#153 Twenty Six Tips For Nourishment
It's not that complicated
What does it mean to eat healthy?
These days, it seems like nobody really knows. Everyone just argues for their cult. Which diet’s better? Carnivore? Veganism? What are the supplements we need to take?
These debates go on in circles because they’re completely MISSING the point! Everyone’s too focused on the details without looking at the big picture.
When you zoom out, you start to realize how obvious it all is. We just need to get back in touch with our true nature. The solution’s already there. It’s not in new man-made frankenstein creations. It’s in eating like human beings have done for eons.
This past week we spoke about bullet points that describe this very ideology, and I thought it would be good to share them with you this beautiful day:
1. Stop going on diets. Just eat real food that’s prepared properly. We can eat meat. We can eat vegetables. We can eat grain. We’re human beings!
2. Eat raw honey everyday. If they could patent it, honey would be the greatest prophylaxis ever invented.
3. Cholesterol in eggs are a building block for testosterone production. Eggs do no make your heart explode.
4. You’re probably not getting enough seafood in your diet. Eat more sardines. Indulge in oysters. Omega 3s are crucial.
5. Not all seed oils are bad. Black seed oil is nature’s antibiotic. 1/2 tbsp is potent enough to destroy the everyday illness.
6. You must be eating more herbs. No-brainer to incorporate more rosemary and thyme in your diet, for the sheer neurological benefits.
7. More people should be buying jugs of quality spring water instead of alcohol. In 2024 it’s time to collect artesian spring water like wine. (Your body will thank you for this)
8. If you find organ meats disgusting, just make liver pâté. It’s creamy, makes a good toast spread and is full of all the micronutrients that make liver such a superfood.
9. Eliminate plastic as much as you can. Most people don’t know this, but microplastics are an EXTRA ingredient on the plates of most people. Avoid teflon. Throw out plastic tupperwares. Yes, even the BPA-fee ones (it’s a scam).
10. Babies are the most disrespected people in the world. Baby formula is garbage. Get breast milk as much as possible, and make your own formula with goat’s milk if you can’t.
11. Brown rice shouldn’t really be eaten. It tastes worse than white rice, it’s harder to digest and the minimal nutrient benefit it provides is intangible. There’s a reason you never see the Japanese cook with brown.
12. In 2025, you’re going to see more “healthy man-made oils”. They will be a trojan horse. They’re going to say they’re healthier than seed oils when they’re essentially the same. Every fat we needed has already been created: olive oil, coconut oil, tallow, butter, suet, etc.
13. Eating healthy starts with understanding your relationship with food. Prioritize what makes you feel good for the rest of the day, not what feels good in the mouth for 5 minutes.
14. Fruit is heavily neglected, yet they contain so many essential nutrients. They literally WANT you to eat them too. It’s a symbiotic relationship. Have more citrus. Eat your golden kiwis. Snack on watermelon.
15. Milk is best had as untouched as possible. Raw if you can. Lightly pasteurized if you can’t. Avoid ultra-homogenized and ultra-pasteurized.
16. Animal fat is the best, and nothing to fear. Your body doesn’t lie. You know how good you feel after a good ribeye. Super-fuel.
17. A lack of magnesium and potassium are responsible for the migraines most people face on a daily basis. You aren’t having enough. Start electrolyte-maxxing.
18. There’s nothing wrong with eating bread if you’re healthy. Just get the real deal. Sourdough, ancestral sprouted grain. Bread should never last for 2 weeks.
19. Drink more warm beverages. Freshly made broth. Steeped tea. They’re therapeutic and will heal you from the inside out. Especially in these colder months.
20. Sunlight is a multivitamin. You need to be getting more of it, whenever you can. Protect yourself from burning (hats, clothing, zinc oxide sunscreen), but never be afraid of sunbathing. It doesn’t cause cancer.
21. You can’t just class an entire group of foods as “unhealthy”. It depends on what and how you cook it. Potatoes cooked in canola oil = bad. Potatoes cooked in tallow with love = good.
22. Artificial dyes in children’s candy are a silent enemy that’s perpetuating mental illness in children. If you’re a parent, minimize the amount of Red 40, Yellow 5 6 etc that they’re consuming. It’ll reduce the tantrums for sure.
23. Activated charcoal in sparkling water is a great way to detox. Just take it on an empty stomach and only have food 3+ hours after consumption.
24. Desserts are OK as a treat. Just make them with real ingredients as much as possible. Basque burnt cheesecake. Raw egg chocolate mousse. They’re beautiful.
25. People who say cooking is a waste of time just don’t get it. Cooking is an Art form. It’s how we’ve fueled ourselves since the very beginning. Food made with love is superior.
26. Breakfast is the best meal of the day. Start your metabolism running with pasture raised eggs, raw butter, fresh sourdough with a glass of freshly pressed orange juice to wash it all down. Kingly.
This was originally sent as #062 of the WARKITCHEN WEEKLY, yet it’s never been more apt.
Never forget
Who you think you are is all that matters in this life
Thinking about figs
Love language
How blessed we are
Chickens lay eggs the color of the rainbow
Crème brûlée is but a concept. You can put the crème in anything, give it a brûlée, and it’ll still be crème brûlée. Whether it’s done in mini pots, poured out flat in a casserole then torched, or even brûlée-d on top of bubble milk tea or doughnuts, the iconic burnished top of a crème brûlée is instantly recognisable. Case in point—this renegade dessert, of crème , baked and brûléed in a pumpkin.
This starts off just like any crème brûlée—with eggs and sugar whisked together in a bowl, then tempered into hot cream, carefully so as not to scramble the eggs. Only instead of then pouring the custard mix into a mould, you ready a pumpkin that’s been halved, carved, and cooked till tender, then pour the custard into that. You then bake it low and slow until it’s barely set, then chill it as per a classic crème brûlée, pour on sugar, and torch it till crisp and caramelised.
If you’re skeptical about whether baking it this way makes a difference, whether the pumpkin adds anything to the iconic dessert, bring to mind the appeal of a classic crème brûlée, with the textural duality of crackly caramel crust and creamy custard. Now, imagine having a third, equally arousing texture in the mix, in the form of the buttery smooth pumpkin flesh, sweet and tender from the bake, but also providing bite and body that the original lacks. Flavour your custard base with the magic of pumpkin spice—cinnamon, ginger, nutmeg, and cloves—and you’ll have a crème brûlée verging on pumpkin pie and Starbucks pumpkin spice latte, a dessert that draws from the three iconic desserts.
❋ A WORLD OF SPECKLES - ALCHEMIST FARM
When we first began breeding and selecting for egg color it was speckles and texture that captured my interest. Every breeder throughout history has selected traits in an animals that they thought were unique, valuable and beautiful. We are carrying on they tradition by selecting for what is most pleasing to our eyes and senses. The result is a whole world of interesting speckle patterns through us
A speckle is like a hens unique finger print. A hen that throws speckles on her eggs will do so in a similar pattern every time she lays an egg.
Speckles, just like egg color can be selected and bred for. It is something that we are constantly tinkering with.
❋ SALTED COFFEE BUTTER ROASTED CHESTNUTS
A lot of chestnut recipe are simply roasted with butter and salt, but I did something a little different and went with a little coffee. Promise it’s not odd, just slightly addicting.
And don’t fear the chestnut. I know they may seem tricky to open, but once they are roasted, peeling away the shells is so easy. Just make sure that when you guys are pouring that hot butter all over the chestnuts you get the butter down under the shells so that the nuts get all buttery and delicious.
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all of this 🤍 also - how much activated charcoal to sparkling? i love this tip!