|February 9, 2014||Posted by Ruth under Inspirational & motivational, Lifestyle, Recipes, Seasonal, Soul food, Worthy reads|
Sigh. My cholesterol’s high.
Not disastrously so, but it surprised my doctor & I @ my last wellness checkup. How could that be? My doc gave me homework, “Check your family history, and change your diet.” While my diet’s not off-the-hook horrible, I can certainly make changes. I won’t be guzzling 6-packs of highly caloric Ensure anymore, as I did a few months ago to survive my 2-week complete appetite loss that followed the news that my husband’s divorcing me. And I won’t be stress eating the quickest sugar-laden, simple carb within reach, as I did once my appetite returned. I will reduce saturated fats & increase fiber. Upon recheck, my cholesterol’s down but still a tad high. Good news! I’m on the right track, but, as it turns out, I have work to do on two fronts: self-care via diet & battling genetics.
I just finished reading “Am I Being Kind?” by Michael Chase.
It’s a lovely book; you should read it. I intend to revisit it @ least twice a year. Each read will impact me differently as I journey through my life’s recent & rapid changes. In the book, Michael recommends asking yourself as you go about your day if you’re being kind to yourself, others & the Earth. Being kind to yourself is a must, if you wish to give kindness to others. In short, wellness matters; it’s self-kindness. So now when I eat, I ask myself, “Am I being kind to my body if I eat this?”
I also recently read Lissa Rankin’s book, “Mind Over Medicine“.
My take-away (one of many) from her science-based, must re-read gem is that our minds contribute to good health or a lack of wellness. Our beliefs are powerful enough to create & compound illness. So, for example, if I walk around thinking that I’m bound to have high cholesterol because it runs in my family, then I’m more likely to have it. If, however, I genuinely believe (& I do) that I can affect my health in a positive way by reducing stress & improving my diet, then that’s quite possibly my future reality. Since my numbers & my family’s history both surprised me, I’ve got a real shot @ positively thinking my way to wellness.
I plan to thrive, not merely survive.
I choose a life of happiness & kindness shared with friends, family, pets & clients. I would give nothing less to Rusty. Now, I promise me that I’ll give nothing less to me. Wellness is now a priority. Having said that, I delight in good food & wine. Baking feeds my soul; I believe in real butter, cream & dark chocolate. What’s a high-LDL gal to do? Moderation, variety & creativity, of course!
Pears? Not so much.
Yes, they’re in season. Yes, they’re adorable. So much so, they’ve inspired countless artists’ still lifes. I want to take them home & fill a bowl with them – or bake with them – or drink them. I cherish a nice pear cosmo. And, a chocolate-pear scone would be divine but not kind to me now. But to eat a plain pear is dicey. While Rusty loves them, I detest their fuzzy grittiness. It’s a texture thing. My challenge: make fiber-rich, fat-free pears visually and tastefully appealing to me. How? You’ll see….
Ruth’s Spicy Chunky Pear Sauce
8-10 Bartlett pears, peeled, cored & cut into 1-inch pieces
1/4 cup water
1/4 cup currants
2 t fresh lemon juice
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground cloves
1/2 t vanilla extract
Combine all ingredients in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low & simmer, stirring occasionally, until pears have softened, about 25-30 minutes.
Mash with a potato masher. (If you want a smoother sauce, wait for it to cool. Then use an immersion or upright blender or a food processor.)
Once the sauce has cooled, store it in glass containers (healthier than plastic) in the frig for up to a week. To keep it longer, freeze or can it. Pear-fection!
~Tweaked from Two Peas & Their Pod~
Rusty LOVES the pear sauce as much as I do.
I picked the currants out of his portion. (No grapes, raisins or currants for dogs. The spices in the sauce are dog-friendly.) If you have pears but aren’t feeling saucy, just share them with your dog as is. (Don’t let Pup have the core or the seeds. Give one cube a day, as a little fiber for Fido goes a long way.) Or, pop them in the oven as I did to make Rusty’s Roasted Pears: Preheat oven to 375°. Peel & cube pears to desired treat size. Put pear chunks on a baking sheet lined with parchment paper. Roast until pear pieces feel dry to the touch and look a little browned underneath, about 20 minutes. Cool completely. Roasting makes them sweeter (not gritty) for you & Pup!
Moderation, variety & creativity are truly the spices of life & wellness.
My pear sauce is undoubtedly heavenly on fiber-rich oatmeal. It’s amazing on fat-free & yummy Cardamom-Pistachio Biscotti. But this girl knows a good thing when she tastes it: spicy pear sauce, warmed & spooned over coffee ice cream makes me do a happy dance! Listen, wellness isn’t about deprivation, ‘cuz YOLO. It’s about respecting and nurturing your body & soul. Pear-fection, indeed!
How do you strike a balance between health & happiness?
Please share your stories & recipes. We’re drooling with anticipation! xxoo ~Ruth & Rusty~
©2014 The Soulful Pet