So why organic?
Most people are under the impression that conventional perishable produce looks and tastes the same as the organic food that is being offered, but with a much higher price tag at the till. With that in mind, most people, including the hospitality industry, opt for the cheaper priced conventional fruit or vegetable, thinking that they can easily wash off the chemical residues with water.
Agricultural facts tell us a completely different story and most organic and chemical agricultural farmers already know this information that I am about to share with you. It is no wonder that virtually all chemical farmers will not eat their own commercial cash crops feeding the public, but instead will eat their organically produced produce in the back of the farm house, to protect their family from the threats we now face from our current food supply today.
The fact is, all plants, including the ones that we eat, are naturally systemic in nature. Meaning that the toxic chemicals are banned from use by the EPA (the US Environmental Protection Agency), but sold commercially to overseas farms to be imported into your country.
Systemic means that the plants’ root system readily absorbs chemicals internally up the stem, into the leaves, and into the fruits and flowers. Washing, rinsing and using useless products will not help you. Now the myth is dispelled, and now you know that organic is your only option for safe, sustainable, good health in your life.
What the Good Earth Chef Barry does
Chef Barry’s garden provides organic fresh foods at about 30 per cent and the other 70pc consists of around 60pc organic produce sourced in from stores or speciality shops. Unfortunately the remaining 10pc is non-organic, because the current Thai
agricultural base is under great threat right now.
Biodegradable waste is a type of waste which can be broken down in a matter of weeks, into its base compounds by micro-organisms and other living things, regardless of what those compounds may be.
Biodegradable waste can be commonly found in any organic material from nature, in most cases, that will naturally decompose and break down into a green waste.
Today, we are losing top organic soil that sustains all life, including those essential minerals that can only be found in such soil, such as vitamin B-12.
Why vegan, raw?
Organic raw food is loaded with essential enzymes and pre and probiotics from cultured raw foods to feed your intestinal flora, that makes up about 80pc of your immune system function.
The master of all nutrients is in raw organic perishable produce, which is called “Glutathione”. It is made inside your body and found in every cell and only raw foods can do this for you. Most cooked foods cannot.
Your recipes at home should look like a spa salad and yes, even when you eat out everything should look like a spa salad. Can you imagine how healthy the world population would be eating so organically like this?
Wherever you live please support our local organic farmer friends in season, to give yourself the most optimal spa salad possible. You will notice that I list the temperate zone options, since this is a Thailand organic tropical spa salad.
Spa recipes should not take long to make, usually around five to 10 minutes. Anything over 15 minutes is starting to get too complicated, and you’re most likely overheating your foods.
Chef Barry juiced the following:
- A cup of fresh cubed pineapple, the food enzyme bromelain, which tenderises and digests meats easily.
- Temperate option is green or any organic apple or pear.
- One whole organic carrot.
- One cup of cubed organic pumpkin with skins.
- One cup of your choice of organic leafy greens.
- One whole lemon with skin and seeds removed, diced, plus add garlic cloves to your own desire.
Method: juice then put aside and place the leftover dietary fibre, and stuff a small cup with your serving dish flat up against the bowl, flip it all over and remove the bowl for a perfect organic veg fruit pilaf.
- Surround your pilaf with your choice of garden leafy greens, which provides vitamin K-1 and the essential mineral, magnesium, that is lacking in the Standard American Diet.
- To add vitamin K-2 taste, simply mix the following in a sauce bowl.
- One tablespoon of cold pressed organic coconut flower vinegar and for temperate zones option, cold pressed apple cider vinegar.
- One tablespoon of fresh lemon juice or mixed lemon lime.
- One teaspoon of organic raw honey unfiltered (non-vegan) but still healthy, and coconut flower syrup (vegan). Temperate would be maple syrup. If you do not see the word raw on the product then it is not raw.
- Add one level teaspoon of bee pollen, it’s not vegan but it’s natures’ original supplement of choice and this product must be stored in the fridge at all times.
- Now depending on your tastebuds, add a dash of Thai chilli powder or red temperate ground Cayenne red pepper. Add a tablespoon of organic coconut oil. For temperate choices olive oil or flax seed oil.
- Mix all together and pour the dressing over your pilaf and garden greens.
- Garnish the top of your pilaf with pre-soaked goji berry. For temperate zones, fresh made apple sauce and cinnamon powder.
Finally, frame the recipe with your edible flower of choice. Chef Barry used the beautiful edible bougainvillea flower petals.
Holistic Chef Barry
Barry is an American living in Phuket. Having suffered from obesity in the past, Chef Barry has learned the culinary arts of working with foods from nature and has dropped more than 100 pounds of excess weight. Over 20 years Barry conducted extensive research about the weight loss industry. Barry lives with his Thai Family at the Garden Villa Phuket Good Earth Health Residence. Visit https://flic.kr/ps/QgogH to see more original delicious health recipes.