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Almost-Primal Orthodox Christian Lenten Eating and Cooking

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  • #46
    Well, now here's how I did on Saturday & Sunday. I already wrote that DH and I had soaked oatmeal for breakfast Saturday morning. For lunch I tried my hand at making Falafel. I won't share the recipe because it didn't turn out -- Falafel are patties made of soaked chickpeas, with onions, parsley, and spices all ground up together and fried in olive oil. Mine tasted pretty good, but they fell all apart. I'm wondering if I should try including some ground chia seed in the patty mix. Anyway, I served the fried Falafel crumbles on top of a lettuce, cucumber, onion, and tomato salad, with Tahini sauce and sliced avocado on the side. Then, for supper, after church school & Vespers we got take-out fried shrimp. DH had his with onion rings and cole slaw. I had mine with green beans and a side salad (I specified no dressing so I could use my own homemade dressing).

    Today we fasted from all food before the morning service (My, that first cup of coffee after the service tastes wonderful!) and then had a potluck lunch. I ate mostly salad and fruit, but someone had put some dark chocolate with almonds on the dessert table that I couldn't resist! When I got home, I ate some nuts and celery with nut butter.

    For dinner I was going to make a seafood salad, but my godson & family came over, and the mom is allergic to seafood, so I made a Red Lentil Soup instead. The recipe isn't primal, so I'm not including it. I served it with

    CARROT APPLE SALAD
    Sorry - I don't use measurements

    Mix Vegan mayonnaise, apple cider vinegar, and a sweetener to taste (a little brown sugar OR honey OR coconut sugar)
    Add grated carrot, diced apple, chopped walnuts, and raisins in whatever proportion you like. Wonderful easy salad!

    Then, since we had guests I made vegan chocolate chip cookies. Another not-primal recipe, so not included. The great thing about my cookie recipe, though, is that it only makes one cookie-sheet full. It's enough for one meal and then I don't have left over cookies hanging around tempting me.

    Anyway -- forward into the third week of Orthodox Lent! A blessed Easter to all western Christians celebrating the feast today!
    Last edited by Antiochia; 07-12-2013, 11:22 AM.
    Ruth

    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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    • #47
      Gee Whiz! I gained a pound and a half back this morning. I guess that's what I get for eating vegan chocolate chip cookies yesterday -- probably the red lentil soup didn't help either. It's probably water weight -- I think my body needs extra water to digest the starch and sugar.
      Ruth

      See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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      • #48
        Celebrating Gregorian Easter this weekend with my fiancÚ's family, my future mother-in-law asked me what kind of foods the Orthodox eat for Easter. I felt slightly dumbfounded as I answered, "meat, cheese, and alcohol!" (Alcohol is always a big part of our Pascha experience.) It's funny how people can get so focused on the holiday alone and forget about all the preparation (fasting & various special services/events throughout Lent) that others go through. I don't follow Lent or consider myself Christian now, but I have a lot of respect for people who do! It's also funny to me that this "other" Easter (from their perspective) seems so weird. It's just Easter, only probably more hard-boiled eggs than candy (that was my experience, anyway, and now that I like hard-boiled eggs, I'm psyched!).
        Depression Lies

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        • #49
          Originally posted by namelesswonder View Post
          It's funny how people can get so focused on the holiday alone and forget about all the preparation (fasting & various special services/events throughout Lent) that others go through.
          Well, that was one of the attractions for DH and me becoming Orthodox. In our former church it was almost as though people were worshiping LESS on the holy days (like Christmas and Easter). It was always a celebratory day, and we went through the motions of reminding people about the reasons for the day, but it was mainly about food, family, and cultural holiday traditions.
          For example, on Easter at our old church, we would not have Sunday School - just an Easter Brunch. The worship service was usually an Easter concert. Then we would go home to a big family fancy meal that I had to knock myself out preparing.

          Now that we are Orthodox, with Lent the whole season changes. We are constantly reminded of our Lenten journey -- in the colors of the vestments, self-examination with confession & encouragement in the faith, the music we sing, the services that only occur during Lent, down to the food that we do and do not eat; culminating in the Pascha service, which is such a wonderful, joyous, mind-blowing worship service. I feel like I am present at the actual resurrection of Christ! When everything finally winds down around 4 in the morning we go home and sleep, but we don't sleep the length of a regular night. We wake up in the morning and have breakfast - BACON! EGGS! YEA! - and it feels like it should be Monday because we already celebrated our Sunday morning Liturgy -- but it is still Sunday -- it is like a day outside of time -- the 8th day of the week -- a taste of the timelessness of eternity! Around 2 pm we go back to church for Agape Vespers and a HUGE potluck dinner -- including lamb roasted on a spit over the coals in the woods in back of the church! YEA again -- I just need to bring a dish of something -- I don't need to knock myself out to prepare a big, fancy meal. And I can sit down and enjoy dinner with friends! Forgive me -- I'm getting carried away with anticipation!

          Originally posted by namelesswonder View Post
          It's also funny to me that this "other" Easter (from their perspective) seems so weird.
          Yes, I can imagine it would, if you grew up in an Orthodox family --but Orthodox Christianity is not understood in this country and seems foreign. And all its customs, like Pascha, seem exotic. We had no knowledge of it until my daughter brought home an Orthodox boyfriend in highschool. That was going on 16 years ago now -- I had to find out whether or not the Orthodox boyfriend was really "Christian" so I started trying to unobtrusively ask him questions and I became so intrigued by the authenticity of Orthodox Christianity that one thing let to another and we entered the church in '01. So, yes, before 16 years ago, I would have been asking the same questions as your fiancÚ's parents, I'm sure!
          Last edited by Antiochia; 04-02-2013, 07:59 AM.
          Ruth

          See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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          • #50
            Well, this morning I dropped back down a couple of pounds so that was a relief! I didn't get to post much yesterday because I got called in to work at the preschool much of the day.

            Meals from yesterday:
            Breakfast: Buckwheat Pancakes (post #3), strawberries, maple syrup
            Lunch: Lenten B.A.S. (post #5)
            Dinner: Sauteed shrimp with Pineapple Terriyaki Sauce (post #29) served over stir-fried cabbage and red & green bell peppers, with sauteed asparagus on the side. A piece of dark chocolate for dessert with a cup of hot green tea.

            This morning I had my quick *cereal* (post #2) and lunch was a Lenten B.A.S. at the preschool again -- the children are starting to ask me -- "Miss Ruth, why do you always bring salad?"
            Ruth

            See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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            • #51
              Supper tonight was:

              California Roll Salad
              (a take-off on California Roll Sushi)
              Makes two or three servings

              For the dressing:
              1/3 cup rice vinegar
              2 tablespoons soy sauce
              1 tablespoon toasted sesame oil
              Wasabi powder to taste (start with 1/2 teaspoon)

              For the salad:
              Romaine Lettuce (torn into bite size pieces)
              1 cup of cooked cauliflower rice (post #13) OR 1 cup cooked rice (cooled)
              1 6-oz. can lump crab, drained ( about 4 oz. of crab)
              1 6-oz. can tiny shrimp, drained (about 4 oz. of shrimp)
              Most of 1 cucumber, sliced
              1 ripe avocado, diced
              1 carrot, grated
              3 tablespoons pickled ginger, chopped
              1 tablespoon sesame seeds

              In a jar with a screw top lid, mix together the rice vinegar, soy sauce, sesame oil, and Wasabi powder. Shake well. Pour a small amount over the cauliflower rice in a small bowl and mix well. Set the bowl of cauliflower rice aside, as well as the remainder of the jar of dressing.

              On a serving platter place as much torn romaine lettuce as you wish -- at least enough to cover the surface of the platter. Layer the prepared cauliflower rice over the lettuce. Layer the crab and the shrimp over the rice. Then add a layer of cucumber, and a layer of avocado. Sprinkle grated carrot over everything, then the pickled ginger. Pour the rest of the dressing evenly over the salad. Sprinkle with the sesame seeds.

              This can also be layered onto individual plates, rather than onto one large platter.
              Ruth

              See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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              • #52
                Lunch today was Shrimp - Apple Coleslaw dressed with Flaxseed Mayonnaise in a Jar

                For the coleslaw, I drained a can of tiny shrimp and added them to some sliced cabbage, sliced onion, and diced apple (I didn't measure). Then I mixed in some homemade Flaxseed Mayonnaise:

                FLAXSEED MAYONNAISE IN A JAR

                In a wide mouth pint size jar mix together:

                4 teaspoons ground flax seed
                3 tablespoons water

                Let sit for at least 10 minutes to get "eggy"

                Then add:

                1 tablespoon fresh squeezed lemon juice
                1 tablespoon raw apple cider vinegar
                1 teaspoon dry mustard
                1/4 teaspoon sea salt

                Now take your immersion blender and insert it all the way in, down to the bottom of the jar. Turn it on, and give it a few seconds to blend the flax seed mixture, and seasonings.

                Now, keep the blender running with one hand. Keep the jar on the table or counter, and with your other hand slowly pour in:

                1 cup mild flavored cold pressed oil (including a tablespoon or two of flaxseed oil helps to improve the omega 6/3 balance)

                You want a stream of oil about the diameter of a pencil lead. Work the blender up and down in the jar as you go.

                When you can't get any more oil to incorporate, and it is puddling on the surface, stop! You're done. Any leftover oil can go back in the bottle. Cap your jar of flaxseed mayo and store it in the fridge. Now, since you aren't using eggs, I think this will keep longer than regular homemade mayo, but I'm not sure how long. This will make about 1 cup.

                Variation: Later during a Feasting period if you want to use this recipe with eggs, substitute 2 egg yolks for the flax seed and water.

                This recipe is adapted from "Mayonnaise in the Jar" page 278 of Dana Carpenter's book 500 Paleo Recipes
                Last edited by Antiochia; 07-19-2013, 08:48 AM.
                Ruth

                See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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                • #53
                  This recipe looks great to prepare for a crowd during Lent:
                  Healthy Slow-Cooked Manhattan Clam Chowder Recipe (Paleo/Primal) - Nutrition - Obesity
                  Ruth

                  See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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                  • #54
                    Today lunch will be another Lenten B.A.S. (post #5) at the preschool, and this evening we will go out for supper. My brother and sister-in-law are arriving; they are Protestant and have already celebrated Easter, so if we go to a restaurant, we can get shrimp or scallops and they can get whatever they want. I'll be too busy to post for the rest of the day -- maybe I can post tomorrow. We'll see.
                    Ruth

                    See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

                    Comment


                    • #55
                      I'm making almond butter as I type this post! It is really easy.

                      See: Creative Nut Recipes | Mark's Daily Apple

                      I'm using roasted, salted almonds. I just took a taste. It is salted just right for me. I'm planning on using this almond butter in my next recipe.

                      Almond butter has gotten so expensive! I used 2 cups of roasted salted almonds, which cost me about $5.00. I used 8 teaspoons (2 tablespoons + 2 teaspoons) coconut oil in my food processor. It has just finished processing and it is very warm and quite liquid. I just put it in the fridge, hoping it will harden up.

                      I think it made about a cup and a half, or a little more. I put it in a wide-mouth pint size jar.

                      NEXT DAY EDIT: Yes, it did harden to spreading consistency. I'm impressed. I think I'll be making my almond butter from now on. Next time I'll try it with just almonds, leaving out the coconut oil, and see what the consistency is like.
                      Last edited by Antiochia; 04-06-2013, 05:59 AM.
                      Ruth

                      See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

                      Comment


                      • #56
                        Supper tonight was

                        Curried Sweet Potato Soup
                        (with almond butter)


                        (This is a rather mild curry -- adjust spices if you like it hotter)

                        2 cups chopped onion
                        2 tablespoons coconut oil
                        2 tablespoons curry powder
                        1 teaspoon garlic powder
                        1/8 teaspoon cayenne pepper
                        4 cups vegetable stock -- or 4 cups water + 4 teaspoons vegetable broth flavoring
                        1 15-oz can diced tomatoes
                        4 cups diced sweet potatoes
                        2/3 cup almond butter
                        1 14-oz. can coconut milk (not 'lite')
                        1 teaspoon sea salt (optional)
                        1/2 cup chopped cilantro (optional)
                        2 limes, quartered (optional)

                        In a large pot, saute the onion in the coconut oil until tender. Add the curry powder, cayenne, and garlic powder and saute until fragrant, about 30 seconds. Add the stock and tomatoes; bring to a boil and add the diced sweet potatoes. Cover and simmer until sweet potatoes are tender, about 20 to 30 minutes. In a medium bowl, whisk together the almond butter and coconut milk. Pour the mixture into the pot and heat. Puree with an immersion blender (or in a regular blender) until smooth. Taste and adjust seasoning -- I needed to add a teaspoon of sea salt.

                        If desired, garnish with cilantro and serve with lime wedges. Makes at least 4 servings or more.
                        Last edited by Antiochia; 04-05-2013, 04:03 PM.
                        Ruth

                        See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

                        Comment


                        • #57
                          I served the Curried Sweet Potato Soup with

                          Honey Mustard Waldorf Salad

                          This is one of those no measurements 'recipes:'

                          For dressing mix together Flaxseed Mayonnaise (post #52) with prepared mustard and honey to taste. Use it to dress a salad made of sliced celery, diced apple, raisins, and chopped walnuts in whatever proportions you wish.
                          Ruth

                          See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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                          • #58
                            If you want to make your own vegetable broth and not use water and vegetable broth flavoring, here is a recipe that looks interesting (I haven't gotten around to trying it yet):

                            Homemade Vegetable Broth | Hillbilly Housewife
                            Ruth

                            See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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                            • #59
                              Here's another interesting recipe -- to make it Lenten, substitute coconut oil for the ghee and vegetable stock for the broth:
                              Comforting Paleo “Lentil” Soup | Grass Fed Girl
                              Ruth

                              See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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                              • #60
                                Here's a great looking Lenten seafood recipe:
                                Family Chow 3/22/13 - Plus Paleo Calamari Marinara Recipe | FEED THE CLAN
                                Ruth

                                See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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