Well, it's been a few weeks since I posted. I seem to have suffered an acute attack of whatever was ailing my pelvic nerves and causing my medical issues. Well, I finally have some sort of diagnosis, anyway. Apparently, I have something called Pudenda Neuropathy. Basically, it's a compressed nerve in the sacral plexus that pretty much incapacitates a bunch of lower body functions, and involves quite a lot of pain, as well as causing some disruption of circulation. I was pretty much out of commission for a full week, while the docs figured out medication and such.
In the meantime, I still have all my gastric issues and after reading up on fasting, I decided to go on a liquid diet, made up of potassium rich vegetable broths, nut milks, and freshly made vegetable juices. So far, so good. I'd never made a vegetable broth before, because I never wanted to sacrifice all those vegies in the cause, but I'm awfully glad I did, now.
This is what I did:
I went to the local co-op and bought one of everything that was in the produce section. I chopped it all up into large chunks, put it in a very large pot, added the herbs from a bundle of bouquet garni', several handfuls of seaweed, and a couple handfuls of colored peppercorns.
Next, I covered everything with filtered water, brought to a boil, then simmered for several hours. I strained out the juice, refilled the pot with water, and did it again. After the third fill, the vegies were getting fairly worn out, so I squeezed them only slightly, then put them in the compost.
I then mixed all of the stewings of broth, together. I did peel everything, because I thought I might save the pulp, but I guess I won't next time, as the pulp is probably not really worth saving. I spent around $75. 00 on vegies, but used only half of them, and have enough broth to last an entire week.
I must have been pretty low on potassium and such, since I pretty much craved it all day, the day I made it. Now, my alkaline level is back up where it should be, despite the drugs, for which I am truly grateful. :)
During the process of this journey of fasting on liquids, and staying away from dairy, protein and fats, I also discovered something equally as nourishing and delicious:
HOT MALTED MILK.
16 ounces nut milk*.
2 teaspoon (household), raw cacao powder.
2 teaspoon (household), raw mesquite powder (carob).
2 teaspoon (household), barley malt syrup.
Despite the fact that raw food is only "live" when it has not been heated above 118 degrees, I combined these ing. in a small saucepan, and heated on medium low, until heated to personal preference. (Which probably is not all that deadly, since the human tongue thinks that 100 degrees is hot). Also, the barley malt may be an allergen to some folks as it's from barley, but again, it's derived from sprouted barley, so this may be a moot point, as well. Probably, though, it surely isn't raw, as it is very concentrated and doesn't say "cold-pressed" anywhere on the label. The really great thing about the barley syrup; is that it made the mocha mixture very malty tasting, and added just tons of potassium to the quotient. :)
*Making nut milk is extremely easy, the hardest part is remembering to soak the nuts. I generally use 1 cup of soaked nuts (any and all, I tend to use different nuts each time), to 3 cups of filtered water. Whir it all up in the blender and strain. I usually do keep the nut meal and freeze it, as so many raw cake recipes call for it.
Spring is just around the corner, according to the groundhog, anyway, and since I must walk the dog, now................Signing out from Rara Avis Fine Foods at the House of Found Goods.
In the meantime, I still have all my gastric issues and after reading up on fasting, I decided to go on a liquid diet, made up of potassium rich vegetable broths, nut milks, and freshly made vegetable juices. So far, so good. I'd never made a vegetable broth before, because I never wanted to sacrifice all those vegies in the cause, but I'm awfully glad I did, now.
This is what I did:
I went to the local co-op and bought one of everything that was in the produce section. I chopped it all up into large chunks, put it in a very large pot, added the herbs from a bundle of bouquet garni', several handfuls of seaweed, and a couple handfuls of colored peppercorns.
Next, I covered everything with filtered water, brought to a boil, then simmered for several hours. I strained out the juice, refilled the pot with water, and did it again. After the third fill, the vegies were getting fairly worn out, so I squeezed them only slightly, then put them in the compost.
I then mixed all of the stewings of broth, together. I did peel everything, because I thought I might save the pulp, but I guess I won't next time, as the pulp is probably not really worth saving. I spent around $75. 00 on vegies, but used only half of them, and have enough broth to last an entire week.
I must have been pretty low on potassium and such, since I pretty much craved it all day, the day I made it. Now, my alkaline level is back up where it should be, despite the drugs, for which I am truly grateful. :)
During the process of this journey of fasting on liquids, and staying away from dairy, protein and fats, I also discovered something equally as nourishing and delicious:
HOT MALTED MILK.
16 ounces nut milk*.
2 teaspoon (household), raw cacao powder.
2 teaspoon (household), raw mesquite powder (carob).
2 teaspoon (household), barley malt syrup.
Despite the fact that raw food is only "live" when it has not been heated above 118 degrees, I combined these ing. in a small saucepan, and heated on medium low, until heated to personal preference. (Which probably is not all that deadly, since the human tongue thinks that 100 degrees is hot). Also, the barley malt may be an allergen to some folks as it's from barley, but again, it's derived from sprouted barley, so this may be a moot point, as well. Probably, though, it surely isn't raw, as it is very concentrated and doesn't say "cold-pressed" anywhere on the label. The really great thing about the barley syrup; is that it made the mocha mixture very malty tasting, and added just tons of potassium to the quotient. :)
*Making nut milk is extremely easy, the hardest part is remembering to soak the nuts. I generally use 1 cup of soaked nuts (any and all, I tend to use different nuts each time), to 3 cups of filtered water. Whir it all up in the blender and strain. I usually do keep the nut meal and freeze it, as so many raw cake recipes call for it.
Spring is just around the corner, according to the groundhog, anyway, and since I must walk the dog, now................Signing out from Rara Avis Fine Foods at the House of Found Goods.
