Gypped…. but

I woke up early at 5:35AM, made coffee for my guy, started his Wheatena with ground flax, set up a bowl with frozen Bing cherries to defrost, sprinkled them with walnuts and went back to bed to listen to a podcast. It was Rich Roll on his podcast! He interviewed two women who made “an attempt to complete 5 Ironman-distance triathlons on 5 Hawaiian Islands in under 5 days.” It’s called the EPIC5 Challenge . It was so interesting and then I faded off and fell asleep and then woke up at 6:50AM. He was talking to the two women who are Ultra Athletes,  “thriving on the cutting edge of ultra-endurance.”

I woke up excited about what these women were doing, thinking about the effort they put in and how it paid off. I wanted that too. I went back into the kitchen and made my steel cut oats and thought what else would I like in it. Went to the fridge and grabbed my jar of saved leftover kale cooked the day before, dumped it in, went to the freezer and grabbed two shiitake mushrooms, chopped them up, grabbed a can of fire roasted tomatoes from my pantry and dumped about a quarter of a can in along with one tablespoon of my Dr. Greger’s seasoning mix . Oh yes, a tiny bit of liquid smoke (optional). This is my favorite way to make my oatmeal after spending years of wondering why anyone would eat and like savory oats. Must have been me watching Jane and Anne Esselstyn’s video.

As I see it, since our American doctors were never really trained in NUTRITION, they never gave us the information that we needed to avoid so many illnesses and the chronic diseases of aging. So sad. I know they tried their best, but all they could do was give us pills. I speak from experience having been a little girl who missed lots of days at school due to sickness. I took endless naps due to tiredness and lack of energy. I was eating the SAD, standard American diet, which my mother and father carefully prepared to make sure I was as healthy as possible. Little did they know that their choices were guided by the meat lobbies, dairy lobbies, egg lobbies, sugar lobbies, pharmaceutical lobbies, and medical lobbies. I had numerous doses of antibiotics.

Yes, I was gypped for many years by being deprived of information, but the truth is that now I consider all this experience in the past is now an opportunity! I have chosen to educate myself over the past 8 years in what I have found to be a much more healthful way of living. It was that I was offered a copy of “Forks Over Knives” to watch by a friend. I am very grateful to her. She happened to be a Seventh Day Adventist with the knowledge from one of the Blue Zones  in America, Loma Linda, California. No matter what religion or Humanist  approach you take, the lifestyle that promotes healthful longevity seems desirable to me. So now is the time for those of us, no matter what our age is, to choose a healthy lifestyle by eating a whole foods plant based diet and avoiding all the meat, dairy, eggs, and strongly limit the salt, oil and sugar to which we’d been accustomed. Add onto this way of eating a lifestyle which includes daily exercise and relationships with like-minded people who support our efforts.

This way of living is expanding rapidly while our waistlines are shrinking. Thousands of people are carefully considering how to do this and are finding a better and pleasant improvement in health and happiness. It’s all about educating ourselves. 

Now that you’ve read all this, here’s a little bit of dessert, an Anjou pear from my Farmers’ Market.

Until the next sketch… peace, Heather

*Quotes are from the Rich Roll website mentioned here.

Orange…

During a cold and frosty winter, a brilliant color that evokes the warmth and freshness of summer or a trip to Florida or California. Peeling an orange makes my fingers juicy and sticky just to separate the sections to pop into my mouth. A big squirt of orange juice is a delightful way to add in some Vitamin C which can lessen the chance of getting sick. It is one of the most delicious fruits. Just don’t try to eat one while you’re on a computer, iPad or iPhone!

Dr. Michael Greger discusses the value of apples and oranges in this short video.

So going to the market, I’ll choose a variety fruits and vegetables. It’s funny that I write about something that we have known about for years, eat fresh fruits and vegetables. Skip the processed and fast food that has snuck in to our pantries and way of thinking. Factories have created processed food that appeals to our senses of salty, sweet, buttery. Or should I say SOS (sugar, oil, salt) which I now consider dangerous to my health. Now, I’m leaning towards more fresh fruits and vegetables since there is less work. Then it’s not hard to cook a few grains (rice, potatoes, quinoa, millet or kasha) to put my vegetables on! A pot of beans soaked overnight then cooked in my Instant Pot makes a super addition to my meal. The excess I freeze in pint jars to save for later. Canned beans or chickpeas are fine too, if you rinse off the excess of  salt.

Come join me, Heather

P.S. Join Howard Jacobson in Plantyourself.com for his latest podcast or one of many others that he has produced on all sorts of useful topics. This week he chose the topic of “Vanquishing Procrastination.”

Savoy cabbage…

Here is one of my prettiest wrinkled and curly cabbages in pastel. Since it’s sketch you cannot enjoy the full pleasure unless you see one in actuality. It almost leapt off the organic farmer’s stand!

Since I’ve chosen to eat plants and draw them, here is a thought that it would be good as coleslaw! My coleslaw is ready for a bit of plant yogurt and grated carrots, and I found some grapes on my counter that would compliment the slaw. Now, I’m off to get the soy or cashew yogurt to mix in with the rice vinegar, dijon  mustard and celery seeds. I consider myself a creative cook who frequently alters recipes on a whim.

For those of you who started following me for my art, I hope you’ll enjoy the beauty of art and good health. When it looks this attractive, it will feel good too.  I guess I just love to eat beautiful vegetables. What could be next?

Come join me, Heather

Farmers’ Market…

Because I have spent many years learning about health and nutrition, I have learned to  keep an open mind. There is so much new well-researched information showing up, it is hard to know where to take you first. When a person says, “I eat a good diet.” I really don’t know what they eat unless I am joining then for a meal. Many people think they have a good diet, but it is often based on old information from years ago and biased by the meat, dairy and egg lobbies.  There is a lack of fiber and lack of nutrients which we find in fruits and vegetables. We can talk about meat, dairy and eggs later.  If you are curious now, make sure you check to see who wrote a report backing up a statement.

My mother always thought that she was serving a good meal, but she didn’t have the information that we have now. She had the “good” information that was available when I was a little girl in the 1940s and 50s! Things have changed! I saw the way my mother and father suffered at the end of their lives due to consuming what was then considered a “healthy diet.” She always tried to do her best, but the food lobbies were altering information that she received.

I decided to change my lifestyle and what I ate when I became older after attending a three day Advanced Nutrition Weekend with Dr. John McDougall  several years ago. Actually, I have attended a few of them. It is never too late!

I must remind you that I daily listen to a new podcast, read a new article or try another recipe.

Monday I went to the Farmers’ Market in Baywood to replenish my store of veggies.

Baywood Farmers’ Market

Here is what I found… a tomato, broccoli, a Delicata squash, grapes, white sapote, Winter Nellis pears, mixed greens, apples. With all these on my counter, they make easy snacks or a simple dinner.

I cut the Delicata squash in half, scooped out the seeds, put it upside down on a dinner plate and microwaved it for 5 minutes. Easy and delicious just plain… for my lunch with some broccoli. It is easier than an acorn squash and sweeter.

Come join me, Heather