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Michelle Pier
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Squish Squash
I don’t like squash. I’ve made it in many different ways, and I can eat it just fine, but I don’t think I’ve ever been excited about squash. I recently made a Squash & Ginger Soup that was actually really good, but I’m having to force down the leftovers, because well, I’m over the squash already.
Steamed Kabocha Squash, to be pureed
So, right now I’ve got a whole kabocha squash steaming in a big pot on the stove and I plan to puree it. The puree will go into pancakes (for my boys) and into whatever other creative treats I can come up with.
Is anyone out there doing the Body Ecology Diet? Anyone with kids? I’m finding that I’ve gotta get really creative about all of this. I suspect my younger son (both boys actually, but especially the little one) has a very sensitive gut and that it is very imbalanced. I would love to just say “Okay, no more sugar, wheat, or anything else that feeds yeast” but that is really hard to do when we’re so used to eating peanut butter and jelly (their lunch for preschool almost everyday! eek), tons of fruit, pancakes, sandwiches, and sometimes when we’re feeling frisky, a vegetable here and there. All this time I really thought my kids were eating healthy (and granted, I think they eat “healthier” than many other kids) but all along we’ve been throwing our entire digestive system (and therefore the rest the body) out of whack.
The tricky thing about candida overgrowth is that its symptoms are shared by many other “culprits” and so is usually the last thing people suspect. I took an assesment in the Body Ecology Diet book, and my score was 137, which suggests that I am most likely dealing with candida overgrowth.
My Superhero & Rainbow Man Veggie Eaters with their afternoon snack
So, what now? I have been buying a ton of produce as well as other products to try some new recipes. Last night I made Spinach Chicken Nuggets with Steamed Brocolli & Lemon/Pepper and it was AWESOME!! The kids (and I too!) loved and devoured it all. We just took organic chicken tenders and defrosted them, cut them up and sprinkled some sea salt on them. Then we dipped them first in quinoa flour, then into spinach puree wisked with an egg. Rolled them into some breadcrumbs (which next time will be replaced by quinoa flakes or something else) mixed with cayenne pepper, italian seasoning and a teeny bit of parmesan (not on the B.E.D.). Sauteed in a skillet with coconut oil, and ten minutes later, voila! YUM! So so so awesome. They were a hit. I’m going to create a day where I make a whole bunch of them and freeze them.
So that recipe was a hit. Lets hope that we can have many more experiences like that one!
The best part is that my kids (mostly my 4 year old, but I know the 2 year old is paying close attention!) are enthusiastic about eating healthy (even if they don’t quite know what that means) and cutting out sugar. The thing is, they are happy to be like “yeah we don’t do sugar” but then they want a popsicle. And so do I! You know what is saving me from sugar and starch cravings? I make an elixer of water (about 20oz) with 1.5 tsp of organic raw unfiltered apple cider vinegar, as well as 1.5 tsp of liquid chlorophyll, and a small packet of stevia. And I like it! It tastes kind of like lemonade. It looks hideous though, so if you’re gonna give it to your kids and they don’t like weird looking things, I recommend hiding it in a dark cup or something. Or just ommit the chlorophyll and do the “lemonade” of ACV and stevia. YUM. It takes a little bit of getting used to, but I’m having fun with all of this!
I am determined to come up with yummy snacks and treats that follow the principles of the B.E.D. so stay tuned for updates on that!
My very first millet
This weekend I made millet for the first time in my life, and I must say, it wasn’t as bad as I thought it might be. I think I might have cooked it too long though, because its all super molded together like a kind of “bread” or something. It actually gave me an idea for some yummy treats. How about rolling little balls out of cooked millet mixed with stevia, cinnamon, & vanilla (would have to be non-alcoholic though)? I think my kids would eat them. We shall see!
If you have any ideas, suggestions, or recipes about cooking and preparing foods for/with kids that are sugar free, gluten/wheat free, dairy free, AND fruit free, please share them! The extra difference with the B.E.D. in the healing stages is that you are working to starve the yeast as much as possible. Eventually you can have fruit and other things again. Another important principle of the Body Ecology Diet is food combining. So animal proteins are eaten with non-starchy vegetables. Grains (which really are just amaranth, buckwheat, quinoa and millet) are eaten with non-starchy vegetables. Starchy vegetables (like acorn squash, red skin potatoes) are eaten with non-starchy vegetables (unless I’ve mixed this up!).
Its a new world of food and eating, and I’m feeling good about it. I’ve been waking up with a new energy already, and feeling less bloating and noticing a difference in digestion (and I never really complained about having any digestive issues) and MOOD. That last one is huge. Really. A main motivator for me to stick with this.
So here’s to squash, spinach chicken nuggets, and strange and wonderful things like millet!
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