Pickled or Cured Eggplant

Ingredients:=

1. 0.5kg of eggplant
2.  1- 2 teaspoon salt (for degorging)
3. ½ cup white vinegar
4. ½ cup water
5. 6 garlic cloves (left whole or cut in half)
6. 1 tablespoon dried oregano
7. Ground Pepper to taste
8. 1/2 cup fresh basil leaves
9. fresh hot pepper(s), or 1 medium red capsicum
10. 1 whole bay leaf
11. Extra Virgin Olive oil to cover

or for alternate method:-

      1 to 2 cups apple cider vinegar


Method:

1. Cut eggplant into strips or steaks and place on a trivet or in a large metal colander,liberally salt and place a weight on top of the eggplant and degorge for a few hours.
2. Remove the eggplant and squeeze any remaining liquid out of the eggplant.
3. In a large pot, bring the vinegar and water to a boil and add the eggplant. Cook for 2-3 minutes only, to retain its crunch.  Alternatively, cover eggplant with apple cider vinegar and marinate for 2 - 4 days in a cool place.
4. Drain with weights or squeeze by hand and remove all excess liquid.
5. Place all the ingredients into a1litre jar and cover with extra virgin olive oil completely submerging the eggplant.  Place a weight to keep it submerged if needed.  Ready in 2 - 3 days, but improves with age.  Refrigerate after opening.  Use the leftover oil for salads or aromatic cooking.
6. Warning.  Ensure all equipment is completely clean (sterile) to avoid contamination/poisoning.

Inspiration:  The Italian Life for Everyone ; Green Earth Institute

Slow Cooked Pulled Pork Shoulder**********

Slow cooked pulled pork is a game saver.  Stick it in a slow cooker with seasonings, push the button, walk away, and 6 - 10 hours later, you have the best comfort food ever.  Served best with 'slaw in my  opinion, but anything will do.


There are many variation to the theme, here are a few:-

Slow Cooker Texas Pulled Pork

Ingredients:

    1 teaspoon vegetable oil
    1 (4 pound) pork shoulder roast
    1 cup barbeque sauce
    1/2 cup apple cider vinegar
    1/2 cup chicken broth
    1/4 cup light brown sugar
    1 tablespoon prepared yellow mustard

    1 tablespoon Worcestershire sauce
    1 tablespoon chili powder
    1 extra large onion, chopped
    2 large cloves garlic, crushed
    1 1/2 teaspoons dried thyme
    8 hamburger buns, split
    2 tablespoons butter, or as needed

Method:

    Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

    Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

    Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Slow Cooked Pulled Pork Shoulder with Vegies

The same as above except with vegies.

Slow Cooked Baby Back Pork Ribs

Ingredients:

• 2 cups of bbq sauce
• 1/4 cup of brown sugar
• 4 Tbsp. of cider vinegar
• 3 tsp of oregano
• 1 tsp of Worcestershire sauce
• 1 Tbsp. of cayenne pepper
• 1 Tbsp. of chili powder
• 3 lbs of baby back pork ribs
• Salt & pepper

• (1.5 kg Pork Baby Back Ribs)

Directions:

Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.

Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.

Source:  BuzzFeed

Citrusy Avocado and White Bean Salad on Bread

The combination of crispy carrots and nuts with the gooey avocado and beans creates a sensational mix of textures.

With the citrus, vinegar and probiotics, this is another one of those salads which is great for alkalizing the body and thus good for inflammation issues and may be considered another "Cancer Busting" salad.  The addition of a bit of spice speeds up the metabolism for better absorption.

Enjoy as a side salad or as a main on crispy toast as I did with this batch.  These pictures reflect a doubling of the ingredients listed, making enough for 5 large pizza style toppings and enough left over for the wife's lunch the next day.

Our local shop had run out of sweet onion (salad onions) but the red onion worked out fine.  I also found that the lemons and oranges were particularly juicy, making the final mix quite moist!

Preparation Time:  20 mins.   Serves 3 toasties.

Ingredients:

1 16 oz. can white beans (cannellini) - drained, rinsed
1 small avocado, diced
1/3 cup sweet onion, diced
1 small carrot, chopped
1/2 cup spinach, thinly sliced
1 Tbsp hemp or sunflower seeds
1 tsp apple cider vinegar
1 lemon, juiced
2 tsp white miso paste
1 Tbsp fresh tangerine or orange juice + pinch of zest
2 Tbsp nutritional yeast

pinch of cayenne pepper
salt + pepper to taste

topping: harissa


toasted bread (I used rye flatbread)

note: obviously your can greatly tweak the ingredients in this recipe by trying different veggies, seeds, beans and even seasonings.

Directions:

1. Add the beans and avocado to a large mixing bowl ( I used a food processor). Mash well with a fork until thick and chunky, yet creamy like a chunky guacamole or hummus.  Beans may be fully or partially mashed depending on texture preferred.
2. Prep all your veggies and fold into the avocado mixture, again, I used a food processor to roughly chop. 
3.  Add sunflower or other seeds or nuts of your choice.  You may choose to chop these with the above.
4. Whisk or blend the nutritional yeast, white miso paste, the citrus juices vinegar and spices. Fold this liquid into the mixture and continue folding until well combined and the veggies begin to soak into the creamy and liquid.
5. Serve right away or chill in the fridge for 15-30 minutes before serving. This fresh salad is best served right away, since it slightly separates when left over night in the fridge.

Source:  Healthy Happy Life 100% Vegan

Gout and Uric Acid

Being an imbiber of Red Wine and Beer, I have suffered gout on more occasions than I would like to admit.


To help alleviate the symptoms of uric acid crystallization in joints (gout),  juice and drink the following once or twice a day:-


– 1 medium-sized cucumber
– 2 ribs of celery
– A slice of lemon
– 1-inch young ginger root


Source:  Natural Cures, Not Medicine

I have also used a  regime of 1/2 - 1  teaspoon of Baking Soda (NaHCO3) in a cup (250ml) of water in the evening and a Tablespoon of Apple Cider Vinegar (ACV) either whole or diluted in a cup of water in the morning for both variety and blood alkalizing.  Use ACV also as a salad dressing.

If you are suffering from high blood pressure, Baking Soda may not be suitable for you.

Through out the day, drink 2 - 3 liters of water.

Eat a purine free diet. 

See also "Gout and You" website for other handy hints on purines and gout management.