Life As I Know It

Over the past six months I've had to come to terms with my mortality more than I've ever had to before. I don't so much mean fear for my life, as I'm not in anyway near death. But I've never broken a bone, never been in the hospital for long past infancy, and never had anything worse than mono and a very severely bruised foot. A scooter landed on it. (It looked cool)

I had to come to terms that I couldn't just tear through life like I had always done. Go go go grab a bite on the side. Repetitive movements caught up with me for the very first time. I lost my kid rubber. You know that stuff that lets kids bounce around like they just ate a bag of gummibears, knocking heads, but they still don't really hurt themselves? Yup that. I lost that.

Basically I found myself unwell on the cusp of starting a very physical career. I sought an answer that didn't involve medications. I researched on my own, talked to my doctor, herbalists, acupuncturists, and people all around me who might have knowledge to share. I turned to herbs, whole foods, a diet which spelled out for me that what was included was just as important as what wasn't. Those answers for me (and everyone is different) really shook the foundations of my lifestyle in a way I am still adjusting to. It was pretty hard to realize that corn, wheat, potatoes, and most sugars are just not in the cards for me at the moment. I do not know if this is a life long adjustment I will need to make, for that I am playing it by ear. 

There are times when I've gotten really sad. It's difficult to go out, a lot of the time it doesn't even feel worth it. There are many restaurants that can only offer me salad without the croutons. But the only way I could get through it to a happy place was to cook. Was to learn. Was to try new things and new recipes and just make this a constant in my life--what are you going to eat next? It has taken me to a place where I feel more in tune with the people who came before me. The people who had to forage the jungle and identify the food among the poisons. When things changed in my life the supermarket became a jungle, every label had to be checked carefully. It might not be life threatening, but it is unpleasant when things slip by my notice.

I've learned how to make kefir, milk and water, to make sourdough starter, bake breads, popovers, muffins and protein bars without sugar or any of my allergies. I know how to get myself in good working order: take my herbs, prepare good foods and watch what I'm doing. Took me months to figure out just how and to learn all the skills I have now.  Major accomplishment. I find myself getting into this rhythm, paying attention to all my starters and these life supporting kefir I've adopted. It kind of feels like the lifestyle I needed, the structure to hold my life together. Boil water, choose herbs, steep, and drink. Do these steps, make something good for you, make something right. It'll be there tomorrow and the next day, and so will you. 

Three Resolutions Down -- Cabbage Soup and Yucca Fries

In learning how to do anything for the first time there are always things to learn from. Here's my update about my list of cooking projects to try this year.

So I liked my cabbage soup at first. I tried the recipe from Flying Apron's Gluten Free and Vegan Baking Book by Jennifer Katzinger. I made the Quinoa Loaf from that book and thought it was so great in the morning with peanut butter. REALLY filling and really not very complicated being that you only need one kind of flour. Vegan recipes are rather simple in this book, which I was suprised by.

I only used 4 of the recommended 6 beets in the recipe to cut sugar but I probably could have done a little less, beets are so powerfully potent! And to tell the truth, it took me until my last bowlful to make the cashew cream for the soup. And now I need to figure out something else to do with the half cabbage I've got in the fridge...

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I also recently got water kefir grains, and I have made my first batch of apple cider kefir! I have another one brewing and I have a feeling there will be a post about that pretty soon...

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Yucca fries have potential but need some work. The first time I boiled a yucca chopped and peeled for an hour and then fried it up with olive oil and butter. But I think that this is a plant that must be better roasted. It is amazing in soups, because it just melts in your mouth, but fried and eaten in large quantity (because its one big root) makes me feel a little queasy. But I would try it in a roast and in the oven, so we'll see how the next one goes.

Kefir Madness

Kefir--a liquid yogurt drink made from fermented cow milk, coconut milk, coconut water, or whatever you want if you choose to make it at home. It's different than yogurt because it has even more beneficial bacteria and yeasts growing inside of it. In milk these little critters ferment the sugars contained in lactose with the same enzymes that would work on milk in our stomach, making it easier for us to digest. I have read that even people who are lactose intolerance may be able to drink kefir easily. You can use kefir to make cheese, cream cheese, cheese cake, ice cream, smoothies and lot of other things in place of milk for a healthy dose of vitamins, enzymes, and probiotics.

Awesome right? Kefir originated in the Northern Caucacus Moutains. Kefir grains, which look like little cauliflowers, start off each kefir batch and can carry on to make another. These were highly protected and other cultures were not able to access these grains until the end of the 19th century, although the first grains were thought to have been created 5000 years ago.

You can buy kefir at Whole Foods but for the most powerful benefit it is best to make your own. I'm anxiously awaiting my own starters which I got from Body Ecology, but many other brands exist.

Kefir benefits us by balancing the flora and fauna in our intestines, including reestablishing probiotics if there has been antibiotic use or a yeast infection. It can help strengthen the walls of your gut and sooth inflammation. These both will result in an immune system boost and help prevent infection. It is more easily digested than other foods because the job is already partway done. It contains vitamin B-12, K, and biotin as well as the amino acid tryptophan that promotes relaxation and sleep--which would help with sleeping problems or stressful living. It has the minerals calcium and magnesium allowing you to support healthy bones even if you can't drink regular milk.

There are some rumblings that it may help with breast cancer, but hard evidence is still needed.


Sources:
Health Guidance-- Kefir Health Benefits

Why We Need Probiotics and the Benefits of Kefir
The Health Benefits of Kefir by Steve Jones on Helium

Kefir Manual