Tag Archive: gluten-free


Thanks to readers, enjoying a delicious breakfast!

Chopped yukon gold potatoes with generous amounts of fresh rosemary (right) and chives (left) with a chive flower (edible!) from the Reagan’s garden. Thanks! :)

Sauteed in a skillet with olive oil, this breakfast is delicious and flavorful. You could add chopped vegetables, scrambled eggs or tomatoes to make it more filling.

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.

 

America's Cancer Clusters
Image source: www.best-nursing-schools.net

Celebrating the Harvest in Community

Yesterday, I participated in my fellowship’s tradition of Bread Communion, when everyone brings a loaf of bread to pass around in baskets during the service.  Each person takes a piece of bread, and together the congregation reflects on gratitude for each other and nature’s gifts. View full article »

Check out these recipes for planet-friendly treats!

The latest issue of The Free Weekly is out today, and Making Ripplesis all about baking and goodies that aren’t secretly baddies. Here are some recipes from Ripples to help you get started eating green and baking with organic, fair trade ingredients:

Try baking Solar Cookies with the recipe of your choice!  Here’s a how-to video from YouTube.

Want soup? Go vegan and try out this Vegan Cheddar Baked Potato Soup. Warm and comforting!

I love pancakes, and this recipe from Ripples is great for putting autumn flavor into your breakfast: Gluten-Free Vegan Pumpkin Spice Pancakes with Apple Butter

Just for fun, our friend Chris and his students from Colombia want to teach you how to make gluten-free Peanut Butter Cookies with your host, Piggy. :)

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.

Quinoa mixed into salad from Ozark Natural Foods

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 »

Fall into the day with the perfect pancake breakfast!

Ryan & I just discovered the solution to a vegan’s longing for holiday milk flavors: it’s called So Delicious Dairy-Free Pumpkin Spice Coconut Milk (no, it doesn’t taste like coconuts – they mean “coconut milk” like “almond milk” or “cow’s milk” which doesn’t taste like cows, of course!) When combined with our pancake recipe, adapted for the vegan and gluten-free diet, and topped with Bekemeier’s Caramel Apple Butter, this breakfast is perfect for autumn. I ate the last of the pancakes this morning while basking below a sunlit sky sprinkled with falling golden leaves. This made my morning tai chi session very tasty :) Ripples shares recipes with ya’ll whenever they represent a sustainable, fair trade, or unique experience we’ve had on our journey off-grid. Whether it’s growing cilantro or devouring these pancakes, we want to share what we’ve created and learned. Enjoy! View full article »

A gluten-free vegan meal that anyone can enjoy!

Fresh Basil & Walnut Pesto

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.

View full article »

One has to wonder: what’s left?!

I’ve been a vegetarian for many years, almost a decade now of transitioning from processed packaged food to a fresh vegetarian diet. It was a rather easy and delicious transition, introducing me to Indian dishes like korma with naan bread, Thai curries with spring rolls, mediterranean hummus with pita, beyond basic Itallian pastas, and varieties of quesadillas that were almost orgasmic.  Besides ethnic cuisine, of course I enjoyed a broad range of comfort foods from the traditional American diet, like burgers, pizza, buttery mashed potatoes, cheesecake, biscuits, macaroni & cheese – almost anything besides chunks of meat was on my plate. View full article »