Cooking Without Garlic and Onion
So I can’t cook with garlic or onion? Now what?
We all know that garlic and onion are the epitome of delicious cooking. Regardless of where you come from, what your cuisine tastes like, or what your favorite dish is, chances are, you are cooking with garlic and onion. I mean, I’m a Latina Italian…I get it. You can’t have tacos, tamales, or fajitas without onion, and you sure as heck can’t have tomato soup, pizza, or lasagna without garlic.
But here’s the thing about garlic and onion, although they hold amazing anti-fungal properties, (congratulations to those of you who only have to deal with Candida) they feed and breed SIBO.
Why? Garlic and onion contain fructans, (oligosaccharides) a polymer of fructose (sugar) that is found in wheat, onions, and garlic. Fructans are challenging for our bodies to digest, because our bodies don’t have the enzymes to properly break them down. When our bodies don’t break these fructans down, they begin to ferment in the small intestine, feeding bacterial overgrowth.
Because SIBO feeds off of bacteria, the diet most appropriate for killing SIBO, involves a lot of anti-bacterial ingredients, which has forced me to get creative in the kitchen.
Interestingly enough, according to Conscious Health, those who practice Ayurveda and Yogi spirituality, believe onion and garlic lead to “ignorance, lethargy, anger, aggression, over stimulation of the senses, increase in sexual desire and anxiety;” while those who practice Reiki believe pungent foods (including onion and garlic) “cause problem focusing, cause nightmares, disturbed dreams, creates confusion, fear, anxiety and makes it difficult to meditate and still the mind…cause pain in the body for some people who do not digest them well…[and] can cause to attract astral energy which can lead to create negativity and clairvoyance (perceive things that are not present).”
Whether or not this peeks your interest or belief system, I found this slice of information to give me peace of mind, knowing I’m not in it alone, and those who practice this way of cooking, live wholesome lives of peace, humility, and presence.
Ingredients & Herbs
Getting creative in the kitchen, has allowed me to play with new flavor palettes that I didn’t know brought out so much flavor in my dishes! My all time favorite - thyme and rosemary. Hence “A Bit of Thyme.”
But there are so many more herbs and spices you can play with that enhance flavor, without hurting your gut. I personally love using fresh herbs and ingredients, as I believe they make for the most flavorful and body-kind dishes, but at times I incorporate dried herbs, as well.
A few of my favorites include:
Ginger
Turmeric
Pink Himalayan Salt
Rosemary
Thyme
Sage
Basil
Bay Leaves
Oregano
Paprika
Chili Powder
Chili Flakes
Pasilla Pepper
Tomatillo
Sundried Tomato
Lemon
Sauces & Condiments
Sauces and condiments are tricky. They’re usually packed with gums, thickeners, preservatives, sugars, onion, and garlic. So, I’ve resorted to creating my own sauces, while being very selective about certain condiments I use.
When it comes to making my own sauces, again, I use simple, fresh, organic ingredients. I like to start with a base, like organic extra virgin olive oil, organic grass fed ghee, coconut oil, or avocado oil. And then I play!
But there are certain condiments I haven’t ventured to create on my own quite yet, such as sauerkraut or coconut aminos. So here are a few that I love incorporating into my meals, found at our local health food store:
Dynamic Health Laboratories Organic Coconut Aminos
Jeff’s Naturals Sliced Golden Greek Pepperoncini
Once Again Organic Tahini - to give this spread some punch, I like to mix a dollop or two of the tahini, with half of a squeezed lemon, salt, pepper, Simply Organics Herbs de Provence, and a little water for consistency purposes. This is the perfect addition to a grain/legumes and roasted veggies bowl or a Mediterranean inspired dish!