Pork slithers with chives give a lovely nutritious balance of protein and green-onions; and the meal is so quick to prepare and cook.
Make sure you have a small corner for one or more patches of chives in the garden; they are so easy to grow. Start by using a sharp-knife or kitchen scissors to slice off a good handful. Snip out any dried bits but not the flowers; they give your pork slithers extra crunchiness. Rinse them a few times.
This recipe will make enough pork slithers with chives for two-persons.
Now that did not take long; you have a wonderful nutritious meal for two.
I often toss a few leaves of parsley or cilantro into my cooking. They are so much more than a garnish; believe it or not, reputed aphrodisiacs.
You will not be able to taste small quantities but it is part of our determination to enjoy at least ten different coloured foods every day; science proves that there is a 35% lower all-cause of death. That is massive.
Slow food, cooked fast is our motto and where possible combine it with a short-walk down the garden to pick the chives; anything to lower the blood-glucose, turning it into glycogen instead.
Perhaps see if God is down there, or a family of fairies; we call it forest bathing. Calm the soul and do some deep breathing; it all helps in this stressful world.
Just snip off a bunch of chive-fronds with scissors, wash and pull out any dead bits but use the flowers.
They have a subtle flavour that is without measure.
Chives and garlic are from the onion family; they have an important phytonutrient called allicin. It's a powerful anti-oxidant that also reduces cholesterol-production by the liver.
That's where the cholesterol in our blood originates, not the fat we eat; the liver turns glucose from our food into triglycerides. The larger molecules are tagged onto proteins to make up the LDL and other components.
Get more coloured-foods into your meals every day, even in small quantities but we refuse to count. The chives, garlic and ginger would all qualify; and those in the hummus.
Chickpeas make a useful thickening agent, rather than corn-starch or refined flour both of which we avoid; they are very fattening and do nothing for the dish. Since we usually have a large tub of this authentic hummus recipe in the fridge, they are always on hand. Otherwise we keep small packets in the freezer.
Read more about those so-important phytochemical foods that will enable you to stay off medication and supplements; make sure you have a selection every day. They are in common places like grapes, apples and onions; one does need a wide variety daily.
They taste so good.
Is it the fat on the meat or the bun baked with refined flour that is public enemy number-one? The debate rages on so don't feel dismayed and confused; even the scientists cannot make up their minds. Perhaps it is both.
If you think it could be both then lean pork slithers with chives using no starch at all may be the solution.
If it's your belief that it is the fat on meat which makes us obese and contributes to heart disease, then cut it off first. If however you think that refined-carbs are the enemy then avoid a hamburger bun but feel happy to have the lard on your pork; but you could enjoy a slice of artisan bread made from 100% flour on the side with plenty of butter.
Today with corn on the cob, actually we don't need any other starch at all.
Pork slithers with chives are so quick to make. My estimate is ten minutes to forest-bathe whilst picking and washing the greens, another fifteen to slice the meat and then marinade; and five more to cook. That is not much over half an hour from start to finish.
I made mention above of an induction-stove; every family should have one. They are inexpensive, cook much faster than gas or a conventional electrical hob and use half the power.
Why would you pay more for free-range pork and chickens? Is grass fed beef worth the extra? This is a complex subject with many variables; one them is the zinc content of meat.
Homocysteine is a toxic breakdown product of methionine; we cannot live without this essential amino acid. It is particularly high in beef; chicken and pork too. Under normal circumstances the body immediately turns the compound into other beneficial substances. But this process is entirely dependent on certain minerals like magnesium and zinc; and numerous vitamins.
Beef, pork and chickens reared in feedlots, sties and cages have only a quarter of the zinc when compared to those free to range. A great many people on the "industrial diet" consumed by most of us today are very deficient in the mineral; the result is a rise in this toxic homocysteine with tragic consequences.
When browsing use right click and Open Link in New Tab, or you may get a bad gateway signal.
Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself, the family and Mother Earth for future generations. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books.
Here are the back issues.
Did you find this page interesting? How about forwarding it to a friend, or book and food junkie? Better still, a Facebook or Twitter tick would help.
56 Groenekloof Rd,