Special thanks to those of you who have recently shared comments about the blog, relief you've found from "no nightshades," and for your support along this path.  Wanted to share a recent recipe from my kitchen, that we enjoyed, and hope you do as well. 
Be well, as we enter March!
Caroline


SCALLOPS WITH ALMONDS,
TRUFFLE OIL AND VEGETABLE COMPOTE
Serves 2
VEGETABLE COMPOTE
3 tablespoons good olive oil
2 cups coarsely shredded cabbage
½ cup onion, thinly sliced
5 mushrooms, sliced
1 tablespoon dried parsley
¼ teaspoon turmeric
½ teaspoon garlic flakes
2 tablespoons fresh lemon juice
¾ cup chicken stock
Salt and pepper, to taste
4 cups fresh spinach
Lightly saute first 9 ingredients, careful not to over cook.   Add spinach  last, saute until slightly wilted.   Set aside, uncovered.  Compote should resemble a chunky stew.

SCALLOPS, ALMONDS, TRUFFLE OIL
2-3 large scallops, per person
Salt and pepper, to taste
2-3 tablespoons good olive oil
4 tablespoons slivered almonds, toasted
Truffle oil
Season scallops with salt and pepper, then coat in olive oil.   Heat a dry skillet to medium/high heat, then pan sear scallops, 2 minutes on each side.  Remove from heat.

ASSEMBLE
In two large, shallow soup bowls, add the warm vegetable compote, topped  with the scallops.   Then sprinkle with toasted almonds, to garnish.   To finish, drizzle a bit of truffle oil over scallops.  Serve immediately.  


Recipe is....
Nightshade free
Gluten free
Lactose free

VEGETABLE RHAPSODY
Rhapsody was a creation from my earlier cookbook, in the late 80’s.  The original casseroles, were packed with nightshade vegetables and seasonings. Today’s version is nightshade free, and gluten free.  The flavors have improved, but the concept is the same.  A healthy main course, or side-dish,  full of nutritional, colorful vegetables, and surprising tastes. 
Preheat oven 400 degrees.   Serves 4-6.

1 large sweet potato, peeled and thinly sliced
½ onion, chopped
2 turnips, peeled and thinly sliced
2 carrots, peeled and sliced
1-2 zucchini, sliced ½ inch thick
3 cups cabbage, sliced
   (divide all vegetables)
1/2 cup tamari, divided
1 teaspoon garlic flakes, divided
1-2 tablespoon Italian herb mix, divided
Salt and pepper, divided
1 cup Parmesan, divided

Coat a medium casserole, with vegetable oil spray.  Layer half of the vegetables, then add half the tamari, seasonings, and Parmesan.  Repeat second layer, and slightly press vegetables.  Cover and bake approximately 50 minutes, or until vegetables are tender throughout casserole. 

Thanks, Jennifer

Jennifer, thanks for your post and information.  I will definitely check out Dr. Barnard, and especially your comments on artichokes, okra, etc.  Most interesting.  I also have a friend who is vegan most of the time, and it helps her, as well.   Stay connected and thanks again for your post and information.  

New Recipe for a Winter's Night....Nightshade, Gluten and Lactose Free

Good Saturday Morning!  The recipe below is a dish I created last night, which turned out to be a simple supper, around the fire.  The savory flavors and aromas were perfect for a cold, February evening.   And, it's nightshade, gluten and lactose free.   Let me know what you think.  Have a lovely weekend! 

SCALLOPS WITH ALMONDS,
TRUFFLE OIL AND VEGETABLE COMPOTE
Serves 2

VEGETABLE COMPOTE
2 cups coarsely shredded cabbage
½ cup onion, thinly sliced
5 mushrooms, sliced
1 tablespoon dried parsley
¼ teaspoon turmeric
½ teaspoon garlic flakes
2 tablespoons fresh lemon juice
¾ cup chicken broth
Salt and pepper, to taste
4 cups fresh spinach
Lightly saute first 10 ingredients, careful not to over cook.   Add spinach at last, saute until slightly wilted.   Set aside, uncovered.  Compote should resemble a chunky stew.

SCALLOPS, ALMONDS, TRUFFLE OIL
2-3 large scallops, per person
Salt and pepper, to taste
2-3 tablespoons good olive oil
4 tablespoons slivered almonds, toasted
Truffle oil
Season scallops with salt and pepper, then coat in olive oil.   Heat a dry skillet to medium/high heat, then pan sear scallops, 2 minutes on each side.  Remove from heat.

In two large, shallow soup bowls, add the warm vegetable compote, top with the scallops.   Then sprinkle toasted almonds, to garnish.   Drizzle a bit of truffle oil on scallops, to finish.  Serve immediately.
Nightshade free
Gluten free
Lactose free

Happy Healthy Eating!

My Eggplant Accident

This past week, while having a delightful lunch with a friend in a Boulder restaurant, I ordered what I was sure would be a safe, nightshade free,  Caesar Salad with Chicken.  I had asked the waiter about nightshades, but only mentioned tomatoes and peppers.  As I began to eat the salad, I had three bites of the vegetables under the chicken, believing it was roasted cabbage and purple onion.  My friend noticed it first and said "Oh, that's eggplant!"  She knew of my problem with nightshades, and luckily she was paying better attention than I.   It was only a couple small bites, which I hoped would not cause trouble later in the day, but I was wrong.  The pain and swelling began about an hour later, which lasted 7 1/2 hours, well into the evening.  Another lesson learned the hard way!!  Be careful out  there!

Nightshade Free, but also many recipes, Gluten Free and Lactose Free

Greetings on a snowy morning in Boulder, Colorado!   Last week, we were in Florida, enjoying mid 80's, and today, we have a foot of snow, with more on the way.  Life in the Rockies!  While in Florida, I was enjoying a hamburger at a fun place on the beach, when I inadvertently ate a few WHITE potato chips.  It wasn't long until I realized what I'd done, because my knuckles were red and began to hurt.  This lasted several hours.   A simple slip, which I paid for.  

For those of you who are just now joining me, NIGHTSHADES are tomatoes, white potatoes, peppers (mild to hot, chilies, etc.), eggplant, and any food products that are derived from nightshade plants, such as cayenne, paprika, and commercial hot sauces. Nightshades contain the chemical alkaloid, which appears to be a link to arthritis, and can build a toxicity over time in some people.   This toxicity can severely affect some who suffer from arthritis.  

The cookbook is coming along nicely, with over 110 recipes to date,  that are NIGHTSHADE FREE, but many are also GLUTEN FREE AND LACTOSE FREE.  These recipes will be flagged clearly and I hope will be of benefit to anyone who also suffers from the effects of gluten and lactose intolerance.   

Please see the following image and recipe of my latest addition to the cookbook, "Curly Pasta with Artichokes and Sardines."   It was fun to create and delicious to eat!

Curly Pasta with Artichokes and Sardines

Curly Pasta with Artichokes and Sardines......recipe follows.

CURLY PASTA WITH ARTICHOKES AND SARDINES
Serves 2

1 small white onion, thinly sliced
1 ½ ribs celery, finely chopped
Good olive oil
½ package curly pasta (enhanced with herb flavoring)
2 cups artichokes, halved if large
¾ cup Kalamata olives, whole and pitted
Salt and pepper, to taste
1 teaspoon garlic flakes
1 tablespoon dried oregano
¾ cup Parmesan cheese
1 tin good sardines, drained well

Cook curly pasta according to package directions.  In a medium skillet, add 2-3 tablespoons olive oil, with onion and celery.   Saute until golden brown, 2-3 minutes.  Add artichokes, olives and additional olive oil, if needed.   Heat until ingredients sizzle.   Then add salt and pepper, to taste, garlic flakes, oregano and additional olive oil, as desired.  Toss with cooked, well drained pasta and Parmesan cheese.  Plate and garnish each dish with 4-6 whole sardines.