Dairy or no dairy?

Well, its been four days since I stopped butter and other dairy products.  I have to completely change the way I eat and I've been in a particular pattern especially first thing in the morning for a while.  Usually when I would have my toast and butter, I would drink my English tea with milk, it feels like they all go together.  Its interesting.  I woke up yesterday and decided that I was just going to eat butter as I was missing it and craving it, but there was no bread!  So I was foiled in my attempt to break my butter fast.  I don't know if I will go back to butter, I probably will, even though I think its wrong.  Am I are bad person?  Well, it seems us humans have been eating butter for a very long time, at least 10,000 years!  My problem with it is how it is produced in these vile factory farm where cows get kept pregnant their whole lives and never see the light of day.  Well, I've just been reading about a brand of Portuguese butter that is grass-fed, so maybe I can eat butter after all!

OK!  I did four days without butter and then decided that I was not ready to quit dairy.  At least I can eat grass-fed butter, but the milk I have been using isn't grass-fed, I can't seem to find grass-fed milk, only butter.  I only really use milk in tea, so it's not a huge amount. At least that's a start.  I have been vegan before and mostly raw.  You can read about my raw for 30 days and then vegan for 8 months in post from September 2010.

I feel very strongly that factory farming is very wrong, but I also think that we need some animal protein in our diets.  I love the vegan idea, but I know that it's not right for everyone.  It was not at all right for my husband.  He lost two sizes in clothes rapidly, which he didn't need to do as he is skinny anyway.  He also lost his sex drive, so that's definitely not a good thing and as soon as he started eating meat again his weight came back and his sex drive.  Personally, when I went vegan it seemed to work fine for me, but I really missed cheese, I know that now there are some much better vegan cheeses around now though.  I still have the dilemma, I don't want to support factory farming, but I also don't want to go completely vegan.  So I will eat grass-fed butter and use nut milk in my tea, either cashew or almond.  I haven't actually eaten any cheese for over a week!  That's very unusual for me. I believe it's because I am being more conscious of eating dairy, so avoiding it as much as I can.  I will keep you all up to date on where I am with my diet in future posts.

Apple Strawberry Almond Walnut Molasses Porridge

I made this one today and it turned out really well.  I am on my second day of no dairy. I almost caved in this morning and ate toast with butter, but luckily, the bread was old, so I threw it away and made myself basmati rice with eggs and chilies.  I think I will be able to not cave in tomorrow morning because now I know I can have rice and eggs and that tastes really good, I just have to adjust my mind to eating differently. Of course my wheat intake will go down with no toast, as toast without butter is just not the same.  Usually I eat one or 2 pieces of toast with butter and sometimes marmalade and sometimes cheese, but always lots of butter!  This is a big change for me, so my first breakfast today was the rice and eggs at around 7 am and then at around 1.30 pm I made my second breakfast.  I forgot to photograph it today, so will add one the next time I make it, which will probably be tomorrow.

This is what I made for my second breakfast today.

APPLE STRAWBERRY ALMOND WALNUT MOLASSES PORRIDGE

1.5 cups oats of your choice soaked overnight

1 small apple quartered and cored

4 large strawberries cut in half

3 tablespoons almonds

3 tablespoons walnuts

1 or 2 tablespoons molasses

Drain and rinse the oats, make sure you rinse thoroughly. Place in a pan with enough water to cover the oats by 1/8 inch or a little more.  Bring to boil and simmer for 5 minutes or until water has evaporated, if it gets too thick add a little more water.  While the oats are cooking place the nuts in the food processor and blend into small pieces, then add the apple and strawberry.  Pulse it all together so that the apple is in small pieces and the strawberry is blended into everything.  Add this to the porridge when the porridge is finished cooking.  Then add the molasses, stir it in really well and then serve with cashew milk, or milk of your choice.

Molasses is very high in many minerals including calcium,potassium, magnesium, manganese, copper, phosphorus, chromium, cobalt and sodium.  It also contains B6, riboflavin, niacin and thiamin.  Molasses also contains anti-oxidants, polyphenols and iron.  Using molasses in porridge instead of sugar is a great switch.

Cashew Milk

I've decided I need to stop using butter and milk products for the moment. I just cannot support this vile industry of enslaving animals any longer. It is very different having your own cow, goat or sheep and they have too much milk and need milking, but this keeping female animals pregnant so they can satisfy our needs is really disgusting.  So, this may be quite a transition as I think i am addicted to butter and I love cheese.  I know I can make cashew cheese, and even though delicious, its the harder and melting cheeses.  I just found a vegan mozzarella cheese recipe that I can make.  I will try some of these and report back.

For my porridge today I used cashew milk that I made and it was lovely.  I have been vegan before, so this isn't new.  I'm not going vegan this time I don't think. I am going to eat what I feel like eating.  My husband likes to eat chicken, so I often may just get lazy and eat it with him.  We use the whole chicken, first we roast it, then that ends up being at least 3 meals, burritos, pasta sandwiches and then we use the bones for stock and so we actually get at least 6 meals from the whole chicken for 2 people.
Now, you might think, why is she stopping dairy and still eating chicken!  Well, I don't know that I will be eating chicken for sure, but I raised chickens in the past and I really don't mind eating them, I don't feel guilty. I know I could kill a chicken if I had to, but I know I couldn't kill a cow, horse, pig, sheep/lamb, or goat, so as far as eating animals goes, the chicken is the only one I consider at all now, and not just any chicken.  Here in Portugal they have what they call Frango de Campo or chicken from the field and they are huge compared to the other chickens that they have in the supermarket, the other ones are factory farmed.  I don't eat fish because I think the ocean is toxic, so I'll be almost vegan and see how it feels.

 CASHEW MILK

1 cup raw cashew nuts soaked for 8 hours

1.5 to 4 cups water (depending on what thickness you want)

 Depending on how creamy you want it depends on the amount of water you put in it. If you want a cream, use only 1.5 to 2 cups of water, if you want half and half use 2 to 3 cups water and if you want full milk between 3.5 and 4 cups of water.  Store in the fridge.  It should keep for 3 days. It probably won't keep for 4 though.  Y

You can use this for milk, cream of half and half and you'll love it I'm sure.

Cashew nuts are very high in copper, magnesium, phosphorus, potassium and manganese.

Green Beans with Mushrooms Garlic and Red Pepper

Hi Everyone,  I created this recipe this evening.  As you may have noticed, I am rather fond of green beans and there are a few recipes on here for them.  Well here is another.  Green beans have many health benefits and are very delicious if cooked correctly.  Blanching makes the beans stay crunchy, but cooks them just enough to keep the flavor and colour.

GREEN BEANS WITH MUSHROOMS GARLIC AND RED PEPPER

500mg (1lb) green beans both ends trimmed

4 - 6 mushrooms sliced

2 cloves garlic crushed and chopped

1/4 red pepper cut into tiny cubes

2 T butter, ghee or coconut oil

In a large saucepan blanch the beans in boiling water for 3 1/2 minutes.  Rinse under cold water and set aside.  While waiting for the water to boil melt 1 T butter in a large skillet (frying pan) then add the garlic, saute for 1 minute and add the mushrooms, cook for 2 minutes and add the red pepper.  Make a space in the center of the pan and add the other tablespoon of oil, add the beans and mix with all the veggies, saute for 1 minute, then serve with main course of your choice.

Green beans are high in anti-oxidants,  they are very high in vitamin K which plays a crucial role in blood clotting and  bone metabolism, which is also a benefit of manganese which is also very high in green beans.  They also contain good amounts of vitamin C, fiber and many other essential vitamins and minerals.

Roasted Cauliflower Moussaka

                   
I have had this idea going around in my brain for the last couple of days.  So here is another of my takes on the divine Greek classic Moussaka.  Aubergines or eggplants are good for heart health.  They have a phytonutrient in the skin called nasunin which is a strong antioxidant and has been shown to protect cell membranes from damage.  In animal studies it showed that eggplant juice reduced cholesterol on the artery wall as well as the aorta and in the blood. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22  Eggplant or aubergine also contains viscous fibre which is a soluble fibre and very good for lowering LDL (the bad) cholesterol. http://www.livestrong.com/article/299172-how-eggplant-lowers-cholesterol/

    Roasted Cauliflower Moussaka with Red Lentils Tomatoes and Onions

Recipe By     :        Chef Shobhan
Serving Size  : 6     Preparation Time :0:45 minutes
Categories    :         Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  cauliflower -- chopped
  2             medium  aubergines -- sliced lengthwise l
  1         tablespoon  butter
  1             medium  onion -- sliced thinly
  2             cloves  garlic -- crushed and chopped
     1/2           cup  water
  2             medium  tomatoes -- chopped
  8                     mushrooms -- chopped
     1/4           cup  red lentils -- soaked
  3        tablespoons  butter -- melted
  2        tablespoons  flour
  1                cup  milk or water
                        salt and pepper
  1                cup  grated cheese of your choice

Heat oven to 350 degrees or 175 C. Paint the aubergine with olive oil on both sides with a brush and place on baking tray before putting in the oven cook for 15 minutes on one side and 10 on the other and set aside. Place the chopped cauliflower in a bowl and drizzle with some olive oil and add salt and pepper place on baking tray and cook for 25 - 30 minutes.  While this is cooking warm a saute pan and add 1 tablespoon of butter, then add the sliced onions and garlic.  Cook for 3 or 4 minutes and add the tomatoes and mushrooms and cook on low, covered, for another 5 minutes.

Add the lentils and the water and cook for another 10 minutes.

When the cauliflower has cooled a little place in food processor and pulse a few times until its all small pieces. Mix this with the onion and lentil mixture and place in a large oblong glass baking dish.  Then place a layer of the roasted aubergine on top.

Melt butter in a small saucepan then add the flour.  Mix thoroughly and start to add the milk slowly to avoid making lumps, then bring to boil stirring all the time.  It needs to get thick and creamy.  If it doesn't get thick enough add a little more flour by mixing another tablespoon into a little milk or water and then add it to the mixture and stirring constantly.  Once thick enough pour it over the aubergines and then cover with the grated cheese.  Cook for 20 minutes on 350 degrees or 175 C.  The top should be browned slightly when its done.

Serve with leafy greens and rice of your choice.


  "A vegetarian Moussaka"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 8g Fat (65.2% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 89mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

Black Sesame Flax Seed Smoothie

Here is my latest smoothie.  I have been drinking this one for a couple of years.  I am really loving the flavour of the black sesame, and the health benefits are huge. (you can use white sesame if you cannot find black) They have more calcium than dairy, are packed with copper which is very helpful fighting inflammation and also copper activates enzymes that help with the production of elastin and collagen.  They are also high in zinc which helps with bone density.  They also contain many other nutrients, including magnesium, manganese, molybdenum, selenium and B1.  Here is a link for a nutritional breakdown.  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84 


BLACK SESAME FLAX SEED SMOOTHIE

2 T black or white sesame

2 T flax seeds

1 banana

1 handful fresh spinach

I T coconut oil

1 t spirulina or chlorella or 1 t of both

1 T local honey

fresh water

This recipe is for 2 people, so halve it for 1 person.  This drink becomes very mucilagenous if you don't drink it within 5 minutes of making it.  This is not my fave, it's easier to drink when first made.
This drink will keep you regular and really help you start your day well with all the major amino acids contained in the green powders spirulina and chlorella, so even if you don't eat the most healthy food for the rest of the day, at least you start your day with a nutrient packed drink, that also fills you up for at least 2 hours.

Flax seeds and black sesame seeds

Brown Lentil Mushrooms and Cream Gratin

I just created  this dish today. It is spiced with smoked paprika and preserved lemon.  I think it will excite your tastebuds and nourish you this winter.  I have lost too much weight recently and I am trying to gain a few pounds, so, if you are not trying to gain weight you can omit the cream and cheese .


1/2 cup brown lentils soaked for 1/2 hour
1 large onion chopped
2 cloves garlic crushed and chopped
5 or 6 medium to large tomatoes chopped finely
8 to 10 medium mushrooms sliced
1 cup vegetable or chicken broth
1/2 cup cream
2 teaspoons smoked paprika
2 teaspoons ground cumin
Rind of 1/4 preserved lemon (optional)
chopped green olives
salt and pepper to taste

topping

2 medium potatoes sliced thin
1 cup grated cheese or your choice

Preheat oven on 350 degrees or 160 C.  Rinse lentils and cook for 15 minutes or until soft. Then set aside.  Saute onions and garlic for 3 minutes, then add the tomatoes and cook for 5 minutes.  Add the mushrooms and cook for 2 minutes.  Add the broth, cream, lentils and spices. Then add the preserved lemon and stir the mixture and place into a high sided glass dish.  Then lay the sliced potatoes over the tomato lentil mixture.  Cover with foil and cook for 20 minutes.  Remove from oven and add cheese on top  of potatoes and put back in the oven for another 10 minutes.  Make sure the potatoes pierce easily with a fork to test if its done.  Sprinkle top with chopped olives.
Serve with collard green sauteed in butter or ghee.
Lentils are a great source of protein and calcium.