ToxyTalk — #BUENCAMINObook RSS

¡ULTREïA! onward upward beyond unction keep going to persevere to be persistent above and beyond go upper, go farther a wish of an unfailing courage eia: a cry of joy HALLELUJAH

SUPERFOODS: salmon, eggs, beef, bison, lamb, shrimp, tuna, calf liver, bone broth, lemons, avocados, coconut, olive oil, garlic, parsley, basil, cinnamon, tumeric, cayenne pepper, mustard CALCIUM: hard cheeses & canned sardines with bones B12&FOLIC ACID: octopus, livers, clams, fish eggs, fish HIGH IN MINERALS: saffron, sesame seeds, sunflower seeds, curry powder, ground ginger, ground paprika, anchovies, chili powder, cocoa, clams, cumin seeds HIGH IN VITAMINS: anchovies, bacon, chicken livers, chorizo, clams, ground paprik

SPAIN FOOD GEMS Ibérico de bellota: 100% acorn-fed, semi-wild foraging pig Paprika: the valley of La Vera hand-harvested, dehydrated, smoked slowly by oak-wood fires over 10-15 days turning peppers by hand finely ground in traditional stone mills mercados: covered food markets cocina de mercado: market cooking; straightforward cooking techniques simple cafés serving fresh products surrounding them in the markets *individually owned stalls offer cured sausages and diverse cheeses saffron: the most expensive spice in the world Conservas Ramón Peña in Cambados, Galicia: more workshop than factory; everything is natural as done at home; detailed, meticulous, no shortcuts; bay leaf, garlic, hand-packed mussels; traditional/artisinal methods, finest raw materials Cordero: lamb/sheep roast suckling lamb slid from the wood-burning oven of centuries old,...

"Healthy eggs come from healthy chickens, sunlight, fresh air, exercise, healthy food (same as us!). Chickens raised on open pastures in the sun, eating bugs, worms and greens. The chickens raised in the sun have eggs with bright yellow yolks that look like the sun. The bright color of the yolk means the egg is rich in nutrients and came from a healthy chicken. Eating healthy starts by knowing where your food comes from"-Suzanne Gross and Sally Fallon Morell The Nourishing Traditions Cookbook for Children *eggs pictured from family chickens Logoso, Spain

France Échiré (famous butter 83.5% fat) Saint-Jean-Pied-de-Port Gåteau Basque sheep cheeses & local ham & fish Pyrenean foothills Queso de Roncal (unpasteurized sheep’s milk cheese) Pyrenees meat cooked a la llosa civet stew with wild boar or goat Northern provinces game is abundant Navarra & Rioja veal from Navarra = well-known; chorizo from Pamplona = very good (these areas eat a lot of meat) La Rioja area chorizo sausage cordero lechal (thick slices young lamb roasted over fire with grapevine in fire for smoky flavor) Salamanca, Granada & Burgos chorizo & Morcilla sausage Castile cordero (lamb) cochinillo (suckling pig)(both meats roasted in wood or clay ovens) Melide pulpo (boiled octopus) Arzúa known for its delicious creamy cheese Galicia famous for...