Tuesday, January 1, 2013

Welcome to my New Life

So there’s a new kid in town…and her name is the Body Ecology Diet. This will be my new life for the next — well — until further notice. And this time I’m serious.
gluten-free, vegan, and Body Ecology Diet friendly!
We’ve been playing detective over here lately, since its been over 6 months, and my Ulcerative Colitis flare hasn’t healed. We’ve been researching EEEEVERYTHING to try to find some answers. And I mean everything.
check out the fantastic Halibut steak!
Some of our research led us to the Body Ecology Diet, which is an anti-Candida and Ulcerative Colitis diet. It starves the body of sugar and foods that break down into sugar (like white rice, potatoes, and starchy veggies like peas). So on the Body Ecology Diet, there is ABSOLUTELY no sugar, fruit (except for lemon), grains, milk or cheese (because of the milk sugar, lactose), beans (including peanuts), soy, caffeine, alcohol, sugary vegetables (like carrots and beets) or starchy vegetables (like potatoes). But, it does allow 4 gluten-free grains: amaranth, millet, quinoa, and buckwheat.
such bright colors, flavors and textures!
So its pretty extreme — pretty much all vegetables and protein.
They do allow stevia — in its pure form. SO — after this, I’m going into the kitchen to try to whip up some stevia-sweetened meringues with puffed millet!
look at the gorgeous texture of the buckwheat!
So what did I serve for dinner tonight with all of these restrictions?? Well, it just so happens, I made a super delicious dinner — Body Ecology Diet approved! I made Mexican Stir Fry with Guacamole over Buckwheat, with broiled Halibut! YUM!
Here’s what you need:
1 cup buckwheat groats, prepared (in 2 cups of veg stock)
1 red bell pepper, chopped
1/2 onion, chopped
3 garlic cloves, minced
1 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp oregano
salt and pepper
fresh cilantro
green onion
Saute your onions in 1 tsp EVOO with your spices. Let that soften for about 3 or 4 minutes and then stir in your peppers. Let them cook for about 4 minutes, and then stir in your garlic. Cook for a minute, and then you’re good to go!
After your buckwheat cooks, (it only takes 5-7 minutes!!) stir in chopped cilantro, lime juice, salt, and green onion.
creamy, rich guacamole
Next, the Killer Guacamole — which I served with millet/flax crackers.
2 avocados
3 Tbsp minced onion
squeeze of lime
1 garlic clove, grated
handful chopped cilantro
Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.
Finally, I served this with Lobsta Bakes’ outrageous, wild, ocean-caught Halibut! Holy cow was this amazing. It was steaky and sweet and delicious! I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice and fresh dill.
mexican mound of deliciousness!
This meal was fantastic! {{Anything with my Killer Guacamole is a winner!}} But the combination of flavors with the smokey, slightly spicy, peppers and onions with cumin and chili powder, combined with the cooling, creamy, fresh guacamole was terrific. And then the buckwheat was unlike anything I’ve ever had before! They were like these little seed poppers that were chewy and strangely creamy with a nearly-burnt popcorn/nutty flavor. They were delicious! A super change of pace! Yes, they look like bird seed, BUT, they’re gluten free, packed with nutrients, yummy, and Body Ecology Diet safe!
such gorgeous colors
Happy Tummies!
With the Body Ecology Diet, you eat A LOT of veggies. And you make practically everything from scratch. A good chef's knife is imperative to this type of cooking. You'll ask yourself why you waited so long to invest in a good knife after you get one. It literally changes your cooking. Here's the one I use:

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