Or maybe that, people with body part transplantation coming from other individuals, all of a sudden, would develop new preferences for foods, new passions or character traits?
Well, I just had an experience using my own cellular memory in relation to foods.
The technique is called kinesiology.
Let me tell you about my pretty uncommon experience.
How to Open a Coconut
Fresh coconut is absolutely delicious! Some are intimidated by the work involved in opening one. That is why I created this short video showing you how to open a coconut.
We decided to use a corkscrew opener and a big knife in the video. But you could also use a screwdriver and a hammer if you have one.
Another way of doing it is by changing the temperature of the coconut by putting in the oven for 10 minutes at 375ºF. In the same train of thought, putting it in the freezer for 10 minutes will loosen the meat from the shell.
Zucchini Pasta or Zoodles
If you are looking for an alternative to wheat or gluten free pasta, look no more; zucchini pasta are fantabulous!
At home, to avoid wheat or even corn (OGM corn), we have tried different kinds of quinoa and rice noodles.
They tend to get boring very quickly, being too mushy and hard to cook al dente.
Of course, the spaghetti squash is always an option but we felt we need something new.
Zucchini pasta, or zoodles – a short version of zucchini noodles – are a pretty cool choice as they can be eaten raw or slightly heated.
The trick is, you have to keep them crisp.
Why Energy Balls Are So Great
Picture this…it’s Thursday, got up at 6h30 am, had a nice breakfast (proteins-vegetables-healthy fats) and now, well, hunger is starting to kick in.
What can I eat? It’s too early to have lunch.
How To Make Banana Bread – Grain & Dairy free
There is a recipe I’ve been wanting to try for a while. It’s showing how to make banana bread that doesn’t use much flour but a lot of bananas.
So I decided to test it with the addition of pecans. I also used extra virgin organic coconut oil instead of clarified butter.
There is something that we can’t get enough of; we eat them every day. Salads.
You can imagine that salad dressing is something I always in the fridge. There is one salad dressing I make and it only has 4 ingredients.
I had the privilege to see a good friend come over my place with a whole bag of fresh scallops.
She cooked them for us and it was awesome!
Scallops in a Creamy Sauce with Sambuca
My friend has great taste, she didn’t bring any type of scallops….nothing less that Magdalen Islands scallops! (huge smile on my face)
Her original recipe was using cream. We decided to turn it into a paleo version, therefore, without any dairy.