I'm going to a party this weekend, and wanted to take a "no nightshade appetizer."   So, I pulled the following "Green Pea and Roasted Walnut Hummus" from my cookbook, and will serve it with gluten free crackers.  This is also lactose free.   This hummus is rich is flavor, and the color of spring!!
Be well,
Caroline

GREEN PEA AND ROASTED WALNUT HUMMUS
1/3 c. toasted walnuts
1/3 c. roasted garlic
(I toasted/roasted the walnuts and garlic together in the oven, at 350 degree for about 12 minutes. The walnuts may toast faster than the garlic.)
2 c. frozen green peas, cooked and drained
Kosher salt and black pepper, to taste
1 T. onion, minced
1 1/2 t. dry mustard
4 tablespoons preserved lemon, chopped
6 tablespoons good olive oil

Place ingredients in a food processor, then pulse to puree, but leave some texture.  Chill 1-2 hours before serving.
  

A passage from my book...."Caroline's No Nightshade Kitchen," and a piece of my personal history with arthritis

I thought it was time to tell you a little about my personal history with arthritis and nightshades.   It's been 14 years of discovery, along with recovery.  I'd like to share a passage from my book, Caroline's No Nightshade Kitchen.  My goal has been, and still is, to help others who suffer from arthritis and other related illnesses.  I've shared many of my recipes on this blog, but this is the serious side to my mission.

Be well,

Caroline

In 2001, I was visiting a friend who has a medical background and is knowledgeable about many types of alternative healthcare.  She noticed my bright red, swollen hands, and asked if I knew anything about nightshade plants and how they can affect arthritis.  She explained that the nightshade family of plants  (tomatoes, peppers, white potatoes, and eggplant) were proven to severely affect some people who have arthritis.   Of course, I thought she was crazy.  I couldn't believe giving up many of the foods I enjoyed could or would make a difference. 

But because the pain had been so severe for three years, and I was truly desperate for relief, she convinced me to change my diet for four weeks to see what might happen.   Giving up tomatoes, peppers, white potatoes, and eggplant was a serious endeavor for me, because these four categories of food were the mainstay in most of my cooking.   I loved to cook and I especially loved tomatoes, peppers, and hot spices. 

As I looked at my daily diet, I found that all three meals were especially prominent in tomatoes and peppers, the spicier the better.  I could eat jalapenos and Thai chili paste with the best of them.  Could I live without these amazing flavors?  Could I sustain a food plan that would limit these choices?   I wasn't sure, but I was desperate and didn't have anything to lose, except a little time without nightshades.   I began this experiment the next day, but with little hope it would lessen my pain.   But to my delight and surprise, the pain went completely away in 3 days.   And as long as I stayed away from nightshade plants, the pain stayed away.

If you even think you may have a sensitivity to nightshade foods, I hope you'll try the test for eliminating these foods, found on an earlier post on this blog.  Let me know what you think and what kind of reaction you have.  I've said all along, nightshades don't affect everyone with arthritis, but it does affect many of us.  You don't have to buy anything, you don't have to take a pill, you just have to try eliminating nightshades from your diet for a few days, or possibly a few weeks.  What if it did make a difference?

My very best wishes,

Caroline

  

STEAM FRIED EGGS
A simple way to prepare eggs that brings out the flavor.   Really good eggs, make such a difference, as well.  Serves 1.
 
Vegetable oil spray
1 teaspoon good olive oil
2 whole eggs  (range free, no hormones, organic!)
Kosher salt and pepper, to taste
 
In a small skillet with lid, heavily coat bottom with vegetable oil spray, then add olive oil.  Place skillet on high heat for one minute, then add 2 whole eggs.  Lightly season with salt and black pepper.  When eggs begin to set, reduce heat to medium low, and cover skillet.  Cook eggs 2-4 minutes, as desired.   Do not turn.  Eggs can be cooked by this method sunny side up to hard. 
 
And of course........
Nightshade free
Gluten free
Lactose free

SOUTHERN (SWEET) POTATO SALAD

Hope you're having a beautiful Easter at your home!   

Wishing you well,

Caroline

SOUTHERN (SWEET) POTATO SALAD
Potato salad has been a spring and summer standard in our family for decades.   But, without white potatoes, where do you go?  Try this surprise recipe which has everything the traditional potato salad has, but with sweet potatoes.  This potato salad would be a treat with ham, deviled eggs,  and corn pudding on Easter Sunday.

3 cups cooked sweet potatoes
  (salt and pepper, while cooking)
1 cup celery, minced
½ cup white onion, minced
½ cup mayonnaise
2 heaping tablespoons Dijon
3 boiled eggs, diced
¼ cup sweet relish (without red peppers)
Kosher salt and black pepper, to taste

 
When potatoes are tender, drain well, then mix with the following ingredients, while potatoes are warm.  

NIGHTSHADE FREE
GLUTEN FREE
LACTOSE FREE

 

STEAMED ARTICHOKE FOR SPRING.....and NIGHTSHADE, GLUTEN AND LACTOSE FREE

   First image, is artichoke ready for table.  Second image, is artichoke "nearing the precious heart!"  

STEAMED ARTICHOKE WITH VINAIGRETTE
The magic of springtime artichokes is something to look forward to, and so easy.  They can be served as a first course at dinner, or an appetizer for a cocktail buffet.  They’re wonderful for patio parties, as well.  The vinaigrette is an important finish.  One artichoke usually serves 2 people. 

1-2 large fresh artichokes, trimmed (see below)
Water
Pinch of salt
On a firm surface, lay artichoke on its side.  With a serrated knife, trim about 1 ½  inches off top, and remove large stem at base, with small leaves.  If stickers are present on outer leaves, trim with scissors.  Wash well under running water.  Place in a small deep pan, with lid, large enough for 1 or 2 artichokes.  Add about  1 ½ inches water and pinch salt, in bottom.  Cover and bring to boil.  (Use steamer basket if desired, but not necessary.)   Reduce heat to full simmer, cover, and cook for about 25-30 minutes, depending on size.  When done, place artichoke on cutting board to slightly cool.  When ready to serve, push leaves outward with hands, to form a beautiful flower affect.  Drizzle vinaigrette over artichoke and serve.  Include a separate plate to deposit leaves, after guests have eaten and enjoyed leaf tips.  IMPORTANT:  When guests find the heart in bottom of artichoke, take a sharp, small knife and remove any “whiskers” or sharp edges that maybe present.  Then divide heart for guests to dip in vinaigrette.

SIMPLE VINAIGRETTE
½ good olive oil
¼ cup red wine vinegar
Kosher salt and pepper, to taste
1 teaspoon dried oregano
½ teaspoon agave, or honey
Whisk ingredients, set aside, until ready to pour over artichoke.
 
And of course, nightshade, gluten, and lactose free. Please see earlier posts for additional information these foods have on arthritis and other related illnesses.
Be well and best wishes,
Caroline
 

Enjoy something spicy, but without arthritis pain!!

PUREE OF SOUTHWEST
     VEGETABLE SOUP WITH LIME AND AVOCADO

Just because it's spring, that doesn't mean there won't be chilly evenings that are perfect for a special soup. This southwest soup could be just what you need and want.  You'll love the lime and avocado touches.  Happy Spring!!!

P.S. Need I mention, this recipe is NIGHTSHADE, GLUTEN, AND LACTOSE FREE!  No arthritis pain from this spicy soup!

 
ROASTING VEGETABLES  (Preheat oven 375 degrees)
½ head of green cabbage
12-15 whole garlic cloves
3 small sweet potatoes, sliced
2 cups small carrots
1 cup onion, sliced
2 cups Brussels sprouts, trimmed and halved
1 cup celery, sliced
Good olive oil
Kosher salt, pepper, and dried oregano
On a foil lined large cookie sheet, arrange vegetables, then drizzle with olive oil.  Follow with salt, pepper, and dried oregano.  In preheated oven, roast for approximately 1 hour, or until slightly crisp and very tender. 

Then place vegetables in a large pot, with the following ingredients:
1 qt. chicken stock
Water, as needed
1-2 teaspoons cumin
Kosher salt and pepper, to taste
1-3 limes (save 1 lime for garnish)
Avocados, sliced for garnish
Bring to boil, then simmer for about 45 minutes.  Cool slightly, then puree mixture, with a hand processor.  When very smooth, reheat soup, then season with cumin, salt and pepper, as needed, and juice of 1 or more limes.   Serve in soup bowls, with slices of avocado and lime wedges. 
Nightshade free
Gluten free
Lactose free