LEARNING AT THE POTTER'S WHEEL

ALSO KNOWN AS:
Plantago major
Plantago lanceolata L.
narrowleaf plantain, buckhorn plantain, broad-leaf plantain,

PARTS USED
Leaves (can also use roots and/or tops & seeds)

PHYTOCHEMICALS & NUTRIENTS
Adenine, allantoin, aucubin, apigenin, benzoic acid, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, fiber, luteolin, oleanolic acid, p-coumaric acid, salicylic acid, tannin, ursolic acid, vanillic acid
Potassium, vitamin A

Description:
http://en.wikipedia.org/wiki/Plantago
The leaves are attached by to the base of the plant rather than to a stalk or stem. The leaf is distinctive having three or five parallel veins that are spaced apart following the shape of the leaf, width depending on the species.

http://dnr.missouri.gov/greenbldg/wildflowers/english-plantain.htm
Narrow leaf plantain is also known as buckhorn or English plantain. It is native to Europe and reaches a height that ranges from six to 30 inches. From April to October, the plant blooms with a short spike of white flowers. It has been used traditionally in tea form as a remedy for coughs and diarrhea. The leaves help sores heal more quickly when applied topically.

PROPERTIES & USES

KIDNEYS
As a tea, plantain acts as a diuretic, helping reduce water retention and soothe the urinary tract with its demulcent (mucilaginous and soothing) properties. In this way, plantain supports kidney health.

LUNGS
Plantain also acts as an expectorant, helping remove excess mucous secretions from air passages. It is considered by some to be helpful in the slowing of tuberculosis bacteria.

VEINS
Plantain has anti-inflammatory properties and deobstruant properties that help reduce inflammation and clear areas obstructed by infection. This is also helpful for chronic infection of the lymph nodes.Some research has shown that it is helpful in lowering cholesterol (an inflammatory response) and controlling diabetes. http://en.wikipedia.org/wiki/Plantago

DIGESTIVE SYSTEM
Heartburn and indigestion are eased by use of plantain. This herb also has anti-microbial properties which help the body destroy or resist pathogenic micro-organisms -- this includes bacteria, fungi and viruses. Plantain is an alterative which means it balances the process of nutrient assimilation and excretion, restoring the body to normal function. A hepato-protective herb, plantain helps protect the liver.

SKIN
Some of the most dramatic uses of plantain involve those where it is applied topically. On contact, plantain has a healing, antibiotic and styptic (stops bleeding) effect. In a poultice, plantain is good for all kinds of insect bites and rashes including allergic skin reactions to poison oak, ivy, nettles and sumac. An anodyne, plantain is a pain reliever and soothing to skin irritation. I've seen it stop pain in 15 seconds, although this can vary. An anti-inflammatory, I've yet to see it fail to stop fire ant bites from turning into angry whelps. The astringent properties of this herb cause the tissues in the skin to tighten and dry fluid secretions. A vulnerary, plantain promotes wound healing and normalization of damaged tissues.

Other conditions that have been helped by plantain include the treatment of tumors and venomous bites.

The seeds of this herb are called psyllium seed and are used in many commercial laxative formulas. These same seeds are said to be helpful in the treatment of diabetes.

AS A FOOD
Young leaves of the broad leaf variety are tasty and can be eaten in salads.

AS A SUPPLEMENT
Plantago psyllium is a type of plantain whose seeds are used (psyllium seeds) as a fiber supplement (taken with LOTS of water) in many bulk laxative formulations -- commercial and natural. The husks of the seeds expand and become mucilaginous (similar to the texture of egg whites) when wet. This is helpful in the treatment of constipation, irritable bowel syndrome and diverticular disease.

FIRST AID
A good first aid plant to have close at hand. A few fresh leaves, crushed or chewed, can be used quickly to stop bleeding of an open wound, stop pain and inflammation of bites and stings, relieve itching from poison ivy. Its anti-toxin qualities have given it a reputation in folklore as being useful for snakebite.

TEAS, TINCTURES, SYRUPS
A cup of strong plantain tea will quell the worst indigestion. Taken as a tea, tincture or syrup, plantain can also relieve coughs and bronchitis.

ORAL PAIN
A small was of chewed leaf placed next to the gum will quiet a painful toothache until it can be attended to.

SALVE
Ointment made with olive oil extract of fresh plantain and a little beeswax is a very good general purpose remedy for many skin ailments, and is especially helpful with diaper rash.

JUST FOR FUN -- PLANTAIN WARS
During my childhood, we used to have plantain wars in the summer. We would pluck the long leggy stems and use them as ammunition. To do this, fold the stem over itself forming a loop and shove it forward while pulling backwards on the section of stem nearest the bud. This will cause the bud to pop off and shoot forward. With practice your aim can improve and catch your unsuspecting target off-guard.

CAUTIONS & CONSIDERATIONS
Do not mistake plantain for foxglove (Digitalis lanata), which has a similar appearance.

As with all herbs, avoid use of plants that have been exposed to toxic chemicals or have not been certified 'chemical free.'

DISCLAIMER: None of this is to be considered a substitute for medical examination and/or treatment. Use what you will, but do so knowing that you must consider your own circumstance and the application of these things with sound judgment.

ALSO KNOWN AS:
Petroselinum crespum

PARTS USED
Fruit, leaves, roots, stems.

PHYTOCHEMICALS & NUTRIENTS
Alpha-pinene, apigenin, apiole, benzaldehyde, bergapten, beta-carotene, caffeic acid, calcium, chlorogenic acid, folate, geraniol, glycolic acid, iron, kaempferol, limonene, linalool, lutein, magnesium, manganese, myristic acid, myristicin, naringenin, p-coumaric acid, phosphorus, potassium, psoralen, quercetin, rosmarinic acid, rutin, selenium, xanthotoxin, zinc, vitamins A, B1, B2, B3, B5, C, and E
The chlorophyll accounts for its bright green color.

HISTORY
Victorious Greek athletes wore wreaths into which parsley was woven in honor of Hercules, an icon of strength. Ancient Greeks and Romans wore Parsley believing it absorbed the fumes of wine and prevented intoxication. Medieval and Renaissance herbalists used Parsley to treat kidney and stomach problems, insect bites, and to fighting infection.

PROPERTIES & USES
NUTRITIVE & NERVINE
Its high nutrient content make Parsley a choice ingredient in nutritive tonics. Parsley has a high mineral content that includes potassium and iron. It has more iron than any other green vegetable. While this food is high in vitamins A and B, it has nearly three times more vitamin C than citrus. Parsley has high chlorophyll content, accounting for its vibrant green coloring.
The combination of minerals and vitamins in bio-available form mean that Parsley can be a key component in helping to balance and support a healthy nervous system and adrenal function.

SYSTEMS SUPPORTED BY USE OF PARSLEY
IMMUNE FUNCTION
Parsley increases the body's resistance to all diseases by strengthening the immune system.

CIRCULATORY
Parsley is a tonic for blood vessels, capillaries and arterioles. Its ability to support the health of these smallest parts of the circulatory system make it beneficial in the treatment of high blood pressure.

DIGESTIVE
As a digestive, Parsley promotes the proper assimilation of nutrients and elimination of waste. In doing so, it helps restore normal digestion. Parsley helps relieve and reduce excess gas, reduce nausea and relieve constipation.

DIURETIC
Parsley increases urine volume, helping to eliminate excess fluid from tissues, a condition known as edema. Because Parsley is rich in potassium, it will not deplete the body of its valuable mineral resources.

EMMENAGOGUE
An additional benefit to Parsley’s nutritive properties is that it has a balancing effect on hormonal levels, supporting the endocrine system. Parsley has a regulating effect and can help to stimulate a delayed menstrual cycle, dry up milk glands after weaning, and help alleviate pain after childbirth. As a supplement to the diet, Parsley is not recommended for use by nursing mothers as it may reduce their milk supply.

ORGAN FUNCTION
Helps bladder, kidney, liver, lung, stomach, and thyroid function. Parsley Root helps bladder, kidney, liver, lung, stomach, and thyroid function.

GALLBLADDER, BLADDER & KIDNEYS
Parsley helps clear uric acid from the urinary tract. It is a kidney stone preventative. Useful in the treatment of kidney and bladder problems such as kidney stones, gallstones, bladder infections and urinary tract infections. Parsley helps to both dissolve and expel gallstones and gravel.

LIVER & THYROID FUNCTION
Parsley’s nutritive properties support healthy liver thyroid function.

LUNGS -- DECONGESTANT
When the bronchial tubes are congested, Parsley helps remove excess fluid from the tissues without depleting the body of valuable nutrient and mineral stores.

CONDITIONS
CANCER PREVENTION?
Some studies have shown that Parsley contains a substance that prevents tumor cells from multiplying. Parsley can be used as a cancer preventative and as a support by those already diagnosed.

VERMIFUGE
Parsley helps expels worms from the digestive tract.

FRESH BREATH
Parsley’s high chlorophyll content makes it a natural breath freshener. Simply chew a sprig for this effect. This property, in addition to its digestive properties, make Parsley much more than just a green garnish on a dinner plate.

ADDITIONAL AILMENTS
Good for bed-wetting, obesity, and prostate disorders.

FIRST AID
Rubbing crushed Parsley onto the skin can help treat cuts, insect bites (relieves the itching), lice, and dry or chapped skin. Parsley poultices are a good remedy for tired, irritated eyes. These poultices can also speed the healing of bruises. The juice of the plant applied to the skin will relieve the itch and sting of insect bites. Parsley is a mosquito repellent. Gauze pads soaked in Parsley juice can be used to relieve an earache or toothache pain.

CAUTIONS & CONSIDERATIONS
Parsley is not recommended for use by nursing mothers as it may reduce their milk supply.

Disclaimer: None of this is to be considered a substitute for medical examination and/or treatment. Use what you will, but do so knowing that you must consider your own circumstance and the application of these things with sound judgment.

ALSO KNOWN AS:
Avena sativa

PARTS USED
The parts of the oat plant left after harvesting the grain. This includes the threshed stem, leaf and milky tops, fresh or dried.

PHYTOCHEMICALS & NUTRIENTS
Benzaldehyde, beta-carotene, beta-ionone, beta-sitosterol, betaine, caffeic acid, campesterol, carbohydrates, caryophyllene, chlorophyll, ferulic acid, lignin, limonene, p-coumaric acid, quercetin, scopoletin, silicic acid, sinapic acid, stigmasterol, vanillic acid, vanillin.

Calcium, folate, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, vitamins A, B1, B2, B3, B5, B6, and E

PROPERTIES & USES
Oatstraw contains an effective mix of calcium, magnesium, zinc and B vitamins that acts as an antidepressant, restorative nerve tonic, and relaxant. B vitamins are crucial for healthy brain and nervous system function. Zinc deficiencies are common in sufferers of depression.

INSOMNIA, BEDWETTING, ANXIETY
Taken internally this herb increases perspiration and helps to ease insomnia while relieving bed-wetting. Potassium, calcium, magnesium and vitamin A combine to support good bladder muscle function and relieve muscle cramps.

· Potassium is critical for the body to metabolize calcium and magnesium. It helps relieve muscle cramps.

· Calcium alleviates tension, irritability, anxiety and depression.

· Magnesium is necessary for proper nerve function, relieving anxiety, tension and nervousness. Best taken with calcium.

Because oatstraw is a whole food, the body is able to access the bio-available nutrients and access them for the greatest benefit. Nutrient supplements are seldom able to duplicate this.

NICOTENE WITHDRAWAL
The nutrients in oatstraw are thought to help with nicotine withdrawal. For this purpose, the extract is said to be effective. I believe a tincture would suffice, as well. For tobacco withdrawal, mix 1 teaspoon liquid extract or tincture into ¼ cup water and drink three times daily.

Oatstraw is often taken as a dried powder, in capsules, or as a tea.

NAIL GROWTH
Oat straw tea drank several times a day encourages healthy nail growth. Or, place 1 teaspoon liquid extract in ¼ cup water and drink the mixture twice daily.

If you are using a tincture, take one ounce (1 mL) three times a day.

SEXUAL STIMULANT?
Studies are inconclusive as to the value in this area. However, many report that this is one of the benefits of adding oatstraw to their diet. As the endocrine system responds favorably to nutritive support, it would not be surprising that this would follow as a natural result of adding oatstraw to the diet.

OATSTRAW TEA
To make a tea, pour 1 c (240 ml) of boiling water over 1 tablespoon (3 g) of the dried oatstraw. Cover and allow to steep for 10–15 minutes and then strain. Drink at least three times daily to alleviate symptoms or as often as you like.

TOPICAL APPLICATIONS
Oatstraw is a good soother for skin disorders including neuralgia, shingles and genital herpes.

The tea made from this herb can be utilized as a wash. The powder, tea, or tincture is often added to skin care products (i.e. soaps and skin conditioners).

To soothe a skin irritation add small amounts of warmed milk to a tablespoon of powdered oatstraw until you have made a paste. Apply to the skin irritation and cover with plastic wrap. Secure the plastic and leave in place for 30 minutes to an hour. Repeat as often as needed for relief. This method can also be utilized to make a facial treatment.

An oatstraw bath can provide relief for skin conditions and neuralgia. Boil 1 lb (500 g) of shredded oatstraw in 2 qt (0.95 L) of water for 20 minutes. If powdered, use ¼ to ½ cup of oatstraw. Strain the mixture and add it to the bath.

CAUTIONS & CONSIDERATIONS
Wild oat has not been associated with any health risks. There are no known side effects associated with designated dosages of wild oat. However, people diagnosed with celiac disease should consult with a doctor or health practitioner to determine if they can safely take wild oat internally.

Disclaimer: None of this is to be considered a substitute for medical examination and/or treatment. Use what you will, but do so knowing that you must consider your own circumstance and the application of these things with sound judgment.

Fish is a wonderful addition to a healthy diet. A single serving per week can greatly reduce your chances of heart disease. Deep-sea, oily fish (salmon, tuna, swordfish, sole, flounder) are good sources of omega-3 and other long-chain fatty acids as well as fat-soluble vitamins A and D. Fish provide an organic source of needed iodine for proper development on a cellular level. (see post Iodine, Required for Health) Ocean fish feed upon the nutrient rich stores of ocean plant life that grow in waters fed from the mineral laden waters that flow from the land.

You should know, however, that battered and deep fried catch of the day won’t offer you all of the benefits you would like to have. There ARE types of fish that are worth avoiding.

We avoid farm raised fish, fish with skin (not scales), shellfish, and fish caught in shallows near the shore. We consume wild-caught, deep water fish that have scales.

We avoid farm raised fish because we cannot confirm that the water source is pure. Even treated ponds are subject to government approved treatments and they may not catch everything. We avoid fish with skin because these absorb toxins in two ways: first, they absorb toxins through their skin, secondly, they consume whatever leftover material is in the water – that includes carcasses of other sea life. Shellfish operate in much the same manner. These creatures exist as nature’s purifiers, constantly cleaning and filtering the waters in which they live. Consuming this type of fish would mean that we would also be consuming any toxins they had removed from the water.

That means that we consume fish with gills and scales wild-caught in deep waters (away from PBC and other contaminated shorelines). You can usually find frozen fillets in your grocery store. Check the fine print on the package to see where the fish was caught, whether or not it was farm-raised and where it was processed.

Now, if you’ve stuck with me this far, you are to be applauded. You’ve learned more about fish than Duke ever cared to know. All he knows is that he ends up eating fish every week which is better than when I find and serve organic beef liver (maybe a future post). Don’t get me wrong, if you offer Duke a large plate of battered and fried fish, a tub of tartar sauce (none of that cocktail sauce for him) and a generous dollop of grits, then he’s thrilled.

Unfortunately for Duke, his fish is baked or broiled, seasoned with sea salt and paprika and served steaming hot with veggies. He doesn’t complain, but he does grab the mayonnaise (organic) and place a nice glob on top of his fish.

Duke’s not the only one that misses our old fish eating habits. I remember how my parents used to save up the fish they caught for a big pot of catfish stew. . . Y-U-M! The spicy tomato sauce and chunks of fish would cook in their seasonings until just before you popped with anticipation . . . They never had large enough spoons!

Again, this sent me into my laboratory kitchen. I rummaged around and found an old catfish stew recipe, made a few changes and came up with a result that (I think) rivals my childhood memories. The fellas around here liked it well enough for more than one helping. See if you like it as well as they did.

SALMON STEW

• 2 to 3 pounds of Salmon Filets (deep sea, wild-caught), cut into bite-size chunks
• 1 large onion, chopped
• 1, 28 oz can organic, diced tomatoes (or about a pound of fresh, peeled and diced)
• 1, 6 oz can organic tomato paste
• ½ to 1 tbsp oregano (I like more than some people)
• 2 bay leaves
• 1 clove garlic, minced
• 1 tsp chili powder (to taste)
• ½ to 1 tsp cayenne
• 2 tbsp agave nectar (or raw honey)
• red and green peppers, chopped to equal about ½ to 1 cup

The last 4 ingredients and sea salt I just adjust to suit my taste.

This is one of my dump and cook recipes. Place it all into your stew pot and stir the ingredients. Add enough filtered water to bring up the level a little above the solid ingredients and to dissolve the tomato paste. Raise the temp to med-high, watching for it to bubble, stirring frequently. Once the stew begins to bubble, lower it to simmer for 30 minutes to an hour. The cooking time is a little longer if the fillets are still frozen. I just use my large knife to cut the frozen fillets into chunks. Watch to be sure the water level doesn’t get too low or you could scorch your stew. It can be served over rice or plain. I prefer it plain.
Yields 8 to 10 generous portions.

I know there are some individuals that add potatoes to their fish stews. I’ve sampled their attempts at fish stew. The starch in the potatoes is drawn out into the stew by the tomatoes. I don’t like the resulting taste or texture. It seems a disservice to perfectly good potatoes and fish. But I won’t debate that there are those who prefer potatoes in their fish stew. If you like, toss some potatoes into your stew and see if you like it better. For me, a recipe is actually just a suggestion or a starting point to launch your own creative culinary talents. Have fun!

Three years ago, I attended a seminar for parents learning about how to implement the Casein Free/Gluten Free diet. We had already started incorporating the CF/GF diet on our own to help ensure that Z-man didn’t encounter difficulties with digesting gluten.

The degreed nutritionist taught the seminar with a book by Lisa Lewis (Special Diets for Special Kids) on her lap and the book Unraveling the Mystery of Autism and PDD by Karyn Seroussi on her briefcase. The significance of this is that the Seroussi book I already had at home after seeing its review on the Bulk Herb Store web site. The book by Lisa Lewis, was recommended in the Seroussi book, and I had checked it out from the local library. (I didn’t add the Lewis book to my library.)

I listened as the nutritionist answered several questions with “I don’t know.” At one point, I did tell her where the answer to one of the questions was located in her book so that she could look it up. I went there feeling very intimidated and thinking I had so much more to learn (I’m still learning *smile*), but I left there encouraged in the way God has supplied the many needs for our family.

If you’ve read much about our early days with Z-man’s diagnosis, you will know that one of our greatest concerns was how or if we would be equal to the task of parenting a child with special needs. We knew we loved him, but we didn’t know if that was enough.

I’m here to tell you that your love coupled with God’s wisdom is exactly what your child needs. God can get you the information you need, packaged in a most effective way for your circumstances. I’m not here to tell you that you don’t need expert advice. I am here to tell you that the experts aren’t the expert on YOUR child. YOU are! With God’s guidance, you will be able to pick and sort your way through the decisions you must make.

That’s why I so highly recommend Sally Fallon’s book, NourishingTraditions along with Karen Sourissi’s book, Unraveling the Mysteries of Autism. While these books are both well written and interesting, they also provide parents with an education in how foods work and how they affect the development of a child – and overall health. These are reference volumes for how to evaluate your own circumstance and make choices in the best interest of your child and family.

I stumbled upon these books because God had placed into my hands literature from No Greater Joy ministries. I read the recommendations, invested in the books, and I am STILL benefiting from that decision.

At the seminar I mentioned, I was one of the better-prepared parents in attendance – and some of those parents had been doing this diet for 8 years! I not only understood the mechanics of the diet, but I understood why it works – something the nutritionist didn’t really seem to grasp.

Again and again, in this journey I have been reminded to praise my Loving Heavenly Father who takes the time supply His children with more than they need before they even know how to ask.

If you don’t have a copy, these books are often available at your local library. Check them out and see for yourself if you don’t think they are a necessary reference for every kitchen. These books can both be purchased new from Bulk Herb Store (http://www.bulkherbstore.com/NT and http://www.bulkherbstore.com/UMA). To save money, you can often find used copies available online. You can’t have mine. ;-)

`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`~`
Now unto him that is able
to do exceeding abundantly
above all that we ask or think,
according to the power that worketh in us,
21Unto him be glory
in the church by Christ Jesus
throughout all ages,
world without end.
Amen.
Ephesians 3:20,21

Beans, nuts grains and seeds are tiny testimonies of creation’s
wondrous design. All of these foods are types of seeds. Seeds are little machines that contain digestive enzyme inhibitors (known as phytic acids). These enzyme inhibitors prevent the seed from sprouting out of season or in less than ideal conditions. This allows for the seeds to be ingested by animals without being digested completely. The seeds then exit the animal and are ‘planted’ elsewhere.

If these enzyme inhibitors are left intact and consumed by humans, they can stop our own digestive enzymes from operating properly. In serious cases, this can lead to an imbalance of – or neutralization of – our own digestive enzymes. In ideal conditions, this may only cause occasional gas and discomfort. However, in a person exposed to today’s environmental assaults, it can easily domino into impaired health.

The process of germination neutralizes the enzyme inhibitors and releases the enzymes so that the seed will sprout. These same enzymes aid in the digestion of the food.

Sprouting beans produces vitamin C and changes the composition of the bean. The vitamin B content is increased along with carotene. The removal of phytic acid (enzyme inhibitors) through sprouting means that valuable minerals and nutrients are made available which include: calcium, copper, iron, magnesium, and zinc. Sprouting breaks down the complex sugars which produce digestive discomfort and inactivates carcinogens found in grains called aflatoxins.

The proper preparation of beans is a key to how well your family is able to receive nourishment from the food. If you need another reason (there are many) to not consume commercially canned foods, add this to the list. Establishing a lifetime of health for small children, in my opinion, means giving them every opportunity to BENEFIT from the foods they consume. Not sprouting beans (again, in my opinion) is like not taking the food out of the wrapper before requiring your family to eat them.

Even if your family does not have a member with fragile health or developmental issues, it is not a stretch to say that imbalances of the colon lead to chemical upheavals in the body that can have neurological implications. The human body is a system that makes constant adjustments to achieve balance. When we overtax that system, the most vital organs will suffer from the resulting imbalances. This includes brain development.

So, properly prepared, beans, grains, nuts – SEEDS – are a valuable part of an overall balanced and nutritious diet. Of course, you know if you’ve read much of my material, I’m going to recommend that you use organic beans that are free of pesticides and other chemical residue. :-D

HOW DO YOU SPROUT BEANS?

I soak them overnight in a covered container and rinse the next morning. I place a large piece of cheesecloth over the bowl and secure it with a rubber band. Then I turn the bowl downward at about a 45 degree angle so that it can drain. I find that setting it upturned in another bowl is good for this.

Throughout the day, I rinse with filtered water (chlorinated tap water is not recommended) and drain again (3 to 5 times). I've found that lentils sprout the quickest (they have the least phytic acid) -- usually the first day. Black beans are the next to sprout – just shy of two days. Pinto beans and kidney beans take about the same amount of time, two to three days. Most other larger varieties (chick peas, etc.) take about three days or a little longer. There isn't as much foaming when the beans are cooking after using this method. The process is very simple, but it does require a little planning ahead.

For cooking, I give the beans one more rinse and place in a stainless steel pot, covering them with filtered water. When the water is heated and foam appears, I skim the foam off of the beans and continue to simmer. Once the water has cooked down to about level with the top of the beans, I usually add homemade chicken broth (2 cups, of course, made from organic chickens) and some seasonings, allowing the pot to continue simmering on a low/medium heat for about 2 hours or longer (adding water as required).

Here are some of the spices I use when making a basic pot of beans. Everything is pretty much to your own taste.

• Cayenne Pepper
• Chili flakes
• Coriander
• Cumin
• Garlic – one large or two small cloves
• Onion – ½ large, chopped
• Ground Pepper
• Sage
• Sea Salt
• Thyme

My littlest ones won't eat overly spicy/hot dishes, but I find that the cayenne pepper has a nice flavor and (used in moderation) quite tasty in beans.

If you aren’t able to get your beans to sprout, I would be suspicious of whether or not the beans were truly free of chemicals. If a dried bean does not sprout it may have been treated with some sort of chemical or irradiated. If I had questions about a batch of beans, I would try to get a sample to sprout. I would be reluctant to consume beans that won’t sprout.

Somewhere between the ideal of completely pure, toxin-free foods and practical living, I stand in my kitchen and try to figure out how to make the ingredients we can afford into nutritious, good-tasting meals. I have found that the greatest hurdle isn’t necessarily finances. (We actually spend less now on food than we did when our family was smaller.) My greatest hurdle has been learning to set aside all of the reasons I thought I couldn’t change our food choices. When I did this, I was able to get creative. Instead, I count the things that I DO have and determine to work within those guidelines.

That’s how I came up with Tortilla Pizzas.

My family has the potential to be world-champion junk food junkies. My husband was a confirmed bachelor before we met and didn’t have much of a concept of food other than what came out of a box, bag or fast food outlet. Thankfully, he grew up around some immigrant Italian families and had actually tasted ‘from scratch’ foods in childhood – so there were memories of pure food tastes that I could revive.

My family wanted pizza. I didn’t want to subject our systems to the chemicals in the dough and every other ingredient on top of it. I also wanted to have an easy meal that didn't involve hours of preparation or planning. Here’s what I came up with:

TORTILLA PIZZA
Ingredients:

• 1 package of Ezekiel 4:9, 12” Sprouted Grain Tortillas (These come 6 to a package. I could have made my own, but purchasing these saves me valuable time and provides me with a quality product. We are also trying to avoid large sources of gluten.)
• 1 package of raw cheese (We find ours at the local health food store which retails product from a licensed, organic raw dairy)
• Organic vegetables sliced thin: onions, green peppers, mushrooms, tomatoes, etc.
• Organic herbs & seasoning: Oregano, basil, sea salt, etc.

The major portion of time will be spent slicing the veggies thin and grating the cheese. Preheat your oven to 400 degrees Fahrenheit while you do this. Once these tasks are done, you only have to layer the ingredients. I like to place parchment paper on a cookie sheet or pizza pan and assemble the pizzas on the pan.

I usually start with a thin layer of cheese and follow this with an assortment of veggies, seasonings and then a final layer of cheese. I have found organic pepperoni, but it really isn’t necessary. The cheese provides plenty of protein along with the tortilla. Also, I don’t brush the tortillas with olive oil as this is too much oil for our taste, but it isn’t a bad option if you prefer.

Once assembled, you place the tortilla pizza into your oven for 7 minutes. In that amount of time, the tomato slices will have softened and turned to a type of sauce, the tortilla crust will be crisp and the cheese will be bubbly and melted. Remove from the oven and slice with a pizza cutter. Another benefit to these is that the ‘slices’ are just the right size for little hands at the table.

Two or three are enough to feed my family of four for a lunch. If they’ve been out playing and really built up an appetite, you may find that they will eat more. Recently, we had a visitor and had been outdoors. I assembled all 6 tortillas into pizzas which were promptly consumed by 5 people. I think I might have gotten 4 little wedges.

This would also do nicely as party favors or for a social where the guests assemble their own and pop their creations into a toaster oven.

Enjoy!

Kelp is a term used for edible seaweed.

ALSO KNOWN AS:
Bladderwrack
Fucus vesiculosis
Fucus, Sea-Wrack, Kelp-Ware
Black-Tang, Quercus marina, Cutweed
Bladder Fucus, Fucus (Varech), vesiculeux
Blasentang, Seetang, Meeriche

PARTS USED
The dried mass of root, stem and leaves (thallus, frond, offshoots)

PHYTOCHEMICALS & NUTRIENTS
Primary chemical constituents of this plant include mucilage, algin, beta-carotene, bromine, calcium, copper, iron, magnesium, mannitol, organic iodine, phosphorus, potassium, sodium, sulfur, volatile oils, Vitamins A, E, B, D, zeaxanthin and many other minerals.

PROPERTIES & USES
Kelp may be eaten raw or consumed in a number of other forms, including dried, tablets, granulated or ground into powder. It is also available in liquid form and can be added to drinking water. In its powdered form, it can be used as a condiment for flavoring and as a salt substitute.

Used as an external application or internally, Kelp has a reputation in helping the relief of rheumatism and rheumatoid arthritis.

Bladderwrack, a type of Kelp, has a chemical constituent of called alginic acid which swells upon contact with water. Taken orally, Bladderwrack forms a type of seal at the top of the stomach. Because of this property, this type of Kelp is often used in over-the-counter preparations for heartburn. The same property gives Bladderwrack laxative properties as well.

Kelp is a natural source of iodine, an essential nutrient for proper function of the endocrine system, especially the thyroid gland. Kelp has proved useful in the treatment of under active thyroid glands (hypothyroidism) and goiter. Where obesity is related to hypothyroidism, Kelp is a help in weight reduction.

Iodine in Kelp helps prevent tumor growth, helps cleanse the body of radiation and acts as a natural antibiotic, fighting infection. The natural plant iodine present in Kelp is absorbed more slowly and more safely than chemical iodine. This property enables Kelp to support the adrenals, pancreas, thyroid and pituitary glands, alleviating symptoms related to poor endocrine function. These include symptoms such as low body temperature, hair loss, enlarged prostate, fetal abnormalities, poor function (or decreased function) of reproductive organs.

Rich in calcium, chlorine, potassium, magnesium and other minerals including trace minerals, Kelp helps normalize glands and hormone levels during pregnancy as well as strengthen nails, build cell membranes, and support proper function of the immune system.

For more information on the role of Iodine in support of health, read this article:
Iodine, Required for Health

CAUTIONS & CONSIDERATIONS
While most Kelp is considered safe during pregnancy, I would take care to be sure of the source, as plants harvested from polluted waters could carry toxins such as mercury, a known neurotoxin. There are cautions against using Bladderwrack for pregnant or lactating mothers. Bladderwrack is also not recommended for use by those suffering from hyperthyroidism or cardiac problems. Excessive dosage (many times the recommended dosage) may lead to hyperthyroidism, tremor, increased pulse rate and elevated blood pressure.

As with all herbs, avoid use of plants that have been exposed to toxic chemicals or have not been certified 'chemical free.'

Disclaimer: None of this is to be considered a substitute for medical examination and/or treatment. Use what you will, but do so knowing that you must consider your own circumstance and the application of these things with sound judgment.

Why Do I Need Iodine?
Iodine is one of the necessary elements required by the human body for health. Iodine helps regulate the endocrine system which in turn regulates hormone production. A lack of iodine can affect your I.Q. as much as 15 points, and your height by as much as ten centimeters, according to one nutritionist.

Recently, the Dutch people made headlines by becoming the tallest people in the world. Scientists are tracing it directly back to nutrients and minerals in the diet, specifically iodine. See two reports here:

Tall Tales: New Approaches to the Standard of Living, by Richard Steckel

The Height Gap: Why Europeans are getting taller and taller -- and Americans aren't, by Burkhard Bilger

Dr. David Brownstein states that prostate cancer has a possible link to a deficiency in iodine. He says that men don't show signs of the deficiency as early or as strong as women because of the number of cell receptors in men being less than women. Cell receptors are found in breast tissue and fat cells. However, in terms of fatigue and hormone imbalance, the men suffer also. As the cell receptors grab whatever substance is available instead of iodine, the body's functions become inefficient, resulting in some of the same complaints women have suffered.

What are cell receptors? Imagine little containers, or receptacles, within each cell that must be filled in order for that cell to function properly. When enough iodine does not exist, the body has to make choices as to which cells receive the little iodine available. This means, that organs not deemed critical to survival do not get as much of the limited iodine as organs like the thyroid gland gets. Organs like the ovaries, prostate, and breast tissue that would normally have iodine do without or try to use one of the toxins in your diet or environment as a poor substitute. These substitutions result in malfunction on the cellular level and hormonal imbalance can begin, exacerbated by the phytoestrogens in plants, and other estrogens in drugs, environmental chemical contamination, etc. It becomes part of a larger domino effect of symptoms of ill health.

Often, the symptoms are treated rather than the cause (iodine deficiency). Hormonal imbalance (sometimes called estrogen dominance) is one of the symptoms of iodine deficiency. As this condition is treated with supplemental progesterone, the thyroid and other glands get the progesterone they need. The body gets a burst of energy. This increase in stamina/energy leads to an even greater need for iodine (which is already deficient in the body, leading to the original hormonal imbalance). This can leave a person with the initial feeling of wellbeing later suffering from the same symptoms (a bit of a relapse) as the body's need for more iodine now creates a greater imbalance for which the original dosage of hormone therapy is not adequate. It's a bit of a spiraling effect.

What causes Iodine deficiency?

ENVIRONMENTAL FACTORS
Many chemicals in our environment, food and water supply mimic iodine’s chemical components, fooling the receptors in our bodies to accept these toxins. Fluoride and Bromide (a common ingredient in store bought bread) are two chemicals which do this. Even water used to irrigate organic produce can have some of these copycat chemicals.

Iodine has the highest number on the relative atomic weight scale in relation to these halogen toxins. Next comes Bromine, Chlorine, Flourine (flouride). What this means is that the cellular receptacles that are made to receive Iodine can be fooled into receiving any of the lighter toxic halogens within the cellular receptacles. Once the cell’s receptors have taken in a chemical other than iodine, the cell must continue its life cycle in that state (or have its toxin replaced by another toxin). The new cells will continue the process of looking for iodine and accepting poor substitutes (chemical toxins) if no iodine is available.

In practical terms, Bromine can be displaced by Chlorine or Flourine; Chlorine by Flourine. BUT the reverse is not true. Iodine cannot displace the lighter toxins once they are in the cellular receptacle. This is why treatment for Iodine deficiency takes 3 to 6 months. The body needs time to build new receptors and let the Iodine do its work, ridding itself of the toxins through your urine and other means. If iodine is present in the system, the cell will receive the iodine it was created to receive instead of the toxins that are present.

AGRICULTURE
Another contributing factor in iodine deficiency is geographically depleted areas of iodine. If the soil in which our food is cultivated is depleted of iodine, then foods normally rich in iodine will no longer be the rich sources of nutrients they once were. This means that agricultural practices greatly influence the ability of our foods to supply us with needed nutrients.

DIET
Diets that are low sodium also contribute to iodine deficiency by further reducing the inadequate quantity of iodine made available in iodized salt. That is not to say that consumption of iodized salt will solve iodine deficiency, but that this trace amount helps prevent some of the symptoms of iodine deficiency, such as goiter.

Diets that may cause iodine deficiency include:
1. Diets without ocean fish or sea vegetables
2. Low iodized salt diets
3. High consumption of bakery products containing Bromide
4. Vegan and vegetarian diets

Complications of Iodine Deficiency
Once the cell receptors in your body have been fooled into receiving substitute toxins (because iodine was not present), the cells begin to malfunction as they attempt to utilize other chemicals that cannot replicate iodine’s benefits.

Some symptoms of Iodine Deficiency include:
(This is just a partial list)
brain fog
depression
fatigue/low energy
difficulties at work
poor eyebrow growth
slow reflexes
puffiness under eyes
dry skin
low basal body temperature (normal 97.8-98.2)
mental retardation/deficiency
cretinism/deafness
delayed physical/mental development
goiter
hypothyroidism
hyperthyroidism
thickened tongue
infertility
headaches
insomnia

Diseases related to Iodine Deficiency
Iodine in the body helps regulate cell division – especially in breast, uterine, ovary and prostate glands. Iodine is like the referee that helps cells know when they should stop dividing and die as they would in a normal life cycle. Without iodine, cells can begin to multiply rampantly as a cancer. Some cancers (and fibroids) have been shown to reverse when iodine deficiency is addressed, disintegrating from the center of the tumor out. Why? The iodine begins to do its work of regulating the cells’ division and life cycle. The cells begin to die off as they should and the cancer cannot sustain itself.

Specific conditions that iodine can treat include:
ADD
Breast Diseases
Dupuytren's Contracture
Excess Mucous
Fatigue
Fibrocystic Breasts
Hemorrhoids
Headaches
Keloids
Migraine Headaches
Ovarian Disease
Parotid Duct Stones
Peyronie's
Sebaceous Cysts
Thyroid Disorders
Vaginal Infection

Treatments to correct Iodine Deficiency
Make natural sources of iodine a part of your daily diet and take supplemental iodine.

Expect your body to detoxify itself of the copycat toxins if you get iodine at the levels you NEED. This means that while you continue to treat your body for the symptoms of iodine deficiency (for example hormone imbalance), you also find ways to replenish the body's stores of iodine. In this example, you will likely find that after 3 to 6 months of iodine supplementation, you may be able to start backing off of the hormone therapy and eventually stop it all together as the system begins to balance itself. It takes 3 to 6 months for your cells and receptors to regenerate and utilize the extra iodine in your diet. It is at this point that most people are then able to maintain the benefits with dietary and/or decreased supplementation.

Natural food sources

FROM THE SEA
Kelp, or seaweed, is considered a rich source of iodine. Cod Liver Oil (from wild-caught, deep sea, cold waters) is another rich source of iodine. Other fish which are wild-caught in deep, cold waters, having scales and not skin are also sources of iodine. These foods draw their iodine from the ocean waters and retain their richness. One of the main benefits of this organic form of iodine is that the sea’s nutrient stores are still considered rich. However, the consumer will need to investigate the food source as some waters have become polluted.

Fresh waters flow over land and transport nutrients and minerals into the sea. Plants and animals then convert these nutrients and minerals into an organic form that can be processed by the human body. Our Creator in His wisdom provided us with these plants and animals from the sea as nutrient processors that take what our bodies could not use and transform it into a bio-available form – or a form that can be utilized by a human body.

As our oceans and seas become more polluted with various chemicals and toxins, it becomes more important to be selective about what sea foods to add to the diet. Given the option, it is preferable to consume food harvested in deep, cold ocean waters than that harvested in warm shallow waters. Fish with skin absorb more of the pollutants in the waters where they live and are generally scavengers, consuming rotting or dead matter, so these are not recommended for regular consumption. The Creator has also placed shelled animals within our waters to act as filters to clean up toxins that find their way into the water. Consumption of shellfish exposes the human system to these poisons. I mention these things in order that the reader might avoid the temptation to increase the amount of sea food in the diet without taking the time to select that which is best suited to his (the reader’s) purpose.

FROM THE LAND
Our agricultural lands are now considered deficient in iodine. Our food sources for land grown foods have been depleted as the stores in the soil have gone down. You would have to eat much more of these foods than you would have years ago to get the same result -- even if the food is organic. I’ve mentioned iodine in salt as a source of iodine. However, the iodine in salt is not the amount the human body needs on a cellular level. The amount in salt may only prevent goiter. A greater amount of iodine is needed to maintain proper health.

Dairy products, eggs and meat will contain iodine if the animal has been fed an iodine rich diet. In the 1980's iodine was removed from many food products on U.S. shelves.

Iodine is present in all parts of the black walnut tree. Iodine is in the highest concentration in the outer hulls of the nuts. This is also the part used for vermifuge solutions. Black walnut is also a significant source of potassium, magnesium, manganese, sulfur, copper and silicia, with the meat being a good source of essential fatty acids.

Land-based food sources of iodine include:
Radishes
Asparagus
Carrots
Tomatoes
Spinach
Rhubarb
Potatoes
Peas
Strawberries
Mushrooms
Lettuce
Bananas
Cabbage
Egg Yolk
Onions

It has been observed that when iodine is consumed in an acid reactive medium, the iodine is more readily utilized by the body. Drinking a glass of water with a spoonful of organic apple cider vinegar along with these foods helps your body process the iodine in the food. Without knowing the science, our grandmothers were securing the health of future generations by serving some of these foods preserved in a vinegar solution.

For further study:
The following is a partial list of my source material for this article. While I have found these volumes informative and useful, my listing them here is not an endorsement of their personal philosophies and/or belief systems. I list the web sites as a convenience to the reader and because I find the price competitive, not as an endorsement of these businesses. Purchasing volumes used or borrowing them from the local library would save the reader even more money.

Iodine: Why You Need It, Why You Can't Live Without It,
Dr. David Brownstein, M.D. (Medical Alternatives Press, 2004)
ISBN-10: 0966088239

Folk Medicine: A Vermont Doctor's Guide to Good Health,
by D. C. Jarvis, M.D. (Henry Holt & Co, January 1958)
ISBN-10: 0030274109

The Cure for All Diseases,
Hulda Regehr Clark (New Century Press, January 1995)
ISBN-10: 1890035017

Here in the U.S. this recipe is more commonly known as macaroni & cheese. My mother makes this as her specialty dish.

{Sorry about the photo. The family got to it before I could get the picture taken. :-)}

Since our diet changed, I realized that I would have to find a way to make the old favorites fit within our new guidelines:

• No gluten. We do our best to avoid eating wheat, barley, oats and rye as these grains contain a protein known as gluten. In children with difficulties learning, gluten can (not necessarily always) impair neurological development. So, we try to stay away from wheat-based pastas.
• No homogenized or pasteurized dairy products. Again, we have seen difficulties with the development of allergies and other health issues which can be triggered by consumption dairy products that are homogenized and/or pasteurized.
• No soy products
• Organic foods within our budget.

So, with those guidelines in mind (and apologies for my faltering conversions to metric measurements), here is my recipe.

Empty Dish Macaroni & Cheese
Note: none of these measurements are EXACT, but approximate

¼ cup [1.25 ml] organic (or homemade) mayonnaise (without soybean oil) OR ¼ cup (total volume) of raw butter, olive oil, coconut oil (you can mix these to suit your taste)

2 cups [.48 L] whole, raw milk OR a mixture that equals 2 cups (total volume) of yogurt, cream, kefir, curds, and/or whole milk

2 cups [.48 L] (plus a little extra) grated raw cheese – for me, this usually equals about 8 to 10 ounces [225 g to 280 g] of cheese in a solid block

2 eggs

sea salt & ground pepper to taste

8 oz pasta [225 g] – quinoa, brown rice, vegetable, elbow or any other style will do. My family prefers elbows or some other pasta that seems to hold the cheese as opposed to thin noodles.

Preheat oven to 350˚F. [177˚C]

Cook the pasta until it is al dente, about 1 to 2 minutes LESS than recommended by the directions on the box. For me, this means adding the pasta to boiling, salted (sea salt) water and allowing it to cook on the boil for about 5 to 6 minutes.

Immediately remove from the stove and pour off the liquid, cooling the pasta with cold water to keep it from continuing to cook. It is okay if the pasta is underdone at this point. You want it to be underdone.

Place the mayonnaise (or oil blend), milk and eggs into a casserole (2” x 9” x 13”) [6 cm x 23 cm x 33 cm] dish and mix with a fork or spoon until blended. Add salt and pepper to taste. Sometimes, I throw in a dash of paprika.

Add the 2 cups of grated cheese. We most often use mild cheddar, but you can use a blend of your favorite cheese for a more sophisticated taste.

Once the cheese and sauce are well blended, add the drained pasta to the casserole. Fold the noodles into the sauce until they are all well coated. At this point, you may wish to add more cheese. I place extra as a topping over the casserole.

The mixture should be liquid. The excess liquid will combine with the egg and cheese and complete the cooking of the pasta.

Place this into your pre-heated oven for 35 minutes. You may wish to turn on the broiler for the last 5 minutes or so of cooking time to allow the top to get a hint of bubbly brown.

I call this an Empty Dish Macaroni & Cheese, because there are seldom any leftovers the next day.

VARIATION: You can add your favorite organic wieners, sliced into the mix. When we do this, we use Applegate Farms (http://www.applegatefarms.com/stadium.shtml), but you could also use a nice homemade sausage.

This is one of those simple dishes that nicely showcases the quality of your ingredients. The healthy fats make it a satisfying and filling side dish, or a nice meal all by itself. I like the ease with which it goes together when time is short and the pantry supplies are low. It can easily be dressed up with your selection of additional ingredients, but plain is a favorite at our house.

Yields: 8 to 10 generous servings (which means my family gets seconds!)

“You know that stuff you gave us? It stunk up our refrigerator!”

This is how one of my friends tells me that the tincture I gave her didn't help her kids. I gave it to her with instructions for dosage and storage. It took three days to formulate. She forgot to take it out of the car where it sat in the heat. Then she forgot to administer it regularly. So, no, it didn't work.

Her kids are perpetually sick. They have a steady diet of processed foods, ‘enriched’ dairy products, canned foods, pesticide laden fruits & veggies, unfiltered water, sodas, lunch meat, etc. My friend knows that all of the prescriptions that the doctors offer her only mask the symptoms and that the antibiotics are becoming less and less effective over the years as her little ones get sicker and sicker. . .

She knows that the endless ear infections, bronchitis, sinusitis and asthma are taking a toll on their overall health and development . . .

She knows that the time and money lost running back and forth to the doctor, the hospital, purchasing gas, arranging babysitters, are exhausting to her and robbing her of precious resources . . .

But when she asks me how my kids stay healthy, how I keep them from suffering, and I offer her a book or a blend of herbs or ANY alternative to what she is doing, she tells me that it’s too hard. It’s too expensive. It takes too much time.

I could go on, but you get the idea.

She does everything a good mother should. At the first sign of respiratory distress, she administers the right therapies and drugs and then transfers to the emergency room. She visits the pediatrician at the first sign of sickness. She tries to avoid prescriptions when she can . . .

She knows that her kids are suffering. She asks me what to do, but she doesn’t want to hear my answer to her questions. Even as the answer comes from my mouth, before I’ve finished the sentence, she begins to tell me why that would never work, why that tea or treatment or whatever just couldn’t possibly help her in her circumstances.

Meanwhile, her babies are frail and sick and getting sicker. They are starving for nutrients in a house full of food. Their air passageways fight for oxygen while mucus and inflamed tissues make it difficult. They try to be well behaved while they just don’t feel well. They struggle to thrive in the environment their mother says is the only option because she just can’t get past the idea that by taking responsibility for what is, she could make a new reality for them.

So, nothing is solved. It can be frustrating to see others suffer.

Why do I tell you this?

Because I know that everyone has someone like this among their friends or acquaintances. This is the person that always wants to know what you’ve been learning about Natural Health. This is also the person that will alternately tell you something won’t work or make a joke at your expense. These people are so caught up in not being held responsible for the things that affect their health that they reject what helps they could use. They ask questions and get angry with at the answers -- especially those that suggest trying a small change.

But they come back again and again.

Just know that it doesn’t happen only to you.

Your knowledge is a treasure. There will always be those who want the benefits without the responsibility of knowing how to manage the wealth.

For me, I offer the information freely when asked, hoping that some of it will sink in and MAYBE get used. I am sad for those who refuse to be helped, but I can’t join them in their downward journey. I just keep tossing lifelines and pointing the way.

Maybe one or two will join us.

I know of One with another more important message that isn’t always well received. I see in His example a compassion that compelled Him to offer His remedy even though He knew few would receive it. It helps me to know He understands:

It happens in the best of families: One day you wake up and decide that you want to greet your future with a healthy body. However, the love of your life has cultivated a taste for foods that are decidedly NOT healthy. You embark on a campaign to convince him that your food choices MUST change. On your bad days, you are self-righteous. On your good days, you are lovingly concerned. But none of the tactics you’ve tried work, and you’d like to grow old together. What can you do?

First, put down the rope.
The quickest way to end a tug-of-war is to simply refuse to tug. Honestly, there isn’t an argument that you haven’t already used. Your spouse will not be convinced to give up the chips based on how well you defend your position. Lower the stress level and drop the subject. I didn’t say you were going to give up the cause. I just said that you weren’t going to let the matter be a point of contention in your home. *wink*

Next, rework your standard recipes
The next step is to think through your family’s favorite foods and the ingredients used in them. What dish is a MUST on a daily or weekly basis in your home? Bread, spaghetti, pizza, hamburgers and hot dogs are considered staple meals in many homes. You will spend a few cents more on ingredients and invest a little time, but the result will be more nutritious and more filling. In the long run, it will take less food to fill your family, helping to even out the expense. While increasing the nutrient value of these foods, begin reduce the frequency in serving them. If you normally serve a dish every week, try backing up to once every ten days. This way, they will begin to look forward to the food as an occasional treat.

Gradually introduce healthy side dishes.
Invest in organic produce and learn how to prepare it. Find a good set of knives and a cutting board to make vegetable/fruit preparation easier. Make your own sauces and dips for veggies and get creative with salads. Experiment with spices. Add finely chopped organic veggies to ground beef and casserole dishes. Learn how to steam and/or roast veggies. Introduce these with meals that are favorites, and give your family time adjust to the new flavors. If you can’t afford all organic meats, then prioritize them. Organic chicken is a good place to start as the non-organic variety is notorious for the presence of hormones, contaminants, and other toxins. Try a few meatless meals to stretch the budget and free up funds for more organic meats.

Make changes with an eye to convenience.
Remember that for these changes to become permanent, you will need to make them doable for your household. Decide where your time is best invested and concentrate on gaining skills that fit your schedule.

Serve each meal with Thanksgiving and JOY!
Finally, remember to serve each meal with JOY. Don’t sit down with a sigh and an apology that what you’ve offered isn’t as healthy as it could/should be. Be thankful that you’ve had the opportunity to try once again to provide nourishment for those you love. Let your spouse know that you appreciate his/her contribution of provision for the meal. Trust that God in His wisdom sees your heart and knows how to bless your efforts. Cultivate an attitude of gratitude and every bite will be a blessing.

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