Healthy D.I.Y. Food, Spirits & More

Healthy D.I.Y. Food, Spirits & More

Perfect holistic gourmet for the recession!

A Diet Odyssey

1st Edition

by NAAS

ISBN 1-14895178-0-4

NAAS Publishing

PO Box 515381

Los Angeles, CA 90051-6681

Copyright 2013 NAAS

Smashwords Edition, License Notes

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

Contents

INTRODUCTION/ABOUT THE AUTHOR 3

THE INEVITABLE FOOD SHORTAGE 6

NEW LANDSCAPE 10

THE DIET FOR THE PERFECTLY HEALTHY CHILD 14

HEALTHY D.I.Y RECIPE COLLECTION 18

MEATS/ALTERNATIVES 19

DAIRY 34

DESSERT 41

VEGGIES 58

BEVERAGES 59

ENTREE' 75

SPICES 81

GARDENING 86

PAGES OF YOUTH 88

BONUS ANCIENT BEAUTY RECIPES 94

AGE DEFYING THE NATURAL ANCIENT WAY 98

HERBAL FIRST AID KIT 100

Introduction/About the Author

I began this quest as a result of my quest for a healthy body and clean and inexpensive foods for myself as well as my family. My parents, probably much like your own, considered that a meal should have consisted of three basic food groups: the chicken group, the salad group and the boiled vegetable group. The chicken group may have seen a substitution of fish but none of that Dr. Dean high carb grain and bean dining for my mother and no desserts ever.

However, my mother was not a health nut nor vegan. Unless she wasn't sharing the fact with me. The first mention of health foods I ever heard about, back in the late 1980's, came from my much more cosmopolitan father, a fan of writer, Gaylord Hauser, Greta Garbos' nutritionist. One day when I begged for money for the ice cream truck, daddy said scornfully, don't eat ice cream. It contains mucus. I accepted pops' intellect as gospel but for the longest time, when I ate ice cream, I wondered why would the ice cream company put such a lousy ingredient into their great mixture.? I am not joking. I literally interpreted the mucus remark that way.

The next word on healthy eating fell on my ears in the late 90's, from writer Adele Davis. Eat l00 grams of protein a day. Choose from vitamin dense liver, sweetbreads, clams and red meat. Put brewer's yeast, black-strap molasses and wheat germ on everything. Create yourself elaborate protein drinks. All this I did. I flourished on tiger's milk and was creative and energetic....Who doesn't flourish at age l8? Obviously not poor Adele who died of bone cancer. By mid twenties, I had sinusitis and had to quit the dried milk mixture!

The next tip on eating healthy came from a psychedelic person from the sixties, a thin vegan guy in beads. you gotta dump milk, grains and cooked foods -- they're lifeless and clog the colon. Worst of all is animal flesh, he said. Cancer-Ville – gotta quit -- you don't need it. Predictably, he was thin as a rod. Eat carrots, juice carrots and steam carrots. Put pumpkin seeds on your green salad. Use Bragg’s amino broth on everything. This I did, munching a carrot diet, religiously for a half-year, growing quite thin and brick-skinned in hue. Parenthetically, the first child born with mom on that diet is thin and golden, with no sign of a weight problem.

My next lesson came in the mid-2000s, from a 60 year old macrobiotic New Yorker with a long white beard who wore shorts and zoris in winter and claimed to feel no cold. He said Oshawa way of judgement is to use fire. Cook your tofu and veggies and chase them down with a lot of brown grains, bread and rice. So I used fire. I added carbs to my diet, I ate brown and I plumped up. The second child was born husky, yang, with large bones. This thick one, immune to cold whilst mom had chills, in which I attributed to my love of the macrobiotics’s most forbidden scourge -- dairy.

Albeit in my fashion, I maintained the California fruit and nut diet and simultaneously, the New York macrobiotic diet together, mostly because bi-coastal provided me beaucoup food groups to select from! My fashion was to add a few things like black coffee and organic milk, I felt that I was so healthy – what's a little variation here and there going to do?

During the last thirty years, there hasn't been any amendments to the basic California fruit nut and macrobiotic diet. I ate my carrots and greens, and I also ate my browns – the grains. I also forced myself to eat purples, oranges, yellows and reds, as the California fruit and nut people said that sunshine colours were good for you. I avoided salt and red meat as much as I could – catching my fish, as most commercial fish was a week old and in advanced decay. I avoided white flour and sweets, just like the diet gurus had instructed me, but, I maintained one dietary twist all my own. Colombian black coffee! As long as I had a cup a day, I felt I’d had my favourite food group.

As the years roll by, that's when you see what any diet will do to you. The use of health food cereals and home made real fruit jam on my morning toast were just too many carbs. Add yams at dinner – healthy but definitely carby. My adrenal glands and pancreas became inflamed. When my pancreas saw the morning whole grain toast, jam with coffee or a between meal sugar snack, it went into an insulin fit. Breakfast left me faint and very hungry with low blood sugar an hour later. I found I was very hungry all the time – perpetual munchies. Hypoglycemia was one doctors' opinion. Eat more often, he said. Yay me I said. That's my kind of disease!

Looking back, I realized it was convenient to believe that I could attenuate the syndrome by eating 6 meals a day and 3 during my sleep time when hunger woke me, because on one sick level, the munchies were fun but mega munchies are not its' own cure. I only plumped and became pre-menopausal. My raging pancreas had me in its' grip. I felt like a cross between the elephant in Fantasia and Moira Shearer in the red shoes – forced to eat, dance and then eat some more.

Then I stumbled across a new dietary school! To me, at the time, it was the holy grail of free thinking since the mid-90s, enter the zone by Dr. Barry Sears, a book that says 25% of Americans react to starches with insulin fireworks but more seriously, that insulin later leads to obesity, diabetes and heart disease.

Sometimes you bump into knowledge that convinces and motivates at once. Sears does this easily. He convinced me that he had discovered the secret of existence -- carbs and sugars are addictive. If you have a little, you need and want more which wouldn't be a problem if you didn't care about being fat, I’m not that vain – but all that fat does something else to 25% of us. Carbs cause hyperinsulinism (secreting too much insulin) which in turn causes diabetes and heart disease.

Sears was a motivated researcher. His relatives tended to die of heart disease in their 40s, thus his career in science had one focus: to figure out what caused veins to clog, heart muscles to thin and the grave to rise up and snatch one.

Since developing my rampant hypoglycemia, inklings of mortality have also been mine, along with fast patters of my heart and a very faint pulse. (*note, I knew then that if I didn't back off on sugar, jam at breakfast and coffee, I was going to run out of insulin and become a diabetic) – sure enough a few years later, the low blood sugar feelings as well as the munchies, went away. I wasn't hungry all the time. However, I began having numb extremities and realized I had the opposite. High blood sugar which is way worse as it destroys the kidneys. The doctor informed me that I had a blood sugar level of 114 after breakfast – not bad, just a little high. I figured, I'd back off sugar, coke and fruits – hoping it wouldn't come back. I checked with a friend who was mildly diabetic during pregnancy as to what I should do. She was like a science encyclopedia. She was allowed 16g of carbs and no more and protein was to be involved in the meal as well. That meant 1 1/2 corn tortillas with chicken, salad. No dessert until 2 hours later, then a 16g low-carb dessert. (you can find carb stats for various foods online). I did that and all numbness stopped, but if I ate over 16g in a single meal, it would return -- peripheral numbness.

An old Chinese herbalist told me once that my liver chi was too yin and I needed some exotic herbs. Sears research indicates that we yin-liver-no-chi people should just shun carbs and sugars, whether as starches or sweet fruits. There are plenty of tasty grains permitted that are low carb, (i.e. oats, barley, rye) and tasty fruits that were low-sugar, (i.e. grapefruit, cherries) thus there is a way for my educated, addicted palate to stay away from the extremes that make insulin flow. I thought it was enough to use bread that all the larger grocers carry, (flour-less) sprouted grain bread. All health food stores have them.

In Sears' book, I read that I must avoid carrots, sweet squash, corn, peas, mango, papaya and (omg) coffee. The list went on. Red meat, egg yolks and gland meats were absolutely out. Why supply the vein cloggers with any ammunition? Most other proteins, even those high in cholesterol, such as shrimp, were alright. I then took out my pencil and began taking notes on Sears' most unwanted list. It was most of what I ate day in and day out! Brown rice and melons – it all had to go. I was nearly back to the basic fruit and nut diet only without the fruit. The basic macrobiotic diet of tofu without the rice. If anything, the diet recalled the one I’d had in my home back in the early 2000's. Chicken and salad with all the nuts and broccoli I could eat. Yogurt and fish were alright too. In fact, there was a short list of delicious OK foods that wouldn't have raised eyebrows.

The OK zone meant no hard fat, no sugar and absolutely no starch. I figured I could side-skirt the evil three. After all, Sears said that heart disease, chronic fatigue syndrome, low blood sugar and even arthritis were a result of foods high in insulin. I decided his resume' of being a bio-technologist scientist and doctor, invented cures for cancer and heart patients and trained Olympic athletes to get an extra 30% performance was impressive. I saw the non-carb light.

I instantly ran out and purchased a loaf of whole grain rye and ate a slice the next morning with tea. 14 g of carbs in a single slice was not a deal breaker. You don't expand in girth with 14 grams a day. I had chicken for lunch, with buttered zucchini and yogurt and a tofu zone burger on whole grain rye toast, for dinner. For the first time since l999 I was in the zone. And in the zone I will stay until my hypoglycemia passes away or I do.

Whether zone burgers would dramatically change my life, remained to be seen. My old diet gurus said, forget your carrots and brown rice. Haven't you heard? They aren't health foods at all!

I've come full circle. My provincial mom had provided the right diet back in the 80's. I didn't need Adele, thin man, Oshawa nor the Chinaman.

As I booted carbs and munched proteins in bliss, all whilst going broke on fad diets, I realized, none of those were for me. I'm a D.I.Y. Girl! Thus, I learned and I cultivated a whole new lifestyle of independence by becoming educated and being frugal(from producing and preserving my own foods). They say sharing is caring and my aim is to enlighten the seekers.

Chapter 1

The Inevitable Food Shortage

Before we get into the gist of things, let's take a look at our current and future food supply dilemma. I advise those of you who haven't, to prepare now for even more surging food costs and empty grocery store shelves. Survive the coming food shortage!

Everyone is wrong about how to survive any food shortage or crisis! They tell you to clip coupons, buy 100 lbs of rice and put a piece of dry ice in the barrel. They tell you to hoard cans and get a deep freezer. None of that is necessary. You have just entered a classroom where I will reveal how to grow and safely prepare and store foods in the event of a dangerous worldwide crisis. It’s designed for anyone who is frustrated with surging grocery prices and the very real possibility of empty shelves during the first year of the new administration.

The success of my frugal lifestyle food preservation and preparation seminar (free for my book buyers) has already encouraged hundreds of people who never thought they could produce nor preserve their own food, to take action and finally start growing and storing their emergency supply.

Massive food shortage creates worldwide chaos! Sky-rocketing food prices which have doubled, are hitting pockets all over the globe. The world’s poorest countries which have the highest population bases, are at risk the most, as core food supplies become scarce. Worldwide grain supplies are dropping precipitously.

The problem is this, in 2004 to current, rice and wheat both doubled in value and cost in the USA as well as Europe. The poor third world folks can't buy staple grains in their own country. The agriculturalist (rich folks) there are exporting it! The exporting nations are now themselves running out of grain. Police ready for riot control! Will our troops be guarding our food supplies this winter or next? Signs are already indicating that high staple prices and hunger is spreading worldwide. Several African nations have had citizens killed in food riots.

There is talk that the government in Bangladesh could be toppling over soaring food prices. Food-related tensions and unrest are breaking out in Pakistan due to flooding as crops are damaged. In central Asia, south east Asia, and south America, armed soldiers now stand watch over rice distribution in more and more countries. Just a few miles to the south, food riots have broken out in Mexico and Haiti – an estimate that 33 nations are at risk of conflict and social unrest because of food shortages.

That's a lot of suffering. The Americans who know their history understand all to well, suffering tends to bring out the ugliest side of human nature. Right now, Americans just change channels when they see others starving on television. But it seems America is next. With the dollar quickly losing value and the US more dependent on foreign food production than ever, already grocery bills are rising faster than incomes. Wheat, corn, soybeans, bread, apples, beef, chicken, eggs, and milk have doubled. Prices for these items are shooting up by double-digit percentages. Coupled with energy prices pushing skyward, more and more Americans are feeling the pinch which now includes food shortages. Many experts think we could be approaching the greatest disaster in the country's history. Many Americans are starting to prepare. There is still time for you to prepare, but you have to start learning how to make your own survival foods as soon as humanly possible. The best way to do it is to get the inside scoop on how to do it right. Online, you should Google food storage secrets. Search terms like canning secrets. You do not need a lot of expensive equipment to store foods for a crisis using the methods taught here. You can use industrial sized paint cans with tight lids, the 20 gallon sized, rinsed out, a piece of dry ice on top of your rice supply.