Tofu and Fish Oil!  Can I have a YUM!?  Yeah, I didn't think so.

Yesterday I begin a new journey and thus a differently focused blog for a while.  It will be a bit of a journal.

I have started an anti-inflammatory meal and supplement plan as a means of doing something besides jabbing a needle somewhere every other day or swallowing poison every 6 months.  Betaseron alters the disease course by 'modifying' your immune system..the same with Cladribine.  But there is lots of research that indicates that the inflammation is the most damaging part of most chronic disease including MS.  Betaseron I will continue..Cladribine..well they won't let me have anymore even if I wanted it so the next experiment begins.

One thing I discovered was that a person with chronic health issues accompanied with inflammation ...makes it sound like a date doesn't it?... should consume large quantities (>10 grams) of ultra refined fish oil every day.  I DO NOT eat fish.  Enter Liquid Fish Oil with memories of Spanky and Alfalfa gagging as they took their Cod Liver Oil.

I looked up ultra refined brands on International Fish Oil Standards.  Youshould not take this much fish oil aunless it has been tested for Mercury and PCP contamination.  I opted for the Nordic Naturals Ultimate Omega Liquid.  I take 1 tablespoon.  It has lemon added to the oil and was actually palatable when mixed with my shake yesterday morning…and no serious fish burps. 

I do think I have proven Mind Over Matter Theory.  I can't even taste it but every time I think about what I drank I fight the urge to gag (pleasant imagery there)

My shake recipe for the morning:

1 cup 2% milk

1 cup frozen blueberries

1/2 scoop Show Me the Whey vanilla protein powder

1 tablespoon Fish Oil

It took me some time to work up the courage to drink fish oil.  I was so late for breakfast that my shake was really brunch.   I had an apple and a stick of string cheese as a snack…for supper..I cooked Tofu for the first time in my life.

This recipe still needs tweaking…there was way too much salt…but I modified it quite a bit from the original.  Still Fikki liked it and says he wants it again (the true test).   I will let you know how the improvements go and post a pdf at that point.

Southern Fried Tofu

7 oz extra firm tofu (about half a block) sliced 1/2 inch thick (5 slices)

2/3 cup 2 % milk

2 tsp white vinegar

1 cup nutritional yeast

2 tsp salt

1 tsp onion flakes

1/2 tsp garlic granules

1/2 tsp paprika

1/2 tsp turmeric

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp curry powder

1/4 tsp red pepper

1/4 tsp cumin

1/4 tsp lemon pepper

1 Tbsp canola or olive oil

Press the sliced tofu under a heavy weight for 45 minutes.  I do this by layering the tofu on a silicone cutting mat, then two layers of paper towel then I use a flat pan with a cast iron skillet on top of the pan.  I change the paper towels once during the 45 minutes.

Mix milk and vinegar together for dipping liquid.

In a separate bowl mix all dry ingredients together.

Coat the bottom of a heavy skillet with oil and heat on medium high.

I take another silicone mat (a pan will be fine, this is just to control the mess) and layer with paper towels and place a cooling rack on top of that.

When the skillet is heated I dip the tofu in the soured milk, then the herb mixture, then into the pan.  When that side is brown flip over the tofu and do the other side.  I also browned the edges.

What I will do differently next time:

Cut salt to 1 tsp

Cut the slabs diagonally into triangles

Dip in flour before the milk. 

Using flour means I should have a slightly smaller serving of veggies or fruit with my meal.

To round out this meal I had a very large salad of just mixed greens onion and a few slices of carrot.

Just before I went to bed I had half an apple and a cheddar and mozzarella cheese twist.