New Diet

I've been reading "The Autoimmune Solution" by Amy Myers, M.D.  My current diet does a good job of keeping my pain at bay, but my inflammation marker lab results are still consistently high (C-reactive protein and Sed Rate).  I have lab work and see my rheumatologist next month, so I've decided to give Dr. Myers' eating plan a try.  You can find information about her book at her website, which also links to her blog where there are many recipes http://www.amymyersmd.com/.  There is also additional information about her autoimmune solution plan, including reasons and information about supplements Dr. Myers recommends.

This diet is about as food sensitive-free as one can possibly get - no gluten, no grains, no legumes, no soy, no dairy, no eggs, no nightshades, no seeds, no nuts, no sugar, no caffeine.  Lots of grass-fed, free-range, organic meats, poultry, and seafood.  And lots of organic fruits and veggies.  I've been pleased with how tasty the recipes I've tried so far have been.  They take a lot of preparation, and the grocery bill has gotten larger - so I'm both glad I'm retired and glad I have a part time job.  I haven't taken many photos yet.  Below are photos of several things we've tried.  I'll probably start posting recipes soon.

I'm following the diet as much as I can, but I know I'll eat some other things, too.  I've already had some pretzel sticks, a sandwich, and some coconut milk ice cream this past week.  Nancy and Jean are also giving the foods a try, with lots more eating of other things than I.  None of us like kale much, so I've been using a combination of romaine and spinach for most of the salads.  And I don't put cilantro in anything.  Fortunately, we all love avocados - these recipes use a lot of avocados.

Leftover roasted wild caught Alaskan salmon with mustard sauce and tangy mango salsa

Tropical Nicaraguan Salad (with romaine lettuce & spinach instead of mixed field greens)

Organic romaine and spinach salad with rosemary & basil turkey meatballs

Creamy acorn squash

Super guacamole (served on above salad with turkey meatballs and carmelized onions)

Pesto variations

We picked up our first partial share from Seton Harvest this week (we share a partial share with Susie, so pick up every other week).  It is mostly greens, so I've been hunting for recipes to use them.  I found a lovely recipe for Garlic Scape Pesto on the Frog Bottom Farm website (where there are lots of other good recipes for CSA shares)  http://frogbottomfarm.com/recipes/?recipe_id=6018716.  We only got a few garlic scapes this week, so I'm including the scapes in the pesto recipe below, and also using some of the other greens we picked up.  The pesto will be saved for another day.  I am making Sautéed Greens with Pine Nuts http://molliessoupkitchen.blogspot.com/2014/10/sauteed-greens-with-pine-nuts-and.html to go with dinner tonight.

What I've learned from all this reading of pesto recipes is that one can make a delicious pesto using pretty much any greens, any nuts, and any hard cheeses. Some of the other recipes for pesto using greens that I found are http://dinnerwithjulie.com/2013/03/20/kale-spring-greens-pesto/, http://eating-made-easy.com/power-greens-pesto/, https://homeingreece.wordpress.com/2012/04/03/mixed-greens-pesto-with-walnuts/, http://www.wholefoodsmarket.com/recipe/winter-greens-pesto, and http://www.thekitchn.com/recipe-winter-greens-pesto-recipes-from-the-kitchn-182833.

INGREDIENTS

3 garlic scapes, roughly chopped

8 oz. trimmed and roughly chopped greens (I used beet greens, vita greens, and kale)

1/2 cup lightly toasted and chopped nuts (I used pine nuts)

1 cup shredded or grated hard cheese (I used Pecorino Romano)

2-3 cloves garlic, minced

1/2 cup extra virgin olive oil

2 tsp lemon juice

Salt & Pepper to taste

COOKING INSTRUCTIONS

Set a large pan of water boiling on the stove.  Put cold water into a large bowl.  Place greens into boiling water and swirl them around briefly until they are wilted.  Remove them into the cold water.  Removed greens from cold water onto a towel and pat dry.  Place the scapes, greens, and nuts into food processor with 1/4 cup olive oil.  Blend until smooth.  Add garlic, lemon juice, remaining olive oil, and salt and pepper.  Blend.  May be frozen for later use or used within a few days.

Makes about 1-1/2 cups of pesto.