Food truly is your best medicine. Therefore, I would like to introduce you to a tasty and super-powered healing recipe that is a lynchpin of my diet. Recipes like this one are a core part of my program for reversing my glaucoma. My goal is to maximize my intake of health-promoting foods, especially those that are known to benefit the eyes. Dr. Joel Fuhrman has a formula for health that he expresses as:
Health = Nutrients / Calories.
This formula serves to remind us that, ideally, no calorie we consume should be less than the highest quality. I have a more elaborate version of this formula that includes the two key components in health: state of consciousness and nutrition.
Here is my formula:
Reversal of Glaucoma = (Foods for Fit Eyes / Total Intake) + (Hours per Day in Coherence / 24)
The first half of my formula is all we will consider in this article, and it is essentially the same as Dr. Fuhrman's formula except I emphasize specific super foods rather than nutrients. Healing foods contain many molecules that science has not yet recognized as essential nutrients. Some of these foods can be almost magical when used properly. Therefore, I prefer to look at my intake of these super foods in relationship to my total intake of food. Ideally, I try to consume nothing but healing foods.
Any non-healing food I consume is not taking me toward my goal of reversing glaucoma. Therefore, the vast majority of my diet consists of foods on my list of best foods for fit eyes. See these two blog posts for full details:
Best Foods for Fit Eyes and Great Vision (Part 1)
Best Foods for Your Eyes (Part 2)
Vitamin supplements, protein powders or other pills cannot overcome an inferior diet. Therefore, your attention should be on your foods first. I encourage you to make the foods on my lists of best foods for your eyes the mainstay of your diet.
Recipes like the one in this article make it easy to maximize your intake of healing foods. I eat a meal like this almost every day as my main meal.
This is a pasta dish where the sauce is made from an incredible mix of foods that heal the body and the eyes. The beet makes the mixture red, not unlike traditional pasta sauce. However, the dish still works when beets are not available -- it just does look as much like traditional pasta because the mixture is green. When I first started eating this dish, I used the normal amount of pasta. However, even organic whole wheat pasta is not as powerful for healing as the vegetables. Therefore, as I perfected the recipe and got used to the dish, I evolved the proportions until the vegetables now make up a majority of the dish and the quantity of pasta is much smaller. I have eaten the vegetable mixture without the pasta, but I enjoy it a lot more with even a small amount of pasta. And enjoyment is a very important nutrient. I enjoy this dish so much that I eat it at least three days a week.
- kale - 1 bunch (about a pound - any variety of kale)
- leafy greens - a few leaves of other greens such as swiss chard, collard greens, mustard greens, etc.
- beet - 1 root (include the greens too if they are available)
- carrot - 1 or 2 carrots
- garlic - 1 to 2 cloves
- onion - 1/4 inch to 1/2 thick slice
- yellow squash - about 1/4 of a squash
- celery or broccoli or other fresh veggies - I usually add whatever I have on hand
- ginger root - 1/2 to 1 inch piece
- turmeric root- 1/4 inch piece (if not available add additional 1/4 tsp dried turmeric to the spice mixture below)
- fresh cilantro - a handful (if not available add dried cilantro to the spice mixture below)
- fresh basil - a handful (or two) (if not available add dried basil to the spice mixture below)
- whole wheat pasta - about 1 cup (or more) of bionaturæ® organic whole wheat pasta (measured dry); I used Gobetti shape
- flax seed oil - 1 tsp (or more)
- ghee - 1 TBSP (or more) Ancient Organics ghee
- coconut oil - 1 TBSP (or more) Nutiva organic extra virgin coconut oil
Organic dried spices:
- turmeric - 1/4 tsp
- ginger - a pinch
- cumin - 1/4 tsp
- fennel - 1/4 tsp
- rosemary leaves - 1/2 tsp
- thyme - 1/4 tsp
- oregano - 1/8 tsp
- fenugreek - 1/8 tsp
- coriander - 1/8 tsp
- black pepper 1/8 tsp
- mint - a dash; optional - it works to moderate the beet flavor
- sea salt or Ayurvedic natural mineral salt - 1/2 tsp in veggies and 1/2 tsp in pasta
Wash the veggies and chop all together in a food processor. Chop fine. Add the veggies to a pot with a small amount (1/4 to 1/2 cup) of boiling water. Turn down the heat to a high simmer. Add the ghee and coconut oil. As the oils melt on top, stir in the dried spices so they blend with the oil, then stir through. Add the salt. Cook for 10-15 minutes total.
Cook the pasta normally with a little basil and a dab of ghee and/or coconut oil and salt.
After the veggies and pasta are cooked, mix together and add the flax seed oil. Serve.
The spice mixture is something I came up with based on a combination of my Ayurvedic body type, my current imbalances (according to Ayurveda, my Kapha dosha is too high), the current season, and taste. To duplicate the level of customization I have put into coming up with my spice mixture, you would need the help of an Ayurvedic physician. However, given that the reknowned Dr. Vasant Lad feels that glaucoma is a condition characterized by elevated Kapha. Therefore, there is a chance that my mixture will work for you if you have glaucoma. If you are not interested in Ayurveda, feel free to ignore the healing aspects of these spices.
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