Eating to beat MS saves the planet and your pocketbook too January 1, 2010Posted by Rebecca Hoover in Diet - the right diet for MS, what you need to eat, Uncategorized.
It is worth noting that the same diet that seems to cause multiple sclerosis is also bad for the environment. Some scientists conclude that the business of raising animals for food is responsible for about 18 percent of all global warming — in fact the production of meat and dairy products for food causes about 40 percent more warming than all cars, trucks, and planes combined. You can make a huge difference by eating meat at only one meal each day. An ultra healthy diet is good for you, frugal and good for the planet! P.S. a healthy diet makes you look sexy too!
My own favorite vegetarian fare consists of hearty lentil soup and quinoa topped with a hand full of raw unsalted sunflower seeds, some cruciferous vegetables and a serving of fruit. The combination of lentils and quinoa gives complete protein and some amazing nutrients. A combination of rice and lentils would provide complete protein as well if you prefer.
I like to be efficient so I make a huge kettle of lentil stew when needed. Here’s my recipe.
Lentil stew recipe
- 5 cups of lentils thoroughly picked over and rinsed
- 16 cups of water
- 8 stalks of celery cut in bite sized piece
- 1 onion cut in bite sized pieces
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 carrots cleaned cut in bite sized pieces
- 1 can (7 ounces) tomato paste
- 1 bag (10 ounces) frozen corn
Combine lentils, water, chopped celery, onion, and extra virgin olive oil in large kettle. Heat to boiling and reduce temperature to slow boil. Slow boil for 30 minutes. Add salt, pepper, carrots and tomato paste. Reheat to a boil and gently boil for 10 more minutes. Add frozen corn, reheat to boil and boil for 5 more minutes. Note: if needed, add more water during cooking to prevent stew from becoming too thick and sticking to the bottom of the pan.
- 2 cups quinoa picked over and thoroughly rinsed
- 6 cups water
- 1/4 teaspoon salt
Quinoa must be thoroughly rinsed because it is naturally coated with a bitter tasting coating. Use a fine strainer or cloth to rinse the quinoa repeatedly until suds no longer form when adding cold water to the quinoa or stirring it vigorously. Put all ingredients in a kettle, bring to a boil, reduce heat and simmer for about 25 minutes. The quinoa is done when it is chewy but not mushy.
To serve: Place about 1-1/4 cup of the stew in a bowl, with 1/2 cup cooked quinoa or brown rice. Top with two tablespoons of sunflower seeds. Season with salt and pepper to taste. You can also change the nature of the dish by adding an herb such as cilanto and salsa.
To store for a well-organized and frugal meal plan: Place about 1-1/4 cup of the stew in a freezer proof container with 1/2 cup of cooked quinoa or brown rice. The recipe makes about 18 servings. Reheat in a glass container in a microwave oven for a quick and healthy meal. Add 2 tablespoons sunflower seeds after heating.
Please let me know if you find my blog helpful. Please add a comment. What did you like? What would you like added? Thanks! Together we can change the way the world views MS. Please also join the Intelligent Guide to MS page on Facebook. I will use that page to make timely posts on new research and other issues likely to be of interest to others.
Please remember to consult your with doctors about how to stay as healthy as possible. Nothing here should be interpreted as medical advice. Instead, please use the information you find here in your discussions with your doctor.
Copyright 2010 Rebecca Hoover