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Two months...
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Incredible! It has been two months since I started the elimination diet. Initially intimidated at the mere thought of food regulations, I am absolutely amazed that I have been able to sustain it this long. I am grateful for all I have learned. Here’s an update of the last month…
My last entry to this forum was after my reaction to nightshades which preempted a visit to my naturopath. I stayed on Phase I for a month while taking probiotics, daily licorice root tea and using castor oil on my abdomen at night. Due to the constipation I’d been experiencing (amazing with all the fiber I was consuming!), I also did a round of tri-magnesium. Acupuncture was a part of the regimen too. After all of this, I am happy to report that my system seems to be more balanced and feeling significantly better.
Although I have enjoyed Phase I overall, I hit a point where my body told me it was ready to expand beyond Phase I and start reintroducing foods. Mentally, I had to overcome the fear that had crept in after the last round of reintroduction. Once it too agreed it was time, I then opted to wait until after midterms and the much anticipated visit of a dear friend from Sri Lanka – just in case there was any adverse effect. The afternoon my friend left, I started reintroducing tree nuts, and have since reintroduced wild salmon. Tree nuts were okay, but the wild salmon I need to be careful not to overdo… it was tolerable, but borderline. I must say though, I loved the recipe I modified from Tom and Alissa’s cookbook. I made a sauce with fresh ginger, garlic, olive oil, and a little agave nectar. YUM! I am currently reintroducing peanuts. For that I made a delicous peanut sauce that I used over sauteed veggies and rice in the evening (and for lunch the next day), and with apple for snack. It was super simple – peanut butter (pure, straight from the peanuts, nothing added), shredded coconut, agave nectar, and hot water. It was a recipe I modified from Susan O’Brien’s cookbook The Gluten Free Vegan. This week was the first I used agave nectar in two months too – it was nice to have a little natural sweetness (obviously, I used it in both recipes)!
I found a recipe for homemade chipati’s last week which was a most welcome addition to the diet. Especially since I needed to pack a lunch to go Memorial Day. The chipati’s were quite substantive. Actually, they were great plain, which is how I ate them, and I look forward to the opportunity to add something more to them in the future.
I am grateful for the ways my diet has expanded and my relationship with my body deepened as a result of the diet. I welcome the continued journey as I reintroduce more foods, discover new recipes, and explore a new season of fresh fruits and veggies…
2 Responses
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Dear Tiffany… wonderful to hear from you. The chipatis are indeed GF (Chick Pea Chipatis) which is what makes them such a treat. I found the recipe in Jeanne Marie Martin’s THE ALL NATURAL ALLERGY COOKBOOK.
Chick Pea Chipati’s
1 c chick pea flour
1/3 c water
2 Tbs arrowroot powder
1 Tbs light, cold-pressed oil
Optional: ¼ tsp sea salt
According to Jeanne’s instructions (p115): “Mix all ingredients well. Roll into 1” balls and pat flat. With a rolling pin, roll out pastry-like rounds. Heat a lightly oiled frying pan until very hot. Reduce heat to medium-high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Serve hot or store in the refigerator. [Note:] Chipati’s may be eaten hot from the pan, or cold, or lightly toasted. They are wonderful with rice or Indian foods, and they make a good bread substitute for sandwiches. Makes 8-10 chipatis.”
Hope you enjoy.
To respond to your questions:
I laughed to myself as I walked home from the supermarket today, carrying a wonderful assortment of fresh vegetables… to think, when I was younger I used to bypass the veggie section of the supermarket all together and here I am shopping almost exclusively in that section – what a complete change!
Being open and curious around food is what enabled me to stay on Phase I so long. I challenged myself to incorporate different vegetables or combinations of vegetables into my diet each week. I also made the effort to please my eye, as well as my belly, meaning that I looked at what I was preparing as if it were a piece of art – if I felt there needed to be a few more colors in the mix, then I added those colors; if I felt there needed to be different textures, then I added different textures. Each meal was a wonderful new creation of inspiration and nourishment.
I find that as I incorporate more variety into the mix I am even more excited and curious about foods – how things will taste, what new combinations I can create, searching for recipes I can use, and figuring out how I can modify others to make them suitable to my dietary needs… it’s a vast wonderful world of exploration.
I also find that I am less fearful of reintroducing the foods – the fear outweighed by curiousity, reassurance that even if I do react, it is only temporary and my body has the ability to heal, and a deeper sense of connection and respect with my body. I feel I am listening to my body more and allowing it to guide me. Afterall, when it feels confident to reintroduce something, who am I to question? Yesterday I sensed the desire to try albacore with a brown rice pasta and veggie combo I had made… my ego wasn’t quite sure and threw out questions of doubt about how I might react. I have grown more accustomed through this experience to witness the words of doubt, acknowledge them, thank the voice that felt it was acting in my best interest, and then kindly ask why we don’t give it a try and see.
Last night I went for it and added the albacore and must say the meal turned out to be quite yummy and thoroughly enjoyable.
Smiling…
Hi Emily,
so glad to get the update. It sounds like things are going much better and that you are more relaxed around it all.
What do you think helped shift things? Have you been open and curious around food or more fear based?
Where the chipati’s GF? I would love to have the recipe if so!
It sounds like your GB is just getting back on track. I would watch it in the fats dept.
I would love to know how you kept your relationship with food fresh and alive being so long on phase I?