Cat's Kitchen

By Cat, beginning Feb 2018

These notes are from various health documentary videos and websites, as noted for each item. Topics are in alphabetical order. The article was getting too long, so I’ve separated it into four articles.

See also: 1. Natural Health Topics Menu; 2. Notes by section: A (AMD) – C (Coffee); D (Drugs, Prescription) – G (Gut Health); H (Homeopathy) – P (Psoriasis of the Scalp); Q (none) – Z (Zinc deficiency), below Continue reading →

By Cat, beginning Feb 2018

These notes are from various health documentary videos and websites, as noted for each item. Topics are in alphabetical order. The article was getting too long, so I’ve separated it into four articles.

See also: 1. Natural Health Topics Menu; 2. Notes by section: A (AMD) – C (Coffee); D (Drugs, Prescription) – G (Gut Health); H (Homeopathy) – P (Psoriasis of the Scalp), below; Q (none) – Z (Zinc deficiency) Continue reading →

Edible Seeds

By Cat, Feb 22 2019 (Image, right, from Fit Element (1))

Lectins are toxic, sticky, carbohydrate-binding proteins originating in plant foods, but can also be found in dairy and eggs from animals fed soy/grain diet. The deadly toxin, “ricin” is made form lectins in castor beans and black beans.

High-lectin foods include (2):

• legumes (includes peanuts and cashews as well as dried beans);
• all grains (wheat, oat, rice, etc.);
• seeds from all nightshades (tomatoes, eggplant, peppers) and also potato tubers;
• tree nuts and most seeds; and also
• milk, dairy and eggs if animals fed grains and soy.

Lectins are needed by plants to preserve the species; lectin toxicity keeps spiders, insects, birds, rodents and other animals – including humans – from eating un-sprouted seeds by making them sick. The process of germination begins to break down the lectins, removing the toxicity. By the time the young sprout produces its first leaves, the lectins are all gone.

How can you avoid the harm of lectins and still eat these foods? Read on…

See also: 1. Phytates & Toxic Lectins in Grains, Legumes Nuts & Seeds, and How to Avoid Them; 2. Soaking, Sprouting and Fermenting Grains, Nuts, Seeds and Legumes Menu Continue reading →

By Cat, Feb 11, 2019 (Image, right, from Wikimedia Commons)

Chickens

I used to buy frozen chicken or beef pot pies for a quick dinner, but when I started looking into all the non-essential ingredients in processed foods, I decided to make my own from scratch. They really are easy.

You can use leftover chicken or beef, leftover or freshly steamed potatoes, frozen or fresh peas and carrots, and homemade chicken or beef stock for the filling. Add some ale for an interesting flavor boost. You can even use a refrigerated pie crust or puff-pastry crust, but they likely contain non-essential ingredients, so read the label. If you really want to do it right, make a pre-soak pie crust using mostly whole grain flour or your own puff pastry.

See also: 1. Chicken & Poultry Menu; 2. Pie & Tart Crusts & Pastry Menu; 3 Soups and Stocks Menu Continue reading →

By Cat, Jan 2019

I have been an avid recycler since the 1970s when I settled in Portland OR, a city where recycling was encouraged by all the hippies (including me). This was before plastics were rampant, so most recycled items were glass and paper. In the early 2000s, Portland made it mandatory to recycle (and would fine you if they found recyclables in your regular trash).  All you had to do was put your recycling container on the curb for the city recycler to pick up. A few years later, they added composting pick-ups as well.

Here in Montana, recycling is not as common but interest in the task is growing – that is, until our county could no longer find buyers for many recyclables including plastics, glass, and most metals. I still separate out recyclables, to keep in the habit, even though it ultimately goes with the rest of the trash. I also compost all food waste.

Read on for more about what can/cannot be recycled (in general), and how to prepare the items for recycling. Note that these requirements vary from region to region.

See also: 1. Miscellaneous Articles and Recipes Menu Continue reading →

Brining Mussels

By Cat, Feb 6, 2019 (photo, right, but Cat)

I love mussels as an appetizer or a meal. But invasive, non-native mussels are not good for the waters they invade. Here in Montana, we are doing all we can to keep invasive Quagga mussels from invading our pristine waters.

I first discovered this delicious mollusk as I was walking up Kearney Street in Portland OR, past a new Italian restaurant, where a sidewalk table of customers were being served steamed mussels. The aroma was amazing, and the contented look on the customers’ faces led me to another table there, so I could enjoy them too. Mmmm. So whenever I see a new recipe using mussels and wine, my nose is aroused.

See also: 1. Fish & Seafood Menu; 2. Live Clams & Mussels: Storage, Brining and Steaming

Continue reading →