Tag Archives: Health

Gardening, Lymes, Menus / Recipes

Health and Healing, Dinner Part 3

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There is nothing like dinner on the porch with the whole family enjoying fresh wholesome foods sharing their thoughts on their day.  Tonights dinner was soup and salad.  If your like my family you are likely saying to yourself, “Soup?  It’s summer…soup is for winter and cool weather.”  My son and my husband both had this look on their faces as if I had 10 eyes when I told them soup.  I have to tell you that at the first bite they both were delighted and enjoyed what they thought was going to be a mistake of a meal.  So, here it is:

Asparagus Soup (Sherry version)

1/2  Large yellow onion, chopped

4-6  Yellow, Red and Orange Sweet Peppers, chopped

2 Center stalks of Celery, chopped

2-3 Bouquets of fresh asparagus

Sautee vegetables in 2 TBS butter or coconut oil.
Sautee vegetables in 2 TBS butter or coconut oil.
Add Asparagus and sautee until tender.
Add Asparagus and sautee until tender.

When vegetables are tender, add fresh parsley, thyme and sage from the garden.  I also added 1 TBS garlic, 1/2 TBS sea salt and pepper to taste.  Stir all together and add:

1 Quart of fresh homemade beef broth (cook down soup bones with water and 1 TBS apple cider vinegar)

Add also either 8 oz. milk or coconut milk.  Simmer until all vegetables are cooked down and liquid is hot.  Then I use an immersion blender and make sure all of the vegetables are broken down so the soup is not chunky.  I then let it simmer for another 10 minutes.

For the salad, we picked fresh green out of the garden tower, added fresh grape tomatoes, cucumbers, parsley, and cut up turkey breast.  I added an Organic Creamy Ceaser dressing.

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Just a note:

Asparagus is a great source of Vitamins A, C, E & K, chromium, glutathione, and is a natural diuretic.

Lymes, Menus / Recipes

Health & Healing Part 2, Lunch

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What could be better than leftovers?  For lunches we either make salads, nachos, or eat leftovers.  Sometimes the kids will make a sandwich if we have turkey.  Above is an example of a tasty lunch from some leftovers.

Cut up organic veggies leftover from the weekend at the Highland Games, a cup of hummus (organic individual cup from Costco), Organic 6 bean and onion salad, and a leftover grilled chicken breast with some raw honey mixed together with a little mustard.

The kids and I also like to make taco salads, homemade chicken caesar salads, homemade soups, and once in a while a gluten free, rice free tuna pasta salad with veggies.  The possibilities are endless if you stock your fridge with fresh healthy whole foods.

My afternoon detox / energy drinks are either homemade Kombucha and/or my recent concoction of Young Living Essential Oil’s Ninxia Red (2 oz), 2 tsp apple cider vinegar, 1 TBS raw honey, juice from 1/2 squeezed lemon and 6-8 oz. coconut water.  Mix and drink.

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Nutrition does not need to be expensive or difficult.  I hope that you too can find healing from some of God’s most natural healing foods.

 

Lymes, Menus / Recipes

Breakfast, Health and Healing Part 1

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Over the years I have been amazed at the food choices some people make.  I have had acquaintances with women who are skinny as rails, spend hours in the gym, go home and eat 1/2 of a chocolate cake.  I’m not kidding!  I on the other hand can spend hours at the gym, eat salads 3 meals a day and gain weight.  I’m serious!

With Lyme disease, I have found it so painful at times and the exhaustion so extreme that cooking anything seemed daunting.  I know I’ve said it before, and I’ll say it again… I praise God for a husband and children who love me enough to take over the “mom” duty of cooking over the last year.  They not only cooked, they also prepared healthy meals following the directions I’ve given them over the years.  Even as teenagers, their rebellion  against food is usually against the bag of organic gluten free cereal.  They are becoming more and more against cereal and enjoy their eggs, yogurt and a pancake once in a while.  You could say they typically complain if it’s not cooked or prepared just prior to eating.

Research after research shows how unhealthy our food choices are in this country.  We have GMO’s and many other toxins in our water, vegetables, meats and fish.  So what is one to do?  Learn, read, study and educate yourself.  I am quite confident that my own battle with Lyme disease and all of it’s wonderful co-infection friends will only be won if I stay on track and continue to try to build up my body with nutrition and not give in to the foods that can make my mouth water at the name or smell.

Since I had the B12 shot, changed my meds around, and made more significant changes in my meal choices,  I have been increasingly finding myself better each day.  I have moments of fatigue, so I rest, I have moments of pain, so I evaluate my diet or activity level and I make more changes.  I thought I would share what a typical day of my diet looks like, since it only changes slightly.  Today, we will start with breakfast.

A pint of juice from fresh vegetables provided by my own garden and our local CSA that is now in full swing.

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Now, I began juicing each day broccoli, kale, spinach, carrots, celery and cucumbers.  I felt great about 2 weeks into it and then I crashed.  I learned from a friend who is in the medical field and who also has health issues of her own that if one is hypothyroid caution should be taken with cruciferous vegetables.  It dawned on me that I had read that early on in my diagnosis of adrenal fatigue and hypothyroidism a number of years ago.  So, I read up on what is safe to eat and for the last two weeks I have once again been feeling that my energy is better.   I am quite certain that the nutrients released out of the fiber has helped my body regain the vitamins and minerals it needs to help heal itself.  When I have to miss a day, I certainly feel it.   Here is my daily juicing recipe (all organic):

bunch of celery – Known to be an antioxidant, helps with inflammation, contains Vitamin C, B1, B2, B6, and also potassium, folate, calcium, magnesium, iron, phosphorus, sodium and many amino acids.   Some caution is taken due to the sodium content in celery.

1/4 large cucumber – aids in digestion, helps with hydration, has been found to fight cancers, is also a good source of  the B Vitamins

 beet greens – vitamins C,  A, and K, protein, phosphorus, zinc, fiber, magnesium, potassium, copper, manganese, calcium, iron

organic pre-cooked beets – lowers blood pressure, fights inflammation, Vitamin C, minerals, detoxifies

carrots – beta carotene, Vitamins A, K, C, calcium, potassium, copper, B6, folic acid thiamine, magnesium

cilantro – detoxifying, phytonutrients, antioxidant, is used as an anti-septic, fungicide, aids in digestion, has Vitamins A, C, K and B as well as calcium an potassium

swiss chard – used as an antioxidant, beta carotene, Vitamins E, C, zinc, lutein, also helps in regulating blood sugar levels and is a good source of calcium

dandelion greens – Vitamins K, C, B6, thiamin, riboflavin, calcium, iron, potassium, manganese, zeaxanthin, folate, magnesium, phosphorus, and copper

1 lime – Vitamin C

I also eat a gluten free, rice free Glutino English Muffin.  Toasted twice, and on both halves I put 1 TBS each of Coconut Oil.  Then I sprinkle Maca Powder on one half with an organic soaked and dried nut butter on top.  The other half gets a TBS of my raw honey.

This mornings addition was left over Avocado Cucumber salad.  Consisting of:

Sliced and de-seeded cucumbers, avocados, fresh chives chopped up, fresh garden cilantro chopped finely, and two limes which I cut in half and squeezed on top.  Add a little salt  and stir.  The family like it and it was so healthy.  I was glad there was some for breakfast.

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Gardening, Household Helps

Sherry Sherry Quite Contrary, How does your garden grow?

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A Girl’s Garden

Robert Frost (from Mountain Interval, 1920)

A neighbor of mine in the village
Likes to tell how one spring
When she was a girl on the farm, she did
A childlike thing.

One day she asked her father
To give her a garden plot
To plant and tend and reap herself,
And he said, “Why not?”

In casting about for a corner
He thought of an idle bit
Of walled-off ground where a shop had stood,
And he said, “Just it.”

And he said, “That ought to make you
An ideal one-girl farm,
And give you a chance to put some strength
On your slim-jim arm.”

It was not enough of a garden,
Her father said, to plough;
So she had to work it all by hand,
But she don’t mind now.

She wheeled the dung in the wheelbarrow
Along a stretch of road;
But she always ran away and left
Her not-nice load.

And hid from anyone passing.
And then she begged the seed.
She says she thinks she planted one
Of all things but weed.

A hill each of potatoes,
Radishes, lettuce, peas,
Tomatoes, beets, beans, pumpkins, corn,
And even fruit trees

And yes, she has long mistrusted
That a cider apple tree
In bearing there to-day is hers,
Or at least may be.

Her crop was a miscellany
When all was said and done,
A little bit of everything,
A great deal of none.

Now when she sees in the village
How village things go,
Just when it seems to come in right,
She says, “I know!

It’s as when I was a farmer——”
Oh, never by way of advice!
And she never sins by telling the tale
To the same person twice.

Weekly Update:

The garden tower is providing our lettuce, spinach, bok choy, swiss chard, cabbage, kale and soon our fennel.

 

 

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The beans and peas are growing taller by the day and will soon provide a welcome addition to our table.

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The tomatoes and tomatillos are growing taller and I had to put in the tomato cages.  I’m hoping they hold up to the weight since they are not in the ground.  Surprisingly the ph is staying within range even with all of the rain.  I like this kind of gardening.  🙂

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They survived the strong storms, high winds and hail the last few days.  The old garden holding the radishes, onions, carrots and beets is already providing radishes for our salads.

Why?

Garden Tower Project Planted

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This morning my husband and I began discussing the day over his coffee and my meds.  As we talked about all of the projects to begin working on, we decided that the two of us would go out early to get what we needed and also pick up some groceries for the weekend.

One of the items on our list of items to pick was worms for the worm composting Garden Tower.  I told him about the place I bought them a few years ago and he gladly drove me on my little adventure.  We were able to get our groceries and worms all in one shot.  While there, we had the opportunity to meet and talk with Will Allen from Urban Farming.  We spoke to him for at least 20 minutes while we discussed his ideas for his own Garden Towers.  I had noticed there were 4 or 5 of them in the green house and we began talking about farming, animals, bees (which he offered to help me with…. woo hoo) and aquaponics.  I had taken a tour of the facility with the kids a few years ago, however, my husband had yet to see it. I walked him through two of the green houses and was able to show him where the tilapia help with the feeding of the plants above.  So impressive.  So important.  Meeting Will was a great adventure and made my day.  What a nice man with such a vision for good health and sustainable farming.

Anyway, we came home after our errands, had lunch and went out to plant the Garden Tower.  I planted cabbage, kohlrabi, fennel, lettuce, spinach, bok choy, and kale.  I also did my starter plants and put them in the house in the “greenhouse”.    Now I just have to wait a little longer for the hydroponics to arrive and by then my starters will be ready for planting.   The kids also rebuilt the “old” garden so that hopefully the rabbits will not be able to get into it and they made it half the size it once was.  This is where we will plant the carrots, beets, radishes, watermelon and the cantaloupe.  Hopefully!

I’m not sure how I’ve had the energy… well… I have an idea but I’m not sharing until I see if it’s short lived or if I may have found something that is working.  I’ll know soon enough!

Happy Mothers Day to all those who are moms.

memories

Mind dump…

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I find that at the moment I am at a loss for words and find writing difficult.  It’s for no other reason than because I am in a whirlwind of thoughts.

1.  Our oldest is graduating!  The plans for graduation are slow yet in the process.  There is ALOT to do and so little time.

2.  So much to do before the graduation!  The yard, the garage and the house seem overwhelming at the moment and I’m not sure how helpful it is to have “mom” and “wife” sitting in a chair directing while “husband” and “kids” do all the work.  After all, I usually am the one tearing things apart and organizing.  My husband can usually count on a day of absolute insanity cleaning.  Rearranging an entire room, pulling everything out of the garage for cleaning, or cleaning out the basement and hosting a garage sale.  Not this year…. illness has not been our friend.  Oh my, how will it all get done…fairies?  Elves?

3.  Spring planting of the new “gardens”.  Yes, new and yes plural!  We have ripped out the fence of the garden I now fear and are considering plans for that area.  One garden tower has arrived yet it still needs the dirt and the worms and then the seeds to be planted.  The 10 pot hydroponics system has yet to come and prayerfully it will not until some of the chores are done and the other garden is up and growing.

4.  Treatment and doctor decisions.  I have taken another spiral downward after a short reprieve.  So, after 10 months of searching for the doctor who treated/cured one patient who I admire for their courage, I found him!  So, the question is whether or not we work from here on his protocol that he has written in a book I read in a day, or do I travel across the country to meet him in person.  In speaking to one of my two doctors, it has already been agreed upon that what his treatment plan is makes sense and although I have come close to addressing the issues he explains, we have not to the degree in which he would.  So, the call was made this morning and I await a call back to see how this may fit into my search for healing.

5.  Bees…. Oh the hive must be looked at and I must find the time.  Maybe Thursday… If they are getting ready to swarm then I still have time to order another batch of bees, if my queen is dead, then I still have time to order another one to take over.  If the drones are ready to succeed their queen with another, I should at least limit their choices.  I need to also join the Bee Keepers Club so that I can have a mentor… I really do not know what I am doing and last years hive production was very low with very little return.

6.  School is almost done…yet it is not yet complete.  There are still things that have to be accomplished and I need to reserve my energy to make sure the spring awareness of summers approach doesn’t distract.

Wow, that actually felt good to get out.  Kind of a mind dumping.  Sorry all of you had to be a part of it, however, I really and honestly have nothing else to write about.  Thanks for listening to me ramble.  It really did help.  😉

Lymes, Menus / Recipes

Sherry’s Quick Mayonnaise

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Many times I am quite surprised at the lack of information people have regarding the food they eat.  For example, many do not realize the hazards of GMO’s,  high fructose syrup, MSG, soybean oil, margarines, preservatives, dyes, flouride, farm raised fish, conventional beef, chicken, fat free ingredients,  etc.   The list goes on and on.  In the age of technology all it takes is the push of a button and one can experience information overload.  Is all of the information you read accurate?  No.  Is all of the information you read possibly out to sell you a product?  Yes.  Can you be easily misled by information?  Yes.   That being said,  my philosophy is to look at the sites that hold credibility by posting their resources from where they themselves found their information.  It is also possible to pull up research done at Universities or through research firms that have published their findings.

That being said, our family only buys organic products and when possible we make everything from scratch.  I’ve taught my children how to cook and how to creatively make lunches out of leftovers and healthy breakfasts that consist of non sugar non cereal ingredients.  Rarely do they eat cereal or sandwiches.  On occasion they do like a gluten free organic shaved turkey sandwich or even an albacore tuna sandwich (bpa free can wild caught tuna).  Mustard is okay as a condiment option, however, their favorite is mayonnaise.  Have you seen the ingredient list on a jar of mayonnaise?  I used to buy an organic brand that was made with coconut oil, however at $15 a jar, I just couldn’t stomach paying the price any longer.  About 2 years ago a friend found a recipe made with the coconut oil and I began making it myself.  The family however, after a time, just plain old got sick of the coconut flavor so I began learning more about oil choices and changed the recipe to the families liking.

By making our own, we are also able to make other wonderful dressings that satisfy the need for something more creamy.  With this recipe we dress cole slaw, potato salad, salads and more with just a change in the seasonings.  Flavored mayonnaise is also great depending upon the sandwich.

Hope you’ll give it a try.

Sherry’s Quick Mayonnaise  (makes a little over a pint)

1 whole farm fresh egg

2 farm fresh egg yolks

Sea Salt to taste

1 TBS Organic Dijon Mustard

1 tsp Organic Apple Cider Vinegar

(Optional additions depending upon what you are making it for:  Wasabi powder, variety of herbs, anchovies, dash of cayenne pepper, dried mustard, turmeric…)

Place all ingredients above in a food processor and process until completely mixed.

Make sure when you begin pouring the oil in, that the processor is on. Do not stop the processor while adding the oils.  There should be a cup with a hole in it in the top of the food processor. This is where you will slowly pour in the oils.

Please note: the slower you pour in the oil, the better your mayonnaise will be. The oils will separate from the other ingredients faster if you pour the oils in too quickly. This is the secret.   Slow…

1 – 8 oz.  bottle of Almond Oil, Olive Oil,  Avacado Oil,  Grapeseed Oil  (These are the ones I use and I like the flavor.)

1 – 8 oz. bottle of another oil  (use a second oil from the list above)

I usually store the mayonnaise in a jar with a lid, not plastic, in the fridge.   Enjoy!

Little Tidbits:

Partially Hydrogenated Soybean Oil – manmade fat; known to cause cellular disruption in the body; obesity; reproductive problems; heart disease; US grown soybeans are 90% genetically engineered;  soybeans contains Omega-6’s and can lead to inflammation; soybeans contain phytates which block the absorption of minerals; affects negatively on the thyroid;

(References: http://articles.mercola.com/sites/articles/archive/2013/01/27/soybean-oil.aspx http://www.lewrockwell.com/2013/01/joseph-mercola/soybean-oil-one-of-the-most-harmful-ingredients-in-processed-foods/)

Avacado Oil – reduces inflammation and oxidation; helps to fight against free radicals; studies show it kills cancer cells; contains more vitamin D than Olive Oil; contains carotenoids that help fight cancers;

(References:  http://healinggourmet.com/article/avocado-oil-the-healthiest-cooking-oil-youre-not-using-yet-853;   http://www.naturalnews.com/027509_avocado_skin_health.html )

Olive Oil – rich in monounsaturated fatty acids; reduces inflammation; reduces chances of heart disease and hypertension; lowers risk of depression; may reduce breast cancer risk; may reduce risk of stroke in elderly; helps to maintain healthy cholesterol levels; helps to protect liver and pancreas; 

(References:  http://www.medicalnewstoday.com/articles/266258.php;  The research is numerous… take a look.)

Almond Oil – High in Vitamins E & D & K; helps with digestion; protects and maintains healthy brain tissue; reduces LDL and aids in raising HDL; helps in protecting the skin; reduces blood pressure; aids in protecting from heart disease; rich in folic acid; high in minerals; contains anti-oxidents; 

(References: http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-almond-oil.htm;  http://www.livestrong.com/article/119876-health-benefits-sweet-almond-oil/;  http://www.seedguides.info/almonds/)

Grape Seed Oil – full of anti-oxidents; lowers LDL; may help to inhibit cancer cell growth; helps with acne; may help in PMS symptoms; may help with cavities; can be cooked at higher heat without releasing free radicals unlike Olive Oil; 

(References:  http://www.livestrong.com/article/406768-the-health-benefits-of-grape-seed-cooking-oil/;  http://www.homecookingadventure.com/articles/grape-seed-oil-benefits)

Keep in mind that you need to do your research.  Not all oils are alike and you need to understand each one and how to keep them from spoiling.  Note also that there is a great amount of information available.  Choose wisely what works best for you.  

Know what it is that you are putting in your mouth.  

 

 

Menus / Recipes, Why?

Waffles & Leftovers

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When the kids were little, we had fun with breakfasts.  We had muffin Mondays, Twisted Tuesdays (which could be anything from omelette’s to yogurt), waffle Wednesdays, thankful Thursdays (again, either eggs or yogurt) and french toast Friday’s.  As years have gone by and they are getting older, we still don’t eat much cereal and eggs are usually the breakfast choice.  Unless of course, mom is having a good morning and we change it up a bit and make either muffins, crepes, or waffles.  This morning, I felt pretty good and was able to make my husband an omelette and the kids waffles.

As I served them up, our son announced that he really wasn’t looking forward to waffles as they “usually have no flavor and honestly just don’t taste good”.  This mornings however, were “delicious and were the best ever”.   When they asked me what I did different I told them that “I think it’s better you don’t know and then you’ll keep on enjoying them”.  Of course, that only made them really want to to know what was in them   so I informed them that the left over sweet potatoes they’ve avoided for two days were discretely placed in their “delicious” waffles.   Our son had already assumed there was a vegetable in there somewhere.  After all, when they were little I used to add things like carrots and zucchini to their muffins and either cut up prunes, dates, or apricots to their pancakes.  Who needs chocolate chips in pancakes when you have apricots?  🙂

Anyway, I thought I’d share the recipe for those of you looking for something really yummy and easy to make.

Waffles & Leftovers (this made 5 waffles)

In a blender add the following ingredients in the order given and blend until smooth:

8 farm fresh eggs

2 tsp. organic vanilla

1/2 C. raw honey,

2 tsp. organic apple cider vinegar

1 C. precooked organic yams or sweet potatoes

2 tsp. celtic sea salt

2 C. Organic Almond flour

2 tsp. baking soda

2 TBS. variety chopped presoaked, dried nuts

1 TBS. shredded organic coconut

Make sure you have a hot waffle iron that has been lightly oiled with either lard, grape seed oil or a coconut oil.  Pour your batter in the waffle iron, close and set timer for 3 minutes.  If you have a waffle iron that turns over, I usually pour in the batter, set the timer and turn over immediately, then turn it back when I have about 1 minute left.

What is wonderful is fresh or frozen cut up fruit to place on top of the waffles with a little butter.  Who needs syrup when you have fruit?  🙂

Menus / Recipes, Why?

Coffee? Tea? What is that?

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I think that one of the hardest things to get over right now is the fact that I usually spend about 4 hours in the kitchen each day preparing all of our meals from scratch.  At the moment, and for the last 7 months that has not happened.  I am finding myself getting tired of the same things to eat each week.  My brother and sister in law used to say that their dinners were on a rotation with specific things on specific nights.  Well, they would be pleased to know that we are hitting a rotation menu.  Although, not by choice, and honestly, in our house we are all getting a bit bored.

This morning I almost didn’t even eat because I just did not want scrambled eggs… again!  ( I know… you’ve heard this before right?  Just a few days ago?)

So, out came the cookbook and creativity followed.  Almond flour Cheddar and herb muffins.  The kids and I really enjoyed them and honestly, they weren’t difficult to make.

What I did next however, made them look at me like I had 10 eyes.  In fact, my son exclaimed, “What, are you done with coffee now too?  Didn’t you have any?  You just made a whole pot!  What are you doing with all of those things.  That looks disgusting, and if I did that you’d tell me I was going to throw up.”  (Point made, point taken, now go get your school work done!)

I have been reading so much about Turmeric and it’s health benefits, along with it’s ability to help with inflammation and killing parasites etc.  My husband just sent me another article from the Wall Street Journal discussing Turmeric and colds.  Since I’ve been congested the last few days and have been feeling punk, I decided to come up with my own “tea” concoction.  It’s surprisingly good and amazingly healthy.  (By the way, I’ve been doing this for a few days now, I guess the child just hadn’t seen me actually make it.)  🙂

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What’s That? (per mug)

1 TBS Coconut Milk/Cream

1/8 tsp. Turmeric

1/8 tsp. Cinnamon

1/2 – 1 tsp.  Fresh grated Ginger

1 TBS Raw Honey (or a 1/4 dropper of Liquid Vanilla Stevia)

Hot water

Put all of the above in a mug, preferably in the order listed, stir and drink hot.

Yummm….

Why?

Breakfast and Ramblings…

2 Comments

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Disclaimer:  I wasn’t going to post this until my son encouraged me to as a social experiment for his study of Anthropolgy.  He is curious as to how much trouble I will be in with comments.

After 5 days of not eating dairy, limited beef, no sugar and of course limited gluten free carbs, you could say I needed something that would satisfy.  So, this morning our son once again made his famous “egg tortilla” and just the thought made me nauseous.  I am almost sick of eggs.  Almost…

I looked in the cupboard and decided that Quinoa hot cereal with fresh fruit sounded wonderful.  So, as I pulled out all of the things I wanted to add to it, I was reminded of the last time I added Hemp Hearts to my breakfast.  My son usually makes his jokes about moms “pot stash”.  Now, for those of you who know me, you know this has got to be a joke.  After all, most comments or nicknames I get are more along the lines of the “bible thumper”, “tree hugger”, or “prude”.   Where would he come up with such a joke?  Well, apparently he watched some documentary on an educational channel about Hemp Hearts and their usage in growing marijuana.  Who would have thought.  I mean, when I read about the health benefits of nuts and seeds I guess I assume you can safely buy them without a stigma attached.   Although, as I mentioned to one friend, I wonder if the Hemp Hearts will have the same medicinal benefit as smoking the plant, without the side affects.  NOT likely…

Can I just add… I understand medicinal usage for some, however, legalizing it?  Really?  Just goes to show you how influential Hollywood is.  I have teenagers that have enjoyed some of the zombi apocolypse movies and we laugh over the unrealistic characteristics of humanity.  Well, I now admit that it’s a very real possibility.  Unlike the recent statement that it’s no worse than alcohol, experts have declared that smoking up to 8 in a month actually can alter one’s DNA that will affect even their grandchildren.  I mean, think about it.  Legalizing it, creating a society that in 20 years will be reflective of human zombies walking around who collect entitlements because they are too stoned and lazy to work.  Then you throw in the push for healthy eating and minimally processed foods (which I agree with).  What does that have to do with the zombi apocolypse?  Have you ever heard of munchies?  Well, the way I figure it, there will be human zombies  with constant munchie syndrom looking for food not easily found to cure the crave, so just maybe they will start eating those of us who are the healthy , motivated go getters.  I mean, would they be able to recognize or conceive the wisdom to understand it’s the go getters that provide the funding for those entitlements?    Of course, if all the Lymies were to be eaten by the zombies then it would be like War of the Worlds and our spirochetes would kill them.   Ahhhhh, there is a plus to having Lymes.  I knew God would not disappoint and that there was purpose!  I don’t know, maybe I have too much time on my hands to think and watched too many movies in the last 6 months of “doing nothing”.

Sorry, just a rambling thought…. or maybe I am feeling the side affects… either way,  here was breakfast!

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Quinoa Flakes cooked as box directed, 2 TBS Coconut Milk, 2 TBS Hemp Hearts, 2 TBS Pumpkin seeds, 1 TBS coconut, dash of salt…. topped off with sliced banana, blueberries, and rasberries!

Yummmm!!!

(I have to admit, I had about 5 good hours of almost normal after eating it.  Hmmmmm.)