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.