tag:blogger.com,1999:blog-55730271489076500042024-03-12T22:17:20.041-04:00Sweet SensitivityElise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5573027148907650004.post-61427298180128777662010-10-06T03:19:00.016-04:002013-01-24T19:41:52.379-05:00Speechless in Seattle... with a side of road trip reviews Oh, so much change in my life of late. All (or at least, the majority) of it welcome and immensely invigorating.<br />
That said, it's been hard for me to make the time to post on this here blog, mostly because I haven't been able to find the words. My mind is whirring with all the newness surrounding me... people, plans, places. Everything is a' changing.<br />
Yes, along with its shifting winds and turning of leaves, September brought me safely to Seattle, Washington. I <a href="http://www.sweetsensitivity.blogspot.com/2010/08/help-me-find-food-on-my-journey-out.html">wrote a post</a> back in August about my impending relocation and all the passion and anxiety that went into my decision to move out west, and to those of you who read it and wished me well on my westward journey, <i>thank you</i>.<br />
The cross-country drive from New York to Seattle was pure loveliness (with the minor exception of getting my fender cracked by an 18-wheeler outside Chicago). All those rolling hills, sweeping plains, and mountaintop views left me soothed and stirred... and a bit speechless.<br />
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<span class="Apple-style-span" style="font-size: small;">The Painted Canyon, North Dakota</span></div>
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<span class="Apple-style-span" style="font-size: small;">Salem Sue, also in North Dakota: the World's Largest Cow</span></div>
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<span class="Apple-style-span" style="font-size: small;">Flathead Lake, Montana</span></div>
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<span class="Apple-style-span" style="font-size: small;">Glacier National Park, also in Montana</span></div>
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<span class="Apple-style-span" style="font-size: small;">buffalo poo</span></div>
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The preceding photos are just a taste of the natural wonders my journey bestowed upon me. But to get my blogger juices flowing again, I figure I'll start with <i>writing</i> about the simple stuff. A nice, easy post to give you the low-down on the various gluten- and dairy-free dining options I managed to find along the way, which you may or may not get to sample for yourself at some point...<br />
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Initially, when I started planning my Washington-bound road route, the culinary prospects seemed bleak. Too many open roads and tiny towns for food-sensitivity-friendly fare, or so I imagined.<br />
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But lo and behold, I did manage to work a few scrumptious and satisfying food stops into my trip, and as I already said: for now, that is what I wish to share with you all. I promise, more insightful meditations and reflections on my transplantation to this fine West Coast city will follow soon enough. That said, I do hope you enjoy this road trip review roundup...<br />
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<b>Food-Allergy-Friendly Stop Number One: </b></div>
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<a href="http://www.bittersweetgf.com/"><b><span class="Apple-style-span" style="color: #274e13;">BitterSweet Gluten-Free Bakery (Eagan, MN)</span></b></a></div>
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Say hello to stop one. I realize this photo is pretty lame. However, this little bakery was well worth the 15 minute detour to the town of Eagan, MN, just south of Minneapolis. After two days of tuna crackers and bananas with peanut butter, I was thrilled to savor the sweetness of their Lemon Poppy Seed muffin, Peanut Butter Chocolate Chip cookie, and Rosemary Garlic Breadsticks. (I meant to take pics of the actual products, but I guess I enjoyed eating them a bit too much to remember in the moment.)<br />
The verdict? Although my dairy-free options were semi-limited, out of the selections I made the Lemon Poppy Seed muffin was by far the most satisfying with regard to taste and texture. Moist and delicious. I recall the PB cookie being good, but it wasn't a particularly memorable gluten-free indulgence. And the breadsticks, while full of flavor and breadtastic for sure, didn't really come into their full glory until paired with a bottle of white wine a couple days later at a motel in Glendive, MT.<br />
Overall, BitterSweet Gluten-Free Bakery = YUM. Oh, and they had a copy of Triumph's GF Dining Guide at the counter for customers to thumb through at will, which I thought was quite kind of them.<br />
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<b>Food-Allergy-Friendly Stop Number Two: </b></div>
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<a href="http://xtremepizzakitchen.com/"><b><span class="Apple-style-span" style="color: #990000;">Xtreme Pizza Kitchen (Fargo, ND)</span></b></a></div>
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So, this little joint was fun. And the pizza was tasty. In fact, after a long day of driving from Baraboo, Wisconsin, to Fargo, North Dakota, gluten- and dairy-free pizza (with Daiya cheese!) was about the best possible thing I could've had in front of me. Seriously, its aroma was heavenly and the flavors melted into my taste buds. I loaded my personal pizza pie with fresh garlic, mushrooms, spinach, basil, and banana peppers... One word: <i>Mmmm</i>. </div>
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The verdict? Again, <i>mmmm</i>.</div>
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<b>Food-Allergy-Friendly Stop Number Three: </b></div>
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<b><a href="http://www.nakednoodle.com/"><span class="Apple-style-span" style="color: #b45f06;">Naked Noodle (Bozeman, MT) </span></a></b><a href="http://www.nakednoodle.com/"></a></div>
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Of all the places we stopped and slept in along the way out west, I have to say that Bozeman was one of my favorites. I get it; it's a college town, which is part of what makes it cool, I'm sure. All I know is, I didn't want to leave. And Naked Noodle, this lovely little noodle bar of sorts, simply made my day with its clever array of gluten- and dairy-free menu options. I ordered the Pad Thai and it was oh so unbelievably delicious. Fresh, food-sensitivity-safe ingredients; rich, tantalizing flavors... I didn't want to stop eating even when I could feel my belly filling to maximum capacity. </div>
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I tried to save some for later, but Conan (the barbarian) pounced on my take-out carton as soon as I left him to explore the wonders of Naked Noodle's neighbor, a natural foods store complete with aspiring Bastyr student working in the supplement section. Needless to say, she and I got caught up chatting and before I knew it, Conan had climbed in the backseat and pawed his way into my pad thai. Sigh. Thank goodness Thai food is <i>everywhere</i> in Seattle or I think I'd be having a much harder time forgiving him.</div>
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<span class="Apple-style-span" style="font-size: small;">Conan licking his chops as I sat at a nearby sidewalk table enjoying my semi-naked noodles.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Oh, how could he resist?</span></div>
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The verdict (which I'm assuming is obvious at this point)? Absolutely loved it. You <i>must</i> eat here if you are ever in or around Bozeman. Just thinking about that dish is making me hungry.</div>
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Okay, and that's it for my cross-country road trip reviews. You'd think I'd have more to share considering the almost 3,000 miles I drove to get to my new Seattle home. But it was a bit trickier than I thought it would be to work in all of my intended stops. A good deal of food-allergy-friendly cafes and restaurants don't have late or flexible hours, and I missed out on a few simply because I wasn't in the right town or city at the right time. </div>
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In fact, these are the places I would've checked out if I'd had the chance:</div>
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<a href="http://www.organicblissmarket.com/"><span style="font-family: Times; font-size: 12pt;"><b>Organic Bliss Gluten-Free Bakery and Deli (Toledo, OH) </b></span></a><b> </b></div>
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<a href="http://www.cookingvegetarian.com/index.html"><b>The Cheese Factory Restaurant (Wisconsin Dells, WI) </b></a></div>
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<b>Pegasus Blu Restaurant (Great Falls, MT; no website)</b></div>
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<a href="http://www.thegreenteahouse.net/"><b>The Green Tea House (Whitefish, MT)</b></a></div>
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Of course, I've also had the pleasure of sampling some gluten- and dairy-free delights in the Seattle area over these past few weeks (with one not-so-pleasurable experience), and I'll soon be sharing my thoughts on those. </div>
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For the time being, however, I am spent. <i>Good night</i>.</div>
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Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com8tag:blogger.com,1999:blog-5573027148907650004.post-27593740508636887712010-08-26T23:21:00.000-04:002010-08-26T23:21:24.278-04:00And the winner is... It was such a lovely treat to get to know Pamela of Pamela's Products, as well as to host my first-ever giveaway last week. Thanks to all who stopped by to read the interview and participate! It's funny... I realized that I'm not very good at giveaways because I want to send everyone a prize package!<br />
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Well, if I could have, I would have, but I had to just choose one lucky gal and leave it at that. And so, the winner of the Pamela's goodie box is... <a href="http://www.glutenfreeflavorfull.com/">Alea of Gluten-Free Flavor Full</a>!!! Alea, thanks so much for reading and have fun experimenting with those baking mixes! Please e-mail me your mailing address and the Pamela's cookie you'd like to try at <span class="Apple-style-span" style="color: #134f5c;">sweetsensitivity@gmail.com</span>.<br />
Thanks again to all who participated!Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com1tag:blogger.com,1999:blog-5573027148907650004.post-42446823892068923072010-08-16T22:16:00.003-04:002010-08-17T15:42:38.916-04:00Hello Pamela, and a Giveaway!!! I’m honored and excited to share this particular post today; as I’ve mentioned before, this blog was partly inspired by a cookie: a <a href="http://sweetsensitivity.blogspot.com/p/my-story.html">Pamela’s Products Dark Chocolate, Chocolate Chunk Cookie</a>, to be exact.<br />
<div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"> Ever since that savory moment of inspiration, I’ve wanted to know more about Pamela, the woman behind these deliciously indulgent treats—made sans gluten, wheat, and in most cases, dairy. Thanks to the wonderful world of Facebook (and social media in general), I was fortunate enough to hook up with some of Pamela’s people, and <i>voila</i>! An interview with Pamela is what followed.<br />
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</div><div class="MsoNormal"> So, without further ado… Hello Pamela! <span style="font-family: 'Times New Roman';"><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TGnrVj-SCOI/AAAAAAAAAZE/zzLUm8A08V0/s1600/Pamela_in+kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TGnrVj-SCOI/AAAAAAAAAZE/zzLUm8A08V0/s320/Pamela_in+kitchen.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TGnrVj-SCOI/AAAAAAAAAZE/zzLUm8A08V0/s1600/Pamela_in+kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>Sweet Sensitivity (SS):</b></span><span style="font-family: 'Times New Roman';"> I have to ask what the story is behind the Dark Chocolate, Chocolate Chunk Cookies; they are, after all, the product of yours that made me fall in love with your line of gluten-free goodies! Is there a particular place and time that you came up with the idea and/or discovered the perfect combination of ingredients to make them taste so irresistibly delicious? (Because they are by far the best wheat-free, gluten-free, non-dairy chocolate cookies I’ve ever tasted.)</span></div></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><div style="text-align: left;"><span style="font-family: 'Times New Roman';"><b>Pamela (P):</b></span><span style="font-family: 'Times New Roman';"> <span style="color: #993300;">That is so sweet—thank you for the kind words. The story is, I am a chocoholic, and I was working on the Dark Chocolate, Chocolate Chunk Cookie (because what is better than chocolate and more chocolate) and testing various recipes on my bachelor neighbor. I started with the first version and tweaked it, and my neighbor and friend Dino would always go back to that first version. He was so passionate about it, that I figured I had it right.<o:p></o:p></span></span></div></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><div class="MsoBodyTextIndent"><span style="font-family: 'Times New Roman';"><b>SS:</b> I read a bit of background on your website, so I know that you grew up in the midst of health foods and food-allergy-friendly “treats” via working in your grandparents’ store when you were younger. What motivated them to open the store and cater to the gluten-free and otherwise food-sensitive population? <o:p></o:p></span></div></div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="color: #993300; font-family: 'Times New Roman';"> My grandmother became a vegetarian in 1920 and remained [one] throughout the rest of her life. She meditated, did yoga and drank carrot juice for over 50 years. My grandparents attended nutritional lectures and found out that one of the first health food stores in San Francisco was for sale. This was a perfect opportunity for my grandmother to be involved with a world that she was passionate about. There was a small bakery in the back where “special dietary baked goods” were made daily. This included salt-free, dairy-free, alternative sugar, raw food, organics, and gluten-free goods. We outgrew the store after about 15 years, and became a wholesale bakery and flour mill (the mill is still in business today). I worked at the wholesale bakery, which by then my father and uncle had purchased from my grandparents. It was and still is an industry that we understand and care deeply about.<o:p></o:p></span></div><div class="MsoNormal" style="margin-left: .25in;"><br />
<span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> How did they (and the store) influence your personal food choices and overall health consciousness?</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><div class="MsoBodyTextIndent2"><span style="font-family: 'Times New Roman';"><b>P:</b><span style="font-weight: normal;"><span style="color: #993300; font-family: 'Times New Roman';"> I was the kid with the brown bread and carob chip cookies during the 1960s in a world of white bread and Ho-Hos. I completely understood what it meant to eat food that looked different than your friend’s. But my parents raised me [with the understanding] that “natural” foods were what was healthy for you. As a family, we never ate out so I was very influenced by the meals that my mom put on the table and the baked goods, wheat flour, brown sugar, [and so forth] that my dad brought home from the bakery. Also, having a vegetarian grandmother, alternative lifestyles and diets were a part of my upbringing. It never seemed odd to me. <o:p></o:p></span></span></span></div></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> What drove you to take on the challenge of venturing out on your own in 1988? <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="color: #993300; font-family: 'Times New Roman';"> I could see the need for improved gluten-free foods, and I felt that if my products tasted good then everyone could enjoy them and the retailers wouldn’t have trouble selling them. I wanted to alter the typical attitude of just having something on the market no matter what it tasted like. What frustrated me was that I loved the family business but had two brothers working there. I was told that I couldn’t run the company because I was a girl, so I packed up my belongings and rented a warehouse down the street (close enough to steal boxes from my dad and use his copy machine…), and I was on my way.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> Did you have a lot of outside support, or did it feel more like a lonely pipe dream at the time? <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="color: #993300; font-family: 'Times New Roman';"> I did not have a lot of outside support in the form of cash. I had friends and my husband and mom who believed I was smart and believed in my abilities, but my dad kept asking me, “Can you see the light at the end of the tunnel?” I could only see that I owed money and I couldn’t stop until the debts were paid. I sometimes would find myself crying at my desk, feeling alone. It’s a long, stressful process to grow a business, in particular when you are learning on the job. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> When you look back now, do you think you could have envisioned at the time just how successful your company would become? <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="color: #993300; font-family: 'Times New Roman';"> I never knew that gluten-free was going to become mainstream. Natural food stores were very small in 1988 and I assumed I would only be selling to them, same as my dad’s company. No one cared about gluten-free foods back then except those who had to eat GF. I don’t believe anyone thought that it would become a recognized issue. I was only thinking about the customers that had to eat the horrible GF food my dad made. I just wanted food to be different for them. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> How have you seen the gluten-free community evolve over the years? <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="color: #993300; font-family: 'Times New Roman';"> The grassroots Celiac Support and Gluten Awareness Groups have been the catalyst for moving the gluten-free industry forward. Without their unrelenting dedication to getting the message out and asking stores, doctors, manufacturers, and the like to understand their needs, I believe gluten-free foods would still be ignored. Technology is also a part of the huge surge in awareness. There are meet-up groups, websites, blogs, and so much more going on because of it. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> I notice that you seem to go out of your way to use top-quality ingredients in your products. From a business perspective, I’m aware that the good stuff typically costs more (which is why the majority of processed, packaged food producers opt for the cheaper ingredients). Why is it so important to you to use organic, top-of-the-line ingredients? <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="color: #993300; font-family: 'Times New Roman';"> It’s important to me that food satisfies both mind and body. I look for flavorful ingredients to completely satisfy the palate, and ingredients that will not harm—no artificial anything, and organic if I can. If you have a special dietary need, the last thing you should have to worry about is the food going in your mouth. Food needs to be delicious and nutritious, and in the case of Pamela’s Products, not harmful for those eating gluten-free. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> Of the cookies you’ve created, which one is your favorite? <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="font-family: 'Times New Roman';"> </span><span style="color: #993300; font-family: 'Times New Roman';">That depends on my mood. I don’t like really sweet cookies so I tend to go for the Extreme Chocolate Simplebites, the Peanut Butter Chocolate Chip, the Spicy Ginger Cookies, or the Pecan Shortbread. But every time I try one of the others, I am pleased that I still find them delicious even though they are not my favorite. </span><span style="color: #993300; font-family: 'Times New Roman'; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>SS:</b></span><span style="font-family: 'Times New Roman';"> <i>Empty your mind of all thoughts, but contemplate the cookie</i></span><span style="font-family: 'Times New Roman';">. This is one of the meditative cookie reflections that appears on your website. What does this mean to you? <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span style="font-family: 'Times New Roman';"><b>P:</b></span><span style="font-family: 'Times New Roman';"> </span><span style="color: #993300; font-family: 'Times New Roman';">I love these meditations. I believe in being aware of the smallest treasures in life. Stop and smell the roses, acknowledge how perfect the blue in a blue sky can be, and how nothing else matters as you eat your favorite cookie.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> Phew! Wherever you are, Pamela, thanks again for taking the time out of your busy schedule; this was such a treat!<o:p></o:p></div><div class="MsoNormal"> And now, for the giveaway… </div><div class="separator" style="clear: both; text-align: center;"><a href="http://i70.photobucket.com/albums/i113/elisecz/sweet%20sensitivity/PancakeMix-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i70.photobucket.com/albums/i113/elisecz/sweet%20sensitivity/PancakeMix-1.jpg" width="170" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> The folks at Pamela’s have a lovely package prepared for whoever wins my first-ever product giveaway: a bunch of baking mixes and one box of cookies (of your choosing!).To enter, you just need to do three things:</div><div class="MsoNormal"></div><ol><li><b><span class="Apple-style-span" style="color: #073763;">L</span></b><b><span class="Apple-style-span" style="color: #073763;">eave a comment on this post</span></b><span style="font-weight: normal;"> sharing your favorite Pamela’s Products cookie. If you’ve never tried her cookies before, choose one from the following gluten- and dairy-free flavors that makes your mouth water: <span class="Apple-style-span" style="color: #783f04;"><b>Dark Chocolate Chocolate Chunk</b></span>; <span class="Apple-style-span" style="color: #b45f06;"><b>Peanut Butter Chocolate Chip</b></span>; <span class="Apple-style-span" style="color: #660000;"><b>Spicy Ginger</b></span>; <span class="Apple-style-span" style="color: #990000;"><b>Peanut Butter</b></span>; </span><b><span class="Apple-style-span" style="color: #274e13;">Chunky Chocolate Chip</span></b><span style="font-weight: normal;">; </span><b><span class="Apple-style-span" style="color: #741b47;">Old Fashioned Raisin Walnut</span></b><span style="font-weight: normal;">; and </span><b><span class="Apple-style-span" style="color: #783f04;">Espresso Chocolate Chunk</span></b><span style="font-weight: normal;">. </span></li>
<li>Visit <a href="http://www.facebook.com/pamelasproducts">Pamela's Products on Facebook</a> and "like" their page.*</li>
<li>Visit <a href="http://www.facebook.com/pages/Sweet-Sensitivity/129546133736891?ref=mf">Sweet Sensitivity on Facebook</a> and "like" my page.*</li>
</ol><div class="MsoNormal"><span style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">*Obviously, if you don't use FB, numbers 2 and 3 don't apply to you! </span> </span><br />
<span style="font-weight: normal;"> </span><br />
<span style="font-weight: normal;"> It’d be lovely if you would </span><b><span class="Apple-style-span" style="color: #134f5c;">share about this giveaway on other social media outlets</span></b><span style="font-weight: normal;">, too, seeing as how I'm still fairly new to the blogging world. But that’s just a request—not a requirement. </span></div><div class="MsoNormal"><span style="font-weight: normal;"> And finally, Pamela's next Gluten-Free Challenge isn't until May 2011, but it's never too early to start prepping. Click <a href="http://www.goGFchallenge.com/">here</a> to find out more about how you can receive recipes and tips from Pamela's in the upcoming months.</span></div><div class="MsoNormal"><span style="font-weight: normal;"> Thanks! </span></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com11tag:blogger.com,1999:blog-5573027148907650004.post-85626858637088968192010-08-11T22:32:00.013-04:002010-08-15T10:49:09.417-04:00Simply Sweet Recipe Reviews I'm tired. As in, can't get off my butt right now and do a single thing <i>exhausted</i>. This is, in part, because of my long day working at the restaurant, and in part because I haven't been getting much sleep lately. Just a few hours a night if I'm lucky, and the self-induced sleep deprivation is catching up with me.<br />
I am beat.<br />
That said, I haven't been doing much in the kitchen these days. But occasionally, I bake. And because I've been so ridiculously tired, I am incredibly grateful for the plethora of gluten- and dairy-free recipes available to me in the blogosphere. Like many of you (or so I imagine), I have a steadily growing list of bookmarked recipes in my Web browser, and over the past months of fatigue and pre-moving stress, this list has certainly come in handy.<br />
For example, the night of my dad's 56th birthday, my mom bought a Wegmans Ultimate Chocolate Cake, which for those of you who aren't familiar with Weggermans, is to-die-for delicious. Moist and chocolatey, I used to eat this cake more often than I'd like to admit when they first started selling it. But all that gluten, wheat, and dairy<span style="font-family: Times; font-size: 12pt;">—</span>not to mention the laundry list of additives and other strange, hard-to-pronounce ingredients<span style="font-family: Times; font-size: 12pt;">—s</span>imply put, makes me sick.<br />
And of course, my family adores it. It's become a staple at birthday gatherings since my mom has gone back to work full-time and doesn't have as much time or energy to bake at home. So I knew that it was either watch everyone else indulge and enjoy while I stood by salivating and cursing my food-allergic insides, or suck it up and make a little side dessert that would satisfy both mine and my brother's sweet tooth (he's gluten-free, too).<br />
Well, thanks be to Chelsey over at The Crazy Kitchen. I had marked her <a href="http://thecrazykitchen.blogspot.com/2010/03/bad-ass-mocha-cream-cake.html"><b><span class="Apple-style-span" style="color: #783f04;">Bad Ass Black Bean Cake</span></b></a> recipe months ago, but it wasn't until this celebratory night in August that I had a reason to buckle down and bake it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TGNc5qBbItI/AAAAAAAAAY0/482xZIWGt9M/s1600/IMG_2432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TGNc5qBbItI/AAAAAAAAAY0/482xZIWGt9M/s320/IMG_2432.JPG" /></a></div> So, I did. I followed her recipe exactly, with the exception of the pecans. I don't like nuts in cake, so those got the boot. I decided to use chocolate chips instead. Also, I substituted Earth Balance vegan buttery spread for the butter, and I used 100% dark chocolate cacao powder.<br />
And the verdict is?<br />
Delicious! Seriously, this cake is one of the most pleasantly surprising recipes I've ever tried. Of course, the batter is a little funny looking until you get the beans fully blended. But once it's smooth and creamy, it's also one of the best-tasting GF batters I've sampled to date!<br />
Out of the oven, this cake is moist, smooth, and light enough to not be too rich or fattening. Oddly enough, I kept commenting to my brother about how much the texture reminded me of cheesecake. Overall, quite a delectable treat.<br />
However, I do <i>not </i>recommend the Mocha Cream Avocado Icing recipe listed along with the cake. This was my first time experimenting with avocados in frosting, and it really just did not work with its pudding-like consistency and mildly unpleasant aftertaste. I know there must be a way to make avocado icing taste good, but this one just doesn't cut it for me. Any thoughts? Because I like the idea of staying away from all that confectionary sugar, and mocha cream frosting sounds like the perfect topping.<br />
Regardless, even without any frosting, I liked this cake so much and it was so easy to make that I baked it again tonight! <i>Mmm, mmm good</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TGNcoWZs4hI/AAAAAAAAAYs/01WQQxi0nY8/s1600/IMG_2467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TGNcoWZs4hI/AAAAAAAAAYs/01WQQxi0nY8/s320/IMG_2467.JPG" /></a></div> I tend to be a bit lazy when it comes to my food pics, but I put in a little extra special effort this time with the strawberry garnish (which makes for a refreshing pairing in your mouth, as well!).<br />
And this post wouldn't be complete without a brief mention of those <a href="http://glutenfreehope.blogspot.com/2009/08/rainy-day-chocolate-chip-cookies.html">Rainy Day Chocolate Chip Cookies</a> over at Hope for Healing. I <a href="http://sweetsensitivity.blogspot.com/2010/06/adopt-gf-blogger-hope-for-healing.html">wrote about these a while ago</a> for May's Adopt a GF Blogger carnival, and I've made them several times since. It wasn't until last week, however, that I tried using sunflower seed butter instead of cashew butter (as per Stephanie's suggestion) in this super simple, five-ingredient recipe (five when you include the gluten-free vanilla extract, which I like to add for a little extra flavoring).<br />
I don't know what it is about those sunflower seeds, but when buttered down and blended with a little sucanat and some chocolate chips, they make an unbelievably tasty treat!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TGNe9sdu3gI/AAAAAAAAAY8/muhTlDHOQ44/s1600/IMG_1915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TGNe9sdu3gI/AAAAAAAAAY8/muhTlDHOQ44/s320/IMG_1915.JPG" /></a></div> Last night, I baked these same <b><span class="Apple-style-span" style="color: #b45f06;">Sunbutter Chocolate Chip Cookies</span></b>, as I'm now calling them, to bring into work this morning. I really didn't know what to expect, considering the gluten- and dairy-friendly palettes of my coworkers, but to my utter delight, the cookies were a hands-down hit! I had to endure a decent amount of food-allergy-related teasing, but as a whole, these cookies held their own. One girl kept saying how delicious they are. Another of my coworkers actually told me they're the best cookies he's ever tasted.<br />
I can't tell you how happy this made me! I used to love baking for people prior to the wheat- and dairy-intolerance diagnosis, and it's been a long road getting to a place where those same people actually enjoy my culinary concoctions now that I'm baking sans flour, dairy, and refined sugar.<br />
So here's to the GF and DF blogging community and all these lovely little recipes being passed around! I have no idea when I'll get around to making everything on my list, but as for the ones I've tried so far... <i>Yum</i><i>!</i>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com10tag:blogger.com,1999:blog-5573027148907650004.post-84085422156333236032010-07-30T00:22:00.006-04:002016-07-23T19:17:33.715-04:00Fibromyalgia, and the Beauty of Release I just got back from the gym. I almost didn’t make it there tonight. I worked at the restaurant all day, I’ve been feeling bloated, moody, and hormonal, and I just <i>didn’t want to do it</i><span style="font-style: normal;">. I didn’t want to get up, get changed, get in the car, and </span><i>go</i><span style="font-style: normal;">.</span><br />
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But I did. And it was almost entirely thanks to a video I borrowed from the public library the other day: <i>Mayo Clinic Wellness Solutions for Fibromyalgia</i><span style="font-style: normal;">. Here’s a teeny little sneak peak at its contents:</span><br />
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Seeing as how it’s been seven years since I was diagnosed with fibromyalgia syndrome (FMS), it’s easy for me to forget that it’s even a part of who I am. Chronic pain is something that you just learn to live with when it’s happening to you on a day-to-day basis. Headaches, fatigue, and overall achiness have simply become my reality—to the point where I don’t really think about the label the doctors have given me anymore. After all, an FMS diagnosis doesn’t leave you with any real answers. There are no tried and true treatments; ultimately, the only way to cope is to learn how to live with the pain. Day after day after day. <o:p></o:p></div>
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So, this video was an excellent refresher course in what exactly is going on inside of me, and how the absolute most important thing a person who has been diagnosed with FMS can do is to slow down, take a few deep breaths, and <i>relax</i><span style="font-style: normal;">. <o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TFJKlUq8OSI/AAAAAAAAAYU/bOtr34u6N4Q/s1600/S7301032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/_38jjSgU_7Yw/TFJKlUq8OSI/AAAAAAAAAYU/bOtr34u6N4Q/s320/S7301032.JPG" /></a></div>
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As one of the docs in the film reiterates, FMS is, among other things, the end product of an overly sensitive person’s tendency toward “an overactive mind and an underactive body.” Stress, depression, and negative thought patterns all play a part in this lethal combination. And exercise, along with other outlets and relaxation techniques, are crucial to the health and well-being of anyone suffering with the symptoms of FMS.<o:p></o:p></div>
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Dietary issues, of course, are an essential component, too. For me, discovering my allergy to dairy and intolerance to wheat—and changing my diet accordingly—has vastly improved my symptoms. Eliminating overly processed foods and avoiding chemical additives and preservatives has proved enormously beneficial, too.<o:p></o:p></div>
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But stress… that’s a whole other story. <o:p></o:p></div>
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I don’t handle it well; I even have the <a href="http://sweetsensitivity.blogspot.com/2010/06/test-results-follow-up-part-two.html"><b>blood tests</b></a><span style="font-weight: normal;"> to prove it. Apparently, according to my neurotransmitters, everything is a crisis. My body’s fight or flight response is on overdrive. And the rest of my body suffers for it.</span></div>
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As a result, it's easy for me to sit around feeling helpless. But that brings me to one thing I really appreciated about this video; it emphasized the importance of understanding that we are in control of our own minds. Yes, we are inclined to think and react in certain ways; some of it is genetic, and some of it is learned. But that does not mean we are enslaved to those habits and patterns for the rest of our lives; we have the power within us to <i>change</i><span style="font-style: normal;">. <o:p></o:p></span></div>
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It’s such a beautiful, amazing thing when you think about it. No matter how stuck we feel, a simple change in perspective is all it takes to lift us out of it. And in the case of an FMS patient, those changes in perspective take an extra special amount of effort, because everything in our bodies is whining and crying and screaming against it. <o:p></o:p></div>
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In fact, as I sat there watching that video tonight, all I could think about was how much <i>pain</i><span style="font-style: normal;"> I was in. I had a headache, my muscles were tense and sore, my belly felt swollen, I was craving chocolate and sugar, my jaw ached from the grinding and clenching of my teeth all day long, and even my eyes were feeling sore from wearing my contacts for too many hours in a row. <o:p></o:p></span></div>
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And yet, something about listening to those doctors and seeing and hearing the stories of fellow FMS sufferers and how they deal with their daily struggles made me feel lighter—a little less burdened, and a lot less alone. Suddenly, I was breathing more deeply, easing myself into yoga poses, and realizing how badly my stiff muscles needed to be <i>exercised</i><span style="font-style: normal;">. <o:p></o:p></span></div>
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And let me tell you—when you are in almost constant pain, there is nothing like those first few moments of true <i>relief</i><span style="font-style: normal;">. It makes the slightest of tension-releasing movements near orgasmic!<o:p></o:p></span></div>
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That said, I try to be consistent with my workouts, and some days and weeks are better than others. Lately, it’s been a challenge. I made it to spin class on Monday, and I try to take my dog for at least one walk a day, but with all the changes going on in my life right now (more to come on that soon enough!), I have not been taking the time I need to just relax and let my pent-up anxieties and resulting toxins pour out of me. <o:p></o:p></div>
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<b><span class="Apple-style-span" style="color: #0c343d;">Writing</span></b>, <b><span class="Apple-style-span" style="color: #274e13;">singing</span></b>, <b><span class="Apple-style-span" style="color: #783f04;">stretching</span></b>, <b><span class="Apple-style-span" style="color: #073763;">breathing</span></b>, and <b><span class="Apple-style-span" style="color: #b45f06;">sweating</span></b>: these are my most reliable and rejuvenating modes of detoxification and release. My best days are the ones where I get to do all of these things on my own time, in my own way. <o:p></o:p></div>
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Of course, it’s a rare day that I can move entirely at my own pace and do exactly <i>what</i> I want to do <i>when</i> I want to do it, and due to certain upcoming changes in my life, I fear that those days are going to become even rarer in the very near future. So it is essential that I get on track and stay on track with working these crucial moments of re-centering into as many of my days as possible. <o:p></o:p></div>
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Tonight, that meant spending 10 minutes stretching, deep breathing, and yoga posturing; 15 minutes playing my guitar and singing; and then 33 minutes sweating on the treadmill. Followed by about 45 minutes (or so) of writing… here, on this lovely blog. <o:p></o:p></div>
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And breathing, well, I do it all day long, but do you ever just stop and take a really long, deep breath—one of those five-second inhale, five-second exhale types—and suddenly realize how disturbingly shallow your habitual breathing has become? I do. And I’ve found that just pausing every so often to take one of those incredibly deep, cleansing breaths can do wonders—for my body, mind, and spirit.<o:p></o:p></div>
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<br /></div>
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Anyway, I guess this is a long post. All I really wanted to do, in my endorphin-induced state of enlightenment, was share my thoughts regarding the tremendous benefits of exercise. <o:p></o:p></div>
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Because after my 33-minute low-impact cardio workout this evening (that’s all the time I had before they started shutting off the lights and announcing, “The time is now ten o’clock, and the YMCA is closed”—man, I miss my 24-hour NYC gym sometimes!), I left feeling uplifted, exhilarated, and about ten million times better than I did just 33 minutes earlier.<o:p></o:p></div>
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And the best part? No pain. As in—no headache, no muscle aches, no gnawing feelings of anxiety and depression, and no sugar cravings.<br />
In short, I know exercise is good for me. I know it’s what a healthy person does to stay, well, healthy. But my primary reasons for doing it can be whittled down to the following:<br />
<blockquote>
<b><span class="Apple-style-span" style="color: #0c343d;">(1)</span><span class="Apple-style-span" style="color: #660000;"> feeling pain-free </span></b></blockquote>
<blockquote>
<b><span class="Apple-style-span" style="color: #0c343d;">(2) </span><span class="Apple-style-span" style="color: #660000;">staying sane and stable </span></b></blockquote>
<blockquote>
<b><span class="Apple-style-span" style="color: #0c343d;">(3)</span><span class="Apple-style-span" style="color: #660000;"> calming my cravings </span></b></blockquote>
<blockquote>
<b><span class="Apple-style-span" style="color: #0c343d;">(4)</span><span class="Apple-style-span" style="color: #660000;"> maintaining a weight that makes me feel good and pretty</span></b></blockquote>
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<o:p></o:p></div>
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So there you have it. As a closing remark... Whether you have FMS or not, life involves suffering. And I am so incredibly thankful for the many options available to us as human beings to relieve our various aches and pains, both of the physical and metaphysical sort. <o:p></o:p></div>
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Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com2tag:blogger.com,1999:blog-5573027148907650004.post-57796082886315676542010-06-29T14:37:00.002-04:002010-07-10T13:03:05.429-04:00Swiss Chard and Skinny-Dipping<div class="MsoNormal" style="text-indent: .5in;">I need to stop <i>thinking</i><span style="font-style: normal;"> so much about food. I need to stop </span><i>thinking</i><span style="font-style: normal;"> so much, in general. I know this, but it helps to be reminded. And that’s exactly what my experience this past weekend did for me—taught me to once again quiet my mind, open my heart, and just </span><i>be</i><span style="font-style: normal;">.</span></div><div class="MsoNormal"> From Friday, June 25th to Sunday, June 27th, the <a href="http://www.rfag.org/"><b><span class="Apple-style-span" style="color: #274e13;">Rochester Folk Art Guild</span></b></a><span style="font-weight: normal;"> hosted a Craft Workshop Weekend, which mainly revolved around the arts (pottery, drawing, poetry, weaving, photography, music, and woodworking). But thanks to the East Hill Farm's steadily expanding array of crops<span style="font-weight: normal;">—grown in part to support their fairly recent community supported agriculture (CSA) endeavor via the <b><span class="Apple-style-span" style="color: #783f04;"><a href="http://thegoodfoodcollective.com/">Good Food Collective</a><span class="Apple-style-span" style="color: black; font-weight: normal;">—the Guild also offered a workshop in biodynamic agriculture. Of course, I had to be there. And because I opted to go as a work-study volunteer, it was an all-expenses-paid experience!</span></span></b></span></span></div><div class="MsoNormal"> Quick personal note: If I could’ve found a way to swing it, I would’ve spent the entire summer volunteering on small, sustainable farms via the World Wide Opportunities on Organic Farms (WWOOF) network; that was my original plan, anyway. But for various reasons, it didn’t work out. So instead, I chose to volunteer and get the farming experience when and where I could. (Hence the recent <a href="http://sweetsensitivity.blogspot.com/2010/06/farm-sanctuary-saturday.html"><b><span class="Apple-style-span" style="color: #990000;">Farm Sanctuary Saturday!</span></b></a> <span style="font-weight: normal;">post.)<o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;">So, on Friday morning, with my tent and sleeping bag in hand, I drove to East Hill Farm in Middlesex, NY (just outside of Canandaigua) for my three-day, overnight farming workshop. <o:p></o:p></div><div class="MsoNormal"> First impression? Beautiful setting. The community is like something out of an antique painting—a village of custom-built houses and shops, where the community members live and work on their various crafts. And all of it nestled in the midst of rolling fields of vegetable gardens, fruit trees, grape vines, and wildflowers. Oh yeah, and a steam bath, built right next to a big swimming pond. <o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo2JP32nwI/AAAAAAAAAV4/aHgDmxZTR5w/s1600/IMG_2166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo2JP32nwI/AAAAAAAAAV4/aHgDmxZTR5w/s320/IMG_2166.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo2WwYKa6I/AAAAAAAAAWA/4yiwcVzRO5c/s1600/IMG_2167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo2WwYKa6I/AAAAAAAAAWA/4yiwcVzRO5c/s320/IMG_2167.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo2hDHukgI/AAAAAAAAAWI/xoGCFrP55rE/s1600/IMG_2160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo2hDHukgI/AAAAAAAAAWI/xoGCFrP55rE/s320/IMG_2160.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo2sh2Xp4I/AAAAAAAAAWQ/nZ65qsXL9PU/s1600/IMG_2174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo2sh2Xp4I/AAAAAAAAAWQ/nZ65qsXL9PU/s320/IMG_2174.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo3SKrFUAI/AAAAAAAAAWo/9vjjrY1k5IA/s1600/IMG_2125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo3SKrFUAI/AAAAAAAAAWo/9vjjrY1k5IA/s320/IMG_2125.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TCo3kFxfmrI/AAAAAAAAAWw/MI8UUBGafSo/s1600/IMG_2238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TCo3kFxfmrI/AAAAAAAAAWw/MI8UUBGafSo/s320/IMG_2238.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCo3w-0x91I/AAAAAAAAAW4/ISlDka8WAmg/s1600/IMG_2239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCo3w-0x91I/AAAAAAAAAW4/ISlDka8WAmg/s320/IMG_2239.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo25rrLdsI/AAAAAAAAAWY/9P0YattleX4/s1600/IMG_2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo25rrLdsI/AAAAAAAAAWY/9P0YattleX4/s320/IMG_2195.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo3EZ-sA6I/AAAAAAAAAWg/rl3k8FnLHSI/s1600/IMG_2197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo3EZ-sA6I/AAAAAAAAAWg/rl3k8FnLHSI/s320/IMG_2197.JPG" /></a></div><div class="MsoNormal"> After a quick work-study orientation, a hearty breakfast (complete with dairy-free yogurt, gluten-free granola, and freshly picked mulberry jam!), and a long day of agriculture classes, I set up my tent in the apple, cherry, and pear orchard. It’s been a while since I’ve gone camping, and this was my first time sleeping in a tent by myself, so I have to admit, I was pretty proud of myself!<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCoz9L8Y5UI/AAAAAAAAAVI/fNX9T_KQlLE/s1600/IMG_2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCoz9L8Y5UI/AAAAAAAAAVI/fNX9T_KQlLE/s320/IMG_2157.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo0KSgZkrI/AAAAAAAAAVQ/adKulB13xyA/s1600/IMG_2184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo0KSgZkrI/AAAAAAAAAVQ/adKulB13xyA/s320/IMG_2184.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo0bTlJyDI/AAAAAAAAAVY/QlJZEh5UEoI/s1600/IMG_2180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo0bTlJyDI/AAAAAAAAAVY/QlJZEh5UEoI/s320/IMG_2180.JPG" /></a></div><div class="MsoNormal"> Aside from the pleasantly picturesque setting, the classes were incredible. Going into this workshop, I knew next to nothing about biodynamic farming; I just saw it as a sustainable, environmentally friendly alternative to industrial agriculture. But I was fortunate enough to have Nathaniel Thompson, who owns and operates <a href="http://remembrancefarm.webs.com/"><b><span class="Apple-style-span" style="color: #b45f06;">Remembrance Farm</span></b></a><span style="font-weight: normal;">—a biodynamic, organic vegetable farm in Trumansburg, NY—as my teacher, and now, I know quite a bit.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCozSbac5OI/AAAAAAAAAVA/RTYcitnOHUM/s1600/IMG_2149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCozSbac5OI/AAAAAAAAAVA/RTYcitnOHUM/s320/IMG_2149.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo4Y_EzQiI/AAAAAAAAAXA/_g0EYdF1fYE/s1600/IMG_2200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCo4Y_EzQiI/AAAAAAAAAXA/_g0EYdF1fYE/s320/IMG_2200.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TCo4laryxbI/AAAAAAAAAXI/XgnMR5TO0sg/s1600/IMG_2201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TCo4laryxbI/AAAAAAAAAXI/XgnMR5TO0sg/s320/IMG_2201.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo4yvVrbBI/AAAAAAAAAXQ/wSjwHXbHWFg/s1600/IMG_2211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo4yvVrbBI/AAAAAAAAAXQ/wSjwHXbHWFg/s320/IMG_2211.JPG" /></a></div><div class="MsoNormal"> I won’t go into <a href="http://remembrancefarm.webs.com/biodynamics.htm"><b><span class="Apple-style-span" style="color: #073763;">full biodynamic detail</span></b></a><span style="font-weight: normal;"> here, but I will share one truly beautiful aspect of this agricultural method: its acknowledgement of the need to plant and harvest in harmony with the natural world—its rhythms, cycles, and energies—in order to truly nourish the body and spirit with the foods produced. <o:p></o:p></span></div><div class="MsoNormal"> Typically, when I think of organic produce, I focus on the chemical-free aspect of it. But with biodynamic farming, painstaking attention is paid to the health and vitality of the <i>soil</i><span style="font-style: normal;"> out of which the plants will grow. The basic idea is that the more energetic and nutrient-rich the soil, the more vibrant and nutritionally satisfying the produce. </span></div><div class="MsoNormal"><span style="font-style: normal;"> In short, interesting stuff. </span></div><div class="MsoNormal" style="text-indent: .5in;"><o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">And thanks to East Hill Farm, I came home with a bag full of freshly picked rainbow bright variety swiss chard, sugar snap peas, and beets. We’d been eating swiss chard all weekend, but still, I prepared it as part of a stir-fried vegetable medley for dinner last night. I’m a little embarrassed to admit that prior to this past weekend, I had never in my life seen nor tasted swiss chard, especially not these lovely specimens of pink, orange, yellow, and green goodness—one of the most beautiful vegetables I’ve ever seen. Yum!<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCoyBZA85qI/AAAAAAAAAUY/rt5xxJhz8zk/s1600/IMG_2123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCoyBZA85qI/AAAAAAAAAUY/rt5xxJhz8zk/s320/IMG_2123.JPG" /></a></div><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCoyzncoJOI/AAAAAAAAAUw/SFqr6wAu8Kc/s1600/IMG_2185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TCoyzncoJOI/AAAAAAAAAUw/SFqr6wAu8Kc/s320/IMG_2185.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCoyNiR2_GI/AAAAAAAAAUg/8c3YxAKxcYk/s1600/IMG_2134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCoyNiR2_GI/AAAAAAAAAUg/8c3YxAKxcYk/s320/IMG_2134.JPG" /></a></div><div class="MsoNormal" style="text-indent: .5in;">Over the weekend, I had so many wonderful experiences—connecting with open-minded, warm-hearted individuals from all over; eating freshly prepared, home-cooked meals; singing underneath the stars by the campfire with some incredibly talented folk musicians; and sitting at the feet of a remarkably wise and insightful farmer/teacher. <o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCo02YmLkEI/AAAAAAAAAVg/Xr2jN4dg1Gk/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCo02YmLkEI/AAAAAAAAAVg/Xr2jN4dg1Gk/s320/IMG_2126.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo1BtXDxkI/AAAAAAAAAVo/EPOyW9cf8iQ/s1600/IMG_2219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TCo1BtXDxkI/AAAAAAAAAVo/EPOyW9cf8iQ/s320/IMG_2219.JPG" /></a></div><div class="MsoNormal" style="text-indent: .5in;">But the thing I love most of all, once again, is that I was reminded of the importance of just <i>being</i><span style="font-style: normal;">. Quiet the mind, open the heart, and just </span><i>be</i><span style="font-style: normal;">.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCo1Wj2aGsI/AAAAAAAAAVw/EZuWszRqMi8/s1600/IMG_2139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TCo1Wj2aGsI/AAAAAAAAAVw/EZuWszRqMi8/s320/IMG_2139.JPG" /></a></div><div class="MsoNormal" style="text-indent: .5in;">Oh, and while I didn’t join in the skinny-dipping, I did go for a swim. <i>Sigh</i><span style="font-style: normal;">. I already miss that place.<o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;"><br />
And now, for your contemplative enjoyment… The following is a quote from Rudolf Steiner, the Austrian physicist in the early twentieth century whose essays and lectures set the foundation for modern-day biodynamic theory and practice (<i>emphasis mine</i><span style="font-style: normal;">):</span></div><blockquote>“Nutrition as it is today does not supply the strength necessary for manifesting the <i>spirit</i> in physical life. . . Food plants no longer contain the forces people need for this.” </blockquote><div class="MsoNormal" style="text-indent: .5in;"><o:p></o:p></div><span style="font-family: Times; font-size: 12pt;"> <b><span class="Apple-style-span" style="color: #741b47;">What say you regarding the energetic quality of the foods produced today? Do you feel satisfied and revitalized after you eat, or just heavy and full?</span> </b></span><br />
<span style="font-family: Times; font-size: 12pt;"> And finally, <b><span class="Apple-style-span" style="color: #990000;">what's your favorite smoothie recipe?</span> </b>I've been making one every morning for the past week or so, and I must say, I feel so energized after drinking it! My current fave is mango-banana-blueberry-flaxmeal... but I'm open to suggestions!</span>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com5tag:blogger.com,1999:blog-5573027148907650004.post-71214680103076275092010-06-19T22:48:00.007-04:002010-06-20T23:16:35.890-04:00Farm Sanctuary Saturday!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB15a9wN6PI/AAAAAAAAATo/NI7EQE1lmM4/s1600/IMG_2061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB15a9wN6PI/AAAAAAAAATo/NI7EQE1lmM4/s320/IMG_2061.JPG" /></a></div> <span class="Apple-style-span">Today was a special day—one I've been looking forward to for a while now: <b><span class="Apple-style-span" style="color: #660000;">Farm Sanctuary Saturday</span></b> (or at least, that's what I'm calling it)! And I was so happy to have my dear friend, Rachel, join me for the adventure.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1vXwBvJSI/AAAAAAAAARQ/39K4nP5zI5M/s1600/IMG_1983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1vXwBvJSI/AAAAAAAAARQ/39K4nP5zI5M/s320/IMG_1983.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB18KihGk5I/AAAAAAAAAUA/xSBTxN-SktY/s1600/IMG_1985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB18KihGk5I/AAAAAAAAAUA/xSBTxN-SktY/s320/IMG_1985.JPG" /></a></div><span class="Apple-style-span" style="font-size: 16px;"> </span><span class="Apple-style-span">If you're unfamiliar with Farm Sanctuary, here's a wee bit of background: Basically, it all began in 1986, when Hilda the sheep was pulled from the "dead pile" at a stockyard, rehabilitated, and then went on to spend 11 years living life to the full in the green pastures of central New York. </span><br />
<span class="Apple-style-span"> Hilda became an emblem of hope and inspiration for rescue workers, who turned her recovery into a lifelong mission to "end cruelty to farm animals and promote compassionate living through rescue, education, and advocacy." Today, Farm Sanctuary is the leading farm animal protection agency in the United States.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1_W38bp_I/AAAAAAAAAUI/RVd-OcSwoL0/s1600/IMG_2068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1_W38bp_I/AAAAAAAAAUI/RVd-OcSwoL0/s320/IMG_2068.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">brown cow (not Hilda)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div> So, why was I so psyched to be a part of this thing?<br />
My dietary changes may have initially been sparked by sheer physical pain and discomfort, but the more I've learned about foods and ingredients and the way they affect my body, the more my eyes have been opened to the horrific truths behind how certain foods are processed in this country<span class="Apple-style-span">—namely, meat and dairy products. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB15sKuHB2I/AAAAAAAAATw/SBBjZlLLoyg/s1600/IMG_2062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB15sKuHB2I/AAAAAAAAATw/SBBjZlLLoyg/s320/IMG_2062.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">dairy industry = mean to cows</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span"> I don't want to go off on a factory farming rant in this small space, but let's just say that I sincerely believe in what the folks at Farm Sanctuary are doing, and I was delighted to be a part of it, if only for a day.... even if it meant shoveling a barn full of cow manure, which it did!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1v9pPrXNI/AAAAAAAAARY/iEEqLM_pgPQ/s1600/IMG_2044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1v9pPrXNI/AAAAAAAAARY/iEEqLM_pgPQ/s320/IMG_2044.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB13jK0azWI/AAAAAAAAATQ/gNsp6EeVDIk/s1600/IMG_2048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB13jK0azWI/AAAAAAAAATQ/gNsp6EeVDIk/s320/IMG_2048.JPG" /></a></div> But aside from the pitchfork poo scooping and shrub-pruning yard work, we had plenty of fun bonding with both workers and animals (and each other, of course!).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB1xKG4bwkI/AAAAAAAAARg/AF_vo18EBA4/s1600/IMG_1993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB1xKG4bwkI/AAAAAAAAARg/AF_vo18EBA4/s320/IMG_1993.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB148OPr0WI/AAAAAAAAATg/5MnMybpOKGM/s1600/IMG_2058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB148OPr0WI/AAAAAAAAATg/5MnMybpOKGM/s320/IMG_2058.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1xzCK9AKI/AAAAAAAAARw/Br8IFVHLA7I/s1600/IMG_2073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1xzCK9AKI/AAAAAAAAARw/Br8IFVHLA7I/s320/IMG_2073.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">meet Snickers, the steer</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB1yDbpf8hI/AAAAAAAAAR4/ibB7cdhvDsc/s1600/IMG_2075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB1yDbpf8hI/AAAAAAAAAR4/ibB7cdhvDsc/s320/IMG_2075.JPG" /></a><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1ySyxKDgI/AAAAAAAAASA/s6i68y6aN8Q/s1600/IMG_2088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1ySyxKDgI/AAAAAAAAASA/s6i68y6aN8Q/s320/IMG_2088.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Rachel and the goat, sharing an inside joke</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB1yma_jyVI/AAAAAAAAASI/Ad5eT1iKEnM/s1600/IMG_2087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TB1yma_jyVI/AAAAAAAAASI/Ad5eT1iKEnM/s320/IMG_2087.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">a particularly goofy goat</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1y0ydq-sI/AAAAAAAAASQ/MTDC0ax6WWI/s1600/IMG_2103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB1y0ydq-sI/AAAAAAAAASQ/MTDC0ax6WWI/s320/IMG_2103.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">turkey says, "wassup..."</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB1zOTCKKCI/AAAAAAAAASY/Lvfz3V46OP8/s1600/IMG_2100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TB1zOTCKKCI/AAAAAAAAASY/Lvfz3V46OP8/s320/IMG_2100.JPG" /></a><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1zeosMbKI/AAAAAAAAASg/vGt7W3vX2_o/s1600/IMG_2104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1zeosMbKI/AAAAAAAAASg/vGt7W3vX2_o/s320/IMG_2104.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">bonding with Fiona, the pig</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB10AcJoLWI/AAAAAAAAASw/4NbyPh2F59k/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB10AcJoLWI/AAAAAAAAASw/4NbyPh2F59k/s320/IMG_2107.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">sleeping beauty</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1zvWslUuI/AAAAAAAAASo/3LqswAdjUco/s1600/IMG_2112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB1zvWslUuI/AAAAAAAAASo/3LqswAdjUco/s320/IMG_2112.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">me having a moment with another pig...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB10WO3mgrI/AAAAAAAAAS4/QpqOly6NbXI/s1600/IMG_2118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TB10WO3mgrI/AAAAAAAAAS4/QpqOly6NbXI/s320/IMG_2118.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">and finally, meet Emily...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB10keuE3qI/AAAAAAAAATA/DdB5V7MhvzU/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TB10keuE3qI/AAAAAAAAATA/DdB5V7MhvzU/s320/IMG_2121.JPG" /></a></div> So, all in all, my muscles are sore and the backs of my legs are sunburned, but I'd recommend a day at Farm Sanctuary in a heartbeat to anyone who wants to get an up close and personal look at what true compassion and kindness can do for a bunch of otherwise ill-fated farm animals.<br />
To learn more about Farm Sanctuary and their ongoing efforts to rescue, educate, and advocate, as well as how you can get involved, click <a href="http://www.farmsanctuary.org/"><b><span class="Apple-style-span" style="color: #b45f06;">here</span></b></a>. And if you happen to live near one of the two sanctuaries, located just outside of Watkins Glen, NY, or Orland, CA, sign yourself up for a farm tour or a <a href="http://www.farmsanctuary.org/get_involved/jobs/volunteer.html#farm"><b><span class="Apple-style-span" style="color: #274e13;">volunteer work party</span></b></a> (which is what we did today)!<br />
Oh, and here's their most recent blog post: <a href="http://farmsanctuary.typepad.com/sanctuary_tails/2010/06/animal-photo-of-the-week-lily.html"><b><span class="Apple-style-span" style="color: #073763;">Animal Photo of the Week: Lily</span></b></a>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com4tag:blogger.com,1999:blog-5573027148907650004.post-2541108163600678512010-06-17T20:33:00.002-04:002010-06-19T00:24:00.273-04:00Morality of Profit Essay Competition... I Need Your Help! Okay, so if you happened to read my last post, you may have noticed the brief mention of an essay competition that I entered a few months ago. The topic: <b><span class="Apple-style-span" style="color: #660000;">The Morality of Profit</span></b>.<br />
<div> My essay submission, "The Simple Life," is a discussion of the morality of our current system of food processing in the United States, as well as an inside look at the lives of Peter and Susan Corning, a retired couple who decided to pour a significant portion of their life's earnings into restoring an old dairy farm into the fully functioning biointensive organic farm that it is today, <a href="http://www.synergyfarm.com/"><b><span class="Apple-style-span" style="color: #274e13;">Synergy Farm</span></b></a>. Located in the San Juan Islands, off the coast of Washington, their small farm produces organic eggs, a variety of veggies, a handful of fruits (depending on the season), and in the summer, fresh roaster chickens. My former NYC roommate, Lucy, spent a year as a Synergy Farm intern. And when I was in Seattle back in January of this year, I had the pleasure of riding the ferry to Friday Harbor, WA, and getting an up-close and personal taste of the way they do things there.</div><div> My favorite part? The chicken coop, as you'll surely see when you <a href="http://www.moralityofprofit.com/the-simple-life-excerpt-2/"><b><span class="Apple-style-span" style="color: #b45f06;">read my excerpt</span></b></a>, posted on the Morality of Profit blog/website.</div><div> In short, my farm-stay inspired a great deal of thought and reflection. And so, when I came across this particular essay competition run by the <b><span class="Apple-style-span" style="color: #783f04;"><a href="http://www.sevenfund.org/">SEVEN Fund</a></span></b> (in my never-ending search for scholarships and other means of funding my master's degree in nutrition), I jumped at the chance to share some of my more coherent food-industry-related ramblings with an audience who might actually care to listen! </div><div> On July 1st, they'll be announcing the three overall cash-prize winners, as well as the 15 additional essays to be published (by the SEVEN Fund) as part of a compilation of contributions from thought leaders around the world. To date, they've received more than 2,200 submissions from over 88 countries, so no matter what happens, I'm excited to be a part of it all!</div><div> But <b><span class="Apple-style-span" style="color: #4c1130;">here's where I need your help</span></b>: They've invited those of us who submitted essays to post a <a href="http://www.moralityofprofit.com/the-simple-life-excerpt-2/"><b><span class="Apple-style-span" style="color: #073763;">250-word excerpt</span></b></a> on their website/blog. The goal is to get as much traffic as possible to the excerpt, in the hopes that not only will thoughts be provoked, but that the posts will be further shared via social media sites like Facebook and Twitter. The author of the excerpt that gets the most visitors will be given the chance to work with the SEVEN Fund editors to be included in the publication along with the winning essays! Being a writer at heart, and an avid food reform advocate, this would seriously be a dream come true for me. </div><div> So please, spare a moment to <b><span class="Apple-style-span" style="color: #274e13;"><a href="http://www.moralityofprofit.com/the-simple-life-excerpt-2/">stop by my excerpt</a>, </span></b>leave a comment if you feel inclined to do so, and then share the link with your friends via Facebook, Twitter, e-mail, and/or word of mouth. Pretty, pretty please? </div><div><br />
</div><div> And on that note, I'll leave you with some pics of my super-short stay at Synergy Farm...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TBq0K3GWp7I/AAAAAAAAAQo/SPY2f-cxaNU/s1600/IMG_1286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TBq0K3GWp7I/AAAAAAAAAQo/SPY2f-cxaNU/s320/IMG_1286.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;">the egg-laying hens with their "modern-looking feed contraptions"</span></div><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TBq0b9QRgkI/AAAAAAAAAQw/Ffb4Nlre9iA/s1600/IMG_1287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TBq0b9QRgkI/AAAAAAAAAQw/Ffb4Nlre9iA/s320/IMG_1287.JPG" /></a><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TBq0tcNseGI/AAAAAAAAAQ4/uvxLvfqqfxo/s1600/IMG_1293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TBq0tcNseGI/AAAAAAAAAQ4/uvxLvfqqfxo/s320/IMG_1293.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;">my friend and informal farm tour guide, Lucy</span></div><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TBq1O4xl1gI/AAAAAAAAARI/NobY6sDQCl0/s1600/IMG_1292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TBq1O4xl1gI/AAAAAAAAARI/NobY6sDQCl0/s320/IMG_1292.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TBq0tcNseGI/AAAAAAAAAQ4/uvxLvfqqfxo/s1600/IMG_1293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TBq06Og_rnI/AAAAAAAAARA/0_u77N4dl7o/s1600/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TBq06Og_rnI/AAAAAAAAARA/0_u77N4dl7o/s320/IMG_1294.JPG" /></a></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com3tag:blogger.com,1999:blog-5573027148907650004.post-31005864618524564752010-06-10T21:02:00.013-04:002014-07-11T14:54:36.827-04:00Overfed and Undernourished... Grrr!<div style="text-align: center;">
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"A diet based on quantity rather than quality has ushered a new creature onto the world stage: the human being who manages to be both overfed and undernourished."</blockquote>
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~Michael Pollan, <i>In Defense of Food</i></div>
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We live in such a bizarre world. The dialogue surrounding my <a href="http://sweetsensitivity.blogspot.com/search/label/Test%20Results"><b><span class="Apple-style-span" style="color: #990000;">recent test result posts</span></b></a> <span style="font-weight: normal;">sparked quite a bit of reflection and contemplation on my part—beyond my ongoing personal health puzzle. </span><br />
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I’ve been slowly digesting each morsel of feedback and response, as well as chewing a bit more carefully on my own written words. (I can't help it; overanalyzing is what I do best!) And this post is my attempt to share some of what’s been running through my mind.<br />
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I find it so interestingly ironic that regarding my alleged metabolic issues, as Eimear of <a href="http://vegandukkagirl.blogspot.com/"><b>Vegan Dukka Girl</b></a> pointed out in her comment on <a href="http://sweetsensitivity.blogspot.com/2010/06/test-results-follow-up-part-two.html"><b><span class="Apple-style-span" style="color: #990000;">Part Two</span></b></a>, I’d survive just fine in a time of famine—just like my ancient (and not so ancient) ancestors obviously did thanks to their fleshy fat stores. My closest European ties are Irish, Swiss, and Scottish, and you can bet some of my people were caught up in that blasted potato famine.<br />
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Yet, while my ancestors near starved to death for a lack of sustenance,<span class="Apple-style-span" style="color: #134f5c;"> </span><b><span class="Apple-style-span" style="color: #134f5c;">here I am </span><i><span class="Apple-style-span" style="color: #134f5c;">surrounded</span></i></b><span style="font-style: normal;"><b><span class="Apple-style-span" style="color: #134f5c;"> by food and able to eat so little of it without getting sick</span></b></span>. Overfed and undernourished—the dietary dilemma of the Western World.<o:p></o:p><br />
It really is pure preposterousness that I can literally stuff my face 24 hours a day if I so choose in this country (very cheaply), and yet, the more I eat, the sicker I become. And again, it's not just me; the number of folks with food allergies, sensitivities, and intolerances continues to grow at an alarming rate. The sad truth is that most people aren't even aware of how the foods they eat are affecting their overall health and well-being. </div>
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A few months ago, I submitted an essay to a contest revolving around “The Morality of Profit.” In fact, in a few weeks I’ll be posting an excerpt from it and asking you to go to their website and offer social media support for it (pretty please!). More on that later. <o:p></o:p></div>
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In the essay, I wrote about the vast array of health and environmental problems associated with the industrialization of agriculture—from mass malnourishment to global warming to the greed and profiteering of the food industry fat cats. And I told the story of a couple who retired from their lucrative careers to restore and run a <a href="http://www.synergyfarm.com/about.asp"><b><span class="Apple-style-span" style="color: #4c1130;">small biointensive organic farm in the San Juan Islands</span></b></a> off the coast of Seattle, Washington. I focused on the importance of people like them and the contributions they are making to the reformation of our current system of processing food in the United States of America. <o:p></o:p></div>
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Because truly, it is shameful. <o:p></o:p></div>
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The further I’ve delved into my own dietary dilemmas, the more I believe that there is <b><span class="Apple-style-span" style="color: #274e13;">a direct link between industrial farming and corporate food processing and the ever-widening glut of people who are currently suffering from various digestive ailments and other chronic health problems</span></b><span style="font-weight: normal;">. I’m not just talking about industry inventions like <a href="http://sweetsensitivity.blogspot.com/search/label/High%20Fructose%20Corn%20Syrup"><b><span class="Apple-style-span" style="color: #b45f06;">high fructose corn syrup</span></b></a> </span><span style="font-weight: normal;"> here (as I did in my earlier rants); I’m talking straight-up farming methods—as in, the way the food is <i>produced</i></span>, prior to any chemical creations and preservatives being processed into it. <o:p></o:p></div>
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Of course, it's not like I'm spouting anything new here. The irritable bowels, inflamed arteries, and insufficient metabolic activities of countless Americans can most certainly be attributed to poor diet; that's an undisputed fact in the research community at this point. And poor diet is undeniably linked (in part) to the <a href="http://www.traceminerals.com/trace-minerals"><b><span class="Apple-style-span" style="color: #0c343d;">stripping of our soil’s nutrients</span></b></a> by the go-go-go, sell-sell-sell mentality of the U.S. agricultural industry. <o:p></o:p></div>
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Yes, the food is abundant. And yes, it is cheap. <o:p>But when it comes to our daily bread, I think it's safe to say that cheaper is not necessarily better. The movements toward sustainable farming methods and organic, whole foods are seen by some as elitist and unrealistic, but the truth of the matter is that I and countless others have suffered immensely for placing our trust in the processed foods available today. </o:p></div>
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On that note, I must admit that in spite of the headaches, weight gain, muscle pain, fatigue, and digestive difficulties I've dealt with in recent years, I am immensely grateful that my body is smart enough to <i>react</i><span style="font-style: normal;"> to poor quality foods. M</span>y cells enacted an all-out revolt to the kinds of crap I was putting in my body—the symptoms of which didn’t really start surfacing until seven or so years ago.<o:p></o:p></div>
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The changes I’ve made have changed my life for the better, but still, it’s rather silly, isn’t it? To have to <i>think</i> so much about food—and to have to be so obsessively selective. Hidden ingredients, false labeling, faulty processing—it’s like a battlefield out there!</div>
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I thought maybe I'd pose a question to you all to end this rant on a postive note: <b><span class="Apple-style-span" style="color: #073763;">How have your food sensitivities, allergies, and intolerances improved your life for the </span></b><i><b><span class="Apple-style-span" style="color: #073763;">better</span></b></i><b><span class="Apple-style-span" style="color: #073763;">? </span></b>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com3tag:blogger.com,1999:blog-5573027148907650004.post-63839331414919311522010-06-06T23:48:00.016-04:002010-06-07T03:24:55.317-04:00Gluten-Free Tasting Event... Eh.<div class="MsoNormal"> Maybe I’m just in a mood, but I feel awful right now. I'm not entirely sure why, seeing as how I’d been looking forward to this evening for several weeks. Lori’s Natural Foods, a health food store in Rochester, NY, hosted a Gluten-Free tasting event from 6 to 8 <span style="font-variant: small-caps;">pm, </span>and I happily drove the 30 minutes to get there tonight. Free samples, gluten-free food tastings, brand reps, raffle prizes—the works. It seemed like a great opportunity to meet people and find new foods to enjoy. How could I not be excited?<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TAxmb_w7aPI/AAAAAAAAAN4/M7WSSTPHjBc/s1600/IMG_1940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TAxmb_w7aPI/AAAAAAAAAN4/M7WSSTPHjBc/s320/IMG_1940.JPG" /></a></div><div class="MsoBodyTextIndent"> But I went to this thing today with such high hopes, and I somehow left feeling drained, disappointed, achy, and nauseous. </div><div class="MsoBodyTextIndent"> Was it the swarms of people crammed into such a small space, elbowing into each other in the tiny aisles? Was it the incredibly loud and overzealous raffle announcer screaming into the loudspeaker every 15 minutes with a winning ticket number that wasn’t mine? (Story of my life: I never win anything…) Was it the fact that over half of the products being featured were packaged, milk-containing cookies and other sweet treats? Or was it my mistake of eating all those tiny portions of everything from chocolate vanilla bean cupcakes to coconut milk cookie dough ice cream to macaroni salad and ginger snaps one after the other after the other, so that my belly (and my brain) grew dizzy from the spin of it all?<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TAxoo3WuzUI/AAAAAAAAAOY/uhxoU2y9aMA/s1600/IMG_1939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TAxoo3WuzUI/AAAAAAAAAOY/uhxoU2y9aMA/s320/IMG_1939.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoBodyTextIndent"> Yes, there were baked goods. And yes, there were crackers and nut butters. There were juice companies and protein shakes. They even threw some supplements and digestive tablets into the mix. Yippee. Oh yeah, and I got a free chair massage. That was nice. <o:p></o:p></div><div class="MsoBodyTextIndent"> But something was amiss. The open dialogue I was so hoping to have with the folks at the product stands, perhaps? Or more likely, the overall sense of health and well-being that I so eagerly anticipated encountering?<o:p></o:p></div><div class="MsoBodyTextIndent"> Because instead of fresh, whole foods, most of what was on those tables was packaged, and ridiculously overpriced. Looking around, instead of feeling inspired and eager to try all these new foods around me,<b><span class="Apple-style-span" style="color: #073763;"> I felt overwhelmed, and disheartened at the realization of how unbelievably unrealistic the pre-made, pre-packaged gluten-free lifestyle truly is for the average American. </span></b><o:p></o:p></div><div class="MsoBodyTextIndent"> Take me, for instance: I’m a single woman in my late twenties, working as a waitress and a freelance copyeditor while I go back to school to earn my master’s degree. I cringe every time I’m at the grocery store checkout when I see how much my small handful of purchases is going to cost me. And I often find myself wondering if the clerk thinks I’m crazy for spending such gross amounts of money on such a measly selection of goods. <o:p></o:p></div><div class="MsoBodyTextIndent"> I can’t even imagine how one would shop for an entire <i>family</i><span style="font-style: normal;">. <o:p></o:p></span></div><div class="MsoBodyTextIndent"> All in all, I suppose it’s a semi-good thing that these products are so <i>un</i>affordable. Because the more I study foods and learn about various ingredients and how they affect my body, the more inclined I am to cook my own meals at home and stay away from packaged products and pre-made meals. And whole foods are most certainly better for anyone's body than the stuff that comes in boxes. <o:p></o:p></div><div class="MsoBodyTextIndent"> But I’m an American girl. And I've always liked that quick, convenient, easy access aspect of living in this country. <b><span class="Apple-style-span" style="color: #783f04;">I</span></b><b><span class="Apple-style-span" style="color: #783f04;"> love prettily packaged, satisfyingly delicious grab-and-go products and the conscientious companies who make the food-allergy friendly ones</span></b>. Hence the Pamela's cookies and the Whole Soy & Co yogurt and the Daiya cheese. They're simple, and they make me smile. And that is, after all, the American way: all the foods you could ever possibly want—right at your fingertips, all for a low price…<br />
Unless you need to eat gluten- (and dairy) free, in which case the price shoots through the roof.</div><div class="MsoBodyTextIndent"><o:p></o:p></div><div class="MsoBodyTextIndent"> <i>Sigh</i>. In spite of my disillusionment, I did sample some truly tasty treats—most notably the <b><span class="Apple-style-span" style="color: #4c1130;">Lori’s chocolate vanilla bean cupcakes</span></b>, baked and sold right in the store, the freshly baked bite size pieces of <b><span class="Apple-style-span" style="color: #660000;">Namaste spice cake</span></b>, made straight from their baking mix, and some <b><span class="Apple-style-span" style="color: #274e13;">r</span></b><b><span class="Apple-style-span" style="color: #274e13;">aw flaxseed crackers</span></b>, of which I am totally forgetting the name.<br />
These three items were so flavorful and satisfying—they helped the whole thing seem worthwhile. <o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TAxncSDXjpI/AAAAAAAAAOQ/KgEpeqh4Lm4/s1600/IMG_1938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TAxncSDXjpI/AAAAAAAAAOQ/KgEpeqh4Lm4/s320/IMG_1938.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TAxnS8lWZ7I/AAAAAAAAAOI/KuYIJMGl0Rc/s1600/IMG_1942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TAxnS8lWZ7I/AAAAAAAAAOI/KuYIJMGl0Rc/s320/IMG_1942.JPG" /></a></div><div class="MsoBodyTextIndent"> Anyway, if I hadn’t gone, I would’ve wondered what I was missing. So I’m glad I was there. But <b><span class="Apple-style-span" style="color: #0c343d;">why oh why can’t the food-sensitive world be more reasonably priced</span></b>? I know agribusiness runs the show when it comes to cost, and so I understand that quality ingredients cost more. But isn’t there a way around it? <o:p></o:p></div><div class="MsoBodyTextIndent"> Because even cooking at home gets expensive when you care about where the veggies come from.<o:p></o:p></div><div class="MsoBodyTextIndent"> Sorry to be such a downer.<br />
On a sweeter (and entirely unrelated) note, my mom just got herself a new puppy yesterday! She's been wanting one for a while now, and when she randomly came across an ad in the newspaper for a cavalier king charles spaniel that a woman was practically <i>giving </i><span style="font-style: normal;">away, she had to jump on it. If you know anything about the breed, this was an extremely rare find, so she drove an hour and a half and picked the little guy up. He’s adorable, and very snuggly. </span></div><div class="MsoBodyTextIndent"><span style="font-style: normal;"> I may just have to steal him.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TAxlVamla9I/AAAAAAAAANg/mrum74dYP3Q/s1600/IMG_1946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TAxlVamla9I/AAAAAAAAANg/mrum74dYP3Q/s320/IMG_1946.JPG" /></a><a href="http://2.bp.blogspot.com/_38jjSgU_7Yw/TAxleJoH0YI/AAAAAAAAANo/qGfYKobhdss/s1600/IMG_1964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_38jjSgU_7Yw/TAxleJoH0YI/AAAAAAAAANo/qGfYKobhdss/s320/IMG_1964.JPG" /></a><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/TAxlmCpG3OI/AAAAAAAAANw/B1ldpO1Arbg/s1600/IMG_1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/TAxlmCpG3OI/AAAAAAAAANw/B1ldpO1Arbg/s320/IMG_1966.JPG" /></a></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com5tag:blogger.com,1999:blog-5573027148907650004.post-11105522440088136842010-06-01T23:14:00.009-04:002010-06-02T01:30:39.912-04:00Adopt a GF Blogger: Hope for Healing<div class="MsoNormal" style="text-indent: .5in;">Can I just say that I am so incredibly thankful to have found this online community of fellow food-sensitive types? Being different can be interesting, but it can also be a bit lonely at times. And as I was riding the bus home this afternoon from my mini post-finals Memorial Day weekend getaway, I got hit with a wave of sheer gratitude for this lovely blogger-hood of gluten- and dairy-free foodies. So, to everyone whose blogs I've been gobbling up and to whoever might end up reading my own posts, thank you!</div><div class="MsoNormal" style="text-indent: .5in;"><o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">Anyway, seeing as how this blog is supposed to be motivating me to rediscover my love of baking—and to not fear or begrudge the lack of wheat flour so much—I decided to jump in on another blog carnival: <b><span class="Apple-style-span" style="color: #073763;">Adopt a Gluten-Free Blogger</span></b>. Plus, this month’s host is <a href="http://www.thedailydietribe.com/2010/05/adopt-gluten-free-blogger.html"><b>Iris at The Daily Dietribe</b></a>, so how could I pass it up?<o:p></o:p></div><div class="MsoNormal"> After making up my mind to participate, I very quickly decided to adopt <b><span class="Apple-style-span" style="color: #741b47;">Stephanie</span></b> over at <b><span class="Apple-style-span" style="color: #351c75;">Hope for Healing</span></b>, as it seemed like every time I visited her page, I found another recipe that tempted my taste buds and made my mouth water. Of course, now I have a virtual catalog of other people’s recipes that I want to try! But I'm glad I chose to start here, and you'll see why in just a second.<o:p></o:p></div><div class="MsoNormal"> I’m on somewhat of a mission to stay simple with my ingredient count, so I passed on her <a href="http://glutenfreehope.blogspot.com/2010/05/chocolate-cupcakes-with-peanut-butter.html"><b><span class="Apple-style-span" style="color: #783f04;">Chocolate Cupcakes with Peanut Butter Frosting</span></b></a> and <a href="http://glutenfreehope.blogspot.com/2010/05/protein-monster-cookies.html"><b><span class="Apple-style-span" style="color: #990000;">Protein Monster Cookies</span></b></a>, both of which look amazing. Frankly, I’m just starting to build my gluten-free flour collection, and I would’ve had to spend an entire week’s paycheck just to bake these. <i>Sigh</i><span style="font-style: normal;">.<o:p></o:p></span></div><div class="MsoNormal"> Thankfully, I stumbled upon this tantalizing little recipe on her blog: <a href="http://glutenfreehope.blogspot.com/2009/08/rainy-day-chocolate-chip-cookies.html"><b><span class="Apple-style-span" style="color: #4c1130;">Rainy Day Chocolate Chip Cookies</span></b></a>. The main appeal here? They’re <i>grain-free</i><span style="font-style: normal;">! So not only do I get to refrain from spending any extra cash on new flours—I don’t have to </span><i>use</i><span style="font-style: normal;"> a single one. Nice and simple—just my style. <o:p></o:p></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/TAXIRe4DzYI/AAAAAAAAAMw/_Uvcms1Ba_o/s1600/IMG_1903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/TAXIRe4DzYI/AAAAAAAAAMw/_Uvcms1Ba_o/s320/IMG_1903.JPG" /></a></div></div><div class="MsoNormal" style="text-indent: .5in;"><b><span class="Apple-style-span" style="color: #783f04;">Chocolate chip cookies are one of my absolute favorites</span></b>—one I’ve sorely missed making since going gluten-free. And I’ve actually been wanting to experiment with this grain-free baking thing, of which I had never even heard until I started this blog. So Stephanie’s cashew butter, sucanat-sweetened chocolate chip cookies seemed like the perfect place to start. All in all, these <b><span class="Apple-style-span" style="color: #7f6000;">five-ingredient cookies</span></b> took about 5 minutes to prepare, and then another 10 minutes to bake in the oven. (The only teeny tiny modification I made was a splash of gluten-free vanilla and a pinch of salt in the batter, just to give the cookies that familiar flavor I adore.)</div><div class="MsoNormal"> The result? Moist, sweet, chewy, chocolate chip deliciousness! </div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TAXJDr516vI/AAAAAAAAANA/seXYWiMNO0o/s1600/IMG_1917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TAXJDr516vI/AAAAAAAAANA/seXYWiMNO0o/s320/IMG_1917.JPG" /></a></div> Seriously, I was shocked at how good these tasted, as were the non-gluten-free folks who happened to be in the kitchen with me when they came out of the oven, which is saying a <i>lot</i>. My little sister normally stays as far away from gluten-free goodies as possible, as does her boyfriend, and they both agreed—these pass the "real cookie" test with flying colors. Even I never would have guessed they were 100 percent flour-free if I hadn't mixed the batter myself. And the best part? Absolutely no headaches or upset tummy! </div><div class="MsoNormal"> Thanks, Stephanie! And thanks, Iris, for hosting this splendid gluten-free carnival! (And a special thanks to my Uncle Randy for the farm-fresh eggs I used to make these cookies, courtesy of his free-roaming chickens!)<o:p></o:p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/TAXI3kzpftI/AAAAAAAAAM4/nq0gWyqZ5Kc/s1600/IMG_1905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/TAXI3kzpftI/AAAAAAAAAM4/nq0gWyqZ5Kc/s200/IMG_1905.JPG" width="200" /></a></div></div><div class="MsoNormal"></div><div class="MsoNormal"><div style="text-align: center;">For the full recipe, stop by Stephanie’s blog:<br />
<a href="http://glutenfreehope.blogspot.com/2009/08/rainy-day-chocolate-chip-cookies.html"><span class="Apple-style-span" style="color: #660000; font-weight: bold;">Rainy Day Chocolate Chip Cookies</span></a> </div></div><div class="MsoNormal"><o:p></o:p></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com6tag:blogger.com,1999:blog-5573027148907650004.post-25821596947379420012010-05-25T23:31:00.010-04:002010-05-25T23:53:28.141-04:00Peanut Butter Shortbread Cookies All I wanted was to make a batch of cookies. Nice and simple, right? Well, maybe under normal circumstances, but I learned an important lesson this evening: <b><span class="Apple-style-span" style="color: #660000;">Do not attempt to bake after a two-hour, incredibly disheartening chemistry exam.</span></b><br />
I came home exhausted from said exam, feeling riddled with the shame and frustration that comes from not having studied nearly as hard as I should and could have. But <b><span class="Apple-style-span" style="color: #351c75;">I had my heart set on baking tonight</span></b>.<br />
As I've already said, this blog is, in part, my inspiration for getting my butt back in the kitchen. And this whole blog carnival thing, <b><span class="Apple-style-span" style="color: #741b47;">Slightly Indulgent Tuesdays,</span></b> seemed like a great way to get into the swing of it. Even if, on this particular Tuesday, it meant breaking down when the first tray came out of the oven<span class="Apple-style-span" style="font-size: 16px;">—</span>scorched on the bottom and crumbling to dust on top<span class="Apple-style-span" style="font-size: 16px;">—</span>bursting into tears, and crying out, <b><span class="Apple-style-span" style="color: #990000;">"I can't do anything right!"</span></b> (I wish it wasn't true, but alas...)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/S_yRhyH3y3I/AAAAAAAAAMQ/qyB-0sfCQc0/s1600/IMG_1863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/S_yRhyH3y3I/AAAAAAAAAMQ/qyB-0sfCQc0/s320/IMG_1863.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #783f04;"><span class="Apple-style-span" style="font-size: small;">The platter of charred, crumbly, burnt-tasting cookies that made me cry.</span></span></div><div style="text-align: center;"><br />
</div> You see, before going gluten-free, baking was like therapy for me. And since changing my diet to suit my sensitivities, I've struggled to embrace this former favorite pastime of mine. It just seemed so much simpler when I only had to use one inexpensive, glutinous flour (wheat) to make just about anything I wanted. Now, with the wheat a known culprit in my dietary difficulties, <b><span class="Apple-style-span" style="color: #0c343d;">I've had to expand my grain-based horizons, <i>and</i> my baking budget</span></b>. While I am slowly growing to appreciate the plethora of grains and flours to which my new gluten- and wheat-free ways are introducing me, I'm still not too keen on the expense of purchasing five different flours just to make one cookie.<br />
So how delighted do you think I was when I was perusing the gluten-free baking aisle the other day and saw a mere <b><span class="Apple-style-span" style="color: #990000;">six-ingredient, single-flour recipe</span></b> on the back of a bag of <b><span class="Apple-style-span" style="color: #b45f06;">Bob's Red Mill Whole Grain Teff Flour</span></b>? Yep, that's right<span style="font-family: Times; font-size: 12pt;">—</span>just teff flour, maple syrup, vanilla extract, vegetable oil, peanut butter, and a pinch of salt. Oh yeah, I was <i>super</i> excited. So, with the relatively small package of Teff in hand, I happily made my way to the checkout, along with a jar of creamy organic peanut butter. I smiled as I pictured myself stirring this one, single flour into a bowl with a mere five other, very simple items. Call me lazy, but that's my kind of baking.<br />
Of course, I can't take full credit, or even half credit; this recipe is directly adapted from the Bob's one. I just decided to use agave nectar in place of maple syrup, and I added a sprinkling of organic cane sugar over the top of each cookie. Plus, I changed the name to more accurately reflect the taste of the product, in my opinion.<br />
So, here you go: super simple, slightly indulgent...<br />
<br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #783f04;">Peanut Butter Shortbread Cookies</span></b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/S_yOBex7qTI/AAAAAAAAAMA/UvHHQ6yDfc0/s1600/IMG_1866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/S_yOBex7qTI/AAAAAAAAAMA/UvHHQ6yDfc0/s320/IMG_1866.JPG" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #783f04;"><b><br />
</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #783f04;"><b>You will need:</b></span></div><blockquote style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">1 1/2 cups Teff flour</span></b></blockquote><blockquote style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">1/2 cup agave nectar</span></b></blockquote><blockquote style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">1 cup creamy peanut butter (preferably organic, no sugar added)</span></b></blockquote><blockquote style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">1/2 cup canola (or other vegetable) oil</span></b></blockquote><blockquote style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">1 tsp. vanilla extract</span></b></blockquote><blockquote style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">pinch of sea salt</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #0c343d;">*Preheat oven to 350º<span class="Apple-style-span" style="color: black; font-weight: normal;"> </span></span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #0c343d;">*Blend the peanut butter, agave nectar, vegetable oil, and vanilla extract in a mixing bowl until smooth and creamy. </span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #0c343d;">*Stir in the Teff flour and pinch of salt. </span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #0c343d;">*Place teaspoon-sized balls of dough on an ungreased baking sheet. Use a fork to make the traditional peanut butter cookie markers.</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #0c343d;">*Sprinkle with organic cane sugar on top.</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #0c343d;">*Bake 8-10 minutes.</span></b></blockquote><b><span class="Apple-style-span" style="color: #20124d;"><span class="Apple-style-span" style="font-weight: normal;"><b> </b><span class="Apple-style-span" style="color: black;"><b><i><span class="Apple-style-span" style="color: #741b47;">Please be warned</span></i></b>: In honor of the <i>Slightly </i>Indulgent theme, these treats are not very sweet. They are, however, delicious. I suggest enjoying with a hot cup of tea. </span></span></span></b><br />
<b><span class="Apple-style-span" style="color: #20124d;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;"> </span></span></span></b><br />
<b><span class="Apple-style-span" style="color: #20124d;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #20124d; font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;"> This post is linked to <a href="http://www.simplysugarandglutenfree.com/slightly-indulgent-tuesday-52510/"><b>Slightly Indulgent Tuesdays</b></a></span></span><span class="Apple-style-span" style="font-weight: normal;">. </span></span></span></span></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://simplysugarandglutenfree.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img class="aligncenter" src="http://www.simplysugarandglutenfree.com/wp-content/uploads/2009/11/slightly_indulgent_tue.JPG" /></a></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com10tag:blogger.com,1999:blog-5573027148907650004.post-73866668877537895842010-05-20T22:06:00.014-04:002010-05-24T03:02:42.653-04:00Fantabulously Gluten- and Dairy-Free Mac n' Cheese Oh, Farty Girl. We’ve only just met. But you are truly a girl after my own heart—or stomach, rather. In her recent post, <a href="http://fartygirl.blogspot.com/2010/05/making-impossible-fing-fantastic.html">“<b><span class="Apple-style-span" style="color: #741b47;">Making the Impossible F’ing Fantastic</span></b><span style="font-weight: normal;">,”</span></a> fellow blogger Farty Girl chronicled her quest for and immense joy upon creating a gluten- and dairy-free mac n’ cheese, one that truly sated her craving for this comforting and classic Americanized pasta dish.<br />
<div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"> Upon reading her witty and delightful post, I shared with her that I know this longing all too well. There was a period in my life where I lived off of Annie’s microwaveable single serve mac n’ cheese packs. Sometimes I’d really let loose and cook an entire box of it. And my Grandma Lee—her slow-baked, super cheesy mac n’ cheese is a staple dish at our family gatherings, and has been for years. Just thinking about it makes my mouth water. <o:p></o:p></div><div class="MsoNormal"> As I’m sure you can imagine, saying good-bye to these cheesy delights was not easy for the new, dairy-free me. <o:p></o:p></div><div class="MsoNormal"> That’s why I decided to pay homage to said blogger buddy and, drawing from the info she provided, see what I could whip up, and if it would even come close to Grandma Lee's baked version. You can <a href="http://fartygirl.blogspot.com/2010/05/making-impossible-fing-fantastic.html"><b><span class="Apple-style-span" style="color: #134f5c;">read Farty Girl's highly entertaining post</span></b></a><span style="font-weight: normal;"> for the full scoop, and I strongly urge you to do so, but the secret to this scrumdiddlyumptious gluten- and dairy-free dish can be expressed in one word: </span><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #274e13;">Daiya</span></span></b><span style="font-weight: normal;">.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_WkfINUCZI/AAAAAAAAALo/JTlMqFS1wa8/s1600/IMG_1839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_WkfINUCZI/AAAAAAAAALo/JTlMqFS1wa8/s320/IMG_1839.JPG" /></a></div><div class="MsoNormal"> I had never heard of these cheese imitators nor seen their products before Farty came along and cut it for me. <b><span class="Apple-style-span" style="color: #073763;">My experiences with imitation cheese have been unpleasant and extremely disappointing, to say the least. </span></b>Fake cheeses typically just don’t melt or stretch or crumble or taste anything like the dairy stuff. So after quite a few lousy attempts, I’d pretty much resigned myself to living without. <o:p></o:p></div><div class="MsoNormal"> That is, until Miss Farty revealed her discovery. And oddly enough, Daiya’s cheddar and mozzarella shreds have only just appeared on the shelves at Weggermans here in good ol’ Rochester, NY—as in, within the past week or so! <o:p></o:p></div><div class="MsoNormal"> I couldn’t believe my eyes when I beheld this tasty spectacle on my way home from work the other night. I thought for sure I’d have to petition Farty to send me some cheese shreds via snail mail (which she did offer to do, by the way). But there the lovely (albeit expensive) packs of cheesy goodness were—sitting right in front of me as I went to grab my container of Earth Balance buttery spread. So, of course, I bought some! <o:p></o:p></div><div class="MsoNormal"> Not only is this stuff delicious, but it’s also <b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #7f6000;">gluten-, soy-, casein-, lactose-, dairy-, and cholesterol-free</span></span></b>, and it contains <b><span class="Apple-style-span" style="color: #990000;">15% of your daily recommended intake of calcium per serving</span></b>. That’s only 5% less calcium per serving than its average dairy-containing counterpart. (I can make this claim because I compared it to the shredded cheddar—real cheese—sitting in my shared refrigerator.)<o:p></o:p></div><div class="MsoNormal"> So now, without further ado, I present to you, thanks to the illustrious and inspirational Farty Girl (with a little bit of Grandma Lee's baking style thrown in):<br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">Fantabulously Gluten- and Dairy-Free Mac n’ Cheese</span></b></div></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_Wjce9H9SI/AAAAAAAAALQ/-hOE7VDw4H0/s1600/IMG_1849_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_Wjce9H9SI/AAAAAAAAALQ/-hOE7VDw4H0/s320/IMG_1849_2.JPG" /></a></div><blockquote><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #783f04;">You will need: </span></b></div></blockquote><div class="MsoNormal"><b><o:p></o:p></b></div><blockquote><b><span class="Apple-style-span" style="color: #b45f06;">1 package Tinkyada Gluten-Free Brown Rice Elbow Pasta (or its equivalent)</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #b45f06;">1/4 cup Earth Balance buttery spread (vegan)</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #b45f06;">4 oz. Daiya Cheddar Style Shreds</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #b45f06;">4 oz. Daiya Mozzarella Style Shreds</span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: #b45f06;"> </span></span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #b45f06;"> 1 1/2 Tbsp. potato flour/starch (or some other GF flour)</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #b45f06;">1/2 cup soy milk (or rice milk, almond milk, etc.)*</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #783f04;">Optional: something crumbly**</span></b> </blockquote><blockquote><span class="Apple-style-span" style="color: #b45f06;"><b>*</b></span>You can always add more if you prefer a creamier "sauce," but I was going for a melty texture as opposed to a super creamy one.</blockquote><blockquote><b><span class="Apple-style-span" style="color: #783f04;">**</span></b>multigrain chip bits; crushed nuts; etc.; I chose to use Food Should Taste Good tortilla chips, made with flax, sunflower, and sesame seeds, oat fiber, brown rice, quinoa, and soy flour—because they <i>do</i> taste good and because they were the only crumbly thing I had on hand.</blockquote><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_WkAdXryFI/AAAAAAAAALY/lcjUbKEotlk/s1600/IMG_1835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_WkAdXryFI/AAAAAAAAALY/lcjUbKEotlk/s320/IMG_1835.JPG" /></a><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_WkMFygitI/AAAAAAAAALg/tk9X6J2Nf_M/s1600/IMG_1823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_WkMFygitI/AAAAAAAAALg/tk9X6J2Nf_M/s320/IMG_1823.JPG" /></a></div><br />
<blockquote><b><span class="Apple-style-span" style="color: #660000;">Preheat the oven to 350°F.</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #660000;">Cook the pasta, in a pot on the stovetop, according to instructions (16 to 17 minutes).</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #660000;">Drain and pour cooked pasta into a casserole dish.</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #660000;">In the now-empty pasta pot, stir the non-dairy milk product, Earth Balance buttery spread, potato flour/starch, and Daiya shreds until the mixture gets all ooey gooey.* </span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #660000;">Pour the mixture into the casserole dish and spread over each and every elbow macaroni.</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #660000;">Bake for 20-30 minutes.**</span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #990000;">If it suits your fancy, sprinkle some crumblies on top.</span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: #990000;"> </span></span></b></blockquote><blockquote><b><span class="Apple-style-span" style="color: #660000;">*</span></b>You can also just mix these things straight into the casserole dish, but it seems to spread more evenly if you blend the cheesy stuff first. </blockquote><blockquote><b><span class="Apple-style-span" style="color: #660000;">**</span></b>depending on how browned you like it</blockquote><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_Wjce9H9SI/AAAAAAAAALQ/-hOE7VDw4H0/s1600/IMG_1849_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_Wjce9H9SI/AAAAAAAAALQ/-hOE7VDw4H0/s320/IMG_1849_2.JPG" /></a></div><br />
<div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #783f04;">Bon appétit!</span></b><o:p></o:p></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Note:</b><span style="font-weight: normal;"> If you want to get all super healthy with this one, you can always toss some veggies into the mix. I’m more of a simple gal myself, and I was really just craving the classic mac n’ cheese experience here.<o:p></o:p></span></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com3tag:blogger.com,1999:blog-5573027148907650004.post-49068918343909518912010-05-19T20:14:00.004-04:002010-05-24T02:17:30.650-04:00Smells Like Soccer<div class="MsoNormal"> Don’t you just love how a simple scent can transport you to another place and time? No mental energy involved—you’re just there, in an instant. <o:p></o:p></div><div class="MsoNormal"> When I stepped outside today, after a long serving shift at the restaurant, to take my dog, Conan, for a walk, the first gulp of fresh air I breathed in filled my mind with one resounding thought: <i><b><span class="Apple-style-span" style="color: #073763;">soccer</span></b></i><span style="font-style: normal;">.<o:p></o:p></span></div><div class="MsoNormal"> As a little girl, I played soccer every summer. I continued playing through my freshman year of high school, but it’s those childhood summer games that stick with me. I don’t know if it was the freshly mowed grass or the hint of June in the air or the birds chirping, but <b><span class="Apple-style-span" style="color: #274e13;">every bit of what I was inhaling late this afternoon had me back on that field</span><span class="Apple-style-span" style="font-weight: normal;">, with bruised knees and grass-stained shorts, running like a maniac and feeling young and free and alive and all that good, sweet, innocent stuff</span></b>. <o:p></o:p></div><div class="MsoNormal"> Oh yeah, and after every game, we’d go out for ice cream. I don’t have any dairy-free frozen desserts on hand at the moment, but the memory is <b><span class="Apple-style-span" style="color: #741b47;">sweet</span></b> all the same ;-)<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/S_R-eW51JRI/AAAAAAAAALI/mU2frEDi6_0/s1600/IMG_0698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/S_R-eW51JRI/AAAAAAAAALI/mU2frEDi6_0/s320/IMG_0698.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;">Conan (the barbarian)</span></div><div class="separator" style="clear: both; text-align: center;"></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com2tag:blogger.com,1999:blog-5573027148907650004.post-69548870107941811202010-05-18T01:36:00.011-04:002010-05-24T02:15:35.397-04:00Hypocrisy in a Pretty Pink Bucket I had to share this. If the issues weren't so serious and the consequences so far-reaching, I might be inclined to laugh<span style="font-family: 'Times New Roman'; font-size: 12pt;">—</span>really, really hard<span style="font-family: 'Times New Roman'; font-size: 12pt;">—</span>over this story. But instead, it's making my stomach turn and my face contort. <i>Ick</i>.<br />
(Okay, maybe I laughed a little.)<br />
The basic gist of it is this<span style="font-family: 'Times New Roman'; font-size: 12pt;">—KFC</span> partnered with the cancer research group <i>Susan G. Komen for the Cure</i> to produce its latest marketing ploy: the <span class="Apple-style-span" style="color: #e06666;"><b><span class="Apple-style-span" style="color: magenta;">KFC Pink Bucket</span> </b></span>of good ol' fashioned, factory-farm fried chicken. Hmm...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_ImI6fw-xI/AAAAAAAAAK4/7hz1uSRlFE0/s1600/newmid-kfc.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="69" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/S_ImI6fw-xI/AAAAAAAAAK4/7hz1uSRlFE0/s320/newmid-kfc.png" width="320" /></a></div> Here's the original bit by John Robbins over at The Huffington Post: <b><a href="http://www.huffingtonpost.com/john-robbins/breast-cancer-awareness-g_b_577574.html"><span class="Apple-style-span" style="color: #073763;">"Greed, Cancer and Pink KFC Buckets"</span></a></b><br />
So, it's now cool for the companies who create fried, fatty, chemical-laden, overly processed foods, which are <b><a href="http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines"><i><span class="Apple-style-span" style="color: #660000;">known</span></i><span class="Apple-style-span" style="color: #660000;"> to contribute to cancer-causing conditions in the body</span></a></b>, to donate a portion of their profits to further cancer-<i>curing</i> research? Couldn't they just, I don't know, use that money to make better-tasting, more health-conscious food and save a whole lot of people a whole lot of trouble?<br />
Now<i> that</i> would be money well spent.Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com2tag:blogger.com,1999:blog-5573027148907650004.post-59666531797745588482010-05-15T14:50:00.013-04:002014-07-11T15:08:45.132-04:00Oops, I did it again. So, I have this tendency. To eat the same things. Over and over again. And it turns out, it’s making me sick. Ugh.<br />
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I just got some lab results back from a naturopathic doctor, who I scrimped and saved to see, considering I have no health insurance at the moment and had to pay for the whole thing out of pocket. And basically, the verdict is that the lack of variety in my diet is actually <i>creating</i><span style="font-style: normal;"> some of my food sensitivities. I don’t fully understand how this works, yet, from a medical perspective. But my most basic grasp of it is this: <b><span class="Apple-style-span" style="color: #990000;">Your body freaks the f*** out when you keep feeding it the same stuff</span></b></span><b><span class="Apple-style-span" style="color: #990000;"> (over and over again). </span></b><o:p></o:p><br />
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And apparently, which I suppose I already suspected, <b><span class="Apple-style-span" style="color: #783f04;">food sensitivities are subject to change depending on eating habits, stress levels, seasonal changes, and hormones</span></b><span style="font-weight: normal;">. Hmm, maybe that’s why when I’m PMSing, it seems like everything I put in my body triggers a reaction.<o:p></o:p></span></div>
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The main way I’ve seen this manifesting in my body over the years is that, like I said, I have a tendency to eat the same things day after variety-lacking day. I know it's not ideal; I’m just a creature of habit, I guess. And sooner or later, <b><span class="Apple-style-span" style="color: #073763;">the food items I consume on a daily basis begin to—very noticeably and until now, inexplicably—bother me: searing headaches, upset stomach, bloating, and even swelling will occur</span></b><span style="font-weight: normal;">, seemingly out of nowhere, when I eat the item in question. Oh yeah, </span><b><span class="Apple-style-span" style="color: #134f5c;">and I break out, too</span></b><span style="font-weight: normal;">.<o:p></o:p></span></div>
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For example, when I was working full-time as a production editor, I got in the habit of eating oatmeal every day for breakfast. It tasted good; it satisfied me; it made me feel healthy. Then, all of a sudden, I started reacting to it. I tried a handful more times to continue eating it in the mornings, and every time, the reaction got worse. So, I had to stop. This has happened to me countless times with various foods over the years—bananas, eggs, applesauce, peanut butter, almond butter, maple syrup, waffles (gluten-free), corn, risotto, and even, I must admit, Pamela’s dark chocolate cookies on a few select (and ultimately insignificant) occasions.</div>
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So what’s the answer here? <b><span class="Apple-style-span" style="color: #990000;">I need to change it up!</span><span class="Apple-style-span" style="color: #990000;"> </span></b><span style="font-weight: normal;">I guess there’s a reason why they say </span><b><span class="Apple-style-span" style="color: #660000;">variety is the spice of life</span></b><span style="font-weight: normal;">. <o:p></o:p></span></div>
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I haven’t had my official follow-up appointment with this doctor to discuss the best plan of action here. But he did send me some literature along with my results, and from what I’ve been reading, the healing process begins by eliminating each and every food that your body is in any way sensitive to (based on the test results, which I'll detail in a later post because it turns out my body is freaking out over a <i>lot</i> of foods these days!) for a period of three weeks to six months, depending on the degree of sensitivity. And then, <span class="Apple-style-span" style="color: #0c343d;"><b>as long as you don’t have an </b></span><span class="Apple-style-span" style="color: #0c343d;"><b>allergy</b></span><span style="font-weight: normal;"><span class="Apple-style-span" style="color: #0c343d;"><b> to the food</b></span> (sorry, dairy), you can reintroduce certain items to your diet, slowly and carefully. If you still react, you stay away. If you don’t, then you’re free to enjoy—just not </span><b><i><span class="Apple-style-span" style="color: #20124d;">every single day</span></i></b><span style="font-style: normal; font-weight: normal;"> (duh!).</span></div>
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This makes sense to me, because in each of the aforementioned cases, I'd refrain from eating the reaction-triggering food for a period of time, and then, one day—like magic—I could eat it again, no problem.</div>
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I am highly intrigued by this notion of welcoming banned foods back into my dietary rotation, especially considering that I do not have a known <i>allergy</i> to wheat. I have yet to be tested for celiac disease, due once again to my lack of health insurance. Gluten absolutely bothers my body, though, and this recent set of blood tests has officially confirmed that I am <b><span class="Apple-style-span" style="color: #4c1130;">wheat intolerant</span></b><span style="font-weight: normal;">. And yet, could this whole lack-of-variety-triggering-food-sensitivities theory possibly mean that there is a chance I could one day eat wheat again? I don’t know. Better get that whole celiac thing checked out before I let myself dare to dream.</span><br />
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Then again, <b><span class="Apple-style-span" style="color: #274e13;">going gluten-free has dramatically improved my day-to-day life in a number of ways</span></b>. I eat more healthfully, and I choose foods more consciously, which in turn, has helped me maintain my 40-pound weight loss. And my digestive difficulties have all but disappeared (eliminating dairy had a <i>huge</i> hand in that one, though). But man, life was just plain <i>simpler</i> when I didn’t have to worry about whether or not what was being put in front of me at a restaurant or in a friend’s kitchen contained wheat or gluten. Sorry to be going there, but it’s true. <o:p></o:p></div>
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<i>Sigh</i><span style="font-style: normal;">. </span></div>
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Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com9tag:blogger.com,1999:blog-5573027148907650004.post-38901088974286699592010-05-14T20:59:00.011-04:002010-05-24T02:20:28.698-04:00Really, National Milk Producers Federation? Really? Okay, sorry. But I am finding this just a tad ridiculous: <b><span class="Apple-style-span" style="color: #990000;"><a href="http://writ.news.findlaw.com/colb/20100512.html">“‘Not Milk?’: Dairy Petitions the FDA to Block Labels Like ‘Soy Milk’ on Non-Dairy Products.”</a></span><a href="http://writ.news.findlaw.com/colb/20100512.html"></a></b><a href="http://writ.news.findlaw.com/colb/20100512.html"></a><br />
<div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">Apparently, as Sherry F. Colb reports in the above-linked article, <b><span class="Apple-style-span" style="color: #073763;">the National Milk Producers Federation (NMPF) has a problem with non-dairy milk products</span></b><b><span class="Apple-style-span" style="color: #073763;"> like </span><span class="Apple-style-span" style="color: #38761d;">soy milk</span><span class="Apple-style-span" style="color: #073763;">, </span><span class="Apple-style-span" style="color: #7f6000;">almond milk</span><span class="Apple-style-span" style="color: #073763;">, and </span><span class="Apple-style-span" style="color: #741b47;">rice milk</span><span class="Apple-style-span" style="color: #073763;"> using words like “milk” and “cream”<span class="Apple-style-span" style="color: black; font-weight: normal;"><b><span class="Apple-style-span" style="color: #073763;"> in their names</span></b><span style="font-weight: normal;">—as in, a serious problem. It’s to the point where they’ve got the FDA bullying select non-dairy beverage companies, as well as the makers of vegan cheese and <i>ice cream <span class="Apple-style-span" style="font-style: normal;">substitutes (the horror!), into dropping the words from their product vocabulary altogether.</span></i></span></span></span></b></div><div class="MsoNormal"> The whole thing is silly and unnecessary, if you ask me. I like <a href="http://writ.news.findlaw.com/colb/20100512.html"><b><span class="Apple-style-span" style="color: #660000;">the author’s take</span></b></a> on why the use of words such as <i>milk</i> with these products is actually extremely useful and beneficial to those of us who either cannot or choose not to consume real dairy:</div><div class="MsoBodyTextIndent"><blockquote>Someone who is accustomed to pouring milk into her coffee or cereal will, once she becomes a vegan, probably want to continue pouring something that has a flavor and texture similar to that of milk into her coffee and cereal. Knowing about "soy milk," "almond milk," "hazelnut milk," and "rice milk" makes her transition simple: she tries the various options and selects the ones she likes best. The label "soy beverage" (as the NMPF recommends as a substitute for "soy milk"), by contrast, would do nothing to let her and other vegan consumers know that the soy product she is buying serves a similar function to that of the dairy milk they consumed in the past.</blockquote></div><div class="MsoNormal" style="text-indent: .5in;">So, if the NMPF has their way in this playground-type battle, Silk couldn’t refer to their stuff as soy milk anymore; it would have to be soy <i>beverage</i><span style="font-style: normal;">. And Tofutti cream cheese would have to be called… kind-of-like cream cheese but not really because it has no cream?<o:p></o:p></span></div> Ugh. I don't know. Time to grow up and find something real to fight over, dairy industry. Or at least, stop picking on the people who are just trying to do some genuine good for all the food-allergy suffering and animal-friendly souls out there.Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com4tag:blogger.com,1999:blog-5573027148907650004.post-29782470471315748152010-05-12T16:31:00.022-04:002010-05-24T02:52:24.366-04:00The College Life: Destroying Diets for Decades Being back in school after my post-undergrad stints as a magazine writer and full-time production editor in NYC is, in many ways, a breath of fresh air. But what had escaped the memory of my eager-to-learn-new-stuff self prior to embarking upon this career-change journey is <b><span class="Apple-style-span" style="color: #20124d;">what the college lifestyle can do to a person’s </span></b><i><b><span class="Apple-style-span" style="color: #20124d;">diet</span></b></i><span style="font-style: normal;"><b><span class="Apple-style-span" style="color: #20124d;">.</span></b></span><br />
<div class="MsoNormal" style="text-indent: .5in;">I’m not necessarily talking restrictive eating plans here; being a former binge eater, <b><span class="Apple-style-span" style="color: #274e13;">I no longer believe in diets</span></b>. I spent <i>years</i><span style="font-style: normal;"> following this or that dietary plan, and no matter how hopeful I may have felt at the start of each new venture, I would always end up right back on my couch, or on my dorm-room bed, compulsively overeating.<o:p></o:p></span></div><div class="MsoBodyTextIndent"> In this case, I’m referring to <b><span class="Apple-style-span" style="color: #660000;">a</span></b><span style="font-weight: normal;"><span class="Apple-style-span" style="color: #660000;"> </span></span><b><span class="Apple-style-span" style="color: #660000;">well-rounded way of eating</span></b><span style="font-weight: normal;">. The driving force behind my decision to do whatever it would take to get my master’s degree in nutrition was, in part, my steadily growing desire to share with others how to follow a healthy, well-balanced diet, which I was most certainly doing when the back-to-school inspiration struck. My food and chemical sensitivities have taught me an enormous amount about how to properly nourish and take care of myself. As a result, </span><b><span class="Apple-style-span" style="color: #0c343d;">my relationship with food is a special one</span></b><span style="font-weight: normal;">—it is essential to my overall well-being, and it is the most visible measure of how I’m doing in the mind, body, spirit department. <o:p></o:p></span></div><div class="MsoNormal"> So what does it mean that I’m now eating at Mo’s Southwest Grill twice a week and powering through my double waitressing shifts on the same bowl of breakfast cereal, mid-morning snack bar, and afternoon pine-nut salad (because it’s the only thing on the menu that’s safe for me to eat) day after variety-lacking day? And the rest of the time, I’m so far from being in anything that even somewhat resembles a routine that I just eat <i>whatever</i><span style="font-style: normal;"> happens to be safe for my body and within reach, </span><i>whenever</i><span style="font-style: normal;">. <o:p></o:p></span></div><div class="MsoNormal"> How quickly we forget; I may have avoided the freshman 15 when I was away at school those many years ago, but during the course of my sophomore and junior year, I made up for it with a whopping 40-pound weight gain. Binge-eating and a whole slew of psychological problems are mostly to blame for this, but it’s been so long since I lost the excess blub (umm, six years?) that I have a tendency to lose touch with the habits that got me there in the first place. <o:p></o:p></div><div class="MsoNormal"> Now, to clarify, I haven’t gained any weight since I reentered the college scene last September; thankfully, <b><span class="Apple-style-span" style="color: #20124d;">my predominately consistent gym routine and calories in versus calories out mindfulness have proven effective in staving off any unwanted pounds</span></b><span style="font-weight: normal;">. <o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;">But there <i>is</i> a severe lack of variety in my current dietary life, and I have been struggling to stay away from the sweets and excess carbs. These days, I try not to go <i>near</i> foods unless I know they’re free of all allergens and sensitivity-triggers. So aside from posing a general threat to my reformed overeating self, this habit of random carb-snacking sometimes proves dangerous for my digestive tract.<br />
Last night, for example, I bought myself an unnecessary and entirely unsatisfying vanilla café au lait (with soymilk) during my chem class break at the college coffee shop, and I am now wondering: <b><span class="Apple-style-span" style="color: #4c1130;">Can gluten hide in coffee grinds?</span></b><b><span class="Apple-style-span" style="color: #741b47;"> Or maybe in the vanilla syrup?</span></b><span style="font-weight: normal;"> (I haven't been officially tested for or diagnosed with celiac disease; my medical verdict was wheat intolerance, so I'm not always as careful or knowledgeable as I probably should be about these things.) </span><br />
<span style="font-weight: normal;"> All I know is, my belly swelled up like a balloon, my head was killing me by the time I got back to class, and I don’t recall a word of what the professor was saying for the last hour and a half of her lecture. I was too distracted by my steadily swelling and bloated body parts to digest the ins and outs of electrochemical equations and voltaic cells. </span></div><div class="MsoNormal"> Good thing I went to the gym on the way home. There’s nothing like sweating on a treadmill while watching <i>The Biggest Loser</i><span style="font-style: normal;"> to get you back on track. <o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;">On a final note, thank goodness for the <b><span class="Apple-style-span" style="color: #073763;">low-calorie, flavor-licious, and healthy on-the-go options</span></b> that I’ve managed to find. <span style="font-weight: normal;">If it weren’t for wheat- and dairy-free, protein-packed, and vitamin-rich snacks such as these, I’d <i>really</i></span> be in a bind.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/S-uGv5VixVI/AAAAAAAAAJI/rHVAWiLro84/s1600/IMG_1813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/S-uGv5VixVI/AAAAAAAAAJI/rHVAWiLro84/s320/IMG_1813.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><ul><li>Packaged snack bars like <b><span class="Apple-style-span" style="color: #990000;"><a href="http://kindsnacks.com/">KIND Healthy Snacks PLUS and Fruit + Nut bars</a> <span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;">a</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;">re perfect pocket pick-me-ups for when I'm caught in a work shift or in the middle of a class with plummeting blood sugar and no safe food options in sight</span></span></span></b><span style="font-weight: normal;">. </span></li>
<li><span style="font-weight: normal;"><span class="Apple-style-span" style="color: #4c1130;"><b>Boxed or bulk</b></span> </span><b><span class="Apple-style-span" style="color: #4c1130;">raisins<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;">,</span></span></span></b> <b><span class="Apple-style-span" style="color: #741b47;">Kettle Valley Organic Fruit Snacks</span><span class="Apple-style-span" style="font-weight: normal;">, and really any form of </span><span class="Apple-style-span" style="color: #660000;">dried fruit</span></b><span style="font-weight: normal;"> are good for a quick blood sugar fix, too. </span></li>
<li><span style="font-weight: normal;">And then there's the classic combo: <b><span class="Apple-style-span" style="color: #783f04;">banana with nut butter</span></b>. I typically go with almond or peanut, and I love </span><b><span class="Apple-style-span" style="color: #b45f06;">Justin's Natural Classic Almond Butter Squeeze Packs</span></b><span style="font-weight: normal;">. You could, of course, just put some nut butter in a tiny tupperware if that makes you feel more economical, but I'm a big fan of the grab and go style of these packs. Call me lazy, but seriously; you should see me trying to get out the door on time. Those squeeze packs have saved my chronically just-barely-on-time behind on a number of occasions. </span></li>
<li>Not pictured: <b><span class="Apple-style-span" style="color: #073763;">nuts</span></b>. Cashews are my favorite, but take your pick. Only downside: a decent-sized bag of unsalted, roasted cashews costs around seven dollars. Ugh!</li>
</ul>These are <b><span class="Apple-style-span" style="color: #990000;">just </span></b><b><span class="Apple-style-span" style="color: #990000;">a few of my fallbacks <span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;">to give you an idea of </span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;">how I've been managing to maintain my weight in spite of my late-twenties shift back to the frenetic and frazzled life of a college student</span></span></span></b>.<br />
I promise one of these days I'll start taking really pretty food photos—for instance, I could have chopped the banana into bite size pieces and spread some almond butter over each one for dramatic effect. But for now, my half-hearted yet colorful group photo will have to do. </div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com6tag:blogger.com,1999:blog-5573027148907650004.post-70936343195287287102010-05-12T00:44:00.008-04:002016-07-13T17:29:07.086-04:00Schizo Soul Sweetness<div class="MsoNormal">
Oh, ADD. I’ve never been officially diagnosed, but I and my many personalities know all too well that it’s true. Take this blog, for instance. I started out thinking I’d share about all the wonderful things being ultra-sensitive has done for me in my life. And then it became a wheat- and dairy-free product blog. But I can’t even seem to stay focused on <i>that</i><span style="font-style: normal;">. <o:p></o:p></span></div>
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I’m trying to “trust in the process of self-expression,” as my horoscope instructed me to do a week or so ago, but I feel myself being pulled in so many different directions that I’m surprised my head isn’t physically spinning. I’ve been clinging to my chemistry textbooks and soaking in non-fiction foodie diatribes and documentaries of late, telling myself I’m meant to be a student, and a scholar—not an artist. <i>Perhaps</i><span style="font-style: normal;">, I suggest to my stifled inner child, </span><i>I’ll find a way to combine the interests of the artistic self with those of the studious, cause-seeking self, but</i><span class="Apple-style-span" style="font-style: normal;">—seeing as how </span><span class="Apple-style-span" style="font-style: normal;">I’ve never been too adept at multi-tasking<span class="Apple-style-span" style="font-style: normal;">—</span>don’t get your hopes up<span style="font-style: normal;">.</span></span></div>
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Truth be told, it’s been a while since I’ve tapped into my creativity. But this blog, however simple and silly it may be, is absolutely awakening something in me. Suddenly, I’m not only taking pictures of cereal boxes and popsicle sticks and simultaneously venting about and celebrating life as a food-sensitive sweet tooth; I’m writing songs again, and actually <i>wanting</i><span style="font-style: normal;"> to share them (yes, I sing, too).<pan></pan></span></div>
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I think I just need to embrace the fact that my artistic soul has been suffering a bit of post-traumatic stress disorder for these past many months. I won’t go into the details of said trauma, but it’s been enough to silence that most sacred part of myself for far too long: <b><i><span class="Apple-style-span" style="color: #073763;">my voice</span></i></b><span style="font-weight: normal;"><i><span class="Apple-style-span" style="color: #073763;">. </span><span class="Apple-style-span" style="font-style: normal;">We've all got one, but sadly, only some of us ever really learn how to use it.</span></i><o:p></o:p></span></div>
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<span style="text-indent: 0.5in;">I am emerging, slowly but surely. I guess it took a silly blog to spark my creative spirit back into action, but I feel a change a coming. And it feels good—or perhaps more appropriately, it feels </span><i style="text-indent: 0.5in;">sweet</i><span style="text-indent: 0.5in;">.</span><br />
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Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com0tag:blogger.com,1999:blog-5573027148907650004.post-2104943223658776282010-05-11T00:03:00.021-04:002010-05-25T02:32:24.473-04:00Perfectly Delicious Pumpkin Spice Cake<div class="MsoNormal" style="text-indent: .5in;">As I enter into my nearly third week of self-expression via this silly blog, I find myself feeling a bit overwhelmed. You see, <b><span class="Apple-style-span" style="color: #073763;">I am entirely new to the blogosphere</span></b><span style="font-weight: normal;">. Not only have I never kept one before, but I’ve never really read anyone else’s, either. So of course, now that I’m getting my feet wet in this fantastical world of food bloggers, I’m realizing how “not like the others” I am. I don’t mean that in some sort of “I’m super original” way, because in fact, I am feeling quite the opposite. It’s more of an outsider sentiment—like “Wow, look at what all these other people are doing; I am <i>way</i></span> out of my league here!”</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"> But I know this sharp pang all too well; it’s the one that always dissuades me from pursuing paths that inspire or intrigue me. It’s the hell-bent perfectionist in me; <b><span class="Apple-style-span" style="color: #990000;">I don’t want to do anything unless I know I can be absolutely </span></b><i><b><span class="Apple-style-span" style="color: #990000;">perfect</span></b></i><span style="font-style: normal;"><b><span class="Apple-style-span" style="color: #990000;"> at it.</span></b> I can’t tell you how many dreams have withered into the recesses of my mind because of this relentless inner dilemma. And I think I’ve reached my breaking point;</span><i> enough</i><span style="font-style: normal;">, I say! <o:p></o:p></span></div><div class="MsoNormal"> So <b><span class="Apple-style-span" style="color: #274e13;">I don’t wake up in the morning and mix fresh juice smoothies for breakfast or bake crumbly cobblers and casseroles from scratch in the evening</span></b>, but I do <i>dream</i><span style="font-style: normal;"> of doing these things</span><span style="font-style: normal;">. And thanks to this lovely virtual land of fellow food enthusiasts, I can learn from the best of the best out there—on my own time, in my own way.</span><br />
<span style="font-style: normal;"> In my brief brush with blog browsing this afternoon, I landed on a few that whet my appetite for gluten-free baking (which I will be sharing in future posts, I’m sure). I’m in a bind at the moment when it comes to both free-time and finances and therefore, the means to stock up on all the fancy rice and tapioca flour blends and commit to the hours of experimenting that it takes to produce these delightful creations. But in the meantime, I can marvel at what other people <i>are</i><span style="font-style: normal;"> doing. And I can imagine myself joining them one day, in my lovely little studio-size kitchen somewhere. </span></span></div><div class="MsoNormal"> And there’s something else I can do whilst I await that magical day when I manage to muster the means and motivation to whip up tasty home-baked treats of my own concocting; <b><span class="Apple-style-span" style="color: #7f6000;">I can buy baking mixes</span></b><span style="font-weight: normal;">.<o:p></o:p></span></div><div class="MsoNormal"> Just like my mother, and her mother before her, I love the simplicity of baking from a box. Perhaps from-scratch baking just hasn’t fully made its way into my bloodstream—yet.<o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">Anyway, here’s the mix I used to bake a <b><span class="Apple-style-span" style="color: #660000;">pumpkin spice cake</span></b><span style="font-weight: normal;"> for my mother on her official day of honor (yesterday): <a href="http://www.simplyorganicfoods.com/store.php?Screen=recipe&recipe=93&title=Pumpkin+Cake"><b><span class="Apple-style-span" style="color: #b45f06;">Simply Organic Carrot Cake Mix</span></b></a><span style="font-weight: normal;">.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i70.photobucket.com/albums/i113/elisecz/sweet%20sensitivity/imagephp-1-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://i70.photobucket.com/albums/i113/elisecz/sweet%20sensitivity/imagephp-1-1.jpg" width="320" /></a></div></div><div class="MsoNormal" style="text-indent: .5in;">It’s basically a spice cake mix, and along with the 2 eggs and 1/2 cup of water, you can add pumpkin, carrots, or apples—or whatever you like—to produce just the right combination of tastes for your sweet-loving purposes. <o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">I chose to add 1/2 a can of <a href="http://www.farmersmarketfoods.com/products/"><b><span class="Apple-style-span" style="color: #b45f06;">Farmer’s Market Organic Pumpkin</span></b></a><span style="font-weight: normal;">, and to top the finished product with <a href="http://www.recipezaar.com/recipe/print?id=293102"><b><span class="Apple-style-span" style="color: #0c343d;">vegan cream cheese frosting</span></b></a> <span style="font-weight: normal;">and crushed walnuts.</span></span></div><div class="MsoNormal" style="text-indent: .5in;">What can I say? It took all of five minutes to blend the batter, and I forgot to change the oven setting from broil to bake, so the top got a little burnt; but in spite of these minor <i>im</i><span style="font-style: normal;">perfections, the cake was a hit. Moist, flavorful, and </span><i>perfectly</i><span style="font-style: normal;"> </span>delicious<span style="font-style: normal;">.<o:p></o:p></span><br />
(I wish I had some photos for you to see its loveliness for yourself, but the cake was apparently so good that it was gone before it occurred to me to capture it on camera.)<br />
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;">Tasty Tidbit: </span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">If you wa</span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">nt to try making this cake on your own, it just so happens that Simply Organic is on a promotional kick and is currently offering this splendid little </span><a href="http://www.simplyorganicfoods.com/simplyorganic/documents/SOCouponBakingMix.pdf"><b><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-size: small;">coupon</span></span></b></a><span class="Apple-style-span" style="font-size: small;"> on their website. Enjoy!</span></span></span></span></span></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com2tag:blogger.com,1999:blog-5573027148907650004.post-88321868714353547722010-05-08T16:25:00.012-04:002010-05-24T02:26:02.701-04:00Sugar Free = Not For Me Oh, <b><span class="Apple-style-span" style="color: #660000;">chocolate</span></b><span style="font-weight: normal;">. I’m afraid it will forever be my downfall. Its taste is too sweet, too sensuous to simply let go and say good-bye.</span><br />
<div class="MsoNormal"> I had no intention of starting that sugar fast just yet, but today’s trip to <a href="http://www.fowlerschocolates.com/"><span class="Apple-style-span" style="color: #741b47;"><b>Fowler’s Chocolates</b></span></a> <span style="font-weight: normal;"> instantly derailed any healthy-girl fantasies of an entirely sugar-free future from my semi-delusional mind. <o:p></o:p></span></div><div class="MsoBodyTextIndent"> If you’ve never tasted sponge candy before, then simply put, you are missing out. I’m pretty sure it’s primarily a western NY thing—specifically, Buffalo, NY, where I was born and where most of my relatives still reside. And Fowler’s Chocolates, which began as a family-owned, Buffalo-based candy shop in 1910, is without a doubt the best place to purchase your first bite-sized piece of this rich, chocolatey, melt-in-your-mouth confection.</div><div class="MsoNormal" style="text-indent: .5in;"><div class="separator" style="clear: both; text-align: center;"><a href="http://i70.photobucket.com/albums/i113/elisecz/sweet%20sensitivity/IMG_1788-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="http://i70.photobucket.com/albums/i113/elisecz/sweet%20sensitivity/IMG_1788-1.jpg" width="320" /></a></div>My mother adores these treats as much as I do, and with tomorrow being Mother’s Day, my chocolate shop stop was in her honor. I bought two boxes of <a href="http://www.fowlerschocolates.com/catalog/p-100021/sponge-candy"><b><span class="Apple-style-span" style="color: #783f04;">dark chocolate sponge candy</span></b></a>—one for her, and one to keep me (and the rest of the fam) from eating half of hers over the next couple of weeks.<br />
As soon as I got home, I had to break one out.<br />
And even though these treats are not organic, per say, the folks at Fowler’s are big into quality. Their chocolates are high on the percentage charts in pure cacao, and their dark chocolate sponge candy contains no wheat or dairy, which is good news for me. They do use corn syrup, but while this may be a shockingly sweet substance for the digestive tract to process, it is nowhere near as unsettling as the <a href="http://sweetsensitivity.blogspot.com/2010/05/high-fructose-corn-syrup-bad.html"><b><span class="Apple-style-span" style="color: #990000;">high fructose</span></b></a> version. Considering how rarely I eat these confectionary delights, I'd say the moderation rule safely applies in this case.</div><div class="MsoNormal" style="text-indent: .5in;"><o:p></o:p></div><div class="MsoBodyTextIndent"> In conclusion, it is moments like these—when I am savoring a sweet treat that dates back to my childhood and is still safe for me to enjoy in spite of my various sensitivities—that I know I will never fully eliminate sweet things from my diet. <o:p></o:p></div><span style="font-family: Times; font-size: 12pt;"><i> Silly</i></span><span style="font-family: Times; font-size: 12pt;">.</span> <br />
<div class="separator" style="clear: both; text-align: center;"></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com0tag:blogger.com,1999:blog-5573027148907650004.post-3591201084800703812010-05-07T19:55:00.017-04:002010-05-24T02:27:05.499-04:00Sugar Addicts Anonymous?<div class="MsoNormal" style="text-indent: .5in;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_38jjSgU_7Yw/S-Sn9fV8aeI/AAAAAAAAAIc/WOF4IsYQfMw/s1600/sc02972f9c_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_38jjSgU_7Yw/S-Sn9fV8aeI/AAAAAAAAAIc/WOF4IsYQfMw/s400/sc02972f9c_2.jpg" width="277" /></a></div>So, I don’t quite know what to do with this revelatory bit. But it seems <b><span class="Apple-style-span" style="color: #741b47;">the more I write about sugary things, the more I realize how huge and not particularly healthy of a role sweets have played in my life thus far</span></b>. <o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">Ice cream cones helped me fall asleep at night as a child; Oreo sundaes eased my body image frustrations on early adolescent shopping trips with my mother; cake batter and cookie dough have calmed my nerves on numerous anxiety-plagued occasions; chocolate has seen me through countless breakups and break downs; and those Pamela’s cookies, <i>oh</i><span style="font-style: normal;"> those cookies. <o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;">Not surprisingly, this on-again-off-again, comfort-food connection with fatty, sugary indulgences is one of the main reasons I’ve struggled with my weight for so many years. My sensitivities to wheat, dairy, and chemical additives have absolutely moved me in a good direction with the whole eliminating processed junk food from my diet thing. But the sugar remains—in fairly large quantities, I’m afraid, regardless of what I may tell myself about moderation. <o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">Think of it like a bad relationship; you derive some degree of pleasure from your involvement with the other person, but <b><span class="Apple-style-span" style="color: #990000;">deep down, you know something just isn’t right</span></b>. You’re reminded of this every time you read an article on dating or love or see a movie with an even mildly romantic theme. And yet, you stay in that relationship—because it makes you feel good and safe and <i>not alone</i><span style="font-style: normal;">. <o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;">In other words, sometimes you just can’t see how miserable someone or something is making you until you step outside of your immediate surroundings and become an objective observer—whether it’s through endless conversations with your closest friends, or a daily journal you’ve been keeping, or perhaps, a blog. In my case, publishing my sweet-treat musings online is forcing me to see my sugar situation through the eyes of the other, whoever he or she may be. And I simply can’t hide from the truth any longer.<o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">In my steadily growing collection of posts, you can see the tiny sparks of resistance to my own inner dialogue and analysis as they reveal to me how dreadfully dependent I am on those tiny granules of goodness for comfort and stability (e.g., <a href="http://sweetsensitivity.blogspot.com/2010/05/degree-dilemma.html">“Degree Dilemma”</a>). <b><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;">I’d like to say I’m exaggerating with the <a href="http://sweetsensitivity.blogspot.com/p/sweet-stuff.html"><span class="Apple-style-span" style="color: #351c75;"><b>“at least one a day. . . (on average)”</b></span></a></span> </span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: black;">proclamation about the Pamela’s cookies; but I’m not.</span></span></b> And those things aren’t cheap! <o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">Have I mentioned that with regard to money, I only have what I am currently making at my two part-time jobs? I am a student, a waitress, and a freelance writer/copyeditor. The money I spend on all these organic, allergen-free goodies is pure, hard-earned cash. In fact, I spend more money on food than on anything else at this point. I can’t even remember the last time I went shopping for <i>clothes</i><span style="font-style: normal;">.<o:p></o:p></span></div><div class="MsoNormal"> <b><span class="Apple-style-span" style="color: #4c1130;">Maybe there’s something to this whole sugar addiction thing, after all.</span></b><o:p></o:p></div><div class="MsoNormal"> I sincerely hope not, but just to test it out, <b><span class="Apple-style-span" style="color: #0b5394;">I’m contemplating a sugar fast</span></b>. Well—a processed, packaged, refined sugar fast, that is. I’d still be eating fruits. In fact, I imagine that in doing said fast, I would end up drastically increasing my fruit intake. Who knows? <b><span class="Apple-style-span" style="color: #b45f06;">I might even try my hand at juicing. </span></b>I’ve always been semi-curious about it, and I happen to have immediate access to a juicer in my current living quarters. Perhaps all that fresh-squeezed lemonade I’ve been making as a waitress will serve me well in the very near future. Or at least, that’s what I told myself this morning as I juiced a giant bucket of cut lemons at work, periodically squirting the ultra-acidic juice in my poor, unsuspecting eyes.<br />
<div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">My experimental product tasting, on the other hand, would have to go on hold for however long I determine this short-term fast should last. And I'd have to bench my baking endeavors (which I have yet to write about on here)<i><span class="Apple-style-span" style="font-style: normal;">—</span>hmmm</i>. I don’t know; we’ll see. I think that no matter what I decide, it’ll have to wait until I’m through with finals. Maybe <b><span class="Apple-style-span" style="color: #990000;">June 1st</span><span class="Apple-style-span" style="color: #783f04;"> </span></b>could be the official start date?</div><div class="MsoNormal" style="text-indent: .5in;">As I contemplate this further, I may just go and bake some <b><span class="Apple-style-span" style="color: #783f04;">organic, wheat- and dairy-free pumpkin spice muffins<span class="Apple-style-span" style="font-weight: normal;">, <span class="Apple-style-span" style="color: black;">complete with</span></span> vegan cream cheese frosting</span></b>. <i>Mmmm</i>.</div></div><div class="MsoNormal" style="text-indent: .5in;"><br />
<b><span class="Apple-style-span" style="font-size: x-small;">DISCLAIMER: </span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">THIS POST IN NO WAY DISCREDITS MY EARLIER REFLECTIONS ON THE TASTINESS OF VARIOUS ORGANIC, ALLERGEN-FREE GOODIES. THESE PRODUCTS REMAIN DELICIOUS, WHETHER OR NOT I CONTINUE EATING THEM ON A REGULAR BASIS. I ALSO STILL WHOLE-HEARTEDLY BELIEVE THAT THE SWEETENERS USED IN THESE PRODUCTS ARE TEN MILLION TIMES BETTER FOR YOU THAN THE ONES USED IN ALL THOSE PROCESSED, HFCS-LOADED JUNK FOODS OUT THERE!</span></span></b></div>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com2tag:blogger.com,1999:blog-5573027148907650004.post-1464251252003006782010-05-05T23:32:00.011-04:002010-05-24T03:04:36.901-04:00Juicy Goodness I guess I'm on a fruit kick. I just bought these for the first time, and let me tell you: That 60-calorie blackberry sorbet pop really hit the spot on this warm, summery May night (before it started raining, that is).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_38jjSgU_7Yw/S-I7_5EJqMI/AAAAAAAAAIU/RXYXv_7lsrY/s1600/IMG_1766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_38jjSgU_7Yw/S-I7_5EJqMI/AAAAAAAAAIU/RXYXv_7lsrY/s320/IMG_1766.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div> The only problem is, this all-natural treat made me long for the homemade juice pops of my childhood. When I was a little girl, my mother had these plastic popsicle trays. All we had to do was fill them with fruit juice, stick them in the freezer, and wait for them to freeze. The result? Sheer, bite-size, summer-loving deliciousness. I'll bet I can find those trays somewhere; <i>someone</i> must still be selling them.<br />
Of course, ideally, I'd be growing my own fruits in my own backyard, harvesting those fruits with my own two hands, juicing them in my kitchen, and then pouring the fresh-squeezed fruit juice into the popsicle trays to make my very own frozen treats from scratch. But alas, I am not that person<span style="font-family: Times; font-size: 12pt;">—</span><i>yet</i>. I hope to one day be her, but she is still a figment of my nature-loving imagination.<br />
Maybe my time spent volunteering at <a href="http://www.mudcreekfarm.com/"> <b><span class="Apple-style-span" style="color: #b45f06;">Mud Creek Farm</span></b> </a> this summer will move me closer to making my suburban farm-girl dream a reality.<br />
Until then, thank you <b><span class="Apple-style-span" style="color: #990000;">Julie's Organic Sorbet Bars</span></b>. And to whoever makes those plastic popsicle trays, because I am now determined to find them!<br />
<br />
p.s. I made it to the gym again today. My motivation is still seriously off, but I went, and that's all that matters ;-)Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com4tag:blogger.com,1999:blog-5573027148907650004.post-83961551096648011042010-05-05T02:20:00.008-04:002010-05-24T02:53:22.388-04:00Life is Motion (or something like that)<div class="MsoNormal" style="text-indent: .5in;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_38jjSgU_7Yw/S-ETwVV6myI/AAAAAAAAAIE/5eeUFl1Wnv0/s1600/IMG_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_38jjSgU_7Yw/S-ETwVV6myI/AAAAAAAAAIE/5eeUFl1Wnv0/s320/IMG_0494.JPG" width="320" /></a></div>With all this sugar talk, you may be wondering if I have a weight problem. Or at the very least, a compulsive eating disorder. Well, I’ve actually wrestled my way through both of those things at different times in my life, but I’m happy to say that for the most part, I’ve got my head on straight now—and I can fit into my favorite jeans. <o:p></o:p></div><div class="MsoBodyTextIndent"> But I’ve been having some serious trouble over the past month or so making myself go to the gym. I thrive on exercise—physically, mentally, and emotionally. And if I want to keep tasting sweet treats and writing about it, I need to get on that treadmill or those jeans won’t fit for much longer. Believe me, I’ve been there before—too many times to count, in fact. And it’s not pretty.<o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">So, I did it. I went to the gym. It took a great deal of mental motivation—arguing back and forth with my inner couch potato and trying to reason my body into sweat-inducing movement on the way home from chem class tonight. But I did it, and it felt good.</div><div class="MsoNormal" style="text-indent: .5in;">It always amazes me how easy it is to slip out of a routine, no matter how well established it may be. Last summer, when I left my full-time job in New York City, I made the gym my life, and subsequently lost 12 pounds in just a handful of months. I was going between five and six times a week, sometimes seven. It may sound overkill, but I know from experience that I wouldn’t have lost the weight so quickly without that level of intensity.<o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">And once the bulk of the extra weight was gone, my gym time tapered off to a more reasonable three to four times a week. This, to me, is ideal. Just enough exercise to keep me sane, stable, and healthy, but not so much that it takes over my life. <o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">Then, in the first few weeks of January, when the rest of the country was getting all revved up for their weight-loss resolutions, I began to lose steam. I started making excuses, like how I didn’t want to wait in line for the treadmill behind all those New Year’s newbies. And how my spin class was so full I had to get there 20 minutes early just to get a bike. But the truth is, I was tired of working out; I was losing my game.<o:p></o:p></div><div class="MsoNormal" style="text-indent: .5in;">And since I started this waitressing job, I’ve been going an average of one, maybe two times a week. That might not sound all <i>that</i><span style="font-style: normal;"> bad, but trust me—it is. From the time I was 12 years old, I have struggled with my weight. I gain very quickly, and I lose very slowly. I’m a petite person at 5’2”, and small frames don’t carry excess weight well—unless, of course, you happen to be one of those rare and beautiful creatures whose fat settles so sensuously into all the right places. But if you’re built like me, there’s just nowhere pleasant for the blubber to hide. <o:p></o:p></span></div><div class="MsoBodyTextIndent"> Anyway, my point with all this? I don’t know. I feel like I’ve been finding myself in a lot of conversations lately with people who are trying to lose weight and find a dietary plan that works for them. And I guess I just want to say that I know firsthand how challenging it can be. Getting into a routine with exercise and eating (or anything, for that matter) is hard. Sticking to it is even harder. But once you get in a rhythm, you tend to forget what made it so hard in the first place. And then you grow to love it.<o:p></o:p></div><div class="MsoBodyTextIndent"> In the words of my Grandpa Fred, as he lay in bed with a muscle injury a few weeks ago, expressing his frustrated acceptance of his aging body: <b><span class="Apple-style-span" style="color: #b45f06;">"Life is motion; stagnation is death." </span></b> </div><div class="MsoNormal" style="text-indent: .5in;">A few additional things I’ve learned? <o:p></o:p></div><div class="MsoNormal"></div><ul><li><b><span class="Apple-style-span" style="color: #4c1130;">Consistency is key</span></b>.</li>
<li><b><span class="Apple-style-span" style="color: #274e13;">Calories in versus calories out actually does matter</span></b>.</li>
<li>And above all, <b><span class="Apple-style-span" style="color: #0c343d;">be compassionate with yourself</span></b>. Don’t freak out if you relapse into a night or two of binge-eating. Or if you fall out of your workout routine for a week or two. <b><span class="Apple-style-span" style="color: #7f6000;"> It’s better to fall off and get back on again than to fall off and never get up</span></b>. </li>
</ul><div class="MsoNormal" style="text-indent: .5in;"><o:p></o:p></div><span style="font-family: Times; font-size: 12pt;"><b><i>Sidenote:</i></b> No sweet treats tonight, but when I got home this evening, I swear<b><span class="Apple-style-span" style="color: #741b47;"> </span><span class="Apple-style-span" style="color: #990000;">the air smelled like raspberries</span></b>, and my mouth watered in anticipation. <i>Yum</i></span><span style="font-family: Times; font-size: 12pt;">.</span>Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com0tag:blogger.com,1999:blog-5573027148907650004.post-91376219130994389262010-05-03T18:22:00.004-04:002010-05-24T02:29:39.723-04:00Quick Corn Syrup FinaleOkay, just one more, I promise. A very brief, well articulated follow-up video to the Corn Refiners Association Ads:<br />
<object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/fnaLHMiIamk&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/fnaLHMiIamk&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br />
<br />
And now, I'm done. I think I'll just bake something sweet and write about it next time ;-)Elise Briannehttp://www.blogger.com/profile/17114044698979527049noreply@blogger.com0