Creative Elimination: Pasta with Leeks and Lemon (and Carrot & Zucchini)

Saturday, December 8, 2012

Pasta with Leeks and Lemon (and Carrot & Zucchini)

Now that I can eat leeks and lemon, I decided to search for a recipe that combined the two. I was also craving pasta--so here is what I came up with. I modified this recipe for Pasta with Leeks and Lemon (click to link). Instead of linguini I used rice pasta noodles, used ghee instead of olive oil (which gave it a nice buttery taste and texture), and omitted the walnuts. I also added peeled julienned zucchini and diced carrot to the pan of ghee and leeks. The freshly ground black pepper is a must.

Pasta with Leeks and Lemon (and carrot & zucchini)

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My Blog

I had the LEAP blood test for 150 food and chemical sensitivities in November 2012. Afterward, I went on (an extreme) elimination diet. The first several posts on this blog show the foods I was able to eat, with some questions for my dietitians. The following posts include some recipes I've adapted to fit my diet and used.

I am no longer technically on an elimination diet, but I try my best to not eat many of the foods that I was identified as being highly sensitive to. I'm also vegetarian and wheat free. When I say a food is "red," it means that it's one of the foods I had the highest sensitivity too. When I say a food is "yellow," that is sort of the second highest. Both foods apparently resulted in a strong immune reaction for me. The final list of foods are "green." Green foods supposedly had a lower immune reaction in my blood. There is error in any test, however, so the foods that test as "high green" might overlap in their sensitivity with the "yellow" testing range. Because of that, I try my best to limit consumption of red, yellow, and high green foods. Here's a list of foods on my list.

Red: Basil, Beef, Buckwheat, Cocoa, Salmon

Yellow: Cabbage, Candida Albicans, Celery, Cola, Dill, FD&C Blue #1, Yellow #6, Garbanzo beans, Honey, Soy Lecithin, Lettuce, Maple, MSG, Mushroom, Olive, Papaya, Parsley, Rye, Sesame, Shrimp, Sole, Sorbic acid, Tilapia, Tuna, Vanilla, Walnut

High Green: More chemicals & preservatives (Potassium Nitrate, FD&C Blue #2 and Yellow #5, Acetaminophen, Caffeine, Ibuprofen, Solanine), Herbs/spices (Mint, Oregano, Cayenne Pepper), Fruits (Apricot, Mango, Pear), Veg (Cauliflower, Eggplant, Beet, Spinach), Grains (Quinoa, Wheat), Fish (Catfish, Crab), Coffee, and Legumes (Pistachio, Sunflower Seed, Lima Bean)

I should note, that I try and pay attention to food relatives when it comes to vegetables, for example, spinach and beets are high green and so their cousin chard might also fall in the same range.

I want to integrate more high green foods into my diet but less frequently, and have done so for some foods already (e.g., mango, soy). I am also a cola fanatic. I never said I was perfect...