Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It’s up to you!
INSTRUCTIONS
  1. Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
  2. Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
  3. Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
  4. Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
  5. Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.

Pick Your Fruit Smoothie FruitSmoothie

Ingredients & Instructions

1.  Any Fruit You Love(strawberries, blueberries, mangoes etc.) Use one or a combination. For a thicker smoothie use your fruits frozen and don’t add ice.

2. Almond Milk, Coconut Milk or Flax Milk

3. Put All Your Ingredients in Your Blender and Mix until smooth!!!

 Yummy It’s As Simple As That  Enjoy!!!

There you have it. We’ve taken some of your favorite foods and by taking out a few ingredients such as saturated fats, extra salts, extra sugars, and adding a few ingredients such as veggies, fruits and good fats we’ve changed the meal from harmful to healthful!!!  If your serious about making a Life Style Change you will have to take the time and do the research, but it is certainly more than worth every minute.  KEEP GOING!!! Be Well.

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