Curry Butternut Squash Soup featuring Coconut Milk

Coconut milk is my new love. Creamy and sweet and oh so fatty, it hits the heart right in between the om and the ah. It's like the perfect balance of the yin and the yang, or not really, because there is nothing yang about it. You can use it just like you would cream or a heavy milk, yet with a nutrition profile that is astounding. Without regard to the fat content, coconut milk has many benefits that will send your heart soaring and your taste buds gleaming with an inner smile all the way down to your belly.

Following are some of the health benefits of coconut milk:

Manganese Ya! Manganese is an amino acid that gets sucked out of your body due to glucose intolerance. I attribute many blood sugar imbalances to the intoxication gluten can cause, yet it may not be 100% for you if you are reading this and hesitant to believe it. This is my experience and a testimony from years of personal and professional research, and so if it does not resonate, leave the rest to discover for yourself! Manganese is in coconut milk and so you may assure your bones and brain they can have a party because the coconut is going to offer you one! As well, grains, legumes and nuts provide manganese.

Flexifies the skin and blood vessels! No one wants to find their blood has become stagnant, their veins hard to access or their circulation cut down to only in their torso. You want strong arms to support your body, arms to help lift you up (and hands to express through). The copper and vitamin C in coconut milk will encourage flexibility in the blood flow of the body, which means everywhere so drink up!

Your Daily Boost! Coconut milk is high in phosphorus which strengthens bones. So practice yoga and drink/cook with coconut milk for strengthening bones and preventing bone loss.

Keep your blood-a-flowing! Anemia is a common cause of lethargy and over-exhaustion due to a lack of proper mineralization. One cup of coconut milk offers 1/4 the RDA of iron.

Free your mind and the rest will follow! Stressed out in your mind or body? Check your magnesium, perhaps the cause of pain in your neck or back is that your diet is causing your nerves to withdraw from their natural flow of beauty. Coconut milk provides plenty of magnesium to relax your muscles and send healing sparkles of light to those areas which maybe harboring the plague of your current situation. Perhaps coconut milk in some soup tonight?

Full Belly, Full Heart! Coconut milk provides plenty of fiber, which fills you up quicker and may aid in reducing the need to eat more than your body is ready for. So eat more fiber (coconut milk!), ultimately eat less overall.

Silly Seli - what? Selinium is an important antioxidant which reduces inflammation in the body, especially surrounding the joints. So, more coconut milk, especially if you have arthritis - it is observed the people with low levels of selenium may suffer from rheumatoid arthritis.

Pot-ass-what? Potassium, or foods containing potassium (if you break that word apart, it's funny, right?) is a blood pressure reducing-agent that comes naturally in coconut milk.

Immune me, please! I spent a semester in college in Tanzania and once was forced to lie back @ camp and miss a day of beach hiking (hiking on beaches to "island hop" around various un-inhabited aka desert islands) due to a major fever. I went hiking on my own and came to a village known for it's incidences of elephantitits. That's another story, but for now, know this: they gave me coconut to drink and said it would take my pain away. It did, however my taste buds weren't quite mature enough to think that coconut milk was magical. Once I broke through to the other side, now my immune system is in high gear and I haven't been sick since (in 10 years!).

Zinc your taste! Zinc is the key to healthy taste buds, as well as plays a role in promoting the health of the prostate gland. DRINK MORE COCONUT MILK!

Now for the main squeeze :

Butternut Squash Curry Soup featuring Coconut Milk

Ingredients:

1/4 cup onions, diced
1 garlic clove, minced
1/2 T ginger
1/4 t curry powder
1 t coconut oil
1 c butternut squash
1 t coconut oil
1 cup water
1/2 t sea salt
2 T coconut milk

Heat oil until smoking. Add onions, garlic and ginger. Saute until fragrant and clear. Add curry powder, saute 30 seconds. Add squash and water. Simmer and cover for 15 minutes or until squash is soft. Blend. Add coconut milk (optional). Simmer for 2 minutes. Add more coconut milk for a creamier consistency. Serve warm, garnished with cilantro.

Super yum.

Black-Eyed Peas and Dating Luck

I need some luck. My dating life needs some luck. I questioned my mom the other day when she said her usual: well, good luck with that. As if that she is not in support, does not need to hear the outcome and can see the potential mistakes her rebellious daughter is making. Oh, well and I am much like her, except I prefer to live a large life and to explore the unknown (at times with vigor more than fear;).

I was supposed to have a date over for dinner tonight. This is someone I really dig, and am sad I won't be with him tonight because all weekend I have been nursing an infection and need to rest. Went to the doctor this morning and was prescribed antibiotics and yes, it is time to be kind and so gentle with myself. I was choosing some wild men to be involved with lately, thinking that dating means going out drinking and staying up LATE. Oh, well, this marks the first night of my new dating life. Cooking, home, connecting authentically and staying away from men with helicopters (for tonight:). The last guy was fulfilling an agreement that yoga instructors have some special healing power. He charmed me into his story and invited me to escapade with him to Venezuala, Germany, Dubai (all this summer). I was not in. I told him: money does not impress me. Nope. And now I know that I meant it.

Babylicious Black-eyed Peas

1/2 cup black eyed peas

1/3 cup diced carrots

1/3 cup diced onions

3 cups spring water

1 postage size piece kombu

1 t sea salt

luscious greens: broccoli, kale +/- collard greens

Rinse black eyed peas and soak in 1 cup for 5-8 hours. Drain.

Add to pot. Cover with remaining 2 cups water. Bring to boil. Skim off foam.

Add carrots and onions and kombu. Lower heat to low and cover.

Simmer for 30 minutes.

Add: broccoli, kale or collard greens and simmer 4-5 more minutes.

Add salt and cook for 3 minutes.

Serve warm, with bread or perfect brown rice.

Garnish with scallions.

Yum....yum...yum!

Change and Protein

Well, I have been on about every diet out there. Some days raw, some days pizza, some vegan or macrobiotic, mostly what I think my body needs. Grains have been a staple of my diet for 6 years and dairy was a no-show. Recently, sugar, wheat, cheese and anything that had been ruled out was what I was seeking. If anything, availability is key, and unfortunately, if there was a famine of a particular food, a binge was inevitable.

So, I have decided to listen to what I need now. All the research, moral implications and feeling energy I have and have had around food, the number one principle of eating well is balance and delicious flavor. Protein is inevitable. Protein is key to growth, to creating energy and muscle tissue, encouraging healthy assimilation. Thanks to epicurious for the inspiration for this recipe , and the reminder by Elana of Elana's Pantry about protein and amino acids.

Salmon Grapefruit Salad

• 1 lb salmon fillet, cut in half (to fit in a steamer basket)
• 1 tsp ground cumin
• Juice from 2 limes (about 1/4 cup)
• 1 T olive oil
  
• 8 cups mixed baby greens
• 1 avocado, thinly sliced
• 1 pink grapefruit, pith and peel removed, segments separated
• 1/2 cup jicama

Grapefruit-Ginger Dressing

• 5 tbsp grapefruit juice
• 2 tbsp olive oil
• 1/4 cup white-wine vinegar or apple cider vinegar
  
• 1 tbsp chopped fresh ginger

Mix cumin, olive oil and lime juice and add to salmon. Set aside and marinade for 30 minutes (optional). Add to bamboo or stainless steel steamer and steam for 3-4 minutes on each side.
Set aside and let cool for 5 or 10 minutes.

Meanwhile, whisk ingredients together for dressing.
Add to lettuce, avocado, and jicama mix. Be sure to coat lettuce leaves very well with dressing.
Shred salmon and add to salad.

Enjoy!
Waller

Gluten, Again?

Well, I was doing pretty well. 3 days gluten free. I was sailing in a positive direction, yet still overeating at night. Thought I was doing better than I was actually. The days were ok, no itching or severe anxiety. Then, I got confused. Felt like I have a lot to be thankful for, but I have also mad ea lot of mistakes in my life. My roommates pancakes look pretty good. Maybe better than the guilt of going out in public with my dress more than 3 inches above my knees (and in high school, that was a no-wake zone). Oh yes, and also, the frightening sensation of waking up 9 mornings out of 10 having put on an inch in the middle of the night due to eating in my dreams. That's no good either.

Well, I thought I was doing well. No gluten, anyways. Then, I broke through a commitment I had to my well being. I thought another day in turmoil seemed more attractive than one day hanging out in the knowing that I am taking care of myself. And when I do so--good things show up. Sometimes potential cognition is not enough to break through habits. And other times, well, I make another choice because I am seeking a healthier outcome. THis time, I really knew that I do this, I get that. And I did it anyways.

Back on the wagon again. Hanging on by a few threads until I get the gluten out. It takes a few days to feel free again. Sometimes all we have is now and what we need is the belief that we can live free from an addiction to food. I have done it, and I know it is doable. It is a matter of choice, and a continued commitment to the process. I hope you are doing well in overcoming the struggle. I was reminder earlier of a wonderful insight: the struggle is the blessing.

English Muffin Woman

Woohoo!! It has taken me a while to make peace with my gluten intolerance. It has been nearly 2 years since I made the connection that gluten was a cause of my poor health symptoms, and since I did pretty well sticking with a pretty gluten free way of life. I was happy and healthy, for a long while there and amazed at how quickly my symptoms cleared up. Most notable was my depression, poor memory, feeling of confusion, lack of menstrual cycle and blood sugar imbalance were lifted from my life. All within a matter of days.

I forget what it was like to have struggled so, and almost as an alcoholic who loses sight of the 12 steps, I recently forgot that food can potentially cause a severe lack of nutrition. I moved in with a roommate and as happy as I am to be living with someone, I really hate her food. I wish it would hide so I was not exposed to it! You would think it would be fine, but for some reason, 100 cal wheat buns and mini shortbread cookies were calling to me. I went a week without them and then decided I would be fine to have some. And more and more. And the past few days I have been unable to get out of the house due to anxiety and confusion. Many would disagree the food is the cause, but due to my history of breaking away from gluten and experiencing so much goodness, I get a sense that that is what this is about.

Dear reader,
I am not here to tell you that if you struggle with your relationship with food or have a high level of anxiety, that gluten is the culprit. If you have ever struggled with depression, going gluten free may not be the answer for you. But it has been for me. I have experienced a great healing from cutting gluten out of my diet. I have also been able to tolerate it at times, but not completely. It does leave remnants of symptoms, yet I normally will cut it out before we get in too deeply together. PLease know that I am not here to diagnose or confuse you, dear reader. You have the option to eat what you please, but also to become educated about the impact your choices are having on your body and mind. My intent is to share from my experience and knowledge base in hopes that perhaps you may take a bit of inspiration, or a recipe to increase your health and happiness, and find freedom from a food addiction or a lack thereof. Either way, food is meant to be injoyed, with love and appreciation. The act of cooking food inspires creativity and therein attracts you to a higher level of living than would eating out all of the time. Please cook with love, and love yourself no matter if you love to cook, love to eat, or simply love to learn about food.

On the morning of deciding to get back on the gluten free bandwagon, yet keep up with the dairy (and not give it all up at once!)
an english muffin with cheddar cheese sounded delightful. Can you believe you can order Gluten Free English Muffins on Amazon? For cheap, too? Amazing.

Gluten Free, Please!!!

A couple of years ago I was going through a very intense health crisis. My weight had been well below normal for many years, I had no sign of a menstrual cycle in 6.5 years and I was about to go insane because I was so hungry all of the time and my body seemed to be eating itself. Not sure where the food was going...

I ran into an ex-boyfriend who, when we were together, we were both severely digestively distressed. Not sure who was more so, but I was fully bulimic at the time, so much so that I did not notice his issues, and he did not see mine. Together, we were a perfect pair. He had moved around a bit like I, until he was in Washington becoming a politician, but his tummy would not have it. He tested positive for celiac, made the decision to give up gluten and BAM! Weight came on and wellness followed. He was my personal hero for committing to a healthy lifestyle. His reason was to never have to struggle as he did when he ate gluten, but I would say super courageous for being a macho man and sticking with a gluten free diet--which can be known as a hippy or health nut thing to do.

My symptoms looked a lot like his. I decided to follow him in the gluten free initiative and was amazed at how many of my symptoms cleared up. The most notable was my blood sugar balancing, weight stabilizing, period came back within a matter of months and anxiety decreased drastically. I never found out for sure if I was celiac, but the blood tests showed obvious signs of gluten intolerance (IgG panel very low). I gave up gluten and felt clear and not hungry all of the time. I promise my depression went from a 9.5 to a 2.

Recently, I moved in with roommates. They eat as normal as a 16 year old. There is plenty of bread and crackers and dumplings and casseroles around the house. There is also no excuse for me indulging in their food, but I have been. It has not been fun or pretty. My symptoms have come back, in a rare form this time.

*itching like I am constantly being attacked by fire ants (it's not fun!!!)
*sleeping with food--eating @ night when i cannot sleep
*blood sugar out of whack is causing my SEVERE anxiety
*fogginess, takes me 12 times the effort to do homework and pay bills

I am getting back on the gluten free wagon. I will write more about my "de-sludging" symptoms. Mostly, about how grateful I am for having recognized what I need. Commitment is a word that needs clear definition in my life. I can force myself to do something for a while, then give up only to realize I was trying and not committed. This is going to take a serious deep commitment, almost as if I am married to my gluten free lifestyle.

Some things that helped me in the past were to:
*Make delicious gluten free food
*Read, read, read other people's stories and successes of gluten free living
*Connect with other Gluten Free people
*Comment on Gluten Free blogsites
*Find Gluten free recipe sites

Questions/comments/issues about this post? Make a comment! I'd love to hear our experience of being on or off gluten, or if this brings up something you may recognize in your own life.

Take good care.

Warmly,
Waller

Breakfast of Champions

In honor of Music City Marathon day...








I decided to retire my running shoes...










and create a Breakfast of Champions...
What would I eat if I were running a marathon?

Teff Almond Carrot Pancakes. Or Almond Teff Carrot or Almond Carrot Teff Pancakes. Whichever way you look at them, they are gluten free, vegan and sweet enough to satisfy the runner in us all to have the best day ever. You may not be running a marathon today, but in celebration of the day, may we all honor ourselves and never give up on our dreams!

Carrot Almond Teff Pancakes
Serves 3 or 1-2 marathon runners
1 cup teff flour
1 cup shredded carrots
2/3 cup blanched almond
2 t baking soda
1 t cinammon
1/2 t sea salt
2+ T Maple Syrup
1 T olive oil
1/4 cup raisins (optional)

Combine flour, salt, baking soda, cinnamon in a bowl. Add carrots, 1/2 cup crushed almonds, and 1 T maple syrup. Combine.
Heat pan with oil. Add batter and cook 3 minutes on each side.
Top with almonds, cinnamon and maple syrup.

Just in time for a marathon of a day!

Some Like it Green

Today I was set to go out for lunch. After a morning of writing, I was looking forward to getting out of the house. When it came time, I considered that I have no real reason to get out except for go visit a friend today, and I need to be working on finishing this book before the end of the month. I was convinced there was nothing in the house, but found some edamame in the freezer and decided to go for it.

Edamame, leftover brown rice, with Hemp-Spirulina dressing
I water sauteed the collard greens and shallots:

• Boil 1/2 inch of water in a pot.
• Add diced shallots and simmer for 2 minutes.
• Add slivered collard greens and simmer for 3 minutes.
• Add 1 pinch of sea salt and cook for 1 more minute.
• Remove with a slotted spoon.

Add edamame to water and simmer 3-5 minutes until defrosted.

Add edamame and veggies to a bowl of brown rice topped with dressing:

Hemp-Spirulina Vinagrette:
2 t hemp seed oil
1 t apple cider vinegar
1 garlic clove
1/4 t rosemary
1/4 t spirulina

Whisk and enjoy on veggies or as a sauce for a sandwich or salad.

This is a great liver detox meal in that it is green and includes sea veggies and essential fatty acids, phytonutrients and chlorophyll.

Edamame Guacamole

1 cup edamame
1/2 cup avocado
1/4 cup carrots
1-2 T umeboshi vinegar
1 T lemon juice
1/4 cup cilantro

Place all ingredients in a blender or cuisinart. Blend until creamy.

You may like to add a chipotle pepper and ground black pepper, if you like spice.

This dip can be enjoyed on a raw collard green or kale piece as a wrap, on carrots or celery or spread on crackers.

Ethiopian Lentils

2 T olive oil
½ cup red onion, small dice
2 cloves garlic, minced
1 T fresh ginger, minced
1 tsp. turmeric
1 cup red lentils, soaked for one hour
3 cups butternut squash, cubed
3 cups water

Heat the olive oil in a large pan.
Sautee the red onion in the ghee for about a minute, and then add the garlic and ginger. Do not let them turn brown, but allow them to soften a bit.
Add the turmeric and stir.
Next, add in the red lentils, stir, and pour in the water.
Once the water comes to a boil, add in the butternut squash.
Let the lentils and butternut squash simmer for about 30-40 minutes, and then season well with salt.

Teff Pancakes

Pancakes--gluten free and vegan.
Make enough for 2 hefty appetites, or 4 small ones.
Can gluten-free cooking get any better?
These pancakes will leave you satiated and looking forward to a positive and productive day!

1 cup teff flour
1 t baking powder
1/2 t cinammon
1/4 t salt
1/4 cup flax meal
1/2+ cup water, soy, rice, or hemp milk
1/4 c agave or maple syrup
1/2 t vanilla
1 T oil

optional add in: banana or blueberries

Mix dry ingredients. Combine liquid with flax meal and stir to combine with dry ingredients.
Heat oil in skillet. Add batter. When pancakes bubble, flip and cook until golden brown.
Top with maple syrup or agave and ghee.

Simply Divine. You can make these as healthy or not as you like. I enjoyed this loadup of carbs after a morning jog. A healthy way to start the day with a sweet kick and hearty fiber-filled satisfaction of these grain-based, gluten-free vegan pancakes!

Chocolate for Breakfast!

Chocolate is a great pick-me-up breakfast. I added the cocoa powder in after I felt I was going to need a kick in my creativity today. Afterall. the antioxidants in chocolate will do wonders to uplift your mood naturally releasing endorphins, inspire and motivate you to think positive and to create radiance, manifesting all of your desires in the new year!

Chocolate Rice Porridge:
1 cup leftover brown rice
1 cup milk
1 t cinnamon
2 t agave nectar
1 banana, mashed
1 T cacao powder

Bring milk, and rice to boil, add cinnamon. Let simmer 5-10 minutes.
Add in agave, banana and cacao or cocoa powder.
Enjoy this sweet, simply divine, gluten free breakfast with love!

Cacao Basic Truffle

This recipe will make about a dozen truffles. I like to make small batches daily forfreshness.

¼ Cup Cacao
6 Dried Apricots
1 tsp. Coconut Oil
2 tsp. Agave Nectar
½ Vanilla Bean

Grind cacao and vanilla bean in a coffee grinder on the espresso setting (if your grinder has one). Add all ingredients into a mini food processor* with the “S” blade. Start by using a pulsing motion until the batter begins to blend. Continue blending until the batterforms a smooth ball on one side of the processor.

*If a larger food processor is used, it will be necessary to double, triple or even quadruple the above ingredients to make sure the batter is above the blades.

Last night I was feeling a little adventurous. I added the following ingredients to the basic truffle mix:

2 additional teaspoons of Agave Nectar
1/8 tsp Cayenne
1/8 tsp Blue Manna
1/8 tsp cinnamon
1/4 tsp maca
1/4 tsp carob
a pinch of salt

This makes about 20 small truffles. Have fun with it. Enjoy the creation of your truffle and the manifestation of your destiny as you ingest cacao, the food of the gods!

Cacao Truffles

Ingredients
½ cup pitted prunes
¼ cup pitted dates
3 tbsp almond butter
2 tbsp Agave Nectar
2 tbsp cacao powder*
1/4 cup grated unsweetened coconut
2 tbsp unsweetened cocoa
Directions

Place unsweetened cocoa powder in a shallow bowl and set aside.

Combine prunes and dates in a food processor and process until finely chopped. Add almond butter, agave nectar, and cacao powder. Transfer to a bowl and mix in coconut by hand.

Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball. Roll each ball in cocoa powder and place on a tray or plate that will fit in your fridge. Refrigerate until firm and enjoy!

*If you do not have cacao powder on hand, don't worry! You can simply add 2 tbsp of unsweetened cocoa powder instead and the truffles won't even know the difference!

Makes 12 truffles.