KIND Healthy Snacks: The Snack Food With a Conscience

When you're on an anti-inflammatory diet you avoid processed foods like the plague, which can make snacking on the run close to impossible. Of course, in a perfect world all of our food consumption would take place around the family table in a stress-free environment complete with lively conversation and nutritionally exacting meals. But seriously, this world ain't perfect.

When I started my food-based program for rheumatoid arthritis I knew I'd have to find some "purse-portable" snack foods that I could turn to in a pinch. Enter KIND HEALTHY SNACKS. These bars are my new addiction. With more than a dozen flavors of bars to choose from, I never get bored. My faves, the Almond & Apricot and Macadamia & Apricot, are gluten and dairy free in addition to being high in fiber, low glycemic, and very low in sodium. All of their bars are trans fat free, non GMO, and free of sulphur dioxide. I love the way they describe their products: "KIND is a brand of delicious, natural, healthful foods made with ingredients you can see and pronounce". Love that. I also love a company that rewards it's loyal customers with discounts and freebies. Sign up for their KIND Advantage program and receive discounted prices on regularly scheduled shipments of product plus free samples of new flavors.

But here's the best part. As if healthy, delicious snacks weren't enough, KIND is also a socially responsible company. The brand's philosophy is one of "holistic kindness". You can even be part of their mission by joining the KIND Movement which practices unexpected "kindings". Each month, if enough people complete the kinding mission, (something simple like writing a note to someone who has impacted your life) then KIND will carry out "The Big KIND Act" for a group of people in need. Their next mission will partner with Los Angeles Regional Food Bank to bring Thanksgiving meals to senior citizens facing hardship.

So seriously, do your body and the world a favor, support KIND Healthy Snacks. Because this may not be a perfect world, but we can all do our part to get it just a little bit closer.

Fave Sources: Health and Wellness Magazines

I'm an information junkie. I'm insatiable. I have a stack of mags and books at my bedside, in the kitchen, and on the table by "my side" of the couch in the family room. The storage ottoman in the living room is chockablock full of healthy eating and wellness reading material and cookbooks. And let's not even get started on how much time I spend with my pal Google.

Information is power, and it's with this power that I was able to heal my rheumatoid arthritis without medication. Magazines are generally avoided in my home, their throw away nature makes them decidedly NOT "green", so I purchase mags I consider worthy of a permanent spot on my book shelf. If they aren't keepers I don't bring them home. I definitely have my favorites that I turn to again and again.The mags here are my top pics for healthy eating advice, recipes, and wellness tips.

DR ANDREW WEIL'S SELF HEALING, or anything written by this man for that matter, is tops on my list. Dr. Weil is a Harvard trained MD and integrative health guru who brings health and wellness facts, figures and scientific research to life in a straightforward way that neither confuses the reader nor talks down to them. In short, Dr. Weil is da bomb.

LIVING WITHOUT magazine is a must-have for anyone on a gluten free diet. Their recipes are all 100% gluten free. They also offer ingredient substitutions for dairy, egg, peanuts and soy. This magazine is a lifesaver for those with food allergies or sensitivities.

WHOLE LIVING magazine's tag line is "body + soul in balance". That balance is what we're all striving for and this Martha Stewart Publication definitely delivers. Don't let the Martha Stewart thing scare you away, there's none of that condescending "it's a good thing" talk here. Whole Living covers more than just food too. Health and beauty, style, travel, home, they're all covered here in the beautiful pages.

NATURAL HEALTH is one of the first publications to print on recycled paper. Kudos to them for that and for an absolutely fabulous mag. Natural Health focuses on food, health, beauty and exercise. I've made many of their recipes and they are fantastic. Love, love, love their natural beauty product reviews and their attainable tips for managing stress. And PS, this month's cover girl, Dancing With The Stars judge, Carrie Ann Inaba, manages her arthritis pain with an anti-inflammatory diet. Just sayin'.

Tasty Tidbit: Nibble on Nuts

A handful of nuts may just be the perfect snack. They're portable when you're on the go, and they satisfy the "just need something to crunch" urges we all get from time to time. Tree nuts are a great source of protein and fiber and they provide important phytonutrients like lutein (pistachios), ellagitannins (walnuts), and polyphenols (almonds). Walnuts and almonds are also high in the anti-inflammatory Omega 3 oils that are so important for maintaining good health and avoiding and treating chronic diseases like rheumatoid arthritis.

Nuts contain oils that oxidize fairly quickly so store your nuts in the fridge or freezer to increase shelf life. I toast mine then store them in freezer bags, keeping just a small container in my pantry to nibble on. Next time you have the urge to munch, grab a handful and nibble on some nuts.

Oven-Roasted Beets and Kale with Feta

I have a confession to make. Before I started my natural treatment program for rheumatoid arthritis I could count on one hand the number of times I'd eaten beets. They were of the pickled variety (my mom's fave) and I didn't like them. In fact, I loathed them. So it was with some trepidation that I purchased my first bunch of beets at Central Market for juicing. I had to give them a try, I knew there was no way around it. I had learned in my research that beets are super nutritious and detoxifying and my main problem with my health was toxicity, so...

Much to my surprise the beet juice was super delicious and added a lovely sweetness to the greens and turmeric I was juicing with them. Still, it was several weeks before I was brave enough to try cooked beets. I decided to oven-roast them. Past experience with other veggies had taught me that the process would produce a tender, al dente internal texture, while allowing the exterior to caramelize. The result was spectacular. It was life-changing. I kid you not, it was practically a spiritual experience.

It's safe to say now that beets are a regular player in my diet. I toss them with lots of other veggies and grains but my absolute favorite beet dish is the one below. This recipe is the perfect combination of flavors, the sharpness of the feta balances the sweetness of the beets. The textures are interesting too, the soft beets against the crisp kale leaves and the crunch of the toasted walnuts. I swear my mouth is watering just thinking about it!

Oven-Roasted Beets with Kale and Feta

1 tablespoon plus 1 teaspoon olive oil

3 small or 1 large red beet, washed, peeled and cubed (you want about 2 cups cubed)

4 kale leaves, washed, ribs removed, torn into bite-sized pieces

1/2 cup toasted walnuts, coarsely chopped

1/4 cup feta cheese, crumbled

salt and pepper to taste

1. Preheat your oven to 400 degrees with the baking sheet in the oven so it gets nice and hot before you add the beets.
2. Toss the beets with the 1 tablespoon olive oil in a small bowl. Carefully remove the hot pan from the oven and spread the beets in a single layer. Return to the oven until tender and beginning to caramelize, about 15 minutes. Shake the pan now and then to cook evenly.
3. Meanwhile, toss the kale leaves with the 1 teaspoon olive oil in the same bowl used for the beets.
4. Add the kale leaves to the baking sheet with the beets and bake until crispy, about 8 minutes.
5. Add the walnuts to the baking pan for just one minute to warm through.
6. Remove the pan from the oven and transfer mixture to a serving bowl. Add the feta and toss gently. Season with salt and pepper to taste.

TIPS:

• Always toast nuts before using them in cooking or baking, it gives them so much more flavor. Instead of toasting for each recipe as I need them, I toast the whole bag when I buy it, then store the toasted nuts in the freezer. Just pull out what you need when you need it. Time saver.
• You can substitute golden beets in this recipe but the reds are so gorgeous against the green kale and white feta. We eat with our eyes too!
• You can use any type of kale here. I often use the "dinosaur" or Liconato variety, but this time I used the purple curly leaf kale and it was divine.
• If you're dairy free you can omit the feta and the dish is still delicious. I only just added goat cheese back to my diet again in last 2 weeks. I was off all dairy for months, and I ate this dish without it and didn't miss it. That being said, now that feta is back in my life, I'm not sure how I lived without it!

Soup Season! Let's Make Mirepoix Y'all!

Hallelujah and yee-haw y'all, it's finally soup weather in Texas! We Texans have had enough of the blasted record-breaking heat this year and the arrival of Fall weather this week has us all dusting off our boots and sweaters, and loading our shopping carts with lots of yummy soup ingredients.

I personally have been longing for soup weather for months. Nothing is more comforting than soup. It's my go-to food when I need a little self nurturing. To make the souping process easier, do what I do and make your mirepoix in advance and store it in the freezer. Mirepoix is the flavor base for many soups, stocks, and sauces, so it's a good basic to have in your repertoire. It's easy enough to make but it's time-consuming with all the chopping and the slow cooking process. To save myself time I make a big batch and freeze it in 1 cup portions so I can pull out as much as I need for a particular recipe, saving myself at least 30 minutes each time I make soup, stock or pasta sauce.

The Barley Bean Soup recipe below is a family favorite. It's my own twist on a recipe from Whole Living Magazine. This soup is high in fiber, protein and iron, and thanks to the addition of the collard greens it's also rich in vitamins K, A and C. The garnishes of non fat Greek yogurt and basil pesto make the soup taste deceptively decadent without sacrificing healthfulness. I make this soup in two batches, one for my family as the recipe states and a second for myself using rice in place of the barley since I don't eat gluten. Both are delish.

Mirepoix ingredients ready to go

Mirepoix cooked and cooling

Basic Mirepoix Recipe

3 tablespoon olive oil
1 large white onion, chopped
6 large carrots, peeled and sliced
6 celery ribs, sliced
salt and pepper

1. Heat the olive oil over medium heat.
2. Add the onion, carrots and celery and stir to coat with the oil.
3. Add several cranks freshly ground salt and pepper (about 1 teaspoon each)
4. Cook, stirring every 6-7 minutes, until tender and caramelized. Don't brown the veggies but a little golden color is desirable and will add flavor. Veggies should be tender but not mushy.
5. Spread the finished mirepoix on a large plate or baking sheet to cool. Pack in one cup portions into zip lock freezer bags, squeezing out the air and flattening the bag to fit easily in your freezer.
6. Freeze for up to 2 months. To use, remove from freezer and place into your stock pot over med heat to thaw then continue with recipe as instructed.

TIPS:

• Technically speaking this recipe would be called a soffrito which is the Italian version of the French mirepoix because I'm using olive oil instead of butter, but the two have become virtually interchangeable, and mirepoix is the more commonly used name.
• This is the quantity you'll need for the soup recipe below but if you want to make extra for future recipes you can scale it up as many times as you can accommodate in your pot, or make multiple batches.
•  The exact measurements on the ingredients are not important, you can make any quantity that you want, just keep the proportions of the three ingredients more or less equal.
• You can oven-roast your mirepoix rather than cooking on the stove top. Place the veggies on a sheet pan drizzled with olive oil and roast in a hot oven (400-450 degrees) until tender and golden, about 20 minutes. Watch closely and shake the pan every now and then to cook evenly.

Bean and Barley Soup with Basil Pesto

Mirepoix, use recipe above (about 2 cups)
8 cloves garlic, minced
1 cup collard greens, washed and sliced in chiffonade (thin ribbons)
1 cup pearled barley (if you're gluten intolerant like me omit this ingredient, see note following recipe)
6 cups vegetable stock
1 can (15.5 oz) chickpeas, drained and rinsed
1 can (15.5 oz) cannellini beans
1/4 cup non fat Greek yogurt
1/4 cup basil pesto

1. Make your mirepoix or pull 2 cups frozen mirepoix from the freezer and place in stock pot over medium heat. Add garlic and cook for about 8 minutes or until the frozen mirepoix is warmed through and the garlic is tender.
2. Meanwhile, bring a small pot of water to boil and blanch the collard greens. Drop greens in boiling water for one minute then plunge into an ice bath immediately to stop the cooking. Set aside.
3. Add the pearled barley (see note below if you're gluten free) and 6 cups stock and bring to a boil. Reduce heat and simmer, partially covered, for about 30 minutes or until barley is tender.
4. Add the beans and collards and cook for about 10 minutes or until the beans are warmed through.
5. Serve with a spoonful of non fat Greek yogurt and pesto.
6. This soup freezes well. Store in air tight containers for up to 2 months.

TIPS:

• This soup is a great basic and tastes fab just as it is but you can change it up and make it your own. Swap out different beans or grains, use spinach instead of collards, add chicken sausage if you're a meat-eater, etc.
• Barley contains gluten, so if you're on a gluten-free diet like me you can use rice instead of the barley, or even quinoa. The rice will most closely resemble the original texture of the barley and the quinoa will give a more nutty texture.

Juice it Up! The Lemon Blast

Juicing is part of my daily routine. My "BACK to Health" juice blend is my breakfast most days, and on occasion, it's an afternoon pick-me-up too. I'm embarking on my first juice fast so it's time to expand my juice horizons. First up, The Lemon Blast. And let me tell ya, it is indeed a blast. This juice is light and refreshing, reminiscent of lemonade, but less sweet and with more za-zing!

The Lemon Blast

1 Granny Smith Apple, cored and quartered (or cut to fit your juicer feeder)
1/2 English cucumber (you can use the common variety too)
1 lemon, halved
4 leaves Napa cabbage, ends trimmed
small bunch fresh mint

Juice it all up and get ready for the blast. Don't say I didn't warn you!

Pain, Pain, Go Away...

In spite of my best efforts to work my natural healing program, from time to time my rheumatoid arthritis pain creeps back in. It's subtle, and definitely not the intense pain I experienced in the months before I started my program, but it's there, and it's annoying, and it slows me down. Inevitably it's the result of overwork, of stupid long hours working in the kitchen. I can always see it coming, I know the weeks that it's likely to hit me, the weeks with a schedule of big, heavy, sculpted cakes, or 7 tier wedding cakes, or orders of 2000 cupcakes, or all of thee above. It's the weeks with an all-nighter. Or two. Yes, sometimes, even though I know better, I just overdo it. After all, I am self-employed, and the work has to be done.

The reason I'm sore this week- 30 hours of hands-on work went into this retirement cake for an XTO Energy employee. Oh yeah, and there was that 5 tier wedding cake too!

The first joints affected are my wrists and fingers, then my elbows and knees. But the first sign of trouble is always in my sinuses. Sinus pain and inflammation is my early warning system. Yeah, I know, that seems weird and unrelated to rheumatoid arthritis, but inflammation is inflammation, I guess, and whenever my joints are hurting so are my sinuses. So, what's a medication-free girl to do?

To ease the pain in my joints I take long, hot baths, drink extra turmeric tea, take infrared saunas, rest, do extra breath work, and eat lots of omega 3 rich foods like salmon, walnuts and flax seeds. Additionally, for my sinuses, I inhale herbal steam (see below), take nettles and bromelain and use saline nasal spray. I also take a close look at my diet to make sure I haven't inadvertently allowed in any trigger foods. Most of the time I'll notice an improvement in my discomfort within two days and a total recovery in 4-5, but on occasion, when I REALLY overdo it, it can take a week or more to feel fully well again. In the meantime, I slow down a bit, and take stock of my many blessings. Sometimes the very best medicine is gratitude.

What you need for the steam

Herbal Steam

Stock pot of water

3-5 drops eucalyptus oil

3-5 drops tea tree oil

large towel

Bring the pot of water to a boil over high heat then remove from the heat. Add the oils. Place a large towel over your head to create a "tent" and lean over the pot (careful, the steam can be very hot). Inhale the steam for several minutes. You can control the heat by lifting or lowering your head and opening the towel to allow some of the heat out. Do this several times a day to open sinus passages, decrease inflammation, and reduce mucus. Follow the steam with saline nasal spray or neti pot.

Tasty Tidbit: Mushrooms

Mushrooms are an everyday food for me. Here are a few reason why...

• They are high in vegetable proteins and low in calories, making them a valuable source of healthy nutrition. 
• They contain zinc, iron, chitin, vitamins, minerals, and dietary fiber. Mushrooms are also high in amino acids, nicotinic acid, riboflavin, vitamins B, C, and K, and pantothenic acid.
• Not only are mushrooms a healthy addition to the diet, they also have important medicinal properties. Traditional Chinese Medicine has used mushrooms for thousands of years. There are over 200 species of mushrooms in China that are used to practice healing. An amazing 25 percent of these mushrooms are credited with tumor-fighting capabilities.
• All varieties of mushrooms possess cleansing capabilities. Mushrooms contain a substance called Germanium. Germanium is a nutrient that helps boost the oxygen efficiency within the body. Germanium also helps counteract the body's exposure to environmental toxins and helps to increase the body's ability to fight disease.

Shiitake

Shiitakes are among the best mushrooms nutritionally speaking, Reishi, Enoki and Cordyceps are good as well. Steer clear of cultivated white button mushrooms. 

Healthy Cooking Fake Out: Bacon Flavor Without the Oink

I admit it, I used to be an "everything's better with bacon" girl. In fact, I was that girl until just a few months ago, when I decided to take my health into my own hands and treat my rheumatoid arthritis without drugs. Bacon is not on my arthritis diet for a number of reasons. First, my anti-inflammatory diet is low in protein and allows no beef or pork. Second, foods containing nitrosamines and other curing agents are off limits. And lastly, my nutritional research has led me to make some personal choices about what I'm eating. While I'm not technically vegan since I eat fish and pastured eggs, I have given up all "meat with feet".

But the foodie in me still craves that rich, meaty, "umami" flavor in my dishes, so I started doing some experimenting to recreate those flavors in another, healthier, form. I found the answer in, believe it or not, shiitake mushrooms! Cooking sliced or diced mushrooms at relatively high heat until browned and crisp, and adding coarse sea salt at the end of cooking produces a fantastic "fake out" bacon. Now, this isn't going to stand in for bacon on your breakfast plate next to your pancakes, but added to pasta, vegetables, quinoa, omelets, etc, you'll never notice the difference. And the bonus is that shiitake mushrooms are super healthy, containing antiviral and anticancer properties.

I eat shiitake nearly every day so I always have them on hand, but you could substitute crimini or baby portobellos although the result will be more meaty than crispy unless you slice very thinly. Skip the white button mushrooms as they are nutritionally inferior. Measurements are not included here because you can make these in whatever quantities you need for your particular dish.

Fake Out "Bacon" Mushrooms

olive oil

Shiitake mushrooms, sliced or diced (see Tips below)

coarse sea salt

1. Heat oil in saute pan over medium-high heat. You want just enough oil to lightly coat your pan (see Tips below). If your oil starts to smoke, turn down the heat a bit.
2. Add the mushrooms and saute until browned and crispy. Don't move the mushrooms around too much or they won't brown properly, just give them a shake or stir every minute or so. Use a wooden spoon to scrape up the browned bits as they cook, there's lots a flavor in those bits so you want them in your finished dish, not on the saute pan to be washed down the drain.
3. When finished cooking add freshly ground course sea salt and toss together.

TIPS:

• Don't wash your mushrooms or they will absorb the water and become soggy. Take a clean kitchen towel or a piece of paper toweling and brush any visible dirt from the mushrooms.
• The thinner you slice your mushrooms the more crispy they will be when sauteed. If you like your "bacon" a bit meatier then slice your mushrooms thicker.
• Make sure your pan is hot before you add the mushrooms or they will get soft before they brown.
• You don't need much oil here, just enough to lightly coat the pan, we're not frying. 
• Mushrooms are about 80% water and that water comes out as they cook and then is reabsorbed. If you add salt during the cooking process it will be reabsorbed with the water in the later stages of the cooking process. We want our salt on the outside of our mushrooms so wait until the very end to add it.
• I add these mushrooms to just about everything: pastas, veggies, quinoa and rice, salads, bean dishes. They also make a wonderful garnish for soups. I often add toasted walnuts to the same dishes, the flavors complement each other very well.

Last night I added my Fake Out "Bacon" Mushrooms to sauteed broccoli, roasted garlic and toasted walnuts. Yum!

The Tasty Trio

The next time you find yourself making the same ole, same ole chicken or pasta or veggies, boost your meal's flavor with The Tasty Trio: roasted garlic, capers, and pine nuts.

The sharp pungent capers are tempered by the mellow, rich flavor of the roasted garlic, while the pine nuts add a nice textural contrast. Just toss them together and add to the dish toward the end of cooking. You can add The Tasty Trio to almost anything- pasta, quinoa, couscous, chicken, salmon, tuna, veggies.

Last night I added it to pan roasted cauliflower and broccoli. Yum!

Drug Free Rheumatoid Arthritis Program Part 2: "That's a Lot to Swallow"

The second critical part of my drug free rheumatoid arthritis program is supplements. In addition to a high quality multi-vitamin for women, I take the following supplements daily. Yes, this is a LOT to swallow. For more information on supplements, visit www.drweil.com.

Anti-oxidants and for general health and protection:
Vitamin C
Vitamin E
Carotenoids
Selenium
Astaxanthin
Vitamin B Complex (sublingual)
Fish Oil

For Rheumatoid Arthritis:
Citracal
Zyflamend
EPA & DHA
Turmeric
Quercetin
Vitamin D

Additionally, I take Chinese Herbs as prescribed by my acupuncturist.

Cade's Fave: Sweet Potato Chip Crusted Salmon with Edamame

I'm a lucky mom because I don't have to force my son to eat healthy foods. In fact, his favorite dinner is about as healthy as it gets: Sweet Potato Chip Crusted Salmon with Edamame. I credit his healthy eating to a positive attitude in our house toward health in general and healthy food in particular. You'll never hear me say to my son and step-son "just eat it, it's good for you".  I'll say instead, "try this, it's SO delicious, and it's good for you too".

Sometimes a favorite recipe comes from a collaboration. In the case of this salmon recipe it started with a dinner Cade had at a friend's house. He raved about the potato chip crusted chicken his friend's mom had prepared and asked if I could recreate it. I had to agree that it sounded pretty darn tasty. But healthy? Well... I knew I could do better. I swapped out the chicken for salmon and bumped up the health factor in the breading with a sweet potato chip version. Cade's verdict? Let's just say that any time I let him choose dinner, this is his first choice. Every time.

 

Sweet Potato Chip Crusted Salmon with Edamame

serves 4

1 1/2 tablespoons olive oil, divided
4 wild Alaskan salmon filets, boneless and skinless

juice of 1/2 lime

2 teaspoons organic agave 

1 1/2 cups sweet potato chips

1/2 cup panko bread crumbs
salt and pepper
2 cups frozen edamame

1. Preheat oven to 350 degrees. Place a large saucepan of water over high heat to boil.
2. Drizzle 1 tablespoon olive oil on the bottom of a large casserole dish then place salmon filets in the dish.
3. In a small bowl, crush the sweet potato chips with your hands, add the panko and season with a couple of cranks of salt and pepper. Drizzle in the remaining olive oil. Set aside.
4. In a small bowl place the lime juice and agave, whisking to combine. Using your finger tips or a pastry brush, gently apply the mixture to the top of the salmon (if you used a large lime you may not need all of this mixture), you want to just dampen the salmon not soak it.
5. Sprinkle the chip and panko mixture over the filets and gently press down to adhere the crust. 
6. Bake salmon in the middle of a 350 degree oven for 8-12 minutes (see tips below). When salmon is cooked through turn on the broiler and broil the salmon for about 2 minutes or until the crust just crisps and browns.
7. When saucepan of water comes to a boil add the edamame and cook 2-4 minutes or until the edamame float. Drain.

TIPS:

• Which salmon is best? According to Monterey Bay Aquarium Seafood Watch, wild caught salmon from Alaska is a "Best Choice" and is certified sustainable by the Marine Stewardship Council. Download Monterey Bay Aquarium's smartphone app to guide you in your choices.
• Don't over-bake your salmon. Over-cooked salmon is tough and dry and guaranteed to put off any diner, especially kiddos. Your salmon is done when it's flesh changes color, becomes opaque, and flakes easily when a fork is inserted.
• Panko breadcrumbs are found in the Asian aisle of the supermarket. Read the labels as some panko includes hydrogenated fats which you should avoid like the plague. Panko contains wheat so if you follow a gluten free diet you will want to omit this ingredient.
• Salmon and edamame are both power foods so this meal packs a one-two punch. You could also pair the salmon with rice noodles, quinoa, whole grain pasta, or another veggie such a green beans or broccoli.

Pan Roasted Cauliflower with Lemon and Capers

Since I started treating my Rheumatoid Arthritis with whole foods, I practically live on veggies. I'm always looking for new combinations of flavors so I don't get bored. Lemon and capers add a real "pop-zing!" to anything you add them to so they are an integral part of my cooking arsenal. Pan roasting is a favorite cooking method for veggies because the direct heat causes them to caramelize on their exterior while keeping the overall texture al dente. I could never, would never, eat a mushy vegetable, and you shouldn't either. Caramelization increases the flavor profile too, so say good bye to bland veggies!

This recipe is flexible. If you don't like cremini mushrooms then substitute shiitakes or just don't use them. If capers are not a favorite then pick another flavor-packed aromatic or toss in some red onion. If walnuts aren't your thing, try pine nuts instead. This recipe is equally delish with broccoli instead of cauliflower. But if you've only had cauliflower raw at the salad bar, or over-cooked and mushy, please give it another try cooked with this method, it's SO GOOD! Don't get locked into the recipe, use what you have on hand, use ingredients you love, but follow the basic method for pan roasting.

As far as quantities, you can scale up for a larger batch, just make sure you don't crowd the pan (see TIPS, below). I would eat this entire recipe myself for dinner, but it would serve 2 or more as a side dish. If you can eat sheep's milk cheese, Pecorino Romano is the perfect finishing touch, grated right over the top.

Pan Roasted Cauliflower with Lemon and Capers

2+     Tablespoons olive oil, separated
10     Cremini mushrooms, stems removed, sliced
6       Liconato Kale leaves, washed, stems removed and chopped
2       Tablespoons fresh lemon juice
1       Tablespoon capers
3       Cups cauliflower florets, bite sized pieces
1/4    Cup walnuts, coarse chop
6       Cloves oven roasted garlic (substitute 3 cloves fresh garlic if oven roasted is not available)
         Salt & Pepper to taste
         Pecorino Romano or Parmigiano Reggiano, if desired

Heat one tablespoon of olive oil in a saute pan over medium heat. Add the mushrooms and saute until browned, stirring every minute or so. Meanwhile, combine the kale, lemon juice, and capers in a small bowl and set aside while cooking your veggies. Heat the remaining olive oil in a second pan over medium heat and add the cauliflower (or do this after the mushrooms finish cooking, using the same pan). Cover the pan with a tight fitting lid to hold in the heat, shaking the pan to move around the cauliflower every couple of minutes. After five minutes remove the lid to make sure your cauliflower is starting to brown, adjust the heat if necessary. Add the garlic and continue cooking until cauliflower is nicely caramelized and fork tender but still al dente, about 15 minutes depending on your pan and burners. Toss in the nuts and allow to cook uncovered for about 2 minutes. Transfer cauliflower to serving bowl, add the kale mixture and the mushrooms, season with salt and pepper, toss everything together, and grate some fresh Pecorino over top if desired. Enjoy!

TIPS:

1. The amount of olive oil specified is a guideline, use a bit more if you need it.
2. Your veggies will not brown and caramelize properly if you are constantly moving them around, so only shake or stir about every minute or so.
3. Keep the lid on to hold in the heat so you cook the veggies on the inside as well as browning them on the outside. 
4. Don't crowd the pan. A single layer of veggies that can move when you shake the pan is what you want for proper browning. Use two pans if necessary.
5. I use toasted nuts in EVERYTHING. To save myself time I will oven-toast a large batch and then store them in the freezer. This way I can toss them into the pan at the very last minute just to warm up. To toast: spread out on a sheet pan in a single layer, place in a 350 degree oven for about 8 minutes or until you start to smell them, shake the pan around half way through to toast evenly.
6. I use Liconato or "Dinosaur" Kale but you can substitute any kale you like. Kale tends to get pretty dirty so wash each leaf individually under running water just before using. Kale is a power food, it's loaded with good-for-you nutrients.
7. For a protein punch, add some beans (chickpeas are particularly good with cauliflower) or toss in some cooked quinoa. Of course, if you're not vegetarian you could always add some cubed, cooked chicken.

       

Drug-Free Rheumatoid Arthritis Program Part 1: "What's Eatin' You?"

So, what's eatin' you?

If you have Rheumatoid Arthritis or any other chronic illness, this is a very important question to ask yourself. When I was first diagnosed with RA I knew there would be important lifestyle and diet changes that I would make to support my treatment. But it was several months before I realized that the lifestyle and dietary changes would BE my treatment. It was several months before I realized it wasn't just what I was eating, it was what was eatin' me.

I spent those months struggling through the initial phases of what I can only call "the mourning process". Learning you have an incurable, chronic illness is a bit like dealing with a death. I'm not trying to be melodramatic here, if you've been through it you'll understand. There's the denial phase, the bargaining phase, the anger phase, and finally, acceptance. I got stuck in anger. Really stuck. Really angry. I won't digress into all the details of what I was angry about, I could write about that all night. I only mention it because in hindsight I realize it was a very useful time for me. Anger is an "active" emotion, it's energizing, it's motivating. Anger propelled me towards an understanding of the cause of my illness, namely a malfunctioning immune system. Anger fueled the hours of research. Anger made me look for a fix for my immune system. Anger forced me to ask myself, "what's eatin' me"?

The single most important aspect of my drug-free RA program is my diet. I'll say it again: You. Are. What. You. Eat. Think about it. Junk in, junk out. Toxins in, toxins out. If you're eating foods that offend your immune system then your foods are EATING AT YOU. If you don't believe me just give this program a try for a couple of weeks. But I warn you, it's not for the faint of heart. Oh no, you gotta have balls to do this. You gotta be committed. You gotta want to heal. But I figure, if I can do it, anyone can. You see, I live for food. I'm a foodie. I've been in the food industry for nearly 20 years now and part of my anger was tied up in the realization that I would have to give up certain foods that I love.

I did the research, I read the books (Dr. Weil, thank you very much!), I frequented the chat-rooms. I decided to go on the most restrictive anti-inflammatory diet I could find. I would eliminate ALL of the potential arthritis triggers for one month, and then, one by one, add them back to see which were offending my body (this is called an "elimination diet" and you can find lots of info about it online). That was the plan anyway. After a couple of false starts (this was NOT an easy transition) I was on my way. Two weeks into it I felt dramatic improvement. My joints moved freely and my pain was greatly decreased. I desperately missed the eliminated foods, especially gluten and corn. But I felt so good that I resisted cheating. I kept telling myself that those foods were poison to my body, it really helped me psychologically. After a month I was free of symptoms completely. It felt like a miracle to have my body back.

The time had finally come to add something back to my diet. This was the moment I had waited for! But I couldn't decide which potential offender I would try first. And then I had a thought, "what if it makes me sick again?", "what if the pain comes back?". I decided I was feeling too good to risk it so I waited another week. And another. And another. I was two months along when I decided to test gluten. Fail. Within 8 hours of eating a tiny slice of whole grain bread my wrists tightened and became sore. Ok, no gluten for me. Ten days later I tested corn. Fail. Again, my body let me know very quickly that it did not want corn. That was enough for me. So here I am, still on the super-restrictive diet, completely symptom-free (and 10 pounds lighter, I might add). And here I will stay. It may take several more months to heal my immune system to the point of being able to reintroduce those foods, or several years, I honestly don't know. I do know that this diet is powerful, that it is healing my body, that it has changed my life for the better. Not only am I free of RA symptoms but I sleep better, have more energy, think more clearly, and have lost 10 pounds. My body feels like a perfectly functioning machine for the first time in my life. And just to reiterate, I take NO MEDS. None for RA, none for allergies, none for pain, none for acne, etc, etc. I am completely med free. I support my body with supplements, Chinese herbs, homeopathic treatments, and acupuncture, all of which I will detail in upcoming posts.

So here's the nuts and bolts of my eating program. Make sure you clean out your pantry of offending foods and stock up on the good stuff. Buy a juicer if you can, they are good as gold. Prepare yourself mentally too. It's not easy at first, but it does get easier as you go along. For me, the first 4 days were pretty hellish. But seriously, 4 days of feeling deprived isn't a terrible price to pay for the miracle of healing.

The No's

No processed sugar

No gluten- wheat flour, spelt, barley, rye, triticale, bulgur, farina, semolina, durham, graham

No oats unless specifically labeled gluten free

No peanuts

No dairy

No corn

No citrus

No eggs

No nightshades- tomatoes, potatoes (sweet potatoes are ok), peppers, eggplant

No red meat or pork

No alcohol

No caffeine 

No artificial anything, no MSG, nothing fried, nothing you can't pronounce

I know what you're thinking. "What the hell do you EAT"? I eat LOTS of vegetables and fruit, beans, rice, quinoa, nuts and seeds, salmon and tuna. I have found that I can cheat on a couple of these too. I have never given up my morning coffee, I just couldn't wrap my head around facing caffeine withdrawal on top of everything else. I don't have any other caffeine the rest of the day, just the one cup in the morning. I also have a glass of red wine now and then, but for the first 6 weeks I abstained completely. Only one glass, a couple of nights a week. Any more than that and I feel dull, foggy and sore. The other cheat is citrus. I use lemon and lime juice in my cooking, in small amounts for flavor balance, but I don't drink citrus juice or eat the fruit.

The Yes's

Eat vegetables, especially leafy greens like kale, mushrooms, ginger and turmeric

Eat fruits, especially berries

Eat beans (and Beanitos Chips)

Eat quinoa (this is a seed but is treated like a grain in the kitchen. it's a complete protein)

Eat salmon (VERY important! you need lots of omega 3 oils to fight inflammation)

Eat rice (including rice noodles found in the Asian foods aisle)

JUICE DAILY (veggies mostly, but some fruit too, see my "BACK to health blend")

Push your flavonoids (spinach, blueberries)

Push your quercetin (apples, onions)

Push your omega 3's (salmon, walnuts, flax seeds)

Push the turmeric and ginger

Drink lots of filtered water and green tea

Goji Berry Tea

 

What I Eat (or juice) EVERY SINGLE DAY

beets

apples

carrots

kale

ginger

turmeric

brocolli

shiitake mushrooms

onions and garlic

salmon or tuna

beans

walnuts or flaxseeds

Beanitos Chips

Mrs Mays Cran-Blueberry Crunch or a Kind Macadamia & Apricot bar

turmeric tea 

Ready to make dinner!

Ok. So there you have it. Give it some time to sink in. It's not an easy program to follow at first but when you start feeling the benefits it gets so much easier. I've discovered new foods and flavors, and have challenged myself in the kitchen like never before. I spend time perusing aisles at Central Market that I used to skip over, specifically the Asian section and the bulk bins. It can get a little boring if you eat the same things every day, so mix it up. I can make broccoli 10 different ways now and all are absolutely delicious. And if the thought of beets makes you go "eeewwwww...", all I can say is don't knock it until you try it prepared properly! Oven-roasted beets are heavenly! And yes, I'll share my recipes with you in future posts.  

For now, I'm signing off, it's time to head to Central Market for fresh kale, mushrooms and beets. And remember, you are what you eat, so don't let your food eat at you!

 

How Beanitos Saved My Sanity

If you, like me, are on a restrictive diet, there are probably some foods you really miss. Foods you really crave. Foods that test your sanity. For me it was chips. Or more specifically, any chip-like, tortilla-like, pita-like substance for dipping into my daily hummus or avocado mash. Because let's face it, carrot sticks only satisfy up to a point. When I started my arthritis diet I cut out gluten, corn and potatoes (among many other things). I knew this would be a difficult hurdle to jump, but what I expected to miss the most, namely breads, wasn't the issue at all. It was the "dipper". It was the "crunch". It was the chips. I had never realized it before, but that "crunch" was necessary for my well-being. Critical for my psychological health. But how would I get the crunch without eating gluten, corn or potato? Hmm...

I began my search in the gluten free aisle at Central Market. My friend, Sharon, accompanied me for moral support. "What about this one?" she chirped to me. "Nope" I said, that one has corn. "Hey, this one looks ok". "Nah, it has added sugar and sun dried tomatoes" I replied (also on my no-no list). "Oh, look at this one, it looks good" she said, holding up a bag of sticks and twigs. No seriously, that's the name of it, Sticks and Twigs. And let me just say it tasted like, well, do I have to say it? I may as well have stripped bark from the slowly dying, drought-stricken trees in our yard and eaten that. No, that one wasn't the answer. Nor was the next, or the next, or even the next bag I purchased. The GF aisle was full of snack bags that disappointed that day.

I had just about given up hope when my son and I decided to trek out to Whole Foods to see what they might offer. Again, the specific gluten free selection looked pretty dismal to my eyes. I felt my hope fading fast. And then I saw it. In the "conventional" snack aisle. BEANITOS BLACK BEAN CHIPS. Amongst the "normal" chips. Right in with the corn chips and potato chips. I almost didn't dare to hope that it's ingredients list would fit my requirements. The bag proclaimed "gluten free, corn free, non GMO". My heart lifted just a bit at the sight of those words. "That's a good start", I thought, but I knew the back of the bag could still disappoint. I turned the bag over and held my breath.

"Ingredients: Whole black beans, whole grain rice, pure safflower oil, guar bean gum, sea salt."

I gasped. Out loud. Loud enough to scare my son. Loud enough to attract the attention of my fellow shoppers in aisle 4. I gasped and I whispered "yes!". Then I read on.

"low glycemic... high fiber... trans fat free... cholesterol free...kosher... 4g complete protein..."

It seemed too good to be true. So at the same time that my pulse was quickening I prepared myself for the possible disappointment in taste. I resisted the urge to rip open the bag on the spot and shove a handful down my throat. I was desperate, but not that desperate. We finished our shopping and checked out, my anticipation mounting by the second. Once in the privacy of my Volvo wagon I could wait no longer. I tore open the bag and breathed in deeply the aroma of salty chips. "Ahhhhhh...". I tried one. Then another. And another. Well, you can see where this is going. I couldn't stop eating them, they were so flippin' delicious. They were more than delicious, they were making me feel whole again, making me feel like my pre-arthritis self. Sanity!

At home, I raced to the fridge, Beanitos in hand, and pulled out my quart container of turmeric-spiked hummus. This would be the ultimate test. I didn't bother to portion into a bowl I just dipped right into the container. It was glorious!  Heavenly! I am pretty sure I heard angels sing. I ate more than my fair share of beans that day but I didn't care. 

After brushing the bean crumbs from my face I settled down at my computer to get more info on this sanity-saving product. Turned out it is sold at my Central Market, but since they stock it in the "regular" chip aisle with the tortilla chips, I had missed it during my expedition in the GF section.  Also turns out it's an Austin-based company and that they just launched their products earlier this year.  They have several flavors of bean chips but only the one that I can eat on my program. I ordered a case and vowed to return to Central Market the next day to get a few bags to carry me over until my shipment arrived. I facebooked and I tweeted. Within 24 hours I received tweets back from two Beanitos company employees thanking me for sharing my love of their product. Good customer service to boot, can't beat that.

Now, I know that some of you reading this will think I'm off my rocker, and that's ok. You're the ones who can eat whatever you want and not suffer ill effects, and that's ok too, I used to be one of you. In fact it's fantastic, and I'm only a little bit envious of you. But you should still try this product because it rocks. And there are those of you who will relate to my story utterly and completely. You're the ones who either can't, or choose not to, eat certain things out there in the world. You are the ones who will "get it". And I suppose there are also those of you who will chuckle under your breath at the potential "potty humor" here and wonder about the effect of all the beans. Well, for you I have some special information from the back of the Beanitos bag: "Beans without gas? It's true! We created a unique, natural and proprietary way to make Beanitos without the common side effects some people associate with eating beans." So there. Just in case you were wondering.

Only Kale Can Save Us Now

Ok, so I chuckled too the first time I saw this t-shirt. But only because I relate to the sentiment so sincerely. And yes, I own the t-shirt, and it's awesome. Check it out at Herbivore Clothing Company.

Herbivore Clothing Company

 
If you haven't discovered kale then it's high time you did. Until about 3 months ago I could count the number of times I'd eaten kale on one hand. These days I eat it or juice it, or both, every single day. You see, kale is a power food, and mama needs her power foods.

You've heard of power foods, right? You read about them in the news. You see them on Dr Oz. But are you eating them? Power foods, like kale, contain multiple disease-fighting nutrients. Kale is rich in anti-oxidants and anti-inflammatory agents, is low in calories, contains protein and omega 3 oils, and has detoxifying properties. It's pretty much a perfect food. Licionato, or "Dinosaur" Kale (shown below), is my personal fave. Licionato is a bit sweeter and keeps longer then other types of kale but all are worth trying. I juice kale every day, I bake it into chips (recipe below), I toss it into my salads, cook it into my soups and sauces, and roll it around herbed quinoa for an amped up version of lettuce rolls.

Licionato, or "Dinosaur" Kale

How to buy, store and use kale
Look for kale that is stored on ice or in the cool-mist section of the produce section, room-temperature storage causes kale to become stronger and more bitter in flavor. You want crisp, brightly colored leaves with no wilting or discoloration. Store your kale in the crisper drawer of your refrigerator and don't wash until you're to use. You can also freeze kale leaves, just lay the leaves out on a baking sheet in a single layer until frozen then transfer to a ziplock bag, pressing out all the air. Kale tends to be dirty and sometimes buggy so wash it thoroughly in lots of water. You can soak the leaves in the sink, giving them a shake and repeating until they're clean, but I prefer to wash each leaf individually under running water. Kale can be eaten raw, baked, sauteed or steamed.

Baked Kale Chips

1 bunch kale, washed and dried

1 teaspoon olive oil

salt & pepper to taste

1. Preheat oven to 350 degrees 
2. Remove the center ribs and tear leaves into bite sized pieces
3. Toss the leaves in a bowl with the olive oil, salt and pepper
4. Spread the leaves on a baking sheet and bake 10 minutes
5. Shake the pan to move leaves around and bake until crisp, 5-10 minutes more

Toxic? I'm not toxic!

Well yes, actually, I am, and so are you. Sorry, but it's true. Toxicity is a natural product of living, breathing and eating. We take in toxins all day every day from the foods we eat, the air we breath and the water we drink. Our bodies have a built in detox system that eliminates toxins naturally, it's not something we have to think about or work at. Unfortunately, our modern lives expose us to much more toxicity than most of our bodies can handle. And to make matters worse, many of us have "elimination systems" that are functioning far below the optimal level.

Our bodies eliminate toxins through the kidneys, intestines, lungs, lymph and skin, or to be really blunt, through sweat, urine and poop. If your body does not eliminate efficiently you can develop a whole mess of health problems that range from mild (constipation and allergies) to life-threatening (cancer and autoimmunity).

So how do we help our bodies? Below are suggestions based on my own detox program for rheumatoid arthritis.

• Breath deeply. Most of us breath inefficiently, focusing on the inhale rather than the exhale. It's the exhale that eliminates carbon dioxide. Yoga is a great way to learn to breath more deeply and efficiently, but you can practice better breathing anywhere, anytime. Simply direct your attention to your breath and slow it down a bit, then focus on exhaling for at least as long as you inhale, giving a little "push" at the end of your exhale. Do this for about 8 breaths.
• Sweat. Without a doubt the most efficient way to sweat out toxins is by taking infrared saunas. I take saunas three times a week for 30 minutes at a time. I was sure I would hate this, after all, I practically melt every summer in Texas, but I have come to actually crave my saunas for the immediate benefits I feel. Exercise is another great way to eliminate toxins through sweat. Make sure you drink lots of water before, during and after a sauna so as not to become dehydrated.
• Eat clean. Consume plenty of fiber-rich veggies, fruits and whole grains, and drink at least 2 quarts of filtered water daily. If you're not poopin' every day you're not eliminating enough toxins. If you have constipation consider drinking aloe juice in the morning and at night. Try George's Aloe Juice, it tastes like water, 1/2 cup morning and night.
• Juice. And I mean that as a verb not a noun. Make juicing part of your daily routine, or go on a 2-3 day juice fast for more intense results. I juice every day, usually in the morning on an empty stomach, but an afternoon juice is a great pick-me-up too. A good juicer can be had for under $200 (check out amazon.com). I have a Breville juicer that I love (pic below). My morning juice blend is detailed below.
• Don't mess with your liver! The largest organ in your body carries out many functions critical for health, one of which is metabolizing toxins. At the onset of my RA symptoms I was shocked to be told by both my acupuncturist and my rheumatologist that my liver function was off. To get my liver back on top of its game I follow an anti-inflammatory diet (Dr Weil offers great guidance on this subject), I avoid caffeine and alcohol, I drink plenty of water and green tea, I take saunas, I avoid all drugs including over the counter meds, and I take a number of supplements and Chinese herbs.

My "B-A-C-K to Health" Juice Blend

The exact measurements here are not important, so adjust for your taste or what you have on hand. The ginger and turmeric are optional, I add them for my RA, but they do add a nice punch of flavor to balance out the sweetness of the beets. Buy organic whenever possible, especially the kale since you can't peel it. If your carrots, apples and beets are not organic then peel them before juicing.

2 red or golden Beets

2 green Apples

6 Carrots

6 Kale leaves

2 inch segment of fresh ginger root, peeled (optional)

2 inch segment of fresh turmeric root, peeled (optional)

other optional add ins: basil, cucumber, lemon or lime, romaine lettuce

Juice all ingredients and drink immediately. Get ready to feel the rush!

T is for Turmeric

If you haven't discovered the wonders that are Turmeric you are surely missing out. Originating in India more than 2,000 years ago, turmeric is prized for its anti-inflammatory properties and is currently being hailed as a treatment for a slew of inflammation-based illnesses including Alzheimer's and cancer. Check out what Dr Weil has to say about turmeric. Turmeric is a key element in my alternative treatment program for rheumatoid arthritis. Everyday I take the supercritical extract in capsule form, I drink home-brewed turmeric tea and I juice it.

Similar in appearance to ginger, turmeric is a bright orange, segmented root that should be peeled before use. The fresh root is wonderfully aromatic and quite potent in flavor. Its brilliant color that is so coveted as a natural dye will briefly stain your fingers and cutting board, but that's a small price to pay for this natural wonder. 

Turmeric Tea

This is a potent brew. You may want to start by using a smaller amount of turmeric and ginger in your tea, and work up to the full amount. The exact measurements here are not important so brew at a strength you can enjoy at least twice a day. I drink about 16oz a day. The dried goji berries are optional but they do add a subtle touch of sweetness that helps take the edge off the turmeric and ginger.

16 cups filtered water

1 cup peeled ginger root, shredded

1/2 cup peeled turmeric, shredded

1/4 cup dried goji berries

Combine all the ingredients in a large pot. Bring to a boil and remove then the heat, allowing to sit and steep for 30 minutes. Strain and store in the refrigerator. Serve hot or cold.

Rheumatoid Arthritis Won't Get Me Down!

This is a story of pain and healing, of despair and hope. I promise a happy ending.

Imagine you are a bakery owner, cake designer, mother and wife. You are at the top of your game, highly sought after for your custom cakes, a regular competitor on Food Network Challenge, working on multiple book and TV projects, featured frequently in the press. Your children are happy and healthy, your marriage strong and loving. You are essentially living your life beyond your wildest dreams. Imagine then that you become quite ill, quite suddenly. Your once limber, strong, and capable body is wracked with pain, your joints stiff and rigid. Imagine feeling betrayed by your own body, unable to do the most mundane daily tasks much less work 60-90 hours a week to create the magnificent tiered and 3-dimensional cakes you've become known for. Imagine feeling that everything you had worked so hard for is slipping away, that your life as you know it, is over. Imagine the frustration, anger, and hopelessness. Imagine being told your illness is incurable. Imagine hearing from your doctor that the "good news" is that there will be periods of remission from the pain, and that the new drugs you'll take for the rest of your life are vastly improved over the drugs of old. Never mind that these drugs will sometimes make you even sicker than you are now, or that some could kill you. The good news is you're less likely to become crippled, or die, than persons diagnosed 20 years ago.

Imagine you are me.

Nine months ago this week my body began to fail me. On November 19, 2010 as I stood in the High Noon studios in Denver, preparing to film my fourth Food Network Challenge of the year, I knew something was not right. As I assembled my T-Rex armature during "mise en place" my hands didn't want to work, they were stiff, tight and tingly. I shrugged it off and quietly berated myself for accepting two Challenges in one 30 day period, a decision I knew would likely lead to sore muscles, achy bones, and the requisite post-Challenge sinus infection or strep throat. But wasn't all that pain was supposed to come AFTER the Challenge? AFTER I carved a 5 foot dinosaur out of cake, not before? I didn't give it any thought until the next week, the week of Thanksgiving, when instead of getting better, it got worse. I didn't give it much thought until I realized that the pain was equally bad in the joints on both sides of my body, not just the right side as I would expect from overuse. I didn't give it much thought until I was much, much worse. Until the week before Christmas when I nearly lost my mind from the pain. Until I had to go to the doctor begging for pain meds so that I could enjoy a pain-free Christmas day with my family.

Bet you're wondering where that happy ending is, huh? Let's fast forward 5 months. It's spring, I'm still in physical and emotional hell, and I've finally gotten all my tests back. The Dr. confirms my diagnosis as Rheumatoid Arthritis. At the age of 42. RA is an autoimmune disease, it's basically a malfunctioning immune system. My immune system was attacking my own body. That's obviously not the happy ending, so hold on. She laid out my treatment options and wrote me several scripts. I asked about dietary changes I should make. She looked me in the eye and told me that "diet has nothing to do with it". I walked out of her office and began to cry. And that's when I knew. I knew right then and there that this doctor, no, NO doctor would give me a viable solution for fixing my immune system. I would have to find another way. If my immune system was broken, I figured, why not fix the damn thing?

Now for the happy ending... Fast forward another 3 months and I'm in my 7th week of freedom from the pain, swelling and stiffness without taking ANY medications. Not only that, but I feel better than I have in 20 years! I have tons of energy, my mind is clear, those cruddy chronic "issues" we all deal with are gone, my adult acne has even disappeared. My immune system is happy, happy, happy! After seven and a half straight months of absolute hell, I AM WELL. Am I cured? Nope. It doesn't work that way unfortunately, but I have found a natural approach that keeps my immune system in check. I radically changed my diet, I do regular acupuncture and saunas, I take loads of Chinese herbs and supplements, I juice daily. I've made changes to keep my life in better balance. I closed my bakery storefront to relieve the stress that comes with running a retail business- full time employees, massive overhead, inflexible work hours. I spend more time with friends. I enjoy my kids more. I worry less. I remember to slow down and take time for myself. I work with the clients I want to work with and say no to the freakin' Bridezillas.

This natural, or "alternative", approach is more work than popping a few pills every day, but the side effects are all positive and they definitely won't kill me. I've been so amazed by what I've learned about wellness and diet in these past few months. I've always had a healthy approach to food but this experience has taken it to a whole new level. Food, the "right" food, is nurturing, it's healing, it's life-changing. I'm starting this new food blog so I can detail what I've learned, share recipes and resources, and hopefully offer a little inspiration to others who have been told "diet has nothing to do with it". It seems that almost every day lately I meet people who are struggling with their health, looking for better answers than those they've been given in the doctor's office. Today I met two of those people in the produce section of Central Market. One lady couldn't wait to share my story (and my email address) with her aunt who also suffers from RA and has been frustrated with her "nasty" medications that make her so sick. These are the folks I hope to reach with this blog.

So that's the story, or at least the first chapter anyway, we'll see what comes next. For some of my friends and cake world peers this probably answers some questions you were afraid to ask about why I didn't seem myself for a while, or why I closed my retail location so suddenly. I couldn't "go public" right away, it took some time to get to where I am, but boy am I glad I'm here now!

And for the record, I'm NOT making excuses for my pathetic showing at Food Network Challenge "Extreme Dinosaur Cakes". Our problems with our poured sugar and subsequent inability to stay on the intense time line we had created would have derailed us anyway.

In closing, I owe a HUGE thank you to my husband Van, and my son Cade, both of whom had to use every last ounce of patience and love at their disposal to help me through those tough months of hell. I couldn't have done it without you and you both continue to be a huge inspiration on those days when I feel like complaining about what I can't eat anymore.

As for what the future holds? I'm still doing cakes, I'm just a bit more "selective" about my commissions now. I'm also working on a book and teaching classes. I'm still doing all the things I did before, just in a more moderate and sane fashion. Will I go back to Challenge? Hell yes I will, I wouldn't miss it for the world!