Eat Well or be Eaten
The wolf is an apt avatar for lupus. A crafty predator with keen intelligence, he studies the lay of the land and adapts to his environment, to master his fate. We can learn a lot from this clever canine. By paying close attention to our diets and other environmental factors, studying our bodies' reactions and measuring our strengths and energies, we can become very foxy about lupus.
To fight against disease while ignorant to our true needs is, ultimately, to battle ourselves. Coming to terms with a life-altering illness is a courageous necessity. Moving forward to reclaim and reinvent our lives is creative adaptation. Lupus NewsLog Wolf Bytes is focused on nutrition because so many clinical studies have proven our diets can render us wolf prey or make us wolf tamers. We can learn to eat well or be eaten.
The tips on our Lupus NewsLog pages can help us cook up a healthier nutrition plan. We don’t have to give up all our favorite foods and eat like birds but we can use this information to refine our diets to meet our needs and still satisfy our tastes. Wouldn’t you rather select your own menu, than be the main course on Ol’ Wolfie’s?
Whip Up Foxy Foods to Outwit Your Wolf
If you’ve read Lupus And A Wolf-Wise Diet and the fact based food-wise articles at Lupus NewsLog, you’re familiar with our nutritional needs and dietary restrictions. Even if we can’t sample everything offered on the grocery store shelves, we needn’t go on tasteless, boring diets. The only nutritional plan that will ever work is the one that we enjoy. We just need to switch some negative ingredients with safer substitutes and be inventive. We can toss out the foods and spices that are tummy twisters and boost flavor with herbs that sedate our symptoms.
The right foods can help to relieve our pain, ease our inflammation, protect our hearts, lift our spirits and improve our general health. With a little imagination, we can meet our needs, sate our appetites and suit our tastes at the same time. Here at Lupus NewsLog Wolf Bytes you'll find recipes that’ll make you ravenous. At our home base, Lupus NewsLog, there are many articles on food that’s good and food that’s not. Try out Chris's creations and follow our links to more good eats but y’all come back to pick more fruitful links! We'll be cookin' up more tasty treats!
Chris’s Creative Juices
If you've read Chris's story on our Lupus NewsLog Thrivers page, you know she believes in feeding her wolf into submission. Chris has been coping with her lupus through good nutrition for years and she's very happy with the results.
Years ago, Chris decided she wouldn't let lupus ruin her appetite for life. She studied the nutritional techniques of accomplished foodies, experimented in her own kitchen and invented or adapted recipes to meet her individual needs.
Here in Chris's collection of recipes, you'll find juice, soup, salad and entree choices. Some items are optional, so you can switch them with something that better suits your requirements.
Play with your food - Chris does and that creative spirit inspires her recipes. Toss in whatever tickles your fancy and invent your own variations.
If you're photo-sensitive, bear in mind that uncooked parsley and celery can contribute to that problem. Potatos, tomatos, mushrooms, eggplant and peppers are nightshade plants, which may strengthen or overstimulate your immune response.
Some of us can eat some or all of these foods without problems, while others will have strong negative reactions. As with soy products, they may provide a boost, so long as we don't overdo.
There is no one diet that is absolutely specific to us all so it's important for us to be creative in our own kitchens. Always keep your own tastes and needs in mind.
For reseacrh based information on what might rile your wolf or tempt his taste buds, read Lupus and A Wolf-Wise Diet, linked at the left side of this page. More nutrition solutions are at Lupus NewsLog, in many other articles.
We wish you merry munching!
With our “non-stop” lifestyles, juicing is a wonderful way to be sure and get your fruits and vegetables. It is also just a tasty and easy way to feel better and get our daily nutrition.
Below are some tips for making juice just as tasty as possible and easier for you.
Get the freshest, cleanest vegetables possible. This is the hardest of all the tips. How long have the vegetables been in the market?? What are they sprayed with? Have the apples been “gassed” to make them turn red and yummy looking?? We have a Farmers Market but you have to get to know them, too. The produce that they sell could be sprayed just as much as the retailer’s.
Carrots should be very orange. Pale orange carrots are usually very dry and taste bland. I cut the tips and tops off and scrub them vigorously. I do not peel them at all.
Beets should be as dark purple as possible. Trim off tops, tips and the peel the whole outside as thin as possible. It is not easy to get all the dirt off of beets, so I just peel thinly and cut into quarters.
Spinach may be purchased in the bags that are used for salads, but I prefer the “bundles” so that I can look at the leaves and make sure they are good and green and have a wonderful color. You don’t want leaves that are discolored or overly bug-bit.
Choose watercress and parsley that is fresh and has a good color. I choose potatoes that have no eyes or dark spots. Peel thinly.
I use a Champion juicer and you have to quarter apples and potatoes. When you are using a juicer, make sure that the leafy vegetables go in first and the harder vegetables go in after. If you don’t do this the juicer will clog up faster and you may have to pull out the screen and clean it off.
I put in a handful of spinach or parsley and then add carrots or beets. It pushes the soft vegetable through and keeps the screens working. I juice apples next and leave 2-3 carrots for finishing up. It will juice them and then you will be sure that all the other vegetables are sorted through.
Don’t push the plunger too hard. Carrots and beets may have to be pushed with regular pressure, but if you push really hard and go to fast you will end up buying more right away. I learned the hard way. Push gently but firmly and let the screens do the work. It is a really good aerobic workout!
Use glass containers if you can. I use plastic pint and gallon containers, but the beet and carrot juice stains them badly and no amount of cleaning will make them look good. I am used to it, but you may want to use glass so that they don’t stain. Also, watch your counters and floors. Carrot and beet juices stain FAST. I wear old clothes and use old cloths for cleaning up. Wipe up the counter as you go.
Keep your juice refrigerated. Otherwise it will sour and may go bad quickly. There’s no point in juicing if we let the nutrients fade and the flavor turn against us.
Shake very well before you drink. If you don’t, all the solids will fall to the and the last drink will be really awful.
I keep my veggies in a cool dry place but you can always store in your crisper in your refrigerator…just remember NOT to overbuy. It is worth it to buy more often and buy less so that the veggies don’t get old or soggy.
Experiment. I have played with the amounts of greens and the amount of apples, etc. Find what you like and add seasonal stuff like cherries, strawberries and ripe cantaloupe. Use what you like and have fun with it.
Don’t think of this as work. It is fun and wait until you discover how much better you feel!
Handful parsley (optional)
4-6 carrots, greens removed
½ apple, seeded
¼ inch slice of ginger root
4-5 carrots, greens removed
½ apple, seeded
In the Pink
1 pink grapefruit, peeled (leave white pithy part)
1 Red Delicious apple, seeded
2 firm peaches, pitted
1 ripe banana
1 Tbsp brewer’s yeast
Juice peaches and lime. Place juice, banana and yeast in blender or food processor.
Blend until smooth.
Handful dandelion greens
3 pineapple rings, with skin
Handful parsley (optional)
4-5 carrots, greens removed
2 stalks celery.(optional)
2 sprigs parsley (optional)
Small handful wheatgrass
4-6 carrots, greens removed
2 stalks celery (optional)
1 apple, seeded
(makes about 8 ounces juice)
1 medium apple, cut into pieces
1 small beet, peeled
8 florets of broccoli
Handful of spinach
(caution -taste is very veggie)
8 broccoli florets
1 small beet
1 medium apple
4" of medium cucumber peeled.
Juice cucumber first, then broccoli, spinach, beet and lastly carrots.
Kale and Hearty
1 large kale leaf
2-3 green apples, seeded
Lime twist for garnish
¼ inch slice ginger root
½ apple, seeded
4 carrots, greens removed
Handful of spinach
4 lettuce leaves
4 sprigs parsley (optional)
Small handful parsley (optional)
4 sprigs watercress
¼ potato, peeled
6 carrots, greens removed
Dandy Daily Go-getter
¼ inch of ginger root
2 apples, seeded
2 TBS of Aloe Vera
1 large beet
1 potato, peeled
Chris’s Tummy Tingler
Handful parsley (optional)
Handful of spinach
Handful of watercress
¼ inch of ginger root
2 apples, seeded
2 Tbs. of Aloe Vera
1 potato, peeled
5-6 chunks of pineapple
Drink two glasses of Green Drink each day. Make one cup of green juice from any green vegetables. Suggested vegetables include beet tops, spinach, parsley, zucchini, kale, cucumbers, green leafy lettuce, dandelion leaves, collard greens and wheatgrass.
Add to your Green Drink mixture, an equal part of a mild tasting juice like carrot, apple, tomato or pineapple.
This drink has been traditionally as an aid for digestion. It is high chlorophyll, which is said to help detoxify the body and cleanse the blood.
Some greens are hard to buy, so I have limited avenues for adding greens. Spinach and wheatgrass seem to be the mildest. Beet tops, and dandelion leaves are more tart and don’t add anything, at least to my palate.
If you are just starting out and want to really try the “green” thing, start with the health food store and try the “green drinks”. You can get them dry and you add water or you can buy them in containers like orange juice and apple juice. That is how I experiment. I buy a juice and if I like it, I make my own at home. I look at the ingredients and juice until it tastes like I want it. It is kinda like figuring out the “secret sauce” on fast food hamburgers.
***I will caution you at first. If you have not been eating the “recommended” daily allowances of vegetables, you may find that your stools are looser and pass through more quickly. I have not had one problem with diarrhea but you will find that you have more than one bowel movement a day. It has helped tremendously since I started taking iron pills.
Also, when drinking these “concoctions” you have to take into consideration that they are thick. Don’t drink too fast, learn to savor and enjoy them. Drinking them too fast and you may have a rough tough swallowing it all at once.
Don’t juice too much at a time. After a couple of days…the juice does not taste as fresh as it should and the longer it stay in a container…the more you lose in nutrition. I make a pint every two days and it is working out just great.
Raspberry Vinaigrette Salad Dressing
In the summer, salads are so easy and fun to make. Don’t just use lettuce, like usual. Mushrooms, spring greens, cucumbers and baby carrot can add vitamins and spice to your salad. Perk up with almonds, walnuts or dried cranberries.
I keep this in a bottle that I bought at a $1 store. You can find very beautiful bottles at local stores, and this makes an excellent gift. I store in refrigerator and do not store for more than a month. It never lasts that long, but the flavors seem to fade if left too long. Make sure to shake vigorously before pouring on salad.
1/3 cup rice wine vinegar
1/3 cup raspberry vinegar
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar (I use less as this is too strong for me)
¼ cup of extra virgin olive oil
1 clove of minced garlic (I use a little more on a big salad)
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt (can be omitted)
½ teaspoon black pepper
In a jar with tight lid (I use glass jars with rubber ring) combine the ingredients. Seal the jar and shake well.
Each tablespoon only has 26 calories, 1 gram of carbohydrates and 2 grams of fat. You can warm it up and use it over spinach and bacon bits to make a warm spinach salad.
Ginger Pineapple Tuna
¼ tsp crushed red-pepper flakes
1 clove garlic, minced
1 lb tuna steaks, 3/4"-1" thick
1 navel orange, peeled and cut into 8 pieces
4 red cherry tomatos
1 can (8 oz) pineapple chunks in juice
2 Tbs. soy sauce
1 tsp sesame oil
2 tsp finely chopped peeled fresh ginger
Drain juice from pineapple into measuring cup and set chunks aside. Add enough water to juice to make 3/4 cup. Add soy sauce, oil, ginger, red-pepper flakes, and garlic. Stir to combine. Set aside 2 tablespoons of marinade for fruit skewers, and put remaining mixture into a 1-gallon zip-top plastic bag. Add tuna and seal bag. Shake well to coat fish. Refrigerate at least 30 minutes.
While fish marinates, thread evenly divided pineapple chunks, orange pieces, and tomatos onto 4 skewers (if using wooden skewers, soak them in warm water 20 minutes first).
Coat grill rack with cooking spray. Preheat grill to medium.
Place fish onto prepared grill rack, and grill, brushing with marinade, 5 minutes on each side or until fish flakes easily.
Out here, in California, the grills are always going, so I have not cooked it any other way. There are pans that have the “grill” on the bottom of the skillet. I bet that would work just as well. If you don’t like tuna, use snapper or any kind of fish that is yummy to you. Beware of the BBQ, some of the fish will need to have foil underneath so that they don’t fall through the grate.
If you really want to get grilling…try taking green peppers that have been seeded and cut in quarters, tomatos that have been cut in half and corn on the cob still in the husk and cook them to perfection. Grill straight on with the veggies and you will never eat corn on the cob that has been boiled or steamed again.
The veggies are bbq’d until they are really scorched (but not burnt) and the corn is cooked until tender. Shuck that corn and cut up the veggies to a good eating size and you are ready to serve.
Now that is a BBQ to shout about!
Barley and Vegetable Soup
How about a soup that is easy on you and your sugar?? Pearl barley is low on the glycemic index and great tasting to boot.
3/4 cup pearl barley
11 cups vegetable stock
2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.
Add the remaining vegetable stock and simmer 30 minutes, covered.
Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls
Now add some warm bread and some good company and you have the perfect dinner!
Garlic is a natural antibiotic and I use this soup when I am not feeling well. It is very intense and you may need to “get used” to it, but it is really worth it.
I suggest you save glass jars for this soup. The garlic gets into plastic and will NOT come out, no matter how many times you run it through the dishwasher. I use salsa jars, label taken off and scoured clean.
Ginger can be found at most grocery stores and is not expensive. Prices range from $1.49 to $1.79 a pound. You want to purchase ginger that is tan in color and has no broken ends or green exposed. I look for flat pieces that are good for grating. Grating it finely will pull the flavor out faster than will putting in a full piece.
You will need:
2 cups of water
3 cloves of garlic minced
1” piece of fresh ginger, grated finely
Bring water to a full boil and add ginger and finely grated ginger.
Boil for 5 full minutes.
Cool down and strain into jars.
My original recipe included 1 teaspoon Cayenne, but not too many people can stand the burning sensation in their mouths. The Cayenne heats up the body and really makes a cold dissipate. I have started using Cayenne pills, but check with your doctor first, as with an addition to your daily regimen.
I love brown rice. I would rather use it than potatoes, but time sometimes makes it impossible to use for dinner. Whenever I make brown rice, I make a couple of servings at a time. One for now, and one for later. That way you have some on hand and it is easy to use for a meal. My husband does not like rice, so this recipe is for one immediate meal and one for later.
My measurements are not exact. I put rice in a pan when it looks like I have enough and I am one of those pinch here and pinch there kind of cooks. It is so much more fun to be free to add more mushrooms this time, or add only red peppers if the fancy strikes you. If you add fresh peppers, add extra time to recipe for peppers to soften up.
You will need the following items:
One cup brown rice, cooked
2-3 cloves of garlic minced
½ cup of frozen peppers (I use the green, red and yellow variety pack)
Handful of frozen peas
½ cup of sliced fresh mushrooms
The olive oil is used to keep the rice from sticking to the pan. I use cast iron skillets for the iron content, so I use a little more oil than someone using a non-stick pan. If you are using a non-stick pan, you don’t need to season the pan, but you will need 1 teaspoon of oil to keep the rice from sticking together. Experiment. You may need less; you may need more depending on the rice
In the warmed skillet, add garlic and oil. Cook the garlic for just a minute or two to soften it. Add rice. Rice needs to be warmed for approximately 5 minutes on low. You don’t want to fry the rice; you want to warm it up to mix with the vegetables. When the rice is not clumpy any more and it is getting hot, you can then start adding the vegetables.
The mushrooms are added next. Cooking mushrooms is not an exact science. You will cook the mushrooms and rice together until the mushrooms are softened. Approximately 5 minutes on medium. Stir the rice often to make sure you are not burning it. The frozen vegetables are added slowly. You want to thaw them but not cook them until they are too soft. Maybe 2 minutes.
The rice is done when it is thoroughly hot, the mushrooms are soft and yummy and the frozen pepper and peas are hot and still firm. Serve immediately.
Nice thing about this rice is that you can heat up later and it still just as tasty the next time.I sometimes get crazy and right at the end will add sliced olives or minced carrots just for color and added punch.
If you are not a garlic lover, the garlic is not a necessity. I just happen to love garlic. If you cut it down to one clove, it won’t be as intense. If you choose to do without it, the recipe will still be very good.
If you want some garlic but don’t like the amount that cloves produce, use a knife that has been cutting garlic and use that knife to cut other vegetables. You would be surprised how much garlic flavor you get. Or take a clove and rub the plate or inside of bowl, you will get the flavor without overwhelming yourself.
Tips on garlic. Can’t get that clove out of its skin?? Take a flat bladed knife, lay it side down on a clove of garlic and press hard. For me, I lay one hand on flat knife blade and punch hard with other hand. Out comes the garlic.
Or easier still, get out the old food processor and that will punch them out in a jiffy. I have a very small food processor that is perfect for garlic. You will find them at stores like Walmart or Kmart. A knife is cheap and it works, but the food processor is less messy.
Garlic should be fresh, and the cloves should be firmly pressed on the bulb. If there is any discoloration at all, don’t purchase it. Keep it in the refrigerator in a baggie for future use. Garlic can lose its flavor if left too long.
Fried Rice with Tofu
1 tablespoon light olive oil
1 small onion
2 cloves garlic, minced
1 tablespoon fresh ginger root, grated
12 ounces firm tofu, cut in cubes
4 cups cooked, cooled rice
3 tablespoons soy sauce
1/2 cup fresh or frozen green peas
2 tablespoons chopped cilantro leaves
1 teaspoon dark (roasted) sesame oil
1. In a wok or large skillet, heat the olive oil, and quickly sauté the onion, garlic, and ginger, stirring constantly with a large spoon.
2. Add the tofu and warm it through.
3. Add the rice, stirring and turning it to mix it with the other ingredients and warm it through. Add the soy sauce and mix well.
4. Add the peas, cilantro, and sesame oil, and mix well.
A great salad to compliment this would be cucumbers in rice wine vinegar. I didn’t have sesame oil…so I used olive oil. I also didn’t have rice wine vinegar, so I used red wine vinegar. Worked great! I soaked my cucumbers in the refrigerator for about an hour, and then served.
Ok, pizza?? Fat and calories? How is that going to fit into my lifestyle? Easy. Don’t think of pizza having thick crusts and lots of cheese to be tasty. We are going to foray into the extra ordinary. First, you need imagination and a sense of adventure. Keep an open mind and you might find that beef, two pounds of cheese and all that crust doesn’t taste as good as it did!
Ingredients for making crust:
Sour Dough bread
We are starting with very basic ideas for the dough. Try the bagels that have tomato and basil. MMM. What a way to start a pizza! There are “everything” bagels now that have vegetables and spices baked in them that make a wonderful pizza base. English muffins are easy and lower in carbohydrates than bagels, but if you are making a meal, you may need two of them. French and Sour Dough bread are great for this and you can make several different kinds of pizza, all at once!
Ingredients for toppings:
Here are a few that I use, add whatever pleases your palate.
Sliced Red onions (much sweeter than white)
Mushrooms (can you ever have a pizza without them?)
Well-drained ground turkey. Turkey is leaner than beef and just as tasty.
Beef salami (remember this has lots of salt and fat, so use very little)
Left over chicken, skinless of course
Monterey Jack cheese (I like the taste but any cheese you choose is great)
After you assemble all your ingredients…the rest is easy.
Cut French or Sour Dough bread as you desire or take bagel or English muffin and brush on tomato paste. You don’t want it to be dry, but not drenched.
Now, take your toppings and pile on as you wish, leaving the cheese for last. The cheese is used for taste and texture, use sparingly. Place on cookie sheet or place several pieces in 13x9 baking pan under broiler.
Watch carefully and broil until just the way you like it.
Almost Spaghetti Chicken
I love tomatos. Fresh ones are great in salads or slices on a plate to add color. This recipe is usually made with canned tomatos, but if you have the time to cook down fresh tomatos, you can kick it up a notch.
Recipe is for two servings.
You will need the following:
2 boneless chicken breasts, cleaned and all skin removed.
Garlic powder (no salt)
(You can cheat by using a wonderful concoction of spices called Pappy’s Choice. It has all of this and even though it does have salt, it is not a lot)
Half package of sliced fresh mushrooms
Frozen green, yellow and red peppers, about 2 pinches of each
16-18 oz can of tomatos (get the tomatos without all the spices or additives, use a brand that has only tomatos and maybe some bell peppers in it)
If you are substituting fresh tomatos, you will need three medium tomatos and they need to be cut into small pieces.
About ½ cup of chicken stock or water
Heat a pan and just cover the bottom with olive oil. If you are using a cast iron skillet, make sure to season well before you start. Mix flour and spices together in a shallow bowl. Dredge the chicken in the flour mixture. Make sure the chicken is well covered and that the flour is sticking to the chicken. If the flour is not sticking well, wet the breasts again and dredge. If you like a southwestern taste, you can substitute corn meal, but don’t dredge too heavy or the corn meal will be heavy and will burn. Once the pan is medium hot, place the flour-covered chicken in pan and turn heat up. You want to brown the chicken rapidly, turning often. Once the chicken is well browned, turn down heat and add stock or water. Cover and let chicken simmer for about a half an hour until it is starting to turn tender. Let the stock steam the chicken for a tender and flavor-full breast.
In a medium sauté pan put in tomatos, juice and all. Cook them until they are simmering. Add about a pinch or so of garlic powder, basil, and oregano to the tomatos. Add spices to your own taste, I use fresh garlic and use a whole clove, but you need to spice things up to your tastes. Cumin will spice it up southwestern, too! Experiment with tastes and textures until you find exactly what you want. The tomatos are simmering and your kitchen is now filled with the aroma of spices and tomatos tempting your tastebuds. Add the mushrooms and just cook them until they start to soften. Add the peppers for color. When the sauce is almost done, remove lid from pan and cook down the liquid as you would like.
If you like a very liquid sauce, don’t cook off much liquid. If you are like me and you like it chucky and very thick, you would cook off much more liquid. It all depends on your tastes and how much liquid is left from tomatos. Start making your favorite pasta. I just adore the pasta that is red, green and orange. Looks so good and tastes good, too. The pasta will just be done when the chicken is done and sauce is ready.
Drain pasta and arrange on plate. Take chicken breast out of pan and place in center of pasta. Spoon tomato sauce onto chicken. It will be not be smooth. It is not supposed to be. It is supposed to be a full flavored, chunky tomato, mushroom loving sauce. I garnish with a French bread or sometimes just a green salad with vinaigrette dressing will be all that is needed to finish the picture. Enjoy!
Hearty Rice Pudding
Rice pudding has a yummy taste, but I don’ t normally eat white rice and I wanted to find something better. I think I have. This pudding has all the great taste of rice pudding, but it has an added yum that comes from the brown rice. Brown rice can be time consuming, but I make mine while I am in the kitchen making something else. NO muss, no fuss and two things done at once. It keeps in the refrigerator for a week or more and you will be surprised how much you use it if you have it ready to go!
3 c milk (I use low fat)
½ c uncooked brown rice
1 c + 1 tsp brown sugar
1/8 tsp salt
1 tsp vanilla extract
2 eggs, lightly beaten (you can use egg substitute)
½ pint fresh raspberries (or strawberries)
In a medium saucepan, combine the milk, rice, ¼ cup of the sugar, salt, and vanilla extract, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1½ hours. Remove from the heat, and let cool for 5 minutes.
Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture into the saucepan.
Place over medium-low heat, and cook, stirring constantly, for 5 minutes, or until thickened. Cool for 10 minutes to serve warm. Or place in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours.
Reserve half of the raspberries for garnish. In a blender, puree the remaining raspberries. Strain to remove the seeds, and stir in the remaining 1 teaspoonful of sugar.
To serve, spoon the pudding into dessert dishes, drizzle with the raspberry sauce, and top with the remaining raspberries.
I happen to love raspberries, but they can be expensive. I tried strawberries and they work, too. In fact, I think any fruit would do. The pudding alone is fantastic and fruit just adds that something extra. I did not add sugar, nor did I strain them…I liked them just the way there were.
More Wolf-Wise Recipes
Chris offers us many tasty options for our appetites and our health. With tasty, healthy recipes, we can cook up a storm and blow the wolf off-course. The websites listed below can help us be creative in the kitchen and satisfy our nutritional needs with savory feasts.
For more tips from others who are learning how to cook Ol’ Wolfie’s goat, take a few bites out of Recipes submitted by lupies
at Lupus Ohio.
Sample the Recipes at DrWeil.com
and dig through the Recipe Archive
at Physicians Committee for Responsible Medicine (PCRM). PCRM supplies Information on Vegan Diets
in English and Spanish.
Investigate the Science of Cooking
at the Exploratorium. The site blurb reads, "Discover how a pinch of curiosity can improve your cooking! Explore recipes, activities, and Webcasts that will enhance your understanding of the science behind food and cooking."
Brew some soothing treats from The Healing Kitchen
Remember, it takes a healthy tummy to tame the wolf!
More Recipes Galore
The internet is full of cooking sites and I’ve gathered a few more interesting links to ease your symptoms and tease your taste buds.
(A Pantry Full of Recipes)
Diamond Organics, Inc. Organic Recipe Newsletter Archives
(Going Green in the United Kingdom)
The Green Chronicle - food and recipes - Organic, British and Cornish Cookery
(Cooking The Kiwi Way)
Organic Pathways - Your Online Guide to Organics in Aotearoa New Zealand. Organic Recipes and Basic Tips
(Salads, Side Dishes, Dips, Dressings, Drinks, Entrees and Desserts)
VegSouce – Best of the Net Recipe Collection
(A Global Array of Famous Cookbooks)
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