Indulge No More

Words cannot express how wonderful it is to be eating a nice juicy steak! And this isn't just any steak. It is tenderloin from a pasture-raised cow that has been broiled in garlic, mushrooms, sea salt and sherry, just enough to brown the outside. This delectable delight was served with short-grain brown rice that was slow cooked in butter, beef stock and sea salt. I know your mouth is watering.

I have finally gotten used to not eating bread. I am going gluten-free until after the milk diet because I've read that gluten is a common cause of many health problems, one of which is Hashimoto's (which I have). I also thought that it would be easier to do the milk diet if I slowly cut back on things that I really relish so that I'm not going through multiple with-drawls all at once. I just love having my lovely home-made rolls with tons of butter and raw honey. Oh, I don't even want to think about it. But my cravings for it have passed now (after about a week).

So the gluten thing is a non-issue now (although I hope to be able to tolerate small amounts later on). I'm going to make a nice big batch of peanut butter cookies and carob chews. Those are to be eaten at night with large and luscious glasses of raw milk. Can you hear me sighing?

But, they have to be finished by next Monday because that is when I stop that sort of indulgence. I think that by May 1st, when I start my 2-day fast, I should be over craving those carob chews and peanut butter cookies.

Carob Chews, if you are not familiar, are simply wonderful, delightful snacks. I got the recipe from Nourishing Traditions, by Sally Fallon.

You will need:
1/2 cup raw honey
1/2 cup carob powder
1 Tbls vanilla extract
1 Tbls almond extract
1 cup almonds
1 cup cashews
1 cup coconut meat
1 tsp sea salt

First I grind the almonds, cashews and salt in my food processor (mind you I have soaked and dried the nuts beforehand). Then I gently heat the raw honey (just to body temperature so the enzymes stay alive) in a double-broiler. I add the carob and extracts to the honey and mix with a wooden spoon. Then I pour the mixture into the ground nuts and add the coconut meat and mix in the food processor. After, I spread the mixture out on a cookie sheet and refrigerate. When it's cooled I take it out, let it warm a little and cut into little squares and re-refrigerate. They are a great, energy-boosting snack that kids love!