Archive for the ‘Health’ Category

I found this recipe several years ago on one of vegetarian forum

We need:

  • 2 cups millet
  • water
  •  about 2 lb potatoes
  • 2 onions
  • little wholemeal flour (you can also use bread crumbs)
  • salt
  • pepper
  • oil

Rinse millet in cold water (using mesh strainer). Put into a pot, pour 4 cups water and cook slowly until grain will be soft and you will not see water in a pot. Boil the potatoes and puree, chop onions and saute. Combine all ingredients together, add a little oil, salt and pepper. Shape into patties and coat in flour. Bake at 350 F until golden brown on both sides. Of course you can fry, add the herbs and spices – whatever You like.


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Potato is a perennial belonging to the nightshade family. Beginning of its history to be found in the Andes, where it was domesticated about 8,000 years ago. Potatoes were brought to Europe by conquistadors who in the thirties of the sixteenth century fought for Peru. Potatoes are one of the world’s most important foods today. According to USDA figures, Americans eat about a potato a day. One in every three restaurants meals includes potatoes.


  • Sweet taste
  • Mild diuretic effect
  • Contains large amounts of carbohydrates present in the form of sugars
  • Reduce inflammations (except in some arthritic conditions)
  • Source of complex carbohydrates
  • Has a 2% protein
  • Contains vitamins

Potatoes juice has antibiotic properties, helps lower blood pressure, and treats stomach and duodenal ulcers. It is an excellent source of vitamin C, enzymes and minerals, also supports the creation of beneficial intestinal flora. Just beneath the skin there are significant amounts of manganese, chromium, selenium and molybdenum.

1 cup baked potato with skin contains 133 calories and:

  • Vitamin C – 15.74 mg
  • Vitamin B6 – 0.42 mg
  • Copper – 0.37 mg
  • Potassium – 509.96 mg
  • Manganese – 0.28 mg
  • Tryptophan – 0.04 g
  • Dietary fiber – 2.93 g

From 10 to 50% of a potato’s potassium may be lost during boiling; steaming, baking, and frying do not significantly reduce the potassium.


don’t eat potatoes  with sprouts (“eyes”) or any green flesh or skin; thet contain the poisonous alkaloid solanine.

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Bread baking  is not very complicated, but at the beginning may cause some problems. The basis is sourdough. Of course you can bake bread with yeast (faster), although it is worth try a sourdough bread: a healthier, tastier, longer stays fresh.

At the beginning you need sourdough:

Pour handful (can be more) of rye flour into perfectly clean jar (I use to rinse jar with hot water before). Add lukewarm good quality water  (can be boiled), mix well using wooden spoon (consistency of cream). After 12 hours, stir again. After next 12 hours, add handful of rye flour, water and mix. Repeat for several days.

For example:

  •  7.00 a.m. – add some whole rye flour, water and stir
  •  7.00 p.m. – stir
  • 7.00 a.m. next day – add some whole rye flour, water and mix
  • 7.00 p.m. – stir etc.

Repeat these steps for the next days to receive a sourdough starter in the appropriate quantity.

After several days sourdough should have apple cider vinegar smell, but not necessarily. If it isn’t stinky, should be OK. The optimum temperature for wild yeast production is 77-86 degrees F. I use paper towel to cover jars with sourdough (protects against dust). You can keep your sourdough starter in the refrigerator up to 7 days without “feeding”.

My sourdough will be 5 years in a couple months:-) Obviously, I treat my starter well 🙂

Whole dark rye flour
You need handful (or more) of flour
Ready to use sourdough starter
Sourdough starter

When Your starter is ready You can bake sourdough bread. For years I use a recipe for bread I found on the polish forum for vegetarian and vegan families.

You need:

  • about 1.5 cups of starter (because mine is mature and strong, I use about 1 cup)
  • add a cup of flour, a little warm water, stir (consistency of mud) and leave for several hours to rise (you can leave for night).

Note: Always leave some starter for the next bread baking (add flour, water, stir and put to the refrigerator)

1 cup of rye flour
1 cup of sourdough starter
Mix starter and flour
Add some water
Leave for a couple hours in warm place (it should rise)

After couple hours add:

  • 3 cups flour
  • lukewarm water (You need mud consistency)
  • approximately 2 flat teaspoons of salt (I use 1 teaspoon)
  • olive oil
  • whatever You like: black cumin, pumpkin or sunflower seeds, raisins, honey, caraway seeds etc.
Bread starter, honey, salt, olive oil
I added some water
and sunflower seeds
Put bread into a mold and set aside to rise
White sourdough wheat bread and whole rye sourdough bread
White bread
Rye bread
Rye bread
White bread

Set aside to rise. Bake at 392 F for one hour (in the meantime spray water over your bread). I also spray bread with water before baking (It should help prevent crust breaking). White wheat always rises like crazy, bread with wholemeal flour is heavier, so it is generally smaller.

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I am vegetarian for 18 years, but still I hear the question: what exactly do you eat? Well, I am not hungry and not skinny. I eat butter (mainly ghee), honey and occasionally eggs.

Anyway, listen to the answers:

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I have not written for two days 😉 Yesterday I had a doctor appointment in the morning and the children Spanish class by 8.10 a.m. (so I didn’t have enough time), and on Monday I dreamed that I woke up 😉

One of my favorite flower is a sunflower – beautiful, with yellow, brown, or almost orange petals. Even when it rains, light up my day. Every year I try to have some variety in my small garden. Sunflower as you know, applies not only decorative, but also culinary and health benefits. Sunflower seeds have more protein than beef, about 20% fat (mostly unsaturated fat). Seeds are a good source of calcium, phosphorus, iron (they have two times more iron than raisins, regarded as one of the richest in the nature of this micro nutrient sources), and vitamins A, D and E and several of the group B (one of the richest sources of B6 .) Sunflower is helpful in treating constipation. You can make it a paste, add to baked goods (bread, cakes and cookies), sprinkle salads, or added to soups. You can also use sunflower seed instead of nuts (for example in pesto).

In general, before use I wash and roast seeds. Of course it is always better to buy shelled seed (for freshness). Because usually I don’t have enough time I buy hulled (local COOP , where they sell a lot of seeds, so it is fresh). I recommend, really worth it. Take care of your health.

Sunflower seeds 0.25 cup contains (DV %):

  • Vitamin E 90.5%
  • Vitamin B1 (thiamin) 54.7%
  • Manganese 36.5%
  • Magnesium 31.9%
  • Copper 31.5%
  • Tryptophan 31.2%
  • Selenium 30.6%
  • Phosphorus 25.4%
  • Vitamin B5 (pantothenic acid) 24.3%
  • Folate 20.5
  • Calories (about 205)

Pumpkins make me think of autumn. Their beautiful colors enjoy my eyes on rainy days. Pumpkin soup warms and nourishes the body. Pumpkin seeds are the largest and most expensive seeds. They are from a South and Central American squash that is grown specifically for its seeds. Pumpkin seeds have more protein than many other seeds and nuts (29%), are very valuable source of Omega 3 fatty acids, an excellent source of iron, zinc, phosphorus, vitamin A. They also contain calcium, and some B vitamins. Raw seeds are very helpful in fighting parasites. Pumpkin seeds prevent prostate hypertrophy, so try to eat them regularly, not allowing for the development of the disease; treat acne, make your skin smooth, benefit the hair growth.
0.25 cup contains (DV%):

  • manganese 52%
  • magnesium 46.1 %
  • phosphorus 40.5%
  • tryptophan 34.4
  • iron 28.7%
  • copper 24%
  • vitamin K 22.2%
  • zinc 17.1%
  • calories (about 186)

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Millet is one of the healthiest and oldest grain in the world. Came from Asia 7000 years ago.

This is about what Paul Pitchfrod wrote about millet in his book “Healing with whole foods”:

“Healing properties:

Cooling thermal nature; sweet and salty flavor, diuretic; strengthens the kidney; beneficial to stomach and spleen – pancreas; buildts the yin fluids; moistness dryness; alkalizing – balances over-acid conditions; sweetens breath by retarding bacterial growths in mouth; high amino acid (protein) profile and rich silicon content; helps prevent miscarriage; anti – fungal; one of the best grains for those with Candida albicans overgrowth.

Also useful for diarrhea (roast millet before cooking), vomiting (millet soup or congee), indigestion, and diabetes. Soothes morning sickness – eat millet soup or congee regularly. Millet is known as “queen of the grains.” Due to its alkali – forming nature millet is often cooked with little or no salt. Sprouted millet can be used for digestive stagnation caused by undigested starch , for checking lactation, and other applications similar to sprouted .

Caution: millet is not recommended for those with signs  of very weak digestive functions such a consistently watery stools.

Cooked millet:

  • 1 cup millet, soaked
  • 3 cups water
  • A few grains sea salt

Place millet and salt in a pot of water. Cover. Bring to a boil. Reduce heat to low. Simmer 30 minuter or   pressure cook 20 minutes.

Variations: Toast millet in a little oil before cooking. For softer millet, add more water.”

I really recommend Paul Pitchford’s book and millet. This book will help you heal your body. There are plenty of easy and healthy recipes.


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… probably a virus. Adam didn’t feel very well from morning.  Probably has the same virus his brother had. Dominik felt sick on Saturday and Sunday. Anyway, he still has a cough etc., but without fever. Adam has a fever. One of the measurements showed 106.8F (41.5C). So what am I gonna do at 8 p.m.? He got medication, a cool shower, I applied something on his chest for easier breathing (runny nose). Even his long hair dried faster, though not for long, because now he is sweating like a mouse. Poor thing, I’m going to keep him company in bed and be close in case he will need me. I hope me and rest of the family will stay healthy.

Good night Everyone

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