Wow, looks like an amazing recipe for health and taste...everything I love in one bowl, with a bonus - I even can use my dried Koji berries in another way!
Your photos shows the koji berries plump and full on a vine, something to aspire to...This year my plants are 3 years old, so I am looking forward to seeing how they do now. Koji is such a beautiful plant, their flowers are stunning, and their defensive thorns ignored only at one's peril. :)
Thanks again Gavin for your gift to us of all the information, beautiful photos, music, and recipes that you so generously share.
I also felt that way for many years (or rather I only used it sparingly as a broth building herb or garnish)... but a bowl full of it? No way! That did not appeal to me at all. Over time tht attitude changed and I began to crave it. Perhaps it was my introduction of parsley into my juicing regiment (which made my cells crave its rich nutrition and then that translated into mental cravings)? In any case, now I love eating a bowl filled with fresh diced parsley, juicy veggies, berries and spices.
Though also, perhaps beauty is in the eyes (and tongue?) of the beholder (taster) ? :) Some people love blue cheese and yet I find that particular type of mold to be disgusting (yet I love Koji mold which is used to make miso etc).
Perhaps there is part of me that drives me to eats lots of chlorophyll rich foods (such as parsley) since I secretly aspire to gain the abilities of Photoheterotrophs ? ;)
Both increased sun exposure (Dhar and Lambert, 2013; John et al., 2004; Kent et al., 2013a; Kent et al., 2013b; Levandovski et al., 2013) and the consumption of green vegetables (Block et al., 1992; Ferruzzi and Blakeslee, 2007; van't Veer et al., 2000) are correlated with better overall health outcomes in a variety of diseases of aging. These benefits are commonly attributed to an increase in vitamin D from sunlight exposure and consumption of antioxidants from green vegetables. Our work suggests these explanations might be incomplete. Sunlight is the most abundant energy source on this planet. Throughout mammalian evolution, the internal organs of most animals, including humans, have been bathed in photonic energy from the sun. Do animals have metabolic pathways that enable them to take greater advantage of this abundant energy source? The demonstration that: (1) light-sensitive chlorophyll-type molecules are sequestered into animal tissues; (2) in the presence of the chlorophyll metabolite P-a, there is an increase in ATP in isolated animal mitochondria, tissue homogenates and in C. elegans, upon exposure to light of wavelengths absorbed by P-a; and (3) in the presence of P-a, light alters fundamental biology resulting in up to a 17% extension of life span in C. elegans suggests that, similarly to plants and photosynthetic organisms, animals also possess metabolic pathways to derive energy directly from sunlight. Additional studies should confirm these conclusions."
I worked outside today Gavin, shirtless. Been trying to soak up as much sun as possible. Had a greens salad with a dressing that was made from olive oil and a blue cheese called St. Agur. I LOVE that stuff. I've never liked tabouleh though. It's funny because I like almost everything. Don't like licorice. Don't like canned tuna, grandmother fed me too much of it. Not a fan of mint. Rosemary, sage, basil, cilantro, thyme all growing out back. Ususally there is more but my back yard is a construction zone.
The recipes you post look awesome, and of course I have your book. Spices and ethnic shops were everywhere in the city, it's the one thing that I miss. Other than basic meals I haven't cooked anything complicated in a while, too much work to do. I cook everything I eat from scratch.
What is P-a light?
It seems to me I read an article a little while ago about humans getting their energy from the sun and the atmosphere some time ago. Maybe it was you. We're being bombarded with so much new information it's hard to keep track.
I hauled a bunch of books out of a huge house trailer last week, that's been languishing deep in the woods for fifty years. About a 16 volume set of the history of war, published in 1914. It's all covered in coon shit.
Wow, looks like an amazing recipe for health and taste...everything I love in one bowl, with a bonus - I even can use my dried Koji berries in another way!
Your photos shows the koji berries plump and full on a vine, something to aspire to...This year my plants are 3 years old, so I am looking forward to seeing how they do now. Koji is such a beautiful plant, their flowers are stunning, and their defensive thorns ignored only at one's peril. :)
Thanks again Gavin for your gift to us of all the information, beautiful photos, music, and recipes that you so generously share.
I despise parsley. Cilantro?
Pretty.
I also felt that way for many years (or rather I only used it sparingly as a broth building herb or garnish)... but a bowl full of it? No way! That did not appeal to me at all. Over time tht attitude changed and I began to crave it. Perhaps it was my introduction of parsley into my juicing regiment (which made my cells crave its rich nutrition and then that translated into mental cravings)? In any case, now I love eating a bowl filled with fresh diced parsley, juicy veggies, berries and spices.
Though also, perhaps beauty is in the eyes (and tongue?) of the beholder (taster) ? :) Some people love blue cheese and yet I find that particular type of mold to be disgusting (yet I love Koji mold which is used to make miso etc).
Perhaps there is part of me that drives me to eats lots of chlorophyll rich foods (such as parsley) since I secretly aspire to gain the abilities of Photoheterotrophs ? ;)
https://journals.biologists.com/jcs/article/127/2/388/54610/Light-harvesting-chlorophyll-pigments-enable?fbclid=IwAR37jlq5zIeTM_oNjaBEGTAF9PeURjbvtc7_Cfp9-pCimv-25G3cmag_6Tg "Conclusion
Both increased sun exposure (Dhar and Lambert, 2013; John et al., 2004; Kent et al., 2013a; Kent et al., 2013b; Levandovski et al., 2013) and the consumption of green vegetables (Block et al., 1992; Ferruzzi and Blakeslee, 2007; van't Veer et al., 2000) are correlated with better overall health outcomes in a variety of diseases of aging. These benefits are commonly attributed to an increase in vitamin D from sunlight exposure and consumption of antioxidants from green vegetables. Our work suggests these explanations might be incomplete. Sunlight is the most abundant energy source on this planet. Throughout mammalian evolution, the internal organs of most animals, including humans, have been bathed in photonic energy from the sun. Do animals have metabolic pathways that enable them to take greater advantage of this abundant energy source? The demonstration that: (1) light-sensitive chlorophyll-type molecules are sequestered into animal tissues; (2) in the presence of the chlorophyll metabolite P-a, there is an increase in ATP in isolated animal mitochondria, tissue homogenates and in C. elegans, upon exposure to light of wavelengths absorbed by P-a; and (3) in the presence of P-a, light alters fundamental biology resulting in up to a 17% extension of life span in C. elegans suggests that, similarly to plants and photosynthetic organisms, animals also possess metabolic pathways to derive energy directly from sunlight. Additional studies should confirm these conclusions."
https://greenmedinfo.com/blog/chlorophyll-enables-your-cells-captureuse-sunlight-energy-copernican-revolution?fbclid=IwAR3I8hsxkbnXRR0_e9rjMgdboU4I5guBNSRQbwm6sumTxSyni6R6Np7yTf8
and cilantro? Heck yes! :) Sometimes cilantro and parsley (and other herbs) go amazingly well together (such as with this recipe: https://gavinmounsey.substack.com/p/vegetarian-khao-poon-a-recipe-from )
I worked outside today Gavin, shirtless. Been trying to soak up as much sun as possible. Had a greens salad with a dressing that was made from olive oil and a blue cheese called St. Agur. I LOVE that stuff. I've never liked tabouleh though. It's funny because I like almost everything. Don't like licorice. Don't like canned tuna, grandmother fed me too much of it. Not a fan of mint. Rosemary, sage, basil, cilantro, thyme all growing out back. Ususally there is more but my back yard is a construction zone.
The recipes you post look awesome, and of course I have your book. Spices and ethnic shops were everywhere in the city, it's the one thing that I miss. Other than basic meals I haven't cooked anything complicated in a while, too much work to do. I cook everything I eat from scratch.
What is P-a light?
It seems to me I read an article a little while ago about humans getting their energy from the sun and the atmosphere some time ago. Maybe it was you. We're being bombarded with so much new information it's hard to keep track.
I hauled a bunch of books out of a huge house trailer last week, that's been languishing deep in the woods for fifty years. About a 16 volume set of the history of war, published in 1914. It's all covered in coon shit.