The other day I was doing the grocery shopping at my local store and walked past an enticing display of Kettle Chips–you know the ones, sea salt and vinegar, salt and black cracked pepper, sweet onion…mmmmmmm. As I continued walking down aisle 6, I began to experience something which felt akin to sorrow. I felt myself yearning for those chips and it was as if I was actually mourning the fact that I was going to go back, put a bag of sea salt and vinegar chips in my cart and consume said chips before arriving home.
Why was I mourning, you ask? Well, you see, I have been eating everything Ivan has been eating due to his desire to create an inhospitable environment to prostate cancer within his body. I’ve also been avoiding (just about) everything he has been avoiding and I have been feeling great! He’s lost nearly 30 pounds and I’ve probably lost 10 or so by now. Kettle Chips are not on the menu at the moment.
But just seeing them in the store started a hankering I realized I was going to give in to. And that made me sad.
“Wait just a minute!” I shouted inwardly. Just because a part of me had a thought about going back, getting the chips, purchasing them and devouring them on my ride home did NOT mean I HAD to do that. It was interesting to reflect back and realize that usually when I begin to think this way, the actions just flow from the thoughts, even if there is a part of me which doesn’t want to give in to those thoughts. It is like the dog walking the owner!
I’m studying a lot lately about the mind and the brain. One of the things I read that I really liked had to do with disciplining our thoughts so that our minds are powerful, effective tools in our powerful, effective lives. Here was an opportunity for me to exercise that kind of discipline. I finished my shopping, turned my back on aisle 6, paid for my healthy groceries and left the store with a big smile and a light heart. My mind was a powerful, effective tool. It was a great feeling!
I would like to share a crunchy, satisfying recipe I created this evening for crackers which are healthy and support a strong immune system. They go with my new soup recipe below the cracker recipe. Enjoy!
Rosemary Walnut Crackers
Preheat oven to 350 degrees
Pulse in the food processor until combined thoroughly:
1 cup of almond meal
1/2 Tbsp of olive oil
2 Tbsp water
1/2 tsp sea salt
2 Tbsp raisins
8 walnut halves
1 sprig of rosemary, removed from the woody stem
When ingredients are combined thoroughly, drop in 4 more walnuts and pulse until they are rough chopped into the mixture. You will want to see larger chunks in the dough.
Scoop out of food processor bowl and form into the shape of a large ball. Roll the dough out between 2 sheets of parchment paper until about 1/8″ think. Cut into squares. Take the end pieces and reform them into a square so you can cut more crackers.
Spread the crackers out on a lightly oiled (with grapeseed oil) cookie sheet and cook about 15 minutes. Check them at 8 minutes and turn the pan if needed. They should brown lightly before removing from the oven.
Turn out on a wire rack to cool. Makes about 20 crackers
Dice 1/4 white onion
Grate 2 large carrots
Peel and chop 1 fairly large sweet potato and chop into squares
1 tsp freshly grated ginger
Combine vegetables in a quart pan and barely cover with organic chicken broth.
Bring to a rolling boil and turn down the heat to a strong simmer.
When the vegetables are soft, add spices and blend in food processor until nearly smooth
1/4 tsp sea salt, 1/8 tsp cumin, 1/8 tsp tumeric, sprinkle paprika, onion powder, red pepper flakes, freshly ground cracked pepper and cayenne pepper to taste
Serve with garnish of red pepper flakes in each bowl