I can can.

Southside Mike’s freshly canned

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!

Southside Mike’s BBQ sauce
Southside Mike’s BBQ Nutrition Facts

Roots of Addiction

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.

Compost Flower

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.

Papaya Party

My baby papaya

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!

Top to bottom: green, Mexican and Hawaii papaya

Board games

Everything was harmonious on the cheese board, until the crackers ran out.

The cinnamon bears turned to hoarding peanuts and pepitas.

The hibiscus flowers built a cheese wall and fortified it with goldenberries. The flowers were desperate to protect their chocolate and honey stash.

Alas, twas not to be, the cinnamon bears got into the honey and then they both got eaten by me!

The End.

Ayurvedic Summer Salad

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.

– Mix 1/4 cup chopped fennel, 2 Tbs dill, salt, pepper, 1 Tbs rice vinegar, 2 tsp olive oil.

– Saute 2 sm zucchini in chopped shallots, sunflower oil and rice vinegar.

– Mix lentils, fennel & zucchini and refrigerate.

– Saute quinoa in oil 2 min. Add 3/4 cup broth & simmer 12 min.

– Toss quinoa with 2 Tbs parsley, 1/2 tsp salt, 1/2 lemon’s juice, 1/4 tsp pepper.

– Blend avocado, 1 Tbs lime juice & zest, 1/2 cup olive oil, 2 Tbs rice vinegar, 1 Tbs parsley, 1 Tbs cilantro, salt and pepper.

– Toss greens with avocado dressing and layer lentils, quinoa, beets and a couple spoonfuls of goat cheese on top.

Yum!

Lemon Leaf Tea

Since I learned to feed my lemon tree three times a year, it gives me fruit! Right now the fruit is still green and camouflaged in the leafy canopy. I checked in with my tree yesterday and noticed that some of the “branches” were not woody or thorny; they were suckers that need to be pruned. Without the suckers, more energy can flow to the fruit-bearing branches.

I cut and bundled the suckers in my hands and as I did, a soft hint neroli tickled my nose! The tree is not flowering yet, but looks AND smells like it’s getting ready.

As I enjoyed the sensory experience of these prickly branches, I remembered being in the kitchen of a client and his wife. We were sitting at the island and she was heating up dinner for him and the contractors who were working out back. She had beautiful citrus trees and grape vines covering her yard. As I admired them, she told me that both lemon and grape leaves make a nutritive tea. She served me a cup with honey.

I’m going to make lemon leaf tea!

It was quite the epiphany. I removed leaves from the stems, then washed and dried them. I weighed 2 ounces of leaf into a 1/4 gallon mason jar, poured boiling water to the brim and sealed with a lid for 4-12 hours. When I popped the seal and strained the tea it was an amazing almost neon yellow color! And the flavor was just as inspiring- a harmony of light, lemon and leafiness. Next time I’m going to crush the leaves a bit before brewing.

It’s hard to find any information about lemon leaf and it’s preparations or beneficial qualities. If you have any stories or recipes, I’d be happy to hear them.