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I know this is silly but very interested in knowing about other people's diet, do you think it's alright to drink organic decaf on our monk like diet journey ?
Posts: 85 | From Long Branch NJ | Registered: Dec 2010
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Keebler
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- Yes. Organic decaf is fine, but still, probably not more than 2 - 3 cups and all before 3 pm as there is still come caffeine even in decaf.
IF you feel at all agitated or irritated or on an up and down cycle with energy, then I would cut back or even avoid the decaf. It depends on how your body manages it. You just can afford even a little boost, then drop effect as it's very hard on adrenal health.
Enjoying a little decaf along with food, or soon afterward can help so it's not the single thing in your stomach.
GREEN TEA, though, is still better for us. So, you might explore that and work it into your life.
�� By the way, the diet (I prefer the term, food plan) need not be "monk like" at all. You can eat plenty of fabulous foods that are healthful. Plenty. ��
Yes, simple sugars MUST be avoided but, really, NO ONE on the planet should be eating simple sugars. They are not natural.
Gluten, for most, needs to be avoided. Still, you can enjoy fantastic foods all day long. Food is good. Food will help to get us better. Food is fabulous, simply fabulous. Accept no less. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
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CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's). Quinoa and the dark rices can also be used.
But she focuses mostly on very filling vegetable dishes and garden herbs.
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
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MEDITERRANEAN DIET (minus the wheat and the wine) is also good. It's many vegetable based, with delicious herbs in the meat dishes. Quinoa, dark rices - and unsweetened pomegranate juice can be substituted.
Look up Black Forbidden Chinese Rice & the Red Bhutanese Rice. The nutritional content is excellent and these will help fill and fortify you, even in moderation, along with lots of vegetables.
When you start cooking Quinoa, be sure to have a very fine sieve. Most strainers are not tight enough and the quinoa can flow right though when rinsing.
The regular (white/tan) quinoa must be rinsed first (unless otherwise stated on the package. Red Quinoa does not require rinsing. Not sure of the black as I've not yet gotten that that.
Slideshow of some chefs� favorite spices, mixtures.
1. Chef Ana Sortun cooks Mediterranean-inspired food at her restaurant Oleana in Cambridge, Massachusetts. She loves the spice mixtures from La Boite a Epice.
2. New York's La Fonda Del Sol chef Josh DeChellis likes Pimenton de la Vera (smoked paprika) to add to dishes to give it a Spanish flair.
3. Chef Joji Sumi of Mezze Bistro and Bar in Williamstown, Massachusetts in the Berkshires, melds Asian and French flavors with local, seasonal ingredients. His spice choice: Togarashi. It's a blend of Asian peppers, citrus, sesame seeds.
4. Chef Jose Garces of Garces Group in Philadelphia and Chicago creates his own spices.
5. Chef Jehangir Mehta of Graffiti and Mehtaphor in New York uses turmeric, chili powder and onions when he cooks his Indian-inspired food.
6. Chef Michael Anthony of New York's Gramercy Tavern opts for simple. Basics like sea salt enhance flavors without hiding them.
7. Chef Joshua Whigham at The Bazaar by Jose Andres in Los Angeles uses cinnamon for his playful and sophisticated cuisine.
Cinnamon is an underused spice. When cooking with cinnamon, it adds an unbelievable depth of flavor to any foods you are cooking.
8. Michelin starred chef Gary Danko of Gary Danko in San Franciscos uses coriander for both sweet and savory preparation. Coriander adds an intriguing fragrance and character. It plays an important flavor in savory duck confit, as well as other ethnic dishes and spice blends.
FRESH GARDEN HERBS like rosemary are available in the produce departments.
Amazon and cooking sites have contraptions called "herb keeper" but you can make your own.
Trim the stem and store lightly covered with breathing room (cut holes in a paper cup or fashion a paper towel dunce cap of sorts with an open tip or notches cut into a used yogurt cup) so that it does not mold.
Always keep fresh rosemary in your fridge door. It's amazing how much rosemary can enrich your life.
Keep in a glass jar in your fridge door with just a little water at the bottom. Once cut, BASIL does not keep well, though. Or, at least, I�ve not figured out how to do that. I�ve also failed at growing herbs indoors. Sigh. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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- Just a few links about gluten, so that you can be sure of what's in your food and even in lip balm. --------------------------
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