Going Green in a Pink World

Wattpad

2011-03-18T19:06:00.000-07:00

I've been MIA. I know. It's pretty pathetic. I have some other projects, and cooking has taken a backseat. I'm still diligently kefiring and trying to eat clean and green. It works most of the time, but moderation is my new mantra as a mama.

The first project I'm working on is a non-fiction book called The Other Baby Book: A Natural Approach to Baby's First Year. It's been loads of fun - I'm researching and working with experts in fields that are relevant and interesting to me at this point in my life. Plus, we're reviewing products, which means learning about cool new companies. You can find us on Facebook, where we often have lively discussions with our fans. We're hosting some pretty cool giveaways too.

The second project is the young adult fiction novel, Filling in the Gap, that I wrote about in an earlier post. I'm done with it, but am revising a final time. I entered the manuscript in a contest on Wattpad, an online eBook community. I haven't marketed it well at all, because I'm inundated with Other Baby Book stuff, but I think I have a shot at winning, if I can just get through the first round, which is the "popular" vote. From there, my pieces goes to judges.

If you're interested in reading the first fifty pages and/or voting for me, I would be so appreciative! If you don't have a Wattpad login, you will have to sign up. I know that kind of stuff can be a pain, so thank you thank you!!

I'll be back again someday...just not sure when. Our goal is to finish The Other Baby Book and have it published by August!!

Green and Healthy Routines

2010-09-20T18:36:00.000-07:00

I had a reader ask about my skin care routine. I used to do the Oil Cleansing Method, but for whatever reason (I think it was my trip to Italy, actually), I stopped. Ironically, I was thinking of starting again, and you, dear reader, were the kick in the pants that I needed. I'm loving the new routine! (I was previously using Mountain Rose Herbs cleansing grains, which are totally awesome as well.) I feel like I've rediscovered an old friend. I use extra virgin olive oil, castor oil, and a few drops of jojoba and almond oils, rub a quarter sized amount into my face for several minutes (ah, massage), and then follow with a "steam facial" - a piping hot, wet washcloth - for at least a minute. My skin feels wonderful and moist afterward. I do rub some jojoba oil once it's dried though, because it can feel tight. I mixed up a big batch to save time each day, but playing around with different oils is fun, and something you can definitely do. Just remember that castor oil is drying and cleansing, and olive oil, jojoba, coconut, avocado and almond oils are moisturizing. Adjust according to your needs. And maybe I should add, I only wash my face once a day. And I probably shower far less than the average American. My sister would cringe if she ever read my blog.

My latest favorite "product" are tooth chips. I won a sample of tooth chips from Rose of Sharon and I admit, I was skeptical. Something that tastes like SOAP? No TUBE? But I'd been wanting a more sustainable alternative to toothpaste for awhile, so I took the plunge. Why use tooth chips? Well, here's what their site says about the chips:

We use Organic Oils

It is FREE of Sodium Laurel Sulfate (SLS)

It is FREE of Fluoride

It is FREE of Tricosan

It is FREE of Sand and Silica which brushes away gum tissue and enamel

It really CLEANS your teeth and doesn't leave a glycerin film to coat your teeth

It CLEANS so well that after brushing your saliva naturally begins the re-mineralizing process

It's SAFE for your entire family

It's MADE in the USA

I can attest that it is an amazing product. My teeth feel so very clean after brushing. Despite my lacksidaisical attitude toward showering, I'm pretty fanatic about having a clean mouth. I floss regularly, and I do use an electric toothbrush every night, which makes a big difference. (I just use a manual one in the mornings.) These chpis are a keeper. I don't know that Anabella will ever taste tooth paste. As an added bonus, there's no plastic tube. Gotta love it! (You do have to get over the fact that it tastes like soap though...)

Rose of Sharon has some fantastic shampoo bars too. Again, no plastic bottle, just a bar of soap. My hair feels seriously clean, and smells a lot better than when I tried no 'poo with baking soda. They're very reasonably priced, can be used on your body, and contain no chemicals or yucky stuff that I wouldn't want to seep into my blood stream. When we consider that hot water in the shower opens our pores, if you use lots of products that have unpronounceable chemical ingredients on your hair and skin, they are going to make their way into your body. I'm especially aware of this fact because I'm breastfeeding. Anyway, I digress. After shampooing with the soap bar, I follow with a teaspoon of apple cider vinegar, drop of lavender oil, and drop of tea tree oil, diluted in two cups of water. My hair feels really soft. It doesn't have much body though, so I'll be working on that end of things soon. I'm just glad it doesn't smell or look dirty...most of the time.

As for deodorant, I did make some homemade stuff, but mostly I forgot to use it. I think I applied it a total of 5 times the whole summer. I figured that God gave us a certain body odor for a reason. And I wanted my daughter to smell ME, rather than some fragrance masking me. Now that it's getting cooler, the chance of me using it is going toward nil. Mark is my barometer. He's never once told me that I smell, and he would if he could!

So, that pretty much sums up my "beauty" routine. I still use castor oil to take off make up if I've put any on, (got a great natural mascara that I'll have to dig up the name of when Anabella's not sleeping). And coconut oil is a fantastic all purpose moisturizer as well. Any questions??

Anabella's Blog

2010-08-08T19:39:00.000-07:00

Green in a Pink World has been taken over by Anabella. Not that that's a bad thing...but I want to have my own separate blog. The people who have been following this blog for the past two years (are you still out there?!) likely don't want to see a million pictures of Annie...or maybe they just want more recipes and less baby. Either way, the little one is moving over to her own space: Anabella Sofia. All updates will be there over there, and I've moved the videos and the monthly posts there too. Thanks for reading!

Just hangin' and smilin'

2010-08-06T13:11:00.000-07:00

Anabella's third month

2010-08-06T12:08:00.000-07:00

She's already three months old! Anabella is growing leaps and bounds, and we happen to think she's the cutest, smartest baby around. She's a happier baby every day, and though she still hates the car, she's playing more independently, and has been going to bed without much fuss. We've started a routine where we go for a long walk (in the MOBY - which she loves and get quiets in in 5 seconds!), take a bath, have a massage, read a story, and then nurse. She seems to be really taking to it! Anabella typically sleeps 8 hours a night 5 days a week, and gets up once the other two days. She naps well in the morning, and as long as we stick to her routine, will nap well in the afternoon too.

Annie and Dad like to watch the Red Sox together

Our scale is not incredibly reliable, but I'd say she's at least 12.5 pounds now, and measures 24 inches. Her latest tricks are grabbing objects and putting them in her mouth. My latest trick is to give her the bottle as a "toy" and see if I can't fool her into drinking it. As of now, she will not take a pacifier or a bottle. She says, "If you can have the real thing, why settle for anything less??" She's a girl of high standards. Can't fault her for that.

Anabella is holding her head steady when she's well rested, and would do nothing more during her awake time than stand on my legs. She is able to hold her weight, and all I do is keep her balance. This standing game keeps her smiling and occupied for a good thirty minutes! Speaking of smiling, she has a big, bright smile that is difficult to catch on camera (though you can see it in some of the videos.) As soon as she sees me bring out the camera, she gets very serious. But when we're just hanging, she blesses me with smiles, and lots of "words." I love hearing her talk! If you haven't checked out the videos of her talking, they're in previous posts. She's also been giggling and it's the sweetest thing ever. We adore her!!

Here are some of the highlights of her third month:

getting dedicated at CFCF

looking like a twin to her dad

spending time with Nana Evie, who babysat her while Mum and Dad went out to eat for their 7 year anniversary (their first date since her birth)

hanging out in Marshfield with Nan Sue and Grandpa Joe

playing in her new tent

enjoying new toys

napping well!

and being the cutest baby at the new moms' group (yeah, she took the title again this month!)

Coming up for month four will be more trips to Marshfield, meeting cousin Quincy, and lots of growing!

More Anabella Fun

2010-07-30T08:49:00.000-07:00

Chatty Cathy

2010-07-25T15:05:00.000-07:00

Turn up the volume for this one!

Bath Time

2010-07-25T14:47:00.000-07:00

Stroller Time Video

2010-07-25T14:41:00.001-07:00

Anabella's second month

2010-07-07T11:43:00.000-07:00

Anabella's second month has been very eventful. At 7 weeks, she weighed in at 10 pounds, 5 ounces, and measured 22.25 inches. She got a clean bill of health, though her consistent evening fussiness coupled with a few other things prompted the pediatrician to suggest I give up dairy. From about 5 or 6pm on (or any time during the day she's been up for more than an hour), she's very unhappy, and there have been frequent evenings of inconsolable crying. It's gotten better in the last week or so, but she's still pretty fussy. If you've followed my blog at all, you know this is the second time I've attempted to give up dairy. Since 50% of my daily caloric intake is dairy in the form of raw milk, butter, yogurt, and cheeses, it will be difficult, but if it helps Anabella, I'm willing to try! Things have improved a little, but it's hard to tell since it's only been a week and it can take 2-3 weeks for the dairy to get out of my system, and then 2-3 more for it to completely leave hers. I'll report back next month.

She's much more alert and is a joy to be around (well, maybe joy wouldn't be the right word during bouts of tears...) Right after she's been fed, she's very smiley, and her favorite thing to do now is stand up (supported!) on my lap. She's all giggles and coos during this time. She also really enjoys sitting on the couch by herself. We prop her up on pillows and she thinks she's a hot shot. In the picture above, she's trying to eat the beautiful monogrammed bib Great Aunt Anne brought her from Carmel, CA.

Highlights of Month Two

Meeting her godparents, Tatianna Massaro and Thomas McGrory

Giving smiles to Grandpa Ted

grabbing rattles and other toys

(see Tummy Time video)

dancing at Nava and Barney's wedding, which she slept through in the sling

Lily's 1st birthday party and other visits with Lily

visiting Marshfield, meeting Great Grandma Bea, and seeing the Haverhill Massaro clan

July 4th weekend down the cape

20 minutes of driving without crying

and...

being the cutest baby at the new moms' group!!

One of the other moms commented on how happy and smiley Anabella was. =)

Coming up for month three will be the Massaro family reunion in Marshfield, Anabella's dedication at Community of Faith Christian Fellowship in Brighton, and hopefully some more successful car rides and outings to visit the grandparents! All other pictures can be viewed by clicking the link on the right sidebar.

Tummy Time at 7 Weeks

2010-06-25T14:09:00.000-07:00

Anabella Sofia's first month

2010-06-10T09:19:00.000-07:00

Our first family photo, after Anabella's first big girl bath!

It's been a month since our beautiful little girl entered the world. On May 7, 2010 at 7:15, after 17 hours of labor, 7 pound 10 ounce Anabella Sofia Massaro was born.

We were both healthy and happy, though she may have been more alert than I was! Mark has been a hero, helping me through labor and picking up a lot of slack on the homefront these past few weeks as I got used to feeding a newborn and sleeping a bit less.

Anabella loves to be in motion, so I'm always either holding her, or "wearing" her, or letting her enjoy the swing (thanks to Auntie Kasha). She loves to go for walks and falls asleep almost immediately. When she starts to get fussy at night, we sit on the exercise ball and bounce, and she usually lulls to sleep. Speaking of sleep, around week four Anabella started sleeping less during the day and more at night. She has a three and a half to four hour stretch in the beginning of the night, and a few more one or two hours stretches after that. I wouldn't say I'm a well-rested mom, but most days I feel energetic for a good portion of the day.

Here are some highlights of our first month:

sleep smiles, and eventually real smiles (especially in the mornings!)

rolling from back to stomach before two weeks

holding up her head for extended periods of time after just a week
her "waking up" routine, which includes multiple facial expressions and grunts
recent "cooing"
wearing Anabella in the sling, MOBY, or Ergo carriers and going for walks
a great recovery from a belly button infection, because her cord fell off after three days!
all the wonderful family and friends who have visited
a sleepover at Nana Evie's
making peace with Buddy, the cat
homemade meals three times a week from our friends at church
bath time, which seems to be a favorite

Mark and I are very much in love with Miss Anabella. When Mark comes home from work, he always says that seeing her is his favorite part of the day! I couldn't be happier staying home with the baby and am so grateful that we can make it work. I don't get as much done as I did pre-baby (the bathroom hasn't been cleaned in two months...), but it's so worth it.

I'd love to do a monthly update, so check back again. If you're interested in seeing more pictures, there is a link on the sidebar to the right. You can print or download right from snapfish. Let me know if you have any questions!

Why buying eggs at the farm can be really fun...

2010-04-19T15:02:00.001-07:00

COLORS!

Pregnancy Preparations

2010-04-13T18:05:00.000-07:00

It's been four hours since I arrived home. I could barely get off the couch for the first five minutes after I made it through the door. And then...

I cleaned out the refridgerator,
made beef stock,
mushroom and bacon egg muffins,
taco meat to freeze for future meals,
lentil soup,
hamburgers for dinner,
fried polenta,
and Mark's lunch.

So now, at 9pm, I'm finally ready to relax with a bowl of baked custard.

Egg Muffins

2010-04-13T17:54:00.000-07:00

I'm trying to make and freeze as many snacks and meals as I can before baby girl comes. It's been hard for me to eat as much as I need to gain weight in the third trimester, and since I know you have to eat even more as a nursing mother, I figured if I had some snacks ready, I'd be more apt to eat.

This little creation came out differently than I'd expected. I thought I would make my typical kiku, just in a muffin tin, but they puffed up so cutely, I had to call them egg muffins. The recipe is simple, and they're packed with protein, fat, nutrients, and taste. It's a perfect on-the-go breakfast or mid-day snack. Feel free to substitute bacon and/or mushrooms with kale, spinach, or leeks.

Ingredients
1 dozen eggs
1 lb bacon, browned and diced
1 lb mushrooms (portobella are filled with vitamin D), sauteed in butter or EVOO
1/2 t garlic powder or 2 cloves fresh garlic, sauteed
salt and pepper to taste
grated parmesan for the topping

Method
Combine all ingredients except Parmesan.
Put 1/3 cup of mixture in each muffin pan. (I used silicone and didn't have to grease or put cups in)
Sprinkle with Parmesan.
Bake at 350 for 25-30 minutes, until tops are browned and a toothpick comes out clean.
If freezing, let cool completely on wire rack, and then put in a freezer bag or container.

Baked Custard

2010-04-10T07:36:00.000-07:00

And you thought I was done for the day. Nope, here's another one of my favorites. It's adapted from my mother's old Joy of Cooking book from the 1970s. The book has no binding left, the pages are everywhere, and I started getting sick of looking in the index for the page number for baked custard. (Yes, a bookmark would be nice, wouldn't it?) It's a recipe that needs more press anyway, so I thought I'd share.

I love eggs, especially the yolks. I love milk, but only the raw stuff. They are the bulk of my diet in various forms (kiku, kefir, yogurt, cheese, omelets, egg salad, egg drop soup, and the ever popular soft boiled egg). They are both so good for you. This baked custard has been my go-to dessert in late pregnancy as I try to maximize my nutrients and enjoy my food. I look forward to my little ramekin every night! The best part? The recipe is so easy and uses what you have on hand. Can't beat that.

Ingredients
2 cups of milk

If you use raw milk, supposedly the custard will be runnier unless you heat it to 160 degrees. I have never done that, and still have a great consistency.

1/4 cup maple syrup

honey or sugar may also be used, but maple syrup yields a flan-like flavor

pinch of salt
1 teaspoon vanilla (homemade is easy!)
sprinkle of nutmeg if you wish

2 whole eggs and 2 egg yolks
OR 4 egg yolks
OR 2 eggs

The more whites to yolks, the stiffer the custard. I like using 2 eggs and 2 yolks. Save the whites for macaroons.

Method
1. Preheat oven to 300 degrees F.
2. Blend milk, salt, maple syrup together. Add eggs. Blend well. I use my KitchenAid stand mixer.
3. Pour into individual ramekins (4 or 5 will do the trick).
4. Fill 9x13 dish with 1-2" of water.
5. Place ramekins in the dish.
6. Sprinkle nutmeg on each of the cups.
7. Bake for 20-50 minutes. If using raw milk, it will be more like 50. If using pasteurized milk, it will be closer to 20. A toothpick will be your best gauge of doneness.
8. Remove ramekins from dish and cool before refrigerating.
9. Eat for breakfast, snack or dessert!

My favorite Sourdough Pancakes

2010-04-10T06:30:00.000-07:00

I've been away a long time. I know. Is anyone out there still?? I can't promise this post means more recipes or research or anything. It just means I like pancakes...and my midwife told me to try to gain a little more weight in these last few weeks. Hence, a pancake post.

I've been realizing how much I like to come back to my recipe index and follow the instructions there for my favorite meals, even if they're almost the same as the recipes in my books. It just feels better. Kinda like those really comfy fleece pants I've been living in for the last 9 months. So, here is my version of King Arthur's Sourdough Pancakes. KA wants you to make waffles with the batter, but the waffle maker is so hard to clean, it makes me want to rip out my eyelashes. You can be the judge.

Light, tangy, a little chewy - these are not IHOP pancakes that taste like mini cakes. But they're good. And filling. And since they're sourdough, they digest more readily than the pancakes you'd make in the morning, so you can go for that walk or run you've been putting off without feeling like you have a brick in your stomach.

This recipe is really quite easy if you have a sourdough starter. If you don't, post that in the comments and I'll send you some. I'm that confident that everyone needs to try this recipe!

Caveats - Unless you have a large griddle, you may be flipping pancakes for awhile. (Maybe everyone else has a griddle except us?) And, you're probably going to use far more butter than you're comfortable with. If so, just read this while you're waiting for those pancakes to brown up!

Ingredients:

Overnight sponge

2 cups flour (I've had equal success with whole wheat and all-purpose)
2 tablespoons sugar
2 cups buttermilk (I don't use buttermilk that often, so I have the powder, and add 2 T, and 2 c water - you could also try 2 c water and 2 T lemon juice)
1 cup sourdough starter from the fridge (not fed)

Batter

all of the overnight sponge
2 large eggs
1/4 cup melted butter (brought back to room temp)
3/4 teaspoon salt
1 teaspoon baking soda
fillings: chocolate chips, apples, bananas, blueberries, strawberries - whatever you have around the house!

And lots of butter to cook with!

1. Before you go to bed, add the ingredients from the overnight sponge together. Don't worry about lumps. They should disappear. Leave out at room temperature. If you're worried about creatures, cover. I tend not to...

The mixture will be nice and bubbly by morning:

2. When you wake up, preheat your griddle or cast iron pan. Then, get your butter melted and cooled a bit. You don't want to cook the eggs in the butter when you combine them! Beat them in a small bowl, and then add to the sponge. Don't stir the sponge too much. They should fold right in.

3. I like to sprinkle the salt and baking soda on top and then gently fold them in. I've had bad experiences with baking soda. It's not fun to bite through a clump of baking soda in your pancake.

4. Make sure your griddle is the right temperature. I use my cast iron pan and heat it to medium low. Then, I don't touch it. Playing around with it with drive you batty. You want it to be hot enough for butter to sizzle when you add it to the pan, but not so hot that the butter burns. Experiment.

5. I have a small kitchen (OK, fine. I have a big kitchen and too many gadgets) and so no room for a griddle. Sometimes, I wish I did though. It's a bit tedious to scoop out the pancakes one at a time, but luckily Mark is a late sleeper, so by the time he gets up, all he sees is a few dozen pancakes and misses out on the 2 hours it took to cook them one by one. Maybe you could write a blog post while you wait?

6. There were really no instructions in #5. Hmm. I put down a spot of butter before I cook each cake. I use 1/2 cup of batter and pour it slowly into the center of the pan. With the first one, I figure out how long it's taking for each side to be done - usually about 3 minutes. The bubbles are your best indicators. See them in the upper right hand corner??

Right before I flip, I put the fillings on. I like to give the pancake time to rise before I pile on the goodies. Flip.

Here's how I like my pancakes to look after they've been flipped. And please be nice. Pancakes are not so photogenic when the natural light isn't there:

Three more minutes. Pancake in warming dish.

7. Enjoy with copious amounts of butter and maple syrup.

Brown rice nori rolls

2010-02-12T15:06:00.000-08:00

I never thought I could make sushi rolls at home. Mark and I love sushi so much, we registered for a sushi kit when we got married...seven years ago. I used it once during our first year of marriage. But I think I've mastered my fear. Nori (and all sea vegetables) are rich in vitamins and great for preggos. I look forward to adding some cooked shrimp or salmon to the next roll!

Roman Egg Drop Soup, or Stracciatella

2010-02-12T15:03:00.000-08:00

Ready? I've got a recipe that is sure to knock your socks off. It's 4 ingredients, not including a dash of salt and pepper, you've likely got them all at your house, and it takes about 5 minutes to prepare....

It's Roman Egg Drop Soup. It's delicious. I eat it whenever Mark is out of town, or for lunch, or even for breakfast. It hardly needs a recipe, but I'll humor you. I love this soup because it's so nourishing, easy, and pretty frugal. It's probably not something I'd serve to guests, but it's been perfect on a winter's day.

For one serving
1.5 cup chicken stock

1 egg, beaten

1 T parmesan cheese

pinch of fresh parsley, dried, or oregano

salt and pepper to taste

Method

Boil stock. Meanwhile, beat egg and add herb and cheese.

When stock is boiling, start stirring vigorously, then add egg in a thin stream. You don't want poached egg soup (or maybe you do...) so make sure you're whisking! Remove from heat. Season. Eat.

26 weeks, 5 days

2010-02-02T16:53:00.000-08:00

I know I don't look much different from the last two weeks, but I thought I'd post an update anyway. I feel pretty well, aside from a cold which has knocked me out for the past few days. I have a pretty nasty foot cramp, which I'm assuming is pregnancy related too, but hopefully it will go away soon. I eat more calcium than I could possibly absorb, so I wonder if it has to do with the fact that I was in bed for 12 hours last night...

13 weeks to go!

Sardine Salad

2010-02-01T16:28:00.000-08:00

There's something about the word "sardine" that just gives me the heeby-jeebies. They rank right up there with cod liver oil or anchovies (which have their rightful place in salad dressings and tomato sauces). So the can I bought at the beginning of pregnancy has stayed firmly in the corner of the cupboard...until today.

A long day at work, coupled with knowing Mark isn't come home for dinner, usually leaves me with little motivation to cook. I'd already had eggs for lunch and oatmeal for breakfast, so I had to come up with something fast. Thus, my sardine salad was born. I figured I'd be choking those little nasties down, but it turns out they taste like TUNA FISH, which of course I haven't eaten since August, due to minimal mercury concerns. What a great find - especially knowing they're packed with calcium and iron. So, although I am by no means counting the following recipe as a gourmet meal, it's a nutritional powerhouse, and actually tasted pretty darn yummy! It could serve as a guideline as to what to do when you just don't feel like cooking.

Makes 2 servings

Ingredients
2 cups greens (I used arugula)
1/2 red pepper, sliced or chopped (vitamin C!)
1 can flaked sardines (iron, calcium)
1 sliced avocado (fiber, folate)
1/4 c sunflower seeds (magnesium, vitamin E)

You could throw on any veggies you have, or any seeds/nuts.

Dressing
1/2 cup whole milk yogurt or sour cream or creme fraiche (calcium)
1 T mayonnaise (mine was homemade so it had good enzymes from the raw egg yolk)
2 T raw apple cider vinegar (helps with digestion)
glug of olive oil

Blend dressing. Add to salad ingredients. Mix. Revel in your strange, but delicious, dish.

Cloth Diapers for Dummies: Part I

2010-01-30T12:19:00.000-08:00

Mommy's Touch Adjustable Newborn Diaper in celery green

I recently realized that I know very little about the House of Representatives and the Senate, and will, in full disclosure, confess that I didn't even know that the two branches together made up the Congress. Mad props to Hanover High School History Department, huh? I do take some responsibility though. I should have sought out this information long ago. Just this week, tired of my ignorance, I borrowed Congress for Dummies from my local library and am loving it. Those "dummies" books are perfect for beginners. They're like the Wikipedia of the book world.

I'm hoping this series will be something of that sort. I've been doing a good deal of research on cloth diapering over the past few months. I knew nothing about it when I started, other than a vague notion that disposable diapers in a landfill seemed like a bad thing. It's literally taken me countless emails to cloth diapering friends (thank you VF!!), hours and hours of reading websites, and even an in-person diapering demonstration to feel like I finally have a hold on the world of cloth. I don't plan on writing much of my own opinions or thoughts in this series though. Instead, I'd like to compile a list of resources so you can go through the process for yourself. (Only faster, because I'm guiding you to the websites I found most helpful!)

Why use cloth?
Real Diapers - This site presents all factual evidence from enivornmental reasons, to health concerns, to economic breakdowns.
Happy Green Baby - HGB is a little more reader friendly, and includes most of the information from Real Diapers.

What are my options?
Happy Green Baby - This is a great glossary of cloth diapering terms.
Kelly's Kloset - The first part of this page addresses the various kinds of cloth diapers, and then goes onto more explicit instructions for cleaning and other concerns.

What do I need to get started?
Here's what I've been using. My wash schedule is Tuesday, Thursday, and Saturday and I don't run out of diapers. I found it unrealistic to think I could wash everyday, but have no problem keeping to the three day a week schedule.

24 prefolds, 5 covers, 3 all-in-ones, 6 doublers, and 12 tie diapers

24 prefolds - Note: I had to wash these 6 times before using them to get maximum absorbency.
2 Mommy's Touch Adjustable Newborn covers - love these for the summer, and for umbilical cord. They say up to 10 pounds, but Anabella is at 11 lbs and I think she'll fit into them for awhile longer
1 Disana wool pull up - This is great for cooler weather, or night time. I use them as pants too - no need for another layer!
3 Dream-Eze All in Ones - These are my favorite for night time - just throw them on half asleep. Other people find these easiest too...like husbands and mothers.
1 Imse Vimse wool cover - velcro wrap style cover - very easy to put on
1 little beetle little to big organic merino wool cover - so soft and comfortable - doesn't leave any red marks on legs
12 Disana tie nappies - these are great with a doubler for night time. They take a little getting used to because you have to fold and tie, but they are comfortable and aborbent. I probably only use 1 or 2 a day. I imagine I will use them more as she grows into them, as they are still a little big.

I've also collected a few fitted diapers, which are nice because you don't have to fold, and they hold a little more, but I don't think they are worth the extra cost. You still have to put a cover over them. I'd prefer all-in-ones if I were going to invest in more diapers.

For older babies: (so I've heard...)
Infant (4 to 10 months) - 16 - 20 diapers (4 covers)
Toddler (10 months to potty training) - 12 - 16 diapers (3 - 4 covers)

Keeper of the Home - This is more of an interview format with four bloggers that discusses the unique circumstances of cloth diapering a newborn. There are some great links on there, too.
Green Mountain Diaper - There is a lot of good information about getting started and what you might need.

Accessories
I use Homestead Baby diaper spray, but will be making my own when that runs out. Sometimes, I use water (on poopy diapers mostly!), and sometimes, nothing!
A large trash bin and a waterproof liner are your best friend. I have two liners, so that there is one available on wash day for the diapers that come in. Planetwise is my favorite. Keep the bin open a bit to prevent stink from building up.
I cut up two hand-me-down flannel receiving blankets and use those as wipes. They're free, last awhile, and are gentle on her bum!
Lastly, if you do prefolds, don't forget your snappis!

Where can I buy cloth diapers?
Here are some of the places recommended to me by friends, and I've registered from all of these places for various things (covers, all-in-ones, prefolds etc.)

Tiny Bird Organics - TBO has the best prices, great selection, and free shipping!
Green Moutain Diapers - This is one of my favorite sites.
Green Sprout Baby - They have some great night time diapers
Kelly's Kloset
Precious Dignity
Swaddlebees

Stay tuned for another post about washing cloth diapers and various kinds of cloth diaper covers!

Sourdough Chocolate Chip Banana Muffins

2010-01-24T16:58:00.000-08:00

I don't know why I have such difficulty with photos. It's not my forte. These muffins were beautiful - great crumb, dotted with chocolate chunks, high top, sturdy body. It's hard to tell, but hopefully you won't hold it against the muffin. It's my fault. They taste heavenly - light, fluffy, and just the right amount of sweetness. You'd hardly know they were made from whole wheat flour.

So what gives? Two posts in one day? Well, after making these, I knew I had to share. I made them for a few reasons: I've been waking up in the middle of the night starving, and Mark enjoys a good midday snack, and I had 1 cup of sourdough starter that I had to discard, so I figured I'd hit all these points in a good muffin. There's no refined sugar in here, the flour is whole wheat, and the sourdough starter helps with digestion. What's not to love? I couldn't hold this recipe back from you. If you don't have a sourdough starter and you live close, give me a shout and I'll gladly give you some of mine...even if you don't live close and you're a faithful (or lukewarm) reader, I'll mail some. I obtained my starter from a blogging friend I've never met in Virginia - the one whose recipe I've adapted below, actually - so I am happy to pass on the love.

Sourdough Chocolate Chip Banana Muffins
Adapted from Vehement Flame's recipe

1/2 c butter

scant 1/2 c honey

2 eggs

2 c whole wheat flour

1 ts baking powder

1/2 ts baking soda

1 ts sea salt

1 ts cinnamon

1 T vanilla

1 c fed and rested starter

3 mashed bananas

1/2 - 1 cup of chocolate chips (I just cut up some dark chocolate squares I had)

Cream together butter and honey. Add eggs one at a time beating well after each addition. Blend in vanilla. Whisk together flour, baking powder, baking soda, and salt and cinnamon. Add to wet. Mix together starter and bananas. Add to wet. Bake in a 350 degree oven for about 15 minutes, or until toothpick in center comes out dry. Don't overbake though! Let cool and then slather with butter and enjoy!

Chicken Pot Pie

2010-01-24T15:37:00.000-08:00

Chicken pot pie is one of those cold-weather comfort foods. I grew up on frozen pot pies from Shaw's, and I will unabashedly admit that I loved them. I may have even bought a few in our first year of marriage. For less than $5, we had several servings of what tasted like homemade pot pie. Once I got on my real food kick though, I had no room left for the frozen pot pies. I did adopt my aunt Anne's delicious recipe. She made a huge pot pie casserole for Christmas Eve one year, and I was hooked. The ingredients include a can of evaporated milk which I don't normally buy, so I made some substitutions and now....

Oh yes. This is it. I normally don't cook on Sundays (or I try not to, at least!), but this was quite simple. My mom gave me a rotisserie chicken yesterday, so I picked off about two cups of meat for the pie, and am currently simmering the carcass for stock. I had four sad little carrots in a bag at the bottom of the fridge. There was an onion hanging around somewhere, and a mostly gone bag of frozen peas. And we can't forget the frozen pie crust from Thanksgiving with Mark's parents in October. (I knew I shouldn't throw away scraps!) I had everything I needed, including an excuse to use up some of my pleasantly soured milk. It took less than a half hour to prep and clean, which is a miracle for me. I'll definitely be making this more often.

Serves 3
I highly recommend you double this recipe! I would have, but I had to work with the amount of chicken and veggies that I had.

Ingredients
1 onion, chopped
1.5 cups chicken stock
splash of milk (3 Tbsp maybe?)
shaking of whole wheat flour (3 Tbsp maybe?)
2 T butter
sprinkle of paprika
dash of garlic powder
pinch of dried mustard
salt and pepper to taste

2 cups chicken meat, shredded, cubed or diced
4 carrots, cut into thin rounds
1 cup (or less) peas

1 pre-made or homemade pie crust

Method
Preheat oven to 350.
1. Saute onion in butter about 10 minutes, or until translucent.
2. Add flour and saute another two minutes.
3. Add stock and bring to a boil.
4. Simmer until sauce begins to thicken.
5. Add milk and spices, stirring often, until it reaches desired thickness. Remove from heat.
6. Mix together chicken, carrots, and peas in small casserole dish.
7. Pour sauce over chicken mixture and combine.
8. Season to taste.
9. Roll out crust and lay over top of pie.
10. Bake on a cookie sheet lined with tinfoil (to catch drippings) until crust is golden brown and sides are bubbling, about 35-50 minutes, depending on your oven and the size/depth of your casserole dish.

Bon Appetite!

24 weeks, 3 days

2010-01-20T07:22:00.000-08:00

I've been feeling pretty well, aside from the fatigue that just seems to come on at random times. I try to sleep 8-10 hours a night, but depending on the cat's scratching habits, my midnight bathroom breaks, and how loud Mark's 5am alarm is, I don't always get the full amount. I go to the gym on Fridays and Saturdays. I do 40 minutes of cardio, 30 minutes of stretching, and 30 minutes of weights. I wish I could go more often, but I'm also trying to finish revising my book. I take 2-3 walks during the week, and practice yoga at least once. So I'm trying to stay active! I don't have too many aches and pains, though SOMETHING is in my ribs. Is it my stomach? I can't quite tell, but there's often a sharp pain under my right rib cage.

Baby girl is kicking quite often. She spins and flips and pokes. It's the most fun part of pregnancy, definitely!

I didn't take a picture at 23 weeks because I didn't feel like I grew much. I still can't see a huge difference from the past two weeks, but I thought I'd post a picture anyway. I'm clearly in my PJs!

22 weeks, 3 days

2010-01-03T17:17:00.000-08:00

I didn't take a 21 week picture (though wouldn't it have been nice if I took even ONE picture at Christmas?? ::sigh::), and I almost didn't take one this week either. Though I am feeling quite a bit of movement, there doesn't seem to be much growth in my belly, as you can see from this picture compared to two weeks ago. I'm feeling pretty good, and have gone to the gym or done yoga every day for the past week. I think not working helps too!

Twenty Weeks

2009-12-21T16:46:00.000-08:00

We're halfway there! Baby girl Massaro is growing, as evidenced by the growing belly.

19 weeks 4 days

2009-12-13T18:22:00.001-08:00

Baby Girl Massaro is really making room for herself!

Hearty Sandwich Bread

2009-12-13T11:30:00.000-08:00

I've written before about how Mark is a huge sandwich fan. I can't seem to break him of his desire for deli meat and hearty sandwich bread, but worse things have happened. I'm saving money by making homemade bread, and I feel better knowing the ingredients, process and hands that made it. Because Mark works late and leaves early, I've been trying to help him by making his lunches at night. I noticed the bread was so soft after the first two-three days of baking, it was so soft that it wasn't holding up to a big turkey sandwich without tearing! Softness isn't bad for a dinner bread, or even a piece of toast, but it was problematic for the sandwiches. So, I found a recipe on allrecipes.com, and basically butchered it until it resembled a loaf that had the taste, consistency, and ingredients we both liked.

I've been baking loaves on Sunday afternoons, which means we often each French toast on either Saturday or Sunday to use up any last pieces of the prior week's loaf. I even made chocolate bread pudding with a stale heel one week! This is a very easy, low-maintenance loaf if you have a bread machine. It makes a smaller loaf than my other recipe, which works well for us, because we only need about 10 slices - 4 sandwiches for Mark, and 2 pieces for me on the mornings I have eggs.

Ingredients

3/4 cup water

1 tablespoon butter, softened

1 teaspoon salt

6 tablespoons of any mixture of the following: sunflower seeds, sesame seeds, flax seeds, millet, quinoa, amaranth, or cornmeal (I use whatever I have on hand!)
2 cups white whole wheat flour

1 tablespoon milk, water, yogurt, buttermilk, or olive oil

2 T honey

1 1/2 tablespoons SAF yeast

1 T vital wheat gluten (to help with the rise)

Add water, butter, milk, and honey to bread machine. Then spoon the flour over the liquid mixture. Add seeds, gluten, and yeast. (I like to add my salt when the fruit and nut cycle beeps so that it doesn't interfere with the yeast action, but most recipes say to just add it with the flour.) Choose bread dough cycle. Mine runs about 90 minutes.

When dough is complete, punch down and transfer to baking pan, stick in a warm oven (or warm room) and let rise til doubled in size. Bake at 350 for about 25-30 minutes. I use my meat thermometer to make sure the internal temperature is 190 degrees - otherwise I end up with gummy bread. This makes great toast, and Mark loves his turkey and avocado sandwich on this bread.

It's a girl!

2009-12-08T19:30:00.000-08:00

I'm a little late on this post, but we found out last Friday that there's a baby girl growing in my belly! Here's a pic of me holding the ultrasound snapshot, as well as my 18 week bump. We don't have a name yet, though we have some strict parameters: non-American, uncommon, multiple syllables, and ends in a vowel. How's that for picky?!

Chicken Caccitore

2009-11-17T18:30:00.000-08:00

Mark and I are both Italian, but Mark likes Italian-American food far more than I do. I don't mind a good pizza a few times a month, and I'll take fresh food fruit and veggies from Italy above all else, but I'll pass on pasta ten times out of ten. Usually, I make a pot of homemade meatballs and sauce and eat it plain while Mark polishes off a half pound of pasta himself. Tonight's meal was no exception. However, what I liked about this dish was that it only took about an hour from start to finish, and I didn't have to bust out the crock pot. It was a nice change of pace to have chicken and tomato sauce instead of beef. I adapted recipes from Joy of Cooking, my dad, and Food Network.

Serves: 4 - 6

4 split bone-in chicken breasts OR 1 whole chicken, cut up

dredged in 1/2 cup of flour seasoned with a sprinkling of red pepper and garlic powder, or plain

browned in 1/3 cup of olive oil over medium heat in a large stock pot (you may need to do this in batches)

Once chicken is done, set aside on a plate. Add to olive oil:

4 mashed, chopped garlic cloves and 1 cup sliced mushrooms

When mushrooms are brown and flavorful, add:

1 cup of white wine and cook til reduced by half

Then, add and stir:

1 28-ounce can of crushed or whole tomatoes
2 T tomato paste (I forgot it, but I wish I had added it for a thicker sauce)
3/4 c beef or chicken stock

1/2 teaspoon each of salt, pepper, thyme, marjoram, basil, and oregano
1 bay leaf

Put chicken back in the pot and simmer covered until chicken is cooked. I am very bad at telling when things are done, so my meat thermometer has been a lifesaver. You want the internal temperature to reach 165 degrees for poultry.

Let sauce sit for 5-10 minutes after turning off heat to thicken up a bit. Serve chicken and sauce over pasta, if you so desire. Fresh parmesan cheese is wonderful on top!

Health Basics

2009-11-16T17:09:00.000-08:00

Simple Healthy Eating Guidelines

Real Food. Real Lives. Real People. - my other blog with a plethora of information and basics on healthy eating

Beating Crohn's Disease Part I
Beating Crohn's Disease Part II

Top Ten Keys to Beating Colds and Flus

Benefits of Water Kefir

Natural Body Care Products

Should we throw out sunscreen?

Sally Fallon on Low-Fat, Lowering Cholesterol? - Important information for people who have questions about eating low-fat and have been told to lower their cholesterol

10 Keys to Avoiding the Cold and Flu (Or shortening your symptoms!)

2009-11-16T17:02:00.000-08:00

Some people wear gloves on the T (public trains, for those of you not in the Boston area). Some people stick those weird Zicam swabs up their noses. Others cross their fingers and swallow extra vitamin C supplements every once in a while.

Are there better ways to avoid getting sick as the cold and flu season is upon us? I'd say, YES. I'd been planning this post for awhile, my inspiration coming from the many, many times I've told people I'm not getting the seasonal flu vaccine (never have) nor the H1N1 vaccine (never will). "But you're pregnant!" they gasp, as if I might as well count my baby as being born with only three fingers on each hand now, due to my insolence and irresponsibility. "Exactly!" is my usual response.

I am very cautious about vaccines. I understand that people have good reasons for getting them, and it's always in the best interest of their family. I've done a lot of research though, and from what I've heard and read, I believe it's in the best interest of my family, especially my growing, unborn baby, to not receive an untested vaccine for a virus that I don't believe has the power to harm me if I am living a right lifestyle. I have simply not seen any compelling evidence or scientific research that points to safe, clinical trials that point to the efficacy and safety of the vaccine. In 1976, at the onset of another Swine Flu "pandemic", the public was vaccinated with an untested vaccine and these were the results:

"Twenty five people died from severe pulmonary complications after receiving the swine flu vaccine, and about 500 cases of Guillain-Barre Syndrome were reported after vaccination. Some 300 claims were later filed by families of Guillain-Barre Syndrome victims who died from the disease. The 1976 swine flu vaccine debacle ended up costing the US government $3.5 billion in damages to some 4,000 vaccine injured Americans -- a direct result of the CDC’s intensive vaccination campaign." (Dr. Mercola)

Truth be told though, I honestly didn't think I needed to worry about H1N1, because I didn't think I would come in close enough contact with anyone who had it. I know I have a strong immune system, practice good hygiene, and get a solid 8-9 hours of sleep every night. I've had one cold and one sore throat in the last three plus years - which marks the time when I started eating "real food" - and both of those were treated naturally and disappeared quickly. So I didn't worry...until Mark was diagnosed with Swine Flu on Tuesday.

His doctor immediately prescribed TamiFlu for both Mark and me. I got a little nervous and looked it up on the internet, because I hadn't heard much about it. All I needed to see was this little blurb under their Safety and Side Effects tab:

"TAMIFLU is normally not recommended for use during pregnancy or nursing, as the effects on the unborn child or nursing infant are unknown. If you are pregnant, planning to become pregnant or breastfeeding while taking TAMIFLU, talk to your doctor before taking TAMIFLU."

I am not interested in being a guinea pig, so instead of taking TamiFlu, I chose to move out for the week. I lived with my aunt for several nights, and my mother for a few nights as well. For whatever reason, whether it was my Thursday afternoon visit to Mark in the apartment, the hiatus I took with my cod liver oil and coconut oil supplementation due to my unconventional living arrangements, or a combination, I started to have a sore throat on Friday - the same symptom Mark started with. By Saturday morning, I had a low grade fever, and could barely swallow. In fact, on my drive from Boston to the South Shore, I had to spit out the window on the highway every few minutes, because my throat was so sore I couldn't swallow. This used to happen to me several times a year, and it often lasted for a week, and was accompanied by cold and flu-like symptoms.

But I was not defeated. I fought back, with the help of my loving mother. I began taking 4 monolaurin supplements a day, higher doses of cod liver oil supplementation, and ate just chicken broth, vegetables, and egg yolks. (I had been staying away from sugar anyway, knowing it's immune suppressing capabilities.) I drank echinacea tea infusions with lemon (great source of vitamin C) and raw honey for its anti-bacterial, anti-viral, and anti-fungal properties. I also made coconut carob treats with raw honey instead of agave, and ate those at regular intervals to boost my honey and coconut oil intake. (Coconut oil is also anti-viral, anti-fungal, and anti-bacterial.)

In addition to my "food medicine," I took beta-glucan supplements. Beta-glucans have immune system enhancing properties. I also gargled with salt water several times a day, used the neti pot to clear out my sinuses as a precautionary measure, though I had no symptoms of sinus blockage. Gargling with salt water twice a day even when you're healthy is an excellent practice to get into. It kills the germs that may be festering in your mouth, before they can turn into something more dangerous.

Saturday night I felt a little better, and my fever had stabilized at 99.1. I woke up with a bad headache on Sunday morning, though my fever was gone. I increased my fluid intake, continued to drink tea, and felt well enough to go shopping for several hours on Sunday afternoon. Though I was still tired, all other symptoms were gone by Sunday evening.

I woke up today feeling 100% better. I have no traces of a sore throat, my headache is completely gone, and my fever is normal. Here are the top ten things I believe helped me defeat this virus so quickly:

1. Prayer and positive thinking. The more I started to get anxious about being sick, the sicker I felt. Instead, I continually redirected my thoughts to Jesus, and played His words over and over in my mind from Psalm 103: 1 - 5:

Praise the LORD, O my soul;
all my inmost being, praise his holy name.

Praise the LORD, O my soul,
and forget not all his benefits-

who forgives all your sins
and heals all your diseases,

who redeems your life from the pit
and crowns you with love and compassion,

who satisfies your desires with good things
so that your youth is renewed like the eagle's.

2. Monolaurin: This is a medium chain fatty acid found in mother's breast milk and coconut oil. It is an immune system enhancer. I eat several tablespoons of coconut oil in a day, in the form of coconut oil treats or candies, or stirred into tea, or used to fry an egg. (And it's my daily moisturizer and hair conditioner!) When I'm healthy, I feel this is all I need. However, though I don't normally advocate for pills, if you do get sick, research shows you will benefit much more from taking a supplement of monolaurin, because only a small portion of the lauric acid from coconut oil is converted to monolaurin. You should take 4x the recommended dosage at the onset of symptoms. I like the Ecological Formulas brand.

3. Raw honey: Oh, how I love my honey. It's a lifesaver for any sore throat or upper respritory infection. I could eat Crystal's All Natural straight from the 5 pound jar. It costs $25 for a 5 pounds, and is unrefined, unfiltered, so it contains enzymes, anti-bacterial, anti-viral, anti-fungal, anti-microbial and anti-oxidant properties, and minerals and vitamins. It's definitely better for you than regular ol' sugar, as it is full of its own enzymes and doesn't call on the body to produce the enzymes lacking in refined sugar. Honey doesn't call on the body's nutrients to metabolize, so those nutrients are able to be used to metabolize fat and cholesterol, which means less fat on your body! It's also a great remedy for sore throats, or beating any kind of respiratory illness. Just add cayenne pepper, ginger, honey, and raw apple cider vinegar and sip or gargle.

4. Beta-glucan: This was a new supplement for me, but my mom recommended it after reading about its immune boosting abilities. Basically, beta-glucans are polyssacharides that activate the immune system without over-stimulating it, which can lead to problems. It's an all-natural food-derived supplement. It modulates our white blood cells, putting them at alert for any immune system threats. I bought a brand that I found at my local health food store, but this site seems to have a reputable, effective product.

5. Rest. This should probably be number two, but usually when people are sick, it's easier to rest becaues it's so hard to do many other things! I've read from countless sources that our bodies repair themselves from 10pm to 2am. I don't know how anyone can figure this out, but I do know that when I am in bed by 10pm, I feel well and well-rested by 6am. I believe this was the key to Mark getting sick. The week prior to his diagnosis, he worked until 10pm, and stayed up much later than that, and was waking up at 5am! Over the weekend, he went out on both Friday and Saturday evening, and probably didn't fall asleep until 2am. By Monday evening, his body seemed to have given up.

Other important keys -
6. Gargling with salt water
7. Echinacea tea
8. Citrus fruits - grapefruits, lemons, oranges
9. Homemade stock
10. PROPER HYGIENE!! I wash my hands about twelve times a day - just about every hour I'm out and about. I won't eat anything if I haven't washed my hands first, as germs enter our body through our noses and mouths. Just another reason to stop that nose-picking habit...

I hope this post gave you some tools to help you live well this season. Mark and I are living under the same roof again, and we both feel great. Mark says he is going to be more diligent about washing his hands, will be going to bed much earlier, and might even wear gloves on the T from now on...

Please feel free to ask questions or for more information. If you'd like to leave a comment and do not have a google account, just choose "Anonymous" in the drop down menu, and make sure to type in the proper letters once you've clicked on submit.

Under Construction

2009-11-06T12:38:00.001-08:00

Hello readers!

As you may have noticed, I'm doing some construction around here. The tabbed links at the top should be good to go in a few days, so please remain patient.

Thanks for your readership,
=) Megan

Belly Bump Photos

2009-11-04T17:15:00.000-08:00

I wish that the ubiquitous side pregnancy photos were easy to take by yourself. Mark took the first one, and I learned how to use the automatic timer on the others. I'll try to get Mark to take the rest because I think he does a better job with the angles. =)

So, for those of you tracking the disappearance of my abs, enjoy:

SIX WEEKS (September 8, 2009)
The day we found out

TEN WEEKS (October 7, 2009)
I felt so sick and tired the prior four weeks, this was the first time I was able to convince myself that a picture wouldn't kill me. =)

FOURTEEN WEEKS (November 3, 2009)
Part of that may be the beginning of a bump...part of it may be the three helpings of mac and cheese I had an hour before. It seems to take a while to move through the system.

EIGHTEEN WEEKS (December 4, 2009)
Its growing! You can't tell as well in this picture because of the angle,
but there is definitely something there.

NINETEEN WEEKS (December 14, 2009)

TWENTY WEEKS (12.20.09) TWENTY TWO WEEKS (1.3.10)

TWENTY FOUR WEEKS (1.8.10)

TWENTY SEVEN WEEKS (2.2.10)

Homemade Extracts

2009-11-04T12:53:00.000-08:00

The front jar is newly made anise star extract, and the jar in the background is an in-progress jar of vanilla extract.

Most of us have good intentions. I was all set to participate the Nourishing Gift carnival. I was so excited about it!! I had my ideas, my extracts brewing, and a ream of blank labels ready to be printed. And then Swine Flu got in the way and I had to move out of my flu infested home for a week, leaving the jars to themselves. I still managed to divide some of the above extracts into these 2 ounce clear glass jars from Mountain Rose Herbs ($1.30 each) and print out my labels, so let's try to imagine...

These jars of Madagascar vanilla bean extract and anise extract...

in mini woven baskets, with some raffia, and a mini-recipe book (about 2" x 4") with different ways the recipient can use the extracts. I plan to include my Pizzelle recipe, this kasha chocolate chip cookie recipe, instructions for making chai tea, and a few others that I have yet to determine! Can you picture it? It'll be great when it's done, I promise.

I used to spend a lot of money on vanilla extract, especially after I had the real stuff, and not just an imitation jar from Big Y. I have no idea how I realized I could make my own, but after the first batch, I was hooked. It's deceptively simple, and deliciously good. If you're interested in brewing your own extract to save money, or to give as gifts, here is all you need to brew your very own homemade extracts. Experiment with vanilla beans, cinnamon sticks and anise pods.

The ingredients
6 vanilla beans OR 1/2 cup star anise pods OR 6 cinnamon sticks (I buy mine from Mountain Rose Herbs)
1.5 cups of vodka (or cognac, or rum, or Armagnac - though vodka lets the beans shine the most)
1 quart sized mason jar with a tight fitting lid
Time

The Method
1 Slice the beans lengthwise, splitting them almost in half, but leave one inch connected at the end. If making anise or cinnamon, skip to step 2.

2 Put beans or pods in jar. Cover with the vodka.
3 Shake the bottle once in awhile. I tend to forget this step until I go under the counter to get my food processor, which is stored in front of the jars. Keep in a dark, cool place for several months. My first batch took about 10 weeks to mellow. The batches I have going now had only 2/3 the amount of beans I should have put in, so they are still fairly strong but should be ready in time for Christmas.

These last for awhile! You can top it off with vodka every time you use a little if you don't mind a slight alcohol flavor, or alternatively, once you're done with the beans, add a fresh cup or so of vodka and it should mellow even quicker than the first batch.

You can reuse those beans one more time! Take the beans out after 6 months and put them in a cup of sugar per bean to make tasty vanilla sugar for baking!

Stay tuned for pictures of the final product.

Future Extracts

Here are a few links for extracts I'm in the process of making (so I can't exactly vouch for flavor!):
Lemon Extract
Orange Extract

Hazelnut Extract

13w6d

2009-11-03T07:14:00.000-08:00

Yesterday I walked into the cafeteria at work and the one friend I have in the whole place comes up to me and says, "Wow, you look exhausted!"

I was dizzy, and had a headache, and felt very tired. I pleaded with her, "Lyndsey, please tell me that I will wake up one day and it will all be gone. I just need to hear those words."

"Oh yeah, definitely," she replied. "Once you hit twelve weeks, BAM!" My heart sunk.

"I'm thirteen and a half weeks," I said softly.

"Oh." Long pause. "Well fourteen weeks. You'll wake up at fourteen weeks and BAM!" she said with a clap.

Tomorrow is that day. BAM!

Homemade Smartfood...or, When Cheese Takes Over Your Life

2009-11-02T14:41:00.001-08:00

I still have not admitted to myself that I have cravings, other than of the warm, comfy bed kind. (The 2 cups of pineapple I eat a day just count as normal daily fruit intake, right?) Today, however, I was forced to reckon with the power of cheese. I went through my day and found myself eating cheddar cheese and cashews, cheddar cheese and apple, and fresh pecorino (sheep's cheese) on my popcorn. I'm contemplating getting my lazy butt off the kitchen chair, closing the baked macaroni and cheese recipe windows, and heading to the supermarket to get the last 8 ounces of colby that I need to whip up a batch of Martha's finest Mac and Cheese. And it was then, after licking the last drop of pecorino off my fingers, I had a sinking feeling I've been lying to myself. I do have cravings, and it is everything cheese. That's OK though. Worse cravings have happened.

Some of you may not want to add brie to your turkey sandwich (that was last week's overkill - 3x a day). Maybe making boxed Annie's Shells and Cheese and dumping in copious amounts of butter and Parmesan cheese isn't your thing either. Heck, you might not even want gruyere on your eggs! But, who doesn't feel all warm and fuzzy when they think about that childhood goodness called Smartfood? Mmmm.

It's so easy, it's almost embarrassing posting a recipe. But I will, because maybe you didn't know how easy it was. Maybe it's like one of those stupid logic worksheets your teachers used to give you. You know, the ones you'd look at for a whole 45 minutes wondering what the heck the clues meant.

i i i i i i i i i i OR Head | Ache OR DES
s s s s s s s s s s DES

And then when you found out they stood for tennis, and splitting headache, and despair, you got all mad because you should have known that yourself. Yeah, well homemade Smartfood might be kind of like that. You take a large pot with a handle. Put it on the burner and heat over medium high. Melt 1 - 2 T of coconut oil. Pour in enough popcorn to cover the bottom of the pot. Grab the lid, cover the pot, and let it sit for a minute while you melt your butter and get out the cheese. (I think Parmesan would work well too - or a combination. I just had fresh Pecorino on hand.) Then, gently shake the pot back and forth over the flame. You'll start to hear popping. After a few minutes, the popping will slow down. Take the pot off the heat or you'll end up with nasty burnt popcorn. Pour several tablespoons of melted butter over the popcorn, shake on some salt, and then add about 1/4 cup of cheese or whatever amount suits your fancy. Mix it up with a wooden spoon or your clean hands and enjoy!

I'm off to have some pineapple now...

World's Best Chili

2009-10-17T16:06:00.000-07:00

I was getting nervous for a few weeks. I could barely open the fridge without gagging. All I wanted was sourdough bread with goat cheese. Now I think about that combination and...Yeah. I'm currently eating oatmeal every morning, a turkey, brie, and apple sandwich with honey mustard for lunch, and something like guacamole with chips for dinner. I'll throw in an egg occasionally, or a piece of fish. And I always start my day with cantaloupe or grapefruit. I eat an apple and peanut butter for a snack around 4pm. That's literally been my diet for two weeks straight. Last night broke the mold though.

I'd been wanting to make homemade raviolis for a long time, and I finally felt like I could stomach a vegetable other than a red onion, so I asked my neighbor upstairs if she'd like to help me make some butternut squash ravioli. We used Emerill's recipe and it turned out FABulous. I wish I had a pasta roller, because the pasta was a bit thick, but the filling was to die for. In fact, I have a cup of squash puree left in my fridge, and I am going to add the rest of the filling ingredients and eat it plain for dinner. Yumm. I branched out and ate a salad last night too! I've been enjoying my mom's 1970s copy of the Joy of Cooking, and I found their Caesar Salad recipe to be intriguing - scary actually. You don't mix the dressing in advance. You just sprinkly some dried mustard, anchovies, oil, and an egg on top of the Romaine and then toss. That freaked me out, but it ended up being amazing. I'll post my tweaks soon. Without further ado, here's the recipe that brought me to the blog, despite a dirty kitchen floor and loads of cleaning...

You may know that I have a chili recipe on the site. It's for working moms, lazy cooks, and busy days. But now, I have a CHILI recipe. It's a little more time consuming, and requires a few more ingredients. However, this is the real deal. It's so much the real deal that I was eating it luke warm as I added ingredients to the crock pot. Mark invited some buddies over for football tomorrow and I'm considering telling the guests we just decided to order Domino's Pizza instead. They probably have, after all, undiscerning palates. Plus, I might just want it all for myself...

1 tablespoon butter
2 tablespoons bacon grease
1 cup diced bell pepper
1/2 t of minced dried and reconstituted chipotle peppers
2 yellow onions, diced (about 2 cups)
5 cloves of garlic, mashed (with mortar and pestle if possible
2 pounds ground beef
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon chili powder (or more according to taste)
1 teaspoon smoked paprika
1 teaspoon sweet paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 teaspoons sea salt
1 32 ounce can of crushed tomatoes
1 can tomato paste
3.5 cups chicken or beef stock
2.5 cups of cooked pinto beans
1 teaspoon raw sugar

1 cup shredded Cheddar cheese, sour cream, avocado slices, or crushed tortilla chips for garnish

Brown beef in 1 T bacon grease, unless your beef has enough of its own fat to get juicy. Add all seasonings from onion powder to salt.

Transfer to slow cooker. Add broth, tomato paste, and crushed tomatoes.

In same pan as beef, saute onions and peppers in 1 T butter and 1 T bacon grease. Add to slow cooker. Add beans, dried peppers and sugar.

Cook on high 4-6 hours or low 8 hours. It's best to make this the night before you plan to serve it to let the flavors meld, but its not necessary.

I'll be serving it with cornbread and biscuits tomorrow!

Mile High Apple Pie

2009-10-13T15:49:00.000-07:00

What is fall if not baseball playoffs, colorful leaves, and apple pie? If you're a Sox fan and still in mourning, go out and enjoy some fall foliage, pick a peck of apples, and make this pie. After missing the miserable Sox game on Sunday so we could go apple picking, Mark asked if I would make him his very own apple pie with our bounty. He has been working so hard lately, I wanted to do something extra special. When I found this recipe on Joy of Baking's website, I absolutely fell in love. It's like nothing I've ever had before. I've taken liberally from their directions, but have made a few changes as well.

But pies are time consuming, you say? Too many dishes? Can never quite master that pie crust? Hmmm...I agree on all counts. But still, it's worth it. I promise. So grab your favorite cd, spend a day up to your elbows in dishes and apple peels, dancing around the kitchen, and prepare yourself for the most delicious pie you've ever had. And don't feel guilty when you eat it for breakfast the next morning either.

Here are the tools you'll need:
1 9" pie plate
a food processor (or electric mixer)
a colander and a bowl that will fit over the bowl
a rolling pin
tin foil
baking sheet or pizza stone

Ingredients:

Pie Crust
2 1/2 cups of flour (if you use WW, reduce to 2 1/4)
1 teaspoon salt
2 T sugar
1 c chilled butter, cut into pieces
1/2 c ice water

Apple Filling
8 cups of thinly sliced apples (I used a variety of Macoun, Empire, Golden Delicious)
1/2 c raw sugar (brown sugar may be subbed for part or whole)
2 T lemon juice
1 t cinnamon
1/2 t nutmeg
1/4 t salt
2 T butter
1 T arrowroot powder or flour

To make the pie crust:
Pulse flour, salt, and sugar until just combined. Add the butter and pulse until the butter pieces are about the size of peas. Slowly pour the water into the food processor spout until dough comes together. If you don't use all 1/2 c, don't worry. The whole wheat pastry flour I used soaked up the water very quickly, and I needed the whole amount. Do NOT overprocess!

Form dough into a ball. Divide it in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry in a circle, flipping over frequently to prevent sticking, and rolling out from the center. Place in the pie pan, cover with plastic wrap and refrigerate.

Remove the second disk of dough and roll it into circle. I used a knife to cut into thin strips and make lattice. You can just put the whole thing on top of the pie if you'd like. Either way, lay the dough onto a flat surface, cover with plastic wrap, and put back in fridge. You can cut it at the end.

Apple Filling:

I'd have all your apples peeled, cored, and ready before you start the dough. It works best, timing wise. In a large bowl combine the sliced apples, sugars, lemon juice, cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours to get them soft. Then, place the apples and their juices in a colander that is placed over a large bowl (to capture the juices). Let the apples drain for about 15 minutes or until you have at least 1/2 cup of juice. Boil the juice and 2 T of butter over medium heat for about 5 minutes. Take a few spoonfuls of the juice mixture and add the arrowroot to make a paste. Then, add the paste back to the juice and bring to a boil again. If you add the flour or arrowroot directly, it will be lumpy.

Transfer the drained apples slices to a large bowl. Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape, or make some lattice work. I even had a little extra dough and made a heart. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F. Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.

Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

Oven Baked "Fried" Chicken

2009-10-06T17:21:00.000-07:00

Mark said that I made the "best dinner of my life" tonight, so I had to share. I can't take credit for the recipe, nor will I repost it here. However, I will say that it was easy, frugal, nutritious and DELICIOUS! You can find the recipe at A Good Appetite.

On the menu:
Oven Baked "Fried" Chicken

We used split chicken breasts with the bone in. I've been experiencing some pretty nasty food aversions during my first trimester, so Mark's been doing the food shopping and I am grateful. I normally wouldn't buy Roche Bros. chicken, but it was $.89 a pound and it tasted really good so I'm not stressing too much.

Green beans sauteed in garlic, olive oil, and butter

Kale and caramelized onions

Gluten-free corn muffins

I modified this by quartering the recipe and making 6 muffins instead of skillet bread. I also subbed butter for the oil.

I highly recommend heading over to A Good Appetite for this recipe!

Part 2 of 2: Beating Crohn’s Disease and living symptom free

2009-09-07T04:12:00.001-07:00

If you're interested in my story, check out Part 1 of 2: My Battle with Crohn's.

Before I go into specific dietary supplements that I take, I want to share a few words on what I have learned living with Crohn’s Disease for the past seven years since my diagnosis.

Stress, in my opinion, is the #1 enemy to the Crohn’s/Colitis patient. Stress can cause someone to go into a flare, and stress can increase the intensity and duration of a flare. Managing stress may be the most important thing a person with IBD (Irritable Bowel Disease) can do. For me, I aim to reduce stress through exercising, playing tennis, going for a run, listening or creating music, going to church, going to the beach, hanging out with friends, and not letting uncertainty in life create anxiety in my life. This is easier said than done, but by employing the aforementioned tactics, I’m giving myself a chance to keep my stress levels low or lower.
Sleep. Sleep is key. I realize that many people have difficulty sleeping. I have more difficulty getting up in the morning – I love my sleep! Our bodies recover and rejuvenate and heal during our sleep. Muscles recover from soreness in our sleep. And to quote my father, our best sleep occurs in the timeframe when the sun goes down and the sun rises. I struggle with going to bed shortly after the sun goes down, but when I do, I wake up feeling like a million bucks.
Diet is of paramount importance. Diet is also a source of debate, because technically there is no unified, agreed-upon “Crohn’s Diet”. I will attempt to classify foods into two categories: Worst and Best. I highly recommend eliminating or greatly reducing all foods in the “Worst” category, and eating as much of the “Best” foods as possible.

Worst:

Sugar (fructose and sucrose): Soda, ice cream, cakes, cookies, high-fructose corn syrups, large quantities of sweets, etc.
Fake sugars: aspartame, equal, and sweet 'n low have been shown to cause cancer, MS, and other diseases
Greasy, fried foods (US-style Chinese food): fried chicken, fried fish, fried dough, doughnuts
Refined Carbohydrates: white bread, bagels, pasta
Caffeine: caffeinated coffee, chocolate, caffeinated teas (black teas) – limit or eliminate caffeine.
Dairy (many studies indicate that a large percentage of IBD patients are unknowingly allergic to dairy – try eliminating dairy for 2-3 weeks and see what happens. Better yet, get tested to see if you are allergic to dairy).
Pork – Pork is banned in 2 of the top 3 world religions (Islam and Judaism). Pigs literally eat everything – including their own feces. You are what you eat. Substitute chicken for pork.
Shellfish – shellfish are “bottom-dwellers”. They eat the crap that falls to the bottom of the sea. Although they are tasty, try substituting with salmon or other fish that swim in higher tides.

Best:

Wild caught fish: salmon (loaded with EPA and DHA omega-3 fatty acids), tuna, haddock
Hormone-free, free-range poultry: chicken, turkey
Hormone-free beef: hamburgers are OK (however steak is difficult to digest and quantities should be limited)
Well-cooked, steamed vegetables sautéed in coconut oil, lard, or olive oil, and served with a pad of raw butter (for absorption): broccoli, spinach, kale, asparagus – the darker, more colorful the vegetable, the healthier it is.
Use a slow-cooker and eat a whole chicken. Use the chicken bones leftover and slowly create a chicken (or beef) broth. Broths contain gelatin that aid in digestion. Megan does a great post on the benefits and uses for stock
Garlic (use liberally!), ginger root (aids in digestion), onions, cooked carrots
Cook with olive oil, palm oil, coconut oil (avoid vegetable, canola and corn oils – these can go rancid easily)
Whole-grain, sprouted grains and wheat, including breads, pastas, tortilla shells, etc. http://www.foodforlife.com/our-products.html
Bananas (loaded with potassium (anti-inflammatory) – bananas also reduce anxiety!)
Fresh pineapple (contains bromelain – aids in digestion)
Avocados (Loaded w/ vitamin B,E, K and potassium) – contains antibacterial/antifungal chemicals, great for skin, prevents wrinkles
Sweet potatoes (vitamin A, C, calcium and potassium)
Super-Foods: berries (blueberries, kiwis, strawberries, …)
Acai (uh-sigh-ee) - this Brazilian berry is simply amazing – look for acai juices and frozen acai packages used for smoothies
Raw Milk and Raw Cheese (although I would recommend being tested for a dairy allergy or intolerance first)
Kefir is a fermented milk drink that you can use in place of yogurt for smoothies. Yogurt is also good, but avoid yogurts with sugar additives
Hormone-free, free-range eggs
Herbal (caffeine free) teas: Peppermint, Spearmint, Ginger, Chamomile. Mountain Rose Herbs has delicious, affordable, organic loose teas.

10-Top Supplements to beat Crohn’s/Colitis:

Please note, I am not a doctor, nor do I pretend to be one. All of the following supplements, however, are found in nature and thus, unlike pharmaceutical drugs, do not have harmful side effects. Nevertheless, I recommend that you contact your doctor before taking the following supplements. After hours of web research and book reading, speaking to nutritional consultants, CAM (Complementary Alternative Medicine) practitioners (homeopaths, naturopaths, herbalists) and cross-examining well-educated local health-food store associates, I recommend the following:

1. Probiotics: Probiotics are organisms that contribute to the balance and overall health of the intestinal tract. Probiotics are referred to as “good” or “beneficial” bacteria found in the gut. Our intestinal tract contains a mix of good and bad bacteria. Do your gut a favor and add probiotics (beneficial bacteria). Additionally, HSO’s (Homeostatic Soil Organisms) are types of probiotics that can potentially reverse the degenerative process of Crohn’s disease. HSO’s live in nutrient-rich soils and provide plants (vegetables and fruits) with nutrients needed to grow. HSO’s are absorbed by the plants and protect against harmful bacteria. HSO’s can increase food absorption, boost the immune system, and restore balance to the GI tract. You can read more about Jordan Rubin’s probiotics.

I have had success with Biokult as well. Many bloggers with digestive orders tout Biokult as one of the top probiotics on the market.

Types of probiotics include:

Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus delbreukii, Lactobacillus caseii, Lactobacillus caucasicus, Lactobacillus fermenti, Lactobacillus plantarum, Lactobacillus brevis,Lactobacillus helveticus, Lactobacillus leichmannii, Lactobacillus lactis, Bacillus licheniformus, Bacillus subtilis, Bifidobacteria bifidus, and Sacchromyces boulardi.

2. Bovine Colostrum: I have not used Colostrum personally, but based on the reports and testimonies I have read, this may be a wonder substance capable of healing Crohn’s Disease, as well as other auto-immune diseases, all by itself. Colostrum is a complex milk-like substance that a mother produces soon after giving birth that is full of potent, immune-stimulating factors that jump-start a newborn’s immune system. Colostrum is rich in immunoglobulins, which provide essential growth and immune factors that may aid overall health. “Bovine” refers to the fact that you are obtaining the substance from a cow. I highly recommend you conduct your own research on colostrum.

3. Fish Oils (and cod liver oil - CLO): Fish oils contain two important omega-3 fatty acids that can reduce inflammation: EPA and DHA. EPA and DHA develop brain tissue, proper functioning of the nervous system and improve eyesight. They also reduce the risk of developing arthritis. Protects against heart disease. Reduces chances of all types of cancer including breast, colon and prostate. Helps to prevent depression, helps treat IBD.

Megan uses Green Pastures Fermented Cinnamon CLO. She really likes this brand.

4. L-Glutamine: Glutamine is the most abundant amino acid in the body. Glutamine enhances the mass and strength of the intestine’s protective mucosal lining, and is often used for organ repair and GI tract nutritional support. Intense physical exercise, trauma, or illness drains the body of its natural stores of Glutamine, thus bodybuilders use this as a supplement to restore its glutamine to help repair muscle tissue. It also helps to boost immune function, fight infection, and decrease sugar cravings and the desire for alcohol.

5. NAG (N-Acetyl Glucosamine): NAG is a form of glucosamine, one of the building blocks of joint tissue. NAG is a carbohydrate that helps promote normal intestinal mucous production.

6. Plant Enzymes (Amylase, Cellulase, Invertase, Lactase, Maltase, and Protease): Plant enzymes assist in the digestive process within the small intestine. These enzymes convert carbohydrates (fruits, vegetables, grain and bean fibers, sugars) into their final digestive end products, helping to reduce bloating, flatulence and bowel toxemia.

7. Aloe Leaf (Aloe Vera Juice and Gel): Aloe has remarkable anti-inflammatory, anti-bacterial and bowel-moving properties. Aloe promotes the repair and structural integrity of injured tissues.

8. Herbs (Marshmallow root, ginger root, slippery elm, dandelion, okra and cat’s claw): These are mucilaginous herbs that have been used for centuries for GI issues. They act to coat and soothe inflamed, injured tissues. They enhance the normal mucosal lining of the intestines.

9. Folic Acid: Folic acid is the synthetic form of the natural occurring folate, found in fruits and vegetables. Through clinical studies, folic acid has been found to reduce the incidence of colon cancer among colitis patients by as much as 60%.

10. Bromelain: This is an enzyme found in fresh pineapple. It is often used to treat injuries and as a digestive aid. Bromelain is used to improve immune function. It also has potent anti-inflammatory properties, can help to improve the symptoms of rheumatoid arthritis. It aids in digestion by enhancing the effects of the digestive enzymes trypsin and pepin.

Supplement Recommendations: Which supplements should I try?

To reiterate, I am simply writing this blog to help you or your loved one overcome Crohn’s/Colitis. I do not receive any commissions in recommending any products. Thus, I will let you know which products I use, and which I recommend.

Biogenesis Nutraceuticals – Intestinal Repair Capsules (120 capsules). These caps contain L-Glutamine, Folic Acid, NAG, Okra, Cat’s Claw, Zinc, and a few other ingredients. I use these both when I am sick and, to a lesser degree, as a preventative measure when I am not sick. A 120-capsule supply costs approximately $40, however I recommend shopping online – the link below features the product on sale for $33.60. Various online health food stores supply this product – shop around for the best deal. http://www.naturalhealthyconcepts.com/intestinal-repair-caps-p-digestive-system.html
Garden of Life – Primal Defense – Ultra – Veggie- 90 Veggie Caps. Contains 15 billion probiotic cells, 13 species of beneficial bacteria cultures that include HSOs (Homeostatic Soil Organisms). This product is manufactured by Jordan Rubin’s company (Garden of Life). Product is 100% vegetarian and dairy free (which is good b/c many people are allergic to dairy). 90 Veggie Caps cost approximately $31. When it comes to probiotics, you get what you pay for – and this is a good product. http://www.iherb.com/Garden-of-Life-Primal-Defense-Ultra-90-Veggie-Caps/5434?at=0
Now Sports - L-Glutamine – 1000 mg, 120 or 240 capsules. 240 capsules cost approximately $28, where 120 capsules cost approximately $13. http://www.iherb.com/Now-Foods-L-Glutamine-Double-Strength-1000-mg-120-Capsules/301
DigestMORE – 45-day supply of digestive enzyme capsules (containing plant enzymes, L-Glutamine and NAG – also contains ginger root, marshmallow root, bromelain and papaya fruit). 135-capsules (45-day supply – although this can be stretched out longer than 45-days) cost approximately $32. http://www.renewlife.com/products/digestmore.aspx. Shop around and find it cheaper at: http://www.iherb.com/renew-life-digestmore-135-veggie-caps/12080?utm_source=nt&utm_medium=c&at=0
Pioneer – Vegetarian B Complex Stress Formula (Gluten Free) – 120 tablets, contains coenzymes, herbs and green foods. (These pills actually taste like vegetables!) These costs approximately $26 for 120 tablets. These are Vitamin B Complex pills – help manage stress. http://www.thebetterhealthstore.com/ItemDetail.asp?ovchn=FRO&ovtac=CMP&sku=3281100027&ovcpn=PIONEER&ovcrn=3281100027
Nordic Naturals - Ultimate Omega - (high-concentration EPA and DHA omega-3 fish oil). These gels have a touch of lemon-flavor added. 60 soft gels cost approximately $24. http://www.worldofomega.com/Nordic-Naturals-Ultimate-Omega.html

Recommended Products (that I have not taken)

Symbiotics – Colostrum Plus Capsules – 120 capsules – Cost approximately $26. New Life Foods: http://www.newlifefoods.com/colostrum_plus_capsules.shtml

More Recommendations to combat Crohn’s / Colitis

Try Massage Therapy – whether it’s through a chain store like Massage Envy or through a local therapist that you trust and respect, give it a shot! And enjoy!
Try Acupuncture. My acupuncturist is Cheryl Bacon. She is fantastic. Her office is located in Norwell, MA on 6 Grove St., Suite 103, Norwell, MA 02061. Her phone number is (781) 878-2667. I have personally seen a breakthrough in Crohn’s symptom management through acupuncture. I am a believer in acupuncture! My acupuncturist has told me that she has helped many other people with Crohn’s/Colitis, as well as various other ailments.
Try Homeopathy / Naturopathy. I see a very, very nice woman named Dr. Barbara Coffey. She works for The Natural Health Group located in the Hanover Wellness & Medical Center, located at 20 East St., Hanover, MA, 02339. She can be reached at (781) 829-8900. She has treated various patients for Crohn’s and Colitis, among many other issues as well. She is a naturopath, homeopath, herbalist, and has many years of experience! Dr. Coffey was very instrumental in helping me get well and learn about alternative treatments for Crohn’s.
Find a local health food store. I go to Good Health Natural Foods in Hanover, MA. http://www.goodhealthnaturalfood.com/ There is also a store in Quincy, MA. Whole Foods Supermarket also carries a good deal of high-quality supplements. If cost becomes an issue at Whole Foods, find what you want and buy it online! Find out where the health food store is in your neighborhood.
Beware of cheap (low quality) supplements! Do your body a favor: do not buy the cheapest health supplements. Avoid buying supplements from CVS or another drug store. You are far better off paying a little more and buying high (or the best) quality supplements, especially when it comes to probiotics, colostrum and digestive enzymes. CVS does not sell high quality vitamins or supplements.
If you drink milk, drink raw milk. If you eat cheese, eat raw cheese. Raw milk contains the beneficial bacteria that our guts want, where store-bought milk has been pasteurized (heated up). Pasteurizing milk kills off all bacteria, good and bad (not to mention kills good enzymes, destroys vitamin C, B12, and B6). Raw milk contains the good bacteria that our guts want! Why drink milk with no beneficial bacteria if you can get it! Unfortunately, buying raw milk is difficult to find, it is banned from being sold in stores in MA. My wife and I buy our raw milk from a farm in Foxboro, MA – right next to the New England Patriot’s football stadium. The farm is called Oake Knoll Ayrshires at Lawton’s Family Farm. The address is 70 North Street, Foxboro, MA. The farm is run by a nice woman named Terri Lawton. She can be reached via email at terri_lawton@yahoo.com, or send an email to oake_knoll_ayrshires@lawtonsfamilyfarm.com. Terri also sells raw cheese and farm-fresh eggs. Check out the Real Milk website for more information on the benefits of raw milk.

Guest Post - Part 1 of 2: Mark’s Battle with Crohn’s Disease

2009-09-07T04:10:00.000-07:00

This post is part of a two part series, written by a guest blogger (who happens to be my husband) Mark.

Part 1 of 2: My Battle with Crohn’s Disease

Part 2 of 2: Beating Crohn’s Disease and living symptom free

At the age of 23, I developed my very first unusual intestinal discomfort. My lovely fiancée of one day and I were traveling up to Page, Arizona, on the Utah-Arizona line, taking in absolutely beautiful cave networks and natural geological wonders . The previous day I had slid the engagement ring onto Megan’s hand as the sun set over the Grand Canyon. In the caves of Page, I developed an excruciatingly-sharp pain in my stomach. Fortunately for me, the pain lasted only about two hours, and I have never before experienced the same degree of pain.

Several months later, I began experiencing unusual amounts of diarrhea. I knew something was wrong when I began bleeding, and eventually I saw a GI specialist and had a colonoscopy. From the results of my colonoscopy, I was found to have inflammation in my colon, also known as ulcerative colitis and/or Crohn’s disease. My doctor told me that Crohn’s disease was a chronic disease, meaning that there was no cure, and that I would likely have to deal with this for the rest of my life. My doctor continued to tell me that my risk for colon cancer increased markedly, and I was told that I would likely die of some intestinal-related disease, likely colon cancer. This was not exactly the news I wanted to here.

I had nearly always been an extremely healthy and active guy up until that point in my life. I played every sport under the sun. I had above-average speed running down the soccer field, above-average three-point shooting on a basketball court, and was 1^st team All-Star on my high school tennis team. During my summers I taught tennis, and later proudly became certified to teach tennis by the USPTR. I prided myself in being healthy, in-shape and involved with sports my entire life.

In my worst periods of illness, I used the toilet as many as 10-12 times daily. Unfortunately for me, I passed a good amount of blood each time I used the bathroom. I began losing weight, and went from approximately 175 pounds to 158 pounds. At 6 foot 2 inches tall, 158 pounds was not a weight I was happy with to say the least.

This illness continued for weeks, then months at a time. After several months of weight and blood loss, I developed arthritis in my hips. Walking became painful. I recall one day I went to the YMCA for a workout and remember being really stiff. I hit the exercise mat to do my normal routine of stretching before I ran. I experienced sharp pain in my hip joints that I had never experienced before. This was not about muscle soreness. Was I really becoming arthritic at the age of 24? Was this even possible?

I told my nurse practitioner and my GI medical doctor about my arthritis, and they were extremely surprised by my claim. “Arthritis has nothing to do with Crohn’s Disease” they each told me. I couldn’t help but question their logic. I had been bleeding for six months straight, had lost almost 15 pounds, was losing a tremendous amount of nutrients, and had never before in my life experienced arthritis - and my doctor was telling me that my Crohn’s symptoms and arthritis were not connected at all? My doctor encouraged me to increase my dose of my anti-inflammatory drug called Colazol. He then told me not to worry – that if the increased dosage of Colazol didn’t work, he could put me on steroids, and the steroids would control my flair-up. Somehow, I didn’t like where he was going with this. Using steroids and becoming like Barry Bonds was not something I wanted to try.

Things continued to get worse for me. My arthritis became so severe that getting into and out of bed was extremely painful for me. My extremely loving and patient wife, Megan, woke up nearly two hours earlier with me every morning to help me get ready for work. Megan applied a heat pack over my hips, and 20 minutes later, I developed the ability to lean up in bed, move my legs across my body, and begin to take steps into the kitchen. A couple of Tylenol helped the cause, and a hot shower quickly followed. With the help of Megan, about 90 minutes after my shower I was out the door and off to work.

At the time I took the boat ferry from Hingham, MA to Rowes Wharf, Boston, right outside the financial district. I was quite embarrassed to walk up and down the boat ramp, because it took me forever to walk up and down the ramp. Normally a 10-minute walk from the Wharf to my office, it took me 30 minutes. One foot in front of the other, slow and steady, don’t stop … keep going!

I experienced the severe arthritis for about four to six weeks straight. In this time of hellish desperation, I learned a few invaluable insights I’ll never forget:

I am not invincible (contrary to what many other 20-year old men think).
I developed an awareness and compassion for the disabled and all those with arthritis.
I became humbled by my inability to walk correctly and get up out of a chair or a bed.
I became humbled by my frequent trips to the stall, bleeding and weight loss.
I learned that it was unacceptable for me to live like this, and I would search as long as I needed to in order to improve my quality of life.

My wife and I have since been on a journey to determine how to manage my symptoms of Crohn’s Disease. Better yet, I am currently searching and hoping for a cure for Crohn’s/Colitis. Approximately 10% of all Americans suffer from Crohn’s/Colitis (also known as Irritable Bowel Disease – IBD), Irritable Bowel Syndrome (IBS) or Celiac Disease. The number of undiagnosed people is high. Typically talking about bowel movements is not exactly the hot topic around the work water cooler.

While I was sick, my wife “randomly” attended a conference for work. Megan taught English at an inner-city Christian school in Boston. For work, Megan attended a Christian Conference where her school set up an exhibition table in order to spread the word about her school and increase attendance. Megan meandered about the exhibit hall, and someone reached out and handed her a book titled The Maker’s Diet, written by a man named Jordan Rubin. http://www.gardenoflife.com/OurCompany/MeettheGOLTeam/JordanRubin/tabid/708/Default.aspx

Like most free books, this one got tossed in the corner of the book shelf. One day while sick at home, Megan opened up the book and learned that the author had nearly died of Crohn’s/Colitis several years before he wrote the book, lost 76 pounds (from 180 to 104) and was deemed a “dead man” by the nurse that was caring for him. Rubin stood 6’1 inch and weighed 104 pounds. His story is abbreviated here: http://www.crohns-disease-probiotics.com/CureforCrohns.html

Like me, Rubin was disappointed in the medical care that he received by his medical doctors. Like me, prescription drugs were not working for Rubin. Drugs only made him worse, attempted to mask and manage symptoms, rather than try to identify the root cause and actually aim to provide the body with what it was lacking, rather than chemically control symptoms. He went from one drug to another, continued to lose weight and nearly died at the age of nineteen.

Rubin, born of Jewish descent, went on his own journey and looked to the most published book of all-time, the Bible, to seek out what God commanded the Israelites to eat. For example, in Ezekiel chapter 4, verse 9, God commanded Ezekiel “Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it...” In Genesis chapter 1, verse 29, God said “Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food.”

Rubin then went on to discover a whole new world of “alternative” diets and “alternative” literature on diet and health. As an example, Rubin discovered a family-owned specialty bakery out of Glendale, California that launched a business called Food For Life. This bakery had been baking what they call “Ezekiel bread” for over 40 years based on the aforementioned Scripture from the book of Ezekiel. I do not benefit financially by endorsing their products, but I do highly recommend them. They use high quality, largely organically grown grains and seeds, and sprout them to maximize nutritional value through enzymatic action and germination. For more information on Food For Life and their products, click here: http://www.foodforlife.com/about-us.html.

Back to my wife – after reading Rubin’s book, Rubin referenced many of these “alternative” types of literature that address the importance of proper nutrition. These books even go on to say that proper nutrition can greatly reduce inflammation and disease. In fact, the books’ premises are largely based on the notion that increased levels of disease and cancer in the 20^th Century have been caused by a massive shift in our diet. Rubin’s bio is included here: http://www.gardenoflife.com/OurCompany/MeettheGOLTeam/JordanRubin/tabid/708/Default.aspx

Now that you know more about me, in my next post I will detail what I do to manage my Crohn’s symptoms. While I was greatly sick in the beginning of my diagnosis for Crohn’s, I have learned a great deal of information that I want to pass along to everyone that has battled a similar battle as me. I am now sick much less, and most of the time I am healthy and free of all Crohn’s symptoms and pain. From my sickness, I have learned to walk in humility and know that I am grateful for each and every day that I am healthy. I thank and credit God for my health, and for giving my wife and me a passion for helping people affected with digestion issues and irritable bowel issues. And without my wife, I would likely still be sick today. Thanks Megan – what would I do without you?

Easy Chicken Pad Thai

2009-07-26T12:42:00.000-07:00

Can I sneak a post in, even though I'm technically on "break"? I think you'll forgive me, because this recipe is just too good and easy. Do you like pad thai? Do you only eat it at reputable (or not-so-reputable Thai restaurants) because it's just too complicated to make? Or do you buy the Thai Kitchen all-in-a-box pad thai? Well, I'm here to tell you that a tasty pad thai doesn't have to break the bank, or your back, if you want to make it at home. Is it totally authentic? No, it's not. I can't seem to find tamarind anywhere, so I've given up, but Mark doesn't know the difference, and we like it all the same. It takes about 30 minutes to make, and this recipe serves up 4 servings. Sorry no pics, but Mark said this was the best one yet, so I just had to share!

Here's what you'll need:

Sauce:
4 T fish sauce
4 T rice vinegar
2-3 T raw or thick honey
2 T ketchup (homemade was really good here, as it's thick and not super sweet)

2 chicken breasts, cut up into cubes OR 1 lb shrimp OR combo of both
peanut or sesame oil
rice noodles (8oz worked well for us - half of a standard package)
3 eggs (farm fresh with big yolks made a difference this time!)
5 cloves of garlic, mashed with mortar and pestle, or minced
a few scallions or onion tops

Garnish:
1/4 - 1/2 cup cilantro
juice of 1 lime

Bring some water to a boil. Add noodles for 5 minutes. Drain, and rinse with cool water. Set aside.

Saute chicken in oil on medium heat. When almost cooked through, add scallions and garlic.

Meanwhile, mix sauce ingredients and set aside.

When chicken is set, I pushed it to the side of my large cast iron skillet and scrambled up the eggs. If your pan isn't large enough, you can dirty another pan, or put the chicken in a dish while you scramble.

Add sauce and noodles, cooking on low. You'll want a big pasta fork to distribute the sauce evenly. Add lime and cilantro, and you're done! I also like to add peanuts, or some steamed bean sprouts if we have them on hand.

Thanks for understanding!

2009-07-16T13:40:00.001-07:00

I'm putting the blog on hold indefinitely while I transition from teaching to pursue a freelance writing career. Thanks for your readership and support over the past two years. I hope this blog will continue to provide valuable information to all who find it. I'll be back, I'm just not sure when.

If you're interested in my ten-week challenge, check out Real Food. Real Lives. Real Simple.

If you want to read about my cheap and crazy European adventures, go to Megan on the Cheap: Europe Edition.

If you want to visit my writing homepage (which has nothing on it as of 7/16/09), - M.E. McGrory

Happy eating!

See You in July!

2009-06-08T14:29:00.001-07:00

I've been busy. Did I mention that in the last post? Well now, there's a good reason for the silence. Mark and I have been planning a sixteen day trip to Europe. We leave in six days. That means we're doing a LOT of last minute research and booking. So, I won't be posting any recipes or health tips for at least a month. I promise to get back into the groove come mid-July.

If you're interested in our travels, check out my travelblog: Massaros in Italia. Happy summer, and health eating!

Sprintime Haitus

2009-05-30T03:51:00.000-07:00

I'm here. I know it seems like I've disappeared. But as soon as the weather gets warmer and the sun stays out longer, I'm walking, running, planting, weeding, or doing something outdoors! My meals have been very basic lately - meat and vegetables with some rice or instant couscous (Mark's favorite!) Our latest meals have been baked scallops with garlic sage foccacia, sauteed green beans in garlic with brown rice and seared ahi tuna; chicken stir fry with fresh sugar snap peas and a grape tomato chutney; and spinach kiku! We traveled last weekend, and have eaten out several times too, thanks to my brother's girlfriend, who hooks us up with the best pizza on the planet. I've been working on a sprouted wheat chocolate chip cookie recipe, though!

I'm also finishing up the school year, which means oodles of grading, and have been working on some writing pieces as well. To boot, Mark and I are flying to Barcelona on June 14, and then doing some travel through Spain and Italy until July 2nd. After that, I'm hoping to spend some time on an organic farm in Wisconsin, working on my first novel. So, cooking experiments are taking a bit of a backseat for awhile. I will definitely keep posting, but it just may be a bit longer between posts!

Pollen Preaches

2009-05-21T18:39:00.001-07:00

I begin this article in full disclosure: I had no intention of hearing Michael Pollen speak last Tuesday. My Gmail calendar had one lone appointment on Tuesday, May 12th, and it involved me and the television. That appointment was going to be my last drink before AA, the last cigarette before inhaling a pack of Nicorette, the "closure" phone call to the jerk I broke up with six months ago. That appointment was The Biggest Loser finale. My obsession with the NBC reality show began innocently enough. Mark had class on Tuesday nights and I couldn't stand the silence of an empty apartment. I tuned in to the Biggest Loser in January, and found myself blocking off an entire night in May to celebrate the end of the season, and my subsequent freedom on Tuesday evenings.

But one day before the finale my aunt emailed me, adding as an afterthought, "Have you ever heard of Michael Pollen? I'm going to hear him speak at the West Roxbury library tomorrow night." Have I ever heard of Michael Pollen? Pollen, the author of several books including The Omnivore’s Dilemma and In Defense of Food, is the Michael Jackson of food writing. I considered my date with Tara, Mike, and Helen for about two seconds, and quickly changed the Gmail event to "MICHAEL POLLEN!" If only a sugar addiction were as easy to kick as The Biggest Loser.

The atmosphere in the auditorium of the Lyndon Elementary School was thick with sweat and anticipation in a space not designed for so many adult bodies. It felt like a strange mix between rock concert and church service, featuring Michael Pollen as the lead-singing preacher. And yes, he delivered. Pollen was Bono-esque, complete with trendy glasses and exuding confidence. His voice traveled through the audience with such an intimate cadence, I think we each felt as though he was talking only to us, over a locally grown green salad.

Pollen opened by addressing the eager crowd with praise for their civic involvement, and a quick but respectful reference to West Roxbury’s Brook Farm, a nineteenth century Utopian experiment based on the popular views of Transcendentalism. He quipped about this speaking engagement, quoting several people who questioned his stop to West Roxbury, Massachusetts, but his tone turned solemn when reminding us that the six-week West Roxbury Reads program that culminated in his visit was incredibly important to the health and future of our society.

Pollen began by sharing four common ideologies around food, which he collectively calls "nutritionism." They include the ideas that nutrients are more important than food; if what matters about food is invisible, we must need experts to tell us how to eat; there are good nutrients and foods and bad ones; and the whole point of eating is for health.
He also offered his thoughts on the proliferation of nutritionism at all levels of society. This ideology has crept into our society unnoticed, in the form of the low-fat campaign and products such as Snackwells brand snacks. You'd think we'd be getting healthier now that we've cut out fat, right? But between 1920 and 1960, the butter consumption of the average person fell from eighteen pounds, to four. And during that same span, heart disease skyrocketed to become the nation's number one killer.

Pollen asserted that our nutritionism demands that we compartmentalize eating, but the sum of the parts is left far behind the sum of the whole. We're following a science that began in the 1830s. To put that in perspective, nutritional science today is where surgery was in 1650 - promising, but not there yet. I don't think anyone in the audience would sign up to go under the knife of a doctor with seventeenth century medical knowledge.

We know the Western diet leads to chronic diseases; forty percent of cancers are linked to diet; and $1.5 of the $2 trillion spent on health care goes to treating food related chronic illnesses.

So where do we go if we throw out the tenets of nutritionism?

First, we must get off the SAD - the standard American diet. That means we need to start eating food, not food products. Pollen suggests eating foods that don't need to carry health claims on their packaging - in fact, most real food doesn't even have packaging. You'll find this real food around the perimeter of the supermarket, at farmer's markets, and in your backyard garden.

Pollen also advocates following cultural wisdom regarding food. He's currently compiling a list of food rules that include the smirk-inducing, "It’s not food if it comes to you through the window of a car," and the more thought-provoking, "The only food you should eat grows out of the ground or had a mother." Yet, the food industry doesn't agree with Grandma. They don't want us to see public service announcements about real food; ninety-four percent of food marketing goes to processed foods.

After the thirty-minute boot-camp session, which was based on the premise of his book, "In Defense of Food," Pollen answered questions handed to him via little notecards we'd all furiously scribbled on while waiting for him to take center stage. The first question asked Pollen to share what he would say if he had five minutes with President Obama. With a disarming smile, Pollen looked down at his notes, took a sip of water, and answered as if he'd been thinking about this question all week.

"We have a highly centralized food supply, and that provides greater risk for contamination - both accidental and intentional," Pollen started. He went on to suggest that the government could begin to practically implement this by mandating a 5% local food procurement for all nationally and state run facilities, from schools to jails. This would bring farmers back into business and decrease our risk for potential contaminants. We applauded furiously, as if he had just nailed the final point of his sermon.

There were questions about preserving soil and water, to which Pollen directed us to Wendell Berry's Op-Ed piece, “A 50-year Farm Bill.” Others wanted to know if Pollen ever felt threatened by the industry he's exposing. He assured us he does not fear for his safety, but told us about the campaign to take down investigative journalist Eric Schlosser, author of Fast Food Nation, when he attempted to visit schools to speak about the industry-threatening ideas in his book. The crowd was quiet with the understanding that fighting food giants is not just a euphemism for sporadically buying organic food at Whole Foods. If it's done with conviction, it can put careers, reputations, and personal security in jeopardy.

The final question was perfectly placed by the librarian in charge of filtering the over zealous (and verbose) questions. "What will your next book be about?"

That smile again.

"Well, I'm doing something a bit different," and you could tell he was excited about it. The answer to this question outlasted all the others, but it seemed appropriate, almost like an encore. "We've lost the culture of cooking." Considering half of our food dollars are spent outside the home, he may be right. So Michael Pollen will be writing a book about cooking, not to be confused with a cookbook.

In addition to his upcoming book, Pollen and Schlosser will be featured in the movie “Food, Inc.” They're hoping to reach a wide audience with the film, and educate the public about where our food really comes from. I want the endeavor to be a success, but I wonder at what cost? Pollen the preacher may need to get on his knees to pray for protection, because he has too much momentum to stay under the food industry's radar for long.

Beer Bread

2009-05-20T17:15:00.001-07:00

Did you know you could make bread with beer? And that it's easy? Delicious, too?! Mark has been scouting around for something edible these days, and since I've been writing more than cooking, he's been stuck with blue tortilla chips from his graduation party, and some nasty fire-roasted tomato salsa. I wanted to make him some muffins, but I figured the Coconut Oatmeal Pie would breakfast for a few days, so I went with sandwich bread instead. (The boy loves him some turkey and cheese!) This bread was done, start to finish, in an hour. It's not optimal, because it's not soaked or sprouted, but it was good and fast, and with a husband who thinks bread should be at every meal, sometimes you just gotta improvise!

2 cups whole wheat flour
1 cup bread flour
1 T baking powder (fresh!)
1 t sugar
1 t salt
12 ounces beer
1/2 cup finely grated cheddar cheese (optional)
2 T fresh dill, chopped

Preheat oven to 375
Mix all ingredients except beer.
Add beer slowly, stirring just to combine. It will be a very thick batter!
Bake for 45 minutes.

Enjoy!

Sloppy Joes

2009-05-18T15:48:00.000-07:00

I have never had a sloppy joe before tonight. I hate the word sloppy, and I never knew anyone named Joe that particularly interested me. Before tonight. I'm trying to minimize my time in the kitchen so I can maximize my writing blocks. Additionally, I have only a handful of paychecks left before the summer and frugality is suddenly the top virtue on my list. Using what's on hand for meals is an easy way to save money. Since Mark's graduation party left us with 6 pounds of ground beef, I figured I might want to say hello to Sloppy Joe!

I found a recipe online, and had dinner ready in ten minutes. Seriously. It was that fast. And, I am now a sloppy joe fan. Though I don't think I will ever eat anyone else's joes. It just doesn't feel right.

1 pound preferably grass-fed ground beef (ours was seasoned with my grill mix of smoked paprika, oregano, basil, sea salt and rosemary)

1 onion, chopped
1 green pepper, chopped
3/4 c ketchup
1 t mustard
1/2 t garlic salt (or minced garlic)
1/2 t molasses
1 t sugar

Brown beef, onion, and green pepper. Our beef is naturally lean so I didn't drain any fat, but you may want to.

Add the rest of the ingredients and stir to combine.

Cook for about 5 minutes.

Add to bun, or eat plain with some potato salad!

Shrimpy Sunday

2009-05-17T17:07:00.000-07:00

Mark did it. He graduated. I'm so proud, and he's so relieved. Life will be a bit different now that he's not on campus for most of his meals. It means my little hiatus from cooking is history, which is fine, especially considering the changing seasons. I love using spring and summer produce to create light, simple meals. Sometimes though, we just don't have much on hand. After making potato salad, cole slaw, burgers, and guacamole for Mark's grad party yesterday, the last thing I wanted to do was cook tonight. Mark was in the mood for pasta, which is a good thing - minimal prep. We had some random frozen ingredients for nights like this, and I put the dish together in about fifteen minutes. Not only was it easy and filling, but it was packed with nutrition.

I mentioned before, I'm working on a piece about the Michael Pollen lecture, and I know he'd cringe at this paragraph. He's a big proponent of eating food, not nutrients. I totally agree with him - we can be obsessed with the latest superfood or nutrient. I've been steering away from including a nutritional breakdown of my recipes for some time now, but depending on where you are on your real food journey, you may really like knowing what you're eating. So this snapshot is for those people (hi, Mom!):

**Shrimp are an excellent source of selenium, a nutrient touted for its cancer-preventing qualities. In addition to selenium, shrimp provide a good source of protein, vitamin D and B12, and omega-3s. I decided to add lots of garlic (known for their anti-fungal, antiviral properties), sun-dried tomatoes (go vitamin C and iron!), and spinach (vitamins K, A, and folate).**

To throw together your own shrimpy pasta, start with:

1/2 pound of your favorite pasta (we use 100% whole wheat)
1/4 c olive oil
1/4 c white wine
4 large garlic cloves, sliced thinly
1 cup tighty packed spinach, chopped (I used frozen and thawed it in a strainer with some water)
20 cooked medium shrimp (again, went with the frozen here and defrosted under water)
handful of sundried tomatoes, reconstituted in boiling water for ten minutes and sliced thinly
freshly grated parmesan cheese
ribboned fresh basil

Cook pasta according to directions on box.
Add olive oil and garlic cloves to large skillet and cook several minutes over medium low flame.
Add wine, shrimp, spinach, and tomatoes.
Simmer til sauce is reduced by about half.
Turn off heat, add pasta, and stir to combine.
Add cheese and basil if desired.

Michael Pollen

2009-05-12T18:30:00.000-07:00

I'm going to need some time for this post. But suffice it to say, I saw Michael Pollen speak tonight and he preached. I think he's my hero. Seriously. More later. Now, it's Biggest Loser time!! GO TARA!!

Birthday Blues

2009-05-12T11:17:00.000-07:00

My students brought me in a beautiful cake this morning, to celebrate my 28th birthday last Monday. We're having a little party this afternoon apparently. I was so touched with their planning and organizing, but there is one problem. The cake. The first ingredient is sugar. The second, partially hydrogenated soybean oil. The third, bleached enriched flour. Need I go on? I've talked to the kids about real foods, and especially sugar, but they're still processing some of what I said. =) To them, a birthday isn't a birthday without cake! To me, it's a hormonal imbalance on a plate. It's that boulder in the belly feeling. It's like putting glue in my intestines for 3 days, hoping something will clear it out. I can practically feel my body going haywire as the cake sits seven feet away from me, waiting for the upcoming party. How do I manage to express my gratitude without compromising my health?

I face the same problem in different clothes, almost daily. How do we stand for real food without being either self-righteous or self-induced outcasts? Sunday night, Mark and I went to a funky little place called Redbones Barbecue in Davis Square. I passed on the carcinogens and hormones with a side of beef, and found some delicious wood grilled chicken and dirty rice with chicken livers. Last night, I had dinner with my English language learners, Dong Hee and Nadwa. Dong Hee took us to a Korean barbecue, where I did not pass on the beef, but thoroughly enjoyed it with the many fermented side dishes and vegetable options. I want to be able to enjoy food in a social setting, without being wound up about the varying degree of toxicity of what I'm eating. And considering we don't normally eat away from home more than once a week, I think it IS possible to worry less about that one meal, and focus more on the healing powers of the other 20 meals. Plus, maybe the psychological benefit of fellowshipping with friends is enough to counteract a small dose of *trash*.

That said, I will not be having my cake and eating it too.

Grass-Fed Roast Beef

2009-05-07T17:52:00.000-07:00

Disclaimer: Beef is very unphotogenic, I've decided. So please, forgive the picture but don't forgo the recipe!

I wasn't going to post for the Simple and Nourishing Carnival. In fact, I wasn't even going to cook the roast that I had defrosted, and when I did decide to, I had low expectations. Despite my enthusiasm for grass-fed beef, I haven't done a very good job cooking it. I was beginning to wonder if I even wanted to buy another cow next year. (We bought a slaughtered grass-finished cow from a farmer in Vermont.) Grass-fed beef definitely cooks differently, and in this case, just what "different" means is elusive. But I figured the health benefits outweighed the hassle of learning to cook it properly, so I persisted.

Literally, this meal was an afterthought. Our roasts take a few days to thaw in the fridge, so I took it out on the assumption I'd be geared up and ready to cook it at the end of the week. Four days later, I knew I better do something with that bloody hunk of meat before Mark called PETA. So, I poked some holes in it, and threw together a quick marinade of

1/4 c olive oil
1/4 c soy sauce
3 mashed and sliced garlic cloves
1/4 c apple cider vinegar
1 T salt

I put the meat in a corningware pan with a fitted lid, poured over the marinade, and added enough water so that it covered the meat. It was a brine/marinade hybrid. I read about it somewhere...

Fast forward 24 hours. I was tired today, and I had to go BACK to work for an Open House at 6pm. The last thing I wanted to do was cook a roast, especially one that seemed doomed from the day it left the freezer. I think I was avoiding the whole thing because roasts have been high maintenance lately since I'm always trying a new way of cooking them, which requires hours of ::pointless:: research. So today, I used the same method as last time, but decided to cook it longer. (Mark didn't appreciate the tartar we had last time.)
Method

Preheat oven to 500 F.
Place roast in cast iron skillet and place in oven.
Cook about 3-5 minutes per side, flipping gently as each side browns. I use my hands. Is that bad?
Once roast is browned (about 20 minutes), lower heat to 300 F.
Using an electric oven thermometer, monitor the temperature of the beef. (If you don't own one of these, you need to buy one ASAP. They are so handy for bread baking, yogurt making, and meat cooking!)
Once the internal temperature reaches 150 F, take the roast out. It took mine about 45 minutes. If it starts to brown even further, feel free to tent it or turn the heat down another 50 degrees. The last thing you want is a dried out hunk of beef with a tough exterior.
If you haven't already, tent the meat with tinfoil. Let it cool for about 20 minutes before you cut it so the juices can redistribute. I had to jet to work tonight directly after the meat came out of the oven, so it just chilled on the counter for a few hours. It was still lovely.
When the internal temperature is around 145 degrees, or you've waited at least 20 minutes, slice THINLY! I can't stress this enough. The thinner it is, the better. I wish I had an electric knife, though the cat doesn't. He enjoys the hunks of leftover meat butts. Just kidding.
If you're ambitious, reheat the cast iron skillet that should have lots of good fatty juices, and add as much chicken stock as you'd like. (Start with just a half cup.) Bring to a boil and simmer til slightly thick. I pour this right over the beef in the container it will be stored in to keep it nice and moist.

Mark will be eating these slices for lunch, in a roast beef sandwich. I munch on them for a snack, or dinner with sourdough bread, a mixture of mayonnaise and ketchup (thousand island-ish), and lots of sauerkraut. The enzymes in the sauerkraut help with digestibility of the meat. Adding raw cheese, and grilling the sandwich in some butter is to-die-for if you can do dairy. I'm definitely missing that!

So, there we have it. Simple AND nourishing! For more simple and nourishing ideas, visit The Nourishing Gourmet's Simple and Nourishing Carnival.

Garlicky Spinach and Bean Soup

2009-05-05T16:06:00.000-07:00

I said I wasn't going to post anymore tonight. I have a kitchen to clean and veggie burgers to package and the Biggest Loser to watch. But I can't help it. Plus, I really wanted to participate in this week's Real Food Wednesday at Cheeseslave! Check out her site for more great posts. This recipe practically feels like a sin not to share it. Quick, easy, nutritious, and satisfying - what else is there??

I had some leftover sprouted beans from my veggie burgers, and the last cup of seafood stock in the fridge was getting dangerously close to an expiration date. So, I whipped up a recipe I heard on NPR's Food podcast. Chefs were given $10 to feed four people a tasty, filling dinner. Chef Jose Andres shared garbanzos con espinacas, or for those of you that failed high school Spanish, chickpeas with spinach. His recipe is a little fancier than mine, and takes a bit longer, but check it out if you're in the mood for some Spanish food! I simplified the recipe, and ended up with something that cost minimal $$, but was big on flavor. Enjoy!

Ingredients
1-2 cups chickpeas, sprouted and steamed, canned, or soaked and cooked
2 cups stock or water
6 garlic cloves, peeled and whole
1/4 cup olive oil
1/4 cup bread, crusts removed (I used frozen breadcrumbs from this sprouted wheat bread)
1 tablespoon paprika or sweet paprika
1 teaspoon ground cumin
1-2 cups spinach, washed and cleaned
Salt and pepper to taste

Method

Combine chickpeas and stock. Bring to a boil.
Lower heat and simmer while you do the next step.

Brown garlic in olive oil. Remove from the pan and set aside.
Add the bread to olive oil and brown. Turn off heat.
Put garlic back in pan, and add spices.
Using a mortar and pestle or the back of a sturdy spoon, mash garlic and bread to form a paste as best you can.
Add to simmering chickpeas.
Add spinach and cook til wilted.
Season to taste!

Note: This will get thicker the longer it sits. My second helping was much more like a stew than the first!

Veggie Burgers

2009-05-05T14:57:00.000-07:00

We bought a cow this winter, so the idea of me making veggie burgers is almost comical. However, Ricki over at Diet, Dessert, and Dogs has impressed me with the simple, easy-to-make and adapt recipes she posts. This one caught my eye, and here I am, up to my elbows in vegetable pulp, licking the sides of my food processor. (Don't worry - I took out the blade first.)

I followed her recipe pretty closely, with the exception of the herbs and spices. I didn't have anything but dill on hand, so I added in 1 t smoked paprika, upped the salt to 1 t, gave the mixture a good shake of cayenne, and threw in a shallot for good measure. I had some homemade bread crumbs in the freezer and sprouted a mixture of garbanzo and pinto beans just for the occasion. For the vegetables, I used a few leaves of kale, 1 onion, 3 carrots, 1 small leek, and a handful of our cooked pepper and onion omelet mixture. Tonight's sort of a lazy food night, but if it wasn't, I'd pretty these bad boys up with five minute buns, chopped or caramelized onions, ketchup, and maybe throw on some sweet potato fries. Head over there for yourself! While you're at it, check out her cookbook, Sweet Freedom, coming out soon! It looks fantastic. I can't wait to get a copy myself.

Coconut Maple Pie

2009-05-05T06:41:00.000-07:00

The last time I ate pie for breakfast was probably 2006, BRF (before real food). It was that deliciously easy Swedish apple pie that Mom taught me how to make. We'd make them once a week in the fall and then whenever else I had a hankering for sweet. The cup of sugar and cup of flour, coupled with an apple mold allergy that always left me with intense stomach cramps, was enough for me to give up my morning pie. I was OK with that though, as breakfast is my favorite meal of the day and I seldom run out of great meal ideas. If by chance I do, a huge helping of kale or a serving of cold rice and avocado has been known to grace my plate.

Yesterday, however, I realized that I can have my pie and eat it too. Thanks to Vehement Flame's amazing recipe, I found a satisfying addition to cycle into my morning repertoire: Coconut Maple Pie. She calls it Maple Oat Breakfast Pie, but I hardly noticed the oats, and fully enjoyed the coconut. I had to make a few changes because I'm dairy free, but if you can do butter and cream, I'd HIGHLY recommend checking out her recipe. Maybe one day I'll be able to! VF soaks both her crust and oats to maximize nutritional value. I was too eager to try the pie, so I didn't take those steps. You certainly can, but here's my recipe just as I made it yesterday. Pictures to follow soon!

Barley Crust
3/4 c whole barley flour

1/4 c bread flour

1 T turbinado or your favorite natural sweetener

1/4 t sea salt

1/2 c solid cold coconut oil

1 egg

1-2 t coconut milk

Combine flours, sugar, and salt.
Cut in oil until dough is crumbly.
Add egg. I used my hands to mix it thoroughly.
Sprinkle on cream and mix til the dough comes together.
Refridgerate ball of dough wrapped in plastic for at least 30 minutes or up to 3 days.
Roll out dough (if it's been in the fridge awhile, you may want to let it warm up a bit beforehand!).
Place in a pie pan and refridgerate while you finish making the filling.

Filling

1/2 c rolled oats (not instant!)

1 c water

3/4 c maple syrup

4 eggs

1/4 c turbinado (or you could use maple sugar - I just didn't have any!)

4 T melted coconut oil

1 c shredded coconut

Soak the oats 30 minutes to plump them up, or overnight in water. If you're concerned about the phytates in the oats (anti-nutrients that bind to minerals our bodies need, preventing us from absorping them), add 1 T of vinegar, lemon juice, or whey, and 1 T of whole wheat flour.
Cook oats until thick and creamy then allow to cool a bit.
Then, mix together the rest of your ingredients and pour into shell.
Bake at 400 degrees for 15 minutes. Reduce heat to 350 and continue to bake for another 20-25 minutes until center is set.
VF recommends cooling the pie for 30 minutes before serving. Good luck with that one!

Today in Numbers

2009-05-03T14:38:00.001-07:00

Sunday, May 3rd: Walk for Hunger, Boston

Hours of sleep last night: 7.5

Minutes I waited for a train to downtown Boston: 21

Money I paid to park at Newton Center: $0

Ounces of water I've drank: 80

Pairs of socks I've gone through: 2

Number of friends and family that donated to Project Bread: 29

Amount they donated: $430

Additional dollars I need to reach my goal: $70

Minutes I listened to my iPod: 185

Port-a-Potties I held my breath in: 6

Miles I walked: 21

Hours it took: 5.75

I'm done. I didn't think I was going to make it all 20 miles because of my knees, but I finished! I'm about to run a hot bath, grab a good book and a glass of white wine and relax. Before I go, let me leave you with a few more numbers:

Massachusetts residents that experienced hunger during 2008: 522,000
Percent of hungry residents that were children: 30

Project Bread's mission to alleviate, prevent, and ultimately end hunger in Massachusetts. They do great work, and I strongly encourage you to read more about them if you haven't. Hunger affects people in cities, suburbs, and rural areas.

"Project Bread funds over 400 food pantries, soup kitchens, and food banks all over Massachusetts. We run the only statewide hunger hotline that answers 37,000 calls a year from families in need. We work with schools to offer breakfast programs, and fund summer programs so that kids get a nutritious meal when school's out. The first Sunday in May each year, we run the oldest continual pledge walk in the country, Project Bread's Walk for Hunger." (Project Bread's website)

It's still not too late to donate. It takes about one minute, and you can do it online. Every little bit helps!!

Fight Back Fridays: Dirty Rice

2009-05-01T04:42:00.000-07:00

Rice is so easy and pretty darn cheap for the amount of meals it can be featured in. Last night Mark asked, "Did you mean to make this much rice?!" The answer is always not really. I usually make two cups of dried rice at a time, and end up surprised at the amount of rice that it makes. Every time. But this time, both of us love it so much, that I'm sad I didn't make more! This recipe is part of Fight Back Fridays at Food Renegade. Check out the other posts that are part of this Friday's carnival.

The secret to this rice was the richness of the seafood stock that I used. After our Valentine's dinner of Cioppino, I saved the shells of all the seafood, boiled them up, and made a rice stock. You can use water or chicken stock, but I can't guarantee it'll be good. I guess you should just treat yourself to a lobster dinner...

1 T minced ginger
3 cloves minced garlic
1/2 red onion, chopped finely
2-3 T coconut oil
2 cups brown rice
4 cups seafood stock
1/2 red pepper, diced
2 eggs, scrambled

Saute ginger, garlic, and onion in coconut oil. When translucent, add rice and stock.

Bring to a boil, cover, and lower heat for about 40 minutes, or until fully cooked.

Add diced pepper and scrambled eggs. Serve with white fish and a green sauce.

Green Fish Sauce

2009-04-30T17:07:00.000-07:00

Ever inspired by Vehement Flame, I set out to make her salmon cakes. Well, they turned into a totally different based, but I would venture to say equally as tasty. I breaded white fish - halibut and sole, as both were on sale at WF - first dipped in egg, then in flour with some paprika thrown in, then in flaked coconut. I fried those babies up in coconut oil while I made a green sauce to go over them. I didn't intend for it to be so...green, but I guess that's what cilantro will do to coconut oil! It was simple, powerfully tasty, and very refreshing on a warm night, as the crisp flavors match a white fish well.

1/2 bunch of cilantro
juice of 1 lime
1/2 c pineapple
1/2 c coconut milk
1 t sea salt
pinch cayenne

Blend all ingredients in blender. Serve over white fish with dirty rice

Honey Barbecue Sauce

2009-04-30T16:37:00.001-07:00

We don't have a grill this year. Stepping back, and considering that some people don't have food, I realize this is not the end of the world. We are so blessed to have the resources to eat, and eat well. So I will not complain about our lack of outdoor cooking facilities. In fact, I will do my best to imitate those great grill flavors in my kitchen!

Tonight, I made honey barbecue turkey legs and wings. Mmm MMM! Check out this sauce for a bold sweet and sour sauce that goes well with fish, chicken, or turkey. I adapted a Nourishing Traditions recipe to suit our tastebuds.

Makes about 1 cup
1 T grated ginger
2 garlic cloves, mashed and minced
1 T sesame oil
1 T rice vinegar
3 T raw honey
1/4 c fermented soy sauce
very scant 1/2 c ketchup
1 t dried mustard
3 T fish sauce

Blend ingredients and brush over meat!

Homemade Potato Salad

2009-04-28T15:45:00.000-07:00

Mark turned 30 on Sunday. He's OK with it, Depends jokes and all. Honestly, I think he's too busy worrying about finishing his MBA (May 16th!) to notice those gray hairs that are popping up faster than the dandelions in our backweed, er - yard. Backyard. I threw him a small surprise party on Saturday. We went to the local park and played some frisbee and softball with a few friends, and then came back to our apartment for a BBQ. I made some real winners, and I hope to post all of the recipes soon! But for now, the potato salad is addicting, so I figured I'd give you that one first. I eat it at least once a day. I sneak spoonfuls in between meals. It's been my go-to gal for the past four days. I crave it, which is a good thing, because those brownies made with heaps o' butter are calling my name as well...

BRF (before real food), I used to turn up my nose at potato salad. Too much white and fat, not enough nutrition. I am reformed though. After this enzyme packed meal, I'm taking it off the naughty list and bringing it back to the summertime table where it belongs. I hope you will too! It's dairy-free, gluten-free, and nut-free, so it's safe for almost anyone!

3 lbs red potatoes, washed, cubed, cooked, and cooled
3 ribs celery, finely chopped
1/2 red onion, finely chopped
3 hard boiled eggs, cooled and chopped
2 spears pickles, finely chopped (I guess I haven't given you my pickle recipe yet, huh...)
3-4 T pickle brine
2/3 c mayonnaise
1 t dijon or homemade mustard
1 t salt
1 T dill - preferably fresh, but I just used dried
1 t paprika
1/4 t cayenne (or to your liking!)
1/2 t pepper
1/2 t garlic salt

Combine ingredients. Let sit overnight if possible, so the flavors can meld.

Coming soon...red cabbage salad, killer burger seasoning mix, and fermented pickles.

Shh. Don't Read This Post if You Can't Keep Secrets...

2009-04-19T18:06:00.000-07:00

I stumbled upon the blog Graitude. Simplicity. Frugality. and Em is now on my top 10 list. She shared a secret with me that has kept a good deal of cash in my wallet, and made my husband verrrry happy. I'm a little nervous that if I tell too many people, the deal will dry up. But I couldn't leave my readers in the dark!! So shh.

If you log onto Restaurant.com (you know, that cool site that lets you pay a 50+% discount for restaurant gift certificates), and use the promotion code FEAST when you check out, you get 70% off. Mark and I just scored $150 worth of gift certificates to STIX Boston, Kingfish Hall, and Appetito, for just $21!! Then, if you fill out a customer satisfaction survey, you get a $10 check in the meal. So that means we're going out to three very nice places for roughly $4 each time, plus a tip. You can't get out of Taco Bell for that price (and would you want to?!), so I suggest you visit the site to see if there are any participating restaurants near you!

Now, there are some limitations - some places don't accept the certificates on Fridays and Saturdays (hope that didn't suck the fun out of the balloon), but don't let that deter you. I hear the food at most restaurants tastes the same on Sundays and Thursdays too. Overall, not a shabby deal, my friends. Not too shabby at all...

Whole Wheat Sandwich Bread

2009-04-18T13:52:00.000-07:00

I have a great boss. He understands priorities, and has an amazing way of always being able to step back and consider the bigger picture. I have learned much, and yet have much more to learn from him. He enjoys eating healthy, and believes it's a stewardship issue of our bodies, which ultimately belong to God. However, he's also helped me to accept where others are in their own journey to health, with humility and grace. (This is all indirect of course; I doubt if he has any clue.)

Mark is one of those "others." He intuitively eats well. He craves fruit for a snack, hardly overeats bread (even when it's delicious and free, like at Not Your Average Joe's, one of our favorite date spots), starts his day with eggs with nary a craving for a sweet bowl of cereal, and has no problems filling up on fresh vegetables instead of greasy snacks and fake foods. I envy him. He hasn't read a book on real food, nor has he ever taken a course, listened to a food revolutionary, or read blogs that continually, and rightfully IMO, lambaste the food industry. He has been diagnosed with Crohn's disease, and because of that, he's done a little research into what foods might be better during a flare up, and what foods can help cure his body of the disease. But other than that, he doesn't sweat it, and never has. He makes smart choices 90% of the time and likes him some good fried clams every now and then. Honestly, I am so blessed to have a husband with a desire and a taste for real, healthy foods. So...I won't complain when he wants me to buy him bread for his turkey sandwiches. Here's the rub though: I can't do it. I mean, physically I can't make the purchase. I went to THREE markets/grocery stores today getting our food for the week, and I couldn't bring myself to spend the $5.69 it cost for a loaf of chalky Ezekiel bread, nor did I want to spend $3 on a loaf of artisan bread that would be stale the next day. I kept taking the bread off the shelf, putting it back, reading the ingredients, putting it back, checking the price tag, walking away.

Thus, I came home breadless. Mark was plugging away on a power point presentation, so he didn't notice, which gave me a few extra hours to procure a loaf. I knew I could bake something that tastes like sandwich bread, with real food and minimal mess, at a fraction of the cost. And I did. For roughly $2.25, I came out with this beauty. Crunchy, glossy crust; soft crumb; pliable slice; complex flavor.
I really think you should try it. It's delish and frugal and sometimes soaking the flour and sprouting the wheat or using sourdough just doesn't cut it. Mark doesn't enjoy the bread with the aforementioned "nourishing" modifications, and like I said, he makes many great choices. I'm choosing my battles. Bread isn't one of them.

(Where I give options, I've bolded what I chose for the loaf pictured.)

2 cups 100% stone ground whole wheat flour
1 cup unbleached bread flour
1 cup rolled organic oats or steel cut oats
2 t SAF yeast (I swear this stuff is miraculous)
1 1/2 c milk, buttermilk, or water
2 T coconut oil, olive oil or butter
3 T molasses, honey, or maple syrup - Warning: molasses gives off a STRONG flavor!
1 1/2 t sea salt
1/4 c sunflower seeds
additional oats for topping

Add milk, oil, and molassess to bread machine. Top with flours and oats so that the liquid is totally covered. Add yeast.

Select dough cycle. Check after a few minutes to make sure that your dough isn't too wet or dry. You may need to add some flour or water to get it to be a bit sticky. When the timer goes off for "add fruit," about five minutes before it starts to rise, throw in the salt and sunflower seeds.

When the cycle is finished (90 minutes for my Breadman), transfer dough to stoneware or regular greased loaf pan.

Preheat oven to 350. Allow dough to rise a second time, until it rises about 2 inches over the top of the pan. Brush or spray top of bread with water or egg white, and sprinkle oats on top.

Bake for 45 - 60 minutes, depending on your oven and the pan you use. I'm horrible at timing, so I use my handy oven thermometer and stick it into the center of the bread after about 45 minutes. You want the bread center to register 190 degrees Fahrenheit before you take it out.

Let cool on a wire rack. Since Mark probably has five slices of bread a week, I decided to cut and freeze. If you don't cut right away, you can just leave it out on the counter. When you do cut it, place it in a brown paper bag, cut side down, or wrap just the open side with saran wrap or something like that. If you wrap up the whole loaf in plastic or whatever you use, it will get soggy and moldy. Yuck.

Enjoy!!

April Vacation Goals

2009-04-17T16:34:00.000-07:00

I'm slightly embarrassed to tell you what I'm having for dinner. Before going to the gym, I housed pita chips and hummus, so I can't really justify more beans and bread. Plus, Mark is at a concert tonight and I'm just not feeling like cooking much. So I got back from the gym and scavenged up this lovely three course meal...

Appetizer
coconut oil popped popcorn with flax oil and sea salt

Main Course - served in one bowl
Kale sauteed in butter, but clearly not for long enough, so it's reallllly chewy
walnuts
sauerkraut

Dessert
Coconut Pudding

After meal snacks because I was still hungry
homemade corn tortillas
black bean chipotle dip
2 prunes
3 coconut candies

It's not quite as lame as I thought it would be, but it's definitely not something I'd recommend. And so it goes.

Remember those February vacation goals? Yeah, we're still working on some of those, including...

1. Making Ketchup
2. Two batches of mayonnaise (one for a friend!)
3. Nut butter
4. Some serious meal planning, because I've been slacking
5. Watch 1 good movie
6. Volunteer at Grub Street, a community of Boston writers
7. Gym at least 5 days
8. Read "Write is a Verb" which should be arriving from Amazon shortly!
9. Figure out our summer plans: St. Maarten or Europe!
10. Thoroughly clean each and every room of the house. Seriously. For real this time.
11. And meet with those book club girlies!

I'd love to try new recipes and cook all week, but I don't think that's going to happen. Maybe one new recipe. Or two. Maybe the maple oat breakfast pie, and...ummmm...I don't know. Too much pressure to choose just one. Any suggestions?!

Another major development in my life is that I've decided to start writing seriously. I'm going to go for it. In a list of things I wanted to do before I turned 40 (because at age 12, when I wrote the list, 40 seemed wayyyy old), right after marry a hot drummer with a 6 pack, was write a book. I've been toying with the idea for about a year. I applied to 9 MFA programs, to get an advanced degree in writing, but after only one acceptance to the University of San Francisco and two waitlists, we decided to decline the San Fran offer and do whatever it would take for me to focus on my writing here in Boston. That way Mark has a good network to find a job that could support both of us, since he'll be graduating with his MBA in May. My novel is a historical fiction work, which means it'll take about 3 times as long as the average fiction novel, but I'm OK with that. I'm hoping to start seriously researching with some of my free time this week. Anyway, I tell you all this, dear readers, because if it seems like I'm neglecting my cooking life a bit, it's because I am. (Thank the Lord for fermented food stashes and raw veggie salads!) Right now I'm teaching, and writing, and thinking, and blogging, and cooking, and exercising, and more, sometimes a few of those tasks fall by the wayside. Doesn't mean I love you any less. I did want to keep you updated though. I hope everyone enjoys the lovely warm weekend!

Fight Back Fridays: Coconut Milk Pudding

2009-04-17T04:18:00.000-07:00

Hopefully I don't have to convince you of the benefits of coconut. It's one of my favorite flavors and I could eat it for breakfast, lunch, or dinner...which is what I've been doing. =) My recent favorite coconut creation is a GFCF, raw, real food Coconut Chocolate Pudding. It contains chia seeds, which have a number of health benefits, including being rich in Omega 3s, protein and antioxidant, and they contain hydrophilic colloids (the same stuff that makes our bone broth so great), which aid in digestion. It's made with a few ingredients, and takes no time at all! I adapted this recipe from Diet, Dessert, and Dogs, which always seems to inspire me on the dessert side of things. Sorry no picture but this one got gobbled up fast!!

1 can of whole coconut milk, stirred
1/4 c chia seeds (less for a thinner pudding)
2 T (or more) raw cocoa or carob powder
2 T honey or maple syrup
1/4 t stevia powder

Stir well. I used my immersion blender because I have very thick honey. It came out nice and fluffy!

Let sit in fridge for as long as you can resist.

The chia seeds will have absorped much of the water, leaving you with a thick pudding.

Serve with shredded coconut, a dollop of creme fraiche, or some raw nuts!

Fighting Back
Now, because it is Fight Back Friday, I wanted to share about something I'm doing personally to fight back. For the last 40 years, Project Bread has hosted an annual Walk for Hunger in Boston. Last year alone they served over 43 million meals to hungry people, and 30% of them were kids! I'll be walking for the third time this year, and my goal is to raise $500. I realized that by putting this out there to my blogging community, I might be able to blow that number away!! I've been asking people to donate small sums, like the cost of a coffee, tea, beer, kombucha, or soda. Can you give a small amount? Follow this link to my Walk Center, and you can give online. The residents of Massachusetts and I thank you greatly!

For other ways to fight back, check out Fight Back Friday over at Food Renegade

Roasted Beet and Cheese Pie

2009-04-16T10:50:00.000-07:00

I've reposted this as my addition to Kimi's Breakfast Carnival because I just love this recipe - and I have about 12 roasted beets ready to be used!

I think I've turned a corner. Mark always used to complain that I had to plan out all of my recipes. Now, I'm improvising and inventing, and it's invigorating! (If only my students were reading my blog - they'd love the alliteration =) This evening, after eating 1 roasted beet with my lunch for the 10th day in a row, I decided I needed to get rid of them: fast. So, with a little inspiration from A Good Appetite, I made breakfast for the next few days. The pie is so pink, it looks like a Valentine's Day breakfast gone wrong, but I promise it tastes far more sophisticated than it's frilly exterior might allude to.

Millet Crust
3/4 cup millet
1/4 c milk
1 egg
1/2 t baking powder
1 t salt
dash red pepper

Puree in food processor. Press into tart or pie pan, (cover with parchment paper and pie weights if available) and bake at 350 for 10 minutes.

Filling
6 medium beets, roasted, and cut into 1/8" slices
1 onion
3 cloves of garlic
3 strips of bacon, crisped and chopped
1/4 c milk
1/4 c creme fraiche
2 eggs
4 T goat or crumbly cheese
freshly grated Parmesan cheese
sea salt
pepper

Saute onion and garlic.
Combine with the rest of the ingredients.
Add to crust.
Top with Parmesan.
Bake at 350 about 30 minutes.

A Work of Artifice

2009-04-16T07:03:00.000-07:00

I was drawn to Marge Piercy's poetry as a high schooler, and continue to find it complex and intriguing.

by Marge Piercy

The bonsai tree
in the attractive pot
could have grown eighty feet tall
on the side of a mountain
till split by lightning.
But a gardener
carefully pruned it.
It is nine inches high.
Every day as he
whittles back the branches
the gardener croons,
It is your nature
to be small and cozy,
domestic and weak;
how lucky, little tree,
to have a pot to grow in.
With living creatures
one must begin very early
to dwarf their growth:
the bound feet,
the crippled brain,
the hair in curlers,
the hands you
love to touch.

Circa 1993, age 11

2009-04-14T13:48:00.000-07:00

Disclaimer: There has been no editing. These poems are from the above Lisa Frank notebook, used for my sixth grade English class.

Mr. X

Mr. X is your name,
Because I need to protect
Myself,
You
and us.
I never see you much,
or your real side,
But what I see I like.
You are just a dream,
or not.
Do you love me?
I wish I knew.
I love you.
Mr. X, open your eyes,
I <3 U.

Mary (Written about Nana Mary)

it has been a few months since
a dear friend died
tears flowed through pain
that just would not hide
I just keep thinking some day
she'll come back,
But she's gone forever,
It's a simple fact.
She was my grandma,
old and wize,
The secrets we tell
in bed late at night,
are gone.
God will take you,
I love you,
GOODNIGHT.

Untitled

Friends are laughing, enemies crying,
Victims of rumors souls are dying.
Insecure girls, to others, are lying.
Boys are yelling: smoking, drinking,
Consciences are deeply sinking,
Getting high, never thinking.
Pressure overcoming pride,
Talking cautiously, but secrets slide.
Never admitting you need a guide
to help you through all teenage years,
With problems to face but hard to bear,
Boyfriends, girlfriends equal hearts to tear.

Authentic Italian Pizzelles

2009-04-10T16:02:00.000-07:00

So in my last post, I mentioned the aversion I have to buying pretty much anything other than fruit to bring to someone's house. Crackers? No way. Dessert? Uh-uh. Bread? Not going there. I prefer to make my own goodies for those I love, and usually jump on a chance to try out new recipes! Easter is no exception. We're heading to Mom's for Resurrection Sunday, and I'll be taking some homemade minestrone soup (the bone broth is currently a-cookin'!), fresh Caesar salad with anchovy dressing, greens to be named later - depending on availability and price, and dessert. Dessert is really a gift to Mark, that everyone else benefits from.

I'll be bringing pizzelles, topped with homemade coconut milk ice cream, and a drizzle of pomegranate molasses. I'm excited to try my hand at the ice cream, but hopefully the pizzelles will steal the show. Pizzelles originated in the Abruzzi region of Italy. One town, Cocullo, in the province of L'Aquilla, claims to be the originator of pizzelles, a cookie whose Italian name means "small, flat and round." Legend has it that poor railroad workers fashioned pizzelle irons out of old railroad nails and pieces of track. The irons had long handles, to keep the baker from getting burned, as pizzelles are made over an open flame. The two iron plates that are pressed together in making these flat treats often had a family or village crest on them, with which the cookies were imprinted. Pizzelles still play a large role in some festivals and holiday celebrations in Italy.

Mark's paternal grandmother Mary was from L'Aquilla region, from what I gather. She was born there, and came to the US through Ellis Island around 80 years ago. Mark remembers that she used to make pizzelles for her family. Her husband, Guiseppe, also known as Joe, gave her her own cast iron pizzelle maker made in 1940, for their twelfth wedding anniversary. You can see the initials G and M on the cookies and the iron, which stand for their first names, Guiseppe and Maria.

I'm really hoping to carry on the tradition of pizzelles at Christmas and Easter, and now that I've experimented with Grandma Mary's iron,
I figured I'm good to go for about 80 years! I'll admit, I was a little intimidated about standing over an open flame with a contraption made 80 years ago - and no tried-and-true recipe to go with it. But when I put my first dollop of batter in the iron, it was almost magical. I had the same sensation when I saw my first sunrise in Sora, Italia - welcome home.

OK, so maybe the first attempt wasn't that great,
but all subsequent pizzelles came out perfectly. And in fairness, I'd been warned - the first few will be duds. I had a flashback of those crepes I made - all of them were duds, with the exception of the last one. And that was a laborious success. But the pizzelles were different. I just instinctively knew when to flip over the iron, and they fell off the plates like I'd actually done the greasing that the recipe told me to do! It was like the iron had been begging to be used, and it was going to cook only perfect pizzelles for the kind soul who would resurrect it from the purgatory of disuse. I couldn't help but smile to myself as I pondered tradition and "progress." How's this for making strides - traditional pizzelle makers didn't plug into the wall, instead they used fire; they didn't have the same design as Mrs. Jones' maker next door, instead they displayed pride and originality; they didn't allow for cell phone conversations, but instead required you to be present in the moment; they didn't come with a manufacturer's warranty, but instead with the durability that will last generations. Progress, huh?

OK, so I bet you're getting fidgety as I wax poetic (ooh, maybe I'll write a pizzelle poem for tomorrow!), and are ready for that recipe. This is just my first try, so I'll probably experiment with lemon, chocolate, and anise oil in subsequent bakings, but here's what I used this time. This recipe made about 1 dozen large pizzelles. (adapted from this site)

3 large eggs
1/4 c. sugar
1/2 c. butter, melted and cooled
1 tsp. homemade vanilla extract
1 tsp. homemade anise extract (still a bit alcohol-y!)
1 1/2 c. flour
2 tsp. baking powder
1 tsp. anise seeds, crushed with the bottom of a glass cup
1 tsp. grated orange rind

Instructions:
If you're using a cast iron pizzelle press, you'll want to preheat it over a low flame while you prepare your ingredients. We don't really have a fire pit handy, so I used my gas burner. Electric ranges, you're outta luck.

Sift flour and baking powder. Set aside.

Beat eggs. Add sugar. Beat until smooth.

Add butter and vanilla. Beat til combined.

Add dry mix gradually. Stop when dough becomes sticky and slightly thick. You may have some left over flour.

Drop a spoonful of dough onto the iron.

I can't give you a cooking time. It depends on the iron. Mine sizzled and gurgled and when I squeezed it tight and no more sounds came out, I flipped it over (approximately 20 - 30 seconds later) and did the same thing.
I opened the plates to see if the cookie looked golden. If it fell off the plates, it was done. If it was stuck to one side, I'd flip the iron over so the stuck side was on the flame, and cook a few more seconds.

The cool thing about pizzelles is that they are very soft right off the iron. I threw a few of them into cupcake tins and made them into ice cream cone shapes. Experiment! You'll want to store them where some air can get at them, otherwise they will turn soft and a bit mushy. If that does happen though, you can always crisp them up in the oven. I'll take some pictures of the finished product!

Polenta Crackers

2009-04-09T19:09:00.000-07:00

I can't seem to just buy something when we go to someone's house for dinner. Nope, I seem drawn to the challenge of making a new recipe that could be a total flop. Thankfully, things usually turn out well - or well enough! Tonight's cracker experiment was no exception. I tried Heidi Swanson's Spicy Polenta Cheese Crackers, and I think I will be adding polenta to future recipes! I didn't change her recipe, so I'll just give you my endeavor in pictures...

Combine ingredients in food processor. (flour, polenta, salt, baking soda, cayenne, parmesan cheese, butter and buttermilk)

Form into one large ball, and cut into quarters.

Roll ball into a thin sheet of about 1/16".

Cut into squares and prick with a fork.

Cook. Stack. Eat.

Sourdough Carrot Pancakes

2009-04-09T15:06:00.000-07:00

You know when it's 6:07pm and you're supposed to be ready for your first softball game, and maybe it would be nice to put away all the food that is sitting in the living room, but instead you're sampling sourdough carrot pancakes that you just couldn't resist making because you really trust your friend Vehement Flame and her amazing recipes? Yeah, that's me.

I've been eyeing the Sourdough Carrot Pancakes she posted last week, and made them tonight, so they'd be ready after our game. I knew they'd be good - but I didn't know that just tasting them would be temptation enough to ruin all attempts at running and batting without indigestion. I'm OK with that though...

I changed up her recipe a bit, so I'm posting my version, but it is very close to hers.

Ingredients:
1 c ripe whole wheat sourdough starter
1.5 c whole wheat flour
1/4 c maple syrup
1.5 ts baking soda
1/4 ts sea salt
1 ts fresh ginger
2 ts cinnamon
pinch nutmeg
2 eggs
1 c soured milk or buttermilk
1 ts vanilla
1/3 c melted coconut oil
1/4 c shredded coconut
2-3 grated carrots

I mixed the flour and milk and let sit for 24 hours.

In the morning, my sourdough starter was ripe, so I added it about 12 hours in...I think you can add it at the beginning or the end - this was just out of necessity.

After 24 hours, I added all of the other ingredients, folding til well mixed. The batter was pretty doughy, so I think I added about 1/2 - 1 c more milk.

I was late for softball, so I buttered my preheated cast iron pan, added the batter, dropped it on the floor when I realized it was HOOOOOOOT!, cut off some fresh aloe vera, and put the pan in a partially preheated oven (it was at about 250 degrees, but eventually got up to 405. I don't know why 405. The dial didn't stop at 400, and I just went with it.)

It cooked for about 20 minutes, and then I took it out and started taking bites. Dannnngg! Mark is going to be mad that I'm not on top of my game for softball (which now starts in like 15 minutes.) Again, totally worth it. Make these. You'll thank us both.

Bella Lingua

2009-04-09T11:19:00.000-07:00

October 5, 2008

Bella Lingua

I’ve forgotten you
Bella lingua.
But do not despair
There is a kind of forgetting
That more closely resembles
A storied princess
Tucked in a turret
Waiting for a fabled knight
To rescue her.
That is the kind of forgetting
I’ve done with you
Bella lingua.

I do not leave the tower
To wander the wilderness
Searching for a trace of you.
My nights are not reels of memories
Nor are my days sullen spent.

But sometimes your voice
Wafts up the spiral staircase
Mingling with scents of fresh bread and wild Narcissus
And the songs of turtle doves.
It is then that I remember
My knight in shining armor
My bella lingua.

Water Kefir

2009-04-08T18:03:00.001-07:00

Update: I do not have any grains to share at the moment. I will repost when I do!

I can be impulsive. I know it. I need to know yesterday what's going to happen in 10 years; I have to buy the car today because what if all of the cars on the planet disappear tomorrow; I had to get married right away, wanted to have kids right away, buy a house right away...you get the picture. Sometimes I want to post a recipe before I've even tasted it, because it looks so good. When my water kefir grains arrived a few weeks ago, I was bent on posting that same day, so I could tell my faithful readers what an elixir I'd found! But something in me was holding me back. It's hard to tout the health benefits of something you haven't even tried! Plus, I wanted to be a little more confident about what I was promoting.

Since my mother never gave me soda as a child, I didn't develop a taste for it. Unfortunately (or fortunately??), I don't really have a taste for much of anything aside from water, in the liquid spectrum. Carbonation is like a party in my mouth, only I never invited anyone. I just don't enjoy the sensation. So when I found dairy kefir, I was so happy to have a liquid treat. But I cut dairy out for a few weeks - three, to be exact - I panicked a bit about my morning shakes, and probiotic intake. I'm not one for supplements if I can help it, and I was really counting on my milk kefir to supply me with a solid dose of probiotics. I used to drink 1-2 cups of raw milk kefir a day!! But no fear - a kind woman on the kefir making yahoo group mailed me water kefir grains in exchange for some of my milk grains. I've been culturing them ever since.

My first draw to water kefir was the probiotic count. Probiotics help with digestion, and I was feeling like mine could use some revamping. However, when I started reading more about water kefir, I was so impressed with its resume: reported to help "nervous disorders, internal ulcers, bronchial catarrh, sclerosis,myocardial infarction, liver and gall bladder disorders, kidney problems, stomach and intestinal diseases, diarrhea or constipation, anemia, allergies, dermatitis and other skin problems such as eczema." (Dolores Sanchez-Penalver) I was warned the effects wouldn't be an overnight success - and that was dutifully noted. But after several weeks, I can honestly say that my digestion has improved, and I have noticed an overall improvement in both my physical and mental health. I look forward to continuing to reap the benefits of this yummy drink!

So what exactly IS water kefir?
Well, water kefir grains are a mother culture of strains of beneficial yeasts and bacteria. These good bacteria work with the yeast to kick out the bad guys (a result of antibiotics, excess sugar intake, refined foods, etc.), and change the environment. So those of you who are struggling with yeast overgrowth - kefir may be a welcome friend. The grains are similar in size and shape to milk kefir grains. They are sometimes referred to as SKG - sugar kefir grains. Don't worry about the name though. They actually feed off the sugar, so you're not drinking a cup of water with sugar thrown in when the grains are done with it; instead, it's a transformed drink full of health benefits! The grains are fermented in much the same way as milk kefir grains, and boast of similar health benefits. However, water kefir seems easier to knock down, and even this carbonate-phobic girl swigs with ease. The end result is akin to flavored seltzer water. Here's the recipe I've been using:

1/2 c grains
1 dried fig
2 T raw sugar
3 cups water

There are all sorts of methods and "rules" and proper ways to do things, but my grains are multiplying, I feel good, and everything smells just fine, so instead of give you a million small steps - here's what I do: I dump the ingredients in a quart sized mason jar, cover loosely, and let the mixture ferment for 24 - 72 hours. The longer the ferment, the lower the final sugar content. Then, I strain as I would milk kefir, by pouring the mixture through a mesh strainer into a 4 cup measuring glass (just for ease, since it has a nice spout). I pour the resulting liquid into a clean mason jar, throw away the fig (though I love eating the seeds first...) and refill the old jar with grains, fresh water, a new fig, and some more sugar. I let the strained kefir sit out, tightly covered, another 24 hours to further decrease the sugar, and increase the probiotic count. It also gets fizzier this way. I'll either drink it straight, or add a half cup to some fruit in the morning, blend, and drink right away. It get things moving, if you know what I mean!

Now, I've heard that the alcohol content can be an issue here. And I have to admit, there have been a few times when I feel like I might be buzzed, but it's probably just psychosomatic. The longer you ferment, the more alcoholic, so it's easily controlled by you.

You can experiment with the flavors by adding raisins, prunes, or other dried fruit. (I tried raisins and prunes and didn't like it.) Fresh ginger root is another popular addition, as is a slice of lemon. You can even kefir with fruit juice, or fresh fruits. Make sure that if you experiment, you're using extra grains - and did I mention they will multiply like crazy?!

Coffee Break

2009-04-07T13:28:00.000-07:00

Sleepy
afternoon low
eyes droop like saddlebags
Brain fog blurs all thought processes
Crashing

Strut

2009-04-06T10:35:00.000-07:00

Source

Strut

Monday 8:13am
BEEP! cut off--
::breathe:: head back, sinking deeply
as the red taunts me. i was robbed.

Tuesday 8:11am
yellow ribbon, straight as arrow
invisible from up there?

Wednesday 8:03am
i see lips move - HEY! WTF?
but i, unmoved,
smile up at the rage
contained in the box that cost more than a house
in Oklamhoma.

Thursday 8:17am
beady eyes and beads of sweat dart across nameless faces
and the faceless names of status symbols, circling
round and round the rotary
forget how to make their exit.

Friday 8:32am
morning routine: judging you from my clunker.
but i feel a twinge of guilt as i drive by the girl
who always walks across route 9
with three ripped bags
black hi-tops
and greasy hair.

self-reflection, interrupted--

regal, no sign of bitterness from
almost achieving national prominence,
nor jealousy of your bald-headed rival,
you strut. across the yellow line, through
four lanes of gaping mouths
that probably ate your brothers and cousins last November;
through four lanes of squealing brakes and spilled lattes;
through houses on wheels and impatience.

oblivious to the urgency, you strut.

Solitary Saturday

2009-04-04T10:39:00.000-07:00

Mark's on campus today for two events - from 7am - midnight! I've been looking forward to this day in a weird way. Mainly because I've been hoping to use the day to do a THOROUGH cleaning of the apartment. At first I had visions of sparkling windows, but I've since revised the plan to include vacuuming and dusting all the vents, with a kitchen floor wash if the day went really well. Things started out great. I awoke full of energy at 7:00. But then, I went to Lambert's. That place is dangerous. For $13, I got 27 cucumbers, 7 yellow squash, 8 tomatoes, 2 red peppers, a head of garlic, daikon radishes, parsley, 1 bunch asparagus, a LARGE bunch of kale, 4 onions, a lemon and a lime. Some of it was their "day-old" stuff, which means you have to get creative. Creative I have been, but it's taken half the day. It's 1:47pm and I'm blogging

5tttttttttr67777777777777777777 <---------message from the cat, who just stepped on the keyboard.

So yeah...that should tell you how things are going. Truthfully, I didn't even want to cook today, but it's my drug, and so far we have some kimchi

2 gallons of pickles

some nasty looking vegetable stock

hummus

asparagus soup

a heap of yellow squash, longing for purpose

a sinkful of dirty dishes and some overripe tomatoes

some photo shy falafel, resting in the fridge and a large roast that needs to be marinated.

And of course the cat refuses to lift a finger around the house. He's really not pulling his weight.

Any suggestions for the tomatoes and cucumbers that don't involve dairy?!

Certainly

2009-04-04T05:43:00.001-07:00

4.4.09

To be certain in uncertainty
For no other reason
Than The Reason;

To be joyful in expectancy
For the thread of the future
Will soon be woven into the past;

To be thankful in routine
For the involuntary
Beats and breaths of life;

To be content in chaos
Certain that character
Must not be chained to
Circumstance.

Molasses Cookies

2009-04-02T16:35:00.000-07:00

I liked Ricki's Maple Cookies so much, that I decided to branch out and try some of my own gluten-free, dairy-free Molasses Cookies. (Should I even preface this with what I had for dinner??...Mark couldn't finish the last of the English Muffin, so I ate it, wheat flour milky dough that it was, slathered in butter...) Next time, I'll probably trade the maple syrup for raw cane sugar, or honey. I'll make more soon and keep tweaking the recipe - no complaints though, as they are light and fluffy and bound to go fast!

Ingredients
1 c rolled oats
4 T flax meal (flaxseeds ground in your blender)
2 T coconut oil
1 T minced or grated fresh ginger
2 T molasses
2 T maple syrup
1/8 t cloves
1 t cinnamon
dash allspice
1/4 t nutmeg
1 t vanilla
1 egg

3 T whole flaxseeds
1/4 t sea salt
1/2 t each - baking soda and baking powder

Preheat oven to 350. I love baking cookies on my stone, but you can also put them on a cookie sheet lined with parchment paper.

Run the oats through your food processor or blender until they are coarse. Remove to separate bowl. Process 4 T of flaxseeds til they are mealy. Add coconut oil through egg and process until smooth.

Add whole flaxseeds, salt, and baking soda and powder to the oats. Then add wet ingredients, stir to combine.

Drop by large spoonfuls onto sheet or stone. Bake about 10 minutes, til slightly firm to the touch.

April is National Poetry Month!

2009-04-02T11:25:00.000-07:00

I don't usually jump on these bandwagons. I teach elementary and middle school, and I hardly ever mention Native American Month or Black History Month or Women's History Month or Take Your Daughter to Work Month...whatever. These things are important, but can't we find a way to integrate them into our daily lives? What kind of a message do we send to our kids if their heritage is only important for 28 days out of the year? However, that said, when I discovered that April was National Poetry Month, I took the bait. I needed a little pick-me-up, and if we all write a poem a day for 30 days, it might just be enough to chase away all those gray clouds. So, I'm doing my part. I can't say that I'll post every one of them, but you better believe I'll write each day.

4.1.09 (written 12.13.08)
Be still, you rusted winds
Stay calm, naked, gnarly trees.
There is a knock at the air
And it is not you
Let me listen, for it is not you

The pots on the stove shift
The windows settle
The cat stirs
And it is not because of you.

My spirit zigs, zags restlessly within
Trapped beneath this film of skin
Forgetting that spirit trumps skin in all but one instance

Be still, you greedy winds
Stay calm, you frantic trees
There is a knock at the air
And it is me
Let me listen, for I cannot hear myself.

4.2.09
Whirlpool tidal wave slow tow
doesn't matter
here we go.
Soft breeze hurricane tsunami
feel it come
plain to see.
turn fight turn fall
run to hide
tried it all.

claw
out
of there.

not this time, sugar.
bring yourself
back to this moment
back to this place
back to yourself
and fight.

**Post a comment, link up your page, or shoot me an email if you have a poem of your own to contribute!

English Muffins

2009-04-02T08:57:00.000-07:00

Since I've been trying to go low-no gluten, I've been neglecting Mark's Italian love for all things bread. That, coupled with our too-slowly diminishing supply of milk led me to try out an English muffin recipe. I thought about taking pictures, but haven't gotten that far. I made about 18 muffins, and he's only eaten two, so I will post one soon. I took the recipe directly from the King Arthur site. Mark is still in awe that a mere mortal (and not a large, industrial machine) can produce English muffins - and produce them well! I don't mind keeping him in the dark that really, they weren't that hard. Here it is again, just in case you don't want to click on their link:

1 3/4 cups (14 ounces) milk, warm
3 tablespoons (1 1/2 ounces) butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) Unbleached Bread Flour
2 teaspoons instant yeast

Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.

Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.

When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins.

Yellow Peas II - Moong Dal

2009-03-30T15:12:00.000-07:00

For the ease of the recipe index, I've decided to do a separate post for the Split Pea Soup and the Moong Dal (mashed yellow peas). This is supposed served with rice, but I didn't feel like cooking a pot of rice, so here it is, all by its lonesome, and hardly missing its starchy friend. You can easily double the lifespan of the peas though, so I will next time!

I probably should have taken the picture before I started eating, but I had no idea I'd be eating 1 1/2 cups of peas for dinner. That seems wrong, somehow. But I did, and they were goooo-OOOD! Hence, the mostly empty bowl of yellow peas that Mark had, just moments earlier, commented looked and smelled good. I hope he enjoys the two tablespoons I left him...

Here's the recipe, which I've adapted from recipezaar.com:

* 2 cups soaked yellow split peas
* 1 teaspoon salt
* 1 medium yellow onion, chopped
* 1 teaspoon turmeric
* 1 teaspoon curry powder
* 2 tablespoons olive oil, peanut oil, or ghee
* 1 lemon, juice of
* 2 T coconut milk

optional add-ins:
raisins, shredded coconut, peanuts, fresh cilantro or parsley

Directions

1. Boil peas in a large pan with enough water. They are ready when the peas are soft and have lost some of their shape. Add more water if necessary! This may take 20-30 minutes.

2. Meanwhile, chop onion.

3. When peas are soft, drain, add salt, and leave in a bowl, covered.

4. Heat the oil or ghee over medium heat in a heavy saute pan with lid.

5. Add the onion and spices to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

6. Garnish.

Yellow Peas I - Soup

2009-03-30T14:55:00.000-07:00

In my quest to eat a more frugal, yet sustainable and nutritious diet, I turned to the yellow split pea. Two cups of organic sunny hued peas cost $1.76 at Good Health. I figured I could make 8 servings of soup, and 4 sides (or two hearty portions) of Moong Dal (mashed yellow peas) for that price, plus an onion ($.50), a ham hock ($.75 for nitrate, -ite free), garlic ($.37 for a large head), 2 T coconut milk (~$.14 per tablespoon) and some spices. So, we're looking at roughly $.30 per serving. I like those numbers!

For the soup, I followed a similar recipe to the Lentil/Pea Soup one I've shared before.

1 medium onions, chopped or sliced
2 T fat for sauteing onion
8 cups of stock or water/stock combo
1 cup of yellow split peas, soaked overnight in water and 1 T of whey/yogurt/lemon juice
pepper
5 cloves of garlic, sliced into thin rounds

optional:
lemon juice
creme fraiche

Saute onion in olive oil, lard, or butter.

When soft, add stock, hock, and peas, and boil.

There will probably be some scum that rises to the top - scoop it off.

Cover, simmer, about 30 minutes, until peas are soft.

Meanwhile, brown some garlic disks in an oil of your choice.

When peas are soft, remove hock. You can eat the soup like this, or puree it with a handheld blender.

Add lemon juice, salt, pepper, and/or creme fraiche to taste! Garnish with garlic.

Red Potato Bites

2009-03-28T08:07:00.001-07:00

This week I tried out a local organic buying club. On Saturdays, I receive an email that lists the items that will come in a $20 box of organic produce, as well as a $30 option. It is as local as it can be (though the bananas are from South America). The following Thursday, I pick the items up in a big box. Easy as pie. I like the whole local/organic thing, as well as someone else doing my shopping for me! This week, I picked up my box and examined my 3 oranges, 3 apples, 4 bananas, 2 pears, 1/2 lb mushrooms, 1/2 lb mesculun, 1 bunch rainbow chard, 2 lb red potatoes, 2 zucchini, 1 pint grape tomatoes, and 1 lb carrots. How fun! Along with the grass-fed beef in our freezer, and a decent store of grains and fermented foods, I only bought a pineapple, a head of garlic, and some eggs the rest of the week.

Now, what to do with all my produce...well, Mark usually has pretty simple tastes, which has its pros and cons. I like that I don't have to try to come up with exotic meals if I don't feel like it (though that isn't often...). The tricky part is that sometimes things are a bit too much for him. Take my potato bites, for example. I love my new potatoes sauteed in bacon grease, rosemary, sage, oregano, basil and garlic. Mark likes them with salt and pepper. So here is my simple recipe for red potato bites:

red potatoes, cut into small cubes
sea salt
pepper
paprika
dash of red pepper

Heat some lard or bacon grease in a skillet. Add potatoes, and sprinkle with your desired amount of spices. Stir to combine and cover. Check every few minutes, and give a good stir so the potatoes don't stick to the bottom of the pan. Start tasting them every few minutes til they're soft. Mark likes his with dirty scrambled eggs or omelettes.

*I've also made these in the oven, but I figured the stove top required less energy.

More fun with Polenta, and updates

2009-03-28T07:42:00.000-07:00

I haven't been posting quite as much, because I haven't been cooking quite as much. We've been stretching our meals, cooking some old favorites, and trying out new, simple recipes. I've decided to reduce our food budget by 50-75%. Mark has been unemployed for a year now, and my teaching school year will be over in two and a half months. I may go to grad school next year, Mark may not have a job right away - we honestly don't know how things are going to look come the summer, so I'm trying to be prepared for all situations. That said, I don't feel deprived or hungry or resentful by any means. This is just a different season in my journey to go green in this pink world. In fact, I enjoy the challenge of coming up with frugal meals that will be tasty, nutritious and not break the bank! I won't be buying new and exotic ingredients in quite the same way (the $5 pomegranate molasses, for example), and am really making an effort to use items we have. Buying a cow in February obviously helps quite a bit - we don't have to buy any meat! And lastly, the less time I spend in the kitchen means the more time I spend outside, going for walks, or visiting Mom and reviving the garden we started there last summer! So if you don't see me around quite as much, it's a temporary reprieve.

Now onto the "recipe"! We've been eating polenta for the last few nights, since I made chili on Tuesday. (Mark said he liked polenta 100x better than cornbread, which was a good sign - because GFCF cornbread just doesn't seem to appeal to me.) I simply boiled 3 cups of water, and 1 cup of chicken stock (though all water, or all stock would be fine, too), stirred in 1 cup of polenta, 1/2 t of paprika, and 1 t salt. I whisked until it was thick, and then poured into and baked in a glass dish for maybe 10 minutes in a 350F oven. I then put the polenta in the fridge overnight, and cut thin strips as we wanted it, either gently sauteing them in the cast iron skillet, or toasting them in our toaster oven. Since we finished the chili yesterday, I decided to polish off the polenta too. A few days ago, I made a banana polenta toast "sandwich," but our new bananas are a little green still, so I made a few changes. I cut the polentas into cubes, and toasted it until the outsides were just slightly crispy. I drizzled the cubes with 1 T honey, 1 T coconut flakes, and cinnamon. It was great!!

Oatmeal Cranberry Bread

2009-03-27T17:31:00.000-07:00

Oatmeal Cranberry Bread on the left; Cool rise sourdough bread, on the right

I've somehow managed to earn the privilege of preparing breakfast for the staff on our school professional days. I really enjoy coming up with a menu, and trying to be creative with the budget. This morning, we had a large fruit salad with pineapple (organic - 2 for $5 at WF!), cataloupe, grapes, and mangoes; oatmeal cranberry bread that rose like no bread I've ever baked; blueberry coffee cake; and chocolate chip muffins with streusal. On the way to school, I thought, "I should have baked eggs! Why didn't I get yogurt and granola?! I bet I could have done some homemade sausages for only a few more dollars..." Despite my concerns, the breakfast was well received! I know it wasn't the healthiest, but it was yummy, affordable, and made with solid ingredients--and certainly better than the Dunkin' Donuts we started the year with. I still need to figure out how to make eggs and keep them hot, but maybe that'll be my task for next year...

Aside from the fruit (always a clear winner), the oatmeal bread was my favorite. I adapted the King Arthur recipe for oatmeal raisin bread and came up with a keeper. And yes, I tried a piece. Today was not a GFCF day due to my lack of discipline and longing for a little butter with my bread, and I do feel it. Even though no tests have really said anything about gluten, I'm either experiencing psychosomatic symptoms, or there is something my body just doesn't like about flour. It's so sad, but clearly confirmed each time I taste even a little. Still, I can't seem to stay away. Here's my version of their recipe:

3 c bread flour (I had a 5 lb bag from someone at work - will try freshly ground WW next time, though it will clearly affect the rise!)
1 c rolled oats
1 1/4 c water
3 T honey
2 t SAF yeast
1 1/2 t salt
2 T coconut oil (no need to melt - can also use butter)
1/2 c cranberries, soaked for 10 minutes in boiling water
1/3 c toasted pecans or sunflower seeds would be nice too, though I didn't use them!

I used my bread machine for the kneading and rising, by selecting "dough cycle." I added water, honey, and coconut oil, followed by flour, oats, salt, and yeast. After the second kneading cycle (my machine beeps at this point), add the cranberries. Once the rise is complete, punch dough down, and transfer to baking pan. I like my stoneware Pampered Chef loaf pan. I decided to experiment, since our house is always freezing, and put the loaf pan in the bread machine while it went through a second rise. This worked beautifully! Once the bread rose 1+" over the top of the pan, about 30 minutes, I stuck it in a preheated oven, set to 375 F. It took about 35 minutes to bake. I stuck a thermometer in it to make sure the internal temperature registered at 190 to test for doneness. This bread was soft, delicious, and made fantastic toast. If I had any left, I'd certainly make some French toast with it, but perhaps there's a reason it's gone...

Bananas 'n Honey Polenta Toast

2009-03-25T04:48:00.000-07:00

That's what I had for breakfast today. I even snuck in a small amount of peanut butter on one of the pieces, but thankfully I wasn't a big fan. Peanut butter is my kryptonite, but I prefer not to eat too much of it due to aflatoxin concern, as well as the fact that the nuts are never soaked. (I haven't made my own yet, and honestly doubt I will.) I made polenta sticks to go with our chili last night, so I had some left over. I popped them in the toaster this morning, drizzled some honey over them, and added sliced bananas, and it was a great alternative to my favorite sourdough banana sandwich!

Oatmeal Raisin and Maple Flax Cookies

2009-03-22T16:43:00.000-07:00

I've been in the cookie mood lately. But since I'm taking a break from dairy and gluten, I've been hard pressed to find something that even remotely resembles a cookie. I searched and searched for something without strange ingredients like potato starch, and teff flour. I'm not interested in spending a fortune on obscure flour products. Thankfully, I found this recipe from Diet, Dessert, and Dogs for Maple Flax Cookies. I LOVED them!! The recipe only made 5 medium sized cookies, so I ate them all without a picture. But I'll be making them again soon. Amazingly delicious and easy! What more could a GFCF girl ask for?! (Gluten-free, Casein-free)

After making the cookies, I decided I had to try this GFCF Fig Walnut Cake. I walked to the local Russian grocery store, bought me some dried figs, and made this scrum-diddly-umptious tea cake!

Mark liked the cookies too, but of course 5 cookies don't go a very long way, and I knew he'd be scouting around asking for "treats" around 9pm tonight. But I didn't feel like dealing with the food processor (necessary for above recipe) so I had to come up with a fast cookie. Forgive me if it seems like I am an indulgent parent. I don't really like Mark to eat a lot of sugar, but since 1. I'm not his mother, and 2. he'll just go out and buy someone else's sugar + who knows what other fake ingredient, I figure I should make him some cookies. I didn't have any chocolate chips, so I busted out the ol' Oatmeal Raisin cookie and after one bite, he said, "These are better than any bakery cookie--forget Panera, these are the best!" So I share the Quaker Oats recipe with some revisions...

1 1/2 cups flour
1 teaspoon baking soda
1 heaping teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups butter — (2-1/2 sticks) room temperature
1 scant c organic sugar
1 T molasses
1 large egg
1 T homemade vanilla (still has some Armagnac flavor to it!)
2 cups rolled oats
3/4 cup raisins, soaked in boiling water for 5 minutes

Preheat oven to 375°F.

In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt and nutmeg.

In a mixing bowl, using high speed of an electric mixer, cream butter and both sugars until light and fluffy. Beat in egg and vanilla.

By hand, stir in the flour mixture. When flour is absorbed, stir in oats and raisins.

Spoon onto preheated baking stone, or cookie sheets.

Bake 10 to 11 minutes. Cool 1 minute on stone or cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Giveaway!!

2009-03-20T13:14:00.001-07:00

So I'm putting the horse before the cart or the cart before the horse - I never really remember which one because "before" isn't a great preposition to use in that phrase...but anyway. I'm going wheat-free and dairy-free for a number of reasons, which I will share in a later post. But first, I want to announce a great blog I've recently found (that features many GFCF recipes) - as well as a fun giveaway there!

Check out Diet, Dessert, and Dogs to win a quart of Coombs maple syrup!!!! Yummmm....

Mushroom Leek Kiku

2009-03-19T10:02:00.000-07:00

I love my spinach kiku recipe, but I wanted a bit of a change. I bought a leek and some small white mushrooms last week, and have been contemplating their fate. After getting some fresh eggs from a local farm, I knew I had to make a Kiku 2.0 I think I like it better than the spinach version, but we'll see if the novelty wears off!

1 leek, sliced thinly
1 c mushrooms, sliced
6 eggs
4 cloves peeled crushed garlic
1.5 T sea salt
1/2 t thyme
1 t pepper
paprika

Saute leek and mushrooms in butter or olive oil til soft.

Combine remaining ingredients except paprika and whisk to combine.

Pour into olive oiled (key for clean-up!) 9 x 13 pan. Sprinkle generously with paprika.

Bake about 30 minutes at 375 F.

This is delicious cold or hot. I bring portions for a quick, easy lunch too. I bet this would have been great with some Parm or even blue cheese baked in!

Reader Question: Legumes

2009-03-19T07:40:00.000-07:00

One reader asked about lentils,

"When your recipe says "lentils", that's a bean, right? ... Any suggestions for starting out eating beans. I don't like refried beans, too earthy and grainy, but I am willing to try anything open minded."

I thinks she's come to the right place, because I love beans and lentils!! Beans, lentils, and peas are from the same family, the legume family. So lentils are cousins with beans. Lentils come in different colors, but so far I've stuck with the hearty organic green and brown lentils, which should be easily found in the supermarket. I like to store in tightly sealed glass mason jars. When my recipes call for lentils, these are the guys I'm talking about:

Lentils are packed with fiber, vitamins, and minerals, and are a good carrier for almost any flavor. This chart from World's Healthiest Foods shows the nutritional breakdown of lentils:

Source

Tips for adding more beans into the diet
I think I probably need a self-help group for taking beans out of my diet! I tend to use beans as an addition to meals, whereas lentils are usually more of a main player (see recipes below). I like to spontaneously add them to any kind of soup, rice, omelette or scrambled egg dish, or scattered on top of salads. There's also a black bean brownie recipe I am dying to try...maybe this weekend. I'm feeling motivated!

You can buy canned beans or dried beans. I prefer to buy dried beans, and soak and cook them myself. You can freeze any extras, too, so you'll have some on hand for busy nights! I'll do a post soon on exactly how that works. For now, here's a quick reference for amount conversions:

* 1 lb dry beans = 2 1/2 cups dry beans = about 7 1/2 cups cooked beans
* 1 cup dry beans = about 3 cups cooked beans
* 14 oz/398 ml can beans = about 1 1/2 cups drained beans
* 19 oz/540 ml can beans = about 2 cups drained beans

As for varieties of beans, I think experimentation is best to figure out which kinds are your favorite! We generally use white, kidney, pink, and black around here, but I'd like to include some pinto and anasazi too.

Recipes
Here are a few of my lentil and bean recipes. Almost all of them are gluten-free as well. I recommend starting with some soups, as the legumes are not always in the spotlight there, but are often sharing with another flavor.

Soups and Stews
Chili - whatever beans you'd like!
Mexican Soup - black beans
Minestrone Soup - kidney beans
Chickpea Millet Stew - Garbanzo beans
Coconut Curried Lentil Soup - brown or green lentils
Lentil Soup - made with green or brown lentils
Sauerkraut Sausage Soup - white beans

Other recipes for a bit more bite:
Lentil Pecan Patties - made with green or brown lentils
Hummus - made with Garbanzo beans
Falafel - Garbanzo beans
Dosas - Lentils and rice, also known as Indian pancakes
Fermented bean paste - black beans; great with Mexican food!
Black Bean Burgers - black beans!

Anyone else have favorite bean recipes?!

Butternut Squash Coconut Soup

2009-03-18T17:53:00.000-07:00

To quote Thomas again, "Too easy." And too good. I'm so full from the butternut squash curry I had for dinner, but kept stealing bites of this anyway. Butternut squash is just so flavorful, it hardly needs much to make the flavor pop. Make sure you use a rich, nutrient dense chicken stock.

1-2 cups of butternut squash cubes (I used the bottom of the squash, leftover from curry)
2 c chicken stock
1 onion, diced
1 t cinnamon
1 t nutmeg
red pepper
sea salt
1 c coconut milk

Saute onion in large skillet.

Add squash, spices, and stock and simmer until squash is soft.

Remove from heat. Puree in food processor, blender, or with stick blender.

Stir in coconut oil and season to taste. Yummm!

Butternut Squash Curry-ish

2009-03-18T17:38:00.000-07:00

I've had a big, fat, local, organic butternut squash just waiting to be eaten. I had been planning to make my own pasta and use the squash for a sauce, like I found at the Nourishing Gourmet, but it never happened. Instead, I made a one dish wonder and a delicious squash coconut soup!

Ingredients
3 cups peeled, diced butternut squash
3 carrots, sliced into rounds
1 onion
2 cups chicken stock
2 cups leftover chicken from cooking stock (this was literally frozen hunks of all colors of meat that I salvaged from a large chicken)

grated rind of one orange

around 1 t each of the following spices, mixed into 1 T coconut oil:
cumin+
coriander
cinnamon+
cloves-
cayenne pepper-
nutmeg-
fenugreek seeds-
turmeric++
1 T fresh ginger

(+ means more than 1 t, - means less)

Saute onion in sesame or olive oil til clear.

Add carrots and squash.

After a few minutes, add stock. Bring to boil. Lower heat and simmer.

Add grated orange rind and spice mixture and continue simmering til vegetables are soft.

Add chicken meat.

Serve with brown rice or lentils.

Real Food Wednesday: Natural Body Care Products

2009-03-18T15:59:00.000-07:00

I've had this post in mind for some time, but Kelly The Kitchen Kop's Real Food Wednesday was a great incentive to get it done now!

Growing up, my sister and I shared a bathroom, and every so often the accumulation of sticky, messy goop that held our beauty products hostage, chained to the wooden cabinet, drove us over the edge. We'd "clean," which really meant rearrange the large collection of products that I assumed would bring me beauty, popularity, and the attention of Matt Marani. (Wouldn't it be awful if he googled his name and found himself mentioned here?!) We were both blessed and cursed with thick, curly hair, and I assumed I needed an army of 25 products just to tame the frizz. However, the products accomplished none of the aforementioned feats; in fact, they served to make my hair and skin drier, and their slow build-up in my body may have done unknown damage. It didn't matter though - we hardly ever threw anything away, and continued to add to the array of products with their unpronounceable ingredients.

That is, until two years ago. My sister now thinks I'm a dirty hippie. Granted, I did go through a sad no-poo phase that ended in Mollie's $30 brush contaminated with blue mold, and this lovely shot. And no, there's no fan behind me. I just hadn't washed in three months...

Besides the unsuccessful no poo experiment, there was the no deodorant phase. That resulted in my sister making fun of me at every turn, and refusing to let me sit in her car without those little bed pads under me. (Ok, I may be exaggerating a tad, but do we see a pattern here?!) I didn't mind my own smell while it was in progress, but the sad repercussions for my clothes were another story. Body odor on clothes isn't like pizza - it doesn't get better the next day.

So I've tried both ends of the spectrum - product fanatic and product famished. Now, I'm somewhere in the middle. I have five items I use all the time. My bathroom isn't tough to clean, and I don't even miss the linen closets we've previously had in other apartments.

#1 - Tea Tree Oil

This is the bomb. I've never really been one to get zits, but every four weeks, one pops up and I dab it with tea tree oil. It's almost always gone the next morning. Beware though: Mark won't kiss me when I've come within ten feet of it. I also found that it works wonders on infections. I had some random infection on the side of my toenail (it hurt to walk) and after two days of twice daily tea tree oil applications, it was gone. It's also great for controlling dry scalp. Rub a small amount on your affected area before you go to bed. Shampoo as usual in the morning.

#2 - Coconut Oil
I adore coconut oil. I use it in my tea in the morning to keep me regular; it's the main ingredient in my favorite snack; it is the only product I use as a moisturizer on my skin; and I even use it as a sunscreen! I buy it in the 5 gallon buckets from Mountain Rose Herbs.

#3 - Castor Oil

Remember that little no poo experiment? Yeah, well it left me with more than just dirty hair. I found myself with a nasty little sebaceous cyst that kept growing until it was almost visible above my hair line. Evil sister steps into the situation (surprise, surprise) and pees her pants laughing about my "horn." Mother, R.N., tells me that the only possibility of removal is with a scalpel and great pain. Anxiety started to sink it, fueled by vanity and fear. So I did what any God-fearing, needle-hating "hippie" would do - I googled "sebaceous cyst natural treatment." Much to my dismay, the posts that offered hope were few and far between, but I read about castor oil packs twice, so I thought I'd give it a shot. Isn't that Biblical or something? If a fact was mentioned in more than one place, it made the final cut, was deemed legit. That's how I ::desparately:: viewed the castor oil. Within 7 days of twice daily cotton ball applications, the 1 inch horn was GONE!!! Nothing short of miraculous.

It can also be used as part of an Oil Cleaning Method routine. Read more about washing your face with...oil!

#4 - Crystal Stick Deodorant

This is a recent, but welcome, discovery. I hated the idea of little aluminum flecks lodging themselves in my skin and causing a backlog of toxins in my system. Whether this has been scientifically proven doesn't matter anymore. I've convinced myself that it is, and I just can't wear regular deodorant without a trapped feeling. I know I sound weird. I'm OK with that. The problem was that the other aluminum- and paraben- free stuff wasn't doing it for me: I'd be an odorless ball of sweat. Not fun either. And we already covered why my sister wouldn't let me go au natural. Thankfully, like Napoleon Dynamite, I found crystals. Or, the Crystal Stick Deodorant, to be exact. Check out this info from the section on how the crystal stick works, from The Crystal:

"The Crystal deodorants are composed of mineral salts which form a topical layer on the skin, creating an environment impossible for bacteria to thrive. They eliminate the odor-causing bacteria and therefore prevent body odor.

How is that different from mainstream deodorants? Most deodorants mask body odor with a perfumed scent, contain alcohol to shrink pores, or aluminum chlorohydrate/aluminum zirconium. These compounds enter the pores and physically block or clog them to reduce the flow of perspiration. In essence, they inhibit the body's natural expulsion of toxins."

I give it two thumbs up. I was so impressed with how well it worked - even after a long workout at the gym.

#5 - Tom's of Maine Toothpaste

Now, I don't do just any flavor. I'm not interested in flouride or sulfates, so I use the cinnamon-clove flouride free paste. It's yummy. My teeth feel clean. I'm happy.

I do use shampoo too, but I can't say that I've found one that I love. Each time I 'poo, I feel a twinge of guilt and shame. Why, oh why couldn't I just get that darn baking soda to work?! I'm currently using Aubrey Organics, but my hair doesn't feel very clean. I'll finish out the bottle and try something new then.

Kale Chips

2009-03-17T17:56:00.000-07:00

Kale chips, where have you been all my life?! This picture is pretty brutal, but I started binging tonight...on kale chips. And I knew that if I didn't whip out the camera, the chips would be gone. Ready for this recipe?

One bunch of organic kale
sea salt to your liking
a T or 2 of olive oil

Rip leaves off stem.

Drizzle oil over leaves and sprinkle some salt on them. Swirl them around a bowl to make sure they are good and coated.

Put leaves on a baking sheet lined with parchment paper or tinfoil.

Bake at 350 for about 10-15 minutes. Check frequently, because they get bitter if they brown. They may not look done, but when you try one, the absolutely melt in your mouth.

The biggest challenge? Not eating the entire pan in one sitting.

St. Patrick's Day Lamb Stew

2009-03-16T15:43:00.000-07:00

I set out to have an elaborate St. Patty's Day dinner this year. After all, Mark and I both boast of some Irish heritage. But alas, due to various reasons, including a grain-free, dairy-free week for me, we ended up with a lamb stew instead. I'd been saving the leg of lamb from our September local lamb purchase just for the occasion. Honestly, I wasn't expecting much though. I've enjoyed our lamb, perhaps more because I knew the local man who raised them, rather than because the lamb was actually that fantastic. It was OK tasting - a little gamey for my liking, and there were those few times that we had coarse black hair in our food...It seemed like some cuts were better than others, and I often wondered if that is the case with all lamb, or just our lamb. So, having been disappointed in the past, I didn't get my hopes up for the stew. However, it was perfect! Mark said it was honestly the best stew I have ever made. There are few ingredients, and little seasoning, so I think the secret is in the rich stock and the moist lamb. Stay tuned next year for Irish Soda Bread. ::wink::

Makes 8-10 servings
1 large boneless leg of lamb (though I'm sure bone-in would be great too)
6 cups rich chicken or beef stock
4 bay leaves
4 cloves garlic, smashed
2 potatoes, cubed into 1/2" pieces
1 cup white or brown rice (optional)
1 bunch parsley
sea salt and pepper

Add lamb, stock, bay leaves, and garlic to crockpot. Add water to cover lamb.

Cook on low for about 4 hours.

Add potatoes. Cook another 3 hours. (I suppose this *could* be done in the beginning, but I didn't want to risk mush.)

One hour before serving, add rice. (At this point, I took the lamb out and started cutting it up into little pieces, reserving in a glass bowl until the rice was done. I just didn't want to risk dried out meat...which has been the case with much of my grass-fed meat. I'm still getting used to it!)

Season to taste, and be festive - garnish with parsley.

*Optional add-ins: sauteed onion and kale; white beans; carrots.

Black Bean Burgers with Harissa

2009-03-13T19:02:00.000-07:00

I'm so full right now. Full, as in I-can't-keep-my-pants-buttoned full. Tonight's meal was one of those meals I just didn't want to end, before I even took one bite. It didn't come out perfectly in terms of presentation, so please forgive the crude photo, but oh. my. goodness. The flavors were amazing. I took the recipe from Becky and the Beanstalk, and adapted it a bit. I used her 5 minute buns recipe too, but added caramelized onions to the top.

My favorite thing about the recipe, aside from the fantastic taste and my first experience with harissa of course, was the minimal prep. I soaked and cooked my beans this week, so it was just a matter of sauteing the onions and garlic, and then adding everything to a food processor! Mark was so impressed with the depth of flavor, and the homemade rolls. I didn't tell him they were called 5 minute buns, but I did tell him, "Even you can make them, hon!" He seemed more impressed with the idea that I actually did make them, than with the thought that he could too. This is a definite keeper. As brother Thomas says, "Too easy, Megan. Too easy."

Ingredients
several scallions, finely diced
4 cloves fresh garlic, minced
3 cups cooked black beans (2 cans)
3 tablespoons mayonnaise
1 tablespoon harissa paste (for homemade, scroll to bottom of post)
2 teaspoons ground cumin seed (or cumin powder)
1 teaspoon smoked paprika
pinch of pepper flakes
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon black pepper
1/2 cup dry bread crumbs
handful fresh chopped cilantro
handful fresh chopped parsley
bacon grease, lard, or olive oil for frying

Saute scallions and garlic.
Combine all ingredients, except 1 cup of beans, in a food processor til smooth.
Stir in remaining beans.
Fry 'em up!

Please serve these with avocado and caramelized onions. You'd really be doing yourself a disservice if you didn't. We also had homemade ketchup, and easy potato chunks (think: homefries) that I make in large batches and freeze.

Five Minute Buns

2009-03-12T17:19:00.001-07:00

Oh gosh. This was too easy. We might be eating bread every night now. (Well, Mark might.) I found a recipe for black bean burgers with harissa and five minute buns, and I thought I'd give it a go. Last night, I made the dough for the buns as well as the harissa (harissa recipe taken from Vehement Flame's post - scroll all the way down!), and I'm currently cooking my soaked beans. We're having the burgers tomorrow, so I'll do a post over the weekend, depending on how they turn out. However, I decided I would try out one of the buns tonight, just for kicks. If they turned out awfully, I needed a plan B, because Mark certainly won't be downing bean burgers by themselves...

They are one of my most successful bread baking endeavors ever! The cat can even make them! You MUST try these if you enjoy freshly baked bread for minimal time and cost. The BEST part about the buns though? You can make the dough (which really is done in five minutes) and leave it in your fridge for up to two weeks, taking off a few hunks every time you want a bun. And I control the fermentation time. The longer the better. So we've got one easy dough, twice a month, for fresh bread. Can you dig it?

Here's the recipe:

3 cups lukewarm water
1 ½ tablespoons yeast
2 teaspoons salt
4 1/2 cup whole wheat flour
1 1/2 cups unbleached white flour (any combo will do though - I'll likely do all WW next time)

Mix yeast, salt and water in a large bowl. Stir together the flours, then add to the yeast mixture. Stir to combine but don’t knead it. Mine had huge lumps, and the bread still managed to turn out amazing.

Cover and allow to rise at room temperature until the dough rises and then collapses on itself. I left it overnight and just popped in a ziplock baggie, not fully shut, when I woke up in the morning. I can leave it there for up to 14 days!! However, it can be shaped and baked immediately, too.

Once you're ready to eat them, allow to rise for 30 minutes.

Preheat oven to 450 degrees. Place a baking stone on the top rack. Just before baking, bring a few cups of water to a boil and place a tray on the bottom rack of the oven. Pour the water into the tray.

I brushed the pictured roll with a garlic herb olive oil blend, but you can bake as is, add salt, or try another kind of seed. I will probably add caramelized onion tomorrow night! Put rolls onto the baking stone and bake for about 20-25 minutes, until they sound hollow when you tap the bottom. You can also stick a meat thermometer in the bottom of the roll. If it registers 190 or higher, you're good to go!

Easy Egg Salad

2009-03-12T16:46:00.000-07:00

This recipe is adapted from Heidi Swanson's 101cookbooks.com. I've been looking for a different portable lunch, and I am happy to say I have found it! I'll post a picture soon.

Ingredients
5 good quality eggs

1 1/2 teaspoons curry powder or
1/4 t each cinnamon, cumin, cardamom, cloves, black pepper

3 tablespoons plain yogurt or mayonnaise
2 big pinches of salt

1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
several scallions, minced

Hard boil eggs.

Mix spices, yogurt, and salt, and mash gently into eggs. Fold in onion, apple, pecans, and scallions. Season to taste.

Mushroom Quinoa Casserole

2009-03-12T16:24:00.000-07:00

This is another one of my inventions. It was borne out of necessity, really. I soaked two extra cups of quinoa, and had a pound of mushrooms from that fantastic Lambert's run. We also had some extra white wine that our relocating friends handed off to us (yes, I know most people would drink the wine, but I prefer to cook with it!). I thought this turned out fantastically! Now, it's not incredibly photogenic, but you have to trust me on this one. The flavors meld very well, and the texture is very fun, so have at it!

*Disclaimer: I am NOT a measurer, so these are my best guestimates. If the proportions look off while you're making the meal, please adjust accordingly.

2 cups soaked (or at least rinsed) quinoa
2 cups small mushrooms, sliced
1 cup white wine
1 cup chicken stock
1/2 c diced dried apples
2 T sage
dash of oregano and basil
1 T lemon juice
butter
3 cloves of garlic

Saute mushrooms in butter. Add garlic for several minutes. Add stock and wine, and bring to boil. Mix in quinoa, dried apples, sage, and lemon juice. Simmer until liquid is reduced. Season to taste.

Going Green in a Pink World

Wattpad

Green and Healthy Routines

Anabella's Blog

Just hangin' and smilin'

Anabella's third month

More Anabella Fun

Chatty Cathy

Bath Time

Stroller Time Video

Anabella's second month

Tummy Time at 7 Weeks

Anabella Sofia's first month

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Pregnancy Preparations

Egg Muffins

Baked Custard

My favorite Sourdough Pancakes

Overnight sponge

Batter

Brown rice nori rolls

Roman Egg Drop Soup, or Stracciatella

Ready? I've got a recipe that is sure to knock your socks off. It's 4 ingredients, not including a dash of salt and pepper, you've likely got them all at your house, and it takes about 5 minutes to prepare....

For one serving1.5 cup chicken stock

1 egg, beaten

1 T parmesan cheese

pinch of fresh parsley, dried, or oregano

salt and pepper to taste

Method

Boil stock. Meanwhile, beat egg and add herb and cheese.

When stock is boiling, start stirring vigorously, then add egg in a thin stream. You don't want poached egg soup (or maybe you do...) so make sure you're whisking! Remove from heat. Season. Eat.

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For one serving
1.5 cup chicken stock