A Little Update

 “With everything that has happened to you, you can either feel sorry for yourself or treat what has happened as a gift. Everything is either an opportunity to grow or an obstacle to keep you from growing. You get to choose.”  Dr. Wayne W Dyer

Hi friends,

The quote today is something I reflect on now and then as a result of my health challenges.  I can either sit and say woe is me or I can try and learn things that help me get into better health. I choose the latter.

I have not posted for a few days so I am just popping in to say "hello" and to thank those of you who have been kind enough to visit my blog this month. (I have been by to visit all of you but if by chance I have missed someone please do let me know). Where does the time go? The month is almost done and a new one beginning!

I have to get some birthday cards for friends and family who celebrate in February so I better get a move on.

Not a cloud in the sky today.

The weather here continues to be absolutely lovely. We are blessed with days upon days of sunshine and no rain. That is very unusual for us at this time of the year. I am happy to see the sun and to do without the cold and damp. I only hope it doesn't cause problems in the Spring for the water levels or for the animals.  Things that are no longer normal in the weather always seems to affect something else.

Porridge breakfast with cinnamon, pumpkin seeds and goji berries.

I had some bad news this week about my blood glucose levels (A1c).  They are higher than ever  despite all the good work I've been doing to eat healthy and get consistent exercise.

Better stress management and improved sleeping hours are areas I still have to work on.  Hopefully the coming weeks and months will see improvement in these areas too.

The good news is I have lost quite a lot of weight;  about 2/3 of the weight I gained over the past 3 years.  I also lost a couple inches from my waist (more from other areas too but I am really only tracking the waistline due to diabetes). My blood pressure which was starting to creep up is also doing much better and is right in middle of normal. Some things are obviously going in the right direction and most of this is probably attributable to exercise.   It is only a matter of time before the blood glucose cooperates.

My beautiful basket from Ghana.

Some of you might wonder about the weight gain over the past 3 years.  It was because I started having major issues with my knees.  It was really very bad for a very long time.  My health which was not so good to begin with really took a downturn when I could no longer walk.  I've been trying everything possible since then to correct the problems with varying degrees of success.  It was only in Spring 2013 when I began to walk more with the aid of walking poles.  Since then I have been out and about more than I had been in the previous few years.  I have also been diagnosed with osteo-arthritis and so am needing to shed more pounds to take the stress off the joints. Though my improvements have been slow in coming, I was encouraged by some positive news this week even though I also had bad news regarding my blood glucose levels.

I am back to tracking my blood glucose levels 8 times a day. Every now and then I go through this exercise to see what is affecting me (diet, exercise, etc.). Oh my! I had a bit of a scare. My readings were so high. In a desperate measure to try and lower the reading, I ate some romaine lettuce leaves.  It worked. Before bed my readings were actually too low.  I had to eat an apple to try and bring the blood glucose reading up a bit. That seemed to work and this morning I was more or less where I was before I went to sleep. I hope today will be less of a roller coaster.

I continue to see the acupuncture doctor and take the herbs he prescribes. Some of those herbs may also be affecting my blood sugar readings so I will keep an eye on that.  But I will continue going as I feel that ultimately it is these herbs that will bring me into balance. My primary reason for visiting the acupunture doctor is to deal with the arthritic pain.

Before Christmas I bought the lovely green basket you see in the photo above. It holds some of my yarn. As you can see it isn't nearly big enough for what I've put in it so I will move some of those balls. Believe it or not, it is very hard to find big balls of yarn were I live (I don't get to Wal-Mart) and if you do find them, your colour choices are very limited. Every now and then I find a big ball of yarn and I buy it.  I'm building up some colours for making more throws and quilts though I have no specific project in mind.

I sewed a bunch of these hexagons into strips but when I began to join the strips together they did not lie flat.

I still haven't finished the African Flower Blanket I started in November. I intended it for a gift and instead I had to buy something. The problem I ran into is how to join the hexagons so they do not bunch up.  I do not want to just join the hexagons at their points so I need some time when I am not too busy to figure things out.  I will eventually get to it but it will take some time.

My brother and I continue to wait for a room opening at the new facility so we can move my mother. In the meantime, I have a lot to deal with concerning her needs and that keeps me on the go virtually every day.  I try to make sure I can still get out and do some things for myself as well as meet up with friends besides just going to doctors and acupuncture.   I am back to cooking one night a week and next week we will do a special dinner for Chinese New Year.  Soon I will be joining another friend for a class on dressing for your body type. I have not done anything like that in awhile so it should be fun. My reading of novels and the Bible continue though I have cut down on general reading to try and focus more on the Bible. It does not always work out that way.  My crafts are also on the back burner for the time being. I am just too busy to do it all and am concentrating on diet, blood glucose monitoring, exercise and rest. Putting some things on hold is necessary to the stress management. Crafting and reading are wonderfully enjoyable and relaxing but only if I am not forcing myself to accomplish something as a result.

I hope wherever you are in the world you are enjoying yourself.

Big Changes Are Happening: Logs & More Logs

Since my diagnosis of diabetes several years ago, I've only had sporadic success with balancing my blood sugars. I've tried many different things to balance them including:  taking my medications on a regular basis, taking alternative supplements, eliminating certain beverages and foods, eating healthier, incorporating more fruits and veggies into my diet, exercise, and other things which I've long forgotten about.  None of these things has really helped me on a consistent basis but perhaps if I hadn't done them my diabetes challenges would be much worse.

I used to walk a lot until I started having numerous issues with my knees. I've since learned that I have arthritis in the knees. That was another set back.  But I rallied and am now walking much farther than I have for ages.  I'm using walking poles to help me (I do not do well with canes) and am working on consistency as it has been so long since I've been able to walk consistently.  I track my exercise on a daily basis so I can see when I am falling behind.  I can also see if this activity is helping to balance my blood sugar levels when I get an A1C test every 3 months.  One thing I can't seem to do, is control or manage the stressors in my life, of which there are several. I know I need to pray more and meditate more. I can pray often during the day but have discovered that I need far more time to meditate than I commonly have time for on a daily basis.  This is the next thing I really need to work at. 

In the first 6 months of the year, my blood sugars were balanced (that is without the walking) and after a few months of walking, I discovered my blood sugar was a little elevated again.  When the doctor called to let me know last week, I have to say that I was utterly frustrated and left feeling a little blue. I feel I try so hard and yet positive results elude me. In reflecting back on the last three months, I realized that I had become a little lazy with my diet.  In part because I had balance sugars for half of the year, and in part because I had started a regular exercise program.

To get my sugar readings back to normal, the doctor wanted me to increase one of my medications.  I was reluctant to do so.  I am fearful of adding more medications and in fact, I want to get off some of my current ones.  She also asked me to track my blood sugar levels and food intake daily as well.  Again I didn't feel hopeful about these measures.  I've made so many positive changes to my diet already that I didn't think tracking things  was going to help.  However after a day or two, I decided I must keep track of my blood sugars at least 6 times a day so I can better see how certain foods affect me.  I have to be honest and say I'd become a little slack concerning my diet due in part to my new exercise regime and because my blood sugars had been under control for the first half of the year.  I felt things were really on track.  When I got my A1C results, I had a rude awakening.  I also can't underestimate the level of stress I've been under over the last 3 months.  Though I can't control the stress, I can do some things to try and manage it better.

Oatmeal with cinnamon. I also eat some bran flakes or Fibre 1 for breakfast but porridge seems to be best.

So now I'm keeping several logs:  a daily food and blood sugar log, and an exercise log.  The food and blood sugar logs  have already been very useful.  I am learning what foods are good and what foods aren't and how little of something bad it takes to really raise the sugar levels.  My exercise log is great too because I really don't like exercising. But with a log, I can see what I've done or haven't done and try to correct it.  I also keep track of when I do much more activity around the house and whether I do more stretching or other movement. All these things add up to physical activity that can help a diabetic.

After keeping my food log for a few days, I realized that I had become complacent over the past several months about my eating habits.  I had let good habits slide a little due to the extreme heat we've been having and because I had started exercising.  I thought I had room to "play" because I was now burning more calories.  (If I had thought about it for awhile I know that wouldn't have been my conclusion.  But sometimes we turn a blind eye to things).  I also know that with the two trips I made out of town this summer, I had to eat a lot of restaurant food and that didn't help matters.  I did try to eat salads while on the road.  But that was not enough to compensate for eating out more often than usual.

I'm also discovering that when my body feels a certain way, it is NOT necessarily low blood sugar.  This is borne out by the regular glucose testing. In the past, I would simply snack if I felt I was hypoglycemic.  Now I test myself and find I am not so no need to snack at that time.

Green salad with pinto beans.  I am trying to eat this or a variation of it 1 or 2x a day. Another salad I like is made of grated celery, carrot, apple, avocado with freshly squeezed lime juice.

Today I talked to my doctor again about what I'm learning through the food logs and glucose testing.  She thinks I am making great progress and we will review my progress in a few weeks time.  It is my goal to eventually get off all of my medications.  I've had this goal for a few years already and so I know how difficult it can be for most diabetics to truly do this.  I have renewed determination.

One thing I can say is that all these logs take an awful lot of time on a daily basis.  It also takes a lot of time to plan and prepare healthy meals and snacks every day especially and to take food with you when you go. One also has to shop for all the food.

Barley soup with vegetables (carrots, onion, celery and spinach). Good thing I love barley!  This is good for me for lunch or dinner along with some lean chicken or baked salmon.

For whatever reason, my blood sugar levels don't seem to drop quite so readily as other people who make positive dietary and physical activity changes.  Because of this my emotions and attitude have been on a roller coaster for some time over the consistently high sugars.  I get frustrated when what I am doing isn't working.

In the last few days though I can "see" the results of my more focussed approach.   The blood sugar level is improving.  Today though it dropped so low after lunch and I had a scary incident. My sugar reading was 3.8 and I was very irritated, unable to concentrate on a phone call and shaking.  I had to have pop for the first time in a while just to get my sugar levels to normal.

 I'm hoping to be on a more even keel soon with all the hard work I am putting in.  Replacing bad habits with good ones, or implementing positive habits on a consistent basis, will be my big challenge.It takes me a very long time to form new habits (at least the good habits).

I also signed up for a coach to check in with every week to make sure I am getting my exercise.  I am currently doing it on my own  but feel I need an accountability buddy with all my current challenges.  I hope that after my 6 month stint with the coach is done, that I will feel like and look like a new me. If I have my starts and stops and ups and downs, I hope to be able to pick up again after I dust myself off. Wish me luck.

Dandelions on the Beach Front

I'm linking up with Tina at Weekend Flowers,

and Denise and the gang at Today's Flowers.

I took this photo on the beach in White Rock. I love that you can see the ocean beyond the dandelions.

The English name, dandelion, is a corruption of the French dent de lion which means "lion's tooth", referring to the coarsely toothed leaves. (Wikipedia) I think the dandelion is really a weed, not a flower but even weeds can look pretty.  Dandelion greens are edible and are often sold in herbal stores as tea.

Have you tasted dandelion tea?  Did you like it?  Dandelion has many different health benefits. You can read all about them here.

Low Fat Cranberry Apple Muffins

I made cranberry oatmeal cookies on the weekend and I decided to look for a good recipe for cranberry muffins. These ones are low fat and not too sweet. I substituted oat bran for the wheat bran because it is good for the cholesterol levels.

Leading nutritionist and author, Leslie Beck has this to say about oat bran.

Oat bran has long been touted for its soluble fibre. About one-half of the fibre in oat bran is soluble fibre, the type that lowers LDL (bad) blood cholesterol. Soluble fibre is a soft fibre that absorbs water as it moves through the digestive tract. In addition to helping lower cholesterol, it also keeps blood glucose levels in check. Technically, oat bran is not a whole grain (since it's actually only one part of the oat grain). But because of its exceptionally high fibre content, it can be considered a whole grain.

A landmark study published in 1963 was the first to document the cholesterol-lowering effects of oat bran. Since then, there's been no shortage of research to support the many health benefits of a diet rich in soluble fibre, including oat bran.

A notable study published in the Western Journal of Medicine in the late 1980's found that study participants who ate two oat bran muffins a day for 28 days experienced a 5.3% decrease in total serum cholesterol, and an 8.7% decrease in LDL cholesterol, compared to no change in participants consuming wheat muffins.

I won't be eating two muffins every day but adding oat bran wherever I can seems to be a good thing for keeping my overall cholesterol levels in check. Besides that it is a good source of fibre.

I didn't have any apple sauce so I chopped two small apples and boiled them in some water with a small amount of brown sugar until soft. I did not wait until they were mushy as I like chunks of fruit in my muffins.

   Ingredients

• 1 1/2 cups oat bran
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg
• 2/3 cup brown sugar (I put 1/cup as I don't like things too sweet)
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped frozen cranberries

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. In my case, I use silicon muffin containers and I don't grease them. Mix together oat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. 

Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. 

Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.  

Taste test:  These muffins were not very sweet and had a nice tartness provided by the cranberries. I made a boo boo however. I didn't have the oven high enough for some reason and ended up cooking these for twice as long as necessary. In the process the outside of the muffins became a little rubbery and hard. I cooked them in my newish silicon muffin pans and I'm thinking that might also have something to do with it.  I've just read on line that overmixing the batter can also lead to a rubbery texture. I think that was also part of my problem though the recipe clearly says "stir...until just blended". I will be more careful next time.

 Does anyone else notice a negative difference when cooking in a silicone muffin pan? Baking bread in my silicon pans seems to work just fine but I've noticed the muffins lately are rubbery in texture.

A Little Snack of Squash Seeds

I baked an acorn squash for dinner last night. The seeds were saved, cleaned and baked for a late night, delicious snack.

Washed and seasoned seeds before they go in the oven.

This food is very good if you are diabetic as it has a very low glycemic load.  The seeds are very low in cholesterol and sodium. It is also a good source of protein, vitamin K, iron and copper, and a very good source of magnesium, phosphorus and manganese.

Ingredients

• 1 cup winter squash seeds
• 1 tablespoon olive oil
• 1/2 teaspoon salt, or to taste

Directions

Seeds after roasting.

1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
3. Bake for about 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving. 

These seeds were a little thicker than the butternut squash seeds I roasted last time.  They required a longer roasting time. I like my seeds to be roasted so that they are turning brown.

Creamy and Tangy

Saturday's juice was a little creamy and a little tart.  It was made in my blender rather than in a juicer.

I wanted to make a juice featured by my friend Brenda at Hearts Touching Hearts here,  but I didn't have the ingredients on hand so I had to modify the recipe substantially. I still need to try Brenda's avocado drink. Next time I get to the produce store I will make certain to buy spinach and English cucumbers.

My juice consisted of:

- 4 stalks of kale, chopped finely
- 1 small lime. chopped fine
- a small piece of zucchini squash, chopped
- a few stalks of parsley springs, no need for chopping
- 1 small avocado, peeled, no need for chopping but discard the nut inside
- 1 half of a small banana, peeled

Throw all this into a blender along with a cup and half or two of water and some spices as you like. I used some Mexican chili powder but would have added some cayenne or garlic powder if I had some on hand. Yet another few items for my grocery list.

Blend until you can no longer see any specks of kale and drink.

I found this blend of produce made a creamy if somewhat tart and tangy juice due to the use of a whole lime. Perhaps next time I will try it with only half a lime.  My blender is just a regular household blender and I could taste little pieces of the vegetables in the mix.  This didn't bother me. It probably all works as good fiber. This is good news for my reader Kay, at an Unfittie's Guide to Adventurous Travel, who wants to try blender juicing.

Creamy rich avocado is considered the world's healthiest fruit, because of its nutrient contents such as vitamin K, dietary fiber, potassium, folic acid, vitamin B6, vitamin C, copper, and it has reasonable calories in it. Potassium can help you guard against circulatory diseases, like high blood pressure, heart disease, or stroke.  Avocados contain many good things for our bodies but I will end my little educational bit here and encourage you to eat an avocado now and then. It contains good fat.

Where I live avocados are quite expensive as they are imported from warmer climates. I make an effort to always have them on hand and try to eat them once or twice a week in simple salads, a sandwich and now, juice.

Not bad and I think it is probably quite healthy with avocados and kale as it's main ingredients.

What about you dear reader? Do you have avocados as a crop where you live or is it too cold?

Some Things End and New Things Begin

We were made to enjoy music, to enjoy beautiful sunsets, to enjoy looking at the billows of the sea and to be thrilled with a rose that is bedecked with dew… Human beings are actually created for the transcendent, for the sublime, for the beautiful, for the truthful... and all of us are given the task of trying to make this world a little more hospitable to these beautiful things.

Bishop Desmond Tutu

South African Activist and Nobel Peace Prize Recipient

I so love this quote by Bishop Tutu.  It is these beautiful things in life as well as my faith in the Creator who made them, that keep me sane and help me endure whatever I may face in life. The beauty in the colours of Fall are what spoke to me of the sublime today amidst learning of the tragedy that has hit the country of Kenya.  The country of my heart and spirit. Please say a little prayer for the people as they endure yet more tragedy in the form of bomb attacks on the City of Nairobi.

A month or so ago, I started pneumatic compression therapy. It was to help eliminate some water from my legs and take some of the stress off of the right knee and leg which has troubled me for months. I think it helped me by giving me that added boost I needed in conjunction with everything else I'm doing to lose weight and get more mobility in the leg.

This is a photo of pneumatic compression therapy. I only get my legs and hips covered.

Given the high cost of this therapy, even at reduced (for me) rates, I've decided not to continue with another round. Instead I'm going to start physiotherapy on the leg and deep massage to supplement the acupuncture treatments I am still getting.

Today I managed to heed my TCM doctor's advice and walk very slowly.  Distance covered was 18 city blocks or approximately 1 mile or 1.6 kilometres. Not too bad, considering there are some days I can't walk more than 3 blocks. The new cross trainers really helped provide the stability and support I needed.

Along the way I stopped at a few shops to buy some small items and to replenish my supply of vegetables.  For a treat and for juicing, I was able to pick up a basket of strawberries on a great buy.

I stopped by my doctor's office to pick up the referral for the new therapies as they will be paid for in large part by medical insurance.  The paper wasn't ready.  Or at least the front desk staff couldn't find it.  My trip wasn't wasted as the doctor asked me to get about 4 blood pressure readings at different intervals over the next several weeks. I got the first one today.

I was relieved to find my blood pressure reading was much better than it was last Wednesday (136/76).  Today it was 126/85. I'm not sure why the bottom number is so high but I'm working on getting the numbers down to normal (120/70). I'm hopeful my next reading will be similarly good,  or even better.

Tomorrow we are supposed to have more  rain after a few days of beautiful, sunny Fall days. Today it was just nice to stroll along the street and snap a few photos of the Fall foliage without worrying about rain drops getting in the camera lens.

This is what I love about the Fall; all the glorious colour.

I want to let my regular readers know that I may not be as active for a few days while I deal with some personal errands and begin new therapies. I have one or possibly two pre-scheduled posts but I may not be up to reading blogs and commenting as prolifically as I usually do for the immediate future.

Organizing, Cold Weather Eating & Chillaxin'

Despite the fact I can't move around normally (yet), or perhaps because of it, it has been an incredibly busy few months. Barely a day goes by when I am home and when I can attend to the day to day running of the household, relaxing, paying the bills (ha!) or catching up with friends. This past week, I cancelled and rearranged several appointments so that I could have a few days to myself to get things done like shop for my mother (see post here) and myself, look after some administrative issues for the Missions of Hope, shop for some books (more about that in another post), cook, clean, plan ahead for new appointments (massage and physiotherapy) to continue the leg treatments, a bit of mending, and a lot of washing dishes (not something I really enjoy). Next week will be another busy one so I had to make the best of the last few days.

I'm madly trying to catch up to my goal of reading two books a month. I'm sadly far behind but I've read some good books.  Some of them were rather long, like Anna Karenina which is over a 1000 pages. It probably qualifies as 3 average length books, lol. I've got numerous books in various stages of reading so before the year is out I will have made good progress toward my goal even if I haven't fully achieved it.

One of the things I managed to buy for myself was a good pair of cross trainers so I can walk properly.  I also had to pick up a new bottom for my swim suit.  Mine seems to have disintegrated since my last swim lesson at the Bontana Hotel in Nakuru in June. Hopefully I will have some time this winter to continue with the lessons.

When I am too busy I also don't get a chance to cook and eat from scratch and it is important I keep on track with the dietary changes to help my blood sugar levels. This weekend I was at least able to cook and use kidney beans and cook a few cups of pinto beans for use later this week in soups or salads.

On a coolish day, I tend to want some "stick to my ribs" kind of food like a good hearty soup, stew or chili. Yesterday was such a day. It was also my first full day home all week and a time to get caught up on laundry and other things before the week starts again.

I don't have a standard recipe for chili. I use whatever I have on hand.

Today's version consisted of:

- 1 or 2 pounds of lean ground beef, pre-cooked
- several cups of not quite cooked kidney beans
- 2 large celery stalks, cleaned and chopped
- 2 medium onions, peeled and chopped
- 1/2 cup of diced carrots
- 3 medium tomatos, washed and diced
- chili flakes to taste
- hot sauce to taste
- 2 tablespoons of sugar
- half can of tomato paste (approx. 1/3 cup or 75 mL)
- few splashes/dashes of soy sauce
- few splashes/dashes of vinegar
- bit of salt (not too much if you have high blood pressure or diabetes)

I browned the meat and put it in an electric rice cooker to cook on the counter top. I added the celery, onions, carrots and kidney beans to this along with about 4-5 cups of water. If you like a thinner broth you can put more water or reduce water if you prefer a chunkier chili.

I added the tomatoes and all the seasonings after this was all boiling together for a while.  Cook and simmer everything together until you are happy with the consistency and the taste of the vegetables and beans. I like my beans a little on the crunchy side but some people prefer their beans very soft. The chili was good but it made me realize I was out of chili powder so I made a point of getting some for next time.  It is a gorgeous, deep red mexican chili powder and will add just the right amount of zing for the next chili dish.

If you are vegetarian you could of course omit the beef and perhaps add some zucchini instead. You could also add another type of bean to the dish if you like beans.

Notes:  I soaked the kidney beans for about 1 hour and pre-cooked them in the rice cooker before using them. I left them a bit on the firm side so that they wouldn't get too soft and mushy as my chili was cooking.  The beans were not of a high quality. I noticed that a good many of them were already split open.  I used them anyway but they tend to cook more quickly than the beans that are intact.

I am really loving my rice cooker which I've had now for a few weeks. It is much quicker to cook beans from scratch. It literally saves me hours of waiting for beans to soak or boiling on the stove for hours.  It also cooks my brown rice to perfection in about one third the time. I've owned a rice cooker several times before (we've worn them out) but never used it for more than cooking white rice.  I know a lot of people who like slow cookers for chili and stew.  I don't like slow cookers.  They take too long and I am usually hungry long before the slow cooker has finished it's process.  I think this little appliance is not only going to save me a lot of time in the kitchen but also save me money by reducing the electricity consumption.

I didn't finish all of my errands and realize it doesn't sound like I've relaxed much.  But in truth I've found that just being at home for a stretch of time helps me to feel like I'm not dashing around all the time.  It helps me to pace myself too so I don't get overly tired.  When my hands aren't busy with something else, I can also read a few pages of a good book.

What about you dear reader? How do you relax and chill out when you are super busy?

Good Eating Continues

I made some awesome veggie soup today. I put a cup or so of pearl barley in a pot with about 8 cups of water. While I waited for this to boil I cut up one pork loin chop and fast fried the chunks. Then I cleaned, sliced and chopped the following vegetables:

- 2 small onions
- a few stalks of celery (the last of them from the middle part)
- 2 skinny carrots
- about 1/4 of a small head of cauliflower
- 1 medium sweet potato
- 1 medium russet potato
- a few broccoli florets
- 6 radishes cut into thick slices
- small amount of chick peas left over from my hummus 

After the water began to boil I put in the onions, celery, carrots and pork cubes and boiled them all until tender. I added some light soy sauce and Himalayan crystal salt sparingly as flavouring.  I didn't add too much because I wanted the taste to come from the vegetables.

Once this mixture boiled and the barley began to soften, I added all the other vegetables and cooked them just until they began to soften. Then the soup was done.  This is perfect soup for the cooler weather we are now experiencing. The days are either filled with wind and rain, or they are a bit mixed with sunshine and cloud and a hint of chill. We are gearing up for winter and if advance reports are to be believed, it is supposed to be a cold one!

This soup was very delicious and the whole wheat fried bread was tasty too!

While the soup was cooking,  I whipped up some batter for some fried bannock bread. This was made with 2 and  half cups of whole wheat flour and about 1 and a half cups of white flour. Add a bit of salt and a few tablespoons of baking powder. After mixing these dry ingredients together add just enough water to make a soft but not sticky dough.  When the water is all mixed in you can determine whether you need more water, or more flour, to make a nice soft dough.  You will have the right consistency when the dough does not stick to your fingers or the counter top when you pull it apart.

Next, roll the dough on the countertop and cut off some pieces off to flatten. After you cut off a piece, flatten it between your hands or press it against the countertop.  Then make a few cuts through each piece so that it will cook evenly when fried.  Heat some oil in the frying pan and let it get hot, then lay a few pieces of the dough into the frying pan. When the dough begins to rise, which will only take a short while, turn it over carefully so you don't splash oil on yourself or onto the burners.  Once the dough is cooked on both sides, place each piece of cooked bread on a paper towel to blot out excess oil.

Tips:  Too much loose flour on your dough pieces will burn in your oil and begin to smell so do watch carefully.  Also, I find that the mixture with the whole wheat will burn easier than using white flour alone, so don't leave each piece to cook too long on one side. You will know when it is done by seeing the golden brown colour. In my case, you will see the dough is a little more than medium brown. It is not burned, nor does it taste burned. If you like your bread lighter, the oil must be very hot when you put the dough into it or it will take too long too cook or it will not be cooked through when you take it out. Finally, your dough will rise quite a bit due to the baking powder. If you want a bread that is less high, then be sure to roll it out or pat it out more thinly before frying. If you are diabetic like me, limit yourself to one bannock bread at your meal or as a snack.  Traditionally this bread is eaten with butter on it or jam, or sometimes both. Enjoy!

I thought I would end this post with something different. It captures in a short video why I am changing my diet and why I'm finally getting serious about finding more and more ways to reduce bad fats, increase good fats, eliminate junk and artificial sweeteners and add more good nutrition through fresh and wholesome foods.

Spinach - Celery - Apple - Baby Bok Choy

My nutrient loaded juice for the day was a mixture of spinach, celery, baby bok choy and apple.

The ingredients were all purchased just yesterday at the produce store but I see that the leafy greens are nearing the end of their life span. Good thing I wanted lots of leafy greens in my healthy juice today.  I added a half apple for sweetness.

In the evening, I made a spinach soup with the balance of spinach.  I've posted before about the benefits of spinach. You can read more here.

Today's new ingredient is baby bok choy, an Asian green.

One cup of shredded raw bok choy is only about nine calories and has no saturated fats. It provides a good source of omega-3 and omega-6 fatty acids. Bok choy also has a rich supply of Vitamin A and contains Vitamin C, vitamin K, and folate.  Minerals in a serving of bok choy include calcium, magnesium, phosphorus, potassium and sodium.  Along with dietary fiber and vitamins these compounds help to protect against breast, colon and prostate cancers and help reduce LDL or "bad cholesterol" levels in the blood.  Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Iron is required for the red blood cell formation.

Celery, is another new ingredient in my juice.  Celery leaves have a high content of vitamin A, and  the stems are an excellent source of vitamins B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and lots of essential amino acids.

Nutrients in the fiber are released during juicing, aiding bowel movements. The natural organic sodium (salt) in celery is very safe for consumption and is essential for the body. Even individuals who are salt-sensitive can safely take the sodium in celery, unlike table salt (iodised sodium) which is harmful for those with high blood pressure. This is a perfect vegetable for me as salt makes me retain water. I use celery whenever I can, usually in my soups as a flavour enhancer.

After this power packed juice, I went to my pneumatic compression therapy and walked slowly home which is about 18 city blocks. To heed my TCM doctor's advice about going very slowly, I forced myself to stroll and I stopped along the way in an Asian antique store to admire an antique elm blanket chest.  I'm dreaming about having something like it as a place to store away my crafts in the living room.  

As I continued to stroll home, I stopped off at a market and bought more spinach, avocados, various types of legumes, a large bottle of hot sauce and a large bottle of Braggs Liquid Amino Acids (32 ounces for $8.99 Canadian) . I still need some red peppers so I'll have to pick those up another day.

If any of you use Braggs Liquid Amino Acids you will know that it can be expensive.  I've used this product for many years as a way to flavour foods like stir frys and soups as it helps me lower the use of salt. The price can vary considerably from store to store and the place where I usually buy it, no longer carries it.  I'm sure I've wondered before but I'm wondering again, what is the difference between Bragg's Liquid Amino Acids made with soy and water, and other soy sauce?  I read some answers here. 

I like that they do not use GMO soy beans in this product (or any of their other products). But after a bit of research, I found two soy sauces that are non GMO which I can find in my local markets if I need alternatives. One of them is Shoyu Soy Sauce and the other is Tamari Soy Sauce. Click here if you would like to see these alternatives (I don't receive any royalties or payments if you should purchase online).

In doing a small amount of research, I learned that genetically-modified soy accounts for over 90 percent of soy grown in the United States. Soy is present both in whole foods such as tofu and soybeans, in addition to soy products, which include soy sauce, tempeh, soy milk and processed meat substitutes like soy burgers and soy dogs. Packaged foods that list soy protein isolate or soy protein concentrate in their ingredients include cookies, crackers, beef products, and breads. Soy oil often appears in dressings and sauces. I don't use a lot of soy products and I don't drink soy milk or purchase too many packaged foods nowadays.  But I do like my soy sauce so GMO free is the way to go for me.

How about you? Do you make fresh juices or use a GMO free soy sauce?

Spinach - Asparagus- Fennel Juice

I haven't posted my juice recipe for a day or two but I have continued to juice my produce as a way of getting more vegetables into my diet.

Today I had a wonderful juice with spinach as the primary ingredient.

I used about 3 x the spinach pictured here (under the cucumber), left over asparagus which was starting to go soft, left over fennel, one a half tomatoes, one left over from a sandwich and a bit of English cucumber.

Spinach is very good for you which I'm sure you already know.  Spinach contains calcium, folic acid, vitamins K and A, and iron. Spinach is also rich in vitamin C, fiber and carotenoids as well as lutein and bioflavanoids. The calcium of course helps to strengthen the bones.  Vitamins A and C help to control cancer, especially colon, lung and breast cancer. Folic acid helps to lower the blood of homocysteine levels.  Homeocysteine is a protein that damages the arteries so spinach is good for your heart.  If you are older, the flavenoids will help protect against age related memory loss and the lutein will help prevent cataracts as well as age related macular degeneration which is a leading cause of blindness in the elderly.

Asparagus is packed with nutrients like folic acid, potassium, fiber, vitamin B6, vitamins A and C, thiamine and rutin, a compound that strengthens capillary walls. Asparagus has no fat, does not contain cholesterol and is low in sodium.

Tomatoes are actually a fruit and not a vegetable though I still call it a vegetable.  One of the greatest benefits of eating tomatoes is the high lycopene content.  Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Tomatoes are also especially good as source of Vitamins A and C.

I was able to add my left over fennel to the juice.  If you missed my information about the health benefits of fennel, please click and  read here.

This juice was delicious!

Thanksgiving Goodies

Offer unto God thanksgiving; and pay your vows unto the most High.

Psalm 50:14

It is Thanksgiving weekend here in Canada and we celebrate Thanksgiving on Monday, October 10, 2011.  I was wondering what to make that would be healthy.

Most of my lovely readers know that I've been trying to eat healthier and find different and fun recipes for using vegetables and other healthy foods. Creative and interesting ways of eating these foods means I will be more likely to eat them.

In my family we tend to eat turkey for the Thanksgiving meal. This year we will have a stuffed chicken. For dessert we will probably have pumpkin pie or maybe a pumpkin mousse pie.  For mashed potatoes I thought I would  make mashed cauliflower (mock mashed potatos) for a change and I'd like to try this new recipe for kale salad. I haven't cooked the dinner yet and probably won't until Monday so I am having to use other photos (with proper credit given). I wanted to share the recipes with you in case you want to use any of them.

The first recipe comes from nutritionist, Julie Daniluk, host of Healthy Gourmet, a reality cooking show.  The other recipes I picked up here and there.  Ms. Daniluk's  first book, Meals that Heal Inflammation is soon to be published and I understand it will advise on allergy free foods that both taste great and help the body's healing process.

THANKGIVING KALE SALAD

Photo credit: Julie Daniluk and Chatelaine magazine

Ingredients:
1 cup quinoa (yields 4 cooked cups)
2 1/2 cups water, divided
8 cups kale (yields 4 steamed cups), stems removed, cut into ribbons
1/2 cup pumpkin seeds
1/2 cup dried cranberries (juice-sweetened)

Dressing:
1/4 cup pumpkin seed butter (use almond butter if you can't find pumpkin)
1/4 cup apple cider
1/2 lemon, juiced
1/2 tsp salt (reduce if needed)

Directions:

1. Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.

2. Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.

3. Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.

4. Mix all dressing ingredients together in a bowl and add to pot.

5. Combine well. Serve warm immediately or chill and serve.

Makes nine cups.

Modifications:  Since there will only be two of us for Thanksgiving dinner, I will quarter this recipe. I also plan to use almond butter rather than pumpkin seed butter as that is what I could find at the shop yesterday.

For my readers in Africa or for those who don't have quinoa readily available you could use cous cous, bulgar wheat, cracked wheat, or barley.  For the pumpkin seed butter you could substitute smooth peanut butter in the dressing recipe and use any kind of seeds (pumpkin, sliced almonds, peanuts, cashews, etc.) in the salad itself.

CAULIFLOWER "MASHED" POTATOES 

1 head cauliflower
1/8 skim milk
Salt & pepper
Optional seasonings: Ranch dressing, garlic, cheddar cheese, chili powder.
 
Cook cauliflower until fork tender. Place cauliflower (in pieces), skim milk, salt and pepper in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with seasoning to taste. A few shakes of Ranch dressing powder,  or add garlic, salt and pepper, cheddar cheese, or a dash of chili powder. Serve hot/warm.

PUMPKIN MOUSSE PIE

1 graham wafer pie crust
2 tbsp. gelatin powder
1 cup water
1 cup whipping cream
1 can (19 oz). pumpkin pie filling
1 cup walnuts
1 cup mascarpone cheese
1/2 cup honey
1 tsp. cinnamon
1/2 nutmeg

Sprinkle gelatin in 1/2 water.  Boil remaining water, add to gelatin and stir until dissolved. In a separate bowl, whip whipping cream until stiff peaks form; set aside.

In a large bowl, combine pumpkin pie filling, walnuts, mascarpone, honey, cinnamon and nutmeg, stir well.   If you don't have mascarpone cheese you can use creme fraiche or cream cheese beaten with heavy whipping cream (about 3 parts cream cheese and 1 part whipping cream). Perhaps you could even use thick, plain yogurt. I think I will look use the yogurt myself.  Add gelatin. fold in whipped cream until combined and pour mousse into the ready made graham wafer pie crust. Gently shake the pie pan to release the air bubble and smooth out the surface.


 I hope  you enjoy these Thanksgiving meal recipes.
 It is a good time to reflect on all the many blessings we have at this time of year, especially the things we may take for granted.  For example, parents or loved one, a job or some means of financial support, shelter, food, the ability to walk, see, hear, etc. I am thankful for all these things and more especially since my ability to walk has been recently restricted.

Check out my post tomorrow to read one more thing for which I give thanks.

One Foot Forward & Two Steps Back

I waited patiently and expectantly for the Lord; and He inclined to me and heard my cry.

Psalm 40:1

After having about two days of little to no inflammation and my right leg feeling almost perfectly better, I was feeling rather hopeful about being able to walk again soon. Perhaps I overdid it. I don't know but it does appear that way. Because today I was in excruciating pain.

We are fully into the Fall season here but have had a lot of rain already. I love to walk outside when it isn't raining and enjoy the Fall colours.

The pain started up again on Thursday night while I tried to sleep. It slowly got worse. Yesterday I walked about 18 city blocks and for 7 of those I was carrying heavy bags of groceries. Did that aggravate my leg pain?  In retrospect, probably "yes".

I especially like to see all the leaves on the ground.  The moment I stepped off the city bus, I was captivated by this red leaf amongst all the golden ones.

My acupuncture doctor said I should be taking it easy and go slowly, very slowly with my activities. I told her that until one tries something and realizes it was too much, how is one to know that it was too much? I said that it is only normal to do things when you start to heal.  She thought I was making excuses. She said the healing takes time and that as long as I am moving forward (with healing) then we are going in the right direction.

I had to capture the red maple leaf up close. This is the leaf that is on Canada's flag.  Isn't it pretty?

I do totally agree that healing takes time but I figure I have given it a lot of time already (about 7 weeks) and so I thought we were kind of getting to the end of the healing process. My acupuncturist shared with me that she herself had similar leg issues which took a year to get better and she is a healthy person with no previous illnesses, as well as a Tai Chi instructor. I thought "wow!".  If it took her that long, it is going to take me even more time!  Here I thought I was nearing the finish line of therapy. That's a laugh.  I guess I have to take it easier than I thought.

I'm learning that I don't have a lot of patience. I am raring to do things and move normally.  I've been praying a lot for myself and especially as I get my treatments.  The scripture verse at the top tells me I need to be patient and expectant.  When my body says slow down.  I must listen.

Are you a patient person or an impatient one?
How do you deal with inconveniences like what I'm dealing with?

I like the wild English garden look in this photo. I don't know the name of the flowers.

I took some photos that brightened my day. It won't be long before there are no more beautiful flowers to photograph here. Hopefully, I've taken enough of them so I can share them now and then during our long, rainy winter.

I take this time to wish you a Happy Thanksgiving as we celebrate Thanksgiving here on Monday, October 11, 2011 this year.  If I am up to it on Monday, I will make a small dinner.   I won't be making a large turkey. Instead I will make roasted chicken, mashed cauliflower (or mock mashed potatoes), kale salad and pumpkin pie. I'll post the recipes later. Have a blessed holiday.

Today's Juice

‘We are what we repeatedly do. Excellence, therefore is not an act but a habit.’

Aristotle

I read the quote earlier this week on someone's blog and I liked it because it is the habits of excellence in regards to healthy eating and living that I am trying to achieve right now.

One of those habits is to make sure I get my greens. In my most recent juicing experiment I used

- one bunch of kale with the ends of the stalks removed
- 2 or 3 cauliflower florets
- 1 small green pepper
- 1/3 of a carrot for sweetener

There wasn't a whole lot of juice from juicing a whole bunch of kale. I used 3 or 4 times what you see in the top photo. I didn't quite use enough carrot to cut the bitterness but it wasn't that bad especially as there wasn't a full glass of it. You can see the juice is very dark and green and I like the foam on top. For the nutritional benefits of kale, read here.

Hummus & Veg

Yesterday (Wednesday)  I made some vegetable juice for lunch and had a pasta stir fry with lots of vegetables and shrimp for dinner. It was great but I was so full.  Today that juice really worked on me to cleanse my system.  So today I made juice again but I reversed the order of meals and opted to have juice for dinner.  Instead of my usual and savoured coffee, I had several cups of green tea.

I had my regular lunch and tonight I had a green juice instead of the fennel I talked about yesterday. I made spinach juice with some cauliflower and a small amount of apple for sweetner. I also added some water and some green powder (full of spirulina and such like). It was good with the apple otherwise it would have tasted like alfalfa (I know what tastes like as mom used to make a health potion when I was a child and it had alfalfa powder in it).

My spinach - cauliflower and apple juice.

Yesterday I boiled up some chick peas to have on hand for when I want to make hummus.  So tonight I made hummus and had that with some veggies, whole wheat pita warmed up in the oven and of course my green juice.

I was feeling very tired today. It seems that almost everyone I speak with near or far has some kind of early cold bug. I got mine last week. My acupuncture doctor even told me today that her pup has a "doggy cold". I didn't know dogs get a cold but she says it is phlegm in his chest and she is treating him like she treats her human patients.  Giving him herbs to expel the mucus.

I suppose it is the change of weather and seasons that is making people sick. Hopefully the greens will help me keep my immune system strong. I noticed I got over the little cold I had last week and it hardly bothered me at all.

A sample of my dinner.

Hummus is a popular dish that originated in the Middle East. It is a spread, dip, or paste made of chickpeas and tahini that is usually eaten with pita or any other flat bread, often during breakfast. It has a texture and consistency similar with peanut butter. This Middle Eastern favorite is widely used in countries like Syria, Israel, Turkey, Greece, Cyprus and Lebanon. Its popularity is rooted not only from its delicious taste but also from its great nutritional value.


The nutritional benefits of hummus can be gleaned from each of its ingredients. The primary ingredient, chickpeas are very healthy because they do not contain any cholesterol or saturated fats. They are also rich in protein. This makes hummus a favorite among vegetarians. Chickpeas are also known to be effective in preventing build up of cholesterol in the blood vessels. Apart from that, it can maintain correct blood sugar levels. So chickpeas are a perfect food for my health issues.  Olive oil is a healthy fat and can help regulate cholesterol and protect the heart from various diseases. Garlic and lemon juice are great antioxidants and help strengthen the immune system and help fight bacteria and viruses. Tahini is full of fat and calories but you don't need much if you use it in your hummus.  I don't generally use tahini in my hummus because it is just one more ingredient I have to have on hand and I wouldn't use it very often.  My recipe for hummus is therefore, "tahini free".

Ingredients for hummus

- chick peas cooked
- liquid from the stored chick peas
- one small red pepper
- cloves of garlic to taste
- lemon juice to taste
- olive oil not too much, just enough to make it a bit smooth
- a bit of salt to taste


Whip all this up in a blender or food processor. I add the olive oil slowly at the end so I don't add too much and I add the salt at the end too.  Perhaps you don't even want or need any salt in your hummus. Taste it first and see.  I added the red pepper because I like red peppers and it adds a slightly deeper colour.

I boil up dried chick peas most of the time rather than buy them canned. After I cook them I store them in the refrigerator in a covered container with a bit of water.  I use some of that water in the hummus mixture when I process them.

My hummus was all right but I rushed to make it so I can have dinner before 8 p.m. and I need to work on getting the right balance of garlic and lemon juice.  The consistency was perfect and went well with my warmed up pita.


Try it and let me know how you like it :-)

Healthy Juicing

There was a time when I was a juicer, always making juice fresh from vegetables and fruits. Somehow I got out of the habit and I've been meaning to get back to it. At least now and then it would be nice to have freshly made juice with no additives or preservatives.

I reconstructed this after I made my drink, lol. So the tomatos, the carrot and the apple are a bit bigger than what I actually used. But you can see how small the beets are.

Wednesday I made up my own concoction consisting of:

- 2 small to medium tomatoes
- 2 small beets (or a medium one)
- 1 celery stalk
- 1 small carrot
- 1 small apple
- 2 stalks/leaves of kale

After I drank this I was very full as that is a lot of veggies to eat and an apple on top of it!  Even though the beet was very small the juice was a beautiful, deep red colour and tasted delicious.

Sorry I didn't think to take a photo before I drank it!

Beets are very good for you. They have:

• Vitamins: Beetroots are a good source of folic acid and vitamin C. It also contains small amounts of vitamins B1, B2, B3, and vitamin A in the form of beta-carotene.
  
• Minerals: Rich in calcium, magnesium, phosphorus, potassium, and sodium. Also, smaller amounts of iron, zinc, copper, manganese, and selenium.
  
• Amino Acids: While raw beets are mostly water and carbohydrate, they also contain small amounts of all the amino acids (protein).
  
• Calories: One 2" (5cm) beetroot contains 35 calories.
  
• Antioxidants: Its carotenoids and flavanoids can help reduce the oxidation of LDL cholesterol which could lead to damaged artery walls and ultimately heart attacks and strokes. 

Kale is also a nutrition packed vegetable. Kale contains beta carotene, vitamin K, vitamin C, lutein, zeaxanthin (a carotenoid similar to lutein), calcium and fiber. A sulfur-containing phytonutrient in kale called sulforaphane is believed to have powerful anti-cancer, anti-diabetic and anti-microbial properties and is released when the leaves are chopped or chewed, or blended. 

Kale also contains powerful antioxidants that help protect against certain cancers such as ovarian cancer. Kale is an excellent green to use for detox smoothies as it has cleansing properties. The nutrients in kale help protect against cataracts while promoting healthy lungs, cardiovascular health and boosts the immune system. Kale has anti-inflammatory properties making it an excellent food for those with rheumatoid arthritis.

Since I have a few health issues, I look for ways to eat kale and beets and more veggies in general.  For about a year now I've been doing well eating kale in soups and stir frys. I've been wanting to use it in juicing too.  As for beets, I really don't eat them that often as they take too much time to cook and they stain the pots. Even the smaller ones need a lot of cooking and I try to conserve the electrical energy due to the high cost of electricity.  This is why juicing is a good alternative. The beets don't  need to be cooked in advance. They just go into my juicer after washing.

All the other produce is good for you too. Next time I'm going to make kale, apple and fennel juice. I'm not a big fan of fennel but I try to eat it now and then.  I'm especially heartened to learn that fennel has so many wonderful benefits.

I used fennel late last week in a dish with pork and other veggies. This left over fennel needs to be used soon so into the juicer it will go.

Fennel contains many minerals and vitamins: vitamin C, fibers, manganese, potasium, magnesium, calcium, iron, vitamin B3 etc. The vitamin C from the bulb of the plant is antibacterian and very useful to the immune system. The fennel bulb is an important source of fibers which help reduce the cholesterol level. Also, the fibers from this herb can prevent intestinal cancer owing to the fact that they can eliminate toxins and cancerous substances from intestines. The herb is rich in potassium - an essential mineral which helps decrease the high blood pressure that can cause a heart attack.
All these benefits certainly make it much more enticing to eat and juicing will make it even easier.

I will say that my blood sugar levels are still more elevated than they should be despite all  my efforts at reducing sugars in the food. I guess I am one of those people that needs more drastic interventions. My doctor will likely put me on another medication when I see her in a few weeks.In the meantime, I will continue to make more changes in the diet, eat more veggies and now that my leg has improved a bit, I can exercise again. Even a bit of exercise will help a lot. I'm just reintroducing juicing and I will need to be careful there too because of the diabetes.  But I think getting more vegetables into the diet will be a good thing. I remember when I juiced before, I felt much healthier then.

Post Script:  I read afterwards that diabetics need to be careful of their sugar levels when juicing (I knew that ;-).  I also read that vegetables that grow above ground (tomatoes, kale, celery) have fewer sugars than vegetables that grow below the ground (beets, carrots) (I didn't know that).  So if you are diabetic like me, don't use too much carrot in your juice or make too many fruit juices.  Next time I will add only a small portion of carrot to my fennel, beet and kale juice and probably skip the apple. I do want to get the benefits of the carrot too but not the high sugar levels.