2010.04.20 Cuisine Diary

Posted by Jahrun Chilam Balam

Photography, food creations and article by Jahrun Chilam Balam 2010.04.20

UPS came and hauled-off the 14 boxes, including my bicycle and gear broken-down into the two 50-pound suitcases. Now counting-down 30 hours until I fly out of here to Fort Smith, Arkansas. Super-boosting my health and immunity for the trip, I have been on triple juice duty using the sixty dollars worth of great bulk produce I got at Wild Thyme Whole Food Market the other on Friday.

Here is a little window on today's juice and other raw culinary delights.


Wild Harvested Tripe Fungus
At the grocery today after a pleasant hike in the local nature preserve with my roomate Tito, I spied some dried, locally harvested, wild tripe fungi (Auricularia mesenterica) in the mushroom section. Excitedly I brought them home and re-hydrated them for a late lunch. Mmmmm what an incredibly wild taste and texture. This, indeed was a treat. The mushrooms were recently dried and they reconstituted nicely soaking in warm water for about 20 minutes. By the time I made the sauce and cleaned everything-up, they were ready.

Photograph ©Ray Hamblett, 2006, Public Education Fair-use 

Today's Juice
Today's 3-meal juice: apple, kale, cilantro, beet, carrot, cucumber, fennel, and ginger. All organically grown of course, and I soaked the ingredients in fresh cold water for 2 hours before juicing.



In the Bowl
In the bowl is the wild tripe (Auricularia mesenterica) mushroom, splashed with organic namashoyu tamari, topped with sweet pea sprouts, a teaspoon of turmeric-habanero sauce, chopped cilantro, local bee pollen.On the Side
Served on the side of the plate is half a ripe avocado with a dash of ume plum vinegar and a little fresh ground black pepper. I also placed one gorgeous wild tripe mushroom (Auricularia mesenterica) specimen there for you to have a clearer look. This all just turned-out to be a smashing taste and texture sensation, enjoyed with slow and reverent chewing.

Turmeric-Habanero Sauce
The sauce was prepared at high-speed in a regular blender using:
1) quarter-cup of olive oil
2) two fine red habanero peppers
3) bit of ginger
4) four large cloves garlic
5) tablespoon of umeboshi plum vinegar
6) tablespoon of fresh powdered turmeric
7) teaspoon of local honey (sweeten to taste)
8) quarter-cup near boiling water

* I only drizzled one teaspoon piquant sauce on the tripe dish.



Health and Natural Medicine
Everything I have been reading on how to best defend yourself against airborn chemtrail fallout and other particulate/pathogenic sources, include the daily consumption of hot pepper to keep the mucous production up, your first line of internal defense against unwanted inhalants. The mucous is your body's way of saying "Let's get this stuff out before it gets in any deeper!" Stay well hydrated with natural spring water from its natural source.

Capsicum from hot peppers as well as turmeric are proven natural cancer remedies. Additionally, in my bit of research on the tripe fungi I discovered that the UK has long recognized the Auricularia mesenterica, tripe mushroom species as a cancer-curing food.
Enjoy!

~ Namaste.

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2010.04.15 Cuisine Diary

Posted by Jahrun Chilam Balam

Photography, food creations and article by Jahrun Chilam Balam 2010.04.15

Before my bicycle ride today I had an inspiring and colorful lunch, featuring a trillium open-faced sandwich and raw warm borscht.

Warm Raw Borscht
The raw borscht porridge was made in a blender using a small beet, leek, onion, sweet pepper, garlic, ginger, olive oil, umeboshi plum vinegar, black peppercorns and spring water. Upon serving, 3/4 cup porridge was poured in a glass measuring cup and 3/4 cup of near boiling spring water, then rapidly stirred to quickly equalize to a pleasantly warm serving temperature of about 102°F-104°F. I poured the final mixture into a bowl and topped with sprouts and drizzled a curry oil on top.

Open-faced Trillium Sandwich
On the plate are three open faced sandwiches of organic sour dough bread spread thickly with freshly-made hummus mixed-in with tamari and chipotle powder, topped with thinly-sliced onion, tomato, multi-colored sweet peppers, watercress and a pile of sunflower sprouts in the center.

Avocado Salsa on Brown Rice
Later, on returning from today's 28-mile bicycle ride, I used the blender again to make a avocado salsa using almost the same ingredients I used for the borscht, only I used a substituted an avocado instead of a red beet, and added freshly-squeezed juice from one whole lemon, a pinch of Celtic sea salt and half a teaspoon of powdered cayenne pepper. In the bowl I placed a small serving of long-grain brown rice, smothered it with the avocado salsa, topped with a tablespoon of ground panch phoran mixture (panch phoran/sesame/flax/Celtic sea salt), and finally I garnished with sweet pea sprouts and watercress.

Home-grown Sprouts and Greens
Except for the toast and small portion of whole grain brown rice, these dishes are raw and use all organic or home-grown ingredients! It is easy to sprout and grow many foods in a sunny window. Here growing in the light of my window are the sunflower sprouts and the watercress shower and refill with fresh oxygenated water each day.


Enjoy!

~ Namaste

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