Eating foods that vibrate in harmony with themselves, our bodies and nature will help us to heal and to thrive.

Saturday, February 19, 2011

Low Salicylate Cabbage


It's day 4 of the Low-Sal diet for me. I am missing my veggies that I am so used to eating very much! I just had to have some veggies, so I sauteed some cabbage. It's actually really good!

All you need is
green cabbage (red is higher in sals)
ORGANIC canola oil (only use organic to avoid GMOs)
sea salt

Heat a little oil in a pan.
Add some cut up cabbage and salt and saute until it gets soft, but not too soft.
Posted by Picasa

Wednesday, February 16, 2011

Split Pea Soup - Low Salicylate

As of today, the Low Salicylate Diet as begun for me. I think that my body has sufficiently healed from the oxalate problem and now I am onto clearing out the salicylates that have built up in there and that I am so sensitive to. If you haven't heard of this type of diet, you can visit the Feingold Association I was afraid to get started on something new, but I actually enjoyed all of my foods today. Here is a split pea soup that I made that is very low in salicylates.

1 pound green split peas
5 cups of water
1 white onion
garlic powder
organic canola oil (only use organic canola, as the conventional kind mostly likely is GMO derived)

Chop the onion and saute in some oil in a big pot
Add the water and split peas
Simmer until the peas are soft. This will take at least an hour.
You can blend the mixture if you want to. I used my hand blender right inside of the pot.
Add salt and some garlic powder.

Posted by Picasa

Carob Avocado Pudding

This was an experiment for me, and it turned out really great! I blended together avocado, carob powder, and agave nectar. I think it would have been a lot better with some banana in there, too. This is such a great way to make pudding!
Posted by Picasa

Grain Free Apple Date Muffins

These turned out great! Here's the recipe, which I found on a low oxalate recipe site:

Apple-Date Mini Muffins

by Cindy

* 6-7 small (Neglet) dates, coarsely chopped (if using Medjool, you can use fewer)
* 1/3 c applesauce
* 1/2 c ground pumpkin seeds
* 1 TBS melted coconut oil
* 1/2 tsp baking soda


1. Preheat oven to 375 degrees.
2. Blend dates and apple sauce in the food processor. (You may need to stop and unstick dates a few times until the mixture is fairly well blended.)
3. Add all other ingredients and process until smooth.
4. Spoon into mini muffin cups lined with mini cupcake/candy papers. You can almost fill them as they don't rise that much.
5. Bake for 20 minutes or until a knife comes out clean.

Makes 12 mini-muffins.
These are sweet and slightly gooey - good for dessert. I've only made them once so far (no time!), but next time I plan to triple the recipe. They freeze great.

Oxalate value is probably around 1 mg/each.
Posted by Picasa

Sunday, February 13, 2011

Grain Free Wraps/Tortillas/Crackers

What a wonderful treat we discovered today. They were posted on this blog:
I made some adjustments to meet my son's dietary needs. I'm going to have to practice making them into pretty round shapes, though! I thought that they tasted just like flour tortillas, and the best thing is that they weren't full of starchy fillers - just protein and nutrition.
So, from her recipe, I substituted garbanzo bean flour for the oat flour, and just one drop of stevia for the honey. I also used 1.5 tsp of chia seed meal instead of flax seeds, and I soaked it in a little bit of water to let it form a gel before adding into the rest of the ingredients. I also used aluminum free baking soda in place of baking powder. I added a little bit of extra salt since I decided to make them plain without adding other herbs. This is easy to make, easy to clean up, and tastes delicious! I am very impressed!
My son loved them so much, he could barely contain his excitement!
And finally, a real bean taco! I'm going to experiment making them into crackers, too!
Posted by Picasa

Thursday, February 10, 2011

Grain Free Vegan Focaccia

To my son's and my delight, he has decided that he loves the almon/garbanzo bean flour pizza crust I made a few weeks ago. He eats it on it's own and we call it focaccia, because it tastes like it! Here's a picture of some I made the other day that I baked a little longer, left out the baking soda, and then cut into crackers. He loved these, too! If you keep the baking soda in and take it out of the oven before it gets crispy, you have a nice, Italian style flat bread! Wonderful! My son takes it to school for snacks and lunch!

Here's all you have to do:
Mix together
1 cup of almond flour
1/3 cup of garbano bean flour
around a tsp of garlic powder, but you might want to add more or less to suit your taste
1/2 tsp of dried basil
1/2 tsp of dried oregano
1/2 tsp of salt
1/2 tsp of baking soda (leave out if you want crunchy crackers)

grind 1.5 tsp of chia seeds in a coffee grinder. add enough water so that the chia meal forms a gel and let it sit for just a few minutes

While the chia meal is gelling, add enough almond milk to the dry ingredients to form a dough consistency. Don't make it too watery, but make sure that everything gets blended together.

Then, add the chia meal gel to the mixture and mix all together with a spoon.

Put the dough onto greased parchment paper on a baking sheet. Spread around until thin like a pizza crust.

Bake in the oven at 350 until it starts to brown. If you bake too long it will be crunchy and it you don't bake long enough it will be too moist. It will take at least a half an hour. You could make this in a food dehydrator, which I do plan to do soon, and it will take significantly longer, but more of the nutrition will be preserved.

I hope you like it!
Posted by Picasa