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Wednesday, September 21, 2016

Updates!!

So much has happened in the last 6 months!  We finished a ginormous redecoration of our downstairs, moving John's office space into my old office, and creating a huge playroom/craftroom in the other space!  I was planning an update with lots of pictures, but we still have to move my sewing table downstairs, so it's not 100% done, but done enough to play. :)  Also, we started homeschooling with Zephyr- she's almost 4 and really wants to learn to read.  Who am I to stop her?  Then baby Sage turned a year old, and we were all sick for pretty much the entire month of August.  

We were pretty much recovered, and I sprained my ankle (so I thought).  I really didn't do anything to injure it, but after a few days, it just kept getting worse and worse.  I went to urgent care to get some crutches, and they ran some blood tests.  One of them suggested that I might have a blood clot, so I ended up referred to the E.R.  When they asked why I was there, I jokingly said, "Overreaction."  But, after a lot more tests and meeting with a doctor, I found myself admitted to the hospital.  For almost a week, I was there.  The upside is that the food at Overlake Hospital is pretty great.  That was pretty much the only upside.  In the end, they diagnosed me with rheumatoid arthritis, and sent me home on Friday.  We're still working out whether or not that is actually what is going on, but in the meantime, I'm trying out some anti-inflammatory foods along with all of my medications.

This has been my favorite book so far

I'm trying to limit sugar and cut back on white flour-based foods.  I'm also adding in some fish oil supplements and as many seeds as I can manage.  I bought the above book several months ago, and it really has a lot of great recipes in it.  Today for lunch, I made a version of the soup on the cover.

Black-Eyed Pea and Greens Soup(adapted from Anti-inflammatory Eating Made Easy)

2 c. black-eyed peas, soaked overnight
1 Tbsp. coconut oil
1 c. butternut squash, diced into small cubes
1 small onion, diced
4 ribs celery, diced
2 cloves of garlic, minced or crushed
2 tsp. dried thyme
2 tsp. dried oregano
1/2 c. frozen chopped spinach (can also use fresh swiss chard, but I was out)
1/2 tsp. salt
6-8 c. vegetable broth
2 c. cooked brown rice (I use frozen rice from Trader Joe's)

Soak the black-eyed peas in a pot of water, at least overnight.  (For speedier cooking time, I cooked them a day later while I was making some other food, then stored them in the fridge again.)

In a large stockpot, melt the coconut oil over medium heat.  Add the onion, squash, celery, and garlic.  Sprinkle with salt.  Let it cook until the onions are translucent, then add the spices.  Drain the liquid from the cooked peas, then add them to the soup.  (If you didn't precook the peas, follow the same directions, but don't add the squash until the peas are mostly cooked, about 20 minutes.) Add the vegetable broth, and bring to a simmer.  After about 15 minutes, add the frozen spinach and rice, and salt and pepper to taste.