Here I go...

Walking and Talking Across Spain - long distance walking chelates the chemicals that trigger my Multiple Chemical Sensitivities

Wednesday, December 21, 2016

Our Olives Are Finished!

We're very excited. The olives are ready.
They've been out in the sun for about a week.
It's raining today, so a good day to bring them in
and get them jarred.

On the Screen

Nice and sun dried

We are keeping some on the counter for eating this next month.

The rest will be tossed with a teaspoon of olive oil, put into a jar, and stored in the fridge.

We have done a bit more research and decided that is what will work for us.

Free Olives!
What could be better!?

Tuesday, December 20, 2016

Nutritarian Corn Bread

Well, I had a hankering for bread so I made some nutritarian corn bread tonight to go with my beans.

I used a recipe from Dr. Fuhrman's book.
It ended up not tasting like your grandma's cornbread.
It was more like cake - sweet and spicy.

Good with beans!
And great if you're craving bread.

But if you want something more savory, I'd either skip the spice or change the spices.
1 cup cornmeal
1 cup oat flour (just make it by putting oats in the blender)
1 tablespoon baking powder
6 dates, pitted
1 cup nut milk
1/4 cup unsweetened shredded coconut
1 cup baked, peeled sweet potato (I'm not peeling mine)
2 tablespoons ground flax seed
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup frozen corn kernels

Preheat oven to 375 degrees F

Combine cornmeal, oat flour, and baking powder in a large bowl. Stir well and set aside.

In a high powered blender, combine dates, milk, coconut, potato, flax and spices. If you don't have a high powered blender, soak the dates overnight first to soften them.
Combine with dry ingredients, stirring just until combined.

The mixture from the blender is very thick.

Stir in frozen corn kernels.

Pour into non-stick square baking dish, cast iron skillet, or bake as muffins.

I used my cast iron skillet

Bake for 30 minutes or until top is golden. Cool 10-15 minutes before serving.

Changes I made:

I only had 1/2 cup sweet potato so I put that plus a half cup of avocado.

NOTE: This recipe comes from Dr. Fuhrman's book.

One person on the website said they added cumin, chili powder, and dried jalapenos.

It got very good reviews.

I will make this again sometime.

Good luck!

Monday, December 19, 2016

NUTRITARIAN is my New Way of Life

Life is moving on in the California desert. Mom is healing from her heart issues. The family are all doing well in Oregon. And I'm losing weight and getting back in shape on Dr. Fuhrman's Eat to Live lifestyle. The people eating this way are called Nutritarians.

I'm loving Eat to Live more and more each day as I feel the benefits.

If anyone is interested in losing weight or getting off of their cholesterol meds, heart meds, diabetes meds, please join our new support group on Facebook. It's a place to learn, to ask questions, to share recipes (both vegan and meat-eaters), and to be accountable by posting what you eat each day.

Here is a link:


By the way, if you are vegetarian or vegan, you'll have a bit of a challenge on the Camino, but it's certainly not impossible. There are many great choices for fresh fruits and vegetables all along the route. So don't stress.

Personally, I'm loving this Nutritarian way of eating. I'm stuffed, never starving. I feel GREAT and I'm excited as the pounds melt away. I'm losing about 1 pound per day right now and it's pretty much stress free.

The benefits of the Nutritarian way of eating include:

No more feeling hungry between meals
Eating delicious, satisfying foods that have anti-cancer properties
Reversing heart disease, diabetes, and most autoimmune diseases
Detoxifying your body and overcoming food cravings
Feeling great and enjoying increased energy
The Nutritarian way of eating uses no gimmicks or fads. There’s no yo-yo dieting. You’ll achieve your ideal weight while maintaining excellent muscle and bone mass for the rest of your life. This will pay incredible dividends in your life, and in the lives of those you love.

Cost:  For the most part, the cost of eating this way balances out. I buy my fruits and vegetables from a farmer's market, so they're quite affordable. If I were in Portland, I'd be growing them in our garden and they'd be free!  I don't buy much meat, so the money I save there goes toward the fruits/vegetables. 

And in the longer run, if you're paying for prescription meds each month, within 2 months, you can count on stopping all or most of those. That can be hundreds of dollars per month for some people! 

Getting set up can cost a little more if you plunge into it like I did. Or you can add staples as you go. 

There is little or no cooking, if you don't like to cook. Or there are marvelous recipes, if that's your deal.  I do a bit of both. 

Today, for example, I will have a HUGE breakfast salad. I'm talking what most people would make for 4 people. I'll put a peeled orange, a cored apple, and a teaspoon of cinnamon in the Vitamix, and pour that over. I have a salad bar in my fridge in snapware so my salad will have greens, bell and red peppers, carrots, celery, onions, purple cabbage and cherry tomatoes. It will take 5 minutes to put it together.  Other days I might have a smoothie or some oatmeal filled with fruits and nuts. 

For lunch, I'm having leftover meatloaf from last night (made with some meat, but also beans and mushrooms).

For dinner, I put a pot of Portuguese beans in the crockpot yesterday and I'll graze on those.

If you're into reading, Dr. Fuhrman has many great books out. If you like reading the science, I'd suggest EAT TO LIVE.  I wouldn't buy the cookbook. You can find hundreds of great Nutritarian recipes online. Check out Pinterest for a start.

If you'd rather read ABOUT the science (easier reading) and trust he's done his homework, I like THE END OF DIETING.

If you have heart disease or high blood pressure, you might like

And if you have an immune system disease (over or underactive):

All of Dr. Fuhrman's books are available on Amazon.

And if you would like to see over THREE HUNDRED AND EIGHTY success stories with photos, spend the $12 it costs to join his website for 3 months ($3.50 per month) and go directly to the success story section. If that doesn't convince you, nothing will.  You know, sometimes you see 3 or 4 success stories with those crank diet ads. Well, this is over THREE HUNDRED AND EIGHTY real people telling you their story.

Lastly, take a look at the video on Netflix called Forks Over Knives, and one online called Fat, Sick, and Nearly Dead. Here is a link:

These men use juicing fasts to lose weight, something I could never do. You can get the EXACT same results on this program, which is easier, and Dr. Fuhrman makes an appearance in this award-winning film about two men's journeys back to health. Be sure and watch past the midpoint, when they begin following Phil Staples, a morbidly obese truck driver. The change will blow your mind!


Tuesday, December 13, 2016

Olives are nearly done!

A few days ago, we put two changes of clean water into the jar of olives to begin taking salt and the rest of the tannin out of them.  This plumped them up considerably.  See the first blog here:  DIY Greek Olives and the second part here:  Olives Part Two - I fell off the wagon  (Scroll Down)

I put about a half dozen in a brine of vinegar and water for a couple of days, and MAN, they were GOOD! So I figured they were ready.

Today, Joe laid them out on a screen in the sun. We will leave them out until they shrivel up and dry a bit.

Then, we will keep a jar of them, put in a brine of vinegar and water, in the refrigerator, and pack the rest in freezer bags and store in the freezer. The olives will last 3-6 months in the freezer in brine, but we just don't eat THAT many olives. This harvest should last us a year.

Here are photos of the olives, just laid out on a screen in the sun.

This was an easy project that cost very little in time or money. The olives were free for the taking. All that was needed to prepare them was a gallon jar and about 3 cups of salt. We used sea salt, but you can use any pure salt.

We took mostly olives off the tree, but if you look online, some people prefer the windfall olives. Next year, I may try those as well..