I've been experimenting with recipes this past month from Dr. Joel Fuhrman's book, Eat for Health. I wish I could cook and blog my way through the entire book in 21 days like Jana and Haze did.... blogging Julie/Julia style. You can see them here. Such a great blog. http://janadrjoel.blogspot.com/
Unfortunately, shopping, prepping and cooking new meals on top of still cooking standard American meals for the rest of my family aggravates and causes my pain levels to skyrocket. Actually, cooking, which means standing on my feet for an extended period of time, aggravates my pain, period. Fuhrman claims that becoming a nutritarian has freed his patients from all sorts of ills from heart disease to diabetes, preventing cancer, strokes, obesity, the list goes on.
I'm willing to take him up on this. Give it a try. I like his babystep approach. I'm trying the recipes when I can and hope to soon be acclimated to cooking and eating his way, the nutritarian way, as a way of life. Second nature, so to speak. He says it takes three to six months for the micronutrients to build up in your skin, tissues and organs. Makes sense. Just wish I had the stamina to implement more right now, but I'm doing the best I can, so insert me patting myself on the back right now.
Here's what I've cooked up this past month:
Fuhrman Phase One/Day One
Cinnamon Fruit Oatmeal
I've never been a big fan of oatmeal and wasn't even looking forward to this one, but I loved it and have been eating oatmeal and fruit ever since. Yum!
Russian Fig Dressing on Whole Wheat Pita Stuffed with Romaine, Tomato, Cucumber & Avocado
I used a La Tortilla whole wheat wrap versus a pita because the tortilla is high in protein and fiber. Hard to beat a La Tortilla. Ole'! The wrap was delish. The Russian fig dressing on the other hand was odd. Not bad, just different, and odd. It's a combination of pasta sauce, almond butter and vinegar. Weird, eh? In all fairness though, I couldn't find black fig vinegar, so I substituted wild berry vinegar. Maybe that's why it tasted not quite right? Maybe not? Don't know. Need to order the vinegar from Fuhrman.
Fuhrman recommends strawberries on the side. I had another idea. I know Fuhrman wants me to have the almond butter for the protein and micronutrients, so why not sub a banana for the berries and use the almond butter as a dipping sauce. Mmmm, it was like a dessert and looked like this.
I figured I wasn't missing out on anything but the vinegar, as I still had berries in my morning oatmeal and tomatoes on my wrap. Voila!
Chunky Sweet Potato Stew w/ Braised Bok Choy
I know what you're thinking. That stew doesn't look very chunky, does it? Well, that's because I was done eating and dear hubby was wolfing down his second large bowl when I realized I hadn't taken any pictures. This realization hit me while I was in the bathroom, so I started yelling, "Dave, stop eating! Stop eating!" He eats hard and fast, you know. My son heard me first and chimed in, "Dad mom's yelling, 'Stop Eating!'" So, what you see is what you get...basically all that was left of the stew. Heh.
My friend, Jenn, and dear hubby, Dave loved the stew and gave it rave reviews. I, on the other hand, found it to be, er, just good. That's all. Plain and simple...good. What I did love was how nourished I felt afterwards though.
The 1/2 cup of beans that Fuhrman recommends was not enough for me, so I went back and threw the rest of the can in . Yum.
Now on to the braised bok choy. Dr, F says to add 1/2 an inch of water to the pan that you're braising the bok choy in. Do you know how big a skillet you have to use for eight baby bok choy? Big. Those babies take up alot of room. I opted out of using mushrooms as I don't like their texture and I used soy sauce instead of Braggs. What I discovered is that bok choy is like a sponge. As it cooked down, it became water logged. I had to press the water out of it and I was so exhausted and in such pain at that point, that I did not even attempt to reduce the sauce to a syrup that I could pour over the veggie.
Plus, I totally forgot about the brown rice and green salad that I was supposed to serve alongside of it. But really, Dr. F? A large green salad and steamed bok choy in addition to a heaping bowl of chunky vegetables? Not a great combo, but I'm a newbie at this so my tastes may change in time. For now, I would have preferred a nice warm whole grain bread with my steaming bowl of stew.
Poached Pears with Raspberry Sauce
There is only one word to describe this. Divine! I felt like I was eating in a gourmet restaurant. It was oh-so-easy to make too.
More to come later!