We Are What We Eat

When given a choice on meals I tend to lean toward that of a lacto-vegetarian. That means I include dairy (preferably raw), eggs and fish in my meals. My husband, on the other hand, is a carnivore.   It has been a 22 year personal conflict for me.  In the last year I have been aware of a lot of information floating the internet about animal treatment.  In this year of CHANGE,  watching my husband suffer through the results of his life choices, I am beginning to recognize this as an opportunity to re-assess my own  values.

 I admire anyone who can abstain from eating the flesh of another. Not everyone can. Some people's glandular chemistry prohibits this. They may try to honor the philosophy but find their health losing ground after a time. We live on a planet where every life force relies on another for its survival. Lions, water buffalo and alligators co-exist sharing the same watering holes...until supper time. Then the weakest or youngest is culled from the group; it maintains a natural balance. Animal waste becomes food for plants.

People who choose vegan as a more humane choice should read a book titled The Secret Life of Plants by Thompkins and Bird. It is filled with fascinating research showing the ability of plants to communicate with us, their reactions to violence  and even how they have mutated to meet 'request' from humans. It leaves the understanding that just because we don't stroke or hear plants doesn't mean they don't have a voice. Just because we don’t see red doesn’t mean they are not bleeding.

So, which species deserves to die and which to live? Which is more important than the other? In nature no species, plant or animal, is better.  Humans are the only species that the planet can survive without; it’s as though we are guest here. We are also the only animal that kills for pleasure or money. Our greed is the disruption to nature. This is one of the subjects looked at in my book- SHIFT: A 5th Dimensional Approach. All of these thoughts added to my husband’s preference are why I have tried to practice compassionate eating (and living).

Eating compassionately is eating when hungry- being thankful not only for the food but for the plants and animals that have given their lives so that we may live- asking a blessing on their spirits- not eating more than  needed nor wasting.

To me the inhumanity comes not from killing to live but from the treatment of animals- whether they are cows, calves, dogs or cats. The animal INDUSTRY of our developed nations is horrible. Visit the 'farms' and see how  animals are treated before they are packed into trucks, herded into lines where they stand watching the animal in front of them tortured, shot or electrocuted. You will refrain from eating meat. We call it meat instead of animal to de-sensitive ourselves.  We call it beef instead of cow, pork instead or pig and milk fed veal instead of 7 day old baby calf. The names and packaging frees us from feeling accountable.  We buy more.

As I witness the violence in our culture, the words “we are what we eat” take on new meaning. Words such as terrorized, abused, and beaten should never be in the same sentence with food we are consuming. Please know where your food comes from and how the animals are treated. Maybe the levels of violence existing in the world will reduce. All life should be honored. Taking one life to save another is a hard call but to me it should be the only reason to kill. Hopefully, all will learn to live gently and not support those who do not. 

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New Year and New Begining

 Here it is, a new year. New months, new years or new moons are considered markers of time. They mark a beginning point and  inspire us to introduce change. One of the most popular focuses for change is in the lifestyles that lead to changes in health. Frustrating limits lead many people to consider committing to a detox program. These programs can offer greater mobility or help shed a few extra pounds. Excess weight, low vitality and joint pain are often the result of a sluggish system. However, this commitment can seem rather like the squirrel caught in a trap. It would rather chew off its leg than be restricted. Rather than opening the door to frustration (which may lead to defeat) consider giving yourself with a trimmer, healthier new you through a detoxing cleanse.

The main difference in a cleanse and a diet is that you don’t have to starve to cleanse. Adding nutrient dense foods, coupled with removing the most common dietary toxins, such as sugar, soft drinks, yeast, corn and excess animal protein will bring about a natural cleansing and building of your body systems. Eating fiber-rich vegetables improves bowel function, and drinking plenty of water  allows toxins to be flushed from the body. It only stands to reason that offering your body the cleanest and highest nutrition will lay a foundation for homeostasis…perfect balance. A body in perfect balance finds its perfect form. 

Feast, don’t fast, with naturally detoxifying foods. Try including plenty of naturally detoxifying foods, like cabbage, leafy green vegetables, curry, bitter greens, garlic, parsley, lemon, ginger, celery, green tea, cayenne pepper, grapefruit, and sea vegetables.  I include Honduran Chimol as a relish or side to slaws, beans and other foods. As a side to meals, chimol guarantees fiber, balances pH and supplies the 5 colored vegetables suggested by nutritionist. I’ve given you the recipe below. You can also find more about detoxing by reading my January 10, 2013 entry titled Detoxing is Releasing. I welcome your comments.  Here’s to a healthy you in the new year.

Honduran Style Chimol (or chismol) is a condiment usually served with grilled meats, but also goes well with other dishes including beans and rice.  My favorite is to put it on top of coleslaw. Alone, it could be used for a delicious salsa.The raw mix of five colors along with the addition of lemon or lime juice and apple cider vinegar makes this dish a fountain of health in my estimation.

Ingredients

1 medium red or white onion

2 Roma tomatoes

2 medium bell pepper halves (ideally 1yellow, 1 orange)

3 Stalks of celery

sprigs of cilantro (or culantro) to taste

Juice of 2 lemons or limes

¼ cup apple cider vinegar

Salt or garlic salt to taste

(additional vegetable options include carrot, green pepper, or green beans)

Directions

1. Finely chop all vegetables and cilantro.
2. Mix together in large bowl.
3. Add lemon juice, vinegar, optional salt, and mix until all vegetables have been coated. The more you stir the more liquid created.
4. Cover and refrigerate. Best when chilled 4 hours or more.

Makes approximately 2½  cups.   Keeps well for about a week.