Healthiest Lunches Ever -2. Buckweat noodles with vegetables

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Seignalet diet legal and food combining legal healthy lunch

It’s a carbohydrate lunch. The recipe is for one.  (Have protein for dinner). Buckwheat noodles with thinly sliced cabbage, thinly slicked leek and diced beetroot cooked in virgin coco nut oil. (Cook at fairly low heat). Sauce made with miso and dashi.  It’s Seignalet legal and food combining legal.

For starter: Grated carrot and grated mooli (aka daikon radish) sprinkled with Thai fish sauce and an organic, cold pressed oil. (In the video I use  hemp seed oil.

Miso soup to finish. (Japanese style)

My channel is all about how to obtain optimum health using my version of the Seignalet diet (pronounce it “Saynyalay”). Seignalet was a French professor of medicine who used a fairly restrictive diet to put 91 chronic, so called incurable diseases into remission with 2,500 patients over a period of 20 years. I hope to be able to make a video showing a Seignalet legal recipe each week. So please subscribe to get the notifications. Note that Seignalet said we only need to eat animal protein once a day as we are now all sedentary so I incorporate food combing principles into the Seignalet diet.

Seignalet died in 2002 and while his diet is probably your best bet to reverse a chronic disease or to achieve optimum health, there have been a lot of advances since he died. For instance we know now that vitamin d deficiency is implicated in every single chronic disease. Something that Seignalet was not aware of. I will be researching each of the diseases that the professor put into remission and doing a summary of Dr. Jean’s chapter on the condition and bringing his ideas up to date with new research.

No matter what I try my channel does not appear in youtube search. So click here to see my other videos.

You can buy my tanning bed which hangs on a door for optimum vitamin d without toxicity here: tanning bed page

 

Healthiest Lunches Ever -2. Buckweat noodles with vegetables

Recipe

Ingredients:

  • Rice or buckwheat noodles
  • or white cabbage
  • daikon radish
  • medium sized carrot
  • avocado
  • coco nut oil
  • fish sauce
  • tablespoonful organic, cold pressed oil (choose from walnut, pumpkin seed, flax seed, hemp seed etc)

Equipment:

1 Japanese mandolin slicer

1 pan and tight fitting lid

hob

bamboo chopping board

1 sharp knife

How to make it:

  1.  Use one whole leek. (For one.  For two use 2 leeks or use less leek in the recipe) Cut off and discard the dark green bit at the end.  Cut into very thin slices using the mandolin slicer.  Make sure to use the finger guard when you get near the end.  It’s very easy to slice the end of a finger off if you are not careful.
  2. Using the chopping board and a sharp knife, cut very thin slices from the cabbage. A Chinese chef’s knife or other large knife is useful for this.
  3. Cut into all the leek slices from the middle to the outside so that you now have thin strands of leek.  Do the same thing with the cabbage slices.
  4. Put the leek and cabbage in the pan with 2 heaped tablespoonfuls of virgin coco nut oil. Place the lid on the pan.  Turn the hob onto low heat and place the pan on the hob.  Cook on low heat for about 10 minutes until the leek and cabbage have softened.
  5.  Fill another pan with filtered or bottled water.  Not tap water. Add one heaped tablespoonful of sea salt. Put on the hob and turn to high heat.
  6. Make some sauce for the noodles by putting half a tablepoonful of miso in a small bowl and add just enough dashi (from your bottle of dashi in the fridge) to make a creamy mixture using 2 dessert spoons.
  7.  When the water in the pan is boiling put your noodles in the pan.   Using a fork, first of all push the noodles right into the pan once the ends have softened enough to do this and then keep separating the noodles and preventing them from sticking together.  You can add a little olive oil to prevent them sticking.
  8. While you are waiting for your noodles to cook scrub the carrot and about 2 or 3 inches of daikon radish under a tap with a nailbrush then place in the Hydrogen peroxide for around 5 minutes.  Using a slotted spoon or tongs, put the daikon and carrot in a bowl of water to rinse off the HP, dry them off with a paper towel.
  9. Grate the carrot and daikon with your vegetable/cheese grater onto a large plate.  Cut the avocado in half, discard the stone and squeeze or scoop the avocado onto the plate. Sprinkle with a few drops of Thai fish sauce to taste and add one tablepoonful of organic,  cold pressed oil.
  10. When the noodles are cooked al dente, drain them with the collander and mix with your cooked cabbage and leek.  Add your miso soup and combine the noodles and vegetables well with a fork.
  11. Eat your grated vegetable plate first while your noodles and cooked vegetables cool down enough to eat.
  12. Make a bowl of miso soup to finish.