Choosing to eat well MS is such a capricious disease that I feel like choosing what goes into my mouth is the
one variable I can control.
Since going down this path,
the length of time between
my MS flare-ups has expanded
considerably. I used to get one
about once a year. Now, my last
exacerbation was in 2002. My
bowels have cleared and stabilized,
and my skin has a healthy glow.
The longer I continue to shun my
former ways and eat wholesomely
and cleanly, the stronger, more
energetic and healthier I feel even
as I age into my mid-40s. While
I can’t prove that diet is the
reason for these improvements,
I don’t see any reason not to keep
eating healthily. In the MS world
we inhabit, so much is unknown
that it can be easy to slip into
dark thoughts about an
uncomfortable future. Eating
well helps me feel that I have
some control over this future.
And what do I have to lose? I
have to eat anyway, so I might
as well eat to benefit my body as
much as I can! ■
Essentially, I avoid everything
that isn’t an actual food!
Fresh wild salmon burgers with quinoa
This recipe contains many healthy nutrients, such as omega-3s in the wild salmon and protein in the quinoa. A side of
mashed avocados adds an extra nutritional boost.
● 2 eggs
● 1 medium zucchini
● 2 teaspoons of horseradish
● 1 tablespoon of chopped basil
● ½ teaspoon of sea salt
● Freshly cracked black pepper to taste
● 1 lb. skinless salmon
● ¾ cup quinoa (Find this either in the grains section
or hot cereals section of most supermarkets.)
● 1 tablespoon of coconut oil
● 1 teaspoon of sesame oil
1 Beat the eggs in a medium mixing bowl until blended.
Trim the ends off the zucchini and quarter it. Pulse the
quarters in a food processor until diced. Add to the bowl
of eggs with horseradish, basil, salt and pepper.
2 Cut the salmon into large chunks and pulse in the food
processor until diced (do not process into a paste).
Add to the egg-zucchini mixture and mix in quinoa to
make a mixture that will hold together in patties.
Elizabeth Yarnell, ND, CLT, a nutritional
consultant and speaker, is the author
of Glorious One-Pot Meals: A
Revolutionary New Quick and
Healthy Approach to Dutch-Oven
Cooking. Visit her website at
ElizabethYarnell.com.
3 On a cast-iron griddle or skillet, heat 1 tablespoon of
coconut oil with 1 teaspoon of sesame oil. Place the patties
into the oil, flipping when needed until cooked through.
Serve with sliced tomatoes, either on a bed of lettuce or a bun,
and a side of mashed avocados sprinkled with sea salt.
