Against all grain - Delectable paleo recipes to eat well feel great
How much do I want to read more? 7/10
Nice book for people who care about what they eat.
I've got to try a few recipies in this book.
After a few months of experiencing gastrointestinal upset, fatigue, and unexplainable anemia, I received a diagnosis of ulcerative colitis—an autoimmune disease that attacks the intestines.
My various doctors refused to speak to me about dietary changes and assured me that food could not cure the disease.
I learned that I needed to remove grains, lactose, and refined sugars.
I found myself in the emergency room suffering from unbearable pain in my abdomen and a slew of digestive complications.
The hospital discharged me without a diagnosis and gave me prescriptions for medication that ultimately intensified my symptoms.
I was finally given a diagnosis of ulcerative colitis—a disease similar to Crohn’s disease.
About six months later, I found myself in a hospital room in Kampala, Uganda, pleading for my life as I lay precariously near death.
I was racked with debilitating pain that forced me into a wheel chair, became severely anemic.
I knew I would have to start over entirely in the kitchen, but it was a small price to pay for my health.
I embarked on my quest to create versions of the dishes that I could actually enjoy and that my body could tolerate.
a time for change
I began to modify the SCD to fit my particular food sensitivities and started a supplement regimen to aid in healing my gut. Through trial and error, and health advances and setbacks, I discovered what my body could process and what it couldn’t.
I continued my research and discovered the Paleo diet, which excludes grains, legumes, refined sugars, and most dairy.
Almost immediately, the remaining health issues I continued to experience while on the SCD began to dissipate.
Like any human, though, I still struggle daily with making the right choices and my yearning to eat what everyone else does.
I initially perceived this way of eating as a solution for my particular disease, but now continue to learn of the plethora of ailments it can also alleviate like diabetes, autism, and chronic fatigue syndrome, to name a few.
Within these pages is a collection of my most treasured Paleo recipes.
Paleo and the SCD guidelines
Paleo is not so much a diet as a way of life. In time, it will come naturally and you won’t have to constantly question what you are and are not allowed to eat.
The Paleolithic, put simply, means reverting to the foods that our bodies were intended to consume and process.
- Grass-fed, pasture-raised meats
- Vegetables, including root vegetables
- Nuts and seeds
- Healthy oils and fats
- Grains (including corn and soy)
- Refined sugars
- Refined or hydrogenated oils
- Processed foods
- Practical Paleo by Diane Sanfilippo
- The Paleo Solution by Robb Wolf
SCD is based on the theory that eliminating complex carbohydrates can reduce inflammation, restore a healthy gut ecosystem, and make eating enjoyable once again for people with gastrointestinal disorders.
- Cooked vegetables and fruits
- Cultured cheeses
- 24-hour fermented yogurt
- Nuts and seeds in moderation
- Properly soaked legumes
- Refined sugars
- Starchy vegetables
- Processed and canned foods
- Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gloria Gottschall
Let’s get cooking!
My best advice for people just starting out in the grain-free world is to experiment.
Navigating a new lifestyle
Save your all-purpose flour for making play dough and your white sugar for plant food, because they will no longer be of any other use to you.
The cost of grain-free ingredients may not be a pleasant surprise if you’re just starting out. It is unfortunate that real foods are more expensive than the processed and factory-farmed alternatives, but there’s nothing more valuable than your health.
buy in bulk.
Ingredients like almond flour, coconut milk, coconut flour, and nuts can be found cheaper online, especially when purchased in large quantities.
How my food is grown and where it comes from is important.
- almond flour. skinless almonds that are finely ground into flour.
- almond meal. it is coarser and the skins have generally not been removed.
- almond milk. more delicious when homemade. always buy the unsweetened original flavor. with the fewest ingredients.
- baking soda. only baking soda, which is used as a leavening and browning agent.
- cashews. super food for dairy- and grain-free cooking. the same amount of protein and fat as almonds.
- chocolate chips. brands that are free of soy, dairy, and gluten.
- coconut aminos. from naturally aged coconut sap blended with sea salt. soy- and gluten-free soy sauce substitute.
- coconut crystals. from the sap of the flower buds. a traditional sweetener and have a very low glycemic index.
- coconut flour. is made by drying and finely grinding the meat of a coconut. dietary fiber and protein, and is a naturally gluten-free flour alternative.
- coconut milk. Avoid the boxed coconut milk ‘beverages’, as they contain additives and stabilizers to retain a liquid consistency.
- coconut oil. is a healthy fat that is extracted from the meat of the coconut. resistant to rancidity, making it suitable for high-temperature cooking or frying.
- fish sauce. is a salty condiment used in Thai and other Asian cuisines. Look for bottles that contain only anchovy and salt.
- gelatin. offers many health benefits for the gut, hair, and nails. my preferred thickener and binder.
- ghee. clarified butter. ghee is occasionally recommended as an alternative fat but is never a required ingredient.
- honey. Raw, local, organic honey has incredible health benefits.
- maple syrup. a natural, unrefined, liquid sweetener
- nuts and seeds. a good source of protein. I soak and dehydrate all of my whole raw nuts to remove the harmful phytic acid that makes them difficult to digest.
- olive oil. a great source of heart-healthy fat and is high in Vitamin E and antioxidants. Because it can oxidize at high heats, olive oil is not ideal for deep or pan frying.
- palm shortening. from coconuts, is used as a butter substitute in my baked goods recipes.
- raw cacao butter. pure oil extracted from the cacao bean.
- sea salt. unrefined.
- spices and herbs. fresh herbs.
- tomato products. no added ingredients.