Reintroduction :: Mustard Seeds

I haven't had a chance to sit and write about my mustard seed reintroduction before now.

I actually had forgotten that mustard is supposed to be eliminated and had been 

making the Mustard Pretzel Brussels Sprouts over at AIPooja. Whooops!

**

I had no reaction to that mustard nor to the mustard seeds I ate last week.

I had no previous reaction to mustard the first time I reintroduced it either so I think it's ok.

The thing to be careful with when reintroducing mustard is that there isn't anything

else in the mustard that is non-compliant.  Like sugar.

**

11 February

Roasted Sweet Potato with Yellow and Black Mustard Seeds

The first night I reintroduced mustard seeds,

I just added them to some sweet potatoes that I was roasting.

So easy ... I just did thick slices of sweet potato. 

Tossed them through some avocado oil

with a mixture of mustard seeds,

garlic powder, dried onion

flakes and sea salt.

Into a hot oven that I had 

preheated to 200° C (400°F) and

roast for maybe 15/20 minutes ... til golden

and delicious!

**

12 February

Leftover Roasted Sweet Potato with Yellow and Black Mustard Seeds

The second day, I had leftovers.

So easy!

The rest of this meal, if you are interested is the taco meat in Autoimmune Wellness's 

recipe for their Loaded Baked Sweet Potato.  In the winter I make it with the 

baked sweet potato but I find that kinda hot in the summer so I just

make the taco meat. The whole family loves it.  And it is one 

of my favourite places to hide chicken liver. You 

can't even tell it's there but you are getting

all of the goodness that comes from

eating it! But anyway, I do 

the taco meat and then

various taco 

fixings.

The rest of 

the family will 

usually pull out some

tortillas to eat with theirs.

I love that it's a recipe easily adapted

to each individual's need within the family.

**

As for the mustard seeds ...

I'm calling their reintroduction a success.

xx