One thing I'm learning is that if I let myself get frantically hungry, I am tempted to grab whatever is close. Knowing how bad an avoid will make me feel, I drink water, eat sugar free peppermints, and make myself wait. But once that point of frantically hungry is reached, a reasonable amount of beneficial food does not satisfy, and I eat too much. Feeling stuffed with beneficial food is not nearly as uncomfortable as feeling stuffed with junk, but it still feels stuffed.
When we get out of church I am really hungry, and I want lunch NOW. But lunch is at least 20 minutes away. I have started putting a bag of walnuts and a bag of figs in the car on Sunday morning. As soon as we get to the car I get a snack. By the time we get to a restaurant and order our food, I am ready to eat, but not desperate. When I first started doing this my family teased me, now they say, "Mom can I have a handful of your walnuts?"
Yesterday we ate at a Chinese restaurant with friends. I ordered beef and broccoli with steamed rice and without the sauce. It was delicious, however, it came with an eggroll and I just love eggrolls. Since I've been recently reminded that cabbage is neutral I decided to eat the eggroll, though it was likely that the crust contained wheat and that it had been fried in an avoid oil. With the first bite I knew it was worse than that. There was pork in this eggroll. I should have put it down, but I did not. I tasted eggroll all afternoon.
Food is deeply linked to fellowship at church functions. During my health nut years, I could hardly ever find much to eat that wasn't highly processed. Now, on the Blood Type diet it's even worse - I can't even eat the little cheese cubes on the fruit and vegetable trays. But, there always seems to be an abundance of donuts, chips, cookies, and soda.
Yesterday morning someone brought chocolate peanut bars to our Bible study. It was easy enough to politely decline. Peanuts are avoids for Type Os and I've been very allergic to chocolate since I was 8 years old. It made me smile, however that as the plate went around the room almost everyone made a joke about how fattening the bars were or how their doctors would not approve. The most poignant comment of all came from our teacher as the empty plate was returned to the couple who had brought the snacks. "Blessed are those who hunger and thirst after righteousness, for they will be filled." Matthew 5:6
I am so encouraged by your comments. Here are just three from this week.
Carla says that she doesn't cook kohlrabi. She peals it, cuts it in sticks, and eats it raw with dip. My favorite vegetable dips are almond butter and tahini (sesame seed butter). Carla recommends a silken tofu dip, which I will try. (The memory of my first tofu test is fading). Carla's other hint is to lessen the strong flavor by covering the kohlrabi sticks in water in the refrigerator overnight. Would that leach out the water soluble vitamins along with the flavor?
Tonight we had breakfast for dinner: eggs, soy sausage (for the As) and jicama pancakes from a recipe by another Suzanne. The whole family liked the pancakes - yes even my husband. Next time I will have to make a bigger batch, because I only got two.
3 cups shredded jicama
Â½ cup rice flour
salt (or seasoned salt)
Squeeze shredded jicama between paper towels to remove excess water. Mix all ingredients in a bowl. Heat about Â½ inch of olive oil in a large skillet. The oil is hot enough when a pinch of batter sizzles. Form loose patties with the batter and fry until golden on both sides. Do not cover the pan as this will create too much moisture and the pancakes will not crisp. Because there is no potato starch, there will be less sticking, but you will need to add more olive oil to the pan as you cook because the jicama absorbs the oil. Be sure the oil is hot before adding more batter. This is the key to getting light crisp pancakes.
I cooked mine on a griddle, with the heat set to high. I poured a pool of olive oil on the griddle, waited until the oil was hot, then put a patty of batter in the oil. When it was time to turn the pancake, I poured another pool of olive oil.
Lila wrote that a Bible verse led her to the Blood Type Diet. She is struggling with some health issues, and remembered the verse "for lack of knowledge, the people perish." That started her reading and studying. When she read ER4YT it rang true.
I'm trying to keep an open mind about kohlrabi and turnips because they are both beneficial. I tried turnips several weeks ago and they did not make a good first impression. They had a strong taste, and I ate them reluctantly.
Joan wrote saying she had tried kohlrabi for the first time and had liked it cooked with lamb. I couldn't find kohlrabi in my stores until this week. I bought some and cooked it together with chicken, carrots, and onion.
When I first tasted it I thought, "Kohlrabi either tastes just like a turnip or my produce manager doesn't know the difference and sold me turnips of a different color." After one bite, my husband picked out the onions and carrots and left the kohlrabi for me and my son.
I took a bowl of the left over kohlrabi to school one afternoon when I knew I would be working past dinner time. Surprisingly it tasted less like a turnip. Not bad. This morning I mixed the last of the kohlrabi with some mozzarella cheese. It didn't taste like a turnip at all. In fact I rather enjoyed it.
Now the question is - does fresh kohlrabi taste like turnips, but leftover kohlrabi taste good?
Do both kohlrabi and turnips lose their strong taste over time? (If so I can cook them one day and serve them the next.)
Am I getting just getting used to a new taste?
I guess the only way to find out is to buy more turnips and kohlrabi.
I've been irritable for the last 24 hours, and I'm not really sure why. The weather was so warm and muggy that I really didn't enjoy my run yesterday. Students whose grades need a boost at the end of the semester refused to turn in an easy assignment. I wrote out a grocery list, and then left it in the car my son took when he went out with friends. When I finally did get to the grocery store, I had to take in a cart that someone else left in a parking place - again. A friend took a different position on a political issue that is important to me.
My stomach is irritable too. It probably didn't help that I ate a breaded veal cutlet with my son.
I know I've not had enough sleep. We were jolted awake at 1am Monday because our son was having car trouble. I didn't get home from school until 9 pm Tuesday night, and I must work that late again tonight. Last night I played a computer game to relax - bad decision. Computer games are like black holes in my clock. When I stopped playing it was late, and there were still chores to do.
So, now what do I do? First of all, just listing the insignificant things that I have let irritate me has made me laugh at myself. Second, I have juiced a ginger root, and I'm fairly certain ginger & water will settle my stomach. If I manage my time this morning, I can get to bed at a decent hour tonight.
There's a spiritual component to my irritability as well. I've been thinking about the verse "Do not be weary in well doing." I try to be polite to others. I try to eat right for myself and cook right for my family. I try to help my students and my community. Yesterday I felt like I was the only one trying, and I wanted to stop trying, too. Of course I am not the only one. But even if I was, I am not responsible for all the others. I am only responsible for living my life the way God has called me to live.
The produce department at the grocery store has new signs. They are based on the Color Diet, so naturally, they are very colorful and attention grabbing. At the top they say "Eat 5-a-Day for Better Health"
It makes me smile. How would a Type O manage on ONLY 5 fruits and vegetables a day? I eat a minimum of 9-a-day; often 12 or 13. I have a fruit (grapefruit, pineapple, or dried figs) while I'm fixing breakfast and packing lunches for the rest of the family. After they are out the door, I eat my seed and fruit mixture (another 2-3 fruits). I've had 4 fruits before 8:00 AM!!! I have 2-3 cold leftover vegetables with beef for lunch, a snack that almost always includes a fruit or vegetable when I get home from school, and another 2-3 vegetables with dinner.
Even my Type As who are allowed more grain and beans get 6-8 servings of fruit and vegetables. I might need to be careful of my serving definitions. If I grill an onion and cook greens or squash with it, I don't measure; I just count it as two vegetables. If I fix a big salad with Romaine and fresh spinach, I count that as two. If I season with garlic or horseradish, I don't count either of them.
I worked for one part of my journalism career in advertising. So I began to think about what kind of posters the D'Adamo clinic could print and donate to produce departments. The four lists of beneficials would certainly be confusing. And listing avoids would be sure to cause conflict. My college son is not happy to find that I don't intend to put oranges or orange juice on my summer shopping list.