LIVING WELL WITHOUT TOMATOES, PEPPERS, WHITE POTATOES, AND EGGPLANT.
In today's society, we take for granted our ability to eat and enjoy delicious food. Food is everywhere, available in numerous ethnic and regional variations, and amazing restaurants are abundant. Eating delicious food should be enjoyable, and what we eat should not make us sick!
When I discovered that nightshade vegetables were causing the extraordinary pain, swelling, and redness in my hands, I first thought of all the wonderful foods that I would have to give up. But as my health and well-being improved, literally in a few days, my attitude changed along with my improved health.
As I felt better, I began to experiment with new recipes, without nightshades, that were delicious. Life wasn't as bleak as I first thought.
Eliminating nightshades from your diet may be the answer you've been looking for. This phenomenon doesn't affect everyone with arthritis, but if you've developed a high sensitivity to alkaloids, a chemical that runs through the nightshade plant family, this may be an important discovery. Please check out the recipes below, for interesting alternatives to dining without nightshades. (Special note: Along with being nightshade free, many of my recipes are gluten and lactose free, which can also cause inflammation. See reference at bottom of each recipe.) Additional recipes are also available on my blog: mynonightshadekitchen.blogspot.com.
Nightshade Free Recipes to enjoy and help you live better with arthritis!
Caroline's No Nightshade Kitchen:
eating should be enjoyable and NOT make you sick!
AFRICAN PEANUT SOUP
This spicy, fragrant soup is a no-nightshade version of one of my all-time favorite soups, which previously contained red and green bell peppers, tomatoes, and cayenne. The spicy level in this recipe is determined by the amount of white and black peppers used. White pepper can be as hot as cayenne. Please adjust to your palette.
2 tablespoons olive oil
1 cup sweet onion, chopped
2 carrots, thinly sliced
1 sweet potato, diced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper (more, for additional heat)
2 tablespoons fresh ginger, minced (Thai ginger, preferred)
2 cups water
4 cups chicken stock
½ cup chunky peanut butter
¾ cup half and half
In a soup pot, sauté the onion in olive oil, until translucent. Add carrots, sweet potato, garlic, salt, black and white peppers, ginger, water, and chicken stock. Bring to boil, simmer for about 30 minutes uncovered. The liquid will reduce as the soup simmers, melding the flavors. When the vegetables are very tender, place in a food processor in batches, with the peanut butter. Blend until smooth, return to the soup pot. (If using a stick blender, process in soup pot.) Bring to a gentle boil, reduce heat, add half and half. Mix well, adjust seasoning before serving. Note: Thai ginger has a very spicy flavor, which adds greatly to this soup.
WITH GREEN OLIVES AND LEMON
This chicken stew is a favorite for parties and fun evenings, with friends or family. For presentation, place cooked chicken on a platter with sauce, lemons, and olives. Serve additional sauce, at table. Or, serve chicken pieces in individual large soup bowls, with a serving of the sauce, etc. Quinoa with Apricots and Golden Raisins, is suggested as a side-dish, and is found in Savory Pastas and Grains. Serves 8-10.
2-3 large lemons
2-3 tablespoons olive oil
2 large onions, halved, then sliced
Salt and pepper, to taste
4 cloves garlic, minced
1 teaspoon turmeric
4 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoon ground ginger
4 cups chicken stock
10-14 assorted pieces of chicken
(halve breasts, to better absorb juice and flavors)
1 ½ -2 cups green olives stuffed with garlic
Cut lemons in wedges, and squeeze 4 tablespoons juice, to reserve. Set aside. In a large pan or stock pot, add olive oil and onions, with salt and pepper. Saute until slightly golden. Add garlic, turmeric, cumin, cinnamon, and ginger. Cook 1-2 minutes, adding olive oil, if needed. Add chicken stock, and bring to boil. Salt and pepper chicken pieces, add to boiling broth mixture, with lemon wedges and olives. Mix well, coating all chicken pieces in sauce. Cover, cook on high simmer, for approximately 25-30 minutes. Add reserved lemon juice, for increased lemon flavor, if desired. Stir several times, during cooking process. Serving suggestions above.
RUBY RED TROUT ON THE GRILL WITH LIME
This simple, but elegant approach to preparing ruby red trout is a healthy, low calorie, and delicious way to enjoy this special fish. Preheat gas grill to 450 degrees. Serves 4.
4 ruby red trout filets, rinsed and dried
Vegetable oil spray
2 limes, cut in wedges
Kosher salt and pepper, to taste
1-2 teaspoons dill weed
2-3 tablespoons butter
Make 4 small foil boats to hold individual filets, by crimping corners of foil. Place boats on a cookie sheet that can be used on the grill. Coat foil with vegetable oil spray. Add fish. Squeeze lime juice over each filet, season with salt, pepper, and dill weed. Add 3-4 dots of butter to each fish. Place on gas grill for 5-6 minutes, covered. Serve, with lime wedges.
Chicken Piccata with lemon and capers
Spicy Meatballs over Spaghetti with Cilantro
Scrambled Eggs with Wasbi Guacamole (1. above)
Football Sunday Veggie Relish with Lime Chips
Caroline Thompson began cooking and experimenting with recipes at the age of eighteen. Her love of creative cooking has been a passion throughout her life. She honed her cooking skills over the years at numerous workshops around the country, and taught cooking classes in Oklahoma City, Oklahoma, in the late 1980s. Caroline completed an intensive French cooking course at the Cooking School of the Rockies, in Boulder, Colorado, in the late 1990s. She also completed a 12-day workshop at the Institut Paul Bocus, in Lyon, France, in 1997, focusing on French regional cuisine, cheeses, wines, and fish. Cooking and creating recipes remains a joy for Caroline!