Tag Archives: connection

Radish Chips (Low Carb and Paleo)

Raw Radish Leaves and Chips

*imagine healthy tip and witty personal story here*

If you do want epically indulgent ear stimulation though listen to this playlist. You’ll also be listening to the sounds I’m writing this to.

Health Tip: Do not resist dancing

Woot. Thought of a health tip. So now you’ll just have to imagine a personal story.

Radish and Leaves Chips Mind Lifting Mouthgasms

Radish Leaves and Chips Ingredients:

Optional Drizzle: 

2 Tablespoons of Coconut Butter

1 Tablespoon of Coconut Oil

Gently melt on low heat together for 15 seconds and drizzle over leaves and radishes.

Radish Leaves Chips Ingredients:

Leaves of a Radish Bunch

Small Drizzle of Avocado or Human Friendly Oil (not canola or fake EVOO)

1/2 Teaspoon Salt

1/2 Teaspoon Various Spices (optional)

Herby spices work best

Directions:

  1. Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.
  2. Cut the leaves away from the radishes.
  3. Thoroughly rinse out the leaves of dirt. The human body does not like the taste of dirt so be thorough
  4. Dry the leaves with either a salad spinner or by vigorous shaking over the sink. If too much water remains the leaves will not chip up with the other leaves, but can be baked longer into chips.
  5. Cut the leaves and stems multiple times.
  6. Toss the leaves and stems into a bowl.
  7. Toss the leaves in a small drizzle of oil and salt (too much oil will prevent chipping).
  8. Spread the leaves out thoroughly onto a silpat lined baking sheet or a parchment lined sheet.
  9. Bake at 200 for one hour (checking at 45 minutes and every three minutes after) or 300 for ten minutes. Turn the chips at the halfway point.
  10. Take the leaves out of the oven and set aside.

Baked Radish Chips Ingredients

Bunch of Radishes

1/2 Tablespoon Avocado or Human Friendly Oil

1/4 Tsp Salt

1/4 Tsp Various Spices

Directions:

  1. Preheat oven to 200 or 375 for a fifteen minute quickie.
  2. Peel/scrape off any strings.
  3. Cut the radishes into chips.
  4. Toss the chips in oil, salt, and spices or spray with coconut oil:
  5. Line the chips out on a baking sheet.
  6. Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Visual Tutorial for Leaves:

   Preheat the oven to 200 to maintain enyzmes/nutrients or 300 for a ten minute quickie.

   Cut the leaves from the radishes:

Removing the leaves

   Rinse the leaves and toss off the water:

Shaking in my Leaves

   Cut the leaf bunch a few times:

Cut Again

   Put the cut remains into a bowl:

Into the Bowl

   Toss the leaves and stems in oil, salt, and spices:

Toss

   Lay the leaves out on the pan. Really spread them out as the bunched ones won’t crisp up:

Spread Out

   Bake at 200 for about an hour or 300 for ten minutes.

Visual Tutorial for Radish Chips

   Preheat oven to 200 or 375 for a fifteen minute quickie.

   Shave off any hairs:

I need shaved

   Cut the radishes into chips:

Chip Me

   Toss the chips in oil, salt, and spices or spray with coconut oil:

   Line the chips out on a baking sheet:

Lay On Pan

   Bake at 200 for an hour (check every five minutes afterwards) or 375 for ten minutes and then flip and bake for five

Radish Leaves and Chips Mind Lifting Mouthgasms

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Low Carb and Paleo Spaghetti Squash and Meatballs

Spaghetti Squash and Meatballs

The perfect substitute for spaghetti and meatballs has been approved by mu mouth.

This spaghetti squash and meatballs bowl is so easy and so delicious. It even takes just as much work as pasta if not less.

Just pop your squash into a slow cooker, or the oven, and cook up your marinara when it’s near ready, and combine. I even use the spaghetti squash as a bowl and just pull the noodles out with my fork as I eat.

Many people just toss in a jar of marinara or spaghetti sauce, but I highly request you try making it fresh. You’ll get to choose your own flavors, the fresh taste bursts through, and it is so much fun to cook.

You even get to use a wok, but a high sided pan works just as well if you don’t have one.

The tomatoes and spices here really reach some earthy and satisfying notes with that Italian brightness we’ve come to love so much.

Ingredients:

1 Recipe of Spaghetti Squash

1/2 of Heirloom Marinara Recipe per Whole Spaghetti Squas

1 T Grassfed Butter or Avocado Oil/Coconut Oil/EVOO

1/2 Pound Grassfed Meat (I used a  primal blend of organ meats for full satisfaction)

Meatball Spice:

Can vary into any spices you want. (Here’s a great list for keto and here’s a great list for paleo meatballs)

I used a combination of salt, pepper, Worcestershire, and coriande

You want to salt the meatballs after they’re in balls to keep the moisture in.

Directions

  1. Let your meat rest for thirty minutes for even temperature heating and because Alton Brown says to.
  2. Preheat oven to 350 degrees and prepare your spaghetti squash (cut in half, scoop out seeds and add oil). You can also poke 10 holes in your squash, pop the whole squash into the slow cooker and cook on low for 4 to 6 hours.
  3. Heat up your oil in a wok or high sided pan. Once heated sear meatballs on all sides.
  4. Remove the meatballs from your wok/pan and set aside.
  5. Put the spaghetti squash into the oven and set a timer for 30 minutes.
  6. Create the marinara sauce and when you get to ‘simmer for twenty minutes’ add the meatballs and stir the sauce over them.
  7. Remove the squash after 30 minutes and let cool for about five minutes minimum (this is as long as I ever wait).
  8. Fork about half of the squash into strings and add in your sauce and meatballs.

Macros:

For Marinara:

Total Fat: 7g, Potassium: 17.1mg, Total Carbs: 3.5g, Net Carbs: .9, Protein: 1.9g

For Half a Spaghetti Squash:

Total Fat: 0g, Total Carb: 5g, Net Carbs: 4g, Sugars: 1g

To Reheat

Reheat

  1. Preheat oven to 350.
  2. Combine your squash, marinara and meatballs.
  3. Put onto a baking pan or any pan and reheat for about 18-23 minutes. Add more oil if you want it to be more saucy.

Maybe

Paleo/Primal/Keto Explained

To Gain Control Over Your Body and Mind

Let me first scare you by letting you know companies made the food pyramid. Here’s a great article on it.

So you might have mind wonders about what these different diets are. Here is the thing most of us don’t like about it even being called a diet. These are lifestyles. We try them, fall madly into love bubbles and want to float away forever. We don’t want to be the new lackers of marriage binding. We are committed and this is not a fling.

Paleo is fully centered around getting back to our primal roots/what our ancestors ate. If all other animals know what to eat then at some point so did we, naturally. Then companies decided to mess with your brain, and taste buds to the point your body no longer knows. This is…a horror I can barely type out it angers me so much. Yet, it is also our fault for allowing it. I used to knock back three energy drinks a day with sour patch kids inside. When that wasn’t enough I dipped sugar cubes into icing. Allowance was a bad idea for us. Then my twin and I both developed ADHD, OCD, and depression. These things have all been cured for me as I follow this lifestyle.

It even makes sense. When your body is deprived of nutrients, and then even gets poison to function on (processed) it glitches. Our minds don’t connect to life properly. You can look into studies about the gut flora and memory or the gut brain, but really you just need to analyze yourself and the way these things feel in your body.

Then analyze how you feel when you eat the right thing. That’s the whole point of me having recipes here at all. Mindproved and bodyproved by me.

Back to the lifestyles though.

You basically no longer care about the inner aisles of a store with processed moments but instead stick to the outside.

You go for the vegetables, the meats, the creams and the eggs. When first switching what you put inside you most will have you get off of dairy for thirty days first. This is not punishment. It is to see if you have an adversity to cheese/dairy within you. After thirty days you try it and see if you can handle. I, personally, never forsook dairy, but I refused for it to harm me. This is following the mentality of keto though, and not paleo. Strict paleo does not allow for dairy as our ancestors most likely did not consume it and around sixty percent of humans are lactose intolerant.

You might think this is hard or expensive but eating organic is actually cheaper than fast food. I’ve calculated the costs before and it honestly just makes sense. Companies aren’t going to be taking the cost onto themselves of the paper/people required to run their business. Those costs turn to you and your body. Also, when I was trying fast food for my experiment I often found that it just made me more hungry. Your body isn’t getting actual nutrients from it and thus still signals that it needs them/causes the feeling of hunger.

The Paleo/Primal is a wonderful lifestyle that embraces nature and delves into going organic, local and avoiding processed/fast food.

You do have to give up pasta, grains, bread and all the foods that are just fillers anyway. We have substitutes for all of these and all of them are better.

It does take forsaking your childhood to become an adult and to become fully human.

Keto

The real difference between paleo and keto is the carbs.

The idea is that our ancestors didn’t have unlimited access to fruits or root vegetables.

The paleo diet allows for root vegetables as well as honey and fruit. Now this is where most people shudder at the idea of a keto diet. I did at first. I think I cried into the bowls of a cantaloupe. Eventually though my body adapted and I no longer crave fruit or even like more than a bite. It is far too sweet now. Also, I used to make potatoes every day with pecans and cinnamon and wine. I  no longer want those either. There are better vegetables, fresh ones, that can get you the texture of potatoes but with better flavors.

Your body can run on two different energy sources. It can run on sugar/carbs or it can run on fats. Fats got a bad rap when companies banned together and created the food pyramid. There is a primitive culture that eats organ meat and throws the muscle to the dog. I feel that way now that I’ve embraced fats and organ meats. My body rejects that lean ick.

The low-fat movement wound up lacing our foods in sugar. A drug. We have to accept it is a drug. We get cravings for it, have withdraws from it and it alters our minds. I was so addicted to it, but if I can recover from my main energy source being sugar for years you can do it too. I’ll even guide you. Low-fat anything, especially yogurt, had to be covered up by sugar because companies knew that once you tried their nutrient deprived ick food the movement would be rejected. Instead, they addicted you to it

Be angry about this.

Then. Embrace Fats and Bacon.

Think about how much you love bacon. Remember how much you love butter, oils and coconut. Our bodies love fats. That isn’t some coincidence of the mind. Our bodies do know what they need and they let your mind know it too. Fats are gorgeous and glorious and we need to get back to them. In fact, keto is used for weight loss most of the time. Your body is not meant to be fat and once you get back to nature and embrace what it contains you turn into the human nature intends you to be.

Once your body starts getting the nutrients it needs you truly feels full. It is an incredible feeling laced in control. Food even tastes better as your body and mind both want it together. It has been the only way I have gained control of my mind and body. Then, when you no longer need food it tastes bland and you stop craving it.

There are plenty of great resources for starting the keto diet and I am not one of them just yet. Craig is where I started and he can guide you as well. Then you’ll want to form a community on Instagram and join Reddit for that community as well.Reddit.com/r/keto was my haven for my first year of it.

For more information on the paleo/primal lifestyle I recommend Mark.

Finally if you want to embrace both, as this blog does, refer to my shining beauty of a mindbliss mentor, Maria.

Watermelon Radish Mindtini Touched by Feta

Sometimes elegant simplicity is all that we want inside us. We don’t want to slave away for hours just to get one tiny mouthgasm. What we want is to lovingly create mouthbliss with a few strokes of a knife into some radishes and a squeeze of juice on the top. Lemon juice with pepper and salt to bring it all together. Then we add the final white layer of cheese and put in a martini class to be very, very fancy. We then consume for mind shattering lifts.

Mindtini

This is another taste your brain most likely doesn’t know. It will be alright my lovers because we are going to give you familiar ingredients to pair the bitter with. What raw ingredients give your mind is a bright bliss flavor that does not compare to cooked food. I still love cooked food and still fear sauntering into a full on raw diet, at least for a while. Each time I get over bitter though, and embrace raw foods, my mind and body are never disappointed.

It was a very groggy mind day when I decided to put this inside me and oh did it brighten my sprog right up. Seriously though, it cleared me right out and the day was just a bright bliss of mind control.

The whole tini is rich in Vitamin C with moments of Vitamin A, E, calcium, folate and iron. All ready to connect you to life.

What you will need:

Watermelon Radish Mindtini
Watermelon Radish Mindtini Ingredients

One watermelon radish chopped into bite sized pieces

Half a cup of feta or goat cheese (I recommend feta but goat gives a more creamy mouth time)

Half a teaspoon of salt

The juice of one lemon (yes the whole thing. You want that full flavor)

1/4 a teaspoon of pepper

Tablespoon of oil (optional, to drink from the bottom once the salad flavors leak in, but it doesn’t stick to the radishes)

To Make:

Combine the above and place into a martini. Then put in a bowl because you have to stab it pretty hard.

Macros: Calories: 192.3g Fat: 18g, Total Carbs: 4g, Net Carbs: 2g, Protein: 6g

Watermelon Radish Mindtini by Mindlifting Mouthgasms
Watermelon Radish Mindtini by Mindlifting Mouthgasms

Disclaimer: Unless you find humanely raised cheese dairy is not paleo. Here is a great article on it.

Simple Baked Egg and Broccoli

Oh the beautiful beautiful egg. Somehow even it was demonized in the so called health movement of America. We tossed it in the trash we did. Just the yellow though, we kept the white. Sigh. We are so racist.

Eggs hold a vital nutrient for your sprog. B12 is essential for brain functioning and boosts cognition as well as memory. We want as many of these things inside us as possible.

Now broccoli is another gorgeous story for our bodies and minds. Have you heard about the recent scare of not getting enough vitamin D in our days? Apparently we are not out in the sun enough. This deficiency can lead to depression.

On the days I felt moped out I would just go sit clothless in the sun and soak it in. After about thirty minutes there was definitely more sprite to my thoughts. Broccoli is soaked in vitamin D and completely ready for you. In a super simple recipe no less. If you have a mini casserole dish.

First of all you’ll need to bake some eggs. If you go ahead and bake twelve as well as get a large hunk of broccoli you can have lunch for a week. Your body gets to learn and adapt to those nutrients to the point they will taste like creamy crunchy heaven. That’s what happened for me at least.

Baking eggs might sound new to you. Alton Brown lays it all out for you and I have the link ready for you in the recipe below. It makes a creamy egg and you can cook so many at once. It’s the only method I use now.

Egg Bake

Ingredients:

Broccoli

Baked or Boiled Egg (learn how to bake eggs here)

Dashes of Paprika

Dashes of Salt

Directions:

Set over to 300 degrees.

Put the above ingredients in a mini casserole dish.

Put the casserole dish in the over once it has heated.

Let set in over for fifteen minutes.

Eventually vary up the spices to your mind’s possibilities and let me know your favorites =)

Macros

Calories: 119.2g, Total Fat: 5.5g, Total Carb: 10, Net Carbs: 5.4

Brazilian Nut Butter Tutorial

Good (time of day you read this),

A time ago I learned how to make nut butters. This was life changing empowerment for my mouth. I started with some almond butter with Sonia as my nutty butter guide. Then she showed me how to turn hazelnuts smooth as well. Finally it was time to spread my human arms and make a nut butter that the Internet barely knows. The Brazilian. If we love the wax we must as well take on the butter. You could even have it as an after wax cocktail treat.

Brazilian nuts are definitely a mind treat as they contain copper as well as manganese. Both of these, if added to your brain too much, can lead to issues. Deficiencies are actually rare unless you;re nutrient deprived. If you’re with me in America then I’m sorry to tell you but you might just be nutrient deprived. It’s okay though. You can get nutrients from food. Even the food below.

Manganese is linked to memory and deprivation in it can lead to severe memory loss. With it though, we can create memory machines. Copper is known as a brain food and stimulates the brain all over. Hello life connections.

To just bliss your mind even more they contain magnesium. Magnesium is vital to human functioning and most Americans are deficient in it. This can lead to anxiety as well as sleep issues. Due to the way magnesium binds to phosphates in soda you can be nulling the magnesium you do consume by drinking soda and flushing it out of your system. Read more on it here if your mind desires.

Now this is probably a nut your mouth doesn’t know. Because of that it is scared and might make you think it bitter or odd. So first of all take one of those raw nuts and just pop it right in your mouth.

For your mouth brain
For your mouth brain

Then you’ll probably want to chew and consume.

Next you’ll want to put all your ingredients onto a fancy cutting board: A tablespoon of oil (coconut, walnut, pistachio or olive if you have no other choice), 1/2 a teaspoon of salt, 1 vanilla bean and 3 cups of Brazilian nuts.

Brazilian Nut Butter Ingredients
Brazilian Nut Butter Ingredients

Then you’ll want to go ahead and toast those nuts for about three minutes over medium high heat until you can smell their aroma release.

Toasted Brazilian Nuts
Toasted Brazilian Nuts

Then you’ll go ahead and process them. You could also shake off the skin like Sonia does with hazelnuts, but I didn’t feel like doing that.

This can be a bit time intensive, especially if you are using a hand processor. I finally splurged and got a Hamilton Beach one with scrapy sides. I only used the 1 power setting though to see how long it would take at a weaker setting.

Hazelnut Butter Time Lapse
Hazelnut Butter Time Lapse

Usually nut butters can take ages but this nut is just meant to be buttered. Six minutes and it’s delightfully creamy.

My mouth was still a bit confused at the taste and although it has delightful earthy textures I wanted to add some magnesium and iron so I added two teaspoons of cocoa powder. It brought out some deep earth tones so I highly recommend it. You could even do it at the beginning.

Then you make a cocktail out of it. Because nut butter cocktails are the only morning cocktails allowed. Until I return to Key West. While there I did learn not to have coffee and rum together at 10 AM though.

Brazilian Nut Butter Cocktail
Brazilian Nut Butter Cocktail
Braziliant Nut Butter Cocktail
Braziliant Nut Butter Cocktail

Then I suppose you could spoon it into a jar. This is how full it gets if you sacrifice about a teaspoon to the counter and a half of one to the floor.

Recipe:

Ingredients:

3 Cups of Brazilian Nuts

1 Vanilla Bean Scraped Out (optional)

T Oil (coconut, pistachio, walnut, EVOO)

1/2 Teaspoon Salt

2 Teaspoons Cocoa Powder (optional)

Directions:

Add all of the above to a food processor and process for six minutes. Pour into jar and enjoy life

These are actually incredibly low carb at 6 net carbs per cup =D

Macros:

Entire Jar:

Fat: 560.8g Total Carb: 86.4 g Net Carbs: 28.8 Protein 115.2 g

Estimated Per 2 Tablespoons:

Net Carbs: 75g, Fat: 11g Protein: 2.375 g

Dandelion Salad for Uplifting Mind Tingles

Greetings WordPressers/Interneters,

I’m Ainsley and I’ve been following a primal/keto diet for about a year now. At first it was just to try it but I got addicted to not being addicted to food. Food would taste bland when I was full and delicious when I wasn’t. My body communicated with me. I also deal with a few mental disorders that I’ve found to be controlled and even leave when I stick to the primal lifestyle that return when I cheat.

A few weeks ago I cheated and this was the salad that brought me out of it with the most blissful of mind tingles.

Dandelion and Lemon Cherry Salad

Bliss Juice and Spices
Bliss Juice and Spices

The Recipe:

1 Cup Dandelion Greens

Juice of Half a Lemon

Cracking Swirl of Pepper

4 Cherries Carved into Pieces

T Extra Virgin Olive Oil

Directions:

Turn the above into a salad.

Recipe Macros: Total Carbs: 10.2 G, Net Carbs: 7.4 Protein: 1 G, Fat: 28 G