Life's Lemonade

We're all familiar with the expression "when life hands you lemons, make lemonade". I always thought it was a cute saying, and while I thought I could relate to it now and then I never really lived it. Until last year. 2011 served me up a big ole bushel of lemons with the rapid onset and diagnosis of rheumatoid arthritis. I've detailed the onset of my RA already in My Story so let's jump ahead a bit to the lemonade recipe I've been working on.

I'm an optimistic person by nature, so when I became ill I knew that somewhere in my future there had to be a reason, a silver lining, a recipe for "lemonade". My illness forced me to make some really big changes, really fast. I had to re-order my priorities so I could take better care of myself. In one year's time I changed every single part of my life outside of my personal relationships. The process was painful, but it was necessary.

On a personal level my lemonade recipe has included making more time for family, moving to a smaller house to lighten my financial burden, and saying no to projects and commitments that would spread me too thin. My recipe also involved a very important change in attitude and perspective. As trite as it may seem, I no longer sweat the small stuff. I worry less and trust more. I don't put my time or energy into toxic people. I know that the only things that truly matter in this world are relationships and health. On the professional side I restructured my business to allow me more control over my time. I closed my storefront, downsized my custom cakes business, and canceled many of my commitments. I found a new professional path that has greater personal meaning and allows me to help others with chronic illnesses. I'm launching a new business offering culinary wellness services, going back to my culinary roots to work again as a personal chef and instructor, but with a twist- now my food is all about health and healing. I've gone back to school to study nutrition and become a holistic health coach. I've never been happier, or healthier. My lemonade is tasting pretty damn good right now. And moreover, I've learned to be thankful for the lemons I was handed.

In hindsight I realize that the personal and professional changes I made in response to my health crisis had been necessary for quite some time, I just couldn't or wouldn't see it. Life does have a way of kicking us in the ass when we're not paying attention to the more gentle hints it serves us, and I got one heck of an ass-kicking last year. I'm telling you all this in the hope that someone out there may relate to it,  perhaps someone who has just been handed some lemons and is having a hard time understanding the "why?" of it all. Hang in there, take care of yourself, and look for the silver lining. It's there, and so is that lemonade recipe that will make your life so much sweeter.

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. 

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.

       

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.