Mind Lifting Mouthgasms to A Lick of Bliss

Soooo this blog is now going to lick your brains as well as make you want to lick the pages. The blog is going through two changes. First of all the name is transforming from Mind Lifting Mouthgasms to A Lick of Bliss. Telling people my blog name was Mind Lifting Mouthgasms always garnered a fresh shock reaction but became annoying after two years of saying it. The second change is that my fiancee is joining me on this blog to bring in recipes and new ideas. We both are “healthy” according to our own beliefs on it and I love the perspectives we can offer. By having us both on here you get to have two different perspectives and get to taste his sweet potato pancakes made with just sweet potatoes.

My fiancee is merging into this blog so that it becomes a couple’s blog with delicious recipes and stories about what it is like to face this crazy world of “healthy living” together. At the beginning of our relationship, we debated for hours. I was still in keto and believed carbs would make me supersized and when I watched him eat bananas it was with more disgust than a hippy watching a bear violate a fish’s right to swim by biting its face off. I literally feared fruit and he had to force feed it to me one day to convince me eating more than two kiwis was not going to end my comfy version of reality revolving around keto.

Kiwi Nuts

 

In truth, I was probably suffering a food mental disorder by thinking if I was out of keto I would be fat and as such obsessing over carbs.

Now this blog will have many keto recipes, but be more about having a balanced lifestyle that still has no processed foods or gluten recipes.

Right now I eat a ton of fish and have a kiwi a day. I went off beef and realized I don’t digest it well, and lamb is the blood I want to live by.

Fish Magic

Please follow us on our food journey and let us know what your food journey is.

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I Still Exist Update

Greetings Fellow Humans,

 

I’ve taken time off from this blog because I realized I’d run out of food skills. Although I could whip up two second shakes with raw eggs and whipped cream then top it with cinnamon for a simple delight, I was not fully to a stage where I could turn out cheesecakes or keto meals that were different and yet delicious.

 

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So Lately:

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I’ve actually started working at a farm to fork deli in Waco, TX called The Provender Store. It happened where I flounced in, curls a banging, and looked about the little deli for some food. I wasn’t expecting to find anything I could eat, because this mouth has become a danger zone of no possibilities as it demands organic and low carb. Back then at least.

It was a bit creepy, with this teenage bloke behind the counter who had no idea how to sell the place. “I don’t know” seemed to be his catchphrase. I asked for sauerkraut and said it was hard to find any around here. He offered me a side of it, which I took, and fell in love with. Then I asked for a jar and he said to come back next week for it.

I came back the next week, and met the owner. We wound up talking for hours, drawing, brainstorming, fooding out on each other, and eventually I started to work there, took over the media and even picture taking.

 

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He’s teaching me many skills, but balancing that and insurance means I have no free time and no brainstorming ways of bringing you recipes. I’m learning and figuring myself out, but not recipe creating just  yet. When I move to Austin in September it will begin again.

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Grilled Lamb Kidney

Did you know that organ meat has every nutrient the human body needs? It also has the nutrients we are most deficient in. Nothing feels better than getting organs inside you and feeling your body explode in pleasure by its needs being fulfilled.

I haven’t had access to organ meat for a while due to not wanting to scare my mom, but now that they’ve left the house for the weekend I fired up the grill and brought out the kidneys I just got from the market. If you’re going organ you really do want it directly from the farmer. It’s a very sensitive part of the animal body.

The first time I tried organ meat it was because of Sonia over at the healthy foodie. She introduced me to pickled beef tongue:

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See how delicious it looks? Not scary at all. After tongue I went to the market and tried other organ meats from  heart to liver. I slow cooked the heart and even made a casserole with another tongue.

Continue reading Grilled Lamb Kidney

Savory Chocolate Brussels

I used to flip dairy fairy cartwheels out when my favorite food bloggers would go days without posting. I’d not know what to eat so I spurted milk from my body to live on. Some of it made it into a glass.

I would say you should just stop listening but this is typed so you’d just have to stop reading when I get awkward with words.

I wouldn’t understand where my food bloggers had gone. How could my food mothers and other goddesses just leave me? I’d feel completely lost and just simper over to the stove to make bacon and eggs.  Then I would feel happy because bacon and eggs is always delicious.

Without their recipes to guide me I had no idea how to cook and I was even scared to do so. There were too many spice combinations I didn’t understand. What if there were carbs hiding in the spinach? Little carbs may have jumped out of the oranges, turned micro, and restructured the leaves. I didn’t know.

That was at the point where I was counting carbs and looking at food as equations rather than simply as food.

At first the body does need to relearn its intuitive knowledge of how to take care of itself. When first starting on keto I was still a sugar ravishing human that weighted 110 pounds and thus thought I was healthy. I had to rewire my brain’s pathways to accept that sugar was a drug. It turns out that drug keeps your body from knowing when your body is full. Your body thinks of the most vivid resource when hungry and sugar is one of the most vivid of all. My mouth dripped for chocolate at every thought of it and I’d eat without a stop once it made its way in.

I’d adapted to the point I did have the full feeling, but I’d eat sugar without being able to stop. Keto cured me of that by detoxing out the sugar and returning my body to itself. In a few weeks I’d finally reached a point of true food gauging. My body spoke to me about everything it desired. There was no fear impulse to scarf down a Crunchwrap Supreme or an uncontrollable urge to drink down a tub of ice cream after I let it melt a few hours and then topped it with Butterfingers. After being off sugar for months candy actually started to look like toys that I couldn’t understand as food. Why were people eating the toys in their Happy Meals? I’d realize quick but it still felt odd to watch.

I’ve fallen in and out of keto a lot the last couple of months. I’ve been writing in Marfa and been in a film festival in Sedona, so food was given to me often and I was broke so I just let it slip. Sedona was incredible and they fed us everyday as part of the VIP experience. I was in a film that was submitted and got in. The nurturing and wisdom that came from the town even inspired me to write them a letter called To the Sedars, The Sedona Counsel of Elders. I still need to hand write it on a scroll for them.

It hasn’t been horrid. It felt like cheating but with a very sexy donut. I didn’t slip that far, but I did find the most succulent chocolate molded into soft lumps with sparkling cayenne gently fondling their flavor. Oh my god these truffles were so rich and creamy and mmm I’m lost in the memory every time I touch it.  The oddest mind moments occurred when I would have sugar and then want to eat everything in edible sight. The toys became food again. I still keep caving to chocolate, and yesterday I even went too far in chocolate and wound up eating lots of chips too. Sigh. I’d only had an avocado, cheese, bacon and cabbage up to that point and was in full control. Then one bite of chocolate and I actually watched as my eyes turned everything to food that minutes before I hadn’t craved at all.

Today I’ve only had water and I’ll kill the cravings with green tea throughout the day’s hours. I want keto back like a drug addict knowing their cure.

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Since typing that I finally found coconut oil and cocoa. Before this moment I had been craving chocolate and thought it was just for the sugar, but then realized I haven’t had red meat in days so I could be feeling cravings for the magnesium and iron. After the pure combo of cocoa and coconut oil touched my mouth an hour ago, and I felt my mouth melt to the taste, I now that was it. That prefrontal cortex song of nutrients soared through my brain like that first bite of steak. It tasted even better than tiny chocolate bars. Ha. Puny cocoa moments. I thought of them after and my brain laughed. The cravings were gone.

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While in Marfa I did create a dish I can have forever in life, regardless of any restrictions I dare place on my mouth. I got high one night and had this block of pure cocoa. I also had just taken a small scoop of coconut into my hands and rubbed it into my cast iron, fully pushing it into the iron and soaking myself in the moment of my hands and oil meeting my favored cooking tool.

I then saw the bar of pure brown and picked it up, tried to eat off a chunk and realized it was too hard. My eyes cast themselves about the room and saw my heated iron just begging to be used. I turned up the heat and pushed the cocoa bar into the oil until it met the iron. It slowly melted in. The brown seeped into the pan and coated the black with melted chocolate. I was lost in it and just let it melt as I rubbed the bar deeper and deeper in as the bar got smaller and smaller in my hands while the chocolate poured off.  I held the bar with my right hand and my left finger nuzzled itself into the pan and scooped the chocolate into my mouth. Oh my savory bliss of earthenly pleasure. My eyes would not stay open in order to fully absorb themselves into the taste with me.

 

At first my mind yelled that it would be hard to get out and said I shouldn’t use the whole thing! Thoughts melted away, unable to penetrate the flavor the oil and chocolate were making.

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Time lost itself as I let the bar melt all the way in and got a spoon. I dashed salt on top and just stood there, body leaned in with elbows on the counter as I spooned bite by bite into my mouth. I was still in full control as the pleasure melted into my senses and I got lost in pure chocolate. Then I paused and decided to get Brussels in on this. I opened the fridge and pulled out the tiny green leaves bunched into a shell, carved them open and then in fourths and placed them in the melted chocolate. I heated them over medium high and watched them turn crispy in the cocoa, pushing them about the pan as they told me what to do.

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Crispy Brussels leaves soaked in chocolate is such a delicious crunching seduction. Sprinkle salt on top and you have all your senses could want.

Oh and the cocoa comes right out. My cast iron was more clean after it than before. If any sticks just add more oil and fry things in it. I left some in the pan and fried an egg on top of it the next morning. It was so flipping eggwheels good.

Cocoa Egg

 

Cocoa Buttered Brussels

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Ingredients:

Brussels Sprouts

1/4 Bar of cocoa (or 2 T of cocoa powder)

About 2 Tablespoons Coconut oil (or butter)

Directions:

Melt chocolate into cast iron by either adding coconut oil to the pan and melting your cocoa paste into it, or adding butter to the pan with cocoa powder.

Chop the Brussels into quarters and fry them in the chocolate, pushing them around occasionally with hands or a spoon, for about six minutes. Try them randomly to see how cooked you like them, Brussels need to be crispy with a barely soft inside, but that’s just my preference.

Ghee Chocolate

Ghee Chocolate Final

 

Do you want life to become too easy when it comes to chocolate?

 

Mine is.

 

Let me convert you to my ways.

 

My blisffully deep, chocolate coated and soaked ways.

 

Your brain and mouth shall be ours and so much chocolate will take you into it that you’ll be licking through the cocoa’s melted bliss for hours. Then you’ll realize you never want to escape, and sink in, and be ours forever.

Chocolate drives me insane.

Okay so ghee chocolate. I was going to make a too easy coconut oil chocolate recipe. I just mix a 1:1 ratio of coconut oil and cocoa powder together and it is all my body wants for hours. I feel so synchoronized with it. My body understands it, and has even mapped it in my brain with a permanent spot. Oh yes. Your body maps the nutrients you give it like connections to life. It’s like when you search for someone in a room and find them. Your brain just has these maps of resources. Where’s Waldo but for food.

My most potent brain map connections are to meat, oils, fats and cocoa powder. To combine oil, or any fat, with cocoa, is just a mind symphony reaching through my brain. It connects. My taste explodes with the flavor it knows, and I’m in bliss.

Ghee chocolate was a spontaneous desire and it was so delicious and looked so beautiful I just had to share it with you. It has a more buttery taste than the coconut oil, but I really enjoy it. The taste is a bit more like browned crispy butter fondling chocolate. I love it. In fact, I’m about to go make some more. I might not even chill it.

Update:

I didn’t. It’s incredible both ways. Try it both soft and hard.

Ghee Chocolate

Ghee Chocolate

Ingredients:

1:1 Ratio of Ghee and Cocoa

You can even turn life to epic mode and make ghee yourself.

I use this cocoa. To make your own go to cherry forest.

This will taste bitter at first, but your mouth and taste buds will adjust through time. Have a bit of it and let it be bitter, then add in a bit of sweetener and decrease each day so you can get closer and closer to cocoa.

Cocoa Butter Me

Directions:

Mix together and refrigerate to desired consistency. I like mine about thirty minutes in between soft and hard.

You can also use this as a glaze or pour it over ice cream. I just love it straight. It’s as good as a shot of Lagavulin, and I don’t type that lightly.

Lime Zested

Optional Add Ins

Lime Juice

Lime Zest

Fleur De Sel

Sea Salt

Cinnamon

Berries

Tiny Swirl of Honey

Visual Tutorial:

Mix one part cocoa powder to one part ghee.

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Mixing

Consistently Drip Worthy

For a thicker consistency add more cocoa:

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For a more smooth consistency add more ghee:

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Let it set in the fridge:

Intensely run yourself over me.

You can even sprinkle on salt once it’s set:

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You can also squeeze in some lime juice:

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Low Carb Slow Cooker Spaghetti Squash with Chocolate Stout Meatballs

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Now there are some things that you give up when you go low carb. You say pish posh to bread and its lack of nutrients. You even scold it for taking away from the flavor in burgers. Meat is the true mouth king there.

You do cry at giving up fruit, but your taste buds bow to you within weeks. They appreciate the subtleties in berries and your body loves still being in control.

I never cared for pasta.

The thing I still love in moderation is beer, specifically Icelandic beer. I have a deep infatuation for Iceland. The music makes me dance, the water makes my soul sing and drip out magic and the images of the place get permasoaked into my mind.

This is my favorite 8 tracks playlist of Icelandic tunes.

If you are gluten free as well then they have some gluten free beer already on the market. If you aren’t low carb you could even use cider. I let in a couple of vices in order to make this diet a lifestyle. Beer and the occasional sip of root beer are these vices. Oh and Trader Joe’s green tea mochi. Oh my soft mouthgasm happiness. Mochi ice cream.

Mochi is the main reason I love Japan. A tiny life goal of mine is to make the keto version. Sadly the main flour ingredient is rice.

I still keep it under twenty carbs a day for the sake of keto, and because that’s right where my body loses control and asks for cupcakes.

I mean….we can still have cupcakes. Just keto cupcakes. There’s this stain of strawberry cupcakes in my head though. Wal-Mart ones. I super cheated the first week of keto and ate like twenty cupcakes….*cough* They were so good. Now that I no longer like the taste of sugar those get to remain a memory. When you have old favorites after curbing that sugar addiction your memories get soiled and you have to spit out the taste. Those cupcakes get to remain a delicious mind memory.

Eventually you stop even craving fluff though, your body just asks for meat and veggies and its all it wants. Takes years but it is incredible feeling.

Now on this chocolate stout slow cooker spaghetti squash and meatballs. This memory will always be delicious and it will even deeply take your mouth for years to come. The chocolate and beer both give you earthy flavors that get to soak into the spaghetti squash. I added some fresh thyme for some flavor lifting, but if you just want that chocolate and stout manly vibe then don’t even bother.

This recipe is deeply inspired by I Breathe I’m Hungry’s low carb bison balls in red onion and chocolate stout gravy.

For the Meatballs

1 Pound Ground Beef or Primal Blend

1 Happy Egg

2 Tablespoons Coconut Flour or 1/3 Cup Almond Flour

1 Tsp Worcestershire Sauce

1/2 Tsp Cocoa Powder

1/4 Tsp Cinnamon or Allspice

1 Tbs Avocado or Coconut Oil

1 Cup Chopped Broccoli (Optional)

1 Tsp Salt (Salt once in ball form to keep it on the outside)

For the Gravy:

2 Tbs Butter (Preferably Kerrygold for ultimate mouth seduction)

1/2 Cup Red Onions

1 Cup Dark Beer (Or wine, or beef broth)

2 Tbs Butter (Added at the End)

For the Spaghetti Squash

Spaghetti Squash

1.5 Cups water or

1 Tbs Avocado or Coconut Oil (if using oven)

Directions:

  1. Prick the squash with a fork 10-15 times. Pop the whole spaghetti squash into the slow cooker with 1.5 cups water and cook on low  four to six hours or high for three to four hours. Alternatively bake in the oven by cutting it in half and cooking it in a baking dish with oil for 40 minutes at 375 degrees.
  2. Thirty minutes before the squash is finished cooking start the meatballs. It will need 15-30 minutes to cool and the meatballs take about 45 minutes.
  3. Combine all the meatball ingredients, except the salt and the oil. Form them into 15 balls and then sprinkle salt on each ball.
  4. Heat your oil in a cast iron and cook the meatballs for 2-3 minutes on each side or until browned on each side. Remove the meatballs and add the butter to your pan. Toss in your onions and let them soften. Add the broccoli and let it sear a minute. Season with salt and add beer. Stir the meatballs and everything together.
  5. Cover, I used tin foil to cover it, and let it simmer. I let it simmer about ten minutes and it was already reduced perfectly, but mine seemed to go fast. Watch carefully. Remove the cover and let it simmer until reduced, stir in the butter and reduce to your texture desires. Stir in the butter.
  6. Remove the guts of the spaghetti squash and either pour the meatballs and broccoli directly in, and use the spaghetti squash as a bowl, or pull out the pasta and top with meatballs and chocolate stout beer gravy.

Visual Guide:

Enjoy 😉

Nutritional Info for 5 Servings with Guinness

Calories: 427, Fat: 29.3 g, Sodium: 210.2 g, Total Carb: 13.4, Net Carb: 10

 

 

Mayo Fondled Broccoli: Caveman Friendly

 

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My mouth has been captured by the earth’s intimacy.

The way two flavors get to know each other, with no third wheel to roll the flavor away, is like an earthgasm into mouth heaven.

I love how the mouth gets to fondle and understand each flavor, and know how the combinations either go together or fail together.

Your mouth feels like the knowledge savant of food. Careful though, you might start wearing a chef’s hat everywhere.

 

It turns out that cold broccoli and cold mayo combined does not give you the fullest flavor of this earthy combination.  My mouth went…almost love, almost. Cold takes earthy and tries to make it …airy? I don’t know. Something is just wrong with it.

Maybe for a summer fresh flavor, but right now the weather still fills the cold role for our bodies. As such, fire must grasp our food and bring out the deep flavor lying in the roots of our vegetables, the fats of our meats and the pulps of our fruit. For now, stifle your fresh broccoli memories.

But then, oh but then, if you let a cast iron lick its flames into that tiny green tree, you get to know the combination of egg and oil turned into a silky and fluffy mouthgasm of deep pleasure entering a deep, earthy crunch.

Make room for delicious new memories to store themselves inside you. Just a couple of paths need forged from broccoli to flame and from there to mayo. You’ll never regret this connection. If you do then my apologies, I’ll find a path for your taste buds delight soon.

Maybe.

Lately I’ve been taking grapefruit slices and rustling the flames into their pulp to add a deep and charred taste to my favorite fruit. Somehow the heat both brightens and deepens the taste, while pushing the bitter out.

Grapefruit is also lower in carbhood, so I can get in four slices without knocking my body out of ketosis, and oh how it loves being in ketosis. 

I should try cast iron lemon slices soon…maybe drizzled in vanilla coconut butter.

Do keep these fruits in their skin. It pushes all the flavor deep inside.

Now then, on this broccoli grasped in fire and loved in mayo. In summer you crave that bright and burst flavor in your food. Your mouth goes bliss for basil and you put cilantro on everything Mexican.

None of that sounds delicious in your imagination right now because fresh is not what your body wants. What you get instead is the primal caveside of your soul telling you it is time for earth’s deep flavors. Your body is telling you to put cast iron broccoli and mayo inside it.

I used payo, a paleo mayonaise that uses macadamia oil. Macadamia gives an earthy touch to the mayonaise that I love, but it was megaweird at first. Only because I’d never known it before. Talk about mouth confusion. Within days it accepted the flavor and now I think it is going to be my go to mayo. You can easily make your own mayo, and I suggest doing so at least once to feel the power. So fresh and so easy. Currently I don’t have a jar that fits my immersion blender though so it’s annoying and I get less fluff and more…opposite of fluff.

 

I should find a bigger jar.

Mayo Fondled Broccoli:

A Low Carb and Paleo Snack

 

Broccoli

Ingredients:

Tablespoon of Coconut Oil

Broccoli

Mayo (I used Payo)

Dash of Salt

Directions:

  1. Turn your flames or burner to medium heat and add a tablespoon of coconut oil to the iron.
  2. Lay the broccoli in the coconut oil and allow the oil to heat the broccoli for about a minute and a half. Then flip the broccoli and add a dash of salt. Allow it to heat through for about a minute. Use your hands. If it is too hot to touch then flip or remove from the pan. You want it just hot enough that you can still hold it without there being any cold left in the stem.
  3. Fondle the broccoli with about a teaspoon of payo per tree and increase per mouth desires.

Broccoli Candle

 

Caveman Alternative:

  1. Scrape energy together into fire
  2. Use a knife or your teeth and  create a sharp point to a stick
  3. Stab broccoli through the stem until it is firmly on the stick
  4. Slowly turn the broccoli while counting down from sixty three times in your head
  5. Remove from flame and add salt
  6. Have cavewife find and egg and oil.
  7. Find a cup, put in the egg and oil, cover and shake vigorously, or put the egg and oil in your mouth and vigorously shake your mouth around.
  8. Put the broccoli in your mouth or dip it in the cup.
  9. Feed each other or just yourself.

Food for Your Mind