If you’ve been around for a while, you’d know I’ve been supporting my mum with an immune protocol I’m creating to assist her with her rheumatoid arthritis.
It’s not been easy to get her to take this on board… as while my beautiful mum was the one who taught me to cook from scratch, since she has been crippled with her immune disease she has also been indoctrinated by a medical system that says ‘diet doesn’t play any role in inflammation, too much fat is bad, saturated fat is the worst for you’, and worst of all, ‘pharmaceutical medicine is your ‘only’ answer.
Last week, after seeing her at only 60yo, moving like someone 30 years older, I’m intervening HARD.
I’m trying a new approach. I’m cooking her three meals a day for at least a week, until I can SHOW her how good her options are.
Based on her current diet I know she may be undernourished and needs healthy fats (plus so much more). Tomorrow for dinner is grain-free lasagne, inspired by Jo Whitton at Quirky cooking and Helen Padarin.
We’ve used free-range, organic beef mince, simmered in broth made from organic bones, packed it with veggies and made a ‘cheese sauce’ out of soaked and blended walnuts (omega 3’s are excellent for arthritis sufferers), cauliflower, gelatin (collagen is a super food for gut healing and tissue and joint support) garlic and onion powder. Stand by to hear about our results as we progress… but for now, you get all the amazing recipes I’m using in this healing arthritis protocol.
- 500 grams of free-range, organic beef mince
- 2-3 cloves of garlic, to taste (I always pack a big punch with my garlic)
- 1 brown onion, diced finely
- 1 tbs olive oil or coconut oil
- 1 large or two small carrots, peeled and diced finely
- 1 celery stalk, finely diced
- Mushrooms (about 8)
- 1/2 cup broth or stock
- 2tbs tomato paste
- 1 x 400gram tin of diced tomatoes
- 1/4 cup kalamata olives
- 1/2 cup of red wine (optional)
- 1 cup of walnuts (soaked between 2-4 hours to soften and ‘activate’)
- 1 cup milk of your choice such as rice or almond
- 1/4 head cauliflower, steamed to soft
- 1 tbs gelatin powder
- Optional – 1/2 tsp each garlic and onion powder (from spice section of the supermarket)
- Half a butternut pumpkin, to make the ‘pasta’ layers, sliced thinly.
- Heat oil in a large frypan over medium heat and fry onion and garlic, carrot and celery until soft. Add mince meat and fry until brown, breaking into small pieces.
- Add remaining ingredients and stir, simmering until the sauce reduces and liquid has evaporated.
- In a high powered blender, blend walnuts and milk until smooth, add steamed cauliflower. Pour into a saucepan and add gelatin. Whisk over a medium heat until the gelatin dissolves.
- layer slices of butternut pumpkin along the bottom of a large, rectangle ceramic dish
- Spread a layer of red sauce over pumpkin and spread a layer of white sauce over this.
- Layer pumpkin again and repeat.
- Spread last ‘white sauce; layer on top, and place olives across the top.
- Bake in a 180C (320F) oven for 40mins.
- Allow to sit for 15 mins before slicing so gelatin has a chance to ‘solidify’ the ‘white’ sauce layer.