Cassava 1st try

Meet my cassava 

And the dal with Jackfruit seeds, a handful of fresh peanuts, Swiss Chard, onions, garlic, panch puran, and other spices.

And a veggie dis of snake gourd, with onions and garlic and bean prouts

And the Cassava of course.

Plus I drank a cup of pot water, as west Indians like to call it.

Protstate and Cassava - Folk Wisdom

This is just a bit of folk wisdom that an african friend passed along to me and I post it here, in case it can help somebody.

================

*

I BEG EVERYONE ON THIS PLATFORM ESPECIALLY THE MALE AMONG US, TO READ THIS ARTICLE TO THE END.

*

Don't die in silence!!!

    

*Eat Cassava*

Good news for those who have issues with their prostate, be it enlarged or cancerous.

Let me begin by sharing my own experiences with my prostate.

My father and his younger brother died from prostate cancer, and I've been living with an enlarged prostate since 2006.

I've tried both orthodox, herbal and food supplements with varying degrees of success, but my bladder is never empty, and I have been embarrassed a few times by incontinence.

However, the turning point appeared when in 2021 I traveled in a bus and met with some elderly people.

Before we boarded the bus, I remarked that I would be asking the driver to stop for me to pee along the way, because of my enlarged prostate.

This provided an excellent opportunity for one of the elders to give us the remedy, which he said his own father have been using.

Very simply, cook cassava over a charcoal or wood fire.

*DO NOT COVER THE SAUCEPAN . ALLOW THE STEAM TO EVAPORATE FREELY*

You can eat the cooked cassava with any stew of your choice.

I must tell you that right from our return I've had cassava cooked for me as prescribed.

I'm in a place without access to a coal pot, so I use gas to cook the cassava.

Since Friday when I got here, my breakfast has been lemon grass +ginger tea and lemon.

Lunch is boiled cassava.

Previously, I woke up after every two hours in the night to pee. Sometimes, I peed twice within the hour. And this affected my health.

But since I started the cassava therapy, I wake up only once in the night.

I don't feel the heat/pain associated with peeing.

I don't feel the urge to rush to the washroom in order to avoid spillage.

I know there are a number of elderly Brothers who have issues with the prostate, and I recommend the cassava therapy to them.

Try it, or recommend it to anyone with prostate issues.

*Shared as copied* 

 CASSAVA & CANCER CELLS !!!

Don't stop, please read to the end !

After eating cassava for one month, my doctor checked my bladder for cancer. He was surprised because my bladder was completely clean and normal.

As long as I kept eating cassava, I feIt very fit and very healthy. Every three months I would go for a check up and my results remained clean. Since then, I only ate cassava and did not continue other cancer medications.

Mr. Pereira, a 70-year-old man, was diagnosed with prostate cancer. His wife at the hospital happened to read my article. They had no money for the cancer treatment and the injection given made Mr.Pereira very weak. His wife gave him cassava to consume. After eating cassava for a week, his situation started getting better. After a month of eating cassava every morning, his PSA test result reduced  from 280-290 to 5.89 !

They visited me with the test results before and after eating cassava. Pereira no longer had any symptoms of cancer after continuing eating cassava.

There was another person who had liver cancer and had to undergo surgery. But from the MRI scan results, the cancer cells still existed. So, she started eating cassava after surgery. A month after eating cassava or ubi kayu, doctors told her there would be no need to undergo surgery anymore because the MRI scan did not show the existence of any cancer cells in her liver.

So why not try cassava for curing cancer? It is cheap, easy to get, easy to cook and very tasty.

SHARED AS RECEIVED !!

*This may help someone; please pass it on. (You may try it.)*

 *Copied.                               #HealthIsWealth.*

Inspiration from Ecuador

Courtesy of Fatima, the cook for the school at St. Helena's, we experienced some Ecuadorian foods, while Audelle created an interesting green salad to go along with it, so we all get our regular requirement for leafy greens.

In this post I will report on the recipes, and I will elaborate on the preparation only after re-creating them and making some changes based on some things we tried.

Meanwhile, some notes on the ingredients:
In general, we use herbs & spices rather than salt, or if need be we add some Braggs Liquid Aminos which has 1/3rd the sodium of even low sodium soy sauce.
We included the green salad because a healthy #WFPB diet should see us eating 4-6 "fistsized" portions of leafy greens per day, because the leafy greens help the body produce nitric oxide that is good for endothelial health. And keeps your blood vessels flexible.
Added oils are always avoided, because they practically paralyze the endothelium for 3-6 hours after a meal. Small amounts of oily fruits (avocado, coconut, nuts) are allowable, but you definitely don't want to overdo it either.

Evidently, the cassava, lentils, potatoes, and veggies provide plenty of carbohydrates, so that this meal is probably close to the ideal balance of 80% (complex) carbohydrates, 10% fats, and 10% protein.

 

Locro de Lentejas (Lentils locro) - a thick soup 

lentils

potatoes

cabbage

red onions

garlic

cilantro

Bragg's Liquid Amino's (instead of Salt)

We initially made it as above, with just water. Some people were adding a green habanero sauce at the table, or more Liquid Aminos. So next time I prepared this soup, here's what I did, to make about 1.5 gallon of it:

• 1 lb whole lentils
• 1 lb young potatoes (the kind with the thin skin, either yukon gold or redskin), quartered or smaller, depending on the size and personal preference
• one small green cabbage, quartered and sliced in 1/4"stips
• a large red onion and two white onions (just because I was out of red onions),sliced thin
• 4 green chilis, sliced thin, with seeds
• 2 jalapeño peppers, sliced thin (without seeds)
• 6 cloves of garlic, crushed and chopped fine.
• a teaspoon of savory
• a teaspoon of tarragon
• 5 bay leaves
• two pints of low sodium vegetable stock
• three pints of water
• a tablespoon of "Better than bouillon" vegetable bouillon
• a half a cup of cilantro, chopped (leaves only)
• Some Braggs Liquid Aminos to taste

Initially, I fried the onions (dry) with the chilis and jalapenos, over a low flame for about 5 minutes until they got soft, then I added the vegetable stock and the herbs, the lentils and the potatoes (with about a 15-20 minute delay).  Finally I added the shredded cabbage and let it cook for another 15-20 minutes.

(Note: some people would peel the potatoes, but if you buy thin-skinned potatoes, you can easily cook them in the skin, even cut-up: you lose less nutrition that way.)

My personal practice is always to cook a large pan of soup, and to have enough to freeze about 3, 4, or 5 quart-size freezer bags, which is about one large bowl of soup each. This way, you can have some the day you make it, and maybe keep some for the next few days, and have the rest in reserve for days when you don't have time to cook.

Mixed Beans and Vegetable Salad 

2 lb beets, boiled, cut in small chunks

2 lb carrots, boiled, quartered and cut in 1.5" chunks

2 bunches of scallions, sliced thin

4 lb fresh beans from Ecuador (Mama Tere, Frihol Mixto, Frozen)
1 bunch cilantro leaves only, chopped fine

Braggs Liquid Aminos to taste

This is the kind of recipe that is delicious as is, and people can individually choose to spice it up more with Tabasco, or Sriracha Sauce, sambal, or as I tried this morning a splash of Habañero infused balsamic vinegar.

Cassava Side Dish

Cassava (yuca) with a onion sauce (parboiled red onions, lemon, cilantro, liquid aminos)

• Cut off the top of the cassava and peel it
• Cut into 1.5" slices
• Boil for about 30 mins until soft
• peel some red onions, and slice thin
• parboil the onion slices in boiling water for a few moments, so they are limp.
• pluck the cilantro leaves and cut them up.
• use the juice of one or more lemons to make the dressing
• add in liquid aminos to taste.

Creamy Avocado Dressing

2 avocados, peeled and pitted

Juice of 1 lemon

Juice of 1 lime

1 tsp. lime zest

1 cucumber

~1/2 c. water

1/4 c. chopped cilantro

1/2 to 1 tsp. chili powder

Dash of sea salt or Braggs Liquid Aminos

Blend all ingredients together until smooth, adjusting water to get desired consistency. Refrigerate unused portions.

Makes 3+ cups

This dressing is brilliant. When I made it a second time, at home after our event, I made a complete kitchen sink salad, with red leaf lettuce, spinach, tomatoes, peppers, thinly sliced red onion, capers, olives, milled flax seed, chia seed and quinoa, and it was out of this world. Obviously, you can adjust the heat to your liking, but the cucumber makes it milder.

In any case, since I prepared all these things at home in the week before Christmas, I had some chance to share them with a neighbor, and I got very positive response to all of them. Notably, this was from someone who has no idea about the plant-based diet. And that to me is the real test, if you simply make good food, except that it just happens to be very healthy.