how to build an edible morgellons bomb
by Living With Morgellons
when you are sick and you set out to change your diet you have some big hurdles in front of you. mostly because due to your poor health you are very compromised and changing anything is difficult especially something as big as your diet. today i want to offer some tips to hopefully assist you in making better dietary choices.
we know that eating clean food (organic and non gmo) is a must. many of us go to the store and we buy these clean whole foods. what next. in this post i want to give some tips on how to build meals. not just one meal or recipe suggestion but rather how to take what you have and turn that into a variety of dishes that have a different textures and flavors.
i have seen people trying to effectively change their diets. they get all this stuff but maybe they get a little over whelmed or they just are not too sure what to do but mostly it hasn’t become a part of their daily routine or familiar yet and those beautiful veggies often end up wilting in the veggie drawer. then they sort of slip back to those old familiar ways and the dietary changes don’t happen.
let’s start with beets. we know they are excellent for us. we especially want these extra healing roots to be organic because they grow in under the dirt and tend to really suck up the pesticides that are used on them. so you get your beets home and they look like this:
first thing you want to do is break the tops off. the beet root last’s much longer when you pull the green off. don’t throw them away..they make excellent greens in a salad. you can boil the beet root and enjoy it warm or chilled. lately i have been loving eating them raw. wash and peel the uncooked beet then shred it. sometimes raw shredded beet root will be the bulk of my meal. i usually put some extra shredded beet aside in the fridge to add to another meal later on. try tossing shredded raw beet with fresh cilantro. it’s beautiful:
it is helpful to look at a meal like you are making a piece of art. flavors should have contrast and they will the compliment one and another. take cold salty black olives and combine them with raw unsalted almonds. i drizzled some herb spiked olive oil on them. it’s a nice little savory crunchy snack that is excellent for you:
when you start combining foods you can build meals that last you through days. for instance last night with my dinner i had a beet and cilantro salad on the side and for
lunch today i made a little tapas like platter and used some of the grated beet (crunchy and sweet) i had from last night combined that into a platter of other veggies. i had some warm garlicky peppernatta from last nights dinner (i will give you the recipe later.) a bit of hummus. smooth and rich. cold baby carrots .crunchy and bright orange and lightly sweet. a handful of green olives. salty and sour. some plain yogurt with fresh cilantro, cracked black pepper and sea salt. you see how these flavors, colors and textures start adding depth and variety. the protein in the hummus and yoghurt adds some richness to the lunch. the peppernata was warm and added another layer into this meal:
last night i spiked some extra virgin olive oil with garlic, fresh rosemary, fresh basil, chili flakes, sea salt, and cracked pepper. i heated some san franscico sour dough bread that i heated and dipped into the beautiful oil. today for lunch i used the spiked oil to dress my veggies. the oil is till in there and i use it to cook with. the little chunks of garlic in it made sour dough bread a feast. i am going to have that again as a snack after i write this. it blows potato chips out of the water:
as you start building meals with different colors, textures and flavors a good thing to think about is to use meat or animal protein as a compliment rather than the meal itself. for instance with the platter i had for lunch, a bit of tangy creamy goat cheese would have been nice. when you bring your animal protein consumption way down you can actually afford to only eat organic good clean meat. i still eat bacon lettuce and tomato sandwiches but not so often and the bacon i use is organic and has no nitrates. it is naturally cured. i use veganase because it is non gmo. when i make the sandwich i only use 3 slices of bacon and pile the organic tomatoes and lettuce up high. i never feel guilty when i eat a blt and you should not either. you just can’t make it all about the bacon. the mayo should not have genetically modified canolla oil in it and the bread should be whole grain and organic..like ezekiel makes a decent loaf using sprouted grains (flour less but not wheat free..something to keep in mind if you are trying to be wheat free). eating healthy and well does not have to be a big pile of cold plain vegetables, but you do need to get these lifesaving, healing and detoxifying plants into your diet. if you think of ways to make them more appetizing you will be more successful when it comes to the battle of will power that we all face no matter how long or how well we eat. keep good food available at all times and it will make it much easier to succeed. if you make the food delicious and interesting your whole family will want to eat it and you won’t have to be tempted by their junk and honestly don’t you want your family to eat well. teach your children what real food is.
real quick i want to tell you the mexican tomato story. my sister and her kids and i used to go to baja mexico on camping trips. my little niece who was 16 at the time was quite a budding chef. i gave her a few bucks and sent her to the store. she came back so excited. she couldn’t stop talking about the mexican tomatoes. my sister and i looked at each other and laughed “mexican tomatoes..what are you talking about”. my niece showed us the tomatoes and said “look they’re bright red here”. i felt a little bad when i told her that this what ripe tomatoes really look like. something to think about.