Wednesday, November 9, 2011

2) Toxins in our environment

I wrote in August :

In the coming weeks I will write a series of articles about toxins:
1) toxins in the air
2) toxins in our environment
3) toxins in our food
so soon I will try to find the time to publish some more about point # 2.

Wednesday, October 12, 2011

my best pickle ever!!! Papaya!!

2 weeks ago I got an email from Bill Hettig, my pickle teacher, about a papaya pickle. . As I did not have the Rogan Josh, I mixed with the scallions, garlic, grated ginger, kosher salt, 2 crushed Thai chilies and a tablespoon of the unripe papaya seeds. Papaya seeds are very healthy and a little bit of peppery taste. They are anti malaria, can be used as an antibacterial agent for Escherichia coli, Staphylococcus aureus or Salmonella typhi, and is nephroprotective (protect the kidneys) in toxicity-induced kidney failure.
Qua taste, this is probably one of the best pickles I have ever made :D
For your info, in Asia you ll find the ripe papaya with the fruits, and the unripe papaya in the vegetable section
The first week, the pickle is a bit slimy (can probably be solved by adding a crated carrot) but after 2 weeks the slime disappears. I can eat much more of this pickle , than e.g. from my kimchi and saurkraut, it is much easier to make, it is much more orginal, it is MY perfect pickle!!
With the orange tool, I peel my vegetables, with the blue one, I shred my vegetables.
Another variant: 1 kg shredded unripe papaya + 1 shredded carrot (160gr)+ 3 crushed chili's + 3 gloves garlic, crushed + 1 table spoon grated ginger + 70 gr finely cut scallions + 24 gr kosher salt (2%). Mix all with your hands, let it rest about 10 minutes and crush everything during 10 minutes with a mortar, in order to break the cells open , to facilitate the merger of tastes and the release of the natural juices. Put afterwards all in your pickle pot, if necessary add water till the pot is full, and close the pot. As I live in the tropics, I keep this pot 12 hours in room temperature (30 Celsius) and put then my pickle pot in a reversed "au bain Marie", in a pot with chilled water, and cover this with a lid. Twice a day, I add some ice cubes, to maintain the temperature (approx 25 degrees C), till I can smell clearly the fermentation, and then I put all the pickled stuff in a glass jar in my fridge, where it can stay up to one month.

Wednesday, September 14, 2011

Before I continue with toxins....

I want to present you Eric Lechasseur, one of the best macrobiotic Chefs of the moment.
Click here for his videos.

Friday, August 12, 2011

1)Toxins in the air

A recent study showed that the air inhouse is more polluted than the outside air.
Dust in homes, offices, and other human environments contains small amounts of plant pollen, human and animal hairs, parts of insects, textile fibers, paper fibers, minerals from outdoor soil, human skin cells, and many other materials which may be found in the local environment. Also be aware that there are gasses from paint, cleaning products, possible radiation from building materials, etc. And as dust is always in motion, we inhale this dust, so it finds a way into our lungs.
This dust is not easy to avoid, except by regular wet cleaning.
Another option is taking good care of our lungs: dried shitake mushroom, soaked and cooked, lotus root (cooked as a vegetable), daikon and ginger : all foods, which stimulate the removal of mucus from the lungs, and by doing so, also eliminate the toxins (dust) from the lungs.
The more mucus you have in the lungs, the easier toxins will stick.
Most mucus is made by eating meat and diary products, so avoiding those foods, will also help you heal.

Tuesday, August 2, 2011


In the coming week I will write a series of articles about toxins:
1) toxins in the air
2) toxins in our environment
3) toxins in our food
Keep an eye out, please

Wednesday, June 1, 2011


Wakame or Undaria pinnatifida, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. The young wakame, the kind we find nowadays the most in shops, can be cooked or just soaked and eaten raw. Sea-farmers have grown wakame for hundreds of years in Japan and Korea. Wakame lowers your bad cholesterol (LDL) and controls your blood sugar level, so is advised for diabetes. It also protects from goiter, constipation, large intestine cancer and gives you a healthy skin.
If you live in Thailand, you can buy your wakame here.

Wednesday, April 27, 2011


Home-made mint kvasImage via Wikipedia
Kvas (квас) is an ancient and beloved beverage from Slavic Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. Factory-made versions have been available for some time and many are quite good. But homemade will always be best. 
  • whole wheat sourdough bread, cubed -- 1 pound
  • Water -- 3 quarts
  • a red apple
  • Raisins -- 2 tablespoons


  1. Bring the 3 quarts of water to a boil in a large pot. Remove from heat and immediately stir in the bread. Cover with a clean towel and let rest in a dark, cool place for 8 to 10 hours.
  2. Pour the liquid through a fine-meshed sieve or strainer, gently pressing one the bread to get the liquid out. Don't press too hard, or your kvas will turn cloudy.
  3. Pour into a 1-gallon pitcher or container. Add the raisins and pieces of apple and cover tightly with plastic wrap and a rubber band. Set in a dark, cool place for 4 or 5 days , it should bubble a bit.
  4. Carefully pour off the clear liquid into a clean container or individual bottles. Chill well before serving.


  • Add 2 tablespoons of fresh mint leaves with the raisins
  • Some recipes substitute berry juice for 2 to 3 cups of the water, giving it a refreshing, fruity flavor.
  • Kvas is often served unfiltered, with the yeast sediment. This gives it a richer flavor and boosts its vitamin content.
  • The final fermentation can also take place in stoppered bottles if you like. In step five, pour the strained liquid into individual beer bottles. Add one or two raisins to each bottle and rest for 4 or 5 days. Move to a refrigerator and store chilled until consumed. CAUTION: the bottles have an alarming habit of popping open from pressure during the fermentation. So it's best if you know what you're doing.

Enhanced by Zemanta

Wednesday, April 20, 2011

Cool(ed) pickles

Since the 4 years I live in Thailand, I have made a lot of fermented cabbage (sauerkraut), but recently my pickle teacher (Bill Hetting from told me that my room temperature (30 degrees Celsius-86 degrees Fahrenheit) is too warm to pickle and it could create some less beneficial bacteries, and indeed after a while my sauerkraut gets a bit too dark and the taste is not that "sauer" anymore.
So I decided to cool my pickles during the first 4 days of fermentation to less than 25 degrees Celsius-77 degrees Fahrenheit, so I bought myself a big waste bin, filled it partially with water and ice and put my pickle pot in it, so it was cooled "bain Mare" style. After the initial 4 days I put it in the fridge, where I can keep it for at least 8 months.The pickles "bain Marie" style  gave me a much better result, thanks Bill.

Friday, March 4, 2011

My new rice cooker

After 32 years cooking my brown rice in a stainless steel pot, I finally bought myself a rice cooker.
As I did not want a cooker with aluminium interior, I bought the Supor Elegant 50YC9 ( Supor is a French brand from the SEB group, the cooker is made in China), and this cooker has a ceramic interior.
It was on promotion for 1.990 thb and has a position for brown rice.
It has positions for rice, brown rice, congee, soup and steaming.

Tuesday, January 25, 2011

Wednesday, January 5, 2011

12th International Macrobiotic Summer Conference in Europe

12th International Macrobiotic
Summer Conference
including the Art of Life School Level I, II, III and IV
July 24 - August 5 2011.

For more information, please click here.

Tuesday, January 4, 2011


This is the food processor part of a Braun Mul...Image via WikipediaHere another delicious recipe to replace mayonnaise.

1 cup cashews , soaked for 2 hours and drained
1/2 teaspoon paprika
2 cloves of garlic
3 tablespoons of lemon juice
1/4 cup of sesame oil
1 teaspoon of salt or to taste
2 teaspoons of (brown) mustard
Combine all ingredients in a blender or food processor and process to a creamy consistency. If necessary, you can add some water, but not too much.
Store in refrigerator for up to a week.

Enhanced by Zemanta