New series!

I will start posting recipes on what I'm eating this week. First it will be about a specific food item I have eaten that week. Why this food item needs health improvements and what I did about it. This series will start Friday July 31st 2015 and continue every Friday at 5:00pm Central time, 6:00pm Eastern time, and  3:00 pm Western time.

What I made this week was a traditional Vietnamese soup dish call Pho (Fuh). Now from my experience it is very heavy in regular salt with iodine. And the meats, produce, and bones used are probably just USDA approved and non organic. So what I opted for was making a pho recipe rich in vitamins and minerals and using as many ingredients that were certified organic.

I used bottled spring water I bought from a local grocery store so that I didn't use any water treated with fluoride and such. And started with some sliced bone knuckle I got from Whole Foods, the knuckles were half inch thick and roughly two inches long. As you can see the picture below I bought four and just filled the crock pot 75 percent full. Left it on low for 8 to 10 hours. With some pink Himalayan salt; not an exact amount because I added more and more with each tasting. So salt to what you feel is about right; I wouldn't add too much like a small bowls worth but a tablespoon or though is a good start. Personally add some in but when you serve yourself a bowl would be the time to salt to taste.

Next I prepped some spice pouches. I bought a premade Chinese five spice blend and filled up some cloth tea bags with a few teaspoons around 3-4.

After the bones were boiled in the water for 8-10 hours I added in the spice bags.
















What the broth looked like when I added in the spice pouches.

After I left the spices to flavor the broth for an hour I dropped in pound and a half of beef chuck roast I got from Whole Foods. 

I then prepped some herbs 3 pieces of garlic, a handful of Thai basil, 3-4 Thai peppers for some heat, 3-4 slices of ginger root 1/8 of an inch thick, 1 1/2 knob onions and the onion green tips. 

After everything was ready I threw it into the slow cooker and left it overnight. When I woke up I gave it a few stirs and left it in til about lunch time 12pm. 

The finish product with some cilantro, chinese celery, mint and rice noodles. 

The end result was super tender chuck roast, a rich flavored broth and a full belly. With the extra greens I got some magnesium zinc and various things in the leafy greens. I like to add some spinach with vitamin K and E. With sourcing organic I have more healthy ingredients full of nutrients and less filler, hormones, and antibiotics. All around a bowl of pho that is better for me than going to any regular joint.

Cost $60 cost per bowl $6 very comparable to a regular bowl but with cleaner ingredients actually makes more sense to make your own.





I'm also testing some methods of human optimization personally and on selected individuals. If you are interested in joining my health plan study group you can email yourhealthkits@gmail.com

The blog I'm getting the food ideas from will be from another personal blog of mine. That blog is http://benear-in-chicagoland.blogspot.com/ the subject of the blog is to explore various neighborhoods in the Chicagoland area. With that exploration comes food inspiration for the rest of the week. So please follow if you would like to see some food to try out and my experience with it.


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Hope that you guys will leave a comment and tell me what you liked or would like to see out of my posts.
If you are an artist help me out please and see what I can swap out this picture for.