Peppermint patty rice cakes

Peppermint patty rice cake

Move over pumpkin spice and make way for my new personal obsession, peppermint. Peppermint is not only tasty but also has a long history of relieving everything from colds and headaches to indigestion, irritable bowel syndrome and nausea.

The easiest way of getting that healing dose of peppermint is a cup of tea, made by steeping about 1 tsp. of dried peppermint or 2 tsp. of the fresh leaves in 8 ounces of boiled water for about 15 minutes. Peppermint tea can relieve many everyday ailments, including congestion, headaches and stomach upset.

A cup or two of a stronger brew, say a tablespoon of peppermint per 8 ounces hot water, can be a valuable help for colds and flu. Many individuals turn to peppermint when a cold coming on.

I've  been turning to peppermint a lot lately. It has been soothing to my stomach as I heal the damage done by having to take pain meds while healing from broken wrist surgery. 

I opted for surgery rather than gambling that a cast would do the trick. I also wanted to get back to my regular routine as soon as possible which has been essential for me keeping my fibromyalgia and other symptoms under control. 

My blog will be reflecting a new focus on fibromyalgia in the coming year with a new title, Fibromyalgia: Meet Your Match.

If you are in the mood for something sweet, try  a Peppermint Patty Rice Cake.

You will need these ingredients for one huge Peppermint Patty Rice Cake. You also could prepare it in two small ramekins and have two servings.

1/2 cup cooked jasmine rice
1 egg
1 tsp. peppermint extract
1/8 tsp. vanilla extract
1/8 cup milk beverage of choice
Liquid stevia drops
1/8 tsp. salt
1 T. cocoa powder (raw powders are harder to digest)
1-2 T. coconut oil
Optional: chocolate topping (melt coconut oil and stir in additional cocoa powder and some stevia, to taste)


Instructions:

Add all ingredients (except for chocolate topping) into a small bowl. Stir to mix. Pour mixture into one large ramekin or two small ones. Microwave for 1-1/2 minutes. Top with chocolate topping and serve hot.

I'm mom's therapy cat.

Rice tarts

 My healing diet has been helping me get back to the things I've always loved to do---like fall backpacking.

There's nothing better than hiking and enjoying the fall colors in the mountains!

The shorter days and colder nights and mornings make a yurt the perfect backpacking destination.

Is this the life or what?

Grilled veggie tart with farmer's cheese topping

How about a nourishing rice tart as a post-backpacking dinner? Actually, I can go for one of these any time.

Asparagus tart with cauliflower puree

As you can see there are numerous ways to top a rice tart.

Delicata squash tart with kale chips

This one looks like a Christmas wreath but it tasted a whole lot better.

Here's what you need for a super easy basic rice tart:

1/2 cup of cooked jasmine rice, cooled
1 organic egg


Here's what you do:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix the rice and egg in a small  bowl. Pour the mixture onto the baking sheet. Spritz with olive oil. Bake for 10-12 minutes or until tart holds together and edges are slightly browned.

For the asparagus/cauliflower tart:

Steam 1/4 small cauliflower until florets are tender. Puree the cauliflower with a bit of milk of your choice or farmer's cheese. Add salt and pepper to taste. Grill 3-4 asparagus spears. Spread cauliflower mixture on tart and top with asparagus. Place in the oven for a few minutes to warm your tart.

For the grilled veggie tart:

Grill veggies of your choice, such as zucchini, grape tomatoes and yellow and red peppers. Spread tart with farmer's cheese and top with grilled veggies and sprinkle of fresh basil. Warm in the oven before serving.

Recipes contributed to:

http://wholenewmom.com/traditional-tuesday/paleo-oatmeal-grain-free-carrot-cake/

Peanut butter cup baked rice pudding

Peanut butter cup (or sunbutter) baked rice pudding with chocolate sauce

Don't call me a cook anymore. These days I'm a scientist. Instead of splitting atoms, I'm examining the composition of the carbohydrates I eat. I want to eat mainly easy-to-digest carbohydrates because difficult-to-digest ones lead to malabsorption, fermentation and bacterial overgrowth.

On a given day, my carbohydrate intake is a balancing act between carbs that range from low to high glycemic. Admittedly, most of my foods are in the moderate glycemic category. Foods that are low glycemic (most grains, legumes, nuts/seeds) have the greatest fermentation potential.

I select most of my foods from moderate glycemic vegetables. Then, I sprinkle in a few higher glycemic foods such as seed or nut butter and fruit. Proteins, such as meat, fish and eggs, and healthy fats are added to the mix, along with an occasional grain, like jasmine rice.

Then, of course, there is the chocolate/sunbutter/peanut butter food group. Even in restricted diets, you have to make room for an occasional treat. Peanut Butter (Sunbutter) Cup Baked Rice Pudding falls into that special food group.

 But on my diet, I have to plan my entire day around the fermentation potential of whatever treat I prepare and eat. If I decide to eat Peanut Butter (Sunbutter) Cup Baked Rice Pudding, I know I am looking at some ingredients with low to moderate glycemic indexes. That means throughout the day, I need to eat lots of foods with little fermentation potential, such as salads with lots of protein and some moderate veggies. It would mean skipping other seed or nut butter snacks and limiting fruit to one-half-cup serving at most.

You will need these ingredients for one huge serving of PB (SB) Cup Baked Rice Pudding. The whole thing has a fermentation of 6, out 20-25 points for an average day. You also could prepare it in two small ramekins and have two servings with FP of 3 per serving.

1/2 cup cooked jasmine rice
1 egg
1/8 tsp. vanilla extract
1/8 cup milk beverage of choice
Liquid stevia drops
1/8 tsp. salt
1 T. cocoa powder (raw powders are harder to digest)
1-2 T. sunbutter or peanut butter
Optional: chocolate topping (melt coconut oil and stir in additional cocoa powder and some stevia, to taste)

Instructions:

Add all ingredients (except for chocolate topping) into a small bowl. Stir to mix. Pour mixture into one large ramekin or two small ones. Microwave for 1-1/2 minutes. Top with chocolate topping and serve hot.

Naps are special with friends

Note: Freeze leftovers and defrost in microwave when ready to eat.

Recipe contributed to: http://www.tessadomesticdiva.com/2014/07/allergy-free-wednesday-127.html

http://www.tessadomesticdiva.com/2014/07/allergy-free-wednesday-127-2.html

Sunbutter rice pudding, dessert or breakfast in a bowl

Fur pups chilling out on a hot day

These days when I prepare a meal or snack, I feel more like a scientist than a chef. Why? I need to know so much more about my food than, "Does it taste good?"

 I need to know it's chemical composition; whether it contains "resistant starch" (starch that isn't easily absorbed); whether it digests easily (it's fermentation potential); whether it's high or low glycemic.Why do I need all this information? I must limit difficult-to-digest carbohydrates in my diet in order to control my IBS-like symptoms, related to bacterial overgrowth.

I can't just grab food and insert into mouth anymore. Everything has to be scientifically evaluated for fermentable material.

Sunbutter rice pudding becomes dessert with chocolate bits on top

Many individuals with an autoimmune disease find relief by eliminating traditional foods and switching to low glycemic foods, like quinoa, lentils, black beans, oatmeal, etc. I can't eat these foods without increasing my symptoms. These foods contain resistant starches or starches that aren't absorbed. Moderate amounts of resistant starch aren't a problem for most healthy people but in individuals with digestive illnesses, they can fuel the overgrowth of bacteria in the small intestine or SIBO.

My new scientific know-how about foods has enabled me to find some starches I can eat in moderation.I look for ones that contain more amylopectin starch (higher glycemic index), such as jasmine rice, short grain sticky rice (sushi rice) and certain varieties of potatoes.

Yes, I can't believe I am eating jasmine rice, something I avoided for years because it was high glycemic. It's easier to digest and absorb than foods containing more amylose starch (lower glycemic index), such as basmati rice or oats. I always eat it fully cooked and hot because undercooked or cooked, then cooled foods contain more resistant starch---another science lesson.

Here's what you need for 4 servings of heavenly Sunbutter Rice Pudding:

1/2 cup uncooked jasmine rice
1 1/4 cup milk of choice
pinch of salt
1/4 cup sunbutter or peanut butter or other nut butter
1/3 cup water
1 tsp. vanilla extract
stevia or other sweetener, to taste
optional chocolate chips

 Here's what you do:

In a medium saucepan with lid, cook rice, milk with pinch of salt for 40 minutes. Stir in the sunbutter and water and return to boil. Turn off the heat and leave for 20 minutes. Stir in the sweetener, vanilla and optional chocolate chips.

Now, enjoy your delicious pudding for breakfast or dessert.

Recipe contributed to:

http://wholenewmom.com/traditional-tuesday/foolproof-gf-pizza-crust-dark-chocolate-cherry-tart-butter-pecan-ice-cream-v-cauliflower-nuggets/