Cooking with Low Heat

We Recommend Low Heat:

Jo Francks MH

We often get asked what someone can use to low heat food when they are transitioning to Dr. Christopher’s Mucusless Diet. I have experimented with many gadgets and appliances. There is one I have found that is not too costly and can be used for multiple purposes including low heating food.

An electric skillet with a dial controller allows you to adjust the temperature to below the warm setting. The one I use is a Rival and is common in many department stores. There are other brands also available.

To get the temperature to below 130 degrees you first add water to about a half inch from the top. Turn the dial until the light comes on and put the lid on. Leave this for 6 hours or overnight and check the temperature with a thermometer. Adjust the knob higher until you reach the temperature desired (130 degrees) and use a permanent marker to mark the spot on the dial.

I use this to low heat grains and vegetables and to extract herbal oils or make decoctions. The skillet I have has a nonstick coating so I put a pyrex glass pan in the skillet and that’s what I put the food in. This opens up a wider range of warmed food to eat on the Mucusless Diet and is especially nice in the winter.

Recipe

Low Heated Stir Fry Vegetables

1//2 Chopped onion

1 bunch asparagus (cut off the tough ends)

1 cup diced zucchini

½ cup sliced mushrooms

½ red pepper

Braggs Aminos

Black pepper grinder

Place the veggies in the glass pan in the electric skillet. Sprinkle with Braggs and grind some pepper over the veggies to desired amount. Low heat 3 to 4 hours to desired consistency.

Serve over zucchini noodles or low heated grains.

Recipe by Jo Francks MH