Category Archives: nutrition

Dehydrating bananas

Today we successfully my latest experiment – dehydrated bananas!  I often see bananas at a significantly reduced price, but they are usually at the perfect stage to eat.  When I buy a large amount, it means that either I have to get busy baking or everyone gets busy eating!

I’ve often wondered if dehydrating bananas would be a feasible option to take advantage of the cheap prices when I find them, and yesterday decided to stop wondering. 🙂  I sliced them lengthwise instead of in little circles, because it was quicker for me, slicing each banana into four slices.  I put them (maybe 10 or 12 bananas, didn’t count) into the electric dehydrator and let it run until they were finished.

I was very pleasantly surprised today by the results – they were delicious!  Some were a little too crunchy, and we all agreed we like them slightly leathery best.  They make a great snack, and are very compact, so it would be easy to pack them away into glass jars to keep them fresh in the pantry (if I could keep my kids away from them!). 

My only problem with this is that it seems like a lot of electricity is used to dry fruits when using an electric dehydrator.  So today I did some research on how to build a solar dehydrator.  I’m quite interested in making one, but decided that first we should build a solar oven that’s suitable for cooking with.  I like the idea of having a cooking source that is free, dependable, and not dependent on supply and demand, as a backup to my gas stove and electric oven.  Several years ago we made one as a family project and it wasn’t successful. This time there are a couple of things I would do differently, and one is to make it out of wood instead of cardboard just for the sturdiness factor.

I got some wood from the work crew doing demolition down the block – the guy was happy to give it to me, saying that it saved him from having to take it to the dump,  and even offered to carry it home for me, but I told him I could manage it fine. They had lots of wood but I was only looking for something light and in good condition.  I don’t know if it’s enough wood for the entire oven, but it’s a start.  Then I happened to bump into the new owner of the home that is doing extensive renovations, who told me about all the work they’re doing.  She mentioned that they’re getting rid of two newish windows because they’re replacing all of them, and I asked if I could have one of the windows and both of the frames for our solar oven and dehydrator project (the glass for the oven lid and the screens for the dehydrator trays).  She said she’d be glad for us to use them since they wouldn’t need them.

Life is never boring, is it?  There’s always something more to learn about and do!

Avivah

Today’s canning accomplishments

I think I’m becoming a canning maniac!  Gosh, I had fun today.  I’m getting the hang of how to can foods efficiently.

Here’s what I did today:

– cherries, 7 quarts, 2 pints

– plum jam, 4- 1/2 pints

– cherry jelly, 7 pints, 2- 1/2 pints

– ground meat, 4 pints

– spaghetti meat sauce, 6 quarts

The cherries were on sale for $1.99 lb, and true to my motto, I buy a lot of something when it’s on sale.  The kids de-stemmed them, and then puctured each one with sterilized needles, to prevent them from bursting.  My 7 year old daughter did most of the actual canning work, I just took the hot sterilized jars out for her to fill, and then put them back in the canner when they were full. 

When we prepared the cherries for canning, we had to bring them to a boil with some water in the pot.  The water became cherry juice, and rather than throw it away, I thought I could make jelly from it.  So I googled for cherry jelly recipes, and then googled again more specifically for one that used liquid pectin.  (Pectin is the ingredient that helps it gel, and I bought four boxes of it for .50 each about 18 months ago, thinking it would be a good thing to have.  It just took me longer to get around to it than I expected.  :))  For the cost of the sugar and pectin (under $3), we now have 18 pints of jelly. 

The plums were on the reduced rack for .49 lb.  I don’t usually buy soft fruit, because I won’t eat it.  But I thought it would be just right for jam, so that’s what I used it for.  I was going to make this with my 6 year old son, but he was moving very slowly and I saw that he was more motivated to do something else right then.  So he mixed the jam while it was cooking, but was around to only fill one of the four jars. The kids told me on Sunday that they don’t want me to buy store jams or jellies anymore (not that I buy them frequently anyway), since the homemade mulberry jam was so good that it’s the only thing they want to eat.  Now they’ll have a couple more homemade flavors to enjoy.  🙂

The ground meat was on sale for 3.49 lb.  Yes, I know that’s not incredibly cheap, but I don’t expect that kosher meat is going to go lower than that anymore, so I bought 8 family packs of it yesterday, each about 3 pounds.  I had my 9 year old son seperate three of the packs into smaller chunks, so that there are 12 individually wrapped packages now in the freezer.  This way I can use the amount I want without having to defrost a big package.  Three of the packages (9 lb) I cooked as crumbles.  This is how I use most of my ground meat, since it enhances a lot of dishes without having to use a lot of it.  I used chicken broth that was in the fridge as the liquid to cover it with, since it will hold the flavor well and doesn’t change the look of it, like tomato sauce would.  (Water, broth, and tomato juice are the three things recommended to use.)  That was the last thing I canned so I only had room for 4 pints in the canner, but tomorrow I’ll can up the rest.  Now it’s shelf stable and ready to be used, my own fast food!

The other 6 lb of meat I cooked up with onions, garlic, tomato sauce and paste, and seasonings, including some freshly picked oregano from the garden, to make a hearty spaghetti sauce.  Served heated over some rice (I rarely serve pasta) or spaghetti squash it will make a tasty dinner.  After canning 6 quarts, I have an additional container in the fridge to use for dinner tomorrow night.

My kitchen counter is filled with all of these jars, since they have to cool for about twelve hours before they are moved.  So far it looks like everything sealed properly except for one quart of cherries, which I popped into the fridge and will use sometime soon.  (That’s the chance you take when you let a 7 year old be responsible for it- the lid wasn’t initially screwed on securely before it was placed into the canner – but if you don’t give kids a chance to learn, which includes making mistakes, then they’ll never know how to do any more in the future than they do today.)

I looked up the state fair guidelines for entries a couple of nights ago, and we’ll be able to enter any and all of these that we want in the food preservation section of the fair.  I told my kids that anything they help with can be entered under their name (the only difference it makes is that they get the prize money if it wins a ribbon instead of me). 

My older girls were active in 4H for several years and our summers used to be very busy with them getting ready for the county and then state fair, but we haven’t been involved for a couple of years.  I think this will be nice for the 9, 7, and 6 year olds, and it won’t be nearly as busy as it used to be (the girls then entered sheep and chicken shows, sewing, baked goods of all varieties….).  We’re also going to start baking some things for the fair during our time in the kitchen, and since I’ve learned from the past, we’ll just freeze what they bake now instead of baking everything fresh for three days solid in the heat of August. 🙂

Avivah

Canning turkey and other fun things

I was up late, late, late last night.  Until 3 am.  Because I had so much food to put in the fridge, and not enough room for all of it, I had to take out the two roasted turkeys I cooked the day before. I had deboned them and put the pieces in 9 x 13 pans with the intent to can them as my first canning project the following day.  But I had to accelerate my plans so that the food I had didn’t spoil for lack of refrigeration.

I’ve been very interested in the idea of canning for quite some time.  This year, I decided I’m going to stop being interested in the idea and learn how to do it!  Four weeks ago, I bought a large number of jars from someone who was downsizing her canning since her sons were in college.  Then two different people from Craig’s List gave me some smaller canning jars.  Two weeks later, the canner I bought on Amazon arrived (Presto 23 quart size).  Several days ago, my mom picked up the canning tools kit that I was still needing.  I checked out canning books from the library and read several to get an idea of what was involved.  Plus I did bunches of online reading. 

So I was finally ready, and just in time to rescue my food from ruin.  🙂  I had a good bit of trepidation about using a pressure canner – what little I had ever heard about pressure cookers scared me and intimidated me.  But vegetables and meats have to be pressure canned for them to be safely preserved, so there was no way around it.

Since it was my first time, it was a long process.  First I had to prepare the jars, lids, heat up the turkey until it was hot, prepare stock to pour on top of the turkey – and that was before I started canning anything.  Then I filled each of the jars with turkey pieces, poured stock on top to fill the space, closed them up and when the canner was full, I closed the lid and began exhausting the steam from inside the pot.  That meant boiling it until the steam came out the top, then letting it boil another ten minutes with the steam coming through the vent hole – I think the purpose is to get rid of all the air inside.  But I might be mixed up about the whys of it. 

Anyway, after that, I put the pressure regulator on top of the vent hole, and watched the dial gauge register the pressure.  It took a few minutes for the pressure to start to build enough for the gauge to register, but it started rising steadily.  Once it hit 11 pounds of pressure, I turned the heat down and kept an eye on it to be sure it didn’t drop below that or go above that.  It took 90 minutes to process once the pressure reached the desired number.  And then when I finally could turn it off, I had to wait for the pressure to totally come down before I could open it.

So it took a long time.  It wasn’t a lot of hands on time, most of it was in preparing in the beginning, and then needing to be close by to keep an eye on it.  If this was in the middle of the day, it wouldn’t have been such a pain.  But the hour got later and later and I was exhausted before I even started – I started a little before midnight.  While I was waiting for it finish processing, my 13 year old daughter started making mulberry jam.  (I didn’t mention that after a long day of shopping, we came home, unpacked for a half hour and then took my son to his little league baseball game.  Or that right after that, we picked mulberries near the field for a half hour.  And then we finally got home and had a late dinner and eventually put most of the kids to bed before I started all of this.)

Fruit jams don’t require pressure cooking, they just need a water bath processing.  So since I had to be awake and in the kitchen anyway, after she prepared the jam and filled the jars, I sent her to sleep and put that on the stove to cook as well. 

When it was finally all done, I had seven quarts of turkey lined up on my counter, along with eight jars of jam.  It was a very satisfying sight.  And especially nice to know that this is food that will stay good indefinitely, regardless of power outtages, and ready for me to use on a busy day.  Not only that, I was able to take advantage of the turkey being on sale, when usually I would be forced to pass it by or buy less because I wouldn’t have had room for it.  So there’s a financial savings in it, too. 

Tonight I made 5 quarts of dilled carrots, using dill from our garden and baby carrots that I picked up on sale yesterday (5 lb for $2).  Remember the issue I have with insufficient fridge space?  So 8 pounds of baby carrots were transformed into a tasty side dish that won’t need refrigerating until each jar is opened.  It’s very liberating!  I have a 16 quart pot on the stove simmering with stock as I write.  Tomorrow I plan to can large jars of stock.  That way I’ll have smaller amounts whenever I need it to cook with.  I enjoy having an ever present pot of soup or stock simmering on the stove in the winter, but I welcome it less in the summer!

I’m also planning to can bean soups, beans, and chilis, and if our garden gives us enough produce, then I’ll use the extra to preserve the taste of summer vegetables for the winter.  🙂  Now I need to get lots more jars – I thought when I got 6.5 dozen large, 6.5 dozen medium, and about 5 dozen small that I would have plenty.  But they get filled up very quickly!

Avivah

The great acidophilus find!

When I went shopping yesterday, I came home loaded down with boxes.  I picked up 2 cases of sweet potatoes (80 lb), 1 case of regular potatoes (50 lb), 1 case of red potatoes (50 lb), 1 case of organic bananas (40 lb), 30 lb of apples and you already read about the boniatos.  I also bought a 50 lb bag of rolled oats, about 20 lb of quick oats, a bunch of organic hard red wheat, and then all the other things, like canned goods.  That’s in addition to the 50 lb of carrots and 50 lb of cabbage that I picked up at the vegetable store a couple of days ago, along with all the other veggies in my order.  (Do you ever wonder how I find a place to store all this?  Trust me, it takes an effort.)

I also found something in the dairy department that I decided to buy because it was such a good price, even though I wasn’t sure what it was.  I told my kids I was sure it was something that was usually very expensive, though!  It said Bio-K Plus, dairy culture.  No instructions on how to use it, just the ingredients and that it was packed with acidophilus.  A case of 12 boxes was $3, so I bought a box.  It didn’t look very appealing and I figured no one was buying it because no one knew what it was.  Even the cashier asked me what it was when I checked out.  After we packed everything into the van, I decided to pop back in and buy another case.  I knew that whatever it was, it was a good buy and I didn’t want to kick myself when I got home that I didn’t buy more. My main concern was where I would put it, since I only have one regular sized refrigerator.  

When I got home, I googled (told you I love Google) Bio-K to see what this stuff was.  Well.  I found out that it is a very pricey nutritional supplement used to improve the health of the digestive system, in a yogurt like form, but very potent.  Each 3.5 oz container is equivalent to the acidophilus in 100 3.5 oz servings of plain yogurt.  Then I looked at the price – a box of six little bottles was $25.  And I had 12 of those boxes in one case!  And two cases of it! 

I didn’t do the math, my kids did.  They informed me that it would have cost a bit over $600 dollars had I bought them at market value, instead of for $6.  Quite a savings, don’t you think?!? 

So you might be wondering, why was it so cheap?  Was something wrong with it?  No, nothing was wrong with it, except that it was very close to the expiration date.  The way this store works is they buy truckloads of food items from various stores.  Sometimes things come through and whoever is pricing it doesn’t know what it is.  So they price it according to whatever they suppose it is.  In this case, they priced it the way they would a case of six containers of yogurt, and put it next to the yogurts. 

I’ve already started giving it to the kids.  Digestive health is the most crucial aspect of health, since if your digestion and absorption aren’t efficient, then it can manifest itself in ill health in other seemingly unrelated areas.  It will be interesting to see if we notice any visible improvements to our health, but whether we notice it or not, it’s logical to me that it will be helpful for us.  So that was a nice find.  🙂

Avivah

Dandelions and mulberries

You know, I seriously have at least five posts every day that I want to write, but not enough time for most of them.  Life is so full and there’s always something going on (particularly in my thoughts:)), but once the day is over, I can’t even remember the next day what happened to post retroactively!

Today I had fun foraging for edible wild foods with the kids.  I’m very interested in learning to identify plants that grow locally in the wild, and finding out what they are used for.  I need to get a decent book with good photos, though.  I’m enjoying the book I’m reading now, Stalking the Wild Asparagus, but there are only line drawings in it and I can’t figure out if what I see in my yard matches those drawings.

I brought samples of a couple of plants inside, went online, and googled for pictures of what I conjectured they might be.  It really wasn’t a very efficient way to do it, but I’m trying to learn!  But I’m hesitant to eat anything unless I’m positive it’s edible, and I realized that getting help from someone who knows something would be really good!  I called an older neighbor this evening and asked her if we could visit her garden so she could show us what she’s growing, and then asked if she recognized the weeds that are local.  She said she knew some of them, and would be happy to show us what she knows when the weather gets a little cooler. 

I saw a reference for The Forager’s Harvest, which sounded perfect, because the pictures are supposedly very clear and make identifying what you see easy – that’s what I want.  Amazon was out of stock, so I found his website and called them directly.  His wife called me back and after telling me how to order it directly from them (that’s what I called to ask about), answered a question about the pile of burdock leaves that my 13 year old daughter picked today.  I was hoping they would be edible, but she said she didn’t recommend using the leaves, just the stem part, and that it tasted similar to celery when cooked.  People nowadays just don’t have this kind of knowledge or familiarity anymore, of knowing how to prepare indigenous plants, whether for food or medicine.  Knowing how the world around us works is empowering, whatever the specific skill is, and I want my children and I to access some of the ancient wisdom and know at least what is growing wild in my backyard. 

I didn’t try the burdock stems yet, but prior to her call we did identify dandelion greens, and picked a bunch of those.  Since it’s a little late in the season, they aren’t tender enough to eat fresh in a salad; they’re too bitter uncooked.  I boiled them once, and then decided to put them in boiling water a second time, which I read helps minimize the bitterness.  Then I blended them up and put them into the lentil soup for dinner. I didn’t have any (because my son accidentally added some sweetener), but the kids said it was very good.  I love knowing that I could add some power packed nutrition to our meals (dandelion is very high in vitamin C) by using what is generally considered a pesky weed. 🙂

Then after dinner, we took a short drive to a field where we noticed a bunch of mulberries growing last year.  I really like this location since there are plenty of branches that are low enough for even the littlest kids to pick independently.  My two year old got his own plastic container to put his berries into, and was so proud when he came home and showed his older brother (who stayed home) the mulberries he picked!

It’s really just the beginning of the mulberry season here, so the majority of the berries weren’t ripe yet, but we still got a nice amount.  It didn’t take long and it was a pleasant time of evening to be out – it was about 8:30 pm, so it was cool but still light out.  After we got home, we measured out all that we picked, and it came out to 16 cups.  I thought I would make jam out of it (something else I want to learn to do), but my kids remembered that my mom left a dehyrator here when she moved out a year ago.  We’ve never used it before (I didn’t even know it was here until a couple of weeks ago when I was cleaning out a storage area where she kept her things), but this seemed like a good way to inaugurate it.  The mulberries perfectly filled all five racks.  I read that dried mulberries are good used like dried figs or raisins in baked goods (or eaten alone). 

I plan to go back in a week or so, when the berries have ripened more, and pick some to eat fresh, some to make jam with, and some to can in its own juice.  I’ve never done this before, so it will be an interesting experiment.  I really love the idea of using the resources that are around us, free for the taking, if we just take the time to learn about it!

Avivah

Making your own baby food

Several months ago, I was in the infant section of Target with my then 12 year old daughter, when a harried looking young mother stopped me and asked hopefully, “Do you have a baby or know anything about babies?”  I told her that I did have a baby (didn’t mention that I’d had eight, though!). 

She wanted help selecting the right baby food, and I had to regretfully tell her that I wasn’t the right person to do that, as I made baby food for our babies.  And it wasn’t much of a process, since I just mashed up the suitable veggies that we were eating and gave it to the baby. 

She couldn’t believe it – “You mean you can do that?!?  Just mash up some of your own food and give it to him??”  And then she gave me sample foods she made and I told her which would be appropriate to give her baby.  But I think the idea was too novel or too threatening for her, since when I walked by a half hour later on my way to check out, she was still there, looking at the labels on jars of baby food. 

My daughter was surprised and amused that a grown woman would be so astonished by something as simple as giving your baby food that you make.  As obvious at it seems to many of us, for those who believe that the experts know best, it makes sense that a parent would trust the food manufacturer’s ability to make the food that would nurture their baby more than themselves.  Definitely misplaced trust, but still, it’s understandable.

I’m remembering this story today, since this week, we started giving our current baby solids.  Most of my kids started eating when they were about six months old, but this baby hasn’t shown any interest until very recently (he’ll be eight months in a few days). 

I start off with something like baked yams or butternut squash.  That has a soft consistency and pleasant flavor, so it’s always seemed to me to be a natural first food – you don’t have to do anything more but spoon it into their tiny mouths!  As they get older, I introduce more foods, and purposely don’t mash it perfectly – it’s good for them to get used to eating food with texture. Sometimes babies who are used to pureed foods balk when there are little lumps since they aren’t used to anything but a very smooth feeling in their mouths. 

Today I whizzed up some cooked carrots in the blender with a very small amount of cooked brown rice – it’s so quick and simple to do this – (maybe three minutes total?), and it easily made over three cups that I put into the fridge for Donny (that’s the baby).  I usually don’t use a blender; I hardly remember doing it in the past.  But rice is tough to chew when you’re toothless. 🙂  Actually, I reminded myself afterwards that I shouldn’t have used the rice for him yet.  It’s good to limit grains for infants, even of low allergenic/easy to digest grains like rice and millet, until they’re at least a year old.  Babies aren’t able to effectively break down grains. 

You can also add some good quality fat to their veggies, which helps the vitamins be assimilated.  I use coconut oil, butter, or rendered animal fat.  Delish!

Making your own baby food means that you know what goes into the food, where it came from, and how it was prepared.  You don’t add lots of artificial ingredients to make it stable for store shelves, or kill all of the beneficial vitamins in the processing.  It’s quick, it’s easy, and it saves you the time and in driving to and from the store to pick up those ridiculous little jars of baby food.

Avivah

Baby eczema – no simple answers

I recently wrote about tracking down what was leading to my baby’s recent breakout of eczema.  I was delighted to have solved the puzzle, and to have a plan.  Unfortunately (or fortunately, because coconut oil is so fantastically healthy), I was wrong.  His skin cleared up around the time I wrote my post, and last Saturday morning, broke out again – and I hadn’t had a bit of coconut oil for a week. His skin got a little better during the week, and then this morning, terribly flared up.

He has bumpy spots on his arms and legs, not very red, but still noticeable.  His face is where it’s most obvious. 

He’s also been cranky and out of sorts, and scratching at his face (and legs, when he’s wearing warm weather clothing).  When I touch his face, it’s noticeably warmer in the inflamed areas, and the skin right next to it is cool.  Even before this, I’ve been spending the last three months or so holding him all day long.  But at least he was happy being held.  

I’m having a hard time figuring out what he could be reacting to.  One big challenge in nursing infants is that the response to the allergenic food through breast milk can take up to 96 hours.  So I can’t tell if he reacted this morning to something I ate four days ago, or something I ate yesterday.  Confusing, isn’t it?

I already eat very simply, a plain protein with some fruit or veg at each meal, along with a grain or potato/yam, and some fat.  No processed foods, no hidden ingredients.  Most of the top allergenic foods I’m already either not eating or eating very little of. 

I don’t think that treating eczema topically will solve anything (since I want to find the root of the issue, which is probably digestive), but I’d like to find an interim way to alleviate his discomfort.  Not with cortisone creams, obviously (recently one of the commonly prescribed creams for infant eczema was found to be linked to cancer), and I know that’s the only suggestion the doctor will have for me.  Cortisone creams are powerful steroids that enter the body through the skin and don’t solve the problem, it only temporarily covers up the problem at best.   Eliminating the symptom is very different from eliminating the disease.  I’m thinking more along the lines of pure shea butter or vitamin E oil.  Tonight I put some emu oil on since I have some in the house, on just one side of his face to see if it makes a difference. 

I also took some flaxseed oil capsules tonight, and will continue with that in case he has an essential fatty acid deficiency that might be helped; he’ll get it through my milk.  I need to pick up some more fish oil, which I’m out of and haven’t taken for a while.  I’m going to add the coconut oil back in slowly, since I think it will help heal whatever is going on inside him.  I already drink homemade kefir (cultured milk – full of probiotics) but will up my daily intake, as that can only help. 

Sigh.  It’s so hard to see your baby suffer, not knowing what to do to help him.  I’ll be sure to share what works for us once we figure it out, since it seems that this is more common than I thought. 

Avivah

Baby eczema and coconut oil

In the last couple of weeks, we noticed the baby was developing a rash on his face.  The first couple of days, I didn’t think much about it, just that he must have scratched himself somehow.  But then it got worse and worse, and his face was looking very blotchy, clearly eczema, which indicated to me an allergic response to something in his diet.

He’s now almost 7 months, and had only had tiny amounts of food other than nursing, so I was pretty sure it was something coming through my milk.  I looked at what I was eating to see what could be transferring to him.

I’m fortunate that I eat very simply, no processed food at all so there are no hidden ingredients to try to identify.  It was pretty easy for me to look at my diet of the last couple of weeks and see what was different from before that.  The only things I could see were milk and coconut oil.  I had run out of milk for a couple of weeks, and didn’t have any until I stocked up again.  But since  I’ve been drinking raw milk since he was born without any signs of problem, it didn’t seem that could be the issue. 

That left me with coconut oil as the culprit, which didn’t seem likely since if he was allergic to tree nuts, he should be reacting to the almonds and cashews that I regularly eat, but he doesn’t.  I recently upped my intake of coconut oil to 3 tablespoons a day, rather suddenly deciding to use it to replace all the fats I was using, and it was during this period that his skin got rashy.

I stopped eating coconut oil on Friday afternoon, when it first occurred to me, and his skin has gotten steadily better since then.  But this leaves me with a big question.  I still don’t believe it was the oil itself that was the problem.  So what actually caused the rash? 

Here are my thoughts.  Coconut oil is a powerful anti-fungal and therefore kills off yeast inside the body (among other things).  When the yeast dies off, a person will initially seem to be getting worse before it looks better, because the die off manifests itself as a number of unpleasant symptoms (skin eruptions are one).  When a mother has a yeast overgrowth (candida – as virtually everyone nowadays has), it’s passed on to her infant before he’s born, which is how a nursing baby would aquire it. 

So the coconut oil was doing something – what I’m unsure about is: 1) was my baby reacting to toxins my body was throwing off as the coconut oil helped my body heal, and therefore the rash was caused from those toxins (in which case slowing down or eliminating coconut oil is the path to take) ; or 2) was he himself having his internal yeast killed off, and the rash was a manifestation of die off – in which case it would benefit him to continue to help his body detoxify (and continuing the oil would be the right approach)?

I don’t have an answer for this, and don’t have anyone to ask.  I’m delighted that his skin is looking better again.  At this point I’m thinking that in a few weeks, I’ll slowly reintroduce coconut oil in my diet.  The problem might have been that it was a sudden change in my diet, and by easing into it, I can watch his response and back off immediately if I see it leading to a problem again.  If the issue was die off, going slowly would cause the die off to be less drastic and he would still benefit from the healing properties of coconut oil.

Avivah

Thinking for yourself

Last night I was speaking with someone I’ve gotten to know over the last month or so who just got a cancer diagnosis.  She got the impression that I’m more healthy than her typical aquaintance, I guess.  So she told me about her diagnosis and said she was open to alternative approaches, but didn’t know where to start.  I love Google and the amazing amounts of info a person can find to help themselves, but I also know how overwhelming a huge amount of information can be to someone not used to doing this kind of research.  So a couple of nights ago when I was up with the baby, I figured I’d do some reading on natural cancer cures and get her started with some good links.  I have a decent sense of what is good info and what isn’t, plus I’m a fast reader, so I thought I would help her by giving her a solid starting point.  After 3 hours of reading, I sent her an email detailing three sites I suggested she start with, as well as some specifics regarding vitamin C. 

But it seems to be so hard for someone not used to thinking for themselves to make decisions, even when they have the information!  People have gotten used to thinking of people with degrees in a field as the experts (like doctors), and have disempowered themselves with this kind of thinking.  It’s hard to overcome that kind of disempowerment just because you want to suddenly do things differently, and I understand that. 

At the same time, my approach to everything from childbirth to parenting or homeschooling is based on empowering others to think for themselves, not telling them the exact steps to follow.  The steps that each of us need to follow to be successful is different, since we each define success and happiness differently.  She kept asking me what she should do, and after discussing some basic points to work on with her, I told her she needs to make these kind of decisions about her health herself.  You can’t turn to others (including me) and say, “Just tell me what to do so everything will be okay”.  Who can make that kind of guarantee for someone else? 

 So she asked what I would do if it were me.  And I told her that I personally wouldn’t do chemo and would only deal with it alternatively – but that was consistent with who I am and my holistic approach to life.  (I actually had to deal with this three years ago, when I had a swelling on my neck.  A friend noticed and told me to get it checked out-  I did and the endocrinologist took one alarmed look and started talking about immediate surgery for a tumor that large, suspecting thyroid cancer.  To make a long story short, it disappeared when I eliminated sugar from my diet, without the help of chemo, surgery, or further diagnostic testing after the initial biopsy.)  She had to think about who she is and what approach she can feel good about, and she would have to feel comfortable about her decision.

But after almost an hour of conversation in this vein, she plaintively said, “But you aren’t telling me what to do!”   I’ll be honest – I  don’t know how to help those who want me to do their thinking for them, and once I’ve tried my best to help, I don’t have a lot of patience to keep having a conversation.  I have very, very little time that I can speak on the phone, I was jiggling a cranky baby the entire time, and it was 10:30 pm by now.  I’m willing to spend time with people when they are truly open to what I’m saying, but I can’t listen to someone go in circles.  It’s not productive for them and frustrating to me.  I realized that nothing I was saying was helping, since I had spent so much time speaking to her not only about specific things she could do, but explaining how crucial it is to claim her personal power with a diagnosis like this and not depend on everyone else to take care of her. 

So I finally said, “If you want someone to tell you what to do, go to your doctors.  They’ll be happy to do that.  And if you’re okay with the results of their decisions, then fine. But regardless of who makes the decisions about your health, you’re the one who is going to have to live with the consequences.”

So my point in sharing this is to say, don’t give away your power by being afraid to learn more and to apply what you learn, by feeling insecure that you don’t know enough or you aren’t enough in some way.  Personal power doesn’t come from depending on other people to tell you what you need.  It comes from taking the initiative in any area to see what you need, and finding a way to accomplish your goals.  It is so empowering to realize how many things we can do in various areas of our lives to help ourselves and our families! 

Avivah

Free Hit Counter

Snacks for kids

So you might be thinking after all my talk about nutrition that my poor kids have a deprived diet and that you feel pretty bad for them.  Don’t they ever get snacks?  Well, yes.  But not much.  Yep, they’re deprived.  But don’t tell them, because they don’t think so. 🙂

I make treats for the Shabbos meals, but during the week they mostly stick to three meals a day.  I try to make nourishing meals and make sure that the quantities are sufficient for them to really be full when they are finished.   I want my kids to recognize when they are hungry and not constantly graze.  Too often, we eat because we are bored or out of emotion, and that’s a damaging habit that kids can too easily get into.  I can’t ensure that they won’t become emotional eaters when they are older, but I don’t have to set them up for it from a young age.

I differentiate between special desserts I make for our weekend meals and weekday snacks.  Usually if I make a snack, it’s because dinner is delayed and I don’t want them being hungry while they’re waiting for dinner to be ready.  Here are some weekday snacks I periodically make for my kids:

– popcorn (popped in coconut oil or butter)

– celery with peanut butter

-trail mix/nuts

– soft pretzels/breadsticks

– veggie sticks/fruit

What kind of things do I make for Shabbos treats?

– fruit – but usually something different than what I give them for breakfast, like grapes, fresh pineapple, melon – usually cherries wouldn’t be on this list because of the cost but after yesterday’s big bargain, they’re getting cherries with their breakfast until they’re gone!

– dried fruit

– nuts

– home baked goodies – made with nutritious ingredients like coconut oil, honey/sucanat, etc.

– carob chews/ fudge

Last night I made a note to myself to try some new recipes this week for snack/desserts: sprouted grain crackers and sunflower seed brownies; if they turn out well, I’ll add them to my culinary repertoire.  🙂

Avivah