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Saturday, February 23

kim_'s daily log

kim_

Last posted Tue. May 21, 6:10pm

what you focus on
e x p a n d s
and when you focus on the good stuff in your life
you create more of it___________________________________________________________________________________

one hour delay this morning. life happens.

7:30am
29 minutes: 2.25 miles
13 min mile average pace, 9 min mile best pace
254 calories. glowing.

a little jump rope before dinner

yoga

8:30am
shake
1 cup beet kvass, 1.5 cups water, 1 cup frozen spinach, 1/2 cup frozen blueberries, big handful fresh cilantro (1 cup?), a couple celery leaf tops, vanilla protein powder, fiber supplement, 1 Tbsp chia, 1 Tbsp coconut oil, 3 walnuts, 1 rounded tsp cinnamon, 1 tsp ginger, 1/4 tsp maca, 1/8 tsp stevia, 6 ice cubes.

32 oz water - done.

12:45pm
3 cups Asian stirfry veggies, 1 cup broccoli, 1 cup spinach, 1/2 cup beans, 1/4 cup homemade chicken stock, 1 Tbsp coconut oil, yellow curry paste.

32 oz water - done

5:00pm
32 oz water - done!

oil pulling

5:30pm
unplanned (not cleanse compliant)
2 corn tortillas with cheese, 2 rounded tablespoons spanish rice, 4 tablespoons pinto beans, cucumbers, red onions, radish, cilantro, spices, used a bit of homemade chicken stock to cook with... on an 8" plate

6:30pm
1 cup homemade ginger kombucha

____________________

"Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats." Sally Fallon. (1999)

BEET KVASS
Makes 2 quarts

3 medium or 2 large organic beets, peeled and chopped up coarsely (I cut them into one inch pieces)
¼ cup whey (see recipe below. I don't use this)
1 tablespoon sea salt (I only use 1 teaspoon)
filtered water

This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments. Beet kvass may also be used in place of vinegar in salad dressings and as an addition to soups.

Place beets, whey and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to refrigerator.

When most of liquid has been drunk, you may fill up the container with water and keep at room temperature another 2 days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

Note: Do not use grated beets in the preparation of beet tonic. When grated, beets exude too much juice resulting in a too rapid fermentation that favors the production of alcohol rather than lactic acid.

page 423

____________________

WHEY AND CREAM CHEESE
Makes 5 cups whey and 2 cups cream cheese

2 quarts piima milk, whole-milk buttermilk, yoghurt or raw milk

We call for the use of whey in many recipes throughout this book—as a starter culture for lacto-fermented vegetables and fruits, for soaking grains and as a starter for many beverages. The cream cheese, which is a by-product, is far superior to the commercial variety, which is produced by putting milk under high pressure and not by the beneficial action of lactic-acid-producing bacteria.

If you are using piima milk or whole-milk buttermilk, let stand at room temperature 1-2 days until the milk visibly separates into white curds and yellowish whey. If you are using yoghurt, no advance preparation is required. You may use homemade yoghurt or good quality commercial plain yoghurt. If you are using raw milk, place the milk in a clean glass container and allow it to stand at room temperature1-4 days until it separates.

Line a large strainer set over a bowl with a clean dish towel. Pour in the yoghurt or separated milk, cover and let stand at room temperature for several hours (longer for yoghurt). The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When the bag stops dripping, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.

page 55