JessieL86 wrote:Seriously, High five to you too!
YOU SAID IT. my biggest takeaway from this whole ms ride is that my health is my responsibility, and you have to look out for number one. your health is way more important to you than it is to any doctor out there no matter how fantastic. and there are serious limitations to mainstream medicine - it's not their fault, somehow they manage to graduate knowing next to nothing about nutrition science.JessieL86 wrote:It really is up to ourselves to follow up and read up and educate ourselves.
yvw - i'll keep an eye open for updates fyi, magnesium kicks in fast. you should notice a difference within a day or two. at one time, i was so depleted and therefore so sensitive to it that once i realized what it felt like, i could feel it kick in two hours after taking a pill. it's fascinatingJessieL86 wrote:Again, I thank you and I will try out some suppliments and let you know how it goes. And I will get my blood work results and post my levels in the mean time. THANK YOU!
1 large loaf pan
1 box frozen phyllo pastry (whole wheat if you can find it)
1 box frozen chopped spinach
1 bunch swiss chard
1 bunch black kale (best to use small/organic - not one of those huge curly kale bunches, way too much)
1 bunch green onions
1 bunch parsley
1 bunch dill
1 block feta
Salt and pepper to taste
Milk for brushing pastry (or use the last drops of beaten egg from whatever you beat it in)
Take the phyllo pastry and frozen spinach out of the freezer.
Keep the phyllo wrapped up until the filling is ready to go.
Place the frozen spinach in a colander to thaw (once thawed you will press out excess liquid).
Meanwhile wash and chop the chard and kale.
Boil these for three minutes, drain and press out excess liquid. Put aside in a large bowl.
Wash up and spin the onions and herbs.
Slice up the white part of the green onions, then chop up the rest and set aside.
Finely chop the parsley and dill and set aside (optional: save one or two tablespoonsful of dill for future use w/ tzatziki sauce).
For the next step, make sure the spinach is done thawing and excess liquid is expressed.
In a large pot, sauté the green onion in a little oil.
When the onion starts to get brown, add the rest of the green onion stems, thawed spinach, parsley, and dill. Mix the onions and herbs through, add a little water, cover, and wilt.
When greens are wilted but not dull, remove cover, drain off any excess liquid, and add to the large bowl of drained kale and chard. Mix all the greens together. you basically want everything warm, wilted down, not too wet.
Next you turn the greens into pie filling.
Beat the egg, crumble the feta cheese, pour both over the greens mix in the large bowl. Mix through. Added salt and pepper optional.
Preheat the oven to 350F.
Oil the loaf pan and line with phyllo pastry (6 sheets’ thickness). Ensure pastry hangs over the side so that the filling can be entirely wrapped up and enclosed.
Add the greens mix and tuck the phyllo pastry around the filling. Brush the top of the pie with a drop of milk (or egg), for browning.
Bake at 350F for 20-25 minutes or until pastry turns golden. Remove from oven and allow to cool slightly before slicing out portions. Should serve 6-8.
Serving suggestion: enjoy with tzatziki sauce and greek salad.
Tzatziki Sauce: using a 454g tub of plain yogurt, mix in the juice of half a lemon, or some vinegar. Grate in some peeled cucumber. Season with garlic and salt to taste. Garnish with chopped dill.
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