Last week, my MRT – Mediator Release Testing results were in and on Sunday I began my anti-inflammatory protocol. For those who do not know, MRT is a blood test that helps to identify food sensitivities. In one of the next blogs, I will discuss the difference between food allergies, food sensitivities and intolerances.
The first phase of the MRT / LEAP anti-inflammatory nutrition plan involves consuming foods that are least reactive for you. Its no point discussing my reactive and non-reactive foods as each individual is unique and so would their test results. All I would say is for the time-being; rice, wheat and a few more foods are on my ‘no list’ .
Yesterday, I had made some chick-pea dumpligs (dal vada) with onions, cumin and salt. They turned out crisp and delicious!
Oil – 1 Tbsp (used olive oil here)
Cumin seeds- 1 tsp
Onions -1/2 (finely chopped)
Beet greens – 1 bunch
Coconut- 1/4 cup (freshly grated) or 1 Tbsp desiccated coconut
Salt to taste
Quinoa- 1 cup
Water – 11/2 cup
Lemon – 1 Tbsp / to taste
1. In a heated pot, add oil.
2. Once the oil is warm, add the cumin seeds. Saute for 30 secs.
3. Add onions and beet greens and saute for a minute or two.
4. Pour water and bring it to simmer and reduce it to low.
5. Add quinoa and salt and then cover and cook for 25-30 mins.
6. Remove from heat and let sit covered for an additional five minutes.
7. Fluff and serve.
This is a quick and easy gluten-free recipe! Feel free to leave a comment, you like this recipe.