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Тема: LOD

  1. #1

    LOD

    Здравейте,
    Тук ще се опитам да опиша накратко и моя опит с ниско оксалатната диета.
    Ето списък на ниско оксалатни храни:

    Обелена ябълка
    Авокадо
    Манго
    Пъпеш
    Нектарини
    Ако ядете банани използвайте само презрели такива, те са по-малко оксалатни.
    Папая (Hawaiian)
    Жълъд (acorn squash)
    Американски орех ( butternut squash)
    Аспержи
    Зеле(сварете го преди да го добавите към супите, ще му отнемете от оксалатите)
    Карфиол
    Обелена краставица
    Грах
    Ряпа
    Тиквички
    Кейл (сварете го преди да го добавите към супите, ще му отнемете от оксалатите)
    Синап (mustard greens) -(сварете го преди да го добавите към супите, ще му отнемете от оксалатите)
    Кокос
    Леща
    Кестен
    Слънчогледово семе
    Тиквено семе
    Ленено семе
    Кокосово мляко
    Кестеново мляко www.naturalhealthorganics.com, www.organicbuyersgroup.com
    Ориз ( бъдете внимателни с ориза, той е ниско оксалатен, но храни гъбите, слагайте не повече от 2,3 супени лъжици добре преварен ориз )

    Относно брашната използвайте кестеново брашно. То е ниско оксалатно и с високо съдържание на калций. Добре е да въведете към диетата брашното теф (teff flour), може да го сменяте с нахутено (garbanzo bean flour) или кокосово брашно.

    Вариантите за подправки в ниско оксалатната диета включват:
    Мента
    Лимон
    Канела
    Джоджен
    Lime
    Chives (ends of green onion)
    Босилек
    Копър
    Мед
    Екстракт от ванилия ( убедете се че е GF)
    Кленов сироп
    Индийско орехче
    Риган
    Бял пипер

    Много е важно да се включат в диетата разнообразни здравословни мазнини богати на омега 3, 6, 9 мазни киселини. Опитайте се да въведете кокосово олио, което подпомага храносмилането. Авокадовото олио е също много добър източник на здравословни мазнини.


    Рецепти:


    Sun Balls

    ½ cup + 2 Tbsp toasted sunflower seeds
    ½ cup shredded, unsweetened coconut
    2-3 Tbsp raisins
    ¼ cup sun butter
    1 Tbsp maple syrup
    1 tsp vanila extract
    ½ tsp coriander powder

    Grind sunflower to a coarse meal
    Press into one inch ball


    MACAROONS

    3 egg whites
    1/3 cup honey, warmed
    1/2 tsp salt
    1 tsp vanilla
    1 1/4 cups coconut

    Preheat oven to 300 F degrees.

    Using an electric mixer, whip eggs white until they form stiff peaks.
    Add honey, salt and vanilla and mix until well blended.
    Mix coconut into mixture.

    Bake for 25-30 minutes in cupcake wrappers in a muffin tin.

    AVOCADO MEATLOAF
    by Colleen

    1 egg
    1 avocado peeled and pit removed
    1/4 cup of butternut squash already cooked
    1 lb ground meat

    Put egg, avocado and butternut squash in the food processor.
    Mix until completely blended.
    Then added 1lb of ground round and blend again.
    Put the mixture in an 8x8
    square pan and bake at 350 F for about 45 minutes.
    Explore coconut milk:

    1/2 cup unsweetened coconut flakes
    1/2 cup boiling water

    Blend together until coconut is finely ground.
    Strain through a fine sieve or a piece of clean muslin.
    Squeeze to extract all the liquid.

    Makes about 1/2 cup

    Latke

    3 cups shredded zucchini
    1/2 a large cauliflower
    5 chopped spring onions(white and light green parts)
    (or 1 small white onion)
    2 whole eggs
    salt and pepper to taste
    oil

    After shredding the zucchini on the course grater of the Cuisinart, put it in a bowl and salt it. Let it sit for 15 minutes. This draws out the excess liquid.
    Place the Zucchini in a tea towel and twist. Wring out as much water as you can.
    Cut cauliflower into florettes and steam until soft. Drain, cool and mash.
    Once mashed, squeeze out the liquid the same way as with the Zucchini.
    Fry the chopped onions, until caramelized, in a bit of oil.
    Combine the zuchinni, cauliflower, and onions together in a bowl and add the two eggs.
    Mix with your hands to get everything evenly distributed.
    Add salt and pepper to taste.
    Cover the bottom of a non-stick frying pan in oil and when hot, add a heaping tsp. of the mixture to the oil. Flatten it out a little with the back of the spoon.
    Remember, the only ingredient in this recipe that has to be cooked is the egg. So these do not have to cook for long, therefore, turn when browned to your liking.
    These can be made ahead of time and reheated uncovered in a 250 degree oven.
    Serve alone or with apple sauce.
    Makes approx. 18


    Lentil Curry Dip:

    14 oz lentils
    ½ red bell pepper
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    2 cloves garlic, minced
    1 teaspoon fresh ginger root
    ¼ tsp white pepper
    1 tablespoon olive oil

    Blend ingredients in blender or food processor.

    CASHEW BUTTER MUFFINS

    1 cup cashew butter
    2 small bananas
    2 eggs
    1/2 tsp baking soda
    1 tsp apple cider vinegar

    Blend cashew butter and banana in food processor until complete blended.
    Add eggs and blend again.
    Add 1/2 tsp baking soda, blend again.
    Add 1 tsp apple cider vinegar, blend again.
    Divide batter into 12 cupcake paper lined muffin tins.
    Bake at 400 for 10 minutes.
    These muffins even had little air pockets in them like regular ones.
    Light and fluffy, not at all heavy.
    N.B. Кашуто е високо оксалатно, ограничете приема на мъфините до един на ден. Може да го замените с sunflower seed butter.
    Sunflower seed butter:
    Soak raw sunflower seeds in water overnight.
    Dry thoroughly.
    Blend in food processor with sea salt and oil.


    Creamy carrot and cauliflower soup
    Ingredients:
    2 heads cauliflower, cut into large florets
    6 medium or 4 large carrots, peeled and cut into thirds.
    8 cups water
    4 cloves garlic, peeled but whole
    2 stalks celery, diced
    1 large onion cut into 6-8 pieces
    2 Tbsp. sea salt
    1 Tbsp. parsley-dried
    1 tsp. turmeric
    1 tsp. dill-dried
    1. In a large stockpot, bring the water to a boil. Add carrots, cover and allow to
    cook for 5 minutes.
    2. Add cauliflower and recover, allow to cook 7-10 minutes until the cauliflower is
    almost fully cooked.
    3. On top of carrots and cauliflower add the celery, onion, and whole garlic. Do not
    stir, but replace cover and allow to cook additional 5-7 minutes or until celery is
    soft.
    4. Turn off heat and add spices, seasonings and salt. Puree the soup using either
    and immersion blender, food processor or traditional countertop blender. Puree
    until creamy but not a paste.
    5. Allow to cool to room temperature, place in a glass bowl or jar and let sit
    overnight in the refrigerator. Before re heating allow to come to room
    temperature and heat on medium until simmering.
    Ето и рецепта за торта
    Banana-Mango-Apple Cake
    GFCF/SCD/low oxalate
    by Lauren

    Ingredients:
    3 bananas
    1 c. mango
    1 c. pumpkin seed flour
    1 c. coconut flour
    6 eggs
    1/3 c. coconut oil
    2/3 c. honey
    Juice of one lemon
    1 t. ground cinnamon
    1 t. vanilla flavor
    2 t. baking soda
    4-6 apples (peeled, cored and diced)
    Directions:
    Preheat oven to 350 F.
    Grind pumpkin seeds in food processor until coarse flour like consistency. (Do not over grind, or they will turn into pumpkin seed paste).
    Mix in all other ingredients, except apples.
    Stir in apple (Note: recipe can also be made without apples, and is just as good)
    Put in cupcake holders or spread on greased pan.
    Bake approximately 20 minutes for cupcakes, 45 minutes for cake.
    Прикачени файлове

  2. #2

    От: LOD

    Много благодаря за споделения опит! За мен тази информация е много полезна.

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