Veggie Delight

February 21st, 2012, my diet changed completely. No wheat, sugar, caffeine or dairy… no alcohol. For more than a year I adhered religiously to this regime with the exception of a glass of wine at holiday. It began with a blistering headache which I attribute to caffeine. So, after three days of total bed rest, I kicked the habit. Caffeine withdrawl is painful. Once I accomplished that phase, I moved on to removing sugar, dairy, wheat and alcohol. Last month I experimented with wheat, only to discover it’s better that I moderate it. My sinuses were affected and my digestion clogged up. Now that summer is here and my diet is stable, I thought I’d share my new lifestyle with you. I still eat animal protein except for beef and pork in moderation.

One of my greatest joys is shopping at the Farmer’s Markets. We have several in our area and each one has it’s own personality with different vendors. Makes life interesting and very friendly. It’s good to know where your food comes from… unless you grow it yourself!

Veggie Delight:

Salad: Baby Gem romaine lettuce, Heirloom tomatoes, Spanish onion
Wash your lettuce and quarter one head. Trim off any unsightly parts. Thinly slice onion and tomato (remove skin). Quantity to your liking.

Dressing: 3 tbsp Extra Virgin olive oil, 2 tbsp Vegenaise (available at natural food stores and Whole Foods) 1 tsp Dijon mustard 1 tsp balsamic vinegar Salt & pepper to taste 1 tsp turmeric (helps with anti-inflammation). I find that adding cardamon pods to a pepper mill gives a warmth and earthiness. Cardamon represents courage in the world of herbology. Whip with a fork or whisk. Arrange lettuce, onions and tomato on plate. For a main course use three wedges. Now generously spoon the dressing over your salad.

Sautéed Spinach: Saute two thin slices of Spanish onion in olive oil. When wilted with a bit of carmelizing, add spinach, preferably organic. Trim stems off; those stringy parts of the spinach can get caught in your kidneys. Next, grate one carrot and 1/2 cup of water. Let cook until tender, about 8-10 minutes. Add a sprinkle of salt and pepper and 1tsp of finely minced garlic. Cook one minute more. A dash of turmeric adds the finishing touch: gives it a bite, turns everything golden and the spinach takes on a more delicate flavor.

For dessert, I found a macaroon that has raw ingredients and no wheat. Have two cookies and a cup of chamomile tea.

Yummy…  Bon appetit!

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2 Responses to Veggie Delight

  1. Matt Nigro says:

    Sounds most delightful and is a must try, like tonight. Thanks for sharing.

  2. Donna Loren Fan says:

    Go Donna !

    Wow-wee ! Yum Yummy ! Looks So Tasty !
    Can’t wait to make your great recipes !
    Thanks so much Donna !

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