In case you’ve been living under a blog-world rock, let me just mention that it’s October Unprocessed. (Don’t worry, I was living under a blog-world rock until about, oh, September 29th.)
I won’t reiterate all the rules of October Unprocessed here, but the gist is, for this one month, don’t eat crap. If you can’t make it in your own kitchen, don’t eat it.
I can get down with that.
Of course, it also coincides with the start of my crazy elimination diet again. Ever since I quit, I’ve had pain in my hands and fingers. I’ve seen the doctor & the hand specialist, and things have gotten better (yay for inflammation-reducing finger exercises!) but, I’m still not 100%. And, while I don’t know if it is diet-related, it all seems rather coincidental.
So, back on the elimination diet I go, this time with the friend that I was supporting, supporting me. To recap, here’s what I’m currently eating (note there’s not a bit o’ processed food in the bunch:
- non-nightshade veggies
- non-“sweet” fruits (berries, apples, etc – no tropicals or dried fruits)
- chia, flax, hemp, pumpkin and sunflower seeds
- turkey, chicken or eggs
- “super foods” – lucuma, carob, mesquite, etc
- non-nightshade herbs and spices
What’s a girl to do for breakfast with that tiny list of approved foods? Well, I can do a berry smoothie, but as the weather is turning colder, I’m not enjoying that as much. I want something hearty, that fills me up and sticks around for a while. And, so I came up with this Super C Porridge. The “C” in the name refers both to the fact that it contains a multitude of ingredients that start with C, as well as the fact that it’s high in Vitamin C – super important as we go into the cold and flu season. (A single serving of cauliflower has 46% of your daily RDA for Vitamin C. Who knew?)
I know, I know, when you read the ingredients you’re going to say, “ick.” But, don’t knock it ’till you try it, okay? (Also, I vary these amounts all the time. I doubt I’ve made it exactly the same way twice. Don’t sweat it. I’ve also thrown in a zucchini when I had one that needed to be eaten. Super flexible recipe. You’re going for oatmeal consistency – just adjust your water accordingly.)
Super C Porridge
4-6 small or 2-3 big carrots, chopped
4 cups (1/2 a head) chopped cauliflower
water to cover (about 3-4 cups)
1 T. cinnamon
1/2 t. ginger
1/2 t. allspice
1/4 t. cloves
1/4 cup chia seeds
Optional stir-ins (note: I always use at least one of these, but which combo varies)
unsweetened carob powder
stevia (Note: stevia, unless you’re using the plant or powdered dry leaves, doesn’t qualify as “unprocessed.”)
unsweetened coconut flakes or coconut butter
sunflower seed butter (Make your own to avoid sugar.)
Put the carrots in a 2 quart saucepan and fill the sauce pan 2/3 with water. Boil on high for 10-15 minutes, until carrots are nearly soft. Add the cauliflower and the spices. Boil until cauliflower is soft, but not mushy. (You want to avoid that sulfur smell over-cooked cauliflower gets. Err on the side of underdone. As long as you can purée it, you’re good.) Remove from heat and purée. (I use a stick blender for this. I like to leave some texture. I don’t recommend a high-powered blender or you’ll end up with total soup.) Stir in chia seeds and allow to sit for 30 minutes while chia seeds plump. Reheat if desired. I usually stir in a spoonful of carob powder and a sprinkling of unsweetened coconut flakes. This makes multiple servings. It stores well in the fridge and is a quick heat and eat (or don’t heat – just eat).
For more super healthy vegan recipes, check out Wellness Weekends.
Hey Deanna~ Just a quick note to encourage you to stay sugar free for living pain free. Of late, your recipes have included high glycemic sweeteners (sugar, maple syrup etc.) but those are killers for me, and may be your nemesis. I had suffered bi-lateral hand and wrist tendonitis and arthritis for about 12 years (starting in my 30’s) and once I went vegan and sugar free it changed my physical life dramatically. If I do eat something with sugar in it, wow, I feel it and it stays with me for about 2 days settling right in my hands and joints. So, just a note to say stick with it friend! There are many alternatives (stevia, br syrup, coconut crystals, dates…you know!) and creative challenges for us who are willing to do the work. Your recipes are amazing and we look forward to each one. 🙂
Thanks Laura. Most of the sweeter recipes I post are ones I make for my son, who doesn’t have any major issues. It’s entirely possible that it’s the sugar, though. Time will tell, no?
This actually sounds really good! 🙂 I have trouble with inflammation also, and haven’t ever been able to narrow down what’s triggering – I haven’t done the nightshade elimination though… I love tomatoes! Gah…..! I will try this porridge though I think. 🙂 THanks!
I’m glad it sounds good to you! Seriously when you’re on a super limited diet, you start putting all sorts of weird things together. Sometimes it really works. 🙂
Try removing grains from your diet–corn gives me electric shock-like feelings in my fingers (even non-GMO corn), and all other grains (even organic) cause redness, swelling, sometimes a closing throat, lots of delayed sneezing…and all this happens even though I’m using the WAPF (Weston A. Price) method of preparation (soaking in an acid solution like lemon juice or buttermilk for 12-24 hours before using). For ease of restricted diet meal prep ideas, look into Paleo, Primal, or low-carb recipes–most of them leave out the usual food allergy suspects right from the start. Yeah, alternatives can sometimes be expensive, but they can also sometimes be surprising.
Thanks for the advice. I am already grain-free, for the most part. Grain of any sort is a very occasional indulgence. I don’t eat much meat, though. So, going full-on paleo wouldn’t work for me, either. I’m trying to find a balance. 🙂