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Post by alivenkicking on Aug 10, 2011 20:29:54 GMT -5
Good for you for making the switch, mands I find it makes all the difference for me if I add pea or hemp protein powder to my fruit smoothies in the morning. With or without a handful of walnuts, Im satisfied almost till lunch. I keep raw almonds around and I munch on those between meals alot. There are a lot of other good breakfast ideas in earlier posts. I enjoy drinking water, but to switch it up I drink lots of different kinds of herbal teas. I don't see a problem with adding a little fruit juice to your water, it just depends on how strict you want to be with sugars. When I'm nauseous I like to sip on real ginger beer (non-alcoholic) from the health food store. And when I'm feeling fancy but sick, my bf makes me a cocktail of sorts with pineapple juice, coconut milk, and Ginger beer, yum. Here's some other beverages that are good for us endo gals: noni juice, nut milks (I'm sorry but that just makes my inner child giggle), Rooibos tea (muscle relaxant), raspberry leaf tea (supposed to help w PMS, has a cumulative effect so should be drank daily for optimal results), decaf green tea (antioxidants), and kombucha (probiotics). That's the abridged list, hope it inspires your thirst!
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Post by JC on Aug 11, 2011 11:35:44 GMT -5
I have a book called "The Complete Idiots Guide to Eating Raw." LOL. Here are some of the breakfast recipes in the book. All of these are endo-diet friendly and loaded with nutrition. Hope this helps!!
B-Real Bowl This simple yet bountiful bowl of goodness bursts with the flavors and fresh fruit and nutty almond milk.
2 medium bananas, peeled and sliced 1 medium mango, peeled, seed removed, and cubed 1 small papaya or apple, peeled, seeds removed, chopped medium 1/4 cup walnuts, soaked at least 2 hours, chopped small 1 cup Almond Milk (you can buy this from the store or I can give you the recipe to make it from scratch!) 2 springs fresh mint, minced (optional)
1. Divide bananas, mango, and papaya between 2 bowls. 2. Divide walnuts between 2 bowls, and stir 3. Pour 1/2 cup Almond Milk over each bowl. Top with mint (if using), and enjoy immediately
Variation: Change up the fruits and nut milks for another delicious dish that takes moments to prepare and has an infinite amount of variation. Tasteful tip: This simple dish makes for a light and energizing meal. It's a great way to get your daily servings of fresh fruit.
Berries and Creme It's a wonderful to wake up to fresh berries, especially when they're accompanied by a rich, sweet creme.
1 cup coconut meat (about 1 coconut) 1/2 cup coconut water 1/4 cup macadamia nuts 1/ agave nectar 1 tsp. vanilla extract Pinch salt 1/2 pt. strawberries 1/2 pt. blueberries
1. Place coconut meat, coconut water, macadamia nuts, agave nectar, vanilla extract, and salt in a blender, and blend, starting on low speed and increasing to high, for 60 seconds or until the consistency is as smooth as it's going to get. If desired, add more coconut water for thinner creme.
2. Divide the strawberries and blueberries among 4 bowls, pour creme over top, and enjoy. Store creme in an airtight container in the refrigerator for about 3 days.
Variation: If you want to lower the saturated fat content of this recipe (if provides 1/3 of the RDA, so enjoy in moderation), use less creme or replace the coconut meat with 1 additional cup nuts and replace the coconut water with filtered water. Soak the nuts for 2 hours before draining and using in this recpie. Add agave nectar to sweeten to taste. You can also replace the macadamia nuts with cashews.
Healing Foods: Berries are one of the best sources of antioxidants, which act as scavengers of free radicals. With so many varieties of berries, they're pretty much available year around, wherever you are.
Survivor's Cereal This delicious sweetness of figs combines with the nutty goodness of sunflower seeds to create an incredibly satisfying porridge you can live on.
3/4 cup sunflower seeds, soaked 12 hours or more 1 cup dried calimyrna figs, soaked overnight in 2 cups water 1 1/4 cups fig soak water or to taste Pinch cinnamin Pinch ground cardamom
1. Place sunflower seeds, figs, fig soak water, cinnamon, and cardamom in a blender, and blend on high speed for 20 to 30 seconds or until smooth.
2. Serve immediately. Feel free to top with fresh fruit such as sliced mango, apple, banana, or berries. Topping with soaked walnuts or almonds adds a delicious crunch to the meal.
Variation: Try replacing the sunflower seeds with pumpkin seeds or sesame seeds. You can also make an amazing version using soaked almonds. Peeling the skins off the almonds is a fun labor of love and creates and even creamier texture. Or try replacing the dried calimyrna figs with dried black mission or Turkish figs. Experiment with other dried fruits such as apricots, prunes, and raisins.
Tasteful Tip: Soaking dried fruit, such as the figs in this recipe, re hydrates it. It's a great technique, especially for those exercising, hiking, or camping. Try placing a handful of figs in your water bottle and fill with filtered water. As you go about your day, you can drink the delicious soak water and enjoy moist, plump figs as well.
Raw Pancakes The sweetness of apples combines with nutty coconut to leave you wondering how you ever got by without this delicious breakfast. (And begin this recipe the night before; otherwise, it's pancakes for dinner!)
1 cup red fuji apples, seeds removed, and chopped 8 dates, pitted, and soaked at least 30 minutes 1/4 cup date soak water 1/2 cup agave nectar 1 TB. vanilla extract (I'd make sure this is gluten-free) 1 tsp. lime zest 1 tsp. cinnamon 1 TB. golden flax seeds, ground Pinch salt 1 cup buckwheat groats, ground (remember, buckwheat is not the same as regular wheat!) 1/4 cup shredded coconut, unsweetened
1. In a food processor fitted with an S blade, or a blender, place apples, dates, soak water, agave nectar, vanilla extract, lime zest, cinnamon, flax seeds, and salt. Blend on high speed for 15 to 20 seconds or until a chunky batter forms.
2. Transfer to a bowl, and combine with buckwheat and coconut until well incorporated.
3. Scoop onto Teflex-lined dehydrator sheets to desired sizes. They'll flatten out a little, so make them about 1/2 inch thick to start.
4. Dehydrate at 110 degrees Fahrenheit (43 degrees Celsius) for 6 to 8 hours. Flip over, remove Teflex, and continue dehydrating for another 4 to 6 hours. Keep an eye on them; you won't want the outsides to be too dry. Pushing down on them will tell you if the insides are still mushy, which is ideal.
5. Serve hot off the trays, topped with maple syrup or flavored agave nectar if you want. Pancakes will keep in an air-tight container in the refrigerator for 3 to 5 days.
Variation: Simply omitting the shredded coconut from this recipe eliminates the saturated fat content and lowers the total fat by 2 grams. Try adding 1/4 teaspoon coconut flavor or extract instead.
Tasteful tip: For a quick and delicious pancake syrup, blend coconut water and agave nectar to desired sweetness.
"Eggs" Florentine Coconut gives this traditional egg dish a run for its money. You know the timing is right to make this dish when you've cracked a coconut with that perfectly thick but tender meat.
1/2 cup coconut meat, packed 1 tsp. nama shoyu or to taste 1/4 cup pesto sauce 4 pieces Rye Bread (Just FYI, this is wheat free, but not gluten free) Handful baby spinach or other greens 1/2 red bell pepper, sliced into rings and seeds removed
1. Separate coconut water from coconut meat. Marinate about 1 cup eat in nama shoyu for 30 to 45 minutes. Rub nama shoyu into meat with your hands.
2. If desired, put in a dehydrator at 110 degrees F (43 degrees C) while marinating. You might want to stir it once or twice.
3. Spread a generous amount of pesto sauce on each rye bread slice. Top with spinach, coconut meat, and bellpepper. Serve immediately.
Tasteful Tip: Baby vegetables, such as the spinach in this recipe, are delicious with their tender and delicate flavors. Try sampling zucchini, beets, green onions, carrots, squash, lettuce, and baby French green beans (also called haricots verts).
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Post by JC on Aug 11, 2011 11:43:54 GMT -5
Does any one have a gluten free bread recipe that doesn't taste and feel like a stiff brick of cardboard? I haven't tried this yet but I have a gluten-free cookbook that gives an alternative to all-purpose flour if you want to try to bake your own bread. This all-purpose flour alternative can be used in any bread recipe, cakes, pie crusts, and most other baked goods: 2 cups brown rice flour 3/4 cup cornstarch 2 tablespoons tapioca flour 1 teaspoon xanthan gum 1. Gently mix all ingredients together and use as a one-to-one substitute in recipes that call for wheat flour.
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mands
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Post by mands on Aug 11, 2011 14:21:36 GMT -5
Hey...thanks for your tips Alivenkicking...I need to do a good shop to get some different teas...I guess I'll get used to drinking more too - I have never been a big drinker (nor such a big wee-er), so that's almost the most difficut thing...do you have decaf coffee (black or with some dairy free milk?)
I have to say that I feel better - less bloated but I am waiting for the energy boost!
Thanks for the encouragement - wish I had tried this years ago...so far so good...thanks, Mands
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mands
New Member
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Post by mands on Aug 11, 2011 14:24:10 GMT -5
Hi - thanks - just had my fisrt lot of coconut milk tonight in a gorgeous veggie curry...ok off the topic a bit - will need to get some rice milk...and some frozen fruit, then smoothies will be on the list - do you make them the night before or is it a morning task? tks muchly Mands
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mands
New Member
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Post by mands on Aug 11, 2011 14:35:07 GMT -5
Hello All...can't believe that I did not see this page before...to add to the breakfasts, I have had oat biscuits with tinned mackeral - I know tinned is not the best, but we can't all gee the fresh stuff all the time - that has been my fav breakfast so far...also with fresh fruit - strawberries, melon, cherries..I have found that the wheat free,dairy free etc bread that I found is good - has a few seeds in it and is great toasted! Hope you can find a good bread - just for those times when you crave a good piece of toast...
Happy Friday to you all! Mands
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Post by alivenkicking on Aug 13, 2011 11:05:13 GMT -5
Decaf coffee is okay if they use Swiss water process (or something like that) or organic. You just want to avoid the gajillion chemicals they normally use in the decaf process. I only hav a couple of cups a week, and not during high pain times, bc it still has small amounts of caffeine. Jenaya, those recipes sound fantabuloso!!!! I'm inspired!! Thanks for posting
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