tomatoes – the good, the not so good, and relish.
I’ve been doing a lot of diet-related reading at the moment. The majority of my Candida-related symptoms have diminished considerably, and I have been able to introduce fruit back into my diet with no noticeable effects. I have however, still been suffering from some unexplained stomach discomfort – every day. I started really trying to tune into this problem – the pain happened around the same time (after lunch) even though I have something different to eat for lunch most days.
I have narrowed it down to
Most days, without fail I would consume both of these foods – I love them. They are common characters in a lunch time salad bowl, that’s for sure. I started reading up about the Blood Type Diet – an idea I am quite familiar with, although I chose to ignore previously as I refused to give up these 2 foods. Stubborn? Yes. Stupid? Yes, that too.
Anyway, being a Type A of the blood variety, both tomatoes and chickpeas are considered not beneficial for me. I thought I would stop eating them for a few days, just to see what happened. Lo and behold, the constant stomach ache has gone. Fancy that. The Blood Type Diet is quite a fascinating read…. it also suggests that my blood type refrain from hard physical exercise (e.g. the dreaded cardio) and embrace gentle forms such as yoga and walking. I like the sounds of that regime, for sure.
Anyway, just another interesting dietary experiment, that seems to be relieving me of the mysterious stomach pains. What are your thoughts on “Eating Right For Your Type?” – is this a new concept to you? Do you even know your blood type? Viper doesn’t.
Maybe it’s because I’m not eating them any more – but it seems as if I have an over-stocked supply of tomatoes. I decided to use them up by making a sweet balsamic relish to accompany Viper’s dinner – he is a huge condiment fan.
- 2 1/2C cherry tomatoes (I used half red, half green) – you can chop them in half if you like, or leave them whole, it doesn’t really matter – it all cooks down to mush by the end of the exercise.
- 1C water
- 1/2C balsamic vinegar
- 1/2t sea salt
- 2t whole grain mustard
- 4T rapadura sugar (or any type of granulated sugar)
- Black pepper to taste
- Combine all ingredients, except the black pepper in a small saucepan.
- Bring mix to the boil, and let it continue at a “rolling boil” for a bout 5 minutes, while keeping a close watch that it doesn’t boil over.
- Reduce to a simmer, and cook until the mix reduces – at least 2 hours.
- Carefully pour into a clean glass jar.
- Store in the fridge.
I may or may not have “foraged” the green tomatoes. I swore Misty to secrecy.
After a few hours of cooking – sweet, sticky, syrupy tomato relish. Viper enjoyed this with his never-ending-chicken-lentil-curry that I made a ridiculously large batch of. Not the usual accompaniment to a curry, no – but no mangoes in the house meant a tomato-stand-in did the job. Frugality encourages creativity, that’s for sure.
Viper says that he is sad for me, as he knows how much I love tomatoes and chickpeas…. if I can be without stomach pain though, I am willing to make the sacrifice. So far so good.