3. Cutting…Truth

So, as you have read thus far, I am rather intense… I see things in black and white, yes and no, go or stop. Ironically, health matters are often NOT that cut and dry in real life. Cancer is particularly wiley in character and it is in the negative space lacking black and white that I chose and choose to fight, because it supports my absolutes while inadvertently scoffing at the minds of what has been established as sound doctrine in medicine. I don’t mean to be rude, but I understand that sometimes, my stubborn stand over certain matters can seem gruff and unreasonable. No offense intended, but it’s my life and I take full ownership of it … and someone’s best intentions won’t persuade me off my conviction! Stubbornness can be a saving grace, so thank goodness that this “attitude” can actually be a step toward healing! In my flawed ways, it certainly was at first.

I felt cornered and like a wild-eyed beast being preyed on while another attacker refused to let me breathe whilst that figurative knife stayed fixed to cut my throat and drain me of real life. Every M.D. who gave me all their reasons why I should just get rid of the cancer and the gland in which it was found probably saw my growing impatience and rage in my gaze while I politely declined. It’s kinda comical, actually…

After all that I had overcome in fighting to resuscitate a long suffering marriage, restore some brain health after an accident (which we will fully tie into this decade-long battle a bit later,) and struggle to fuel the hope by faith in my future, this did not seem fair. I kept hearing this from well-meaning friends and beloved ones–what kind of karmic flow was I experiencing that I had to pay for by fighting cancer (on top of everything else)?! When my soul was weakest and most wounded, this most sincerest of sympathies drove me to the woe-is-me pit. It felt so good for a few moments and then when I really thought through the logic of karma, it made no f-in sense and woke me from my depressive doldrums… Sure, many things can come through bloodlines and bad choices, but karma in this case, like a thyroidectomy felt too easy and obtuse an answer for me. F*** karma…and F*** any entitlement to whatever “fair” is or could be.

Until I knew where I was to be led with rooted, inner certainty, I found myself driven to keep my promise to myself–that I would win not just my bout with cancer, but every health obstacle that has tried to sideline me from my calling and life purpose in the healing process. I didn’t know how, but I knew this would be what would happen.

For those who believe in God and have a faith of some kind, this may make sense to you… The same year of my cancer diagnosis, I received a fitting word some call prophesy. I did not know what it meant at the time. I thought it was talking about my electrical injury, or plantar fasciitis, or my marriage… I was not sure, but the message was surely for me and one given in a place of peace and sweetness that I hungrily awoke to.

A voice had been singing over me one night that I recognize as one from the heavenly throne room of my Abba YHWH. Upon waking, I wrote it on my prayer white board: Hush now, this won’t be the first time you’ve overcome. It came upon such a beautiful melody that it harmonized my entirety of body and mind and emotions into a whole-being-brightness. So encouraged was I that I didn’t even care what it was referring to… when God speaks (or sings) to you directly, there is no greater gift but to be awed and bask in the moment. That was March of 2017. It was not until after my cancer diagnosis 7 months later that it seemed this prophetic song came fully alive. Even though I was crashing between overwhelm and complete numbness, I knew that somehow I would overcome. And that this attack on my life that felt like a knife to my throat would be neutralized. No, not just neutralized, but turned over in some triumphant fashion that would make all hell shudder. I knew so little, but I was certain of what mattered: “Hush now, this won’t be the first time you’ve overcome.” A forth-telling and foretelling of truth said in advance to secure my future of promise.

LOVE MY CACAO MOUSSE Vegan & Keto!

KETO CACAO MOUSSE with topping variations

Before I get into the low-carb version, here is my original share for everyday folks who want to sneak some health into unsuspecting standard American diet eaters… I love and miss this one! Pre-KETO version… yummy, but for when higher-glycemic whole fruits are back on my plate! https://joiedejane.wordpress.com/2015/04/23/raw-dark-chocolate-pudding-for-earth-day/

pre-Keto version with dates

Now, since I am Vegan-Keto for health recovery reasons and need the healthy fats to do their best to reset my brain and body, here comes a version with MCT powder and Lakanto (which has erythritol and extract of luo han guo fruit.)

pre-Keto Version closeup

INGREDIENTS:

=2 large ripe avocados

=1/3 cup coconut milk (or unsweetened nut mylk of choice/not rice. I love the combo of coconut cream and almond mylk)

=6 tablespoons unsweetened raw cacao powder (more if you’re need it dark, dark… or less if you like it bit less noir! Use carob powder if you cannot have chocolate.

=4-tablespoon of Lakanto sweetener and, if you need, add Lakanto monkfruit liquid drops to your taste as you blend

=1 Tablespoon vanilla extract… and teaspoon of vanilla beans, if you have it

=1 scant teaspoon of cinnamon

=2 heavy dashes Himalayan pink salt

=MCT oil few drops or one teaspoon or MCT powder

=optional 1 Tablespoon of cold brew coffee (I don’t usually have coffee, but enjoy if you do~)

Fresh out of the processor

WHAT TO DO: Just use a strong food processor or high-powdered blender and taste as you go… 🙂 It will be potent, but so good with a side of berries 🙂

It does give you a nice afternoon energy lift!

VEGAN ALMOND “CHEESE” -baked

20181108_1459023450186803027513305.jpgAs I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it.  It is a bit different, but not too different and as he told me, it was rather easy to make.!

INGREDIENTS:

  • 2 cups of soaked or blanched wild soil almonds (I prefer this over even organic.)
  • 1 large clove of garlic
  • 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
  • 2 Tablespoon of fresh lemon juice
  • dash of fresh black pepper

WHAT TO DO:

  1. soak almonds overnight20181107_0715295053096485032927901.jpg
  2. peel skin off them (save the skins and lightly toast for a fun salad topping!)
  3. put all ingredients into power blender until smooth
  4. use as little water as possible …only enough to facilitate blending
  5. wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
  6. heat oven to 350 degrees
  7. spread mixture into a pan or use a silicone baking pan like I did
  8. bake up to an hour for driest and firmest texture (I like it this way)
  9. let cool and slice up to serve as you wish or eat plain
  10. 20181029_1809262911323544025596063.jpgGustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
  11. What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
  12. Enjoy~

Savory Salad Starring Veggie Pulp

Simple things are just so wonderful… and this all-around do-gooder is a true win-win!

20180915_005339.jpg

If you have a juicer at home, you most definitely have the pulp.  And if you have a twin-gear masticating juicer like me that presses produce between the gears and then wrings it out as a second step, the leftover pulp is dry enough to have endless uses.  It’s just a matter of thinking about what to do other than compost or add to my puppies’ homemade food (which they gobble up by the way.  They love their wheatgrass and carrot juice slurps in the morning!)  Oops.. I digress, but I love my pups so much!

Okay… the veggie pulp I like to use for this salad is from juicing carrots and celery in equal amounts, then some beets and its greens, some dandelion greens, bit of garlic, and some turmeric and ginger.  I usually end up juicing the ginger and turmeric first and using the pulp to brew some fresh tea, but a bit of it goes in this salad.  However, I let it mostly be made of carrots and celery with a touch of the aforementioned greens.

INGREDIENTS/WHAT TO DO:

  • 2 cups of veggie pulp (celery, carrot, some beet with greens, ginger/turmeric)
  • 3-4 Tablespoons of vegan “mayo”
  • 1/2 lemon to squeeze into it
  • 1/4 cup each sprouted pumpkin seeds, walnuts, and almonds (totaling 3/4 cup of nuts)
  • 1/4 cup of finely sliced celery (adding chopped parsley or green onions would be nice)
  • 2 Tablespoons (to taste) seasonings including harissa, turmeric, cumin, oregano
  • 2 Tablespoon of nutritional yeast
  • salt and pepper, and cayenne to taste
  • dash of coconut aminos for a bit of flavor depth
  • JUST MIX ALL OF THESE INGREDIENTS OR ONES YOU CHOOSE TO INCORPORATE THOROUGHLY AND BE READY TO LICK THAT SPOON! REMEMBER, WHAT YOU DO WITH IS TOTALLY UP TO YOU AND WHAT YOU HAVE ON HAND TO MAKE THE BEST OF WHAT IS LEFT FROM JUICING!

It’s so handy to have as an on-the-go meal with crackers or on a lettuce leaf or wrapped in nori… or as topping on a traditional leafy salad…or mixed (hidden) in meat dishes to sneak some extra healthy love into a loved one.

Try mixing it up!  A sweet version could be to use raisins and crushed pineapple and cut back on the savory seasonings… there really is no wrong way to go about cutting back on the food waste and enjoying this versatile dish.

So keep on enjoying your juice!20180904_171242-11293387572345250755.jpg

FLAX SNACKER CRACKER

20180307_132911.jpgyea.. I know.  Weird name.  #currentmood. LOL!

Because #earthday is really everyday, here’s a daily do-good-for-you and our planet treat!

These are a must to have around if you’re a snacker or if you’re trying to be healthier and get more of those healthy flax oils in your body.  Plus, you can top these with anything and make an endless variety of flavors to snack appropriate to your mood or health needs!20180306_182603.jpg

INGREDIENTS:

1 cup of raw, golden flax seeds (golden ones appeal to me in texture and color, but the dark brown ones are great, too!)

1/4 cup of apple cider vinegar

2 Tablespoons of Nutritional Yeast

1/4 cup fresh, finely chopped herbs (I used fennel, basil, oregano, but throw in what you like!)

Dashes of cayenne, black pepper, turmeric, or go sweeter with cinnamon and just a dash of Himalayan Pink Salt with no other herbs or seasonings.

20180307_122453.jpgWHAT TO DO:

Stir seeds with water for 4-5 hours (minimum of 3 hours, if you are in a hurry)

Mix up rest of ingredients with the apple cider vinegar and stir into goopy and slimey seed and water mixture.

Spread on your lining for whatever type of dehydrator you have.  Mine is rounded square in shape with circle liners, so don’t let my photos mislead you.  I love the large, multi-level  professional dehydrators, but the humble little one works just fine 🙂

Spread the mixture as thinly as you can without seeing through to the liner.  Dehydrate on 110 or no more 118 for 8-10 hours.  You may need to flip the seed spread middle of the way depending on what kind of liner you have.   Mine is not breathable so it needs to get its share of dehydration by flipping onto the unlined stackable shelves.

Fun tip:  I loved the crackers when they weren’t totally crunchy, but went bonkers for them when they were finally super crackly and done! TA-DA~