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Kitchari: Guts Healing Rice Bowl

December 29, 2014 by Deniz 1 Comment

Heal your guts with this fodmap friendly ayurveda rice bowl // Fructosefreies Heilfasten mit ayurvedischem Kitchari // Fructopia.deThere may have been few signs of it lately on FRUCTOPIA, but don’t be fooled, fructose malabsorption still plays a major role in my life. While I sometimes feel as though the symptoms are not worth mentioning anymore, I can’t help but remember the hell I used to go through before receiving the liberating diagnosis. Who would have thought, I’m actually feeling rather fine these days. True story.

“Well, good for you!“ you might find yourself thinking. When you are new to fructose malabsorption and knee-deep into your elimination phase, you may also be asking yourself how anyone could possibly be feeling fine, when dealing with fructose malabsorption? …

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Filed Under: Mains Tagged With: Ayurveda, Fasten, fasting, fodmap friendly, fructose free recipes, fructose malabsorption, gluten free, healing food, lactose free, Rezepte ohne fructose, rice bowl, Weizen frei, wheat free

Devil’s Dung, certified fructose free: Asafoetida

April 7, 2014 by Deniz 4 Comments

Time to introduce Asafoetida, a fructose free spice, to your diet! // Zeit, dass ihr Asant, ein fructosefreies Gewürz, kennenlernt! // Fructopia.de

Time to introduce Asafoetida, a fructose free spice, to your diet! // Zeit, dass ihr Asant, ein fructosefreies Gewürz, kennenlernt! // Fructopia.deLast month I treated myself to a little something special. No, I didn’t visit any expensive restaurants, nor did I spend a day at a local Hamam (well actually, I did that too). I did however venture into the world of Ayurveda. Seriously? Ayurveda? Yes, seriously. At the end of the day everybody has their own idea of what a proper ‘treat’ should look like, right? And no, just to spoil the premature excitement and even though that would have been a nice treat as well, I didn’t spend 4 weeks at a yoga resort, meditating all day and sipping on one chai after another, as might be the common association when it comes to Ayurveda. (Note to self: Remember to travel to a distant place and meditate for four weeks someday). Anyway, my exploration into the field of Ayurveda was of course food related and came in form of an Ayurveda cooking class. It sounded interesting enough to make me get up very early on a Sunday morning and literally hop on a ferry to the Asian side of Istanbul.

The term Ayurveda translates to something like ‘wisdom of life’ and is known as a traditional Indian art of healing. Even though the Ayurveda teachings go way beyond just knowing how to nourish your body, that is the part I’ve been coming across quite often lately,which doesn’t come as a surprise. The teachings of Ayurveda seem to know it all, when it comes to calming down and healing a stressed stomach and an unbalanced digestion. And thus I embarked on a welcome excursion into an ancient knowledge promising to treat several unwelcome dietary symptoms. Who wouldn’t, right?

Needless to say, I was pretty excited about the upcoming class and looking forward to acquiring new insights and inspiring recipes, while happily munching on food all day long. My expectations were by far exceeded, thanks to Ulli, the very knowledgeable and kind Ayurveda expert and yoga therapist holding the class. In just four hours she introduced us to a broad palette of herbs and spices as well as to their individual and combined healing benefits. We also talked about sprouting and soaking and on how to make food easier on the stomach in general. Which might further emphasize why this class was invaluable to me. Even though I tend to choose my ingredients wisely when cooking at home, there are still some things that upset my tummy to a certain extent, though they shouldn’t according to so-called popular science. I’m sure that with Ulli’s advice I’ll soon be kicking some serious symptom butt. The best thing about the class though, was it’s simplicity. That’s what made the whole Ayurveda approach so appealing to me in the first place. Despite the many ingredients in use and the alternate approach to what most people dub a normal diet, it is highly applicable. Integrating certain ideas and ways of nourishing in my day to day food routine even felt easy and natural. After all, nobody’s asking you to turn into a fulltime Yogi, right? (I just wanted to make that clear in case this post was getting a bit too spiritual for you 😉

Such a long introduction and I still haven’t told you about the thing that got me most excited during the class, which was a malodorous, but promising ingredient by the distinct name of Asafoetida. Malodorous? You might ask. Well, a spice commonly known as devil’s dung does not necessarily provoke odorant thoughts of a beautiful flowery Spring meadow. Unless of course meadows full of dung are your thing. Asafoetida, aka devil’s dung or hing, has been a staple in medicinal history for centuries but is rarely found in most modern cuisines, except for maybe the Indian. But let me tell you why Asafoetida is of such interest to us FM’ers. I mean, who would voluntarily add something to a dish that smells of rotten eggs? Two words: Garlic & Onion. Seriously, I couldn’t believe my ears when hearing nor my tongue when tasting it. Sparingly used and when heated in some fat, Asafoetida loses its ‘sharp’ taste and releases subtle tastes of onion and garlic, without causing the painful symptoms and bloated stomach. In fact its effect is quite the contrary. It is known to calm the stomach and reduce flatulence. Would somebody responsible for causing this spice’s near passing into oblivion please raise their hand? It’s scandalous and I need someone to blame. …

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Filed Under: Special Ingredients Tagged With: asafoetida, asant, asofetida, Ayurveda, digestion, fructose free, fructose malabsorption, Fruktoseintoleranz, gluten free, glutenfrei, hing

Going Gluten Free IV: A side note on dairy

January 17, 2014 by Deniz 2 Comments

Going gluten free VI: Why I reduce the dairy in my diet // Ab jetzt gluten frei VI: Warum ich öfter mal auf Milchprodukte verzichte // Fructopia.deLast year, during my initial phase of going gluten free I reflected not only on my wheat consumption but also on my diet in general. I figured that I was consuming a lot more dairy here in Istanbul than I used to do back in Berlin. Since moving here I had yoghurt for breakfast every single morning, drank many, many café lattes and ate lots of salads topped with loads of feta cheese. Everybody knows, too much of anything is never good, so I felt the urge to put a halt on this. In the back of my head I developed this thought that just maybe I could hit two birds with one stone: Going gluten and dairy free at the same time. I mean, why not? I was about to change my diet completely anyway, right?

Some of you might break out in hysterical laughter right now and I can’t even blame you.
Little did I now, how time consuming and sometimes frustrating it would be to go gluten free. This process once again put all my previously acquired eating habits into question (see Unlearning snacking). Cutting out dairy as well was just as naive as believing in sticking to one’s New Year’s resolution. …

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Filed Under: Research, Uncategorized Tagged With: Ayurveda, dairy, dairy free, digestion, Ernährung, FODMAP, fructose malabsorption, ingredients, lactose, Laktose, Milchprodukte, nutrition, Research, Traditional Chinese Medicine

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5 Ingredient Low FODMAP Challenge: Mackerel-Hazelnut-Spread With Feta-Tomato-Thyme-Salad for Colleen from FODMAPLife.com|fructopia.de
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