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yolo

Back To Basics gluten-free Diet

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Thanks for the suggestions. I like ginger, but have not cooked much with it. I just bought some to try.

I do like apple, pineapple, watermelon, lemons, limes, avocados. I take papaya enzymes.

I was wondering how to cook bok choy and kale where I would eat it. I once had some with braggs amino acids sprayed on it as seasoning over brown rice. I liked that, but don't know if braggs is gluten-free.

I do like a little chicken, turkey, pork, and on rare occasion beef, but only in small amounts, and agree it makes for richer sauces and gravies for the rice. Plus I need the protein.

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Thanks for the suggestions. I like ginger, but have not cooked much with it. I just bought some to try.

I do like apple, pineapple, watermelon, lemons, limes, avocados. I take papaya enzymes.

I was wondering how to cook bok choy and kale where I would eat it. I once had some with braggs amino acids sprayed on it as seasoning over brown rice. I liked that, but don't know if braggs is gluten-free.

I do like a little chicken, turkey, pork, and on rare occasion beef, but only in small amounts, and agree it makes for richer sauces and gravies for the rice. Plus I need the protein.

Hi Glamour,

Am not certain abou the safety of Bragg's Amino Acids. Anyone here know?? There are safe gluten free tamari's available however.

The ginger is great since it also helps with the digestion as well as being very tasty. Not all can handle it, however--like my roomie can't--so I add mine separate to dishes. Makes a nice addition to tea too--like with fennel or licorice.

Bok choy takes only about 3 minutes to cook or so. 5 at the outside. Makes it nice for certain quick stir fries (which as said I modify so there is little actual frying). Or just a very quick steam or even a super quick soup with some green onions and parsley and say some chicken stock or cut up pieces of already baked chicken (put in first of course since the meat takes a little longer to give itself to the boiling water).

Whereas kale can easily take from 20 minutes to half an hour or more steamed. Kale however is very excellent in soups since it really holds up well--plus in bean dishes etc. though to tell lthe truth I often steam it since we have so much of it growing here. Its a great thing to grow at home since if you keep using it it keeps coming back...similar to chard. Plus it has tons of good chlorophyll. It is thus a wonderful anti-cancer agent (as are all the cruciferous vegetables). Not as good to have in huge quantities if you have a low thyroid however. However I am betting the ginger helps balance them out.

The meat (as I am sure you already know) is a great addition to flavor your beans--especially with the bones, slow cooked. The meat is supposed to help make the beans a little more digestible too actually.

Wish I could eat beans wily nilly again. Am hoping in the next few months I will be better able to tolerate them--will start with lentils first since they are easier for me to digest.

Nevertheless I do like string beans!! Especially the fresh ones. Very nice in a stir fry and/or with garlic (with or without the ginger). I like to eat them raw sometimes too and often will add them cut up in my salads.

Am envious of you ability to eat all those fruits! Still have too much fungus to do that yet...and I may have a fructose allergy, am not sure.

The apple, pineapple and papaya can be eaten as desert by themselves or various desert concoctions as well as added to your stir fry, Indian dish, yogurt or salad. Ah melons too! someday I hope to have them again... but meanwhile for you that sounds wonderful!

And of course avocados are one of God's gifts to the world. I often add some to my mid day salad with a little cut up fish or chicken and rice flavored with fresh lemon and cracked salt.

Bea

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Am in a rush today to finish preparing for my poetry reading tonight. However haven't noticed any activity in this Back to Basics forum of late...so want to say something as I munch on my very late brunch of yogurt with brown rice and sunflower seeds (I was up late collating poems on the computer last night into the wee hours).

Graeme still seems to have difficulty tolerating eating brown rice that often even though he can have the occasional apple and can eat organic New Zealand cheddar cheese as well as organic eggs more often than me. Shows we are all different. Looks like we will have to go back to eating more squash as a carbohydrate. He also like me has difficulty with potatoes... I am tolerating a little more meat, but not like I did before the antibiotics in early October.

It seems a real balancing act. The thing is to get in enough vegetables no matter what plus use digestive enzymes and acidophilus.

Two new supplements that are helping me and G: R-Lipoic acid and NAC (N-acetyl-L-Cysteine). G needed more antioxidants due to a very deep reaction to exercising too much. His system was overwhelmed. He tends to have sensitive adrenals as well as thyroid after all which I think is part of it. Nevertheless its common to react like that to sudden strenuous exercise if your body isn't used to it. One has to build up to it. If not it releases all kinds of lactic acid as well as creates inflammation which is considered oxidative stress. Thus one needs to take antioxidants. The vitamin E and C helped I am certain but weren't enough.

The NAC and R lipoic acid (10 times stronger than regular alpha lipoic acid by the way) really are helping both him and me for extra energy. I used to take them for a while before I found out I needed to go off all trace glutens. They helped some but not significantly due to the fact I was too messed up I am betting. I am really noticing an improvement now. Very helpful for someone age 60 facing the beginning of winter. R-Lipoic acid and NACAnyone else here try them out?? They are relatively cheap and could be a great adjunct to this healthier diet...by creating less stress and more youthful energy.

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I have enjoyed reading this thread. I'm sorry I don't post much, but I have a 4 yr old and a 2 month old, and between the two of them, well... but, now that I'm finally able to do some cooking and stuff again, I'm really trying to get back to eating the way we used to. Got a little dependent on prepackaged stuff and takeout for a month or so after she was born, since she was preemie and we were back and forth from the hospital. Then she came home and that was another story.

Anyway, I'm getting back into eating natural and fresh foods again. I've even been able to eat dairy these days. I started eating really pure, organic dairy and that seems to be fine. So, the addition of greek yogurt has been wonderful. My new breakfast of the week is a cut up banana with yogurt on top, some whole almonds and some dried blueberries and a squirt or two of either honey or agave nectar. It's soooo good!

I realized that I went gluten-free just about two years ago. I could barely keep up with my then 2 yr old, let alone do anything else. Now, just two months after my daughter, we're out taking walks, playing, doing all the fun stuff that we're supposed to be doing. It's amazing the transformation that has happened since gluten-free and cleaning up the rest of my diet.

Glamour, I have a really great braised kale recipe with black beans, tomatoes, garlic and some other stuff I can't remember. I'll be happy to post it if you're interested. We love kale (even my son who doesn't like anything eats this).

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So, the addition of greek yogurt has been wonderful. My new breakfast of the week is a cut up banana with yogurt on top, some whole almonds and some dried blueberries and a squirt or two of either honey or agave nectar. It's soooo good!

Liz, it's so good to hear how much better you feel these days. I have to tell you that this is almost exactly what I usually eat for breakfast! :D Sliced banana, a couple spoonfuls of almonds I've chopped in the food processor, blueberries, plain greek yogurt and a sprinkle of cinnamon. Really good and filling!!

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I am going easy on fruits right now, as well as other sugars, because I have been reading that they are poison for everyone, but especially immune compromised folks and really tragic for those with skin issues. They also mess with flora balance and cause yeast over growth in immune compromised people.

I am concentrating on green veggie juices and detoxing the liver (skin related). Yesterday I had kale, cucumber, beet, cilantro, ginger, spinach apple juice. It was great. It really gives me energy for five or six hours. I think I am having absorbtion issues with supplements and am going to focus on the juice until I heal a bit. I am taking some yeast fighting and probiotic supplements and EFA's along with milk thistle and lecithin.

I am very interested in that Kale/Bean recipe, Lizard.

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Liz, it's so good to hear how much better you feel these days.

Thanks Patti :) I wasn't sure if I'd ever be back to feeling as good as before.

Here's the kale recipe I mentioned earlier. As with all good recipes, it's a guideline... :D

1 bunch kale

2 t evoo

1 large onion, diced

6 medium plum tomatoes, seeded and diced (2 C) I usually use a pint of cherry tomatoes

2 garlic cloves, halved lengthwise (I also feel that this amount of garlic is useless in recipe this size, so I put a handful of garlic cloves in)

1 15 oz can of unsalted black beans, rinsed and drained

1 1/2 C chicken or vegetable broth

salt and pepper to taste

Cut the kale into half inch strips after you have 'deveined' them. Rinse and shake well, but leave a little moisture on the leaves.

In a large, heavy pot (a large cast iron skillet has always worked well for me), heat oil over medium high heat. Saute onion until translucent, about 4 minutes. Add kale and mix until wilted, about 3 minutes. Add tomatoes and garlic.

Cook, stirring, until tomatoes soften slightly, about 3 minutes. Add beans and broth. Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.

Season to taste with salt and pepper. Serve.

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That kale recipe looks great, Liz. I'm going to try it. I tried fixing kale once, but I just sauteed it for a few minutes in olive oil and garlic and it was just too tough--I also didn't know to "devein". :ph34r: Do you just remove the large center one?. We liked the taste, though so I want to try again. :P

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I tried fixing kale once, but I just sauteed it for a few minutes in olive oil and garlic and it was just too tough--I also didn't know to "devein". :ph34r: Do you just remove the large center one?. We liked the taste, though so I want to try again. :P

Yeah, remove the center 'vein'. The easiest way to do it is either to pull them off with your hands, or my personal favorite and fastest, is to use one hand to hold the leaf, and wrap the other hand around the bottom of the vein, then run your hand up, removing the leafy part from the tough center stalk.

Great! Now I want to make this and I don't have any kale. Guess I'm in for a trip to the store!!! :P

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Whenever I have cooked kale I've needed to cook it for 20 minutes to half an hour... How would de-veining make such a difference??

Bea

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What are you all enjoying these days?

I've been roasting califlower lately. Just califlower broken up into bite size florettes, sea salt, some slivers of red onion and enough olive oil to coat. Toss well, roast at 400 'till tender and browned to your desire-stir a few times. Today I tried red cabbage sauteed in coconut oil, again with some red onion and it was good!

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hahaha... still eating kale!!! Last night I made a sweet potato and kale soup with coconut milk served over rice. It's sooo good, and even better right now since it's kind of cold here in the south. And a gumbo last week that was great, but I gave myself a second degree burn making it :o

Does anyone have any advice on cooking a duck? I bought one today for the first time, and I've never cooked one before. Any fabtastic ideas from the cooking gurus? :)

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Well, here is my successful simple, back to basics, free of many things Xmas dinner. Very frugal too.

Roasted chicken rubbed down with salt, minced rosemary, dried mixed tuscan herbs from one of those grinders, and basil oil-a mini bottle I picked up at Cost Plus/World Market-I poured the whole thing on and massaged it in. Let the bird hang out in the fridge for a few hours. I will be picking up some more of those basli oil bottles!

Cut red skinned potatoes were added to the roasting pan before it went into the oven and seasoned with a little more fresh ground sea salt.

One sweet potato wrapped in foil was put in the oven for kiddo, which he was happy to eat unadorned.

30 min. before the chicken was done, califlower was put in the oven for roasting-prepped as mentioned in a previous post.

I boiled some brussel sprouts for Dh and I and nuked some frozen baby peas for kiddo.

That's it. Plus some white wine for DH and I and for kiddo, sparkling apple cider and a piece of apple, pear crisp(with oats and easy on the sugar) that had a few cranberries tossed in.

The little bit of meat left on the chicken was just enough for fried rice for kiddo and Dh for lunch today and later today I'm going to see how good a broth I can get from the carcass. Not bad for a chicken that cost under $4! Sometime the cheap ones look like they were not well cared for-bruises etc. But this guy was nice and tender and healthy looking.

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Guest sueward

Bea & everyone;

I am new to this site and have not learned my way around yet. But I am enjoying a lot of reading. Have had problems all my life after eating and never had any results with doctors finding my problem. Finally a alternative health professional ran tests and was I ever surprised!!

Long story short, I can eat mostly raw or steamed vegetables, a little fruit, fish, and chicken but must be extremely careful what I add in. Cannot tolerate gluten, dairy, eggs, cane sugar, or equal.

I have come to love the few things I can manage to make well but my family do not support my way of eating. lol They eat all the wheat bread, cake, pie, dairy ice creams, sugar candy, etc they can hold and when I smell it I crave it. So, I have cheated and ate what they fixed through the holidays and now I am going to have to go through gluten withdrawal and sugar withdrawal again.

Detox is always a very lonely experience, but worth the journey. I would like to learn more about healthy ways of eating along with you and make new friends along the way.

When I first learned that I was allergic to caesin, gluten, cane sugar, eggs, etc., I felt like I stepped into the twilight zone as no one in my family believed me or would cooperate. So I was so alone with it. Now, my grandson is only seven and has been diagnosed with this so my son is finally realizing he has to cooperate. lol

I do not know if this is the right place to post this so forgive me if I am not doing this right.

I too love spaghetti squash. I bake it in the oven and then take the seeds out and use the spaghetti strands in a gluten free, caesin free, spaghetti sauce. I add chips of onions, garlic, green pepper and sea salt into this mixture and it is great! Would love to put mushrooms in it also but cannot have them as I have a problem with candida also.

Thanks for this thread. I enjoyed reading it so much. sueward

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I've been roasting califlower lately.

I tried this tonight! I roasted the cauliflower with olive oil and garlic and when it was just out of the oven I grated some Pecorino Romano cheese over the top. It was incredible! :D

I am new to this site

Hi and welcome, Sue :)

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I tried this tonight! I roasted the cauliflower with olive oil and garlic and when it was just out of the oven I grated some Pecorino Romano cheese over the top. It was incredible! :D

That's great. Glad you enjoyed it. The cheese would be nice.

The broth I got from that Christmas chicken carcass was very good and lots of it. I followed Martha Stewart's recipe from her Healthy Quick Cook book. When kiddo heads back to school next week, he'll get a thermos of very simple, natural but flavorful chicken and rice soup-I'll just add rice, chicken, carrots and celery to the broth. This elimination/challenge for our allergies is causing me to get back to basics even more and explore new combinations of things, learn to be more flexible and resourceful.

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mmm...that soup does sound good!

I've been meaning to post this recipe for you since, well, the date you wrote it. But life, as usual, gets in the way. So, since both the kids are sleeping and I have a couple of minutes to sit and type it out, here goes. Enjoy!

http://www.foodandwine.com/recipes/island-kale-and-sweet-potato-soup

Whew! That was hard :D

As a note: I generally avoid the jalapeno since I have a 4 yr old who barely eats as it is... but I add crushed red pepper on the top when I eat it to give it some heat.

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I've been making beef or chicken bowls with veggies and a coconut milk base...

just ground beef in one pan

stir fry squash, garlic, etc (whatever you like) in another.. add coconut milk in with the veggies to make a curry style soup. Then mix together with the beef in a big bowl and eat up!

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I've been meaning to post this recipe for you since, well, the date you wrote it. But life, as usual, gets in the way. So, since both the kids are sleeping and I have a couple of minutes to sit and type it out, here goes. Enjoy!

http://www.foodandwine.com/recipes/island-kale-and-sweet-potato-soup

Whew! That was hard :D

As a note: I generally avoid the jalapeno since I have a 4 yr old who barely eats as it is... but I add crushed red pepper on the top when I eat it to give it some heat.

Thank you or posting. It looks even better!

I've been making a very quick, simple, back to basic soup with that homemade broth, which makes a difference, and plenty of low-carb veggies-whatever's on hand, broccoli stems, zucchini, yellow squash, cabbage, just a bit of carrot and taking some ground chicken or turkey, adding a bit of salt and herbs and onion powder and forming into mini meatballs and simmering it all for around 15 min. I usuall strain off all the fat after I make broth but I left in in this time-it wasn't all that much, and it added some richness to an otherwise very lean soup.

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OH! speaking of brussels sprouts, try this! Cut them in half, fresh ones, toss with olive oil, freshly cracked salt and pepper, and some lemon juice. Then roast them on a baking sheet in the oven about 20 minutes. They are SO good this way!!

Oh yes, definately try that. I was never a brussel sprout fan until I had them this way. I also have made a meal of a whole Costco sack of them with bacon and onion mixed-in.

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