More recipes for Veganized / Vegetarianized AIP for Sebhorreic Dermatitis

Skin Update:
Am I seeing improvement in my Sebhorreic Dermatitis after 1 month?  I *think* so.  My skin does not tingle/have spikes of pain nearly as often as before (is this the itching I keep seeing listed as a symptom?)  It does not hurt to yawn.  And I do not have nearly as much redness as I used to see.  However, I am still using my coal tar daily, and I still have minor little eruptions here and there.  So perhaps my perceived improvement is wishful thinking?  Possibly.    


January 17 - 3 weeks, 3 days into diet

And today February 1 - 5 weeks, 4 days into diet

Sarah Ballantyne, The Paleo Mom, does mention that skin conditions are incredibly hard to address.  So I am in this for the long haul.  I am a little disappointing that I have not cleared up as quickly as I once did when kicking dairy out of my diet.  (Sigh)



Diet Update:
I lasted 2.5 weeks before adding buckwheat, quinoa, and amaranth back into my diet.  My vegan AIP diet was fairly devoid of protein (as in I could count my daily protein gram intake in the single digits), and I worried about muscle loss.  So I welcomed some proteinacious sources back with open arms (including NOW Pea Protein and Garden of Life RAW Protein).  However, I am sprouting the dicot seeds prior to cooking and eating.  This requires soaking in a slightly acidic bath (water and vinegar) for up to 24 hours and sprouting for an additional 24+ hours.  As a result, I often have something soaking or sprouting in the kitchen.

Luckily, you can freeze these seeds after sprouting and they retain their nutrients.

I am following Sarah Ballantyne's re-introduction of group 1 and 2 food products, all have been reintegrated with no problem (whew, no chocolate issue).  I read her book, The Paleo Approach, practically cover to cover and am adhering fairly closely to her prescription diet.  I found the book invaluable.

It is not until remission that you can add in group 3 and 4 foods.  As I am not yet in remission, I cannot yet eat those items, so I continue to avoid grains, legumes, nightshades, and various other vegetables and spices.


Recipes:
All recipes linked have made my re-make list.

I found the nightshade replacement posts by Sarah at Vegetalion extraordinarily useful.  She is allergic to nightshades, and has had to cook without them for years.

Replacing Potatoes
http://vegetalion.blogspot.com/2010/11/how-to-replace-nightshades-part-3.html

     Additionally, I've been using Plantain to replace potatoes in recipes.

Replacing Tomatoes
http://vegetalion.blogspot.com/search/label/replacing%20nightshades

Replacing Sweet/Bell/Spicy Pepper and their related spices
http://vegetalion.blogspot.com/2010/11/how-to-replace-nightshades-part-2.html

Replacing Eggplants
http://vegetalion.blogspot.com/2010/11/how-to-replace-nightshades-part-1.html



Breakfast -
I have continued with my morning green smoothie habit.  I use kale, spinach, and (strangely enough) purple cabbage.  There are some days when I think I cannot taste any of the greens, and other days where I think, hm, not many people would like this.  :)  Regardless, I can sweeten them up with more banana, berries, mango, rhubarb, apples, pears, citrus, etc. as needed.  I usually start with half the amount of fruit that a smoothie calls for, they are often just too sweet as written.

Purple Detox Smoothie
http://www.yummly.com/recipe/Purple-Detox-Smoothie-946684?prm-v1=1

I began converting granola recipes to grain free.  Basically replace all oats with a combination of sprouted buckwheat, amaranth, and/or quinoa.  You will find that the moisture from sprouting will require a longer cooking time.  But the response from family and friends has been quite positive.  No one has yet said, "I miss the oats."

A favorite granola recipe is Angela's from Oh She Glows Cookbook.  Using sprouted buckwheat and sprouted pumpkin seeds, I've needed to cut the oil and sweet in half.  I still get some clumps, but it is definitely less lumpy than the oat version.

Pumpkin Chia Porridge - replace oats with dicot seed
http://www.choosingraw.com/pumpkin-chia-porridge/


Snacks - 
Until the granola production restarted, I was mostly bereft of snacks.

I can eat Chia Pods, applesauce, and dried fruit from the grocery store.  But everything else is pretty much from scratch.  However, considering the price of Chia Pods, I can make them for much less than I can buy them.  A google search for "chia pudding recipe" gives you an enormous response.  Pretty much 3 Tbsp (36 g) chia seeds to 1 cup (240 mL/g) liquid (milk, water, etc.) gives you the basic recipe - add additional flavors as you desire.  I started mashing up half a banana in mine and that was all the sweetener I need.

Coconut Bacon
http://www.choosingraw.com/coconut-bacon-recipe-raw-or-cooked/
     I have used this in "sandwiches", on "pizza", in soup, and directly from the container.  It is quite tasty.

Raw Hummus
http://www.choosingraw.com/classic-raw-hummus/


Vegetable Chips - Plantains and Sweet Potatoes (I could bake these daily and they would disappear), I found carrots and butternut squash have too much moisture to bake crisply.
http://www.cooking.com/recipes-and-more/recipes/baked-vegetable-chips-recipe-308.aspx


Vegetables -
Cauliflower Walnut Taco Meat
http://thegreenforks.com/cauliflower-walnut-taco-meat/

Coconut Alfredo Sauce
http://meatified.com/paleo-alfredo/

Wild Mushroom Cream Sauce
http://www.thepaleomom.com/2014/09/herbed-chicken-savory-crepes-wild-mushroom-cream-sauce.html

Mushroom Cream Sauce
http://www.dailygarnish.com/2010/09/spaghetti-squash-with-vegan-mushroom-cream-sauce.html

Cauliflower Fried Rice
http://detoxinista.com/2011/09/vegetable-fried-rice/

Lemon Garlic Brussels Sprouts - no cheese
http://www.persnicketyplates.com/lemon-garlic-brussels-sprouts/

Morrocan Inspired Cauliflower Rice - I have to cut down on the crystallized ginger
http://www.thepaleomom.com/2012/07/recipe-moroccan-inspired-cauliflower.html

No Mato Sauce
http://theprimitivehomemaker.blogspot.com/2014/04/easy-no-mato-sauce-aip.html
     I cut waaaay down on the fat and prefer to use fresh herbs when available to the dried options.

Paleo Dirty Rice
http://elanaspantry.com/paleo-dirty-rice/

Spaghetti Squash, how to cook
http://elanaspantry.com/how-to-cook-spaghetti-squash/

Taco Shells - plantain based, and even the Omnivore liked them
http://predominantlypaleo.com/grain-free-taco-shells-paleo-vegan/

Vegetable Noodles - sweet potato, daikon radish, butternut squash
Chiba Turning Slicer is a recent purchase that gets almost daily use.  I really like the variety of noodle sizes you can get.  Do be cautious, these are remarkably sharp.


Entrees - 
Easy Coconut Curry
http://detoxinista.com/2013/07/easy-coconut-curry/

AIP Curry Spice
http://www.phoenixhelix.com/2013/06/26/curried-chicken-rice-stew/
     I've used both the seeded and seed-free recipe and recommend them both.

Cantonese Chow Mein Recipe Paleo Gluten-Free
http://therealfoodguide.com/paleo-cantonese-chow-mein-recipe/

Easy Pumpkin & Sage Pasta
http://detoxinista.com/2012/11/creamy-pumpkin-sage-pasta-vegan/

Ethiopian Vegetable Bowl
http://allrecipes.com/Recipe/Ethiopian-Vegetable-Bowl/

Mushroom & Spinach Quinoa "Risotto"
http://detoxinista.com/2012/11/creamy-pumpkin-sage-pasta-vegan/

Plantain Kale Pizza - top with Coconut Bacon, Avocado, NoMato Sauce, etc
http://www.thepaleomom.com/2014/06/guest-post-tyler-evelyn-bacon-kale-pizza-autoimmune-protocol-friendly.html

No-Bean Sweet Potato and Kale Chili - replace tomato with nomato
http://www.nutritionistinthekitch.com/2013/11/08/no-bean-sweet-potato-kale-turkey-chili-gluten-free-a-vegan-swap/

Tom Kha Gai AIP Soup
http://alt-ternativeautoimmune.com/2014/03/thai-chicken-soup-for-the-aip-soul.html
     Replace fish sauce with coconut aminos

Roasted Rutabaga and Parsnip Soup with Kale and Coconut Bacon
http://www.choosingraw.com/roasted-rutabaga-and-parsnip-soup-with-kale-and-coconut-bacon/

Vegetarian Pad Thaihttp://elanaspantry.com/vegetarian-pad-thai/


Dessert - 
Chocolate Pumpkin Pie Smoothie
http://www.connoisseurusveg.com/2014/11/chocolate-pumpkin-pie-smoothie.html

Green Tea Coconut Ice Cream
http://minimalistbaker.com/green-tea-coconut-ice-cream/
     If you get a high quality matcha, go easy on the volume.  I think we use 2 Tbsp.

No Bake Pumpkin Tarts
http://detoxinista.com/2013/10/no-bake-pumpkin-tarts-vegan-paleo/


My next goal is to tackle Paleo baking with dicot seed flour: quinoa, amaranth, and buckwheat.  I do miss pancakes and waffles.

Jamie Oliver's Granola, kinda

To make well toasted granola, mix granola on pan during the baking process.

To make chunky granola, use enough sticky liquid (syrups, etc) to hold the oats together, and bake without stirring.  Break up the resulting pile by hand into the appropriate sizes.

Start with your well spread out granola, and bake for 5-10 minutes.

 Move the outer edges into the middle with a spoon.

 Push the granola to the edges, smooth out the pan contents, and bake again.

Add in dried fruit, if you wish, after the granola has baked.

Mix the fruit and transfer to a storage container.

Jaime Oliver Granola

200 g mixed nuts (about 1 cup)

400 g rolled or jumbo oats (about 4 cups)

100 g pumpkin or sunflower seeds (or shredded coconut) (about 1 cup)

400 g runny honey(/agave/maple) (and oil mix) (about a cup)

 

http://www.jamieoliver.com/recipes/fruit-recipes/homemade-granola-with-berry-compote/

 

My first repeat granola recipe is loosely based on Jamie Oliver's Granola recipe above.

I chop my nuts, generally a mixture of pecan, walnut, and filbert (chop filberts first as they are a harder nut) into small-ish pieces using my blender. 

I may add spices, in a teaspoon amount: pumpkin pie, cinnamon, etc.

I replace some of the oats with dried cranberries, preferring them over raisins.

And I cut way down on the sweetness.  I use about 40 grams of syrup (about 2 Tbsp) and about the same amount of fat (oil).

Bake at 350F for 30 minutes or so, and mix every 5-10 minutes during baking period.


It is rather amazing how quick and easy granola is to make.  I really need to compare homemade to store bought prices.

Book Review: Suzanne Dunaway's "No Need to Knead"

I have a small, but ever changing collection of cookbooks. 

I've discovered that I am, by nature, very cyclical.  Some years I cook a lot, some years I cook very little (same goes for blogging).  Baking follows the very same formula.

My first breads were recipes printed off the internet or from those ubiquitous "fundraiser" cookbooks that churches, schools, and garden clubs put together every month or two.  (Shhh, I've finally donated all those books, don't tell.)  Needless to say, none of those breads came out very well.  And I was left with a distinct dislike for breadmaking (though not, of course, bread eating).

I did not have the patience for "proper" breadmaking (or should I say bread rising) as a younger woman, and ordered "No Need to Knead" due solely to its promise of "easy" breadmaking.  Lucking, I got more than that.

"No Need to Knead" was placed on my shelf and pulled down for entertainment value every once in a while.  I attempted the whole wheat bread recipe, and then ignored the title for several years.

Fast forward to this year, where I am cooking and baking up a storm ... including lots of bread items.

NNTK is a baking assortment book that covers Dunaway's bakery opening experience (slow and fast breads), family recipes (slow recipes for the most part), and little snippets she has picked up along the way.

Every recipe I've made since I actually slowed down and read the recipe, and followed-ish said recipe, has come out superbly.

This book contains most of my favorite bread recipes.

I recommend:
Anadama Bread
Pane Rustico
Foccacia
Skillet Corn Bread (cut down on the oil)


Hand's down, the Foccacia recipe is the hubby's favorite.  I've made it with whole (red) wheat, whole (white) wheat, and bread flour (and a mix).  I've added rosemary, mushrooms, and/or spices.  It is an amazingly simple recipe that can be made quickly (60 minutes start to finish) or refrigerated overnight for dough development.

I think the best Foccacia I made was a mix of whole wheat (red) and bread flour with pan fried fresh portabello mushrooms.  This loaf lasted less than one day.


My favorite recipe is probably the "Anadama Bread."  It is a flour based bread with just a hint of cornmeal.  Not a true southern cornbread like the "Skillet Corn Bread," but flavorful in its own way.  This loaf tends to last about half a week (this is opposed to the breads I make that no one eats, and go bad after a week and a half).

I also make it with a mix of whole wheat (red) and bread flour.


Almost guaranteed, if Suzanne writes that a recipe will make one loaf, it will make two for me.  So I cut her recipes in half automatically.

I've also enjoyed playing with baking containers, since we are a crust family and approve of any method that increases the surface area of the crust.  My most successful to date was foccacia on a pie plate, but I need more metal ware for bread purposes - I get a better bottom and side crust with metal than with porcelain.

I have found her timing pretty spot on, and my oven is usually within 5 to 10 minutes of her estimate.

Rising is the one thing I have played with continuously.  I usually leave my dough to rise 2x as long as recommended.  In the heat of our southern summers, I will let bread rise on the patio.  If there isn't enough heat in 90+ degree F weather (32 C) to get dough to rise, you know something is wrong with your yeast!

I highly recommend this book, both for the recipes and for the conversation writing tone.  If you are looking for a simple bread book that is fuss free, consider Dunaway's "No Need to Knead."





For my non-NNTK favorite bread recipes, head over to Tammy's Recipes - http://www.tammysrecipes.com/.

I've made her crackers, bagels, and cornmeal crescent rolls.  Everything I've tried has found a place in my personal keeper recipe binder.