Paleo-Diät: Artgerechte Ernährungsform für alle Menschen? | Doctor's Kitchen Talk | QS24

Are you already on Wikisana? Hello, dear viewers, it's great to have you back with us here in the Swiss Mountain Clinic kitchen. I'm delighted that Georgia is back with us today. And I have the pleasure of showing you the Paleo diet today. It's a diet that really goes back to the origins, to the Stone Age. Today we're cooking a recipe that's really original, based on ... Wild herbs. Wild herbs, exactly. They had a very high proportion in the diet back then. And what else are we doing? We serve a nice wild herb soup with a meat skewer as a side dish. Meat, fish, vegetables, nuts, seeds. And even today, people who eat Paleo don't eat anything processed. They don't eat sugar either. The only sugar is honey. And they have really amazing effects on their health. But I'll explain that to you during the show. We'll start first. Okay, great. I would say ... I'll tell you what you need for this recipe. It's very simple. It just takes a little time. Because the wild herbs are sometimes a little woody, maybe, and have to cook for a long time. Not that long, but should be a little tender when we have to mix it. And for the wild herbs we need onions, garlic, a few potatoes, butter, white wine, a little olive oil, water and different wild herbs. Do you know what you had there? I have brussels sprouts. Exactly, I see them. And we have ... Oh, I have that fresh too. I'll go get it. Just 30 seconds. Yes, great. I can see it here. Dear viewers, you have to know your way around the wild herbs. You can't take everything that grows in front of your nose. You have to look carefully. But there are classics that you will always recognize. Here we have the broad-leaved, which is also a leavened type, pointed leavened. Then we have here ... Exactly, Georgia, what do we have in the box? Attention, the brussels sprouts. It doesn't matter to me. Look, I can even stroke it. You are lucky. Brussels sprouts are great for the gastrointestinal tract, but also especially for the lymphs, for the transportation of slugs. Then the well-known dandelion. These are now large leaves. They will probably go into a bitter aroma. If you collect the small dandelion leaves, then rather a little milder in taste. Then we have cherry. Exactly, you know that too. I also like to use it for soups or drinks. I like to make grass juices. Pointed leavened. And yes, that's it. The brussels sprouts. Brussels sprouts are especially important for blood cleansing, but also for the lymphs, for the kidneys. If you really want to transport toxins, then the brussels sprouts help us. And what did you do with the wild herbs? Unfortunately we don't have that much time. Then I'll just explain to you how to do it. I blanched the wild herbs in salt water. I made a separate pot with brussels sprouts and a pot with the rest. For this recipe I want to have it blanched. Because I blanched it in cold water. So that the green color stays. Now we can prepare the onions and garlic. It has to be sautéed with a little butter. Yes, exactly. With the Paleo diet, the Stone Age diet, or nutritional diet, I think it's not such a nice name, fats are really allowed. And in large quantities, in high concentration. But of course as possible. Butter, then of course high-quality vegetable oils, which have not been heated, which are cold-pressed, are very valuable. But there is no industrial fat, hardened fat. It doesn't exist. And you will see, when you eat in the original way, that is, to go with the seasons, as we show you here in our cooking show, we also practice for ourselves privately, not to eat southern fruits all year round, bananas all year round, there are also strawberries and tomatoes at any time of the year, in every month. Man is not used to that. We are really adapted to the rhythms of nature. And our body needs different seasons, in heat and in cold, other basic building blocks. And that's what people do, who nowadays say, I want to eat originally Stone Age. And it is actually, as I have noticed for myself, the most species-appropriate diet. And many people, who have diseases of civilization, it's about diabetes, it's about metabolic syndrome, numerous metabolism, they get their healthy middle with it. Of course, I really have to pay attention to the source. It's also a financial thing. If I suddenly have more meat on the plate again, then I have to know where the meat comes from, what it ate, how the animal was fed, does it have hormonal burdens, does it have antibiotic burdens? I can't just go to the butcher and buy me a piece of meat. Then I can rather add inflammatory substances and really also pollutants, which negatively affect my metabolism, than I do good to myself. But good is expensive. You also noticed that. I can decide. But you might buy a little less here and not too much and just enjoy it. What else is there? You have now cut the onions and the garlic, then stew them. Do you always stew them in a glass? Exactly, yes. First the onions and the garlic and then the potatoes. The potatoes are important for this recipe because they give a better consistency to our wild herb soup. Otherwise it remains very, very liquid. The potato is also a basic food anyway, dear viewers. If you want to fight parasites and if you also want to download your biofilm, which is now being produced well for us everywhere, but we don't want it, then you can also eat raw potatoes and make a raw potato stew. However, it is not so tasty. Nowadays, if we want to eat in a stone age, we no longer have to hunt the meat ourselves or hunt the animal and disassemble it. We also don't have to collect the nuts and berries. We don't have to do it in our own garden or in the forest. But of course we can also rely on good organic products or on the trust of the farmer and make it easy in today's time. Especially when it is stressful in everyday life. Because many of them always back out of that. They think nutrition is complex. So to eat healthy is complex and you have to invest a lot of time. But that's not really the case, is it, Georgia? What do you say as a cook? How long does it take for you to prepare such a dinner? With very few ingredients, but just close, tasty and healthy. At home? I always cook at home. I always make short recipes. I've been in the kitchen all day. I would say half an hour. Yes, about half an hour. But I don't always cook at home. I am very lucky. My boyfriend also cooks very often. But he also cooks simple dishes with simple ingredients and not with any additives or preservatives. And always in good quality. Now deglaze with white wine. The grain is not allowed in the Stone Age kitchen. It didn't exist then. Agriculture only came about 10,000 years ago. The grain also has a lot of infectious substances or can have them due to the anti-nutrients. Many people react to it and it makes sense to avoid these things to really find the balance in the body again. The whole microflora can change. And then I also have my microbes that produce antibiotics. They help me to fight pathogenic germs that may be in my body. They form enzymes that also help me to drive down infections. They modulate my immune system. And 80% of the immune system is located in the intestine. And that's why it makes sense to eat Stone Age food for a while. Now the white wine has to evaporate a little. But it also has to reduce a little so that we don't have too much white wine taste. Could the viewer also take another ingredient like white wine? Yes, it is not mandatory. I like the sour taste of white wine in the soup. But I also like a few drops of lemon juice if we want a non-alcoholic version. But the soup just needs something sour. Yes. Not necessarily. I like to play with the taste a little. Now I can add the herbs. Maybe not much, because I have now taken a small pot. And do you also add water? Exactly. You can find all our recipes on the QS24 website. But just for information, for four people we need about half a kilo, 600 grams raw wild herbs. That's a lot. Yes, because it's like spinach. You have a handful, it looks like a lot, but it becomes small. And the amount there, very important, is the same. So you can really see how everything falls together. Exactly, yes. So now, as you said, with water. Deglaze? Deglaze. And how long does it boil? I would say at least half an hour. And why do you blanch it first and don't add the herbs? First for the amount. Because otherwise ... The head explodes. Yes, exactly. I think the color lasts better. Okay. The color doesn't fade when it boils for another half an hour. No, it stays. I can show you what it looks like in the end. Great. And also the consistency is really ... I also like to take potatoes when I make vegetable soups, especially from leafy vegetables, so that it becomes creamy. You can now also at the end, which Georgia likes to do, mount olive oil in the high-performance mixer. That's also on our recipe. Then it gets even creamier. And we have the unsaturated fatty acids from olive oil. And I always like to do this with almost all my sauces or creams or soups. It gets so foamy and airy. The consistency is really totally different. And it doesn't necessarily have to be a deciliter. It can also be just a few drops. But the important thing is to mount it, add a few drops and ... And then just mix at the same time. Exactly. Good. Now I'm curious. I can see it from my nose. What kind of meat is this, Georgia? This is a rind entrecote. A rind entrecote. And that's what we're going to make now. That's why it has these little wooden sticks. A wooden skewer. So a meat skewer. Yes, I didn't want ... I didn't want the ... So normally the meat skewers, is that how you say it? You make skewers with such diced pieces of meat, right? And I wanted to make a roast beef skewer. So a thin pink meat slice. Like a cut, right? Yes, exactly. And yes, I wanted something different. And you can also eat roast beef cold. And now we are in spring and it goes very well with a cold meat skewer with a soup. Maybe even with a nice marinade. You made the marinade here, right? Yes, I just have olive oil, pink pepper, a little garlic and herbs of your choice. I like to use sage and rosemary. Me too. I love it. And tell me, the garlic, what do I always do? The garlic press. You just have to put the knife on it. And that's enough? Yes, that's enough. Interesting. I always learn something new from you. It is important that the juices come out a little. And when we press it like that, the aromas are enough. I understand. Okay, great. I take the herbs and the pink pepper away because otherwise it burns. Maybe a little hot? It has to be very hot because the pores of the meat have to slit. Be careful, it splashes. I wanted a bigger piece of meat. Because for this recipe it goes better because you have to cut it into thin slices. I just took 200 grams because I wanted to show how to do it. But the process is the same with a larger piece of meat. It's so small, it's just a little more difficult to cut. Yes. Are you curious, dear viewers, what Georgia will prepare for us today? I just add a little butter at the end and I take it out because I want a pink one. I don't want a well-done one, but a red one. What is also nice when you put the soup through the meat or with an egg, cheese if necessary or maybe just our sourdough bread croutons, it makes it a little closer. So from a soup starter it can become a close main course. And the nice thing is, you can prepare the soup. How long does it stay in the refrigerator when you store it? 3-4 days. Now it's important with meat that we can't serve the meat immediately or cut it, but it has to rest. It has to rest a little first. What does that mean? Because the juices inside they... They go out or they spread? Yes, exactly. And it doesn't bloom anymore when we cut the meat. Because if we would cut it now, then all the juices would flow out. I understand. And just with a sharp knife cut thin slices. Watch out, yes. So not that long, but... But you need a cutting machine. Yes, a cutting machine or that's why I said it would be better... A thick meat. A beef tenderloin, maybe. A beef tenderloin. A little thicker. I don't know much about meat, dear viewers, but when Giorgia prepares it, I like to taste it. What does it mean to let it rest? An hour, 20 minutes, 10 minutes? 10 minutes maximum. That's enough. That it cools down a little. So Giorgia prepares the special version for you. Maybe a little olive oil on top. Nice, do you do that? We like to season with pink pepper, which is actually a berry, but it's just not that hot. It's easy to digest. It spices up every dish, both the color and the aroma. And you just spread it like that? Yes, maybe two slices per skewer. Wonderful. It looks nice, doesn't it? It really looks very, very nice. And I'm also looking forward to being able to eat it right after the show. So you see, you can really prepare the dish wonderfully. You can vary the taste of the soup. You can also do it this way, just make a Brennessel soup. Seasoning is probably a bit, yes, I wouldn't say necessary, but just look, experiment. These herbs are really growing everywhere nowadays, in forests and meadows, which is very, very important that you just look a little where you collect wild herbs. We are blessed here in our Swiss Mountain Clinic Garden, which really has a slope, so that we can collect the herbs or the plants well at any time of day. And of course we make sure that it is not directly in the vicinity of the path, especially if you use such common walking paths, because a patient has a dog with them and they go for a walk through the garden and of course they do their business in the immediate vicinity of the path. That's why you also look where you can find them. Otherwise, there are ways to wash the wild herbs. So wash well, also like to use natron. I also like to use the ozone generator. I also like that very much. Then you just leave the vegetables in the water for half an hour, I would say, and then it ozonates. And with that, everything that could have been there potential parasites have simply disappeared. And then I don't have them in my soup or in my smoothie. Because we can't assume nowadays, especially not when I suffer from chronic diseases, the so-called civilizational diseases, of which I mentioned some earlier, I can't assume that I have enough stomach acid, which is also there for these pathogens that have invaded my body to disperse. But that comes with time. Everything comes back into balance with time, if you do it for a while. But it takes a while. So give yourself three to six months and just try it, dear viewers. In any case, we are happy that you tuned in. We look forward to tasting the dish. It looks so green, so healthy, Georgia. We invite you to watch again next time. See you soon!