Fertility Food Friday: Not-So-Scary Chili!

April 22, 2011

This is a continuation of my Step 1 in combating infertility with food: Goodbye Gluten! It will someday be a part of adding in good vitamins…

Part Two of G Free and Tasty is being hijacked by Fertility Food Friday. That guy….

AND… I am participating in Fight Back Friday on Food Renegade. Go see all the other fabulousness: http://www.foodrenegade.com/fight-back-friday-april-22nd/

Scary Chili is actually pretty normal chili with a bit of liver added to it. Liver is one of THE BEST fertility foods you can eat. I will be posting my Ode To Liver and all the fat soluble vitamins it possess, and how easily you can absorb them and how much you NEED THEM TO GET PREGNANT in a later post. For now, I just wanted to continue with the G Free and Tasty series. If the thought of liver sends you into the fetal position, by all means just skip it. I’ll work on convincing you later!

Chili is one of the most versatile, easy foods to make. It doesn’t hurt that most people enjoy it. This is my basic recipes (with some liver). I like to mix it up with lots of farm stand veggies in the summer or root veggies/ winter squashes in the winter.

Basic Chilli:

  • 1.5 Lb Grass Feed Ground Beef (or 1 lb plus 1/2 lb grass-fed beef liver, or 1.25 plus .25 which is probably the best if this is your first liver rodeo. For this particular batch I am using 1 LB GFB & 1/2 LB GFBL)
  • 1 Onion
  • 2-4 Cloves of Garlic
  • 16 Oz Red beans (best if you soak them, here I got lazy and used a can)
  • 1 32 Oz Can tomatoes (or fresh tomatoes)
  • 2 TBS Chili powder, or to taste
  • 1/2 TBS Red Pepper, or to taste
  • 1/2 TBS Cumin, or to taste
  • assorted veggies if you would like (summer i do yellow squash/zucchini/mushroom, winter maybe butternut squash) This time I don’t have any veggies. Which is kinda a bummer.

Process

Conquering Liver:

You will probably need to ask your butcher for this. I cannot say enough about Grass Feed Meat, so if at all possible try to get grass-fed liver. Good news in, it’s going to be pretty cheap. It looks something like this:

Hey...your not so scary!!

Go ahead and give it the stink eye. Tell it who’s the boss. Tell it you would like all the vitamins, right now. Tell it you know why your both here, and that’s to get pregnant. If I know liver, it will get on board.

The cube it up.

Show it whos the boss.

Toss those cubes into a food processor. A blender would work too, but a FB is easier.

Give it another stink eye. Youre in charge here!

Food process until smooth. Not unlike a meat smoothie.

Now for a confession I am not proud of. This is where I freaked out the first time. I walked away, I swore I would not do it, I swore all those “experts” who had smarty pants degrees where dumb. Then I remembered that I would in fact like a baby. For extra motivation I pulled out a Pottery Barn Kids catalog and checked out some nurseries (don’t lie, I know you have at least on PBK cat). Beatrix Potter Bumper Pads strengthened my resolve. With renewed determination I headed back to the kitchen to dominate this recipes.

Now it gets all “normal old chili”

Chop up your onion and garlic. I like 4 cloves of garlic, because I want some strong flavors covering the liver.

Not scary, but can make you cry.

Saute these bad boys in your choice of butter or coconut oil. I chose CO.

Add your GF Ground beef. Then add your liver puree. Let the two brown together until you can’t tell which is which. Feel powerful.

Heres the part I’m also not proud of, because they come in a CAN. Don’t be like me. Soak your beans. Use fresh Tomatoes.

2 Cans Red Beans, 1 Big can Tomatoes

Rinse your beans, then add them and the tomatoes to the beef & veggie mixture. You could also add whatever other veggies you would like.

Spices (do what tastes right to you):

2 Tablespoons Chili Powder. I Like it hot.

1/2 Tablespoon Red Pepper. Fire Burnin, Fire Burnin

1/2 Tablespoon Cumin

Simmer this mixture for 30 minutes or so. The longer is sits the better it will taste. My man prefers it the next day. Than serve with cheese, sour cream, and a deep sense of satisfaction that you came, you saw, and you conquered. Scary Chili that it.

Bets Enjoyed with the Self Satisfied Smugness of a True Victor and a Pottery Barn Kids mag.

** This is a meaty chili. I have seen lots of great recipes, including the one in Nourishing Traditions that included Beef Stock and are a little more soupy. They taste good too, so experiment! Go Banana’s!**

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Yogurt… Adventures in Lacto Fermation

March 24, 2011

The scene: The evening before a charity event I had been lucky enough to be planning all year.

The Characters: Me, some harsh antibiotics, and zero bacteria left in my digestive tract. The some food…running right through me.

Enter: Amazing friend L, with a mason jar of homemade yogurt and bananas.

Hours later: Amazing recovery! Well, I could keep food in my body, it was a start!

Those dang activia commercials love to remind us of yogurt’s “regulating” properties. After a harsh round of antibiotics or a stomach bug, I liken them more to the “stop the rivers” properties. Yes I went there. I am sorry.

Fermented foods are amazing. Read more on them here. Yogurt from the grocery store is ok… its live cultures will help a sister out, but they won’t do it quickly. Pretty sure not that many of them are still kicking. But you can easily make your own, amazing (cheap!) yogurt to chase your blues away. Or just to enjoy because its delicious.

If you are used to the splenda-saturated, fake fruit containing yogurt this stuff is going to taste different to you. I suggest adding some honey or vanilla bean paste and eating it with fruit and granola. In a few weeks the only reason you’ll need other yogurt is to make medals for the office Olympics.

Medals!

Pam did not make her own yogurt...

You need:

A half gallon of milk – whole is easiest. Go for Raw milk if your even more fabu. BTW milk fats not that bad for you people, eat the whole milk yogurt and skip the chicken fingers. Your body, fertility, and intestines will thank you.

Already made yogurt or frozen cultures – frozen cultures are better if you are near a place that sells them (Whole Foods so far, maybe Trader Joes) but really any plain, all natural yogurt will work. I like Whole Foods 365 Organic Plain Yogurt, but I’ve heard good things about Dannon Natural Plain. This will be your starter.

Crock Pot – fancy people use yogurt makers or double pots and thermometers. I am not one of those people.

Bath Towel – weird, but see above. Not fancy.

1. Pour milk in crock pot.

2. Set to low for 2.5 hours. Or 2 and 20. I should prob be more exacting.

3. Unplug your crock pot. Wait 3 hours. Or if your impatient, 2.5. Mine still worked.

4. Remove 2 cups of warm milk and whisk together with 1/2 cup yogurt starter. Or more if your me.

5. Dump mixture into crock pot. Wrap crock pot in a towel, forget about/go to bed/wait 8 hours.

6. Wake up to fabu fresh yogurt! (the consistency will be thinner than store bought yogurt because this stuff does not have extra thickeners…aka junk.)

Easier than making a roast in the crock pot.

Store bought yogurt costs about 10 times what it costs to make it at home. I pulled this off of http://crockpot365.blogspot.com/.

My favorite ways to serve:

with vanilla bean paste (12.5 bottle WORTH IT, makes everything with vanilla way better) and a banana for breakfast.

– with thawed frozen berries & honey for a snack

– blended with mixed berries and honey, frozen, topped with bit a more honey and eaten as sorbet. Spinach can be blended finely and added to this without effecting the flavor, making a fabu healthy dessert. Top it with a bit more honey for a funsies. Top anything with a bit of honey for funsies. 🙂