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.
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