So, today's post is going to have 2 parts: Some of my thoughts on "food as medicine" and a somewhat unrelated (but also kinda related) healthy recipe. Ready?
Food as Medicine
On Friday I went to Acupuncture for the first time. I went for some crazy jaw and neck pain that I've been having (which has been causing excruciating headaches) and I have to say, the experience was very intense and also very incredible. I'm a total believer/convert and am already looking forward to my next session.
The Acupuncturist that I went to (shout-out Carin Trainer!) is also a Doctor of Oriental Medicine and a Nutritional and Herbal Counselor, so although I thought that I was just going for the needles and the energy work, I got a whole lot more.
To sum up our long conversation: She told me that my jaw-clenching and neck pain is just a symptom of other things that are happening in my body--imbalances, obviously. As a part of my treatment plan for getting everything back in balance, I was told to stop eating wheat, dairy, and sugar for 6 weeks.
Um, what!?!?! She said it without batting an eye. Like it was easy and normal and just another prescription.
Later in the appointment, as I lay on the table getting needles inserted into my body (which was pretty sensational), I tried to breathe and relax, but I kept doing food calculations. What foods are still okay? What milk substitute should I use? Gluten-free is one thing--I did it for a year and can do it again--but dairy AND sugar too? Yikes.
As I drove home, I did a little self-talk, and decided that if I really want to get better, I need to try everything I can. So I'm doing it. I decided that I am going to finally try treating food as medicine, instead of food as food and medicine as medicine. I am going to stop hiding under my "everything in moderation" blanket (even though I still believe this 100%!) and see if eliminating certain food groups can help me feel better.
If it does, that will be fabulous. If not, I'll eat a huge bowl of ice cream in 6 weeks with a BIG smile on my face (What? Am I missing the point?).
Wish me luck! I'll report back.
Last week, two different students brought me a bunch of fresh veggies from their gardens. It was amazing and I've decided that maybe it was a sign from the universe that I can do this strict diet, after all...
But sign or not, one delivery was a HUGE bunch of swiss chard and a recommendation on how to best serve this gigantic, bitter, super healthy, leafy green.
So, last night, I sautéed up some swiss chard using my student's verbally-transmitted recipe. I was kind of nervous just winging it (you know I'm not much of a cook), but it was DELICIOUS. And so easy that I couldn't mess it up ;)
Here's the recipe:
- 1 Bunch of swiss chard
- Olive oil
- Garlic, chopped (amount varies depending on how much you love garlic!)
- Balsamic vinegar
- Pine nuts or walnuts
- Salt + pepper
- Remove the swiss chard leaves from the stems. Chop the stems.
- Sauté garlic and oil in pan on medium heat.
- Once garlic turns golden, add the chopped stems and sauté until they turn soft.
- Add the leaves and add salt + pepper to taste.
- Sauté until leaves are wilted. Add balsamic vinegar (drizzle over leaves) and a handful of chopped nuts.
- Serve warm!
I know it doesn't sound like much, but you guys, this was really yummy. I mean, srrrsly. Plus, swiss chard is one of the most nutritional vegetables in the world, so eating it definitely counts as medicine ;)
And remember, starting next month, Jocelyn Spurrier of Clean Creations will be taking over all things recipes + healthy eating on Starr Struck (hooray!). You can look for one amazing recipe from her per month to start--on the last Monday of every month--starting on 8/25. More to come on Jocelyn...
Oh, and if you have *any* recommendations for super easy meals (think: 4th grade cooking level + a link to directions) that are wheat-free, dairy-free, and sugar-free, I'm all ears! Please do sent them my way, I'm kinda desperate here ;)