Nourishing Broths

Jamie's prompt this week - "How do you wish to be nourished?"

* In a little while, I'm receiving a massage from my coworker, Jackie (my goal is 2 massages each month)
* I love epsom salt baths with candles
* dancing
* meeting with friends
* hanging out with my 21 month old cherub of a grandson
* a luxuriant, abundant garden

* my most recent passion~ brothmaking ~

"Good broth will resurrect the dead"  - South American proverb.

I've always 'occasionally' made stock/broth; Wm Michael & I used to get 'dog bones' & make Dog Bone Soup (more meat than 'soup bones!' & I usually save chicken bones, & add them to my veggie trimmings for stock .... here's an excellent article on 'Bone Broth' from the Chinese medicine perspective! I love the idea of adding adaptogen herbs!  

After 9 months eating 'Plant Strong,' with little meat, I've gone through another shift - still LOTS & LOTS of OG veggies (mostly local & in season) to adding in more meat & fish - & dropping the grains & dry legumes, at least for a time, as many in the GF community feel this enhances healing the digestive system. (Paleo, or low carb, high fat) Gluten Free RN (who went GF ~ 6 years ago) has been eating this way the last 2 years, & shares her favorite resources here. (an unexpected side effect - though I was already ~ my HS weight, I've trimmed down a bit more, & now my 'skinny jeans' are baggy!!)

Cindy Micleu, MTCM, LAc. writes: "Winter is the ideal time for nourishing the Kidneys, and soup is the perfect winter food. Bone broth is prepared in cultures around the world as both a tasty, healthful soup and an easily digested medicinal food. The prolonged cooking of bones in water results in a broth rich in nutritional constituents that promote strength, tonify blood, nourish in times of sickness and rehabilitation, and help to prevent bone and connective tissue disorders.

"Chinese herbs such as Huang Qi (Astragalus) and Dang Shen (Codonopsis) may be added to increase the medicinal properties of the broth. These herbs not only enhance the nutritional status of the broth, but are flavorful and add to the sweet taste. Huang Qi and Dang Shen tonify the qi, support digestion, build energy, and strengthen immune function. Gou Qi Zi (Lycii berries) may be added for additional blood tonification."
(I have a 'soup packet' from our LAc, Lisa Pool, that I'll add to the next batch! Now, to get some *good* bones from pasture raised animals!)

********* Veggie Trimmings

When I lived at Breitenbush in the mid 90s, one of my housemates was a chef, & taught me to freeze my veggie trimmings!  This is great, as in the past, I'd often just left them in the veggie drawer, they they get mushy ....
I save many trimmings:  mushroom ends, peels, carrot tops & tips, beet & leek tops, asparagus ends, parsley & other herb stems etc etc. in a container in the freezer, & onion & garlic skins in a container on the counter. When I'm ready to make stock or broth, in they go! Bones are generally simmered first (the article has excellent instructions) & the veggie trimmings/whole veggies added for the last 1-2 hours.

Fish stock is even quicker - about 4 hours simmer time.

Brassicas (which overpower general soups/stocks) I keep separate, & simmer a brief time, for cauliflower, broccoli etc soup.

Here in the relatively warm Willamette Valley, I have sage, rosemary & even true Bay leaves available throughout the year, & I add some of those, a handful of dandelions & other wild edibles, as well as a splash of Apple Cider Vinegar to the broth as it brews. & I add a strip of seaweed, usually Kombu.

My CSA farmers made the shift to 'low carb, high fat' (rare beans or grains, but they use cream & fermented milk from their own pastured cows) last fall. & commented they're eating EVEN MORE GREENS than they were before! They pour some broth over the greens & let them cook down (40+ minutes), I pour over some coconut milk kefir, while they might add a dollop of fresh cream! mmmm 

Here are some other stock making articles - from the Healthy Home Economist  & Sally Fallon, & a great bit on making 'portable bouillon' from stock! (ever wonder what folks did 'on the road' before cup-o-soup type things?)

May you be well nourished!

Yomogi

I have a new favorite herb - Yomogi, or Japanese mugwort,
学名：Artemisia princeps

A few days ago I bought another Artemisia, Southernwood, from my herbalist friend Kate, & she asked if I might be interested in the Yomogi, which a customer at her other market had brought for her, along with a sheet on its uses. '& I certainly don't need 4 clumps!!' So yesterday she dropped some off (a gift) - & it's lovely! Rounder leaves, sweeter flavor ...

So today I looked up some uses for yomogi - besides the ones Kiyoko listed: 
Fresh YOMOGI juice - 1 Tbsp every morning
(promote health) (high blood pressure)

Yo Mo GI tea 
Yomogi leaf (dry in the shade)
(asthma - hip pain)
& to repel mosquitos, bees, wasps etc - extract elements from Yomogi (Yomogi & Alcohol) 

In the National Geographic 'Blue Zones,' (areas of the world with higher than 'usual' numbers of centaurians) one 104 year old woman in Okinawa said she cooks her rice with a Yomogi leaf or two; so I'd begun doing that, using my Western mugwort (Artemesia vulgaris). The traditional meal blessing is the Confucian-inspired adage "hara hachi bu—eat until your stomach is 80 percent full.” 


Another use of Yomogi - as an ingredient in Kusa mochi, sweet rice desert balls! I found several recipes/methods - from Garden Fairy's rememberance of her 'obaachan's garden, & sending away for Yomogi seed, to the 'old school way,' cooking the sweet rice & adzuki beans from scratch (rather than using mochi 'sweet rice' flour & red bean paste!) ...

To Bunkyo Women's college steaming the mochi then adding the yomogi, & lovely description of gathering: "When the grass and trees in the mountains and fields begin to sprout in the spring, many Japanese people enjoy walking in the mountains and picking wild plants. One of the most famous of these wild plants is yomogi (mugwort)."

& then there's the quick & easy microwave version from 350* oven!

I'm looking forward to getting to know this new plant, ... now, where to put her .... 

 

Pumpkin Pie Quinoa Bake

Last fall I found a great recipe 'just in time' for my son-in law's BD! He & I both LOVE quinoa in any form, and as soon as I made this the first time, I knew it would become a family favorite! Leanne of 'Healthful Pursuit' is a nutritionist in Canada, & has a wonderful blog full of recipes & tips for healthy eating, many GF & vegan!
Her recipe was made for 2, so I expanded it, & also began with boiling water, as I'd learned that trick oven baking rice 35 years ago! So here's my version!

I begin with fresh squash from my farmers, Katie & Casey of Oakhill Organics, & often bake another while I have the quinoa in the oven, as I like to have fresh baked pumkin or squash on hand for smoothies & including in recipes.
Following their suggestion, & just poke the squash with a knife a few times (like a baking potato) & put in a pan with a bit of water in the bottom. After it's baked, I cut & scoop the seeds, which I sprinkle with a bit of salt & perhaps curry powder or pumpkin pie spice, & stick back in that hot (but turned off) oven - or do that later. The seeds make GREAT snacks!

Pumpkin Pie Quinoa bake (my version)
vegan & gluten free, does contain coconut
- heat oven to 350* & lightly oil a quart or larger casserole

1 1/2 C boiling water
1/2 C OG pumpkin puree - I chop  pre-baked squash in the blender & process with water or coconut milk,  {you could use tinned}
1/2 C quinoa
1/4 C amaranth (total of 3/4 C, could use all quinoa)
1 Tbsp Teff (for extra nutrition - can skip if you don't have any)

1 Tbsp coconut oil
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp vanilla


optional additions:
1 T maple syrup
2 Tbsp cacao nibs,
1/4 C dried fruit: raisins,  cran-raisins, currents ...

Bring water to a boil
puree pumpkin with sufficient liquid to blend

Mix spices & other ingredients with pumpkin puree
Heat coconut oil in a pan on stove top, & lightly toast quinoa & amaranth for a few minutes, stirring; then pour boiling water over
mix with pumpkin & rest of ingredients
Transfer to baking dish, cover & place in oven
Bake COVERED for 30 minutes, then remove cover & add topping; bake an additional 10 minutes UNCOVERED

Topping:
1/4 C coconut shreds mixed with sunflower seeds (can pre-toast if you wish)
1 Tbsp coconut oil in chunks
sprinkle of pumpkin pie spice & cinnamon
1 tsp or more maple syrup if you wish

You can use this method to bake quinoa plain or with onions, garlic etc - any additions you'd use on top of the stove. It turns out very fluffy - it's important to bring the water to a boil first, as that allows it to cook in the alloted time! I tend to mix quinoa with amaranth, & often add a Tbsp teff (for nutrient density, the seeds - African Millet - are tiny, so mostly bran & germ)

I often bake a batch, either plain or with pumpkin, while I'm roasting veggies, it takes a little longer than stove top, but is nice if have something else to do while it's cooking!

Law of Attraction

Energy flows where our thinking goes - Jamie asks what do I wish to attract?

The little bi-line that flows into my mind is to be 'healthy, wealthy & wise!'

Health - that's a constant theme, here! Working on healthy balance of wonderful, nutritious food (complemented by things like my daughter's DELIGHTFUL & decadent GF/Vegan Chocolate BD cake that she made for herself!), movement, fresh air, good water.

Wealthy - I think more of sufficiency - having enough 'food, shelter & warmth' - & being able to enjoy time off & adventures. Wealth of spirit, wealth of living on this lovely blue-green planet, & being able to buy heritage seeds, eat OG food, live in a less toxic world. I am still in process with rearranging & clearing clutter - more rich surfaces & abundantly beautiful rooms!! (this one is 'borrowed' - isn't the colour yummy!?)

Wise .... hmm, what do I want to study? I have been drawn more to nutrition, esp as I learn more about how many non-organically raised crops are sprayed with round-up just before harvest 'dessication,' to make it EASIER to harvest .... sheesh!! So, I buy OG ... but if I eat out, besides the danger of cross contamination from gluten, what other dangers lurk?

I lean toward completing training in Soaring Crane Qigong, so I can teach this form! I love doing it myself, & would like to share it with more folks!

What do YOU wish to attract?

Well-Being

Jamie's prompt this week on Wishcrafting Wed - "what do you wish for your health & wellness?"

Quite timely, at the beginning of a new year - double, as this week we left Rabbit & entered the Year of the Water Dragon!

My first thoughts are more movement, healthy food, clearer home & serenity!
Yesterday I picked up my first Veggie share from my CSA. I've eaten mostly local OG veggies & fruit, & try to keep the rest of my food as close to home as possible, for most of my adult life - 40 years!

Our little family (daughter, her family & myself) have eaten Gluten Free for 2 1/2 years, & added mostly dairy free last fall. I experience more energy, healthy weight (weigh about 5# more than I did in my 201-40s), clearer sight, .... it's been great! & contrary to some folks experience, I see 'glue-y' items & am just happy they're not on MY plate!!

Movement - as a kid, I HATED PE - mostly ball sports with guys or 'jock' women teachers. Blagh!! Then in my late 20s, we went to see my oldest niece in Nutcracker - wow!! The next week I began taking classes (from a world class, Russian method teacher, whose 26 year old daughter is now the principle teacher) .... Here's my son Josh as 'Mother Ginger,' from the 2011 Nutcracker, with one of the principle dancers peeking out from under the skirt (my 6 year old grandson LOVES Nora!) Miss Emma insisted Josh keep his beard, tho the red hair isn't his :)

A few years later, I began taking (& later teaching) Tai Chi & Qigong, along with becoming a Massage Therapist.
The last few years I've taken occasional classes, along with my more regular ballroom & square dance, & have been going weekly this winter - so I plan to continue that. AND next week, am teaching my own Chi Based movement class - 'Dragon Dance,' at a local workshop centre. Stay tuned :)

I'm still at work clearing & cleaning my home! Was actually challenging on Monday (1st day of the Chinese New Year) NOT to sweep or clean much (just put the dishes in the sink, & swabbed a counter! - here's a sweet link for activites of each day)
I'm making headway, & it gets easier. Yesterday I cleared off the little shelves beside the kitchen sink (the house I grew up in had these, & my mom always kept ivy on one) .... & put up teapots & various blue & white cups & containers.
Now I need to deal with the stuff that was there!

My daughter said she feels this year of the Dragon is the year I'll 'get your little Breitenbush house back!' when I live with less 'stuff' around me, it's much easier to keep it neat! I have 6 or so bags in my car to take to Good Will, & a few bags for garage sales ....

What do YOU wish for health & well being in this year of the Water Dragon?

Fall Gardening

As the slow starting, but now very nice summer rolls toward fall, my thoughts turn to planting some fall veggies! I'm lucky to live in an area where fall/winter gardening is fairly simple, though I don't always remember to get things planted at the right times!

The bare bed in the back of this pic held garlic which I harvested & braided a few weeks ago, the one in front has tomatoes, an artichoke, cantaloupe, cucumber & crockneck squash. Russian Red Kale is already coming up in that bed, self-seeding from plantings past. I've dug a couple of new beds, after covering areas of lawn with cardboard & grass clippings (this sounds more civilized than it is, some is 2' tall, & cut with a small sickle!) And have been reading up on crop rotations & increasing soil fertility.

This summer there have been a few 'rages' over folks planting their front lawns to vegetables, while others extol that practice as ecologically & visually sound. In Western Oregon, we're lucky that many communities seem to welcome, or at least accept, veggies in the front yard, composting, rain barrels & the like. I have a mix of herbs & flowers in front, with most of my veggies in my big back yard (lot is 50' x 100', with the house toward the front, so lots of room for veggie beds, fruit plantings, etc.)

I've had a CSA share the last couple of years, & we're also blessed with a couple of weekly farmers markets, one that runs 12 months of the year. Our local OG farmers grow both familiar & unusual vegetables, & it's always fun to try a few new varieties.

Since quinoa is one of my favorite seed/grains, I've got a couple of rows, plus a few of amaranth. These plants are used in many cultures as both a green & for their seeds, so I've been picking & cooking a few leaves at a time.I also have the perennial 'Good King Henry,' which is setting seed this year.

A few weeks ago I came home the farmers market with a bag of salad mix from Growing Wild Farm which included a lovely 'green' with bright magenta tips, obviously related to lambs quarters/ quinoa - Yum! It was delightful in salad or cooked, & so pretty.
When I asked about it later, they thought it was purple orach, but from the pictures on-line, it looked more like Magentaspreen, so I ordered seed of both a magenta orach, & Magentaspreen from Nichols Garden Nursery, & will soon plant some.
In this photo, the Magentaspreen is on the left (both green & fuscia leaves), Red Hopi Dye amaranth in the middle, cherry vanilla quinoa on the Right, & the more familiar shiny purple basil at the top (to show size).

All of these (except the basil) are in the 'goosefoot' family, related to our more modern spinach, & have been in cultivation for hundreds of years. An article on saving seed warns against planting several varieties close together if you want your seed to be 'true' to form, but also comment you can get some interesting variations if you do so! And they can all self-seed - but are nicely edible!

My son has a good crop of wild Lambs Quarters growing, which we call 'Emily Spinach,' as his 7 year old LOVES greens, & will go out & harvest a batch, then bring it in & cook it herself! I'm thinking of giving them some of the Magentaspreen seed to try as well.

In the "Ladybug Letter," Andy, a gardener & blogger talks about growing orach & ruminates on how to market 'red greens' with such funny names (goosefoot or mountain spinach)!

These 'greens' are best picked when 8-10", or you can harvest individual leaves as I do, leaving the tops to set seed. Quinoa seed has saponin (soap), so needs to be rinsed before cooking; but is a simple 'grain' for the home garden - & wonderfully gluten free!

Some seeds/plants for late summer/early fall planting: Leafy greens (lettuces, salad mixes, quinoa & its relatives, spinach, arugula, chard and mâche [corn salad]); root veggies (beets, carrots, onions, turnips, radishes, salsify, and rutabagas); brassicas (broccoli, cabbage, cauliflower, collards, kale and Chinese cabbage); leeks & bulb fennel, and fava beans & peas will all thrive in the cooler weather and shorter days of fall. Some herbs & flowers(parsley, calendula, nasturtium, cilantro) may be planted now as well. In many regions, some of these cold-hardy crops will even survive the winter to produce a second harvest in spring.
You can plant small lettuce or sew seeds under tomatoes, to take advantage of the shade. Some gardeners recommend mulching around late summer sewn seeds/plants, to retain soil moisture. Seattle 'Tilth' publishes a great year round gardening guide for the NW, which gives month by month tips on planting & soil health.

Consider planting cover crops in some of the beds (one suggestion is to have 1/3 or 1/4 of the garden beds in a cover crop, to enrich the soil & hold it in place). These can be cut & dug into the soil or added to the compost pile. Buckwheat, clovers (red, Austrian, Crimson, white), alfalfa, fava beans are all options. Your county extension office will have suggestions for your area.
Buckwheat is good for any season, as it matures rapidly & can be cut when 1/3 of the plants are blooming & chopped into the soil. The feed store a few blocks from me sells such seed in bulk, which is very handy for the home gardener who may only need a handful of seed.

Happy gardening!

Always Apply a Joyful Mind

This morning, reading a bit in a library book before I rolled out of bed, I ran across this quote by Akisha, 11th century. "Always Apply a Joyful Mind" Rather like the 5th Reiki Precept: 'show gratitude.' I am grateful, indeed I am grateful for many blessings, health, happiness, family, food/shelter/warmth, clients, time, music .. & I have much joy in my life.

Life has been good & busy - since I began 'facebooking' I notice I've blogged less & less - instant gratification? & communication with a vast community - I recently read that 1/3 of the internet use is spent on Facebook ... now is that really true? While I write here, my FB is 'open' so am I considered spending time there, while I'm actually 'here' ??

(excuse me, I had to pop over cause I had comment notifications ...)

You see how it goes! & then there was a call from my March Red Hat Hostess, checking to see if she had everyone's contact information ... we're going to Wednesday Wines, with catering from Harvest Fresh across the street! Yes, those lovely photos are actually of the produce & other shelves! & if I didn't have a CSA share, I would be quite happy with the lovely OG & local fare -

A week or so ago, my former hubby called my daughter to ask about HIS family history - two of his sisters & a niece & nephew have celiac & have gone gluten free. My son & his family think about doing so, but haven't really stepped off the wheat wagon, ...

Now what is wrong (um, short sighted?) with a family of biologists, who, when they see several members of the family have a 'disorder' that is now known to have genetic links, & have health problems that are also related, but 'wonder' if they could also have gluten issues?? Do you think? He is lactose intolerant, which often follows gluten sensitivity, & 'does better' when he doesn't eat bread ... it's not just about bread! Sigh. At least he's asking questions!

Yesterday I received 'Gluten Toxicity' e-book from Shelly Stuart - a compliation of her research & info she'd posted on her website - yea!!
Love these quotes: "Unfortunately, gluten appears to be a difficult protein for everyone to digest. Humans don't have all the gastric (stomach), brush border (intestinal) & pancreatic (pancreas) enzymes necessary for ... it to... be broken down & digested easily." (chapter 2)

A DIFFICULT PROTEIN FOR EVERYBODY TO DIGEST!

& this one: 'like a ticking time bomb, perhaps, everyone who is ingesting gluten has the potential for an unfavorable outcome" (cancer, auto immune damage & diseases, malnutirition ...

Off to enjoy the morning - lots of light, off & on sun ... blessings on your day, may it be joyful!

Mid December Musing

As the year rolls to a close, I'm enjoying time with grandkids ('grammie, we always have sleep overs at your house - you need to stay here tonight!'), the square dance calling, de-thugging more of my clutter, Holiday Harp gigs ...

Tomorrow my Bodacious Babes Red Hat group travels to one of our favorite local tea rooms, & I'll again make GF scones, this time for myself & one of my gal friends, who's been GF about 2 months now! I intend to use the recipe I used for macaroons for a dessert buffet, reducing the sugar a bit more. I adapted a 'normal' (non-GF) recipe:
1/2 C basic GF mix, 1/4 C sorghum flour, 1/4 C coconut flour
1/2 C Spectrum OG Palm oil shortening (for butter)
1/2 C coconut sugar (only used 1/2 C sugar, prob cut to 1/3 C for the scones)
1 T ground flax/chia seed mixed w/ @ Tbsp coconut milk (for egg)
My daughter just got a box of Montina, so I'll add a couple of Tbps of that as well GF RN suggests using a small amount to boost the nutrition in recipes.

& I've been reflecting on the changes I've seen in myself & my family over the last 18 months of being gluten free. In the summer of 2009, my daughter sent DNA samples off to TX for the genetic testing, & both she & her girls had two genes for sensitivity (her husband had one sensitivity, one celiac gene) Since they lived next door, & I felt it would be easier on my grandkids if grammy was also GF, I stopped eating wheat, rye, barley & any products I knew or suspected contained them at the same time.

Having been interested in health all of my adult life, this is one of the best things I've ever done for myself! Cousins remember that I wouldn't let my kids eat 'refined sugar' at family outings, & my pie crust was always whole wheat pastry flour ... oops!!

Gluten Free RN comments "Celiac disease is associated with over 300 signs and symptoms. The reason the problems are so diverse, is that complications are a manifestation of four causes. This is what makes celiac disease and gluten intolerance extremely tricky to recognize."

1) the body recognizes gluten as a pathogen & responds with inflammation
2) chronic inflammation causes T cell dysfunction
3) chronic inflammation causes an auto-immune reaction
4) celiac or gluten sensitivity can cause malabsorption or malnutrition symptoms

So what have I noticed personally over the last 18 months of being Gluten Free?

* lost 20# & my post menopause 'tummy'/ feel more like my 30-something self than 60!

* my scalp no longer itches! My mom used think it was lice, as I ALWAYS scratched my head. (I'm careful to use GF skin products, vitamins, etc)

* very little gas

* rarely need a nap (though I still enjoy one occasionally)
I'd usually eat bread at Breitenbush when I lived there, often a second slice with a bit of honey & butter; & remember struggling to stay awake doing that first massage after lunch - warm room, sleepy sleepy ....
when filling-in these days, I always choose the 'special diet' (gluten, dairy & egg free) & same warm room, but no problem staying awake!

* slight numbness in my hands some morning - that was becoming common, is reversing. My X's older sisters who've been ID as having celiac had Raynaud's (extremely cold hands & feet) years ago - which is now seen to be a sign of gluten sensitivity or celiac.

* mental clarity

* looking for the right word - ambition is almost right - I'm more enthused to clear clutter & keep a neater house!

* my main seed is quinoa - love that!! (it's in the beet family, so a seed rather than grain) Cooks in ~ 20 minutes, I usually add 1 T teff & 1 T amaranth to 1/2 C, cook with ~ 1 1/2 C water/stock or coconut milk - mmm.
I tend to cook it plain, then can add spices when I reheat - often have ~ 1/3 C mixed in with cooked veggies (or stuffed in pumpkin - yum!), take it in my tiffin, etc.
I used to eat a lot more rice, but tend to limit that now, so I don't overuse it. Rice cakes & crackers are a good option for when I'm out & about, & I use a basic mix that has rice flour. A major difference I notice is I'm less hungry eating less grain! We think of grains as 'fillers' - but I actually ate more of everything - perhaps that malabsorption bit GF RN mentions; the body craves more because it's actually starved for nutrients! Where I could easily eat a couple of pieces of bread, or a bit of every desert, it's now fairly simple to fill my plate (medium, not huge) or eat half of a restaurant meal; & only a piece of GF desert. It's not because it's not good - far from it! I've had some of the best deserts I can imagine that are GF! I'm just not as hungry!

* I take a multi-vitamin/mineral, Vitamin D-3 (5000iu in winter), magnesium (important for >300 biochemical functions in the body; I take 700 mg - some is from my multi) fish oil or chia seed, lithium ('think young into your 90s with this anti-aging secret for your brain'), sub-lingual or liquid Vitamin B-12 (absorbs in the gut rather than stomach, & is often low if you're Gluten sensitive), digestive bitters (1/2 tsp before meals), & coconut milk kefir (probiotics)

* My 10 year old granddaughter did go off her anti-seizure meds over the summer. She is doing well (though we still need to watch her); she also raised from level 12 to level 22 in her Spanish reading this fall! (the family Dyslexia is probably gluten related)
This week my niece commented she'd mentioned my granddaughter's progress at a party, & later one of the men took her aside & told her his 19 year old son recently had a seizure while driving - he & mom were OK, but the car was totaled when he seized while driving! They had no idea he'd been having seizures, & the dad said the boy could 'eat a loaf of bread or half a cake' at a sitting, so after hearing about my granddaughter, they planned to ask the Doctor to check for gluten issues! I warned her that the Doc might not know much about gluten sensitivity, & they may need to look into it on their own!

* My 5 year old granddaughter is much calmer, happier, & more alert. While she may get feisty, she rarely has the flares she did while eating gluten. Her little hands are smooth & soft as long as she avoids wheat flour play dough & soaps with a lot of chemicals/ gluten. & did I mention happier?? Her playschool teacher commented several times what a difference it made for her 'she just WOKE UP!'

* My daughter is seeing a new doctor who is working on healing her 'leaky gut' & helping her safely reduce/discontinue her anti-depressant. Her last blood work showed sensitivities to more foods (whey, so no yogurt/milk; hard cheeses are OK) egg whites (mildly sensitive) as well as yolks; & cane sugar (another grass, like wheat, rye & barley) among others.
She's been anxiety free since the first week GF, but has been taking the anti-depressant for a number of years. He's recommended a good digestive enzyme, & an amino acid supplement. She's pregnant, so he & her midwife want to avoid postpartum depression, so are being very careful! For protein, she's adding ground pumpkin seed into smoothies. I recently got some hemp seeds which are great on salads, & always roast the seeds of the pumpkins & squash I'm baking this season.
Her European doctor (primary care) is a proponent of limiting animal proteins, fish being the only meat he recommends. He also recommends NONE of his clients eat gluten containing products in America, tho when his family visits Europe, they eat bread & pastas. Dr Radzik's concerned about the GMOs & other American farming practices, feeling we'd ALL be better off avoiding wheat.

So if you've wondered if YOU might be gluten sensitive, now's the time to check it out for yourself - have the Genetic testing, or simply go gluten free for a few weeks & see how you feal! (it takes much longer for the body to heal, but you will probably notice some changes over the first weeks) & if you've been GF, & slipped, don't beat yourself up, just go GF again!

Here's to a wonderful GLUTEN FREE holiday!

Gluten Free Thanksgiving

Had a lovely Thanksgiving dinner at my daughter's - 19 gathered for a wonderful GLUTEN FREE feast!
Turkey n ham, mashed potatoes (both vegan & w/dairy)
...
I brought Rattatoui (Rroasted Veggies), mostly from my CSA share; carrots, parsnips, Jerusalem Artichokes, golden beets, leeks, garlic, sweet potatoes & yams ... chopped them all first, & had in bowls to saute in coconut oil in the wok, then transfer to the baking dish. I added a bit of veggie stock to moisten, & Italian herbs w/ a bay leaf & pieces of kombu.

Orange Cranberry sauce - had to settle for 'regular' oranges as blood oranges aren't quite in season yet; & used ~ 1/2 C honey (my daughter has sensitivities to both cane sugar & agave) - mmm - added a bit more sweetening when I've had left overs (but would rather not have it too sweet in the beginning!)

Pumpkin pudding - I used both pumpkin & butternut squash, which I baked at 350* earlier in the week. To make it egg free, I ground flax & chia seeds (2 parts flax to 1 part chia), & used 3 Tbsp in place of 3 eggs, & blended the baked pumpkin with a bit of the coconut milk. I used a tsp garahm masala with the other spices, & again used honey rather than Agave - YUM!!

My sweetie brought curried quinoa (cooked in coconut milk), 'good' olives, (inc green with garlic - which my 5 yr old granddaughter LOVES), & roast chestnuts! He also has a whipped cream maker that uses little canisters to do instant whip - YUM! Went great on the GF brownies, apple pie, & my pudding.

Good time with family & friends, lovely Gluten free food, what more can we ask?? Happy Holidays!!

Pumpkin time again

Yesterday our church had a Harvest Party out at the Heritage Center S of town, & our Square Dance club performed & invited folks to join us on the dance floor! Was a big hit. A gal in her 80s who was a club member, but has had health issues & has memory loss joined the 'lesson,' & didn't miss a beat! Her daughter was in tears, watching mama out on the dance floor, helping her partner figure out where to go! So sweet.

I brought pumpkin soup & a big green salad to the potluck - this fall I got a copy of Gluten Free Girl & The Chef's wonderful cook/story book, & they have been sponsoring a weekly recipe 'cook off' - the first week was making their pumpkin soup! YUM!

Chantrelles were just hitting our farmer's market, so I made mine with fresh chantrelles, leeks, celery root & coconut milk (replacing red onion, celery & cream :) Have made it several times - it's great!

I roast the squash or pumpkin whole, as suggested by my CSA farmers Katie & Casey, till soft enough for a knife to easily pierce, then cut & scoop meat & seeds out. I roast the seeds - Shauna has a great recipe for pumpkin seed hummus on her blog.

PUMPKIN SOUP (adapted from the recipe in Gluten Free Girl & the Chef)

5# pumpkin or squash - roasted & meat scooped out, seeds roasted & set aside

2 Tbsp coconut oil
half dozen chantrelle mushrooms (or others in season - chantrelles are
nice & orange)
* saute the chantrelles & set aside

2 Tbsp coconut oil
1 large carrot - large diced
1 leek (white part) or onion - diced
2 stalks celery or 1/2" slice of celery root (celeriac) large diced
5 cloves garlic, smashed & peeled
* saute the veggies in a medium stock pot, ~ 10 minutes till soft add 1 Tbsp chopped fresh sage, saute till you smell the herb

1 medium sweet potato, peeled; medium diced
1/2 tsp fresh nutmeg (freshly grated)
1 bay leaf
2 quarts veggie stock
* toss sweet potato into the stock pot with the other veggies, cover with stock & add herbs. Add salt & fresh ground pepper. Bring to boil, reduce heat & simmer about 15 minutes.

Finishing: fish out the bay leaf, & puree about 2/3 of the soup in batches in a blender or food processor. Taste & season with salt & pepper - add 1/2 Cup coconut milk, & reserved chantrelles.

If you wish, add roasted pumpkin seeds to each bowl (Shauna has her method for roasting with the pumpkin seed spread recipe) I roast my pumpkin/squash whole, then scoop out the seeds, & put them in a pan, sprinkle with salt, & return to the hot oven for ~ 10 minutes or till they're lightly toasted.

Made the soup - yumm - then made a green salad, & a fun, creamy vegan PUMPKIN DRESSING!
1/3 cup pumpkin
1/3 Cup Coconut milk Kefir (plain)
1/3 Cup olive Oil
1/2 tsp pumpkin pie spice (I used Garam Masala)
1 Tbsp balsamic or cider vinegar
Blend till smoothe
This has been VERY POPULAR at my daughter's house!! The girls love helping MAKE kefir, & sometimes drink it ... my daughter has recently found she's sensitive to whey, as well as egg yokes (& somewhat sensitive to the whites) ... so some of the creamy dressing options aren't good for her.

I've been making kefir steadily since receiving the grains in the mail back in the spring. I still drink a cup of milk (coconut) kefir morning & evening, but haven't been making the water kefir. I tend to use canned coconut milk, & add 1/2 scoop cal/mag powder, 1/4 tsp baking soda, & 1/2 tsp maple syrup, honey or agave nectar. Cover with a piece of muslin & fasten with a rubber band, & leave at room temp 24-36 hours.
Then strain the 'grains' out, & store the cultured kefir in the fridge; starting a new batch in a wide mouth quart jar. The girls usually want a bit of honey or agave nectar in theirs (less than 1/2 tsp!) & usually want to help me strain & start a new batch when they visit.

Happy fall - soup's on!

Happy 4th of July

Happy Independence Day! Rather overcast here awhile - after 'morning sun!' . . .

We are (square) dancing on the float in another parade this evening, so I'm hoping it clears off & warms up! This will be the 3rd parade of the summer, in a small local town (Willamina) followed by their fireworks. Since our local firework display moved from a school ~ 15 blocks from my house, & easy walking distance to a site closer to the airport, with lots of congestion, I haven't been 'out' to watch them. My daughter is also happy to celebrate rather 'quietly' at home with her hubby, their girls & a few sparklers!

My dad disliked driving on holidays, even 'back in the 50s & 60s' when traffic was much lighter! I know he'd drag his heels at going to this parade, travelingon one of the busiest highways in the state! So with others, I raise prayers for travel safety, & clear skies!

July brings several musical events - I'll be playing harp next Friday from 11-1 at Turkey Rama, & for several weddings at pretty vineyards the next few weekends.

It's almost a year now that we've been gluten free, & a weekend at the coast with my galfriends highlighted just how much I want to avoid the stuff. On the ride home midday Saturday, I wrestled with a a migraine (which I RARELY experience). I combated it with homeopathic gelsemium & arnica - by the time I got home & took a nap, was feeling almost normal. Was it triggered by histamines from the wine the night before? But I didn't awaken with it . . . or . . . .

I didn't intentionally ingest gluten, but picture the breakfast 'bar' Sat AM: a lovely fritata Martha made with fresh duck eggs, aspargus, local garlic & onion, topped with avocado - next, loaves of bread from the night before peeking out of their warpper; then the pan with sauted bacon, nice & crisp, followed by a plate of G containing muffins!
This was laid out before I noticed - I did go through the line 2nd - but who laid it out? Did they wash their hands between placing items?

Did anyone even HESITATE to place the bread between the main dishes? & did the person in front of me take bread? Does a bear poop in the woods? Well, of course they took bread! I got bacon with my own fork, & went outside to the deck overlooking the ocean, to dine with my friends. & within an hour or two, had stiff shoulders & a headache.

Ironically, a few weeks before one of my friends asked if I were coming on the beach retreat, & when I expressed concern about gluten contamination, she said - yes, we talked about that, & that it wouldn't hurt ANY OF US to go gluten free for the weekend!

Well . . .

Some of us headed over Thur, & ate out that first night. One of the bread baskets was in front of my plate between two of us, the other shared between the other four. When that basket ran dry, 'ours' was passed down (whew!) but more bread was requested. (& later someone asked me if the basket in front of us - which they'd emptied - had any more, & I quipped that I didn't intend to be their 'pusher')
I had a salad, stuffed chicken breast & aspargus. The chef recommended against the rice pilaf, ('can't guarantee that it's G F') so I had a baked potato. We had desert at home, inc yummy GF brownies Martha brought, in their own box & well labeled. (the rest had 'regular' brownies, from a seperate box)

Dinner Sat was lasagna - I brought my grain mix, & asked Donna to reserve some sauce & cheese, rather than bringing her GF noodles (knowing she was likely to bake it at the same time as the 'regular' lasagna) & cooked my seed/grain mix while I made the salad.
The seed & grain mix: quinoa & millet in equal parts (1/2 C each) & a Tbsp each of teff (African millet), amaranth, & chia seeds - bring ~ 2 C of water to a boil, pour in grains, stir, reduce heat & cook ~ 20 min. This is great for breakfast or dinner, & you can season as you wish.
Local strawberries over ice cream & a GF brownie for me (angel food cake for the others)

Snacks included the brownies & bags of chex mix, pretzles, M & Ms . . . . I brought dehydrated veggies, & found a pretzel in the bag, when I got home - I'd put it out on the snack table - should have put some out in a dish with a spoon, & kept the bag in my basket, where I had rice cakes, rice crackers, & a coconut mango bar. If I go next year, I'll ask that all the gluten items be placed on the snack table, & that any GF snacks be in a different area.

Do my friends have chronic health problems that are associated with gluten sensitivity? Yes, inc Asthma, Diabetes, Chronic pain, weight issues, one sleeps with a c-pap machine, . . . . & only one has expressed 'considering' going GF for a week & "seeing if it helps" . . . (another wanted to share the grain mix, as she's 'doing' weight watchers, but didn't avoid other gluten)

Yesterday, I visited with my daughter's friend Karen, who started us down the GF path, after hitting 'early menopause' in her mid thirties (yes, ANY fertility/ miscarriage/ premature birth issues can be linked to gluten sensitivity), & commiserated about people just 'not getting it' - she'd spent a 'mixed' Thanksgiving with 'well meaning' family members, & even after explaining how GF folks should serve themselves first, & others should only DIP food with the utensils, & not spread anything on bread . . . others jumped ahead of them in line, & immediately someone dipped & spread cranberry sauce on their bread . . .

Like others on this strange journey of being GF in the land of wheat, wheat, rye & barley, find it frustrating at times, but joyfully health giving!

Watched Julie & Julia Friday night at my daughter's, & think of Julie as I blog - fun to see her cooking her way through Julia's book, & thinking of Shauna's GF tome, due at the end of the summer! Now that would be fun to cook through . . . .

Happy Summer Solstice

Ah, the sun!!
Our spring/early summer has had rather chancy weather - rain, cloudy skies, low temperatures. A few weeks ago I played harp at our Farmer's Market & by the end of the day my fingers were quite chilly.

Today I had fun playing harp at a Summer Solstice Wedding (the second weekday wedding this year!) with a lovely 'cast of characters' - the bride & groom are actors in NY city, & had brought friends & family in from around the country! Several actors & a soprano with the Met. Opera blessed us with readings & music.

10 or so years ago, a friend's daughter got married on a riverbank, & they had received a wind chime as a present. The minister blessed the chime, & told the couple that if they were experiencing difficulties, to listen for the chime, & think of all the people who had gathered for the wedding, & were supporting their union. As he spoke, the wind 'riffled' the harp strings!

I later told the bride & groom about that, & make a point of sharing that story with other couples, when that happens at their wedding. Today was a wind harp day, & the bride, wearing a family heirloom wedding dress, put her hand to her heart as I shared the blessing of wind (her husband is part Chokta & Cherokee, & I'd played the Native American flute as they spoke a Cherokee prayer)

On the weekend our Sq. Dance club was in another parade, & I found it easier to dance on the float, & to know when I was with the 'wrong' partner (just keep dancing!!) . . . I wasn't dancing when we went down the hill (I'd heard about that! Hard enough to keep your footing on a moving float!)
The week before, we'd done a 'visitation & camp out' at the ocean. It was a LOVELY weekend - sunny & over 70* - which is great for the Oregon Coast. We danced Sat PM & Sunday afternoon at the Toledo 49rs BD (or anniversary) dance, GNO got up to call a tip, & we got lots of compliments, & a bunch of dancers on the floor.
At one point, our caller was up on stage with the Host caller - one of the gals from GNO was in my square, & warned me it was a 'Plus' tip, & I realized that when she met me, I'd just begun going to dances, & got lost a LOT! I assured her I'd 'graduated' from the plus lessons, though I hadn't danced it much. I didn't get all the calls - but at this point, I usually don't get lost unless the whole square is breaking down!

At the Parade, Leonard gave one of the teens a 'purple heart' for being in a square with 3 callers - I was in the square, too, so actually four callers! Though I'm only doing the group calls at present! AND both Jackie & I got up on the stage for the last call with all the callers present! It's hard to believe Girls Night Out only began rehearsing in April!

This weekend I have another trip to the beach, this time with my 'Mom's Group,' then GNO will be calling a 'tip' at a dance in Salem Sat evening (so I'm heading over Thur with the 'advance' group.)

I won a Gluten Free goodie bag from a Facebook Group: G Free Foodie - fun hat, & some 'gormet marshmallows' (without HF cornsyrup!) I like the concept of 'foodie' emphasis - we really DO enjoy eating & food!! Just not the gluten . . .

Gluten Freedom

It's been close to a year now that our 'family' has been gluten free! Today my oldest granddaughter is in for her 'sleep deprived EEG' to see if she can go off her seizure meds!! Her 'mild seizure disorder' was one of the reasons we looked into the genetics, to see if we were prone to gluten sensitivity - yes; we had the genes!
One of our friends brought her 'gluten sensitive' family tree to the local GIG meeting Saturday, showing which members have which combo of genes, her husband's a geneticist, & predicted which combo some would have, from the others in their direct line.

It would be nice to do that for our family. I'm an only child, but have a number of cousins who display symptoms of gluten issues. My X husband (my son's dad) has a niece & nephew who've gone gluten free, two of his sisters have been diagnosed with celiac Disease. He, his third sister, a niece, nephew, & his two sons haven't gone gluten free or been tested (tho he finds he feels better eating fewer grains in general)

His younger son (15) has a genetic liver disorder, & received a transplant several years ago - was it the double whammy of TWO genetic disorders that made his liver condition so severe? Bread & cottage cheese were two favorite foods, & he often just doesn't feel good. He's MUCH better since the transplant, for which everyone is grateful!

Our 36 yr old son & his family have a number of health issues that seem to be gluten related. A few weeks ago, my youngest granddaughter stayed overnight with her Uncle & cousins, my daughter & I picked her up in the morning. Uncle Josh had given Kayleen a zip lock bag full of cereal for the trip home - which he had checked, & was wheat free - but each cereal was sweetened with Malt - barley malt - so not gluten free!!
Here's a list off gluten free & 'dangerous' grains it IS tricky to figure out!!

His 6 year old gets BAD 'poison oak' that their allergist was surprised at 'I've never heard of someone getting poison oak when they just visit a house where it is, but aren't out in it themselves . . . ' (duh!! I've known a number of folks who experience that!!) & doesn't sound like he has a clue there's a relationship between skin issues & gluten sensitivity . . .they've decided to try minimal gluten, esp with her, & see if it helps!! I sure hope it does . . . & so glad they're looking into it!

Anyone have chronic pain? This site has a wealth of info for pets & their humans!

A month ago, one of my co-workers challenged our new office manager to go gluten free for a week, & see if it made any difference in her energy levels, etc.
She took the challenge! & has been loosing weight (wasn't heavy, but wasn't her ideal weight), has fewer headaches, & is much clearer mentally after lunch.
She's had several 'oh ooh's - the blue cheese (not a gluten 'safe' one) dressing at our local natural foods deli; a 'green salad with no bread' that came compete with croutons! (she picked them off - as she was already back at the office before discovering them), a 'normal' brownie on the weekend.
Like us, each time she gets some gluten, she feels bloated, gets an instant headache, & says 'was that worth it?' . . . no! & is a gluten for information - she's doing great, looking great.
She had extremely low Vit D levels when she joined our office in Jan, & I recently read that's another symptom of gluten issues - fats aren't properly metabolized, so fat soluble vitamins aren't properly metabolized or absorbed . . . she's been on a high vit D supplement, so that's probably one of the reasons she's loosing weight! (this link was on my favorite FB group - Coeliac Disease - not just a food preference!')
This morning, CD. . . posted on correlations between Vitamin B-12 deficiency & celiac or gluten sensitivity. This is a great little form - you can fill in blanks on the questionnaire, & see if you are likely low in B-12.
~ 25 years ago, I had bursitis in one shoulder, triggered by overuse with a new massage stroke. In one of his books on nutritional therapy, Dr Jon Wright suggested both B-12 (usually shots!) & Vit C. Around that time, I discovered sublingual B-12 supplements & began taking them (the bursitis corrected in ~ 5 -6 months) .
Since B-12 is absorbed in the intestines rather than the stomach, levels don't increase with 'normal' supplements - hence 'under the tongue' (sublingual) or injections are most efficient ways to increase the levels . . . & since gluten issues involve the gut, & often signal poor nutrient absorption, it makes sense this is a vitamin we'd be low in.

Meanwhile, a group of my friends are planning our annual beach trip in a few weeks, & I've been torn . . . do I risk going along, & them trying, but not really understanding gluten free? One commented "we can live without that 'nasty gluten' for a weekend" - (& with their range of aches, pains, & health issues they might even feel better for it!)

But I think of the 'nice dinner' one of the 'most supportive' friends preped for her hubby & me last month. I'd played at a wedding in their area, & was invited to their house afterwards. She cut up veggies & put in a roast. Made a big green salad. Pulled out the tin of bake yourself (wheat) rolls, & realized the roast wasn't 'done' enough to take out of the oven before she needed to put them in. . . . she probably 'always' made rolls with roast, & thought her hubby wouldn't be happy if she didn't! Did she ASK him? (he wasn't home yet, but has a cell phone, & is well aware I'm avoiding gluten) . . .
No . . .
So she covered the roast with foil, & put the rolls in, serving them (on the other side of the table) with dinner.

Was I terribly sick? I think I took my digestive enzymes & experienced - the usual 'little bit of bloating & gas' . . . they ate the package of rolls between them. It was a lovely roast, but was making rolls necessary?? She carefully watches her own diet - is diabetic & has asthma - mmm, yes, both can be symptoms of gluten issues, & her hubby has digestive issues, they both are heavier than they want to be. . .

Meanwhile, Girls Night Out will do a 'tip' at a dance in Salem that Sat., so I have a great excuse NOT to go on the beach trip. I could go 'early' (Thur/Fri), as some of them are; & it sounds like they want to make an effort to accommodate my needs.

What would you do?

Gluten Free Scones for Beltane

I'd usually make oat cakes for Beltane, but GF oats are now ~ $4- a # - yikes!! So for our dance tonight, I decided on scones.

I found the inspration for these on-line last summer, when my Red Hat group was going out for tea, & the hostess said she could do every course except 'you'll have to forgo the scones!'
Loving scones, I decided to do a bit of sluthing, & found this recipe. It quickly became a favorite - scones are one of those 'quick & easy' breads that are perfect for GF baking.

Gluten Free Scones
1 C favorite GF flour mix (I use a basic 'brown rice'potato starch/tapioca flour mix)
3/4 C sorghum flour
1/4 C coconut flour
1 Tbsp Baking Powder (aluminum free)
1/4 tsp baking soda
~ 3 Tbsp sugar
pinch of salt
(1/2 tsp garam masala spice mix, 1/2 tsp cinnamon, & ~ 1/2 tsp fresh grated ginger - optional)
1/4 tsp xanthan gum (not absoulutely necessary in 'quick bread' recipes)
3 Tbsp cold butter, sliced fine, & 3 Tbsp coconut oil

cut the oil/butter into the sifted/stirred flour mix
add 1/2 C nuts &/or 1/2 C dried raisins or other dried fruit (chopped)

mix together:
3/4 C coconut milk or C milk kefir
1 egg (we just use the whites, as my daughter's sensitive)

Add wet to dry ingredients, & gently knead, then roll & cut into 8 wedges, or pat into wedges or rounds (I pat into ~ 10 - 12 wedges) I bake on a clay baking sheet, so put them on the cold sheet, & heat the oven as they're cooking.

400* for 12 - 20 minutes - I stick them with a toothpick @ 12 min, & ~ every 5 min till it comes out clean.

Enjoy!! & happy Beltane!

Tax Time Again

Here it is, April 15 . . . got the taxes off (yes, I put them off - a-g-a-i-n!!)

It's funny, it really doesn't take me that long to go through my paperwork & get the figures sorted out & down - why do I put it off?? Mmm could it be because I know I'll have to pay?

& despite my resolve, I only paid the first quarter's estimates last year - I sent those off again with my payment, & broke down the quarter into each month's contribution - will post that somewhere at my office - maybe in my the change & credit card slip bag in my drawer! (it's funny - April, June, Sept & Jan don't quite seem like 'quarterly') Also the amount I want to contribute to my IRA.

Last year I was busier the first & last months of the year, & business really does seem to have picked up a bit. On the 14th, I did a bit of 'first aide' chair massage at the tax office where my gal friend works - much appreciated! She & I plan to have lunch tomorrow, celebration time! Our Red Hat group is going to a tea room that wasn't interested in working with me to find GF options 'Everything we make has gluten!' . . . 'we don't serve salads' (well then, thanks!)

Last week my daughter & I attended a fascinating talk on Mental Health & food intollerances, with a focus on gluten sensitivity. Gluten Free RN was the main speaker, she discovered her own sensitivities 4 years ago, when her health had seriously deteriorated, & she felt she was on death's door. I esp. enjoyed her description of having 'Polish Potato Picker Legs' which had developed pitting edema - at 40! Yikes! She's lost 35 # in the 4 years since, & we were both wearing 'skinny jeans!'
She's a great local resource, attending our GIG, Gluten Free Friends' monthly meetings, & offering insight.
She had been an ER Trauma nurse, & on her site, comments: " I have been an ER nurse for 16 years, I saw multiple doctors, and still could not figure out what was killing me.
"Within 2 weeks of being on a gluten-free diet, I felt much better! By February 2007, I started RN On Call, my own business. In March 2007, I became a gluten intolerance/celiac disease educator.
"I can save more people with this information than I ever could have saved in the emergency department."

She's also on Facebook; as is celiac nurse, who has a great 12 part series with information about many of the ways gluten sensitivity can manifest. Both these great ladies are on Facebook, too:)

My daughter-in law & her two kids are spending the night - she works with the 'horse vet' from a local clinic, & will be riding on 'rounds' with her tomorrow. My son has an early job (at Nike) so will come over about the time she leaves, as I have an AM massage to give. It's fun to have them here - they had a grand time running around with their cousins!

My daughter's kids are in the middle, my son's on the outside - 6, 10, 5 & 4 years old! (can you see the ballet influence? :)
I fed them free range chicken, mixed grains, & greens from the garden with root veggies from my CSA share. They put the sun to sleep, staying out till the last possible moment!
Now they're all tucked in & sound asleep.
My daughters girls are back home, across the fence, sigh. Next month they'll be moving across town! It's good, their house is way small, & the new one is the same style, 50s with hardwood floors, etc; only 2 owners before them! & on a double lot! With veggie garden already in place . . . still . . .

Rants

A lovely - but cold - day! Debating whether to go out in it - I went out & practiced the dance to the Directions & then did Soaring Crane Qigong, but mighty nippy still. 'Fly Lady' suggests working on the kitchen this week - today is 'clear the counters!'

My 'rant' is - I had bible carrying ladies at the door this AM - why can't I just let them talk, or stay in my power?? No, I have to say that Earth Based spirituality, & a Universal (beyond 'father') God is more my style - & point to the harp, mention 'remembering' playing harp & healing time out of mind! & which early humans really thought 'god' (creator) was MALE, for heavens sake!! Which of the male animals around them was giving birth??

Sweet lady - her 'point' was 'we don't need to repeat suffering' & of course 'father & creator' god (ah, they're so much better coached now, with snippets of glimpses into other ways of thinking!) Co-creation & having any part of it all . . . nope :)
My women's spiritual book group is reading Carol Christ's 'She Who Changes,' & I find process philosoph so matches my sense of how it is (as much as we can see!) 'For process philosophy, the whole universe is alive & changing, continually co-creating new possibilities of life. . . . The world is a web of changing individuals interacting with, affecting & changing each other.' (p45)

Why do I feel the need to argue?? Sigh . . . it's more - I try to open the windows to thinking, beyond the pablum their ministers (all male) feed them. My mom had lovely discussions with some JW missionaries, until they began arriving SUNDAY AM (they're a Sat Sabbath bunch, which is historically 'correct'), knowing my folks attended Church every Sunday, rain or shine - unless we were camping. She'd sit in her chair by the open curtain, & 'ignore' their knocking - if they couldn't respect her beliefs, she didn't feel the need to open the door.

I open the door, & vary my response, today just went for it Hafiz & all 'The awake heart is like a sky that pours light.' (Persian poet, 1320-1389) . . . might I have quoted my favorite Celtic (fictional) 6th Cent religouse - Sister Fidelma?? Who lived in a time women enjoyed more freedoms & equal footing with men, lived in 'joint' houses (she was of Bridgit's mixed gender monastery)

So after they left, I went into my back yard & did a round of The Dance to the Directions, then & Soaring Crane qigong, sending some healing to the earth grid. Some of my friends have been working on manifesting (saying they feel there will be) an earthquake in the NW - I sent my intention of steadiness' to mama/sister earth, that if it's in alignment, may the NW be stable & assist in the Earth rebirth in other ways! O Sada - may it be so! & have been singing 'cleanse, clear, rebalance, illuminate' to the public places (parks, parking strips, well known trees, gardens) all around town; doing a 'tune-up' where I go.

** On Sat, my dau. attended the Gluten Free Friends group. There's a GF nurse that's a great resource for the group, she suggested going more for the whole grains, & less of processed things (noodles, bread) & adding nutrition, since our systems have been deprived while fighting off the damage of wheat. Sweet potatoes (I still have some from my CSA share) are one of the suggested additions.
So I made a mix of millet, amaranth, quinoa & a Tbsp of Teff (one of her favorites, but tiny) & ran peeled Sweet Potatoes in my mini processor - cook 20 min (a bit of kombu - kelp - as well) mmm - was Quite a hit with my dau & her honey - she added the rest of the pan into the rice she'd cooked!! Made another batch this AM.

While I was at it yest, I ran beet & carrot as well (I pre-chop into ~ 3/4 " pieces) & added them to my salad of fresh CSA & garden greens & a few dandelion flors, with some sprouts, kefir, & tahini, olive & coconut oil vinaigrette.

God of Wealth

Feels like spring!! Sunny, sunny day, & flowers are starting to bloom! Here are some violets & a bit of daphne (mmm) from my yard!
Thursday marks the 'God of Wealth's birthday,' & again my lovely friend Gwynne will be at Portland's Chinese Gardens, doing ritual & talk. I want to visit the gardens again soon - haven't been there for more than a year!

This seems to be a week for ordering goodies! My daughter helped me sign up as a practitioner with Pure, so we could order vitamins & other supplements (it's the brand her doc's office carries) & they should arrive on Friday! They're very high quality & 'hypoallergenic,' a real plus for us Gluten Free folk!

I love using mineral make-up! Most of the time, I don't bother; but I tend to use some when I go to a dance or other 'dress up' activities. A little over a year ago I ordered sample sizes from CMH Essentials, & I've been very pleased!! The 'sample' 5 gram size is $1.95m & I've only used up two - Chamelion Sparkle eyeshadow, & the Shimmer Veil!!
My order included an eye shadow collection, so I substituted the Chamelion for 'Enchanted Emerald" (which I have) & got the 10g size of the Veil (the only larger size I ordered - a little really does go a long way!) One reviewer said: "This eyeshadow (Chamelion Sparkle) is FUN! It adds a great twist to any other darker eyeshadow you may have, reflecting lots of different colors. The base color for Chamelion Sparkle is brown." It's the one I use most, & do still have a bit left!
Christine writes: "Being natural, they are allergen-free and contain no chemical dyes, added preservatives, fillers, perfumes, oils, talc or other ingredients commonly found in traditional mineral makeup products. CMH Essentials makeup contains only pure mineral pigments in concentrated form. Due to their concentration they perform the functions of concealer, foundation, eyeshadow and skin care all in a single application which binds to the skin so well that very little touch-up is required as the day progresses."
What a treat that is!! I looked at 'mineral make-up' in our local beauty supply shop - & there were lots of fillers inc talc!!
This line doesn't contain "Bismuth.Oxychloride, a thick, heavy mineral, which makes it difficult for many people to wear. It must be packed into your pores (heavy application), which can sometimes result in plugged pores and irritation of the skin. B.O will feel smooth between the fingers." The popular 'Bare Essentials' line contains B.O.! I've gotten a few of their products, as a local spa carries them, & I went for a 'make-over' several years ago. CMH also carries make up brushes - again, a lot less expensive than elsewhere.

The other item I ordered is a yogurt maker!! I found it on Amazon a few weeks ago, & called our Health Food store to see if they might be able to stock it, as I'm trying to buy local when possible. The manager called back, to say she'd looked it up, & was having trouble finding a distributor she could buy from - & that Target seems to stock it! Since we don't have a Target in town, & I don't know when I'd get to one, I decided to order from Amazon, as it qualified for the free shipping . . .

The 'Yolife' yogurt maker comes with glass jars & has 2 lids, a short one for the little jars, & a higher one for using your own pint or quart jars - nice option! I've written before about our trecks to buy raw milk when my kids were young, & finding a great little local dairy. We also frequently made our own yogurt, wrapping the jar of warm milk in a towel, & leaving it in the oven (turned off) overnight.
A common problem with gluten sensitivity is developing problems with other foods, which frequently includes milk. (after 6 months or so aftter going Gluten Free, the other sensitivities may go away!) These days, I use coconut milk for most recipes, & did try making my own coconut milk yogurt once or twice. It didn't set too well, so I plan to experiment with adding tapioca & perhaps a bit of gelatin.
I also like the 'greek style' yogurt (OK - Greek Gods yogurt is almost better than ice cream!!) & intend to use some of that as my 'starter' . . . another suggestion is to use buttermilk as a starter for one's own 'quark' (that was in one of the Amazon reviews!) . . .
I found this post on making coconut yogurt - she used 2 T agar agar - (seaweed) (I'd grind it in my trusty seed mill!!) & I think a combo of that & some tapioca (either starch, or making a batch of tapioca & using some of that) should work well!
When I want a sweetish treat, I often make tapioca, adding dried fruit & cocoa or carob powder, & a bit of sweetening. My son-in law also REALLY likes tapioca, my daughter's more neutral. It's so easy to make 'from scratch' rather than using a pudding mix! Just soak the tapioca for 20 min or so, then add some more liquid (I add coconut milk) & bring to a boil, stirring frequently, & simmer for ~ 15-20 min more!

Ooo - & then I decided to check out Kefir, & found Dom from Austrailia's fascinating site!! So much info - inc. how to make 'water kefir' - cultured on sugar water (& possibility of adding herbs, fruit, etc, to make your effervescent potion even more delicious!) He responded quickly to a question about ordering - but pretty expensive to ship stateside . . . . (do check his site!)
So I poked around on one of my yahoo forums, & found the suggestion to check out Marilyn the Kefir lady - so will be sending her $20 for live Water Kefir Grains!!! She only takes cash ("I don't bank!") & ships on Monday - so one can order today & have the 'grains' next week!

Have a great week - SO enjoying the sunshine! Red Hat 'do' Friday :)

2010 - Dance of Spirit

Woo hoo - New Year! It feels good already - & (come Feb New Moon) it's a Tiger year - & I'm a metal tiger woman!

I often spend some time revamping my living space (painting, re-arranging, tweeking) & most of Sun was in the kitchen, washing counters, folding laundry (have one of those laundry closets off the kitchen) . . .

& that afternoon, went out for a friend's BD dinner (Chinese, so just had salad & steamed rice, as they cook EVERYTHING with breading &/or soy sauce, which contains wheat!) . . . & a glass of plum wine :) Then a GF desert at a nicer restaurant (chocolate flourless tort!) & off on a shopping expedition where I found this lovely red PURSE!!

My dear friend Gwynne, who is a Feng Shui consultant, suggests a shiny red purse as a statement to the universe that you expect abundance! When I saw this one at our fav. discount store, & checked that it had adequate pockets & a zip for the checkbook etc, I knew it needed to go in my cart for the New Year! One in Purple is another option.

I have a sweet Red Hat coin purse that a friend gave me from her mom's stash, a sweet sparkly addition to that red purse! The Staffordshire 'CALICO' tea pot is full of yummy chai I made from scratch! My Breitenbush housemate Ray (who worked in the kitchen) would be proud - he'd make fresh chai every few days, which our other roomie, Emily & I would happily drink; but always begged off making!

This is a variation on Rosemary Gladstar's "Longevity Chai" (from 'Family Herbal' p. 38)

6 slices fresh ginger (fresh)
a cinnamon stick, broken (or several Tbsp cinnamon chips)
tsp ginseng rootlets
tsp licorice root
6 shizandra berries
6 crushed cardamom pods
4 whole cloves
simmer for 15 min (don't boil!) in 1 quart water.
Strain into a warmed tea pot, add ~ 1/3 C coconut milk per cup of tea (I just added in the teacup) & stir briskly - add a bit of honey (I used 1/4 tsp per cup) - mmmm!! She suggests adding vitex berries or pepper corns, I had the schisandra, an 'adaptogen' like ginseng & other long life herbs - this is from the Mt. Rose Herb website: "The lignans in the (Schisandra) berry appear to protect the liver by stimulating cells that produce much needed antioxidants. Because of its adaptogenic properties, it has been applied next to some herbal medicines like Ginseng as a stimulator for the central nervous system, increased brain efficiency, improved reflexes, and an accelerated rate of endurance."
It's common for Asian users to steep berries in fruit juice, or do the 'soft simmer' (as for the chai), using ~ 1 tsp daily.

Well, I must be 'off' to my office, to RECEIVE a massage from our newest therapist! What a great way to begin the year - 'see' you soon!! & Many blessings for a prosperous 2010!

Chestnuts a'Roasting

The season/month/year continues to speed past - where does the time go?

Today I played my last Holiday Harp Gig in a local insurance company lunch room - & am not ready to put away the Christmas music. Hmm, family, beware!

I'm enjoying the treats of the season - huge pomegranates - I brought one to a Solstice Circle last night, appropriate for the longest night.
At Saturday's brunch, our hostess had mixed pomegranate seeds into melted chocolate - what a lovely treat!

I'd noticed a basket of local chestnuts at Harvest Fresh, & then this bit on Suzie the Foodie's blog about roasting chestnuts!
Sold! Over the years, I occasionally get a few handfuls of the nuts (though the blight wiped out many of our N American Chestnut trees, there remain pockets of trees which survived)

Fresh chestnuts are ~ 1/2 the price of imported Italian Chestnut flour - & I can whir them in my mini processor to use in a recipe or two - perhaps some pumpkin scones? Or Chocolate brownies??

Susie recommends getting out the rolling pin to smush the nuts & begin to extract the meat.

So I scored, turned the oven to 375* & roasted for ~ 20 minutes. Hmm - I'd forgotten how similar to sweet potatoes or squash roast chestnuts taste! & you need to peel the inner skin as well as the outer - I'm glad I only roasted ~ 20, lol! I roasted the second large blue squash a day or so ago, so think I should try the pumpkin scones (egg free!)

We're going to my daughter's in-laws for a Christmas brunch, these would be fun to take along - & my granddaugters are always interested in grammie's concoctions. Roasted pumpkin seeds are a perenial favorite - it will be fun to see what they think of chestnuts!

****************
Yum!!
I found a suggestion not to use xanthan gum in quick bread recipes over on gluten free gourmand after making the scones - will try leaving it out next batch!

Vegan Pumpkin Chestnut Scones

combine coconut milk & vinegar before mixing flours to make 'buttermilk'

1 1/3 cup brown rice flour blend (brown rice flour, potatoe starch, tapioca flour
1/3 cup coconut flour
1/3 cup chestnut flour (fresh roasted & ground)
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground ginger
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1/8 teaspoon fresh ground cardamom (seeds from 3 pods)

-- sift dry ingredients together
-- cut in 6 tablespoons of coconut oil

-- puree:
¼ cup agave nectar or honey or brown rice syrup
1/2 cup pure pumpkin (I rough chopped & pureed with other ingredients

1/3 cup of coconut milk (or your favorite milk) combined with
1 Tablespoon apple cider vinegar (& a splash of raspberry vinegar)
1 teaspoon vanilla extract

Puree wet ingredients till smoothe, then mix into dry, adding more coconut milk if needed. I bake on a pizza stone, so I don't preheat the oven! Flatten dough on stone, cut into 8 wedges, bake at 425* for 10-15 minutes (till toothpick comes out clean)

What a simple vegan recipe! While I've been using a mix of coconut oil & butter, it came out great with just the coconut oil - & no eggs - my daughter will be happy!
Chestnuts have been called 'the grain that grows on a tree' - fortunatly, gluten free! They are a very low fat nut (54 calories per oz, hazelnuts have 180)
Here's a table with some of the nutrients from this website.
There's a more complete breakdown here - note the high level of potassium, there are only a couple mg. of sodium! Since they have a high water content (1/3-1/2 water) they are best stored in the fridge or frozen.

Chestnuts, cooked/4 ounces
Calories	149
Total fat (g)	1.6
Saturated fat (g)	0.3
Monounsaturated fat (g)	0.5
Polyunsaturated fat (g)	0.6
Dietary fiber (g)	5.7
Protein (g)	2
Carbohydrate (g)	32
Cholesterol (mg)	0
Sodium (mg)	31
Vitamin C (mg)	30
Potassium (mg)	811
Magnesium (mg) ----------------------------- 53 Calcium (mg) ------------------------------- 46