Tag Archives: the yyc celiac

Spicy Thai Red Coconut Curry

Fall is always a little chillier, the colours are inspiring though and there something about food that is spicy and whose colours match the fiery reds, oranges and yellows of Fall that I love. So it was time to mix it up with some Thai Red Coconut Curry.

After making this it dawned on me that some shallots, mushrooms or some shredded carrot would be phenomenal additions to this dish.

Ingredients

1 tablespoon of oil (I like coconut or olive oil)
1/2 small white onion, diced
2 cloves of garlic minced
2 inch nub of fresh ginger, grated
1/4 teaspoon of red chili flakes
1/4 teaspoon of salt
1 of each, red and yellow bell pepper thinly sliced
1-2 tablespoons of Thai red curry paste ( I say 1-2 so you can adjust the heat as necessary as it can be spicy but since I love spice I always add 2, should you dislike spice, omit the red pepper flakes)
1 can of coconut milk (I prefer the full fat kind but low-fat would work too I am sure)
2 teaspoons soy sauce (ensure the kind you are using is gluten-free) this adds some seasoning and brings out the flavours in the dish quite nicely.
1 pound of thinly sliced chicken or shrimp
Basmati rice or rice noodles (rice noodles are my personal favorite, follow package directions to cook both rice or rice noodles)

**Basil, bean sprouts, crushed cashews or peanuts, and sriracha make for fabulous garnish and condiments.

Make it:

1. heat a large skillet or wok pan at medium-high heat and add in 1 tablespoon of oil and swirl to coat the pan.
**if using chicken or shrimp cook these in the pan first prior to adding in onions etc, and cook chicken until browned on the outside or for shrimp until opaque and pink on the outside, remove from pan before cooking the curry you will add these back in add the end).

2. add onion to the pan, decreasing the heat to medium and saute until the onion begins to soften and cook (4-5 minutes)

3. Add in minced garlic and ginger to pan and stirring, fry until fragrant (about 2 minutes), once fragrant add in the sliced red and yellow bell peppers (also to fry for 3 minutes)

4. To the pan add the Thai red curry paste and mix in with the peppers and onions and allow that to fry with the paste for about 2-3 minutes (frying the paste is something I learned from my mom watching her make curry with pastes my whole life, it allows the spices and flavours in the paste to be deepened and brightened.)

5. Add in 1 can of coconut milk to the pan, along with 1/2 cup of water and 1 teaspoon of sugar (I prefer a non-refined sugar such as coconut sugar, but white or brown sugar would also suffice).

6. Stir to combine and allow to simmer for 10 minutes (if using shrimp or another protein, this is when you would add it back to the pan to continue cooking and absorb some of the flavour)

7. serve over basmati rice, or my personal favorite rice noodles.

 

 

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Candida Diaries: The Kill Phase

So some food for thought, its not just about getting back on the horse so much as it is about making the effort to not fall off again. We are human and somedays life is not perfect and we slip…for myself I was having a terrible headache (die off symptom no. 1) and I had some bread, now this is not the worst thing I could have done however afterwards I felt flushed, and uncomfortable both emotionally and physically. I felt badly as I let my body down but I know better than to dwell on the past so I picked myself back up and trudged along on my candida diet.

This week was considerably better, after eliminating for the last two weeks I finally begun to ditch my headache and the nausea that went along with it, and being on the diet became a tad more natural. In my day to day life I am refined sugar free and mostly dairy free but cutting out ALL of it, was something my body noticed almost immediately. My gut punished me for depriving it of the things it craves the most, sugar, dairy, and corn.

The past two weeks I have been taking a probiotic and a magnesium supplement as well as a active B vitamin complex to help support my systems while they are adapting and healing. This week I got the results back from my food sensitivity testing and I am also cutting out eggs…this was moderate to high and this will last for around 90 days. And I will also continue to live dairy free for at least the next two months. However despite their dominance in my current diet, like gluten-free it will soon become second nature to not eat, or want these things and eliminating these will help my bloating, gas and nausea that I frequently feel.

My energy was so-so last week, but I am beginning to notice an improvement…my body is in a state of healing and is still under siege so I am not entirely surprised that I am still tired as my resources are going to war in my gut where a lot of my energy and happy hormones are produced.

I have set goals with my nutritionist to stay motivated and remember why I am doing this: to be the best possible version of myself, to  not just feel good but to feel amazing, to be able to get off my anti-depressants and feel human again. These will be at the forefront of our sessions, motivation is key.

We also discussed things i would like to celebrate and I chose the accomplishment of staying away from sugars and dairy, as well as alcohol…these are not easy when your favourite restaurant serves both. This week I will begin the kill phase, and will be taking a series of natural anti-fungals (garlic, cinnamon etc.) and we shall see how my body tolerates these. I began taking them today, this will help to kill off the candida from my gut and will help to promote healthy gut flora. I am taking two probiotics now, which will hopefully begin to help outnumber the candida.

I will be sure to update you on my life sans eggs…this one will be more difficult than dairy as all my pancakes etc. require them. It is time for myself to play around with substitutes. Remember if you have any questions regarding my candida cleanse or who to consult here in Calgary, feel free to give me a shout.

Review: Raw Bar

Imagine a dining experience where the: Atmosphere is cool and casual, yet elegant all at the same time , The servers are knowledgable and willing to assist in your gluten-free or allergen quest, the food is not only safe for your insides but soothing to the soul,  Gluten-free does not mean sacrifice and almost every dessert is gluten-free, fresh, hand made AND refined sugar free Have this image in your head? Good. Now get in your car and drive to the dream: Raw Bar by Duncan Ly. Dining at Raw Bar, you will immediately feel the passion and love that goes into every dish, it is perfectly cooked, plated and presented with such pride that you cannot help but feel the same about it while eating it. The ingredients are locally sourced, and seasonally chosen, and crafted to be one thing and one thing only: brilliantly delicious.

If I had to recommend one restaurant for someone to choose  it would be Raw Bar. It has a fun and laid back atmosphere where you can relax with a friend or loved one and connect over a decent meal that will not leave you with a tummy ache later. The staff is extremely dedicated in ensuring your meal is prepared as allergen free as is possible and is knowledgeable about which menu items contain gluten which means that you can feel safe dining here. They are hugely aware of the most common allergens and are willing to help, just be sure to mention it when ordering. Another fantastic perk was that they used gluten-free soy sauce in their dishes.

Thanks to Karine Moulin,  the dessert menu is mostly gluten-free, refined sugar free as well as dairy free. All desserts are freshly made in house, with seasonal flavourings. The desserts, much like the food are crafted with extreme love and passion. I have tried most of Karines decadent offerings and can safely say, they are all worth trying…some of them even more than once.

What I tried while visiting Raw Bar:

Starters, Lemongrass Tofu, sea scallop

Main: Pad thai, and the crab and coconut fried rice (ordered sans crispy onions)

Dessert: Sriracha chocolate tort with peanut ice cream, any of their in house made chocolate bars, and any of their in-house made ice creams (flavours change seasonally).

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 All photos are courtesy of, Alexandra Borovsky, https://sharksandmistos.wordpress.com/about/

Review: Village Ice Cream

431, 10 Avenue SE Calgary Alberta T2G 0W3 403 261 7950

431, 10 Avenue SE
Calgary Alberta T2G 0W3
403 261 7950

www.villageicecream.com

The reaction of most of my friends when I mention this cool little hole in the wall off tenth avenue, “what is Village Ice cream?” Saddened I am that they have gone this long in life without this local, fresh and Calgary made, sweet indulgent treat and then I am grateful that I get to take them there and see their faces light up as we enter the small ice cream shop as they gawk at the groovy menu.

My inner tea lover rejoiced when I stumbled into village ice cream several weeks back and saw that earl grey was on the menu, and then a throw back to the childhood days of campfire season with the seasonal flavour of toasted marshmallow and the refreshing taste on a hot day of cucumber mint sorbet, nothing beats it.

As you approach, you realize how small this place is, lined up out the door but everyone is always the same; smiling, laughing and genuinely happy. This I believe is attributed mostly to the staff, they always welcome you to the shop and ask you about your day or what brought you in. That is something that makes you feel special and as though they truly care about you which when added on top of sweet, sweet ice cream makes for a wonderful time.

Village Ice Cream is one that caters to those where traditional dairy based ice cream is not an option, they have sorbets and mint chocolate made with coconut milk. After emailing Villages own, Billy Friley, It was determined that almost all flavours are gluten-free with the exception of the seasonal flavours containing types of cookies. However he mentioned that the staff would be able to answer any further questions regarding allergens at the store if needed.

And be sure to ask for it in a cup as the cones (even though their made in house and look amazing) are not gluten friendly.

In the spirit of Village Ice Cream, We are all villagers, Cheers to Billy and his amazing team!

Village Ice cream

Friday, July 18th 2014

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