After a few years of struggle looking for the what-to-be staple food that my family will stick with in order to help reduce our contribution to humanity’s carbon footprint in this planet, I officially established a pescatarian diet during my husband’s 40-day fast. Fish is mostly my source of protein even when I was a child and I don’t regret eating fish as much as I did eating meat because even Jesus Christ ate fish.
Luke 24:41-43 “He [Jesus] said to them: Do you have any food? And they gave Him a piece of broiled fish and some honey. And he took it and ate it in front of them.”
Jesus also multiplied fish and bread to 5,000 people who followed Him to listen to his teachings in Matthew 14:18-21. If you can also remember in John 21:6 when His disciples couldn’t find any fish Jesus asked them to cast down the net on the right side of the boat and they caught so many fish that day. Jesus was not against eating fish but he was against “gorging” on meat and drinking alcoholic drinks. According to Merriam-Webster Dictionary, the word gorging is the entire opposite of eating the right amount, in fact, it means to eat greedily.
Proverbs 23:20 “Don’t be among ones drinking too much wine, or those who gorge themselves on meat”
These are controversial topics that you would have to also research on your own. For us, we prefer reading the King James version of the Bible but we do read other versions to compare and contrast. I personally find it easier to understand the King James version when I read other versions as well. Nonetheless, we should know our limits although it’s easier said than done knowing how complicated and sometimes short-sighted human reasoning is. To me, this is my own resolution to help myself and the world around me: moderation in everything I do.
We sometimes eat turkey or chicken breast but depending on where they come from and how they were raised. I’m sure my husband will still eat some red meat for Christmas and New Year but that doesn’t bother me as long as it’s not every single day. Too much red meat raises the acidity level of the body and triggers inflammation in the guts which results to excess fats and other more serious conditions. We know this because we have been experimenting with our diet for almost four years now. We have added, eliminated, and substituted some key ingredients into our daily meal plans and have seen the changes with very consistent results each time. I will post about the benefits and the disadvantages in my husband’s 40-day fast when he is done tomorrow. You’ll be astonished!
But wait, I have to mention this, does this mean that when you live by a certain food principle that you have to “hate” people who have different health preferences or shun those who eat too much meat and drink too much alcohol? No, I don’t think so. Each of us makes our own decisions on how we want to live our lives. If you hate every person for their choices then it defeats the purpose of Jesus’ teachings of unity, love, and forgiveness. I’ve seen people who completely avoid non-vegans and that’s just wrong. Nobody has the right to judge anybody because that authority is only reserved to God.
You may add scallions on top
Being vegan is great but I have seen the long-term effects of it from a friend who was raised vegan since the day she was born. My friend reached a point where she could no longer manage her weight due to her food intake which are mostly fruits, natural and processed sugars, fiber and complex carbohydrates. I wish I could tell you her story more in detail next time but I need her permission. She became so weak at age 27 so she consulted a doctor and her triglycerides level was found to be completely out of balance, hence, causing her weight gain and fatigue. The doctor recommended that she eats protein from eggs in the beginning if she really couldn’t handle meat. She resisted but eventually started eating egg whites later on. Guess what happened next? In a few months, she got better, the dark circles around her eyes disappeared and she lost so much weight I couldn’t believe how slim she was when we met again after two years! She maintains that she eats only egg whites as her source of animal protein and sticks to her vegan diet to this day. I need to ask her for updates and I will let you know because this is a vital information.
Delicious colors. Yum!
Escabeche is a Spanish, Latin American, Mediterranian, and a Filipino dish that is very easy to make as long as you have the ingredients in your pantry. It’s a very simple recipe my mom cooks for our family every now and then. She uses tilapia, red snapper, or sometimes orange grouper for her version of escabeche and they all taste really great with the sauce. I can still remember how it tastes: sweet and sour indeed! I loved it with soft plain white rice. I really want you to try this and tailor it to your own taste later. Some prefer it sweeter while some like it more vinegary (sour). It’s up to you. Play with the melody of the spices in your taste buds and you will find your very own escabeche recipe soon enough. I’m trying to keep this short because when I’m sitting baby Sofia is kicking me urging me to stand and exercise! So, yes, ciao for now and have a great lunch with your family. Stay blessed!
P.S. Don’t hesitate to message me for questions: firstname.lastname@example.org and @spiceverse on Instagram.
1 skillet/frying pan/clay pot
1 mixing bowl
2 lbs Perch fillet (skin on)
3 tbsps extra virgin olive oil (cold pressed)
1/2 cup apple cider vinegar
1/2 cup organic brown sugar
1/3 cup water
1 – 1 1/2 tsp Himalayan pink salt
1/4 tsp ground black pepper
1 tbsp tapioca starch, (diluted in 3 tbsp water)
2-4 tbsp Kikkoman organic soy sauce
1 large onion (red/yellow), sliced thinly
1 whole garlic, paste or mashed
1 thumb ginger (an inch, peeled and julienned)
1 cup carrot, (peeled and julienned)
1 cup red bell pepper, julienned
1 cup green bell pepper, julienned (optional)
1/3 cup spring onions, chopped
1. Make sure the fish is already clean. Pat dry with a towel and sprinkle salt and pepper all over. Over high heat, pour 3 tablespoons olive oil in a frying pan or skillet. Fry the fish until golden brown on both sides. Set aside on a clean plate with a clean paper towel to drain the excess oil
2. In the same frying pan, pour 3 tablespoons of olive oil over high heat (if no oil is left after Step 1, otherwise no need for extra 3 tbsp). Before the oil starts smoking sautee garlic for about 20 seconds then add onions and cook until almost translucent. Throw in the ginger and cook until fragrant. Stir in the vegetables: bell peppers, carrots, half the scallions/spring onions. Sprinkle salt and pepper and cook for 2-3 minutes
3. Meanwhile, in a small saucepan mix together the soy sauce, vinegar, sugar and cook over medium-high heat until sugar granules are completely melted. Pour the diluted tapioca starch. Cook until the mixture slightly thickens
4. Add the fish back into the vegetable mixture and then pour the sauce on top of the fish. Lower the fire and let it cook for another 3 minutes. Transfer to a serving plate and sprinkle what’s left of the spring onions on top. Serve with warm white rice and enjoy!
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