Tag Archives: green beans

Parents’ Sudden Increase in Intelligence at Age 40

In the last few posts, I’ve shared some of our approach to sugar and how it relates to our immediate and long term financial and health situations. Many people, my parents included, have been saying for some time that sugar is not good for us. But recently, I’ve paid more attention since my friend drew my attention to Dr. Pompa’s resources.

I do not agree with all that Dr. Pompa says, especially with respect to applying to us today the instructions God gave to the nation of Israel regarding clean and unclean foods. But, Dr. Pompa makes some great points about how our choices in eating directly affect our health.

We do not have the money in our monthly spending plan to follow all his suggestions. So we follow an approach that takes into account some of his ideas, while living within our means. For example, we cannot afford to eat 100% grass-fed beef regularly, so we simply enjoy beef less often. And since we both have a few more pounds on us than we’d like to keep, we are discovering that we can share a steak and be satisfied.

Recently, we enjoyed a delicious steak with our 1000 Day Marinade (page 144 of A Recipe for Survival). Also pictured are Grandma’s Green Beans (page 91 of A Recipe for Survival) and short-grain, sweet brown rice.

1000 Day Marinade and Grandma's Green Beans with rice

Now that I’m understanding better how more naturally-raised food helps us health-wise, I see what a blessing our food was as my brother and I grew up in Colombia. My dad worked hard to raise essentially all the fruit we ate, and his methods were natural and organic. I think the only time we bought fruit was at Christmas when we would enjoy the treat of apples since they were so expensive. Otherwise, Daddy raised papayas, bananas, cashew fruit, mangos, passion fruit, star apples and more. We even had a “jungle ice-cream” tree in our yard. That was a tasty fruit!

Most of the meat that we ate was raised in our backyard, too. Again, we were enjoying the benefits of free-range eggs and chicken meat, and I did not even know how good I had it!

Every Wednesday, we received our order of beets, carrots, and a head of lettuce. But that was all the fresh produce that we purchased. We raised the rest of it ourselves. I always thought that we were deprived since we ate such “boring” and “basic” foods. But now that I am interested in foods that help the liver and intestines, I’m seeing what a benefit the beets and carrots were, and how healthy we were by limiting our refined sugar consumption! How I disliked the beans and rice then, but now I value them! Because we had limited financial means, our parents made careful food choices for us so as not to exceed their income… and in the end, we were eating the most healthful diets possible. Limited finances can actually be a blessing if you are like me and can exercise more self-control at the point of sale than at the point of consumption.

Grandma said the other day that parents suddenly become very intelligent when their children turn 40. I told her, “Well, since I’m only 39, and I understand better what my parents were doing for us, just imagine how smart Daddy will be in a few months when I turn 40!”

When Brody and I eat simply, we can taste the natural sweetness of fresh fruit and don’t need a sugar fix from a more expensive and less healthful source. Dessert anyone? 🙂

A Bowl of Cherries

Remember that our Heavenly Father knows our needs before we ask. He has our best interests at heart, and He is supplying our needs.

If He has not provided enough funds to eat in a certain way, then perhaps it’s not in our best interests to eat in that particular way, whether it’s eating out at fancy places, eating fast food, or buying sugary drinks and snacks as rewards for ourselves throughout the day.

Matthew 6:7-13 New American Standard Bible (NASB) from Bible Gateway

“And when you are praying, do not use meaningless repetition as the Gentiles do, for they suppose that they will be heard for their many words. So do not be like them; for your Father knows what you need before you ask Him.

“Pray, then, in this way:

‘Our Father who is in heaven,
Hallowed be Your name.
10 ‘Your kingdom come.
Your will be done,
On earth as it is in heaven.
11 ‘Give us this day [e]our daily bread.
12 ‘And forgive us our debts, as we also have forgiven our debtors.
13 ‘And do not lead us into temptation, but deliver us from [f]evil. [g][For Yours is the kingdom and the power and the glory forever. Amen.’]

Thanksgiving Part II

We are thankful for a special day set aside to help us focus on thanking our Lord for His work in our lives! Today, we are thankful to have the energy to exercise. When I was single, I sometimes would try to get back into the routine of walking and running regularly, but without another person to hold me accountable, I never kept up with the idea very well. Now that Brody is willing to help me keep going, we are increasing our walking and jogging. I am thankful, too, for how he helps me be accountable in my spiritual walk. When I am prone to being worked up into a lather about various difficulties, he often helps me refocus on God’s plan from eternity past and how He is working it out (Psalm 33:10-11).

 As Christmas approaches, I am thankful for the soothing sounds coming from the piano as Brody practices several beautiful Christmas songs. On Thanksgiving Day, Brody and I enjoyed a good time with Grandma and Ole and then we also visited Quaker Gardens in Stanton that afternoon. The residents were pleased with Brody’s piano concert of Thanksgiving and Christmas songs, and we enjoyed spending part of the day with them. We never thought Brody might be able to earn a little extra income from his piano playing! We are thankful for the many different ways the Lord provides for us, and we praise Him for His kindness in choosing a pleasant way for Brody to earn the extra income.

 I am also thankful for our Thanksgiving meal turning out well! This year, my turkey turned out the best ever. I cooked it a couple of days before Thanksgiving, and this time, I took a more simple approach. I combined some herbs, spices and butter and spread them over the turkey. Instead of opening the oven regularly to baste the bird, I left it alone. Since I had one of my debilitating headaches, I stumbled around in pain for most of the afternoon, and forgot about the turkey in the oven! By the time I remembered the turkey was in there, the little red “pop-up” indicator had popped up and Brody and I agreed that the bird looked well-cooked. As I removed it from the pan for its photo shoot, a wing came off, and I figured that was another indicator that the meat was cooked through. This was such an improvement over last year’s result! (Last year, the turkey didn’t cook completely. The year before that, I made a stuffing that used the giblets, and decided I’d never do THAT again! I tried some other ideas for the giblets this year, and I’ll share them later.)

 I was particularly pleased with my first attempt at gluten-free dressing! Brody and I called Daddy and Candy for a pre-Thanksgiving chat a few days before Thanksgiving, and we caught her in the kitchen, preparing for the dressing she was making for (I think) 60 people. I quizzed her over the phone for her method of making stuffing, and decided I’d give it a try this year, making adjustments to make the dish gluten-free and Brody-safe. The result was wonderful!

 For the garnet yams and the green beans, I chose a simple method that I knew would work for Brody. I followed the Grandma’s Green Beans recipe from A Recipe for Survival (page 91), and for the yams, I steamed them and then simply reheated them with a bit of key lime juice, butter, salt and a slight drizzle of honey. The results were tasty side dishes without all the extra creamy and sugary additions often found on Thanksgiving tables – we felt good after eating – no pain from overeating nor from food disagreeing with us.

 The cranberry sauce turned out well, too! Using the relish dish from my great-grandma made it taste better … well, at least it made it look better! 🙂 It tasted really good, too. I’ll share that recipe eventually.

 The gravy was wonderful! I’m so excited about how everything turned out, that I haven’t decided yet which recipes I’ll save for a second book, (if the Lord wills) and which ones I’ll post now. I’m thankful for how our eating has improved over these 3 and ½ years! My initial recipes in 2009 kept us alive, but weren’t really worth repeating later as I learned more about cooking without wheat, rye, oats, barley, corn, potatoes and onions. I am thankful for the improvements over the years! Be encouraged – if you are struggling right now to find foods that work for you or your family member, keep on experimenting! In time, you’ll develop recipes that work for your family, too!

 Not pictured are the pumpkin pie and the crusty dinner rolls. In our household, the half-life of crusty dinner rolls is approximately 20 minutes, and since I used much of the batch to make the dressing, not a single roll was available for the photo shoot. Brody made the pumpkin pie the next day while I was working, so we didn’t have that for the photo. But, you’ve seen Aunt Nellie’s Pumpkin Pie (page 163 of A Recipe for Survival and a Sample Recipe on this website) in previous posts anyway. The green salad with Raspberry Vinaigrette dressing (page 154 from A Recipe for Survival) rounded out our gluten-free, tasty, economical and pain-free meal. These are wonderful reasons to give our gracious Lord much praise and thanks!