Gluten-free Steel-cut Oats (breakfast)

(serves 3)

1/2 cup gluten-free steel-cut oats
2 cups water (more as needed)
1/3 t. sea salt
1 Granny Smith apple, diced (added after the oats have nearly cooked)

Dried fruit compote sauce: (dried fruit not for people with raging candida)

4-5 dried apricot halves/slices
handful of raisins and/or dates
almonds
walnuts
1 cup of water (or as needed)
dusting of cinnamon
dash of cloves

Not all oats are gluten-free and the steel-cut oats have less dust and are easier on the GI track. (The dust I think from the typically Quaker oats bother me - specially the dust or something like that seems to tickle my chest in the lung area.
I specified the Granny Smith too as it is the lowest-glycemic apple I know about, and for people with systemic candida, the less "sugar" - natural or otherwise - the better.

Dried fruit is concentrated sugar. People with candida must avoid this. If people with candida eat fruit, let it be fresh fruit that is filled with living enzymes and is not concentrated sugar. This fruit compote is for my parents.

The only problem with cooking steel-cut oats is that it really ... takes ... forever ... to ... cook. On average, a pot like this cooks for 45 minutes as opposed to 5-8 minutes for Quaker quick oats. This is a lot better for me though.

Fruit compote put on a low simmer so the fruit will become reconstituted.

My bowl of steel-cut oats served with whole frozen cranberries.

Mom and Dad's bowls of steel-cut oats served with compote, which my Dad is wild about!

Comments

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean: Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health. Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...

Feasting on Spaghetti Squash

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included. Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar - so sto...

Latesttopmusic

Search This Blog