Meal Plan Oct 27- Nov 2

Meal Planning
October 27- Nov 2

beverages: kombucha, coconut kefir, milk, water
snacks: fruit, jerky, sunflower seeds, celery and white bean dip
dessert: apple cobbler

	Breakfast	Lunch	Dinner	Snacks	To do:
Monday	sausage smoothie	roasted chicken cabbage peas	hamburger soup potato cake spinach	jerky white bean dip w/celery	marinate beef in butter milk soak quinoa
Tuesday	bacon smoothie	hamburger soup potato cake spinach	pot roast quinoa green beans	jerky celery with white bean dip	marinate chicken soak beans
Wednesday	eggs smoothie	beef stew brussell sprouts	coriander noodles w/zucchini and carrots p. 191 Best of Gourmet spicken chicken peas	turkey jerky pineapple	cook beans
Thursday	sausage smoothie	coriander noodles w/zucchini and carrots spicken chicken peas	spicy beans and sausage sauerkraut rice	turkey jerkey sunflower seeds	marinate chicken soak grains for bread
Friday	bacon smoothie	spicy beans and sausage sauerkraut	Arroz con pollo	pineapples apple	soak beans make bread in dehydrator
Saturday	polenta sausage, bacon eggs	Sandwiches	Crockpot chili	turkey jerky chips & dip	soak rice
Sunday	polenta sausage, bacon eggs	sandwiches chili	neck bones rice greens	celery w/bean dip apples	plan next weeks meals

LIfe without bread

I'm reading Life Without Bread. It is very good. I can relate to the increase in body fat from eating carbs. It goes into detail about metabolism and the theory behind their diet. It is a complement to Nourishing Traditions which discusses phylates and antinutrients in grains, good quality fats, enzymes, and all else nutrition. The habits that I have formed since finding Nourishing Traditions have been empowering.

Sugar usage is not advocated yet nearly all commercial products are laced with it in some form. Carbohydrates basically metabolize to sugar. In excess, it heavily populates the blood and gets circulated to cause problems all over. Grain usage has become heavily relied on in our society where eating for calories somehow makes sense. The inertia of these deep rooted beliefs in the face of increasing diabetes, heart disease and cancer are quite discouraging. Even problems like lethargy, low sex driveI enjoy books like these that provide a perspective based of research that confirm that we do have some control over what happens to our bodies.

Meal Planning Monday

October 20-26

beverages: kombucha, milk, water
snacks: fruit, jerky
dessert: brownies

	Breakfast	Lunch	Dinner	Snacks	To do:
Monday	sausage smoothie	BBQ chicken corn spinach	Turkey burgers oven fries	pickles sunflower seeds	marinate turkey
Tuesday	bacon smoothie	Tomato soup egg peas	Beef stew w/gravy rice brocolli	apples sweet potato	make jerky
Wednesday	eggs smoothie	brunswick stew broccoli	Curry patties w/gravy mashed potato squash	turkey jerky pineapple	soak quinoa soak beans
Thursday	sausage smoothie	beef stew mashed potato brussell sprouts	turkey chops asparagus quinoa pilaf	turkey jerkey sunflower seeds	marinate chicken
Friday	bacon smoothie	garlic wings salad	Jerk chicken rice & beans squash	pineapples sweet potato
Saturday	polenta sausage, bacon eggs	Eat out	Eat out	turkey jerky coconut macaroons
Sunday	polenta sausage, bacon eggs	meat and veggie omelet	Tomato bisque roasted chicken cabbage cacao brownies	celery w/bean dip apples	plan next weeks meals :)

Kombucha

I've been enjoying kombucha for over three years now. GT's Kombucha and Synergy is really good stuff but at $3 a pop it is time to find a solution to make this work. I've had a scoby for about six months; it's time to get it working :)

What is kombucha?

Kombucha is a tea fungus or culture that is also called a mother, mushroom, plant, scoby (symbiotic colony of bacteria and yeasts). History of the tea can be traced from many places including China and Russian.

The culture is a symbiotic combination of vinegar-producing bacteria (Acetobacter sp.) with at least two yeasts. It tastes sour like cider. It is rich in B vitamins, lactic acid and glucuronic acid. B vitamins are invaluable to cell metabolism. Lactic acid helps to increase oxygen in blood. Glucuronic acid binds to environmental and metabolic toxins and aids detoxification through the kidneys. Glucuronic acid is also a building block of a group of important polysaccharides that are components of connective tissue, cartilage, and stomach lining.

Safety:

Cleanliness is very important. It is also important to use the right materials to ensure that your culture turns out as expected.

Ingredients:

* Organic black tea should be used as it will have less flouride

* Food grade glass containers for brewing the culture (cleaned with hot soapy water)

* PH Hydracid papers 1-6 (pH should be between 2.5-4.5, less than 2.5 is too acidic for human

consumption)

* Starter tea that is acidic enough to initially protect the culture

* Clean towels, warm environment (70-85 degrees F, 21 -29 degrees C)

Process:

1) bring water to a boil, remove from heat, and add tea bags.

2) Allow tea to cool and strain into the food grade container

3) Pour mushroom and starter culture into tea

4) Cover with a towel and secure with masking tape or a rubber band to keep out contaminants

5) A skin will form on the surface of the culture after about a week

6) Culture until it reaches the desired acidity between pH 2.5-4.5

Another culture will group on the mother culture. The mother should be discarded after it becomes black.

Problems:

If the culture develops mold it should be discarded.

Additional information about kombucha:

http://www.kombu.de/

www.instructables.com/id/Making-Kombucha

http://www.westonaprice.org/foodfeatures/kvass.html

http://www.kombucha2000.com/

Ferments

Kombucha