Lately I have been too busy to keep up my website, however, I am hoping to have some time to start posting again. I will start with recipes, mostly as Bulletproof as I can find them.
Some preview…banana chocolate cookies, chocolate zuc muffins, raw nut bars, raw coconut pineapple whip cake, plantain pancakes and cold rice salad … to name a few!
So, it’s been a long while since I have posted anything and I feel like an update is needed in my shampoo or no-poo quest. I live in a city with very, very hard water and of course we cannot afford a water softener. Now, we have bought shower head filter and it should be noted that we do not have fluoride in our water, thank god! The shower filters have really helped but for those of us with hard water, making your shampoo system work isn’t easy. Especially us girls who have finicky longer hair.
Ok…so I’ll recap. For the last year or so I’ve experimented with baking soda wash and vinegar rinse, more natural actual shampoos(like dessert essence), edible shampoo solutions(egg washes, avocado, banana, oatmeal …etc), not washing with anything but a washcloth and water, washing with honey and herb water….the list really could go on! My poor hubby…he has put up with a lot and probably thinks I’m mildly crazy.
At one point I must have affected the betters half’s subconscious (or he was tired if me experimenting and smelling like vinegar!)because he stumbled onto a YouTube link that a girl was reviewing shampoo bars from chagrin valley. He made me watch it and I was intrigued. I researched their company, products and methods and was impressed with what I saw. Then I looked into the cost of shipping to Canada…yikes! I figured it was with it if I bought enough so I ordered about 10 sample bars and 3 big ones.
Once they arrived I was eager to try them! At first even my hair took some time to adapt to the bars. It seemed to leave a film on my hair. After traveling with the bars all over I’ve come to the conclusion that it is mostly our water. It’s terribly minerally and drying. The other factor is hormones. My husband doesn’t seem to notice as much as me because his hair is so short. Although what he has noticed is that his thinking hair isn’t thinning and is much darker now. It also is more manageable. He is using a bar recommended for those with hair loss to stimulate the scalp. I have tried many of the bars. I will lay out my evaluations on my own hair at the end. However, on my three year old, who does not have the hormones that I do, and every bar makes her hair look beautiful and shiny and soft. She also can get away with only washing one day a week. Me, I need at least two. If I were not working at home I’d probably have to add another wash in there to adhere to conventional “beauty” standards…day 4 hairs gets a bit unruly! I have gone 4-6 days when traveling to a place with soft water. Im always sad when I get home and go back to my hard water.
So…long rambling post, I know…here are my conclusions.
**post not complete** … I will update…I promise!
So, with help from some very experienced, amazing fellow BP’ers I have devised a new vitamin regimen for myself that focuses on adressing minor adrenal fatigue and general adrenal health. I am going to stick with this for about 3-4 months and see how I feel. I want to really thank one individual and if you want to know more about his thinking and process, not to mentions actual knowledge behind it…please follow this link and help to support him. http://www.indiegogo.com/projects/ultimate-digestive-health-book?browse_v=new&show_todos=true
On to the new routine:
AM with BP coffee and an egg or two:
- Thorne B5 complex
- d3 (5000mg every other day)
- vitA (at the moment finishing btl of betacarotine but switching to fermented CLO)
- Ester C (NON GMO) 2000mg
- Glutathione, cycled on and off every week or two
- Calcium D Glucarate 1000mg
- zinc citrate 30mg
- krill oil
- two drops iodine…specifically this detoxadine kind (will increase this but need to look into how and how much if needed)
- magnesium glycinate 400mg
- Potassium citrate 200mg
- Ester C (NON GMO) 2000mg
- relora plus(for adrenal health)
Along with this I am making sure to eat good carbs with supper and occasionally lunch, keep up my good fats and protein. Maybe about 25/25/50 for calories from carbs/protein/fats. I am also taking 1/8 tsp salt in the am upon waking.
Here is a version of cauliflower tortilla’s. Mine are as BP as I can make them but even then…I don’t know how to get around not using a microwave. If anyone has an idea…I am all ears. I now keep mine in our basement so I don’t use it for anything except this really!
- 3 cups of uncooked, riced, packed cauliflower (may need 2 lrg heads)
- 6 egg whites
- sea salt
- Remove most of the stems of the cauliflower. Rice cauliflower. I do mine in the food processor in small batches until quite fine. Or you can grate it for more of a work out!
- Measure out 3 cups, packed into a microwave safe bowl.
- Microwave 3 minutes, stir, microwave 2 minutes.
- Place all cauliflower in a dish towel and wring out the water. This is super important but very tricky to do and not burn yourself.
- Place cauliflower in bowl and cool down a bit in the fridge. Stir it occasionally. This may take an hour or so. (place on a cookie sheet to speed up the process)
- When cauliflower is cool, preheat oven to 350. Line cookie sheet with parchment
- In a bowl, add cauliflower, eggs and salt(to taste). I use lots of Himalayan salt for these, so adjust it to your taste.
- Mix with a spoon. Note…it will be a bit runny. Spoon it onto your parchment and make little circles. About 8.
- Place in oven about 10 minutes, flip and cook another 5-7 minutes. Take out and cool on a wire rack
- If you want you can fry up on a pan before eating
So, somewhere along the way I saw a post for cookie dough bites using chickpeas and another using flax seeds. Since that was a long time ago and I do not use those two ingredients, I didn’t pin them or put them into my favorites bar. Last time I made the energy balls I remembered that I wanted to try out a raw cookie dough type recipe. Here is what I came up with. I loved them but they were a little on the sweet side. I made them into tiny little balls instead on two bite size.
Cookie Dough Bites
- 1 1/4 cup raw almonds
- 1 cup raw walnuts
- 1/4 cup raw macadamia nuts
- 3 T chia seeds
- 3/4 tsp cinnamon
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/4 cup chocolate chips or 90% lindt bar chopped up
- In your food processor, add in almonds, walnuts, macadamia nuts, chia seeds, flour, cinnamon and salt. Pulse until you get a fine meal, scraping down the sides a few times.
- Either stream in or add small amounts of the maple syrup at a time and blend until smooth.
- Stir in chocolate
- roll into small balls and refrigerate until ready to snack!
Next time I am going to try only almonds and more macadamia nuts(if I can afford them!) and use dried cranberries and some small bits of white chocolate. I will probably reduce the amount of syrup with the white chocolate being so sweet.
This is one of my favorite things to make and I keep forgetting to post it! It is so versatile and you can add many other things to make it your own. My favorite part of this is the cauliflower topping…you must, must use lots of butter…that is the secret!
- 1 lb pastured bacon, chopped up and cooked
- 2 cups diced or shredded carrots
- 2 cups organic, diced celery(celery is a heavily sprayed crop, please buy organic)
- 2 lbs grass fed, regular ground beef
- Himalayan salt
- 1 cup bone broth (or whatever broth you have on hand)
- 2 med-lrg heads of cauliflower
- 1/2 – 1 cup grass fed butter
- Chop and steam cauliflower. Throw it in a food processor with a lot (like, almost 1 cup grass fed butter) and whip until really smooth. set aside.
- Chop and cook bacon(on medium) in a large skillet, until mostly cooked.
- Add celery and carrots, cook about 5 min.
- preheat oven 350
- Add ground beef , 1/2 tsp salt and about 1/2 cup broth. Simmer and stir until beef is cooked adding more liquid if necessary. by the end, the liquid should be mostly evaporated
- Pour ground beef mix into large ceramic pan (like a corningware with tall sides). Top with the cauliflower mixture and bake uncovered about 30 minutes.
I have added other veggies like kale, spinach, and fennel with various spices to get different flavors. I will add celery and fennel with turmeric and coriander so get a eastern flavor…so play around. This is just basic.
I’ve made this a few more times since my post and feel like I should comment on the use of broth. I use regular ground beef because its a healthy fat (grass fed and finished) so I don’t need to add too much broth. I add only broth or water enough to cook slowly, almost poach the meat.
I’ve spent the last few months playing around with an easy Alfredo style recipe to accompany our occasional chicken meal and I have found this to work out great. Usually I make a large spaghetti squash as noodles and roast a chicken to pull all the meat off and add to our bowls. This sauce is pretty easy and could easily be changed to your own taste.
- 3-5 cloves of garlic (fresh minced/pressed) … not at all bulletproof but you know, gotta live life!
- fresh rosemary, 2-3 sprigs or to taste
- ~4 T butter (or olive oil)
- 1-2 cans full fat coconut milk
- 2 T+ arrowroot starch
- 2-4 T lemon juice
- himalayan salt (to taste)
- 2 tsp onion powder (again, not bulletproof but tasty)
- heat butter/oil in a saucepan over medium heat. Add garlic and rosemary. Stir constantly for about 1 minute to cook a bit.
- Slowly add coconut milk. (I use 2 full cans so I have leftovers for lunch). Bring to a simmer, stirring constantly.
- Add 2 T lemon juice, onion and salt. Taste. If needed add more lemon and salt. I use a ton of lemon in this since it is so tasty when mixed with the chicken.
- If you need to thicken this, mix 1 T arrowroot starch with a bit of water and add to the simmering mixture to thicken. You shouldn’t need more than about 2 T if using full fat coconut milk. Remember to simmer a bit to get it to thicken before adding more arrowroot starch.
- serve over spaghetti squash or cauliflower rice or noodles if you choose.