Hair Loss and Iron Counts

When I first started this journey into studying The Word of Wisdom I emailed a few friends and family members about their vegetarianism.  One of them was my sister-in-law Krystyna who had decided that she was going to try a completely vegetarian diet for a year and see if she could do it.   I emailed her some specific questions and I received the following response from her:

Hey Tiffany!

I love that you have been studying the Word of Wisdom and encouraging others to do so as well.  We had a really good family friend who has been overweight as long as I can remember her, but just lost a tremendous amount of weight in the past couple of years, which is pretty impressive considering she's probably 65 and has been overweight pretty much her whole life.  She was telling us about a woman in her ward who had always struggled with the latest and greatest "fad diet" losing weight and gaining it back, etc.  Well, this other woman asked out friend Susan how she managed to lose all the weight and keep it off, and Susan's response was that she just studied the Word of Wisdom and really tried to live by it.  And it really is exactly what she did.  I love that story, especially because of all the issues people have these days with the way they eat and treat their bodies.

Anyway, on to your questions.

I initially started eating a vegetarian diet for a few reasons I guess.  First of all, I wanted to see if I could do it.  It was a little bit of a challenge to myself and my goal was to stick to it for at least a year.  Also, I've always had a deep love for animals, and while I do have a testimony of the fact that God created the earth and everything on it "for the benefit and use of man," I don't agree with the way a lot of animals are treated, ya know?  Even still now that I eat meat, I try to buy organic stuff when I can (and when it's not too overpriced haha).  Also, like you were asking me, I've heard that not eating meat can be healthy and that vegetarians (and especially vegan vegetarians) are usually thinner on average.  So I tried it out...  I really loved being a vegetarian because I love cooking, and it really forced me to cook for myself instead of just going through a drive through.  It was also a fun conversation starter with people at meal times and I did lose some weight after making the switch.  That being said, however, I will say that I was not the smartest vegetarian a) because I didn't have a lot of money to supplement my diet, and b) because I was always busy and on the go and too lazy and/or scatter-brained to remember to take vitamins, etc.

Some negative things I noticed about myself when I was a vegetarian:
--- My hair and nails were growing super slow and near the end of the year my hair actually started falling out a little..  Scary!
--- I never actually missed periods, but my menstrual cycle was definitely irregular.
--- When I was lacking protein I would get sooooooo tired and weak, and often grumpy haha

So... I know a lot of people are vegetarian and have been for years (I have a sister who has been a vegan vegetarian for over 10 years) and are just fine, but the key is that they have to be SUPER careful about what they eat to make sure they are getting all the nutrients their body really needs.  Here are two websites that may be interesting to you:

http://www.acu-cell.com/veg.html
http://www.fitnessmagazine.com/recipes/healthy-eating/nutrition/diet-myths-debunked/?page=3

I hope that was somewhat helpful to you.  Sorry again that it was so late!!!

Krystyna




I had a received a few replies to my questions and had filed them away in an email folder.  I didn't remember too much of what was said until recently. Months ago my hair started falling out like crazy.  handfuls and handfuls.  drano down the shower drain twice.  I kept thinking it was the normal cycle of my hair until I went to a doctor's appointment in late August for a physical (my son's preschool requires that parent volunteers have physicals) and asked for a blood test although it was not required.  I wanted to know how my counts were doing since my diet changes.  


Well, I got the results about a week later in the mail and the results showed that I was anemic.  I was significantly low in iron and was told that I needed to take a supplement to regain my count.  


I started putting things together and wondered if the hair falling out had to do with the lack of protein/iron in my body.  Other symptoms started stacking up and I started wondering if I needed to make changes.  


I debated taking a iron pill.  I still may try that, but in the mean time I have had to up my iron and protein in my diet.  And so, I have let a little more meat in.  I eat it 2, and occasionally 3 times a week instead of the once I was doing before.  If you read a little about protein in the side bar links you will learn about combining to make full proteins and such.  In my stage of life I cannot let my body get low on iron or protein (baby making years).   But 2-3 times a week is still a vast improvement on the every night meat we were doing before with deli sandwiches and other meatsies in between.


I am still working on my balance.  The handfuls of hair seem to not be as frequent and I am hoping the iron is coming back up.  


This year has most definitely been an experience.  I am wondering if any of you have experienced something like this?  What changes did you make?  I am wondering if my body was telling me things and to not be so drastic.


thoughts?  I am open for any solutions or advice.

Tips from a friend and Deep, Down, Underground Root Cellar Soup

I adore Thanksgiving. Is there anything better than stopping to reflect on the good things of life and center the holiday festivities on food. Hopefully yours featured lots of the good things of the earth as well as some tasty pie. I always love it when mine does; thanksgiving I am thankful for you and pie. God. The good earth and everything else with it.

This Thanksgiving we met up with our good friends from college at his parents house in North Carolina as it was in between us both. It is good to be together and even better to be with a friend that shares your interests and really gets you. I am thankful for my good friend Anna. She is witty, full of common sense and loves food the same way I do. She has also better transitioning her family to better eating, trying to get closer to the word of wisdom's proscriptions. And she does it well. So today I asked her for some of her tips on how she does it.

Her are her four best guidelines to guide your family food plan:

1.Eat Meals Together. Adjust your life and schedule to have meals together. Place the necessary importance on it. Create an environment for togetherness- make that your first emphasis, and food is a great reason to be together.

2. Cook. Once you eat together you will want to be making the kind of food that you want to eat together. Make it worth it, a real meal you have planned, not just "what are we going to eat tonight". So really learn how to cook and cook as many meals as you can. (Anna often cooks breakfast as well as dinner each day.)

3. Be Consistent. Your kids will eat what you eat, so be good. Other adults in your home make take more time to come around, but kids are quicker and pick up on your lead.

4. Whole Foods First. Don't focus on just less meat to better live the word of wisdom, Rather focus on whole, unprocessed foods first and your diet will become more attuned to legumes, grains and produce and the meat will start to become less important without feeling like you are depriving yourself at all.

The only mistake I made with Thanksgiving this year was not getting here soon enough- I missed Anna's cooking on Wednesday night. Celery Root Soup and Roasted Green Beans. I hear it was stellar. And now I need to go home and make it for myself. And now, you can too.

And yes, you could leave off the bacon garnish- but we both voted that a bacon garnish was certainly using meat sparingly and a lovely reward for your family trying celery root.

Deep, Down, Underground Root Cellar Soup

(Celery Root and Potato Soup)

Emeril Lagasse

• 3 slices thick-cut apple smoked bacon, diced
• 1 leek, white part only, diced
• 1 cup diced onion
• 1/2 cup diced parsnip
• 1/2 cup diced celery
• 1 tablespoon garlic
• 5 cups peeled, diced celery root (from a root about 1 1/2 pounds in weight)
• 1 large baking potato, peeled and cubed
• 6 cups chicken stock
• 1 3/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground white pepper
• 2 teaspoons finely minced fresh rosemary leaves
• 1/2 cup heavy cream
• 1 teaspoon cider vinegar
• 2 tablespoons snipped fresh chives

Directions

Set a 4-quart saucepan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy and fat is rendered, about 4 minutes. Remove the bacon using a slotted spoon and transfer to paper towels to drain. Remove 1 tablespoon of the rendered bacon fat and set aside for another purpose. Add the leek, onions, parsnips and celery and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, 45 to 60 seconds. Add the celery root, potato, stock, salt, pepper, and rosemary to the saucepan and bring to a boil; reduce heat to a simmer and cook until the celery root is very tender, 45 minutes to 1 hour.

When the celery root is tender, remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a bar blender), until smooth. Stir in the heavy cream and cider vinegar. Finely chop the reserved crispy bacon. Taste, and re-season the soup if necessary and serve, garnished with the crispy bacon and snipped chives.

Diary of a Foodie and 12 Minute Penne with Spinach Sauce

I have a guilty pleasure. I waste time watching shows on the internet. I discovered that hulu has a food and leisure channel and now I seem to want to create chores I can do in front of the computer so I can watch episodes of Gourmet's Diary of a Foodie. For a food lover it is splendid, images and ideas about food from all of the world's best farmers, home cooks and chefs. Best of all every episode includes recipes you can make in your own kitchen.

One episode really resonated with me- it was living of the land. I cannot remember his name for the life of me- but he is a celebrated chef in France (3 Michelin stars, for those who know about these things) and has recently shifted his restaurant's focus to produce. He said he has done so many things with meat and so many people do; and that he has decided to shift gears and focus on the things of the earth- fruits and vegetables that his is now growing on his own farm outside of Paris. I swooned. It sounded so lovely. Fresh produce he as growing himself and then preparing with all of the attention a 3 star Michelin chef could offer. I just hope the restaurant doesn't go anywhere between now and when I finally have the finances to justify a trip there.

So if you too are looking for jobs around your computer: folding laundry, paying bills and organizing your paper clips so you don't feel like a total time waster check out Gourmet's Diary of a Foodie. It is a lovely inheritance from that sinking ship. I will miss the magazine. This is their final month of production. Goodbye to Gourmet.

And now for today's recipe, which is not from Gourmet, but so simple and perfect that I couldn't wait to give it to you. I want you to make it this week when you have a busy night but a fridge full of spinach. You will love it and commend yourself for making such an excellent dinner in such little time. Because that is how much time you will have since you were so busy organizing the desk while you were watching Diary of a Foodie. Or maybe that was just me.

This is a flexible recipe. I often play around with the cheeses, subbing in what I have in the fridge so long as it is a complimentary flavor or something tangy: a good sheep's milk cheese or feta can be stand ins for the goat cheese or use some ricotta or mascarpone for the cream cheese if that is what you have. You could also use some thawed frozen spinach is that is what you have around.

Penne with Spinach Sauce
Giada de Laurentis

Everyday Italian

serves 6

1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Sometimes You Need A Cookie: Two tasty and less-guilty recipes

Cookies don't really sound the the healthy food I have been promoting, do they? This is a rhetorical question and there is no need to answer, because if you did I might change my mind and not offer these recipes and you REALLY don't want that to happen. You want cookies as much as my kids do. Especially when I have been experimenting with new vegetables, they really feel like they deserve the cookies for being good sports. And they do. And so do I.

Another thought for today before we get to the cookies; temple recommend interviews. I had one today. I had forgotten the question about the word of wisdom; am I living it? I got to thinking through the last two years since I last answered that question; and realized what strides I have made to live it better. I've focused more on whole foods, less meat and more fresh, local produce, and been so happy about it. I feel better when I eat and about what I eat and feed my family and friends. I just couldn't help but smile knowing I am really trying to live the word of wisdom and could answer that one easily.

All the more reason for the cookies. Hooray. Anyway, I follow a few food blogs and have come across some scrumptious looking cookie recipes lately, but nothing has lured me more than the not-as-bad for you cookies; the cookies that are pseudo-healthy and not just vehicles for butter and chocolate (not that that is always bad, in fact sometimes a necessity).

But if you deserve some cookies and still want to respect yourself after you have eaten one or three or whatever: here are your recipes. And they are tasty, tasty, tasty.

Mom's Oatmeal Cookies

Homesick Texan

http://homesicktexan.blogspot.com/2009/09/moms-oatmeal-cookies.html

Ingredients:
3/4 cup of butter, at room temperature
3/4 cup of brown sugar
1 egg, at room temperature
1 tsp. vanilla
3 cup of oats
1 cup of whole-wheat flour
1 tsp. salt
1/2 tsp. baking soda
2 cups of chocolate chips

Method:
Preheat oven to 350 degrees
Cream together the butter, sugar and egg. Add the rest of the ingredients and mix well.
Place 1 teaspoon-sized balls of dough on a greased or parchment-paper lined cookie sheet and bake at 350 for 12-15 minutes.
Makes four dozen.

And also for your munching pleasure:

Nikki's Healthy Cookies

101 Cookbooks

http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html

3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)

2 cups rolled oats

2/3 cup almond meal

1/3 cup coconut, finely shredded & unsweetened

1/2 teaspoon cinnamon

1/2 teaspoon fine grain sea salt

1 teaspoon baking powder

6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

The simplest salad in the world

And I adore adore adore it.

Swedish Carrot-Apple Salad

Shred carrots and apples in equals parts --- maybe 3 apples and 5 medium carrots. A course grate.  About 2 cups or so of each.  Mix in the juice of a whole lemon.

When I eat this I feel like my body is saying.

Thaaaaaaaaaaaaaaaaaaaaaaaaannnnnnnnkkkk  Yooooooooooooooooouuuuuuuuuuuuuuu.

Made it last night for dinner and I am craving it already again this morning.

And my kids can't get enough.  I much prefer them eating raw carrots this way rather than sticks.  Carrot sticks being eaten by little kids scare me.  Actually apples do to.  So maybe I should rename this salad.

SUPER SAFE SWEDISH CARROT APPLE SALAD.  ha ha.  Now go make it!  Your body will thank me (and my swedish mother in law)

Thoughts and Lemon Gnocchi with Spinach

My son attends a good school. No, this not the too-perfect for words Montessori charter school we failed to win the lottery drawing for, but it is ranked as one of the best schools in Baltimore city. And still a city school; so, his class has a lot of diversity. Kids from all kinds of homes and nationalities, which is really great, but has its own challenges.

I volunteer every other week to go in a help at lunch time. I open plastic zipper bags and all sorts of wrappings that the kids struggle with, escort them to the bathroom and the lunch line. All the things that the teacher just doesn't have enough hands for. I love seeing into my son's world for just 30 minutes every other Tuesday; but it breaks my heart to see into some of the other kids' lives. Some kids come from good homes like ours, but some really don't. There is one little boy in particular that gets my throat tight and my eyes primed for tears of anger and sadness when I think about him.

He comes to school with a tupperware of (what I assume) he as packed for himself: potato chips, cookies dumped out from the package and other high-fructose nightmares. That is it. And the school sees this everyday, takes it away and gives him a free hot lunch, as I would hope they would. But the real tragedy is not the lunch he packs, but his refusal to eat the cafeteria food the school provides for him. Sure, the cafeteria food is no nutritional dream, but it is food: protein, fruit and some carbohydrates. He wastes the entire thing. He doesn't touch it. He has been failed so badly that he won't touch the food that he is offered. I believe he doesn't know how to eat.

What kind of parent starves their child of nutrition to the extent that they won't even touch a grilled cheese sandwich, chocolate milk and applesauce (which was the last meal I watched him refuse). I see the signs of malnutrion; sullen, irritable and tired. I see his parents picking him up from school, but I can't even talk to them- I don't know how. I would garble my words with anger, frustration and tears and they don't even know me. I figure it can't come from me-

I hope it come from the worried teachers, and I think it has but it hasn't made a difference. I hope somehow someone does. But until then I pray for him, and thank the Lord for the knowledge I have. I know how to feed my family. I have testimony of the goodness of the Lord, the word of wisdom and the power to make really tasty healthy stuff for our turn for snack time that I would like to think he is hungry enough to eat at least a little.

And now shifting gears... I give you a go-to meal. This is one of my favorite fast dinners. It is quick and simple and has great flavor. You might even have the ingredients hiding in your fridge right now.

Lemon Gnocchi with Spinach

Gourmet, December 2007

• 1 cup frozen baby peas (not thawed)
• 1/2 cup heavy cream
• 1/4 teaspoon dried hot red-pepper flakes
• 1 garlic clove, smashed
• 3 cups packed baby spinach (3 ounces)
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 pound dried or fresh packed gnocchi
• 1/4 cup grated parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Now go and cook and share your thoughts, I would really appreciate it.

Food, Inc. and Calabaza, Corn and Coconut Soup

I am a winner. I am getting the Stonyfield's Food Inc. viewing kit. I entered an won:

The newly-released “Food, Inc.” DVD
The companion book, “Food, Inc.” signed by Stonyfield CE-Yo Gary Hirshberg
Coupons for delicious Stonyfield organic yogurt
Recipe cards so you can make some wonderful, healthy organic party snacks
Copies of “Why Eat Organic?” – featuring mini-profiles of three organic dairy farmers – great as gifts for your viewing party guests
Stonyfield Green Guides
Some ‘Food, Inc’ postcards as keepsakes

Are all coming to my house is a lovely little package. So house party at my home.

Truth is that there is more and more evidence coming out on the importance of eating the way the Lord outlined for us in the D & C, and what a wonderful opportunity we have to have that knowledge already , but I am also so thankful for books and films and articles that are coming out now and helping inform everyone else that forgets about the word of wisdom or is not aware of it.

I am excited to watch Food, Inc. and welcome you all over to join me. But if you can't make to to Baltimore you have another chance to watch it for free online for one special viewing. Watch it and share what you think- I'd love to see some more discussion on the movement building for more whole and natural foods from the earth rather than factories.

And now most importantly is what you all really come for. Food.

I have my heart wrapped around this recipe. It is so many good things with a dynamic layer of flavors of sweet, salty and sour. My mother has been recommending I give this recipe to you. If I really wanted you to be happy I would give you this soup. I do, so here it is.


It wouldn't be right if today's recipe wasn't wrapped around a pumpkin. So here is Calabaza, Corn and Coconut soup. This is a legendary soup, mind you. This was the first meatless meal I ever cooked for my in-laws (everyone, including all his skeptical brothers). And there was moaning, wailing and gnashing of claws when they found out this was all I cooked for dinner (along with a nice salad and some bread); that was until they ate it. And loved it and polished off the pot greedily.

Calabaza, Corn and Coconut Soup
Adapted from Gourmet Magazine, February 2005

Ingredients:
For soup
2 tablespoons olive oil
1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 (2 1/4-lb) piece calabaza squash or 1 (2 1/2-lb) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces or pumpkin or butternut squash (6 cups)
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 oz)
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise (or 1/2 bag of sweet white corn and then just puree it in the soup)
2 teaspoons salt
1/4 teaspoon cayenne

For corn relish
4 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
Pinch of sugar
2 tablespoons olive oil
2 cups corn kernels (see above)
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon finely chopped shallot (or go for a red or sweet onion if you have that instead)

1 cup crumbled queso cojita or feta

Directions:
Make soup:
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
Prepare corn relish while soup simmers:
Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.

Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.

Finish soup:
Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.

Divide soup among bowls and gently stir 1/4 cup corn relish into each and top with crumbled cojita.

Cooks' notes:
• Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
• Corn relish can be made 1 hour ahead and kept, covered, at room temperature.


serves 6 lucky people

Edible Autumn: Butternut Squash Lasagna

I love my birthday. I feel so spoiled to celebrate my birthday every year to a the world's best decorations, a spectacular display of colored leaves everywhere. (Except my yard because I have no trees, only large bushes, and they aren't the same.) The air feels refreshing and the trees are really peaking right now, and perfectly in time for my birthday this coming week. Autumn is my favorite season. Not just because of my birthday or the leaves, but also for the food: Mutsu apples, fall greens and winter squash. I just want to take it all in and hold on for as long as possible because winter comes all too soon.

I was literally dreaming of this dish this week. I fell asleep thinking about creating a lasagna loaded with flavors of the season with all of the heartiness I love in lasagna but without any of the meat. This works beautifully. I only lament I was unable to procure any fresh sage leaves to fry and layer into the dish; but that is what happens when you don't plan ahead and the grocery store across the street isn't the farmer's market. Alas and next time.

However, you won't be thinking about that when you have this. You will be too busy taking in fall, eating every lovely layer of it. At least I did.

Butternut Squash Lasagna

2 medium butternut squashes

1 onion, chopped fine

1 1/2 cups apple cider

1/2 t. white pepper

3/4 t. ground sage

1 t. sea salt

1/4 t. grated nutmeg

3 cups ricotta cheese or cottage cheese*

1 egg

1 1/2 cups grated Parmesano-Reggiano

8 oz. fresh mozzarella, break up with your hands or grate

1 clove of garlic, minced

1 package of no-boil lasagna noodles

1/2 cup hazelnuts, toasted and chopped

olive oil

Preheat the oven to 400*. Slice your butternut squash in half, scoop out the seeds and place cut side down on a oiled baking sheet. Alternately you can cook the squash in the microwave if you short on time (just microwave cut side down until tender). Roast the squash for 1 hour. When cool enough to handle scoop out the flesh into a large bowl.

While the squash is cooking, heat a skillet and then add a drizzle of olive oil. Cook the onion until beginning to brown, when the onion softens add the minced garlic. Add the cider to the skillet and scrape up the browned bits in the pan. Add to bowl that the squash has an appointment with as well. Add the white pepper, sage and sea salt. Mash it all up with the squash (just like potatoes). It should have a easily-spreadable consistency- think really soft mashed potatoes. If you need additional liquid add a bit of water.

Get your 9x13 baking dish and place all of the noodles inside. Cover with hot tap water and let sit while you prepare the rest (at least 5 minutes). This guarantees only perfect, non-crunchy noodles.

In a separate bowl mix the ricotta cheese, egg, 1 cup of the Parmesan, and nutmeg.

Adjust the oven temperature to 375*. Spread a thin layer of the squash mix. Place four noodles down, slightly overlapping each other. Layer squash, cheese mix and then some fresh mozzarella, noodles and repeat. End the final layer: squash, noodles, cheese mix, mozzarella and the remaining Parmesan.

Bake until golden brown, about 30 minutes. Serve with toasted hazelnuts sprinkled over the top.

*If you are unable to procure ricotta cheese or just need to use up what is already in the fridge go for the cottage cheese; but (and this is important to fool the naysayers and get a better end product) pulse the cottage cheese with a hand blender, in a blender or a food processor until it looks just like ricotta. Ta-da.

What works and what doesn't: Chard with Mint and Pistachios

I know that dark, leafy greens are among the best, healthiest things you can eat. But there is often a disparity between what we know and what we eat. My family is a prime example. I have been telling them all about wonderful leafy greens and bringing them home from the farmers' market for some time now. I have tried cooking them in a multiplicity of ways but still have yet to win everybody over.

I've sautéed, boiled, and baked but really made little progress. I really don't think that many people have a natural affection for those dark leafy greens. It must be an acquired taste, but once you get there, a pretty good one. Like this morning. My cookbook said that breakfast guests would "ooh and swoon at the sight" of the beautiful chard and onion frittata I made. Well here is what the breakfast guests had to say.

5 year old: I don't want this for breakfast. I don't want this ever, ever never.

29 year old: It is like there is salad in my eggs.

1 year old: (only ate half of hers)

Well. I got over it and enjoyed it myself, because it was delicious. And now that I have been eating greens for some time now I am acquiring the taste. But I have a faint suspicion that my husband is getting closer too.

Him: You should be so proud of me. There were those little debbie like cellophane wrapped danishes in the residency room this morning and I didn't eat any of them.

Me: Oh, gross those are not even food.

Him: And I didn't eat them. Look at how good I am now. Never mind the two pieces of birthday cake I had yesterday. (All while eating the leftovers from this morning's chard and onion frittata that he had previously mocked.)

Can we say progress?

Anyway. Sometimes it just takes time. But here is a recipe that uses those greens and is still so good I can eat the entire recipe myself.

Chard with Mint and Pistachios

Adapted from Darya Pino

One bunch Swiss chard, any color

One large shallot, leek (white part only)

1/4 cup Pistachio nut meats

12-24 Fresh mint leaves

Sea Salt to taste

To start, dice a mild onion such as a shallot, leek or ciopollini and slice a large handful of mint leaves. Leaves such as mint and basil are easiest to cut if you chiffonade them by stacking the leaves on top of each other and rolling them lengthwise like a cigarette. From there they are easy to cut into thin strips.

Next chop the chard into 2×2 squares. Use some of the stems, but discard the really wide woody parts or save for your next stock. Stop cutting when there is no longer any green attached. When the stem gets thicker toward the bottom of the leaf, I recommend cutting them in half to ease cooking and eating.

Heat olive oil in a pan until it swirls easily. Add onion and some pistachio nuts and saute until the onion is soft and translucent (it’s okay if it starts to brown). Add chard and stir to cover in oil. Add salt, but not too much. Cover for 1-2 minutes and allow the chard to wilt. Uncover, stir and continue to cook. Sprinkle mint over the chard and stir. Salt and pepper to taste. Chard is finished cooking when it is dark green and the stems are tender, about 8 minutes.

20 bucks

Just thought I would post what I got for $20 at our local farm stand.  They only take cash, so I always take a $20 and use it all up.  This week I got

6 ears of sweet corn

4 zucchini

a basket of radishes

a bunch of green onions

red onion

yellow onion

6 empire apples

a cantelope

a gallon of fresh apple cider and

2 GINORMOUS European carrots:

And the cider was $4.25, so I got a great deal on the rest.  That huge carrot above was a quarter!  A QUARTER!

I can't always make it down to the farmer's markets, so I love my little 20 minute drive down the street to Lohr's Farm Market.

Two things I love about Maryland rolled into one -- pretty drives and farm stands.

New Territory and Ratatouille

Last week life was easier. I thought I was doing good things when I gave my daughter a slice of the homemade multi-grain bread I make. Now I am not so sure.

I took my 11 month old baby in to see the allergist last week because I believed she had an allergy to nuts and I wanted to have that confirmed and see what other precautions we should be taking. Well, there are more than I expected. She had a basic skin test done and sure enough she won't be having any lentil-walnut burgers, peanut butter sandwiches or chocolate pecan pies, most likely ever. I was feeling so sorry for her; but it didn't end there. She tested borderline for milk and wheat. That wasn't supposed to happen. Yes, I know that we can't judge for certain until she gets her blood test back and even then we will do a food challenge to know for sure. However, until we know we are playing like she most definitely does. Goodbye simple, mindless cooking. Hello label reading.

I admit I felt frustrated. I try so hard to adhere to the word of wisdom, feeding my family the whole grains, fruits and vegetables outlined as the prescription for health and strength for our bodies. It just seems like a conundrum when suddenly many of those good things might be bad. I thought about our food storage, all those cans of wheat and powdered milk were now not good for my daughter. I may have to learn to cook and store food differently now.

Now I enjoy a good challenge, but I never enjoy being told what to do. And it didn't help that my baby has been on hunger strike for two weeks due to teething, so the challenge was even harder.

But it has been a week and she hasn't starved yet. I have made her crackers, soups, and meals all without yogurt, butter and wheat flour (unfortunately some of my most common ingredients). She rejected lots of things but finally she started eating again. And then two nights ago I made ratatouille, a french country dish of layered vegetables, herbs and olive oil. She couldn't get enough. She popped open her little mouth expectantly as fast as we could fill it. And when her bowl of the pureed version was empty she polished off all of my unprocessed fare. I was in awe- she hadn't done that in so long. She was finally eating like the girl I know and I was so relieved. Maybe, just maybe we might make it, and then it again maybe the test results will come back negative. We'll just keep learning until then.

This one is for Lucy.

Ratatouille

adapted from Mark Bittman

5 cloves garlic, sliced

2 large onions, thinly sliced

2 large eggplants, about 2 pounds total, sliced 1/2-inch thick

4 red or yellow bell peppers sliced into 3 or 4 pieces each

4 ripe red tomatoes cut into thick slices

11/2 teaspoons fresh rosemary leaves

Salt and freshly ground black pepper to taste

2 tablespoons minced fresh parsley or basil for garnish

1/2 cup extra-virgin olive oil

1 T. red wine vinegar

Preheat the oven to 350 F.

In a casserole, make a layer of onion, followed by one of eggplant, peppers, tomatoes, herbs, salt, pepper and garlic cloves. Repeat. Drizzle the ratatouille with oil and place it in the oven. Bake for about an hour, pressing down on the vegetables occasionally, until they are all completely tender.Garnish, sprinkle with vinegar and serve, hot or at room temperature.

Serves 4.

Did You Read This?

Sorry, no pithy post from me today. Life is so hectic sometimes, isn't it? Anyway, I ran across this article in the Sunday edition of the New York Times and think it is a good read. It traces the sorry life of a beef hamburger patty. This is another instance of people trying to make a cheap buck at a high cost to the consumer. "Beware of conspiring men"! I know one way to avoid tainted meat, how 'bout all of you?

Another read we can all probably relate to in today's Times is linked here.

Happy reading.

Grilled Vegetable Sandwiches

So I am certain that summer is long gone and all of the summer vegetables and fruits are about gone from the market too. But before it is too late, go pick up some eggplant, zucchini and bell peppers and make some grilled vegetable sandwiches. And if those aren't enough of a temptation, make up a quick olive tapenade for the sandwiches and then you really have a special meal.

I adore these, but I have standards you must uphold if you are going to use my recipe. Do not, I repeat, please do not use cheap black olives to make a tapenade or you will have a cheap and shoddy olive spread without a lot of flavor. Look for olives in jars not cans (just as a general rule of thumb, I know there are a few exceptions).

Grilled Vegetable Sandwiches

3-4 vegetables of your choice: eggplant, zucchini, summer squash, bell peppers and/or red onions

2 cloves of garlic, minced

1/4 c. olive oil

sea salt and pepper

1 loaf of good quality cibatta bread or other crusty Italian or French bread (rosemary bread is excellent here if you can find or make it)

Combine olive oil and garlic in a small bowl.

Slice the vegetables into long pieces, 1/2 inch thick.Brush the vegetables with garlic olive oil and sprinkle with salt and pepper. Grill in a grill pan, or indoor or outdoor grill.

While grilling or ahead of time prepare your tapenade:

Tapenade

1 cup of mixed good quality olives (nicoise, kalamata, Spanish, etc.)

2 T. capers, rinsed

Splash of lemon juice and olive oil

1 clove of garlic

optional additions include:

artichoke hearts, roasted red peppers and additional seasonings

Pulse all ingredients together in the food processor or mince by hand.

Spread the tapenade on the slices of bread according to taste, add vegetables and enjoy.

Menu for this week

This is our menu for this week.

Monday- Rice and vegetable salad
Tuesday- Make your own pizza
Wednesday- Tomato-olive pasta toss
Thursday- Cheesy crab-stuffed potatoes and waldorf salad
Friday- Veggie chili and cornbread
Saturday- Asparagus-artichoke casserole
Sunday- Roasted Fingerlings and green beans with creamy tarragon dressing, cherry cobbler

Have a good week of great food!

C is for corn.

Here is a great tutorial for grilling corn.  I have never done it, but I am going to be trying it tonight.   Have you tried it?   I am teaching outdoor grilling at Thursday night's RELIEF SOCIETY MEETING (not enrichment -- ha ha, did you see the broadcast?).  I think I may throw on some ears of corn along with the green beans, zucchini, peppers and PIZZA I am grilling.

I researched the nutritional value and found out thatcornactually doesn't have as much value as most other vegetables.  corn is a starch.  The sugars in corn start to become starches right after they are picked.  The natural sweetness starts to go.  It is best to eat them freshly picked.


corn is pretty high in calories comparatively.  Remember last week, I mentioned a medium zucchini has 25 calories? Corn has 125 per large cob.  There are 160 calories in 1 cup of corn.  Very high in carbohydrates and calories.  The caloric levels make it a great source of natural sugar energy.  corn is a good vegetable source of protein.  corn is nearly 10% protein.  It does contain vitamins (B, A and E) and is good for skin care, the nervous system and maintaining low cholesterol. 

eat it fresh while it lasts!

Better late than never: Bread Pudding With Fresh Corn

So I've been crazy sick, tired and generally blah, and I've been out of town; all of which are hardly good or exciting excuses. But know that I have been feeling guilty for not getting this post up sooner. So here goes.

Going out of town reminded me of how much I adore my farmer's market, garden and kitchen. There is nothing better than fresh food from the earth and the ability to cook and craft it into deliciousness. Don't get me wrong. I love eating out, but it gets old fast. I noticed that after just a day I didn't feel quite right. I wasn't eating lots of produce and whole grains I was eating what I have come to see as "special occasion food." The Carnegie Deli is New York is fun and iconic, but who in their right mind makes a pastrami sandwich with a 3/4 lb. of meat? The matzo ball soup I had was excellent and just a bit of my husband's sandwich was all I needed. Now multiply that experience over two days plus and you know that I was so happy to see my vegetable bin again.

This week's fun doesn't end there. I have had my fantastic in-laws in town as well and been cooking for them during their stay. And during their trip I was at a real conundrum: do I cook what I know they like to eat or do I cook what I cook for my family? How do I balance the two and should I just shelve my convictions and cook the way I did a few years back? With the go ahead from my husband I decided not to change a thing I cooked meatless meals at home and when we went out there were other options. I think things went well. I can't say that they want to eat meatless as often as we do, but I don't think they were too sad about the dinner plans while they were here. In fact, I would think that some of the options were pretty dang good.

Here is one that I made for them that won my husband's ardent praise from the first time I made it for him in addition to some great feedback from my in-laws too. Did I mention I like it so much I ate the leftovers for breakfast? I had been dreaming about them all night long.

Bread Pudding with Corn

Adapted from Deborah Madison

1 T. butter

1 bunch of scallions, including half of the greens, sliced into thin rounds

4 cups of fresh corn cut from the cob (scrape the cobs as you cut, and use any variety) or if you must frozen white super-sweet or roasted corn

1/2 t. smoked paprika, plus enough to sprinkle the top

sea salt

1/2 cup chopped Italian parsley or cilantro

1 T. chopped dill or basil (halve if using dried)

4 eggs

2 cups milk

5 cups cubed bread (remove crusts if a really crusty loaf)

1 cup grated sharp Cheddar (I go for white cheddar here)

1/2 cup half and half, milk or cream

Preheat the oven to 375*. Butter a 3 quart gratin dish or casserole

Heat the butter in a wide skillet over medium-high heat. Add the scallions, corn and paprika and cook until the scallions have softend and the corn is heated through, about 4 minutes. Season with 1/2 t. sea salt and stir in the herbs.

Whisk the eggs and milk with 2/3 teaspoon salt and pour it over the bread in a bowl. Mix in the corn mixture and cheese and transfer the mixture to the prepared dish. Pour over the half and half. Bake until puffed and browned, about 45 minutes. Add a dash of paprika to the top and serve.

This dish can be assembled ahead of time and then baked just before serving.

Z is for Zucchini

Ahhh......zucchini.

who knew...who knew....

Preparatory to my hosting the WofW luncheon last Friday I researched our friend, zucchini.  I shared the information with the guests in attendance.  Here are the most interesting things I found out:

Zucchini is a fruit, although considered a vegetable gastronomically.
Zucchini should be picked between 6-8 inches for maximum nutritional value. (although it can grow up to 3 feet)
The French like their zucchini 2 inches long.  smaller the better.  They usually pick it right after he flower falls off. (thanks for this little bit Laura!)
Zucchini is high in vitamins C, A, and some B's.
Zucchini is a powerful antioxidant to protect against disease.
A medium zucchini is only about 25 calories.
Zucchini contains omega 3 fatty acids
Best to store in the refrigerator.
Don't peel! Eat the skins.  They contain a lot of nutrients.
High in fiber.
and...
Zucchini is a natural anti-inflammatory. 
It helps reduce swelling.  A wonderful natural remedy for both arthritis and asthma.  ( maybe you can comment about your mother, Caitlin!)

Eating zucchini raw is best, as is eating any fruit or vegetable.  Cooking reduces nutrients.  We discussed ways to eat it raw, although we all brought cooked zucchini recipes.  Dice it up in a salad, cut it into sticks for dipping. 

For the luncheon I grilled zucchini.  I sliced it about a half inch thick lengthwise (long thick slices), used a pastry brush and brushed olive oil on each side, salted it and pressed some fresh garlic to rub on each piece.  I grilled each one straight on the grill like a hamburger, just flipping it over when it was done.  I grilled up some peppers the same way.  After it was done grilling, I sliced them into bite-size chunks and tossed them with some penne pasta, olive oil, fresh grated parmesan, fresh garlic and fresh basil.  delicious!

Here are a couple more things from the table:

Zucchini Soup

Caitlin R.

1 cup chopped celery

1 cup chopped onion

1 T olive oil

1  1/2 ib zucchini cut into 1/4 inch pieces

3 cups of broth

1 16 ounce can of beans (she used black)

1 tsp salt

1/4 tsp pepper

Saute chopped celery and onion in hot olive oil over medium heat for about 8 minutes or until tender

Add zucchini and next 4 ingredients.  bring to a boil over medium heat, reduce to low and simmer for 10 minutes until zucchini is tender.

Remove from heat and serve.

You can also process this in the food processor until smooth if you would like.  Let it cool for about 20 minutes first though.  Heat up again afterward.

Baked Summer Squash

Laura J.

1 1/4 lb squash (zucchini or yellow)

1 small onion, minced

3 T butter, melted

1 egg

1/4 cup milk

1/2 t. salt

1/8 tsp black pepper

1/4 c. minced parsley

6 saltine crackers

1. rinse and trim ends of squash.  Shred with shredder or in food processor to measure 4 cups.

2. in skillet, saute onion and squash in 2 T butter, stirring frequently until squash is tender

3. Beat lightly egg, milk,s alt and pepper. mix with squash, onion and parsley.  Spread into greased, shallow 1/2 quart baking dish.

4. mix cracker crumbs and remaingin butter. sprinkle over mixture.

5. Bake at 450 for 15 minutes or until well browned.

Laura reports that her children gobble this up and usually don't like squash! (so she really likes this recipe)

Hooray for zucchini!

Pitas, Roasted Eggplant and Yogurt with Paprika and Dill

It is hard to cook when you don't feel well. I have had a nasty little virus this last week and it sat on all of my ambition and typical adventurous spirit I have for cooking. But I knew that settling for cruddy food wouldn't make me feel any better. I needed to eat food that made me feel healthier. And you know, it really helps. Particularly this dish was easy prep work and I really loved it. Yes, you don't have to make your own pitas, but you will be suprised how easy they are and what a revelation they seem to be compared to the prepackaged variety.

Pita breads and fillings are some of my favorite simple meals. Tomatoes and cucumbers tossed with fresh mint and homemade hummus is always a winner. But as eggplants are looking so nice are the farmer's market these last few weeks I couldn't resist trying them out instead. This recipe is every bit as wonderful. Pitas with roasted or grilled eggplant and a a bit of the yogurt sauce and some sliced seasonal fruit and you have a simple dinner that you don't have to try too hard for and feel better for eating. And did I mention it is SO GOOD- I'm having some leftover for lunch today.

Pita Bread

Peter Reinhart

Crust and Crumb

(This is really one of the BEST bread making books I have ever come across- check it out sometime)

3 1/2 cups unbleached bread flour or whole-wheat flour

1 t. salt

2 t. instant yeast

2 T. olive oil

1 1/4 cups cool water

1. Combine the dough ingredients in a mixing bowl of in the bowl of an electric mixer with a dough hook.

2. If kneading by hand, mix till all of the ingredients form a ball, then turn the ball out onto a lightly floured counter and knead it for 12-15 minutes. In a mixer, mix the ingredients for about 1 minutes on slow speed and 10 mintuies on medium. The dough should be soft and pliable, similar in texture to baguette dough. If you are using whole wheat flour you may need 2-4 more teaspoons of water.

3. Place the dough in a clean bowl, mist with cooking spray, cover with plastic wrap and allow it to rise for about 90 minutes, till double in size.

4. Place a baking stone on the bottom rack of the oven and preheat to 475* or use a heavy skillet or baking sheet.

5. Divide the dough into 8 pieces. Lightly round each pieve into a ball and flatten it into a disk. Cover the dough with plastic wrap and allow it to rest for 20 minutes or refridgerate it for up to 2 days.

6. Roll out each pieve of dough with a rolling pin unto a circle about 1/4 inch thick. If the dough resists move on to the next piece and return in a few minutes. When all the pieves are rolled out, allow them to restm uncovered for 10 minutes before baking.

7. Spritz the baking stone lightly with water and plave as many pitas on it as will fit. Lower the oven temperature to 450* and bake the pitas for about 3 minutes, or until they balloon.

8. When the pitas have fully expanded, remove them from the oven and cool on a rack if they are to be stored for later or wrap them in a napkin or towel to keep them warm for the meal.

To cook the pitas on the stove top: Preheat a griddle or cast-iron skillet over medium-high heat. Lightly grease the surface and cook the pitas one at a time. Cook for about 20 seconds, then turn the dough and continue cooking for 1 minute or until big bubbles appear. Turn the dough again and cook until the dough balloons. If the dough begins to brown, lower the heat. The entire cooking process for each pita should be about 3 minutes.

Roasted Eggplant

2 medium or really any eggplant

2 T. olive oil

sea salt

freshly milled pepper

Preheat the oven to 400*. Slice the eggplant about 1/2 inch thick. Lay them out flat on a baking sheet. Dizzle with olive oil and salt and pepper. Bake until tender, about 15 minutes.

Yogurt Sauce with Paprika and Dill

Adapted from Deborah Madison

Vegatian Cooking for Everyone

1 1/2 cups of plain yogurt (drained of any whey that has separated out)

1 large clove of garlic, minced or otherwise pulverized

Sea Salt

2 t. chopped dill (dried is okay)

3/4 t. hot, smoked paprika

Whisk the yogurt together with the garlic, salt, dill and paprika. Chill for 1 hour if possible.

A Few Ideas To Ponder

One thing that we almost entirely shy away from when discussing the Word of Wisdom, is the ethics of of eating meat. It is a very touchy topic and for whatever reason is emotionally charged. People very quickly make excuses for why they don't eat meat sparingly. "God created the animals for our use." "Moderation in all things." "They didn't have refrigeration when the revelation was given so that is why he said only to eat it in the cold. It just doesn't apply now." Have you heard those arguments? It is certainly an issue we are not keen on discussing in Sunday School.

I used to think, back in high school, that the bumper sticker, "I love animals, they're delicious" was hilarious. I thought vegetarians were crazy hippy weirdo's. Not for any really good reason, it was just what I thought. Obviously my position has evolved quite a bit since then.

I still eat meat. I don't cook with it hardly ever, but I eat it at my parents, and if it is served while I am a guest at someone's home. But lately something bothers me as I chew my meat and swallow it down. A nagging voice at the back of my head asks, as I chew, "is it a time of famine?" I often ask myself, will I be accountable for the life that was taken so I could have roast beef on Sunday, (a beloved family tradition)? I don't know the answer for you, but I am starting to think I know what the answer for me is.

In the August 21, 2009 Time Magazine article "America's Food Crisis and How to Fix It" Bryan Walsh wrote, "Somewhere in Iowa, a pig is being raised in a confined pen, packed in so tightly with other swine that their curly tails have been chopped off so they won't bite one another. To prevent him from getting sick in such close quarters, he is dosed with antibiotics. The waste produced by the pig and his thousands of pen mates on the factory farm where they live goes into manure lagoons that blanket neighboring communities with air pollution and a stomach-churning stench. He's fed on American corn that was grown with the help of government subsidies and millions of tons of chemical fertilizer. When the pig is slaughtered, at about 5 months of age, he'll become sausage or bacon that will sell cheap, feeding an American addiction to meat that has contributed to an obesity epidemic currently afflicting more than two-thirds (emphasis my own) of the population. And when the rains come, the excess fertilizer that coaxed up so much corn from the ground will be washed into the Mississippi River and down into the Gulf of Mexico, where it will help kill fish for miles and miles around. That's the state of you bacon--circa 2009."

Most of us eating less meat are probably pretty aware of the grim conditions in which animals are raised and the horrible effect our meat appetites are having on the environment. These are important issues that we should consider as we decide just how sparingly we are going to eat meat. I care deeply about my impact on the earth and I care deeply about my support of an inhumane industry. Those reasons are a large part of why I have been motivated to eat less meat. There are, however, animals being raised humanely in ways that do no harm to the planet. What about that? I know that as I've read up on the topic my position has changed. Why? Because, although we like to rationalize the meaning of 'sparingly' the Word of Wisdom seems pretty explicit:

"Yea, flesh also of beasts and of the fowls of the air, I the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used sparingly. And it is pleasing unto me that they should not be used, only in times of winter, or of cold, or famine."

Furthermore, as I think about Millennial peace, where the lion and the lamb will lie down together without any ire, I can't help thinking that there is significance in such an idyllic vision.

Joseph Smith said:

"In pitching my tent we found three massasaugas or prairie rattlesnakes, which the brethren were about to kill, but I said, "Let them alone -- don't hurt them! How will the serpent ever lose its venom, while the servants of God possess the same disposition, and continue to make war upon it? Men must become harmless before the brute creation, and when men lose their vicious dispositions and cease to destroy the animal race, the lion and the lamb can dwell together, and the sucking child can play with the serpent in safety." The brethren took the serpents carefully on sticks and carried them across the creek. I exhorted the brethren not to kill a serpent, bird, or an animal of any kind during our journey unless it became necessary in order to preserve ourselves from hunger. (Joseph Smith, May 26, 1834, Teachings of the Prophet Joseph Smith, p. 71) When I read this quote, I think of Buddhist monks going out of their way to avoid stepping on an ant and can't help but respect their reverence for life and creation.

Follow that with a quote by Joseph F. Smith:

"I do not believe any man should kill animals or birds unless he 'needs' them for food...I think it is wicked for men to thirst in their souls to kill almost everything which possess life. It is wrong, and I have been surprised at prominent men who I have seen whose very souls seemed to be athirst for the shedding of animal blood. They go off hunting deer, antelope, elk, anything they can find, and what for? 'Just for the fun of it!' I am a firm believer... in the simple words of one of the poets: 'Take not away the life you cannot give, for all things have an equal right to live'. (President Joseph Fielding Smith, Juvenile Instructor 48:309)"

And then there is this quote by Brigham Young:

"Let the people be holy, and the earth under their feet will be holy. Let the people be holy, and filled with the Spirit of God, and every animal and creeping thing will be filled with peace; the soil of the earth will bring forth in its strength, and the fruits thereof will be meat for man. The more purity that exists, the less is the strife; the more kind we are to our animals, the more will peace increase, and the savage nature of the brute creation vanish away. . . Let the whole people . . . be possessed of that spirit and here is the Millennium, and so will it spread over all the world." (Brigham Young, Teachings of Presidents of the Church: Brigham Young, p. 333) I think that quote is beautiful. What a powerful concept. By reverence towards the world around us we can usher in a Spirit of peace that could spread across the world!

I know that animals are ordained for the use of man, and I am certainly not trying to condemn anyone. Remember, I used to say, "I love animals, they're delicious." Still, I can't help thinking that I have yet to experience famine in my life. Not once have I known starvation or lack of food.

Knowing that the majority of animals are raised in unspeakably horrific conditions (not to mention the horrid working conditions in factory farms/slaughterhouses) I think we should be talking more about the ethics of eating meat and justifying our eating of meat a little less. I believe God values all life and expects us to be good stewards of this precious planet and of all his creatures, great and small.

In all honesty, I'm not all the way there yet. I'm still not exactly sure what eating meat sparingly means to me, but I know it is a journey I am on, and these are some of the ideas I have been pondering lately. I know this could be controversial, but I think it is an important discussion to have. You may disagree, but at least give it a little prayer, thought, and study. Let the Spirit guide and see where it leads.

Just a sip

If during the day you are feeling a bit tired, have a tall glass of water. Drink it all. Sometimes, when your body isn't getting enough liquids, you will actually feel more tired. Make sure to sip water all day long. Most adults are not getting enough to drink. Sure, they drink plenty of carbonated beverages, but that can actually dehydrate you. The more active you are, the more you should drink, so if you are more active, drink more water. This applies to your children, too. It's amazing how water can make you feel that much better. Drink to your health (water, that is).