Meatloaf and Parsnips

My apologies -- I have no recipe today for these recent creations. It was one of those Sunday afternoons when I was only puttering around in the kitchen, not expecting much. This all turned out pretty fabulous and healthy. Note to self:  take notes next time you putter.

I've told you about my pureed parsnips before (yum). To recap:  peel, chop and boil several fresh parsnips for about 13 minutes, then drain, reserving a little bit of the boiling water.  In a food processor, put parsnips, grass-fed butter, salt and nutmeg to taste. Process the parsnips 'til homogenous, and adjust moisture by adding a little of the boiling water, if needed, process some more until the tubers are smooth and silky mmmmm.

As for the meatloaf, here's what I remember:  I used a pound of ground grass-fed buffalo, half an onion, chopped, half a zucchini, shredded, chopped celery and carrots (one each, I think) an egg and about a cup of almond flour (powdered almonds -- I used Bob's Red Mill) instead of bread crumbs. I'm trying to cut down on gluten, so this fit the bill. I did add a small pinch of kosher salt and a splash of tamari.  I greased a glass bread pan with coconut oil, and for a glaze, I mixed organic ketchup and tamari, and spooned it on top. I think I baked this for about 30 minutes at 350 degrees. It was amazing, and I don't have any other meatloaf eaters in the family so it was mine, all mine!

This did fall apart a little bit, so maybe next time I will add a second egg or fewer "bread crumbs" (almond flour). I won't leave out the veggies, though -- I'm sure that's where all the flavor came from.  Sorry I can't be more help, but maybe this can be regenerative food for thought!

Following the Body's Signals

This is what I craved for lunch the other day. It's arugula, topped with a canful of sardines packed in olive oil, and a few salted marcona almonds. Don't knock it 'til you try it! I don't know how I knew the almonds would be delicious with the sardines, but it worked! These are not just any canned sardines. They are the most mild, luscious sardines from Portugal, distributed through my favorite seafood provider, Vital Choice. I also get sushi grade raw (flash frozen) Pacific Northwest fish from this company. Incidentally, Vital Choice has just begun selling bone broth, of all things! I'll continue making my own, but it's perhaps a sign that things are changing. The company was recommended by my Functional Medicine M.D. who is working with me to maximize health through diet. Omega 3's are well represented here. What a fabulous, easy lunch!

What I Do With Bacon

As a former vegan, accepting healthy animal fats back into my diet was quite a mental and emotional stretch. This organic, sustainably raised nitrate-free bacon provides building blocks for the regeneration of my brain that are impossible to find in other foods. When I purchase this expensive staple, I always immediately cut the whole package with kitchen shears into four pieces, against the grain so the bacon slices are about 2-3 inches long. Then they all go into freezer bags until I need them. I utilize bacon judiciously in my diet, never wasting it and only cooking what I will eat over a couple of days. I don't need much, but I do find eating this is strengthening and calming to the system, so am hopeful it's helping in my quest for CNS health.

Full grown bok choy is a bit more bitter and peppery than it's milder juvenile version, so a savory-salty bacon is a delicious, mellowing contrast. I can feel my brain cells growing back just looking at this! I also use a little bacon when cooking organic chicken livers, which are much larger and milder in flavor than the non-organic ones. My liver recipe also includes onions, mushrooms, a little balsamic vinegar and plenty of fresh lemon juice.