Green Living Bites ~To reduce the dependence on plastic bags, try placing a piece of newspaper at the bottom of your kitchen garbage bin. When it is garbage day, take this out to the curb. Rinse it out and reuse! Garbage will break down faster when it is free of plastic. ~  Reuse glass bottles that you may already have in your home. Snapple bottles replace the plastic water bottle. Fill with your filtered water and go!!! Concord Massachusetts is the first town to "ban water bottles" at the retail level! They site the perception that water in a plastic bottle is healthy, when in fact phthalates and other chemicals from the plastic leach into the water.  ~ Have your community join the "plastic bag ban" that is sweeping throughout the US. Learn more about the dangers of the plastic bag and of the communities that have chosen care for the environment over convenience. Visit:   www.plasticpollutioncoalition.com

The mothering Mother newsletter seeks to address how integral  food and its connection with the Earth is to our everyday lives. Eating healthy foods is easy if you buy healthy and natural ingredients. Get familiar with your produce and bulk bags. You do so much for others, now do something for yourself. Buy fresh produce, fresh seeds and nuts, and follow the recipe below to good and natural eating. Can we eat our way out of the environmental challenges? One thoughtful meal at a time. See the continued "Eating Our Way Out" article at the bottom of this newsletter. Share your joy for the world by using cotton mothering Mother bags and sharing your home cooked foods with others.  Namaste Sydney   Check out themotheringMother website for a special Mothers Day sale!    The Gluten-Free College Student Katie Beatrice mothering Mother One of the biggest fears with anyone beginning the journey of eating gluten-free is that you suddenly have to give up all of your favorite foods. Of course you're saying good-bye to regular white bread, pasta, bagels etc., but if instead you think of this change as a positive, it will become an adventure. Whether your need to be gluten-free is due to an allergy, or you choose to on your own, your body will thank you. One of the most wonderful things about being gluten-free is how much better you feel; anxiety levels decrease and you're filled with new energy. Take advantage of the fact that you have to monitor what is going into your food, and experiment! Also, stores such as Trader Joe's have lists of gluten-free products that they can give you when arriving so that you do not have to check the pack aging on every item, making the shopping trip less stressful. While researching new recipes and buying alternative ingredients is exciting, it's easy to get caught up in gluten-free baking. I often feel as though the most appropriate comparison is people who become vegetarians, but end up constantly eating more starch (such as pasta) to fill up instead of proteins like tofu, quinoa, etc. Just because something is gluten-free, doesn't mean that it's necessarily healthy. I decided to speak to Marian Flaxman, a nutrition counselor from Ithaca, who has spent years spreading her passion and enthusiasm for natural food. Having a young daughter with severe food allergies, as well as some of her own, she knows firsthand how hard the transition can be, but with the right attitude, there are no limits to the delicious food you can create. Many people feel as though 'gluten-free' is a death sentence in terms of foods, no longer being able to enjoy their favorite things. What advice would you give to someone just finding out that they need to alter their diet? The main advice I would give would be to focus on what you are gaining rather than what you are losing. You are gaining your health, and a simple fix to an illness that has been mysteriously plaguing you. Sure, pizza is delicious, but gluten-f ree pizza is also delicious, and it won't give you an autoimmune disease. Going gluten-free forces people to get in touch with food, and I strongly recommend taking on cooking as a new hobby. Learning to cook gluten-free versions of all your favorite foods is exciting and empowering. Challenge yourself to make them so delicious that all of your friends will want to try them too! I bake gluten-free, totally vegan cakes for all of my friends, most of whom are not gluten free or vegan, and they are always a big hit. Certain textures are more difficult to achieve without gluten, but nothing is impossible. People know that they need to remove all wheat products from their diet, but what about other grains that have gluten in it? Is there anything a newly gluten-free person should look out for? Look up a full list of gluten containing grains. Spelt is gluten, barley is gluten, kamut is gluten, etc. There are good lists on the internet and in gluten-free magazines, like Living Without. The main sneaky gluten I warn people about is in soups and sauces. For my first gluten-free year, I was not asking enough questions at restaurants, and that lead to continuing health issues. If you're eating out, you have to let the server know you are gluten-free, and you have to ask about sauces and soups. Are they thickened with flour? Flavored with wheat containing soy or teriyaki sauces? I usually begin my dining experience by letting the waitress know that I have a ton of questions, but that I promise I really, really appreciate her help. Some waiters can be a little skeptical because they are burnt from dieters without actual allergies asking a million questions. However, if you let them know it's a serious health issue, and that you really appreciate their time, they are usually happy to ask the kitchen any question you have. In addition to gluten-free, you're extremely passionate about raw foods. Can you talk a little bit about creating delicious raw meals? Raw foods are fun because they are nutrient rich, whole foods. When you make a regular cake, it has flour, sugar, and various other non-nutritious. When you make a raw cake, it contains things like soaked dates, ground up almonds, and maybe honey. It's cool to play around with soaking nuts and making creamy pureed cashew cheese. Green smoothies and juices are delicious and extremely high in minerals and antioxidants. I don't really believe in living on totally raw foods forever, especially if that means consuming a huge amount of (often hard to digest) nuts. But, I do think that raw fruits and veggies, and especially raw fermented veggies (like kimchi) and drinks (like kombucha) are nourishing, cleansing, nutrient-rich, and life giving. For a simple, weird sounding but (I SWEAR) delicious raw treat, spread raw almond butter on a collard green leaf, top with kimchi (and sprouts if you're feeling extra fun), wrap up, and enjoy! Millet Kitchadi This gluten free grain is loaded with protein, well, for a grain, loaded with protein - more than oats, rice and corn. It offers another grain that goes well with most foods. Kitchadi is a digestive combination, ideal for cleansing or just giving the system calming food. 1 T ghee butter or sesame oil 1/2 t cumin 1 t coriander 1 t oregano 1/2 t powdered ginger 1 bay leaf 1/2 cup millet 1/4 cup red lentils 1/2 t tumeric 4 cups water 1/2 t salt Pinch of asafoetida or 1 stick kombu 3 cups diced vegetables Chopped cilantro Warm the butter or oil on a medium heat and add the cumin, coriander, oregano and ginger and roast for 30 seconds. Do not overcook the spices. Add the bay leaf, turmeric, rinsed millet and rinsed lentils. Roast for 30 seconds and then add the water, salt and asafoetida or kombu (this is to reduce gas, the recipe can be made without this ingredient if not available). Bring to the boil, cover and simmer for 30 - 40 minutes. After the grain has cooked, add the diced vegetables to the pan, and more water, if needed. Cook a further 10 minutes. Let the kitchadi sit for 5 minutes before eating. Top with cilantro. Start Earth Munching with the help of http://motheringmothernature.blogspot.com     Eating Our Way Out (Part 12)  Sydney MacInnis Founder mothering Mother Holistic Nutritionist and Yoga Instructor As I reach over to scoop up the crumbs of cake that are left behind by a child, I know it is time. Time for the seasonal fast! I have been negotiating with myself. I know from previous experience that a spring and fall fast does wonders for my physical, mental and spiritual bodies. For the past few weeks I have had moments of glancing at the calendar and looking for an opening when I can fast and allow time for the easing back into food. A week ago I told myself that I am fine, stable, and that this season I just might be able to skip fasting. I told myself that I am too busy with time sensitive events and material, and that I should not add to the load by taking on a fast. After all of this mental negotiating, and shifting, and justifying, I can see it and feel it. I NEED to fast. On some level, I don't want the effort. It is that first day, and for me that first morning, since I love to eat in the morning. Having a peer or a group moving through it with me always helps. Oh, to know that I am not the only one out there making this effort gives me comfort! It also helps to have laid down a foundation of previously successful fast experiences that I can recall as reminders that this is an activity that is worthy of my time and effort. Stop talking to yourself, stop eating and let the process unfold. So why fasting? During my study as a holistic nutritionist, it is the one activity that kept appearing as a simple and sensible way to detox the body on a regular basis. Living is toxic! Overeating, eating the wrong foods, eating the wrong combinations of foods, negative thoughts, negative emotions, pesticides in foods, chemicals in the air, hormones from plastics in our food and drinks - oh the list goes on. No one is exempt from this. We all know these toxins in our own lives. A fast is a way to say thank you to your body for all that it does, and give it a well deserved vacation. We all know how a few days of vacation can have a powerful impact on how we see our lives when we return. Offer the same opportunity to your body.  Consult with your doctor before starting any fasting program. Begin with something manageable for you, maybe a half day fast or a one day fast.  You can learn more about the basics of fasting, and follow me on my spring fasting journey, by visiting us at the motheringMother blog http://motheringmothernatue.blogspot.com. Thanks for providing me with your community of support this spring. We hope to do the same for you. Don't eat and be well! Namaste

The Best Way to Handle Dandelions

Yesterday I made a noodle salad, a Soba (buckwheat) Noodle Salad, as I am experimenting with gluten-free food for the next month. As I was coming into the home I noticed a few large and beautiful dandelions in the flower bed. I pulled a couple out and brought them inside. After washing well (do you know how dirty food is when it grows in an area of biodiversity?! lots of nature's bits were amongst the leaves) the dandelion was ready to be chopped.

Below are photos and a rough recipe for the salad. The dressing was a Thai type sauce that a friend generously gave to us. It had ginger, garlic, paprika, tumeric, cayenne, brown sugar, tamari, coconut milk, peanut butter, salt, lime juice - everything but the kitchen sink! Any heavier, fuller flavor dressing will work with the noodles.

Soba Noodles are often sold with gluten grains along with the buckwheat. Shop carefully if you are serving someone with a gluten intolerance. The best part was the dandelion! They are spicy and added a character of their own to this salad. Love all of nature by embracing the beauty and nutrition in dandelions!


Soba Noodle Dandelion Salad - Gluten Free

For the vegetables in this salad use whatever is in your crisper!

Cooked Soba Noodles, rinsed with cold water, drained well
Red Onion, chopped
Carrots, grated
Cucumber, grated
Dandelion, chopped
Kidney Beans, strained
Peanuts, lightly pan roasted and chopped
Dressing, refer to the list above or use your own favorite

Combe all of the ingredients in a bowl, and pour over enough dressing to taste throughout the salad. Add seasoning as necessary. Chill for 30 minutes maximum, to allow the dressing to be absorbed into the noodles. The noodles become heavier as they become colder, and the seasonings dull with the cold so this salad is best served at room temperature.

Shanthi

Final Day

Yesterday ended well, lots of energy, until I sat to read and started falling asleep. I drank a juice alone. It allowed me to connect with something greater than myself.

This is the final day of the fast. A juice this morning, and at lunch. The energy level is staying high, and the focus is amazing! Eating distracts me, and fills the gaps between things that I am doing. Without that distraction, the empty spaces allow me to behave differently. Last night I did not want to be answering emails and doing the "busyness" of life until I dropped into bed. I allowed time for reading, but not on the computer. That was a nice and necessary change.

Tonight I will attend a workshop to facilitate "spring cleaning of the stagnant energy" in the body, mind, spirit - wherever it has stagnated. What a perfect way to wrap up the fast!

Thank you for sharing with me these past few days. My wish is for your journey to be one of health, and constant discovery.

Shanthi (Peace)

The Third Day Calm

Day 3 is here and the calm and extra focus have kicked in! My juicing partner came this morning, had a juice with me, and announced that she will be moving to Kitchadi by dinner time. So I am on my own for the remainder of today and tomorrow.

After a warm bath I am finally dressed for the day. I feel more comfortable in my clothing, and for me, this helps me to stay committed. When the body is not using energy to digest, and it has adjusted to surviving on fewer calories, and the mind has accepted the fasting process, then it is as if this door has opened to work without interruption, and to see situations more clearly. Everything feels possible! Oh, let's ride on this for awhile!

Gluten Free Foods

When you begin eating gluten-free, the biggest challenge is finding the best brands. Here's a short list of foods I feel are worth trying!

-Udi's Sandwich Bread
-Udi's Double Chocolate Muffins -- They're unbelievably good, but very rich, so stick to 1/4-1/2 of one.
-San-J sauces, all delicious and gluten-free. Try the Teriyaki one in a stir fry or on tofu, YUM!
-Tinkyada brown rice pasta, the best gluten-free pasta that I've ever had. Tastes better than 'real' pasta.
-Chex Cereal -- Let me tell you, the Honey Nut Chex is amazing!
-Rice Cakes -- One of my favorite things is a little bit of cream cheese and salmon on a rice cake- better than any bagel!
-Lara Bars -- If you need to quickly grab a bar on the go, try the Apple flavor, it's hands down my favorite

If there's any other gluten free foods you'd like to find out about, make sure to leave a comment or send an email, and I'll post about it!

-Katie

Juicing Restored

The kitchadi at lunch was just what was needed. The afternoon was very busy and I was on the go most of the time. I touched down at home just long enough to juice with Susanne. I am feeling that surge of energy that often comes when the body adjusts and settles into a fast.

Watch the emotions and take note of what comes up when you are not pushing the emotions down with food! Whatever is bothering you is real, and don't be surprised if you are unable to contain it any longer. This can be healthy, to just it out, and then move on. Don't linger and dwell.

Shanthi

Accepting My Own Limits

Without doubting it or questioning it too deeply, late this morning I needed something more than the vegetable juices could offer to me. With chills running through me and a light headache developing again, I stopped straining all the systems and started to cook some kitchadi. I had a medjool date while the dish cooked.

It was the right choice. The grains warmed and grounded me without filling me. The wind and cold outside had me feeling like this was more of a fall fast rather than a spring fast. It is warming up outside, the rain has ended and sunny weather is expected tomorrow. I will end the day with another juice with Susanne, and see what tomorrow brings.

Shanthi