Day Three

I really can't imagine a better week one, as I was remarking to G a moment ago. L is already looking to the future, to how she can continue this after the 90 days - and if that kind of visioning is happening already, I'm really heartened. Day Three was a blast.

In other news: I got the final complete assessment done on medications and supplements L has been prescribed/she has in her possession (many of these supplements are just collecting dust, I think). There are 8 medications and 21 supplements in total. L was happy to hear that much of the supplements are nutrients she's going to be eating, and I think when it's all said and done we will be able to also put a dent in the 8 prescribed medications. L currently sees an acupuncturist, a physical therapist, a naturopath, and a western doctor, as well as weekly Trager therapy. I'm excited to see if her experience with these supplemental therapies shifts as her diet shifts. For instance, wouldn't acupuncture be much more effective when the body isn't clogged with dairy? L has some serious circulatory issues in her feet/lower extremities, so there is a stagnance of Qi. In reading more from Paul Pitchford in Healing with Whole Foods, I'm starting to be able to think of L's symptoms in the Chinese yin/yang tradition - thinking of things in terms of where in a dialectic spectrum they fall. In the wet/dry opposition, L has fluid/blood accumulation in her legs and feet - this makes me want to look into drying foods. Her peripheral neuropathy causes nerve pain and a burning sensation - in the hot/cold spectrum, this sounds like an excess of heat, and points me toward cooling foods. Anyway, it's fascinating as I delve deeper, and J and I were looking at the Ayurvedic tradition last night and identifying with it both personally and also seeing possible implications for L. More on that later, perhaps...

The relationship between L and I is deepening every day. Day Three was so much about this, so much about spirituality and purpose, and the conversations were long and rich and the amazing 75-degrees-with-fall-colors day we had was such a beautiful setting as we chatted, sang, L painted, and we made another visit to Whole Foods, and to one of her appointments.

L finally tried a soygurt (soy yogurt) and it was the Cherry flavor of Whole Soy, Co. brand, and she loved it. This is great because she is a woman who loves her yogurt.

L: "There's no soy aftertaste at all. Oh, I really like this."

Me: "Only bad soy products leave a soy aftertaste."

The other fun and pretty epic development today was L, of her own volition and initiation, turned to me and told me we should go through the refrigerator. !! !!! I was, as you can imagine, more than happy to do so. And there was much remark on how happy to do so I looked as I filled literally two brown grocery bags to the brim with cheese, yogurt, cottage cheese, mayonnaise, brisket, bacon, eggs, corn-syrup -laden processed confections galore, etc. etc. etc...I even went for the freezer. Now, there is still a pantry (Wheat and Gluten Fest 2010), and there is still a garage fridge and freezer, but this was a huge step. And when L saw that her fridge wasn't empty, it was just filled with fruits, vegetables, and healthy options now, she was wearing a smile. I really am so proud of her.

Now, for the Day Three dinner...oh, you "I could never go without cheese" ones are going to flip your lid for this one. I still have a lot of veggies to use up, and SOON, so I served this with a side salad of what I found in the fridge.

J’s Fettuccine Alfredo________________________________________________________________

One package of Tinkyada brand Fettuccine Style (with Rice Bran) Pad Thai noodles (Tinkyada brand is awesome for gluten-free pasta). I followed the "Quick and Energy Efficient" preparation instructions - basically, boil water, throw in noodles, cook for 2 minutes, stir, turn off heat and cover and let sit for 15-20 minutes, drain. But you can boil them for 10, too, if you're in a hurry. These things want to stick together big time. You've been warned.

Sauce: Chop garlic, parsley, sage, rosemary, and thyme and sauté in a pan with some earth balance (about 3 tablespoons). Add 3-4 cups cashew cream (see below), soy milk (just a splash to thin it out and homogenize it), a small amount of white wine (it cooks out, but it leaves a nice white wine flavor behind), and about 1-2 cups nutritional yeast and salt and pepper to taste (the salt takes out the sweetness). The trick with the sauce is to keep the heat really low, and add things slowly, stirring constantly, and be flexible. If it gets too thick, add a bit more earth balance or soy milk. If it gets too thin, add a bit more cashew cream or nutritional yeast. Re-season. Taste. Re-season. You get the idea.

Chop up some broccoli and give it a barely blanch/light boil, drain, and add a little white rice vinegar or a squirt of Bragg's and serve on the side, or how you like. You could probably toss it in. If I wasn't doing this recipe gluten-free, I might toss a little field roast sausage in - the sage/rosemary one. You can easily adapt this to your own desires is the point. I might toss in some sauteed mushrooms next time.

Here's the deal with the cashew cream: it's easy and brilliant. It's a great sauce base like how it's used above, and you can also use it as a base for savory tarts and things. Basically, I filled 1/2 the blender up with whole raw cashews, filled with water until about an inch above the cashews and let that soak for about 2 hours to soften the cashews and get them ready for blending. Then I added about 2-3 cups of nutritional yeast (do it to your taste, but remember you can always add more later) and some salt and pepper (in between blends, to taste) and blended on high until smoothly even and creamy. I have leftovers. You can make as little as you need, or have leftovers and store in the fridge.

In posts to come:

• Nutritional healing in the Ayurvedic tradition
• Who wants to go on a vegan cruise?!
• A dairy-free "omelet" that will blow your mind...brunch, Isa Chandra Moskowitz -style.
• Yes, we will get to an Indian feast soon, I promise.
• Momma's Meat(less)Loaf
• A hearty soup. The kind you put in the fridge and just eat bowls out of all weekend.
• An in-depth look at good ole' H20.
• How NOT to overcook veggies in a stir fry

In Love and Light,

JRW