Living with a disease like sarcoidosis creates certain challenges. Much is out of my control. Yet what I choose to put in my body isn’t and what I choose to put in my body makes a difference in my health, chronic condition or not. Ever since my sarcoidosis diagnosis, I have become passionate about improving my health any way I can and one way is through the food that I eat. This is why I have a dedicated a page at the top of my blog to healthy recipes.
I happen to be a vegan. I was a already a vegetarian when I got sick so becoming a vegan was not a huge leap for me. It’s not a diet everyone can handle and I don’t necessarily advocate it for everyone. What I do advocate, is that folks explore better health through what they do eat. After all, can’t we all do a better job making healthier choices?
Cutting out all dairy for me, has helped ease my breathing and lessen my chest tightness. It has also had a positive effect on my skin and it has lessened my fatigue and reduced my body aches and pains. Diet is not a cure for sarcoidosis, it is simply one tool in my control to help me manage the symptoms of my disease and I am so glad that I’ve taken charge of it because I have learned that I truly am what I eat!
Here’s a healthy yam and kale salad recipe that also happens to be quite delicious!
- 2 small/medium size yams – skinned and cut into pieces
- 1 medium sweet yellow onion – diced
- 2 bunches of kale – stemmed and torn into bit size pieces
- 3 Tablespoons olive oil
- 1/2 (or more) walnuts
- 1/2 (or more) raisins (dried cranberries are a nice substitute)
- 2 Tablespoons red vinegar
- 3 (at least) cloves of minced garlic
- Preheat oven to 400 degrees and while the oven heats, skin and cut up the potatoes. Put them in a bowl and cover them with olive oil. Once the oven is heated, bake them for about 20 to 25 minutes – take them out and let them cool when done.
- Put the diced onions in a large skillet with olive oil and cook for about 10 to 15 minutes – until onions begin to caramelize, adding the garlic about half way through.
- Stir in kale and continue cooking until kale wilts but is still a nice bright green – add a touch more olive oil if the pan gets too dry.
- Remove the skillet from the stove top and let cool.
- Once the potatoes and the onion and kale mixtures have cooled – mix them together in a large bowl, add in the raisins and walnuts and then toss with the red vinegar.