North Bay Naturopath Dielle Raymond
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What I Eat

I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat!  I strictly avoid gluten, tree nuts, and shellfish; and I limit eggs, soy, seeds, quinoa, raw tomatoes, and corn.  I eat both fish and meat a few times a week, and dairy when I'm visiting family and friends, or eating out.  I eat what is commonly referred to as a 'low-carb' diet, though I get more than adequate carbohydrates from veggies.  I try to eat as locally as possible; generally choosing Ontario produce first, then organic.   I hope you find this blog inspiring and interesting!

Enjoy Food!
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What I Eat - Day Seventy-Six

9/26/2014

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Breakfast - Fried Radishes

This is a breakfast staple for me (that you've seen a number of times before).   I cut up the radishes the night before, and leave them in my cast iron frying pan coated in a bit of oil. Then, in the morning, I put the pan on a medium-low heat and the radishes slowly cook while I'm getting ready.   Easy and delicious!   No, really, fried radishes ARE delicious.   Try them just once and you'll be hooked.
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Lunch - 'Strange Salad' and 'Leftovers I Decided Not To Photograph'

I quickly threw together this salad, and I still haven't decided how I feel about it.   It is made from two small tomatoes from the garden and an Ontario peach, both chopped, and mixed with raw pumpkin seeds and berry-flavoured balsamic vingear.   I modeled this after a delicious salad that a friend served me a few months ago.   Mine was ok.
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Dinner - Black Beans and Yam

Ingredients
-one large onion, diced
-two medium-sized yams, peeled and diced
-four cloves of garlic, put through a garlic press
-2 tsp. ground cumin
-one tsp. chili powder
-2 tsp. dried oregano
-one can of black beans, rinsed
-brown rice
-fresh cilantro, rinsed and chopped
-lime juice

Instructions
Put diced onion in a large pan (I used my Dutch Oven) at a medium-high heat until the onion becomes translucent.  Add yams and all seasoning, except for lime juice.   Continue to cook at a medium heat for about five minutes.   Add a few tablespoons of water, lower heat to medium-low, and cook until yams are soft.   Add black beans and, once they are warm, serve on a bed of brown rice with cilantro and lime juice on top.
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More Fermentation - Kimchi

I decided to take a crack at making kimchi, following this recipe.  My only variations were leaving out the daikon, because I couldn't find any, and peeling the carrots into strips instead of cutting them into matchsticks.   I also spent about five minutes kneading the cabbage once I had put the salt on it. 

Next time I'll definitely try making a more complicated kimchi that is left out to ferment longer, but I think this was a nice, easy, way to start. 
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    Dielle Raymond is a naturopathic doctor living on a restricted diet. 

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