Hello there and welcome to a new blogging adventure for me. Earlier this year my companion Logician and I joined the "Reboot Nation" after watching the documentary Fat, Sick, and Nearly Dead. We did a fifteen day juice and veggie diet consisting of only juice, raw veggies, fruit, beans, and nuts. Afterwards we discovered that both of us have an intolerance or allergy to certain food. We had suspected, following a serious bout of heart burn, that Logician might have a gluten intolerance. After rebooting his reactions began to be more severe now that the general tolerance he'd built up his whole life was reset!
The same thing happened to me, with dairy. I am still working out whether or not my allergy is to all lactose ever, to cows milk, or to casein. It seems to be leaning towards lactose in general (which makes me very sad because I LOVE cheese, seriously love) so I am looking forward to expanding our kitchen into a more allergy free, Earth conscious, and health loving space.
We have been in the process of switching to gluten and dairy free for awhile, but it wasn't until after rebooting that we really began to understand just how much our bodies needed to not have to fight to process the things that make it sick. Part of that switch included me developing a love of all things Bento Box (check out Just Bento or Adventures in Bento Making for my original inspirations), something that still sticks with me though I got out of the habit of making Bento for awhile. I have some Bento box recipes and posts up on My Other Blog, which also has a lot of our Reboot juices from our first Reboot and some of our second (we are on day 15 of hopefully 30 days juicing and eating).
A lot change has come into our food life because of the reset our bodies went through during the Rebooting process. This time around we're trying to switch to mostly organic or locally grown fruits and veggies, most of which we pick up at a local independent grocer or the Saturday Farmer's Market. We've also been toying with veggie recipes to have at night. So far they've been good but nothing to really write down and record. But I do have some that are just awesome, that I have gotten from the internet and tweaked slightly.
The most recent experiment included the following three recipes:
GF, DF, SoyFree Crepes (one version of the recipe is here) Makes approximately 6-8 Crepes
Dessert Version:
1 Cup Brown Rice Flour
3 Tablespoons Sugar
2 Large Eggs
1 Cup Non-dairy Plain Flavored Unsweetened Milk (I used Almond Milk, but any milk would work)
1 teaspoon Vegetable or Canola Oil
1 teaspoon Vanilla
Savory Version:
1 Cup Brown Rice Flour
1 1/2 Tablespoon Sugar
2 Large Eggs
1 Cup Non-dairy Plain Flavored Unsweetened Milk
1 teaspoon Vegetable or Canola Oil
1-2 teaspoons dried herbs and spices
1) Mix flour and sugar. Add milk, eggs, and vanilla (or spices). If batter is too runny add flour 1 Tablespoon at a time.
2) Oil skillet or crepe pan, cook 1-2 minutes, flip when bubbles pop. Cook another minute. Remove and cover with paper towel to cool.
--
Cow's Milk Free Tzatski Sauce: Made Approximately 1 1/2 cups
I paired these crepes with a Tzatziki sauce recipe I found online, but for the life of my I cannot find the website. I will keep looking so that blogger can get the credit due to them!
6 oz Goat's milk yogurt, Plain Flavor (the original recipe used regular yogurt I believe)
1 Clove Garlic
2 Sprigs Fresh Dill
1 Large Cucumber
1-3 Tablespoons Olive Oil
1 teaspoon Salt
Pepper to taste
1) Peel and seed cucumber. Cut into 1/2 inch slices. Place in colander over a bowl. Toss with salt, gently massaging the salt into the cucumbers. Let stand 30 or more minutes to drain excess moisture.
2) Place a yogurt filter or two basket style coffee filters into a colander over a bowl. Place yogurt in the filter(s) and let stand for 20 or more minutes to drain off excess moisture and thicken the yogurt.
3) Place cucumbers, garlic, dill, and pepper into a blender or food processor. Mix while adding just enough oil to blend well. Mix yogurt and cucumber mixture together in a fridge safe container. Cover and chill at least two hours.
** I used Goat's milk yogurt but seemed to still have a reaction to it, next time I will try nondairy yogurt. **
** I also placed the plastic wrap down over the sauce when covering, just in case it decided to try to make a skin **
--
And both of those were served with a Veggie Hash I whipped up myself:
Veggie Hash: Makes 4-6 large servings
1/2 Spring or White Onion cut into strings
3 Cloves Garlic, cut into sticks
2 Carrots, cut into sticks approximately no more than 1 inch long
1/2 Green Bell Pepper, cut into sticks
2 Medium Russet Potatoes, grated with a large hole grater
1/2 12-14oz Can Spicy Diced Tomatoes, drained with liquid reserved
1 Small Can Mushrooms (or 4-5 fresh mushrooms, I just used what was on hand)
Salt, Pepper, Rosemary to taste
Nondairy Butter Stick (I use EarthBalance)
1) Sautee garlic and onions until onions are translucent.
2) Add carrot, bell pepper, and if using fresh mushrooms, cooking 3-5 minutes to soften carrots.
3) Add salt, pepper, rosemary and tomatoes. Cook another two minutes to allow flavors to meld.
4) Add potatoes, a pat of nondairy butter, and tomato liquid. Stir to mix then let brown before carefully flipping in quarters. Cook until most of the potato has crisped/browned.
--
We ate this by putting a crepe down on our plates, putting some hash over it, and the sauce on top. Then eating with a fork. The Hash made A LOT of food, so be prepared to get inventive with leftovers if you're only feeding two people!
I am pulling together several recipes for the next cooking adventure night, which I will post about soon. I look forward to sharing this journey with you all!
Till next time!
The same thing happened to me, with dairy. I am still working out whether or not my allergy is to all lactose ever, to cows milk, or to casein. It seems to be leaning towards lactose in general (which makes me very sad because I LOVE cheese, seriously love) so I am looking forward to expanding our kitchen into a more allergy free, Earth conscious, and health loving space.
We have been in the process of switching to gluten and dairy free for awhile, but it wasn't until after rebooting that we really began to understand just how much our bodies needed to not have to fight to process the things that make it sick. Part of that switch included me developing a love of all things Bento Box (check out Just Bento or Adventures in Bento Making for my original inspirations), something that still sticks with me though I got out of the habit of making Bento for awhile. I have some Bento box recipes and posts up on My Other Blog, which also has a lot of our Reboot juices from our first Reboot and some of our second (we are on day 15 of hopefully 30 days juicing and eating).
A lot change has come into our food life because of the reset our bodies went through during the Rebooting process. This time around we're trying to switch to mostly organic or locally grown fruits and veggies, most of which we pick up at a local independent grocer or the Saturday Farmer's Market. We've also been toying with veggie recipes to have at night. So far they've been good but nothing to really write down and record. But I do have some that are just awesome, that I have gotten from the internet and tweaked slightly.
The most recent experiment included the following three recipes:
GF, DF, SoyFree Crepes (one version of the recipe is here) Makes approximately 6-8 Crepes
Dessert Version:
1 Cup Brown Rice Flour
3 Tablespoons Sugar
2 Large Eggs
1 Cup Non-dairy Plain Flavored Unsweetened Milk (I used Almond Milk, but any milk would work)
1 teaspoon Vegetable or Canola Oil
1 teaspoon Vanilla
Savory Version:
1 Cup Brown Rice Flour
1 1/2 Tablespoon Sugar
2 Large Eggs
1 Cup Non-dairy Plain Flavored Unsweetened Milk
1 teaspoon Vegetable or Canola Oil
1-2 teaspoons dried herbs and spices
1) Mix flour and sugar. Add milk, eggs, and vanilla (or spices). If batter is too runny add flour 1 Tablespoon at a time.
2) Oil skillet or crepe pan, cook 1-2 minutes, flip when bubbles pop. Cook another minute. Remove and cover with paper towel to cool.
--
Cow's Milk Free Tzatski Sauce: Made Approximately 1 1/2 cups
I paired these crepes with a Tzatziki sauce recipe I found online, but for the life of my I cannot find the website. I will keep looking so that blogger can get the credit due to them!
6 oz Goat's milk yogurt, Plain Flavor (the original recipe used regular yogurt I believe)
1 Clove Garlic
2 Sprigs Fresh Dill
1 Large Cucumber
1-3 Tablespoons Olive Oil
1 teaspoon Salt
Pepper to taste
1) Peel and seed cucumber. Cut into 1/2 inch slices. Place in colander over a bowl. Toss with salt, gently massaging the salt into the cucumbers. Let stand 30 or more minutes to drain excess moisture.
2) Place a yogurt filter or two basket style coffee filters into a colander over a bowl. Place yogurt in the filter(s) and let stand for 20 or more minutes to drain off excess moisture and thicken the yogurt.
3) Place cucumbers, garlic, dill, and pepper into a blender or food processor. Mix while adding just enough oil to blend well. Mix yogurt and cucumber mixture together in a fridge safe container. Cover and chill at least two hours.
** I used Goat's milk yogurt but seemed to still have a reaction to it, next time I will try nondairy yogurt. **
** I also placed the plastic wrap down over the sauce when covering, just in case it decided to try to make a skin **
--
And both of those were served with a Veggie Hash I whipped up myself:
Veggie Hash: Makes 4-6 large servings
1/2 Spring or White Onion cut into strings
3 Cloves Garlic, cut into sticks
2 Carrots, cut into sticks approximately no more than 1 inch long
1/2 Green Bell Pepper, cut into sticks
2 Medium Russet Potatoes, grated with a large hole grater
1/2 12-14oz Can Spicy Diced Tomatoes, drained with liquid reserved
1 Small Can Mushrooms (or 4-5 fresh mushrooms, I just used what was on hand)
Salt, Pepper, Rosemary to taste
Nondairy Butter Stick (I use EarthBalance)
1) Sautee garlic and onions until onions are translucent.
2) Add carrot, bell pepper, and if using fresh mushrooms, cooking 3-5 minutes to soften carrots.
3) Add salt, pepper, rosemary and tomatoes. Cook another two minutes to allow flavors to meld.
4) Add potatoes, a pat of nondairy butter, and tomato liquid. Stir to mix then let brown before carefully flipping in quarters. Cook until most of the potato has crisped/browned.
--
We ate this by putting a crepe down on our plates, putting some hash over it, and the sauce on top. Then eating with a fork. The Hash made A LOT of food, so be prepared to get inventive with leftovers if you're only feeding two people!
I am pulling together several recipes for the next cooking adventure night, which I will post about soon. I look forward to sharing this journey with you all!
Till next time!
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