Tag Archives: arugula

How Do I Love Thee? Let Me Count the Ways.

shakespeare in love

My apologies to Elizabeth Barrett Browning.  While thinking about love poems the other night, her sonnet was the first that came to mind.  Except that I was thinking Shakespeare wrote it.

How do I love thee?
Let me count the ways. 
I love thee to the depth and breadth and height 
My soul can reach….

I did get this sonnet by Shakespeare attributed correctly (#116):

Love is not love
Which alters when it alteration finds,
Or bends with the remover to remove.
O no! it is an ever-fixed mark
That looks on tempests and is never shaken….

Then I remembered the gorgeous and sad and possibly-too-relevant love poem “Dover Beach” by Matthew Arnold:

Ah, love, let us be true 
To one another! for the world, which seems 
To lie before us like a land of dreams, 
So various, so beautiful, so new….

Why love poems?  After all, Valentine’s Day is a long ways off.  Well, come late fall I’m feeling more than a little sad about the absence of delicious peaches and nectarines, plums and strawberries, blackberries, melons and even blueberries.  And only two things relieve that sadness: the appearance of pomegranates and persimmons in the markets.  I LOVE them!  I should write a poem about them!

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It’s November; no plums in the markets.  Thanks, Sara D, for the photo.

Actually, I don’t need to write a pomegranate poem.  Kahlil Gibran has already written the perfect piece about the fruit.  Bear with me (as the pomegranate tree doth bear her fruit :)) – and take time to read his essay.  It’s thought-provoking, relevant, and will make you smile.  I may start looking into quince.

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Thanks, again,  Sara D,  for the nice pomegranate photo!

The Pomegranate

Once when I was living in the heart of a pomegranate, I heard a seed
saying, “Someday I shall become a tree, and the wind will sing in
my branches, and the sun will dance on my leaves, and I shall be
strong and beautiful through all the seasons.”

Then another seed spoke and said, “When I was as young as you, I
too held such views; but now that I can weigh and measure things,
I see that my hopes were vain.”

And a third seed spoke also, “I see in us nothing that promises so
great a future.”

And a fourth said, “But what a mockery our life would be, without
a greater future!”

Said a fifth, “Why dispute what we shall be, when we know not even
what we are.”

But a sixth replied, “Whatever we are, that we shall continue to
be.”

And a seventh said, “I have such a clear idea how everything will
be, but I cannot put it into words.”

Then an eight spoke—and a ninth—and a tenth—and then many—until
all were speaking, and I could distinguish nothing for the many
voices.

And so I moved that very day into the heart of a quince, where the
seeds are few and almost silent.

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Quiet Time with Quince

 

I believe that Gibran’s little essay might be the perfect topic for a Thanksgiving dinner discussion.  Andy believes he has the perfect solution for transporting Thanksgiving pies and staying out of jail (see today’s Andy’s Corner).

And now to the recipes.

While it’s obvious that pomegranate seeds are beautiful as a topping for almost any salad – and even meat and vegetable dishes, they’re also wonderful incorporated into a dish.

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Guts

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Let this be me! I don’t know whom to credit for the artwork but both the title and art come from Mary Medlicott’s story on storyworks.org.uk

It’s all about guts.  “Speaking up was such a gutsy thing to do, but it was a gut-wrenching experience to watch.”  “Geez I hate his guts.”  “Personally, my gut instinct was that it wouldn’t turn out well.” Seems like we’ve heard lots of gut-based expressions like that the past month or so.  But I’m not thinking about earthy sayings at the moment – such as I did in a recent blog.  I’m thinking about our guts’ health and foods that can contribute to it.  Andy, in Andy’s Corner, is focused on gutsy cowboys.

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Should you wish to order it, the American Museum of Natural History has a card game entitled “Gutsy: the Gut Microbiome Card Game.”

 

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And the Cleveland Clinic has a podcast,  “Butts & Guts.”  Like the title?

Since my knowledge of anything inside of me is minimal, to say the least, I turned to a Colorado College GPB Sister (see my earlier blog about these sisters) for help.  Here’s what Willow has to say about her background and her advice on gut health:

Owning a health food store for 33 years, I  certainly was in an environment conducive to learning about health and nutrition.  I did a lot of reading, went to seminars as often as possible, and I learned a great deal from my customers, things they read and their personal experiences.  I’ve always been skeptical  of food and health fads that are not supported by good evidence or studies.

The gut is so important, your second brain.  What goes on in the gut determines what goes one in the brain.  I’m including an article (editor’s note: we’ve put that article under Food for Thought) that pretty well summarizes what is so important in the gut and what can go wrong.  For a healthy gut, cultured foods provide food for the good bacteria.  That includes any fermented food (not sure about wine) (editor’s note: DAMN!), such as cultured yogurt unsweetened, sauerkraut, raw fermented drinks, tempeh, miso or any raw fermented foodThe key word is raw. If you heat the sauerkraut it kills the good bacteria.  The foods that disrupt the healthy bacteria are SUGAR, flour, artificial sweeteners, GMO foods (the glyphosphate is part of the plant that you eat) It and other pesticides work on bugs to disrupt their gut flora and kill them.  So guess what it does to the human that eats it. 

The secret is lots of organic vegetables, moderate amounts of fruit (which are basically sugar), pasture raised meats (not fed GMO corn and soy), (editor’s note: all the underlining is mine)

Nobody has a perfect diet, but if you eat the not so healthy foods, do so in great moderation.  

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Gut-healthy ingredients

After reading Willow’s suggestions and doing a little internet research, I put together a list of some additional gut-healthy foods to consider when you’re cooking;  foods with lots of fiber are especially important :

  • chickpeas
  • lentils
  • navy beans
  • split peas
  • barley
  • oats (steel cut are best)
  • raw leafy greens – dandelion greens are especially good
  • fresh parsley and cilantro
  • raw garlic and onion
  • artichokes
  • sweet potatoes and squash
  • raw celery
  • leeks
  • raw jicama
  • asparagus
  • hemp, pumpkin, sunflower, chia, and flax seed
  • raspberries and blackberries
  • bananas (in moderation)
  • uncooked pears (in moderation)
  • unpeeled, uncooked apples (in moderation)
  • nuts (except peanuts and cashews)
  • pasture raised meats (not fed GMO corn and soy)
  • and the obvious: raw sauerkraut, unsweetened cultured yogurt, raw fermented drinks, tempeh, miso, kimchi

Another piece of advice that sounds reasonable from what I gleaned from the internet: antibiotics kill ‘good’ bacteria as well as ‘bad’. If you have to take antibiotics, make sure you eat lots of foods that boost your guts’ health afterwards.

I’m pleased that we’ve already blogged about a couple of salad recipes and our green drink recipe that all have lots going for the gut:

Plus, we’ve got two new ones to share: “Arugula, Squash, Chickpea, and Walnut Salad and Dandelion Greens, Sweet Potato, and Pumpkin Seed Salad with Miso Dressing (see photos and recipes below).  And I’ve created a printable list of these gut-healthy foods, so you can easily reference it when shopping.  If you want to do more reading on the subject of gut health, you can find a couple more very informative articles we posted under Food for Thought.

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