Topic: If you want to try the PR low fat diet - this will get you started
nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
The low fat vegan diet is the main treatment for Protmyxzoa Rheumatica. These recipes are mainstays for me. If you have a tried and true recipe that you have made several time, please post it here.
One of my favorite things is grilled portabello mushrooms. You just clean the gills out with a spoon, marinade them (if you want) in vinegar and herbs and then grill about 5 minutes on each side. Grill the underside down first and they will flatten out.
You can "sauté" some onion and green pepper to go on top. I also used salsa last night and it was great. This replaces steak on your plate so serve it with something like baked yams, green salad and green beans or whatever. Sometimes when I turn them over I put no fat cheese in them but that is one of my cheats.
This is so good you can serve it for Thanks Giving. Substitute pumpkin seeds for the walnuts. Use a non stick pan to sauté and all you will need is a little spray. I use egg white instead of the flax and water. Flax and chia seeds are binders but they will add some fat.
This is a good site to find a lot of recipes and many people like this one. Parsnips have a high glycemic index so if you are having trouble with yeast, you might want to leave them out.
If a recipe calls for nuts, omit them because one cup has 75+ grams of fat. You can use pumpkin seeds instead which have 12 grams per cup. Sunflower seeds are also high in fat.
These are great. Leave out the chocolate chips. You can use coconut palm syrup instead of agave if you want. It has a glycemic index of 35 (very low) but if you eat too much of it, it will give you diarrhea.
With the Holidays coming, it is nice to have something to serve for desert. I was very disappointed until I discovered this for making pumpkin pie. Make a graham cracker crust using 8 crushed graham crackers mixed with 3 TB of apple butter or jam. Bake it ten minutes.
Then make a pumpkin pie following the recipe on the can but substitute condensed non fat milk or coconut milk, egg beaters, coconut palm sugar, and 1 TB corn starch. You will not be missing anything.
I don't like anything as sweet as the recipe calls for so I cut the sugar called for in half using the coconut palm sugar instead. If you can't eat gluten, you can make the pies in little hollowed out pumpkins - very cute.
If you find a recipe you really like, let me know. I get so bored with what I cook. There are some fast foods that I eat now and then. Vegan hot dogs have 2 grams of fat each. Cut them up in baked beans right out of the can.
Texturized vegetarian protein is low in fat and there is also a sausage low in fat. I substitute them for meat in chili and spaghetti recipes. You can buy spaghetti noodles made with quinoa instead of wheat.
Another great treat is frozen organic non fat yogurt. I buy the plain and sweeten it a little. I use an ice cream maker I bought on eBay that requires no ice - you just put the bowl in the freezer. You can also buy flavored kefir that is made with agave.
I make a chocolate syrup with 2 parts coconut palm syrup and one part cocoa with a small amount of water to make the desired consistency - bring to a boil. The best thing ever is stewed fruit like sour cherries on top of the frozen yogurt with chocolate syrup.
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
| IP: Logged |
Here's a West African bean cake recipe. I've had this in Nigeria, where it's holiday food, served hot and fresh after steaming in banana leaves. You could just use the extra ingredients that work for you. I've ground the soaked beans, and will try it tomorrow:
Moyin-Moyin
Moyin-Moyin (also called Moin-Moin, Moi-Moi, Moimoi), a sort of savory bean pudding, is a unique and delicious way to prepare black-eyed peas or other beans. The traditional way to cook Moyin-Moyin is to wrap it in leaves (such as banana leaves) and steam it. In modern Africa it is often cooked in empty tin cans, but it can also be made in muffin pans (muffin tins). There are many variations of Moyin-Moyin. Skip all the optional ingredients to make a simple version; include one or more of the optional ingredients to make fancy Moyin-Moyin. Also see the Akara recipe.
What you need
* two to three cups dried cowpeas (black-eyed peas) or similar * one tablespoon dried shrimp powder * one or two tomatoes, (peeled if desired), chopped -- or -- a similar amount of canned tomatoes -- or -- two tablespoons of canned tomato paste * one or two onions, chopped * salt and black pepper to taste * chile pepper, chopped, to taste * cayenne pepper or red pepper, to taste * oil to grease muffin tin * Optional Ingredients (a cup of one or more of the following): o cooked shrimp, chopped o cooked carrots, finely chopped o cooked peas o sweet green or red pepper (bell pepper) o hard-boiled egg o dried, salted, or smoked fish; washed, cleaned and torn into small pieces o dried shrimp or prawns, washed and crushed o canned sardines o leftover cooked meat, cut into small pieces o dried or smoked meat, torn into small pieces o canned corned beef
What you do
* Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender. * Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste. Beat with a wire whisk or wooden spoon for a few minutes. A tablespoon of oil may be added. In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed. Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture. * Grease the muffin pans (or tin cans). Scoop the Moyin-Moyin mixture into your pans (or cans), allowing some room for it to rise while cooking. Place the pans (or cans) in a baking dish partially filled with water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyin in tin cans can also be steamed in a large covered pot on a stove. Check for doneness with a toothpick or sharp knife, as one would for a cake. * Alternate cooking method: Wrap the Moyin-Moyin mixture in banana leaves or aluminum foil to make small packets. Cook the packets by steaming them in a large pot, using a rack to keep them out of the water. * May be served hot or at room temperature.
Posts: 431 | From New England | Registered: Dec 2011
| IP: Logged |
nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
I love African food. I had African friends when I was young and a young woman made the most delicious stews I had every tasted. I don't eat any meat any more but maybe I could leave it all out.
I want to include the Asure recipe you posted too. Here is another version of it.
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
| IP: Logged |
GretaM
Frequent Contributor (1K+ posts)
Member # 40917
posted
Neff-This is a great post!
The links are invaluable.
Thank you
Posts: 4358 | From British Columbia, Canada | Registered: Jun 2013
| IP: Logged |
posted
Excellent post, but needs to be in General Support.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96223 | From Texas | Registered: Feb 2001
| IP: Logged |
nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
I wasn't sure where to post it because the diet is actually medicinal. I am just posting recipes I know are good, that I have made many times. This will save you a lot of trial and error.
Please don't post things that look interesting if you haven't tried them first. Think of this as recipes that have passed the phase 3 trails - already proven to be a favorite that you intend to make on a regular basis - 5***** for the ones you would serve to company.
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
| IP: Logged |
nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
This recipe is exotic and out of this world but you will find everything you need at a good whole foods market. This paste will make 3-4 currys. You can freeze what you don't use. My husband, who prefers steak and potatoes, said this is the best thing he ever ate.
Panaeng Curry Paste
6-8 large red chilies (New Mexico, CA.) stem and seed and soak in warm water 10-15 minutes 1 TB whole coriander seeds 3 ts whole cumin seeds 2 TB chopped lemongrass, tender midsection only 2TB chopped shallots 2 TB chopped garlic 1TB chopped fresh red thai chilies (or Indian) 1 TB chopped galangal 1TB chopped kaffir lime skin or leaves 1 TB chopped fresh cilantro roots or stems 3 TB peanuts 2 TS fermented bean curd (optional) Blend everything in a food processor, adding a small amount of water if needed. You can use a mortar and pestle and pound it if you want to be authentic.
Panaeng Curry
1/3 cup paste 1 cup sliced tofu 2 cups coconut milk (low fat) 1/4 cup light soy sauce 3TB coconut palm sugar
Simmer 15 minutes until liquid is reduced. Then add vegetables of your choice such as: 1 cup julienne onions 1 cup julienne bell peppers (different colors) or combination of julienne carrots and chopped mushrooms
Before serving squeeze fresh lime juice on top or put the lime on the side. Serve on some kind of rice with a tossed salad. If you want to be really fancy grill portabello mushrooms to serve as well. It is supposed to have an additional 3 TB of peanuts sprinkled on top but you can use soy nuts instead or just eliminate them.
The fat is in the peanuts, coconut milk and tofu. Peanuts have 76 grams of fat per cup. if you use all 6 TB, that would be about 24 grams of fat. I don't use any nuts on mine. The coconut milk would be about 8-9 grams and the soy about 10 for the whole thing. This serves 4-5 people so this would be about 6-8 grams fat per serving. 1 cup of rice adds 2 grams.
This recipe was adapted from Buddha's Table by Chat Mingkwan
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
| IP: Logged |
posted
Oh great, I've been looking for a good curry paste recipe! Looks amazing!
Just had the Moyin-Moyin (African bean cakes) for dinner, using Great Northern Beans. Cooked them in muffin tins. Verdict: didn't bind very well, but still a good everyday recipe. And if they could be better bound with some egg they'd make nice little appetizers
I only have a tiny grinder, hardly any bigger than a coffee grinder, so it was challenging to grind all the soaked beans. A decent food processor is going to be my Christmas present to myself!
I added fine chopped onions and red bell pepper, both of which I sauteed before adding to the ground beans.
Posts: 431 | From New England | Registered: Dec 2011
| IP: Logged |
nefferdun
Frequent Contributor (1K+ posts)
Member # 20157
posted
I got a $5 "food processor" at walmart and it works great - easy to clean too.
Today I made teriyaki seitan - yuck. That is what I mean. More yucks than yippie.
-------------------- old joke: idiopathic means the patient is pathological and the the doctor is an idiot Posts: 4676 | From western Montana | Registered: Apr 2009
| IP: Logged |
The Lyme Disease Network is a non-profit organization funded by individual donations. If you would like to support the Network and the LymeNet system of Web services, please send your donations to:
The
Lyme Disease Network of New Jersey 907 Pebble Creek Court,
Pennington,
NJ08534USA http://www.lymenet.org/
UBBFriend: Email this page to someone!
Printer-friendly view of this topic