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]

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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