Wellness | Health Guidance | Nourishing Foods
Who loves guac?! Personally, I love guacamole… but I truly do not enjoy the speed at which I have to consume it so it does not turn brown. Once in a while I will make fermented kefir guac which doesn’t brown, but I can no …
I love artisan sourdough. I was able to tolerate Einkorn over all others until I developed Hashimoto’s and needed to go completely grain free. I have done keto, paleo, whole30 and even full carnivore to heal my gut when my health has dipped to its …
Well. One of the saddest food losses I have had in the past year has been kale. I know… “Kale! No kale! Woe is me!” Seriously though… one of my favorite foods and life staples was massaged kale salad with tahini garlic dressing. Gaaaahhhh…
If you’re new to my blog… the short of it was that I ended up in the hospital due to bodily shut down, food intolerance to the extreme, tachycardia and basically just frightfully close to losing myself with all the awful things that can come with autoimmune disease. I discovered what was wrong frankly through prayer and research and have been on the mend since… but my body could only tolerate bone broth, avocados, preserved lemons and certain animal proteins and fats for MONTHS. It was horrible, but healing. I was like a sad little puppy at every meal. Who the heck is allergic to lettuce? I love lettuce, greens… all the healthy veg. Veggie veggie girl. Anyway to my point… I have oh so very slowly been reincorporating vegetables… and then sometimes I have to back off again and let my gut recover because I’ll be going along okay and then find myself reacting again. I have been trying with the KALE for MONTHS!!! I fermented a bag of Costco kale salad with some salt and lemons a couple months back and gave it a couple weeks before trying it… and NO joy. I stored it in the fridge and a month later it was okay! Hooray for the gut healing protocol! The only downside was that it looked positively unappetizing. Like… a pukey pooey brown green color. Nope. Not bloggable. See photo below.
So, I hatched a plan and picked up some red/purple kale, a few beetroot (beets), a red onion and a lemon (all organic). I sliced and shredded the whole bunch and added a handful of sliced garlic cloves as well. The resulting salad is a hot pink to envy and much more attractive on the plate. Hip, hip, hooray!
Hey friends! As promised, I’m posting some of my family recipes in the absence of my ability to be creative with my own food at the moment… you know… the stuff I can actually eat. This is a thin pancake, much like a cross between …
Alright, my beauties. As most of you know… cultured hummus is my thing, my jam, my baby. I was strained to work within a particularly restrictive budget when we lived in Northern Ireland and frankly was overwhelmed and saddened by the lack of exciting food …
My favorite way to do this coleslaw is as PINK Coleslaw. You can leave out the purple and red veggies and simply get a coleslaw, but this is prettier. Europeans are not inclined to dumping mayo in their cabbage and I found that although I despised coleslaw growing up in the USA, I found I really loved the European version with it’s vinegar kick. This is one step further as it is fully fermented, so the vinegar is actually replaced by the natural probiotic cultures from the cabbage and other vegetables. I press it down to release the natural juices and then add the lemon, white wine or balsamic, and fermented onion brine before topping it up with water and sealing to ferment.
That’s a mouthful! But seriously it is a tasty mouthful. So… confession. I made this MONTHS ago but it was right about when I was becoming allergic to everything. It tasted so so good but then I couldn’t eat much. I’m about to give the …
This is a ferment for those of you who really miss pasta or simply love butternut squash. It is lovely with a coconut bechamel poured over the top or cashew sauce if you can tolerate nuts… (I can’t at the moment). I like to eat …
It has been a wee while since my last post. We have had a couple emergency room visits in the past week and a half and are adjusting to some new physical limitations. Adjusting to a Hashimoto’s life has been a challenge to say the least and my foods have become increasingly limited. I may not have much to blog about personally when it comes to food and recipes, but will continue to post what I come up with as well as including recipes for my family. If folks are interested in my “older” recipes, many of which are einkorn based, let me know and I’ll do my best. In the meantime I will share a bit about my food and health journey here and there. I am currently eating a diet that falls somewhere between mostly piscavore and pescatarian… which is not terribly creative or interesting and makes me all the more thankful that I can still eat avocados! My body can only handle a small amount of select cooked veggies but still thankfully can process some of my longer ferments like cole slaw (I just realized I haven’t posted that!) and aip kimchi. In addition, this is possibly my last wordpress post. I will still be blogging but probably less often and likely on a simpler user interface. Stay tuned.
Hurrah! I can still eat lemons! The first time I experienced preserved lemons was during one of my trips to Morocco in my young explorer days. They add depth to dishes and are eaten skins and all. It had been quite a while but I recently had dinner with my brother and his wife and she had been busy stuffing these into jars. So Maddy, you instigated this post!
Fermenting takes the bitterness out of many vegetables and it is true of some fruits as well. The flavor profile is a bit like a not so sweet lemon sour patch kid. They are so tasty and addictive! Most people rinse the salt off of them before eating but as I can blame my E.R. trip on low sodium levels I have been eating them simply cut up over my fish and avocados. I now have a shelf filled with them for the winter thanks to a sale at whole foods. Woot. Woot.
This recipe is an adaptation of my cultured barbecue sauce. As I said in that post, among the first ferments I attempted was barbecue sauce. Since my Hashimoto’s Diagnosis I have been honing what I can and cannot consume… so this barbecue sauce is sans …