Since I have to go back to work tomorrow, today I spent several hours in the kitchen preparing meals for the week. I also promised our landlord an apple pie for letting us borrow tons of tools and helping us get moved into the cabin. I did make a small pie for my husband too since he loves my pies (of course I had to try the pie myself to make sure the it was edible…uh huh…lol).

For the meals, I made a large pot of a red clam chowder and a pot of Moroccan pork to be used in a Moroccan type stir-fry (will post recipe later with stir-fry included). The chowder turned out to be really good as well as nutritious. Reminded me of a mild gumbo, but I am from the south where we have gumbos and not chowders. I am sure someone from up north would think it was a chowder. Perspective is everything – even with food.

Since I have discovered cryonics and read deeper into anti-aging research, my perspective with food, lifestyle, and even politics has started changing. With new opportunities and possibilities come new perspectives. I feel like I not only need to take an active role in my physical and mental health, but I also feel I need to contribute to the organizations I not only am a part of, but learn and benefit from as well.

Well, here is the chowder recipe and pie crust recipe (the filling recipe isn’t quite perfected yet). The apple pie is paleo but not particularity CR minded since it is rather calorie dense. Since I have never seen a paleo pie crust like this before (took me 4 tries to perfect), I wanted to post it.
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CR  Red Clam Super Chowder (~12 1C servings)

2 10oz can Baby Clams (about 5oz of clams in each can)
2 8oz Bottle of Clam Juice
1 28oz can Crushed Tomatoes
~400g Boneless Pork chop (about 5 chops)
6 slices of Bacon (70cals/slices), cut into small pieces
1 large red onion, finely chopped (~200g)
1 large red bell pepper, finely chopped (~150g)
1 Leek, finely chopped (~140g)
3 Turnips (~550g)
~150g Kale, finely chopped
4 Stalks Celery, finely chopped (~180g)
1 Large Carrot, shredded (~160g)
1/2-1T Worcestershire sauce
salt, black pepper, thyme (to taste)

Combine tomatoes, clam juice, clams (with their juice too), pork chops (cut into about 3 pieces per chop), bacon, celery, onion, bell pepper, carrot, and leek. Bring the soup to a boil, then simmer for about 2 hours (you want to be able to easily shred the pork). In a separate pot, boil turnips until soft, drain, then mash. Once pork is shredded, add the kale and turnips to the soup. Let simmer another 15min until the kale is soft. Add Worcestershire, salt, pepper, and thyme to taste. Serve.
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Paleo Pie Crust (1 pie crust – no top crust, bottom only)
84g Almond Flour
42g Coconut Flour
150g Shredded Coconut
1/4C Almond Milk
84g Coconut Oil

Heat oven to 400 degrees F. Spread shredded coconut on a baking pan and toast in oven for ~10min. I needed to stir coconut around about 3 times to prevent bottom from burning. While coconut is toasting, combine both flours. Melt oil in microwave and combine well with flours. Once coconut is toasted, combine with mixture. The mix will be a little dry. Add the almond milk and mix well. From pie crust into pie plate. Take a fork and make holes throughout the crust then bake at 400F for about 10min or until light brown. let crust cool slightly, then use filling of choice.
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