Roasted Vegetables and Sweet Potato Chips

>> Wednesday, June 23, 2010

This weekend I lightly roasted eggplant, asparagus, yellow and red bell peppers, red onion, and zucchini for vegetable additions to my daily bone broths.  I put them into my roaster for an hour at 300 degs.  I'll cook down each portion daily for 20-30 minutes in bone broth. 

Lately (and maybe always) I've noticed a strange reaction to eggplant and sometimes nightshades in general.  When they are too sweet, they cause me to crave more sweetness.  My skin may itch after eating them and I have this weird feeling in my mouth.  I've read that the solanine in nightshades is to blame since it's a toxic poision, but it's also antifungal.  These sypmtoms may be healing reactions so I'm not taking them out for now.  If symptoms persist then I'll reevaluate.

I also made sweet potato chips (fried in goose fat) for the hubby.  These are simple to make, but the carrot chips in goose fat are the best by far.  Sweet potatoes are not SCD/GAPS legal, but since giving up grains, starches, and sugars this week, the hubby seems to be losing too much weight.  I made him these and steamed sweet potato puree loaded with butter to eat daily so he can put some weight back on. 


Getting Out and Enjoying Nature (or a Well Manacured Garden in the Middle of the City)

>> Saturday, June 19, 2010

The spring, summer, and early fall seasons in Korea are often plagued with heat, monsoon rains, pollution, pollen, and yellow dust from China's Gobi Desert. It's easy to lose a whole weekend locked away in the apartment, avoiding the world outside. This weekend was overcast, but the heat wasn't stifling and we ventured out to take some pictures. Enjoy these random shots from the garden outside our apartment.


Grilled Beef, Korean Style

Korean food is super delicious, but can cause digestive problems for some.  Most Korean dishes come with abundant vegetables on the side, but you'll also find an abundance of irratants like soy, legumes, vegetable and nut oils, starch and grain thickeners, and sugars.  To be safe, I stick with unmarinated meats that can be grilled right in front of me or sushi/ sashimi and raw veggies.

It's hard trying to tell this to a waitress who hardly knows english so thankfully we had our friends Calvin and Ariel there to help.

Thinly sliced grilled beef. 

Wrapping the beef around some grilled onions.  So good!

Grilled steak.

Tofu with spicy topping.

Veggies in hot sauce.

Salad in hot dressing.


Fermented bean paste.

Raw garlic.

Shredded cabbage with sweet dressing.

Sesame oil with pepar and salt dip for meat.

Watermelon for dessert.


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