Hi everyone!
I wanted to take a moment to thank those of you who have contributed recipes for our upcoming cookbook. As we all know, diet and exercise are essential in managing our autonomic symptoms. Those who have a mild form of Dysautonomia may not need any dietary changes, but for those of us who struggle with symptoms on a daily basis, it is a must. With this said, I am asking those who have more pronounced symptoms to please take a few moments to submit a recipe that they have found improves their ability to function. We are looking for recipes that are high in sodium or protein content. Your recipe could make someone feel better!

The following recipe is a Smith family favorite.

French Onion Soup

3 medium sweet onions
2-3 tbsp. Olive Oil
Salt (add as much as you want!) and pepper
1 tsp. mustard seed (optional)
1 tsp. celery seed
4 cups beef stock (I add extra bouillon cubes)
¼ cup of red wine
1 tbsp. Worcestershire sauce
4 slices of Gruyere or provolone cheese

Slice onions very thinly. In a 5 – quart stockpot sauté onions in olive oil over medium heat (about 10 minutes) . Add salt, pepper, mustard seed , and celery seed and continue to sauté until caramelized (about 20 minutes). When the onions are brown, add beef stock, wine, and Worcestershire sauce cook (15 minutes).

Place soup into oven-safe bowls and place a slice of cheese on top. Place bowls on a cookie sheet under the broiler for a minute or two and let the cheese turn a golden brown.

Soup can be made in larger quantities and refrigerated for up to 5 days.

* Tip - try using a stool while cooking, this often helps reduce pooling of blood volume to our legs and feet.

Serves: 4

Linda J. Smith
Red Wing, Minnesota

This message has been edited. Last edited by: Dan Smith,

This isn't exactly a recipe, but it makes a great meal. It can be high in salt, you can easily make enough of it to feed an army, has protein, and requires only about 5min of standing. Yummy too!

You will need a rice cooker. You can buy an electric rice cooker for about 20$ at target. You can also cook this on the stove top, but the rice cooker is much safer and simpler.

Cook rice in a rice cooker and cook vegetables of your choice in the steamer on the top of the rice cooker. I usually use a bag of mixed frozen vegetables.
At the same time, cook some frozen fish in the oven. I use Gordon's or Van de Kamp's.

When everything is cooked, mix it all together!
Add soy sauce.
One tablespoon of soy sauce = about 920mg of sodium.

Yummy!

Again, maybe not a recipe, but a must for me is to use Buffalo meat rather than cow for any recipes that use beef... for whatever reason, it really helps me have a little bit of energy which I do not find in cow/turkey/chicken, etc. Also recipes that use brown rice with plenty of salt added. I find recipes that use oatmeal also helpful. I need to be extremely careful of preservatives, so recipes with using any premade products we all might want to check for various preservatives before we jump right into the new recipes

Thanks a bunch Linda. I love Onion Soup and will give this a try. I love your idea and will try to figure out a recipe or two to submit.

Remember folks that recipes may either be submitted on this forum or emailed directly to me at annettmcd@comcast.net Please include your name and location (first name is fine if you like) and an inspirational quote that you identify with.

In addition to high sodium or protein recipes please also consider sending recipes that have just made your life easier. For example, is there a favorite quick and easy recipe that you use to feed your family when you're not feeling well. Do you cook in bulk? For example, make a lot of one thing and freeze it for those days when you're not up to cooking. Any recipe or creative cooking tips are appreciated.

Another thing would be do you make any homemade snacks? Many of us can't eat processed snacks due to the chemicals in them. So, what do you do? What grab and go snacks do you use that are on the market and can you share a recipe for homemade snacks or cookies?

What do you eat for breakfast? I know there are some smoothie recipes out there....I once read something about oatmeal with sea salt I think....any recipe, no matter how small it may seem is welcome.


Remember, all proceeds from this cookbook will go to NDRF so by submitting a tip, recipe or story, you are supporting this site!!!

Thanks so much!

Not a recipe but a tip.

When browning ground beef, instead of just browning what I need for one meal, I brown three times as much and divide up and put in freezer.

THAT way, if I want to make a small batch of chili, or spaghetti or tacos, less standing (or sitting on a bar stool as I do) in the kitchen.

Of course we can freeze left over foods, but sometimes, it's nice to cook something that is not a left over, and save time on cooking.

Also I often make up chocolate chip cookie dough and roll up cookies, put in baggie in freezer and just cook a tray at a time. Let the cookies sit out an hour before baking to thaw a bit. Or two trays in the toster oven if too hot to use the big oven.

I got the tip to brown large batches of ground beef from somebody else and it helps out immensely. No browning and draining of fat when I want to cook something in a hurry.
:O

Living4mygirl - that's exactly the kind of thing that is needed. You mentioned preservatives - what kinds of recipes have you come up with using oatmeal, brown rice or buffalo that don't use the preservatives but still are yummy? Thanks in advance!!

Sophiaz - do you have a favorite chili recipe or choc. chip recipe you could share that could be included along with your tip?

Sunflower - thanks so much - that does sound yummy!

treble

Traditional Toll House CC recipe with toasted unsweetened coconut added...1 cup.

Or the fake Nieman Marcus choc chip recipe...love that one.

Chili, just basic recipe I do on mexene jar...or tweak it a bit