It's day 14 of 30 of my attempt at cleaning up my diet. I checked in with Dr. Jeff to update him on how it's going:
Dr. Jeff's response:
I've been off all dairy, solanines (tomato, potato, eggplant, paprika, tobacco, gogi berries, ashwaganda, peppers - all but white and black), fungal foods (sweeting juice, dried fruit, vinegar, alcohol, soy sauce, Miso, cheese, yeast), gliadin foods (foods containing wheat, rye, barley, spelt, kamut), caffeine and garlic.
After the caffeine withdrawl headaches ended (about the first 3 days), the detox symptoms lasted for another 3-4 days.
I've lost about 5 lbs and the intense sugar cravings are gone. I've noticed that my night sweats have totally subsided and my skin is much clearer of break-outs. (Yes!)
I have also noticed my Raynaud's symptoms are less hyper-reactive, which I can only attribute to the healing going on.
Anything I should keep in mind or you think would be important for me to know at this point?
Glad to hear you are sticking to the diet. It obviously is working for you. Congrats, it is not easy but the payoff is huge.
- Increased water intake and fiber (ground flax seeds) are great ways to accommodate detox.
- Check out Chia seeds too, they are an excellent thing to add that detox and reduce hunger.
30 days of my life doesn't amount to much in the long run.
Two new recipes from the food adventure are below - YUMMO!
Curried Quinoa with Sweet Potato and Black Beans
Courtesy of Tia Salmela Keobounpheng
serves 4-6
1 cup Quinoa
2 cups vegetable or chicken broth
2 cloves garlic, chopped (again, I used shallots - EH)
1 large onion, chopped
1 extra large sweet potato, sliced in "sticks"
1 can black beans
2 heaping tsp cumin
2 heaping tsp garam masala
2 heaping tsp curry
1/2 c currants (wasn't able to add these on my diet. Tastes great w/o them, but sounds DELISH with them, too!)
Salt to taste
Oil for sauteeing (grapeseed, olive, etc...)
-Use broth to make the quinoa, as direted on the package
-Saute garlic, onions and the sweet potato in a pan with some grapeseed or olive oil,
-Add the curry/cumin/garam masala spices & salt towards the end of the sautee time.
-Add the cooked quinoa to the pan, along with the black beans, and mixed it all up until everything is coated (and colored) with the curry.
-Add extra oil at this point to assist in the even coating of flavor and to keep the "salad" from getting too dry. -Taste and adjust to your liking (more spice or more quinoa depending) ....
-Last step, add the currents and do one final toss/mixing and it's good to go!
Great, served both warm and cold.
Original recipe is here.
Spicy Mustard Greens
serves 2-4
- 1 bunch mustard greens, stem removed and leaves chopped
- 2 medium onions, thinly sliced
- 3 large garlic cloves, chopped - As my diet doesn't have garlic right now, I used shallots - EH
- 1 Tbsp ghee or coconut oil - I used EVOO - EH
- 1/2 tsp ground cumin
- red pepper flakes or aleppo pepper, to taste
- unrefined salt, to taste
- juice of 1/2 lemon
Heat ghee in pan over medium high heat. Add onion and garlic, and saute until translucent. Add mustard greens. Cover pan and let cook for 2-3 minutes, then remove cover and stir. Replace cover and continue to cook for 3-5 minutes until greens are tender and vibrant green, adding a splash of water as needed. Remove cover and add cumin and red pepper flakes. Add lemon juice and salt, to taste. Serve.
Original recipe (and other delicious and modified diet recipes) found here.
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