Wednesday, April 28, 2010
Sunday, April 25, 2010
The things is, if you eat gluten-free, then eating with friends or at parties can be a little intimidating. I suggest that if you are not the host, to talk with the host to find out more about the menu, or ask to contribute a dish or side that you know you can eat. This means you could bring the salad, or the dessert, or something you can guarantee is gluten-free. I bring this up with this recipe because this is a meal recipe that most people will love but will forget it is gluten-free naturally. So, if possible suggest you bring the main dish. Prepare this dish in the crock pot and have all your friends provide the toppings, and in no real effort you have a great dinner party ahead of you. There is less stress for you, which is not good for your digestion either. Maybe a stress-free meal with friends is just what you need to help aid in the healing of your gut. Sometime love, laughter and friends is just the medicine you need to aid in the healing journey!
And with all the fresh toppings to add to this great meal, you will find yourself loving this most any time of the year, but especially when you can make fresh garden salsa from the backyard.
Tuesday, April 20, 2010
Thursday, April 15, 2010
First of all, allergens are allergens. So, this time of year it may be helpful to reduce the digested allergens like dairy, peanuts, gluten (duh), soy, sugar. You will notice that if you have allergies and if you eat more of the allergen foods you may have more symptoms or issues. It's true that when you have a high count of allergens in your body you will have more of a negative reaction to the environmental allergens. Does this make sense? So, the basics are to try and stay away from sugar, dairy, and gluten and you may have a better chance of getting through the pollen season. Hey, it's worth a try if you are miserable, right?!
Another helpful supplement is adding herbal teas to sooth the symptoms. Some of the best this time of year is nettle root, or nettle leaves. Also, dandelion root or leaves are powerful agents of cleansing and re-booting the liver to help keep your immunities high. They have so many benefits for allergies, hay fever, eczema, coughs and asthma. Plus intestinal issues. So many benefits, and really wouldn't hurt to try and see how it may relieve your symptoms without medications. Dandelion tea I posted about before as being a cleanings herb to help with the liver this time of year and it does that and also helps prepare the lungs and heart for warmer weather. If you are interested in more info on these teas look into http://www.teabenefits.com/. Also, look for these teas loose at your local health food store. You can brew the leaves in a tea sack, or french press pot. Try it out!
So, why a bean soup for spring? Well, let me explain myself...
Beans are a great addition to any diet really, any time of the year, and in any climate. They are full of vitamins, minerals, iron, protein, and fiber. Really you can't go wrong with beans unless you have serious digestive issues and the beans may cause more unrest. My suggestion to helping beans digest better is to soak dry beans for 8-12 hours in seaweed, or apple cider vinegar to help break them down and make them more digestible. Do this before cooking and then rinse, and then you can also cook the beans in more clean water and more seaweed. The seaweed has salt and minerals that help break the beans down. Also, I am also a fan of adding beans quickly to a meal with using canned beans. make sure you buy the best quality though. Ones that have been soaked and canned with minerals, and organic is always best. I used canned beans in this recipe, which helps in saving time in a last minute need for a nourishing meal.
So, to have a soup that will sooth scratchy throats, itchy eyes and sinus pressure with vegetables and beans you cannot go wrong. And like I said before, avoiding diary, sugar and gluten may really help relieve some symptoms as well so this kind of dish helps you accomplish that as well. So here is the recipe...
Fabulous Five Bean Soup Recipe
1 cup of diced onion
1 cup diced celery
1 cup of sliced carrots
4 minced cloves of garlic
2 TB of olive oil
4 cups of vegetable broth
8 cups of pure water
1 cup of chopped kale
1 TB of ground cumin
1 TB of chili powder
1 ts. of ground coriander
1 ts. of dried rosemary
1 14 ounce can of each kind of bean: adzuki, great northern, kidney, and pinto
1 cup of red lentils
1/2 cup of chopped fresh parsley
Saute the onion, garlic, celery and carrots in the olive oil in a large pot. Saute for 5 minutes or so until the veggies are softer. Then pour in 4 cups of veggie broth and 8 cups of pure water. Let the liquid get hot and pour in the rest of the ingredients except the fresh parsley. Let the soup cook at a higher heat for 30 minutes or so, and then you can turn to medium to lower heat to simmer and add in the parsley. You can simmer this soup as long as you like. Serve with fresh herbs or gluten-free bread. This recipe makes a lot, so you may want to make to share with friends or bring some to a neighbor. Or it could be put in freezer proof containers and saved for a later date. Just make sure you enjoy a bowl first, and let the good nutrition make you feel loved, strong and good.
Much love to you today! Enjoy spring for all it's new life.
Wednesday, April 7, 2010
First, if you want to prepare some grilled chicken to go along with the noodles:
Marinate some chicken in wheat-free Tamari based sauce ( I used the San-J Thai peanut sauce, which I like a lot ) or you could even marinate the chicken in the sauce below used on the noodles, but just make sure to whip up on a bowl before stirring over the raw chicken. Marinate overnight, or just for 15-30 minutes. Grill on an outdoor grill if possible, or use a nifty indoor grill pan on the stove top. Both will result in flavor-full chicken.
Sweet and Sour Peanut Stir-Fry Noodles
2 TB of olive oil or sesame or peanut oil
4 cloves of minced garlic
1 1/2 cup of diced carrots circles or matchsticks
1 cup of diced red pepper
1 1/2 cup of diced broccoli florets
1/4 cup of wheat free low sodium tamari sauce
1/4 cup of apple cider vinegar
3 TB of creamy natural peanut butter (organic is always best)
1 ts. of ground ginger powder
1/2 ts. of cayenne pepper powder (or flakes could work too)
1 TB of agave nectar (honey is another alternative)
In a large wok or frying pan, saute the veggies in the garlic and oil for a few minutes to soften up the veggies. Then after a few minutes of letting the veggies cook down, add in the rest of the sauce ingredients. This will start to cook and thicken with the peanut butter and create a tangy sweet and sour sauce to toss with the noodles. Which in the meantime, while sauteing, start to boil a large pot of water, and then drop the large cut oriental style rice noodles in the pot. Use as many noodles or as little as you want. I think I used about 2/3 of the package, so probably around 8 or 9 ounses. It will take about 5-7 minutes for them to soften in the boiling water. make sure to stir a few times to make sure there is no sticking happening...
1- 12 ounce package of oriental rice noodles (vermicelli noodles) *You can find these for a very decent price at most local Asian market stores. These noodles are most used in traditional Thai cooking and make sure to check to see if the ingredients are just rice, water and possibly corn starch or rice starch. It should be those few simple ingredients and nothing more.
Now, it is ready to serve! Serve the grilled chicken over the noodles if you wish. Or without if you are vegan. And some good fresh toppings include: fresh cilantro, green onions, crushed peanuts, or bean sprouts. Enjoy also with a squeeze of fresh lemon or lime. Viola! A sweet and tangy dinner to satisfy all your taste bud's needs. I hope you enjoy! Much love to you!
Turn the veggies and sauce down to a simmer and then when the noodles are just a touch away from being done, strain them from the water and add them to the sauce and veggies. Then use a large tong to toss the noodles int he sauce to get completely covered in the sauce and let the veggies spread themselves out throughout the dish.