Greetings and welcome to "Caroline's No Nightshade Kitchen."  I'm in the process of writing a new cookbook about eliminating nightshades from the diet for people with arthritis.  My book is scheduled for publication in early summer.  Nightshades include all forms of tomatoes, white potatoes, peppers (mild to hot), eggplant and other additives, such as paprika and cayenne,  that are derived from these selections.  I know it sounds ridiculous when you've eaten these foods all your life without concern.  But if you are one of those individuals who has developed an extreme sensitivity to nightshades, you may find a link to the joint pain, swelling and redness you endure from arthritis.  

I discovered this phenomenon 14 years ago, which brought dramatic change to the pain in my hands.  After three years of doctor's visits, prescriptions, injections and extensive testing, I decided to try eliminating nightshades from my diet at a friend's suggestion.  To say it changed my life, is an understatement.


My book is about arthritis pain and how to deal with it, but it's also about good food.  I've always loved to cook, create new recipes and entertain.   I still do, but without nightshades and probably enjoy it more now. 


If you find you need to eliminate nightshades from your diet, you don't have to give up delicious, interesting dining and cooking experiences.  My new cookbook currently has over 100 recipes that you will be pleased to serve your family and friends.  In this blog, I will share some of my favorites, so that you may try them yourself.   


I hope to hear from you about how you're living with arthritis, your personal experiences, and please, also include any recipes you enjoy from your kitchen, or other ideas you'd like to share.  Please also send this blog to others who may have interest in nightshades and its affect on arthritis.


To our good health this New Year!
Caroline





AFRICAN PEANUT SOUP   
This spicy soup is a no-nightshade version of one of my all-time favorite soups, which previously contained red and green bell peppers, tomatoes and cayenne.   White pepper can be as hot as cayenne.  Please adjust to your palette.     
4 large - 6 small servings
2 tablespoons good olive oil
1 cup sweet onion, chopped
2 carrots, sliced thinly
1 sweet potato, sliced thinly
½ teaspoon garlic flakes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
2 tablespoons fresh ginger, minced
2 cups water
4 cups chicken broth
½ cup chunky peanut butter
¾ cup half and half
In a large soup pot, sauté the onion in olive oil until translucent.   Add carrots, sweet potato, garlic flakes, salt, black and white peppers, ginger, water and chicken broth.  Bring to boil, then simmer for about 30 minutes, uncovered.  The liquid will reduce as the soup simmers, melding the flavors.  When the vegetables are very tender, place in a food processor, in batches if necessary, with the peanut butter.   Blend until smooth and return to the soup pot.  Bring to a gentle boil, reduce heat and add half and half.   Stir well, adjust seasoning before serving.