thorninmyside

My naturopath, who is also an M.D, recommended several dietary changes for me recently based on my CRP (blood marker of inflammation in the body) and my whacky HDL and LDL levels.  In a nutshell, I am eliminating red meat, peanuts and dairy (except for yogurt) from my diet.  In addition, I am avoiding trans fats, reducing sugar and refined carbohydrates (meaning carbs not from whole grains and that have had all the good stuff processed out of them).  Oh, and just so you know, I avoid green leafy vegetables- not because I don’t like them (I doooo!)- but because they affect Coumadin levels.  I lead a complicated life

I have been in search of recipes that taste good and meet my requirements.  Here are two that I found and liked (the other list is longer LOL) and I hope to share more in the future.

Quinoa/Veggie Pilaf   (this recipe was found in Woman’s Day 2/1/09 issue)

2 cups water

1/2 tsp. salt

1 cup quinoa (I found this at my local grocery store)

1 TB. olive oil

1/2 cup each, chopped onion, diced red pepper, shredded carrot

2 tsp. grated ginger

1/3 cup chopped cilantro

1. Bring water and 1/4 tsp. of salt to a boil.  Add quinoa, reduce heat; cover and simmer 10-15 minutes or until tender, drain.
2. Meanwhile, heat oil in a nonstick skillet over medium-high heat.  Add onion, pepper and carrot with ginger and remaining salt.  Cook, stirring often for five minutes or until onion is tender.
3. Stir cooked quinoa, orange juice and cilantro into veggie mixture and mix until well combined.

I did like the taste of this recipe.  I am weird about consistency so that consistency of quinoa will take some getting used to (it is chewier than rice, that is if I cooked it correctly).  All in all, a tasty side dish.

Okay, onto the next recipe:

Lima Bean Mash (this recipe was found in Southern Living Magazine, January 2009 issue)

This recipe was intended for use in a layered lima bean dip, but I made just the mash and ate it on triscuit crackers- delish!

2 cups frozen lima beans

2 garlic cloves, chopped (I used a food processor)

1/4 tsp. kosher salt

1 TB. olive oil

1/2 tsp. lemon zest (I omitted this so I don’t think it is that important)

2 tsp. lemon juice.

1. Combine beans, garlic, salt, and one cup of water in a medium saucepan.  Bring to a boil.  Cover and reduce heat to low, and cook for 15 minutes.  Remove from heat and let cool for 15 minutes.  Drain, reserving 1/4 cup liquid.
2. Process lima bean mixture, olive oil, reserved liquid and remaining ingredients until smooth.  Cover and chill for 30 minutes to an hour.

Yum, yum is all I have to say!

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