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The green juice that looks pretty darn red…

July 6, 2013
green juice ingredients

green juice ingredients

green juice turns out rather red

green juice looking red


Dandelion greens




I actually only used about 1/3 of the beet, 1/3 of the turmeric root, and half of the apple. I added 1/2 a tablespoon of hemp oil to the juice. Many veggie vitamins are fat soluble and like to be accompanied with some fat when ingested for more complete absorption. You can add liquid fish oil or flax oil or ghee or coconut oil too. Whatever you prefer.

I juice when my body wants it. And that varies a lot. Sometimes not at all for months and sometimes twice a day for a good long while. I’m in a juice phase again. My energy shifted with the summer solstice — my body wasn’t wanting juice for quite a while before. Learning to listen to the body has been the biggest gift this otherwise horrible illness has given me. See: Are you addicted to sugar/carbs? other foods? and Everything Matters: a Memoir From Before, During and After Psychiatric Drugs

When we learn to listen and respond to the body everything starts making sense. It’s rather lovely.

The body as meditation. Everyday.

If you’re interested in juicing I recommend doing some research. It’s an intense way to get nutrients and as I suggest above, it’s not always something the body wants or needs. It requires learning to listen to the body as well as knowing something about the veggies you’re juicing and how much of everything you should be ingesting. I’ve picked up knowledge in bits and pieces over the years…both by reading and listening to my body. Take it slowly. As with most things, learning about juicing is a process.

I have one of these lovely and huge masticating juicers:

Champion Juicer Color: Black

black juicer

Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

Mung bean sprouts (easy to do at home!)

June 26, 2013
Mung bean sprouts (homegrown)

Mung bean sprouts (homegrown)

This is my second post featuring sprouts. Here is the first with lots more photos. I’m really having fun learning how to grow them.

I’m still learning how to eat since I went low histamine and part of that is learning to use some new foods in order to continue getting enough variety and nutrients in my diet. Exploring sprouting is one way I’m doing that. It’s fun and it’s actually something I’ve wanted to do for a long time but never got around to. Bean, seed and grain sprouts are one way to maximize nutrient density in these foods.

The above photo are mung beans which are only about 3 days old. To get them looking like the ones in the store you have to grow them for a few more days. Mine were bursting out of their container so I called it quits early and made a delicious stir fry with them. Next time I will use a larger container.

I’ve been learning a lot about sprouting here: Sprout People

This is a good brief article on sprouting in general too:  Why sprout?


Food Allergy Bullying: It’s Not a Joke

June 21, 2013

More and more people are developing serious food allergies and sensitivities, both children and adults. I know from my own experience how we can be disbelieved and harassed even as adults.  I see it everywhere on the net and twitter and facebook too. People with food sensitivities being mocked. It’s hard for us adults, imagine how difficult it is for children.

For more info on food allergies and sensitivities:

allergyGluten: if you’re unconvinced see the collection of studies from medical journals here (with commentary)

Eating real whole food is important to our mental and physical wellbeing (GMO and other contaminants increase risk of allergies)

Histamine intolerance round-up

Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

And you can find more Foodie Friday posts and recipes here.

Soba 100% Buckwheat (gluten free) with bok choy, hemp seeds, garlic and ghee

June 9, 2013

This is a recipe for ONE serving. It’s an easy recipe and doesn’t take long at all. Double, triple, quadruple it as needed.


  • 1.5 oz dry Soba 100% Buckwheat Wheat Free
    (this is the only brand I can eat as it’s free of regular wheat — buck wheat has no relationship to wheat so it’s fine for gluten free diets but most soba noodles also have regular wheat added. Check your packages if it’s of importance to you)
  • One head of baby bok choy
  • 2 large garlic cloves
  • 1 tbls ghee (or butter, or really any cooking oil you like, though it will change the flavor. I really like the ghee in this dish)
  • salt and pepper to taste
  • 1 tbls hemp seed

**I can no longer eat red chili, but if you can I would highly recommend some red chili flakes if you like them. Would be really good.

Boil the soba noodles as directed on the package.

Finely chop the garlic and lightly saute in the ghee…keep it shy of browned but cook it a bit. Slice up the bok choy and toss it in after the garlic is sauteed. Heat to wilting. I do the white stem parts a little longer than the leaves. That means you put in the stems first cook a couple of minutes and then toss the greens in to wilt.

When the soba noodles are done toss them into the veggies along with the hemp seeds. Toss them all together. Serve and enjoy.

Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

Apple, fennel and wild dandelion salad

May 26, 2013

This was a delicious, crisp, fresh and refreshing salad I made.

I used a tart apple and half a bulb of fennel. The (wild) dandelion I picked in our yard and out and about the neighborhood. Yes, I’m talking those pesky weeds. I now nurture our “weeds” in parts of our yard. If you don’t live somewhere you can pick them fresh, most health food stores now carry dandelion greens.

I dressed the salad with olive oil and a bit of salt and pepper. My histamine sensitivity is not allowing for any sort of vinegar or even lemon juice right now. It’s a bummer, yes. If this salad looks good to you I’d do olive oil and balsamic, if I could tolerate the vinegar. If you are sensitive to olive oil (some of us with histamine issues are) then use your oil of choice. I like cold-pressed hemp and flax seed oils on salads like this too.


Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

Sprouting beans and seeds…

May 14, 2013

I’ve just started sprouting beans and seeds. Since I’ve had cut down my meat intake due to my histamine issues, I’m learning to maximize nutrients in veggie foods. Sprouting beans and seeds is one way to not only minimize phytates (natural toxins in legumes and seeds and grains) but also maximizes other nutrients and protein in the seed, bean or legume.

Below are photos of various beans and seeds at various stages of sprouting. I’m very much a beginner. So I’m not going to say much more here. If you’re interested in sprouting there is plenty of info to google.

I will say I did some research about the sorts of sprouters to use. Some people just use jars, but I like the rectangular ones I have below. They have really good drainage and that protects the seeds and beans from getting moldy. The round ones up top are good if you don’t live in a humid climate I think too. Both kinds are stackable so they don’t take much room.

I’ve been learning a lot about sprouting here: Sprout People

The most important things for anyone who wants to give it a go seems soaking them well and then draining them really well. And then the rinsing and draining every 10 to 12 hours. From there it’s about experimenting! You can eat them raw as a snack, put them in salads raw and you can also cook them…as you would other beans, grains and seeds. I’m looking forward to learning new recipes and trying lots of varieties of beans and seeds.

Broccoli sprouts

Broccoli sprouts

Quinoa sprouts

Quinoa sprouts

Navy bean sprouts

Navy bean sprouts

Lentil sprouts

Lentil sprouts

Spaghetti squash alfredo (vegan and grain free)

May 6, 2013

So I posted this little status update on Beyond Meds Facebook page on Tuesday:

I just created a vegan, grain free “pasta alfredo” made with spaghetti squash and homemade cashew cream…and sauteed garlic…OMG yum

squash2Several people were interested in the recipe so I am doing that for this #foodie friday. The thing is the best I can do is describe what I did as I did not measure anything and created it on the fly. I pretty much always cook this way and I think it’s a great thing to be able to do, so please experiment with me!

I tossed a fairly small spaghetti squash into the oven at 400 degrees for 40 minutes.  I put it in whole, but one MUST remember to stab them all over with a fork or it will EXPLODE otherwise! yes. I turned it around half way through to help the cooking be more even. Also DO NOT OVERCOOK or it will be mushy and lose it’s spaghetti like nature. It’s good to have it a bit undone since after baking it it will be tossed in a sautee for a few minutes too.

Once the squash is cooked I cut it in half and cleared out the seeds. The meat should pop out quite easily from the shell, but sometimes you have to work a bit harder than others. The photograph here is what it looks like. Truly like spaghetti!

For the cream sauce I made a cashew cream. I do have a bit of a recipe for that:

Soak 2 cups raw cashews in water for 4 to 8 hours. Drain the cashews and rinse under cold water. Blend the cashews in a blender with fresh water. Cover the cashews with up to an inch of extra water. Blend on high until very smooth. This will likely make much more than you need. You can freeze the remainder or use it in some other way.

I then sauteed a very generous amount of garlic in MCT oil. MCT oil has all the benefits of coconut oil but doesn’t have the flavor of coconut. I like coconut oil, but not all the time…Sometimes you do not want coconut flavor in your food. MCT oil and coconut oil both have very high smoke points so they’re good for sauteing for that reason. So as far as the garlic goes, use as much as you like. I’m a big garlic fan and it’s hard for me to have too much garlic and in my opinion for this dish, the more the better. (oh, if you’re not vegan, you can use butter or ghee, or really the cooking oil/fat of your choice)

So after the garlic was sauteed I tossed in the squash and broke it up so it was very spaghetti like, mixing it with the garlic and oil. Be sure not to cook it too much again here or it will lose it’s spaghetti like texture.

I then put a teaspoon full of nigella sativa seeds and a teaspoon full of whole black pepper in my electric spice grinder (same machine used for coffee grinding if you do that in your home). I tossed that on top and mixed it all up, adding salt to taste as well. Lastly I slowly poured in the cashew cream until I had enough to make it yummy and creamy and alfredo like. Use as much or as little as you like!

An alternative to the nigella sativa seeds which would be really good is to use nutmeg. Go easy on the nutmeg. It’s easy to use too much. Add a little bit at a time and see how it goes. It’s really good in combination with fresh black pepper and is how I used to make this sort of dish. I’m allergic to nutmeg so can’t use it anymore.

Nigella sativa seeds are actually quite lovely and delicious and a natural anti-histamine food too. Since discovering I have a severe histamine intolerance I’ve been learning a new way of eating. I am not a dedicated vegan for example…it’s just that for now it’s helping me keep my histamine levels down to eat very little animal products.

Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet


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