The following are three of the most powerful foods we can eat, according to the late ‘ultimate foodie’ Anthony Bordain(1). The three foods are dark chocolate, caviar, and marrow bones. At different times in my life, I have eaten them. To this day, I love and crave them.
Continuing the Anthony Bordain List I am now 76 years young exposing myself to the most nourishing traditions and super healthy foods I can find. The purpose of this is to fill my body with the most vibrant, healthy, nourishing, and delicious food. So let’s return to my food hero and his other two super foods, caviar, and marrow bones.
Photo from and available at OLMAfood.com
I Love Caviar But the good stuff, the real stuff is very expensive. That is unless you have an amazing find like I had once. Years ago, I found a dozen tiny jars of Romanoff black caviar during a regular food shopping trip. There were about a dozen jars on a shelf in a local supermarket mislabeled $5.99 each. They were supposed to be $59.99 each. Neither the price labeling clerk nor the cashier had any idea of the error. But I knew they were wrong. What a find I had come across. That was my singular ‘real caviar’ bargain experience. Some like their caviar on crackers. For me, caviar tastes best on lightly toasted, buttered rye bread.
Marrow Bones Photo and recipe from honestcooking.com/prepare and serve marrow bones
I do roast marrow bones on occasion. Their core becomes succulent and so tasty. Adding garlic, salt and some spontaneous spices creates another heavenly treat.
A SAVIOR FROM TODAY’S WORLD OF PROCESSED FOOD
It is increasingly difficult to get truly healthy food. Sally Fallon Morell(2) is another food hero of mine. She is the founders of the Weston A. Price Foundation(3) as well as the author of the Nourishing Traditions books(4).
Her list of powerful foods includes eating raw meat. It has to be prepared very hygienically these days. In fact, I actually made a traditional Middle Eastern festivity raw lamb dish, kibbeh nayyeh.
A celebratory raw lamb dish made with bulgur wheat and spices. Info from Wikipedia.
RAW SEA FOOD AND MEAT DISHES
Eating fish raw has an abundant history, not only Japanese style but world wide.(5) Other types of meat also have long historical traditions as well.(6) Unfortunately in today’s world wide mass commercial production and distribution, raw foods can be unsafe.
Meat and sea food need to be raised organically, not artificially farmed, as well as prepared hygienically to be safe.(7) Times have changes so much when it comes to what is healthy and what is not healthy to eat due to commercialization. So keep in mind. Enjoy, but beware. Consume with care.
This universally adored combo of salmon and avocado is called palta and is available in Lima’s cevicherías. Photo from Saveur.com.
Pictured here are the two types of yogurts I use. They are not the only brands that can be used.
There are two types of yogurt that I use in recipes.
For example, one is for preparing dense foods while the other is primarily for fermenting recipes for beverages. These types of yogurts are named full fat (strained) greek yogurt and (an unstrained) probiotic yogurt.
Trying to strain greek (strained) yogurt to make whey makes a mess.
PRECAUTION
Before I provide recipes for both types of yogurt, it is important to explain the necessity of which yogurt to use.
For example, straining the wrong type of yogurt can lengthen the process, waste yogurt as well as making a mess. In fact, the recipe may not work at all.
The reason is that greek yogurt is already strained yogurt. In fact that is one of its main properties. This photo shows the mess I made from trying to strain greek yogurt to make whey.
FOOD RECIPE
Dried edible flower petals
Yogurt Pudding with Edible Flower Petals. Transfer the contents of a container of greek yogurt into a serving container that has a cover. Remember, do not strain the yogurt.
Flavor enhancer: Add extracts to the yogurt like vanilla, almond or orange. In addition, add shaved chocolate to the top before serving.
Next, sprinkle the yogurt with edible flowers. this picture shows what they look like. In fact, they are easily found on Amazon. Before serving, cover the container and let the recipe sit.
Actually, while this treat is waiting to be served the edible flowers will blossom and become full petals again. Finally, you will be amazed at how beautiful it looks upon serving.
Greek yogurt with edible flower petals
BEVERAGE RECIPE
Fermented Limeade or Lemonade This is one of my favorite summertime thirst quenchers. In fact, there is a bottled lemon and limeade that is so pure that I do not have to squeeze my own citrus. To prepare this recipe all that is necessary is to add whey to an almost full bottle. Just remove some juice to make room for the whey at the top. Pictured here are the perfect bottled limeade to use, the perfect yogurt and how the whey should look.
Making Whey This is a process that requires carefully following the directions. This is when the type of yogurt used is crucial. Remember, use only unstrained yogurt. Above is a photo of the perfect bottled limeade, perfect yogurt, and the right whey.
Homemade limeade with a homemade label on the ideal bottle for fermented limeade for refrigeration.
Do not use greek yogurt. In fact, the reason is explained above. Use only unstrained yogurt. The whey made from unstrained yogurt should look like this picture once it is strained. It should be mostly clear. A bit of cloudiness at the bottom is acceptable.
The Finished Product This is most delicious refreshing fermented beverage. Once the fermentation process is complete, put the limeade is this type of bottle. Recycled grolsch beer bottles are perfect for the job. In fact, you don’t have to buy all that beer first. This type of bottle can be gotten new and reused online.
