If you don’t have at least a couple of bottles of essential oils in your house, you are missing out on one of nature’s greatest gifts. We use them every day. In fact, they are such a part of every day life they have become like wallpaper~ it has taken me this long to think about writing about them, even though I credit Lavender with keeping my sons away from most of the illnesses that travel around their circles. I also credit it for helping them fall asleep, especially when my oldest was a toddler and had refused to sleep much his entire life. Lavender, the fun and ritual of blowing out a candle, and putting him to bed earlier (at 6:30), are what finally worked and he never fought sleep again. To understand why scent has such a powerful effect on us, you must know a bit about the brain, and more specifically, the limbic system. This is the part of the brain located up front and is responsible for emotions, among some other things. It is the oldest part of the brain and it has a direct portal to the outside world~ the nose. Here is a quote from the Social Issues Research Center, which, honestly, I know nothing about, but they at least phrase this really well: Our olfactory receptors are directly connected to the limbic system, the most ancient and primitive part of the brain, which is thought to be the seat of emotion. Smell sensations are relayed to the cortex, where ‘cognitive’ recognition occurs, only after the deepest parts of our brains have been stimulated. (http://www.sirc.org/publik/smell_emotion.html). This does not mean all scents are equal. Artificial fragrances abound, which can often cause headaches, anxiety, itchy eyes, and other issues. Even if they are pleasing, the limbic system does not recognize these scents as from nature, and therefore the bodily results will be different. Everyone reacts differently to smells, but there are basic guidelines to the essential oils: lavender is calming, the citrus scents are stimulating, Eucalyptus opens up sinuses, etc. But scent is actually just one of the ways essential oils are important…there is actually much more to them, such as helping in dermatology type issues, but for now I’ll just focus on scent. So, once decide what kind of essential oil or oils you want in your life, you then figure out how best to use them. There are more than a few different diffusers to choose from. Some require heat, others do not. Wherever you buy your oils will have a few options to choose from, which is a great place to start. (Whole Foods and other natural food stores have essential oils. I buy mine in bigger quantities though at Zenith Supplies in Seattle. It is a store that sells all kinds of massage materials, soap and candle making materials, etc. Love that place!) I actually don’t use a diffuser at all~ the way I use essential oils most of the time is by adding lavender to my sons’ baths (7-10 drops at the most. They are powerful!) Or by just putting it directly in my hair, on my clothes or even right on my skin, but you have to be careful doing that. It might burn sensitive skin, and never do it to a child. I also have a big bottle of EMC (eucalyptus, menthol, and camphor) which is awesome when someone has a stuffy nose. This is a very powerful combination, and all three of those essential oils have bite, so do not add these to a bath. What does work well is to put a few drops on a wall of the shower that does not get directly hit by the stream of water, and instead the steam diffuses it. That is probably enough for one post~ I’ll have to continue with a part II.
Tastes Change
This evening I was watching my son eat a bowl of the chili I made this weekend, with side dishes of baby carrots and crackers, and wondering when exactly he became so willing to eat a greater variety of food…? It seems like something changed around the time he was five and I had him on a rotation diet after not eating any of his trigger foods for two weeks. (He tested sensitive to 9 foods.)Those two weeks were not easy, and the rotation diet was no picnic either, but doing that seemed to broaden his taste buds. Instead of quesadillas I made him bean-a-dillas for example. His first encounter with refried beans, when he was around 3 or 4, led him to appreciatively say, “Mmm~ This poo-poo is good.” My younger son won’t touch any bean, round or smooshed, and that isn’t going to change any time soon. Maybe I should put him on a two week cleanse, although I really have no idea what the poor kid would eat. Stubbornness seems to run in the family blood, and food is definitely where he puts his foot down, right next to his fork. I also baked salmon tonight, because we have a freezer full of fish in the garage from an Alaskan trip my husband took with his step dad. My seven year old refused to leave for the park until he could eat some~ I had wanted to go and play while it cooled. It gives me a shred of hope that my five year old will come around, but the truth is, I was just like him, and it didn’t change until I was an adult.
Halloween Scary Story
Do you want to hear something scary? I mean reeaalllly scary? Listen or read this, the world’s population has reached seven billion. To quote Clone Wars, “I’ve got a bad feeling about this.” That story I linked to above illustrates exactly how suddenly that has happened. What it doesn’t say, is how that growth effects us, and especially our children. It makes me wonder what the world will be like for them~ resources more scarce, opportunities fewer, things more expensive, the environment further jeopardized. All the people who at one time refused to acknowledge global warming are starting to admit the obvious. It’s frightening. To quote Wonder Pets, “This is serious.” (Yes, I know, I know.) I do have hope in our children (despite all the bad t.v.)~ the next generation will face some real crises, which will probably create another ‘great’ generation. It is my dearest hope.
Sunday Cooking
There is nothing better than cooking all day on a rainy, windy, dark Fall Sunday. We had a busy time outside yesterday, first the zoo for early trick-or-treating, then to a lively farm for pumpkin picking. It was nice out so everyone else was out too, because the forecast for today was not for the weak. Even those native to the area of western Washington have to pause when headed out the door today, although it did not stop the three natives in my life heading out for a Sunday drive. And actually, I heard at the store today that there is a game or two happening today (Huskies? Seahawks? Some other team?) so I’m sure somewhere there is a stadium full of gortex yet remarkably few umbrellas. Before the weather turned quite so wet we went to a nearby elementary school for some playtime. My older son found the baseball pants that his cousins handed down to him so he was immediately interested in baseball, fussing at me to find a baseball shirt and scurrying around the backyard looking for an old, forgotten bat. One does not pick up a bat and perfectly hit a ball (tennis-all we had) from the start though, much to his chagrin. There were some frustrating moments, to put it mildly, and also some moments of pure excitement when he actually hit the ball. My younger son was cold and not thrilled with how wet the playground was. In short, Charles Dickens came to mind as we were packing up to leave, “It was the best of times. It was the worst of times.” Indeed. Taking refuge in the kitchen was a no-brainer for the rest of the day. Here’s what I made: penne for Asher (boxed shells and cheese. The reason we call it penne is a long story.) A simple green salad with a lot of fresh basil to make it taste not quite so mundane. Chili from scratch~ I used about a cup of veggie stock this time to make it thinner than usual, and I added a big leek, both are changes I like. Then I roasted ridiculously few pumpkin seeds from my older son’s pumpkin with butter and Mediterranean salt. Next I made gluten free cardamom cupcakes with chai “buttercream” frosting~ both are recipes from the gluten free, vegan cookbook put out by the Flying Apron’s original owner, Jennifer Katzinger. I use this cookbook all the time because it uses whole grains and does not use xantham gum, an ingredient in gluten free baking that I’m just not convinced needs to be there. I substituted the garbanzo bean flour with oat flour and as for the liquid sugars, which she gives 3 different ones as an option, I did not have, at least not 3 cups worth. So I used one she recommended (maple syrup) and two others that were not listed as options (honey and molasses.) Obviously, those change the taste quite a bit, but it is still really good. Oh, and I made egg salad. If you happen to live where you can get the Mediterranean salt mix that Whole Foods sells in plastic containers with their own name but it is actually Sarah’s salt mix, then you really need to put that salt into egg salad. And if you can eat that mixture on rosemary bread, gluten free or otherwise, it is awesome.
Feed a fever, starve a cold?
Is that how the saying goes, or is it the other way around? My youngest son seems to want to starve his cold, while I have the opposite inclination. After three days of being home from school, he finally seems to be feeling better, skipping instead of walking and actually asking for food instead of being forced to sit down to a meal. My stuffy nose did also stifle my energy a bit, but certainly not my appetite. It seems blowing my nose is equivalent to running a marathon if my caloric intake is any indicator. That seems to be how I react to most health things~ smother with herbs (did you know St.John’s Wort is one of the few anti-virals out there?), vitamins, healthy foods and it has to help. Maybe. But my son’s approach has only left him a day behind in the recovery, and he seemed to have it worse. Maybe he’d be a bit further along the road to health with some organic ginger/carrot juice in his belly sloshing around with Emergen-C, or maybe you really should starve a cold. I’ve at least kept us both away from dairy, except for my daily breakfast of Greek yogurt and Udi’s granola. I have a lot of nose blowing to do so I need to keep my strength up after all.
Gluten Free Oat Flour
I have been baking with a lot of oat flour lately, specifically Bob’s Red Mill Gluten Free Oat Flour, and it makes me wonder why more recipes don’t take advantage of this flour…? Granted it can be risky using oat flour that isn’t certified gluten free, but since there is at least one readily available one I’m surprised more gluten free cooks don’t regularly use it. The bread, biscuits and scones I’ve been making have been really good lately. I mean a scone made with oat flour or a scone made with garbanzo bean flour…which would you choose? Last night a mixed up a batch of cinnamon blueberry scones and set the mix in the fridge overnight. Baking them up this morning was especially gratifying b/c the blueberries I used were ones my sons and I picked at the end of the summer. They really enjoy picking and eating the ones in our backyard, but they actually were not so excited about picking from a blueberry farm. It was a good time all the same, since they got to play Star Wars with our friends who met us there. And they definitely enjoy these scones. They are from the Flying Apron cookbook, but I made them into more of a biscuit size because the way the book has you do it results in huge scones~ that would be all my boys would eat in a day!
Bowls of Memories
Yesterday afternoon nostalgia struck as I was cutting up veggies for some more lentil soup. When I worked at a natural food store called Rainbow Blossom (yes, it was started by 60s era hippies, how did you guess?!) I ate a veggie soup with a tomato base every day. Even now a certain tomato-veggie soup smell reminds me of that place. When I lived in Prague my flatmate made lentil soup with parsnips. It was such a luxury to eat homemade soup there, as I’ve mentioned before we mostly ate junk, that I have never tried parsnips in my own version, as it would never live up to that memory. While there we did go to a restaurant called Husa, meaning ‘the Goose’, where they served lentil soup in bread bowls. We would go there often on Friday afternoons after picking up our checks from the language agency that employed us, as well as our work schedules for the following week. Fridays were great for that reason~ I normally had one morning class to teach, and then the long weekend stretched out before us, starting with a visit to Husa with whichever of the teachers cared to joined us. I often ate that lentil soup in a bread bowl with a dark beer, then went home and napped. The life of a singleton with no real responsibilities! Of course, as luxurious as that was, I didn’t feel well. I didn’t know it was the gluten at the time, but I did have a feeling it was something I was putting into my body, and I was scared it was too much coffee. At least I can still get overly wired, if not accompanied by a ‘regular’ bagel. I’m tempted to try to make bread bowls though~ gluten free of course. It shouldn’t be that hard although I think a bit of a rye taste would be best for the lentil soup. If I come up with a recipe I’ll post it, or post the link if someone already has made them.
Fall, Rain, and Warm Kitchens
The weather has changed and so have the recipes we are craving in our little house. I spent all day yesterday in the kitchen, making gluten free focaccia based on the recipe in Gluten Free Baking Classics, to accompany the White Bean Salad which is a combination recipe from my mother-in-law and myrecipes.com. It actually calls for tuna but neither my mom-in-law nor I added it, enjoying the beans, hearts of palm (her brilliant addition), and capers with olive oil, vinegar, and fresh herbs on their own. I also squeezed some lemon juice on it, and added dried herbs along with the fresh (basil, oregano, the usual Italian ones.) Once I made it with green onions instead of the red onion it calls for and liked it just as well. It is a great pairing~ the focaccia and the beans. My seven year old loved both, surprisingly, and seeing me in the kitchen all morning inspired him to make cookies. He got out his little cookbook and apron (I don’t even have an apron!) and we were warming the oven back up for chocolate chocolate- chip cookies. They turned out okay, both the boys liked them, but the recipe is definitely dubious. I too felt the need to make something sweet and dessert-y, but couldn’t find a recipe that didn’t require me to go to a store, which meant putting on clothes that weren’t lounge-around-the-house clothes and that just was not going to happen. Maybe today.
Vegetarian Chili and Gluten Free Corn Bread
Autumn began on Friday, so of course chili was not far behind. The cornbread with it was a delightful combination this weekend, but will be even better on this cooler, rainier, Fall-ish Monday evening. The chili was the very healthy version I have written about before here. The picture to the right shows what it starts out as, a rainbow of veggies. I may have even added more of the veggies this time around, and it was delicious. My husband and I enjoyed it thoroughly, although my oldest son just picked the beans out and spread them on his quesadillas that accompanied his meal. He likes his veggies a little soupier. My youngest son did not even try the chili, but he did try the cornbread and, shockingly, he loved it! It is really good, but this little guy only likes about 5 things and not one of them begins with “made from scratch”, until now that is. The recipe is from Annalise Roberts’ Gluten-Free Baking Classics, although I used Bob’s Red Mill GF baking mix instead of her flour mixture. The only thing I found lacking was the actual corn taste. It was definitely cornbread, but I think I would like it a bit corn-ier. On second thought, if my youngest will eat it as is, then I won’t change a thing.
Hummus for Breakfast
Before yesterday I never considered hummus a breakfast food. Then I toasted a gluten free English muffin and was all set to put some avocado on top, with tomato slices (from the tomato plant in the backyard) and fresh basil leaves off the plant in the kitchen, when I was dismayed to find the cut avocado was already more brown than green. No! I needed something else, so I reached for the hummus and lo and behold it was excellent! It felt healthy, filling, and most importantly, delicious. I recommend it.
