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Archive for January, 2013

Monday, January 28th continued

Monday, January 28th, 2013

Wanted to list out the rest of the day so far:

It is snowing outside and accumulating fast. I went to do some orders and pick up some produce for this week and part of next. I got mesclun mix, spinach, kale, radish sprouts, bananas, strawberries (on sale) and zucchini (so the kids can make their “paleo” brownies – this cracks me up because nobody was making brownies in paleolithic times.) 🙂 Oh yes, and more brussels sprouts. I’ve been loving brussels sprouts so much these days.

I made the kids a vegan mac/cheese with quinoa pasta and a cheesy sauce that they seem to like a lot. I ate a few bites of it and then made my lunch of:

raw cheddary cheeze spread
a few pieces of marinated eggplant bacon.

Rolled it all up and ate it. YUM. That is yummy and satisfying. We went to walk the dogs after lunch. It is slippy out and very cold. The temperature is WAY warmer today than last week, but the wetness of the snow makes it almost as cold to bear as -10-20 degree weather (almost). So I didn’t stay out long – just long enough for one of the dogs to pee. (My son stayed with the 2nd dog because they both had a need to run around.) Then I went to do the orders and take them to the post office.

Got back with all the produce and needed to make room in the fridge so I made a green juice of:
a bunch of parsley
a bag of pea shoot sprouts
1 head of kale
1/2 head lettuce
3 carrots
2 green apples

The three of us drank it and it was very good, although heavy on the parsley taste.

So that’s the food update so far. I feel pretty good today. Greens and veggies always feel the best to me. I’m delighted about the morning smoothie, too – it was good for my kids to get some fruit in them and I’m tickled pink that they drank the juice, too.

Monday, January 28, 2013

Monday, January 28th, 2013

Life is pretty full lately, with lots of changes and transitions coming. I’ve had many years of emotional eating under my belt and the last 10+ have been changing the pattern a bit. In some ways, I’ve come full circle: when I used to raid the fridge if I was experiencing sadness or anger or frustration, etc, now I find that I can’t eat if I’m feeling a big emotion. That’s both good and very foreign at the same time. It’s good because I think this is how “normal” people react: they hear awful news and they can’t eat until their insides are settled down. It’s also very foreign: there is a loss of what to do when something big happens. I have many tools in my toolbelt and I’m still learning how to take inventory of mind/body/spirit when change happens or stress happens or excitement happens, etc. There’s always much to learn and I don’t think I’m totally out of the water yet for emotional eating.

Since we got the big Vitamix order, I was super excited and stressed (good stress) to make sure we had all our ducks in a row. Coincidentally, I had had a physical/blood test that showed some hormones that were extremely low – almost not existant. Could be my age, and doc suggested I try DHEA to help bring some hormones back. I did a little bit of research on DHEA and found a full spectrum of information ranging from no bad side effects to terrible side effects. I did some experimenting with it and on the one hand, I felt more “myself” in my body and there were other things that happened too, namely: having difficulty sleeping, getting BIG pimples on my face and gaining weight.

In retrospect, I can’t say for sure if it was solely the DHEA that made me gain weight, or the stress of the big order, or the problems experienced in relationship. I recall that I felt pretty darn hungry when I was taking DHEA – I typically don’t wake up very hungry, for example, and when I was taking DHEA, I was waking up pretty darn ravenous.

Whatever it was (and probably a combination of the three), I put on weight – about 20 lbs, which is a lot. This has been the norm for me, though. It’s been rather easy for me to put on and take off the same damn 20 lbs for the last 10 years. What a habit. I’m longing to break this. It’s a mental and emotional habit, I’m sure of it. (My 20 lbs is like average size people’s 10 lbs. I’m six feet tall, which is why I don’t refer to myself as average size. So I mean to say where it is easy for some folks to gain/lose the same 10 lbs, for me it has been 20.)

Anyway, I went off the DHEA after 3 months or so of being on it. The major difference is that I’m sleeping better and the mad pimples are gone. The weight, however, is still there. Holding on. The good news is that I’m doing strengthening exercises and using weights to try to up my testosterone naturally. I’m able to hold the plank pose (yoga pose) for well over a minute now! I do feel stronger and so my overall health and well-being is good. I don’t, however, feel good when it’s time to wear my clothes and I no longer want to have a “fat” wardrobe” and a “thin” one.

So, it is time yet again to step into this eating pattern and weight-holding-habit and see what I can do to get down to a healthy weight AND STAY THERE LONG TERM! I’m going to be working with Lauren Walker with this, she does energy medicine and so much of this for me is like a habit in the mind/spirit. I eat very well and I exercise. There is the mind of a fat chick in there, though. And the mind of a non-deserving person. These are the things to work on.

I’ve been contemplating this for a while now and it occurred to me that the last couple of weeks I’ve been pretty stumped about what I want to eat, how I want it to look like. In the past, when I felt the best, I did a green juice in the morning, a green smoothie in the afternoon and a BIG salad at night with some added cooked stuff like brown rice and some Rhapsody tempeh. It’s time to reboot the system here – the salads at night have turned into more cooked than raw and ending with desserts. I’ve also been snacking on raw chocolate during the day and that’s also not a good habit for me to get into.

Recalling the 10 days or so of eating lots of fruit this past summer, I remember how attractive fruit is. I remember how nice it felt to eat fruit (I had so many guilty feelings associated with fruit from books and raw foodies in the past that I associated fruit as being BAD!) I tend to have to gear myself up to green juicing (don’t ask me why) and so I thought I would start the day with a fruit smoothie today and see how that feels.

In the Vitamix pitcher (64 oz), I threw in:
4 ripe bananas
3 mangoes
4-5 honey dates (FRESH! What a treat in January)
1 blood orange

Whirled it around in the blender and then poured into 3 glasses: 2 16 oz glasses and 1 32 oz glass. I had the 32 oz glass. It was yummy and a light yellow color. Very pretty.

Thanks for reading. Let me know if you have similar experiences and what things work for you to get out of your own way to living your best healthy life. (I’m referring to energy and mind/spirit aspects of food here please!!!)


How to make cultured veggies

Sunday, January 13th, 2013

How to make your own kim chee, sauerkraut, cultured veggies

Making your own cultured veggies is pretty darn easy.

First, take whatever root veggies you have. It’s definitely ok if the veggies are not looking their best, if they are starting to get a tiny bit soft. (I think the person who created cultured veggies must have been so clever. They must’ve said, “What do I do with all these garden veggies? Hmm… I guess I’ll chop them up and add some salt and see what happens!”)

gather your veggies and get ready to chop

gather your veggies and get ready to chop

So, step 1: gather your veggies, wash them and start chopping!

Some veggies that are great are: (But are not limited to)

cut up veggies then goes in a crock

cut up veggies then goes in a crock

Step 2: Find a glass or ceramic crock to put the cut up veggies in. (You can find great glass crocks at Salvation Army. Ceramic crocks can be gotten at some hardware or lawn/garden stores.) You can also find crocks online.

here is a photo of what the glass crock looks like with all the lovely cut up veggies. Isn’t it gorgeous?!

Step 3: now is the time to make the brine. Options: You can make the brine from a number of ways:

a) take salt and add with warm water (1 rounded tsp per cup of water)

b) buy a culture starter and add to the veggies

c) take some of the veggies and blend with some water to make a watery brine and add to veggies.

I make a brine using salt and water. For a one-gallon crock, I typically use about 8 cups of water and 8 tsp of salt. The main idea is that you want to cover the veggies so that there is about 1 inch of water over them.

this is what the brine looks like!

Step 4: add the brine to the crock of veggies. add garlic, hot pepper, ginger if you like.

Step 5: Weigh down the veggies with bowls or plates.

Weigh down the veggies with small bowls in the crock.

Step 6: Take a clean kitchen cloth and cover the veggies.

nighty-night veggies!

Step 7: let the veggies sit and let the fermentation begin!

NOTE: The time of year makes a big difference on how long it takes to culture veggies. If it is summer, it can take 2-3 days to have a wild fermentation. In the winter, it can take longer. You can try the veggies every couple days to see if it tastes tangy. If you wait too long, well, you’ll have a science experiment. (You’ll know it!)

Step 8: jar up the kim chee!

I’ll be back to show you how to jar up your yummy cultured veggies. YU!

© 2014 Vermont Fiddle Heads, LLC • Photos were taken by Pat Hazouri • website created by Linda Wooliever