I have been a little obsessed with learning new styles of tea making. I am practicing a style from China called Gongfu, which means right effort.
The brewing vessel is called a gaiwan. It is designed to brew leaves in many small infusions. To start, give the tea a 10 second wash and discard by pouring over your tea creature (and into the tea tray.) Then infuse using progressively longer times and hotter water.
I really enjoy the complexity of oolong (a hybrid of green and black tea) and Pu’reh (fermented.) I’ve been trying different varieties from The Tea Spot and Yunnan Sourcing. Check out this four year old fermented Pu’reh tea in a tangerine peel (below!)
Official results on how many jars sealed will be tallied tomorrow. I am anxiously *ahem* excitedly waiting the 24 hours it takes for them to cool and seal. Based on the pings I heard after pulling them from the hot water bath, my very first canning session is a success. I just bought myself some shelf life!
I was kinda put on the spot to try hot water bath canning. I ran out of my last case of Southside Mike’s BBQ sauce. He doesn’t have any bottled, so there’s no way I’m gonna say no to a gallon jug of this delicious dark brown glassy spice infused gold!
“I’ll just can it,” I told myself when I made the order. The jug arrived at the perfect time. My ribs came out great! Now I gotta get that gallon canned… I’ve never canned anything before… until now!
Visit Southside Mike’s BBQ in Humboldt County, CA if you’re ever in the area; he puts love in the food!
This article from Medical Medium is surprising but makes sense:
…there are two different deep roots behind addictions: adrenaline surge dependency and glucose deficiency. Other factors can certainly play a part too, including life stressors, immense pressure, and abuse. Nonetheless, adrenaline dependency and glucose deficiency – or a combination of the two – are nearly always involved. This is unknown to medical research and science. From these root issues stem countless possible addictions, including to alcohol, drugs, sex, food, diet soda, extreme sports, and more.
This fits with what I’m learning about prometabolic eating to regulate blood sugar and decrease the excitability of the nervous system. Your physiology affects your psychology, including addictive behaviors.
I have been living beyond my means! For years I have starved myself, drank coffee and powered through life. Now I am changing course and changing my state- from surviving to thriving!
In the morning, I check in with my body and see how it feels. Then I eat an efficient fuel that sounds good based on my hunger level (more or less dense foods.) Twenty minutes post meal, I check in with myself to see how I feel: still hungry, tired, energized, full?
This practice sets the trend for the day: awareness.
What you eat deeply affects the way you feel and how well you can function. Each person is unique in their needs, what satiates them and for how long.
The results so far are a stark contrast to what I’m used to. I feel more grounded, calm and safe in my body. I’m less anxious and stressed. It’s unbelievable to me that I can feel this good just by eating and actually noticing how my body responds and what it needs. I am creating a new rhythm for a return to vitality and resilience!
To learn more about the Restoration Thyroid Nutrition program I am using, visit Eastwesthealing.com or check out @realfoodgangstas on IG.
The compost situation is blooming into a beautiful pile of nutrient rich soil. The hummingbird always lingers at the box as it flies by. How sweet!
I’m getting good with shredded office paper for browns but I just added used paper towels to the repertoire as well (it’s thrilling, I know.)
When I chicken-sit, my compostables get redirected to the hens. The chickens love apples and the turtles love papaya, like me! I love watching them eat.
At the Asian market for some ingredients to cook Thai Coconut Soup and Pork Ramen. What an exciting endeavor! The magic flavors of the Thai soup is Kaffir lime leaves, galangal, Thai basil, ginger and lemongrass.
Grab a chayote, and lots of fruit and roots along the way.
For ramen, I seek chicken feet, and pork neck bones and trotters. I’m working up the nerve to get a whole fish or some beef tripe.
Topped it all off with some fresh mochi, chocolate moon pies and that hi chew!
I’ve been reading Lee Carroll’s Kryon book, “The Recalibration of Humanity” which talks about how each person has their own unique dietary needs based on their akashic inheritance over many lifetimes.
I enjoy Indian food with it’s depth of flavorful, warming spices. I decided to try some ayurveda inspired recipes this week in an effort to stimulate my appetite and eat more healthfully. I love the fresh herbs in this recipe from The Ayurvedic Institute in New Mexico.
Ingredients
Salad greens
French lentils
Fennel
Dill
Rice vinegar
Olive oil
Sunflower oil
Zucchini
Shallots
Couscous/quinoa
Parsley
Lemon
Beet
Avocado
Lime
Cilantro
Goat cheese
– Steam beet halves 20 min, cool, skin & chop then refrigerate.
– Soak 1/4 cup lentils overnight, rinse and simmer 20min in 1 cup water.
Order up! 