My Family Health Blog

My wife and I were in Farmers Market this morning and we stumbled upon lanzones!  Imagine, lanzones in January.  We tasted and tasted until we found a bunch that tasted really fantastic.

The seller said the lanzones came from Camuigin.  His sources say that after the terrible typhoon last year, all of a sudden by the end of this year the lanzones started blooming and fruiting again!

Ah nature.  Making up for the lost reproductive opportunity last year.  There was a lanzones shortage last year due to the big typhoon.  I don’t know how long this mini bloom will last.  The lanzones we got came in at P 120 / kilo.  Expensive, but not that exorbitant yet.

I found a source of reliable raw organic guavas in my local market.  The guavas are usually meant for cooking.  But a great number of them are edible as raw fruit.  My kids love guava.

The old lady selling the guava told me that guava is potent vitamin C.  She recalls that when she was a little girl, their parents gave guavas to the children when they had colds or coughs.  Wow, ancient knowledge handed down to me.

I was back again at the same stalls, my boy reminded me to buy more guavas.  We wound up buying 1.5 kilos, that’s all there was.  Satisfying.

The raw paleolithic diet yahoo groups are helpful. The old timers pointed out that the newbies gorged on too much protein by eating the lean cuts of beef. They are right. Protein overdose. The trick they say was to get the fattier portions.

So off we went this afternoon to Farmers Market and bought 2 fattier 1/2 kilos of beef. One was the nape and one was the brisket. I think I liked the brisket better. But I remember having an easier time searing the well defined flat sirloin.

Me and the kids were more animalistic this time. Just use bare hands to rip off parts of the seared beef. Chew and swallow. That was what the raw paleo guys taught me. The fatty portions were hard to chew, just swallow. I sure hope my stomach does what its supposed to. I will know tomorrow.

My sister in law said I was a caveman eating seared / raw beef. I told her this was called the caveman diet. Technically, the raw paleolithic diet.

I was lucky to pass by C.P. Garcia road today on the way home just before lunch.  My favorite jackfruit vendor was open.  Those policemen are hot wanting to close them down.  For what crime?  Selling jack fruit beside the road in their squatter homes?

This time I was really lucky.  The meat was almost orange.  The meat was thick and juicy.  More than perfect!  One of the best I’ve ever tasted.  Lunch was a jackfruit feast.  I ate most of it in the car.  Then at home I shared with the kids.  They wanted more.   And I did have more, I had another slice I kept in the car.  That one we ate at dinner time.

I am reading a book which explains the health benefits Maoris of New Zealand get from eating raw New Zealand mussels. It is a book promoting the benefits of the oil extract brand named Lyprinol, anti-inflammatory properties for asthma and arthritis.

My raw food study analysis show that most people today are sick due to the lack of beneficial fats and oils. Bad science calling for lower cholesterol levels and substituting with artificial oils aka trans fatty acids in place of the natural fats humans should be eating. Raw beef, suet, lard, raw oysters, raw eggs, raw mussels… So you give people back these beneficial oils in the form of a supplement say Lyprinol and BOOM! People have their health back. Just like taking Cod Liver Oil a few decades ago.

So I decided to experiment today and bought just 1 kilo of fresh live raw green Philippine mussels aka “tahong”. My maid taught me how to pry open a raw mussel with a knife. Too much work and the meat stuck to both sides of the shell which made scooping it out as a chore. The easy way was to fire up the grill. Put the mussels on the grill. As the intense heat weakens or kills the mussel, it opens up. You watch it and at that precise moment, get your opened mussel. So much easier. Still raw.

I got organic coconut vinegar plus garlic in a dip and coconut vinegar plus ginger and onions in another dip. Great feast I had this evening. It was great. Red tide? Doesn’t scare me. January is still the cold season. By March or April I would be wary to eat mussels.

Next time I’ll try oysters.

My driver pointed out the obvious yesterday as we were in the goat store. We also tried their Kinilaw na kambing (goat). Kinilaw means “kinain” na “hilaw”. So it is joining two words. Eaten Raw is the rough translation in english.

It seems the raw goat we had in the store is made from the goat they didn’t sell the previous day, which makes it less fresh, or I could be wrong. To make sure your kinilaw is fresh, make it yourself!

I made a previous post regarding kinilaw of fish. Same thing with goats. But goat meat needs to be grilled lightly first. There’s no escaping it. The process of removing the hair from the goat requires the goat body be dunked in boiling water and blasted with fire. But the muscles and the internal organs are still raw.

We chose the kinilaw goat which seemed yummy. The ones with the tiny diced ginger.

Vinegar is used to clean the meat.  It is the calamansi that “cooks” the meat.