bethsblog

Lover's Leap

Gary and I were having a debate this morning about Leap Day... the day that the girls can supposedly ask the guys. We couldn't remember if Leap Day is the same as Sadie Hawkins Day of Al Capp fame. I Googled around and found this from LEAPzine: 

Leap Year Day
1. The date for Leap Year Day is February 29.
2. Leap Year Day has been around since 45 B.C.
4. Leap Year Day was added to the calendar to keep the calendar in line with the seasons. It represents balance and harmony between the seasons and our method of time-keeping.

Sadie Hawkins Day
1. The date for Sadie Hawkins Day is November 15.
2. Sadie Hawkins Day has only been around since 1937 A.D.
3. Sadie Hawkins Day, made it's debut in Al Capp's Li'l Abner strip on November, 15 1937. She was the "homeliest gal in the hills" who grew tired of waiting for the fellows to come a courtin'.
4. Sadie Hawkins Day was added to the calendar because students at college thought is would be fun. That is all fine and good. It still does not perform the balancing act that February 29 celebrates.

"So there you have it. Four significant differences between Leap Year Day and Sadie Hawkins Day. They each have their reasons for being, and they have their own day on the calendar. The only similarity between the two in that the woman is allowed to do the asking."

 So as not to embarrass certain daughters... I won't mention any names, but you know who you are.

"Keep it simple."

Masthead Mania

Whew! The creative juices were flowing like crazy here yesterday... not to mention the learning curve. My new masthead... banner... header... what-cha-ma-call-it that now blazes from bethsblog, bethsart and MyZazzel, took me round and round, up and down, though a maze of size, color, border, and font choices which finally required that I learn how to resize an image with Typepad's Free Image Editor, that by the way is not WYSIWYG... so I resorted to rulers held up to my monitor... Stephen is cringing as I speak...

My head is exploding with new brain cells today.  I need to take a nap and really try to:

"Keep it simple."

The State of My Gut

It's been 4 weeks since I tiptoed carefully and slowly back into the world of grain; first with gluten-free grains like rice, corn and buckwheat, and lately with more dangerous grains like oats, rye, and wheat. So I don't overdo any one type, I'm eating small portions of whole grains, in a rotation, as part of balanced meals. Still eating my homemade yogurt every morning, and more fruits and veggies than I ever did before the SCD.

I've been baking delicious breads, cakes and cookies using 1/3 to 1/2 almond flour with whole-wheat flour... I really do think that almonds have an anti-inflammatory effect on me, especially where my arthritis is concerned, and I seem to be tolerating them in small amounts. I'm still making most baked goods from scratch... I refuse to buy chemicalized, transfatized, high fructose corn syrupized commercial products.

So I can keep track of what's going on inside, I've been keeping a food diary. For instance, last Saturday, rather than my usual green tea, I had a cup of Earl Grey tea with breakfast... and had heartburn all morning. Ouch! The same thing happens every time I have Earl Gray or if I drink coffee... decaf or regular, it makes no difference.

The stomach pain I was having, that they thought might be an ulcer... is gone. Clearly, it's a matter of balance, moderation and variety... figuring out what my body needs day to day and not overdoing any particular food at any one meal or for any one day. 

Now... just maybe... I can get on with some other topics besides The State of My Gut.

"Keep it simple."

Fun Stuff

Selling out to blatant commercialism, I have decided to try my hand at offering items featuring my original art images, starting with my famous "There's no hurry." Turtle.

In Native American tradition the turtle represents Mother Earth... a symbol of health, longevity, and confidence... a centered and secure self.  For me it's reminder to go slow and take my time... in this hurry-up world, not an easy thing to do.

Wouldn't it be nice to start the day with your morning Joe (or might I recommend a calming cup of chamomile?) in one of these jazzy mugs?

           
    Turtle Mug I    
 

I actually ordered one of these mugs for myself, to make sure that that the quality was up to par. As we speak, I'm happily sipping a cup of green tea in my beautiful turtle mug. BTW there's a turtle on both sides of the mug for you lefties.

I'm teaming up with ZAZZLE, who's unleashed  my imagination and enterprising spirit in a big way.

I've also launched a subblog: bethsart, where I'll be posting info. about new products as they are created. Or you can go directly to MY ZAZZLE. 

Ain't the internet grand!

"Keep it simple."

Perfection... not

"No _______________ will ever be perfect.
Embrace imperfection."  Richard Powell: Wabi Sabi Simple

Fill in the blank.

"Keep it simple."

Cassidy May on Vimeo

Running a comparison of Vimeo to Utube... I'm liking Vimeo so much better. Simpler, better image, easier to navigate, plus I hate that arrow that Utube put on Cassidy's cute little mug.

"Keep it simple."

Borrowed Manifesto

I'm reading something wonderful... The Pleasures of a Non-Conformist, by Lin Yutang.  His forward to the book (which is a series of essays on such diverse topics such as 'How I Bought a Toothbrush' and 'Feminist thought in Ancient China',) pretty much sums up the whys and wherefores of writing/blogging for me:

"The present volume does not conform to any standard, but is a mixture of essays, covering all aspects of human life that interest me, from toothbrushes to the Yin-Yang philosophy. I do not know whether I am more in dead earnest about light topics or in a lighter mood when dealing with serious ones. I have no sense of their relative importance. These are my probings into the world of things and ideas which excite me, or amuse or amaze me, which concern me deeply and which arouse my curiosity. They are my candid shots into the realm of thinking and contain perhaps as much nonsense as sense, but they are real to me. They are what I would say to my intimate friends when I am at home on my home ground. This is what I feel. I cannot know how others feel, or whether they approve. I have lived long enough to know that no one can convince anybody by words unless he is convinced already anyway. I will let others keep their opinions if I am allowed to keep mine. No one need be afraid of the harvest of his opinions; no writer should be afraid if they are his own."

"Keep it simple."

Hybread

Since I have about 8 lbs. of almond flour in the fridge, and am trying to reintroduce grain slowly and reduce the amount of almond flour I'm eating, I decided to do an experiment. Last week I got out my trusty bread machine that hasn't seen use for over a year. I bought a bag of King Arthur whole wheat flour and a fresh jar of yeast. I made my favorite whole wheat bread recipe with 50% almond and 50% whole wheat flour. Delicious! Tummy is tame too!

"Keep it simple."

Cookie Monster Cookies

My yoga teacher, who is not on the SCD, but is interested in alternatives to wheat flour in baking, tried these and was very impressed. This one's for you Libby.

Cookie Monster Cookies

1/2 cup soft butter
3/4 cup honey
1 egg
1 tsp legal vanilla extract*
1/2 tsp soda
1/4 tsp salt
1 tsp. cinnamon
3 cups blanched almond flour
1 cup raisins
1 cup chopped nuts of your choice
1 cup unsweetened shredded coconut

Mix all ingredients in order given and drop dough by heaping tablespoons on cookie sheets that have been lined with parchment paper. Flatten each dough glob with dampened fingers. Bake at 325 for 15-20 minutes until golden brown. Cool 10 minutes on cookie sheet, then transfer to wire cooling racks. When completely cool store in an airtight container. These freeze well.

*no added sugar, starches, or gums

Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a set of printer-friendly recipes.

"Keep it simple."

Libby's Meatloaf

Here's one of my mom's specialties... adapted to suit the SCD.

Libby's Meatloaf   served 4-6

for the sauce:
1 cup Tomato Puree*
1 tbsp. cider vinegar
1 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. ginger
3 tbsp. honey

1 lb. lean ground beef
1 egg
1 cup blanched almond flour

In a small bowl, whisk together the first 8 ingredients. Place the meat, almond flour and egg in a large bowl. Add 3/4 cup of the sauce mixture and combine with a fork until well blended. Pack into a loaf pan that has been lined with parchment paper. Spread remaining sauce on top and bake for 1 hr. at 350. Allow to stand for at least 15 minutes before removing from pan, or better yet cool completely. It cuts better when cooled... even better if refrigerated. Then simply warm each slice in the microwave.

*Tomato Puree:  Quarter 12 Roma (plum) tomatoes and remove seeds. Chop well in food processor. Pour a tablespoon of olive oil in a large skillet. Tilt pan to coat. Pour chopped tomatoes in skillet. Saute on medium high heat, stirring occasionally, turning down the heat as the mixture thickens and most of the moisture has been cooked out. This may take from 30 minutes or more, depending on how much moisture is in the tomatoes and the size of the skillet. When the tomatoes are very thick and there is very little moisture remaining, transfer them to a food processor and puree until smooth. May be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a set of printer-friendly recipes.

"Keep it simple."

Grampa's Girls

When our kids were small, Gary was their greatest entertainer. Now that he's a grampa, it seems he hasn't lost his knack for fascinating the small fry. He had a wonderful time this weekend getting to know baby Cassidy and cavorting around in all manner of imaginary games with almost 3-year-old Sophia.

2 month old Cassidy May thought a tickle on the noggin from Grampa Gary was pretty hilarious.

Cassidy spent many of her waking hours fixated on Grampa's fabulous plaid shirt. Pretty tasty!

Grampa Gary and Sophia are buddies from way back. They spent Saturday afternoon hiding plastic Easter eggs in our ornamental indoor orange tree. Incidentally, Sophia is passionate about orange juice. Here they are at the kitchen table with a nice glass of orange juice in an orange sippy cup of course!

It was the best of times.  We miss you both already!

"Keep it simple."

The only time I feel FAT...

...is when I spend time with my younger sister. She's gorgeous. She's thin. She was selected as Miss Teenage Model USA in the early 70's.

Only one problem. She thinks she's fat. She hates her head shape. She hates the way her hair is graying. She hates the fact that she has some rather small and inconsequential love handles.

Have I mentioned yet that she's gorgeous?

I'm a 53 year old woman. For my height: 5'8", I'm of a normal weight: 157. I'm pretty secure in my skin. Except when I'm around my
skinny sister.

My body image battle has been hard won. An anorexic ballerina at age 15, my weight bottomed out at 104. Fortunately, that was a temporary state, and didn't require the type of extensive hospitalization and treatment that many young people
endure to get cured.

But let's back up a little. My mother, a bipolar psychotic with a side-order of food obsession, took me along for the ride on her yo-yo life of dieting... Stillman, Atkins, a diet developed by her psychiatrist which allowed unlimited salads all day followed by a filet mignon and a martini every night... well, I didn't drink the martinis. I look at pictures of myself at age 12 and I was a thin kid... maybe a little pudgy in the tummy, but essentially thin. Except I thought I was fat. I always thought I was fat. 

As a middle school student I decided that I wanted to be Peggy Fleming. I trained doggedly, getting up at 5 a.m. to practice before school. My coach warned me that if my backside got too big, I wouldn't be able to get off the ground. I took him seriously. I would try not to get fat. So I dieted with mom, but between meals I would gobble candy bars that I had stashed in my room.

Following a job transfer that moved my family to a town were there was no skating club, I rewrote my career plan and at age 14 decided to become a ballerina. In anticipation of an audition for a local regional ballet company, my dance teacher told me that I needed to lose a few pounds. I took her more seriously. In the course of one month I starved off 30. That's when I hit the bottom: 104. The dance teacher was ecstatic. And I got into the Ballet company.

But my parents were getting a little worried. I was subsisting on Fresca, cottage cheese and lettuce. I weighed myself daily and if I had gained a couple pounds, I would fall to pieces screaming and crying in rage. Finally my mom, fed up with my weird eating habits and tantrums, marched me off to the family doctor.

I was anemic, my hair was falling out, and my nails were peeling and cracking. I was freezing cold all the time. I was a "little" moody and I was not sleeping well. (My nights were filled with fantasies of eating forbidden foods followed by terrifying weight gains... followed by waking in the middle of the night starving, yet relieved that it was all a dream.) According to THE DOCTOR I needed to gain at least 20 lbs and take a series of iron shots. I was devastated. And relieved. At last, an adult whose authority I respected had given me permission to eat! I left his office with a 2000 calorie diet tucked under my arm and was told that if I followed it, I would gain weight.

Around the same time, a hip injury stopped my dancing in it's tracks. During the long 6 week of recuperation, it was made clear to me that my body was just not suited to the demands of a career in ballet. As an alternative, my instructors encouraged me to try a modern dance class. As soon as I was able, I did, and it was love at first sight. Over the next several months I gained back most of my lost weight, and began to feel much, much better. Except I was fat.

Fast forward: College. Marriage. Two pregnancies. Several surgeries. Osteoarthritis. Career change from dance to art. Empty nest. Death of parents. Became a grandmother.

For most of those years I obsessed about my body size and was generally unhappy in my skin unless I was "thin". I had two states of being. I was either fat. Or thin. I went up and down the same 20 lbs. pretty much annually.

(Isn't it strange that you're either "fat" or "thin"? Whatever happened to "normal?)

Then 5 years ago my dad got terminal cancer. I stood by helplessly as his handsome, strong, well-proportioned body deteriorated, wasted and died. Near the end he was skeletally thin. It was devastating to watch. And it put a few things in perspective.

My body is not me.
My body is temporary transportation.
I need to care, healthily feed and exercise my body because it's the only one I'm getting.
The whole media driven obsession with being thin is ridiculous, and I need to be grateful every day for a body that carries me through the things I love to do.

This morning, while I was thinking about this post, I asked my husband a hypothetical and possibly loaded question that had the potential of getting him in a little bit of trouble:

"What's more attractive to guys, a beautiful thin woman who's not comfortable in her skin, or a beautiful woman who's on the plump side, but comfortable in her skin."

His answer: Most guys will want to "do" the thin one who fits the image of what turns guys on, but the curvier one who's confident with her body will probably be a lot more fun in the sack.

Well put, honey, and you're not one bit in trouble.

Here's a  good site for anyone who's struggling with body image.

I also found this fabulously funny Fat Rant and More Fat Rant on Utube.

There. Now I'm cured.

"Keep it Simple."

Libby's Day

Today I honor my mother, Libby Peterson. She passed away on the day after Valentine's day 11 years ago. She was a phenomenal artist... my main inspiration. Among her favorite painting subjects were her daughters... a tradition that I have carried on in my own work.

Here is one of Libby's early watercolor portraits... I posed for it when I was in 4th or 5th grade.

"Keep it simple."

Have a Very Happy Valentine's Day

"Keep it simple."

the dog days of winter

It's cold. I mean really cold. Well maybe not as cold as Antarctica where it's -70, but still, it's cold.

Last week our furnace decided that it didn't want to heat our home above 63. Our less than adequately insulated bedroom was a chilly 51. In addition to the usual thermal pj's we wore hats to bed. 

This weekend the grandkids, one of which is a wee baby,
are coming to visit.

Grama said, "This will not do!
Our house is starting to feel like the Ice Hotel!"

So she wheedled and cajoled and told a heart-wrenching tale about a baby contracting hypothermia in her crib, and managed to get the extremely over-worked heating and cooling guys to pay a call.

They installed a new thermostat and some sort of condensate drain thingy and now we are warm as toast.

So bring on the grandkids!


"Keep it simple."

Snow Sculpture

"Keep it simple."

My new scanner!

Yesterday I got a new toy. 
I started out simple. 
Unpinned an old photo from my bulletin board
that's been smiling at me for years.
Scanned it.

Me at age 12 1/2.

"Keep it simple."

Is Diet Pop Fattening?

I'm not much of a morning TV person... only a moment or two with the Weather Channel... but today I just happened to have Good Morning America on while watching the list of school closings. We have had near arctic conditions in West Michigan, and a record number of snow days... lucky for the kids... but I hear that from now on they'll have to make up the missed classroom time in June.

But I digress, there was this "expert" sounding off on GMA about new (lab rat) research out of Purdue University, indicating that diet soda and artificially sweetened foods, might be fueling obesity.

Apparently when you taste something sweet, even if it's calorie free, the sweet receptors in the brain go all crazy and then call up the troops to release the proper chemistry to metabolize it... but  fooled you there's no calories. Then METABOLIC CHAOS SETS IN. Here's a link an article related to the Purdue Study from the LA Times.

Food for thought proving once again that It's Not Nice to Fool Mother Nature!

"Keep it simple... drink water!"

Have to vs. Get to

Seth Godin has the right attitude here... and I couldn't agree more. Reminds me of a post I wrote last year which I think is worth recycling: The World According to Blog.

"Keep it simple."

Aunt Eugenia's Pot Roast

This savory roast has been a festive family favorite for years. Easily adapted to the SCD, we enjoyed it for Christmas Dinner with mashed cauliflower "potatoes", cheesy biscuits, and a tossed green salad.

Aunt Eugenia's Pot Roast  serves 6-8

2-3 lb. boneless chuck roast, about 2" thick
4 cloves garlic, finely minced
olive oil
2 cups dry red wine
water
1 T. salt
1 tsp. ground black pepper
8 large carrots peeled and cut in chunks
blanched almond flour

Preheat oven to 325. Sear the roast in a generous amount of olive oil in a large skillet on medium high heat. When it's nicely browned place roast in a covered roasting pan. Deglaze the skillet by pouring a little water in the pan, stirring with a spoon to loosen up the browned bits in the pan. Pour the deglazing liquid over the roast. Pour wine over the roast, and then fill roasting pan with water to the top of the level of the roast. Scatter salt, pepper, and garlic over the roast. Bake at 325 for 3 hours, carefully turning roast over after first hour. Add carrots for the last hour of baking. When meat is done... it will be fork tender easy to pull apart fibers... remove meat and carrots to a large dish or tray. Cut roast into large chunks and remove/discard visible fat. Skim excess fat off pan juices and discard. Place roasting pan on stove-top burner and bring to a simmer. If gravy is desired, add almond flour one tablespoon at a time cooking and stirring until juices begin to thicken. Return meat and carrots to roasting pan briefly to heat through.  Serve.

Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a set of printer-friendly recipes.

"Keep it simple."

Mashed Cauliflower "Potatoes"

This is based on recipe in Breaking the Vicious Cycle.

Mashed Cauliflower "Potatoes" serves 4-6

Cut up a head of cauliflower and cook it over boiling water in a steamer basket until fork tender, 10-15 minutes.
Place cooked cauliflower in a food processor and puree until smooth with 1/4 c. soft butter and or yogurt, 1/2 tsp. salt and 1/4 tsp. white pepper. (May use more salt to taste.) Yogurt will give it a tangy flavor, or if you prefer, you can use butter alone. For a cheesy variation: toss in a 1/2 cup of grated parmesan or cheddar cheese, (in addition to the yogurt/butter) or place pureed mixture in a buttered casserole dish, top with grated cheese and bake in a 350 oven until the cheese melts. This can be made a day ahead and warmed up in the oven or microwave.

Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a set of printer-friendly recipes.

"Keep it simple."

Cheesy Breadsticks

These gems are a variation on a recipe from in Lucy's Cookbook.

Cheesy breadsticks   makes 16-20 small rolls

3 c. blanched almond flour
3/4 c mild cheddar cheese
4 T. melted butter
1/2 tsp. soda
3/4 tsp. salt
2 eggs
3/4 c dry curd cottage cheese
1/4 c water
1/2 tsp. garlic powder or 1 garlic clove finely minced

Place almond flour and cheese in a medium mixing bowl. Blend all other ingredients in a food processor until smooth. Spoon the blended ingredients into the bowl with the flour/cheese mixture and stir until well combined. Scoop out large tablespoons of dough and with wet hands form into small bread stick shapes. Bake on a cookie sheet that has been lined with parchment paper for 15-20 minutes at 325. Rolls are done when golden brown, and a toothpick comes out clean.

Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a set of printer-friendly recipes.

"Keep it simple."

Reinventing my diet... again... and I'll bet you're sick of hearing about it!

If it's true that you are what you eat, is there anything more important than eating the right food? It's right up there with breathing. That is the question confronting me as I stare into my pantry today. But there's a flood of theories out there about how to do just that, and it's oh-so-confusing! Today I'm filled with renewed zeal to find my answer, what works for me, asking the question: what does my body need to eat?

As you probably already know, I'm having to avoid SCD baked goods for the time being... my stomach doesn't seem to tolerate vast quantities of ground almonds... I did the math, one almond flour muffin contains approximately 37 almonds... which means that the 4-5 almond items I was scarfing per day adds up to a whopping 185... and a "normal" serving of almonds is only 8 or 9. 

Yesterday, while desperately wondering what in the heck to eat, I Googled food balancing and encountered a whole new line of thinking... maybe my system is just too darned acid... a condition apparently associated with a host of health issues. (Come to think of it I always have been a bit caustic.) Because in addition to the almonds I've been eating a heckuva lot of meat and cheese and cashews... all on the acidifying list. One site suggests aiming for a balance of 25% acidic foods to 75% alkaline. Another suggests aiming for no more than 40% acidifying. Now we are not talking about acidy foods... like lemons, which although they are acidic going in, actually promote an alkaline environment at the cellular level... All the grains and meats and sweets and cheeses are on the acidifying side and most of the fruits and veggies alkaline.

Then there those food balancing enthusiasts who spend their days obsessing about the state of their saliva and urine... licking and peeing on litmus strips upon arising, before and after every meal, and once again at bedtime just for good measure. I am enough of a rebellious non-conformist to say phooey to that drill. I am determined that if I feel good, have peace of mind, strength, a reasonably quiet gut, and no stomach pain... (none today, by the way), or joint pain, and that if I am sleeping soundly, and my weight stays stable then all must be well. The writing is on the wall, so to speak. 

I was happy to find that my former lover, the almond, in addition to being packed with nutrition, is considered an alkaline food. Since my main source of discomfort is my osteoarthritic knees, I'm hopeful that food balancing might be a possible solution. I had almost no knee pain while on the SCD. All those almonds might have been responsible for curbing inflammation. Too bad they gave my stomach the blues.   

So my new eating pattern might look something like this. Lot's of fruits and veggies, eggs, and homemade yogurt... all conducive to an alkaline state. Almonds in small amounts with other foods. Some chicken and fish. Not so much cheese. Small amounts of red meat, grain... brown rice, mostly.

And cookies.

I swear I can't live without cookies. I committed SCD heresy yesterday and made cookies with whole-wheat flour combined 2-1 with almond flour. They were absolutely marvelous.... almond flour is so beautifully nutritious... and my system didn't kick up a fuss. 

We'll call them half-breeds... or maybe hybrids?

And believe it or not, as complicated as this all sounds I'm still trying very hard to take frequent deep breaths and:

"Keep it simple."

Amy's Pumpkin Muffins

Amy created these delicious gems which have been declared an official family favorite! Thanks, Jill for the photo!

Pumpkin Muffins
makes 12 muffins

2 eggs
1/2 cup pumpkin puree*
1/3 cup honey
4 Tbsp melted butter
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
2 1/2 cups almond flour
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 325.
Line a muffin pan with paper liners.
In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins.
Stir in almond flour until well combined.
Stir in walnuts and raisins.
Spoon batter into muffin cups, using wet fingers to press down any bumps on the tops before baking.
Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.

* Amy uses Libby’s pure canned pumpkin, which has not caused her any gastric difficulty, but it is technically not legal on the SCD. If you want to play it super-safe, you can prepare your own pumpkin. Preheat oven to 400. Cut a small "pie pumpkin" in half. Remove seeds and strings. Place cut side down on a baking pan that has been lined with heavy-duty aluminum foil. Cover with another sheet of foil and seal the edges of the foil completely. Bake for 45-60 minute until fork tender. (I poke a sharp fork right through the foil to test for doneness.) Remove pan to a cooling rack. Carefully open one corner of the foil to let steam escape and let stand until pumpkin is cool enough to handle. Scrape flesh away from skin and place in a food processor. Puree until smooth. Transfer to a colander or sieve that has been lined with a coffee filter or cheesecloth and set atop a large bowl. Refrigerate and let drip for several hours or overnight. Freeze leftover puree for later use.

Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a set of printer-friendly recipes.

"Keep it simple."

A few of my favorite things.

#1 A marble egg... actually red jasper... given to my dad for Father's Day by me about 10 years ago.

After he passed away, I adopted it. It fits perfectly in the palm of my hand. I read up on jasper in one of those mysterious books on crystals. Jasper "is known as the 'supreme nurturer'. It acts as a reminder that one is not here, on this physical plane, just for oneself, but is also here to bring joy and substance to others..." That pretty much describes my dad to a tee. I want to be just like him when I grow up.

"Jasper can be used in the treatment of tissue deterioration of the internal organs, and for disorders of the kidneys, spleen, bladder, liver and stomach." Well who knew... and me with a suspected stomach ulcer... Now don't get me wrong, I'm not going all superstitious... I won't be putting Dad's marble egg under my pillow or anything... well maybe just once or twice...

#2 Inca heads by J. Pinal circa 1940... They were my mother's and were also adopted from my parents home. 

Jose Pinal was a well-known Mexican wood carver. Born in 1913, he displayed his carvings at the San Francisco World's Fair in 1939. He lived and worked in Mexico City. J. Pinal had a small store on Londres Street at what is known as The Pink Zone, La Zona Rosa in Mexico City, once a fashionable district with fine stores like Gucci, Los Castillo, art galleries, first class hotels, and fine restaurants. If he is alive today he's 95.

#3 Assorted pinecones in a ceramic bowl...

I love collecting pinecones. The littlest one is from Allmendinger Park in Ann Arbor, about 4 blocks from my daughter's home, collected about the time of the birth of my first granddaughter, Sophia. (She's the flower-child in the sidebar. ) Of the larger: one is from Taos, New Mexico, one is from the Black Hills of South Dakota, one is from the South Rim of the Grand Canyon, and one is from Red Rock Canyon in Nevada... some of faraway places I've been... and I have absolutely no idea which one is which. 

When the dog bites, when the bee stings... you know the rest! 

"Keep it simple."

Bravo, Raman!

And thanks for the preview of your new cookbook, Recipes for the Specific Carbohydrate Diet. What a wonderful and varied group of creative and adventurous recipes beautifully presented in living color. I was particularly impressed by the international emphasis... Asian, African, Indian, Moroccan, Italian, Greek, Spanish... the list goes on.  Much sales success to you, Raman, as this wonderful addition to any cookbook library is distributed.

"Keep it simple."

A Year Without Bread... sort of.

Today is the first anniversary of my adventure with the Specific Carbohydrate Diet... a grain, sugar and starch-free solution to those suffering from intestinal woes among other things. The year began with a determination to lend moral support to my daughter Amy, who has Crohn's disease, by being her Diet Buddy, and ended with the feeling: "This is undoubtedly the right path for my daughter, but I'm not sure if it's the right path for me."

Amy certainly is thriving. She has followed the SCD rigorously for 12 months and has accomplished her goal of getting herself totally off medication. She has put on some needed weight. She loves the food and doesn't crave anything from the old days except occasionally potatoes.... which she has managed to resist. She's overjoyed to be a new mommy once again... has a healthy new baby daughter, and continues to experience renewed health and wellbeing. 

For anyone determined to follow the SCD, there is a great deal of time, energy and change involved... light years of change... requiring ordinary things like ketchup to be made from scratch and a whole new style of baking using strange and costly ingredients like almond flour and honey. Homemade yogurt is one of the keystones of the diet, and must be cultured for 24 hours to assure that all the lactose has been "killed". I have probably spent more time in my kitchen cooking and baking this year than I have in past last 10 years.

But after a few months the SCD becomes your new normal. And my daughter and I got caught up in a mission: experimenting with the SCD legal ingredients and reinventing family favorites and traditional holiday foods. Last month, Turtle Soup... the beginnings of an online cookbook was launched, the product of an overactive creative bent and a desire to share with the SCD community our culinary discoveries.

During the year, while my daughter continued to feel better and better, I noticed improvement in several nagging health issues. My osteoarthritis pain improved, my rosacea improved, and a small anal tear that had annoyed me off and on for years cleared up. Not to mention that chronic case of intestinal gas the size of the state of Michigan... was reduced to more like Rhode Island. Seemed like the SCD was the perfect diet for me!

But it has not been all smooth sailing. Twice, I overdid it with the almond baked goods... almost addictive in their deliciousness, and ended up with a nasty case of gastritis. The first time was last spring and on the advice of my doctor I eliminated almond flour and ventured into the world of gluten-free grains like rice, buckwheat, and sorghum. After a few weeks I was able to return to the SCD, carefully and gradually reintroducing the almond items. 

This past December my tummy troubles returned. I also got the flu and sinusitis. I won't bore you with all the details... they have been thoroughly covered in previous posts... suffice to say, I am once again off almond-flour-anything, and am eating small amounts of grain, in moderation, because I can't imagine living only on meat, eggs, vegetables, and fruit. Yet.

I'm a little sad. I really wanted to be able to be on autopilot and not think about what to eat and what not to eat ever again. But here I am in the place of uncertainty. Trying to ask my body what it needs and then listen... Trying to figure out what's right for me.

In spite of my current state of not knowing, I'm extremely glad to have done this year on the SCD... 

Glad to have learned to cook and bake the SCD way, not only for Amy's sake, but also for the sake of the larger SCD community...

And especially glad for all the wonderful people I've heard from who through the SCD have found a great deal of peace of gut.

"Keep it simple." 

A big sigh of relief!

This morning I saw my surgeon, and he didn't think that my symptoms, (nausea, pressure, early satiety) are caused by the liver hemangioma. In fact, he wasn't at all concerned about my liver. He was concerned about my symptoms, however, and referred me to a gastroenterologist. To rule out an ulcer.

While I'm waiting for the GI appointment (in early March) I'm going to try avoiding... the spicy, the citrusy, the fatty, the nutty, the bad and the ugly. In-other-words, simple.

I am extremely grateful for the news that I'm not up for a liver resection. Hopefully, if I take it easy my tummy will get better on it's own. I'm recalling that about a year ago, I had a gastritis attack and had to stay away from the almond flour baked goods for several weeks. Could it be that I over-did-it with all the SCD goodies over the holidays? When I was staying with my daughter, while waiting for her baby to be born, we baked and ate lots of delicious SCD cookies and muffins.

A few words to the wise... moderation, moderation, moderation.

"Keep it simple."

Banana Muffins

Certain SCD banana muffin recipe I’ve tried came out overly wet. I reinvented and came up with this. They are delicious and have a normal muffiny texture. Gary pronounced them yummy.

Banana Muffins makes 12 muffins

2 eggs well beaten
1/3 c. honey
3 T melted butter
1 mashed very ripe banana
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. vanilla*
2 1/2 c. almond flour
1/2 c. chopped pecans or walnuts

Mix ingredients in a large bowl in the order given.
Spoon batter into a muffin tin lined with cupcake liners, 3/4 to nearly full.
Flatten batter a bit with wet fingers before baking.
Bake at 325 for 20-25 min until lightly browned, springy to the touch and a toothpick comes out clean.
Cool 10 minutes in pan, then transfer to a wire rack to finish cooling.
Muffins will keep in an airtight container at room temp for a week. They freeze well too.

*no added sugars gums or starches

Click here for information on how you can get a copy of this beautiful Turtle Soup Cookbook Cover and a complete set of printer-friendly Turtle Soup Recipes.

 

"Keep it simple."