GLOW

I've been making my way through The Body Ecology Diet book, trying to fill in the gaps in my diet and lifestyle changes in order to better facilitate my healing. If you are unfamiliar with the title, it is one of the most referenced texts on internal bacterial overgrowth, it's effects on health, and the necessary dietary changes to heal and keep it in check. Much of the information in the book I have already read in my various internet haunts over the past couple of years, but it is giving me some important information that I haven't previously considered, such as proper food combining and the importance of consuming fermented vegetables. If you have been following my blog closely, you may recall that fermented foods of any kind have been on my Absolutely Avoid list, because every time I have tried to introduce them into my diet, I immediately get a fits of brain fog, light-headedness, and often increased inflammation in my body. Sooo...I quickly abandoned said attempts and opted for playing it safe. The new year, however, has brought a persistent impatience with stasis into my life, and I feel that I've made enough headway in my healing that I can afford to take some risks. Maybe. I hope. Eh...we'll see.

So, here I am on week two of ingesting a wee bit of fermented something or other almost every day, in addition to the super probiotics that I've been taking 2-3 times a day for the past year. While I do feel a bit of the brain fog and fatigue, as well as a mild but persisting nausea, I'm hoping that this will improve in time and is simply a bit of the Herxheimer effect. Why do I feel hopeful this time around? I've made a few other exceptions in my diet in the past week that normally would throw me pretty off, but seemed to have little effect on me. Por exemplo: On Friday, I made some cashew-based custards, and included 6 wee blueberries in mine. Taken with stride. Later in the day I made a homemade butternut squash soup (recipe soon!), and ate a fair amount of the leftovers the following day. Pushing it, for sure, but I seemed to be okay. It does seem equally possible that because I feel off from the fermented veggies, the reactions my body is having from these exceptions aren't feeling as acute, but for now, I'm trying not to analyze it too much. My trial shall continue, and dear friends, you will benefit.

The two jars that I cultured this month turned out to be absolutely delicious, and I have utilized the vegetables, herbs and juices in a variety of ways that I am excited to share with you in installments.  (Wraps, marinades, dressings, and chips!) Both of them are uniquely flavored, but both have an intoxicating smoky flavor thanks to the applewood smoked sea salt that I used. (Only two more days to enter to win some here!) I will absolutely be making these again. Be sure, also, to check out Kim's selection of fermented cuisine here. I used her tutorials as guides.

2 SMALL PARSNIPS

1/2 CUP WARM WATER

1 1/2 TSP OF FENNEL SEED

2/3 TSP MEYER LEMON ZEST (or combo of orange and lemon zest)

2 LARGE STEMS OF TARRAGON

1 SMALL SPRIG OF ROSEMARY 

CLEAN THE PARSNIPS, AND USE A VEGETABLE PEELER TO SHAVE RIBBONS OF PARSNIP OFF UNTIL YOU CAN'T PEEL ANY MORE. IN A CLEAN, STERILIZED JAR, LAYER FIRST THE SEEDS, THEN ALTERNATE TARRAGON AND PARSNIPS, AND TOP WITH THE ROSEMARY. PACK ALL INGREDIENTS VERY TIGHTLY. IN A SMALL BOWL OR CUP, MIX WATER, SALT AND ZEST. MIX UNTIL SALT FAIRLY DISSOLVED AND THE ZEST IS HYDRATED (IF DRIED). POUR INTO THE JAR, AND DO YOUR BEST TO SUBMERGE ALL HERBS AND VEGETABLES. SCREW ON THE TOP OF THE JAR VERY TIGHTLY. PLACE IN A WARM AREA AND ALLOW TO SIT, 3-7 DAYS DEPENDING ON THE TEMPERATURE OF THE ROOM AND HOW STRONGLY FERMENTED YOU WANT IT TO BE. (I KEPT MINE ON A SHELF ATOP THE RADIATOR.) REFRIGERATE WHEN DONE.

1 CUP WARM WATER

1 SKINNY BURDOCK ROOT

1 SMALL LOTUS ROOT

1 LEMONGRASS STALK

3-4 STALKS OF BASIL LEAVES

2 TBS PERILLA/SHISO SEEDS

1 1/2 TBS CORIANDER SEEDS

1/2 TBS APPLEWOOD SMOKED SEA SALT

1/2 TBS PLAIN SEA SALT

CLEAN THE ROOTS AND SHAVE THEIR SKINS OFF WITH A VEGETABLE PEELER. RINSE PEELER AND THEN PEEL THE FLESH OF THE BURDOCK ROOT WITH IT UNTIL YOU CAN'T PEEL ANY MORE. THINLY SLICE THE LOTUS ROOT INTO DISCS. SLICE THE LEMONGRASS, HOWEVER SUITS YOUR FANCY. I DID BOTH VERTICAL CUTS AND SMALL CIRCLES. IN A CLEAN, STERILIZED JAR, LAYER FIRST THE SEEDS, THEN THE BASIL, THEN BURDOCK, LEMONGRASS ACCORDING TO HOW IT WAS CUT/WILL FIT, THEN STACK THE LOTUS ROOT ABOVE. PACK CONTENTS IN TIGHTLY. IN A SMALL BOWL OR CUP, MIX THE WARM WATER AND SALT, AND THEN POUR INTO THE JAR. TAKE CARE TO KEEP CONTENTS SUBMERGED. SCREW ON JAR TOP VERY TIGHTLY. PLACE IN A WARM AREA AND ALLOW TO SIT, 3-7 DAYS DEPENDING ON THE TEMPERATURE OF THE ROOM AND HOW STRONGLY FERMENTED YOU WANT IT TO BE. (I KEPT MINE ON A SHELF ATOP THE RADIATOR.) REFRIGERATE WHEN DONE.

I was grateful to Alison for posting a link to an article in the Wall Street Journal about gluten sensitivity the other day. I am one of the many who went through blood work and an endoscopy to test for Celiac disease, and was shocked to get negative results. My system becomes nearly crippled when I eat wheat or gluten, how could I not have it? Luckily, one of the many GI doctors I met with discussed with me gluten intolerance/sensitivity vs. Celiac disease, and even suggested an online testing option if I wanted to get a somewhat definitive answer. I haven't sought out the online test, as I know now unequivocally that I don't tolerate it, simply from listening and observing my body and it's needs. Not everyone has that support, though, or the awareness that gluten sensitivity could be causing their unexplained symptoms in the first place. Hopefully awareness will continue to increase, and more people will be assured that they are not crazy.

Though the season has kept me busy enough that I haven't documented as many of my own recipes for your plates as I'd hoped, I have been bookmarking a few recipes by some of my favorite food bloggers for you to peruse, and am including them below. All of these recipes would have to be adjusted for my own diet, but they are exciting foundations to work from.

BREADS & SPREADS
Gluten-Free, Egg-Free Biscuits @ Whole Life Nutrition Kitchen
Pumpkin & Feta Muffins @ 101 Cookbooks
Garlic Chive Drop Biscuits @ Affairs of Living
Yeast-Free Pumpkinseed Teff Sandwich Bread @ Affairs of Living
Pepper-Crusted Cashew "Cheese" With Herbs @ Affairs of Living
Cashew Pumpkin Seed "Cheese" With Apple-Cranberry Sauce @ Affairs of Living
Macadamia Nut Cheese @ Whole Life Nutrition Kitchen

SAVORY SOUPS
Christmas Lima Bean Stew @ 101 Cookbooks
Creamy Spinach & Celeriac Soup @ Affairs of Living
Creamy Sunchoke, Broccoli & Leek Soup @ Affairs of Living
Turnip & Pear Soup @ Diet, Dessert & Dogs
Roasted Chestnut & Parsnip Soup @ Diet, Dessert & Dogs

SALADS & SIDES
Quinoa, Roasted Beet & Walnut Salad @ Diet, Dessert & Dogs
Gluten-Free Chestnuts & Brussel Sprouts @ Elana's Pantry
Cauliflower, Parsnip & Bean Mash @ Diet, Dessert & Dogs
The Ravishing Rutabaga: 4 Recipes... @ Affairs of Living
Rutabaga Gratin @ Diet, Dessert & Dogs
Root Vegetable Lasagna @ GLOW

PROTEIN
Vegan Haggis @ Swell
Easy Breakfast “Sausage” Patties and Biscuits with Smoky Almond Gravy @ Diet, Dessert & Dogs
Portabello Steaks @ Diet, Dessert & Dogs
Wild Lentil Loaf With Parsnip Gravy (and more) @ Affairs of Living
Crockpot Beef Roast With Root Vegetables & Flourless Gravy @ Affairs of Living
Balsamic Roasted Chicken with Figs and Sweet Onions @ Whole Life Nutrition Kitchen

DESSERT
Holiday Nog @ Diet, Dessert & Dogs
Orange Olive Oil Mini Cakes @ The Sensitive Pantry
Buckwheat Cinnamon Rolls @ Whole Life Nutrition Kitchen
Pumpkin Custard @ Elana's Pantry
Fig & Walnut Baked Apples @ Diet, Dessert & Dogs
Mock Tapioca Pudding @ Diet, Dessert & Dogs
Chocolate Dipped Dates with Spiced Nuts @ Tasty Eats At Home
Kim's Dessert Index @ Affairs of Living (So that I don't end up listing them all here!)

If you are on a restricted diet for health reasons, treat yourself well during the holidays by arriving prepared to the festivities. Preparation can include both the physical, spiritual and emotional. First, either communicate with others involved in cooking regarding collaborating on dishes that you can enjoy, or bring them yourself. I like these tips from Marni Wasserman on what to consider when preparing your fare. Second, redefine the term "treat". Typically we think of this as something indulgent, not necessarily good for us, but a signal to ourselves that we deserve the best. For those of us with severe food sensitivities, though, considering the consequence of a "treat", it can end up feeling more masochistic than genuinely rewarding to indulge. Keep perspective, and remember that the most important thing is to feel well enough to enjoy your friends and family without being distracted by pain and discomfort. Third, bring your medicine. It's easy to make exceptions in our routines when we're traveling, but I've found that when I make the effort to bring my supplements and herbs with me, I have a significantly better visit. For me, the most important items to bring are my probiotics, my loose herbs and my tea ball. Pack your probiotics in ice, and select some herbs or teas that will soothe your typical symptoms. I find it especially helpful during the holidays to include blends with sweet flavors, particularly licorice root, as it is exceptionally sweet, and it helps to keep candida in check. Finally, stay grounded. It's easy when visiting with family to become a bit detached from our core; it's classic survival mode. The result of that, however, can be a lack of connection with our intuition, which tells us what our body and soul need to remain healthy and comfortable. Check in, stay aware of your needs, and take care of yourself.

Happy Holidays, dear ones.

As noted in my last post, I've been introducing some ingredients into my diet lately that I've avoided for quite some time. That paired with the glorious autumn season and the sugary root vegetables that accompany it has left me with a few flare-ups of symptoms that I could do without. Besides the usual stomach upsets, the inulin I've been ingesting (burdock root! sun chokes!) has seemed to affect my serotonin levels, and has brought on a few days of ye olde depression, anxiety, excessive and confusing fits of tears. Pretty awesome. The positive side of it, is that after a year of carefully monitoring my food, I have perspective and know that it's a result of food and brain chemistry, not a result of any lasting concern for my quality of life or being. Words can not properly express how freeing that knowledge is after years of very truly being in the dark! In the meantime, though, what to do to help accelerate my recovery? Never underestimate the power of herbs. I like to make a big pot of tea that I can drink over a day or two, allowing them to work their magic and clear my body of the offending substances. If you have indulged in some forbidden dairy products, I would suggest adding rosehips to the blend, as it really helps to soothe the joint pain that often accompanies it. Here is this week's prescription:

PUT DRIED HERBS IN A TEA BALL, AND PLACE IT IN A LARGE COVERED POT WITH THE WATER. BRING TO A RAPID BOIL, REDUCE THE HEAT, AND BOIL ON LOW FOR ABOUT 5 MINUTES. TURN OFF HEAT AND ALLOW TO STEEP FOR 5-10 MINUTES, DEPENDING ON HOW STRONG YOU WANT IT, OR HOW DISTRACTED YOU ARE. POUR INTO A 1 GALLON MASON JAR*, AND THE EXCESS INTO MUGS TO ENJOY. PLACE JAR IN THE REFRIGERATOR TO CHILL. DRINK COLD OR REHEAT AS DESIRED.

ABOUT THESE HERBS:

LEMON BALM (AKA balm mint, bee balm, blue balm, cure-all, dropsy plant, garden balm, melissa, sweet balm) is a favorite of mine, as it takes care of a number of my symptoms. It is soothing to the nerves and digestive system, reduces inflammation, cramping, headaches, flatulence and melancholy, and on top of that has a wonderful almost milky flavor to it that compliments just about any tea blend.

LICORICE ROOT (AKA sweet licorice, sweet wood) is somewhat mucilaginous, so it helps to coat and soothe the digestive system as well as the throat. It also helps fight nerve inflammation, and soothes the nervous system in general. It is also recommended as an herb to help fight candida overgrowth; I find it particularly helpful in this regard simply because it is so sweet that drinking it can help curb my intense cravings for sugary indulgences.

SKULLCAP (AKA blue skullcap, blue pimpernel, helmet flower, hoodwort, mad-dog-weed, side-flowering skullcap) is another go-to herb for soothing the nervous system. It is also anti-spasmodic and diuretic.

CATNIP (AKA catmint, catnep, catrup, catswort, field balm) is the herb that I get the most cocked eyebrows about. It is a godsend for both us and our feline friends, although it seems to have a bit of a different effect on the nerves of humans than cats. Herb books will tell you that it is helpful for upset stomachs, spasms, flatulency, acid and diarrhea. In my experience, it also helps to bring a feeling of peaceful euphoria, settling the nervous system, curbing migraines and anxiety attacks, and generally just making my body all kinds of happy. For those reasons it is my favorite in my basket of medicinal herbs.

Herbs can be purchased in bulk online; I get mine in bulk from my local co-op in Cambridge.

There are many useful books on herbalism out there. The one I reference the most is here. There are also many online guides; I recently turned on to one here.