Stuff in a tub.

The order suits the nature of cutting: mushroom (folic acid), boiled beetroot (antioxidant betanin), cauliflower together as first third. Then spinach & parsley, then the heads of broccoli (those 4 for glucosinolates, CoQ10, Cyanohydroxybutene, sulforaphane, phytochemicals) as second third. A teaspoon of coconut oil scrapings. Mixed seeds and nuts (brazil, pumpkin, sunflower, linseed, any others). My flavours are dried mixed fruit & diced cheese in the nut mix stored in the freezer. Also green peppercorns, crushed chillis.

Transferred to steel tub, where maybe honey & olive oil get drowned in mayonnaise. Breakfast, lunch and supper, sometimes.

(Maybe beansprouts before the broccoli. All are raw except the beetroot)

Diced to avoid flying fragments when spoon feeding, and because you fit more in a tub. Yeah, oxidation is an issue in cutting – maybe I should mix in the olive oil after dicing to reduce oxygen access.

Plastic because it avoids blunting blades, and tubs because cutting against the side is less messy/effort than on a board, and catches most flying fragments, and enables lidding the tub to shake all the ingredients at the end.

Tubs because you can browse with less crockery, space, flat surfaces, and when you’re hungry, or on the move, or working. Steel tub because they are tall enough to keep the spoon permanently, and to avoid phthalates from plastic. Tubs transport with less leaks and go well in rucksacks.

M&S chocolate tubs are the best engineered of all tubs of that shape and intending to have sealable lids – as demonstrated by shaking hot water in one – the lid blows off without a hiss and with a big bang.

No idea why UK doesn’t sell flat blade knives – flat blades seem essential for cutting fibrous food on a board. I’m lucky to have been given some Portuguese flat blade knives (of mild stainless steel that keeps its sharpness) that everyone notices are effective.

Microwaving destroys all nutrients in the above food.

Cooking destroys most good. (except epithiospecifier protein in http://www.sciencedaily.com/releases/2005/03/050326114810.htm. http://www.naturalnews.com/025893_broccoli_sulforaphane_research.html, http://lpi.oregonstate.edu/infocenter/phytochemicals/isothio/).

Super heating (frying, roasting, etc) creates bad (carcinogens).

Alkali destroys most valuable nutrients because they are also acids.

Blanching leaches the acid nutrients from greens.

Cooking has more carbon footprint than the footprint getting it to your fridge. And destroys the reason you should be eating food. Drink the vegetable water, which is likely to have less chemicals if organic. I doubt washing removes much of the pesticide.

Meat has more carbon footprint than than the rest of your kitchen, euphemistically speaking.

Avoid dead food, eat the live ones. Avoid wasting your appetite on dead food having no nutrients. Favour trace nutrition (use the horror movie of Wallach’s 60 minerals and 30 vitamins, amino acids & fatty acids as shock tactic) over substantive nutrition (carbohydrate, protein, fat). Stone age paleolithic diet?

Eat to live, not live to eat. Not because you should, but because it demonstrates your relationship to mistaken identity.

 

 

 

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