Saucy Inflation Fighters
By Gary Scott
Another way to beat inflation is to eat less of the right
food. Green, non fast and non pre prepared. This type of food costs less
and is good for you. This means you can eliminate or reduce one of the biggest
costs, most people in the West face … medical intervention. Eat in
a way so you do not get sick.
Of course when you do this you’ll also have more energy
to work and invest better as well. These are also good inflation fighters.
One of these inflation fighting foods is zucchini. Zucchini
is in! I just bought five pounds this morning at the local market. Our mountain
garden produces late but we have zucchini blossoms galore so we’ll
eat a lot of this through the summer.
Three great things on the farm in summer are the garden,
the chickens and geese. Each morning we walk out the kitchen door with an
empty basket, hear the soft sigh of the creek, feel the cool cleansing of
mountain mists and smell freshness from dew laden trees and grass.
Ambling to the barn, we’ll stop and pick a few fresh
wild strawberries. They started this week and are so sweet off the vine.
We watch the morning sun rising over the ridge. What a start! The chickens
come running and in their nests we find a clutch of brown and speckled, eggs,
some still warm.
Heading back to the kitchen we pick vegetables for the day
when they are ripe. Here is the crunch. When the vegetables ripen, they all
seem to make themselves ready to eat at once! We space our planting in the
hopes that the crops will mature over a longer period but we still sometimes
have a huge pile of fresh vegetables and other times none.
Sometimes we have a zucchini overload. Dozens of fat, ripe
zucchini are in the garden, all ready to be eaten.
Since we get so many eggs each day we have perfected the
art of bestowing food gifts on our neighbors and friends, but one of our
mainstays in this field is our dog. Eggs are great in a canine diet and Ma
loves them. But how do you feed a dog zucchini?
So we have learned to prepare zucchini in many ways. Here
is one recipe for zucchini sauce that you may enjoy. I must admit it is delicious!
1 cup Cottage cheese for protein.
1/2 cup milk for liquidity in the blender (raw cow’s
milk or goat’s milk is best).
Half a medium, washed, unpeeled, raw zucchini as an alkaline
cleanser.
Salt and pepper to taste.
Throw the ingredients in the blender and whip it up as a
delicious and creamy thick sauce. It takes only five minutes to prepare.
This consistency is perfect for pouring over pasta, barley,
rice, in a baked potato as well as over other grains such as quinoa. We use
quinoa often as it’s the only grain that is a complete protein.
However, thin it down a bit and this blend also makes a
delicious chilled soup! You can reduce the milk to thicken the blend a bit
and it becomes a wonderful summer dip for serving with vegetables or (naughty
- naughty) potato chips and such.
Zucchini is good! The modern Western diet
is far too acid and excess acidity can create a list of ailments that are
almost bewildering. Over acidity allows bacteria, yeast (Candida), fungus
and mold to thrive in our systems. Over acidity sets the stage for chaos
opening the door to sickness and disease. Over acidification of body fluids
and tissue underlies all disease. The body is only vulnerable to germs when
in an acidic state. Acid imbalance creates health problems including skin
eruptions and moles, headaches, allergies, colds and flu, sinus problems,
fatigue, mental confusion, depression, muscle cramps, inflammation of the
joints, irritability and lung congestion, plus urinary infections and frequent
and urgent urination.
In addition (as if this is not enough) excessive acidity
is a key factor in early aging. According to the book, "The pH Miracle" written
by Robert Young Ph.D. and Shelly Young, acid waste and disposal could also
be called the aging process." In other words the more acidic we are
the faster -old we get!
Enter zucchini! One of the greatest ways to reduce
acidity is by eating large amounts of greens and some of the best sources
are, lettuce, greens, mustard, turnip and collard greens, spinach and zucchini.
Now you have an acid fighting sauce you can pour over all types of food.
Try it this weekend. Until next message enjoy better health
and wealth.
Gary
P.S. We had such success with Dr. Mishra’s
weekend health course on learning how to balance pH, that we asked Dr.
Terry Hambrick to condense his one week August course to a long weekend
instead. Terry’s course promises to be special because it will help
balance your pH during the course plus show you how to keep it balanced
after you leave! To enroll or for more details contact Merri at merri@littlehorsecreek.com