It's the first day of the Chinese New Year, and it's a day to celebrate. The Year of the Monkey ushers in yummy foods and centuries old traditions. They are easy to make too and fun to eat.Anyone, even novice home chefs can enjoy cooking these delicious dishes!
Dumplings are one of the oldest and symbolic Lunar New Year dishes. They can symbolize both family and prosperity due to their resemblance to purses.Dumpling or potsticker skins are simple to make. They're just a mix of regular flour, water and a pinch of salt.Think of them like ravioli.The fillings can be anything you want. Traditional ones are filled with pork or cabbage but you can also use shrimp or chicken.Spicing is important too. There's a dash of dry sherry or Shaoxing wine along with green onion and ginger for bite.Add Szechuan peppercorns for real fire and heat or even fresh ground pepper. Cook , like pasta in salted boiling water for ten minutes or until tender.Serve with homemade hoisin sauce which is a mixture of soy sauce, peanut butter and either molasses, honey or brown sugar for sweetness (I'd recommend using dark honey, it;s the healthiest, however both the others will give the sauce an earthy richness).along with garlic powder and sesame oil. Jalapeno pepper or Chinese pepper is added for heat.Homemade duck sauce is another good dipping sauce. This is simply a mix of apricot jam and Chinese plum sauce You can also just dip them in plum sauce too.
These sauces would work with another New Year's classic, spring rolls which represent gold bars and prosperity . These are also easy to create. You do have to buy spring roll wrappers to start with, imply because it's hard to duplicate their delicate layers.. These are always vegetarian and are filled with shredded carrots, green onions and sweet bell peppers. Cilantro is also added for color and taste along with Thai basil. The rolls are fried in a wok but you can also fry them in a regular frying pan using peanut oil.Make sure they are tightly wrapped otherwise two things will happen: the filling will fall out while frying or the oil will seep in and sog up the filling. It's just tightly rolling and tucking to prevent that. Another traditional treat is a dish of noodles.Use egg noodles if you can't get the authentic. These are cooked first before cooking the mushrooms and thinly sliced chicken breasts and broccoli florets. Bok choy can also be added as snow peas.Use scallions and ginger for more flavor along with garlic. Boil the noodles first and then stir fry the chicken with soy sauce. The vegetables are then added as are the aromatics . Home chefs can also add Napa cabbage too for color and crunch. Eat this to guarantee a long life.
Enjoy the Year of the Money with tasty New Year's moon, Eat the spring rolls and dumplings for prosperity and the noodles for a long life. Enjoy not only their deliciousness but their rich symbolism too!
Monday, February 8, 2016
Saturday, February 6, 2016
An Elegant Super Bowl Affair
Tomorrow millions of Americans will be awash in greasy chins and Doritos fuzz all over their fingers.Most see Super Bowl parties as an orgy in snacks and fun foods. However there are some foodie snobs out there who will balk at the idea of heroes and pizza washed down with beer. There can be an elegant side to a Super Bowl party, It can be so elegant that you'll think you're at a Downton Abbey finale.
Sandwiches can be served but think elegant, not the overstuffed kind dripping with oil and cheese. Have homemade loaves of white bread cut , and crustless if you want to go that extra mile. Have fresh roast turkey , roast ham and roast beef along with chicken.(hiring a waiter to do this is recommended so you can time chatting with your guests.) Also a whole cold chicken or turkey, sliced to what guests what is also a nice turn.Have little bowls of tarragon mayo and mustard around for guests to delicately slather on their sandwiches.Cucumber salad makes a nice change from potato and macaroni salad.It's an easy recipe with sliced cucumber dressed with a simple sour cream and dill dressing. You can sub in plain Greek yogurt for lighter fare.If you want to add a dash of the exotic then serve bruschetta on toasted Italian bread. Again this is so easy to make , with just coarsely chopping tomatoes and onions in a food processor , and then adding some parsley and rosemary for flavor. The base is slices of Italian bread that has been brush with olive oil and rubbed with garlic cloves.A slice of prosciutto can be added for more flavor.
All SuperBowl games are usually away in beer and later there's some kind of drinking game that involve tequila. Rise above this with glasses of champagne served in elegant flutes. Champagne cocktails can also be served. This is placing a sugar cube well soaked in Angostura bitters at the bottom of a flute and then filling it with your best vintage. Garnish with a lemon or orange rind. Of course martinis are the ultimate sophisticated party drink. This is pouring 2 1/2 ounces of gin and 1/2 ounce of vermouth into an iced filled mixing glass. Stir for a brief thirty seconds and then strain into a chilled cocktail glass. You can garnish with the usual three olives or lemon wedge, depending upon your guests tastes. A variation is the Gibson , which is decorating the drink with a cocktail onion.Nibble foods should be on hand but not the usual greasy chips or guac. Think spicy nuts and savory shortbreads.The first is taking any kind of nut and lightly baking them with a light dusting of cumin or finely ground chile powder (don't go too wild with the spices because they'll leave guests with stained fingers- an evening affair taboo). Shortbreads are baked the usual way but with less sugar and more grated Parmesan and rosemary added.
Yes. you can throw an elegant Super Bowl party. Make a roast , open up a few bottles of champagne and enjoy the game in a civilized manner. It's a different kind of fun and a different kind of taste.
Sandwiches can be served but think elegant, not the overstuffed kind dripping with oil and cheese. Have homemade loaves of white bread cut , and crustless if you want to go that extra mile. Have fresh roast turkey , roast ham and roast beef along with chicken.(hiring a waiter to do this is recommended so you can time chatting with your guests.) Also a whole cold chicken or turkey, sliced to what guests what is also a nice turn.Have little bowls of tarragon mayo and mustard around for guests to delicately slather on their sandwiches.Cucumber salad makes a nice change from potato and macaroni salad.It's an easy recipe with sliced cucumber dressed with a simple sour cream and dill dressing. You can sub in plain Greek yogurt for lighter fare.If you want to add a dash of the exotic then serve bruschetta on toasted Italian bread. Again this is so easy to make , with just coarsely chopping tomatoes and onions in a food processor , and then adding some parsley and rosemary for flavor. The base is slices of Italian bread that has been brush with olive oil and rubbed with garlic cloves.A slice of prosciutto can be added for more flavor.
All SuperBowl games are usually away in beer and later there's some kind of drinking game that involve tequila. Rise above this with glasses of champagne served in elegant flutes. Champagne cocktails can also be served. This is placing a sugar cube well soaked in Angostura bitters at the bottom of a flute and then filling it with your best vintage. Garnish with a lemon or orange rind. Of course martinis are the ultimate sophisticated party drink. This is pouring 2 1/2 ounces of gin and 1/2 ounce of vermouth into an iced filled mixing glass. Stir for a brief thirty seconds and then strain into a chilled cocktail glass. You can garnish with the usual three olives or lemon wedge, depending upon your guests tastes. A variation is the Gibson , which is decorating the drink with a cocktail onion.Nibble foods should be on hand but not the usual greasy chips or guac. Think spicy nuts and savory shortbreads.The first is taking any kind of nut and lightly baking them with a light dusting of cumin or finely ground chile powder (don't go too wild with the spices because they'll leave guests with stained fingers- an evening affair taboo). Shortbreads are baked the usual way but with less sugar and more grated Parmesan and rosemary added.
Yes. you can throw an elegant Super Bowl party. Make a roast , open up a few bottles of champagne and enjoy the game in a civilized manner. It's a different kind of fun and a different kind of taste.
Friday, February 5, 2016
A Super Bowl Party For Everyone
It's going to be Super Bowl Sunday in two days and by now every party thrower in the country should be well stocked.Or are they? Unfortunately there is no one guest's tastes fits all. There will be allergies and limitations to deal with , let alone likes and dislikes.
Dips are high on any Super Bowl Party list. There's nothing like a creamy, spicy guacamole to enjoy,but what about those guests who have gallbladder and pancreas issues? Avocados , as I sadly found out recently are on the do not eat list.What then? Hummus! Luckily most restricted diets endorse garbanzo beans , along with any other beans. If the taste is too intense, then mix a can of cannelini beans with chichis . Drain and puree the white beans first, then drain and puree the chickpeas. Mix together with a tablespoon or two of light olive oil. You can add the juice of half a lemon for freshness. This is a great , delicately flavored dips that's far from heavy . Serve with toasted pita wedges. Now what about the crunchies? Many have gluten allergies and again, those with stomach problems , can feel discomfort with regular crackers. It's time then to try the glutin free . One brand, Crunchmaster has excellent ones that are not only free of gluten but also cholesterol and saturated fat free. I love these and they and the white bean hummus have replaced tortilla chips and guac for me. Salsa is another tasty party dish however it can be too spicy for some. Try a milder one with fresh tomatoes and just bell peppers. You can add chopped onion for more flavor but if it's too much then just add a dash of dried onions or onion powder. Have a dish of sliced jalapenos on the side for those who want to add heat to their individual scoops of dip.
Everyone loves wings - or do they? Many people are on diets that ban them. Try roasted ones that have been marinated in lemon or garlic. Grill roasted chicken is tastier anyway and has a nice crispy bite to them. Another point to consider is that some people cant have the skins because they're full of fat. Try grilled chicken or turkey breasts instead. You can serve them on home baked gluten free rolls with a smear of tarragon laced Nayonnaise This last is an egg free soy based condiment that can sub in for mayo. As for the rolls there are several recipes on line you can make If chili is your Super Bowl go to , then you can make several different kinds. Purists will go crazy for a four alarm beef one. However you may have fusspots who are not into having the roofs of their mouths seared or their diets ruined with beef. Try a turkey or chicken one with maybe half the heat. You can also sub in vegan beef crumbles too. Everyone loves a pepperoni laden pizza to much on during the plays. Yet eating it can cause your guests to reach for the Pepto Bismal. Go for the margherita style which has fresh tomatoes, a scant covering of mozzarella and a big dose of basil. Also the old fashioned cheeseless or Nonna pizzas are also very good. it's a thick crust topped with a good dose of onion laced tomatoes.
A good Super Bowl party caters to everyone. Make sure you;re ready to deal with likes, dislikes dietary restrictions and allergies. It may cost more and be more labor intensive but the end result - happy guests - is worth it.
Thursday, February 4, 2016
Mandarins The Fruit's World's New Stars
Tangerines or mandarin oranges have been gracing tables for decades. Now they're becoming s star player with different varieties shining in desserts and snacks. It's no wonder. There's nothing like the sweet, sunshine taste of these tasty globes.
New writer, David Karp, wrote about them for yesterday's New York Times Food section.Mandarins are making a big comeback on American tables (although they never really left)/ Most are being grown in California's San Joaquin Valley, in the middle of the state. California harvests a whopping 92 per cent of the harvest while Florida contributes only 8 percent. It used to be the top producer with 66 percent however crops have been previously plagued by citrus greening disease,a crippling virus that changes the color.along with obsolete seeds.Despite this , mandarins are the most popular fruit in the US with Americans consuming five pounds of them a year..Oranges on the other hand have gone down in popularity.We have Spain to thanks for the boom along with our desire for easy to eat fruits. The first started to export seedless clementines in the 1970's to the Eastern US. Factor in our desire for snackable produce such as seedless grapes and blueberries and you have the explanation for the popularity . Two companies also jumped on this Sun Pacific and Wonderful Citrus, formerly Paramount Citrus, giving the fruit consumer grabbing names such as Cuties and Halos. (watch their commercials - you'll be craving them in no time).
Mandarins are worth their difficult cultivation. These ancient cultivars are as difficult to raise as grapes, in their terroirs or environments and sturdiness. At their best they have a juicy tartly sweet flavor but what stores sell are sometimes tasteless and bland. Shoppers should look for the Daisy SL variety These have intensely sweet tart flesh along with a complex , lingering aroma. Its rind is silk smooth and easily to peel off.Unfortunately the types with seeds are coming back, rendering them useless to sellers.A fierce competitor is the Japanese Dekepon or as it;s known here the Sumo. It's one of the most expensive mandarins.It is larger than the average one, with pebbly skin and a distinctive bump at the top .It's very easy to de-rind and intensely sweet but is balanced by a refreshing acidity.It is also anywhere from four to seven dollars a pound and is sold in the pricier groceries such as Whole Foods and Wegmans. There is also a hybrid out there called Ruby Tango whose parentage is a Sicilian clementine and a blood orange. It's coming out for the first time around Valentine's Day by Sunwest Fruit Whole Foods , Fairway and Fresh Direct will be selling them. Parents will love the Seedless Kishu, a golfball sized one that's easily peelable for little hands. The juiciest fruits should have been cultivated by from November to mid January in a Mediterranean kind of climate. The season ends in mid May with Gold Nugget, another sweet and seedless variety.
Mandarins are a delicious burst of sunshine in a dull winter landscape. Indulge in the rich Sumo or have a few Seedless Kishus with the kids. Any choice is a good choice, All have a sweetness mingled with tartness and are fun to eat.
New writer, David Karp, wrote about them for yesterday's New York Times Food section.Mandarins are making a big comeback on American tables (although they never really left)/ Most are being grown in California's San Joaquin Valley, in the middle of the state. California harvests a whopping 92 per cent of the harvest while Florida contributes only 8 percent. It used to be the top producer with 66 percent however crops have been previously plagued by citrus greening disease,a crippling virus that changes the color.along with obsolete seeds.Despite this , mandarins are the most popular fruit in the US with Americans consuming five pounds of them a year..Oranges on the other hand have gone down in popularity.We have Spain to thanks for the boom along with our desire for easy to eat fruits. The first started to export seedless clementines in the 1970's to the Eastern US. Factor in our desire for snackable produce such as seedless grapes and blueberries and you have the explanation for the popularity . Two companies also jumped on this Sun Pacific and Wonderful Citrus, formerly Paramount Citrus, giving the fruit consumer grabbing names such as Cuties and Halos. (watch their commercials - you'll be craving them in no time).
Mandarins are worth their difficult cultivation. These ancient cultivars are as difficult to raise as grapes, in their terroirs or environments and sturdiness. At their best they have a juicy tartly sweet flavor but what stores sell are sometimes tasteless and bland. Shoppers should look for the Daisy SL variety These have intensely sweet tart flesh along with a complex , lingering aroma. Its rind is silk smooth and easily to peel off.Unfortunately the types with seeds are coming back, rendering them useless to sellers.A fierce competitor is the Japanese Dekepon or as it;s known here the Sumo. It's one of the most expensive mandarins.It is larger than the average one, with pebbly skin and a distinctive bump at the top .It's very easy to de-rind and intensely sweet but is balanced by a refreshing acidity.It is also anywhere from four to seven dollars a pound and is sold in the pricier groceries such as Whole Foods and Wegmans. There is also a hybrid out there called Ruby Tango whose parentage is a Sicilian clementine and a blood orange. It's coming out for the first time around Valentine's Day by Sunwest Fruit Whole Foods , Fairway and Fresh Direct will be selling them. Parents will love the Seedless Kishu, a golfball sized one that's easily peelable for little hands. The juiciest fruits should have been cultivated by from November to mid January in a Mediterranean kind of climate. The season ends in mid May with Gold Nugget, another sweet and seedless variety.
Mandarins are a delicious burst of sunshine in a dull winter landscape. Indulge in the rich Sumo or have a few Seedless Kishus with the kids. Any choice is a good choice, All have a sweetness mingled with tartness and are fun to eat.
Wednesday, February 3, 2016
A Chinese Renaissance
Ask most Americans about Chinese food and they 'll bring up General Tso's chicken or Happy Family. Some of the more sophisticated may mention Szechuan or Chengdu. They're all right - in a way. However there is more to the cuisine than just that and luckily there is a new generation of Chinese chefs that are showing us these different and tantalizing recipes.
Food section doyenne Julia Moskin wrote about this brave new set of chefs in today's New York Times issue. What most Americans have been used to for more than a century is banquet Cantonese that is full of overly sweet and even battered meats. Even Chinese Americans think these dishes are traditional, that's how long they've been ingrained in the US culinary psyche. It is much more ,and now with this cuisine a fusion of old and new. Many of the new dishes reflect farm to table cuisine, however that was cooking from the very beginning. A new book "Phoenix Claws and Jade Trees"is taking ancient recipes and bringing them to the masses. The author,Kian Lam Kho, originally a software engineer , and now chef, has used these texts to show the underlying concepts that have been the perennial building blocks of not only the region but most of East Asian cooking.It will also teach ABCs American born Chinese true , traditional recipes and cooking methods instead of Western influenced ones.It will involve dealing with certain ways of trimming onions or boiling vegetables.
However there is another influence driving chefs too to go back. It is American foods, ones that many grew up on . There's an entire generation who grew up on Dinty Moore stews, made Asian with soy sauce and hot chili paste or stir fries with Romaine lettuce instead of bok choy.Kids are rediscovering an ancient muse so to speak. They are creating their own five spice powder along with hand cutting noodles/ Home brewing methods, that their great great grandparents used are now being done in modern kitchens across America, and no doubt, the world. Mustard greens, chile bean paste and fermented black beans are being whipped up for a second generation of ABCs. Restaurants are following these trends as well. Expect to see wood roasted chicken wings as opposed to the usual deep fried ones.Diners will be treated to homemade versions of the fiery and funky Shanghai originated XO sauce , like the one chef Cara Stadler makes in her restaurant Tao Yuan in Brunswick, Maine. Chef Stadler is a bit unusual, in the sense that she studied and worked with Gordon Ramsey and lived in China, working odd jobs at various restaurants to gain experience. She is also from Shanghai as well, growing up and cooking with her mom, Cecile. There is also Sheridan Su's Haiwanese chicken rice that is a traditional congee with fried free range chicken, poached organic eggs and homemade pickles.
Chinese food is about to get a tremendous makeover in this country. It's a refreshing turn to the traditional where cooking methods and spicing reign over anything General Tso's. Be prepared!
Food section doyenne Julia Moskin wrote about this brave new set of chefs in today's New York Times issue. What most Americans have been used to for more than a century is banquet Cantonese that is full of overly sweet and even battered meats. Even Chinese Americans think these dishes are traditional, that's how long they've been ingrained in the US culinary psyche. It is much more ,and now with this cuisine a fusion of old and new. Many of the new dishes reflect farm to table cuisine, however that was cooking from the very beginning. A new book "Phoenix Claws and Jade Trees"is taking ancient recipes and bringing them to the masses. The author,Kian Lam Kho, originally a software engineer , and now chef, has used these texts to show the underlying concepts that have been the perennial building blocks of not only the region but most of East Asian cooking.It will also teach ABCs American born Chinese true , traditional recipes and cooking methods instead of Western influenced ones.It will involve dealing with certain ways of trimming onions or boiling vegetables.
However there is another influence driving chefs too to go back. It is American foods, ones that many grew up on . There's an entire generation who grew up on Dinty Moore stews, made Asian with soy sauce and hot chili paste or stir fries with Romaine lettuce instead of bok choy.Kids are rediscovering an ancient muse so to speak. They are creating their own five spice powder along with hand cutting noodles/ Home brewing methods, that their great great grandparents used are now being done in modern kitchens across America, and no doubt, the world. Mustard greens, chile bean paste and fermented black beans are being whipped up for a second generation of ABCs. Restaurants are following these trends as well. Expect to see wood roasted chicken wings as opposed to the usual deep fried ones.Diners will be treated to homemade versions of the fiery and funky Shanghai originated XO sauce , like the one chef Cara Stadler makes in her restaurant Tao Yuan in Brunswick, Maine. Chef Stadler is a bit unusual, in the sense that she studied and worked with Gordon Ramsey and lived in China, working odd jobs at various restaurants to gain experience. She is also from Shanghai as well, growing up and cooking with her mom, Cecile. There is also Sheridan Su's Haiwanese chicken rice that is a traditional congee with fried free range chicken, poached organic eggs and homemade pickles.
Chinese food is about to get a tremendous makeover in this country. It's a refreshing turn to the traditional where cooking methods and spicing reign over anything General Tso's. Be prepared!
Tuesday, February 2, 2016
Breaking Free Of Groundhog's Day Diet
How do you get a foodie to change her diet? Make her extraordinarily sick with gall for a week. Being ill and to be honest- scared last week.It's time for a change - not the constant Bill Murray "Groundhog's Day" rote of bad foods.
There are a few meats and types of shellfish that sadly I will have to give up in order to have a healthier, sickness free life. As anyone who reads Foodie Pantry knows I love hot dogs, in particular, Target's. They are juicy and beefy, sheer heaven in a bite. They also are a memory now as are those butter and cheesy croque Monsieurs that I enjoy frying up. Also on the extinction list Bahr's steamed lobster which is a summer staple for me. Luckily I can tolerate clam (even though it's not bad foods for gallbladder disease) so I can still have Bahr's famed Manhattan style one. Yet my selection of protein will be deeply narrowed. There will be a lot more of grilled chicken breast which is fine by me Grilled chicken breast is wonderful, if done right and works well with any assortment of vegetables.I can also continue to enjoy my beloved turkey however I can only have the breast and none of that deliciously crispy skin. Gravy and bread are also out.The fat and gluten will kill me Any tofu product is encouraged and I have been using Morningstar Farms for years and am a big fan of their burgers and chik'n nuggets.
Dairy has to be rethought. I was never a big ice cream fan , favoring the more water based gelati instead.As with anything there is a craving. I used to head to Skinny Cow for their tasty cones with the surprise ,blob of chocolate at the bottom. Now I have to eat low fat yogurt , both the cup and the frozen kind. Greek yogurt has the least amount of fat, being made with ewe's milk (the same used for feta) . I found the sinfully tasty but low calorie Yasso yogurt pops. Their chocolate chip coffee ( I know I know I should not have opted for this since both on on the GD do not eat list) is creamy and flavorful. This is definitely going to be on my summer menu,and I'm looking forward to their vanilla and coconut flavors.Thankfully I can still have the Italian and shaved ice, so there's no giving up the Jersey shore's Lighthouse ices at Monmouth Beach, I do have to give up the creamy cappuccinos from Starbucks along with Dunkin Donuts frozen lattes. Both coffee and dairy are off the table but luckily I can still have Starbucks' chilled passionfruit tea.. Cookies are going to be few and far between as well but I returned the milk and dairy free Barry's Bakery French puffs. These a crunchy multi layered baked puffs that have a lovely maple flavor. They're full of taste and crunch.
Slowly but surely I'm accepting this diet.I honestly don't miss the heavy, bad for me diet or the rut they created. I like rediscovering the healthier foods. They're a change from the usual fat , salt and sugar bombs.
There are a few meats and types of shellfish that sadly I will have to give up in order to have a healthier, sickness free life. As anyone who reads Foodie Pantry knows I love hot dogs, in particular, Target's. They are juicy and beefy, sheer heaven in a bite. They also are a memory now as are those butter and cheesy croque Monsieurs that I enjoy frying up. Also on the extinction list Bahr's steamed lobster which is a summer staple for me. Luckily I can tolerate clam (even though it's not bad foods for gallbladder disease) so I can still have Bahr's famed Manhattan style one. Yet my selection of protein will be deeply narrowed. There will be a lot more of grilled chicken breast which is fine by me Grilled chicken breast is wonderful, if done right and works well with any assortment of vegetables.I can also continue to enjoy my beloved turkey however I can only have the breast and none of that deliciously crispy skin. Gravy and bread are also out.The fat and gluten will kill me Any tofu product is encouraged and I have been using Morningstar Farms for years and am a big fan of their burgers and chik'n nuggets.
Dairy has to be rethought. I was never a big ice cream fan , favoring the more water based gelati instead.As with anything there is a craving. I used to head to Skinny Cow for their tasty cones with the surprise ,blob of chocolate at the bottom. Now I have to eat low fat yogurt , both the cup and the frozen kind. Greek yogurt has the least amount of fat, being made with ewe's milk (the same used for feta) . I found the sinfully tasty but low calorie Yasso yogurt pops. Their chocolate chip coffee ( I know I know I should not have opted for this since both on on the GD do not eat list) is creamy and flavorful. This is definitely going to be on my summer menu,and I'm looking forward to their vanilla and coconut flavors.Thankfully I can still have the Italian and shaved ice, so there's no giving up the Jersey shore's Lighthouse ices at Monmouth Beach, I do have to give up the creamy cappuccinos from Starbucks along with Dunkin Donuts frozen lattes. Both coffee and dairy are off the table but luckily I can still have Starbucks' chilled passionfruit tea.. Cookies are going to be few and far between as well but I returned the milk and dairy free Barry's Bakery French puffs. These a crunchy multi layered baked puffs that have a lovely maple flavor. They're full of taste and crunch.
Slowly but surely I'm accepting this diet.I honestly don't miss the heavy, bad for me diet or the rut they created. I like rediscovering the healthier foods. They're a change from the usual fat , salt and sugar bombs.
Monday, February 1, 2016
Cleaning Out Your Dietary Closet
I recently went through a rough week of gall and stomach problems. The reason for these problems I had created such a toxic diet for myself. It took a week of throwing out and skipping all that junky food. Mine was not a healthy diet to begin with, with a overload of salty , sweet and fried. it was time to clean out.
One of the biggest taboos for anyone with gall problems is caffeinated drinks.That meant nixing the Pepsi along with hot cocoa out of my life. Luckily I am a big BAI fan and it was easy to change over to this tasty but all natural juice (also luckily their newest flavor is Kula Watermelon, a lovely light flavor that reminds one of hot summer nights eating chilled slices of melon).Grape and apple juice are also gallbladder diet must haves.Again, I love grape juice so this was a big plus to switch over (another good thing about grape juice - it freezes well so I will be making ice pops this summer with it) The herbal tea switchover takes some getting used to - herbal blends sometimes have a medicinal taste and aftertaste to them. Chamomile is the best and can be tempered with a small drop of dark honey. The diet also requires subbing in honey and agave for sugar. Water is a definite must. It helps to flush everything from the liver to the gallbladder. I will have to give up the usual glass of tap to spring water, which is always a plus.
Fried food and snacks are big cholesterol causers, Cholesterol is the main ingredient in gall stones and sludge, a kind of slimy grit that can clog up gall ducts . Potato chips are definitely off the table as are French fries. Surprisingly there is a substitiute. Green beans. Steam them first and then chill with a simple vinaigrette dressing (olive oil and vinegar are allowed, in fact the last is encouraged).Eat them with your fingers and it has that fun finger food feel. You can also just steam and pat dry with a paper towel. They then can be dipped into a homemade vinaigrette for less mess..If you want you can add some fruit such as blueberry or pomegranate to the vinegar for a delicate sweet flavor. Kale, along with Brussels sprouts will be turned into tasty chips if I want a fun snack. Garbanzo beans are another can eat.I have already made hummus, a lighter version of what 's sold in the stores. This recipe I found a few years ago on the internet and it is easy to make.I'ts mixing pureed cannelini and white beans with a tablespoon or two of olive oil and the juice of half a fresh lemon.
This is only the beginning of the new diet. Tomorrow I'll be highlighting the new meal plan I'll be following. It's another step to acquiring good gut health.
One of the biggest taboos for anyone with gall problems is caffeinated drinks.That meant nixing the Pepsi along with hot cocoa out of my life. Luckily I am a big BAI fan and it was easy to change over to this tasty but all natural juice (also luckily their newest flavor is Kula Watermelon, a lovely light flavor that reminds one of hot summer nights eating chilled slices of melon).Grape and apple juice are also gallbladder diet must haves.Again, I love grape juice so this was a big plus to switch over (another good thing about grape juice - it freezes well so I will be making ice pops this summer with it) The herbal tea switchover takes some getting used to - herbal blends sometimes have a medicinal taste and aftertaste to them. Chamomile is the best and can be tempered with a small drop of dark honey. The diet also requires subbing in honey and agave for sugar. Water is a definite must. It helps to flush everything from the liver to the gallbladder. I will have to give up the usual glass of tap to spring water, which is always a plus.
Fried food and snacks are big cholesterol causers, Cholesterol is the main ingredient in gall stones and sludge, a kind of slimy grit that can clog up gall ducts . Potato chips are definitely off the table as are French fries. Surprisingly there is a substitiute. Green beans. Steam them first and then chill with a simple vinaigrette dressing (olive oil and vinegar are allowed, in fact the last is encouraged).Eat them with your fingers and it has that fun finger food feel. You can also just steam and pat dry with a paper towel. They then can be dipped into a homemade vinaigrette for less mess..If you want you can add some fruit such as blueberry or pomegranate to the vinegar for a delicate sweet flavor. Kale, along with Brussels sprouts will be turned into tasty chips if I want a fun snack. Garbanzo beans are another can eat.I have already made hummus, a lighter version of what 's sold in the stores. This recipe I found a few years ago on the internet and it is easy to make.I'ts mixing pureed cannelini and white beans with a tablespoon or two of olive oil and the juice of half a fresh lemon.
This is only the beginning of the new diet. Tomorrow I'll be highlighting the new meal plan I'll be following. It's another step to acquiring good gut health.
Subscribe to:
Posts (Atom)
Posts
