Winter 2010

WHAT FOODS YOU LIKE VS. WHAT FOODS LIKE YOU

By Karim H. Fugel, MS, CHHC www.lettuceandfreedom.com

During the winter months, we tend to get into a cozy routine, especially with our food choices – comfort food all the way! Our energy seems to diminish with the limited amount of daylight. Often, lack of energy is associated with food sensitivities. It has been said by many health experts that we often crave the foods we are allergic to.

Stephan Raechtchaffen, MD advises that allergies tend to build on one another and that they can fluctuate depending on stress or exposure to other allergens. When tested, many foods do not show up as true allergens but our sensitivities to them are real. These sensitivities have been shown to cause such symptoms as brain fog, migraines, fatigue, digestive disorders, weight-gain and a weakened immune system.

What to do???...Try a food avoidance diet.

When you are ready to go down this road, put your detective hat on and follow these steps. A food diary is very helpful with this process.

1) Eliminate the main triggers from your diet for 30 days – wheat, dairy & sugar.

2) After 30 days, re-introduce these foods in a rotation sequence. For example, if you re-introduce wheat on day 1, you should not eat wheat again until day 5 or 6. The same for dairy and sugar, just do not re-introduce them all on the same day.

The idea behind this is that after about 5 days all traces of the reactive foods have been eliminated from your body, so the allergenic toxins have not built up in your system.

Keep in mind that variety is key – our ancestors did not have the same foods every day. They drank milk when it was fresh and ate oranges when they were in season, not all year long.

The vegetable curry recipe below is a great way to feel warm and comforted during the winter months without any of the usual triggers for food allergies.

Vegetable Curry

By Karim H. Fugel, MS, CHHC

www.lettuceandfreedom.com

Olive oil
1 red onion - chopped
2 cloves garlic - minced
1/2 Serrano pepper - seeded and minced
1 inch ginger root – grated

2 tbsp curry powder

2 tsp ground cumin

1 tsp turmeric

1 can coconut milk

2 tbsp organic peanut butter – preferable creamy

½ cup cilantro – finely chopped

4 tsp soy sauce – Tamari

2 tbsp honey

Chili flakes – pinch to taste

Juice of 1 lime

½ cup water

1 large sweet potato – cut into small cubes

1 head cauliflower – cut into small pieces

8 mushrooms – cut into quarters

1 cup peas – fresh or frozen

Heat oil in a large sauce pan over medium. Add onions, garlic, pepper and ginger and sauté until softened.

Add curry powder, cumin and turmeric, sauté one minute.

In a separate bowl mix coconut milk, peanut butter, cilantro, Tamari, honey, chili flakes, lime juice and water. Add to saucepan, bring to a boil while whisking. Reduce heat to simmer.

Add vegetables – sweet potato, cauliflower & peas and simmer until cooked through – approximately 15 minutes.

Serve over brown basmati rice.

Feel free to add a mix of vegetables of your choice.

This dish is also great with shrimp or chicken added with some of the vegetables.