My diet is currently:
2 or 3 big meals, according to when and how big.
- Almost no Fruits: some lemon (juice + tea), avocados (emulsify fats, mayo) and papaya for its digestive properties.
- Veggies: Starting the day with bitter herbs, dandelion, chicory leaves, artichoke leaves, also parsley, miners lettuce, and some wild plants such as stellaria, sonchus, poppy leaves. FREE, FRESH & FANCY!
other raw veggies: coliflor, onion, red cabbage, carrot. Rare garlic.
I do not eat cooked veggies. I use the broth not the veggies. I add them to bones and hard meaty parts: rest of the raw veggies, the less fresh parts of the cabbage onions etc. also nettles... (F F&F!).
Exception: tomato sauce for eating eggs.
- Animal parts: I eat whatever meat, fish + some of the greens and raw veggies.
As much as possible I eat this raw, and then cook the hard parts into broth. Or I quickly put beef in very hot coconut oil, just to heat and seal the surface. Inside raw.
I eat the fish partly raw, as I have it fresh, and then cook heads and bones.
I cook chicken and goat, but very slow cooking. I keep boiling the bones a few days. I have just even dared to mix fish and meat bones, and no bad taste!
I have some seashells but good ones are difficult to find: not farmed, no additives.... = almost nothing!
- Eggs: I break 3 or 4 into a bowl, to separate white from yolk.
Yolk: used for emulsifying, I put it in whatever I find fatty, especially broth/soup. I never cook it.
White: I prefer to eat it ...white. But not cooked = I mean not boiled. Texture and quality of protein is thus kept.
I can add it in whatever liquid, but my favorite is to heat up tomato sauce, and when almost boiling I add the whites and keep stirring without letting boil. When egg is no more liquid it is ok. Then I eat it like this with miso or old cheese, or accompanying meat or fish...
Another recipe is heating in a pan a spoonful of coconut and turmeric (recipe below) and then add and stir the whites until it is coagulated and yellow! In that case, as it is fatty, I also put at least a raw yolk in my plate.
Eggs in shell: I put in cold water and bring to an almost boil, then leave 3-4 mns. It becomes hard if left more time, with no boil at all, and the taste is better, consistency too.
- Cheese: very old raw cheese, goat or sheep. I little piece at the same meals as meat of fish.
- Nuts and oils: I use olive oil in greens or mixed with avocado into a creamy cream! I use coconut oil too. I have macadamia and Brazil nuts. I also use some pumpkin seeds but mainly hemp seeds, for their balance with omega 3. I also have some cacao.
I use several preparations and teas:
- Miso for salt and natural glutamate.
- curcuma powder boiled in coconut oil with some pepper, then kept in jar.
I plan to do the same with cacao....
- organic lemon tea: all after juicing it. Can be used several times. Bitter and good for liver.
- Milk-thistle seeds: home-powedered as I buy them per kilo. It makes a good "milk". I can even add hemp seeds in it. I eat all. With less water and chocolate it makes a cream. I put no sugar but coconut oil, even mix with the turmeric prep...
