This is a rolling blog……
I have set out on a path to discover foods that can help me alleviate the pain. Fibromyalgia is a condition characterised with widespread body pain and I have been suffering with it for last 7 months only to be diagnosed a week ago. My aim is to make a list of foods that are working for my body to get over this or at least have bearable pain each day.
I wish you or anyone don’t have to go throw this but if you are here and reading this blog to get help and ideas, then just be mindful that the things I mention below have worked for me and you must be your own judge to find out if it works for you too. Gentle hugs and best wishes. Here is what is working for me:
1. Flaxseed – I take at least 1 tsp each day. I have bought the crushed flax seeds and I sprinkle them on quite many foods that I eat. I even added a tsp to my morning sandwich
2. Cucumber I love shredded cucumber and curd raita. However I have heard that it is best to go vegan when dealing with fibromyalgia. I have not gone vegan yet. Cucumber helps – my experience says eat whole cucumber without juicing it. If you’re are not able to eat 1 each day then smoothie it in a green juice
3. Mushrooms Mushrooms are anti-inflammatory food and I like them.
4. Massage with olive oil I do not know why this works but it helps relax my muscles.
5. Turmeric – I eat turmeric every day of my life. I am Indian, and have eaten turmeric in food always. Like always! It is tough for me to say how much to eat but I really think that turmeric helps with a lot of things.
I am on a journey to find a good life with this condition and if you have some tips for me, I will love to hear them.
This is one of the evergreen recipes from my mom’s kitchen. I loved it as a kid and 34 years into life I adore it still. I can it this in any meal – yes even for breakfast. All I need is a nice raita (natural curd with shredded cucumber is my favorite).
Preparation time: 20 min
1 chopped onion – chopped in long pieces
1 chopped tomato
1 peeled and cubed potato
1 cup of green peas
1 cup of basmati rice
1.5 cup water
1 Bay leaf
1 pinch of coarsely ground black pepper
1 pinch of coarsely ground white pepper
1 tsp Cumin seeds
1 tsp Turmeric
1/2 tsp Red chilli powder
1 tsp coriander powder (dhaniya)
1/4 tsp garam masala
1.5 tsp Salt – adjust to taste
3 tbsp cooking oil (don’t take olive oil, use raps oils or sunflower oil)
Special utensils: Indian pressure cooker
Heat oil in the pressure cooker on high heat. When hot add Bay leaf, black pepper, white pepper and Cumin seeds. Stir and add onions. Stir fry until onions are brown. Now add tomatoes, potatoes and peas. Stir. Now add rest of the spices and rice and water. Stir carefully without breaking rice. Pressure cook for 3-4 whistles. Remove from flame and keep aside. Open when the steam inside the cooker is finished.
Serve hot with raita.
Lemon rice is a South Indian version of eating rice. This is an easy-to-prepare and very flavourful recipe. This rice can be enjoyed with curd (mix Turkish yoghurt and natural yoghurt to get the best and closest consistency to Indian dahi) and/or with Sambhar.You can notch up or down the spice level as per your palate.
Aaaaand if you are a foodie and are not scared of firing up your mouth a little,then try a mixture of ghee (clarified butter) and the special south Indian spice called gunpowder 🙂 this spice gets this special and weird name because it is quite hot! Enjoy 🙂
I just found a wonderful blog on this special spice. If interested,find it here.
Preparation time: 20 min
Ingredients (for 3-4 adults):
Long grain basmati rice – 2 cups
Raw unsalted peanuts – 1 cup
Chana daal (split gram lentil) – 4 tbsp
Chopped green chilli – 1-2 tbsp
Curry leaves – 7-8
Salt – to taste
Red chilli – 1/4 tsp
Turmeric – 1/6 tsp
Lemon juice – 2 tbsp
Oil – 3 tbsp
Mustard seeds – 1/2 tsp
Soak Chana daal in water for approximately 15 min. On the side boil the rice and keep aside.
Now in a frying pan, take oil and when hot put mustard seeds and curry leaves. When the seeds have sputtered,add the peanuts and fry until the peanuts turn light brown. Drain the water away from the Chana daal and add daal (just lentils) to the frying pan. Fry for 1/2 min. Add green chilli, turmeric,red chilli and salt.
Now add boiled rice and mix well. Ensure that the rice grains do not stick together and finally add lemon juice. Mix nicely without breaking the rice or turning it into a ball. Lemon rice is ready to be served. Usually the Chana daal is left slightly raw in this rice to add to the taste – which is why we didn’t boil the daal. So do not worry if you get that crunchy texture in your mouth. 🙂