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Here’s a grain dish I made with what was left to cook in the fridge. I eyeballed this one, so forgive me please for the lack of measurements. Next time I’ll remember to measure everything. The fun, of course, is seeing what you can create!

Cooked quinoa

Fresh made toasted bread crumbs from 2 slices of whole grain white bread

1 garlic clove, crushed ( I love lots of garlic, had to control myself)

Dried Seasonings: sage, thyme, Carribbean, smoked paprika, Italian, basil, cayenne

Vegan chicken bouillon broth

Frozen garden vegan patty, heated just until it softens and crumbles easily

 

Heat oven to 325 degrees.

I used a small amount of vegetable oil, just enough, to oil the bottom and sides of a small glass casserole dish. Set aside.

In a small bowl mix lightly (use your clean hands, it’s OK) the quinoa, bread crumbs, and crushed garlic. Add seasonings, to taste.

Crumble the veggie patty into the mixture last. Stir all carefully, adding a little broth at a time, just to moisten everything. Adjust seasoning.

Spoon mixture into casserole dish. Bake in the oven, for 20-30 minutes, or until golden brown and smelling good. *Note: I covered the dish with foil, since the pan didn’t have a cover.

Remove from oven when done, and let cool. Cut into squares and serve.

The surprise: it tasted like cornbread stuffing! I baked acorn squash halves, stuffed with cranberries (sprinkled w/ brown sugar), alongside the quinoa casserole.

I chose to experiment with the seasonings above, so feel free to come up with a combination you like. Enjoy!

 

 

 

 

There. I did it. Just picked it up, and tossed it in the garbage without hesitation. Feeling warm, full, and so satisfied.

What’s next?

I have no idea-and that’s the best part ( well, I’m not doing this makeover totally blind).

I’m just traveling on this road to fantastic health, and enjoying: the calmness of spirit, the settling down of my body, the sweet peace taking over my mind. That squirrel-y feeling I’d grown accustomed to, has vacated the premises. I admit, I doubted eliminating gluten would have that much of an impact on me; it’s been a lifetime….

Making up my new grocery list is exciting. I look forward to culinary adventures in quinoa, amaranth, teff, Job’s Tears, and other “free” grains. I delight in soursop, pomegranate, and avocados; parsnips, and cassava, all kinds of legumes, nuts and seeds.

Basil, bay leaf, dill, parsley, sage, and thyme-endless seasoning combinations to master.

My choices are many, my benefits, motivating, and I’m thankful for them all.

Now off I go to collect recipes!

Sometimes, when I have been sick, I have gotten helpful “home remedies” from friends like:

 

Cayenne, taken straight in a teaspoon, will help with hoarseness and sore throat.

Ginger, chopped, and gently boiled, will help break up a cold.

Coconut water eases an upset stomach, helps mild diarrhea, and is better than Gatorade.

Fennel, anise, thyme, coriander aid digestion.

And more.

I don’t have make any claims to back any of these home remedies. All of the above, and others, I have tried at one time or another, to help me when I was sick. Some worked, some didn’t. Others-I have my doubts. But my family, friends, associates, etc. live by them. I have a healthy skepticism about using home remedies, because the medicines we use work well for those times when we’re struggling more than is comfortable with the cold or flu. Especially for children, I would take the prescription route, and let these ingredients play their role in soups and teas. 

I used to use garlic, loads of it, in every dish I made. I also used large amounts of the same when I had the flu, and could not afford to buy the medicine. Well I later learned, that garlic thins your blood. It is a natural blood thinner. For the condition I had, all that garlic was not the best thing for me. So now I use it sparingly in cooking, generously when sick-only at the beginning of my cold-and not the entire length of my illness. I like to call it sane or sensible home cure.

Experimenting with new culinary spices gives wonderful flavor to old dishes, so I don’t have to use fat, oil, salt, sugar, and black pepper. Maybe those spices do not work for me in sickness, but I know they help me in my overall health.Image