Wednesday, October 15, 2014

Bulletproof Golden Anti-inflammatory tea

Bulletproof Anti-inflammatory tea

This recipe came about from the last cold that went around the house couple weeks ago. I started having a pot of ginger tea on hand at all times.  Eventually I brewed herbal teas ( this is my favorite one to use but you can use any tea of your choice ) with the ginger tea and have that concoction on hand. My children have accustomed to a cup of tea morning and night now. Then I took the brewed ginger herbal tea and played around with it to create my version of the bulletproof "coffee".

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Bulletproof Golden Anti-inflammatory Tea
Serves 1  Prep time 15 mins

  • 1" thinly sliced ginger root
  • 1 c water
  • 1 tsp grass fed gelatin
  • 1 tsp honey or maple syrup ( optional ) 
  • 1 tsp organic turmeric powder or 1/2 " fresh turmeric root ( see quick method if using fresh turmeric and omit turmeric powder)
  • 1/4 c. coconut cream
  • 1 tbsp coconut oil or 1/2 tbsp coconut oil and 1/2 tbsp grass fed butter
  • optional a sprinkle of black pepper

I omitted black pepper in mine because it makes me gassy. If you are fine with black pepper, you can add a dash as it is suppose to increase absorption of turmeric many folds.


Prepare ginger tea
  1. Put ginger slice and or fresh turmeric root in blender with cold water
  2. Blend until roots are broken down into small bits
  3. Put in pot and bring to boil
  4. Let sit for 10 mins
Use the ginger tea to brew your Bulletproof Golden Anti-inflammatory tea as directed

Dissolve gelatin (I use this one) in hot brewed tea,
  1. Stir in the rest of the ingredients 
  2. Blend until oil is mixed in with a hand blended. 
  3. Pour in cup and enjoy. 
This make a nourishing and satisfying breakfast or snack in a cup. The gelatin is also good source of easy to digestion protein and adds gut healing benefits to this warming drink. 

Wednesday, October 8, 2014

Pork and chicken liver meatballs

On the path to include organ meats into our meals, I decided to add a few chicken livers into meatballs to hide the distinct texture of liver that most people cannot stomach. This was also a good opportunity for me to try out a jar of salted baby shrimps I bought from the store the other day.

Pork and chicken liver meatballs

  • 1 lb. ground pork
  • 4 chicken livers
  • 3-4 chives or green onions, finely chopped
  • 1 carrot, peeled and chopped
  • 3 tbsp salted shrimp/ 1 tbsp soaked and drained dried shrimp
  • 1/2 tsp grated or minced ginger root

  1. Preheat oven to 350F
  2. Blend chicken livers in a small chopper or blender until smooth
  3. Mix all ingredients together
  4. Shape meatball with soup spoon or you can roll them out the old fashion way with the palm of your hands.  
  5. Bake at 350F for 30 mins or until brown on top. 

I also broiled it 2-3 mins to dry up the extra liquid from the carrots. 

blend up chicken liver
These shrimps are really tiny
Mix them all up

Saturday, October 4, 2014

Bitterness is good?

Do you eat Bitter melons?  It has an acquired taste of bitterness but it is suppose to have health benefit that may out way its distinct flavor. The ones that caught my eyes were Intestinal disorders and ulcers, including ulcerative colitis.  I grew up learning to like this vegetable as it seems to be a right of passage to adulthood; my mother loved it. It took a bit of time and eventually I like it too.

Today I went to the market looking for banana burro, I have also recently fallen in love with this odd banana potato like food. I picked up the ugliest bunch of banana burro and decided to pick up some chicken liver for a quick snack.

When I got home, I found the bitter melon I bought a couple days ago and wanted to see how that would go with the rest of my healing food adventure.

I sliced the melon length wise in half, remove the seeds and thinly sliced it for easier cooking. I chopped up a couple pieces of bacon and a few green onions and stir fried everything in med heat until cooked. I sprinkled sea salt to taste.

In another pan, I sautéed the rinsed and cut in half chicken livers with some bacon fat and green onions. I added a splash of ACV and cook them on med to high heat until the liquids are evaporated and livers are cooked to tender.

I sliced open my super ripe banana burro and cooked them up in coconut oil.

Even I have to admit that this is the oddest snack idea but I loved it. It sure mixes thing up a bit. My kid smelled the bacon and came over for some liver, but no go on the bitter melon. I am glad to bring back this childhood food into the kitchen. It sure keeps the tastebuds working.

More about Bitter Melon