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Vegetable Oil and Margarine causes diabetes and heart disease

These videos below debunk the vegan diet as unhealthy, although I did agree on trans-fat (vegetable oil, shortening, and margarine). Processed vegetable oils contain mostly Rancid Omega-6, and free radicals because it is processed with hexane (hexane is gasoline) and other solvents to remove all vitamins and anti-oxidants, but pesticides and solvents remain. Trans-fats are bad fats that cause a list of diseases such as atherosclerosis, heart disease, cancer, degeneration of joints and tendons, osteoporosis, diabetes, autoimmune diseases, eczema, psoriasis, PMS, lowered testosterone, lowered sperm count, failure to grow, learning disabilities, low birth weight babies, reduced visual acuity, reduced fat content in mother’s milk. Diabetes occurs when the receptor cells in the body do not work as trans fats interfere with the cell membrane. Good fats are butter, beef tallow, lamb tallow, lard, chicken, goose and duck fat, cold pressed olive oil, sesame oil, flax oil, coconut oil, palm oil, and fish liver oils, such as cod liver oil. Coconut oil raise body temperature and give quick energy. It is never stored as fat but used for energy so perfect for weight loss. Coconut oil also stimulates the immune system, help prevent cancer and kills pathogen including candida in the gut.

Well, I cooked with vegetable oil for 3 years and developed headaches after consuming it in my meals.  Although, I grew up on lard, but changed to using vegetable oil, as I thought it was more healthy because it is unsaturated fat, and more healthy than saturated fat.  My parents always used lard throughout their lives and did not die of heart attacks, or the other diseases, and lived until they were in their 90s.  In the 1970s, my brother worked in a vegetable oil factory and he said to me, if you knew the truth how they made the vegetable oil in the factory, you would never use it for cooking.  Well, this asks the question is vegetable oil fit for human consumption?  All processed foods are made with trans fats such as cornflakes, cereals, crisps, doughnuts, cakes etc. Cornflakes is found to cause lesions in the Gastrointestinal tract.

In the Youtube video, The Oiling of America,  presented by Sally Fallon-Morell, states that high cholesterol is not the problem, it’s the trans-fats that are the problem.  Cholesterol is natures healing substance. It repairs wounds, including tears in arteries. In fact, cholesterol is a precursor to bile salts, the precursor to vitamin D, the precursor to vital sex hormones and protective steroids, a powerful anti-oxidant, protecting against free radicals, essential for development and function of the brain and nervous system, needed for proper functioning of serotonin receptors in the brain. Low cholesterol levels lead to depression or the person being suicidal or violent. A study proved that vicious dogs had low cholesterol levels.

Sally Fallon-Morell talks about raw foods being hydrophilic.  Hydrophilic foods attract liquids, including digestive juices, so raw foods are easily digestible.  Cooked foods are hydrophobic. Hydrophobic repels liquids, including digestive juices. Then she goes on to say making bone broth has a good source of gelatin. Gelatin is hydrophilic. Gelatin attracts liquids including digestive juices. Gelatin-rich broth added to a meal containing cooked foods promotes full digestion and complete assimilation.  Easy digestion is the solution to fatigue, as less energy is required for digestion, the more energy you will have.

Dr. Natasha Campbell McBride debunks the vegan diet.  She talks about eating pasture fed animals and organic plant foods for a good source of omega 3 fatty acids.

Food Is The Best Medicine by Dr. Natasha Campbell McBride

Nourishing Traditional Diets Part 1 presented by Sally Fallon-Morell

Nourishing Traditional Diets Part 2 presented by Sally Fallon-Morell

Nourishing Traditional Diets Part 3 presented by Sally Fallon-Morell

The Oiling of America presented by Sally Fallon-Morell

 

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Puloa Rice

Ingredients:

  • Rice 1 cup
  • Cooking Oil  5 table spoons
  • Butter or margarine 1 tablespoon
  • Onions (medium chopped)
  • Peas (¼ cup)
  • Carrots x 1 (diced)
  • Green Beans (½ cup)
  • Corn Kernels (¼ cup)
  • Green Pepper (chopped)
  • Sugar ½ teaspoon
  • Cabbage optional
  • Water 1 ½ cups
  • Sultanas 2 tablespoons

Spices

  • Cumin Seeds 1 teaspoon
  • Tumeric 1 teaspoon
  • Garlic 2 cloves chopped finely
  • Ginger 1 inch chopped finely
  • Bay Leaves ×2
  • Cinnamin ×1 stick
  • Salt to taste

Method

  1. First, soak 1 cup of rice in water for 20 minutes.
  2. Heat a pan with oil until hot and fry the cumin seeds, bay leaves, cinnamon stick for 1 minute.  Then add garlic, ginger and chopped onions.  Fry onions until translucent for approximately 3 minutes.
  3. Add all the vegetables and sauté vegetables on a medium heat for 4 minutes.
  4. Add salt, and turmeric powder to vegetable mix.
  5. Add rice without water. Stir in with the vegetables on a low heat for 3 minutes.
  6. Add saltanas, butter, sugar and 1 ½ cups of water.  Simmer until cooked, for approximately 20 to 30 minutes until rice is soft.
  7. Puloa is ready to be served.

Strawberry Sorbet

Ingredients

  • Strawberries
  • Syrup
  • 1 cup water
  • 1 cup sugar
  • 1 orange (orange rind and orange juice)

Equipment

Blender

 

Barley Vegetable Soup

 

Ingredients

  • Barley 1 cup (soak overnight)
  • cooking oil (5 tablespoons)
  • garlic (finely chopped)  2 cloves
  • oinions (chopped) 1 large
  • green peas  1/2 cup
  • carrots (chopped)  x 2
  • potatoes (chopped)  3 medium potatoes
  • green beans (chopped)  cup full
  • 3 finely chopped cabbage leaves

Seasonings:

  • Tumeric Powder 1 teaspoon
  • Red Cayenne Pepper Powder 1/4 teaspoon
  • Yellow Mustard Powder 1 teaspoon
  • Black Pepper 1 teaspoon
  • Salt to taste
  • 2 Maggie Cubes
  • Cumin seeds 1 teaspoon
  • Fennel seeds 1/4 teaspoon

Method:

  1. Soak a cup of pearl barley in water over night for quick cooking time, then drain water.
  2. Add 5 table spoons of cooking oil in a pot. Fry chopped garlic in oil for 30 seconds.
  3. Add chopped onions and fry until translucent.
  4. Add chop vegetables, carrots, chopped green beans, 3 finely cabbage leaves, peas, chopped potatoes and fry for 3 minutes. NB: any vegetable can be added for choice.
  5. Add salt, 1 teaspoon Tumeric, 1/4 teaspoon Red Cayenne pepper powder, 2 cubes Maggie, 1 teaspoon yellow Mustard powder and black pepper.  Mix spices with vegetables and after 3 minutes add drained barley. Mix well with the vegetables. Then add 4 cups of water. Boil for 15 minutes until cooked.
  6. In a separate pot, add 1 table spoon of oil and fry cumin seeds, fennel seeds, in a pan until crackles for 1 minute. Add to soup and stir. This is to add flavour to soup.  Garnish with chopped fresh Coriander leaves.