another salad, sort of.
Ok so I was wrong, very wrong. I definitely am not better, although I am still seeing improvements and a potential light at the end of the tunnel.
I finally took the western doctor route and, after fighting tooth and nail, was able to make an appointment with a GI specialist. He sort of-kind of seemed (?) like he wanted to help, yet had a very dismissive attitude about himself. He also seemed very rushed and hurried me through the appointment as if he had somewhere much more important to be. Regardless, what I thought was going to be over an hour long appointment was realistically 15 minutes and another blood test. He kept using the word autoimmune disorder and I'm really tired of people using that word to describe me.
In no way do I want to come off arrogant, but sometimes it feels really good to be right. One blood test and one stool test later I learned that my symptoms were not an autoimmune disorder, but what I had always known, a parasitic bacteria called blastocystis. It didn't feel that good to be right though when I figured out what this bacteria is capable of. Long story short - super super common parasite found in most (80%) people in the U.S. Despite being extremely prevalent, doctors know very little of it's origins and how to completely wipe it out from the human body. Seriously.
I could go on for many many more paragraphs based on what I've already read up about this, but basically I'm taking antibiotics and it's been the weirdest experience yet. I don't ever know if what I'm feeling is attributed to the pills or I'm just feeling like shit. This is the first time I've taken antibiotics in my adult life and only took them 2 or 3 times as a child. I'm allergic to most so my knowledge of them is sparse since they've never really been an option to me. To make matters worst I found out for the first 4 days that I was taking too low of a dose, or at least not the dose that the doctor told me to take. I was not happy.
I'm mostly just scared and concerned because this particular bacteria is very difficult to completely expel from the body. There are multiple pills/medications to treat it and not one has a 100% success rate. In fact, all of the medicines are really hit or miss, including the one I'm currently taking. Obviously I hope that this works, but it also is comforting to know that there are a few more options out there that I can use if I need it.
Anyways, here I am, 4 days in on the proper dosage. Feeling great today, not so much yesterday and not all to sure why. Not sure what's working and what's not. Hoping that this is the home-stretch and it'll all be better soon.
I'm still not entirely sure what's OK to eat, and isn't, or if it really matters at all .The only kind of any consistency is my ability to properly digest animal protein, which is the most bizarre thing I've noticed of all. I still do crave all the veggies and legumes, so I wanted to make something to satisfy that need.
The weather is unexpectedly hot and sunny, not something I necessarily want or enjoy in the beginning of February. Nevertheless, I'm not about to make something hot and warming in this kind of weather.
Before heading out the door for work the otherday, I had the brilliant idea to soak some dried heirloom Mayocoba beans -- for what, I didn't know why. I actually completely forgot about the beans until I came home again, along with a handful of other random ingredients. But I did what I always end up doing and do best: throw everything together and make it work somehow.
It ended up being a bean veggie salad sort-of thing that looked very pretty, and tasted fresh and surprisingly light. My only regret is that I totally forgot to add some fermented turmeric cauliflower that I had recently finished making. If pickled veg is available to you, use it.
Admittedly this meal didn't have the easiest time settling with me, but that's OK. It's been how I've learned and it probably was a sign that I wasn't ready for that many legumes. My partner really enjoyed the dish, though, and had no problem digesting it.
heirloom beans | romanesco | green garlic | egg
serves 2-4
1 cup dried beans, I used Mayocoba, but any small variety will work
1 small head romanesco broccoli, cut into small florets
1 stalk green garlic, finely chopped
2 handfuls baby arugula
1 hass avocado, sliced
2 lemons, juiced and zested
1/3+ cup extra virgin olive oil (depending on how much the beans soak up)
1 tbsp freshly cracked black pepper
2 cloves garlic
2 bay leaves
plenty of salt
2-4 eggs
First things first - prepping and cooking the beans.
It's ideal to soak the beans prior to cooking for 8-12 hours. I've cooked these particular beans before with only 4 hours of cooking time and it resulted in an uneven cook of the beans.
After they've soaked, strain and place in a medium pot. Fill the pot with water, add the bay leaves and garlic cloves and place on the stove on high heat. Also make sure to add about 1 tbsp salt and then some. Taste the water.
Once the beans are simmering, set the heat to the lowest setting and walk away for 30-45 minutes. Once they are tender, remove from heat and strain. Cooking the beans can be done in advance and definitely don't have to be hot for the final dish.
To prepare the romanesco, get out another medium pot, fill it with an inch of water and place over high heat. Once it comes to a boil add the florets and a good addition of salt, then place the lid over top. Let the romanesco steam for about 3-4 minutes - just long enough to get them tender - then remove from heat. The next step could be to blanch them in cold water, but I'm really not concerned with them overcooking if they are left sitting hot. They don't lose their color and are much heartier than their cauliflower and broccoli cousins, which would definitely turn to mush.
Get that pot back out. Fill with another inch of water and place 2-4 eggs inside - an egg for each serving. If you're actually cooking for 4, cook for eggs, but since I made it for just 2 with the intention of leftovers, I just cooked 2. Place the lid on top, bring to a boil, then reduce the heat slightly so it's not a rolling boil. Let the eggs cook for 10 minutes then remove from heat and run under cold water or place in an ice bath. Once cooled, peel and slice.
To assemble the salad! Add the beans and the romanesco to a large serving bowl. Add the lemon juice, zest and olive oil and toss together so the beans start absorbing the juices. Add the green garlic, a good dose of salt and black pepper and continue to mix.
When you're read to serve, add the arugula and avocado and gently mix just to incorporate. Divide into bowls and add the sliced egg.
