Tag Archive: gluten-free
Are you ever asked, “Why do you go to so much trouble trying to be more sustainable?”
If so, keep reading for some objective responses that don’t involve tree hugging.
Frequent reasons for people not wanting to do more include not having enough time, money, or desire – after all, life is short, and money is scarce. But life could be much shorter and money much scarcer without at least some effort to live sustainably. Although death can come knocking at surprising times, such as after a freak accident involving rabid skunks, there are things we can control in life and things we can’t control. Ignoring information about what we CAN control leaves us at the mercy of both.
One of the biggest reasons I’m choosing to live sustainably is because my first two decades of life were so unsustainable, I felt that the quality of my life made living less worthwhile. I coped with my poor health by embracing creative escapes from reality through reading, art, and music. Switching to a more sustainable life, however, is not a light switch turning on good health. Many of you know I’ve been struggling with gluten intolerance that damaged my gut and kept my weight too low. The lab technician says that this began about 12 years ago, when I was 15 and still living unsustainably, not to mention taking loads of pharmaceuticals. Now that I’ve been diagnosed with stage 3 endometriosis, the doctor said such an advanced stage must have begun close to when puberty began. Thus, my lifestyle cannot be held up as a reason for disease or health (yet). I think of it as planting an orchard today to enjoy the fruits 20 years from now. It may take awhile…but it’s something I can choose to do, unlike avoiding a meteor collision.
What will you do to live more sustainably and try to avoid cancer in 2013?
Here’s an interesting article from Care2.com about the difference between believing we can heal ourselves, and shaming ourselves or others for being sick. I had to share this because I had no idea some people focused on Western medicine could misunderstand when alternative medicine is suggested, as though the sick person had brought the disease on themselves or could cure themselves if they really wanted to.
Image source: www.best-nursing-schools.net
This soup is perfect for chilly days, and can also be made soy-free!
In this case, we jumped off my dietary restriction boat for two days and used a soy-based, gluten-free cheddar block for vegans. But actually I liked the soup better without the cheddar, when it just tasted of baked potatoes and didn’t come with a side of symptoms. I’m not supposed to be eating soy. So alter it to meet your own needs, and enjoy a thick, hot soup for a cold winter day! View full article »
I love having this for lunch when the weather is warm and I’m in a hurry.
Despite the fact that it’s getting cold outside and I’ve switched to quinoa soup instead of salad, I wanted to share this recipe with you and make sure I don’t forget how delicious this was! Part of journey with Ripples has been learning how to eat whole, real food. We aren’t 100% raw, but this year I’ve been eating more fresh foods than ever before. This is how earthbag homes get built and vegetable gardens are sown, rather than the Pizza Hut model I used to be so fond of, which created more medical bills. My dietary choices of a decade ago are part of the reason I’m struggling to be healthy now. I’m hopeful that through recipes like this one, I might acquire the kind of body a country life requires. Or at least a hardier, healthier one. View full article »
A gluten-free vegan meal that anyone can enjoy!
I love meals that have a story, with ingredients that seem to walk around telling their history. The cherry tomatoes came from St. Louis, grown in the backyard of Ryan’s parents and given to us while we were visiting last week. Ryan’s mom excitedly picked them out of her garden and put them in a brown bag to ripen. The basil, fresh and fragrant as I carried it around the library and downtown, came from the Farmer’s Market here in Fayetteville, Arkansas. The walnuts were bought in the bulk aisle at Ozark Natural Foods, during their spectacular Owner Appreciation Weekend. With a lot of olive oil and excitement, Ryan & I combined the ingredients and added this pesto to brown rice spaghetti from Field Day Organics.