The Goods (Recipe) - Sunflower Seed Butter

Toasted sunflower seeds are one of the brilliant additions to peanut and tree nuts free diet  Likewise, sunflower seed butter is a great substitution for peanut butter or almond butter.  I like to make my own to control the ingredients.  

3 C. Sunflower Seeds (or roasted sunflower seeds)
1/4 c. Avocado Oil (or other neutral-tasting oil)
3 tsp. date palm sugar (or table sugar)
Salt


(1) If using raw sunflower seeds, dry toast sunflower seeds in a pan over low heat.  Make sure you continue to stir the sunflower seeds during toasting so that they do not burn.

(2) Place all ingredients in a high power blender (salted to taste) and blend while tamping for 1 minute (or follow your blender's instructions).

If You Are Suffering From... Parkinson's Disease

Parkinson's disease is a progressive disorder of the nervous system that affects your movement. It develops gradually, sometimes starting with a barely noticeable tremor in just one hand. But while a tremor may be the most well-known sign of Parkinson's disease, the disorder also commonly causes stiffness or slowing of movement1.

I have no personal experience with Parkinson's (aside from having friends with the Disease) so all of the suggestions herein are aggregated from other trusted sources.  That said, the rationale for trying the recommended alternative therapies can be found herein. 

If you are suffering from Parkinson's Disease and are looking for alternative and non-mainstream therapies, the following recommendations are recommended by Dr. Perlmutter and the Mayo Clinic:

Diet (See Grain Brain, by Dr. Perlmutter for specific recommendations)
Exercise
Sleep
Acupuncture
Massage
Stretching
Meditative Breathing
Dietary Supplements (See Grain Brain, by Dr. Perlmutter for specific recommendations)

Also, read the following article by Dr. Perlmutter on Parkinson's (click here)

1 Mayo Clinic

A Tale of Chiropractors - Meeting Dr. Berkoff

Just after my major back spasm, I entered the practice of Dr. Berkoff.  I knew very little about Dr. Berkoff when I first went to see him - other than that he shared office space with my family doctor.  Dr. Berkoff is in his fifties, but he looks like he's in his thirties.  Dark hair, deep voice, well dressed.  The first visit started off like most - with a recounting of my health history and current status. 

"So what can I do for you?" Dr. Berkoff asked after I had finished my long spiel.

"Immediately, I'm looking for a second opinion on my back," I said, candid about my lack of faith in my previous chiropractor.  "But long-term, I'm still not quite there on my autoimmune issues.  If there's anything you think would help, I'm open to exploring pretty much anything."

"Let's start with your back," Dr. Berkoff said and began a physical examination.

Dr. Berkoff runs an "evidence based" practice.  He probably won't tell you this, but being evidence based is what separates him from a lot of other chiropractors.  He believes that some ailments are caused by misalignment or dislocation of the spine but recognizes that many more are caused by other factors including diet, exercise, and stress.

After the physical exam, Doc Berkoff left the room.  He came back with a few hardcover books bound in red and flipped through them until he found a diagram of a man with red dots in the areas that I told him I had pain.  With extreme confidence he provided a diagnosis and told me we'd be doing some stretching, strengthening, and manipulations to get me back in working order.  "I'd like you to come once a week," he said.  "And with luck we can have you our of here in a month..."

Over the year that I've been consulting with Dr. Berkoff, he has become a most trusted source for advice.  If you're looking for help with a variety of issues, I highly recommend his services.  Visit Dr. Berkoff's Website here for more information.

For more on my experiences with chiropractors click the following links:

A Tale of Chiropractors - A Mixed Beginning (Part I)
A Tale of Chiropractors - Meeting Dr. Berkoff (Part II)
A Tale of Chiropractors - Misaligned Joints (Part III)

Warning: Science Ahead

This blog is called The Alternative Road to Health, which is true but not entirely accurate.  My goal is to sift through various alternative therapies to weed out truth from fiction.  I hope to provide an organized, rational, and evidence-based approach to alternative medicine.  Accordingly, I look at scientific studies and thought as much as is possible.  A new blog series titled Warning: Science Ahead will include some of the more technical aspects of the blog subjects.

The Depths of Illness - Exercise-Induced Fatigue

December 2013

A friend and colleague had been asking if I wanted to joint him mountain biking for over a year.  I loved mountain biking - got into it during college on the trails that crisscrossed South Mountain between Lehigh's three campuses - but I had not been mountain biking in years due to an irregular onslaught of aches and ailments that rarely gave me pause.  One week, however, when Ari again invited me out for a ride, I was having a good week and decided to give it a try.

The morning of the ride, I did not feel nearly as good as when I had accepted.  Nevertheless, I hopped on my bike and took off to meet Ari and his friend Alex in a parking lot not too far from my house.  "Adam," Ari said with the drawn ease of a life-time Californian, "you excited?"

"Nervous,"  I replied.  "You all are gonna take it easy on me, right?"  Ari and Alex smiled.

We took off, following some railroad tracks for a short while till coming to the drop in point for Rose Canyon.  It was less than a mile, but I was already winded and struggling to keep up.  I wasn't in the best shape, which was part of the problem, but I also knew that this feeling was different.  For years, after moderate to severe expenditures of energy - everywhere from a short run to playing volleyball to going for a hike in the mountains - my body would shut down.  This was how it always began.

After a few miles of riding over moderate terrain, we stopped at the top of a side trail that ended at a cul-de-sac near my neighborhood.  I was dizzy, shaking, and unable to breath.  "Guess I'm in worse shape than I thought," I said to Ari and Alex.  "I'm going to head on out and stop holding you two back."  Unsure if I was going to pass out, throw up, or maintain my feeling of being on the verge of something worse, I walked my bike to the cul-de-sac, hopped on and rode home.

"You're back so soon," Ingrid said, surprised.  "How was it?"

"Miserable." I said.  "I feel like crap."  I lay down on the carpet in the living room and turned on the TV.  I did not have enough energy to get up.  My head felt heavy.  Eyes closed.  Unwillingly, though blessfully, sleep came.  Not refreshing sleep, though.  When I awoke, my head and limbs remained heavy and difficult to command.  I was not surprised.  This had happened many times before and would undoubtedly happen again. 

The Goods (Recipe) - Chicken Stock

Chicken stock is one of the simplest kitchen basics to make and adds tremendous flavor to a number of other dishes.  I began making chicken stock years ago and found that the quality of stock that I could make at home wasn't available in stores.  For taste and simplicity, consider adding homemade chicken stock to your repertoire.

1 Chicken Carcass (or a whole chicken)
2 Medium Onions
4 Medium Carrots
4 Celery Stalks
1 Bay Leaf
2 Quarts Water

(1) If using a whole chicken, take legs, thighs, wings, and breasts off of the chicken.  Reserve for use in baked chicken, fried chicken, chicken tagine, or other chicken dish.

(2) Peel onions.  Cut onions, carrots, and celery into large chunks.  I wash the carrots, but do not bother peeling them.  If using a whole celery plant, I use the base and the inner stalks with the leaves in lieu of 4 stalks.

(4) Place chicken carcass, vegetables, bay leaf, and water into a large pot (does not have to be a stock pot, just large enough to accommodate all ingredients).

(5) Place pot on range over high heat.  Bring to a boil, then reduce heat to low or medium/low till broth begins to simmer.

(6)  Cook stock for approximately 1.5 hours or until the liquid has reduced by about one quarter.  Remove from heat and strain.  Put strained stock into the fridge overnight.  By the next morning, you should have a nice layer of congealed fat on top that can be skimmed off with a spoon.

I often cook with this chicken fat if I'm making a chicken dish for a little added flavor.

The Goods (Recipe) - Roasted Chicken

Roasted chicken is an easy, allergen-free dinner that takes little time to prepare and less time to eat.  The scraps serve as the basis for home-made chicken stock and the leftovers can be eaten as-is or jazzed up for the next day's lunch.

1 Whole Chicken
Salt
Pepper
Garlic Powder
Oregano

(1) Heat oven to 400 degrees F.  Place chicken into a baking dish or roasting pan.

(2) Season chicken with the salt, pepper, garlic powder, and oregano (as lightly or heavily as your tastes like).

(3) Bake chicken until the internal temperature reaches 165 degrees F, somewhere around an hour to an hour and a half.

A meat thermometer is a must for consistently achieving the correct temperature - however, I have inadvertently baked chicken this way to over 185 degrees without sacrificing too much moisture.  The key is in the chicken - Ingrid and I buy organic, free-range whole chickens.  

The Goods (Recipe) - Pina Colada Smoothie

Always looking for a way to get more coconut oil, here's a recipe tested and approved this morning that blew my socks off for a first iteration.

2 Large Oranges

1/8 c. Coconut Oil
1 c. Frozen Pineapple
1 c. Water
4 Dates

(1) Combine all ingredients in a high powered blender.  Blend until thoroughly incorporated.

If You Are Suffering From...

In an attempt to organize the information that I have read, experimented with, or otherwise interfaced with as it relates to specific ailments and symptoms, I have started a new blog series titled If You Are Suffering From... to tie specific ailments and symptoms to recommended alternative therapies. 

Before embarking on any recommended alternative therapies, please check with your doctor to make sure the therapy is not harmful for your particular situation.

Dr. Perlmutter on Parkinson's Disease

Researching Dr. Perlmutter's approach to Parkinson's Disease for a friend, I came across a blog post called What I Wish Everyone Knew About Parkinson's Disease by Dr. Perlmutter.  Click here for the blog post.

The Goods (Recommendation) - Grain Brain

Late one night a few months ago, as I flipped through the TV channels, I stopped at the KPBS station (San Diego's PBS affiliate) to watch a show about diet and neurological health.  The speaker was Dr. David Perlmutter, a neurologist, who advocated a new and revolutionary approach to neurological disease (including but not limited to Parkinson's, Alzheimer's, ALS, and Autism).  His approach, which is not mainstream but is backed by a number of scientific studies, largely focuses on diet as a means to prevent, slow down, and/or treat these neurological diseases.

Intrigued, I bought Dr. Perlmutter's book, Grain Brain.  In Grain Brain, Dr. Perlmutter discusses leading theories on the causes of many neurological diseases (primarily gluten and carbohydrate related) and scientific studies on several non-mainstream therapies for these diseases.  The conclusions are simple - stop eating gluten and refined carbohydrates and start eating brain foods.

Interested to find out if Dr. Perlmutter's recommendations could help with my issues (though they were never medically identified as neurological), I experimented with most of his recommendations with noticeable success.  Most of these experiments are already or will be discussed herein at some point, so stay tuned.  But in the meantime, I highly recommend picking up a copy of Grain Brain.  


 
  

The Goods (Recipe) - Cucumber Dill Salad

We get a lot of cucumbers and dill in our weekly produce box.  This is one of our go to recipes for these ingredients.

2 Cucumbers
1/8 c. Chopped Dill
3 Tbls. Red Wine Vinegar
1 Tbls. Honey
Salt

(1) Peel cucumbers.  Slice in half and scoop out the seeds.  Discard seeds.

(2) Chop Dill.

(3) Combine all ingredients in a bowl and mix to incorporate.

The Goods (Recipe) - Vanilla Orange Smoothie

Another delicious smoothie recipe inspired by the menu at Juice Nation...


2 Medium Oranges
½ Banana

1 ½  Cup Coconut Water(or Water)

1 ½  Tsp. Vanilla Extract

3 Tbls. Flax Seeds

4 Dates

½ C. Ice Cubes

2 C. Baby Spinach (or Kale)

(1) Combine all ingredients in a high-power blender.  Blend until fully incorporated.

The Depths of Illness - Fainting (On the Appalachian Trail)

When getting blood drawn, I have always been prone to what's called vasovagal syncope (click here for a description from the Mayo Clinic) - a condition in which the body overreacts to certain triggers, causing heart rate and blood pressure drop and threatening the loss of consciousness.  I never actually passed out during one of these episodes, and it remained isolated to getting blood drawn, until 2005 when it would become a prominent force in my life.

I was hiking the Appalachian Trail, skirting the border of Tennessee and North Carolina.  I had not been feeling particularly well, fatigued, and had taken an extra day of rest at Elmer’s in Hot Springs, North Carolina.

Elmer's was a gorgeous inn on a small hill. It had two floors, each with a porch, and a plaque out front proclaimed it the Sunnybank Inn, built in the 1840’s.  The kitchen was richly adorned with dark wooden cabinets, a stainless steel refrigerator, an antique gas stove, tiled counter tops, and an island in the middle with an iron pot rack hanging from the ceiling.  The halls had richly-grained, dark wood paneling or accents next to decadent deep purple and gold or green and cream flower print wall paper. Framed news clippings of the Appalachian Trail, maps, and artwork adorned the walls. In addition to rooms, the inn had multiple bathrooms, two libraries, and two staircases - taking me to a time when these luxuries signified wealth.  It was comfortable and so I stayed, partaking of the organic vegetarian meals prepared in-house from ingredients grown on Elmer's farm.  But like all places on the trail, Elmer's was nothing more than a way station.  After the extra day of rest, despite the fatigue, I moved on.

In Erwin, Tennessee, my fatigue found a friend – digestive issues. I stopped for a night but no more. I crossed over a damp and snow-covered Roan Mountain, then through the trail-friendly town of Damascus, Virginia, before heading up into the Virginia Highlands.  As I neared Mt. Rogers (the highest point in Virginia) the trees grew sparse, giving way to grassy plains with large rock outcroppings. Sitting atop the first visible knob was the Thomas Knob Shelter, a three-sided structure that reminded me of an old prairie home.
  

I stopped to chat with some of my fellow hikers, Peeps, Morel, and Montana, but was so tired that I laid down on the picnic table for a restless nap.  I awoke a short time later in a cold sweat and pushed on, passing through Greyson Highlands State Park, where wild ponies grazed between the rock formations and scattered trees, to the next shelter where Peeps, Morel, and Montana had already arrived and set up camp.  Halfway through my dinner of instant stuffing my stomach twinged and twisted as if begging me to stop eating. I obliged and laid down in the shelter to rest. Sleep came quickly.

A few hours later, I woke up in a sweat, overheated, nauseated and desperate to find the privy. I scrambled to get my shoes on, grab my headlamp, and stumble out of the shelter. Within fifteen steps I was so dizzy that I crashed to the ground, landing in a pile of rocks beside a bush. The stars swirled, then darkness came. After a minute or so I came to and waited for my head to clear. I stood again and stumbled through the darkness in the general vicinity of the privy, which I hadn’t been to yet and didn’t know exactly where it was. Another couple steps and dizziness caused me stumble and fall to the ground once again. I did not pass out this time - I only laid in misery until the stars stopped swirling and I felt able to walk.  After another attempt, I made it to the privy but found a new dilemma – the privy had no walls. It was a toilet on top of a stage – common enough for a composting toilet, but leaving me unsheltered from the freezing mountain air. So as I sat, the wind blew across my sweat drenched body, quickly taking me from overheated to shivering. Too cold to remain at the privy, I went back to the shelter, doomed to go through this ritual once more. When morning came, I felt a little better though my stomach remained fragile. I put a few breakfast bars in my pocket, packed up my gear, and set off for the next town, some eighteen miles away.

This was my first fainting episode but not the last...

In Real Time - Turmeric Tea

For the past few weeks, I have had an upset stomach no matter my diet.  On the bright side, over the course of a few weeks I lost 5 pounds.  But weight loss is little consolation when you spend most of the day for weeks on the verge of throwing up after every meal.  I was working at home one day while my mother had Dr. Oz on, and I happened to catch a little snippet of his show that talked about the amazing anti-inflammatory and healing properties of Turmeric.  Click here for a link to Dr. Oz's blog post about Turmeric.  The show segment reminded me that Turmeric was also one of the key supplements in the Grain Brain regimen advocated by Dr. Perlmutter.  Now, Turmeric is one of the natural remedies that I am currently researching (and writing a more in-depth blog post on) but in light of my nausea and the recommendations of Dr. Oz and Dr. Perlmutter, I dove straight into the cabinet and made some Turmeric Tea.  After several days of drinking this Turmeric Tea, my nausea is gone and my spirits much higher. 

To make Turmeric Tea you need:

1 c. Hot Water
1 tsp. Turmeric




 


Be forewarned that the tea is palatable but not particularly pleasant to drink.  Lemon juice and honey would likely do the trick - but I am not quite ready to play around with this recipe.  Also, I thought I heard Dr. Oz say that Turmeric was water soluble - but at the bottom of my first cup I found a thick Turmeric sludge.  So either Turmeric is not water soluble, I did not wait long enough, or 1 cup of water is not enough to dissolve 1 tsp of Turmeric.  To get the max dose, I end up stirring my cup before each drink.

The Goods (Recipe) - Grilled Flank Steak w/ Chimichurri Sauce

This dish is in homage to a dish that Ingrid and I had on a visit to Eugene, Oregon a number of years ago.  This was one of our first experiences at a farm to table restaurant (Adam's Sustainable Table - no longer open) and we were blown away by the simple but incredibly flavorful approach to food.  Ingrid and I prefer grass-fed beef - as it is higher in Omega 3 fatty acids than corn-fed beef and comparable cuts are usually much more tender.    

1 Flank Steak (though any steak will
do)
Salt
Pepper

Chimichurri Sauce (click here for the recipe)

(1) Start your grill.  Though more labor intensive, I prefer a charcoal grill as it imparts a little more flavor.

(2) Season both sides of the flank steak with salt and pepper.

(3) Grill steak until done to your preference.  I prefer medium rare, though truth be told I'll eat steak at any level of doneness.

A Tale of Chiropractors - A Mixed Beginning

I grew up with a healthy suspicion of chiropractors.  I had no personal experience with chiropractors - only the voice of my father warning against chiropractors that touted unsubstantiated healing abilities and unscrupulous business practices.  That is not to say that my father didn't believe in the field chiropractics (at least the well-documented aspects) - only that the general reputation of the practitioners was less than reputable.  That reputation, while not necessarily unfounded in the history of chiropractics, does not adequately convey the complex reality - that, yes, some chiropractors do take advantage of patients in a number of ways; however, many use their skill sets to try to help.         

Sometime in 2012, desperation for health finally outweighed my long-held suspicion, and I scheduled an appointment with Dr. King (pseudonym), who came recommended by a friend.  Dr. King's office was part retail store, part medical office - a blend that is common in alternative medicine.  She did not take insurance.  I checked in with the receptionist and then perused the shelves of vitamin supplements, sitting cushions, books, pillows, and other contraptions for sale until meeting with the doctor, a small, plump, and affable woman.  I explained to her my medical history, dietary regimen, and current symptoms and was frank with my intentions of giving her a few months of complete control over my healthcare.  Within a few minutes after giving my spiel, Dr. King provided a diagnosis - vitamin & nutrient deficiency, stress, and a tight back - and a treatment plan - Vitamin D supplements, Cow Organ Pills, Massage, and regular Chiropractic Adjustments.  I listened to the explanation for each of the items in the treatment plan with interest for some and skepticism for others.  Vitamin D, for example, had been recommended to me by multiple trusted sources (even though my blood serum levels of Vitamin D were normal) as a possible deficiency contributing to my ill-health.  But cow organ pills?

"What do those do?" I asked Dr. King.  I listened to a long explanation.  In summary, Dr. King's theory was that our ancestors ate organ meats (liver, thymus, liver, brains, etc) which stimulated our adrenal systems - the system that regulates adrenaline - thereby increasing our energy levels.  By increasing my intake of freeze dried organ meats, my adrenal system would regulate and eventually return to normal. 

"It's best if you chew the pills - activates your saliva glands," she said handing me two organ pills from a bottle.

"Like I said, doc, I'm in your hands".  I popped the pill and began chewing on the tart, almost acidic pill, swallowing with some effort.  "Delicious," I said dryly.

For a few days after my first visit, on a regimen of Vitamin D and Cow Organ Pills, my energy level skyrocketed - enough so that I didn't mind returning to Dr. King's office twice a week, as she had recommended.  After the first week, however, my energy level plummeted and plateaued at a line only slightly higher than my baseline (the slight increase I still attribute to the Vitamin D).  Despite the drop in energy, I continued to visit Dr. King twice weekly, as promised.  The visits were pleasant - a brief chat, a non-threatening adjustment, and then sitting in a massage chair for ten minutes or so.  I learned that Dr. King believed stress paramount to chronic illness and we chatted in depth about what was going on in my life that could cause stress - work, baby, a new home.  Through those interactions, I came to believe that Dr. King genuinely wanted to help.  However, after nearly two months of fairly expensive treatments without significant progress, I realized that her approach was not ans likely would not address my specific underlying issues.  I was getting ready to end my visits to Dr. King when my health suddenly and dramatically decreased.

One morning, over a plate of waffles an excruciating six hour back spasm began that would leave me unable to walk for days (Click here for the back spasm story).  Hoping Dr. King would have something to aid in relief or theories on the cause, I went to see her as soon as I was able to walk.  The exam produced no relief or enlightenment  - just a statement that I should come in more often.  I did not return.

I was not done with Chiropractors, though.  I wanted a second opinion on my back, someone to bounce ideas off of, and someone with a slightly broader approach.  So a few weeks later, I found myself sitting in the office of Dr. Gregory Berkoff...   

For more on my experiences with chiropractors click the following links:

A Tale of Chiropractors - A Mixed Beginning (Part I)
A Tale of Chiropractors - Meeting Dr. Berkoff (Part II)
A Tale of Chiropractors - Misaligned Joints (Part III)

REFERENCES

1Title 16 of the California Code of Regulations, Division 4, beginning at Section 301
2 The American Chiropractic Association

The Goods (Recipe) - Chimichurri Sauce

A few years ago, Ingrid and I were looking for recipes for parsley - an herb that is given generously at certain times of the year as part of our weekly community sustained agricultlure (CSA) produce box.  One of our favorite recipes from that research is chimichurri, a classically South American green sauce put on grilled meat.  Our version is as follows:

1 c. chopped parsley
3 tbls. red wine vinegar
1 tbls. capers
1 tbls. extra virgin olive oil (optional)
salt
pepper




(1) Combine all ingredients a blender, food processor, or other device capable of rough chopping.  Salt and pepper is to taste - remember that capers come pre-salted, so you shouldn't need a lot.  I like a fair amount of texture in my chimichurri and tend to leave it fairly rough.

The Goods (Recipe) - Roasted Broccoli

Roasted broccoli is by far the best version of broccoli that I have ever eaten.  The key is proper roasting - resulting in one side of the broccoli being delectably crispy.  This recipe should be in every home cook's roasted vegetables 101 file, but I first began experimenting with this method of roasting after watching the Barefoot Contessa on the Food Network.  Of course, the Food Nework recipe had cheese and way too little olive oil.  My version is just as tasty and without the allergens.  Enjoy!


 2 Heads Broccoli
1/2 c. Olive Oil
Salt
1 Head of Garlic (Optional) 





(1) Heat oven to 400 degrees F.

(2)  Wash broccoli.  Dry thoroughly.  Cut broccoli florets from head.  Slice in half (this is particularly important, as the key to this recipe is to maximize the area of broccoli in contact with the baking sheet).  Slice broccoli stem into 1/4" thick slices.

(3)  Mix broccoli florets and slices with olive oil and peeled garlic cloves.  Spread out on baking sheet, putting flat sides of broccoli florets down on the baking sheet.

(4)  Bake at 400 degrees F for 20 - 25 minutes.

Experimenting with Diet

I have lost count of all of the diets that I've tried over the years - and none have struck me as particularly effective for my issues (as most of them allow foods that I consider inflammatory).  However, most of them have fairly interesting backgrounds and my experiences on these diets have influenced my overall thoughts on food, so a new series in this blog titled Experimenting with Diet will document my research and experiences.

The Goods (Recipe) - Tropical Chai Smoothie

I found a great little juice bar/take-a-way food place in Solana Beach, CA, called Juice Nation, while looking for lunch options close to my office.  Among the smoothies on their menu was a Tropical Chai Chia Smoothie, which had a much different flavor than any other smoothie I tried.  The recipe below is my version of a this smoothie.   

½ c. frozen mango

½. c. pineapple

2 c. coconut water (or water)

2 c. spinach (or kale)

½-inch slice of fresh ginger root

2 tbls. Flax seed

6 dates

¼ tsp. cinnamon

¼ tsp. fennel seed

1/8 tsp cardamom

1/8 tsp ground clove

(1) Combine all ingredients in a high-speed blender until thoroughly incorporated.

Note that you can use all fresh fruit.  In that case, replace 1/2 c. of the coconut water (or water) with ice. 

Smoothies - Food and Drink of the Gods

In Greek mythology, the Gods are often said to partake of ambrosia and nectar, the food and drink of immortality.  If there were such a food and drink, I am inclined to believe that smoothies would be one of the top candidates.  Several trains of thought that I have run across link high nutrition and low caloric intake with increased life spans (For Example, Eat, Fast, and Live Longer, a documentary by Dr. Michael Mosley, discusses these trains of thought and proposes a 5:2 fasting diet).  After looking at and wading full Monty into the food and drink landscape, I am convinced that smoothies provide the best platform for increasing nutrition while decreasing caloric intake.  Let me clarify that I am not talking about most commercially produced smoothies, which are often laden with sugar and cream - I'm talking about smoothies exclusively made with whole fruits and vegetables and a few acceptable adder ingredients.  These types of smoothies can be found in independently owned juice bars, but it is quite a bit cheaper to make them at home (if you own a high-power blender - which I recommend).

Smoothies, especially green smoothies, have become routine in our household for breakfast.  And after years of experimentation, Ingrid and I have found several rules that we recommended for making impromptu smoothies (from the fruit and veg sitting in your kitchen right now) in addition to a few specific recipes for which we deliberately buy ingredients.  I will start posting these guidelines and recipes shortly...

Our Current Fresh Fruit and Veg Stores.  A little sparse (mostly oranges and passion fruit) , but add some organic frozen fruit and it's still enough to make a mean smoothie...

The Goods (Recommendation) - Vitamix

I do not get paid to advertise for Vitamix, but I probably should.  Within a month of buying my first Vitamix a few years ago, at least six friends also purchased machines based on my recommendation.  What is a Vitamix, you ask?  Vitamix is the manufacturer of a high-power blender.  This high-power blender comes with a 2 horsepower motor and a 7 year warranty and will set you back somewhere around $400 (depending on model and accessories).  On the face of it this seems like a lot of money for a blender (and it is) - but with the changes Ingrid and I made to our diet, buying a Vitamix was by far the cheapest alternative and the overall best value.  So if you are thinking about making a dramatic change to your diet, a Vitamix blender is a must.

Vitamix, 48 oz., 64 oz., & Dry Grains Containers, Tamper, Cookbook, Smoothie Cup

We use our Vitamix almost daily for a number of reasons including:

1. Making Smoothies

We started to make green smoothies on a regular basis to increase our consumption of whole fruits and vegetables.  By making these at home, we had control over the ingredients (primarily to limit the sugar and increase the organic content) and to reduce the cost (versus buying smoothies at a juice bar).  Nowadays we rarely make a smoothie without some sort of green ingredient to boost the nutrition content.

2. Blending Sunflower Seed Butter
After cutting our peanuts and treenuts (almonds, cashews, etc.), one of the greatest discoveries was sunflower seed butter. In addition to being difficult to find in our local grocery stores, sunflower seed butter is expensive. The version that I make at home is much cheaper.

3. Milling Gluten-Free Flours
 The last reason that a Vitamix was the best value was because we bought the dry grain blender and milled our own gluten-free grains (rice, millet, sorghum, etc.) in bulk and grind them into flours for gluten-free baking.   We still buy some commercially prepared flours, but for the basics like rice flour, our homemade versions are much less expensive.

4. Making Babyfood
We grind rice into rice flour to make rice porridge for our daughters and use the Vitamix for grinding up fruit and vegetable mashes for our little ones.

I also advocate for the Vitamix because of the reputation of the company for producing a quality product and having excellent customer service.  One of the biggest factors in the quality of any motor (and hence the longevity) is the amount of metal used. More metal equals more money. The high cost of the Vitamix in addition to the 7 year warranty tells me that the motor is of very high quality. And every review that I have read in addition to my own warranty experience has verified Vitamix as a trustworthy company that stands by its warranty.

The Depths of Illness - Tight Muscles & Muscle Spasms

Shortly after Ingrid and I moved to San Diego, I felt my muscles tighten.  The tightening wasn't gradual over a few years, it was a noticeable progression over a week or so in which it felt like someone was pouring concrete into one muscle group at a time - starting with my neck, then upper back, lower back, hamstrings, and finally calves.  The tightness never left, triggering an obsession with stretching.  I tried yoga, Wii fit stretching, self-regulated stretching, dynamic stretching over the better part of six years - all without significant improvement in flexibility.  The tightness and lack of flexibility felt like part of the problem.  When I felt most ill, my muscles were the tightest.  At random intervals, my muscles felt uneasy, vulnerable, and quivered.  I suspected that I wasn't getting a key nutrient or vitamin that was preventing my muscles from regaining their elasticity but had been unable to find the right combination of vitamins and minerals.  So I kept experimenting and dealing with the tightness as best as I could until one morning the severity of my condition came to full light.

Adelaide sat in her high chair eating waffles that I had toasted, slathered with butter, soaked in maple syrup, and cut into small sticky cubes.  Our nanny, Caroline, arrived as I put the finishing touches on my own waffles.  I sat on the bar stool next to Adelaide.  Caroline sat on the couch in the next room as we chatted.  I felt sluggish but not overly fatigued.  After a bite of waffle my stomach soured, and I put down my fork.  Not an unusual occurrence for me - only this time the sour stomach came with a little surprise.  As the fork hit the plate, my lower back quivered - as if god had reached down and plucked a muscle like a guitar string.  The muscle relaxed for a two count and then seized, tighter and tighter, forcing my whole body to clenched.  Pain exploded in my lower back.  The muscle relaxed, bringing with it all the other muscles.  Legs weak, I dropped to the floor.  Another spasm began.

I rolled and twisted on the kitchen tile unable to breath.  I could not cry out - I could only clench my teeth and hold my breath.  The spasm lasted a minute, though it seemed forever, then paused - a singular moment of respite - before returning just as strong.  I could do no more than ride the waves of pain, thrashing into the kitchen cabinets and Adelaide's Chair.  After a few minutes, Adelaide began screaming.  I couldn't believe that she was still in the chair and Caroline was still on the couch.  "Can I do anything?" Caroline asked.  I yelled for her to get Adelaide out of the kitchen. 

Between spasms, I tried stretching.  The pain intensified.  I tried huddling in the fetal position.  I rolled onto my side.  Onto my back.  No relief.  I shook uncontrollably.  Over an hour, the length of spasm slowly decreased and the respite got longer.  Caroline came out from the back where she was keeping Adelaide occupied and dug through our medicine cabinet for me.  She got out a vial of Oxycodone that remained from a concussion a few months earlier.  I prayed the Oxycodone would put me to sleep, as it had done the few times taken it before.  It didn't.  But it did allow me to relax in a drug-induced trance.  After five hours, the spasms completely subsided.  I tried to move from the kitchen floor but couldn't, the pain too unbearable, my muscles too weak.  I remained on the kitchen floor till early in the afternoon when, after taking another dose of Oxycodone, I crawled into the living room and collapsed onto the floor.

The aftermath of the spasm was both short and long-term.  In the short-term, I couldn't walk for two days and needed a cane for the week after that.  I went to see my doctor, two chiropractors, and my acupuncturist during that week - but the cause of the spasm was undetermined and all treatments did not produce noticeable relief.  In the long-term, my lower back felt fragile and vulnerable.  The sight and smell of waffles nauseated me, and without a diagnosis for the cause of the spasm, I feared a reprise virtually every day.  

The Goods (Recommendation) - Living Without

Living Without is a magazine dedicated to those of us living without certain foods, including options (and substitutions) for excluding all of the major food allergens.   Ingrid and I have subscribed to Living Without for years and find it an invaluable resource.

For easy ordering, check out the link below...

The Depths of Illness - Disorientation

One night in 2008, I awoke in a cold sweat.  I laid still, unsure of where I was, adjusting to my surroundings.  I sensed that there was someone, a man, sleeping in the bed next to me – but I couldn’t remember why I was sleeping in the bed next to another man.  I didn’t recognize the room I was in – only that the room was familiar.  I wondered if it was a hotel room, if I was on a job installing Solar Panels with Carter and for some reason we only managed to get a room with a single queen sized bed.  I wondered if it was Dan, a childhood friend, if we were traveling somewhere.  I wondered if it was a stranger.  I did not remember going to sleep and could not rationalize the situation.  I did not move for fear that the man would hear me or feel my movements. 

I strained to put familiarity to the details that I could see and feel – white popcorn ceiling, white walls, large window to my left, bookshelf, overly-soft mattress, down comforter.  Nothing I saw or felt brought any more details to the situation until the stranger moved, rolled over and then sat up and walked toward the bathroom.

My heart raced, unsure of what was coming. From the corner of my eye, I saw the stranger’s long straight hair and details of my situation came flooding back.  San Diego. I was in San Diego, in the apartment that I shared with my girlfriend. And the stranger, the person that I had been sure was a man, was actually Ingrid.

Ingrid returned and saw that I was awake. “Can’t sleep?”

“Bad dream,” I replied, trying to shake some lingering disorientation.

“Oh,” she said sleepily. “Anything you want to talk about?”

“No,” I said, hoping it a one-time occurrence.  It was not...

The Goods (Recipe) - Dairy-Free Nut-Free Basil Pesto

Basil Pesto is traditionally made with pine nuts (a tree nut) and parmesan cheese (dairy).  When I stopped eating tree nuts, Ingrid and I experimented with a few different seeds and ultimately ended up choosing pumpkin seeds as the best replacement.  A few years later, when I stopped eating dairy we found that upping the acid (lemon juice) and adding a different herb (parsley) ultimately replaced the sharp tang of the cheese.

4 C. Chopped Basil

1 C. Chopped Parsley

1/2 C. Pepitas (Pumpkin Seeds)

1 Lemon (Juiced)

1 C. Extra Virgin Olive Oil

3 Garlic Cloves

Salt

(1) Dry toast pepitas in a frying pan over low to medium heat until a light golden toast is visible on the outside of the seeds.  Stir frequently to get as even of a toast as possible.

(2) If your garlic cloves are bitter or the flavor is too strong, microwave garlic cloves for 30 - 45 seconds. (Alternately, this pesto can be heated on low after completed to remove any bitterness).

(3) Put all ingredients into a blender and turn on high until well incorporated.  Salt to taste and blend until incorporated.