Instagram story viewer> @raymendeat> Posts

Ray Mend Eat

@raymendeat

3K

followers

202

following

I’m Cari, 63-years old, and have been following a Ray Peat inspired diet since 2016, my page and stories are about my anti-aging lifestyle. ☀️

POSTS STORIES REELS TAGGED

Download All

I never ate steak until I was 28-years old. That first time I was pregnant with my first son and my husband brought his leftover ribeye steak home from the fire station he worked at for me to try. He was impressed with it and gave me a bite and I wanted more. I still never ordered one in a restaurant because every-time I had a bite of someone else’s it was never as good as that first one I had had. There was that rare occasion that a restaurant steak piqued my interest, but steaks were a hit or miss for so many reason at restaurants and I still thought it too risky to order one and not be disappointed. Then one day…

I had come across a recipe for a “steakhouse steak rub” and all the ingredients in it were things I really liked so I gave it a try and to my surprise it was like my first wonderful bite from long ago! One time I made it for my son and his military buddy on leave for the holidays, I used it on a pan-fried flat iron steak and he said it was the best steak he ever had. My son was so enamored by it that he took the recipe back with him to Japan excited to make it for his buddies. It really is that good!

I have only used this rub on my two favorite steaks, a ribeye and a flat iron steak and though it works well pan-frying, it works even better on a ribeye on the barbecue. I posted in my photos here two flat iron steaks showing the difference between a pan-fried flat iron steak with the rub and one without. Don’t be afraid to be generous with the rub, it makes a nice crackling crust.

I use a mild flaky finishing salt to make my rub and sometimes I grind the red chili pepper flakes down fine in a coffee grinder, but not always. It depends on if I am in a hurry or not. Here are the measurements for the rub…

- 2 tablespoons flaky finishing salt
- 2 tablespoons brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon SMOKED paprika
- 1 teaspoon garlic powder.

I have been using this steak rub recipe for many years. I have also used this rub to rim the glass of a Bloody Mary. I imagine it could work well on chicken and other places too. It will always be in my rotation and my easy go-to to impress guests. by @raymendeat

63

34

2 days ago

I am not exaggerating when I say this is my favorite way to eat a pound of ground beef. I came up with this after eating a few Thai and Vietnamese dishes. I just love “Nuoc Cham”. It is a simple dipping sauce mixing lime juice with water, rice vinegar and a little sugar and salty anchovy fish salt. Adding some finely sliced Thai chilies and some chopped garlic takes this sauce a step further. These skewers are so moist, and I made it even better with another little hack.

My original recipe called for a pound of 80/20 ground beef, but I didn’t have that fattier blend this time so I added refined coconut oil to my 85/15 mix and boy did this turn out so moist and tender! I also like this idea because I am not trading protein for fat for my money. I keep my protein and add the fat later!

To make this blend the pound of ground beef with a couple of tablespoons of refined coconut oil, three egg yolks, three tablespoons of brown sugar, two tablespoons of fish sauce, two teaspoons of finishing salt and four cloves of chopped fresh garlic. Cover this and let sit in the refrigerator until ready to use. In the meantime soak bamboo skewers in water for at least an hour so they don’t burn up on the grill. Then make the Nuoc Cham.

I don’t have exact amounts for this, maybe a tablespoons of fresh lime, a tablespoon of rice vinegar and two tablespoons of water. Season to taste with sugar, maybe a teaspoon, and salt or a splash of fish sauce. Fish sauce doesn’t smell good, but it sure turns this dish into something exotic and delicious. Add a clove of garlic to the sauce and chilies if you want. I have used fresh orange when I didn’t have lime which is often and it is just as good. Shape the meat on skewers and grill them.

The garnish is super important too to really get the full effect of this dish and the three are fresh mint leaves, cilantro and green onion. Dip those skewers in the sauce and get all of the herbs on it and these become addictive. I seriously can easily eat a pound of hamburger this way. Of course I don’t, but it is hard to stop myself. This is an impressive dish to make when entertaining and the leftovers are great sliced up and served in fried rice! by @raymendeat

108

64

9 days ago

I have so many recipes for foods I love with most of them traveling with me through the many decades of my life. One of the things I like about having my Instagram account is I can collect them all here as reminders. Like a menu, it makes my life so much easier to just scroll through my page and decide what healthy things to make when friends and family come to stay with me for a couple of nights or ten days!

These masa pancakes are so quick to make and are an unexpected pleasure for others. They heat up well the next day too, and make a terrific bedtime snack. Just put them on a hot skillet and turn them a couple of times for a few minutes. For this latest batch I bought a bag of heirloom red masa hoping a pink pancake against the blue of the berries would be a good match for the surprise of the pancake, but it didn’t work out that way, nevertheless they were a hit.

Make no mistake masa is not cornmeal, it is healthier and the traditional way that corn was prepared for human consumption. I have a few other worthwhile masa recipes I will post about in the future, until then the recipe for this one is in the photos I posted here.

The other thing | like about my Instagram account is getting to know so many lovely, kind and inspiring people. Thank you for being supportive and encouraging to me and my mission here which is to share the good and bad that I have learned along the path of my life. It feels good to know that all those unpleasant experiences that I had to get through were just life classes for me to learn things to help someone else get through the same a little quicker and easier. ☀️ by @raymendeat

107

66

18 days ago

I have never been a big zucchini eater. Sometimes I have loved it and wondered why I don’t eat it more often and other times I wondered why I ever loved it. I have come to realize that it’s size matters and the smaller ones are sweeter and less bitter.

I grew zucchini just to see if maybe stuffing the squash blossoms with goat cheese and herbs and frying them might be worth it. I had them this way at one of Bobby Flay’s restaurants and it was memorable. Until I get to it the zucchini keeps coming. Several even got overripe on the vine and I had to put them in my compost bin. Determined to use them I was reminded of a zucchini basil soup I use to make in the summer and remembered that I really liked it. It had been a decade since I last made it and now after seeing how easy it is to make and how delicious it is I am never going to neglect having this soup around again.

To make this start by sautéing a half cup or more of SWEET onion in 2-tablespoons of refined coconut oil, butter or olive oil. Add in one-pound of unpeeled chopped zucchini and cook for five minutes. Add 1.5-cups of liquid. It could be a light chicken bone broth like mine or water or water with a tablespoon of powered gelatin bloomed in it first. Add in the zest of a lemon, put a lid on it and simmer for twenty minutes. Take the lid off and let the soup cool before blending. Blend the soup with lots of fresh basil and season with salt.

I might not have grown zucchini again if it weren’t for this soup. I will be dedicating a permanent spot in a whisky half barrel in my garden for just zucchini. Did you know that zucchini is a fruit? The leaves, stems and flowers are all edible too. Choose the smaller sweeter leaves to eat and be sure to cook them to soften their fuzzy hairs. The big leaves I chop up and feed back to my zucchini plant. It is amazing how much came from just one tiny seed!

"The younger versions of below-ground vegetables (i.e. new potatoes or baby beets for example) contain less starch and more sugar compared to the mature plants. White potatoes are a good source of protein especially for vegetarians." -Ray Peat

#zucchini
#zucchinisoup
#zucchinirecipes
#growingzucchini by @raymendeat

85

37

23 days ago

Though I post occasional selfies and videos in my daily stories I hadn’t put one in stone on my page for awhile. I don’t take photos too often because I know what I look like and I don’t send out photos of myself to anybody so they aren’t necessary in my life. I do think they are important here though to show that I am doing exceptionally well. I still don’t take medication or supplements and I haven’t been to the gym in over thirty years. I am very active and move all day and sweat in my fruit garden though. I’m strong.

A big key to my health isn’t my diet, though avoiding seed oils and conventional grains has gotten me far, cleaning up my external environment has gotten me even farther. Getting rid of the daily lotions, perfume, lip color, liquid make-up, nail polish, sunscreen, candles, polyester and other plastics that I was wearing and sleeping in made a big dent in getting things right in my life. I don’t go to salons for anything either. I don’t color my hair, or paint my nails and I cut my own hair. I got rid of plastics in the kitchen, bought better cooking vessels, I filter my water and make my own ice cubes with it. I eliminated lab-made supplements, changed all my lightbulbs to incandescent ones, and sticking with my 22-year old car that isn’t off-gassing as much as my other newer one were all big players in healing me of my Histamine Intolerance. Fixing my sleep, getting outdoors in the sunshine everyday and grounding has been a tremendous health boost. Even the calm and upbeat music I play indoors and outdoors 24/7 hours a day plays a part in keeping cortisol at bay.

The bottom-line is less is more for me. I live simply. Being busy growing fruit, reading, creating new recipes, learning about health and spending time with people who are positive, happy and who love me makes me content. When winter comes and I can rest from my fruit garden I will have adventures with my metal detector, take some art classes and play my guitar! Like my 90-year old Grannylox once said, “it’s a great life if you don’t weaken, and I am strong! by @raymendeat

191

102

2 months ago

This is my latest and greatest new invention! It is not a healthier cheesecake, but rather it IS a healthy cheesecake! This is a cheesecake worthy of breakfast because it is made with mostly Greek yogurt! My crust is tastier than a graham crust and healthier too because I make mine with sprouted Ezekiel cereal. I really like that this cereal holds up better than a typical graham cracker crust because it never gets soft. The crust alone makes for a delicious quick cookie and takes only five minutes to bake.

Before making this pie it is imperative to strain the Greek yogurt for two days or more to get a thick cream cheese-like thickness. This step also takes most of the sourness out too. I feed my compost pile with the lactic acid liquid that comes off this. I always strain my yogurt and cottage cheese in a paper coffee filter anyways so this is no extra step for me.

Start the pie by putting a cup of the sprouted cereal in a Ninja/Bullet-type blender and blend it into a graham cracker crumb consistency, not quite a powdery flour. Add in six to seven tablespoons of sugar and 1/3-cup of melted salted butter. Stir it together and press lightly on the bottom and partway up the sides of a small pie plate. Bake this in a preheated 350-degree oven for five minutes and cool completely.

For the first layer beat one egg in a 2-cup glass measuring cup until fluffy and add 1/3-cup of sugar and beat several minutes more. Mix in one cup of the strained Greek yogurt, 1-teaspoon of vanilla extract and the zest of a lemon or orange to the mixture and pour into the baked crust. Bake in a preheated 375-oven for 20-minutes. Cool the pie completely, then cover and refrigerate for a couple of hours.

An hour before serving in the same 2-cup measuring cup mix 1/3-cup each farmer’s cheese, cream cheese and sour cream and add the zest of another lemon or orange and a teaspoon of vanilla. Spread this over the top of the pie and chill.

This pie is so decadently light and addicting! I find myself picking at it all day one thin sliver at a time. Enjoy! by @raymendeat

125

94

2 months ago

I have been on a Ray Peat inspired journey since 2016 and it has served me very well. I don’t always eat everything on the straight and narrow, but I don’t splurge on chemical laden foods, I don’t eat pork and I avoid conventional grains. Because of all of this I don’t find sushi to be a healthy meal anymore with most of it fried in seed oils with mayonnaise, wheat flour, high starch rice, chemical laden fake crab salad, farmed fish, bad soy sauce and more. I have found that I can make a sushi splurge so much healthier at home and pretty quickly too!

Here I took a couple of servings of chemical-free wild caught shrimp, boiled them in coconut water and turned them into a sweet, delicious crab salad substitute. I have been doing this swap for several years now.

After boiling the shrimp in coconut water, I cool them down quickly with ice before putting them in the fridge. Once chilled cut the shrimp before putting them into a small food chopper with a little salt and cream cheese and give it a few pulses. I like to add the green part of green onion to mine and let that sit in the fridge a little longer.

I cut my avocado in half, take off the skin and cut thin slices. All that sliced avocado in my photo was from just one avocado! Ray Peat does not recommend avocado, but this is my kind of splurge. It sure beats the mayo, seed oils, chemicals and glysophate in restaurants. There is just no getting around it.

One of my favorite elements here is the sprouted brown rice cereal I substitute for the high starch rice, this adds a nice crunch like the tempura crunch rolls I use to order. They stick to the shrimp salad perfectly!

You could layer the shrimp salad with mango, avocado, sprouts, cucumber and such, but I wanted to focus on more of my homegrown sprouts here. I am addicted to them! I also made the sweet organic ginger myself and used organic Sriracha and real wasabi, not the usual horseradish made ones. Oh and I chilled and drank the shrimp coconut water too. This will meal will haunt me now!

#shrimpsushi #healthysushi #homemadesushi by @raymendeat

147

77

2 months ago

A decade ago when I use to eat out a lot at restaurants Buffalo wings was something I ordered often. Once I started eating a Ray Peat inspired diet in 2016 I gave up all kinds of foods and chicken was one of those foods, at least for the first few years of eating better.

Buffalo wings in a restaurant has to be one of the worst things to order. Not only is conventional chicken full of age accelerating PUFA’s so is the overused and extremely oxidized seed oils they fry them in. Then there is the glysophate laden GMO’d flour they dredge them in and the mayonnaise ranch and blue cheese dressing is just pure PUFA. No wonder I wasn’t well for so many years. Five years ago though I figured out how to get around all that starting with boiling the PUFA out of my wings. Then my wings evolved from there.

Making wings saves me time because I get a gelatinous chicken broth out of the deal as well. After chilling the broth just skim off the PUFA fat that rises to the top and toss it out! I have been buying chicken skins from @uswellnessmeats to add to my bone pot and this time I decided to fry up those boiled skins and wow what a treat! The initial thrill of the salted crunch literally melted away in my mouth!

To start my wings I boil some spent bones and skins together for 2.5 hours then add in my wings and boil for another 25 minutes. I then fry them in refined coconut oil and butter. The butter keeps them from sticking to the pan. Then I fried the skins and seasoned them. For the sauce just cook equal parts salted butter and Frank’s or Crystal Louis hot sauce together with some garlic powder. Finally mix sour cream together with a little dried dill, garlic powder, onion powder and salt and thin it with a little buttermilk or cream with a little lemon. I like to sweeten this with a hint of sugar. Mash in some blue cheese, gorgonzola or cambozola if desired.

This meal was a thrill with an abundance of gelatin from the skin on the chicken, the skins I fried and the broth. It is amazing how a little extra time and ingenuity turned one of the worst meals into one of the healthiest meals I could eat.
#raypeatinspired #buffalowings #healthychicken by @raymendeat

125

73

4 months ago

I have lived a full life and have enjoyed many of the finer things and when all is said and done I find the simplest pleasures the best. I don’t know why I ever waited for a special occasion to enjoy chocolate covered strawberries, but in my twenties and thirties it was what I wanted on special days and decades ago they were so expensive. A few years back I realized that these simple pleasure should make appearances more often in my life so I bought a mini crockpot. I just dip the strawberries in the melted chocolate and set them on parchment paper and that’s it! Now that I grow so many varieties of strawberries I can dip a few here and there often. After I am done dipping I unplug my little crockpot and store the chocolate right in it for the next time. I love the balance of desserts like this where something fatty gets paired with something fat-free and I like when a splurge is a step up for my health, not a step down. These are great for easy entertaining or a quick and impressive gift that outshines anything baked. #easydesserts #strawberryrecipes #healthyrecipes by @raymendeat

111

61

4 months ago

This one was a throw together with ingredients I just happen to have. I like it because it is hands-off. In another post on my page I threw together a memorable Spanish breakfast one with eggs and cream. With so many other things to do besides standing over a hot stove in the upcoming summer I decided it is a good plan to do more of these easy throw together bakes.

To assure that the head of garlic didn’t burn I roasted this uncovered in a 350-degree oven for close to an hour. Soon after coming out of the oven I grabbed a kitchen towel and with a squeeze popped out the roasted cloves and let them scatter where they wanted and drizzled a little EVOO over everything. I had defrosted some leftover fresh made marinara to have this with, but it didn’t need it.

For those who eat sourdough this would make a good sandwich with melted cheese and that marinara or it could go with a few Einkorn-made noodle ls with sauce and cheese. I am not a pork eater so I used grass-fed beef Italian sausages from @uswellnessmeats Seriously it doesn’t get any easier than this!

#italianfood #italiansausage #sheetpandinner #raypeat by @raymendeat

122

92

5 months ago

My homemade ice cream was already far healthier than any other that one can buy in a store, but this new one I came up with is even better! It is better because I subbed the raw egg yolks in for the evaporated milk I use in my other versions. I knew egg yolks lost some valuable nutrients cooking them, but I just cannot like a runny yolk no matter how I try. Recently learning that Ray Peat talked highly of the yolks raw and knowing that he thought ice cream is a near perfect food I created this magic!

Too many people in the Ray Peat world gain weight, from too much sugar without protein, by pairing sugar with starchy carbs and by eating too much fat with sugar like in ice cream. The other combo for weight gain is having dessert on top of a meal. It is just too much. I like to have my ice cream as my evening meal or for breakfast or afternoon snack away from a meal. This ice cream made with whole milk and egg yolks is much lower in fat too than something like Haagen Dazs vanilla. Because I like to skim the cream from the top of my A2 milk and raw milk I sometimes need to use it up somewhere else so I will add some to my recipe here. Here is how quick and easy it is to make…

In a glass measuring cup beat three egg yolks on high speed for several minutes until pale and really fluffy. Slowly add in 2/3 cup of sugar and keep beating until thick and still fluffy. To a blender add three cups of whole milk or 2-cups of milk and a cup of cream, all depending on where you are with wanting to lose or gain weight. Add a tablespoon of REAL vanilla extract, a pinch of salt and the egg yolk mixture to the blender. Beat air into this on high speed for several minutes and pour into a pre-frozen ice cream maker canister and let the magic happen!
You can make your ice cream even more healing by adding the anti-inflammatory zest of organic oranges which tastes like an orange creamsicle ice cream bar or add in some raw cacao powder for another anti-aging chocolate version. Enjoy!

#homemadeicecream #rawicecream #rawdessert #rawdesserts by @raymendeat

155

64

5 months ago

I make marmalade all the time and so many different ways. Sometimes I add some fresh blueberries to a batch and sometimes I add a leftover mango to another. Orange peels are a powerhouse. They are really the healthiest part of the orange with three times more vitamin C than there is in the juice! They reduce inflammation in the body, help with digestion and help to control diabetes. They even help with Alzheimer’s and to prevent cancer. No wonder Ray Peat referred to them as a “super drug”.

Once you make marmalade you can never go back to buying it, for cost reasons and because it tastes so much better. The box pectin isn’t necessary because every part of the peel has its own natural pectin. You just have to soak it in water for a day or two to draw it out. I was spending $10 for a one-cup jar of an organic one, the only organic one I could find. Now for the cost of three oranges I get nearly four jars!

To make marmalade cut up into pieces every bit of 3 large oranges and soak everything in a glass bowl with four cups of water for 24 to 36 hours. Later pour this soaked mixture into a big non-reactive pot and boil for a half hour. Add 3-cups of sugar then boil a half hour more. Finally turn off the heat and stir in a tablespoon of fresh lemon juice which helps set the pectin then pour into clean jars and refrigerate.

The oranges were so sweet in the batch I made yesterday that I lowered the sugar by a cup using 2 cups instead of 3 cups, but I didn’t lower the water so it was saucier. I should have taken out some water too, but it is still so amazing in flavor. Play with this recipe like I always do. I even made a lemon one (pictured) which required more sugar, but it was spectacular! I also love making pink grapefruit marmalade (shown in video).

Ray Peat said… “When I get sour oranges I make marmalade from the peels, if they are organic.”….

“The peels are rich in antiinflammatory chemicals, more than the juice, and the marmalade is a good way to get sugar with the cottage cheese or parmesan.” -Ray Peat by @raymendeat

136

79

5 months ago