It's been a long time since I did a food post. I suppose some of you don't know that I do that sometimes. There is a collection here on Beyond Meds. I also have a food blog that I've not posted on in a long time that has a lot more variation because I was doing it while my diet kept changing and changing as I learned what my body needed at any given time. ...
Food as medicine. Food sensitivities, too.
Food and diet has been critically important to my healing journey. Sensitivities are profound teachers that humble me again and again and teach me all manner of things about the nature of being human. I am finding more and more people who understand them in this way. What we are finding is that there is some spiritual significance in the very real (and sometimes potentially deadly) physical, biological and physiological reactions that so many people on the planet are experiencing with foods that used to be safe to eat. Of course there is also environmental significance to the phenomena. ...
Multi-colored beets with cilantro and hemp seed pesto #foodie friday
Fresh cut beets look like candy! Roast them with garlic and onion too. Topped with cilantro and hemp seed pesto. … [click on title to read and view more]
Sweet potato grits (paleo & grain-free and vegan) #foodie friday
Odd but wonderful concoction: blended sweet potato, apple, chia seeds and LOTS of garlic...baked the "batter" in cast iron pan till crispy. It turned out tasting vaguely of baked or fried grits or polenta, both foods I miss but can no longer eat. This was a delightful surprise as I made it up totally on the fly with no real sense of what the final product would be like. You know what they say about the mother of invention. I need variation and diversity in my diet and so I am forever playing with new ingredients. My diet may be restricted in certain regards, but I make it a habit to add new foods I've never tried before as well as new combos all the time. This means I don't generally feel deprived as I'm always eating new and delicious foods. … [click on title to read and view more]
Green juicing… (#foodie friday)
Ingredients: Dandelion greens, parsley, celery, turmeric, apple, beet, cucumber I actually only used about 1/3 of the beet, 1/3 of the turmeric root, and half of the apple. I added 1/2 a tablespoon of hemp oil to the juice. Many veggie vitamins are fat soluble and like to be accompanied with some fat when ingested for more complete absorption. … [click on title for the rest of the post]
GMO OMG: a film for #foodie friday
Today in the United States, by the simple acts of feeding ourselves, we are unwittingly participating in the largest experiment ever conducted on human beings. Each of us unknowingly consumes genetically engineered food on a daily basis. The risks and effects to our health and the environment are largely unknown. Yet more and more studies are being conducted around the world, which only provide even more reason for concern. We are the oblivious guinea pigs for wide-scale experimentation of modern biotechnology. This opens with a lovely poem and looks like a really wonderful and important film. Below I've included a list posts that consider our contaminated food supply… [click on title to read the rest]
Creamy butternut and hemp seed soup — #foodie friday
I've been learning to cook and eat all over again since I changed to a low histamine diet. The list of disallowed foods has changed drastically for me and I'm not eating animal products again for the first time in quite a long time (with the exception of ghee, which I make myself in my... Continue Reading →
Cinnamon and spice meatballs (over chard) #foodie friday
This was the first time I made meatballs. They are not what people would consider traditional meatballs. As an Italian American who grew up eating food cooked by my Italian father, I also happen to know that meatballs and spaghetti is an American phenomena, not Italian. These turned out very well and I think it's... Continue Reading →
Winter multi squash soup with tahini — #foodie Friday
This is the best squash soup I've made. The key ingredients that made it unique are the tahini and the cardamom. It's rich and delightful. I make lots of butternut and/or pumpkin soups every fall. You can trade out pumpkin or various single winter squashes of your choice for this soup.
Herbed, cream of cauliflower soup
This was a very easy soup to make since I did it the lazy way and didn't sauté the veggies first save the garlic. I simply coarsely chopped up all the veggies and tossed them into bone stock. This is a large soup as I like to freeze some for later. It can be made... Continue Reading →
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