All Posts for December 2009

The Immune Support Cookbook

Wednesday, December 23rd, 2009

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The Immune Support Cookbook by Mary Hale and Chris Miller is a user-friendly, helpful beginners guide that includes, as the subtitle states, Easy, Delicious Recipes to Support Your Health if Youre HIV Positive or Suffer from CFIDS*, Cancer, or Other Degenerative Diseases. (*Chronic Fatigue Immune Deficiency Syndrome)

This husband-and-wife team created this book as a follow-up to their earlier book, The Chronic Fatigue Syndrome Cookbook. As the Introduction by Dr. Murray Susser states, The immune system is the bodys major defense against infection and degenerative diseases like cancer.Immune system weakness makes the need to eat simply and safely more imperative.

I could not agree more. And Mary Hale, who suffers from CFIDS, decided to do something about it. With her amateur chef husband Chris Miller, they have whipped up an array of dishes that promises to satisfy the palate without feeling deprived on your plate.Much of the material they write about in Part One is becoming part of mainstream information, such as avoiding all foods and substances that are considered unhealthy, such as fried foods, sugar, alcohol, etc. and to eliminate all items to which you are allergic. (This may require testing with a practitioner who specializes in allergies.)

On page seven, the authors list the forbidden foods: all sugars (sucrose, glucose, fruit sugar, dextrose, dextrins, etc. as well as artificial sweeteners such as NutraSweet; milk products, yeast-containing foods, alcohol, mushrooms if you are allergic, tea and coffee (Including decaffeinated versions), commercial mustards and mayonnaise, fried foods, wheat & rye, ketchup and their sauces; horseradish, oatmeal, and potatoes.

This is a huge list for someone not prepared to take this step. But because the authors have found this to be their solution, they have created recipes that exclude the forbidden foods and emphasize the allowed foods. These are: poultry, most fish, all vegetables and vegetable juices, selected fruits and freshly-squeezes juices, whole grains and beans, margarine (non-animal and I would add, non-hydrogenated), nuts (Except for peanuts and pistachios, which may contain mold), rice crackers and cakes from whole unprocessed rice, corn chips and tortillas & popcorn, non-gluten pasta made from rice, buckwheat, quinoa, corn & amaranth; and meat, but only two servings per week.

These grouping are followed by a list of substitutions, a coping strategy, equipment, and shopping tips, with brand names for many products that are allowed. This section is very handy to take to the supermarket or health food store so you purchase the ingredients needed to maintain this food plan.

Part Two contains the recipes, which are quite simple to prepare, for the most part. Here is just one example to whet your appetite for simple, but healthful meals to boost your immune system.

Bean Soup

4 cups (chicken) broth (I would substitute veggie broth)
cup sliced carrots
cup sliced onion
2 tablespoons lemon juice
3 cups white beans, cooked and drained, or canned white beans

Combine broth, carrots, onion and lemon juice in a saucepan. Simmer, covered, until carrots are just tender. Stir in beans. Heat thoroughly. Serves four.

This handy book is a good way to start a cleaner diet. If you are a vegetarian, as I am, then you just ignore the meat recipes. Since dairy and eggs are part of the forbidden food list, the non-meat recipes would also be good for vegans. And if you have wheat issues, then this cookbook might also be a good one to add to your collection of recipes that you can enjoy without creating a flare-up of your problems with eating wheat. (Actually, in the upper lefthand corner of the cover is a strip that says: No Sugar, No Wheat, No Dairy).

The Immune Support Cookbook is a good beginners book if you have immune issues and even when you are well, since the recipes use basic foods with minimal processing. The good news is that Mary Hales health has improved, and with this book, she hopes your health will also improve!This 190-page helpful book is published by Carol Publishing Group and costs $18.95.


Two Holiday Salads

Tuesday, December 22nd, 2009

Every Thanksgiving my son-by-marriage, Jay, makes a great salad using mixed greens, pomegranate seeds, walnuts and feta cheese. Then, the other day I came across an article on cauliflower that I had saved from The Philadelphia Inquirer. The writer of the article wrote about using grated cauliflower, which I put on the previous avocado recipe the other day. Now I can make holiday salad recipes that are dairy free, for those who avoid dairy for health reasons or because they are vegans. (Seehttp://www.menupause.info/glossary/)

The three ingredients I want to highlight are: walnuts, and cauliflower, and pomegranates. (Read also about cauliflower under Golden Beet Soup featured a few days ago.)

Walnuts are an excellent source of Omega 3 Essential Fatty Acids, a heart protective fat that must be taken from our diets. The Omega 3s also help with cognitive function, have anti-inflammatory functions, may be helpful for those with rheumatoid arthritis, and for those with skin problems such as psoriasis and eczema. The source of this information, www.whfoods.com, also notes that walnuts contain the antioxidant ellagic acid, which supports the immune system and has anticancer properties.

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Cauliflower, which I mentioned in Golden Beet Soup last week, also is considered an anticancer food. This cruciferous veggie contains compounds that increase the liver’s ability to neutralize potentially toxic substances. Additionally, cruciferous vegetables, such as cauliflower, are known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer. Finally, recent research shows that crucifers provide significant cardiovascular benefits, as well. Source: www.whfoods.com

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Pomegranates have been in the limelight for some time now, because of theitantioxidant (Seehttp://www.menupause.info/glossary/) qualities. They are low in calories and a good source of potassium.Pomegranate juice may also help to prevent prostate cancer and help to prevent plaque build up in arteries. Finally, pomegranate seeds appear to boost the immune system. (Source:www.about.com)

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Even though you can buy the seeds already removed from the fruit itself, I prefer to peel my own. I came across a little booklet from POM, the company that has successfully promoted pomegranate juice. It explains how to remove the seeds underwater. The directions are verbatim:

1. Slice off both ends of the pomegranate so it will stand up steadily. Score the husk in quarters.
2. Submerge the fruit and break apart in a bowl of water to free the arils (seeds).They will sink to the bootm of the bowl and the membrane will float to the top. Discard the membrane.
3. Drain the liquid and put the arils to one side. Now you are ready to enjoy fresh arils with your favorite dishes and recipes.

Note: I did this before Thanksgiving and froze the arils, but upon thawing, they became soggy, so I do not recommend freezing them.


Holiday Salad with Pomegranate & Walnuts

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This salad is made with feta cheese, not cauliflower, but if you grate enough of this veggie, it should look like this, unless you want to toss the cauliflower throughout the greens….your choice.

Utensils: Cutting board, knife, bowl for pom seeds, strainer or salad spinner, bowl for salad
Prep. Time: 15 minutes if pomegranate seeds are gathered earlier; otherwise, add 10 minutes to do the pomegranate
Cooking Time: None
Category: Gluten Free and Dairy Free if cauliflower is substituted for feta cheese

Ingredients

one head organic lettuce (Try Boston or red tipped curly leaf lettuce) or mixed greens
1/2 cup chopped walnuts (or candied walnuts)
1 cup pomegranate seeds (called arils)
salt & pepper and your favorite dressing
1/2 c. or more of feta cheese or 1/2 c. or more of grated, organic cauliflower

Directions

1. Wash and spin dry lettuce or mixed greens. If using leaf lettuce, tear leaves into small pieces.
2. Add walnuts, pomegranate seeds, and salt & pepper.
3. Toss with your favorite dressing and top with feta cheese or grated cauliflower.

Serve immediately. Feel free to add other items of your choice.


Holiday “Snow” Salad

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Utensils: Cutting board, knife, strainer or salad spinner, bowl for salad
Prep. Time: 15 minutes
Cooking Time: None
Category: Gluten Free & Vegan

Ingredients

One head organic lettuce or mixed greens
One or two pieces fennel bulb,sliced
8-12 Organic cherry or grape tomatoes
1/2 – 1 cup grated, organic cauliflower
Sprouts (I used my own mixture of clover, alfalfa, & radish)
Salt & Pepper to taste and your favorite dressing

Directions

1. Wash and spin dry the greens or lettuce, tearing lettuce leaves into small pieces
2. Wash and slice tomatoes or leave whole if small enough. Slice fennel bulb.
3. Wash & grate cauliflower and set aside.
4. Toss salad greens, tomatoes, and fennel with salt & pepper and your favorite dressing.
5. Add sprouts and grated cauliflower and serve immediately. (Dressing tends to make sprouts soggy and take away the snow white look of the cauliflower.)

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