Mai’s Microbial Kitchen

Dry aging pasture raised, organic ribeye stakes with Koji (Aspergillus Oryzae)

A dry-aged steak is aged before eating. You can find steaks that have been dry-aged average 30 to even up to 120 days.
Dry-aging is basically fermentation of the meat, resulting in a meat that is more flavorful.
The longer a piece of beef has been dry-aged, the more flavorful and tender it will be.
There is an easy way to accomplish all that without a special equipment and only 2-3 days!
Help comes from wonderful mold, called Koji.
Koji is one of the main ingredients in making soy sauce and miso paste. When Koji is mixed with cooked beans like soy, the live culture helps break down the carbohydrates, amino acids, simple sugars, and proteins in the soybeans.
Recipe.
Blend Koji in the blender.
Rub all sides of the meat generously and then let it sit uncovered on a wire rack in the fridge for 2-3 days. Don’t go too long or the meat starts to get too tough and begins to almost cure. After 12 hours, the meat starts to look like a moist, snow-covered slab of steak.
The scent is just as rich, nutty, and acorn-like as a steak that’s been dry-aging for over a month, with a touch of sweetness.
The meat has a very distinct flavor and picks up a slight miso sweetness. That sweetness is the biggest difference between the real dry-aged meat versus the koji hack, and that’s likely what causes the meat to brown or caramelize faster.
When it’s ready, scrape Koji powder off, sprinkle steak with salt flakes and cracked pepper, bring the steak to room temperature, about 1-2 hrs.
My preferred cooking method is on carbon steel pan.
Heat up pan really hot, add k**b of duck fat or any animal fat, cook 4 minutes each side, add k**b of butter in the end.
While it’s resting, about 10 min, I use smoke gun with cherry wood, to give smokey flavor.

Probiootiline Shilajite / Piparmündi limonaad

Shilajit on üks mu lemmikuid kompleksseid toidulisandeid, kuid maitseb nagu tõrv.
Selle maskeerimiseks lisasin selle probiootilisele limonaadile.
1 liitrit piparmünditeed
1/2 klaasi suhkrut (toit bakteritele)
1/2 klaasi vadakut (juuretiseks)
1/2 tl shilajiti
Segage kõik, pange see liitrisesse pudelisse, jätke kork lahti,hapendage paar päeva, kuni see muutub hapukaks.
Seejärel hoidke seda külmkapis.
Laske aeg-ajalt CO2 gaas välja.

Shilajit sisaldab praktiliselt kõiki Mendelejevi tabeli elemente (sh fulvohapet / humiinhapet ja mikroelemente). Nendel on antioksüdandid ja noorendavad omadused.
Erinevalt tavalisest mineraalainetest varustab Shilajit täiendavate toitainetega, Shilajiti fulvohappe komponent parandab mineraalide imendumist ja annab üldise heaolu.
Tõstab energiataset ja füüsilist jõudu.
Kiirendab ainevahetust.
Tagab sügava ja kosutava une.
Tugevdab luude ja liigeste tervist.
Stimuleerib rakkude noorendamist ja puhastumist.
Tõstab libiidot, testosterooni ja viljakust.
Tugevdab südame tervist, ajutegevust ja mälu.
Ravib diabeeti, astmat, südamehaiguseid ning seede- ja närvihäired.
Peatab valgu ebanormaalse kogunemise ajju ja vähendab põletikke, parandades Alzheimeri sümptomeid.
Aitab võidelda oksüdatiivse stressiga ja vähendada vabade radikaalide põhjustatud rakukahjustusi.
Shilajit on maailma parim looduslike mineraalide ja fulvohappe allikas. Shilajit on tuntud kroonilise väsimuse vältimise, treeningjärgse taastumise, südame ja vereringe, vastupidavuse ja suurema keskendumise poolest. Shilajitis leiduv fulvohape on rakkude taastumise ja ainevahetuse antioksüdant.

Probiotic Shilajite /Peppermint lemonade

Shilajit is one of my favorite complex supplement, but tastes like a tar.
To mask that I added it to probiotic lemonade.
1 quart peppermint tea
1/2 cup sugar (food for bacteria)
1/2 cup whey (for starter)
1/2 tsp shilajit
Mix everything, put it in quart bottle, leave cap loosely on top, ferment few days until it gets tart.
Then keep it in the fridge.
Let out CO2 gas time to time.

Shilajit contains practically all the elements (including fulvic acid / humic acid & trace minerals) from the periodic table. It is empowered by antioxidants & rejuvenating properties.
Unlike an ordinary mineral supplement, Shilajit supplies you with additional nutrients, the fulvic acid component of Shilajit improves mineral absorption and gives you an overall well-being.
Supercharges energy levels and physical strength.
Suppresses cravings and accelerates metabolism.
Ensures deep, restful, and satisfying sleep.
Enhances bone and joint health.
Stimulates cellular rejuvenation and detoxification.
Boosts libido, testosterone, and fertility.
Fortifies heart health, brain function, and memory.
Treats conditions like diabetes, altitude sickness, asthma, heart ailments, and digestive and nervous disorders.
Stops the abnormal buildup of protein and reduce inflammation, potentially improving Alzheimer's symptoms.
Helps combat oxidative stress and reduce cellular damage caused by free radicals.
Shilajit is the world's best source of natural trace minerals and Fulvic Acid. Shilajit is known for avoid chronic fatigue, recovery after a training session, heart and blood circulation, endurance and more focus. Fulvic acid found in Shilajit is an antioxidant for cell regeneration and metabolism.

Beef bars

These beef bars have a satisfying crunch like nuts, with a subtle sweetness from butter and a hint of spiciness from cayenne. Organ meats add exceptional nutritional value. Perfect for breakfast, lunch, dinner, or as a snack, they can be enjoyed on their own or crumbled over a salad. Ideal for busy days or when time is limited, they can also be taken on-the-go or used in recipes calling for ground beef. Prepare them ahead of time and store them in the fridge for weeks or freezer for months.

• 2 lbs ground beef
• 2 sticks of butter
• 6 tbsp dehydrated organ mix powder (brain, kidneys, bone marrow, pancreas, heart, testicles or collagen powder
• 2 tsp salt
• 2 tsp Cayenne flakes
• Cook the ground beef on the stove-top until done and no more liquid on the pan. Transfer the cooked ground beef to a baking tray.
• Spread the pieces out in a thin layer to ensure even cooking.
• Dehydrate the ground beef in the oven at 225 F degrees about 3 hours, until ground beef is crunchy and dark brown in color.
• Heat up the butter until melted.
• Pour the beef pieces into the container you will be using. I used a 11”x 9” glass container.
• Mix with melted butter, organ meat powder, salt and cayenne flakes.
• Let it harden few hrs in fridge.
• Cut in bars and enjoy!

My friend challenged me to make Caesar dressing, without mayonnaise and low oxalate.
Here it is.
For base I used 1,5 cup of Reuteri yogurt (made with 1/2 heavy cream and 1/2 half and half)
Few chopped anchovies and anchovi oil
Pinch of White pepper
Splash of Worchester sauce
1 garlic clove, chopped
Sea salt
1 tbsp fermented mustard
1/2 shredded Parmigiano Reggiano cheese
Mix everything together.
Stays fresh in fridge few month.

Summery cod liver salad with Phlox and Hosta flowers

1 tin Islandic cod liver in own oil, chopped
6 soft boiled eggs, chopped
Fresh dill, chopped
Coagulans yogurt
2 Baby cucumbers , cubed
1 Sweet onion, chopped
Handful Hosta flowers, chopped
Tellicherry black pepper, cracked
Baja Gold sea salt
Mix everything.

Phlox flowers for garnish

Fermented spicy mayonnaise with MCT oil and Vitamin D3

Tasty and healthy mayonnaise , enriched with probiotics, vitamins and enzymes, with touch of spicyness.

Ingredients:
All ingredients have to be at room temperature.
1 egg, organic, pasture raised
1/2 teaspoon salt
4 tbsp homemade yogurt, I used L Gasseri BNR17 progurt
4 tbsp hot sauce
1 tbsp fermented mustard
1 1/4 cups organic MCT oil
5 ml Vitamin 3 oil

• Use an immersion blender directly in the jar, quart sized wide mouth Mason jar works best.
• Add all ingredients into the mason jar and allow the oil to separate to the surface in a few seconds.
• Place the immersion blender all the way to the bottom of the jar, keeping it perpendicular to the bottom of the jar, and allow it to blend until the color turns white.
• Once the bottom is creamy you can slowly lift the immersion blender up and down a few times until the rest of the oil is incorporated and emulsified.
• Taste the mayo and adjust seasonings as desired.
• Cover the jar and leave it at room temperature for 12 hours to ferment.
• Stays fresh 3 month, regular, homemade mayonnaise stays fresh 5 days.

Creamy scallop soup

Cook 2 chopped onions and fermented garlic in Wagyu tallow, add beef tendon broth, splash of heavy cream, shredded cheese, blend.
Add chopped cauliflower, fermented carrot cubes, green peas, chopped tomatoesturmeric, lemongrass, Kaffir lime leaves, Garam Masala, splash of Riesling, salt, white pepper, butter, baby scallops, bring it to boil, simmer 3-4 minutes.
Add chopped cilantro, parsley, lime juice, hosta flowers.

Kidney, heart and beef ‘pie’

I got freshest pork kidney and heart from Crunchy Mama Farms, from healthiest pasture raised, organic pigs.
I visited them couple years ago and took their very educational hands on butchering class in Texas.
All the organ meats are about 100x more nutritious compared to beef.
Kidneys are especially rich of B12 and heart has Q10 abundantly.
I was thinking long, how to put them all on a same, tasty dish.
Got idea from stake and kidney pie and Shepherd pie recipe, kind of combining those without dough part, but I didnt have stake, so I just used ground beef.
First, soak kidneys about 1 hr in cold water, good splash of vinegar and salt added.
Start cooking 2 chopped onions, no fat, add 1/2 cup of water, pan covered with lid, add cubed heart, cubed kidney (chop all kidney fat and connective tissue in, it’s very beneficial leaf lard and collagen), cubed 2 carrots, add water if needed, 1 lb ground beef, simmer about 45 min, until everything is soft, remove the lid, crank up the heat, cook until liquid is evaporated, add 2 tbs lard or butter, brown the edges a bit.
Add green peas, Worchester sauce, black pepper, salt, press everything gently down, even out the top, sprinkle generously shredded cheese on top, bake at pre heated oven, at 425F about 10 min, until cheese is golden brown.
Serve with light salad.
I used arugula and tomatoes.
This recipe can be made without organ meats, just use ground beef, or use liver, sweetbreads, tongue, brains, etc.

Fermented radiahes
with black currant leaves and Basil flowers.
Nutritional value/enzymes/vitamins/probiotics skyrockets on ferments.
Just add slightly salted water (about 2-3 % of sea salt) on vegetables, top with weight, so everything stays under brine, ferment few days.
This was ready in 5 days.

FERMENTED GARLIC

Recipe:

Fill fermentation vessel (any jar) with peeled garlic (I been using peeled garlic from the store, its a lot less work that way, it’s been fermenting without any issues), fill the jar with water, leave about 1 inch headspace, add about 2% sea salt (roughly 2 tablespoons for quart/liter of water) close the lid and shake well, so salt would mix evenly.
Close with lid lightly.
Let it ferment few days to few month, longer the better, it will mellow the taste.
Check and shake the jar once in a while.
Fermented garlic has a unique taste and amazing health properties.
Fermenting garlic enhances its nutritional value and makes it easier for the body to digest and to assimilate all the valuable nutrients.
Fermentation process dramatically raises it’s properties and bioavailability.
Researchers compared fresh garlic with fermented garlic and discovered that the antioxidant activity in fermented garlic is much higher.
Studies also reveal that fermented garlic contains high levels of hydrogen peroxide created during fermentation. Hydrogen peroxide is also produced by the body and can eliminate most bacteria, virus, fungi and other harmful microorganisms.
Fresh garlic contains sugars and amino acids that during fermentation is consumed by probiotic bacteria. This process produces lactic acid which is responsible for the sour, tangy taste of fermented foods. Lactic acid is very potent.
You can use it anywhere you would use fresh garlic. After being fermented, one clove almost works as well as two.
When you are out of the garlic cloves, save the brine. Add a drop or two to savory cocktails like Bloody Marys, sprinkle in dressings or marinades, or blend with melted butter for quick and easy garlic butter.
Fermented garlic stays fresh and alive years.

Fermented chicken of the woods.

CAUSES OF INFLAMMATION:
Omega six oils
Grains
Gut bacteria problems
Trauma
Chronic stress
Enviromental toxins
Mold toxins
Thyroid issues

Shout out to my newest followers! Excited to have you onboard!

Shanika Malcolm, Ana Margarida Vicente, Daw Aye Nyo, Karolis Ramunis, Joël Dautremay, Nanette Lennon

Party snack in my house.😊

Seared beef liver with smoked salt flakes and herbs, quickly seared with duck fat on super hot carbon steel pan.
Even person, who never liked liver, liked this one.
Liver can taste very different, best quality is important!
Pasture raised, organic, I get mine from Finn’s Ranch.👌♥️

Garlic scape and garden weeds pesto

Garlic scapes
Goutweed
Chickweed
Dandelion
Dill
Rosemary
Olive oil
Black pepper
Cashews
Sea salt

Blend all in a food processor or blender.

Ancestral superfood spice mix

Organ meats are most nutrient dense foods.
But it’s not always readily available, it spoils fast, it might be hard to find high quality, grass fed, grass finished organ meats and some people don’t like the taste or don’t know how to cook it.
This spice mix is easy to use, just sprinkle it top of any food you like- vegetables, salad, soup, stake, ground beef, eggs, etc. It stays fresh couple years, tastes really good, has additional health benefits from the spices, it’s a great nutritional boost, easy to use while traveling.

Ingredients:
grass fed, grass finished freeze dried
Heart, Liver
and Kidneys powder
Onion flakes
Smoked Maldon wine
salt
Cayenne
Sumac
Thyme
Lovage
Mugwort
Rosemary
Nutmeg
Rosemary
Basil
Fennel
Oregano
Tarragon
Seaweed
I just mixed everything and then it’s ready to use!

Strained Subtilis yogurt cheese (24 hrs on strainer) mixed with mustard seeds and salt, top of avocado slices.
Perfect lunch on a hot day.

Bacillus Subtilis DE111
It is a very important bacterium, a spore-forming soil probiotic that tolerates heat well.
Some benefits:
- Improves intestinal diseases - IBS, SIBO, leaky gut syndrome, Chrohn's disease
- strong antioxidant
- strengthens the immune system
- Against H-Pylori
-against constipation/diarrhea
-strengthens and cleanses the liver
- Against Candida (yeast).
- lowers cholesterol
- strengthens the heart
- against periodontitis
-helps well with skin problems, can also be applied on the skin
- helps reduce inflammation
- fungus killer
- strengthens digestion and metabolism
-strengthens intestinal walls, intestinal flora
-helps against vaccine damage
-removes heavy metals from the body
-produces group B vitamins and K2!
- improves blood circulation
- destroys bad bacteria
-increases nutrient absorption and bioavailability
- helps reduce gas and bloating

Preparation:
1 capsule or 2 tablespoons of starter for 1-1.2 l half and half, ferment for 36 hours at 38 C.
Consume 0.5 glasses per day.
Some studies:

https://pubmed.ncbi.nlm.nih.gov/?term=bacillus+subtilis

It was the bacterium of the year 2023.

https://biooekonomie.de/en/news/bacillus-subtilis-microbe-year-2023?fbclid=IwZXh0bgNhZW0CMTEAAR1aH5ZYHeWAzB0Gl35sR_AvUYd-_H5-mCzmniOjJGt3yso_o8rm3q4GlPM_aem_AZEblIIGWTm16_gbmwPPmeTM2B6iZo0TOtG2pGLibwASil86yuYRlJ9NNkpRFhqO8tLDVVqu1Fx8Ocy8ygYj_jCj

https://drdavisinfinitehealth.com/2024/06/some-crazy-unique-yogurts/?fbclid=IwZXh0bgNhZW0CMTEAAR3U_deMALzgegmtPunXun7ZdywB_QwzUVP5womJ2l7QghK06cnq1EGpKuc_aem_ZmFrZWR1bW15MTZieXRlcw

Veranda is a wonderful incubator for yogurts and ferments now in Chicago, perfect temperature!😊

Beef tendon broth

2 lb fresh beef tendons
5 quarts of water
20 black and green peppercorns
Few lovage stems and leaves
Few chunks of Chaga and Reishi mushrooms
5 bay leaves
4 tbsp Baja Gold sea salt
Bring it all to boil and simmer until tendons are soft, about 28 hrs.
Strain out all peaces, leave it to cool on baking sheet, discard bay leaves, Chaga and Reishi chunks, black and green pepper corns.
Chop tendons, put it back in broth, mix it, store in freezer or pressure cook it for long storing.
Use it for soups, sauces, in pate, etc.
Good broth is solid in the fridge.

Testicles produce the widest array of proteins.
Rocky Mountain Oysters Support Reproductive Health
Rocky Mountain Oysters are great sources of key minerals needed for healthy fertility and testicular function including zinc, selenium, iron, and B vitamins.

Selenium
Selenium has been shown to increase s***m motility, and the combination of selenium and vitamin E can decrease damage from free-radicals while improving s***m motility in infertile men.

Other ​​research suggests that selenium deficiency can factor in miscarriage and semen quality.

Selenium also supports the quality of follicular fluid around women’s eggs.

Zinc
Zinc is a trace mineral that plays an essential role in s***m formation, and testosterone metabolism. Zinc can increase testosterone levels, s***m count, and s***m motility, especially when combined with selenium.

B12
Having higher blood levels of vitamin B12 has been found to enhance fertility in women undergoing infertility treatment.

Other research suggests that B12 can improve s***m quality.

Vitamin E
Vitamin E provides antioxidant properties that may promote s***m function in men. This nutrient also supports general reproductive health in women.

Chicken salad with yogurt dressing

Cubed chicken meat
Green peas
Boiled chopped carrot
Chopped red onion
Chopped fermented cucumber
Chopped herbs: thyme, green onions, basil, dill
Yogurt
Salt & pepper
Mix everything, serve with arugula and few tomatoes.

Fermenting, wildcrafting, foraging, collecting herbs, flowers, making potions, infusions, etc.

Cauliflower and hummus soup

2 yellow onions, chopped
1 yellow cauliflower, cut in florets
Cook those in
3 tbsp wild camel hump fat, until golden -brownish edges.
Add 1 quart beef tendon broth, simmer until cauliflower and onions are soft,
add 1/2 hummus, splash of heavy cream, 2 tbsp butter, 1 tsp kaffir lime powder,
1 tsp lemongrass powder, 1 tsp turmeric,
pinch of black pepper, enough salt.
Blend.
When cooled to room temperature, I mixed in 1 cup Coagulans yogurt.
It can be served hot, cold or room temperature.

Kefir soda/probiotic lemonade

I made it with elderberry flowers, these are blooming in abundance in my garden now.
Natural juice, sweet tea can be used too.
1 quart juice
1 package Kefir soda starter
Ferment in strong flip top bottle.
1-5 days, until sweetness is almost gone.
Top loosely on, last few hours close top tightly, then it gets bubbly.
Store in fridge, let excess gas out time to time.
With elderberrys, I collected half of bucket elderberry blossoms, give about 1 hr for bugs to walk away, added 2 quarts of distilled water and 2 cups of sugar, for color I added red beet peels. Mix everything.
It fermented 3 days. Then bottled it, loses the lid tightly and fermented overnight for bubbles.
Very refreshing drink on a hot summer day.
Kefir whey can be used for the starter.
Take a new starter from kefir soda, 1/2 cup for a quart.

(Kefir Soda has Leuconostoc mesenteroides and Lactobacillus delbrueckii are both in kefir grains and are powerful microbes. Leuconostoc mesenteroides is responsible for initiating the lactic acid fermentation of dairy products, sauerkrauts, and vegetables. It has been reported that Leuconostoc mesenteroides can inhibit the growth of pathogens and also prevent Avian influenza and H1N1.

Lactobacillus delbrueckii can help the body break down food, absorb nutrients, and fight off bad organisms that might cause disease. It has been used to aid digestion, prevent diarrhea, and relieve symptoms of irritable bowel syndrome. L. bulgaricus and L. lactis, which are also powerful strains and well-studied probiotic species, were shown to have highly similar DNA to L. delbrueckii, and have since been considered to be subspecies of L. delbrueckii.

Bifidobacterium longum (B. longum) has long been regarded as one of the most beneficial members of the human gut microbiome. Lower levels of this beneficial bacteria have been shown in obese and diabetic individuals and in individuals taking antibiotics. Those suffering from irritable bowel syndrome or inflammatory bowel disease have also shown lower levels of Bifidobacteria as well. B. longum also helps relieve anxiety- and depression-like behaviors. B. longum can inhibit inflammation by regulating the balance of the immune system. It can improve intestinal barrier function.

Saccharomyces boulardii (S. boulardii) is my favorite probiotic yeast. Not only will it make this soda super bubbly, but it also has a lot of health benefits. And, it can't be killed by antibiotics.

They have done over 53 randomized controlled clinical trials, encompassing 8,475 subjects, that investigated the safety and efficacy of S. boulardii. The studies were done in pediatric and adult patients in which they found it had an 81% efficacy rating. [6]It is now used to treat C. diff, acute diarrhea, antibiotic-associated diarrhea, some parasitic forms of diarrhea, and other gastrointestinal disorders.

S. boulardii is unrelated to the yeast Candida albicans and other Candida species. When you have Candida proliferating, it will decrease the acidity of the gut making it susceptible to harmful bacteria and yeasts. S. boulardii exerts the opposite effect producing lactic and other acids known to inhibit potentially harmful Candida yeast species.
S. boulardii is absent from the natural gut since it is a transient yeast that passes through the intestines after ingestion. If taken every day, it provides a steady stream in the colon within three days and is cleared from the stools two to five days later.[10,11] It does not attach to the mucosal cell lining, but works its magic on you as it moves through the gastrointestinal tract.
When S. boulardii is present, it inhibits toxins from binding to intestinal receptors and steals the metabolites it needs to survive. Thus many pathogens pass out of the body unable to survive in the presence of this powerful probiotic. They even found that other pathogen strains like E. coli, Salmonella typhimurium, and S. typhi adhere to the surface of S. boulardii, thus preventing them from attaching to the mucosal lining and passing through the body rendering them harmless.
From Donna Shwenk website.)

Stracciatella recipe

The ooey-gooey yumminess inside of Burrata cheese.
I think it one of the yummiest and easiest recipes and nearly impossible to find at the grocery stores.
The cheese originated in Puglia – the land of burrata, a descendant of stracciatella. It was created at the beginning of the 20th century by mixing scraps leftover from mozzarella production with fresh cream. Burrata is stracciatella wrapped in a mozzarella casing.
This quick and easy version only uses 4 ingredients and takes few moments to make.
Ingredients:
8 oz fresh mozzarella
1/2 cup Coagulans yogurt (it’s the mildest yogurt and gives a touch of acidity and probiotics, vitamins, enzymes), can be made without yogurt too
1/2 cup heavy cream
Pinch of salt

Using your hands, pull apart the fresh mozzarella into shreds and place in a bowl.
Mix shreds of mozzarella with heavy cream, yogurt and salt.
Cover bowl with lid and refrigerate about one hour.

Guessing game.
What did I make?😊

Quick lunch on hot summer day.

Cottage cheese, 6% fat
Few grape tomatoes
Handful of chopped greens from garden (lovage, mint, parsley, green onions, rosemary)
Splash of heavy cream
3 tbsp GLP-1 yogurt
Homemade Natto from mung beans
Pinch of crushed black pepper
Mix everything.
Top with boiled broccoli, tomato slices, herbs and anchovies.

Cold summersoup with beets and yogurt

1 pint Gasseri progurt (homemade yogurt, made with L Gasseri BNR17 probiotic-Reported Microbe Effect:
Fat loss, visceral,Weight loss, SIBO, reduced, Bacteriocin production) diluted it with pickles brine and fermented garlic brine.
Baked red beet, cut in small cubes.
About cup of boiled cauliflower and broccoli, chopped,
few cloves of fermented garlic, chopped, 1 tsp fermented mustard,
pinch of cayenne flakes, 1 chopped anchovis, 2 tbsp anchovis oil,
Norwegian Seaweed salt,
cracked green and black pepper, fermented ginger, chopped, 1 tbsp Worcester sauce,
chopped rosemary, green onions, lovage, Italian parsley.
Mix it all, adjust the taste, if needed.
Top with cubed red beet, boiled egg, chopped lovage and 1 tsp anchovies oil.