Saturday, November 28, 2009
Sunday, November 22, 2009
Warning: glass pans can be hazardous to your health. I hope this doesn't take your appetite away but yes, that's a picture of my foot about a week after developing blood poisoning from a wound inflicted by an exploding Pyrex glass pan. This picture shows my foot on the recovering end of the injury. You can use your imagination to picture how it looked seven days earlier. I was unable to walk, instead I just hobbled from chair to chair, which couldn't be far apart or I was writhing in pain.
You can't keep me from cooking though. Just don't ask me to use glass pans. This week everything curry seemed to go down well. Probably all those spices helped settle my stomach. My favorite was Thai Curry Tofu with Vegetables.
Sunday, November 15, 2009
I guess I should be more positive because the antibiotics have knocked out the blood poisoning I had. But can you believe, this all happened because of cooking accident? I posted awhile back (10/24/09 ) about my run in with an exploding Pyrex baking pan. Glass shards shot everywhere including into my foot which produced a deep laceration.
Four weeks after the accident, my foot appeared to be pretty much healed when suddenly it swelled up and turned a deep purplish red around the area of the injury. Ice did nothing to stop the swelling, redness and of course, the pain. I was barely hobbling when I went to see the doctor the next day. The doctor seemed perplexed but the diagnosis was blood poisoning and the treatment was antibiotics. I didn't want to hear those words but once the red started going up my leg, I was glad I was taking antibiotics.
I decided to return to my anti-candida diet basics and give the candida absolutely nothing to thrive on while the antibiotics were busy killing off all my good bacteria. That might give me half a chance of not getting another candida overgrowth.
I have been grumbling all week about my foot but also about being reduced to just vegetables, lean protein and healthy fats once again. My complaining is mainly because I had finally gotten to the point on the anti-candida diet where I could loosen up a bit. In fact, last week, I wrote that my doctor had freed me from some the constraints of the ACD eating plan and told me to follow a low-glycemic diet.
Okay, I'm not going to complain anymore because six days after this all started I can finally walk on my foot again with minimal pain. There is no more swelling and redness, I can even wear a loose shoe for awhile.
I haven't really cooked anything yummy or delicious this week because I've mainly been eating salads with chicken or tofu sprinkled on top. I'm wishing I could cook up some Pumpkin-Tofu Stoup which I had the week before this all happened. Pumpkin, while shocked with beta-carotene and other great nutrients, is too high in carbs for me right now. I guess I will just drool as I post the recipe.
Pumpkin-Tofu Stoup (makes 2-3 generous servings)
2 T. olive oil
1/4 cup chopped red onion
2 cloves minced garlic
1 tsp. minced fresh ginger
2 tsp. curry powder
1 1/2 cups peeled, cubed seeded pumpkin (I have several small pumpkins that I harvested from my garden that are just the right size.)
Optional: 1 zucchini and 1 red pepper diced
2 cups unsweetened, light coconut milk
1 pkg. extra firm tofu, cubed
1 T. Thai red curry paste (Use less if you can't take the heat.)
1 T. lemon juice
Salt and pepper to taste
Fresh cilantro for garnish
In a large skillet or pot, saute in the oil the onion, garlic and ginger. Add the curry powder, Thai red curry paste, and pumpkin. Saute for several minutes. Stir in the coconut milk and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes. Add some vegetable broth or water if needed.
Add the tofu and optional zucchini and red pepper. Simmer uncovered for another 5-10 minutes until the vegetables are tender. Season with lemon juice, salt and pepper. Ladle into bowls and garnish with cilantro leaves. I'll be thinking of you while your enjoying this delicious stoup and wishing I were joining you.
Sunday, November 8, 2009
I guess I should explain that I only recently indulged in these foods on a limited basis (once a month) but only after I was retested for candida and found it was no longer a problem. My health care practitioner told me I need to continue to follow a low-glycemic diet but not necessarily avoid all fermented foods. I continue to avoid fermented foods, such as vinegar and wines, because I don't want the candida overgrowth to come back.
I would only recommend tempeh or miso if your health care practioner okays it which mine did. That lead me to indulge in Miso-Veggie-Tofu Stew. I also used just one tablespoon of brown rice miso for four servings of soup. It's very tasty but I only would recommend it if you don't have a candida problem or if you've been cleared by your doctor.
(makes 4 servings)
Sunday, November 1, 2009
I decided to take action to head off the cravings and came up with a most delicious little treat that actually has healthy ingredients. I called it my "No Denying Yourself Halloween Treat, AKA soy nut-carob fudge." Hey, I got to pick the name since the treat was my impromptu creation. Unfortunately, I don't have a picture. NO, not because I was woofing them down so fast I couldn't stop to grab a camera. I actually have most of the treats left, tucked away in the freezer, in reserve for another "special" occasion. The reason I don't have a picture is my husband absconded with our digital camera for an entire week while he was on a business trip. Now, that he has returned I can start snapping pictures again. In the meantime, I'll fill you in on my creation's recipe as well as another more everyday recipe.
Soy Nut-Carob Fudge
1/4 cup extra virgin coconut oil
1/4 cup unsweetened soy nut butter
2 T. carob powder
4 T. soy nuts
Melt coconut oil and soy nut butter in the microwave. Stir in the carob powder. Go ahead it's okay to lick the spoon because coconut oil is healthy for you. And it tastes sweet without adding any sweetener. Add in the soy nuts and stir to combine. Pour the mixture into a small pan (not glass if you read my previous post about shattering glass pans). I used a 9 X 9-inch square pan and it was too big. You want your pieces to be fairly thick to aid in cutting them. Mine were too thin because of the pan's size.
Put the pan with its contents into the refrigerator or freezer to harden the fudge. Once the fudge is well hardened you can cut it into whatever size pieces you want. All I can say is it was delish! I had to limit myself to just two small pieces because coconut oil is high in saturated fat which is a problem for me as I have no gallbladder. I plan to wait a day and then dive in for another piece. Now I have a picture of the soy nut-carob fudge. As you can see, the pieces are not exactly beautiful to behold because I used a pan that was too big and it turned out too thin. When I make this again, I will use coconut butter instead of coconut oil which will make it smoother and more creamy.
Swiss Chard with Edaname (This recipe also qualifies as a Halloween recipe because it contains toasted pumpkin seeds.)
One bunch Swiss chard washed and chopped (separate the stalks and leafy pieces into two piles)
2 garlic cloves minced
1 cup frozen shelled edaname (thaw them out by rinsing them with warm water)
1 T. olive oil
salt and pepper
2 T. pumpkin seeds (toast them in a hot skillet
Heat the olive oil in a large skillet. Add in the garlic and saute. Toss in the chopped Swiss chard stalks only. Continue sauteeing until the stalks are beginning to soften. Next in are the edaname. Continue sauteeing until the edaname is warm. Lastly, put in the leaves of the chard and continue cooking until leaves are wilted. Salt and pepper to taste. Sprinkle with pumpkin seeds just before serving.