Thanksgiving - It's not just another holiday!

I was just browsing my previous blog posts and ran across one from 2012 at Thanksgiving time. (http://dayspringlane.blogspot.com/2012/11/thanksgiving-at-our-house.html) Wow!  As I revisit the emotional memories, I realize that time has a way of helping us to forget so much - both a blessing and a curse.  Let us not ever take for granted the blessings of good health, a loving family, and a personal Savior and God who answers prayer.

As we enter another Thanksgiving season, I am once again feeling blessed.  Another new life has entered our family, for which we are so very thankful to God.  She comes to us after much prayer and intercession for her well-being after a very stressful pregnancy for our daughter and son-in-law.  A pregnancy which started out with such joy and expectation soon turned into one of dread and apprehension for the future.  Doctor's reports after sonograms and MRIs got scarier each month.

The big day came on July 16.  Taylor Elizabeth Burns came to us at 7:26 p.m. looking and acting perfectly healthy.  Needless to say, there was much rejoicing in the hospital room!  Shortly after taking her to the nursery, however, the doctor came back to tell us that there was one unforeseen problem that would require some immediate surgery.  It was called imperforate anus.  Never heard of that one - but apparently it is not uncommon to the medical professionals. According to the National Library of Medicine (NLM), this abnormality is present in about one of every 5,000 births, occurring more often in boys than girls. According to the Cincinnati Children’s Hospital (CCH), about half of all babies born with imperforate anus have additional abnormalities.

It sounds weird but actually - as bad as this condition sounds and as serious a problem as it is - it was somewhat of a relief in light of what was expected.  BUT GOD  and Taylor showed off big time and all those expected issues became non-issues!  We had to take a little time to recognize the miracle amidst the chaos.  Praise God, He does answer prayer!

Two days after birth, Taylor had surgery to create a temporary colostomy. She stayed in NICU for nine long days, but progressed well.  Naturally, the inability to keep Taylor with them and take Taylor home with them from the hospital was very hard on mommy and daddy (especially mommy because of what she had just done!)    The next day after surgery, Taylor was finally able to eat for the first time!  The breastfeeding went well even with the challenge of baby and mommy being separated. 

Taylor is now four months old, and has just undergone her second procedure called a perineal anoplasty and pull-through operation, creating the anus and pulling down the rectum to connect it to the new anus.  In two or three months, the final operation will take place to reverse the colostomy. The outlook is for Taylor's little body to be back to normal by her first birthday and be right on track for potty training.

Praise the Lord, additional testing after birth has ruled out all other abnormalities that are usually associated with the imperforate anus.

So we are here at  the Thanksgiving season once again with much to be thankful for.  God has been so good to us. 

Look at this little face - aren't we so blessed??

Taylor Elizabeth Burns
4 months old

 P.S. The biblical meaning of Taylor is "clothed in salvation" and Elizabeth is "oath of God".  How appropriate for such a miraculous little girl!

 

What's With All These Seeds????

I'm learning to eat real, healthy food.  It's been a progressive lesson in finding out what is what and where to find it.  The first trip to the grocery store to stock up on this "new" food was two hours long for two of us.  It's getting shorter each time, but I still sometimes have to go to two or three stores to find what I need.

I've noticed that the recipes I am now using call for seeds of all kinds.  I've never used seeds in my country cooking so I went on a search to find out "what is it with all these seeds?"  What do they add to your diet?  Are they nutritious or are they just for looks, texture, taste, or filler? Here's what I found out:

Chia Seeds - (I reviewed Chia Seeds in my last blog, but it also fits here with seeds.)

• Help weight loss. Chia seeds are popular for weight loss. They reduce food cravings by preventing some of the food that you eat from getting absorbed into your system. This blockage of calorie absorption makes them a great diet helper.
• Feel fuller faster: They can also help your diet by making you feel full. This is because they absorb 10 times their weight in water, forming a bulky gel.
• Hydration for athletes: They are also great for athletes because the "chia gel" can hydrate the body.
• Reduce your blood pressure: There's evidence to suggest they can reduce blood pressure.
• Omega-3: They are the richest plant source of Omega-3 (the vital fats that protect against inflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!
• Benefits for diabetes: Because chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar. This leads scientists to believe chia seeds may have great benefits for diabetics.
• They are easier to digest than flax seeds, and don't need to be ground up.

Flax Seeds -  Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes.  Flaxseed is found in all kinds of today's foods from crackers to frozen waffles to oatmeal. Flaxseed is what's used to feed all those chickens that are laying eggs with higher levels of omega-3 fatty acids. One popular way to use in cooking is to incorporate ground flaxseeds into your muffin, cookie, or bread recipes.

•  Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. The plant omega-3 fatty acid found in flaxseed, called ALA, inhibited tumor incidence and growth. Flaxseeds comes out number one as a source of omega-3s!
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods. The lignans in flaxseed may provide some protection against cancers that are sensitive to hormones without interfering with the breast cancer drug tamoxifen. Some studies have suggested that exposure to lignans during adolescence helps reduce the risk of breast cancer and may also increase the survival of breast cancer patients. Lignans may help protect against cancer by blocking enzymes that are involved in hormone metabolism and interfering with the growth and spread of tumor cells.
• Fiber. Flaxseed contains both the soluble and insoluble types.  A unique feature of flaxseeds is their mucilage (gum) content. "Mucilage" refers to water-soluble, gel-forming fiber that can provide special support to the intestinal tract. It can help prevent the too rapid emptying of the stomach contents into the small intestine, thereby improving absorption of certain nutrients in the small intestine.

Sunflower Seeds - Besides being my favorite flower, sunflowers produce seeds that are good to eat and good for you. 

• Sunflower seeds are an excellent source of Vitamin E, the body's primary fat-soluble antioxidant.  Vitamin E has significant anti-inflammatory effects that result in the reduction of symptoms in asthma, osteoarthritis, and rheumatoid arthritis. Vitamin E has also been shown to reduce the risk of colon cancer, help decrease the severity and frequency of hot flashes in women going through menopause, and help reduce the development of diabetic complications. In addition, vitamin E plays an important role in the prevention of cardiovascular disease.  Getting plenty of vitamin E can significantly reduce the risk of developing atherosclerosis. In fact, studies show that people who get a good amount of vitamin E are at a much lower risk of dying of a heart attack than people whose dietary intake of vitamin E is marginal or inadequate.
• They  control cell damage, thus playing a role in preventing cancer. This is because sunflower seeds are a good source of selenium, which is a proven enemy of cancer.
• They contain bone-healthy minerals. Besides calcium, your bones need magnesium and copper to stay strong. Sunflower seeds have both these minerals.
• They keep you calm. Yes! The magnesium in sunflower seeds is reputed for soothing the nerves, thus easing away stress, migraines and helping you relax.
• They bring a glow to your skin. The star in this role: Vitamin E again, which combats UV rays and keeps skin youthful.
• They ease every condition that’s inflammatory in nature, such as joint pain, gastric ulcers, skin eruptions, asthma and such. That’s because sunflower seeds are loaded with antioxidants.

 Hemp seeds - Although hemp seeds and marijuana come from the same species of plant, they are  different varieties and the similarities stop there. Hemp seeds do not contain THC (tetrahydrocannabinol), the active substance in marijuana.

• Hemp seed may be one of nature's most perfect foods.
• Considered a complete protein, hemp seed delivers 5 grams of protein in a 2 Tbsp serving.
• Provide a perfect balance of omega-3 and omega-6 essential fatty acids in each serving. These fatty acids promote heart health, lower triglycerides, work to reduce inflammation, promote brain health, and support the immune system.
• Low in carbohydrates.

Pumpkin Seeds -

• Are filled with lots of minerals including phosphorus, magnesium, manganese, iron and copper.
• Are a good source of vitamin K.
• Contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol.
• Contain L-tryptophan, which helps with good sleep and lowering depression.
• Are high in zinc, making them a natural protector against osteoporosis.
• Are a good source vitamin E; pumpkin seeds' vitamin E content may bring us more health benefits that we would ordinarily expect due to the diverse forms of vitamin E found in this food.
• Are an excellent source of vitamin B group (thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates).
• Contain good quality protein.
• According to studies, pumpkin seeds prevent calcium oxalate kidney stone formation.
• Reduce inflammation for arthritis without the side effects of anti-inflammatory drugs.
• Are good for prostate health! The oil in pumpkin seeds alleviates difficult urination that happens with an enlarged prostate

So now you know. Next time you see a recipe calling for seeds, pile them on.  They are good for you, providing maximum vitamins, nutrients and other benefits in a small little seed.

Country Girl's Guide to Healthy Food

Happy 2014!  New Year's Resolutions are three weeks old by now and, in many cases, probably history.  But for me - I'm hanging in there and am still having fun with the commitment I made to healthy eating. 
 
I purchased the book, The Daniel Plan, and started trying to incorporate the principles of faith, food, fitness, focus and friends.  A group of friends join me each Wednesday morning to watch the video of the week and discuss the material. In addition, I have more folks in an online Facebook support group.  We have found that it really is easier to stay on track with friends supporting you. 
 
Delving into the world of "real" food has been an adventure for this country girl.  The book says, "If your great-grandmother didn't know what it was, don't eat it."  Well - not only did my great- grandmother not know what some of this stuff is-- I don't either!  I found myself searching the grocery store aisles for hours looking for articles listed on the shopping list.  Not only did I not know what they were, I had no idea where to find them!  I bought some things for the first time in my life - and that's a long time :-)  Some things I had no idea how to pronounce and I used herbs and spices that I previously had no idea how to use.  At least it made for some humorous conversations with grocery store employees.   
 
I pride myself on being a good cook.  In fact, I am well known for my recipes for yeast rolls, apples and cheese, and chicken spaghetti among other things. But those things would not be on the list for "real food" would they?  
 
So here is the Country Girl's guide to this stuff.  Maybe it will help if there are any others out there like me (I can bet no one is as bad as me.)
 
Quinoa - first you have to learn how to say it - KEEN-wah.  See it's not at all as hard as it looks.  

Guinoa

 
A 12-oz. box of traditional white sells for $4.39 at Walmart (in the rice section).  Or they have a red variety for $6.48.  I don't know why, but I didn't see the white kind so I purchased the red.  I cooked it in my rice cooker and it came out just right, I guess.  How would I know?  I should have added a little salt, even though the cooking directions did not tell me to.  It was pretty bland.  We had it plain one night with grilled salmon.  The next morning I used a recipe for breakfast bake, adding eggs, cinnamon and milk hoping it would change the flavor. It didn't do much to it. 

The history of quinoa is rooted in South America, in the Andes region that is currently divided up between the countries of Argentina, Bolivia, Chile, Columbia, Ecuador, and Peru. The Food and Agricultural Organization of the United Nations has singled out quinoa as a food with "high nutritive value," impressive biodiversity, and an important role to play in the achievement of food security worldwide.  Some of the beneficial properties are:

• certain antioxidant phytonutrients
• two flavonoid—quercetin and kaempferol—are now known to be provided by quinoa in especially concentrated amounts (more than cranberries).
• anti-inflammatory phytonutrients
• small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA).
• complete protein source.
• gluten-free

Jicama - When I asked for ji-cam-a at the store, the produce fellow had never heard of it.  He asked to see my shopping list and then he had heard of it.  Who knew it was from Mexico?  My Spanish skills being what they are :-) I would have known it was hick-a-ma if I had known it was Spanish.

Jicama

 
 
Anyway - I DO like jicama.  It is one of my favorite finds in this new venture.  It is sometimes called Mexican yam or Mexican turnip. It is a root vegetable grown in the warm climates of Central America, the Caribbean, the Andes Mountain regions, and Southern Asia. It is very similar in texture to a turnip with a taste closer to an apple, and has a crisp, white, solid flesh. Jicama skin is thick and tough--that's how I knew I should peel it.  They can be stored up to four weeks in a cool dark place and in the refrigerator after being cut. Chopped, cubed, sliced into fine sticks, raw or cooked, jicama is versatile and great in stir-fries, salads, slaw, soup, and with other veggies and fruits like oranges, apples, carrots, and onions, as well as meats and seafood. A favorite Mexican recipe is chilled jicama slices sprinkled with chili powder, salt, and lime juice. The benefits for jicama are:

• low in calories
• provides one-quarter of what's needed daily in fiber per serving
• promotes bone health by enhancing absorption of calcium from other foods, protecting against osteoporosis
• promotes “good” bacteria growth that maintains both a healthy colon and balanced immunity
• because it has a very low glycemic index, jicama is a great food for diabetics
• excellent source of fiber and vitamin C - 44% of the daily value per serving
•  powerful antioxidant that zaps free radicals to protect against cancer, inflammation, viral cough, cold, and infections
• healthy amounts of potassium -  linked to lower risks of heart disease.
• contains important vitamins like folates, riboflavin, pyridoxine, pantothenic acid, and thiamin, and the minerals magnesium, copper, iron, and manganese.
• like potatoes, they should be used sparingly due to the high carbohydrates content.

Jicama was $1.48 a pound at Walmart when I bought it (one).  If I had known they don't always carry it, I would have bought more - when I went back the following week they didn't have them and I couldn't find them ANYWHERE in Milton, Pace, or Pensacola.  The Jicama Salad I made was out of this world. 
 

Edamame
 

Edamame - Eda-whaty?   I found out this is just a fancy name for boiled green soybeans.  Apparently these are commonly served in Japanese restaurants.  I found a steamable package in the frozen foods section (10 oz. for $1.98), took them home and steamed them in the microwave and found out they are actually pretty yummy.  They can be used as a snack, a vegetable dish, used in soups.   As a snack, the pods are lightly boiled in salted water, and the seeds are squeezed directly from the pods into the mouth with the fingers. (Don't try to eat them like snow peas.)
Benefits:

• rich in fiber
• has as much protein as it does carbohydrate 
• it contains around 10% of the Daily Value for two key antioxidants; vitamins C and A
• high in iron; it has about as much as a 4-ounce roasted chicken breast

 
Kalamata olives - The Kalamata olive is a almond-shaped, plump, dark purple olive with a smooth, meaty texture named after the city of Kalamata in southern Peloponnese, Greece near where they are grown. Often used as a table olive, they are usually preserved in wine vinegar or olive oil.  They have a rich and fruity taste. My use of these olives was in a delightful raw kale salad. I thought I was on a sun-drenched Greek isle.   7 oz. for $3.21 at Walmart.
 
Tahini paste - a paste made from ground, hulled sesame seeds. Tahini is served as a dip on its own or as a major component of hummus or baba ghanoush (huh?).  Evidently these items are favorites in Middle Eastern restaurants. This would be a good item to split with a friend since it is a little on the expensive side in my opinion and you don't use much in each recipe.  Publix has a pint jar of this for about $6.99.  Tahini is a good source of fiber, iron and protein.
 
Baba ghanoush -  is a Levantine dish of eggplant mashed and mixed with olive oil and various seasonings. The Arabic term means "father of pestle" ("baba" means father and "ghanuj" derives from "ghan", stone for pressing cheese or grain).  Got that?  Can't wait to make me some.
 

Chia Seeds

Tamari - would that be the day after today?  No, it is a wheat-free soy sauce.  So when on the Daniel Plan Detox you would use Tamari instead of soy sauce, okay?
 
Chia seeds -  I found chia seeds in a 6.7 oz. container at Publix, for $6.49 (in the nut/seed department).  I had recipes for chia coconut brown rice bake, chia coconut oatmeal and oatmeal/peanut butter/chocolate chip cookies with chia seeds, but I didn't know what the chia was for.  This is what I found out. 

• Help weight loss. Chia seeds are popular for weight loss. They reduce food cravings by preventing some of the food that you eat from getting absorbed into your system. This blockage of calorie absorption makes them a great diet helper.
• Feel fuller faster: They can also help your diet by making you feel full. This is because they absorb 10 times their weight in water, forming a bulky gel.
• Hydration for athletes: They are also great for athletes because the "chia gel" can hydrate the body.
• Reduce your blood pressure: There's evidence to suggest they can reduce blood pressure.
• Omega-3: They are the richest plant source of Omega-3 (the vital fats that protect against inflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!
• Benefits for diabetes: Because chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar. This leads scientists to believe chia seeds may have great benefits for diabetics.
• They are easier to digest than flax seeds, and don't need to be ground up.

Tempeh - Tempeh, is a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. It is usually in the refrigerator section.  My recipe is for a stir fry where tempeh is used instead of meat.  I have not purchased tempeh yet but I have made the recipe using chicken.   
 
So you see folks, this country girl had a lot to learn about foods that I have never heard of, never purchased and never prepared.  Goes to show you are never too old to learn and you CAN teach an old dog new tricks!