23. Quicky....Dos....I need some help!

Some topics discussed in upcoming podcast with 
Ryan from Thrive 25

A "present" for you

I need help with creating a menu

See my dinners:  Dysfunctional_foodie_Jesse  (Instagram)

See the website (a work in progress) Dysfunctinalfoodies.com

Email me:  Jkauffman16@gmail.com

Transcript

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SPEAKER_01 0:18

Well, hello, my people. So here we go with the second Friday quickie. And in today's episode of Friday Quickie number dos from Dysfunctional Foodie Here, I want to give you a gift. Or let's call it a present. Because the gift I'm going to give you is the definition of being present. But you're going to have to wait the full four and a half minutes to get that at the end of this quickie episode. First, I want to tell you that I had a great interview with Ryan from Thrive25, and I'm going to put that episode up on probably Wednesday. Really, really nice guy. He has a tremendous operation, and you'll hear all about that. And I think you're really going to enjoy it. Now, Ryan's been in the business for a very long time. Ryan quoted several important studies that demonstrate that in addition to the fuel, not the poison you put in your body, that laughter and connection with others is a critical component to longevity and health. Now, we know this because you know about the blue zones and the centenarians, and they spoke highly about that. Additionally, Ryan's personal protocol for daily living is to exercise, not eat sugar. Reduce the quantity of food consumed. We learned about that too. You know, calorie reduction leads to longevity. Period. End of story. End of sentence. Avoiding alcohol, he doesn't drink at all. Shoot to only eat twice a day. Some people say once a day is enough, but he does twice and make sure that eating is finished three hours before bedtime. He focused on teaching how to react to stress almost by not responding. You know, not reacting is a strategy to avoid bringing the body harmful energy that works against well-being. Some would call that being present. And so check this out. So I was listening to that, inspired, and yesterday I I as I walked into the shower, I think out of the shower, it dawned on me how to be present. I almost I thought of it as a walking or awake, awaking meditation. And I said to myself, What do you see? And I looked around and I noticed everything in the bathroom. And then I said, What do I hear? And I paid attention to every sound that I could hear. And then I said, What do I feel as I towel dried myself, as I put on my, you know, boxer shorts and then gym shorts and t-shirt. What did I see? What did I hear? And what did I feel kept me from doing what? Thinking. Getting up in my head. And I was very present on all of those three things. And I think that's what it is to be present. And that's what it is to meditate when you just listen to your breath. Or if you listen to those meditation tapes, they'll tell you, just focus on your toes and they'll bring you up and focus on your knees. So, but it was easy for me to wrap my head around what do I see, what do I hear, and what do I feel. So that's my gift to you. The gift, the present of being present. You know what I mean? Try it. What do you see? What do you hear? What do you feel? I also want to tell you that, uh, changing topics a little bit, I read two cool books. One's called A Staten Free Life, and the other's called The Free Diet, a clinically proven plan to heal your gut and thyroid and free yourself from pain, fatigue, fogginess, and fat. So the statin-free diet, well, the statin free life clearly is a doctor, Dr. Asim Malhotra, a revolutionary life plan for tackling heart disease without the use of statins. He goes through lots of data that kind of prove that statins, which are the number one most prescribed medication in the world, might not actually produce the results that we think. But you'll have to be uh, you'll be the judge if you want to read that book, A Statin Free Life, because I almost feel radical by saying you don't need statins. I mean, I'm not going to tell you you don't need statins if you have heart disease, you know. But um cholesterol's a little bit high, you might not need statins because our body needs cholesterol. They have found that people that, you know, have died from heart attacks didn't necessarily have super high cholesterol. And they have found that people with super low cholesterol still had heart attacks. So there's something in the water there that you need to look into. Anyway, and then the free diet. The reason I'm bringing this up now is because even in the statin diet and the free diet, and in a book that I quoted to you recently called uh Doctor of Living Goods, The Good Daily Living, they all talk about in order one way to figure out kind of what's wrong with you if you have gut problems or thyroid problems, is to do like a reset diet, like a 21-day thing where you basically cut out a lot of stuff so you can get back to square one and then you reintroduce items slowly and then see how you feel. And as I went through all three of those books, they're all basically the same thing. They say you can eat clean protein, eat fruits and vegetables, eliminate sugar, unless it has fiber, so fruits are fine. Like don't eat, don't drink fruit juice, but we all know that. Um, stay away from you know carbs for a while. And if you do that basically for 21 days, then you can reintroduce things. But and once again, I was talking about mentioned Ryan's uh uh from Thrive 25. He was uh emphatic about the no sugar thing. Sugar keeps coming up, people, and um I think we need to pay attention. Figure out a way to get sugar out of your diet unless it's in fruit, and we will all be better off. So now let me shift gears to food, menu items, delicious gourmet, healthy recipes. You know, I cook every single night and I go to great restaurants and then I do these podcasts, and I feel like all I talk about is like health and nutrition, and I don't talk about delicious food enough. So I want to do a little bit of that right now. I might need your help with something. As I've disclosed, I'm gonna be doing a um a project with this large pickleball facility where I'm gonna be the food and beverage director. I'm gonna open up a kitchen. So I've been, you know, creating a menu and thinking about an awful lot and trying to find that sweet spot of, you know, what do people want to eat in a pickleball facility? It's you know, a huge place. Am I gonna cater to my whims and fancies, which are, you know, more on the gourmet side and plant forward, healthy, clean protein, including red meat. But um, or do we go to the family kind of focused or bar and grill type menu that you'd expect at a at a pickleball facility? And I think that we can probably do both. So my idea right now is to have a menu that one side says cafe and one side side says bistro. And bistro side would be very reminiscent of my restaurant of 10 years called Ten Bistro, where we did, you know, chile and sea bass, scallops, salmon, filet mignon, etuffe, paella, you know, all the all the wonderful fun things to do with food. And the other side would have great sandwiches and salads and uh you know, handhelds, good burger, great appetizers, finger food. Why not? So I need your help in this way. I'm gonna figure out one way or another, probably use uh utilizing the resources of my daughter Cecilia, who's good at this kind of stuff, how to go to Instagram and put up like four menu items and say, which of these would you choose if you were, you know, dining? If you had to choose one, and I think there's a way that you can actually vote or click on Instagram. So that would be fun, and uh you can help me create this menu. And um, so speaking of Instagram, if you don't already follow me on Instagram, so every every night that I cook, I put a picture up of what I've what I've made. And I was looking back at some of the pictures. I came upon the one where I took a picture of the essential ingredients to create Asian flavors that my girlfriend Christy, my significant other, always craves. And so here we have a picture of coconut aminos, similar to soy sauce, but a little sweeter, sesame oil, toasted sesame oil, miso paste, white miso paste, panzu sauce, it's a citrus kind of a seasoning, uh garlic, and then uh occasionally coconut milk, absolutely. Uh have some peanut butter, because then you can do your penang curry sauce, and then occasionally some balsamic reduction, and if needed a hint of maple syrup. If you get a recipe that calls for sugar, just go ahead and put maple syrup in there. So those are the um the Asian flavors. Speaking of Asian, a couple nights ago we were Jones in some of those soups that you get in Asian restaurants, and I just took some chicken stock I had, added some of that white miso paste, um, mushrooms and scallions, and I had a beautiful, oh, I think I may have hit it with a little bit of that toasted sesame oil, and had a great miso soup just because I had the stuff in my cupboard. Last night you'll see a picture of this. Uh, took some salmon, seared it, skinned down till it was crispy. I had two kinds of rice left over in the fridge. I had white rice for making panang curry, and I had some wild rice. So I mixed those two together in the pan, added some coconut milk directly on top of that, and let that saute and get happy. I had some um cucumbers and tomatoes and hearts of palm, and I made a little salad with that. Oh yeah, braised some kale, some of the lacinto or dinosaur kale, braised it down with some caramelized onions, and finished the whole thing with just a little bit of arugula on top. Really cool picture of that on Instagram. Take a look. Oh, I gotta tell you about this. So um, here's a picture, and it says, um, when in Georgia do you like the Italians too? Simple, inexpensive. Bottle Apirol, put a couple ounces of Aperol in a tall glass full of ice, hit it with some sparkling wine or champagne, and uh top it off with some soda water. Bam, Aperol spritz. Follow me on Instagram, type in dysfunctional underscore foodie, underscore Jesse. And you'll see all my pictures. And you'll be able to help me create that menu. Thanks. Next episode will be Wednesday, where you can listen to the whole interview uh that I did with Ryan from Thrive Twenty-five. Bye, people!