Cooking for One

Cooking for one has been a bit challenging, cutting those recipes down or knowing what left-overs to freeze.

Planning meals ahead of time, and of course remembering to cook when I'd rather be doing something creative.

I work 20 to 30 hours a week, so I'm out of the house 4 and 5 days a week.  Fortunately, I'm home early and have time to prepare meals.  It takes a little more effort to be inspired, but usually by the time the aromas waft through the house I'm glad I took the time to prepare something nutritious.

I eat organic although not vegetarian, but I will only eat chicken that's organic and from humane farm environments.  I also eat wild fish and shelf fish.

This winter I have enjoyed home baked bread from organic flours I purchase online from Purcell Mountain Farms.com.  (I also buy their organic beans.)  This way I can eat what I call guilt free bread without sugars or other added ingredients.  There are some great recipes using honey and molasses.

After reading "Wheat Belly" by William Davis, MD, I have decided I will now replace my flours with Einkorn and Emmer for my bread.

I also recommend "The Perfect 10 Diet" by Michael Aziz, MD, for understanding hormone balancing, good and bad oils, and there's even a Glycemic Index chart in there.

I recently created an excel spreadsheet to track my intake of foods for glycemic index, wheat content, and acidic and alkaline foods, among other things.  This way I can add or subtract foods to keep on track.

Among my favorite meals this winter have been cream of broccoli soup made with organic broccoli, rbST free milk, organic butter and a little seasoning.

I'm also enjoying split pea soup with a slice of organic turkey bacon, cooked and chopped.

My favorite dessert is apple or pear crisp for one - recipe as follows:

1/4 cup each of brown sugar and flour
1 or 2 tblsp butter, chopped in to above mixture with a pastry blender
Add 1/4 cup of old fashioned oats and
1/4 cup of chopped pecans
1/4 teasp each of nutmeg and cinnamon.
Add bite size pieces of one apple or pear to a one serving size souffle dish and sprinkle the mixture on top.
Sprinkle some almond slivers on top of that.
Bake at 350 for 20 minutes, or until fruit is tender.

It's important to remember to eat healthy, even for one!!

The Fairies Made Me Do It!

 Living closely with nature on a day to day basis one becomes accustomed to strange noises and unusual events.  I have come to accept these as the routine activities of Elementals and Fairies, hard at work (or play) in the garden and nearby forest.

Recently my hearing has become more acute, a clairaudient level - above the ordinary sounds.

The wildlife are getting tamer, and many eat out of my hand, they seem to recognize me as one of them.

I've definitely been more creative lately and so inspired that I had to make a list of all the ideas I have!

Today I feel inspired to share the message of the fairies and elementals, not so coincidentally on the same day of the Venus Transit, which will occur only once in our lifetime!

The message is not new and many of our well respected sensitives are receiving this information as well.

The earth needs healing.  It's not new news, everywhere you read or see the stories, good and bad.  I'm not going to get into that - you can find them on your own.

More importantly I think my message is about accountability, just start by taking care of your own back yard, so to speak.  Eat and grow organically, don't poison the earth or your bodies.  Grow trees, make habitat for wildlife.  Buy local, use less, enjoy nature more.  Pretty simple.

My mission has always been about simple living, getting back to what really matters in life;  quality of life, healthy life.

So the fairies want you to know they are there for you, in your own surroundings, tending to your gardens and bringing you pleasure and beauty.  Don't forget to thank them!!