No More Nightshades

[mushroom]

I am just coming off a major RA flare, and I read that nightshades are very inflammatory (my CRP is still 33, has been as high as 81) so have decided I MUST totally eliminate nightshades. Have been mostly nighshade free but have cheated a bit with tomatoes because I fine them so indispensable when cooking. They form the basis of so many saucy things and I used to use them all the time, like even in beef stew for extra flavouring.

So without soy sauce (soy intolerant too) and without tomatoes, my dinners are getting rather dull. I have the soy sauce substitute recipe from here, but what on earth do you do without tomatoes?

Any substitutions greatly appreciated!

[Mother of Jibril]

It's really easy to get stuck in a rut with vegetables... potatoes, carrots, tomatoes, broccoli... Why not try some of the more unusual and/or flavorful ones?

- Parsnips

- Rutabaga

- Sweet potatoes

(root vegetables are very nice roasted or in a stew)

- Brussel sprouts

(try roasting them with balsamic vinegar or maple syrup)

- Kale

- Spinach

- Arugula

- Swiss chard

- Mustard greens

(these add a LOT of flavor to soup or stir fries... you can also saute them in sesame oil)

- Cabbage (homemade cole slaw?)

- Beets (yum)

- Endives (sharp flavor... nice addition to soup)

- Pea pods (a nice crunchy snack)

We used to be addicted to tomato-based sauces, but I find myself buying a lot less these days

[purple]

You might find some ideas on here:

Open Original Shared Link

[Juliebove]

I hear ya. My mom has RA and can't do the nightshades either. She eats a lot of plain pork chops, chicken and brown rice. She doesn't put much in the way of seasonings in her food and she is fine with it. To me, the food is pretty tasteless.

I love onions and put them in pretty much everything. I also like making gravy with sweet rice flour. And I think adding mushrooms adds flavor too. Daughter hates the texture of mushrooms, so I buy the dried ones from Costco and powder them in my Magic Bullet. I like a lot of black pepper in my food too.

[irish daveyboy]

Have been mostly nighshade free but have cheated a bit with tomatoes because I fine them so indispensable when cooking. They form the basis of so many saucy things and I used to use them all the time, like even in beef stew for extra flavouring.

So without soy sauce (soy intolerant too) and without tomatoes, my dinners are getting rather dull. I have the soy sauce substitute recipe from here, but what on earth do you do without tomatoes?

Any substitutions greatly appreciated!

.

You could always try the Tomato substitute Nomato!

.

Open Original Shared Link

.

The Sauces are available from the Gluten Free Mall.

.

Open Original Shared Link

.

Best Regards,

David

[mushroom]

I hear ya. My mom has RA and can't do the nightshades either. She eats a lot of plain pork chops, chicken and brown rice. She doesn't put much in the way of seasonings in her food and she is fine with it. To me, the food is pretty tasteless.

I love onions and put them in pretty much everything. I also like making gravy with sweet rice flour. And I think adding mushrooms adds flavor too. Daughter hates the texture of mushrooms, so I buy the dried ones from Costco and powder them in my Magic Bullet. I like a lot of black pepper in my food too.

Given my screen name, you can bet your sweet bippee I use a lot of them, onions too. I remember way back in the 70's my mom thought I was an "extravagant cook" because I put mushrooms in everything! I will have to bring back some Costco dried mushrooms this year, 'cos I'm an hour's drive from the supermarket here. I am not okay with tasteless food, and neither is Dh.

[mushroom]

You might find some ideas on here:

Open Original Shared Link

Thanks purple. I have printed out the tomato ones.

[mushroom]

It's really easy to get stuck in a rut with vegetables... potatoes, carrots, tomatoes, broccoli... Why not try some of the more unusual and/or flavorful ones?

- Parsnips

- Rutabaga

- Sweet potatoes

(root vegetables are very nice roasted or in a stew)

- Brussel sprouts

(try roasting them with balsamic vinegar or maple syrup)

- Kale

- Spinach

- Arugula

- Swiss chard

- Mustard greens

(these add a LOT of flavor to soup or stir fries... you can also saute them in sesame oil)

- Cabbage (homemade cole slaw?)

- Beets (yum)

- Endives (sharp flavor... nice addition to soup)

- Pea pods (a nice crunchy snack)

We used to be addicted to tomato-based sauces, but I find myself buying a lot less these days

Lots of good alternative veggies here. Yeah, we do get in a bit of a rut, but I can't stand kale and mustard greens are hard to find--may have to grown my own. I have been using LOTS of sesame oil lately

[mushroom]

.

You could always try the Tomato substitute Nomato!

.

Open Original Shared Link

.

The Sauces are available from the Gluten Free Mall.

.

Open Original Shared Link

.

Best Regards,

David

I will have to twist the arms of the food importers to bring these in down here (postage from the US would be horrendous, and now the airlines are limiting our baggage...this must be directed especially at me ) Seems like things get more difficult all the time with all the "timesavers" all the thoughtful folks invented for our food convenience and to keep the bugs at bay and to increase our crop yields--so thoughtful of them to help make us sicker.

[Mother of Jibril]

Lots of good alternative veggies here. Yeah, we do get in a bit of a rut, but I can't stand kale and mustard greens are hard to find--may have to grown my own. I have been using LOTS of sesame oil lately

Oh right... I forgot that you're in New Zealand! Mustard greens are easy to find where I live because they're a traditional part of African-American food. They're just a really sharp-tasting green. Too sharp to eat raw. A good way to kick the sesame flavor up a notch is to add some toasted sesame seeds just before serving

[Treen Bean]

I make a great chili using pumpkin instead of tomatoes! I know it sounds odd, but everyone, and I mean everyone, who has ever tried it loves it! Simply add a can of pumpkin puree and 2 cups of water in addition to your meat/beans/spices/ and allow to simmer about 20 minutes. Trust me, you will LOVE it!

[RiceGuy]

Though nothing really tastes like tomatoes, you can get some of the properties with the right combination of ingredients. Carrots and beets pureed together in a blender actually make a very red sauce. Add citric and ascorbic acid, and you'll have the basis for Nomato.

The Nomato sauce ingredients are basically:

Carrots, water, beets, onion, lemon juice, salt, garlic, ascorbic acid (vitamin C) and herbs.

Remember to also avoid paprika, cayenne, and most brands of curry powder.

The Open Original Shared Link has Nomato products.

[Yellow Rose]

Remember to also avoid paprika, cayenne, and most brands of curry powder.

Rice Guy,

Why avoid these? I was led to believe they were anti-inflamatory.

[RiceGuy]

Remember to also avoid paprika, cayenne, and most brands of curry powder.

Rice Guy,

Why avoid these? I was led to believe they were anti-inflamatory.

Both paprika and cayenne are made from types of peppers, also in the nightshade family. Most types of curry powder have one or more nightshades as well, such as chilies, red pepper, paprika, and/or cayenne. For instance, McCormick's curry powder has the following ingredients: coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper, and ginger.

You can blend your own curry powder though. Here's a list of curry powder brands and the ingredients they have. Just leave out the offenders, and maybe substitute if you want.

Open Original Shared Link

[lizard00]

I make a great chili using pumpkin instead of tomatoes! I know it sounds odd, but everyone, and I mean everyone, who has ever tried it loves it! Simply add a can of pumpkin puree and 2 cups of water in addition to your meat/beans/spices/ and allow to simmer about 20 minutes. Trust me, you will LOVE it!

That sounds really good! We make a pumpkin lasagne. Everyone always says it seems strange, but we've served it to many people, and everyone loves it. People are starting to request it!!!

[Chrissyb]

I make a great chili using pumpkin instead of tomatoes! I know it sounds odd, but everyone, and I mean everyone, who has ever tried it loves it! Simply add a can of pumpkin puree and 2 cups of water in addition to your meat/beans/spices/ and allow to simmer about 20 minutes. Trust me, you will LOVE it!

I wondered what I was going to do with the 3 cans of pumpkin I have in my pantry. Now I know.

[lcbannon]

My DD cannot have tomatoes or onions etc either.

We smoked Red Peppers in the oven then put plastic wrap on them for about 10 minutes then slipped the skins off and pureed them with a little olive oil and she has a paste she can use in meatloaf etc.

[mushroom]

I wondered what I was going to do with the 3 cans of pumpkin I have in my pantry. Now I know.

They don't sell canned pumpkin here, it's a from scratch task. I guess they think it is just too American!!

[mushroom]

My DD cannot have tomatoes or onions etc either.

We smoked Red Peppers in the oven then put plastic wrap on them for about 10 minutes then slipped the skins off and pureed them with a little olive oil and she has a paste she can use in meatloaf etc.

Unfortunately, peppers are nightshades too

[sickchick]

I have found Golden Yams to be less sweet than Sweet Potatoes, I mash them w, roasted garlic, coconut milk & chicken broth

MMM

I still can't find an alternative for good old Tomato Sauce. I have given up, but sometime if I need something rich & garlicky I make Lemon- Artichichoke Pesto (here's my recipe)

Lemon Artichoke Pesto

Gluten Soy Dairy & Nightshade Free

Can be served on your favorite gluten free pasta, or as a base on your favorite pizza shell!

You could serve it on top grilled salmon, or on toasts too! Top a baked potato with it...

2 cups artichoke hearts

1/4 cup fresh basil leaves

fresh lemon juice,and zest, from one whole lemon

1/4 cup pine nuts (or almonds)

2 fresh garlic cloves, peeled & chopped coarse

1/4-1/2 cup olive oil (depends on how thick you like it!)

1/4 ts kosher or sea salt

*1/2 cup parmesan, if your diet allows

Put all ingredients, minus olive oil (& parmesan) secure top and turn on low, after about 45 seconds, start to drizzle olive oil through the hole in the top.

Stop once or twice to scrape down sides and check for consistency. When you are happy, (and if your diet allows) add parmesan. Check and adjust salt too!

Be Healthy!

[Treen Bean]

That sounds really good! We make a pumpkin lasagne. Everyone always says it seems strange, but we've served it to many people, and everyone loves it. People are starting to request it!!!

OOHHHHH!!!! That lasagna sounds fabulous! Would you mind posting the recipe?

[lizard00]

OOHHHHH!!!! That lasagna sounds fabulous! Would you mind posting the recipe?

Yes, I'll post it. I tried your chili the other night, it was FANTASTIC!!!! SO GOOD!!!

Ingredients

2 tablespoons olive oil

2 onions, chopped

2 pounds Swiss chard, tough stems removed, leaves washed well and chopped

2 1/4 teaspoons salt

1 teaspoon fresh-ground black pepper

1 teaspoon dried sage

1/2 teaspoon grated nutmeg

3 cups canned pumpkin puree (one 28-ounce can)

1 1/2 cups heavy cream

1 1/2 cups grated Parmesan

1/2 cup milk

9 no-boil lasagne noodles (about 6 ounces)

1 tablespoon butter

Directions

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

Heat the oven to 400