Pork slithers with chives gives a lovely nutritional balance of protein and green onions; and it's so quick to prepare and cook.
Make sure you have a small corner for one or more patches of chives; they are so easy to grow. Start by using a sharp knife or kitchen scissors to slice off a good handful. Snip off any dried out bits, but not the flowers; they give your pork slithers extra crunchiness. Rinse them a few times.
This will make enough pork slithers with chives for two persons.
I always toss a few leaves of parsley into any dish. It's so much more than a garnish; believe it or not, a reputed aphrodisiac. You will not be able to taste it, but it is part of our determination to enjoy at least ten different coloured foods every day; science proves that there is at least 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. 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 keep the flowers.
They have a subtle flavour that is without measure.
Chives and garlic are from the onion family which has an important phytochemical called allicin; it's a powerful anti-oxidant that also reportedly reduces cholesterol production by the liver.
That's where the cholesterol in our blood comes from, not from the fat we eat; the liver turns glucose from our food into triglycerides, and larger molecules are tagged onto proteins to make up the LDL and other components.
We try to get at least 7 - 10 coloured foods into our meals every day, even in small quantities. 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 both very fattening and do nothing for the dish. Since we usually have a large tub of this authentic hummus recipe in the fridge, it's always on hand. Otherwise we keep small packets in the freezer.
More about those so-important phytochemical foods that will enable you to stay off of medication and supplements; we make sure we have a selection every day. They are in common places, like grapes, apples and onions, but one does need a wide variety daily. They taste so good.
Is it the fat on the meat, or the bread roll or bun baked from refined flour that are 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 your belief is that the fat on meat 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 fat and a slice of real bread made from 100% flour on the side, with plenty of butter. Today, with corn on the cob, actually we don't need it at all.
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Pork slithers with chives is so quick to make. My estimate is ten minutes to forest bathe whilst picking and washing the chives, fifteen to slice the meat and marinade, and ten more to cook; not much over half an hour, 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 electricity and use half the power.
This is our portable induction stove.
How to grow chives from Fine Gardening will give some useful tips on this hardy herb.
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