I love, love, love Asian foods.
Asian foods are seasoned with spices and sauces that trigger migraines in me so I am always trying to re-work recipes, hoping to find something that will work for my body.
Last January, I started following the AIP (autoimmune protocol) Paleo Diet as a last ditch effort to tolerate my chemotherapy for leukemia. The chemo (Sprycel) can cause severe intestinal bleeding and colitis, among other GI side effects. It made my GI tract mimic a crohn’s flare.
For the most part, my body has been in remission from crohn’s for a long time however the chemo made me so sick. It was not a true crohn’s flare but the symptoms were similar enough that I decided to try the SCD (specific carboyhdrate diet) to see if I could get it under control.
*Over the past 14 years, I have used the SCD to help control the crohn’s.
Long story short, while looking for SCD recipes online, I stumbled into infomation on AIP. I decided to give it a try.
My choices were pretty limited: tolerate the chemo or look at other options which include bone marrow transplant.
I responded quickly to the AIP, the inflammation in my gut started to calm down, the intestinal pain and other symptoms that were similar to a flare began to diminish.
Now I am fine and I tolerate the chemo without problems (I do take it with a lactaid pill per order of my oncologist because it is coated in lactose–that is something we started early on but it did not help until I went on the AIP).
I am back in remission and I will continue to take Sprycel daily, it is called a target chemotherapy.
Since starting the AIP/Paleo 6 months ago, my body has healed in more ways than just the GI inflammation. I am going to write another post addressing the changes.
For now, I want to share this deeeelicious recipe that I came up with as a migraine friendly sweet and sour sauce.
Over the past 6 months, I have hoped that I would be able to tolerate coconut aminos and fish sauce because many people who follow AIP or Paleo do well with those ingredients. However, I tried them a few times and each time, I ended up with a whopper of a migraine.
I have officially put them on my migraine trigger list. Another food that is a migraine trigger for me is pineapple (it is often used in sweet and sour sauce).
Tonight, I was craving Asian food so badly that I was 1 step away from calling our nearest Thai restaurant (a definite, delicious ticket to a migraine).
Instead of going for Thai, I grabbed some peaches from the freezer, some spices and developed a yummy Paleo sweet and sour sauce. This has reintro spices so I am calling it Paleo vs. AIP.
Peach-Based Sweet and Sour Sauce
Yields: 20 oz (about 3-1/4 cups)
2 Cups sliced peaches
2 Tbsp ghee
7 Tbsp white distilled vinegar
1-1/4 tsp sea salt **The Sea Salt that we have is Coarse so I suspect that if you use regular texture, you would not need to use this much salt–I will let you know once I buy some regular texture**
1 Tbsp Cinnamon
1/2 tsp garlic powder
1/2 tsp mustard
1/2 tsp ground ginger
1 Cup maple syrup
1/3 Cup water
Mix all ingredients in a pan on medium heat
Bring to a simmer for 15 minutes
Pour mixture into blender and pulsate for 15 seconds
I eat rice 1-2 times a week. This would have been delicious with chicken however we did not have any in the house, so I used almonds as my protein.
Nuts are on the migraine trigger list and I don’t eat them regularly however I am able to eat almonds occasionally.
2 Tbsp coconut oil
3 Large handfuls of kale
Sautee for 5 minutes on medium-low.
Add 1-1/2 cups of Peach-Based Sweet and Sour Sauce
Add rice (as much as you want)
Stir and simmer
Add sea salt, pepper and cayenne according to your taste