Tabitha's Kitchen
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Delicious recipes and culinary lore. To support my work - Venmo @tabiwellness
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Prepping food today:
Bacon
Candied walnuts
Pesto chicken
Two bean salad
Egg salad
Got this rad book yesterday whilst shopping at a used bookstore.
Lots of fun recipes, just made the cardamom apple crisp.
Low toxin high fiber pasta salad I fixed for a party.
Something important that few people these days know about:

Vitamin A is not a vitamin. It is retinol - an ALCOHOL which like all alcohols damages the liver.

No one is accounting for it and the majority of humans are either getting too much or have already accumulated too much of it.

Vitamin A turns into retinaldehyde and retinoic acid in the body.

This is the same thing that is in a chemical peel; you know those things women use to burn off a layer of skin.

Vitamin A is a root cause of autoimmune dis-ease, mental illness, and the hormone epidemic affecting both sexes.

In the days of yore, it was known too much of this fat soluble neurotoxin was injurious but since 1972 the American food supply can been fortified with retinyl palmitate and nearly every trendy pseudo healthy diet (vegan, paleo, primal, pro-metabolic, keto, nose to tail carnivore) is loaded with foods that are high in carotenoids and retinol.

And it doesn't end there - popular "ancestral" supplements like cod liver oil and dessicated liver are top sources of vitamin A. Things are so inverted that women are suggested by holistic "gurus" to take liver - a known teratogenic substance during pregnancy!

Oh and just for fun, the symptoms associated with Vitamin A deficiency are actually those of Vitamin A toxicity.

Remember that nutrition "science" was invented by the same unsavory individuals who created the pharmaceutical industry.

You can benefit greatly by lowering your intake of Vitamin A; even if you're someone who has tried everything to get well.

If you like this post join me in July inside my private membership only community, The Wellness Peach.
Fun foods
Cereal and candied walnuts
Summer Tomato and Corn Salad with a Miso Dressing (serves 2-3)

Ingredients:

2 ears of corn
2 tomatoes or half a pint of cherry tomatoes
1 avocado, cubed
1 bag of fresh greens of your choice
1 cup of cooked beans of your choice
Miso Dressing (keeps for a week in the fridge)

1 tbsp Shared Cultures miso
2 tbsp vinegar of your choice (rice, sherry, red wine, or freshly squeezed lime/lemon juice)
3 tbsp olive oil
Optional: A splash of reserved bean water, chopped garlic, ginger, fresh herbs, or honey
Method:

Cook your choice of RG beans as directed.
Boil the corn in salted water for 3-4 minutes, and set aside to cool.
In a large bowl, add the bag of greens, diced tomatoes and avocado.
Carefully cut the corn kernels off the cob by holding it vertically and slicing as close to the cob as possible. Add the corn to the bowl with the other vegetables.
Strain the cooked beans, and set aside to cool.
Make the dressing by combining the ingredients into the bowl of hot beans and whisking until everything is incorporated.
Combine everything, and enjoy. This salad can be served at room temperature or slightly chilled.
Note: When preparing beans, we like to mix the miso into the hot bowl of beans with some of the residual bean water and add the vinegar and olive oil from there. We find that it makes a really lovely thick dressing.