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Archive for the ‘Carrots’ Category

We were invited to dinner at our friends Joe and Luiz, so I made a salad to take there. I put together romaine lettuce and English cucumber, topped with shredded carrots and sliced fennel. Then sprinkled with some black and white sesame seeds and dill.  I made a dressing with goat cheese, vinegar, white wine and dill, but if you are in the Elimination Diet, stay with lime and olive oil. The dinner was delicious and fun!

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This is another favorite of mine. I always remember to make it when I see pumpkins all over the place. Yes I still have some from my CSA (community supported agriculture) box!.

For those doing the elimination diet, skip the half and half and the brandy. It will still taste really good as long as you use fresh rosemary.

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Hoppin’ John is a traditional dish with many variations, so I decided I could make it anyway I wanted. We love black-eyed peas. In Brazil this bean is called “Little Monk”, not sure why. It is believed that eating black-eyed peas on New Year’s Day is thought to bring prosperity: we eat it often just in case. Black-eyed peas are an excellent source of fiber, calcium , folate, and vitamin A, among other nutrients.

I served it with Roasted Parsnips and Sweet Potatoes. See the recipe here. Instead of rosemary, I used thyme. For a vegan version, use vegetable.

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This is a very versatile dish: you can use a variety of vegetables. The list of vegetables in the recipe below contains the produce that was fresher at the store. Mix white, yellow and green vegetables. I used broccoli rabe instead of broccoli as it was on sale. Broccoli rabe  or rapini is bitter and pungent, for me, similar to mustard leaves.

Serve the Chicken Stir Fry with brown rice or soba noodles.

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This dish is inspired in a Japanese dish called “Gomoku Gohan (5 Ingredient Rice)”. The original recipe uses soy sauce, sake and sugar. In this dish I am using sesame oil and kombu instead. It is very important to use kombu and burdock root: these two ingredients bring “umami” to the dish. You can find burdock root at your local Asian store. Make sure to keep it in a container with water in the fridge. That way, it will last for a long time. Burdock is widely used in the macrobiotic diet.

I served it with Japanese Style Napa Cabbage and Cucumber Salad.

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Middle Eastern cuisine is a great fit for this diet (should we still call this a diet? It’s been sooo delicious!): their main staples are grains, spices, herbs and lamb. This lentil soup is comforting and delicious. The flavors are intense and the food, fulfilling.

The only change I made to the original recipe is that I reduced the amount of olive oil to 1/3 and used carrots, parsnip and squash instead of potatoes. See the original recipe here. This recipe yields to a lot of soup. You may want to reduce the recipe to half but then you will have a problem when blending the cilantro and garlic in the food processor: you won’t have enough. I had to use some water as I didn’t want to use 1/4 cup of olive oil.

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I am using vegetables that looked good at the store today, but any winter vegetable can be used. You can also use any herbs or spices, such as basil, oregano, parsley, chives, cumin etc.

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