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Food Health

Health: Dr. Gundry – “No” foods

Gundry’s “NO” FOODS

Refined, Starchy Foods: Pasta, Rice, Potatoes, Potato Chips, Milk, Bread, Tortillas, Pastry, Flour, Crackers, Cookies, Cereal, Sugar, Agave

Sweeteners: Sweet One or Sunett (Acesulfame K), Splenda (Sucralose), Nutrasweet (Aspartame), Diet Drinks, Maltodextrin

Vegetables: Peas, Sugar Snap Peas, Green Beans, Chickpeas (including as hummus), Soy, Tofu, Edamame, Soy Protein, Textured Vegetable Protein (TVP), Pea Protein

All beans, including sprouts, Legumes, all Lentils*
* Vegans and Vegetarians can have these legumes in Phase 2, but only if prepared in a pressure cooker

Nuts and Seeds: Pumpkin, Sunflower, Chia, Peanuts, Cashews – mycotoxins.

Fruits: Cucumbers, Zucchini, Pumpkins, Squashes (any kind), Melons (any kind)

Nightshades: Potatoes, Eggplant, Tomatoes, Bell Peppers, Chili Peppers
Goji Berries

Non-Southern European Cow’s Milk Products:
(These contain casein A-1) Yogurt including Greek yogurt, Ice Cream, Frozen Yogurt, Cheese, Ricotta, Cottage Cheese

Grains, KefirGrains, Sprouted Grains, Pseudo-Grains, and Grasses:
Wheat (pressure cooking does not help with wheat), Einkorn wheat, Kamut, Oats & Oatmeal (cannot pressure cook), Quinoa, Rye (cannot pressure cook), Bulgur, White Rice, Brown Rice, Wild Rice, Barley (cannot pressure cook), Buckwheat, Kashi, Spelt, Corn, Corn products, Cornstarch, Corn syrup, popcorn, Wheatgrass, Barley grass

Oils: Soy, Grape Seed, Corn, Peanut, Cottonseed, Safflower, Sunflower,
“Partially Hydrogenated” Vegetable, Canola

Categories
Uncategorized

Recipe: Instant Pot Rice Congee

INGREDIENTS:
3/4 cup (180ml rice cooker cup) Jasmine rice
1 cup chicken broth
6 cups water
Sliced or shredded Ginger

DIRECTIONS:
1. Put 3/4 cup rice, 1 cup chicken broth, sliced or minced ginger, and 6 cups water in Instant Pot.
2. Close lid and cook on “Porridge” setting (20 minutes). Natural pressure release (20+ minutes).
3. Open lid and put on “saute” and stir to thicken if needed. Add salt if desired.
4. Garnish with green onions if needed.

Categories
China Food Recipes

Recipe: Asian Sauteed Green Beans & Mushrooms

INGREDIENTS:
3-4 fresh shiitake mushrooms
1 teaspoon soy sauce
1 teaspoon mirin cooking wine
1/2 lbs green beans
1 tablespoon garlic fermented black bean sauce
Avocado cooking oil

DIRECTIONS:
1. De-stem and wash greens beans.
2. Steam green beans for 6-8 minutes.
3. Thinly slice and sprinkle mushrooms with soy sauce and mirin. Marinate for few minutes. Saute mushrooms for a few minutes, and transfer to bowl.
4. Transfer green beans to pan, and stir fry with black bean sauce, some water (or chicken broth), and mushrooms for a few minutes.
5. Serve.

Categories
Asian Food Recipes

Recipe: Instant Pot Three Cup Chicken

INGREDIENTS:
8 chicken drumsticks (1.8 lbs), chopped (or whole)
1/4 cup sesame oil
1/4 cup rice cooking wine or Shaoxing rice wine
1/4 cup light soy sauce
1 Tablespoon rock sugar (raw cane sugar) 黃冰糖
1 oz ginger, peeled & thinly sliced
14 garlic cloves, peeled & crushed
3 dried Chinese red chili
1/2 Tablespoons dark soy sauce
10 – 16 fresh Thai basil leaves (optional)

DIRECTIONS:
1. Peel and thinly slice the ginger. Peel and crush the garlic cloves.
2. Chop the drumsticks in pieces
3. Set Instant Pot to saute, and saute the ginger and garlic in 1/4 cup of sesame oil for 30 seconds (until fragrant).
4. Add in the chicken, 3 dried Chinese red chili, and 1 tablespoon rock sugar. Saute for 3 minutes.
5. Pour in 1/4 cup of rice cooking wine, and let boil for a minute to evaporate some of the alcohol.
6. Add 1/4 cup of light soy sauce.
7. Close the lid and pressure cook on high for 6 minutes + 10 minutes natural release. If using whole drumsticks, high pressure for 8 minutes + 10 minute NPR.
8. Remove lid, and place chicken pieces in large serving bowl.
9. Press saute button, and bring sauce back to boil. Add about 1/2 tablespoon dark sauce to give color, and sweeten.
10. Taste the sauce, and adjust with more light soy sauce if needed.
11. Stir in 10-16 fresh Thai basil leaves.
12. Pour the sauce into the bowl with chicken. Mix well.
13. Serve immediately with rice.

Source

Categories
Food Recipes

Reverse Sear Steak

INGREDIENTS

1. One thick steak (e.g., bone in ribeye). At least 1″ thick. The thicker, the better. Otherwise, just pan sear it.
2. Salt & pepper to taste

INSTRUCTIONS

1. Preheat oven to 250°
2. Place well-seasoned steaks on a rack over a baking tray (with foil).
3. Put in oven and cook til an internal temp of 125°-135°. Usually takes around 20-40 minutes.
4. Remove when at temp and rest for 10-15 minutes under foil
5. Preheat a skillet (e.g. cast iron) to hot temperatures
6. Sear steaks about one minute each side
7. Serve immediately

Source

Categories
Food Recipes

Recipe: Crispy Pan-Seared Salmon Fillet (or steelhead)

INGREDIENTS
4 skin-on salmon fillets, about 6 ounces each
Salt and freshly ground black pepper
2 tablespoons vegetable, canola, or light olive oil

DIRECTIONS
1. Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.

2. In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.

3. Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F in the very center for rare, 120°F for medium-rare, or 130°F for medium, 5 to 7 minutes total.

4. Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve immediately.

Source

Categories
Asian Food Recipes

Recipe: Instant Pot Pork Belly (Kakuni)

Ingredients:
2 lbs pork belly
3 green onions
1 inch of ginger
1/2 cup water

Kakuni Seasoning liquid:
¼ cup sake
½ cup water
½ cup mirin
½ cup soy sauce
2 tablespoons granulated sugar

Optional:  Red Cooked Pork Seasoning liquid
3 tablespoons rock sugar
3 garlic cloves, peeled
2 scallions, cut into 2-inch pieces
2 whole star anise
2 tablespoons Chinese dark soy sauce
1 tablespoon Chinese light soy sauce
¼ cup Shaoxing rice wine
1 cup water

Directions:

Slice the pork belly.  Slice the green part of the green onions in half.  Slice the ginger into thin slices.  Place ingredients in Instant Pot, and cover with water.  Cook under pressure for 35 minutes.

Release pressure, and discard water, green onions, and ginger.  Rinse the pork belly under warm water. Clean out Instant Pot, and return pork belly.

Pour seasoning liquid over the pork, and put Instant Pot in “saute” mode. Simmer to evaporate the alcohol. When alcohol smell is gone, turn Instant Pot off. After the pot has cooled a bit; cover, lock, and seal the lid.  Cook under high pressure for final 10 minutes. Release pressure, and serve (e.g. over rice).

Categories
Uncategorized

Health: 7 most intolerant foods

Try eliminating (7) foods for 21 days.  Add back in, and test for intolerance.

Seven highest intolerant foods to avoid:  (1) Gluten, (2) Dairy, (3) eggs, (4) Beans – including soy, (5) Sugar, (6) Peanuts,

JJ Virgin interview

Categories
Health

Health: High Intensity Interval Training (HIIT) with Xiser

Besides sprinting, running, rope jumping, biking, there is the Xiser   mini-stepper.

JJ Virgin on Xiser Stepper

 

Categories
Food Recipes

Instant Pot Spareribs

Ingredients:
Rack of pork ribs – ~ 2.5 lbs
Salt and pepper
Garlic powder

Sauce ingredients:
3/4 cup water
1/4 cup Japanese bbq sauce (see below)
1 tablespoon red wine vinegar

Directions:
Cut ribs into sections.  Season with salt, pepper, and garlic powder (if available). Mix the sauce in Pyrex cup and pour the sauce into the pot. Layer in the seasoned ribs.  Cover and cook on high pressure for 35 minutes.  Natural release for about 10 minutes (in those 10 minutes, stir fry some veggies).  Remove (falling-off-bone tender) ribs carefully with tongs.