chayote

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Chayote is NOT originally from Korea. In fact, I’ve never seen it when I used to live there. But it is a common vegetable in latin America and you can find them in most ethnic/ asian markets in United States. It kind of looks like a deformed melon/apple/pear that I never thought of eating it until my mom’s friend gave us a jar of chayote pickle that she had made. Next thing we knew, we were pickling a whole box of this stuff because it was the best pickle ever!! 

The recipe can vary depending on how spicy you want it to be. If you don’t like spicy food, you can eliminate Jalapeno pepper and just put more chayote or onions in. Experiment and find the right ratio that you like the best, but the soy sauce and vinegar should stay the same to make it a pickle.

Mirlitons -  The unofficial fall vegetable of Louisiana

Think New Orleans food, and staples like muffulettas, crawfish, beignets, and po’boys come to mind. But each October, a lesser-known native delicacy creeps across yards and up trellises all around the city. A wrinkly, pale green gourd, the mirliton—known as chayote in the Latin American culinary canon—dates back to at least the 1800s in the city (probably brought from the Caribbean and Mexico) and remains a backyard favorite. 

Recommended Alkaline Diet Foods - Dr. Sebi
  • Amaranth greens – same as Callaloo, a variety of Spinach
  • Avocado
  • Bell Peppers
  • Chayote (Mexican Squash)
  • Cucumber
  • Dandelion greens
  • Garbanzo beans
  • Green banana
  • Izote – cactus flower/ cactus leaf – grows naturally in California
  • Kale
  • Lettuce (all, except Iceberg)
  • Mushrooms (all, except Shitake)
  • Nopales – Mexican Cactus
  • Okra
  • Olives
  • Onions
  • Poke salad – greens
  • Sea Vegetables (wakame/dulse/arame/hijiki/nori)
  • Squash
  • Tomato – cherry and plum only
  • Tomatillo
  • Turnip greens
  • Zucchini
  • Watercress
  • Purslane (Verdolaga)

Fruits

Dr. Sebi says, “No canned or seedless fruits.”

  • Apples
  • Bananas – the smallest one or the Burro/mid-size (original banana)
  • Berries – all varieties- Elderberries in any form – no cranberries
  • Cantaloupe
  • Cherries
  • Currants
  • Dates
  • Figs
  • Grapes- seeded
  • Limes (key limes preferred with seeds)
  • Mango
  • Melons- seeded
  • Orange (Seville or sour preferred, difficult to find)
  • Papayas
  • Peaches
  • Pear
  • Plums
  • Prickly Pear (Cactus Fruit)
  • Prunes
  • Raisins –seeded
  • Soft Jelly Coconuts
  • Soursops – (Latin or West Indian markets)
  • Tamarind

Herbal Teas

  • Allspice
  • Anise
  • Burdock
  • Chamomile
  • Elderberry
  • Fennel
  • Ginger
  • Raspberry
  • Tila

Spices and Seasonings Mild Flavors

  • Basil
  • Bay leaf
  • Cloves
  • Dill
  • Oregano
  • Parsley
  • Savory
  • Sweet Basil

Pungent and Spicy Flavors

  • Achiote
  • Cayenne/ African Bird Pepper
  • Coriander (Cilantro)
  • Onion Powder
  • Habanero
  • Sage

Salty Flavors

  • Pure Sea Salt
  • Powdered Granulated Seaweed (Kelp/Dulce/Nori – has “sea taste”)

Sweet Flavors

  • 100% Pure Agave Syrup – (from cactus)
  • Date Sugar

Grains

  • Amaranth
  • Fonio
  • Kamut
  • Quinoa
  • Rye
  • Spelt
  • Tef
  • Wild Rice

Nuts and Seeds – (includes Nut and Seed Butters)

  • Hemp Seed
  • Raw Sesame Seeds
  • Raw Sesame Tahini Butter
  • Walnuts
  • Brazil Nuts
  • Pine Nuts

Oils

  • Olive Oil (Do not cook)
  • Coconut Oil (Do not cook)
  • Grapeseed Oil
  • Sesame Oil
  • Hempseed Oil
  • Avocado Oil
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today’s nourishing food ♡ :: 19/12/2016 ::

(i cook all my meals by intuition so quantities are really not my thing hehe. follow your gut! only way to learn is through experience :) & you’ll find exactly the quantities *you* enjoy & need! but of course, do feel free to ask me for a rough idea of what i put in if you really feel the need ~)

~ vegan pumpkin soup ~

:: pumpkin + potatoes + onion + garlic + sweet potato + chayote + carrot + a lil celery + fresh turmeric root + red lentils + ginger powder + sunflower seeds + himalayan sea salt + dried oregano & sprinkled fresh coriander once it is cooked. :: i cook it altogether with water in a pressure cooker & just blend it all when it’s done. easy & simple. soups are the best :)

~ simple couscous meal ~

:: chickpeas + couscous + carrots + himalayan sea salt = all cooked in the water where i cooked the chickpeas (with onion & garlic). & i added fresh celery (but probably won’t do that again hehe). & sprinkled nutritional yeast + fresh garlic smashed with salt and then mixed with olive oil once it was all cooked. :: i cooked the carrots in the chickpeas water & once that was done, i added the already cooked chickpeas into it & once everything was cooked & the liquid still boiling, i turned it off & added the couscous. meanwhile, because i don’t really enjoy cooking garlic as many of the medicinal properties fade away with the cooking process, i just learned a new trick with a friend that is super simple, you just cut the garlic in tiny lil pieces & then mix with salt and smash it altogether with a fork until it is like a paste. let it be for a while & then mix olive oil into it! & once the food is cooked, just add this oil on top & mix it all :) it gives such life & healing power to our food! and that’s that :) super simple too!

these pics are really not the best but my main focus is on the nourishment & healing of the food we eat :) as i was cutting the veggies & cooking everything, i always sing beautiful songs to my food hehehe. love really is the most important ingredient ~*~ in joy!!! <3

Words of Nahuatl origin have entered many European languages. Mainly they have done so via Spanish. Most words of Nahuatl origin end in a form of the Nahuatl “absolutive suffix” (-tl, -tli, or -li, or the Spanish adaptation -te), which marked unpossessed nouns.

Achiote

from āchiotl [aːˈt͡ʃiot͡ɬ]

Atlatl

from ahtlatl [ˈaʔt͡ɬat͡ɬ]

Avocado

from āhuacatl, “avocado” or “testicle” [aːˈwakat͡ɬ]

Axolotl

āxōlōtl, from ā-, “water” + xōlōtl, “male servant” [aːˈʃoːloːt͡ɬ]

Cacao and cocoa

from cacahuatl [kaˈkawat͡ɬ]

Chayote

from chayohtli [t͡ʃaˈjoʔt͡ɬi]

Chia

from chian

Chicle

from tzictli [ˈt͡sikt͡ɬi]

Chili

from chīlli [ˈt͡ʃiːlːi]

Chocolate

Often said to be from Nahuatl xocolātl or chocolātl, which would be derived from xococ “bitter” and ātl “water” (with an irregular change of x to ch). However, the form xocolātl is not directly attested, and chocolatl does not appear in Nahuatl until the mid-18th century. Some researchers have recently proposed that the chocol- element was originally chicol-, and referred to a special wooden stick used to prepare chocolate.

Copal

from copalli

Coyote

from coyōtl

Epazote

from epazōtl

Guacamole

from āhuacamōlli, from āhuaca-, “avocado”, and mōlli, “sauce”

Hoatzin

from huāctzin

Jicama

from xicamatl

Mesquite

from mizquitl [ˈmiskit͡ɬ]

Mezcal

from mexcalli [meʃˈkalːi] metl [met͡ɬ] and ixcalli [iʃˈkalːi] which mean ‘oven cooked agave.’

Mole

from mōlli [ˈmoːlːi], “sauce”

Nopal

from nohpalli [noʔˈpalːi], “prickly pear cactus”

Ocelot

from ocēlōtl [oːˈseːloːt͡ɬ]

Peyote

from peyōtl [ˈpejoːt͡ɬ]. Nahuatl probably borrowed the root peyō- from another language, but the source is not known.

Pinole

from Nahuatl pinolli, via Spanish

Quetzal

from quetzalli [keˈt͡salːi], “quetzal feather”.

Sapodilla

from tzapocuahuitl

Sapota

from tzapotl [ˈt͡sapot͡ɬ]

Shack

possibly from xahcalli, “grass hut”, by way of Mexican Spanish. [ʃaʔˈkalːi]

Sotol

from tzotolli

Tamale

from tamalli [taˈmalːi]

Tule

from tōllin [ˈtoːlːin], “reed, bulrush”

Tomato

from tomatl [ˈtomat͡ɬ]

Words from Nahuatl, Wikipedia

Día 2.- 21 de Febrero

Hoy desayune chayote (una taza aprox) y un vaso de jugo verde.
En la tarde comí sopa de verduras y dos tostadas con tinga.
Y en la noche cene chayote (una taza aprox.) Melón (una taza aprox.) y una taza con té (sin endulzante)
Así que aproximadamente consumí 455 calorías ❤️❤️❤️❤️
De ejercicio salte la cuerda media hora y baile otros 30 minutos y asi que aproximadamente queme 582 calorías

Como pueden notar, hoy también fue un buen día ❤️❤️❤️🐧

Sopita Mexicana y Alcalina de Quinoa

Mexican Alkaline Quinoa Soup

Para esta receta estaremos usando ingredientes que se encuentran en la guia nutricional del Dr. Sebi.

Ingredientes: 

  • Un cuarto de cebolla
  • Cuatro tomates ciruela
  • 10 champiñones
  • unas piezas de kale (repollo rizado)
  • un chayote espinoso
  • Calabacines 2-3
  • quinoa 100 gms
  • agua de 4 a 5 tazas

Se procede a licuar la cebolla con agua, poner en olla a hervir con las cuatro tazas de agua. En un comal tostar los tomates grandes una ves tostados licuar y añadir a olla a hervir. Agregar a misma olla chayote ya pelado y en trozos. Esperar un poco a que se cocine y añadir champiñones, calabacines y al final kale y sal de mar. Por otro lado sofreír quinoa en un chorrito de aceite y añadir a olla los últimos 15 mins. De cocción.

Día uno.

 Ahora si, día uno.

Fui al maldito psicologo, hablamos y me dijo que había subido unos kilos y me molesto demasiado eso, tome mis cosas y me salí del consultorio, espere a mi mamá en la parada, llorando, hecha trizas. La verdad hace mucho que no lloraba por mi peso, así que decidí que hoy comenzaría a dejar de comer.

 Antes me era más fácil(esta foto es de hace meses)
pero puedo lograrlo de nuevo, llegue y llore a más no poder luego fui a la farmacia a comprar lacsantes y cuando llegue a casa me serví pedazos pequeños de chayote, dije que no tenía hambre, mi mamá no me pregunto mucho porque le dije que me sentía muy mal. 
No pienso comer todo el año. Deje de comer un año entero puedo volver a hacerlo. Estoy cansada de todo, es mi cuerpo son mis p*tas decisiones y qué si quiere ser delgada? es mi sueño y no afecta a nadie así que lo haré. Volveré a ser como antes.

Maldito el día en que me empezaron a llevar al psiquiatra y al psicologo. ojala esos seres de mierda dejen de hacer mi vida miserable. Y para que se metan la medicina por el cul* voy a bajar de nuevo de peso a ver si así dejan de mamar. 

Yo seguiré informandoles mis bellas princesas como voy, la verdad estoy más molesta que triste, así que a la mierda todo. 

add questions if you want! tag answers #pesach ask meme
  • zman cherutenu: when have you felt most free?
  • chayot: what's the bravest action in the haggadah, do you think?
  • mitzrayim: what is the narrowest place you have been in? (can answer literally or figuratively)
  • maggid: which haggadah do you use?
  • shulchan orech: what's your favourite pesach dish?
  • hallel: what's your favourite pesach song?
  • orange: is there any tradition you'd like to see become a part of judaism? what is it and why?
  • makkot: what's the weirdest thing you've seen done at a seder "so that the children should ask" about the 10 plagues? this part in particular seems to breed bizarre practices.
  • v'ten bracha: how is the weather where you live around Pesach-time?
  • feather: how do you clean for Pesach?
  • ta'anit bechorot: do you have siblings?
  • chag: what's your favourite thing about pesach?
  • free space! talk about what you want:

Ever heard of Chayote Squash? If the answer is no, then you are missing out.

I grew up eating this fruit in Honduras. And my favorite way to prepare it is baked, like a twice-baked potato. Here is how I do it:

1. Cut in to halves and steam until tender (and you can easily pierce with fork)
2. Scoop out the meaty inside and put in a separate bowl, making sure to leave the shell intact.
3. Mash up the scooped out meat, add a little shredded cheese, and season with salt and pepper to taste.
4. Spoon the mix into the chayote shells, top with extra cheese, and bake for a few minutes, until cheese is melted.
5. Enjoy.

It is delicious, and a great source of vitamin C!!