WE HAVE MOVED!!!!
eatingthegoodlifewithchristinapeteet.com
Come check us out and find recipes, podcasts, hot topics, local food resources, and much more.
See you there!
Tuesday, March 1, 2011
First Podcast!
Our first podcast is now on the new site and will be available on itunes soon.
Check it out!
And just to let you know, new journal entries will only appear on the new site and not this blog so pop on over and subscribe today!
Check it out!
And just to let you know, new journal entries will only appear on the new site and not this blog so pop on over and subscribe today!
Thursday, February 17, 2011
Up and Running!!!
My new site is up and running!!! Okay, maybe I should say my new site is up and jogging. Maybe even just briskly walking. Either way, it is up! Hey, you've got to start somewhere right?
Pop on over and browse around. There is a new blog post along with all the old posts from this blog. And new things will be added daily as I continue to build this site.
We will be recording our first podcast next week so be sure to check out the "contact" section and leave any comments or questions you may have.
eatingthegoodlifewithchristinapeteet.com
Pop on over and browse around. There is a new blog post along with all the old posts from this blog. And new things will be added daily as I continue to build this site.
We will be recording our first podcast next week so be sure to check out the "contact" section and leave any comments or questions you may have.
eatingthegoodlifewithchristinapeteet.com
Wednesday, February 16, 2011
Open Book
As a Registered Dietitian my dietary habits should be an open book. After all why would you listen to me if you ran into me at the grocery store with a box of Coco Puffs in my cart? And to that fact that I have a food blog and there you have an open book into my kitchen.
I have spoken and written many times about the importance of making one's own food with fresh ingredients from local providers and as a result avoiding frankein-foods produced by the food industry. Which has left most of you curious about what we buy and eat. For the sake of transparency I thought I would post the few foods I do buy from the grocery store. Keep in mind this was my grocery trip for the next week or maybe more.
sprouted grain tortillas
onions
bell peppers
cheddar cheese
zucchini
apples
bananas
applesauce
apple cider vinegar
peanut butter
coffee
oatmeal
That's it.
And in my defense I must say that usually all our veggies come from our CSA but we have had too much snow and ice and as a result they lost most of their crop. Until the new seeds mature we won't have baskets of fresh produce. Hopefully it won't last more than 3 or 4 weeks.
And I was lazy and forgot to order cheddar cheese from Texas Daily Harvest last week. I also did not put forth the effort to make my own peanut butter.
All other ingredients for our menu come from farms or are made from scratch. Now I bet you want to know what exactly we are eating...
I have spoken and written many times about the importance of making one's own food with fresh ingredients from local providers and as a result avoiding frankein-foods produced by the food industry. Which has left most of you curious about what we buy and eat. For the sake of transparency I thought I would post the few foods I do buy from the grocery store. Keep in mind this was my grocery trip for the next week or maybe more.
sprouted grain tortillas
onions
bell peppers
cheddar cheese
zucchini
apples
bananas
applesauce
apple cider vinegar
peanut butter
coffee
oatmeal
That's it.
And in my defense I must say that usually all our veggies come from our CSA but we have had too much snow and ice and as a result they lost most of their crop. Until the new seeds mature we won't have baskets of fresh produce. Hopefully it won't last more than 3 or 4 weeks.
And I was lazy and forgot to order cheddar cheese from Texas Daily Harvest last week. I also did not put forth the effort to make my own peanut butter.
All other ingredients for our menu come from farms or are made from scratch. Now I bet you want to know what exactly we are eating...
Monday, February 14, 2011
Coming Soon!!!!!
I am exited to announce that I will be launching my website by the end of this week (assuming all goes well :)! My new home will allow me to continue to blog and share recipes along with additional outlets for food fun such as a brand new podcast with my friend and fellow food activist Jerica Cadman of Shady Grove Ranch and much more.
The feedback from this blog has empowered me to branch out beyond blogging. You all have greatly encouraged me by the changes made in your own lives. In the past year I have seen parents go from feeding their kids pop tarts for breakfast to cooking up farm fresh eggs accompanied by a cold glass of fresh raw milk. Many of you are now getting a good majority of your food from farms and leaving behind the processed junk food at the stores. And I can proudly say there are more things fermenting on people's counters than there was one year ago today. And you all know my love for fermentation! I am so proud of you!
Stay tuned because good things are happening!
The feedback from this blog has empowered me to branch out beyond blogging. You all have greatly encouraged me by the changes made in your own lives. In the past year I have seen parents go from feeding their kids pop tarts for breakfast to cooking up farm fresh eggs accompanied by a cold glass of fresh raw milk. Many of you are now getting a good majority of your food from farms and leaving behind the processed junk food at the stores. And I can proudly say there are more things fermenting on people's counters than there was one year ago today. And you all know my love for fermentation! I am so proud of you!
Stay tuned because good things are happening!
Wednesday, February 9, 2011
Raw Milk Facts
It's hard for me to think to a time when raw milk scared me. What was I afraid of? Illness? Death? Flavor?
In my head I am reviewing my college years of studying food and dietetics for that is certainly where the fear was nurtured. There was definitely a theme of food churned out of the standard food industry is much safer. But there were no studies or statistics presented to us to back up this practice pertaining to raw dairy products. I don't blame the professors. I think there are many mindless rules in various areas of our life we profess without stopping to investigate their truth. For example, does it really ruin your eyes to sit too close to the TV? Maybe it does, maybe it doesn't. But honestly, it's not something I have seen researched.
I'd love to get on my raw milk soap box but first I will share a wonderful fact sheet that Judith Mc Greary of the Farm and Ranch Freedom Alliance compiled. I took the liberty of editing out some of the local economic benefit to make it easier on you guys to read. Not that you all are not capable of understanding, but rumor has it that most of you are not as interested as I am in all the details :).
FYI there is a bill in Austin right now that we are working to get passed that will allow farmers to bring their raw milk to sale at farmer's markets and it will also allow delivery of milk to homes. As it stands right now, raw milk is a safe and legal food product but legislation has made it difficult to obtain. The law states that you must drive to the farm to get your raw milk. That's not very convenient for most of us and this inconvenience cuts into the farmer's potential sales as well as our right to choose our own food source.
Grade A Raw Milk In Texas
Economic Benefits of Raw Milk
Direct farm-to-consumer sales of raw milk can mean the difference between a net loss on the farm and the ability to provide a reasonable income for the farm family. Below are numbers drawn from actual Texas dairy farmers. These numbers do not cover the full range of potential situations, but provide a sample of the real-world economics of dairy.
Every $1 earned on the farm equates to $5-$7 for the local community. By providing a fair income for rural dairy farmers, Grade A sales of raw milk can help our struggling rural economies.
In 2002, dairy farms in the U.S. went out of business at the rate of 16 farms per day. Dairy farms are currently facing a crisis.
Existing Regulations
Licensed farmers can sell raw milk directly to consumers under Chapter 435 of the Health Code. HB 75/ SB 237 is narrowly tailored to address the marketing barrier created by the current restriction on the location of sales. It does not change any of the extensive regulations placed on Grade A producers that address health and safety concerns, found at 25 TAC Chapter 217. Below are some highlights of the existing regulations that would remain unchanged.
• Dairy farms, both facilities and records, are inspected twice every 6 months (217.26a)
• If a condition is found that poses an imminent health hazard, the department is required to suspend the dairy’s permit immediately (217.26d)
• Samples of the milk are collected at least every six weeks and tested for: bacterial counts, coliform counts, somatic cell counts, water adulteration, and cooling temperatures. (217.27)
• At least twice every six months, the samples are also tested for pathogenic bacteria
• At least four times every six months, the samples are also tested for antibiotics
• Grade A raw milk must meet the following standards (217.28)
• Cooled to 45 degrees or less within 2 hours (also regulated in 217.29s).
• Somatic cell counts not to exceed 750,000 per milliliter (ml) for cow’s milk or 1,000,000/ml for goat’s milk.
• Bacteria limits of 20,000 per ml (not applicable to cultured products).
• Coliform not to exceed 10 per ml.
• Pathogen limit of zero.
• Section 217.29, Sanitization Requirements for Grade A Raw Milk, has 20 subparts, which have in turn multiple sub-subparts, of rules (217.29). Some highlights include:
• Abnormal milk shall be discarded, and animals which show evidence of abnormal secretion must be isolated from the non-abnormal milk and equipment cleaned (a)
• Milk barn must meet detailed construction and cleanliness requirements (b,c, e-g)
• Animal yard shall be properly graded to prevent standing pools of water or waste, housing areas maintained to prevent soiling of animals udders and flanks (d)
• Clean water in sufficient quantity for the dairy operations (h)
• Containers, utensils and equipment must meet standards for construction (type of materials), cleaning, sanitization, storage and handling (i-m)
• The animal and the milking equipment must be free from contamination (n-p)
• People doing the milking must have clean hands, wear clean outer garments, and be free of infection (q, r)
• Effective insect and rodent control is required (t)
• Animal Health: All herds shall be tested and found free of tuberculosis and brucellosis before any milk is sold; herds shall be retested at least every 12 months; cattle herds participate in brucellosis ring testing by Texas Animal Health Commission. For other diseases, the department may require physical, chemical, or bacteriological tests. (217.20)
• Plans for Grade A Raw for Retail Milk Dairy Farms shall be submitted to the department for approval before work is begun (217.30).
Safety of Raw Milk
• EXCELLENT SAFETY RECORD IN TEXAS: Raw milk has an excellent safety record in Texas. According to the CDC, between 1998 and 2008, there were only two reported cases of illness from raw milk. In contrast, during the same time period, there were 465 illnesses reported just from raw oysters. In fact, there were over 12,000 foodborne illnesses reported in Texas in that time period (not including multi-state outbreaks), traced to such foods as strawberries, mangos, ice cream, cake, beans, lettuce salads, salsa, cheeses, pot pie, chicken salad, hot dogs, deli meats, and beef brisket. Any food carries some risk of foodborne illness, but as shown above (see Existing Regulations), licensed raw milk farmers take extensive precautions to ensure the safety and quality of their product.
• OTHER STATES: Sales of raw milk are legal in more than half of the States. Ten States allow the sale of raw milk in grocery stores, which would not be allowed under HB 75/ SB 237.
• PROTECTIVE COMPONENTS OF UNPROCESSED MILK: Raw milk contains numerous components that assist in:
o Killing pathogens in the milk (lactoperoxidase, lactoferrin, leukocytes, macrophages, neutrophils, antibodies, medium chain fatty acids, lysozyme, B12 binding protein, bifidus factor, beneficial bacteria);
o Preventing pathogens from being absorbed across the intestinal wall (polysaccharides, oligosaccharides, mucins, fibronectin, glycomacropeptides, bifidus factor, beneficial bacteria); and
o Strengthening and modulating the immune system (lymphocytes, immunoglobulins, antibodies, hormones and growth factors).
o Note that breast milk is raw. The safety and health benefits of breast milk have been well documented.
• LOSS OF PROTECTIVE COMPONENTS DUE TO PASTEURIZATION: Many of these anti-microbial and immune-enhancing components are greatly reduced in effectiveness by pasteurization.
• MODERN ADVANTAGES IN RAW DAIRY PRODUCTION: Compared to 50 years ago, dairy farmers today can take advantage of many advancements that contribute to a much safer product, including rotational pasture grazing, milking machines, effective cleaning systems, and refrigeration. Milk and herd disease testing techniques are also more thorough than when pasteurization became commonplace.
Health Benefits of Raw Milk
• ASTHMA AND ALLERGIES: Several recent studies in Europe have found that drinking “farm” (raw) milk protects against asthma and allergies.
• RAW HUMAN MILK: Infants and premature babies on pasteurized human milk did not gain weight as quickly as those fed raw human milk; problems were attributed to pasteurization’s destruction of lipase. In another study, neonates given raw human milk had a markedly lower incidence of infection than those who received pasteurized human milk and formula.
• POSITIVE TESTIMONIALS: There are hundreds of testimonials involving reversal of failure to thrive in infants; allergies, asthma and behavior problems in children; and digestive disorders, arthritis, osteoporosis and even cancer in adults.
• NUTRIENTS RETAINED IN RAW MILK:
Vitamin A
Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A.
B Vitamins (incl. folate)
Significant percentages of Vitamins B6, B12, thiamin and folate are destroyed by heat treatment, although the specific percentages found vary from study to study. In addition, the folacin-binding protein in raw milk is rendered ineffective during pasteurization and processing.
Vitamin C
Heating leads to a loss of Vitamin C in pasteurized milk. “Without doubt, the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks and proprietary foods. … Hess [a pediatrician] was able to effect a cure for scurvy by providing raw milk or orange juice or potatoes.”
Vitamin D
Vitamin D is present in milk in protein-bound form, which may be lost during pasteurization.
For some reasont the resources did not copy into this post. I'll try to get them up in another post soon.
In my head I am reviewing my college years of studying food and dietetics for that is certainly where the fear was nurtured. There was definitely a theme of food churned out of the standard food industry is much safer. But there were no studies or statistics presented to us to back up this practice pertaining to raw dairy products. I don't blame the professors. I think there are many mindless rules in various areas of our life we profess without stopping to investigate their truth. For example, does it really ruin your eyes to sit too close to the TV? Maybe it does, maybe it doesn't. But honestly, it's not something I have seen researched.
I'd love to get on my raw milk soap box but first I will share a wonderful fact sheet that Judith Mc Greary of the Farm and Ranch Freedom Alliance compiled. I took the liberty of editing out some of the local economic benefit to make it easier on you guys to read. Not that you all are not capable of understanding, but rumor has it that most of you are not as interested as I am in all the details :).
FYI there is a bill in Austin right now that we are working to get passed that will allow farmers to bring their raw milk to sale at farmer's markets and it will also allow delivery of milk to homes. As it stands right now, raw milk is a safe and legal food product but legislation has made it difficult to obtain. The law states that you must drive to the farm to get your raw milk. That's not very convenient for most of us and this inconvenience cuts into the farmer's potential sales as well as our right to choose our own food source.
Grade A Raw Milk In Texas
Economic Benefits of Raw Milk
Direct farm-to-consumer sales of raw milk can mean the difference between a net loss on the farm and the ability to provide a reasonable income for the farm family. Below are numbers drawn from actual Texas dairy farmers. These numbers do not cover the full range of potential situations, but provide a sample of the real-world economics of dairy.
Every $1 earned on the farm equates to $5-$7 for the local community. By providing a fair income for rural dairy farmers, Grade A sales of raw milk can help our struggling rural economies.
In 2002, dairy farms in the U.S. went out of business at the rate of 16 farms per day. Dairy farms are currently facing a crisis.
Existing Regulations
Licensed farmers can sell raw milk directly to consumers under Chapter 435 of the Health Code. HB 75/ SB 237 is narrowly tailored to address the marketing barrier created by the current restriction on the location of sales. It does not change any of the extensive regulations placed on Grade A producers that address health and safety concerns, found at 25 TAC Chapter 217. Below are some highlights of the existing regulations that would remain unchanged.
• Dairy farms, both facilities and records, are inspected twice every 6 months (217.26a)
• If a condition is found that poses an imminent health hazard, the department is required to suspend the dairy’s permit immediately (217.26d)
• Samples of the milk are collected at least every six weeks and tested for: bacterial counts, coliform counts, somatic cell counts, water adulteration, and cooling temperatures. (217.27)
• At least twice every six months, the samples are also tested for pathogenic bacteria
• At least four times every six months, the samples are also tested for antibiotics
• Grade A raw milk must meet the following standards (217.28)
• Cooled to 45 degrees or less within 2 hours (also regulated in 217.29s).
• Somatic cell counts not to exceed 750,000 per milliliter (ml) for cow’s milk or 1,000,000/ml for goat’s milk.
• Bacteria limits of 20,000 per ml (not applicable to cultured products).
• Coliform not to exceed 10 per ml.
• Pathogen limit of zero.
• Section 217.29, Sanitization Requirements for Grade A Raw Milk, has 20 subparts, which have in turn multiple sub-subparts, of rules (217.29). Some highlights include:
• Abnormal milk shall be discarded, and animals which show evidence of abnormal secretion must be isolated from the non-abnormal milk and equipment cleaned (a)
• Milk barn must meet detailed construction and cleanliness requirements (b,c, e-g)
• Animal yard shall be properly graded to prevent standing pools of water or waste, housing areas maintained to prevent soiling of animals udders and flanks (d)
• Clean water in sufficient quantity for the dairy operations (h)
• Containers, utensils and equipment must meet standards for construction (type of materials), cleaning, sanitization, storage and handling (i-m)
• The animal and the milking equipment must be free from contamination (n-p)
• People doing the milking must have clean hands, wear clean outer garments, and be free of infection (q, r)
• Effective insect and rodent control is required (t)
• Animal Health: All herds shall be tested and found free of tuberculosis and brucellosis before any milk is sold; herds shall be retested at least every 12 months; cattle herds participate in brucellosis ring testing by Texas Animal Health Commission. For other diseases, the department may require physical, chemical, or bacteriological tests. (217.20)
• Plans for Grade A Raw for Retail Milk Dairy Farms shall be submitted to the department for approval before work is begun (217.30).
Safety of Raw Milk
• EXCELLENT SAFETY RECORD IN TEXAS: Raw milk has an excellent safety record in Texas. According to the CDC, between 1998 and 2008, there were only two reported cases of illness from raw milk. In contrast, during the same time period, there were 465 illnesses reported just from raw oysters. In fact, there were over 12,000 foodborne illnesses reported in Texas in that time period (not including multi-state outbreaks), traced to such foods as strawberries, mangos, ice cream, cake, beans, lettuce salads, salsa, cheeses, pot pie, chicken salad, hot dogs, deli meats, and beef brisket. Any food carries some risk of foodborne illness, but as shown above (see Existing Regulations), licensed raw milk farmers take extensive precautions to ensure the safety and quality of their product.
• OTHER STATES: Sales of raw milk are legal in more than half of the States. Ten States allow the sale of raw milk in grocery stores, which would not be allowed under HB 75/ SB 237.
• PROTECTIVE COMPONENTS OF UNPROCESSED MILK: Raw milk contains numerous components that assist in:
o Killing pathogens in the milk (lactoperoxidase, lactoferrin, leukocytes, macrophages, neutrophils, antibodies, medium chain fatty acids, lysozyme, B12 binding protein, bifidus factor, beneficial bacteria);
o Preventing pathogens from being absorbed across the intestinal wall (polysaccharides, oligosaccharides, mucins, fibronectin, glycomacropeptides, bifidus factor, beneficial bacteria); and
o Strengthening and modulating the immune system (lymphocytes, immunoglobulins, antibodies, hormones and growth factors).
o Note that breast milk is raw. The safety and health benefits of breast milk have been well documented.
• LOSS OF PROTECTIVE COMPONENTS DUE TO PASTEURIZATION: Many of these anti-microbial and immune-enhancing components are greatly reduced in effectiveness by pasteurization.
• MODERN ADVANTAGES IN RAW DAIRY PRODUCTION: Compared to 50 years ago, dairy farmers today can take advantage of many advancements that contribute to a much safer product, including rotational pasture grazing, milking machines, effective cleaning systems, and refrigeration. Milk and herd disease testing techniques are also more thorough than when pasteurization became commonplace.
Health Benefits of Raw Milk
• ASTHMA AND ALLERGIES: Several recent studies in Europe have found that drinking “farm” (raw) milk protects against asthma and allergies.
• RAW HUMAN MILK: Infants and premature babies on pasteurized human milk did not gain weight as quickly as those fed raw human milk; problems were attributed to pasteurization’s destruction of lipase. In another study, neonates given raw human milk had a markedly lower incidence of infection than those who received pasteurized human milk and formula.
• POSITIVE TESTIMONIALS: There are hundreds of testimonials involving reversal of failure to thrive in infants; allergies, asthma and behavior problems in children; and digestive disorders, arthritis, osteoporosis and even cancer in adults.
• NUTRIENTS RETAINED IN RAW MILK:
Vitamin A
Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A.
B Vitamins (incl. folate)
Significant percentages of Vitamins B6, B12, thiamin and folate are destroyed by heat treatment, although the specific percentages found vary from study to study. In addition, the folacin-binding protein in raw milk is rendered ineffective during pasteurization and processing.
Vitamin C
Heating leads to a loss of Vitamin C in pasteurized milk. “Without doubt, the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks and proprietary foods. … Hess [a pediatrician] was able to effect a cure for scurvy by providing raw milk or orange juice or potatoes.”
Vitamin D
Vitamin D is present in milk in protein-bound form, which may be lost during pasteurization.
For some reasont the resources did not copy into this post. I'll try to get them up in another post soon.
Monday, February 7, 2011
Cheesecake Reviewed
You may have noticed I review recipes as much as I post recipes. And while I do like to share my recipes (I have a new creation in the works right now) I also like discuss the numerous ones already out there. And often I will review recipes From Nourishing Traditions by Sally Fallon because almost everyone I know owns this recipe book and cooks from it. Since it has over 700 recipes it just makes since to share my favorites (or least favorites) with my friends so you don't have to make all 700 by yourself to find the best.
Now for the good part. Let's talk dessert.
Just the other day a friend and I were discussing how we rarely take the time to make an awesome whole food dessert. The reason being that if we are taking the time to make something from scratch out of high quality ingredients then it should be for dinner. But what if the dessert was nourishing and not just a not-as-bad-for-you-as-the-original-version substitute (think organic oreo, it's still not "good for you" it's just not as bad).
And then it came to be that I had extra homemade cream cheese in my refrigerator that needed a purpose. Flipping through my NT cookbook on page 566 I found the recipe for All-Raw Cheese Cake that I had been wanting to try. Just then the phone rang and my father-in-law gave me the assignment of bringing a dessert to the Super Bowl party. Providence! Lord bless him because he really is a brave soul asking me to bring food. Not that my food is bad by any means but one must be willing to be adventurous and think outside the Sara Lee box.
This recipe is pretty simple and does not require rare hard to find ingredients. The only difficult part is the fact that a food processor is needed and although they are simple to use, they are a pain to clean. Overall I would rate this recipe as easy. After all, you don't even have to bake it!
The crust is made of pureed almonds and dates. Oh YUM! It even stuck together without baking, and I was sceptical in the beginning. The cheese portion of the cake was delicious, rich, creamy, and everything you dream a cheesecake should be...until I added the fluffy egg whites. It wasn't "bad" after the egg whites but it did dilute the sweet richness. Next time I would leave the egg whites out but if you are looking for a less sweet and lighter, fluffier product then by all means add the egg whites.
Now, there is a saying around here when it comes to sweets. "Is it Christina sweet or real people sweet?" After all, I do find a carrot or sweet potato plenty sweet. I think without the egg whites the level of sweetness is intensified and adequate. The recipe only calls for 1/2 cup of raw honey for a large cheesecake and I found the product wonderfully rich before the egg whites. After the egg whites all flavors were diluted. I might even consider a little more honey if using the egg whites. But to be honest I probably didn't put the whole 1/2 a cup because I never do put the full amount of sweeteners in recipes. It's just a habit.
Overall this a decadent nourishing food! Dates, almonds, raw milk, homemade cream cheese, and a little raw honey are an amazingly wonderful way to get in a varitey of vitamins, minerals, good fats, protein, and fiber. I think we have discovered how to have your cake and eat it too! You had to know that cliche was coming .
Now for the good part. Let's talk dessert.
Just the other day a friend and I were discussing how we rarely take the time to make an awesome whole food dessert. The reason being that if we are taking the time to make something from scratch out of high quality ingredients then it should be for dinner. But what if the dessert was nourishing and not just a not-as-bad-for-you-as-the-original-version substitute (think organic oreo, it's still not "good for you" it's just not as bad).
And then it came to be that I had extra homemade cream cheese in my refrigerator that needed a purpose. Flipping through my NT cookbook on page 566 I found the recipe for All-Raw Cheese Cake that I had been wanting to try. Just then the phone rang and my father-in-law gave me the assignment of bringing a dessert to the Super Bowl party. Providence! Lord bless him because he really is a brave soul asking me to bring food. Not that my food is bad by any means but one must be willing to be adventurous and think outside the Sara Lee box.
This recipe is pretty simple and does not require rare hard to find ingredients. The only difficult part is the fact that a food processor is needed and although they are simple to use, they are a pain to clean. Overall I would rate this recipe as easy. After all, you don't even have to bake it!
The crust is made of pureed almonds and dates. Oh YUM! It even stuck together without baking, and I was sceptical in the beginning. The cheese portion of the cake was delicious, rich, creamy, and everything you dream a cheesecake should be...until I added the fluffy egg whites. It wasn't "bad" after the egg whites but it did dilute the sweet richness. Next time I would leave the egg whites out but if you are looking for a less sweet and lighter, fluffier product then by all means add the egg whites.
Now, there is a saying around here when it comes to sweets. "Is it Christina sweet or real people sweet?" After all, I do find a carrot or sweet potato plenty sweet. I think without the egg whites the level of sweetness is intensified and adequate. The recipe only calls for 1/2 cup of raw honey for a large cheesecake and I found the product wonderfully rich before the egg whites. After the egg whites all flavors were diluted. I might even consider a little more honey if using the egg whites. But to be honest I probably didn't put the whole 1/2 a cup because I never do put the full amount of sweeteners in recipes. It's just a habit.
Overall this a decadent nourishing food! Dates, almonds, raw milk, homemade cream cheese, and a little raw honey are an amazingly wonderful way to get in a varitey of vitamins, minerals, good fats, protein, and fiber. I think we have discovered how to have your cake and eat it too! You had to know that cliche was coming .
Monday, January 31, 2011
The Cereal Fix
I know it's hard for people to accept that breakfast cereal is highly processed and difficult to digest and as a result can actually rob your body of vital vitamins and minerals. After all, they have such convincing commercials that they are a great health food! Here is a tip 99.9% of foods that are good for your body are not seen on commercials. Think about it. How many commercials do you see for blueberries, pasture-raised meats, and cabbage?
The way food companies make a profit is to take a substandard substance (like an already processed grain left over from some other food factory) and add lot's of fillers (chemicals, artificial flavors, and colors) to stretch their profit. Then when they market it as a you-can't-get-healthy-without-it product and the price for substandard food suddenly sky rockets. Thus they have money for all the commercials.
On the other hand when the blueberry farmer sells his blueberry you get a blueberry and you pay what a blueberry is worth. As a result there is no money for a multi-million dollar ad campaign for this food. And if we all used common sense there would be no need for one.
So here is a recipe for those of you who still need your cereal fix. This is a granola recipe that my mom and sister gave me and I make it in double batches to have on hand. It is not a soaked grain and I prefer to give my family grains that have been soaked and slightly fermented because it aids in digestion. Phytates present in grains can bind with vitamins and mineral and cause them to be excreted from the body instead of being absorbed. However this is a MUCH better alternative to processed breakfast cereals. Still we try to limit this breakfast item to a couple of times per week. This can be stored for a long time so it's more of a back up breakfast option.
Granola
2 cups oatmeal
1/4 cup flax meal (it's best if you grind it fresh)
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup raisins
1/4 cup dates, chopped
1/4 cup chocolate chips (optional)
1/2 cup slivered almonds
Combine dry ingredients
Heat next 4 ingredients
1/2 cup almond butter (can use peanut butter if you must)
1 teaspoon vanilla
5 tablespoons butter or coconut oil
Mix heated ingredients with dry ingredients and press on a cookie sheet lined with parchment paper. Bake at 300 degrees for 30 minutes. Let it cool 20 minutes and then move it to an air tight storage container.
Serve as a breakfast cereal with milk or try it with plain greek yogurt. It's also great with keifer or another drinkable yogurt poured over it. Be sure to buy high quality dairy products from your local dairy or make them yourself with fresh raw milk!
Tips:
I always double the recipe to make the most of my time in the kitchen.
Keep unused flax meal in the freezer.
I soak and dry my nuts and seed at a low temperature before I add them. You can skip this step if you don't know how. Or better yet check our Nourishing Traditions by Sally Fallon to learn how. This process aids in digesting the nuts and you won't get that gassy bloated feeling that people often get from nuts and seeds.
Remember to always use high quality organic ingredients.
The way food companies make a profit is to take a substandard substance (like an already processed grain left over from some other food factory) and add lot's of fillers (chemicals, artificial flavors, and colors) to stretch their profit. Then when they market it as a you-can't-get-healthy-without-it product and the price for substandard food suddenly sky rockets. Thus they have money for all the commercials.
On the other hand when the blueberry farmer sells his blueberry you get a blueberry and you pay what a blueberry is worth. As a result there is no money for a multi-million dollar ad campaign for this food. And if we all used common sense there would be no need for one.
So here is a recipe for those of you who still need your cereal fix. This is a granola recipe that my mom and sister gave me and I make it in double batches to have on hand. It is not a soaked grain and I prefer to give my family grains that have been soaked and slightly fermented because it aids in digestion. Phytates present in grains can bind with vitamins and mineral and cause them to be excreted from the body instead of being absorbed. However this is a MUCH better alternative to processed breakfast cereals. Still we try to limit this breakfast item to a couple of times per week. This can be stored for a long time so it's more of a back up breakfast option.
Granola
2 cups oatmeal
1/4 cup flax meal (it's best if you grind it fresh)
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup raisins
1/4 cup dates, chopped
1/4 cup chocolate chips (optional)
1/2 cup slivered almonds
Combine dry ingredients
Heat next 4 ingredients
1/2 cup almond butter (can use peanut butter if you must)
1 teaspoon vanilla
5 tablespoons butter or coconut oil
Mix heated ingredients with dry ingredients and press on a cookie sheet lined with parchment paper. Bake at 300 degrees for 30 minutes. Let it cool 20 minutes and then move it to an air tight storage container.
Serve as a breakfast cereal with milk or try it with plain greek yogurt. It's also great with keifer or another drinkable yogurt poured over it. Be sure to buy high quality dairy products from your local dairy or make them yourself with fresh raw milk!
Tips:
I always double the recipe to make the most of my time in the kitchen.
Keep unused flax meal in the freezer.
I soak and dry my nuts and seed at a low temperature before I add them. You can skip this step if you don't know how. Or better yet check our Nourishing Traditions by Sally Fallon to learn how. This process aids in digesting the nuts and you won't get that gassy bloated feeling that people often get from nuts and seeds.
Remember to always use high quality organic ingredients.
Friday, January 28, 2011
Frittata Primer
If your not familiar with the frittata then meet your new best friend! This versatile breakfast favorite is like a giant open face omelet. And because it is not cooked individually like an omelet, it is the perfect one-skillet-family-meal. If you don't need a meal for a whole family, Cut the recipe in half and use a smaller pan.
Just like the breakfast casserole you can make numerous variations of this dish depending on what you have on hand such as steamed or sauteed vegetables, raw cheeses, or pasture raised breakfast meats.
One of my favorite things about the frittata is that it is much lighter than the breakfast casserole since it does not have bread in it. Sometimes it's nice to start the day off light. And yes eggs and cream can be light! Although grains do provide energy, we seem to get them in everywhere! And too many grains lead to inflammation, bloating, weight gain, tooth decay, and chronic disease.
Let's take a look at the basic recipe.
The Basic Frittata
1 cup steamed or sauteed vegetables
1 onion, finely chopped
butter or coconut oil
6 eggs (or more or less as needed for number of people)
1/3 cup raw milk, cream, or creme fraiche (increase milk a bit if you add more eggs. And if you add less eggs, decrease your milk slightly. You won't mess it up I promise!)
1 cup cheese of choice (grated or crumbled)
Salt and pepper to taste
Fresh herbs if desired
Saute in butter or coconut oil onions and any other vegetables that may need sauteing like bell peppers, squash, zucchini etc.
Beat together liquid ingredients including eggs. Stir in veggies, salt, pepper, and any other seasonings you may want. Melt butter or coconut oil in your pan. I use a large stainless steel pan with a good handle that can go into the oven. Pour egg mixture into pan and cook over medium heat about 5 minutes. When you are able to sneak a peak at the underside and see that it is golden, you are ready for the next step.
Sprinkle with cheese (the top will still be liquid) and place under the broiler until frittata puffs and pulls from the side. It should be slightly golden.
Cut into slices and enjoy!
Variations:
ham, swiss, spinach (puree the spinach and tell your kids it green eggs and ham! So fun!)
zucchini, Parmesan, and a touch of nutmeg
leeks, and just about any kind of cheese
green chilies, chorizo, and Monterrey jack
broccoli and cheddar (or Parmesan, Asiago, Gruyere)
blue cheese (or feta) and asparagus
Basically just make what you have work! Kid tip: keep your vegetables finely chopped if you have a picky eater or consider pureeing them. You really can't start a day off better than with vitamin packed vegetables and brain building good fat from farm fresh eggs and raw dairy! Woohoo! I'm getting pumped just thinking about it!
Just like the breakfast casserole you can make numerous variations of this dish depending on what you have on hand such as steamed or sauteed vegetables, raw cheeses, or pasture raised breakfast meats.
One of my favorite things about the frittata is that it is much lighter than the breakfast casserole since it does not have bread in it. Sometimes it's nice to start the day off light. And yes eggs and cream can be light! Although grains do provide energy, we seem to get them in everywhere! And too many grains lead to inflammation, bloating, weight gain, tooth decay, and chronic disease.
Let's take a look at the basic recipe.
The Basic Frittata
1 cup steamed or sauteed vegetables
1 onion, finely chopped
butter or coconut oil
6 eggs (or more or less as needed for number of people)
1/3 cup raw milk, cream, or creme fraiche (increase milk a bit if you add more eggs. And if you add less eggs, decrease your milk slightly. You won't mess it up I promise!)
1 cup cheese of choice (grated or crumbled)
Salt and pepper to taste
Fresh herbs if desired
Saute in butter or coconut oil onions and any other vegetables that may need sauteing like bell peppers, squash, zucchini etc.
Beat together liquid ingredients including eggs. Stir in veggies, salt, pepper, and any other seasonings you may want. Melt butter or coconut oil in your pan. I use a large stainless steel pan with a good handle that can go into the oven. Pour egg mixture into pan and cook over medium heat about 5 minutes. When you are able to sneak a peak at the underside and see that it is golden, you are ready for the next step.
Sprinkle with cheese (the top will still be liquid) and place under the broiler until frittata puffs and pulls from the side. It should be slightly golden.
Cut into slices and enjoy!
Variations:
ham, swiss, spinach (puree the spinach and tell your kids it green eggs and ham! So fun!)
zucchini, Parmesan, and a touch of nutmeg
leeks, and just about any kind of cheese
green chilies, chorizo, and Monterrey jack
broccoli and cheddar (or Parmesan, Asiago, Gruyere)
blue cheese (or feta) and asparagus
Basically just make what you have work! Kid tip: keep your vegetables finely chopped if you have a picky eater or consider pureeing them. You really can't start a day off better than with vitamin packed vegetables and brain building good fat from farm fresh eggs and raw dairy! Woohoo! I'm getting pumped just thinking about it!
Monday, January 24, 2011
Breakfast Casserole Basics
This dish was served at my baby shower years ago when I was pregnant with Savannah. It became an instant favorite and over the years I have adjusted the recipe to accommodate whatever I have in the fridge. I'll share the basic recipe and then give you ideas for variations.
Roasted Red Pepper Brunch Casserole
3 cups bread cubes (sourdough is good or leftover homemade bread)
1 12 ounce jar roasted red bell peppers
1 cup shredded cheddar cheese (raw milk cheese of course! If available)
1 cup shredded Monterrey jack cheese (again, raw if available)
1 cup cottage cheese
12 farm fresh eggs
1 cup raw milk
1/4 cup chopped fresh cilantro
Salt and pepper to taste.
Butter (or use coconut oil)a 11 x 9 inch baking pan. Place bread cubes in pan and cover with bell peppers. Sprinkle with cheese evenly.
Place cottage cheese in a blender and process until smooth (I skip this step often and it still turns out fine. I just mis it all in a bowl.). Add eggs and process for 10 seconds. Stir in milk and then pour mixture over bread. Sprinkle cilantro, salt and pepper on casserole. Refrigerate for a few hours or over night.
Bake at 375 F uncovered for 40 minutes.
I love this recipe because I can get breakfast out of the way the night before. And often I make this the afternoon before while the one-year-old naps. For our little family I cut the recipe in half and it seems to be just the right amount.
Once you get the basic recipe down it's easy to manipulate it and use the ingredients you already have in the fridge making it very budget friendly. After all it's cheapest to shop in your own kitchen. Even those of you who never venture from recipes can do this. It's time to think outside the box!
As a rule of thumb never throw away bread. Freeze it and use it in breakfast casseroles. I've used a variety of breads in this casserole-even a few homemade breads that didn't turn out so well-and every time it's turned out great.
The next possible variation is with the veggies. You can skip with roasted bell peppers if you don't have them on hand or they are too expensive. I used chopped fresh broccoli the other day and it was wonderful How awesome to start the day off with veggies! Just throw them in raw and they will steam as your eggs cook.
Here are a few additional ideas. Just change out your cheese and vegetable. I do still put the cottage cheese in though.
broccoli and gruyere or Parmesan (or both)
asparagus and blue cheese or swiss or asiago
brie or mozzarella and sun dried tomatoes and olives
sauteed zucchini and Parmesan
And don't forget you can add meat. Pasture raised sausage, ham, or bacon is always a tasty addition. But the beauty of this casserole is that you can leave it out if you don't have any on hand.
Basically just use whatever you have in the house as long as you keep the egg-milk-bread ratio the same.
Please feel free to share your breakfast casserole combinations and ideas.
Next up my breakfast saving frittata!
Roasted Red Pepper Brunch Casserole
3 cups bread cubes (sourdough is good or leftover homemade bread)
1 12 ounce jar roasted red bell peppers
1 cup shredded cheddar cheese (raw milk cheese of course! If available)
1 cup shredded Monterrey jack cheese (again, raw if available)
1 cup cottage cheese
12 farm fresh eggs
1 cup raw milk
1/4 cup chopped fresh cilantro
Salt and pepper to taste.
Butter (or use coconut oil)a 11 x 9 inch baking pan. Place bread cubes in pan and cover with bell peppers. Sprinkle with cheese evenly.
Place cottage cheese in a blender and process until smooth (I skip this step often and it still turns out fine. I just mis it all in a bowl.). Add eggs and process for 10 seconds. Stir in milk and then pour mixture over bread. Sprinkle cilantro, salt and pepper on casserole. Refrigerate for a few hours or over night.
Bake at 375 F uncovered for 40 minutes.
I love this recipe because I can get breakfast out of the way the night before. And often I make this the afternoon before while the one-year-old naps. For our little family I cut the recipe in half and it seems to be just the right amount.
Once you get the basic recipe down it's easy to manipulate it and use the ingredients you already have in the fridge making it very budget friendly. After all it's cheapest to shop in your own kitchen. Even those of you who never venture from recipes can do this. It's time to think outside the box!
As a rule of thumb never throw away bread. Freeze it and use it in breakfast casseroles. I've used a variety of breads in this casserole-even a few homemade breads that didn't turn out so well-and every time it's turned out great.
The next possible variation is with the veggies. You can skip with roasted bell peppers if you don't have them on hand or they are too expensive. I used chopped fresh broccoli the other day and it was wonderful How awesome to start the day off with veggies! Just throw them in raw and they will steam as your eggs cook.
Here are a few additional ideas. Just change out your cheese and vegetable. I do still put the cottage cheese in though.
broccoli and gruyere or Parmesan (or both)
asparagus and blue cheese or swiss or asiago
brie or mozzarella and sun dried tomatoes and olives
sauteed zucchini and Parmesan
And don't forget you can add meat. Pasture raised sausage, ham, or bacon is always a tasty addition. But the beauty of this casserole is that you can leave it out if you don't have any on hand.
Basically just use whatever you have in the house as long as you keep the egg-milk-bread ratio the same.
Please feel free to share your breakfast casserole combinations and ideas.
Next up my breakfast saving frittata!
Thursday, January 20, 2011
Tricky No More!
It's true that breakfast is the most important meal of the day. Numerous studies have shown that what children eat for breakfast effects their school work and concentration. FYI, those same effects don't stop when you become an adult. I don't know why we thing we can get by on something as empty as a doughnut and then wonder why we are irritable when going into work.
The truth is that when you eat sugar for breakfast you soon crash. One of my favorite studies on the subject involved a group of kindergartners who were given a sugary breakfast cereal and then asked to draw a giraffe. The pictures looked like blobs. Then on another day they were given a breakfast that was protein based without all the sugar. When asked to draw a giraffe that day, they did! Another study along these lines measured IQ scores. The same children actually had a significantly higher IQ score on the day they didn't have sugar.
So please know that even though your kid's (or your) breakfast cereal markets themselves as a whole grain with protein, it's still crap. That's not a very professional word but if the shoe fits! Besides the fact that cereal is HIGHLY processed (even the "healthy" organic kind), stripped of all naturally occurring minerals, and difficult to digest, it still has lots of sugar and little natural occurring protein. And if your cereal boasts a "high protein" label, you can bet you are eating a Frankenstein food.
Okay, I really got off from where I was going with this post but here is my segway to get back on track. Once you take cereal out of the breakfast equation, people are lost at what to prepare for this meal. Which I understand because cereal use to be my comfort food.
I'll dedicate the next few posts to a few breakfast ideas that work around here. We are going to take the "tricky" out of your breakfast menu!
Just recently I tried the Heavenly Homemaker's pancake and sausage muffins and they were a hit with our family. There is no sugar in the baked muffin it's self (outside of the carbohydrates naturally occurring in the grain and buttermilk) and it has the added benefit of protein from the sausage. Best of all, it's portable which is a big plus for my husband who forgets about breakfast until he is walking out the door. You can of course serve them with syrup as the pancake portion of the title indicates. But if you don't share the full title with your family you may just slip one by them! But if you must use syrup just add a smidgen.
Next up will be my make ahead breakfast casserole recipe.
The truth is that when you eat sugar for breakfast you soon crash. One of my favorite studies on the subject involved a group of kindergartners who were given a sugary breakfast cereal and then asked to draw a giraffe. The pictures looked like blobs. Then on another day they were given a breakfast that was protein based without all the sugar. When asked to draw a giraffe that day, they did! Another study along these lines measured IQ scores. The same children actually had a significantly higher IQ score on the day they didn't have sugar.
So please know that even though your kid's (or your) breakfast cereal markets themselves as a whole grain with protein, it's still crap. That's not a very professional word but if the shoe fits! Besides the fact that cereal is HIGHLY processed (even the "healthy" organic kind), stripped of all naturally occurring minerals, and difficult to digest, it still has lots of sugar and little natural occurring protein. And if your cereal boasts a "high protein" label, you can bet you are eating a Frankenstein food.
Okay, I really got off from where I was going with this post but here is my segway to get back on track. Once you take cereal out of the breakfast equation, people are lost at what to prepare for this meal. Which I understand because cereal use to be my comfort food.
I'll dedicate the next few posts to a few breakfast ideas that work around here. We are going to take the "tricky" out of your breakfast menu!
Just recently I tried the Heavenly Homemaker's pancake and sausage muffins and they were a hit with our family. There is no sugar in the baked muffin it's self (outside of the carbohydrates naturally occurring in the grain and buttermilk) and it has the added benefit of protein from the sausage. Best of all, it's portable which is a big plus for my husband who forgets about breakfast until he is walking out the door. You can of course serve them with syrup as the pancake portion of the title indicates. But if you don't share the full title with your family you may just slip one by them! But if you must use syrup just add a smidgen.
Next up will be my make ahead breakfast casserole recipe.
Sunday, January 16, 2011
Farm Fresh Even In Winter
Winter can leave those of us who seek farm fresh produce craving the bountiful days of summer. Once the Farmer's Markets pack up for the season, most of us are left with the dull, flavorless, and expensive produce at the grocery stores. Not very appetizing is it?
But did you know that produce grows year round here in Texas (and in many other areas as well). But several gardeners head inside for winter and leave their gardens behind where greens, carrots, sweet potatoes, rutabagas, lettuce, beets, and onions could be growing. I too am quilting of abandoning my garden at summers end. It seems by then the plants and myself are burned out by the summer heat.
This is a great place for your local CSA to step in. CSA stands for Community Supported Agriculture. By joining you are buying a share of a local farm and in return you receive a weekly portion of produce. And when I say, "produce" don't picture the stuff you see at your local grocery store in your head. Instead think of crisp spinach leaves harvested just an hour before you arrive, fresh tender baby carrots free of pesticides, and a few vegetables that you have never even seen before!
Check out localharvest.org to find a CSA near you. Several groups will give you a deal on the price if you volunteer a few hours of farm work (a great project for kids). And the owners are usually generous with recipe ideas for those new veggies you will be taking home. They will also offer tips for storing and freezing excess so nothing goes to waste.
For those of you who are local, I use Bill's Organic Gardens and they are wonderful people! Every week we receive a very generous portion of organic vegetables some of which have been new to me and I am a dietitian! This forces me to get out of my rut and eat a variety of vegetables and discover new favorties. Those of us in this group often exchange the new recipes we've discovered to help each other out. It's one of the cheapest and healthiest adventures I have ever been on!
I put off joining a CSA for a long time because I have grown my own garden since I was in college (think pots on an apartment balcony). But I know now that I have been missing out!
Bill (from Bill's Organic Gardens) has just expanded his land and crop so it's a good time to join. There is a link above to his website where you can get more information and contact him. You can always contact me for questions too. If you do join, be sure to tell him that I sent you!
For the sake of full disclosure I must tell you that I do have a financial relationship with Bill's Organic Gardens. But that financial relationship did not happen until after I became a customer and saw the quality and value. Now I am anxious to get the word out and Bill has asked for my help.
Monday, January 10, 2011
Warm Up To Melanie
I realized a moment ago as I curled up with one of my favorite comforting hot beverages on this snowy night, that I cannot keep this secret to myself. I must go now and blog this simple cozy recipe. Now!
Here is how you make a Melanie.
Warm raw milk on the stove just enough that it is pleasurable to drink. Be careful not to get it too hot and pasteurize it! (Gosh I wish I could see people's faces when they read that :) If it's boiling, you've gone too far.
Pour into your favorite mug and add a drop of pure organic vanilla. As you stir be sure to take in that soothing aroma. The smell alone is almost as comforting as being wrapped in the quilt my grandmother made for me. Almost.
This warm creamy beverage was named by my myself and my old best friend, Carly in Junior High after a beloved character from our favorite movie at the time. The character was genuinely sweet, not too sweet mind you, reliable, comforting, and nourishing. Okay, I must tell you that is was Melanie Hamilton from Gone With The Wind. Cheesy, isn't it? None the less, you will love it!
Here is how you make a Melanie.
Warm raw milk on the stove just enough that it is pleasurable to drink. Be careful not to get it too hot and pasteurize it! (Gosh I wish I could see people's faces when they read that :) If it's boiling, you've gone too far.
Pour into your favorite mug and add a drop of pure organic vanilla. As you stir be sure to take in that soothing aroma. The smell alone is almost as comforting as being wrapped in the quilt my grandmother made for me. Almost.
This warm creamy beverage was named by my myself and my old best friend, Carly in Junior High after a beloved character from our favorite movie at the time. The character was genuinely sweet, not too sweet mind you, reliable, comforting, and nourishing. Okay, I must tell you that is was Melanie Hamilton from Gone With The Wind. Cheesy, isn't it? None the less, you will love it!
Wednesday, January 5, 2011
Getting What You Want
Years ago when I was in college studying to be a registered dietitian, I never dreamed I would work in a clinical setting. And when most people think of a dietitian they think of a lab coat adorned hospital dietitian. I had no desire to step foot in something so sterile and uncreative as a hospital although I knew it would be something I had to endure in graduate school. My goal was to get my registration and continue my master's degree in food science. After all, food is the best aspect of being a dietitian!
But the love of a good man (AKA my husband) swayed me to move far away from civilization (okay, maybe I am being a little dramatic) and into the country where the only work I thought I could do in my field was clinical. And to the hospital I went where to my surprise I enjoyed myself for a while. It was not the work that kept me happy but rather the extremely social environment that working at a large hospital provides. If you are looking for a social network that outperforms facebook, check out employment opportunities at your local hospital!
The hospital work kept me busy for several years but I rarely felt like I helped anyone. Providing diet instruction to patients about to walk out the door from a long hospital stay is hardly productive. How much can you remember from one 30 minute conversation? And am I suppose to relay enough information to live off of in that short time? Can I regurgitate my degree in so brief an encounter? I think not.
(Side note: I do feel like I was able to help those intubated and sedated who needed tubefeeding or TPN. It was not however an ideal setting for life-altering diet instruction.)
Eventually being a mother won out and I left that job missing the people I worked with but none of the work. But this past year seems to have brought new life to my career. It feels as though I awoke suddenly - although in reality it was not suddenly - and I was teaching a nutrition class where I had full control of the content, a voice into the community on health, a chance to do some writing on my favorite topics with the hopes of reaching a larger audience and a steady stream of folks at my door picking up food from the food co-ops I run out of my house (yes, that's plural. co-ops.) When did I take on a full time job? The phone began to ring, text messages on my cell phone collected rapidly, and my email in-box filled all while the door bell was ringing, dinner was buring, and a baby was crying.
And in the midst of the chaos I realized that I had my dream job through these various outlets. Now what the heck do I do with this mess?
Last fall I stopped blogging, cut out a few other extra activities, and shut my self in for a while to regroup. If this was what I love, I had to find a way to make it work without sacrificing my family along the way.
After much brainstorming and planning, the new year is starting off with co-ops reorganized in a way that they can manage themselves without the need of constant emails and text messages. And other responsibilities have been realigned as well. My dream job may have snuck up on me and caught me off guard but I think we are back on track now. And I think it is safe to say you can expect more posts soon!
Happy New Year everyone! I pray you too are starting the year off regrouped and energized!
But the love of a good man (AKA my husband) swayed me to move far away from civilization (okay, maybe I am being a little dramatic) and into the country where the only work I thought I could do in my field was clinical. And to the hospital I went where to my surprise I enjoyed myself for a while. It was not the work that kept me happy but rather the extremely social environment that working at a large hospital provides. If you are looking for a social network that outperforms facebook, check out employment opportunities at your local hospital!
The hospital work kept me busy for several years but I rarely felt like I helped anyone. Providing diet instruction to patients about to walk out the door from a long hospital stay is hardly productive. How much can you remember from one 30 minute conversation? And am I suppose to relay enough information to live off of in that short time? Can I regurgitate my degree in so brief an encounter? I think not.
(Side note: I do feel like I was able to help those intubated and sedated who needed tubefeeding or TPN. It was not however an ideal setting for life-altering diet instruction.)
Eventually being a mother won out and I left that job missing the people I worked with but none of the work. But this past year seems to have brought new life to my career. It feels as though I awoke suddenly - although in reality it was not suddenly - and I was teaching a nutrition class where I had full control of the content, a voice into the community on health, a chance to do some writing on my favorite topics with the hopes of reaching a larger audience and a steady stream of folks at my door picking up food from the food co-ops I run out of my house (yes, that's plural. co-ops.) When did I take on a full time job? The phone began to ring, text messages on my cell phone collected rapidly, and my email in-box filled all while the door bell was ringing, dinner was buring, and a baby was crying.
And in the midst of the chaos I realized that I had my dream job through these various outlets. Now what the heck do I do with this mess?
Last fall I stopped blogging, cut out a few other extra activities, and shut my self in for a while to regroup. If this was what I love, I had to find a way to make it work without sacrificing my family along the way.
After much brainstorming and planning, the new year is starting off with co-ops reorganized in a way that they can manage themselves without the need of constant emails and text messages. And other responsibilities have been realigned as well. My dream job may have snuck up on me and caught me off guard but I think we are back on track now. And I think it is safe to say you can expect more posts soon!
Happy New Year everyone! I pray you too are starting the year off regrouped and energized!
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