Category: recipes

Dietary limitations? Where? I’m too busy feasting, thank you

Isy / / food allergies, imp-possible, nutrition, recipes, self-care
Dietary limitations are a recurring theme in my life — and that of many who read this.  There’s little self-pity left in me for it, because my world of food has opened up in magnificent new ways. I hardly miss wheat, for instance, because I have so many other wonderful things to wrap my teeth around.

This attitude is essential to a bearable life.  Admittedly, it’s an adjustment to learn not to think in terms of “not“… Wait, let me rephrase that…

Since it’s hard to get started with food changes, and my energy and attention are limited, it helps to have people show me alternatives.The past decade or so has been filled with people who do things — like eating — differently from how I did, and that has been a huge help. I’ve mentioned the Brain Food shakes (once or twice) but the blender is only one of the arrows I have in my dietary quiver.

I’ve also had the advantage of living in “foodie” areas where it’s not that hard to find alternative sources of nutrition:

– heritage and heirloom strains of vegetables abound (a good way to reduce exposure to problematic proteins is to eat unmodified strains),

– gluten-free mixes of several different brands let me figure out what works for me (I do best with sorghum/tapioca based blends), and

– it’s easy to find foreign foods like quinoa (a quick-cooking grain which is extremely high in protein and tastes fantastic with a little butter) and English cucumbers (which are more digestible than the US kind).

It also helps to experiment with different forms of cookery. For instance, I loved discovering sprouting, because it creates lots of food from very little outlay, it’s mechanically easy, and it takes only a few seconds of effort at a time — perfect for CRPS-induced ADD!

There’s a lot of, well, let’s call it culture, around sprouting. Don’t be fooled by the complex gear and the long lists of instructions. Those complications are for those who find it satisfying to work out the details.

That’s fine. It’s also optional.

Sprouting

It’s really very simple. There are only 3 things you need to have and 3 things you need to do.

Have

1. Clean jar,
2. organic (or close) sproutees,
3. safe water.

That’s all you need. A mesh top for the jar is handy, but you can make one with cotton gauze and a canning band, or by drilling the original lid. Toss the used gauze in the washer and reuse, or just toss it and cut off more.

Do

1. Water them.
  a. Soak sproutees overnight, covered +2″ with water, in the fridge. Pour out water in the morning.
  b. Then rinse 2-3 times a day, more if it starts smelling anything other than fresh and bright. Just stagger to sink, pour water in over gauze/mesh, give it a gentle slosh around, and pour it out. Repeat.
  c. Park aslant, head down, in a clean drainer or in a lip of the sink. Drains excess moisture.
No fussing.

2. Grow them until the tails are at least 1/4″ or 60mm long, for best nutrition; up to 2″, if you like greenery. Takes 1-3 days to get to 1/4″.

3. Eat them fresh; keep a couple jars going so you always have something coming up. It’s very encouraging. As soon as I empty a jar, I set it back up.

Whatever I sprout, I buy it fresh enough to have its proper color and scent, and that yields 80% or more of sprouted germs. Less yield with older product.

I’ve discovered that tiny red lentils sprout quickly and have a subtle sweetness that’s wonderfully satisfying and goes with soup, salad, on sandwiches, in rollups, and (usually) straight out of the jar.

Sprout amaranth to just over 1/4″, add half and half or cream, sweeten with a touch of brown sugar … it’s halfway between Cream of Wheat and Malt-O-Meal. I was stunned. Had to try it a couple more times just to be sure.

If you’re inspired, please let me know if you discover any real gems, like amaranth cream of wheat 🙂

Recipe: Kale Shake & the Sunshine Band

Isy / / CRPS knock-on effects, nutrition, recipes
Being able to manage means having enough brain and energy to work with. In recovery from a major setback, that means getting down enough kale and berries to choke a couple of horses.

The most manageable way for me to get them in is via my handy little one-person blender. It keeps them raw (maximum nutritional value) and prechews the kale, which can really be troublesome after the 3,000th bite.

Here’s my basic recipe. Options and rationales are below.

– handful of berries (I prefer blueberries and cane berries), or 1/3-1/2 a half-pint container.
– about 1/2 cup water (helps soften berries)
– 3-4 medium to large stalks of the fluffy kind of kale, called “lacinato kale.” 7 or 8 stalks of the smooth variety. Chop in strips ~1″ wide, depending on blender strength.
– about 1/2-3/4 cup apple juice or cider.
– 1/8-1/4 teaspoon cinnamon.

– Options:
   = Dessertspoon of nut butter or a slosh of yogurt, for protein and a bit of oil/fat to help me absorb all the nutrients.
   = Pinch of stevia powder: adds sweetness, further aids with blood sugar stabilization.

Kale: given the quantities I eat this in, it has to be organic or I’m in strife.

Berries: I use either fresh or frozen, whatever is available and affordable. Always organic or close to it, because industrial growers use lots of pesticides on most berries and they’re hormone-based (estrogenic) – I used to live near strawberry country and the spraying was really obnoxious. I tried using berries grown by industrial methods, to save money, but it put me on a horrible hormonal roller-coaster… 2 solid weeks of PMS? Not so good.

Cider/apple juice: provides malic acid, which helps clear garbage out of the cells. Also helps cut the bitterness and predigests the burpy stuff out of the kale. Use a splash of raw cider vinegar if you have to use another juice.

Cinnamon: It cuts the bitterness the rest of the way, and helps stabilize blood sugar. There’s a lot of sugar in this, for me. You wind up not tasting it, but the shake goes down better.

Options: I often add the nut butter. The resulting texture is creamier. The yogurt, even a little bit, makes the shake more filling, so it’s good for making it feel like a meal.

I recommend adding a bit of oil/fat, because it’s so important to squeeze all the nutrition I can out of each bite (especially when nausea makes eating unpleasant) and oil or fat helps with the absorption of key nutrients in this shake.

I also find that pain is less and thinking is better if I get adequate fat in my diet, meaning, a moderate amount more than I need to absorb this nutrition; one day I’ll remember why.  It rings a bell from my nursing school classes. Might relate to the demyelination issue in chronic CRPS.

If I don’t add a bit of something oily to the shake, I have a slice of aged cheese or meat, which provides brain-friendly fat and also gives my body neurotransmitter precursors — adding more oomph to the brain-value of what I’m eating.

It’s an uphill slog but I’m determined to get better again. These shakes really help. Trouble is, there’s only so much room in an individual tummy, and I do need to stay under a bearable weight and eat other things to stay in balance.

Sigh… It’ll work out. It’s hard to be patient enough, but healing in the face of profound illness does take time. If there’s one thing I’m learning, it’s patience.

Time for another shake…