Day 41 to Day 63...Getting Through the Holidays: Catching Up, Re-Focusing, and Plugging Along...

Happy New Year! There's so much to catch up on, so prepare yourself for quite possibly a monster of a post. But there's renewed momentum in 2011, and there will be much more to say in coming (our last!) weeks, so that will necessitate more (and shorter) posts. I just returned home from San Francisco, where Max and I spent New Year's with his best friend and her family and some other of our SF friends. It was lovely, and it was a very intentional, deepening, visioning time as we prepare for all 2011 has in store.

As far as Christmas went, I have to say, in prior years I have been known to be a little Scrooge-y, but I really kinda got into it this year (for me). I had a blast writing Christmas cards and selecting gifts for all the lovees, and played a total elf-style role passing Christmas lists between the G/J and L/V households, and when Max finally got here, my holiday stage was completely set, and the time we spent was so sharply needed. It was a bit hectic with so many balls in the air, hence the reason for no posts for a couple weeks - and for those of you (anyone?) who actually reads this regularly, I apologize - but I'm back on the horse!

Just as I voiced some frustration (however mild and accepting) regarding lost traction around Thanksgiving, I definitely had an analogous experience around Christmas. But all in all, I think it has been a purposeful time of year to do this. Considering the role food (particular food) plays in L's visioned Christmas rituals and owning her cravings, absence of cravings, and stating her preferences (and therefore her truth) has been a fruitful process in that it has perhaps deepened the insight L has access to in regards to familial and social pressure versus the pressure she puts on herself. The more and more I read about Lyme and hear the stories put out by the Lymie community, the more I get the sense that Lyme robs from its host. And what you get back from Lyme is entirely up to how hard you fight. I think L's fight has increased considerably since Day One...and, to my mind, we still have a ways to go. L got a Lyme cookbook for Christmas, and V met someone through his work that is a woman who has Lyme and it almost took her life (she's 9 years into her struggle), and now she is reasonably well and devoted to Lyme advocacy and actually working on becoming a Lyme counselor. Plugging into the Lyme community and possibly talking to new doctors, hearing stories of other Lymies and their overcoming obstacles and fighting to reclaim their wellness, and planning future trips to Lyme conventions are all apart of the conversation these days, and it is exciting.

There has been plenty of eating out and holiday social obligations, but amongst all that, here's the highlights of what was made the last week or so (besides a stir fry and other revisits to meals L and V have enjoyed already/recipes already posted):

J's Vegan Gluten-Free Chili________________________________________________

1 yellow onion, diced

3-4 garlic cloves, minced

2 carrots, diced

2 zucchini, diced

2 celery sticks, diced

1 can red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

½ bag of frozen corn

2 cups of rehydrated TVP soy protein

2 large 28 oz. can of diced tomatoes (with liquid and one can of water also)

1 tablespoon nutritional yeast

Splash of Bragg’s

2 teaspoon oregano

2 teaspoon cumin

2 teaspoon basil

1 teaspoon chili powder

2 teaspoon salt

½ tablespoon sugar (optional)

Dash of cayenne or chili flakes (optional)

2 teaspoon black pepper

1 tablespoon olive oil

Water (1-2 cups) for desired consistency/thickness if water from the canned tomatoes is not enough liquid for proper proportion to solid ingredients

Optional garnish ingredients: Tofutti sour cream, fresh chives, fresh parsley, avocado, fresh cilantro

Heat oil in a large lidded stockpot and add onions and sauté for a minute, then add garlic, celery, carrots, zucchini, corn, and 1/2 of the herbs and sauté for a few minutes, stirring occasionally. Once the TVP has been rehydrated, add it to the vegetable mixture with the beans, tomatoes (dump the whole can), nutritional yeast, and remaining 1/2 of seasonings. Bring to a boil, stirring so flavors combine, and then lower the heat and simmer covered for 30 minutes. Serve with any combination of the above garnish ideas, and of course cornbread!

the veggie mix

the bean mix

including sauce and TVP and both mixes = chili, baby, chili!

I used Pamela's Gluten Free Cornbread Mix, and was pleased with the results (made the extra corny version including real corn kernels)

I didn't make this with the sugar or the chili flakes in order to ensure that it wasn't too acidic/inflammatory. This makes a whole heck of a lot of chili - so unless you're down like James Brown for mega leftovers, feel free to half it.

Here's the Healing with Whole Foods analysis of the chili:

Onion = lowers cholesterol, decreases catarrh (phlegm and inflammation of the nose and throat) [PP, pg. 547]

Garlic = antibiotic/antiviral/antimicrobial (even inhibits microorganisms associated with degenerative diseases - like Lyme disease, literally), eliminates toxins from the body [PP, pg. 546]

Carrot = strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/provitamin A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, pgs. 538-9]

Zucchini = influences the spleen-pancreas, reduces inflammation, improves qi energy circulation, alleviates pain, contains natural sugars, carbohydrates, and vitamin A, and helps edema through yin, cooling, diuretic properties [PP, pgs. 549-50]

Celery = benefits the stomach and spleen-pancreas and calms an aggravated liver, dries damp excesses, purifies the blood, high silicon content helps renew joints, bones, arteries, and all connective tissues and acidic blood that accompanies tissue and nerve inflammations [PP, pgs. 539-40]

Black (Turtle) Beans = warming thermal nature, beneficial to kidneys, and used for backache/pain [PP, pgs. 507-8]

Red Kidney Beans = cooling thermal nature, used in treating edema and swelling [PP, pg. 509]

Garbanzo Beans (Chick-pea) = beneficial to pancreas, stomach, and heart, contains more iron than other legumes, good source of unsaturated fats [PP, pg. 508]

Corn = nourishes the heart, influences the stomach, regulates digestion, tonifies the kidneys [PP, pg. 465]

Tomato = tonifies the stomach and cleans the liver, purifies the blood and detoxifies in general, relieves liver heat and blood stagnation, and even though an acidic fruit, as long as used in small moderation, after digestion tomato alkalizes the blood and can therefore be useful in reducing the acidic blood of rheumatism and gout [PP, pg. 544-5]

Nutritional Yeast = a nutritional cornucopia and amazing source of vitamin B12 and phosphorus (as with tomatoes, not to be over-used - too much can induce unhealthy amounts of candida-type yeasts in the body, especially in individuals who are susceptible to candida overgrowth, or dampness in general) [PP, pg. 139-140]

Oregano = oil of oregano is the most potent way to derive its benefits, but those benefits include antibiotic/antifungal/antimicrobial properties, aids muscular pain due to fibromyalgiaand arthritis, and attacks microbes including the spirochete of Lyme disease [PP, pg. 661]

Cumin = warming, when combined with beans helps diminish flatulence problems, as a very pungent spice promotes energy circulation [PP, pgs. 118, 210, 252]

Basil = promotes a mental calming and focusing effect in food or teas [PP, pg. 337]

Textured Soy/Vegetable Protein i.e. TVP = quick to cook, fat free, and all the protein per serving of meat at a fraction of the cost, can be bought in bulk/has a long shelf life, and is relatively flavorless as a "raw" ingredient - takes on the taste of however you rehydrate/season it

...and some incentive to use the garnish ideas:

Parsley = a source of remarkable nutrition (more vitamin C than citrus, one of the higher sources of vitamin A, chlorophyll, calcium, sodium, magnesium, and iron), cuts the effect of solanine when served with nightshade vegetables, dries watery mucoid conditions, benefits optic and brain nerves [PP, pg. 548]

Chives = influences the kidneys, liver, and stomach, dries damp conditions, increases qi energy circulation, good for treating arthritic pain, strengthens the kidney yang [PP, pg. 545]

Avocado = builds the blood and yin, harmonizes the liver, lubricates the lungs and intestines, a good natural source of brain food lecithin, rich in copper (which helps build red blood cells), and a good source of easily digested fat/monounsaturated oils and nutritious protein [PP, pg. 617]

Cilantro = cooling in nature (a good counter balance for the warmth-generating ingredients in chili), reduces signs of heat [PP, pg. 62]

Baked Stuffed Pears_____________________________________________

2 asian pears (barely ripe), cut in half

2 tablespoons hazelnuts aka filberts, chopped

2 tablespoons dried apricots, chopped

2 tablespoons dried (fruit-sweetened means less sugar = less acidifying) cranberries

2 tablespoons walnuts, chopped

cinnamon for dusting

honey for drizzling

about 1 teaspoon of earth balance for each half = around 4 teaspoons total

Mix together in a large bowl the chopped hazelnuts, walnuts, and apricots and the cranberries. Take each pear half and scoop out the middle seeds and core with a soup spoon to create a "bowl" in each one for "stuffing". Lay them on a greased baking dish, bowl up/skin down, and put around a teaspoon each of earth balance (margarine) in all four. Dust with cinnamon, then take your nut and fruit mixture and "stuff" and top each pear. Drizzle generously with honey to finish, cover, and bake at 350 for 30 minutes, then uncover and bake for an additional 10-15 or until lightly golden brown to your liking.

I can't tell you how hard these things were to photograph. Nonetheless, here they are pre-baking. I prepped them because they were for a dinner party with L and V and good friends of theirs - so I only have prepped pictures. You get the idea, though.

Healing with Whole Foods analysis:

Pears = cooling thermal nature, specifically helps the lungs and gallbladder [PP, pg. 622]

Hazelnuts/Filberts = contains protein, vitamin E and calcium (more than almost all other nuts and seeds except almonds), unsaturated fat in high percentage of total calories, and magnesium [PP, pgs. 143, 167, 170, 218, 223, 340]

Apricots = high mineral content (copper and cobalt) [PP, pg. 617]

Walnuts = warming in nature, contains omega-3 fatty acids, calcium, good for asthmatics and the elderly, reduce inflammation and pain, nourish the kidney-adrenals and brain, nourish kidney yang deficiencies [PP, pg. 66, 164, 167, 170, 172, 184, 223, 315, 367, 434, 534, 660]

Cranberries = contain proanthocyanidins, which facilitate wound healing, strengthen the arteries, veins, and capillaries, and improve blood circulation, some of the most potent antioxidants and protect against cancer and other degenerative conditions, and protective against toxins, benefit the bladder and kidney [PP, pgs. 14, 359-60]

Honey = harmonizes the liver, relieves pain, antitoxic properties [PP, pg. 191]

Cinnamon = create warmth and circulation [PP, pgs. 66, 428]

[P.S. I'm going to talk about Earth Balance/Smart Balance margarines in a future post.]

J's Waldorf-Style Cole Slaw with Raw Kale______________________________________________

1 bunch of kale (type doesn't necessarily matter - I used Italian/Dino Kale), finely chopped into small, long, thin pieces (think cole slaw)

1 head of cabbage, cole slaw -style chopped, also

2 carrots, chopped into small toothpick-sized pieces (or grated)

3 large green apples, peeled, cored, and grated

1 1/2 cups of chopped walnuts

1 cup of dried (fruit juice-sweetened, remember?) cranberries

3 tablespoons vegannaise (dairy-free mayonaise alternative)

1 tablespoon balsamic vinegar

Squirt of Bragg's

2 teaspoons maple syrup

In a small mixing bowl, add the vegannaise, balsamic, Bragg's, and maple syrup and stir until thoroughly combined and set aside. In a very large mixing bowl, mix together well the kale, cabbage, carrots, apples, walnuts, and cranberries. Add the sauce mix and toss until thoroughly combined. Feel free to improvise with the sauce proportions to taste (add sweetness or sour, maple syrup or balsamic respectively, etc.).

Obviously, in this recipe, there is a sweetener added and vegannaise is a processed product - but it's still dairy and sugar free. It's not something I would serve at the beginning of the process, but we served it as part of a holiday dinner tradition L and V share with close friends of theirs, and everyone loved it and it suited the richness of the occasion.

Healing with Whole Foods analysis:

Kale = Eases lung congestion, benefits the stomach, good source of sulfur, chlorophyll, calcium, iron, protein, and vitamin A [PP, pg. 541]

Cabbage = Moistens the intestines, benefits the stomach, has been used for everything from the common cold to mental depression and irritability, abundant sulfur (warming, destroys parasites, purifies the blood), contains iodine, vitamin C (more than oranges), vitamin E, good for inflammation [PP, pgs. 537-8]

Carrots = strengthens the spleen-pancreas, improves liver function, eliminates putrefactive bacteria in the intestines that cause poor assimilation, alkaline-forming, rich in anti-oxidant beta-carotene/provitamin A (anti-inflammatory), contain large amounts of silicon (strengthens connective tissues and aids calcium metabolism) [PP, pgs. 538-9]

Apples = contain malic and tartaric acids which inhibit the growth of disease-producing bacteria in the digestive tract, contains pectic which removes cholesterol and toxic metals (lead, mercury), cleanses and benefits the liver and gallbladder [PP, pg. 617]

Walnuts = See above

Cranberries = See above

Gluten-Free Pizza Thoughts_____________________________________

I actually used Bob's Red Mill Gluten-Free Pizza Crust flour mix, and was pleased with the results. It was in no way as good as G's gluten-free pizza crust, but I was into it nonetheless. I used store-bought/pre-made sauce, but added a little miso and parsley to counteract the acidity of the nightshade solanine component. Here's the toppings I used:

- Portobello mushrooms, chopped and sauteed in olive oil and a pinch of various herbs (garlic, parsley, sage, rosemary, thyme, salt, pepper, oregano, basil)

- Pineapple chunks

- Daiya brand dairy-free mozarella shreds

- Fresh basil

...but you could also go crazy. G and J do a variety of pizzas, from BBQ to pesto. I love how creative pizza making can get. Here's a little collage from the past few weeks in our household (these boys really are so talented):

Here's a couple HWWF comments from my pizza ideas above:

Portobello mushrooms = rids the respiratory system of excess mucus, has antibiotic properties, increases white blood cell count bolstering immunity against disease-producing microorganisms [PP, pg. 542]

Pineapple = contains bromelin which increases digestive ability, treats edema [PP, pg. 622]

Basil = is an herb that counteracts wind/cold symptoms (like L's - transient pain, numbness, etc.), and has a calming and focusing effect on the mind [PP, pgs. 99, 337]

Smoothies Are Fun!____________________________________________

There's definitely been some smoothie action going down, and L and V are into it. Here's some of the ingredients I've been uncovering in the fridge and freezer, and I'm looking forward to working it up even more in the month to come:

- Frozen berries: strawberries, blueberries, raspberries

- Fruit-juice sweetened sorbet: strawberry, blackberry

- Fresh apples, pears, raspberries, and pineapple

- Fresh juices (apple, pineapple) or soymilk or hemp milk

- Ground flaxseed

I'm really going to kick into high gear in this last month, so tune in regularly again now that the holidays are over. I'm going to, at request of a friend in San Francisco, post my tofu scramble recipe, and an easy veggie lentil stew recipe I made L, and I commented on Liz's comment two posts ago with some thoughts on creating your own trail mixes when perusing the bulk aisle, in case you're curious to take a peak. Nuts and seeds and berries are your friends, and, contrary to popular (misinformed) opinion, totally tasty and satisfying and not just for the birds.

2011 is about Courage for me, among other things. What is it about for you? And what role does/should/could/can you let nutrition play to that end?

Peace,

JRW