I made this using the Veggie Broth Mix from My Plant-Based Family. It was really good served with some hot sauce. Yum! I also made it and added greens instead of napa cabbage, which was very good.
(Or fry in avocado oil)
2 cups Cauliflower Rice
Veggie broth for sautéing (I had 1 cup on hand)
Avocado Oil for sautéing
1 sweet onion, diced
4 cloves garlic, pressed
1" piece ginger, grated
1 large carrot, shredded [omit for low oxalate]
1/2 head Napa cabbage, shredded
Lime, juiced
Coconut Aminos, to taste, opt.
Himalayan pink salt to taste
Hot Sauce, opt.
Sauté onion, garlic, and ginger in a wok until soft. Stir in cabbage, carrots, and enough broth to keep from sticking, sautéing until tender-crisp.
Add miracle rice and more vegetable broth; stir-fry until heated through. Serve with lime juice and coconut aminos, adding Himalayan salt, as needed.
Made it in the Instant Pot with 2 cups of water and a large head of Napa cabbage. I pressed 3 cloves of garlic and grated fresh ginger into it, and then added coconut aminos and Himalayan salt, and cooked it on manual for 5 minutes on high. I drained it and added some ghee and adjusted the seasonings. Very different tasting than sautéed, but really good.
Made this again and although the IP is easier, I think it prefer it sauteed.
Napa Cabbage (or Wegman's Asian Slaw)
Avocado Oil
Fresh ginger
Fresh garlic
Ghee
Celtic or Real Salt
Coconut Aminos
Wash cabbage well; slice into ribbons.
In a large sauté pan, heat avocado oil over medium heat.
When the pan is hot, add the cabbage.
Add freshly grated ginger and garlic to the cabbage.
Cook, stirring frequently, until tender.
Near the end of the cooking time, stir in some ghee.
Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone mat.
Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes.
Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.
Put the cauliflower back into the bowl and stir in the eggs and garlic powder. Then stir in coconut flour, salt, and pepper.
Divide mixture into 6 mounds onto the prepared sheet pan and flatten each into a flat tortilla shaped rounds.
Bake for 10 minutes at 375°F, flip each tortilla, then bake for another 5-7 minutes. Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.
While tortillas are on the cooling rack, add a tablespoon or two of oil into a skillet and heat over medium heat. Once oil is hot, brown each side of the tortillas in the pan to crisp up the edges.
Notes
Inspiration for these cauliflower tortillas comes from Slim Palate.To give the tortillas some flavor, feel free to add in some dried herbs like oregano, thyme, and basil.The tortillas can be stored in the refrigerator for up to a week.The cauliflower tortillas can be frozen for long term storage. They will last at least 3 months and even longer if vacuum sealed before freezing. https://lowcarbyum.com/cauliflower-tortillas/
Use this guide to shift your diet away from high sugar and starchy foods to more fresh, whole foods. As best as you can please stick with organic, local, non-chemically sprayed foods that are not genetically modified. This diet is based on the 00-2-3 rule. You should eat zero sugars, zero amylose and two servings of protein totaling at least 6-8 ounces daily and at least 3 servings daily of vegetables that grow above the ground including fruit (except bananas).
Foods that should be avoided:
Avoid sugar and sugar-containing foods: Table sugar and all other simple, fast releasing sugars such as fructose, lactose, maltose, glucose, mannitol and sorbitol. This includes honey and natural syrup type products such as maple syrup and molasses. This also includes all candies, sweets, cakes, cookies, and baked goods. Whole leaf stevia concentrate may be used in moderation
High sugar fruits to avoid:
Pineapple
Mango
Banana
Melons
Oranges
Grapes
Avoid Grains:
Wheat and related grains
Gluten-free grains: brown rice, quinoa, buckwheat, millet, teff, oats
Packaged and processed foods:
Avoid canned, bottled, boxed and processed foods as they are much more likely to contain added sugar and chemicals. This includes canned, baked beans, soups, commercial sauces.
Bottled — Soft drinks, fruit juices, all condiments, and sauces.
Edible fungi: including all types of mushrooms and truffles.
Processed and smoked meats: sausages, hot dogs, corned beef, pastrami, smoked fish, ham, and bacon.
Fruit juices: All packaged fruit juices may potentially contain molds.
Dried fruits: raisins, apricots, prunes, figs, dates, etc.
Foods ok to be eaten in small amounts
High starch vegetables and legumes: sweet corn, lentils, beans, sweet potatoes, squashes, turnips, parsnips. As best as you can be sure to get sprouted legumes as they contain less lectins and mold.
All low glycemic fruits (except bananas): berries, apples, citrus, pears, and peaches
Are Mycotoxins In Spices Harmful For People With CIRS?
There’s been a lot of talk lately about the dangers of mycotoxins. Sadly, mycotoxins are often found in dried spices. It seems these toxic substances are not only invisible, but they are common in tasty favorites like wine, nuts, and dried herbs & spices. Ingesting large amounts of mycotoxins can cause severe illness, and in some cases death, so it is especially important to avoid them while healing from mold exposure/CIRS.
Reducing the quantity of food items that burden the body -causing inflammation and immune responses- will free up energy that can in turn be used to promote healing.
An easy place to start reducing mycotoxins is in your kitchen – specifically the place where all the dried spices are stored.
Do you own a spice graveyard? You know, the little jars, tins, and bags of spices & seasonings hibernating in a cabinet or drawer until a recipe calls for them? Perhaps there’s a collection above you stove that looks a bit grimy from all that splatters?
How long have you had this collection?…
Consider the items that don’t really have a noticeable aroma anymore and just look like a dry winter’s day? (or maybe look a little dusty like the fine powder in your vacuum cleaner? Are you guilty of thinking “They’re probably fine. I’ll buy some next time at the store, just using a pinch for tonight’s dinner…“
A little food for thought~
If the seasoning is weak in scent- it’s probably next to worthless as a flavor enhancer. The longer it sits in storage, freshness and flavor dissipate. Not very tempting to the taste buds really. To compare: sniff freshly picked basil, then sniff that jar of dull green flakes.
What about mycotoxins? These microscopic toxins love to grow in closed containers of organic matter that has been sitting around for a while and these organisms typically do not have a discernible flavor. Ready to chance it? Is the potential flavor of the spice in the container worth it?
When researching the longevity and toxicity of dried herbs & spices that we conveniently purchase at the supermarket, I discovered a common theme. Household spice brands (that fund the research?) claim that “Spices never expire” …a great marketing strategy- keep the company name in the customer’s line of sight .. forever. lol
Perhaps a more accurate description would be: “spices kept in ideal storage will probably not turn rancid and make you sick even after several years on the shelf” … somehow, this does not sound very appetizing!
Six reasons to switch to fresh herbs & spices right now:
Dried spices and herbs will lose flavor and potency as they sit around in your spice collection, exposed to temperature changes, humidity, and light.
The exceptional flavor of herbs like basil and mint is prominent in the water based moisture in the leaves rather than the oil. Drying the leaves removes the water and much of the flavor.
Spice blends often contain additional ingredients that are not a spice or an herb- like anti caking agents.
Color enhancers & fumigation are common in shelf stable herbs & spices on grocery store shelves.
Expiration dates are not always accurate.
Testing funded by the FDA show Mycotoxin contamination is common
For now, it’s best to avoid all the “extras’ ‘ that may come with “shelf stable” items. At least until you are fully healed from mold exposure~ consume only fresh, not wilty, not moldy, chemical-free foods.
Personally, I prefer the aroma and flavor of fresh seasonings. When you reach for herbs & spices, your senses should send good messages to your brain like: “mmmm! This scent is so fresh and savory!” … not “well, it doesn’t smell like much… but I guess it doesn’t smell rancid ”. Which would you rather taste on your food? Do your body and your tastebuds a favor – put aside the old dusty containers… try a few fresh herbs!
My foodie self aside, when healing from CIRS, it is best to avoid dried herbs & spices as much as possible. Often the contents of these jars & tins purchased from the supermarket came from places very far away. Typically transported from other countries where they grow well, cost less to produce, and regulations are less restrictive. These luscious growing territories are often humid, and the spices need to be stored until the grocery store shelves run low. This is an ideal environment for mycotoxins found in spices to thrive. Even though the container of spice may not “smell or look bad”, tests from all around the world show mycotoxins are common.
These additional toxins will further burden your immune system, so please avoid them whenever you can and use fresh, unmoldy herbs and spices like the ones listed below.
Curiously, one dried spice – ceylon cinnamon (not cassia cinnamon) – repeatedly showed low or undetectable levels of mycotoxins in testing. Yay! Something delicious, healthy, and potentially free of toxins in my dried spice collection! I love buying mine at our local spice shop (and other items too!), as they take great care in packaging, storing, and rotating fresh stock. Most large grocery stores do not have the payroll or vendor support to take on tasks like this. And supporting local shops where the owner takes pride in a quality product is always good.
Recovering from mold illness will take every bit of energy your immune system has to offer; don’t give it something additional to battle right now.
This list of herbs & spices (aka: flavorings, seasonings) are acceptable for the CIRS/ Mold free diet when purchased and used fresh not dried.
They are full of flavor and strongly preferred over the dried versions from supermarkets, as dried or prepared versions often contain high levels of mycotoxins. Of course, avoid any food item- regardless of its form- if you have a reaction of any kind.
Are you guilty of thinking “They’re probably fine. I’ll buy some next time at the store, just using a pinch for tonight’s dinner…“