I was searching for receipes and found a thread started a while ago that was great, but since there are differences of opinion as to what constitutes a "healthy" diet, I though starting a more specific one (which was suggested by a few) would be benficial. Most of us know "healthy" receipes for a lot of things, but I for one am stumped when it comes to recepies contaning foods that are good for and don't cause inflamation in P.
I recently started reading Pagano and what he says makes a lot of sense. I also found a link here to Dierdre Earls webpage (nutritionist) who also advocates diet change for p. I thought maybe we can share receipes along those lines, or if you made something yummy that you came up with that was on the program, or what you ate at a resturant, perhaps we can all benefit from it.
Please feel free to correct me if I slip up and include something that might be acid forming. Let's keep it receipes only for easy reference if possible.
I'll start with a simple salad and dressing I enjoyed today for lunch:
Romain lettuce - chopped
handful cilantro - chopped
2 radishes - quartered (something red in lieu of tomatoes)
cucumber - slices
onions
1 hard boiled egg - quartered
Dressing:
Juice of 1 lemon (or 1 tbsp rice vinegar for a more asian flavor)
1/2 tsp lecithin
1 tsp soy sauce or to taste
1 tablespoon sesame butter/or tahini
1 packet of Stevia for sweetness
Just whisk everything together. This dressing would be awsome on McDonalds New asian salad which I thought was great, but I'm sure the dressing if full of no no's. Taking dressing along to work might work. I doubt if anything could go bad. Glass jar would be a good option for transporing.
It was very yummy and satisfying. The sesame butter did a nice job of making it creamy so I didn't miss the mayonnaise.
Bon appetite.

This is a good idea, but right off, I want to post a link to the Healthy Eating, Recipes and Tips thread.
We tried to get some good recipes in there too. As all threads do...we get some conversation and other opinions. Now, at least these 2 threads will reference each other.

:)
BTW - Did anyone see the Oprah show yesterday where she had that doctor who brings the body parts? He is so good at getting his point across about some of our bad habits that make us sick and shorten our lives.
Last night he talked about how the American public's diet has been hi-jacked by seriously toxic foods. The worst were - sugar, white flour, hydrogenated oils, corn syrup and saturated fats (animal fats).
The foods he said we should increase to save ourselves were olive oil, garlic, raw nuts, spinach...and tomatos! Personally, I think tomatos are OK in moderation (but I seldom eat them because of the nightshade thing). But if I was a man, I'd probably want to eat more of them, for the lycopene. (You can get lycopene through vitamins if tomatos are hard on your digestion or your skin.)
Anyway...I am so glad that it is politically correct for the general populace to be seriously concerned about our diets these days. And using eating as therapy to maintain quality of life.
The more we talk about it, the less people can hide behind a bowl of ice cream, diet pop, or a dessert social. If we can prevent poor health...we owe it to ourselves and to decrease the cost for our families and communities.
:)

That's the thread I was refering to, but I had a hard time finding receipes as I was looking through, at least not Pagano/alkaline related. How about we post conversations about diet on that one, and receipes on this one. :)
Got any good receipes?

I fixed this last night (not sure I listed this on other site)
I bought a beer chicken stand up thingy at , Bed, Bath, and Beyond $ 2-3 not sure)
clean and dry roasting chicken inside and out
open and discard 1/2 can of beer... using a rectangular baking pan ( 9x12 )place the remaining half can in the chicken holder and both items into the pan....place the roasting chicken over the can and holder. Plug the nck of chicken with an onion piece or potato piece to hold steam in.....
pour some olive oil into palm of hand and with other hand dab all over the chicken....season with favorite seasoning the same way...pour seasoning into left hand and with right hand take the seasoning and pat all over the chicken. I used Old Bay seasoning last night.pour some olive oil in bottom of pan.
Bake at 350 to 400
when half finished baking about 45 mins. place veggies around base of chicken.
I used carrots, potatoes (for them) turnips for me, large onion quartered, package of frozen peas, sea salt and pepper. I took two sheets of aluminum foil and covered each side of pan right up to the chicken...for faster baking but leaving the chicken exposed.....the veggies cook in the juice of the chicken....if you want you can place veggies in from the beginning and let cook right along woth the roasting chicken...depending how well done you like the veggies.
what was left I put into a crock pot...every thing ......bones and veggies covered with water and covered the crockpot....set to cook on low for overnight...next morning I had my broth for soups, stews, or whatever, once I strained it.

For a very alkaline dinner:
Buy one of these gadgets for steaming.......
I have a small pan for steaming also but this type fits in a large pan and holds a variety of veggies.....for larger families.....
some ideas are .... corn on the cob, cabbage, quartered, onions, carrots, turnips, potatoes (for "them"), brussel sprouts ....the list goes on.....
either make a cheesy sauce or plain butter to go over the veggies.
Steamed veggies, they say, are healthier because you aren't losing your nutrients in the water you cook them in!

Chicken ALA Beachgirl!
3 chicken breasts
1/2 onion - sliced
1 tsp olive oil
Handful cilantro - finely chopped
2 cloves garlic - grated finely
1/2 tsp Tumeric - or just a sprinkle all over the meat
2 tsp lemon juice
I sauted the onions in a little olive oil on med heat, adding a splash of water every once in a while as it started to get dry at the bottom of the pan. Added the chicken, sauted and seasoned both sides with a little salt and tumeric. I then added the cilantro, garlic and lemon juice. A few stirs, cover, lower heat and let simmer for 45 min to 1 hr. Break up the chicken breast with spatula and stir so it soaks up the juices. Serve over a bed of green beans or spagetti squash. Yummo!
Spagetti squash is yummy and a good substitute for spagetti, (since carbs and protein are best not combined.) I learned this from Suzanne Somers.
Bon appetite.

another good sub for pasta is cabbage finely sliced into long strips.....I learned this on the Atkins forum years ago...in fact I got so I preferred the cabbage to pasta!
Also Artichoke pasta is good....there are other veggie pastas also, however they still made with some wheat. I found mine in the health store!

Chicken ALA Beachgirl!
3 chicken breasts
1/2 onion - sliced
1 tsp olive oil
Handful cilantro - finely chopped
2 cloves garlic - grated finely
1/2 tsp Tumeric - or just a sprinkle all over the meat
2 tsp lemon juice
I sauted the onions in a little olive oil on med heat, adding a splash of water every once in a while as it started to get dry at the bottom of the pan. Added the chicken, sauted and seasoned both sides with a little salt and tumeric. I then added the cilantro, garlic and lemon juice. A few stirs, cover, lower heat and let simmer for 45 min to 1 hr. Break up the chicken breast with spatula and stir so it soaks up the juices. Serve over a bed of green beans or spagetti squash. Yummo!
Spagetti squash is yummy and a good substitute for spagetti, (since carbs and protein are best not combined.) I learned this from Suzanne Somers.
Bon appetite. Sounds good, Beachgirl. I'm going to have to try this. Please tell me that you use fresh squeezed lemon juice! (BTW, I once heard on the Food Network that people either love cilantro or hate it. There's no in between. They think that it's genetic. Cilantro is one of my favorite herbs, so I'm glad that I inherited the "right" gene. ;) )
Thanks for sharing,
Mike

Yes, fresh lemon juice all the way. I use everything fresh as much as possible especially herbs which add sooooo much flavor.
Glad you liked the receipe, my husband was like, mmm, can I have that...smack on the hand....nope, you can have the spagetti I made you. :p
I can eat gobs and gobs of cliantro. I can't get enough of it.

Spinage Dip/side dish
Spinage 1 bunch, or large bag prewashed (easier)
3 cloves garlic, finely grated
Salt - pinch or to taste
Olive Oil
Yogurt (Low fat per Pagano)
Put the olive oil at the bottom of the pan on med-high. Add garlic and stir. Add spinage, and salt. Stir around a few times and cover for about 30 seconds until spinage starts to wilt. Saute for another minute or 2 until the spinage is wilted and bright green. As soon as the juices start to dry out a little bit, remove from pan into a serving bowl. Cut with a sharp knife in stripes, first one way, then across. Add yogurt, stir. Can be eaten right away or chilled first. Takes 10 minutes tops. 4 stars for yumminess on a scale of 1-5, especially if served next to something grilled. Enjoy.
Hope the receipe makes sense, I'm tired.
Good night.

I have Pagano's cook book called "Dr. John's Healing Psoriasis Cook Book Plus"
(and I found these recipes are also for eczema TOO.....)
ITALIAN-STYLE PASTA SAUCE
Ingredients:
1 cup bottled spring water
1 large carrot, chopped
1 large beet, peeled and chopped
1 teaspoon olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon fresh parsley, minced
1 bayleaf
sea salt and black pepper to taste
Directions:
1. Bring water to a boil in a medium-sized saucepan with a tight fitting lid. Place carrots and beets in a steam basket.cover and steam until tender, reserve the water.
2. Puree vegetables in a blender or food processor. Add water as needed to make the mixture smooth. Set aside
3. In a large pan, heat oil on mediumheat. Add onions, celery, and garlic. Saute for 2-3 minutes or until soft. Add oregano, basil, and bayleaf.Saute for one minute.
4. mix in vegetable puree, the reserved liquid and 1/4 cup of bottled spring water. Cover and reduce heat to low. Simmer 10 minutes.
5. Serve over your choice of permitted pasta, (Or slivered cabbage). garnished with parsley.

That sounds good Sally, but I have to tell you, there is nothing Italian about that sauce! :p
Annie'e Goddess Dressing is not only an awsome salad dressing, it's divine as a marinade and sauce for allowed meats. I've made this receipe regularly even before i was officially on a diet. I checked the ingredients, and it's all Pagano approved.
Goddess Chicken
Chicken breasts 3-4, cut into stripes or cubes
1 Onion, sliced
1 tsp olive oil
Goddess dressing 1/2-3/4 bottle
Saute the onions in the olive oil over med-high, adding a splash of water as needed when the pan starts to dry out. Add chicken and sauted on all side. Add 1/4 of the bottle, stir, cover and lower heat. Cook on low heat for about 45 minutes. Before serving add some more dressing and a bit of water if needed to make a smooth creamy gravy, and heat throughly.
This would be out of this world on top of brown rice, but to make it Pagano friendly, it but can be eaten with a veggie, salad or a side of millet.
;)

Bumping for newbie!
:eek:

Sally's Pagano friendly recipe!!! :D

Pagano says one thing to remember about rice, in cases of psoriasis, and that is to to avoid white rice. Instead of white rice, polished rice...he says to consume only brown or wild rice....but remember it is still an acid-forming so enjoy it but not to excess...he also mentions brown rice cakes are good for a snack!
STUFFED CABBAGE
1 head of cabbage
Steam in a large pan to loosen leaves (this is where the steamer gadget comes in handy)
in a bowl mix either ground chicken or turkey (I use grass fed beef it has high CLA) 1 1/2 pounds at least depending on how much you want to make
lots of chopped onion
1 cup of brown rice (once it is cooked it looks like white.. for picky eaters)
sea salt (the original gray)
any herbs you like chopped
one or two eggs again depending on how much you are making! this holds the concoction together.....
celery chopped fine.....
water if you need liquid I use chicken seasoning from the Amish with a bit of water added....(never use MSG...it's an Excitotoxin....look it up :p )
remove cabbage leaves from the head of cabbage and spread out to cool..
start rolling the spoonful of meat at the top of the leaf and position in pan...
some people put a toothpick in to hold it closed...I don't cause it stays in position just fine....Before you put the rolls in pan you might want to chop up some leftover cabbage and line the bottom of the pan.......
roll and stack....I pour sauerkraut and juices over the whole pan of cabbage rolls....if that isn't enough liquid pour chicken stock on also...
cook a few hours in oven or top of stove!
CHICKEN STOCK OR BROTH
never throw a way the turkey or chicken carcass of leftover roast....instead get out that slow cooker (crockpot) turn on low add water to almost top and cook over night! you can add onions, salt, veggies, anything leftover in the way of veggies from-all-week-long-dinners!
in the morning let cool and have someone help you strain into a bowl or pan!
I make a couple 1 quart sizes for freezer and some small sizes for recipes!

Wow. What a great tread. Sally, do you recommend the Pagano cookbook? It's pricey.
I find simplicity is the key.
I steam some carrots, some zuccinni, broil a turkey burger, make a small romaine salad. I buy health food store salad dressing or use lemon juice.
I cook oatmeal with sugar free jelly.
Etc. I'll share more when I'm not at work.

I don't think you (or anyone) needs the cook book if you already know how to cook! I bought it, but now that I have it I think I could write a better one ( :p ) don't tell Pagano!!!
Actually its easy to adapt any recipe to Pagano.......
if you are doing the sugar free jam/jelly I hope it isn't splenda or aspartame! I use this one:
they have a nice variety of jams.......
http://www.bgfoods.com/polaner/p_allfruit.asp
simplicity is right...I use lemon juice, olive oil and some seasonings/herbs for my salads.......garlic powder is good or onion powder for the salad too but I like onion thinly sliced and cucumber thinly sliced on it...
by the way sometimes cukes can be bitter...slice into a shallow bowl and pour salt on them...let sit for a while then wash off and add to sandwiches or salad, for a nice crunchy addition!

http://www.seagulltechnologies.com/acidic2.htm

Thanks Willie!
Balance is the way to go. But we gotta eat fruit! Its summer!
Romaine or Ceaser salad's are the way to go when its hot. I wonder how shrimp and crab figure into the acid alkaline scale?
:confused: