Vodka and orange duck in confinement

We have been in isolation for three weeks so far (we started a week before obligatory confinement was instated in France because Léo was ill.) It has been an emotional rollercoaster and so far I have been: horribly worried (when Léo was ill), hysterical with laughter (when Luc ended up in the middle of the pool on the sit-on lawn-mower), covered in fat (when I ‘broke’ our whole plumbing system in a duck fat-related mishap), a sweaty mess (chasing the horses who had done a runner when we resorted to using them as substitute lawnmowers) and, this morning, super confused when my phone suddenly converted to Chinese and my son to speaking with a Russian accent, demanding to be called Boris (wtf?).

Léo had a high fever, very low blood pressure, generalised aches and pains, an excruciatingly sore throat, night sweats and a loss of sense of taste and smell. The doctor didn’t test because he hadn’t been in any particular ‘risk zones’ (at the time there were specific cluster spots in France), but he thought his symptoms were pretty conclusive. Of course, as Covid-19 is a ‘new’ virus, I treated it as I would any virus.

A few people have asked me for suggestions of what to take, if anything, to help defend themselves against Covid-19, so here are details of how I helped Léo. This isn’t miraculous, but then nothing is against viruses — he was still quite ill for about five days — but I’m fairly certain that it reduced both the severity and the duration.

I’ve always been very interested in the chemist Linus Pauling’s extensive research on vitamin C. Linus Pauling had numerous accolades for his work, including two undivided Nobel Prizes. High-dose IV vitamin C is currently being used in clinical trials in hospitals in China, the US and Italy. Vitamin C is very safe, and has no side-effects beyond perhaps a bit of stomach acidity.

At the first sign of symptoms I gave Léo: 1,000mg of vitamin C every couple of hours (vitamin C is water-soluble and the body doesn’t store it), 5,000 IU of vitamin D/day, 20mg zinc/day, 10,000 IU vitamin A/day, 100mg thiamine/day. As his symptoms eased over the next few days, I gradually decreased and spaced out the doses of vitamin C. After five days he was taking just one dose a day.

Luc and I took the same supplements, although we took vitamin C just once a day as we weren’t really sick. I felt slightly weak and feverish with the beginnings of a sore throat one day, so I took several extra doses of vitamin C and the symptoms abated within a few days.

A fever is salutary (think of it as the body’s built-in detoxifying sauna), so unless you’re at risk of seizures, I think it’s better to let it run its course. If you can avoid paracetamol and especially ibuprofen, it’s preferable. Avoid sugar (it reduces the efficacity of white blood cells) and make sure to stay hydrated. Also, if you are sweating a lot, be sure to replace electrolytes (especially potassium which viruses can deplete).

Further information:

The Linus Pauling Institute.

https://lpi.oregonstate.edu

Dr Cheng PhD, who is overseeing clinical trials in Shanghai, China.

Similar trials are taking place in New York and Italy.

https://www.clinicaltrials.gov/ct2/show/NCT04323514

http://orthomolecular.org

Dr Malcolm Kendrick’s advice for Coronavirus

CORONAVIRUS [COVID-19]

Duck is something we have in abundance in Southwest France. The other ingredients are things I always tend to have in the kitchen. I used dry shitake mushrooms, but any mushrooms will do.

Ingredients (serves 6)

1 duck

1 tablespoon sesame seed oil

2 shallots, sliced

1 clove of garlic, crushed

6 star anise

6 shitake mushrooms, sliced

1 orange, peeled and sliced

4 prunes, pitted

2 tablespoons of honey

Sea salt, freshly ground black pepper

2 teaspoons Chinese 5-spice powder

Soya sauce (or I used coconut aminos)

1 generous shot of vodka

100ml chicken or vegetable stock

Preheat the oven to 180°C. Put a little sesame seed oil and the duck in a medium-sized casserole dish. Add the shallots and garlic over a gentle heat. Add the star anise, mushrooms and sliced orange on top of the duck. Add the prune to the dish and finally pour over the honey and season. When the shallots are translucide, add the vodka and stock. Cook on for at least two hours (duck doesn’t really dry out), or for longer on a lower heat.

Stay well everyone!

Braised beef with winter vegetables and stoned incidents

My annual old lady thermal cure was relaxing and very therapeutic, but not without incident. At the beginning of the first week I knocked myself out swinging on the shower rail. I wasn’t actually swinging on it, but I might just have been judging by the way it collapsed. Afterwards the nurse was very solicitous, and I think I caught a glimpse of ‘hopeless klutz’ and ‘not fit to be left unattended’ on my medical file. My slurred character wasn’t helped by The Great Hanky Haul a few days later: Luc, never one to do things by halves, asked me to pick up 16 (really, I mean wtf?) boxes of tissues and a bottle of whisky on my way home. The cashier, cheeky monkey, asked if I was ‘planning on coming down with a nasty virus then drowning my sorrows’.

During the course of the second week, I arrived back to the car to find it wedged in on both sides. My only option was to reach the front seat via the boot. Spending a morning saturated in mineral water and mud leaves you, or leaves me at least, absolutely stoned with little or no capacity to reason. This meant that my journey through the car via the back seat was complicated further by the fact that I hadn’t thought to remove my voluminous bag which was over my shoulder. To cut a long story short, the owner of one of the offending vehicules returned to find me swearing, sweating and stuck midway with my feet flapping. I felt I couldn’t give him too much of a bollocking as he graciously helped me exit through a side door, a bit like a doctor performing an emergency c-section. 

This comforting casserole is the sort of thing you can leave on a very low heat nearly all day, while you’re out and about causing havoc.

Ingredients (serves 4)

3 tablespoons olive oil

1 onion, peeled and sliced

2 shallots, peeled and chopped

4 cloves of garlic, peeled and crushed

800g stewing or braising steak, cut into rough pieces

Cornflower to dust

Sea salt and freshly ground black pepper

1 teaspoon paprika

2 parsnips, peeled and cut into large pieces

6 carrots, peeled and cut into large pieces

1 fennel, rinsed and cut into chunks

3 tablespoons tomato purée

1/2 bottle red wine

275ml beef stock

Preheat the oven to 150°C. Put the olive oil into a casserole dish over a medium heat, adding the onion, shallot and garlic and fry until golden. Toss the meat in the cornflour, season and then add to the casserole. Add the vegetables and tomato purée, wine and stock, gently stirring. Transfer to the preheated oven and cook for 3-4 hours or until the meat is falling apart tender. If you want to leave it longer check there is enough liquid and turn the oven down.

Lemon meringue, forest bathing and Happy New Year!

I would like to wish everyone a very happy and healthy new year. We had a pleasant, but reasonably uneventful Christmas, with the exception of a lobster theft, three sick people and several lost presents. As is tradition in France, we have seafood on Christmas Eve and this year it was more a case of ‘now you seafood, now you don’t!’ Luc had bought oysters and lobster which he prepared in advance and stored in a ‘safe’ place outside. The ‘safe’ place turned out to be a deluxe al fresco buffet for the dogs. (Luc has form: The story of the year we misplaced a guinea fowl thigh). They left most of the oysters though because there is definitely something of a knack to oyster slurping. Also there was no lemon to hand (or paw) and they are nothing if not discerning. Maybe next year. After that, we felt badly for the cat who hadn’t been invited to join the impromptu feast, so he got a smoked salmon platter, while we made do with omelettes and green salad. Luckily the lemon meringue had taken refuge in the back of the fridge and, as the dogs haven’t yet worked out how to open the door, it was intact. Every year we make this dessert several times between Christmas and New Year, each time more friends arrive and it always disappears in a flash, even without the dogs’ help. I’ve posted the recipe before, but it definitely bears repeating.

We have nearly two kilometres of sandy track leading to our house. With its tree roots, rocks, potholes and animal traces, our track is not conducive to good car health, and our suspension has given out four times in the past year. We’ve resigned ourselves to the fact that a new car is in order, but buying it is proving to be a problem. After much procrastination, we made it through the door of a Suzuki showroom today, did a quick recce of the 4x4s (I’m boring myself just writing this) and then legged it before anyone could collar us. The idea of having the ‘horsepower, fuel consumption, and whether or not it does 0 to 60’ conversation makes me want to gnaw my arm off, and Luc is no better. We both glaze over if somebody so much as mentions anything vaguely auto-related. All we want is a reliable metal thing on wheels that goes ‘vroom’ without doing my back in, and has a very good tempered suspension system (or whatever the technical term is). All suggestions gratefully received.

I recently discovered that for the past 12 years or so I have inadvertently been an adept of the practice of Forest Bathing, or Shinrin-Yoku as it’s known in Japan where it originated in the 1980s. Numerous studies are testament to the calming and rejuvenating virtues of simply being beneath a forest canopy. Emphasis is placed on slowing down; a sweaty hike aimed at increasing the heart rate it is not! Benefits include a boost to the immune system, reduced stress and blood pressure, improved mood, a better ability to focus, quicker recovery from illness, decreased inflammation, increased energy and improved sleep. Japanese doctors promote forest bathing as an antidote to the hectic urban life. I can certainly vouch for the practice; whenever I feel stressed (just thinking about car showrooms for example), I instinctively head off into the pine forest that surrounds our house.

Forest bathing

cranes

Turkey Tail medicinal mushroom (coriolus versicolor) and wet dogs

The rainfall in southwestern France in the past month has been unprecedented. The dogs are in despair; neither of them likes getting wet from rain, despite their enthusiasm for soaking in mud, puddles and rivers. They have been systematically checking the weather through all the doors (we have doors on three sides of the house) to see if it really is still raining in every direction! 

Image

Turkey Tail fungus is at its best in the autumn and winter months in the Northern hemisphere, in time for the cold and flu season. It earned its name due to its fan shape which ressembles the tail of a turkey, and its Latin name, Coriolus Versicolor, due to its variety of colours. It can be found relatively easily growing in clusters on tree stumps or branches of hardwood trees; the fact that it grows on pine alerted ancient Taoists to its potential medicinal properties because pine is a notorious antifungal tree. They concluded that a mushroom with such tenacity must possess extraordinary medicinal properties, and they weren’t wrong. It is usually dried and taken in tea-form as it’s much too tough and bitter to be edible.

Turkey Tail is full of polysaccharides, triterpenes and beta glucans which provide immune support and regulation. The beta glucans, PSK and PSP, are of special interest as they are unique and have shown to have powerful anticancer properties. PSK and PSB have the ability, not only to regenerate the white blood cells needed to fight infection, but also to stimulate the other cells essential for the immune system to do is job properly.

PSK has undergone intense study in Japan where the government have approved its use in the treatment of several types of cancer. Today it is the best-selling anticancer drug on Japanese market and is used in combination with surgery, chemotherapy, and radiation treatment.

Beyond these impressive anti-cancer properties, Turkey Tail is packed with antioxidants, excellent for treating inflammation throughout the body, fighting all forms of viral infections and increasing strength and stamina. It also has powerful antibacterial qualities, and contains prebiotics that assist the microbiome, meaning it can help the growth of good bacteria in the gut, including acidophilus and bifidobacterium.

A word of warning: do NOT ingest any mushroom or fungi that has not been identified by a specialist.

Roast pork tenderloin with ceps and a bossy gourmet cat


Luc appeared in the kitchen the other day armed with a hefty chunk of venison supplied by a hunter friend, and a bottle of good red wine supplied by our wine cellar. Apparently our cat, Minou, a tiny semi-feral ball of fury who terrorises humans and animals alike, had gone on hunger strike having polished off the venison bourguignon that he’d been eating for the past week (unbeknown to me). He was back on a diet of tinned food and had not taken kindly.  He had apparently become distant — defiant even — to better convey his displeasure. All along I had naively imagined that the cat ate cat food. I won’t be publishing his recipe though (here is my recipe for human beef bourguignon), because Luc had been detailed to have it made without mushrooms or carrots, both of which he despises and spits out; Minou is a cat of temperament.

discerning cat

Ceps, or porcini, are high in vitamins (A, B complex and C), minerals (iron, potassium and calcium), fibre and antioxidants. An excellent source of protein, they are also good for digestive health and for fighting inflammation.

Ingredients (serves 4 people plus a discerning cat)

1 pork tenderloin (600-800g)

Tablespoon olive oil

300g ceps, finely sliced

1 shallot, sliced

2 cloves of garlic, cut into small pieces

Sea salt and freshly ground black pepper

Esplelette pepper (or paprika)

2 bay leaves

Fresh thyme

175ml white wine

Preheat the oven to 180°C. Coat the pork in olive oil and place in an ovenproof dish. Cover the meat with the ceps and shallot and then make small cuts in the meat to insert the garlic. Add the seasoning and gently pour the white wine over the top. Cook for about 30 minutes, or until the pork is properly cooked through, without being dried out.

 

Fig and almond muffins and Hugo makes a point

Fig and almond muffins
Dog journalist

Just a few words from me today because I’m busy proving a point. If you saw Bossy’s last post, you’ll know that she’s gone all hippy dippy on the animal communciation front. I was sceptical about Bossy’s insect repellent story and asked Jojo whether her claims were true. It turns out he had just played along so she would shut up; insect repellent was, it seems, the lesser of two evils and far preferable to listening to her jabber on.

So I set out to prove to Bossy that her new-found ‘talents’ are but a figment (see what I did there?) of her overactive imagination: I block access to cupboard doors in the kitchen, stay out late into the night, steal food from the worktop, growl at Java and sleep on the sofa. Bossy can dog whisper explanations as to why she isn’t loving my behaviour all she likes, I won’t be influenced. I just hope she doesn’t discover my invaluable new tool: industrial-strength ear plugs.

Figs are in abundance at the moment. We are giving them out to everyone we know, but they are still getting the better of us. Figs are rich in fibre and vital vitamins and minerals, such as vitamins A, B1, B2 and K, manganese, potassium, magnesium, calcium, copper, iron and phosphorus. They also contain antioxidants.

Ingredients (makes 12 muffins)

125g coconut oil, softened

150g buckwheat flour (normal flour will work fine too)

2 large eggs

1 teaspoon baking powder

150g cane sugar

60g ground almonds

50ml milk

6 fresh figs, chopped

Preheat the oven to 180°C. Cream the coconut oil in the mixer until well softened. Add a spoonful of flour, beat again, then add the eggs, beating further until the mixture is light and fluffy. Add a little more flour to prevent curdling. Gently fold in the rest of the flour, baking powder, sugar, ground almonds and milk. Lastly, fold the chopped figs into the mix. Spoon the mixture into muffin trays and bake for 30 minutes, or until a skewer comes out clean.

Coconut fish curry and a very analytical horse

For the first time since my accident in 2015 (The Ditch Incident), I have started riding regularly again. I have had to revise my methods and objectives (no more breaking in mad, young horses), and also be very fussy about the horses I ride. Which means that for the moment I ride Jojo, my handsome 21-year-old Lusitano. More crucially, I have completely revised my ‘riding state of mind’; I used to get on a horse to try to sort out my brain chaos and I realise with hindsight that this was disrespectful to the horse and absolutely not inducive to a calm, happy horse and ride. I now never get into the saddle without a relaxed, focussed mind, which usually involves doing yoga first.

Jojo was ‘entire’ (had a full set) until the age of five, which is relatively late for castration. It usually means that, even afterwards, the horse retains his male characteristics, which wouldn’t be the case if castration were to take place at a younger age. Without going into the details of the effects of testosterone of the male psyche (!), I will just say that Jojo is dominant – a very typical alpha male. Every September we have an invasion of horribly aggressive horse flies that attack humans and horses alike, leaving painfully swollen, itchy welts. Jojo isn’t terrified of much (if a herd of deer jump out of the bushes in front of him, he is unfazed and just stops to let them go by), but he does have a fear of insect repellants, particularly spray bottles. I used to just wing it and chase him around the field spraying everywhere like a crazy person, hoping that at least some of the product would land on him. Realising that this approach didn’t gel with my new-found equestrian zenitude, I decided to read the side of the bottle to him in dulcet tones, explaining in detail what the product did and also the list of ingredients. When I was done, he lowered his head — a sign of compliance — and stood motionless while I sprayed him all over. I think he had basically said: ‘Fair enough, you had the time and patience to respectfully explain to me what you were going to do and why, so go ahead and do whatever you have to do with your incredibly annoying bottle’.

I never fail to marvel at the lessons we can learn from our horses.

This curry has become a bit of a regular in our house. Despite the relatively long list of ingredients (which luckily I don’t have to read out to everybody to get them to eat), it’s quick and easy to make, and always goes down a treat!

Ingredients (serves 4)

1 tablespoon coconut oil

1 onion, peeled and sliced

1 shallot, peeled and sliced

1 teaspoon fresh ginger, grated

2 jalapeño peppers, sliced, seeds removed

2 cloves of garlic, crushed

2 potatoes, peeled and cut into cubes

2 tomatoes, peeled and chopped

1 red pepper, diced

4 carrots, peeled and sliced

1 litre of vegetable stock

Freshly ground black pepper

Sea salt

2 teaspoons curry powder

2 kaffir lime leaves

1 stick lemongrass

200ml coconut milk

400g white fish (I used frozen cod)

Cilantro to garnish

Heat the coconut oil in a large saucepan or wok. Add the onion and shallot and fry for a few minutes. Add the ginger, jalapeño and garlic and continue to fry. Once soft, add the potatoes, tomatoes, red pepper and carrots and then cover with stock. Add the seasoning and spices and simmer for about 20 minutes. Add the coconut milk and then the fish and simmer for a further 10 minutes or until the fish is cooked and crumbly. Garnish with cilantro and serve as a standalone or with noodles or rice.