Comments on: Gluten Free Sick Day Foods

By: Maryam Webster

Maryam Webster — Mon, 28 Dec 2009 09:25:55 +0000

Oh honey, you need to have you some rice pudding. Or maybe my mom’s quick version for when I was sick as a child: leftover (preferably brown) rice, almond milk (or cow, goat, sheep etc.), plenty of honey and cinnamon to taste. Heat on stove or nuke. Goes down easy, tastes nice and cinnamon is an anti-flatulent, so if you have a gas issue as many celiacs can, it’ll take care of some of that. Add freshly grated ginger to calm the stomach.

Then and again, plain ol’ matzoh ball soup is just about the best thing there is “Jewish Penicillin” (you don’t have to be Jewish) can be made with crumbled Glutino saltine type crackers. They’re not Kosher, but if you’re not Orthodox, that shouldn’t matter. I make the world’s teensiest matzoh balls and liberally dose the soup with plenty of garlic. That’s what makes the “penicillin” part – the garlic. As much as you and your family can stand.

Ditto your basic Russian borscht, which is potato, beet, celery, carrot, onion and garlic soup. The beets have a pigment that’s similar to the heme component in red blood that the body can utilize, so help build your blood up if you’re a bit anemic and again the garlic, as much as you can stand, will nuke the bugs into submission.

If you’re feeling up to moving the sick through your body quickly, bulk up with squashes and flax seed and drink as much pure water (no coffee, tea, soda or juice) as you can possibly force down.

One good way to do that is this Afghani recipe for Kadu Borani – or gluten-free pumpkin cutlets. I just blogged about this plus – if you do dairy – you really should try my gluten-free Breakfast Pumpkin Cheesecake. I put a whole cup of pumpkin in my one breakfast serving plus ground flax seeds which really do help move sickness down & out of you. Again, lots and lots of water while sick and well both.

In both recipes, you can easily sub out the dairy for soy or rice-based cream cheese or yogurt. I don’t do a lot of meat, so subbed out the hamburger in the Kedu Borani dish with soaked, minced walnuts – EXTRA delicious and good for the brain, eyes, teeth, hair & nerves. Food as fuel & medicine is how I see eating now, and I love it.

Both recipes are here, and no, you don’t have to recycle a jack-o-lantern as I did – a butternut or acorn squash can also be used:

http://bit.ly/7t04ID

Feel better sweetie!

Wrapping a warm blanket around you and giving you a healing hug ~

Yours in Gluten-Freedom,
Maryam Webster

By: Matt

Matt — Tue, 22 Dec 2009 16:30:21 +0000

ya laura its a pita, i found just cooking for scratch or mostly from scratch is the only way to really avoid gluten and in the process you get to avoid a lot of preservatives so i really think the whole GF diet is healthier over all than a normal diet for a non celiac.

-matt

By: Laura C

Laura C — Tue, 22 Dec 2009 16:18:55 +0000

Thanks Matt! it’s hard to wade through the Internet
information! Eliminating gluten is hard enough without
adding something else ;0)

By: Matt

Matt — Tue, 22 Dec 2009 03:51:44 +0000

ya laura some one bought that book for me, i havent read it but i was skimming and saw that and kinda question how correct her stuff is.when i looked around the over all thought is that there is no reason to worry about it as a celiac. afaik MSG does occur naturally a little bit (since progresso says “no msg added *” “*except what occurs naturally”. if that is correct i would personally be more worried about the crap they put in stuff like the fake sweeteners and other preservatives

-matt

By: Laura C

Laura C — Tue, 22 Dec 2009 03:42:12 +0000

I know lots of chips that are gluten free and have
MSG (cheetos, cool ranch doritos) and some of the
gluten free progressive soups too. Hasselbecks book
said to avoid it, but I heard that there was a lot of
misinformation in her book…she said if u had celiac
the MSG molecules could go through your intestines
easier