WWW.DISSERTATION.XLIBX.INFO
FREE ELECTRONIC LIBRARY - Dissertations, online materials
 
<< HOME
CONTACTS



Pages:     | 1 |   ...   | 2 | 3 ||

«Cook Book The eal et R G How to succeed with an anti-inflammatory diet by Jeannette Birnbach MS DC CCN Disclaimer The information and recommendations ...»

-- [ Page 4 ] --

Remember to store non-gluten flours made of almond, flax, coconut etc in the refrigerator Ba na na Rice Puddi ng 1 cup brown basmati rice 2 cups water 1/2 teaspoon salt 3 cups plus one tablespoon gluten-free vanilla rice milk or vanilla coconut milk 1/3 cup coconut palm sugar 1/2 teaspoon ground cinnamon, plus more for optional garnish 1 tablespoon arrowroot powder 4 ripe bananas 1 teaspoon vanilla extract

1. Combine the rice, water and salt in a medium sauce pan and bring to a boil.

Reduce heat to low, cover and cook until the liquid is fully absorbed, 45-50 minutes

2. Stir in 3 cups rice or coconut milk, coconut palm sugar, and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally for about 10 minutes to thicken the mixture.

3. Stir the arrowroot powder and 1 tablespoon of rice or coconut milk in a small bowl until very smooth; add to the pudding.

4. Continue cooking, stirring often, until the mixture is the consistency of porridge -- about 10 more minutes. Remove from the heat

5. Mash 2-3 bananas in a small bowl; how many you use depends on the size of the bananas and how much you like bananas. Stir the mashed bananas and vanilla into the pudding.

6. Transfer the whole mixture to a large bowl and cover with cut-to-fit parchment that you press down directly onto the surface of the pudding. Refrigerate for at least 2 hours.

7. Slice the remaining banana and place slices on the top of the pudding along with a sprinkle of cinnamon to serve.

–  –  –

✦ Lara Bars, Amazing Grass bars, Vega bars; there are many quality bars out there, just make sure you read the labels to look for hidden gluten/wheat, peanuts, soy and other inflammatory ingredients.

✦ Organic nuts and seeds, raisins, goji berries, dried cranberries ✦ Sliced apples (try spritzing them with lemon juice to keep them from turning brown) You can also use insulated lunch bags (these are soft and portable, but hold the cold in) and use frozen packs of food like edamame (soy beans) or other small frozen

item as the ice pack (not a food source) and add any of these foods:

✦ Hard boiled eggs ✦ Gluten free crackers with nut butters spread on ahead of time ✦ Cold cuts like turkey ✦ Carrots, celery and other vegetables to dip in your home-made hummus (see recipe on page 39) ✦ Blue Diamond Nut Thin crackers ✦ Justinʼs Nut Butters (in to-go packages!) Notes About Nuts All nuts are high in B vitamins and they are a source of heart-healthy fats and antioxidants. They combine best with non-starchy vegetables, avocados and acidic fruits.

–  –  –

Soak or Sprout Your Raw Nuts for Maximum Nutrition If possible, itʼs best to choose nuts that are raw or dehydrated at a low temperature until dry and not roasted. Roasting destroys some of the vitamins and many of the valuable enzymes. Soak nuts for at least 8-12 hours or overnight in purified water with a pinch of sea salt. This makes them easier to digest, and removes an outer coating that contains a digestive enzyme inhibitor.

Try these ways to eat your raw nuts:

■ Tossed with sea salt for flavor ■ Pureed with vegetables into a pate -- then roll the pate into a lettuce leaf like romaine ■ Chopped up into salads ideas fo r q u ick s nacks ✦ Hard-boiled eggs (with mustard and sea salt) ✦ Apples, pears, or berries with almond butter ✦ Brown rice, avocado and mango ✦ Sardines packed in olive oil with rice crackers ✦ Raw nuts mixed with Goji Berries (look in the bulk food section at the health food store) ✦ Gluten-free bread or crackers with 2 tablespoons of nut butter ✦ ½ cup of blackberries and sunflower seeds ✦ Nitrate-free chicken sausage ✦ 1 medium grapefruit and a hard-boiled egg ✦ Coconut butter (Artisana is a good brand) ✦ Celery ribs filled with almond butter ✦ 1/2 cup unsweetened applesauce and almonds ✦ Raw vegetables (cucumbers, snap peas, peppers) with hummus ✦ Organic cold roasted chicken with mustard for dipping ✦ Organic deli lunch meats (try them wrapped in lettuce leaves such as Romaine) ✦ Water-packed albacore tuna

–  –  –

1 cup dried figs 1/2 cup water 1 cup kalamata olives 1 tablespoon olive oil 1/2 teaspoon balsamic vinegar

1. Place the figs in a food processor and pulse for 30 seconds, until well chopped

2. Add the water and pulse to create a paste

3. Add olives and pulse until everything is mixed well

4. Add olive oil, vinegar and thyme; pulse again for 30 seconds until smooth

5. Serve over crackers Deviled Eggs 8 eggs 1 tablespoon mayonnaise 1/2 cup basil leaves, finely chopped 1 tablespoon of mango chutney from a jar (with no sugar added) 1 teaspoon gluten-free curry powder salt and fresh ground pepper to taste Place the eggs in a pot, cover with water and heat. After the water comes to a boil, let boil for about six minutes then plunge the eggs into cold water and let cool. Peel the eggs and cut in half lengthwise. Remove the yolks with a fork, mash and stir in the mayonnaise. Add basil and chutney to the yolk mixture and season to taste with curry powder, salt and pepper. Use a teaspoon to fill the egg halves with the mixture. Cover and store in the refrigerator until ready to serve.





Q u i n o a S a l a d R e c i p e w i t h B r o c c o l i, O l i v e s, B a s i l a n d M i n t This awesome salad can be made ahead of time and refrigerated 1 clove of garlic, peeled 2 1/2 to 3 cups cooked quinoa 1 cup of chopped broccoli, blanched 1 carrot, grated 4 scallions, sliced thinly 1/4 cup kalamata olives, pitted and chopped 1/3 cup slivered nuts (you can try your favorite or pecans, almonds, or walnuts work well) sea salt and pepper to taste 1 tablespoon chopped fresh basil leaves Olive oil Juice of 1 to 2 lemons

1. Mix the cooked quinoa with the garlic in a glass or ceramic bowl.

2. Add the blanched chopped broccoli, grated carrot, scallions, olives, and slivered nuts to the bowl and toss lightly to combine.

3. Season with salt and pepper to taste and add the chopped fresh herbs

4. Drizzle the salad with olive oil enough to moisten and toss again.

5. Add the lemon juice, one more toss and chill before serving.

–  –  –

Pa rty prepa ratio n to save ti me

The day before:

1. Clean lettuces, wash and chop firm vegetables (parboil briefly then rinse in cold water if desired)

2. Make dessert

–  –  –

Lentil Salad This dish is very inexpensive and simple to make but it does take a little longer to prepare than other recipes in this book (one and one-quarter hours).

You can prepare it one day ahead and refrigerate in a covered container but keep the endive separate.

1 cup black or green lentils 2 cloves garlic 8 sprigs thyme (leave some for the garnish) 1 dried red chile pepper 1 bunch green onions (5–6) 1 tablespoon coarse mustard 2 tablespoons white wine vinegar Salt and pepper to taste 1/4 cup olive oil 1 head of endive

1. Pour the lentils into a pot and cover generously with water. Peel the garlic, rinse the thyme and add garlic and 4 thyme sprigs to the lentils. Bring to a boil, cover, and cook over medium heat for about 35 minutes until al dente (do a taste test along the way). Remove chile pepper. Drain and let cool.

2. Remove roots and dark green parts from onions; rinse and cut into rings. Mix the mustard, vinegar, salt and pepper. Vigorously whisk in the oil. Add a pinch or more of palm sugar to taste.

3. Remove the thyme sprigs and garlic from the lentils. Combine lentils with dressing and green onions and salt and pepper to taste.

4. Rinse endive, separate leaves and arrange around the sides of a small bowl.

Pour lentil salad in the middle. Garnish with the fresh thyme sprigs.

Artichokes with dip 8 meaty artichokes, the biggest you can find 1/2 cup fresh mixed leafy herbs 1 small onion 1/4 cup white wine vinegar 2 teaspoons spicy mustard Salt and freshly ground pepper Coconut nectar 1/3 cup olive oil

1. Remove the bottom leaves from the artichokes and cut off the stems. Trim the leaf tops with scissors

2. Bring a large pot of salted water to a boil and add 4 of the artichokes. Cover and cook for 30-40 minutes. The artichokes are finished when you can pull off one of the outer leaves easily.

3. Rinse the herbs, pat dry between paper towels and mince. Peel the onion and chop. Stir together the vinegar, mustard, salt and pepper and about one tablespoon of coconut nectar. Whisk in the oil and herbs and onion.

4. Drain the artichokes upside down in a colander. Cook the other four artichokes while you are eating the first four.

5. Pull off the leaves one at a time, dip in the sauce and scrape the meat of the leaf off with your teeth. Donʼt forget about the very tender artichoke heart at the center!

Baked Chicken Meatbal ls 1 cup zucchini, chopped coarsely 1 cup carrots, chopped coarsely 1/2 cup parsley, chopped coarsely 3 medium cloves of garlic 1/4 cup blanched almond flour 1 egg 1 pound boneless skinless organic chicken breast 1 teaspoon sea salt 1/2 teaspoon ground pepper

1. Preheat oven to 350 degrees

2. In a food processor, pulse the zucchini, carrots, parsley and garlic

3. Add almond flour, egg and chicken to the food processor

4. Then add salt, pepper, and process thoroughly

5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet

6. Bake the meatballs for 20-25 minutes These are great served warm but can be eaten later cold (makes a great travel snack!)

–  –  –

Ha ric ot verts with al mo nds 1 pound French style green bean, rinsed and parboiled for two minutes and set aside 2 -4 garlic cloves, minced 1/4 cup sliced almonds 2 tablespoons olive oil 1/8–1/4 cup water or 1/8–1/4 cup chicken broth coarse sea salt, to season pepper to taste

1. In a large pan over medium high heat, heat oil adding almonds and toss for 1 minute

2. Add garlic to lightly brown then add the beans and water or broth cover for 5 minutes on low heat.

–  –  –

The links below are provided for educational purposes, and donʼt necessarily exactly conform to the anti-inflammatory diet guidelines.

Weston A. Price Foundation http://www.westonaprice.org/ Whole Foods Market http://www.wholefoodsmarket.com/ Raw Vegan Source (great source for health sweeteners used in the recipes in this book) http://www.rawvegansource.com/cgi-bin/commerce.cgi?display=home The True Food Shopperʼs Guide -- download a free pdf file that shows you how to avoid genetically modified food http://truefoodnow.org/shoppers-guide/ Environmental Working Group guide to the “Dirty Dozen” and “Clean 15” -- helps you choose which foods best bought organic http://www.ewg.org/foodnews/ Ordering Gluten-Free Online

–  –  –

Restaurants The number of people who are taking charge of their diets, including people who are removing gluten, is constantly growing and the restaurant industry is learning to cater to this group more and more. Even a mainstream restaurant like Outback Steakhouse has a gluten free menu that you can download online: http://www.outback.com/foodandmenus/nutritionalinfo.aspx. Here is a more comprehensive list of down-loadable gluten free menus from other mainstream restaurants: http://www.glutenfreetravelsite.com/restaurants/.

In general, these are unsafe choices at any restaurant

1. Fried foods

2. Sauces, stews, pot pies

3. Pastry-covered foods (you need to be able to see inside any dish!)

4. Desserts

5. Buffets in general (unless youʼre at a gluten-free restaurant Online Resources for gluten-free dining out http://www.triumphdining.com/gluten-free-restaurants Gluten-free dining guide for the U.S.

http://www.glutenfreeonthego.com/ Celiac-friendly guide to cafes, restaurants, and hotels http://www.glutenfreepassport.com/ The Gluten Free Lifestyle Worldwide http://www.glutenfreerestaurants.org/ More and more restaurants are on board Avoid Common Gluten Pitfalls The two biggest obstacles that people run into during the process of removing

gluten from their diet and keeping it out are these:

1. Missing the hidden gluten in foods

2. Replacing gluten-containing foods with gluten-free foods that are just as processed, just as high in calories, and just as low in nutrition Avoiding Hidden Gluten In Foods The more ingredients a product has, the more likely that it contains gluten. As you learn to read labels and look at the ingredients in packaged foods, the less you will want to eat them, gluten-free or not.

Gluten hides in:

Malt flavoring (made from barley) Hydrolyzed vegetable protein unless made from corn or soy Vegetable protein unless made from corn or soy; vegetable gums MSG made outside the US Natural flavors Caramel coloring made outside the US Dextrins (watch out in vitamin supplements and prescription meds);

maltodextrin Malt vinegar Modified starch or modified food starch unless made from arrowroot, corn, potato, tapioca, or maize Soy sauce unless the bottle specifically states the product is gluten free Baking powder

Pages:     | 1 |   ...   | 2 | 3 ||


Similar works:

«VOLTFAST Diclofenac Potassium 50mg Powder for oral solution What is in this leaflet This leaflet answers some common questions about Voltfast. It does not contain all the available information. It does not take the place of talking to your doctor or pharmacist. All medicines have risks and benefits. Your doctor has weighed the risks of you taking it against the benefits they expect it will have for you. If you have any concerns about taking this medicine, ask your doctor or pharmacist. Keep...»

«http://greatist.com/health/most-influential-health-fitness-people From healthy food advocates and fitness social media darlings to certified trainers and legit doctors, these 100 figures spent 2014 influencing many Americans' approach to fitness, health, and happiness. January 7, 2015 | By The Greatist Team The 100 Most Influential People in Health and Fitness There are thousands of people working every day to revolutionize the way people think about health, fitness, and happiness, and every...»

«Bronchial asthma and pregnancy. Clinical and cellular immunonological studies Ph.D. theses Aniko Bohacs M.D. Semmelweis University Clinical Medicine Doctoral School Supervisor: Prof. György Losonczy M.D., Ph.D., D.Sc.Opponents: Erna Nyitrainé Pap Ph.D., associate professor Balázs Antus M.D., Ph.D., division head Head of doctoral committee: Prof. Endre Cserháti M.D., Ph.D., D.Sc. Member of doctoral committee: Éva Vizi M.D., Ph.D., division head Gábor József Joó M.D., Ph.D., assistant...»

«An Unbuttoned and Illustrated Story of Captain Walter Felson’s World War II Experiences Judith Felson Duchan July 7, 2015 Late in 1942, Walter Felson left his fledgling medical practice in Greenfield, Ohio to join the US military’s effort to stop Germany, Italy, and Japan from taking over the world. ! It was nearly a year after the Japanese had bombed Pearl Harbor (December 7, 1941) and after the US had officially entered World War II. (The US declared war on Japan a day after the bombing.)...»

«Original Article Foucault’s progeny: Jamie Oliver and the art of governing obesity Megan Warin Life Course & Intergenerational Health Research Group, Discipline of Gender, Work and Social Inquiry, Level 5, Ligertwood Building, University of Adelaide, Adelaide 5005, South Australia. Abstract Jamie Oliver is an English celebrity chef who has publicly politicised the relationships between class and food in Britain. No longer a simple chef, Oliver is presented as an evangelical saint, salvation...»

«Gene expression profiling of oral cancer cells chronic exposed to areca nut extract Yi-Chen Li (李宜珍)1, Ann-Joy Cheng (鄭恩加)2 1 Graduate Institute of Biomedical Sciences, Chang Gung University, Taoyuan, 333, Taiwan 2 Department of Medical Biotechnology and Laboratory Science, Chang Gung University, Taoyuan 333, Taiwan Abstract Oral cancer is the 6th most frequent cancer in Taiwan. The habit of areca nut chewing is the main etiological factor of oral cancer. To shed light on molecular...»

«Georgia Department of Community Health DRUG UTILIZATION REVIEW BOARD MEETING Department of Community Health 2 Peachtree Street 5th Floor Board Room Atlanta, Georgia 30303 June 6, 2013 This page intentionally left blank DRUG UTILIZATION REVIEW BOARD MEETING AGENDA 2 Peachtree Street 5th Floor DCH Board Room Atlanta, Georgia 30303 June 6, 2013 – 10:00 a.m. to 2:00 p.m. CALL TO ORDER Laurel Ashworth, PharmD, Chair COMMENTS FROM THE DEPARTMENT Linda Wiant, PharmD, Director MINUTES FROM PREVIOUS...»

«25 February 2016 EMA/CHMP/41230/2015 Committee for Medicinal Products for Human Use (CHMP) Guideline on clinical investigation of medicinal products for the treatment of venous thromboembolic disease Draft Agreed by Cardiovascular Working Party January 2015 Adoption by CHMP for release for consultation 26 February 2015 Start of public consultation 01 April 2015 End of consultation (deadline for comments) 30 September 2015 Agreed by Cardiovascular Working Party 10 February 2016 Adoption by CHMP...»

«THE ARTS This PDF document was made available from www.rand.org as CHILD POLICY a public service of the RAND Corporation. CIVIL JUSTICE EDUCATION Jump down to document6 ENERGY AND ENVIRONMENT HEALTH AND HEALTH CARE The RAND Corporation is a nonprofit research INTERNATIONAL AFFAIRS NATIONAL SECURITY organization providing objective analysis and POPULATION AND AGING effective solutions that address the challenges facing PUBLIC SAFETY the public and private sectors around the world. SCIENCE AND...»

«Pediatric and Adolescent Concussion Jennifer Niskala Apps Kevin D. Walter ● Editors Pediatric and Adolescent Concussion Diagnosis, Management and Outcomes Editors Jennifer Niskala Apps Kevin D. Walter Department of Psychiatry Departments of Orthopaedics and Behavioral Medicine and Pediatrics Medical College of Wisconsin Medical College of Wisconsin Children’s Hospital of Wisconsin Children’s Hospital of Wisconsin Milwaukee, WI, USA Milwaukee, WI, USA japps@chw.org kwalter@chw.org ISBN...»

«Responsibilities of coaches and referees (Medical advice for coaches and referees) Sean Donnelly Abstract This paper addresses two areas of responsibility in the sport of amateur boxing – namely the responsibilities of the coach and the responsibilities of the referees. The author will look at the two roles, mainly from the medical perspective. I The Coach The person who becomes a coach is usually someone with enthusiasm offering him or herself to a club. Often the individual will have a...»

«Better health and care for Sunderland October 2015 Welcome At the beginning of this year the NHS invited partnerships to apply to become a ‘vanguard’ site – or pilot site – for the new care model programme as part of the Five Year Forward View, designed to bring health and care services together, improving them for local people when they need it most and making them more cost effective overall. Sunderland is one of the very first sites and our partnership, called Better Health and Care...»





 
<<  HOME   |    CONTACTS
2016 www.dissertation.xlibx.info - Dissertations, online materials

Materials of this site are available for review, all rights belong to their respective owners.
If you do not agree with the fact that your material is placed on this site, please, email us, we will within 1-2 business days delete him.