"Do not neglect medical treatment when it is necessary, but leave it off when health has been restored...Treat disease through diet, by preference, refraining from the use of drugs." - Bahá'u'lláh

Wednesday, March 31, 2010

SCD Tuna Salad Sandwich


Tuna has always been one of those things I was sure I never liked, even before I was vegetarian. My tastes have clearly changed, because these little sandwiches were delicious!

For the bread, I used the Gluten-free Simple Bread recipe from Elana's Pantry (substituting honey for agave nectar to make it SCD-legal.) The recipe below makes enough tuna salad for two small sandwiches (a meal for one or a snack for two.)

SCD Tuna Salad Sandwich
Serves 1-2

Ingredients
  • 3 ounces tuna
  • 1/4 cup dry curd cottage cheese
  • 2 Tablespoons of SCD-legal mayonnaise
  • 2 Tablespoons purple onion, chopped finely
  • 1 teaspoon lemon juice
  • 1 teaspoon parsley
  • Slices of gluten-free simple bread, lightly toasted
Directions
  1. Combine tuna salad ingredients in a bowl, stir, and spread onto toasted bread.

Wednesday, March 24, 2010

Blueberry Peanut Butter Honey Yogurt



One of my favorite things about following the Specific Carbohydrate Diet is making and eating homemade yogurt. I make mine using whole milk in a Yogourmet Electric Yogurt Maker, and it has turned out perfectly each time. The key to making SCD-compliant yogurt is allowing it to incubate for a full 24 hours, thereby using up most of the lactose (Commercial yogurt is fermented for a much shorter time, and therefore contains a significant amount of lactose.)

This morning I was craving a snack, so I concocted this simple and delightful dish.

Blueberry Peanut Butter Honey Yogurt


Ingredients
  • 1 cup SCD yogurt
  • fresh blueberries
  • natural peanut butter
  • honey
Directions
  1. Put yogurt into a bowl and top with remaining ingredients.
  2. Enjoy!

Wednesday, March 17, 2010

Dal



Yesterday I made some delicious dal based on a recipe in Sally Fallon's Nourishing Traditions. Here's what I did:

Dal
Serves 6-8

Ingredients
  • 1 1/2 cups lentils
  • 2 tablespoons whey or lemon juice (I used whey that was left over after straining homemade yogurt.)
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, chopped
  • 1/4 cup ghee (clarified butter)
  • 1 1/2 teaspoons cumin seeds
  • 2 small hot peppers, seeded and chopped (I used Serrano peppers.)
  • 1/3 cup cilantro, chopped
  • sea salt

Directions
  1. Cover lentils in warm water. Stir in whey or lemon juice and let sit for 7 hours in a warm place.
  2. Drain, rinse, and place in a pot. Add water to cover and bring to a boil.
  3. Skim off the foam that rises to the top.
  4. Add turmeric, pepper, and garlic.
  5. Simmer, covered, for about an hour or until lentils are very soft.
  6. Remove lentils from heat and beat with a whisk until creamy. (Mine didn't get very creamy.)
  7. Meanwhile, sauté cumin seeds and chiles in ghee until chiles are soft.
  8. Add chile/cumin seed/ghee mixture to lentils and stir.
  9. Season to taste.
I enjoyed this dish at several meals. It is especially tasty topped with homemade yogurt and avocado.

Tuesday, March 16, 2010

Crustless Italian Quiche


The other night I made this crustless Italian quiche for dinner. The original recipe is from SCDrecipe.com: Italian Broccoli Quiche.

Crustless Italian Quiche
Serves 4-6

Ingredients

  • 1 10-ounce package frozen chopped broccoli
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1 cup yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 4 slices bacon, cooked and crumbled

Directions

  1. Thaw broccoli; drain on paper towels. 
  2. Sauté chopped onion in oil in a saucepan; add salt and Italian seasoning. Heat thoroughly. 
  3. Beat eggs well, gradually stir about 1/4 of yogurt into eggs; add remaining yogurt, stirring constantly. 
  4. Add broccoli and parmesan cheese. 
  5. Pour into a lightly greased 9-inch quiche dish. Sprinkle with bacon. 
  6. Bake at 350 degrees F (180 C) for 25-30 minutes or until set.
---
The final product was a bit watery (I think due to the yogurt), but delicious nonetheless. I think next time I will try adding an almond flour crust like the one I used for the Chicken Tamarind Coconut Curry Pizza.

Monday, March 15, 2010

An open letter to Rep. Jim Sensenbrenner (R-WI)

In one of my classes this semester, Comparative Systems for Translation, we are currently discussing the health care system in the United States and how it compares to systems in other countries. It has been very helpful to me in clarifying my thinking about the issues, and the letter below is a product of that thinking.

Disclaimer: As a rule, I do not participate in partisanship. I seek to approach politics from a moral standpoint, and to discuss issues themselves rather than contribute to divisiveness by arguing for the sake of arguing. Please feel free to comment, but please also keep it civil :)

Dear Mr. Sensenbrenner,

I am a 24-year-old graduate student and I was recently diagnosed with ulcerative colitis, which led to my being hospitalized for three weeks. This was completely unexpected, and I considered myself to be very healthy before suddenly getting sick in early January.

My out-of-pocket medical costs for this year have already reached several thousands of dollars, and more bills continue to arrive in the mail each week. Considering that I already have over $50,000 in student loan debt, to say that my unexpected illness has caused a financial burden is an understatement.

However, I consider myself lucky—I have a family to support me, I have a job and I am financially stable, and I have private health insurance. I am confident that I will be able to continue to receive quality health care, and that I will eventually pay off my debts.

The problem, Mr. Sensenbrenner, is that many of my fellow Americans are not as lucky as I am. Many do not benefit from a support network like mine. Many have lost their homes and their jobs due to economic forces beyond their control, and many—far too many—do not have health insurance coverage.

In a country with as much wealth and resources as United States, it is morally unacceptable for quality health care to be available only to those who can afford it.

I understand that your plan is to establish a tax credit for the purchase of private health insurance. While this may make insurance slightly more affordable, it is wholly inadequate and can hardly be called reform. Even if someone who is currently uninsured is able to purchase insurance as a result of the tax credit, this does not guarantee that they will be able to pay for their health care. As my example clearly illustrates, holding private coverage does reduce the impact of health care costs on individuals—were I uninsured my medical bills would surely be in the tens of thousands rather than the thousands of dollars—however, it does nothing to guarantee that health care will be affordable for all Americans.

The current health care system in the United States is lamentably defective, and requires fundamental changes. It ought to be focused on health rather than money, include a robust public option, give individuals true freedom to make decisions that affect their health, extend health care to everyone within our borders, and produce happy, healthy, and engaged citizens.

I understand that President Obama’s plan will not achieve all of these goals. It, too, is far from adequate, but it is a step in the right direction. Clearly, protecting people from being denied coverage due to pre-existing conditions, or dropped from their plans when they get sick, and especially making preventive care completely free—all elements of President Obama’s plan—will do far more to reduce costs and improve the health of our great nation than will a lousy tax credit.

It is for this reason that I urge you to rise above partisan politics and respond to the crying needs of the American people by supporting the health reform bill.

Thank you.

Daniel Greuel, independent voter

Saturday, March 13, 2010

Garlic Lime Salmon with Lime Mayo



The other day I made a meal inspired by a recipe that I found on SCDrecipe.com: Lime and Garlic Salmon with Lime Mayonnaise. I served it with steamed broccoli and cauliflower, and it was all rather tasty!

As for the salmon, I adapted the original recipe and sort of combined it with the tutorial on How to Pan Fry Salmon on eHow.com. The following is more or less what I did:

Garlic Lime Salmon with Lime Mayo Serves 2

Ingredients

GARLIC SALMON
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 large salmon filet
  • 1 tablespoon butter
  • 1 tablespoon olive oil
LIME MAYONNAISE
  • 1/2 cup mayo (150G) (I used Trader Joe's prepared mayo, but you could also make your own)
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped dill

Directions

  1. Combine garlic, lime juice, salt and pepper and rub/coat salmon with this mixture.
  2. Drizzle olive oil over the top and bottom of the salmon fillet, rubbing it into the meat. Let rest 5 minutes.
  3. Preheat your frying pan over high heat until droplets of water "dance" on the metal, then turn the heat down to medium.
  4. Place butter into the frying pan and allow to melt.
  5. Add the salmon to the hot butter in center of the pan.
  6. Let sizzle for 2 minutes, then use your tongs to loosen the fillet from the pan to avoid the flesh from sticking (unless using a non-stick pan)
  7. Cook the salmon for 5 minutes on each side, then check for doneness by inserting a tooth pick or paring knife into the center of the fillet and pulling it out. If it comes out clean, the salmon is ready.
  8. Combine all Lime Mayonnaise ingredients.
  9. Serve salmon topped with lime mayo.

Thursday, March 11, 2010

Chicken Tamarind Coconut Curry Pizza



Tonight I made an amazing SCD pizza!

The crust recipe came from Sarah Maurer on the scdinfo Yahoo! group, and I improvised the rest. It turned out quite well, I must say.

Chicken Tamarind Coconut Curry Pizza
Serves 2-3

Ingredients:

Crust:
  • 1-1/2 cups almond flour

 (I used 1 cup blanched almond flour and 1/2 cup unblanched almond meal)
  • 1 Tablespoon olive oil


  • 2 eggs


  • ½ teaspoon salt


  • 1 clove garlic – finely chopped
  • 

1 teaspoon basil


  • 1 teaspoon oregano (I didn't have any oregano, so I omitted it)
  • 

1 teaspoon parsley


Toppings:
  • Tamarind Curry Simmer Sauce (see notes below)
  • Freshly grated monterrey jack cheese
  • 1 grilled chicken breast, cubed
  • Sliced bell peppers

Directions:
  1. Combine crust ingredients in a bowl and form into a dough ball.
  2. Spread oil onto a pizza 
pan or stone and then roll out dough onto it.
  3. Bake the 
crust at 375°F for 5-7 minutes.
  4. Add sauce and toppings, and bake at 375°F for another 8-10 minutes.

Notes:

I found the Maya Kaimal curry simmer sauce at Larry's Market in Brown Deer, WI. A picture of the container is below, along with another showing the ingredients, which appear to be SCD-legal. The product page on the company's website says the following, however, so use at your own risk: 
WARNING: This product is prepared and packaged on machines that may come into contact with dairy, wheat, soy and tree nuts. We regret if you are unable to enjoy our products.
 

Monday, March 08, 2010

Chicken Avocado Boats



Tonight for dinner I made a recipe that I found at SCDrecipe.comChicken Avocado Boats. They took a bit of effort, but they were absolutely delicious! I ate three myself.

Here is the original recipe, with my comments in italics:

Chicken Avocado Boats
Serves 3

Ingredients

2 cups diced cooked chicken
3 large ripe avocados
1/2 - 3/4 cup shredded sharp cheddar cheese
6 tablespoons lemon juice (I used lime juice.)
3/4 cup homemade mayonnaise (I used mayo from Trader Joe's, which as far as I know is SCD-legal.)
1 1/2 tablespoons grated onion
1/4 teaspoon celery salt (I used garlic salt.)
1 clove chopped garlic
salt to taste
pepper to taste

Instructions

1. Cut avocados lengthwise, take out pit (leave skin on), sprinkle each half with 1 tablespoon lemon juice, set aside

2. Preheat oven to 350 degrees (F.)

3. Combine mayonnaise, onion, celery salt, garlic, salt & pepper in medium sized bowl, stir in chix, mix well.

4. Drain excess lemon juice from avocado halves.

5. Fill with chicken mixture, sprinkle with cheese

6. Arrange filled avocado halves in single layer in baking dish.

7. Pour water into same dish to depth of half inch.

8. Bake for 15 minutes or until cheese melts.

From Anne Worcester

Thanks Anne!

Friday, March 05, 2010

Rishi Organic Sencha




I recently treated myself to two loose-leaf teas from Milwaukee-based Rishi Tea. One of them is a fine Japanese tea called Sencha. According to Rishi, "Sencha is the most beloved tea of Japan. Developed in the 18th century, the process of making Sencha has evolved into the art and science of preserving the fresh green character and healthy components of tealeaves."

Today I decided to brew my first pot of this tea. I very meticulously boiled 8 ounces of fresh water, allowed it to cool to 180°F, poured it over 1 tablespoon of sencha and let it brew for 3 minutes before decanting the tea.

The initial aroma was calming and intoxicating. I then slowly sipped the green liquor and my mouth was filled with an incredibly full palette of vegetal flavors—I could pull out grass, asparagus, and bitter greens in particular.

The flavor was very strong, but quite good. I highly recommend trying it. You can either come over and have me brew you a cup (recommended), or you can buy 60 grams online for $14.

Link: Rishi Store-Organic Sencha

Thursday, March 04, 2010

Swiss Chicken Veggie Omelet


Yesterday morning I made an SCD omelet for breakfast that turned out great! It was so good I had some at all three meals. I even made some aioli (garlic mayonnaise) before lunch and ate it with the omelet, cold. It reminded me of tortilla española (but without the potatoes of course.) Here is the recipe:

Swiss Chicken Veggie Omelet
Serves 4

Ingredients:

·      3 thick slices of deli Swiss cheese
·      2 T butter
·      1 cup mushrooms
·      8 eggs
·      1 cup cooked vegetables (I used cauliflower, carrots, and broccoli)
·      1 small grilled chicken breast, sliced into small pieces
·      large frying pan with a cover


Directions:

1.     Melt the butter over medium heat in the frying pan.
2.     Sauté the mushrooms in the butter until soft.
3.     Break the eggs into a large bowl or other container and beat well.
4.     Add the vegetables and chicken to the eggs and stir.
5.     Pour the egg mixture over the sautéed mushrooms.
6.     Place the Swiss cheese slices evenly apart in the pan and submerge them in the egg mixture.
7.     Cook until the bottom of the omelet begins to turn golden brown.
8.     Put the cover on the pan and very carefully, quickly flip it over while holding it very tightly. Slide the omelet back onto the pan and cook until done on both sides.




Monday, March 01, 2010

Going home!

Discharge papers are being prepared as I type.


Happy.

Somebody pinch me

This is getting to be a bit much, honestly...

I fully expect this whole "living in the zone" thing to end eventually, but it has shown absolutely no sign of slowing down today. Once again, I've been operating at full energy all day, and still feel great. For the sake of documentation, I've done the following today (Sunday):


  • Completed a proofreading assignment for the client who gave me a raise yesterday
  • Finished my translation homework for class tomorrow
  • Completed and submitted a practice LSAT to qualify for a job opportunity as a tutor
  • Filled out the 2010-2011 FAFSA by the priority deadline
  • Topped my recently-set personal best in Scrabble with a 411-379 victory in the nick of time

Even better than all this productivity is the fact that I've been disconnected from parenteral nutrition and will be discharged tomorrow!

I have a feeling I will sleep like a baby tonight. A very happy baby.