the Diet: how it's going

Because I know it's keeping you all awake at night, here's a little update on how the diet is going.

Here's the truth: it's not very fun.  I miss a pretty much everything I am now allowed to eat, but I try hard not to complain about it.   In spite of the challenges, I haven't cheated.  Here I am, 23 days in.  I am not sure what the next few months look like, but I'm feeling good about how it's going.

There have been some "die-off" symptoms.   Basically that means that things get worse before they get better.  It's expected and normal when following this kind of regimen.  Mine haven't been terribly severe, though, and I am very thankful.  From what I've heard, they could be a lot worse.

Basically, I'm focusing on eating plenty of vegetables, fermented vegetables, and protein.   That last one, being pregnant, is a huge one.  As for beverages, I'm only drinking water and stevia-sweetened drinks.  

Here is an example of what I might eat in a day's time.  These photos are from yesterday. Keep in mind that the red plates are huge!

Breakfast: two scrambled eggs with basil, fermented garlic-carrot sticks, cucumber slices, and water. 

Lunch:  turkey slices (from Applegate Farms), a hard-boiled egg, red pepper slices, fermented zucchini-ginger relish, several tablespoons of sunbutter (to dip my vegetable in), and stevia-sweetened limeade. 

(I usually have a large green salad for lunch, topped with protein foods and such, but there are some days when I feel I just can't face another salad.  This was one such day.)

Snack: If I'm hungry, I'll usually have some sprouted sunflower seeds.  I haven't been very hungry lately, though...at least not in the afternoon.

Dinner:  Quinoa hash (red potatoes and soaked, cooked quinoa are the star ingredients here), green beans,  fermented turnips/beets) and water.

Sometimes I have a little stove-popped popcorn in the evening, but grains, grain-like seeds, and starchy vegetables must be eaten at least 4-5 hours after a "protein meal" (eggs, meat, etc.).  So I have to be careful about timing such indulgences.  Recently I bought myself some blue corn chips (allowed on the diet if you can tolerate them), and really enjoyed them.  Eating those chips felt so...normal!

In short, although I'm doing alright, I find myself feeling very self-conscious about the whole thing.  As in, "Oh my goodness, I'm a freak!"  But I know that many others have walked this road, and as I'd said before, I believe that it's for the best.  So here I am, doing the best I know how...and trying not to think too much about those juicy, ripe summer peaches.

but not for me

Do you know the old song "But Not For Me?"  You can hear the incomparable Ella Fitzgerald croon it if you follow this link.

Lately I've found myself humming this classic tune a lot.  Mostly in the kitchen.

It's not love that I've missed out on.  (If that were the case, I'm pretty sure I'd be singing this one 24/7.)  Not at all.   Still, I have been a bit wistful of late.  And there's a very good reason for that.  Let me tell you about it...

my gluten-free toddler & me

Here's how my personal adaptation of the song goes -

"I'm making sourdough now
But not for me
Soaked whole wheat waffles now
But not for me

Because I truthfully
Need to be gluten-free
For now, they're not
For me

I'm bottling 'bucha now
But not for me
Concord or berries, wow
But not for me

Four batches regular-ly
But I feel no, no glee
Because it's not
For me..."


It's true.  It's all a bit complicated, and I won't go into all the gritty details just now, but for the foreseeable future I am on a very restricted diet.  No gluten, indeed very few grains.  Ideally no sweeteners at all save stevia, although I'm letting myself have a tiny bit of raw honey each day.  No kombucha (*sob*).  And very little, if any, dairy.

It hasn't been easy, and I can't say it's fun to prepare my favorite foods every day knowing that I cannot enjoy them.  But the last month or so has told me, loud and clear, that I need to be very careful right now.  As wonderful (and healthful!) as these things are, for me the consequences to my own health are not worth that moment of pleasure.

And so, I'll go on serving English muffins with honey, and jam, and other things I can't have.  I'll make ice cream and keep on brewing that fizzy kombucha.  I'm glad my family enjoys partaking of these things, and am truly happy to serve my loved ones in this way.  But this stuff?  Right now?

It's not for me.

on skin brushing

In yesterday's post, I mentioned that I've taken up the habit of skin brushing.  It later came to my attention that I neglected to give any details about how I do it, or with what kind of brush, etc.    So here's a humble follow-up post with a few details filled in.  You are so welcome!

Please do keep in mind that I'm certainly no expert; I've only been doing this for a few weeks, myself.  But the more I read, the more I realize that it really is a "done thing."  And I am really seeing results!  I wish I'd taken photos before I began skin brushing - but I truly was so skeptical that I didn't think it was worth it.  Happily, I was wrong.

The Brush
Over and over I see references to a natural bristle brush.  They're available from Amazon.com, but I found mine at the local natural food store New Seasons.   Mine has a long handle...but I almost wish it didn't.  It rather gets in the way.  A short handle or no handle works great too.  Here's the one I have:

The observant reader will notice that I'm missing one "plug" of bristles.  I blame our cats.  Or one of them anyway.

The Routine
I heard about this crazy skin brushing thing through Teresa Tapp.  HERE is the method I've been using.  She also has a kit you can purchase on the T-Tapp website which includes instructions and several other items, but I'm doing the budget-conscious version.

It would seem that it's best to brush when your skin is dry, and follow up with a shower - to wash those sloughed skin cells away.  I have looked at a few different sets of directions, and from what I understand, the main thing is to brush from the extremities toward the heart.  For problem areas (referring to cellulite) you can move the brush in a circular motion, but one should always finish with long strokes.  Use several repetitions in each spot.


That's really all I know.  As I've stated, I am a skin brushing novice - but also a convert.   That being said, I next plan to purchase a facial skin brush.  If skin brushing can make such a difference on serious problem areas, I can only imagine how it might impact the face and neck.  Here's hoping, anyway!

I want to be a success story. (part 2)

me in September 2008, after switching to a traditional diet

If you have not yet read "I want to be a success story (part 1)," I recommend you go do that HERE.

This series has been difficult for me to write.  Thank you for caring, and thank you for dealing with me kindly.    The close of Part 1 brings us up to the beginning of 2013.  I was frustrated, going back and forth between wanting to try again (but in what way?) and giving up.

One more detail: in 2012 we discovered that my thyroid was a little sluggish.  I began taking thyroid support supplements in May, as well as dessicated thyroid (Armor).   These things helped a few other issues in my life, but made no dent in my metabolism.  In the autumn of 2012 we bumped up my dose of dessicated thyroid.  "Let me know if you start having heart palpitations," my doctor said.  I had none; in fact there was no discernible difference in my physical situation - and no change in my weight at all.  Was it one more fruitless effort?

I know there are some who would say "cut down on red meat, or grains, and stop with all the coconut oil and stuff."  The thing is, I don't believe that's necessary.  It's possible that I'm just being stubborn, but I am convinced that having a variety of traditional, nourishing foods in one's "diet" are essential to physical well-being.  Likewise, I don't believe that getting up at 5 AM each day and exercising my tail off is best for me either.  Rest and sleep are crucially important too, and I don't get enough sleep as it is - even with our recent changes.  (Perhaps the problem is my adrenals, and if I could have a good three days to sleep all I want, things would turn around. If anyone has any suggestions of how I could possibly manage that, I'm all ears!)

Recently I've come across several "real food blogs" with someone's story about how they "lost all this weight effortlessly, while eating healthy fats, and maintained it too...with no exercise at all!"  And the thing is...I believe it.  I've lived it.  But it doesn't seem to be working for me any more.  At least, not at the moment.

And breastfeeding?  Forget about it.  Breastfeeding has never helped me lose a single pound.  I have had to fight for any weight I've ever lost - aside from that period in 2008 when I switched to a traditional diet, and it just melted away.  Every other time it's been a slow, uphill climb.  When other women talk about breastfeeding as a weight loss aid, it's Greek to me.

I feel as though I'm missing something.  Perhaps I get discouraged too easily.  Maybe I just haven't found the right combination.  I think it's pretty likely that my hormones are an issue as well.   When I'm perfectly honest with myself, I don't think I haven't lost that baby weight because of a lack of effort.  It seems that there's something else out there...some key I haven't discovered just yet.  And so, I seek.

In the early years of my marriage, I lost nearly 70 lbs through portion control and eating an extremely low-fat diet.  Although it was hard work, I had a happy result; but I do not want to go down that road again.  I don't think it was healthy - and I believe that the low-fat diet had a great deal to do with the temporary (2 1/2 long years) infertility my husband and I experienced early on.  I believe I was malnourished during that time, and I won't subject my body to that again.

So what to do?  What's the game plan?  What can I alter to achieve a positive result here?  Here are some things I'm implementing into my routine in my effort to do take care of my body:

T-Tapp Workouts.  Say what?  I've been hearing about T-Tapp for a while now, and ordered some DVDs while I was pregnant with Gabe.  Although I tried it a few times, I became discouraged and fell out of the habit of T-Tapping regularly.  But I suspect I should've stuck with it for longer.  What is it?  From the website:  "T-Tapp is a series of copyrighted, sequential movements designed to put the body in proper functional alignment. Its special sequence of comprehensive, compound muscle movement helps establish better alignment as well as increased strength and flexibility of the spine, better neuro-kinetic flow, lymphatic function, and increased metabolic rate. Its physical therapy approach to fitness makes it safe for those with shoulder, hip, knee, neck, and back concerns. Yet, it delivers a challenging workout for all fitness levels!"  

Make no mistake, it is hard work.  It feels and looks a bit odd, but at several weeks in I can tell that my body is changing.  I see this as a workout I can take into middle age with me (um, let's not think about that too much), and I really like that it's low-impact.  It's a really smart way to exercise, and the success stories are amazing.

Skin Brushing.   Okay, now I'm just talking crazy, right?  Wrong.  I learned about skin brushing through Teresa Tapp, but if you do your own research, you will find a lot of information on skin brushing.  It helps the skin rid itself of toxins, tightens the skin, encourages good circulation, boosts the lymphatic system, and more.  It is credited with helping to reduce cellulite as well as varicose and spider veins.  I will readily admit that I felt utterly ridiculous the first time I tried skin brushing.   But let me tell you, only a week into it I could see results.  Even my post-partum belly (I can still call it that, right?  I'm still "post" partum...) has firmed up noticeably - and you know I'm my own worst critic in that area.  I believe my spider veins are diminishing as well.  Did I just admit to having spider veins on the Internet?  Yes, I believe I did.

Coconut oil appetizers.  Dr. Mary Enig and Sally Fallon discuss this idea at length in their book "Eat Fat, Lose Fat."  Coconut oil is a healthy fat which I consider to be a superfood. It both suppresses the appetite and boosts metabolism.  Taking 1-2 tablespoons a little while before one eats is reported to contribute to weight loss.  I've tried stirring it into hot tea, and I know some people just take it off the spoon - or even swallow it in smaller pieces like capsules - but currently I keep Peppermint Pattie Coconut Bark in my freezer, and break off a chunk about 20 minutes before mealtime.  I don't know if it will actually help me shed pounds, but it definitely suppresses my appetite.  I've noticed a huge difference!

Smaller portion sizes.  I still forget sometimes, but I'm trying.  I think the more I take my coconut oil appetizers, the easier it will become.  If I'm not as hungry, I won't eat as much - easy as that.

Moderation with grains.  I do not believe that grains are evil.  I serve my family wheat on a regular basis.  I am unabashedly happy that I can eat gluten again.  In our house, we try to consume grains which have been properly prepared - that is, sprouted, soaked, or fermented (as in sourdough).  Even so, I'm trying to mix it up.  I serve coconut flour pancakes and muffins once or twice a week.  We enjoy almond flour waffles and cookies.  Although there are many wonderful ways to eat wheat, it's nice to throw in high-protein, gluten free options as well.

Eat dessert.   As I've learned in the past, depriving myself will only lead to overeating.  So I do still allow myself dessert as long as it's a nourishing one.  One of my favorite recipes is The Nourishing Gourmet's chocolate fudge.  I love to substitute pastured butter for half the coconut oil, though I do enjoy it with all coconut oil as well.   This recipe is easy, fast, and grain- and gluten-free.  And then there's homemade ice cream, which is especially healthful if it has been made with raw, local honey!


As you can see, I'm just starting down the road ...again.  Dusting myself off, giving myself little pep talks, doing my research and hoping for the best.  I'm seeking encouragement where it may be found, and sharing my story here hopes that I might encourage others.   It's not easy, none of it is easy.  Still I feel better for my efforts.

...And if the Lord should choose to lead me down another bend in the road; if He sends us a blessing which would necessitate setting aside my aspirations?  Then I will set them aside for a time, and joyfully receive the gift.

But for now, I'm back on the wagon!

 

"She cooks healthy."

"She cooks healthy."

I don't know that this statement is generally taken as a compliment. In our society today, "healthy" food is thought of as being low-fat and dry. I can remember, back when I was the low-fat queen, getting quite annoyed when I would hear people make snide remarks about fat-free being taste-free. And of course, you can find techniques to create tasty meals that are low in fat, but high in flavor and moisture. It takes quite a bit of effort at times, but it is possible.

Still, I believe that there is immeasurable merit to getting back to traditional ways of eating...and that includes incorporating fats into the diet.

As you may remember, I have had quite a departure from the way I used to define "healthy food." These days our healthy meals include red meat, vegetables swimming with melted butter (preferably from pastured cows), and chicken with the skin on - white meat and dark. We eat a lot of coconut oil - I use it to fry eggs, cook pancakes, make nut butter, bake, and even make candy. Our family's diet is a far cry from the way it used to be.

So if you hear someone say of me (as they do sometimes), "She cooks healthy," don't jump to any conclusions. It's probably not what you think. I believe it's healthier to be a meat-eater than a vegetarian. I don't own a can of Pam - I grease my pans with the real thing these days (thanks be to God!). And I believe that real butter is better for you than the bread it's spread upon.

That's how we do "healthy" around here!

my first pickles!

I recently made my first attempt at pickles! Granted, this probably isn't too earth-shattering as far as news goes, but it was exciting for me. And since this is my blog, I thought I'd share.


So, I found a great recipe for bread and butter pickles in "Eat Fat, Lose Fat" by Dr. Mary Enig and Sally Fallon (the authors of "Nourishing Traditions"). It's a recipe which uses lacto-fermentation, which thrilled me to no end. Lacto-fermentation is a traditional method of preserving food. It uses lactic acid. The end result is amazingly healthful and nourishing...we're talking better digestion, good bacteria, increased levels of vitamins.



The method I followed for these pickles was so simple. Basically, it calls for throwing together the following: sliced pickling cucumbers, onions, honey (or maple syrup) yellow mustard seed, celery seed, turmeric, salt, and whey. The whey is the key for lacto-fermentation. Cover with liquid, cover tightly, and leave at room temperature for two days. So simple.


The verdict? We really enjoy them! Especially my oldest son, who has never met a pickle he didn't adore.

Next time I plan to slice the cukes a bit more thinly (I got carried away with my super capable new food processor), and go a little lighter on the celery seed. But I definitely think we've found a keeper.

It's so much fun to learn how to make things the traditional way!

Spiced Pumpkin Bread

I love pumpkin bread. Also pumpkin muffins, cookies, and the like. I imagine that you get the idea here. If it's pumpkin, and it's baked, I'm pretty much there.

So this year, I've been seeking a nourishing recipe for pumpkin bread. Nourishing Traditions doesn't have one, and although I've tried to adapt Sally Fallon's Banana Bread recipe to accommodate pumpkin... it hasn't worked out too well.

As I understand it, there are two ways avoid the anti-nutrients found in whole wheat flour. (Read more about this here.) The first method, the one I've used the most, is to soak the grains in water and an acidic medium (cultured buttermilk, kefir, whey, lemon juice, or vinegar). This method works great for things like pancakes, noodles, even yeasted bread. But it is a bit limited, and my results in the pumpkin bread department were less than stellar.

So let's move on to method number two: using sprouted flour. This, as I comprehend it, is where the whole grains are soaked, dried, and then ground into flour. It seems to be a bit more of an intensive process, but the resulting flour can be used in an infinite number of ways...and no anti-nutrients.

Having no ready access to a grain mill, a few months ago I ordered some of this glorious stuff from the To Your Health Sprouted Flour Co. It arrived in mid-September, and it's been so much fun to play around with my baking! And it's led me to develop an utterly delicious, and nourishing, recipe for pumpkin bread.


Spiced Pumpkin Bread
(Yields 2 loaves)

3 c. sprouted whole wheat flour
2 c. Rapadura or Sucanat (unrefined, whole brown sugar)
2 t. baking soda
1/2 t. aluminum-free baking powder
1 t. sea salt
1 t. pumpkin pie spice
1 t. cinnamon
2 c. pumpkin puree
2/3 c. coconut oil
3 eggs, beaten

Preheat the oven to 350* F. Grease two 9x5 loaf pans.

First, you'll need melted coconut oil. Place the coconut oil in a glass container, and set in a pan of simmering/warm water. You'll want to melt it gently and slowly.

Meanwhile, combine the dry ingredients (flour, sugar, baking soda, baking powder, salt, spices) in a large mixing bowl. Then add pumpkin, melted coconut oil, and beaten eggs. Mix well.

Transfer to the two prepared loaf pans. Bake 1 hour or until a toothpick comes out clean. After removing from the oven, let the loaves rest in their pans for 15 minutes before removing to a cooling rack.

Enjoy!

just desserts

I have a problem.

When my children ask what is available for dessert, and the answer is "we don't have any dessert at the moment," I feel like a bad mommy. It's as though I've failed to meet some basic criteria for a happy childhood. What's that? The cookies are all gone, and we finished off the ice cream? Mo-ther!

Of course, they don't really sound like that. In fact, I have no doubt that the mommy guilt I suffer is far greater than any angst or disappointment they may feel in those moments. And truly, they don't seem to be suffering. They'll almost always shrug, then go on with their day.

The thing is, I rarely have to give that answer: I make sure of that. We usually have some kind of treat, be it cookies, ice cream, homemade Power Bars (one my absolute favorites!), or something else. The One Dessert Per Day rule which we instituted a few months ago has helped our supply hold out longer, I suppose. But still, I do try to stay on top of it. I like having something available. Not only for my kids, of course, but Jeff enjoys them, too. As do I, the sugar addict.

I do believe that Americans eat too many sweets for our own good. And even with natural sweeteners, I think moderation is best. But I can't seem to shake this need to have something available for my family. Even if we don't eat it...which usually, of course, we do.

(Actually, I have improved a little in that area. I now try to keep myself to a somewhat vague dessert-every-other-day-or-so rule. I do much better if I do that, both with general health and with my own mentality. But I do still love my sweets!)

I've thought of deliberately making fewer desserts. I would like my children to grow accustomed to not having treats of this kind on a daily basis. It would be healthy to not feel entitled to something sweet, to have it be more of a treat. I've heard of families who make dessert a special, once-a-week treat. But I'm not quite sure if we could handle that!

And my children do not see fruit as a dessert item. Perhaps it's because I serve them so much fruit as it is - fruit and dessert are not in the same category in their minds, at all.

So I suppose we're a work in progress. Maybe one of these days I'll be able to let go of my mommy guilt, and truly realize that my children will survive if they don't have a sweet treat available to them every single. Maybe someday I'll take the plunge, and take a break from supplying my family with goodies.

But for now, I have No Bake Cookies in the fridge, and smoothie popsicles hardening in the freezer, and plans to make ice cream someday soon. After all, in the heat of summer one needs some creature comforts....

we've come a long way, baby

It's been nearly a year since I wrote this post. I had just begun to think about the way we eat as a culture, and I was determined to make some changes. How little did I know where it would lead me! Had I known, I might never have screwed up the courage to begin.

But I did begin, with little steps like giving up my adored JIF peanut butter, and cutting refined sugar out of our family's diet (no easy task - read the labels and you'll see). Jeff and I read "The Maker's Diet" by Jordan Rubin, which completely revolutionized the way we view food. We started frequenting the local farmers' market that summer, and discovered a source for grass-fed beef. I also discovered "Nourishing Traditions" by Sally Fallon, and the Weston A. Price Foundation. We began to buy and drink raw milk. Each of these steps has been significant in my journey.

The objective? To make wise choices for my family. To not simply give lip service to the fact that the "bad stuff" is bad, but to stop buying it. To advocate for my children in a culture so swayed by convenience and bad advice.

My pantry today looks very different than it did a year ago. Gone are the fruit snacks and the Ritz Bits. Cereal bars are a very occasional treat, and even then they are carefully chosen from the supermarket shelf. There are much fewer pre-packaged foods, and many more bags of nuts, dry beans, quinoa, millet, rice, and flour. The refrigerator also looks different. I keep whey, raw milk, homemade yogurt, buttermilk, kefir, kombucha, and a perpetual bottle of home made oil-and-vinegar salad dressing. Our freezers are stuffed with a quarter of beef, gallon-sized bags of frozen local berries, and whole chickens.

I don't buy 100% organic. I'd like to, but I can't quite swing it at the moment, in terms of the budget. Still, it is important to me, and I think I manage pretty well. I make educated choices and do my best. But even more than organic, my goal is to serve my family whole foods - and in ways that are most easily used by our bodies. This is not a new concept. The people in societies of old historically knew those methods which would make food the most easily digestible and healthful. Methods like soaking grains, and letting cows eat grass as much as possible. They accepted the fact that butter is good for us! It has been so eye-opening to learn about what makes food healthy, and so freeing so turn away from the mantra of convenience and low-fat diets which we've been hearing for the past 60 years.

So eating whole, traditional, real food has become the new way in our house. It's been quite a year, but I wouldn't trade this journey for anything! My family certainly doesn't eat perfectly, and we're still learning. The biggest challenge has been finding a way to keep the balance when we're away from home. Culture's influence is strong, but my hope is that the boys will see the value in our "food ideals," and adopt them for their own one day. In the meantime, I'm working toward giving them the best chances I can for a long and healthful life.

halving a cow

Technically...our portion was a quarter.

While attending an event from my homeschooling co-op, I was blessed to come across someone interested in splitting a half of grass-fed, grass-finished beef. She had worked with this farmer before, knew how things worked, and was willing to handle things for our end of it. I was thrilled beyond words - and have been practically drooling at the thought of it ever since.


Today was pick-up day! Now we are lousy with London broil, arm roasts, rump roasts, ground beef, T-bone steaks, stew meat, and more.


To read more about why we choose grass-fed beef, click HERE.
And to read about the significance of grass-finished beef, click HERE.

It seems that this is one of those many times when using traditional methods (such as letting cows eat grass instead of feeding them, say, corn products) makes for an exponentially healthier and more nourishing product. And I for one, intend to enjoy every single bite.

We're having steak this week!

the "Beyond Sugar" Challenge

Lately I've read a few things that are causing me to re-think how I view and consume sweeteners, even natural ones. I do believe that natural sweeteners (honey, Rapadura/Sucanat, and molasses, to name a few) are infinitely healthier than the refined white stuff. While refined sugar is actually detrimental to one's health, unrefined sweeteners offer nutritional benefits - such as minerals.

Yet our culture today relies heavily on sweets. I've already talked about how sugar and high fructose corn syrup are in so many products on the grocery store shelves: peanut butter, pasta sauce, ketchup, and even cereals like corn flakes, and yes, Cheerios. I recently read this post at Food Renegade, which talked about the increased consumption of sugar over the past century or so. It said that our great-grandparents typically consumed around 5 lbs of sugar a year, whereas today the normal American eats the same amount in about two weeks. Wow! We're out of control, here!

Shortly following that, Wardeh at GNOWFGLINS posted the "Beyond Sugar" Challenge. She and her family are eliminating all sweeteners (natural or otherwise) from their diet for 30 days. Any readers who are interested in participating, at whatever level, are invited to do so. I had already been thinking along those lines, and I welcome the compananionship and ideas that will come from shared goals.

I, however, am not (yet?) aiming to eliminate all sweeteners from our family's diet. I fear that I would have utter mutiny on my hands if I attempted that! My goal is to cut way back personally, to encourage my family to focus on enjoying the wonderful variety of flavors and foods which God has given mankind. We tend to be fixated on incorporating "something sweet" into our day, several times over. While I do believe that sweet things have their place, I think they're a bit too much of a priority around our house.


My goals:

• For me, only one sweet treat per day. I know this sounds a bit wimpy, but it's a significant change! I never have completely tamed my sweet tooth, not yet anyway.
• Come up with popular, healthier alternatives for my family at snack time.
• Convince my children that they don't need dessert (even a healthy one) every night.
• Become content with fruit as my last bite of a meal, as opposed to, say, chocolate.
  

If anyone has any ideas for wonderful, healthy snacks, I welcome them! Some our family's favorites are: crispy nuts, homemade crackers with peanut or almond butter, cheese, popcorn (popped on the stove in coconut oil, then buttered & salted!), bean dip or Cream and Chive Dip with fresh veggies, and apple slices. I'm also hoping to try making hummus soon.

I encourage you to check out the GNOWFGLINS (which stands for "God's Natural, Organic, Whole Foods, Grown Locally, In Season") website. It has many wonderful recipes, techniques, and tutorials. Or, better yet: join us on this quest. I'm confident that we'll all be better for it.

There are so many wonderful foods in God's creation, a wild variety of flavors, textures, and combinations. I'm ready to stop fixating on the sweet stuff, and embrace the bigger picture of the tools the Lord gave us for our nourishment!

p-neumonia

That's what my dad used to call it-- jokingly, of course. "If you go outside with that wet hair, you could get p-neumonia." Other unique turns of phrase include moo juice (milk) and cackleberries (eggs). I know there were more, but it's a bit early in the morning at the moment...

Back to the point at hand. Pneumonia. Why on earth am I writing about this? Because it has invaded our home. That's right, Benjamin has pneumonia. The poor child has been miserable since mid-night on Tuesday. That's when the high fever struck.

Fast forward to yesterday afternoon. When Ben's temperature got up to 104 -- again -- I decided to call the dr's office. If nothing else, I wanted advice. The nurse advised me to have him seen. During his appointment, the doctor sent him to the hospital for a chest X-ray, and the rest is history.

Now, thanks to a shot in the bum, my sweet boy is looking the best I've seen him in days. I hope he is more like himself today. Neither Jeff nor I have ever dealt with pneumonia, and it's a rather scary word for me. But those meds have really helped (and fast!) so far. Thanks be to God...not to mention Dr. Eki.

lost arts & frugality

I was so pleased when to read this article in yesterday's Oregonian. It's about a woman who teaches classes to help people learn to eat better, and greener, on a budget. The thing I liked the best is the classes concentrate on going back to traditional ways of making food: homemade bread, homemade cream cheese, lacto-fermented foods, and using raw milk and grass-fed beef, etc. It's much the kind of things I've been learning the past few months. I think I would really dig this class!

Although it's been an interesting time to start to "go organic," I am determined to find a way to eat well and still eat on a budget. I have a few ideas I've been gathering for the past month or so, and although I haven't found a way to implement them all yet, I'm learning. There are a few places where I know I can buy fresh farm eggs around here, that's one of my plans. I'm learning to make the most of the meals I prepare. For example, a roast chicken yields several meals (the original roasted bird, then chicken enchiladas, for example), plus several quarts of chicken stock. I hope to perfect my technique in making sourdough bread, and eventually eliminate the need to buy sliced bread from the store. And I can hardly wait for the farmer's market and roadside produce stands to be up and running again.

For more on eating real food in a way that won't break the bank: "12 Tips for Squeezing the Most Nutrient-Rich Food From Your Dollar," and a post on natural food shopping from some wonderful health-conscious sites. There are ways to do this, and I am most definitely learning as I go.

I mentioned in a recent post that I am trying to give up paper towels. It's another way that I'm trying to be frugal and a bit more responsible. I can wash & reuse rags, cloth napkins, as well as cloth diapers and wipes. Gotta love that! And I am thinking (I'm not there yet, though!) of putting aside facial tissues in favor of handkerchiefs. That will take a bit of courage, though...

So there's what I'm working on right now. Learning to be more frugal, and to reduce & reuse as much as I can. I'm just starting this journey, and I am actually really excited about it. I like the thought of being wise and careful with the resources I've been given, so that we'll have more choices in the long run.

And my favorite way to use a renewable resource? Breastfeeding! Ingenious. I love that God was so creative and wise when He designed our bodies...

sugar alternatives

Since I've had a few questions, I thought I'd give a run-down of some of the sugar alternatives out there, and how well they work in certain foods. These are taken from Sally Fallon's Nourishing Traditions, an awesome book. I encourage you to check it out for yourself!

1) Raw Honey: Raw (not heated above 117 degrees) has natural enzymes which aid in in digestion (especially grains) and also has nutrients from plant pollens. It does not raise blood sugar levels as much as refined sugar.
Especially good in: sweetening oatmeal and toast...it retains its healthful properties best when not heated.

2) Maple Syrup: It's rich in trace minerals.
Especially good in: baked goods, cream-based desserts

3) Rapadura: This is dehydrated cane sugar juice (whole sugar), and it is rich in minerals (especially silica). It behaves very similarly to sugar in food preparation, and has a great flavor.
It's important not to overdo this sweetener, as it can alter blood sugar levels as badly as sugar.
Especially good in: cookies & cakes (I've also used it to make chocolate chips, and it worked beautifully)

4) Stevia Powder: This powder is made from an herb native to South America. Use sparingly: a pinch of stevia is as sweet as a spoonful of sugar. A problem with this sweetener is that is adds no bulk, thus it does not work well in baked goods.
Especially good in: salad dressings, smoothies, whipped cream & pie crusts.

5) Date Sugar: This is made from dehydrated dates ~ very nutritious! However, it does not dissolve well (will not work in many desserts).
Especially good in: oatmeal (I would like to add that I have a wonderrul cookie recipe that calls for date sugar, and I am dying to try it. I'll let you know how it goes)

6) Molasses: Molasses is a by-product of refined sugar. It can contain many minerals.

7) Malted Grain Syrups: Usually made from barley. It is low in fructose.

8) Sorghum Syrup: This syrup is made from a grain. Ittcontains B vitamins and irom, calcium, and phorsphorus.

9) Naturally Sweetened Jams: Jams sweetened with dehydrated sugar cane juice are much preferred to fructose or high fructose coryn syrup.

.......And a couple which Sally Fallon does not address.......

10) Agave Syrup: This syrup is the sap of the agave plant (which I believe is kind of cactus). It has a low glycemic index, which is a huge plus in my book. A drawback, however, is that it is high in fructose. I have read that it has a variety of uses: I have used it in a crunchy apple salad, and it was outstanding.

11) Brown Rice Syrup: Made from cooking brown rice and then evaporating most of the water, this syrup is said to have a caramel-like flavor and can be used in a variety of products. I haven't used it yet, but I have some and plan to use it soon.

12) Coconut Sugar: I have not tried this yet but hope to some day. This "sugar" is made from the sap of coconut flowers. The sap is then boiled down into various forms: paste, granulated, or rock. It has a low glycemic index and has the advantage of being a traditional sugar. I find this sugar very exciting!



So there you have it. There are more sugars out there, but these are the ones I've either (a) tried, (b) want to try, or (c) have heard really good things about. I hope this has helped to answer any questions you might have had.

I don't know about you guys, but I find this stuff so exciting!

the meat of it: a nutrition summary

So! Here is the summery of what is up with our eating lately. Jeff and I just finished an experiment of sorts. It's something we read about in a book called The Maker's Diet, by Jordan Rubin. It's called a "40-Day Health Experience," and it's been so good for us. It was this book which began our health odyssey, which continues to this day.

Back in July I "stumbled" across a TV show on TBN. The show was called "Perfect Weight America," and the guy hosting the show said some things that immediately intrigued me. I did some research and ran across this article. I checked out his book, "The Maker's Diet," from the library, and was completely fascinated.

It's from this book that I've learned about raw milk, soaked and sprouted grains, grass-fed beef, nutritious oils & other healthy fats (we eat butter daily!), the impact of eating organic...pretty much all the health changes we've made in our family life. I highly recommend the book, it's amazing. I also learned of a cookbook called "Nourishing Traditions" by Sally Fallon. It's very much in the same vein as the Rubin book, but with even more information, and an abundance of wonderful recipes. I am loving it!

To tell you more about our 40-day health experience: it's broken into 3 2-week phases. The first phase, the carbohydrates that you can eat are pretty restricted. Phase 2 has a bit more leeway, and in Phase 3 there is greater freedom still. The main goal is not weight loss (though that did happen) but health. Cutting out simple carbs and highly-refined foods helped regulate our blood sugar and insulin levels. It helped us push past our cravings for sugary stuff...a detox, if you will.

Again, our motivation was not weight loss, yet we did both lose weight. I now weigh what I did when we conceived our first child. Jeff lost 20 lbs. We didn't even change how we exercise...just cutting out the crud did it. Who knew?

We're both really pleased with how our experiment has gone. Our children have weathered it pretty well (no, we didn't put them on the "diet," but some of the changes we made did trickle down to them...for example, they're getting used to eating lentils instead of biscuits at dinnertime). I feel that all "systems" of my body are working better now. My complexion is clearer, I no longer have trouble getting to sleep during the night, and I have more energy. Jeff and I are planning to continue with the gist of this diet; the main thing is to eat foods that God made, in a form as easily digestible as possible. It makes so much sense, when you think about it.

If you're still reading, and not utterly sick of my "food" talk, I have one more point that I want to make. Many of you are probably shaking your heads, thinking something like, "That would be too hard, it's an ideal," or "I'd rather just eat the good stuff!" My thought is this: how do we define "good stuff?" My definition has changed, and I am coming to see that God has given us an incredibly wonderful variety in the foods He has provided.

Okay, so here is my bottom line: it seems to me that trying to eat this way is something of a reflection of what it is to live according to the guidelines God has set for us. Stay with me now: I am NOT saying that sugar, etc. is sinful, not at all. I do believe that it can lead to a myriad of health problems down the road. But listen: it may be hard to give up some old habits, yet it appears that the payoff is worth it. And there is so much delicious freedom, and benefit, within these guidelines! It's not about self-deprivation.

It's about eating for the health of it...for the joy of it!

the health kick (in the pants)

So, I've always had this longing to be a little bit crunchy.

At least, I have had such a longing for the past five years or so. By "crunchy" I mean... into things which are natural, organic, pure, instinctive, and so on. For some people, "crunchy" translates into Attachment Parenting (co-sleeping, extended breastfeeding, babywearing, cloth diapering, and so on). And while I do breastfeed, use a sling, diaper my baby with cloth, and chose to birth my last two children in water at home, I don't consider that we "do" Attachment Parenting at my house. So I've never exactly been sure how I would fit into the crunchy demographic, although I've always been really attracted to the idea.

But now? It seems that I am finding my niche. Our food odyssey has led me to crunchy eating. And no, I'm not talking about potato chips. We are trying to eat foods that have been largely unprocessed, in a form that is natural for the body to digest. Also a goal: staying away from additives and other artificial ingredients. It's been an interesting journey, and it isn't over yet.

So here I am, shopping for organic food. I'm reading labels, seeking out grass-fed, hormone-free beef, free-range chickens and eggs... cutting down (or out) white flour and sugar, shuddering at the thought of all the crud I've been feeding my children for the past few years. I am not saying that to sit in judgment for the way other people eat, but I just feel that with all I've learned these past few months, I can't go back to the way things were before. So we're trying to find a better way here, which is proving to be a challenge where the children are concerned.

I'll spare you the details of that, though, aside from one thing: Kyle definitely has a fondness for processed food. In addition, he "[doesn't] wike" chicken, burgers, steak, fish, potatoes, eggs, vegetables, and a fair number of fruits. So you can see how this could be a problem.

Still, I think my boys will survive somehow. After a while, this will be a new normal for them. And I have to say, I'm already so happy with the changes we've seen.