Tagged with Good Clean Food

Good Stuff

Cream Deodorant in JarSo I’m back in the (sweltering hot) sticks – at least for a little while.  I’m on Ike Duty for a few days and our first order of business was a trip to Whole Foods in Oklahoma City.  We were there, panting in front of the big, shiny windows when they opened the doors at 8 am, a long list and politically-correct shopping bags in hand.  We picked up, among other wonderful items, some extra virgin coconut oil and a bunch of essential oils so that I could whip up a batch of Somer’s Patented Pit Paste (I added the Patented, just cuz it sounds all snazzy with the extra p-word thrown in) as I’d forgotten to pack my beloved Soapwalla deodorant cream.  It took me all of about 5 minutes to make a small jar of the stuff.  Smells great and looks like something I’d smother in chocolate sauce and eat with a spoon.

Tearoom Delights Guidebook

There was a big pile of mail waiting for me, most of which I converted directly to recyclables, save for a couple of nice things like an issue of VegNews, enough New Yorker magazines to provide reading material for the next 6 months and a wee, wonderful book from Lorna over at Tearoom Delights.  A loyal follower of Lorna’s funny and yummy blog about tea, confections and travels, I needed to have my own copy of her newly-published guide.  One day – who knows – I may be able to put it to practical use!  Anyway, I’m so happy to have it and am really proud of Lorna for her accomplishment.  Word on the street is she’s already begun book number two.  To find out how to get your very own copy, visit Teacups Press.  If you ask nice, she might even sign it, just as she did my copy.

AstigVegan CollageAlso waiting for me was my prize from AstigVegan for bidding on the VSPCA (via Richa at Hobby and More) online auction a few months back.  The ladies at AstigVegan generously donated a gift set and I was determined to snag their neat package of goodies: pili nut cheese (sadly all gone by the time I got home) a canvas bag and a fantastic “cookbooklet” with the top recipes from RG and TJ’s creative site.  They did a great job of putting this ‘let together and I’m thrilled to have it.  I am looking forward to diving into their unusual (at least for this Heinz 57 Variety American) and delicious-sounding Filipino recipes.

Time to get back into the kitchen – how I’ve missed it!  Got a long list of goodies to make before I head back to Utah.

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Thankful & Thoughtful

Boots, Helmet, Ski Poles

What made him tick.

The things alive do not know the secret… Of late years, however, I have come to suspect that the mystery may just as well be solved in a carved and intricate seed case out of which life has flown, as in the seed itself.  – Loren Eiseley, The Immense Journey

My brother died at 3:25 am July 5.  The pop and sizzle of neighbors’ firecrackers kept him company that night, gray skies and a gentle rain in the morning broke the spell of heat and drought and sun; more soothing than melancholy.  Determined and independent in his dying days as he was as a vibrant, healthy man, I have no doubt his plan was to make it through July 4; July was his favorite month and Independence Day his favorite holiday.

In the hours and days after his death, little things took on weighted importance: the memory of the last meal together at a restaurant; the image of a sweet smile when at last voice and words, but not comprehension, were taken from him; the half-full glass of water by his bed; the backpack on the kitchen table containing bottles of aspirin, ear plugs and a bathing suit from the last trip he took (to California); the tube of toothpaste, indented in the middle by the squeeze of his hand; his beat-up work boots looking as if he’d stepped out of them mere moments before.  It is those things more than the profound and sobering permanence of passing that make me break down.  What is more poignant than the little, seemingly insignificant objects and moments that make up a human life?

Anyone who has suffered through an illness or has helped a family member or friend knows that it is not a solo project.  It is a team effort requiring tens of supporting and supportive roles.  And so I have many people to thank.  First and foremost among them, my family.  My mom and dad dug deep and called on reserves that any 20-year old would envy.  Their strength and dignity through that lonesome night of loss is an example I will carry with me.  My other brother whose advise and care steadied during moments of stress and uncertainty.  My sister was a rock, holding firm during times when I melted like a candle.  Love to my partner, Kel, for keeping the home fires stoked and for caring for our little (furry) one, Ike.  His support has never wavered.  He loved my brother.  The caring embrace of extended family was felt over the long miles.

It is impossible to imagine what this process would have been like without the guidance, knowledge and compassion of our hospice team.  There were many late night visits and phone calls – moments of doubt and fear made manageable by a comforting voice on the other end of the line.  Stacey, Robyn and Carolyn guided us down that very difficult road.  Special gratitude goes to John, the gentle aide who helped my brother maintain his pride and dignity up to that very last day of life.  We were also fortunate to meet Riley, a young man who made our nights easier by his patient presence and his willingness to be touched by a family’s saddest hours.

Thanks and love go to the many friends – old and new, near and far – who sent emails and called.  The comments both here and on Facebook were deeply appreciated.  In challenging times, the true and the false are shown in stark relief: some of my brother’s friends reached lovingly out to us, shared aspects of him we never knew and offered to help in any way that they could.  Fate or coincidence sent Somer into my life at just the right moment.  She shared her huge, loving, nurturing heart with my brother, but also loaded the back of her vehicle – several times – with plant-based deliciousness and made the trek to Bountiful to spend time with me and open her arms for much-needed hugs.  Her beautiful kids never failed to cheer me with their exuberance and their life and energy.  Along with her friends Amanda and Erika (who have never met me, by the way) she provided heart, soul and stomach nourishment.  Thank you ladies of the Good Clean Food Relief Society.

In a strange twist, Faye came into my life on the very day my brother died and at the very coffee shop where he and I would go after his appointments at the clinic.  Over mutual admiration for short haircuts, I learned that Faye has the same type of brain cancer as my brother.  I’m not one to linger long on the oddities the universe occasionally throws across my path, but one would have to be devoid of imagination not to think something rather huge was up.  I hope to spend a lot more time with Faye and to share with her the thin threads of knowledge gathered over the past couple of years.

Merck and Genentech earned my gratitude for providing their prohibitively costly chemo drugs gratis through their assistance programs; big pharmaceuticals aren’t all bad.  Novocure not only requires thanks for pursuing interesting cancer treatment options, I’m indebted to them for giving my brother – free – their Novocure TTF helmet, a recently FDA-approved alternative treatment using electric fields to disrupt cancer cell growth.  Dr. Santosh Kesari at his lab at UCSD prescribed the device and he also, up until the last weeks of my brother’s life, suggested other treatment options.

Lastly, thanks to my brother’s medical team at The Huntsman Cancer Institute, especially to sweet Crelley who has become a friend, and Sean, who spent hours with me on the phone over the past two years explaining complex issues and trying to figure out what made my brother tick.  From the beginning of this journey they provided hope and knowledge and gave my brother another year of life when all seemed lost on bleak November days in 2010.  I often wonder how they can work day after day knowing that many of their patients will live only a short time post-diagnosis.  I am grateful there are people willing to devote their lives to treating such a formidable disease.  May a cure be found soon.

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A Mish Mash Post with a Virtual Vegan Potluck Update

Vanilla & Matcha Cupcakes

Matcha & Green Tea Cupcakes w/ Vanilla Bean Frosting.

See that beautiful (and yummy) cupcake up there?  Sure, I made it and all, but I can’t take credit for it.  That would belong to the creative minds behind The Bear & The Blackberry.  In less than 24 hours after reading their recipe for Matcha and Vanilla Bean Cupcakes, I had these babies rising magnificently in the oven.  Sure, I made my standard tweaks: used applesauce in place of canola oil; whole wheat pastry flour for white and used maple sugar and stevia to achieve the proper sweetness.  I did not have matcha powder but did have green-matcha tea bags.  I snipped a few and emptied them of their lovely green, powdery contents and voila!  Almost-matcha powder.  The biggest change I made was to modify the Lean Cocoa Frosting recipe from The (Almost) No Fat Cookbook, by Bryanna Clark Grogan.  Do not expect thick, creamy, buttery decadence here, folks.  But do expect lots of tasty vanilla flavor and zero eater’s remorse.  Here’s the (very quick) recipe:

Lean Vanilla “Frosting”
Makes enough to coat 8 cupcakes

1/2 cup soy milk
1/4 cup maple sugar
half of 1/3 of a cup (I’m not a mathematician) cornstarch
1 tsp. vanilla extract syrup, vanilla extract or a vanilla bean, scraped

Combine everything but the vanilla in a blender and process until smooth and well-combined.  Pour into a small saucepan and turn the heat to medium.  Whisk constantly until the mixture thickens.  Remove from the heat and add the vanilla.  Let sit until it reaches room temperature and then you’re ready to frost the cupcakes.

And now for some more blender action…Despite promising myself I would stop, I need to share another green smoothie recipe with you all.

Super Good Green Smoothie

Can’t Not Share it Green Smoothie
Serves 2

1 6 oz. container coconut-flavored almond milk yogurt
1 cup coconut water
1 orange, peeled and quartered
1 apple cut into chunks
1 stalk celery, cut into chunks
1 carrot, peeled and cut into chunks
1 cup frozen pineapple
1 big handful of spinach or other green

Process until smooth in your favorite blender-type appliance.

Fuzzy Cactus

Recently I received this cuddly little cutie (above) in the mail from Rachel of Rachel in Veganland – why? because I won (woohoo!) the very first giveaway she held on her blog.  Rachel must know that the color of my thumb hovers between gray and black and that I can’t do much harm to a crochet cactus!   When I opened the package, all kinds of sparkles and fuzzies tumbled out of the envelope along with her handmade gift – it was kind of like getting a hug from my blogging friend.  Thank you, Rachel!  Your cactus has a place of honor right next to my computer.

Last but most definitely not least: Have you been thinking about what you’re going to bring to the next Virtual Vegan Potluck??  I have!

While I’m not quite ready to divulge what recipes I’m considering nor the work behind the scenes of the next one (November 3, mark your calendars!!), I will share that I recently asked two of my favorite bloggers to help me out with the details.  Apparently my powers of persuasion are better than I imagined.  I’m happy to report that both Jason of Watch Me Lose 150 Pounds fame and Somer, the plant-based heart and soul of Good Clean Food, have graciously agreed to help plan and execute November’s Potluck – and they’ve already been contributing awesome content to the VVP Facebook Page.  (If you haven’t Liked us, please do!)  If all goes as planned, the facade is going to look a lot different – but (pardon the expression) the meat and potatoes of the event will remain true to the first go ’round.

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