Vegan Shepherd’s Pie with Gravy — Oh She Glows. Happy St. I’m very happy to announce that we raised $7,2. Japan Disaster Fundraiser!! I am absolutely blown away and touched by your generosity. I never dreamed that this much money was possible in just over a day’s time. This money is going to help many in need! I’m currently working on the Excel document for the giveaway (it’s taking me longer than planned!) and I will be sure to update this post later today when I have the winners selected, so be sure to check back. UPDATE: The winners can be found on this page. To me, St. Patty’s Day is the final hurrah of comfort food for the Winter season. Spring is right around the corner (4 days, but who’s counting?), and after today, we will gradually shift to lighter fare in hopes that the weather follows suit. We are actually being blessed with beautiful Spring weather too! I’m hoping the snow will be gone by tomorrow. But, today, it’s all about the warm comfort food to bid farewell to Old Man Winter. Last night we paid tribute to our Irish roots with this delicious vegan shepherd’s pie with gravy. I wonder what our Irish relatives would think of a vegan shepherd’s pie? I’ll have to make it for them if we make it to Ireland this year! Eric was actually happy to have a vegan version because he is not a fan of ground meat, which is traditionally used in this dish. It was not only the first time I have made a vegan version of this classic dish, but it was also the first time I have ever made a shepherd’s pie, period! It turns out that it isn’t so scary after all, unless of course you are afraid of using a knife. I’m not going to sugar coat this, this recipe requires a lot of peeling and chopping so be warned. But, it was worth the effort, resulting in an extremely comforting and delicious dish. Preheat oven to 4. F and lightly oil a 2. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 3. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5- 7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium- low heat for about 1. When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. In a small bowl, whisk together the liquid ingredients (broth, red wine (optional), thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5- 1. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 4. 25. F for about 3. Allow to cool for at least 1. Mixture will be very hot in the middle so be careful! I suggest serving this with All- Purpose Vegan Gravy. Makes 6 generous servings. I adapted this recipe from the lovely Gena over at Choosing Raw. Her version is a bit different than mine, using mushrooms, so be sure to check out her recipe too! I didn’t have any mushrooms on hand (grocery store was out of them!), so I made do without. Again, lots of chopping for this recipe! You could always make this process go faster by using a food processor too. Add the the oil, onion, and garlic into the skillet and cook for about 5 minutes on low heat. Every day 100's of people are injured, raped or killed across the country as a result from alcohol. How many calories in a pound? The most basic way to lose weight is to slash calories. But how many do you really have to cut or burn to see results? Need to plan a "decade" food event? This is a very doable project. Once you figure out what you want to accomplish, the rest will fall in place. Now add in the carrots, parsnips, and celery and cook on low for about 1. Make the boozy broth. It wouldn’t be a St Patty’s Day meal with out a little booze! After mixing the seasonings, flour, broth, and wine together in a bowl, add it into the veggie mixture and cook on medium for another 1. Add salt and pepper to taste. Meanwhile, make the mashed potatoes and set aside. By this point, your veggie filling will have thickened up nicely. It shouldn’t have too much liquid in it at this point. If for some reason your mixture is dried out, you can add a bit more broth as needed. Pour it into a 2. Spread mashed potatoes on top and garnish with paprika, Thyme, and black pepper. Bake for about 3. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and. What is a low carb diet, really? When can a low carb diet be beneficial? Should everyone follow a low carb diet? Or, can a low carb diet ruin your health? Every other week, new research claims one food is better than another, or that some ingredient yields incredible new health benefits. Couple that with a few old wives. F. The veggie mixture will bubble around the edges! And it will be SUPER HOT, so please cool for about 1. When I make it next time, I might add in a layer of my . I think it would give it a great texture! Tonight we enjoy leftovers! I’ll leave you with some fun Irish proverbs to kick off St. After that, he is finished. It is sweet to drink but bitter to pay for. Don’t break your shin on a stool that is not in your way. If you dig a grave for others, you might fall into it yourself. May you live as long as you want, and never want as long as you live. Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+. Healing the Kidneys with Sodium Bicarbonate (Baking Soda)Sodium bicarbonate is not only an excellent agent for natural chemotherapy, bringing as it does higher O2 levels through increased alkalinity to the cells, it is also one of the most basic medicines we have for kidney disease. New research by British scientists at the Royal London Hospital shows that sodium bicarbonate can dramatically slow the progress of chronic kidney disease. The findings have been published in the Journal of the American Society of Nephrology. Bicarbonate is a truly strong universal concentrated nutritional medicine that works effectively in many clinical situations that we would not normally think of. It is a prime emergency room and intensive care medicine that can save a person’s life in a heartbeat and it is also a supermarket item that you can take right off the shelf and use for more things than one can imagine . SK Hariachar, a nephrologist who oversees the Renal Hypertension Unit in Tampa Florida stated, upon seeing the research on bicarbonate and kidney disease, “I am glad to see confirmation of what we have known for so long. Not only that, we have the added information that some people already on dialysis can reverse their condition with the use of sodium bicarbonate”. John, a dialysis technician at the same center as Dr. Hariachar, who used to be on dialysis himself for 2 years as a result of kidney failure, had his kidneys miraculously start functioning to the point where dialysis was no longer needed. He states that he was prescribed oral doses of sodium bicarbonate throughout his treatment, and still takes it daily to prevent recurrences of kidney failure. Hariachar says that not everyone will be helped by taking bicarbonate but still maintains that, . The Fast Metabolism Diet by Haylie Pomroy (2013): What to eat and foods to avoid. It must be snacking season because I. Adapted from Choosing Raw. Yield: 6 generous servings. Ingredients: Mashed Potatoes. The pancreas is primarily responsible for the production of enzymes and bicarbonate necessary for normal digestion of food. Bicarbonate is so important for protecting the kidneys that even the kidneys get into the act of producing bicarbonate and now we know the common denominator between diabetes and kidney disease. When the body is hit with reductions in bicarbonate output by these two organs,’ acid conditions build and then entire body physiology begins to go south. Likewise when acid buildup outstrips these organs normal bicarbonate capacity cellular deterioration begins. The kidneys alone produce about two hundred and fifty grams (about half a pound) of bicarbonate per day in an attempt to neutralize acid in the body. The kidneys monitor and control the acidity or “acid- base” (p. H) balance of the blood. If the blood is too acidic, the kidney makes bicarbonate to restore the bloods p. H balance. If the blood is too alkaline, then the kidney excretes bicarbonate into the urine to restore the balance. This excess acid, or acidosis, is considered to contribute to many diseases and to contribute to the aging process. Acidosis occurs often when the body cannot produce enough bicarbonate ions (or other alkaline compounds) to neutralize the acids in the body formed from metabolism and drinking highly acid drinks like Coke, Pepsi and we are even seeing reports on bottled mineral water being way too acidic. Acid- buffering by means of base supplementation is one of the major roles of dialysis. Bicarbonate concentration in the dialysate (solution containing water and chemicals (electrolytes) that passes through the artificial kidney to remove excess fluids and wastes from the blood, also called “bath.”) should be personalized in order to reach a midweek pre- dialysis serum bicarbonate concentration of 2. Bicarbonate dialysis, unlike acetate- free biofiltration, triggers mediators of inflammation and apoptosis. Eating meat and dairy products may increase the risk of prostate cancer, research suggests. Conversely mineral deficiencies are another reason and when you combine high protein intake with decreasing intake of minerals you have a disease in the making through lowering of p. H into highly acidic conditions. When protein breaks down in our bodies they break into strong acids. Unless a treatment actually removes acid toxins from the body and increases oxygen, water, and nutrients most medical interventions come to naught. These acids must be excreted by the kidneys because they contain sulfur, phosphorus or nitrogen which cannot break down into water and carbon dioxide to be eliminated as the weak acids are. In their passage through the kidneys these strong acids must take a basic mineral with them because in this way they are converted into their neutral salts and don’t burn the kidneys on their way out. This would happen if these acids were excreted in their free acid form. Substituting a sodium bicarbonate solution for saline infusion prior to administration of radiocontrast material seems to reduce the incidence of nephropathy. Kennedy. American Medical Association. Bicarbonate ions neutralize the acid conditions required for chronic inflammatory reactions. Hence, sodium bicarbonate is of benefit in the treatment of a range of chronic inflammatory and autoimmune diseases. Sodium bicarbonate is a well studied and used medicine with known effects. Sodium bicarbonate is effective in treating poisonings or overdoses from many chemicals and pharmaceutical drugs by negating their cardiotoxic and neurotoxic effects. Comparison of cancer tissue with healthy tissue from the same person shows that the cancer tissue has a much higher concentration of toxic chemicals, pesticides, etc. Sodium bicarbonate injection is indicated in the treatment of metabolic acidosis, which may occur in severe renal disease, uncontrolled diabetes, and circulatory insufficiency due to shock or severe dehydration, extracorporeal circulation of blood, cardiac arrest and severe primary lactic acidosis. The acid/alkaline balance is one of the most overlooked aspects of medicine. In general, the American public is heavily acid, excepting vegetarians, and even their bodies have to face increasing levels of toxic exposure, which help turn the body to acidic p. H conditions. For more detailed information feel free to consult my book Sodium Bicarbonate E- Book that’s with a reasonable price, or for a more personal approach check my Consultations page. Department of Chemistry and the Marine Science Institute, University of California, Santa Barbara, Santa Barbara, California, U. S. A. Human and animal reports suggest that hypertonic sodium bicarbonate may be effective therapy for numerous agents possessing sodium channel blocking properties, including cocaine, quinidine, procainamide, flecainide, mexiletine, bupivacaine, and others. Choose Your Booze: A Guide to Healthy Drinking. It? What would happen exactly if you ordered, well, a ? A nice glass of red wine perhaps? You begin reminiscing about those great sidecars your best friendused to make. How about those memories? What about a light beer? Whatever the case, you presume there. Now you really need something. Alcohol as a blood thinner enhances vascular health, and the phenolic content (potent antioxidants) can pack a healthy punch. Research has compared alcohol abstention with moderate and . Moderate alcohol consumption appears (PDF) to lower the incidence of coronary heart disease, type 2 diabetes, total and ischaemic stroke, as well as result in an overall reduction in mortality. And it seems older folks have the most to gain. Not only do they appear to benefit the most from a vascular health standpoint, research has linked moderate drinking in those over 6. It has also been linked to higher bone density in postmenopausal women. Not everyone does, and there. In other words, not all drinks are created equal. Number junkies can check out the USDA. It highlights several of the highest selling varieties and gives both calories and carb counts. For our part, however, we thought we. We mean the biggest health benefit with the fewest carbs and additives. The pinnacle, not surprisingly, is red wine. Research has supported time and again the impressive polyphenol power of red wine. Another bonus with red? Research has demonstrated that organic red wine boasts higher antioxidant and resveratrol content as well as lower OTA mycotoxin contamination (a common red wine contaminant defined by the European Scientific Committee for Food as . In terms of USDA ORAC value research (PDF), Cabernet trumped red table varieties (5. Go for richer, higher quality reds, and seek out organic if you can. Respectable Middling Choices. Wood Aged Spirits (particularly Whiskey, Brandy, Scotch and Cognac)An underappreciated class, we. Unflavored distilled spirits in general are a low- carbers dream. What could be better than zero carbs? Well, how about zero carbs with a kick of antioxidants? Research has found impressive antioxidant activity in Bourbon whiskey, Armagnac brandy and cognac. In fact, whiskey contains more ellagic acid, a free radical fighter, than red wine. Wood aging, researchers believe, confer the benefits of high phenol and furan concentration. The research has been less clear about the health benefits of other wood aged spirits, including dark rum and 1. Although agave itself has been linked with cancer- fighting properties, it. Furthermore, one small study found that a daily serving of tequila during a 3. Berry Daiquiri (Primal Style)Surprise! What do you get when you add alcohol to berries? Try a thirty percent hike in antioxidant activity! Researchers stumbled upon the finding while trying to find alternative means of preserving fruit. Note: they happened to use strawberries and blackberries. For a true Primal version, skip the sugar and syrup, and go easy on the lemon/lime juice. Add crushed ice to the pureed berries and liquor, and you. And as for resveratrol? According to research, beer seems to hold its own with white wine in terms of antioxidant activity. As for carb content, light beers vary generally between 3- 6 grams (although a few like Michelob are more than 1. Bottom Shelf to Bottom of the Barrel. Other Spirits (Vodka, Gin, Clear Rum)As mentioned, unflavored spirits don. Nonetheless, these varieties don. As good as hard cider is, we. The calorie and carb count for beer can often be deceiving. Darker and heavier doesn’t always equate to more calories and carbs, and vice versa. It might be worth looking up if you aren’t sure.)Creamy/Dark/Stout or Rich Microbrew Beer. We know it? And the liqueurs: Amaretto, Grand Marnier, Irish cream drinks, Kahlua (sorry Lebowski fans), Frangelico. You could be looking at at least 1. The labels say it all: high fructose corn syrup, colorants and all manner of preservatives and stabilizers. Keep it simple, and drink straight up. If you need water, go for a light tasting mineral water, seltzer or club soda. However Primally compatible any beverage might be, we don. As mentioned, a good diet can offer the same nutritional benefits and then some. For an otherwise healthy individual, red wine or . For all of you who have been looking for an excuse to enjoy, bottom. Have questions or want to share how alcohol fits into your Primal practice? If you enjoy the occasional libation what do you usually reach for and why? Thanks for reading. Prefer listening to reading? Get an audio recording of this blog post, and subscribe to the Primal Blueprint Podcast on i. Tunes for instant access to all past, present and future episodes here. Subscribe to the Newsletter. If you'd like to add. Korean cuisine - Wikipedia. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Traditional Korean meals are noted for the number of side dishes (. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette. Dolsotbap, cooked rice in a stone pot (dolsot)Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Rice is not an indigenous crop to Korea, and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula. Rice was such an important commodity in Silla that it was used to pay taxes. The Sino- Korean word for . The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (. This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period. The sot is still used today, much in the same manner as it was in the past centuries. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions. They are also made into soy milk, which is used as the base for the noodle dish called kongguksu. A byproduct of soy milk production is okara (kongbiji), which is used to thicken stews and porridges. Soybeans may also be one of the beans in kongbap, which boil together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as jang, such as soybean pastes, doenjang and cheonggukjang, a soy sauce called ganjang, chili pepper paste or gochujang and others. Mung bean sprouts, called sukju namul, are often served as a side dish, blanched and saut. Ground mung beans are used to make a porridge called nokdujuk, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. Starch extracted from ground mung beans is used to make transparent cellophane noodles (dangmyeon). The noodles are the main ingredients for japchae (a salad- like dish), and sundae (a blood sausage) or a subsidiary ingredient for soups and stews. The muk have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweeds or other seasonings such as tangpyeongchae. Azuki beans are generally eaten as patbap, which is a bowl of rice mixed with the beans, or as a filling and covering for tteok (rice cake) and breads. A porridge made with azuki beans, called patjuk, is commonly eaten during the winter season. On Dongjinal, a Korean traditional holiday which falls on December 2. Korean people eat donji patjuk, which contains saealsim (. In old Korean tradition, patjuk is believed to have the power to drive evil spirits away. Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion). Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat. Beef is prepared in numerous ways today, including roasting, grilling (gui) or boiling in soups. Beef can also be dried into jerky, as with seafood, called respectively yukpo and eopo. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year. The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The Mongols dispensed with the ban of beef during the 1. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture. Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called samgyetang. The feet of the chicken, called dakbal (. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Evidence from the 1. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal. Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (myeolchi) and croaker. They can be used to prepare broth, eaten raw with chogochujang, which is a mixture of gochujang and vinegar, or used as a popular ingredient in countless dishes. Large shrimp are often grilled as daeha gui (. Mollusks eaten in Korean cuisine include octopus, cuttlefish, and squid. Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season. Hot foods consumed are believed to restore ki, as well as sexual and physical stamina lost in the summer heat. That said, historically the consumption of dog meat can be traced back to antiquity. Dog bones were excavated in a neolithic settlement in Changnyeong, South Gyeongsang Province. A wall painting in the Goguryeo tombs complex in South Hwanghae Province, a UNESCO World Heritage site which dates from 4th century AD, depicts a slaughtered dog in a storehouse. This poem, which is an important source of Korean folk history, describes what ordinary Korean farming families did in each month of the year. In the description of the month of August the poem tells of a married woman visiting her birth parents with boiled dog meat, rice cake, and rice wine, thus showing the popularity of dog meat at the time (Ahn, 2. Seo, 2. 00. 2). It is made with a young whole chicken stuffed with ginseng, garlic and sweet rice. Samgyetang is a Koreans' favorite energizing food and it is common to have it on sambok (. The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles). Many Korean banchan rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with bibimbap) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (i. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal. Jjigae are a thicker, heavier seasoned soups or stews. Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup. Tojangguk (. Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and gelatin to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt. Naengguk (. A light hand is usually used in the seasoning of these soups usually using ganjang and sesame oil.
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