And sugar to taste
About 1 tsp liquid smoke
My entire life I have been sick or in pain in some way or another. When I was around 4 my pediatrician told my mom I was "allergic to stress." Stomach cramps, nausea, indigestion, head aches, sore throats, stuffy noses, ear infections, tonsillitis, hives; constantly just one right after the other. So I missed a lot of school, my mom was accused of neglect, I was forced to eat everything served at school by the staff, even though the food made me sick to my stomach and sometimes even light headed. As I got older the blame was placed on me. I was just a "picky eater," or I'd be accused of having an eating disorder. I'd go to the doctor and tell them, "everything hurts, my back, my hips, my stomach, I always have a sore throat, I always feel sick. " I was called a hypochondriac, bulimic, needy. I was told I had growing pains, seasonal allergies, asthma, a dry throat. I was told my symptoms were psychological, I was sick because I wanted to be sick, I was lazy. The list goes on and on and on. I was accused of being a drug addict, anorexic, psychotic, and it never stopped. For 24, almost 25 years of my life I was sick and no one believed me because why would they? They couldn't feel what I was feeling. The doctors I saw were too busy to listen, too busy to care. So many doctors, so many, and no one, not once, did any of them ever consider I may be having allergic reactions to just about everything. My friends and family always joked, "oh you're just allergic to everything" not knowing what was really going on. Well I am relieved to say that I finally found a doctor that listened.
The first time I asked for my stomach to be checked out (around 2010 sonoma) I was told it was pointless and my insurance wouldn't cover something like that. The second time (trinity 2012) I was told (with no proper testing might I add) that I have lymes disease (not true) the third time (humboldt 2014) something amazing happened. (New doctor, new clinic) my doctor asked me about my symptoms, she wrote them down, she listened. For the first time in my life I had a doctor that actually wanted to know what was wrong with me. We discussed an allergy test, I had 36 vials of my blood drawn and sent to a lab. Two weeks later I met with my doctor again, we discussed the medication I was on, etc, then it was time for my results. She pulled out a bookworth of paper and told me, " In my 28 years of being a doctor, not one have I ever came across someone quite like you. The results are dizzying." For an hour we discussed my results in detail, she explained what everything meant, and then she told me she was referring me to a nutritionist and an allergist.
These were my results:
Things I am severely allergic to:
Things I am highly allergic to:
Things I am moderately allergic to:
Things I am not allergic to but may cause reaction eventually:
Things I am not allergic to:
And these are only what I was tested for. They will be doing more tests to see exactly what I can eat.
Right now I'm very cautiously eating one type of food a day to monitor reactions.
Today I made myself chickpea brownies and had a bit of Turkey bacon. I am slowly recovering from my allergies and for the first time in 24 years I woke up with no sinus problems or stomach cramps. I am going to ask my readers for only positive feedback on this post, please. I could really use the support.
I know it sounds pretty strange right? Broccoli in a taco? All I can tell you is that the flavors of this dish meld into a mouth watering fiesta that will be a hit with anyone you make them for!
•Finely chopped broccoli florets (about 1 cup)
•Finely chopped green onions (2 shoots)
• Finely chopped mushrooms (about 1/4 cup)
•Cilantro (optional but adds to the flavors! )
• 2 tbsp Chickpea flour
• 1 tbsp cumin
• 1 tbsp onion flakes
• 1 tsp vegan bouillon
• 1 tsp garlic salt
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp sugar
Pan fry broccoli, musrooms, and onions on med/ high heat stirring occasionally until broccoli is par cooked.
Mix seasonings together, sprinkle on top of veggies, add 1 cup water and cilantro. Mix until thoroughly coated. Cover and let cook for 5 minutes. If sauce has not thickened up, stir over med/high heat until nice and thick. Serve on crispy tortillas with tomatoes and olives and enjoy!
Oh yes my friends, I have discovered the deliciousness of the perfect vegan egg. It tastes like the yolk of an over medium egg with salt and just a touch of pepper, I call it the avo-egg, so spot on delicious that even non-vegans will love it! Pair it with some cheezy baked potatoes and delicious tofu bacon and you've got yourself a breakfast fit for kings!
Let's start with the more time consuming aspects of the plate:
1 pkg firm tofu, drained and pressed (my favorite is the sprouted organic, but any will do)
2 tbsp cooking oil (grapeseed oil is my favorite but again any of your preference with little flavor will do)
3 tbsp low sodium soy sauce
1.5 tsp liquid smoke
.5 tsp onion powder (optional)
Add oil to a large pan, with a very sharp knife gently slice very thin pieces lengthwise down the tofu. Add tofu slices to the oiled pan and cook on medium heat until the bottom is golden brown. It is important that you do not touch the tofu too much while it is cooking to prevent it from falling apart. I usually leave it for about 10-15 minutes before needing to flip them. You want the tofu to end up looking slightly shriveled and very dry, once this is achieved mix liquid smoke with soy sauce and onion powder and pour into pan, reduce heat slightly and stir tofu around in mixture, flipping as needed. Cook until tofu is brown with a caramelized look (All the moisture should be gone from the pan.)
Cheezy baby potatoes:
1 package (about 3 cups ) of rinsed and quartered baby potatoes
2 tbsp oil (or enough to evenly coat potatoes when tossed)
Salt, basil, oregano, onion powder, nutritional yeast to taste (enough to cover each potato)
Just a splash of lemon juice
Preheat oven to 400° in a bowl, toss the potatoes in the oil and lemon juice, arrange on a baking sheet and season. Cook until golden brown and you can easily poke with a fork.
1 pinch of black mineral salt to taste (sulpher salt actually kind of pink or red looking)
Black pepper to taste (optional )
Just enough water to make mixture smooth and creamy. Mix together and enjoy!