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More Cooking Adventures: Tigernut Flour and Thrive Market

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Turkey Tracks: November 5, 2020

More Cooking Adventures: Tigernut Flour and Thrive Market

Dr. Becky Campbell, in the new book I got, The 4-Phase Histamine Reset Plan, recommends the online store Thrive Market.

I joined, and here is my FIRST box. For those of you who live in cities, something like Thrive may not be necessary. But I live in a mostly rural town in Maine, and while we have some great local co-ops and other stores that specialize in local clean foods and healthy products, these stores do not necessarily carry speciality food products, like Tigernut flour. And, the Belfast co-op, which does carry a lot of what I need, is 45 minutes north of me.

Here’s my first box. Thrive does not carry anything GMO and does carry Fair Trade, organic, sustainably created, and so forth. Many of their products are also cheaper than our local ones. And, shipping is free if the order is over something like $50.

Below, there’s my tigernut “flour” and my tapioca flour. Tigernuts are a tuber, not a nut or a legume. Tigernuts have been, apparently, used in Africa forever and are known to be really healthy for gut health. The recipes I’ve made so far have a delicious, mellow nutty taste. And it turns out that Tapioca flour, which derives from cassava, has some important nutritional features. Who knew? I thought it was just a useless starch.

And, there too, is SPROUTED brown rice. (Thrive carries other sprouted grains as well, including rolled oats, which are now in my second box.) Sprouted grains make the nutrients in grains way easier for the body to absorb.

I have not had a muffin or baked anything like a muffin in over 10 years. Maybe longer. These apple/carrot/tigernut muffins are DELICIOUS and filling. The “nut butter” I made with the flour is also delicious.

Here’s a “pudding” made from almond milk (I found a brand at the Belfast Coop that is just nuts and water—no preservatives—Elmhurst), coconut milk (I make my own from dried organic coconut, but will buy some canned from Thrive on the next order), chia seeds, vanilla, and maple syrup. A pinch of salt is not a bad idea. I top it with organic blueberries I got last summer that have been defrosted and steeped in a bit of Maple syrup. It is SO GOOD. The chia seeds are the magic ingredient (and are so good for you) as they form a kind of gelatin when put into water.

The soup I made from the Instant Pot chicken broth is delicious and very filling. The broth has so much gelatin in it that when cooled, it practically stands up on its own. That’s an added benefit to the Instant Pot.

I am feeling very spoiled and happy.

Written by louisaenright

November 5, 2020 at 8:52 am

Instant Pot Adventure—and a Nifty New Book

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Turkey Tracks: October 31, 2020

Instant Pot Adventure—and a Nifty New Book

Anyone who reads this blog for any time knows I have a mast cell/Histamine Intolerance syndrome and have to be really, really careful with food and chemical smell triggers. This problem is one reason why I cook a lot.

But this past week I saw on a Facebook HI group post that there is new book on the market. Ho Hum, I thought at first. But then, for some reason, maybe I’ll give it a try as this book is really current: 2019.

I am so glad that I did!

For one thing, Dr. Becky Campbell sorts out the whole issue of mast cell disorders, Histamine Intolerance, and allergic reactions of other sorts really well. She is pioneering ways to help people deal with the worst of the reactions and to get back to a healthier place that doesn’t involve a lot of scary reactions and that allows more normal eating.

She includes a whole section of recipes new to me that will work for me and which, so far, are delicious. AND, the fact that more information is out in the market now signals that at least some people are “getting” this issue and working out ways to manage it.

I’ve only had the book about a week, and already it is getting thumb worn.

One of the methods Campbell recommends is using an Instant Pot—which is a high-tech pressure cooker with modern features. This appliance bears NO resemblance to the pressure cooker my mother had or that I had so many years ago. I gave mine away as I recall. For one thing, they were totally scary to use and tales of them blowing up and putting holes in the ceiling abounded, especially if one didn’t pay attention. Plus, I didn’t especially like the overcooked taste of food cooked this way. The Instant Pot has a timer system, for one thing. One can leave the room while it is cooking. And it’s REALLY quiet.

Mine, a 6-quart Duo version, came Thursday. I opened the box, unpacked everything, found the instruction booklet, and did the recommended water test to understand how the Instant Pot works.

Then, using a recipe in the new cookbook, I loaded in a 6-pound pasture raised Freedom Ranger chicken—which just fit and which cooked in 40 minutes. The browning of the chicken in the pot top and bottom happened before the 40-45 minutes. (I planned for 45, but in my excitement and nervousness, I might have just done 40 minutes.). And, it was slightly overcooked, 35 minutes would probably have been just fine. The meat was moist and delicious, however, and perfect for making a chicken salad recipe from the book and for reheating for another meal. A smaller chicken would have been better as well as one could brown it better.

Here’s my DELICIOUS chicken salad, which uses a low-histamine mayonnaise recipe in the cookbook. I have SO MISSED homemade mayo. This recipe uses Annie’s plain mustard to make the mayo emulsify—as it contains distilled white vinegar, which is the lowest histamine vinegar there is. (All fermented foods are triggers for HI people.) There is also some turmeric, which I’ve been afraid to try and a tiny bit of paprika, also a trigger. But the mayo did not set off anything for me. (I take Mercola Quercetin daily, which I think really is helping with triggers.).

I had a lot of broth left in the pot as I did not make the gravy in the recipe. It jelled up beautifully in the refrigerator, which shows it got a lot of goodness from the chicken and the bones. I reserved some of the chicken meat for a soup made with this broth.

The next day I made the 2-hour bone broth recipe from the book with the spent carcass. (You can stand the hot lid up on the handle of the hot pot until everything cools.) It was so easy.

And look at this beautiful bone broth so full of goodness. A traditional bone broth cooks for 20+ hours.

This batch is going into the freezer for small batches of soup or other cooking needs. And I’ve ordered two silicone ice trays to freeze and store broth and a kale pesto in smaller portions that can be popped out, stored frozen in bags, and used in a flash. The larger freezer tray has 1-cup compartments.

I had another meal of reheated leftovers last night, which was also moist and delicious.

Next up in the Instant Pot: some sort of beef or lamb stew. I found a nice recipe at the Instant Pot web site.

Written by louisaenright

October 31, 2020 at 9:31 am