Fiesta Friday #22 – Turkey Salad with Green Goddess Dressing

Those long hours I mentioned last week most definitely came to pass, and there are 2 more days of them.  Hence I am running late to the party this week – apologies fellow Fiestarites!

I have a confession to make.  Turkey is not a big thing in Australia.  We don’t have Thanksgiving, and our traditional Christmas meat is a leg of ham and piles of seafood.  Up until recently, I had only had processed sliced turkey on sandwiches.  I may have had real turkey meat once or twice before in my life.  I can hear the gasps from the American visitors from here!

Well, I will give it to you – turkey is well worth the rave reviews, and I’m ashamed that it’s taken this long to discover it.  I’ve been having it in all manner of ways lately, usually once or twice per week.  As this is a new venture for me, I welcome any tips and ideas on your favourite turkey dishes 🙂

As always, Fiesta Friday is brought to us by Angie at A Novice Gardener, and is this week’s #22 is co-hosted by Foodbod and Butter Basil & Breadcrumbs.  There are some fantastic people in attendance, so please join the party – click on any of the links in this paragraph to find more info.

”Fiesta

I mentioned recently one of my newest recipe book purchases – and that is saying something, as recipe books are a bit of an obsession for me – Pete Evans’ Healthy Every Day.  I’ve been working my way through it, and this week’s party salad is an adaptation of one of his stellar recipes.  So grab a plate, pile on some of this yummy salad and top with a generous dollop of the dressing and enjoy!

Ingredients

Salad (amounts are per serve)

  • 1/2 cup baby spinach leaves
  • Tablespoon flat-leaf parsley
  • 1/2 royal gala apple, cored and finely sliced
  • 1 tablespoon walnut oil
  • sea salt and freshly ground black pepper
  • 1 slice organic turkey ham, diced
  • 1 tablespoon activated walnuts, roughly chopped
  • Generous dollop of dressing

Dressing (serves 2-4 depending on how generous you are!)

  • 1/2 ripe avocado
  • 3 tablespoons coconut milk
  • 3 tablespoons lemon juice
  • 1 garlic clove, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1/2 cup flat-leaf parsley, roughly chopped
  • 3 tablespoons basil, roughly chopped
  • 1/4 teaspoon sea salt
  • 125ml extra-virgin olive oil

Method

Salad

 

  • Place spinach leaves in bowl
  • Add parsley and apple and toss lightly
  • Top with turkey
  • Drizzle with oil, season with salt and pepper
  • Add dressing to taste and top with walnuts

Dressing

  • Place all ingredients except olive oil in a food processor or blender and process until well combined
  • With the motor still running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped

image

My Notes

My dressing didn’t emulsify properly, so it was more like a pesto than a lovely creamy dressing – it was still delicious though!

Hi and Welcome (updated)

Welcome to my blog, recording my topsy-turvy journey into the world of Whole Food.  Since beginning this blog a few short months ago, my path has been redirected from a purely Raw Food diet to one I have dubbed the ‘Rawleotype‘ diet.  This is a somewhat peculiar mix of Raw Vegan, Paleo and GenoType.  The main emphasis remains that the food we eat is whole, natural and unprocessed, and that gluten, dairy, eggs and refined sugar are limited.

I hope that I may be able to share some of the things I learn, to help you maybe avoid some of the problems I have, and to provide some helpful tips on things that have worked for me.  I hope you will join me as I Hunt and Gather a raft of recipes, tips and ideas 🙂

The Rawleotype Diet – Say What??

imageIf you’ve been following my recent posts, you’ll be aware that medical issues and pending diagnoses have turned our dietary lives on our heads.

Well, the results are in.  Mum is not coeliac – phew!  However, she still must avoid gluten and processed sugar.  That isn’t so painful, as the Raw Food diet already complies with this.  However, her naturopath isn’t a huge fan of Raw, and insists on cooked food still being the staple.  Her dietary advice comes from a few different sources, based on scientific test results, so I’m willing to work with it.  Raw food will still be incorporated into Mum’s diet though, as there are too many benefits not to.

So, what are these tests and results?

Mum is Heterozygous for the MTHFR Gene Mutation C677T. 

I’m sure that makes as much sense to you as it did to me when I first heard it.  I will go into the exact details of the mutation in a separate post.  For now, I want to look at how our naturopath has interpreted this result and developed a nutrition plan.

1. The GenoType Diet

Dr Peter D’Adamo is the author of the Blood Type Diet, and the GenoType Diet.  He has undertaken many years of scientific research into the human body, and how foods interact with different people.  The question behind this research is essentially ‘why don’t all diets work for all people?’  I’m sure we’ve all seen examples of the inconsistency in results of different people undertaking the same diet.  Some people drop the kilos, have abundant energy and feel 10 years younger.  Other people following the exact same regime feel sluggish, bloated and the weight simply won’t budge.

Dr D’Adamo has discovered that our genetic makeup has a huge impact on how our bodies utilise and react to different foods.  I’ve read his book, and I can understand his theory.  We haven’t been utilising this regime for long enough to determine if it will have real effects yet.

There are 6 GenoTypes, and these are determined by such things as your physical measurements, body shape, teeth shape, fingerprint patterns and blood type.  Mum has been identified as a ‘Gatherer’, and reading the definition of this type, I can see how she fits.

Dietary wise, Gatherers are put onto a high-protein, low GI diet, with foods designed to aid in natural detoxification and to boost metabolism. There is a list of ‘Good’ and ‘Bad’ foods, essentially those that your body can utilise well and provide the most benefits, and those that will slow down your metabolism and cause problems.  The list I posted recently is the Gatherer’s ‘bad’ list.  These are therefore foods Mum should avoid whenever possible.

2. The Paleo Diet

The Paleo diet has become very popular over the last few years, particularly amongst the fitness community.  The philosophy behind it is going back to our roots, and how our ancestors ate before the development of agriculture ie the Hunter-Gatherer’s.  Food was freshly picked, foraged and killed.

In modern-day translation, this means grass-fed meat, no processed food, no cereals or grains, limited nuts and seeds, and lots of fresh fruit and vegetables.  Other than the meat, this diet resonates with me, as it is natural, whole food, with limited human intervention.  I do struggle with the amount of meat included in the paleo diet, especially the use of organ meat.  I am still doing a lot of reading and research into Paleo, and think I will be taking some of the ideas on board, whilst leaving some alone.

3. The Raw Diet

You of course are aware of my belief in the Raw Food Diet.  Fresh, natural food.  Lots of fruit and vegetables, good fats and proteins from nuts, seeds and coconut, and retaining the maximum nutritional benefit by not heating the food above 46 degrees C.   I am determined to still use Raw methodology as much as possible, whilst complying with the specified foods on Mum’s approved lists.

Hence, I have labelled our new dietary regime the Rawleotype Diet – a balanced use of the benefits from each of these diet styles.  The results could be interesting!

Dietary Madness

imageI’ve been very quiet over the last week.  As previously mentioned, our lives have been turned upside down with the new dietary regime.  My head has been so full of trying to grasp the good and bad foods, and rearranging meals that I’m afraid I have let posting slide a little.

We have not yet returned for the test results, so don’t know those results yet, and therefore if the gluten and grain free requirement will be permanent.  I have still been digging and doing a lot of research on gluten free meals, and doing a little bit of experimenting.  There are some fantastic blogs and sites out there with reams of recipes that I’ve been enthusiastically downloading.  As always though, there is also a lot of contradictory information to wade through.

To give you an idea, on top of already being intolerant to eggs and cows milk, and trying to maintain a significant portion of raw food, this is the list of foods that Mum is no longer able to have:

  • Agar
  • Alfalfa Sprout
  • Apple Juice
  • Avocado Oil
  • Bacon
  • Black Pepper
  • Blackberry
  • Bok Choi; Pak Choi
  • Canola Oil
  • Capers
  • Cauliflower
  • Chickpea
  • Coconut Milk
  • Corn; Popcorn
  • Cornmeal
  • Cornstarch
  • Date
  • Durum
  • Ham
  • Hazelnut
  • Hemp Seed
  • Kefir
  • Ketchup
  • Kiwi
  • Leek
  • Margarine
  • Miso
  • Mung Bean
  • Olives
  • Orange Juice
  • Peanut Butter
  • Peanut Oil
  • Peanuts
  • Pine Nuts
  • Plum
  • Poppy Seed
  • Pork
  • Potato – white with skin
  • Rhubarb
  • Safflower Oil
  • Semolina
  • Shiitake Mushrooms
  • Sorghum
  • Sugar
  • Sunflower Oil
  • Tamari
  • Tapioca
  • Wheat Bran
  • Wheat/Wheat Flour

Also, she has been told to avoid gluten, as many cereal grains as possible, plus cruciferous vegetables (kale, broccoli, cauliflower, cabbage), corn and lettuce.

Needless to say, a significant amount of my time is spend poring over recipes and checking lists.  Grocery shopping is taking twice as long as it used to.  I know this will all become quicker with time, but it’s all quite exhausting at the moment.

I’ll try to share the successful recipes I find, both raw and cooked.  Let the fun begin…. I mean, continue!

A State of Confusion

imageOur lives have been completely turned upside down this week. The naturopath has thrown our dietary lives into a spin.

She conducted a live blood analysis, reviewed a very thorough questionnaire we had previously completed, measured weight, height and muscle-fat ratio, and completed the genotype assessment.

In conclusion, she drafted a diet plan that is somewhere between the GenoType diet and the Paleo diet.  

She has also ordered additional blood tests, though she would not disclose what it is she was looking for, preferring to wait until the results come back. Whilst I understand her not wanting to cause unwarranted concern for something that may never eventuate, there is a large question mark hanging over our heads.

When we went for the test, the phlebotomist asked if Mum was being tested for coeliac disease, which raised a few red flags. Coinciding with the naturopath’s ruling to avoid gluten and grains, this was a major cause for concern. I guess we’ll just have to wait and see on that one.

Going back to food, we were given a list (from the GenoType diet) of ‘good’ and ‘bad’ foods, with instructions to avoid as many of the bad ones as possible. We are also to go gluten free, and preferably avoid all cereal grains, as well as corn, dairy and lettuce – I’m still puzzled about the lettuce. Also ruled out were cruciferous vegetables (kale, cabbage, broccoli, cauliflower), due to pre-existing thyroid disease.

There are some elements of the Paleo diet that aligns with the Raw diet, such as no processed sugar, no wheat or processed grains, lots of fruit and veggies. A lot of the ‘good’ food list from the GenoType diet are also part of the Raw Diet.

However, the key difference is the meat. Lots of meat. Three times a day meat. Steak for breakfast, soup for lunch, stew for tea.

Considering for the last two months, we have been predominantly raw vegan, this has been a bit of a culture shock. Thankfully this is not my prescribed diet and I therefore don’t have to follow it, however as I’m the one who prepares all of the meals, it still has made life interesting. I’m trying to still remain at least 70% raw, but it’s simply not practical to cook two separate meals all the time.

Therefore, the strategy is to have raw breakfasts, snacks and desserts whenever possible; maintain green smoothies for lunch, and try to incorporate a raw element into the evening meal. My head is full to bursting with all of the new structure and legal foods, so this week was a bit of a shemozzle.

I’m determined that next week will be better.