Posts Tagged ‘yummy healthy happy food’

“It’s a chip ‘n’ dip”

I finally tried the vegetable Jicama recently. It’s a Mexican root vegetable with a peppery flavor and a satisfying crunch to it. It’s a bit higher on the carbs side, but nonetheless a healthy alternative to potatoes. I chopped some up, drizzled them with mac nut oil, salt, and oregano. Then I stuck them in the oven for about 10 minutes at 300 degrees to make some “fries”:

They go great with guacamole. I simply mix scallions, cilantro, salt, and avocado in a food processor for a few seconds, and the results make me happy:

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Soft, Sweet, Simple

I have a weakness for breakfast food: I love pancakes, waffles,  hash browns, and omelets. I remember feeling tortured by these foods when I first realized that I’d have to give up grains. I just wanted something soft and fluffy to bite into—damn you, gluten!  This was before I discovered coconut and almond flour, of course. I recently made some pretty photogenic coconut cinnamon pancakes:

 

They are simple to make. Here are the proportions I use:

  • 1 tablespoon of coconut flour with 1 egg and 1/2 tablespoon of coconut oil = 1 pancake
  • a pinch of baking soda for every two pancakes
  • 1 packet of Sweet Leaf stevia for every two pancakes (optional)
  • liberal amounts of cinnamon

Bob’s Red Mill also has good coconut flour. They definitely do not need stevia to taste good, but sometimes I like a bit of sweetness. Top them off with plenty of butter and remember to keep them small (no bigger than the size of a CD). The result is filling, delicious, grain-free pancakes that don’t feel like a rock in your stomach or an assault on your blood sugar. Enjoy!

Roots

  • I got myself a copy of 8 Steps to a Pain-Free Back by Esther Gokhale. She traveled to places where back pain is scarce (guh?) and studied how they move in their daily lives: it turns out they had no cultural influences encouraging slouching, tucking the pelvis in, or exaggerating the lumbar curvature of the spine. After reading the intro and skimming it, I already feel much more aware of the ways in which I involuntarily misplace my spine, neck, and shoulders. It’s a detailed, compelling, and relevant book to anyone with a spine. There are many pictures, but luckily there are some videos on youtube and free online classes that should help me develop an important habit.
  • Also, in an attempt to stimulate my Vagus nerve and reduce the physical and hormonal effects of stress, I’ve been trying to get in the habit of doing some deep breathing every day.  It feels like I’m un-learning/re-learning all those basic things you’re supposed to learn as a child: how to eat, sit, lie, stand, breathe, etc. It also feels like I didn’t learn much of value in school.
  • I discovered kohlrabi: it’s a nutritious, delicious vegetable that you don’t see often in recipes or on shelves. It’s like a green beet, but only mildly sweet with a hint of a broccoli and potato-type of a flavor. It’s dense, but not excessively starchy. It’s also said to be helpful against Candida. I chop it, steam it, peel it, and flavor it with butter, salt, and pepper. It’s great. I’d bet I could make them like mashed “potatoes.” too.
  • I finally made an appointment with a doctor, who, based on my gut instinct, would be somewhat less “by the book” when it comes to interpreting lab results. We went over my symptoms, and he said that people with hypothyroidism often have all the manifestations of it while still testing in range. I was glad to hear this; it shows that he has some understanding of the complexity of hormonal function.
  • Consequently, I should be getting detailed blood test results in the near future, and he said he might put me on a low dosage of hormones to see what helps. Hopefully the blood tests, his intelligence, and my reading up on websites like this will help me ascertain the root cause and move in the right direction.

Giving Thanks

In the spirit of today’s holiday, I’d like to take my moment to express some gratitute:

I’m truly grateful for the supportive people in my life who have shown me varying forms of help during this past year of struggling to get better. I’m also grateful for being exposed to new, healthier, and more authentic perceptions of food and the virtual and 3D communities of people advocating such paradigms. Lastly, I’m grateful for my body’s ability to heal. Sometimes it feels like I’m just a chronically dysfunctional person, but I know that my body isn’t something to take for granted, and that I am lucky to have as much of it working as well as it does.

I personally have never been a big fan of a holiday celebrating cruelty and overindulgence; I’ve always felt that Thanksgiving should be a time when people eat less and give more to reverb some gratitute to the universe. Regardless, in spite of my body’s fluctuating ability to properly digest food, I wanted to be able to eat Thanksgiving-esque foods within the parameters of my diet. Here’s what I ate:

On the right is mashed cauliflower. It is pleasantly and surprisingly close to mashed potatoes in both taste and texture. I sauted onions, garlic, scallions in safflower oil. Then I  steamed the cauliflower for 5 minutes. I mashed the cauliflower and spices in a blender with the help of  a bit of water. I topped it with plenty o’ butter, salt, and pepper at the end. It was delicious.

In the middle is a twice baked sweet potato. The sweet potato is a gem of a treat that I hadn’t had in several weeks; I was saving it for Thanksgiving. My boyfriend and I got a good deal on some beautiful organic ones, and we picked them out based on which shapes would lend themselves best for the twice-baked recipe.

We put them in a 400 degree oven for about an hour until they were tender. After cutting off the top, we scooped out the insides to form a bowl. The insides were blended with butter and cinnamon in the food processor. Then they were put back into the ‘bowls’ which were put back in the oven at 350 degrees for about 15 minutes. They were great.

And on the left is some plain old yummy baby spinach. I ended my meal with a few pecans and some soaked fennel seeds. Yum!

I would have eaten some turkey, but I don’t feel physically or psychologically ready for it. I have some work to do before my body can handle meat: this topic can be discussed further in another post. But I had a bunch of eggs for breakfast, so the day had some protein in it too.

Happy Thanksgiving!