Saturday, January 29, 2011

Day 78 through 90 - Part Two: The Cuisine Part (i.e. Recipes)

Hello There! There was a bit of eating out, social obligations, and leftovers...but amidst that, here's what was made Day 78 through Day 90 that you haven't seen before, and that was described in the prior post. My camera is again, sadly, acting up - I wish I had better pictures of all of these things as they are all gorgeous dishes. But you may have to use your imagination a little bit.




Jessica's Tofu Scramble______________________________________
1 14 oz. extra firm tofu
2 carrots, chopped into 1/2" slices
2 celery sticks, chopped into 1/2" slices
2 small zucchinis, chopped into thin half-circles
2 russett potatoes, chopped into 1/2" small cubes
1 1/2 cups cremini mushrooms, sliced
1 large onion, chopped
1 tomato, thinly sliced
1/2 avocado, thinly sliced
1 tablespoon minced garlic
2 teaspoons curry powder
2 teaspoons turmeric
5 fresh basil leaves, quartered
2 teaspoons oregano
1 tablespoon unsweetened soy, hemp, or almond milk
1 tablespoon nutritional yeast
2 tablespoons oil for frying
squirt of Bragg's
sea salt and fresh pepper, to taste

For optional garnish/taco idea: rice or corn tortillas, fresh cilantro, daiya non-dairy cheddar, fresh tomato/salsa, tofutti sour cream, & guacamole/the other half of the fresh avocado.

Heat oil in a large pan on medium/high heat and fry potatoes and onions together until potatoes are just tender throughout. While they are frying, slice tofu into handful-sized pieces and squeeze each out over the sink using your hands to remove excess moisture (or use a tofu press). Crumble the tofu into a bowl so it is small and granular (think scrambled eggs), add the soy/hemp/almond milk and nutritional yeast, and toss until combined completely. In a separate large pan, heat a small amount of olive oil in a pan with garlic, sauteing for a few minutes, then adding the carrots, celery, zucchini, mushroom, the potatoes (when they're ready), the crumbled tofu scramble mixture, Bragg's, curry, turmeric, oregano, basil, avocado, and tomatoes - in that order, slowly, stirring regularly, over a span of probably 10-12 minutes. Garnish with above ideas of your choice, or serve with tortillas and/or chips when serving for a Mexican twist. If storing leftovers in the fridge, squirt with lime juice (natural preservative and keeps the avocado from browning quickly). Other vegetable ideas you can get creative with: broccoli, kale, cauliflower, bell pepper, spinach, etc. Use what's in the fridge!

Currant Cranberry Orange Scones______________________________
2 tablespoons agave nectar
4 tablespoons vegan margarine
1 1/2 teaspoons Ener-G egg replacer whisked together with 2 tablespoons warm water
1/4 cup applesauce
1/2 cup soy, almond, rice, or hemp milk (we used hemp)
1 1/2 cups sorghum flour
1/2 cup tapioca flour
1/4 cup brown rice flour
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 cup currants or raisins
1/2 cup dried apple juice -sweetened cranberries
1-2 teaspoons orange zest

Preheat the oven to 375 degrees. Line a cookie sheet with baking parchment or grease the pan. In a large bowl, blend together the margarine and agave nectar until light and creamy. In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved. Add this mixture to the agave mixture along with the applesauce and stir well. Add the milk and continue stirring. The mixture will appear curdled. Sift together all of the dry ingredients to the wet ingredients. Beat until just blended. Do not overbeat. Stir in the currants, cranberries, and orange zest to incorporate. Press out the mixture on a cutting board forming a round shape about 1/2 inch thick. Cut into eight triangles and place on the prepared cookie sheet. Bake until lightly browned, 12 to 15 minutes. Cool on a wire rack.

From The Gluten-Free Vegan by Susan O'Brien, pg. 124, with adaptations

Spaghetti Squash with Veggie Ragout____________________________
1 spaghetti squash (about 2 pounds)
1 tablespoon olive oil
1 large onion, chopped
1 medium-sized zucchini, chopped (about 1 1/2 cups)
3 cups kale, washed and de-ribbed
1/2 cup fresh or roasted red bell pepper, seeded and chopped
4 ounces cremini mushrooms (about 8), chopped
4 cloves garlic, chopped
1 (14.5 oz) can diced tomatoes, drained
2 tablespoons chopped fresh basil, or more if desired
1/8 cup red wine
1/4 teaspoon freshly ground pepper, or to taste
1/2 teaspoon ground sea salt

Preheat the oven to 400 degrees and place the squash directly on the oven rack. Bake until soft, about 1 hour. Remove from the oven. While the squash is cooking, place a large skillet over medium-high heat and pour in the olive oil. Add the onion and zucchini and saute for 8 to 10 minutes. Add the bell pepper, mushrooms, garlic, and cook for 5 minutes. Add the diced tomatoes and continue to cook for 1 to 2 minutes. Add the basil and wine and salt and pepper, and cook until the flavors blend and the wine reduces a bit - 2 to 3 more minutes. Cut the squash in half. Using a large spoon or fork, scoop all of the "noodles" out and place in a large bowl. Add the vegetable mixture and toss to mix well - or serve the ragout on a bed of noodles for each individual serving. Enjoy immediately.

From The Gluten-Free Vegan by Susan O'Brien, pg. 98, with adaptations

Mexican-Style Lettuce Wraps (or Burritos)________________________
2 large yams
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons seeded and chopped red bell pepper
1 small jalapeno, diced (optional)
2 cloves garlic, chopped
1 cup seeded and diced tomato
1 cup tomato salsa
1 teaspoon chile powder
1 teaspoon ground cumin
1 15 oz. can organic black beans, drained and rinsed
⅔ cup chopped fresh cilantro
2 tablespoons lime juice
½ teaspoon salt
¼-1/2 teaspoon freshly ground black pepper
2 large romaine hearts or butter-leaf lettuce leaves, washed and patted dry
1-2 slices avocado, or a dollop of guacamole
1 tablespoon salsa
dollop of tofutti sour cream (optional)

Prick the yams all over with a fork and bake in the oven at 400 degrees until soft but not mushy. While the yams bake, heat a large skillet over medium-high heat and saute the onion in the olive oil until soft, 3 to 4 minutes. Add the red bell pepper and jalapeno, and continue sauteing for another 3 to 4 minutes, or until the pepper becomes soft. Add the garlic and cook for 1 minute. Peel the yams, cut into cubes, and add to the vegetable mixture. Add the diced tomatoes, salsa, spices, black beans, cilantro, and lime juice. Heat through. Season with plenty of freshly ground pepper and sea salt. Spoon the mixture onto lettuce leaves, add some avocado/guacamole, salsa, tofutti sour cream, and maybe a little cilantro to garnish, roll up, and serve.

From The Gluten-Free Vegan by Susan O’Brien, pgs. 91 & 93, with adaptations



Corn Chowder_____________________________________________
1 tablespoon olive oil
1 medium-size onion, cut into ¼-inch dice
1 large red bell pepper, finely chopped (about 1 ½ cups)
1 cup carrots, peeled and cut into ½-inch dice
2 jalapeno peppers, seeded and thinly sliced (use 1 or none if you are opposed to heat)
1 teaspoon dried rosemary
1 teaspoon dried thyme
a few dashes of fresh black pepper
1 teaspoon salt
3 cups vegetable broth or water
3 cups fresh corn kernels (from about 5 ears of corn)
2 medium-sized russet potatoes, peeled and sliced into ½-inch chunks
1 bay leaf
pinch cayenne
juice of 1 lime
¼ cup plain soy milk
1 tablespoon maple syrup

In a stockpot, saute the onions, bell peppers, carrots, and jalapenos in the olive oil over medium heat until the onions are translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; saute another 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover, and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit. Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing until smooth, and adding back to soup. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes. Let sit for at least 10 minutes and serve. Tastes even better the next day.

From Vegan With a Vengeance by Isa Chandra Moskowitz, pg. 57


And we're off for our *final* (bonus) week...


Thank you, dear reader, for being a Witness.


JRW


Day 78 through 90 - Part One: The Curative Part P.S. We're really going to Day 95

And then we were at the end.
However, we're going to do a slightly parred down next week, as I don't go home to L.A. until a week from Monday (February 7th).
So it's not REALLY the end...quite yet.

I feel like those that are actually still reading this want the whole dish (pun intended), so let's go day by day through the last two weeks, as a lot has happened that I want to document.

Day 78 = L and I did our usual Monday thing: catching up and talking about the weekend, thumbing through the cookbooks, putting a recipe for the week together, shopping, and then that night they went to a Blazer's game, and had box seats which were catered to, so dinner prep wasn't on the agenda.

Day 79 = L's daughter, S, has an infant daughter (I think I've referenced L's adorable grand-daughter/G's adorable niece before, but just in case I haven't, she is Z, and just about the cutest thing you can imagine at around 9 months old) and is really trying to cook healthier for herself and her family. She wanted to learn my Tofu Scramble, and so did L, so we all gathered in the kitchen that afternoon and I showed them how to make it happen. [All the recipes I reference in this post I will actually give in the next post - Part II - The Cuisine Part.]

Day 80 = L has really missed baking, and since the pantry and all the gluten-free flours are super organized now, we thought we'd try our luck at some scones. The recipe was just a Currant Scone, so we juiced it up a bit and made Currant Cranberry Orange Scones. Super tasty. Totally gluten and dairy free. We were impressed with ourselves. And for dinner, we made Spaghetti Squash with Veggie Ragout. That's a recipe you don't want to miss, and if you are eager to try squashes, but intimidated - Spaghetti Squash couldn't be any easier, and if you bake it whole and then open it in half, the inside flesh is separated and noodley (perfect gluten-free, whole food/unprocessed pasta noodle substitute). Another side project we've been working on is going through her Lyme "file", and I've been looking at all the various diagnostic tests that were run, etc. to see if I don't see anything interesting through fresh eyes and the perspective I bring. One thing that stands out is that L, when she was tested for food allergies, showed a possible intolerance or sensitivity to dairy. I pointed that out, and hopefully it will help add extra incentive for her, as to my mind at this point, I really think dairy is the biggest part of her diet historically that was causing increased inflammation. I feel this way because she ate a lot of dairy, this test say she may be intolerant, and on the days/occurences of dairy "cheats" that I know of, she experienced increased pain that night or the night following. The other times I've noticed she experiences increased pain (with regards to looking for patterns related to food) are the days when she doesn't eat breakfast/eat enough throughout the day. Between nerve regeneration, constant flow of oral antibiotics, assimilating all the medications and supplements she's currently on, chronic pain, new lighter braces that require her to use muscles that have atrophied and are rebuilding, etc....L's body is using A LOT of energy, and therefore needs A LOT of the nutritional building blocks that all of the above processes hinge upon. When she hasn't eaten enough, and what she has eaten has been sugary or processed, she hurts that night. I see that as no coincidence, and have really communicated these kinds of patterns to her and encouraged her to journal and document even more than she already does so she can really narrow in on identifying these kinds of patterns for herself.

Days 81-84 = L had Physical Therapy, where she is continuing to make strides. She is on her lighter braces most of the time now, a HUGE victory. L and V took her to see her neurologist for a check in, and he was pleasantly surprised at her progress, and thinks there's no reason why she can't drive again soon. !!!!! This represents L's chance to reclaim her independence, and is a big deal. In P.T., she is now using bands to build her ankle strength. Let's be clear here - there was a time when L was dealing with two "drop foot" scenarios, so the fact that she can independently demonstrate ankle resistance is a huge optimistic indicator for the future of her physical rehabilitation process. For dinner that night, I made a Mexican-Style Filling comprised mostly of red bell peppers, sweet potatoes, and black beans, and we used some hearts of romaine as wraps and made lettuce wraps, and the filling was also used during the weekend that followed as burritos, and L liked it so much she made another batch for when they had friends over that weekend, as well. L also had art and acupuncture, as usual, and when I picked her up from acupuncture, her acupuncturist commented on how well L is doing, and turned to me and said, "Must be all that juicy food you've been preparing!". It's so nice to be acknowledged. L and V had a relaxing weekend.

Day 85 = We did our Monday routine in the morning, L had Trager in the afternoon, and then we shopped for our week's menu, and ate some more of the Yam/Black Bean Burrito leftovers for dinner, which I enjoyed with them as I spent the night. Did we watch Food Inc.? Are you ready for this.....NO! At this point, I just have to laugh. Either they are TOTALLY supposed to see this movie, or they TOTALLY are NOT supposed to see this movie, I can't decide which. I'm leaning on the side of YES, as even though we still had technical difficulties (at this point, I'm blaming the DVD itself...isn't that funny? No audio vocal track. Sounds and music were there, but no human voices. Picture was fine.), we talked about the film, and I re-handed V "The China Study", which he read a few chapters of while working out that night and seemed really compelled so far. On Monday, I'm going to spend the night again, and we'll see if we can't, on our last opportunity to, see this movie and discuss it! L also really wants to watch "What the Bleep Do We Know?", as her acupuncturist has also suggested she see it, and she's quite curious.

Day 86 = An interesting and exciting day. L and I went out to Damascus (outside of Portland) to visit her naturopath, whom she hadn't seen since last summer. The naturopath was also quite happy and optimistic regarding the gains that L has made in the last three months, and was supportive of the gluten-free, dairy-free, anti-inflammatory diet. The place the naturopath was concerned was L's hands. She wants to really focus on reversing the entropy that has already happenned so L doesn't lose her hands anymore than she already has. She recommended a different perspective on acupuncture, and gave L a mini treatment on the spot focusing on points in her head that correspond to the peripheral extremities, to make sure the movement centers in the brain are being stimulated even though the hands are mobile due to the nerve degeneration (nerves stimulate muscles - when nerves die, muscles atrophy), and then showed us how to massage L's hands daily with frankincense (borrelia) and sandalwood oils, which have been proven to stimulate circulation, neural capacity and communication, and even stimulate myelination. After even a few moments of the massage technique with the oils, L's hands were considerably freer, less fixed, and she could even FEEL a huge difference. Since then, we have been keeping up on this every day. I think I've even derived some therapeutic benefits from doing this for her, as my hands feel alive and tingly afterward and the fragrance of these oils is something out of this world. If you've never smelled super pure frankincense oil from the east, you must. This naturopath is really a wise woman to be trusted, as not only is she really respected in the local community (and she is who referred L to her acupuncturist - who is the one I trust the most out of all these myriad practitioners L sees), but above that had Lyme herself, to the point of even complete blindness for a time, and has made a 100% recovery. L had biblestudy that night and V worked late (as he is 3 nights a week this school term), so it was a leftover night, dinner-wise.

Day 87 = Beauty day! Haha, it wasn't planned that way, but L has a friend that comes and does a pedicure every so often, which really helps her edema and circulation in her feet and calves, and then had a hair appointment. I encouraged her to go a bit shorter than usual, switch it up a bit - I think as she loses weight, increases strength and mobility, and makes all these changes, she's feeling good about herself and what girl doesn't feel even better after a little trip to the salon? L wanted to keep it simple for dinner that night, so I did something we've done so little of....and handed her pre-made/processed ideas: Dr. Pragger's Gluten-Free Veggie Burgers, Food for Life Gluten-Free Sandwich Rounds/Buns, and Frozen Garlic & Rosemary Potato Fries. Everyone deserves easy burgers and fries sometimes. And with fresh lettuce, avocado, tomato, etc. it wasn't a meal devoid of any whole food nutrition, so there.

Day 88 = P.T. at 9:00 a.m. made for an early start to a great day. When we got home, I plunged head-first into another project that I was re-inspired toward after the trip to the naturopath: organizing her supplements! L is very good about her med regimen, and has her routine down to a science daily, but she had given up on supplements along the way. Early in the process (like, week one), I had made myself (and L) a COMPLETE list of all her medications and supplements, but when it came to supplements, I noticed MANY of them were just vitamin-based, and I felt that L was going from an extremely processed diet to an extremely whole-food -based diet, and would therefore be EATING most of those vitamins, and in such a way that her body could easily assimilate them, so those types of supplements seem futile to me. Since her acupuncturist made such a point to me about focusing on the liver/spleen/pancreas system (because of stagnance and toxicity, in part due to Lyme and in part due to the quantity and duration of intense pharmacological intervention), I also didn't want to just be encouraging more things that L's liver was going to have to work on, especially pills that just contained things she is now EATING. I feel that the vitamin industry is a bit of a racket. You can't really assimilate all nutrients in pill form. So, this was placed on the backburner until I had this chance to meet L's naturopath, talk to her about which supplements were most important, see what L eats mostly and reaches for on her own (indicative of what she'll reach for when I'm not here), and then dial in her daily supplement ingestion plan. And I took my OCD pantry approach to the supplement basket - it is now color-coded, labeled, designated, timed/scheduled, and makes perfect sense to L, and she went from about 20 supplements to about 9 - the ones that are specific to Lyme/pathogenic illness, nerves/neural healing, and things like B12 since she isn't eating much fish or poultry/beef at this point, and leafy greens and sea vegetables are not her favorite. Other fun supplements include Ox Bile (to help her body digest essential fatty acids/good fats, since these are the important neural cellular building blocks, and the gallbladder's function, which L had removed), and an enzyme from ground up earthworms (contain minerals and phytonutrients that attack the Lyme pathogen - as one of L's naturopath's students described it to me - think of earthworms - they get into nooks and crannies, underneath and inbetween, that other things can't go - that is how to think of their medicine in the Chinese system - the really get in there and root out the toxin). I know these things aren't vegan, but medicine from the animals, consciously and gratefully taken for intentional healing, seems a far cry from mindless consumption for a full belly. All animals have a medicine they bring/represent - archetypically/spiritually and naturally/physically. Chinese and Native (American) traditions have long held this to be true - it's time we start to think in these terms again, and not just in terms of what tastes good. This deck/book changed my life, the way I thought of animals, and the way I interpreted dreams and noetic inclinations with/toward animals, so I'll just throw it out there: http://www.amazon.com/Medicine-Cards-Discovery-Through-Animals/dp/0312204914

For dinner, L and I made a Corn Chowder, one of her favorites! I helped chop and set up and we talked through it, and then I left and heard later that night that it turned out wonderful. It's still important to me that she be making things, or at least helping me. We both need to know that she can keep this up. The family needs to know that she can keep this up.

Day 89/90 = L had art class all morning, acupuncture (which V was around to take her to and from), and then a dinner at their golf club last night. I've yet to hear, but let's hope she made good choices! I'm stronger in my trust that she is making choices that honor her healing path at the moment when I'm not around than I ever have been. L, you've made the changes, woman. I know you have, and I know they'll stick in as far as you can commit right now. This weekend, they have some outings planned with friends, and then we're back in it Monday morning first thing, for our very last (slightly bonus, post-90-day) week.

Next post: The recipes from this post.
And then I'll be sure to post thoughts and recipes from the upcoming week.
And then I'll be sure to post some closing thoughts and a summative encapsulation of my feelings and L's feelings (and maybe even a bit about G/J and the family) as we seek our closure and prepare to say bye for now...probably toward the end of next week.

I am, at this moment, pretty proud of L.
And of myself.

Dining for Healing Means Mining for Revealing,

JRW

Wednesday, January 12, 2011

Days 67 through 78 - Yummy Recipes Galore! Home Stretch...

Hidey-ho! Everyone staying warm? Anyone also surprised it's day 78? Crazy sauce.

L is doing well. Her January gusto is holding - she's making meals on her own and with my assistance. We've set up a routine of, on Mondays when I get there, going over the recipes she's been looking at and wanting to try (and my suggestions, as well), and forming a menu for the week that results in a shopping list that we knock out that afternoon all in one fall swoop. Now that the bulk pantry scenario is super dialed in, it's pretty much just shopping for produce and specialty stuff. Other victories include:
  • Water consumption is holding steady.
  • Steel-cut oatmeal is breakfast! (Because it takes around 20 minutes to make a batch, I pre-made a whole bunch and left individual serving sizes in the fridge to be warmed up as needed, and they're being eaten. And enjoyed. Toppings include hemp milk, honey or maple syrup, almonds, walnuts, cranberries, blueberries, seeds, raisins, etc.)
Steel Cut Oatmeal in Vanilla Hemp Milk with blueberries, cranberries, slivered almonds, hemp seeds, chia seeds, sunflower seeds, and pumpkin seeds


  • Working on some personal projects that have been somewhat procrastinated due to holiday business, etc.
  • L is starting to take a lot more of her own notes, and I'm asking her questions as we make things and gaging how much she knows and what the obstacles will be in her keeping this up on her own and trying to address them proactively.
Some pictures of the bulk scenario, at long last:








To continue to respect the anonymity of people involved, I won't go into great length about a particular topic that is very frustrating to me that was provoked in a particular instance last week...however, suffice it to say that I feel everyone should really make an effort in carefully choosing your health practitioners, which should include an analysis of the setting and scope of their practice. If you, for instance, have an expensive private practice general practitioner/family doctor on a quarterly retainer - know that he has then a financial vested interest in not your recovery but your continued need for his services. That's all I should say. That and always question everything your doctor suggests, think critically, don't have blind trust in a tradition that is only a couple hundred years old, don't have blind trust in someone just because they seem sweet and well-meaning and have doctorate degrees, and if you are an immune-compromised individual for any reason, don't chemically invade your system more than is necessary and question someone who would. After a medical visit on Thursday, L was in a lot of pain that night and experiencing abdominal/digestive issues the next morning. To me, the timing of these things was not coincidental. After eating, she felt much better and I took her to painting class late, and then acupuncture. The acupuncturist (who is probably my favorite of the adjunct therapists L employs) took one look at L and asked what was up, and after hearing about Thursday's medical "visit", was quite curious as to the necessity of certain procedures, and instead of focusing on the usual work she does with L, she gave her an entire treatment devoted to increasing and supporting her immune system and response and ability to cleanse and heal herself. L felt good, but a little tired, but didn't have any out of the ordinary pain or GI issues over the weekend and into this week.

Last Thursday, I did spend the night. Did we watch Food, Inc.? Alas - I was thwarted again, dear readers. Epic fail take two. Technical difficulties again. But I am assured now that repairs have been made, things have been successfully programmed now, and next Thursday we'll watch Food, Inc. But we laughed and ate good food and talked, and I was able to get up the next morning before them and make a large batch of steel cut oatmeal and pack V a righteous lunch to take to work with him on Friday. Over the weekend, they ate oatmeal and leftovers and ate out with friends on Sunday evening. At this point, there is a certain amount of implicit trust that she is making decisions that honor her healing and the work I've/we've been doing when I'm not around (regarding eating out, mostly). For the following weeks' sleepover nights, I'm planning on What the Bleep and perhaps The Future of Food. Any other suggestions or thoughts out there?

So, what has L been eating? Let's dig in:


Pineapple Blueberry Cole Slaw________________________________________________

1/2 head cabbage, chopped for cole slaw (thin skinny slivers)
1 1/2 cups purple cabbage, chopped as above
2 carrots, chopped into matchstick-sized pieces
1 1/2 cups blueberries (fresh)
1 1/2 cups pineapple, chopped into tidbit-sized pieces
3 tablespoons vegannaise (non-dairy mayo)
1 1/2 tablespoons balsamic vinegar
1 teaspoon maple syrup (optional)
squirt of Bragg's

Chop and mix cabbages, carrots, and pineapple with fresh blueberries. Combine wet ingredients in a small bowl and mix until thoroughly combined, pour over cole slaw mix, toss, and serve! Feel free to mess with the "sauce" ratios if you want less mayo/more vinegar or what have you. Everyone likes their cole slaw different.

HWWF Analysis:

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]

Blueberries = nutures kidney yin, contain phytochemicals and antioxidants for renewal of liver cells [PP, pgs. 41, 357]

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

Balsamic Vinegar = removes stagnant blood, reduce accumulations in the liver resulting from a rich diet, neutralizes poisons in the body, relieves dampness accumulation/edema [PP, pg. 205]

Maple Syrup = natural, rather than chemical, sweetener, lower surcrose than other sweeteners [PP, pg. 192]


BBQ Tofu________________________________________________________________

So, if you freeze tofu (extra firm) before you use it in stir frys or for frying in general, it does help you get that super firm, chewy texture so many enjoy (think slutty Chinese food fried tofu style kinda thing). I do like that coconut oil holds up at high heat with low splatter and gives a nice golden crispy subtle sweetness to whatever is fried in it. For this BBQ tofu, baking is also an option. But we were short on time, so I cut the tofu into bite-sized cubes, fried them in coconut oil until golden on all sides (a lot of OCD tong flippage, but well worth it), set them aside while I prepared the rest of the meal, then sort of flash-sauteed them in the BBQ sauce before serving. V was super into it. But he's crazy for BBQ sauce, period. Still. It was tofu! To anyone still tofu phobic: let me assure you. Think of tofu as a raw ingredient, not necessarily a thing unto itself. Would you say you don't like flour? Of course not. Flour is a raw ingredient - it depends on how you cook it, what you prepare it with, etc. Tofu is the same. Tofu can be made into almost any texture and compatible with almost any seasoning palette. It just requires a tofu education. Don't be scared. ;-)

I served this with the cole slaw and some corn:


You can also bake, instead of frying, and feel free to try different shapes (G likes his long and skinny, like the following:)

HWWF Analysis:

Tofu = contains easily digested protein, B vitamins, minerals (including calcium - almost equal to milk in terms of calcium per serving), phosphorus, iron, sodium, and potassium, low in calories, neutralizes toxins

Stir-Fried Brown Rice and Vegetables___________________________________________

This recipe was actually from a cookbook L got from V for Christmas specifically designed for those trying to abate their Lyme disease through nutrition and the dietary anti-inflammatory perspective called Recipes for Repair: A Lyme Disease Cookbook.

3 tablespoons extra virgin olive oil
4 scallions, chopped
2 cloves garlic, chopped
1 cup broccoli, broken into small florets or coarsely chopped
1 cup shredded carrots
1 cup sliced celery
1 cup cooked brown rice
1/2 teaspoon extra virgin olive oil
2 tablespoons chopped, toasted almonds or walnuts
2 tablespoons apricots or blueberries

1. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat for about 2 minutes or until hot.
2. Add the scallions, garlic, broccoli, carrots, and celery and stir fry for 3 minutes, or until nicely browned.
3. Add the remaining 1 tablespoon of oil and the rice, and stir fry for another minute. Remove the rice and vegetables from the frying pan.
4. Add the 1/2 teaspoon of oil to the frying pan and heat for 30 seconds.
5. [Pour the egg into the frying pan, making sure to cover the bottom of the pan. Cook for 1 minute, turn, and cook for 1 minute, or until set. Remove the egg and slice into thin strips.] Optional.
6. Top the rice with the egg strips, and add the chopped nuts and apricots or blueberries. Serve immediately.

From "Recipes for Repair: A Lyme Disease Cookbook" by Gail and Laura Piazza, pg. 95

A couple thoughts on this recipe: It does include an egg, which can easily be omitted (see step 5 is optional and an egg is not included in the ingredient list). It seems a little bland/tasteless, so you can use some tamari and Bragg's or a gluten-free teriyaki of your choice as a drizzle when serving or tossed with the veggies/rice towards the end.

HWWF Analysis:

Scallions = 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]

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

Broccoli = good source of pantothenic acid, vitamin A, vitamin C (more than citrus), sulfur, iron, B complex vitamins, and chlorophyll [PP, pg. 537]

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]

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]

Brown Rice = strengthens spleen-pancreas, expels toxins, increase qi energy, whole brown rice is concentrated in B vitamins and therefore beneficial for the nervous system [PP, pg. 472]

Almonds = relieves stagnant qi energy, alkalizes the blood, Ayurveda considers almonds the best of all nuts for building ojas - an essence that vivifies intellectual action and spirituality [PP, pg. 532]

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]

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

Blueberries = see above


Spring Rolls with Peanut Dipping Sauce___________________________________________

3 ounces (85 g) "bean thread" (also called "cellophane") noodles
1 package (16 ounces, or 455 h) extra-firm tofu, cut into long, thin strips
10 rice paper wrappers
1/2 cup (55 g) peeled and julienned carrots
1/2 to 1 cup (60 to 120 g) julienned seeded cucumber
24 mint leaves, whole or chopped
24 basil leaves, whole or chopped

Directions: Cook noodles in boiling water 3-5 minutes. Transfer to colander and rinse with cold water. Drain well and set aside. You can use tofu as is or saute it in sesame oil. Fill a large bowl with warm water and place next to rolling area, along with filling ingredients. If the noodles have become sticky, rinse briefly under cold water and drain well before beginning. Work on 2 wrappers at a time. Dip each in warm water for a few seconds, then set on a clean, dry work surface. Let sit for about 1 minute to become more pliable.

Sauce:
1/2 cup (130 g) natural peanut butter
1/4 cup (60 ml) water
3 tablespoons (25 g) crushed toasted peanuts (not necessary if you use chunky peanut butter)
2 to 3 tablespoons (30 to 45 ml) tamari soy sauce
2 tablespoons (30 ml) lime juice
1 garlic clove, minced
1 tablespoon (6 g) minced ginger

Directions: Blend all ingredients, tweaking to find the right balance of flavors and right consistency for dipping.

From "The Vegan Table" by Colleen Patrick-Goudreau, pg. 176

HWWF Analysis:

Tofu = see above

Carrots = see above

Cucumber = counteracts toxins, cleanses the heart, influences the spleen-pancreas, cools inflammatory conditions [PP, pg. 540]

Mint = recommended for dietary heart and artery renewal [PP, pg. 167]

Basil = 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]

Peanuts = affects the spleen-pancreas, harmonizes the stomach [PP, pg. 533]

Lime = destroys putrefactive bacteria, benefits the liver, cleanses the blood, calms the nerves [PP, pg. 620]

Garlic = see above

Ginger = helps break down protein, lessens the effect of uric acid from protein on the body, helps aches/spasms [PP, pg. 210]

And since the rice paper is mostly rice, and the cellophane noodles are mostly mung bean, just for fun =

Rice = see above

Mung bean = detoxifies the body, beneficial to the liver and gall bladder, reduces swelling, edema (especially in lower extremities), one of the most important beans therapeutically, particularly useful in the Chinese tradition because of their capacity to cleanse the heart and vascular system and reduce toxicity [PP, pg. 509]

There are two recipes I/we made this week that I want to share with my adjustments. I won't bore you with the details of what the recipes left unspecified or how I came to wish I had done things differently, but suffice it to say on my personal journey of becoming a better chef, I am coming to trust recipes less and less, and be drawn to them not for precision, but for inspiration. This means trusting myself more. At any rate, here they are, with my changes, and you can trust me, or you can use them as a guide - they're both, in essence, great ideas:

Butternut Squash Timbales__________________________________________________
2 cups (255 g) 1/2-inch (1 cm) cubes butternut squash or any winter squash (chop small!)
2 1/2 cups (590 ml) vegetable stock (store-bought or homemade, page 213)
1 cup (195 g) arborio rice (do not rinse!)
1/4 to 1/2 teaspoon salt (or to taste)
1 tablespoon (15 ml) olive oil or water, for sauteing
1 large-size yellow onion, finely chopped
1 teaspoon (3 g) minced garlic
2 tablespoons (8 g) finely chopped fresh parsley
1 teaspoon (1 g) finely chopped fresh thyme
2 to 3 tablespoons (7 to 14 g) finely chopped sun-dried tomatoes
freshly ground pepper, to taste
1/4 cup (35 g) pine nuts, toasted, for garnish
1 tablespoon balsamic vinegar (my addition)
1 tablespoon Bragg's (my addition)
1 tablespoon nutritional yeast (my addition)
1 bunch of kale, washed and ribbed (with some extra garlic, olive oil, and balsamic for sauteing)

Directions: Lightly oil four 1 1/4-cup (280 g) ramekins, custard cups, or mini loaf pans. Steam squash until just tender, 10 to 12 minutes. Transfer to a bowl. Bring stock and rice to a boil in a large-size saucepan. Add salt to taste. Reduce heat to low, cover, and cook until rice is tender but some liquid remains, stirring often, about 20 minutes. Uncover, stir, and remove from heat. Heat oil or water in a large saute pan over medium-high heat. Add onion, and saute until translucent and turning golden brown, about 5 minutes. Add garlic, parsley, and thyme, and stir for about 2 minutes. Add sun-dried tomatoes (with liquid used for rehydration), balsamic vinegar, Bragg's, and nutritional yeast along with cooked squash, and let cook, stirring occassionally and lidding ocassionally in order to allow mixture to congeal, homogenize, and reduce . Remove from heat. Saute kale in garlic, olive oil, and balsamic, and set aside. To assemble, place one-fourth veggie mixture into each ramekin, and press down with back of spoon to make compact. Top with rice and press down again, to make compact. Turn each timbale over, running a butter knife along the edge to unmold the beautiful rice/veggie mixture. Place 1 timbale per plate, preferably over a bed of sauteed kale. Grind fresh pepper over top, and sprinkle on toasted pine nuts, if desired.

From "The Vegan Table" by Colleen Patrick-Goudreau, pg. 236

HWWF Analysis:

Butternut Squash = influences the spleen-pancreas and stomach, reduces inflammation, improves qi energy circulation, alleviates pain [PP, pg. 549-50]

(Arborio) Rice = see above

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

Garlic = see above

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 ofsolanine when served with nightshade vegetables, dries watery mucoid conditions, benefits optic and brain nerves [PP, pg. 548]

Thyme = same as sage in regard to relationship with anti-parasitic -functioning foods [PP, pg. 660]

(Sun-dried) Tomatoes = 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]

Pine Nuts = influences the lungs, colon, and liver, quells wind conditions, rheumatism [PP, pg. 534]

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

Nancy's Favorite Mushroom Nut Loaf____________________________________________
1-2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, minced
2 cups finely chopped cremini or other mushrooms
3/4 cup finely chopped raw cashews
1 cup finely chopped walnuts
1/2 cup Marsala cooking wine
1 tablespoon arrowroot powder
juice of 1 medium-size lemon
1/4 cup sorghum flour
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon sea salt or coarse kosher salt
lots of freshly ground pepper

Preheat the oven to 350 degrees and have ready a 9 x 5 x 3-inch loaf pan. Heat a large skillet over medium-high heat and pour in 1 tablespoon of the oil. When it is hot, add the onion and saute until it begins to soften, 5 to 6 minutes. Add the garlic, mushrooms, and nuts, and continue to cook, stirring often. If the mixture begins to stick to the bottom of the skillet, then add a little more oil. Add the Marsala, arrowroot, lemon juice, sorghum flour, rosemary, and thyme. Continue to cook until the mixture begins to thicken, about 1 to 2 minutes. Season with salt and pepper and then press the mixture into the loaf pan. Bake for about 30 minutes, or until browned on top. Serve in slices.

From "The Gluten-Free Vegan" by Susan O'Brien, pg. 95

HWWF Analysis:

Onion = See above

Garlic = See above

(Cremini) 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]

Cashews = good source of magnesium, important for healthy nervous system [PP, pg. 218]

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]

Lemon = see above (same as lime)

Rosemary = warming and aromatherapeutic [PP, pgs. 66, 644]

Thyme = see above

...and to go with the mushroom nut loaf, or for when you're craving a big bowl of mashed potatoes, I offer you my:

Jessica's Mushroom Gravy___________________________________________________
1/4 cup earth balance
1 cup finely chopped onion
2 cups finely chopped mushroom
3 cups Imagine brand organic no chicken broth
1 tablespoon minced garlic
2 teaspoons thyme
1 teaspoon sage
1 teaspoon oregano
1 teaspoon basil
1 tablespoon nutritional yeast
baby squirt of Bragg's
1 tablespoon marsala cooking wine
2 tablespoons cornstarch dissolved in 1 cup of water (entire mixture added)
salt and pepper to taste

In a lidded small pot, melt earth balance until liquid. Add the garlic, thyme, sage, oregano, and basil, and let saute for a minute. Add onions and mushrooms, and stir ocassionally, cooking down on medium heat until soft and onions translucent. Add a cup of the broth and stir. Let the mixture homogenize for a few moments, and then add another cup of the broth with the marsala, Bragg's and nutritional yeast. Stir and let cook for another moment, then add the 2 tablespoons cornstarch in dissolving water, the last cup of broth, and salt and pepper to taste. You may need to turn up the heat slightly when adding the cornstarch so it thickens properly, and any other additional portions of the herbs/salt & pepper to taste to your liking.

Reduced HWWF Analysis:

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]

Sage = when paired with foods such as carrot, garlic, onion, etc. that have anti-parasitic properties, it strengthens their effect [PP, pg. 660]

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 fibromyalgia and arthritis, and attacks microbes including the spirochete of Lyme disease [PP, pg. 661]

********************************
So that's that. In front of us: the final two weeks. Time to really make sure L has everything she needs to continue whatever change is sustainable for her.

Planting Seeds and Singing Songs,
JRW

Monday, January 3, 2011

Day 64/65/66...aka the days L pronounced herself a "Vegan Chef!"

I arrived at L and V's house in the morning on Day 64 (Monday), excited and inspired to really start this last month off on the right foot. After catching up on our respective New Years stories, we really dug in. L wants to really stock herself up on bulk items (flours, nuts, seeds, grains, legumes), get a really organized and labeled pantry system super dialed in, and to all this I said "YES YES YES!" and away we went. Wednesday/day 66 we spent most of the day re-organizing the kitchen, putting all the bulk supplies in glass containers, labeling them, going through the fridge and the pantry another time and cleaning out, etc. When you open her pantry, there is guide on the inside of the door that is numbered (and a number is on each shelf) listing out what is where. Each glass bulk container is also labeled, and there is a list posted on the inside of those cupboards that explain cooking ratios for each grain and rice, as well as ideas for cooking with each. It's a little OCD, but its also marvelously brilliant - like I said (and will continue to say), this last month is all about equipping L so that the changes we have made are sustainable after I leave.

Another intention that was set is L doing a lot if not most of the cooking, and my role becoming more of prepping assistant and less of full on culinary executor. Again, I say YES. This is exactly where we should be coming into the last weeks. L and I also checked in on some basics again - it's good to revisit things, and this time I took notes to inspire the directions the menu will take in the next week or so, and also made her a table about all the different dairy-free milk options available and what the best use is for each and advantages/disadvantages when shopping, storing, cooking with, etc.

Monday/day 64, while I went to the pharmacy to pick up a prescription, I left L with instructions on how to make an easy TVP/Marinara pasta (basically, rehydrated TVP, brown rice pasta, sauce, and a veggie mix of onions, garlic, and mushrooms, and a "parmesan" topping that's ground walnuts, nutritional yeast, and sea salt), and when I returned, it was made to specification and super yummy! L was so proud of herself, she called G to tell him she's going to have G and J over for a "vegan dinner" because "I'm a vegan chef!". The heartwarming-ness of this moment defies words.

Tuesday/day 65 we together prepped the gluten-free seitan "cutlets", and she made them for dinner with a baked potato and a side of peas. Wednesday/day 66 L (and I) made a Butternut Squash soup from a new cookbook I'm in love with - Color Me Vegan by Colleen Patrick-Goudreau. It's organized in section by each color of the rainbow - i.e. this Butternut Squash Orange Ginger Soup was in the orange section. There really is a science behind what the nutritional component of vegetables are as designated by the color of their outer skin. I'm going to do some more reading up on this and get back to you. But try this soup, it's killer and SUPER easy. Since we had to have 2 oranges for zesting for garnish, I juiced them and used the fresh squeezed O.J. for the soup. We had orange zest, parsley, and scallions/green onions for garnishment.

Butternut Squash Orange Ginger Soup_______________________________
1 tablespoon (15 ml) water, for sauteing
1 large yellow or white onion, coarsely chopped
3 tablespoons (18g) minced fresh ginger
4 cloves garlic, minced
1/4 cup (60 ml) orange juice
1 large butternut squash, peeled, seeded, and cubed
2 medium yellow potatoes, peeled and quartered
3 1/2 cups (823 ml) vegetable stock
salt and freshly ground pepper, to taste
2 tablespoon (8 g) finely chopped fresh parsley or cilantro, for garnish
Zest from 2 oranges (about 2 tablespoons [6 g]), for garnish
2 scallions, thinly sliced or finely chopped, for garnish

Add the water to a large soup pot over medium heat. Saute the onion, ginger, and garlic for 5 minutes. Add the orange juice, and simmer for about 3 minutes. Add the butternut squash, potatoes, and stock. Simmer slowly for about 25 minutes or until the squash and potatoes are fork tender. Ladle the contents into a blender and puree or use an immersion blender directly in the pot. Return the pureed soup to the soup pot and reheat over low heat. Season with salt and freshly ground pepper, to taste, and divide among 4 to 6 bowls. Garnish the individual servings with parsley, orange zest, and scallions, and serve.

From Color Me Vegan by Colleen Patrick-Goudreau, pg. 52

It was scrumptious! Let's look into the Healing with Whole Foods analysis of this soup:

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

Ginger = helps break down protein, lessens the effect of uric acid from protein on the body, helps aches/spasms [PP, pg. 210]

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

Orange = valuable for inflammatory/highly acidic diseases, the peel has qi-stimulating, digestive, and mucus-resolving properties [PP, pg. 621]

Butternut Squash = influences the spleen-pancreas and stomach, reduces inflammation, improves qi energy circulation, alleviates pain [PP, pg. 549-50]

Yellow Potatoes = tonifies the spleen-pancreas and the qi energy, neutralizes body acids/contributes to increased alkalinity, reduces inflammation, useful in building and maintaining tissues (including nerves) [PP, pg. 544]

Garnishes:

Cilantro = cooling in nature, reduces signs of heat [PP, pg. 62]

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 ofsolanine when served with nightshade vegetables, dries watery mucoid conditions, benefits optic and brain nerves [PP, pg. 548]

Orange (zest) = [see above]

Scallions = has antifungal and antimicrobial effects like garlic (but to a lesser extent), relieves dampness and watery accumulations such as edema [PP, pg. 547]

Now, let's talk about whether this is all "working" or not. L is certainly making process in her rehabilitation process (remember - L's peripheral neuropathy in her hands and feet is debilitating - her hands are "stuck", numb/tingling/burning, as are her feet, therefore she can't walk without braces or a walker and picking things up/grasping/twisting/writing/holding can all be difficult), and here's how we know:
  • L's Trager therapist has noticed considerable improvement in her foot tissues. When L first started having Trager therapy, the therapist noted how "locked" her hands and feet were. Now, she says L's appendages are almost completely "unlocked".
  • L's acupuncturist has noticed L's gait improvement (as have all her friends and family), and agrees that the lighter braces (that were recently purchased) need to be implemented soon. L has had moments in acupuncture the last few weeks where she can "feel" her lower legs, or at least has an increase in sensational awareness in places that have long been close to, if not completely, numb.
  • L's physical therapist is extremely happy about the progress she's making. Week one L was able to step up 2". Now she can step up to 6". She can also now step backwards, side step, etc. Week one L was able to hold a plank position for 5 seconds, and can now go about 10 seconds. The PT has also commented on the increase in her leg strength, ankle strength, and on some sort of 64-point PT scale, L is now at a 57. Not too bad!
  • L's mental focus and the "up-ping her fight" that I've mentioned before is definitely getting there. L stated this week that her goals for 2011 include driving and walking without braces/unassisted. I think these goals are entirely within the realm of possibility, and I continue to be a fearless encouraging force, daring her to dream big and get crazy in working hard to that end. There are no "cheats", and she is FINALLY increasing the amount of water she's drinking daily. I was lucky to get 300-400 mL of water in her daily the first two months, and this week she has exceeded 750 mL daily. I'd love to get somewhere in the 1,200-1,400 mL daily range come February.
  • L is continuing to go 4 to 7 hours without nerve pain killers regularly (prescribed for every 3 while conscious). L's acupuncturist told her that when her feet "start coming back", there is going to be intense pain. L had her first taste of that pain on Tuesday night, where she described it feeling like she was stepping on nails, the pain was shooting from the bottom-up. As much as I hate to think L is in pain, the fact that the origin of the pain sensation was in her feet and travelling upwards has to be a good sign overall. Especially predicted by the acupuncturist. Yesterday, L opened a ziplock baggie by herself!! This might sound small, but imagine if your hands were numb, and locked in a position where the back and palm of your hand is flat/fingers pulled back and digits curled - how hard would it be to hold a baggie, grasp the small slippery edges, and pry open in a wrist twisting out motion.....you can imagine her delight, and we took a moment to dance around the kitchen, throwing an impromptu ziplock baggie opening party. She did it a couple more times to prove it wasn't a fluke. We high-fived. ;-)
While many of these adjunctive therapies and L's healing process in general started well before I arrived, every single therapist and family member and friend noticing the above differences and therapeutic gains in the last two months is not coincidental. Can it be attributed to nutrition? To up-ping her Lyme fight? To prayer and music and companionship? Or just having someone holding her in unconditional positive regard and devoted to encouragement and keeping her on track? I think the answer is all of the above, and then some. But the food definitely plays a role.

So, it's Thursday and we are re-visiting my movie night sleepover idea. The DVD player and TV have been programmed to communicate with one another (I've been told), so we won't have any reruns of last attempt's technical difficulties, and I'm really excited to watch Food Inc. and talk about it afterwards. I also think I should give V my copy of The China Study. He's an academic, and given how grounded in empirical science and longitudinal statistics it is, I think it would really speak to him and probably offer the best argument for a plant-based (or at least mostly plant-based) diet. We'll see...

Next post I'll talk more about how we're preparing L for the day when I don't reside in her kitchen daily, post some pictures of the most amazing pantry/bulk system ever, and I'll let you know what they thought of Food Inc.

Gearing Up to Let Go,
JRW