Gluten Free Update

The first week, I used things we already had. The second week, I bought brown rice flour and a friend gave me some white rice flour. It is amazing what we can cook without gluten! The first thing I "re"made was my scones. Besides needing a little extra moisture and less time in the oven, they were fantastic! Better than the original recipe! Hello yummy!

The second thing I remade was my pancakes, which tasted yummy with 1 c. white rice flour and 1 c. brown rice flour in place of the white wheat flour; but, they stuck more to the pan and were a bit dry. I plan to attempt my pancakes again with gluten free oat flour, which I purchased this week.

I have tried eating gluten a couple of times and I notice it in my body almost instantly. I have more mucous for a couple of days, I sneeze more and I often get pains in my back (gall bladder?) that make it hard for me to breathe. When I consume gluten-free foods, I do not get those pains. I also haven't noticed any of the strange symptoms that prompted my doctor to suggest the change in the first place (itchy hands and feet, mild vertigo, etc.).

Last night, I remade my chocolate chip cookies with oat flour. They were fantastic! But, I do have to fiddle with the baking time a bit.

I think this will work. I think I might like eating gluten free (so, hopefully my family does, too!).

"Stand Up Straight"

I recently thought of something that a friend told me long ago; and, I can relate it to how I would like to raise my children. I was showing a friend some pictures of me with my girlfriends on spring break; and, in the pictures, I was always slouching and leaning down so that I was at the same height as my friends.

He told me, "Why aren't you standing up straight? You should stand up straight and be who you are."

For some reason, those simple, yet poignant, words resonated with me in a big way. I have done my best to "stand up straight" ever since. I like who I am.

There is a lot to be said for dialogue...those all-important conversations when both parties are open and respectful so that it gives each person room to maintain their integrity and "be who they are" and also be open to new ideas and perspectives. Some call it, debating. Sometimes it sounds more like arguing. But, a great debate should make both parties feel good! We should never feel like we have to suppress important feelings and ideas.

We have to choose when to remain silent and when to create dialogue. Truthfully, this is something I am still learning to do. It is really hard.

I hope to teach my children to "stand up straight and be who they are" in pictures and in life. I want them to have room to express themselves but also be open to others' ideas and perspectives.

Gluten Free Update

I started eating gluten-free one week ago. Just yesterday, I went and bought brown rice flour to attempt to remake some of my favorite recipes that call for wheat flour.

Until now, I have just been eating what we have. Lots of fruits and vegetables, rice, yogurt, eggs, meat, and potatoes have all been a part of my diet this week. I love grits and I have sought to remake them in different ways.

I have a favorite recipe that calls for polenta, gorgonzola and mushrooms...yum!

I also found a recipe that called for chorizo, grits, tomatoes, spinach and corn and it was delicious.

I can't say I feel different. But, my doctor said that I may not notice until I stop eating gluten for awhile and then eat some and notice if there is a difference. We shall see!

Aluminum Free Baking Powder

Who knew? I had no idea something I have been using for YEARS has aluminum in it...which I have been trying to avoid getting into or onto my body in every other way. Hello? Why doesn't it have a warning on the package! Something! Can someone please fire the FDA and create a new organization. PLEASE?

The only reason I discovered this little known fact is because I was reading a cookbook ("Super Natural Cooking") that called for "aluminum free baking powder" in the recipes. So, I went to look at my baking powder ingredients and sure enough, found aluminum right there... in my baking powder. It is not listed as an ingredient in my Arm & Hammer Baking Soda; but, they do also sell aluminum free baking SODA...so, it makes me wonder.

Just thought I would share! We need to be more diligent consumers!

Going Gluten-Free

Well, well, well. Many of the recipes on this site may soon be altered if my gluten-free diet helps with some odd allergy symptoms and fatigue I have been feeling. My doctor recommended I try a gluten-free diet for one month to see how I do.

I am on Day 4 of eating gluten-free. It is actually not too hard. We have always eaten a lot of fruits and vegetables, brown rice and other healthy, gluten-free foods. I am discovering wonderful, delicious gluten-free recipes all the time.

I will soon become more acquainted with quinoa (I still have to buy some) and possibly the likes of amaranth flour, teff and rice flour.

I still make pasta for my family. I just eat what I put on the pasta. I should probably cook up some rice to keep on hand... We do love our Mexican food and tortillas are gluten free (I am pretty sure).

I hope to keep you updated on my progress as I am jonesing for some pie at the moment.

Our Favorite Pancakes

We have a few "go to" recipes for pancakes in our house (we love breakfast!). This is the simplest one and I almost always have all the ingredients! I only recently started using agave nectar and almond milk; and, this recipe makes these healthier substitutions shine. I have often altered this recipe with banana puree and other liquids and solids (blueberries) and they always turn out great. I adopted this recipe from one I found at Cooks.com.

Ruvalcaba's pancakes

2 eggs, separated
2 c. sifted white wheat flour
1 T. agave nectar (when using banana puree or sweetened almond milk, I leave out the sugar)
1 t. sea salt
2 c. almond milk (or regular milk)
1/2 c. butter, melted (I prefer unsalted)
1 T. baking powder

Beat egg yolks. Add agave nectar. Sift flour & salt. Add flour mixture and milk alternately to egg yolks. Stir in butter. Beat egg whites until stiff and fold into batter. Add baking powder last. This batter keeps well in the fridge. If it gets too thick, thin it with milk. Drop onto dry, heated skillet. We serve with 100% pure maple syrup, applesauce or fruit preserves. YUM!

Aluminum-Free Deodorant

Ok, I did not know (until very recently) about the harm that I could cause to my body by using an anti-perspirant. I also did not know that almost all (if not all) anti-perspirants (and some deodorants) contain aluminum. I have NEVER cooked in an aluminum pot because of the possibility of having it leech into my food. Why, oh why, did I not know I was putting it on my body?

I hope the difference between an anti-perspirant (keeps you from perspiring/sweating) and a deodorant (conceals the odor of our sweat) is clear.

We are really interrupting our body's natural functions when we use ANTI-perspirants. We are supposed to sweat...that is what our glands do. But, still, I feel like I sweat A LOT (too much information, sorry). I still use an anti-perspirant...but, I am constantly bothered by the possible harm I could be doing. So, I recently started trying Tom's of Maine Apricot Deodorant (aluminum-free, of course). I love the scent; but, it lasts a maximum of three hours before re-application is necessary. I have yet to use it for a whole day; but, I often use it after I bathe at night. I am working toward trying it for a whole day (this might be more likely when it is not 95 degrees in the shade).

I plan to work toward ensuring ALL of my family's personal care products are not harming us. It is important to ensure what we put ON are bodies is as safe as what we put IN our bodies.

Natural Bug Repellent

I wish I could say I was a natural at repelling bugs! Alas, I have read a lot about what is the best thing to do to keep those bugs (especially mosquitoes!) from biting me and our kids. Unfortunately, the three of us (my two boys and I...my husband is not as sensitive) have a strong reaction to mosquito bites. So, anything we can do to keep them away (that won't harm us more), we try to do.

The bug repellent we have been using for the last two years is made by Repel. It is an all-natural mix of lemon and eucalyptus oils. It works! I never put it on my baby, though! Now that he is one, we will see how he does.

Your body chemistry has a lot to do with what will work for you. Unfortunately, I have not found a lot of choices at mainstream stores. I buy Repel online. Read up and keep those bugs off (I really wanted to say, "bug off!").

Road Trip

We had taken my six-week-old baby to my husband's work conference in Dubuque, IA last year (I think we were in the car for about three hours). But, at that age, he slept the whole time.

A couple of weeks ago, we took our now 1-year-old and our 4-year-old on our first "official" road trip. We went to Tennessee to visit some family and the trip took about 12 hours from our home to theirs. Ummm...it was a nice trip...but, what were we thinking?? Overall, a good experience for us all...but, not easy.

We departed for our trip shortly after lunch (nap time) and the boys slept in the car (but, not for long)...after about 3 hours, we needed to run around. Since it was raining, we stopped at an exit that looked promising...and, we found a mall to run around in and go to the bathroom. When we got back into the car, it was "snack time"...neverending snack time, that is. The boys played for a bit and started getting antsy again. So, we stopped for dinner at a Cracker Barrel. After that, it wasn't long before they both got tired (we also brushed teeth and put on pjs at the restaurant...er, actually in the parking lot because the bathrooms weren't suitably clean). We arrived in Tennessee pretty late and got everyone settled into bed.

We very much enjoyed spending time with family for three days; and, then it was time to go back home. This time, we left early in the morning (at about 8:30...we had tried to leave earlier) and we were able to stop for a special lunch in Paducah, KY. We went to an amazing bakery, called Kirchoff's...wonderful cranberry walnut bread with chicken salad (no onions!) for me, a cuban sandwich for my husband, a reuben for my sister and the boys had grilled cheese and fresh bread. We saved room for ice cream (as recommended by the lovely lady at the visitors center)...homemade ice cream, that is (peach & banana for me in a homemade waffle cone...chocolate with sprinkles for my son (as always!)....my sister had cookies and cream and I can't remember what flavor my husband had). This ice cream was AWESOME; and, I am embarrassed that I can't remember the name of the place. Paducah was a lovely stop.

Now, we could've just packed sandwiches and eaten them anywhere along the way; but, food is a very important part of our memories (our sense of smell is somehow connected to our memories...which is why smells invoke memories). So, we often try to tie in some special food memories, especially on "journeys".

The rest of the way home was taxing (forgive me); but, I would totally do it again. The experience of the road trip, the memories of being in the car, the places along the way (the food!) and of course, for the destination (in this case, family!).

Journaling

Today, after weeks (months?) of feeling guilty for not writing in my sons' baby books, I have decided to begin periodic journal entries, written to each of my sons.

I am tired of finding the time to sift through those pre-printed baby books to find exactly the right spot to write about their progress or things I found funny. Done! I found 2 blank books to start writing in today.

If I wasn't such a tactile person, I would just create a blog for each of them. LOL.

Status Update

In the last couple of months, we have found sources for more organic dairy and more organic meat. Overall, we eat less of both, switching out almond or soy milk in place of regular milk and beans and seafood in place of meat. Even though I have noticed that the price of organic flour and organic milk have gone down, my grocery bill has gone up by about $50/month for my family of four.

Seafood is something I have yet not addressed. My husband and I love all kinds of seafood, but we live in the Midwest. We stick to canned tuna (not albacore), wild alaskan salmon (canned and frozen) , tilapia and shrimp. These types, for the most part, are responsibly caught and/or farmed and flash frozen for the safe trip to my local grocer.

We have tilled the soil (on friends' land) to begin our garden this year. We have started some of our seedlings. We desperately need to plant more...soon!

We are very much looking forward to the abundance of fresh, local (maybe our own!) produce in the coming months! I look forward to sharing more about our gardening experiences.

Happy planting!

My take on, "Food, Inc."

I recently borrowed the documentary, "Food, Inc." from our local library. After watching it, I have to say the movie raised more questions than it answered...in a good way.

I like to get information first-hand. So, I will be asking more questions, empowering myself with information to make the best decisions regarding what my family eats.

I have mentioned that I had a hard time paying the high prices for organic dairy; but, after watching this documentary, I feel I have to do this for my kids and my (future) grandkids. We will just eat less and find better options.

Here's the thing: I already knew that our food supplies were drastically altered even in their "natural" (unprocessed) state. I knew that the WAY our food is produced (before it is even blended with artificial ingredients and preservatives, etc.) reduces our meat and produce to merely APPEAR to be the same as an organically grown/fed product/animal that has absorbed generations of nutrients and was not, in fact, "bio-engineered".

I have a problem with something that is supposed to be created in nature being created in a laboratory.

I sometimes feel like "David" against "Goliath". What we, the consumers of these tauntingly disdainful products, don't realize is that WE ARE GOLIATH. We make choices every day that affect (and alter) the decisions of these "big corporations"! Every time we go to the grocery store, we choose. We can choose to support an organic operation or a non-organic one. We are telling people what we want by the choices we make.

From now on, I will ASK for products I can't find. I will not settle for what is on the shelves. From now on, I will buy ONLY organic dairy (my goal is to find a farm nearby).
From now on, I will buy ONLY organic meat (this may be more difficult).

I will be a responsible consumer. I will find out where my products are made and if the companies that make them treat their employees and our earth well. I will ask questions.

Yes, the prices are higher. No, I don't have the extra money. We already eat more vegetables and grains than meat; so, we will find a way to make it work. We will find a way to do what is right.

Why do I love food?

As a preamble to yet more recipes I have been wanting to post here, I thought I would explain why all this food is part of my "green mom musings".

I believe food is love. I love discovering and exploring amazing textures and flavor combinations and sharing them with others. We first learn to discover the world through our mouths (as my 8-month-old can prove); so, it only makes sense to continue. Tasting amazing food helps us better understand and appreciate the world around us.

I love enjoying variety. I love enjoying what our earth provides. I look forward to creating more recipes to share with you! Food is love. I love food.

Unconditional Love

It is really hard to express unconditional love. No, really. I feel unconditional love for my husband and my sons (and others); but, it is really hard to show it.

I love deeply and easily. But, when anger gets in the way, it is especially difficult to show my love.

This is something I am working on. I pray for the ability to show my family love, even when I am angry. Remembering to give the benefit of the doubt helps.

I want my husband and children to know that I love them unconditionally.

I love pie!

To say that I love pie is an understatement. Pie is amazing. My mouth is watering just thinking about pie.

Unless I am making it for a special occasion or a special someone, I usually try to make at least one pie every month or so. In the spring, my favorite is strawberry rhubarb. In the summer, when I can find organic peaches, I love peach blueberry pie. I love apple pie in the fall and apple cranberry pie in the winter (making this one this week). My recipe for the filling? Cut fruit, squeeze a lemon when needed, add some flour and sugar (my pies are never very sweet) and put a couple of pats of butter on top before sealing the crust.

Place these simple ingredients in the right crust and it is easy to make a delicious pie. The crust recipe I have modified (only slightly) is from Abby Mandel, who wrote the "Weekend Cook" column for the Chicago Tribune (I miss that column AND the recipes).

Double Pie Crust
2 sticks of unsalted butter, cut into Tablespoon size pieces
1 egg
3 Tablespoons cold water
1/8 teaspoon salt
1 1/3 cups all-purpose flour
1 cup whole wheat flour (the original recipe calls for only all-purpose flour)

1. Place butter, egg, water and salt in food processor. Pulse on/off until butter is coarsely chopped. Spoon flour over butter; process until dough is crumbly but not yet in a ball (over-processing will toughen dough). Transfer crumbled dough to a large plastic food bag; kenad through the bag to compress the dough into a smooth ball. Cutt off 1/3 of the dough for the top crust; flatten into a disk. Flatten remaining dough into a disk for the bottom crust. Wrap disks in plastic wrap; refrigerate at least 1 hour or up to 2 days. (Can also be frozen up to one month, thaw slowly in refrigerator...I have never tried this).

2. Let chilled dough rest at room temperature for 10 minutes before rolling. Roll bottom crust on floured surface into a circle, about 1/8 inch thick. Gently wrap around rolling pin and unroll into pie pan. Press dough in place without stretching. Prick crust closely with a fork. Trim edges to a 1 inch overhang.

3. Put in your favorite filling (see above for mine).

4. Roll out smaller pastry piece on floured board into a circle to cover pie. Wrap around rolling pin and unroll onto fruit. Trim edges if needed. Fold edges of crust under and press to seal together. Make a decorative edge. Cut decorative air vents. Place pie pan on baking sheet (to catch spills).

5. Bake 10 minutes in a preheated 450 degree oven, then decrease temperature to 350 degress for the remaining cook time (approx, 45-50 minutes, depending on how you like your crust). Cool at least 2 hours before serving.

Voila! Easy pie. Delicious. Amazing.