"Peaty" Fruits & Vegetables - Easy Step By Step Recipes (Photos)

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I got my fresh fruit Kool-aid going!
 

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Jinju

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Re: Ray Peat Email Advice: Mushrooms

Ray Peat said:

"Since reading about the chemicals in mushrooms I stopped eating them, but using them occasionally is o.k., probably better than many vegetables." -Ray Peat
I guess its quite a delayed response to this post, but did he elaborate about it?
I eat mushrooms 2 or 3 times a week (well cooked) and do not seem to have a problem with it.
 
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I guess its quite a delayed response to this post, but did he elaborate about it?
I eat mushrooms 2 or 3 times a week (well cooked) and do not seem to have a problem with it.
I said it earlier today in forum that our food supply is so unfortunate that we just have to pretty much be constantly picking the better of two evils. I take from this quote of his that mushrooms may not be “optimal”, as we previously thought, but they still have benefits. His quote below sums things up quite well…

"If we added up all of the special 'avoidance' diets, no one could eat anything. Many people are ruining their health by avoiding too many foods." -Ray Peat
 
OP
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Have you posted recipe ? I would love a recipe !!?
I just half fill a 2-quart container with organic frozen strawberries and blueberries and the peels/zest of two organic oranges and fill to the top of the container with filtered water, cover and let sit overnight. I sweeten mine with a neutral flavored raw white honey, but I have been known to sweeten it with white sugar too, or just have it unsweetened like a flavored water!
 
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BROCCOLI and/or ASPARAGUS SOUP

Gather up the ingredient. Chop and sauté quite a bit of sweet onion nva couple tablespoons of butter, and sauté for 5 minutes or so. Be careful not to brown the onion. Add in a big bag of frozen broccoli, or a smaller bag of broccoli and fresh asparagus (like I did this time), and the zest of 1 to 2 lemons. Add in chicken broth to cover the vegetables about an inch. Cook in medium heat for 40 minutes, with the lid off. Turn off heat and cool the mixture, then transfer into a blender and blend for a few seconds, salt to taste and serve.

What is great about this soup is it is so low in fat, but also there is no cream, the white onions give it a creaminess. I like this soup just as written, but in my more decadent days I would add a touch of cream to the broccoli soup. If you make the soup with all fresh asparagus then it is great topped with a dollop of sour cream and a few drops of fresh lemon. The asparagus and broccoli combo is strangely reminiscent of split pea soup.
 

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OP
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I make a variety of “salsas”, corn salsa, pineapple or mango salsas, Greek salsa, Mexican salsa and Italian salsa, where I swap out the jalapeño and salsa for garlic and basil. Attached are my different ways I have used them.…


“Fresh salsas can be made relatively quickly and come with none of the calories or potential health troubles of most other sauces and spreads. They can be rich in flavor, nutrition, antioxidants, and help fight back against inflammation, weight gain, type-2 diabetes, and more. Chopping and mixing together tomato, onion, cilantro, jalapeno, mango, pineapple, or many other fruits and vegetables can add value to any meal in minutes.
Take mango, for example. It’s a great source of fiber, vitamin A, and vitamin C. It also has a host of other nutrients, including vitamin B6, folate, and iron. It’s also high in antioxidants, and there is research indicating mango can:
Improve constipation symptoms
Prevent diarrhea
Enhance gut microbial populations
Improve overall digestion
Promote heart health
Lower inflammation
Maintain healthy hair and skin
You can add some spice and sweetness to your meats with this nutrient-dense salsa:
2 mangos, diced
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ red onion, diced
½ cup packed cilantro
2 jalapenos, seeded and diced
1 lime, zested and juiced
1 tablespoon olive oil
Mix all the ingredients into a large bowl and let it sit for a few minutes. You can also cover and refrigerate it for about four-to-five days. It can be easily added to meats, fish, or veggies, and you can give it a little extra by grilling the mango before dicing.“

 

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Last edited:

kaybb

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I just half fill a 2-quart container with organic frozen strawberries and blueberries and the peels/zest of two organic oranges and fill to the top of the container with filtered water, cover and let sit overnight. I sweeten mine with a neutral flavored raw white honey, but I have been known to sweeten it with white sugar too, or just have it unsweetened like a flavored water!
Wow , easy! Thank you !!
 

Birdie

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I said it earlier today in forum that our food supply is so unfortunate that we just have to pretty much be constantly picking the better of two evils. I take from this quote of his that mushrooms may not be “optimal”, as we previously thought, but they still have benefits. His quote below sums things up quite well…

"If we added up all of the special 'avoidance' diets, no one could eat anything. Many people are ruining their health by avoiding too many foods." -Ray Peat
Really important quote of Ray. In my case, without any nightshades or gluten, I certainly end up with compromises (pufa wise etc) if I want to eat. I'm even making chicken salad today. We avoid chicken for good reasons but once in a while we have it. I can't buy a cooked chicken where I live though. They always have nightshades so that's it.

We make everything from scratch cuz we have to. On trash day, we see the neighbors have ordered in pizza etc, but not for us. It takes a lot of time to cook. We are working on ways to be more efficient about it. ?
 

Birdie

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Also, @Rinse & rePeat and everybody, I put an encouraging video on the "music thread". Please go look and see if you like it too. It wasn't quite right for the Happy Music thread, but maybe it would go there. It does end up happy I think.
 

Birdie

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Found the thread:
 
OP
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Tart Cherry Orange Marmalade & Lingonberry Jello


This “Peaty” jello was easy to make. Bloom 2 tablespoons of gelatin in a 1/2 cup cold water and add in 1/2 cup boiling water, stirring to dissolve. Add the mixture to a glass bowl. In a one cup measure drain in the cherry juice and add additional water to measure one cup and add to the gelatin mixture. Add in 1 cup of organic orange marmalade, or a blend of mostly marmalade and organic lingonberry jam. If using the lingonberries too add in two to three extra tablespoons of sugar because the lingonberries and cherries are really tart. Chop up the cherries “ before adding, or add them and blend everything with an immersion blender cover and refrigerate till very cold.
 

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kaybb

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Tart Cherry Orange Marmalade & Lingonberry Jello


This “Peaty” jello was easy to make. Bloom 2 tablespoons of gelatin in a 1/2 cup cold water and add in 1/2 cup boiling water, stirring to dissolve. Add the mixture to a glass bowl. In a one cup measure drain in the cherry juice and add additional water to measure one cup and add to the gelatin mixture. Add in 1 cup of organic orange marmalade, or a blend of mostly marmalade and organic lingonberry jam. If using the lingonberries too add in two to three extra tablespoons of sugar because the lingonberries and cherries are really tart. Chop up the cherries “ before adding, or add them and blend everything with an immersion blender cover and refrigerate till very cold.
Are you using frozen tart cherries?
 
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SEEDING A POMEGRANATE

My friend has a pomegranate tree and the other day she let me take as many as I wanted. Many people don’t know how easy getting the seeds out of one is. Just cut off the bumps off each end, cut in half, and with a heavy wooden spoon and over a bowl, whack the edges of each half and the bottom and they come right out. If you can get tree ripened ones, sucking on the seeds tastes like super sweet raspberries. I just grab a handful of them and lightly bite into and suck out the juices and spit out the seeds .
 

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I started planting a garden a little over three months ago and am finding an abundance of purslane growing in various places. It is an edible succulent weed, that has a lot benefits to the garden and to the body. I haven’t tried it yet, but i am interested in the idea of using it as thickening agent in soups and such, rather than wheat flour, cornstarch or arrowroot.


“When cooked, however, that same mucilaginous quality acts as a thickener, whether using the purslane to thicken soups and stews, salsas, vegetable-based sauces, or casseroles. Breaded and fried, then lightly salted, it makes a fried vegetable dish that is superior (in this author’s opinion) to fried zucchini. Sautéed and drizzled with some bacon fat and sprinkled with fresh bacon bits, then sprinkled with apple cider vinegar, it makes a fantastic side dish. In fact, any manner in which one can use young edible cacti “leaves” can produce delicious results with purslane. It is excellent baked with breadcrumbs, beaten eggs, onions, and cheese for an au gratin casserole.

During the latter stages of its growing season, the stems on purslane turn a pretty reddish color and can easily grow as thick around as one’s little finger. These crisp and juicy stems are perfect at this stage for using like small cucumbers to pickle in either a dill or sweet pickle juice, or simmer them into a relish. Purslane even has potential as a dessert.

Oddly enough, the tangy flavor in purslane fluctuates greatly according to the time of day it is picked. Throughout the night, purslane takes in carbon dioxide and transforms it into malic acid, which is the same ingredient that gives green apples their distinctive flavor. This is the reason why purslane is much tangier in taste in the morning than it is in the late afternoon, since purslane converts malic acid into glucose during the day. Accordingly, it would be possible for someone to chop up a batch of purslane into bite-sized pieces, parboil them to make sure they bake up tender, and then use them as a substitute for green apples in a two-crust pie containing raw sugar, cinnamon, butter, and all the other traditional ingredients of an old-fashioned American apple pie. So, with all this goodness, why isn’t purslane grown as a commercial crop? Actually, it is grown, harvested, and sold to consumers.

Yes, one can even benefit from purslane as a cash crop, where it is commonly found in farmer’s markets around the southwest, and goes by the name of verdolaga, which means green lake, a term that refers to the pond-like shape of the juicy jade-green leaves. An expensive Mediterranean cash crop is capers, so it’s potentially profitable to know that the round unripe seed pods of purslane have been used as a caper substitute. Medicinally, purslane has been used to soothe upset stomachs; and the cool, mucilaginous juice provides relief for insect bites and other skin irritations.

Unlike many of the commercial crops that it helps to support, there are no parts of purslane that are poisonous, which makes it a great vegetable for children to grow and harvest.”

 

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SCALLOPED POTATOES

This is my favorite splurge meal nowadays! To keep from gaining weight with this meal, I just have a good plate of them as the main course, without any sides. I sleep so good on the nights I have these for dinner!

I make my scalloped potatoes with half red potatoes and half white sweet potatoes. Both of these potatoes have much less starch, than the typically made scalloped potatoes, made with russets. I warm a clove, or four, of garlic, chopped, in 2 cups of cream. I butter a glass pie shaped baking dish. I peel the potatoes, and slice them thin, on the slicing side of a big box cheese grater. I put a layer of red potatoes on the bottom, salt them, and cover them with a quarter cup of cream, and then do a layer of the white sweet potatoes, adding the salt and cream again. I repeat these layers about seven or eight layers deep. I cover them with foil and bake them in a 350 degree oven for about 35 minutes, then take off the foil and bake about 30 minutes more. Sometimes I put fresh herbs between some of the laters, but tonight I picked fresh rosemary from my garden, chopped it up and sprinkled it on top. Ahhhhhh….sweet dreams to me tonight!

“…small and large red-skinned potatoes, blue, purple and fingerling potatoes. They are low in starch and high in moisture and sugar. These potatoes are usually small and round in shape, although some varieties can be bigger.”


“Both sweet potatoes and potatoes contain similar amounts of fibre (2.1g and 1.6g in 100g of sweet and regular potatoes respectively) but boiled potatoes contain almost twice the amount of starch compared to boiled sweet potatoes (15.2g compared to 8.1g per 100g).”

 

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kaybb

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SCALLOPED POTATOES

This is my favorite splurge meal nowadays! To keep from gaining weight with this meal, I just have a good plate of them as the main course, without any sides. I sleep so good on the nights I have these for dinner!

I make my scalloped potatoes with half red potatoes and half white sweet potatoes. Both of these potatoes have much less starch, than the typically made scalloped potatoes, made with russets. I warm a clove, or four, of garlic, chopped, in 2 cups of cream. I butter a glass pie shaped baking dish. I peel the potatoes, and slice them thin, on the slicing side of a big box cheese grater. I put a layer of red potatoes on the bottom, salt them, and cover them with a quarter cup of cream, and then do a layer of the white sweet potatoes, adding the salt and cream again. I repeat these layers about seven or eight layers deep. I cover them with foil and bake them in a 350 degree oven for about 35 minutes, then take off the foil and bake about 30 minutes more. Sometimes I put fresh herbs between some of the laters, but tonight I picked fresh rosemary from my garden, chopped it up and sprinkled it on top. Ahhhhhh….sweet dreams to me tonight!

“…small and large red-skinned potatoes, blue, purple and fingerling potatoes. They are low in starch and high in moisture and sugar. These potatoes are usually small and round in shape, although some varieties can be bigger.”


“Both sweet potatoes and potatoes contain similar amounts of fibre (2.1g and 1.6g in 100g of sweet and regular potatoes respectively) but boiled potatoes contain almost twice the amount of starch compared to boiled sweet potatoes (15.2g compared to 8.1g per 100g).”

These look delish!!! I must try them. You’re not gaining with the cream?
 
OP
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These look delish!!! I must try them. You’re not gaining with the cream?
No, not at all. I eat these as a mono-meal and they keep me feeling light on my feet with the swap on the starch. If I ate them with meat it would be a different story.
 

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