Buddy Hop

22 Sunday Feb 2015

Posted by Stacey Bender in Eating Out, Ginger + Buddy, Health, the kitchen

Tags

acupuncture for dogs, Brunch, duck confit hash, roasted mushroom & cauliflower sauce

Buddy can’t jump up or get down our bedroom step in the dim light anymore (but Tom says he can still get down and get funky). There is only one step but he will stand looking at that step, whining, until he is rescued from it to the wool carpet or to the comfort of the bed, fluffy with down and warmly coated with a thick wool throw. The bed is only a foot and a half high but he has trouble jumping up to that too… even more-so if the covers are untucked, because he then has no access to the lower perimeter ledge of the upholstered frame.

Somewhere between 3 weeks to a month ago, he stepped up his game (yes, pun intended), and flew down the stair (singular), without a blink in the dimly lit room, but because I had food (in bed). The movement was quick, so determined, yet graceful and swift; he landed in the proximity of my lap (up on the mattress top, plus fluff, bed) all before I could blink. He landed even before Ginger could get to the step. I think he likes cheese!

I am always amazed at how much time I can spend just watching my dogs. They aren’t always doing anything especially exciting and there is rarely a time that they do something new, or something I have never seen them do at least a dozen times before.

Yet there I sit, watching, never growing tired of what I see. The slight movement of one’s head will have me smirk or smile as the nose on that head nestles under the nose of a stuffed bear, or as a tiny paw tucks underneath their own wet, cold nose. Watching them sleep is an activity I am particularly fond of; I like watching their inactivity. Particularly the newer activity of sleeping next to each other, sometimes even touching back to back; a sight we never thought possible a few years ago.

There is a sound that comes out of Buddy as he sleeps that I find myself listening to as intently as if there were a jazz band jamming on a new tune. It is somewhere between a snore and a groan but it is rhythmic and undulating, moving his breath in and out. Ginger doesn’t snore, she rests softly, until she lets out a large sigh. The sigh is so long, peaceful and cleansing that it reminds me to let my breath out and breathe, yes, yes, b r e a t h e.

Ginger is still active for a gal of fourteen. She loves to play like a puppy and she spends many moments flopping to and fro on her back. Ginger is a ham (which, of course, goes well with cheese). She likes to perform and she wants all eyes on her. Buddy is more of an onlooker. He sees all and makes sure he is always in the know. I can’t walk two steps in the house without him following frantically behind (tap, tap, tap, tap, hop).

If there is food, or even if Buddy thinks there should be food, he makes it a habit to levitate while letting out an enormous squeal. The sound should have me cringing as I would from the sound of a slow, d e e p scratch over a chalkboard. However, watching a small, furry, live cartoon character, lift off the floor, all fours at once, is amusement enough to let the sound become overlooked and to send me to the kitchen to get food.

Buddy has a hop to his step. Sometimes, when he gets excited, his hop becomes higher and more pronounced, like a bunny. He is animated in his movements and I can see how he might be considered the real inspiration of “jumping beans”. He would also make a good fencer because he is agile, plus quick to duck back and forth to get out of my way as I swiftly prepare a meal in the kitchen or two-step at the bathroom sink getting ready each morning.

Some days, I think buddy is a puppy, but others I realize he is an old(er) man. Sadly, recently we had one of those “old man” days. Last Saturday morning we awoke to a hunched back, little/old furry guy. No telling why but the skip and the hop were not present; in their place were moans, agitated snoozing and hesitancy to move. He looked disoriented, uncomfortable and (gasp) old.

At least he had comfort in his friend.

The severity of our concern escalated for 24 hours without apparent relief or restitution of symptom. No more leaping at cheese (on the bed or elsewhere), hopping, skipping or otherwise enjoying the usual happy pursuit claiming food. This could not end well, I thought. I was once told (and believe for myself as well as for my pups), that without the rudimentary, yet essential yearning of food, it is time to be concerned. In other words, as long as one has an appetite, it can’t be too bad. Luckily, his appetite did remain, it was simply the lengths to which he would go to obtain the food that had changed.

Come Monday, we were able to secure an acupuncture appointment with Dr. Rice. We were hopeful that relief was in store but not convinced that it was going to provide complete recovery. Thankfully, we were proven wrong (about complete recovery). Within mere seconds of the first needle going in, a large, dumb, tongue hanging grin appeared on buddy’s previously tortured looking face. I don’t think Tom or I could have smiled any larger than we did at the sight of that toothless grin.

Pin cushion Buddy

We are avid believers in the practice of acupuncture, both for dogs and of humans, after experiencing it first-hand for ourselves; if ever skeptical about the effectiveness of it though, this was proof enough for us. At the exact moment that the smile appeared on Buddy’s face, relief washed over us and we realized the power was deep and even more powerful than we first had believed. We brought in an old man and went home with a pup.

Pitter pat, pitter pat….pat..pat…pat….pat! To and fro, up, down, hop…skip…jump!

Duck confit hash with poached egg, roasted mushroom & cauliflower sauce
Serves 2, easily doubles

Buddy and Ginger used to eat duck and potato kibble from Prescription Diet; this was due to Ginger’s early allergies that were suspected to be due to food. Apparently, this is a very common thing for canines to suffer from and it was(is) believed that by feeding them sources of food not readily available to their ancestors, there bodies would be less susceptible to allergy. Hence, duck to replace chicken and potato to replace traditional grain. It has been awhile since they have eaten that food (since Buddy’s first scare) but their newer diet does still consist of duck (raw, from Darwin’s). We try to lay low on potatoes but they love them and are sometimes allowed to still have them snuck into their meals (boiled, not fried).

Last weekend, while brunching at Sitka & Spruce on Valentine’s Day (a day I have long ago sworn off from eating out on, but this brunch was spontaneous), we stopped into Rain Shadow Meats. For those of you who have not been to Melrose Market on Capital Hill in Seattle, you must go. If you live here, you probably have been, if you haven’t, it is worth a trip. The brunch at Sitka & Spruce still has me drooling and attempting to recreate the roasted carrots with rhutabega puree.

Our duck confit from Rain Shadow Meats, pictured on the counter to the right

With several brown packages tucked neatly under my arm, we looked forward to our dinner. Plans always sound better with a cocktail and a good meal. We ended up eating pizza, but did make a series of delicious meals on the days to follow as we pursued using up all of the meats that we bought that day. The remains of their house-made duck confit was still in our fridge the following Saturday morning (yesterday), so I decided to make a duck hash for brunch.

The hash is topped with a poached egg drizzled with roasted mushroom and cauliflower sauce. The sauce is actually a soup that I made mid-week for Ginger and Buddy but it works nicely over the egg, and they enjoyed it this way for brunch too (sans hash for them).

This starts with my breakfast potatoes, then gets layered with caramelized onions, roasted pepper and the duck. Cooking low-and-slow helps everything to remain soft while developing a nice crust. You can purchase duck confit from a good grocery store or your butcher if you aren’t in a position to confit it yourself. This would also be equally good with a roasted duck leg which is really easy to do and less expensive to buy.

INGREDIENTS

3 potatoes, cut into 1/2″ dice, parboiled in salted water
1 TB butter or duck fat
1/2 of a roasted red pepper, cut into strips or 1/2″ diced
A handful of caramelized onions (approximately 1/4 cup)
Meat from a 1/4 leg duck confit (approximately 3-4 oz.)
1 oz chèvre
2-4 poached eggs (1-2 per person)
3-4 spoonfuls roasted mushroom & cauliflower sauce per person (recipe to follow)

PREPARE

To a very hot pan over high heat, add the butter or duck fat. When it has melted, add the potatoes and turn the heat to low.

Let the potatoes cook, undisturbed for about ten minutes then stir them around to brown the other side.

After a few more minutes, when the potatoes begin to soften and color, add the bell pepper, onion and duck. Stir to combine then let cook, undisturbed for another 10 minutes or so.

Stir again, then cover with foil and continue to cook over low heat while you poach the eggs. Turn on the broiler before poaching the eggs.

As you remove the eggs from the poaching water, crumble the hash with the chèvre and place the pan under the broiler for just a minute or two.

TO SERVE

Divide the hash between plates, top with an egg (or two) and drizzle with sauce.

Roasted mushroom & cauliflower sauce (or soup)

This makes a delicious soup both for us and our dogs. You can adjust the thickness by adding or omitting chicken stock. Vegetable stock works too if you want to keep it vegetarian or use water if you don’t have any stock. When I serve myself this as a soup, I drizzle the top with truffle or Argan oil. You could also slice raw mushrooms very thinly, season them with sea salt and pepper, then marinate them in lemon juice, truffle and olive oils. Add these as a garnish on top of the soup.

The quantities below are just a suggestion. Using more or less vegetable will require more or less liquid. There are so few ingredients that the roasting and coloring of the mushrooms and cauliflower are what will yield the intensity of the flavor. I like using a ratio of more mushrooms than cauliflower to bring out the nutty earthiness but it is the cauliflower that smooths the consistency nicely enough to use it as a sauce. I use my Blendtec to puree which turns it velvety smooth.

INGREDIENTS

10-12 oz Crimini mushrooms, stems discarded
1/4 head cauliflower, large stocks removed and discarded, florets separated
Olive oil
2 cups chicken stock (from this recipe if serving to pups)
Approximately 3 TB lemon juice
Sea salt and pepper to taste (limit this if serving to pups)

PREPARE

Preheat the oven to 375 degrees.

Put the mushrooms and cauliflower on a sheet pan and drizzle with a little olive oil. Roast them in the oven until the mushrooms are slightly crisp but not burnt and the cauliflower is browned, approximately 15 minutes.

Remove the pan from the oven and let cool slightly. Transfer to a food processor or blender (again, if you have a Blendtec or similar, use that). Add the stock or water and lemon juice.

Puree until completely smooth. Add more liquid if needed or desired. The consistancy should tend toward the thickish-side. Season to taste and serve warm as a soup or a sauce.

Brunch is good!

Roasted carrots at Sitka & Spruce

Brussel sprout, flora & parsnip fritatta at Sitka and Spruce

Brussel sprout, flora & parsnip fritatta at Sitka & Spruce

Duck confit hash at Chez Stacey

Happy pups, begging for more at Chez Stacey

In and Out

17 Saturday Jan 2015

Posted by Stacey Bender in Ginger + Buddy, Health, the kitchen

≈ 14 Comments

Tags

alternative food for dogs, chicken stock for dogs, healthy dog food, hydration for dogs

The nose knows…

Today, I wondered when it was we acquired a horse. Not a most appetizing subject but I had this thought, as I picked up from the backyard (with an appropriate tool) two full, heavy, over-flowing scoops of, well…you probably get the idea. It has to go somewhere after all…but the quantity and scale; I must be feeding Ginger & Buddy far too well, because as Tom pointed out, it wasn’t coming from the wild bunny that frequents the yard.

With Buffy, there was no knowing where the outhouse might be. It was, generally, outside. I didn’t question when, what, or see where (as long as it stayed outside). No leash. No baggie. No scoop. Back then I lived in Alaska though, for the first quarter of her life (minus the first year when I saved her from a certain fate in Oregon); no leash required (back then).

Later, living in Pioneer Square (downtown Seattle), she and I were pioneers again, no leash owned or collar worn (shame on me). One day my Dad came to visit us, Buffy and I. He refused to take her outside without a leash (smart man). I came to realize one of those days, that he had been escorting her to the adjacent park sporting a white electrical extension cord as a leash with a red ribbon as her collar. Classy. Later, when I finally met Tom, he did not find this as amusing.

When Buffy was five, she and I moved to an apartment that had a courtyard out front; and home to many dogs doing their “business”. The first night we moved in, I took her out there and almost immediately heard a women call out to me from the window of her apartment above.

“Where’s your bag?” She said.

I was confused, what bag?

“Where’s your baggie?” She called out again.

Still confused, I gave her a blank stare.

“Your poop bag; I don’t see one. You better pick it up!”

So now whenever I watch Kate and Leopold (with Meg Ryan and Hugh Jackman), specifically during this scene where Leopold has to do the unimaginable (for an aristocrat), I am reminded of my reaction that night (lack of title notwithstanding).

The memory I flashed on today, as I scooped, was quite different. I have a vivid memory of my Grandpa Edwards (paternal) heading outside to their backyard in California with a shovel during one of our long-ago summer visits to their house (with five dogs). I was young and naively, I asked him what he was doing with the shovel.

“Picking up poop.” He said. Whaaat? Why on Earth would he do that, I thought? Yet, this is what I was now doing.

Perhaps this is (partially) why:

I like to tear the chicken to release the flavor into the liquid.

Chicken Broth for Dogs

Ginger & Buddy recently got their senior blood panels taken (again). They both had elevated kidney levels which indicated potential kidney disease and dehydration. Without going into the tedious specifics, they both now seem to be stable and well. Their doctor recommended we include chicken stock to help get more liquids into their diets.

While I realize there are a few organic, low-sodium options, I got to thinking that most chicken stocks you buy are made using onion, a known toxin to dogs, and too much sodium no matter what they say. So, I decided to make a version that would not only ensure no onion or excess salt, but would also allow them to feast on the pure chicken and vegetables that provide the stock.

In order to add extra nutrition I sprinkle in a mushroom powder which you can read about here. You could, alternatively, add mushrooms, along side the carrots and chicken, to the water for an even heartier stock (Ginger & Buddy prefer their mushrooms roasted, on the side, then mixed into the broth).

INGREDIENTS & PREPARATION

There is no specific set of measurements because it can vary depending on the size of the dog(s) and how much/often you plan to feed them this broth plus the solids. Since my pups are (relatively) small, I usually just cook a small batch at a time that will last two, maybe three days as a supplement to their regular diet.

You will need a chicken breast, or two, bone and skin removed. A handful of baby carrots, maybe 12-14 (of the snack-pack variety) and enough water to cover the chicken and carrots.

Simply put the chicken and carrots in a saucepan and cover with water. Bring to a boil, then reduce the heat and let it simmer until the chicken is cooked through, the carrots are tender and the broth is flavorful.

Let it cool down in the pan, then transfer the entire contents to a container with a tight fitting lid, or serve right away.

TO SERVE

If they are thirsty but won’t drink their water (yes, I have finicky pups) ladle spoonfuls of broth into a bowl, preferably white porcelain (they are royalty) and set in the spot their dinner bowl sits. That’s it.

Unless they are also hungry. I realize they might think they are hungry all the time, you be the judge. In this case, remove the appropriate amount of carrots from the broth and cut into dice.

Remove the chicken breast and chop off a lobe, chunk, what have you. Dice that up too. Add these bits and pieces to the broth (hopefully sitting in a white porcelain bowl) and set in the place of their dinner dish. Light a candle (the rechargeable LED variety works well around fur) to make them feel the appropriate sort of atmosphere.

Then watch them slurp it all up as they forget (don’t care) that they are in a fine dining establishment. PS both eat

Follow by reading them a few chapters from Miss Manners, or better yet, Emily Post.

Buddy comes around the corner to see if Ginger has some more.

DeeBuDeeBudDeeBuddd, Ttthhaatttsss all folks!

Green soup (and ham?)

25 Saturday Oct 2014

Posted by Stacey Bender in Health, the kitchen

≈ 31 Comments

Tags

Brunch, chard soup, cooking, Dr Seuss, fiesta Friday, green eggs and ham, green soup, ham and eggs, healthy recipe

I have garden envy. When my brother and sister-in-law moved into their newly-built house on Bainbridge Island sixteen years ago, their lawn consisted of nothing but mud, rocks, old growth trees and dreams. Over the course of time, we have seen the transformation go from a yard that housed not even a place for Buffy to poop and pee, to many places for children to play and grow-up, adults to luncheon, retreat, tinker and entertain, and the gardener to grow vegetables rivaling those found at the Farmer’s Market. There is a cleverly designed tree house, an elaborate garden and potting shed, a trellised patio out back with trickling water, beautiful plantings and a resident frog. There are large trees, two in particular, that in the Summer are the anchoring points for a big screen, where movies are played for a gathering of neighbors, family and friends. There is a water feature that was built between a neighboring house that resembles a woodsy brook that you’d never know hadn’t been there a hundred years.

But, oh what a garden has transpired. The first time I encountered it, the vegetables were limited. There was cabbage, very large and obnoxious looking; yet I suspect they were good. There was kale. This, before kale was the “it” veg to eat. I knew not why someone would want to eat it, let alone grow it in their yard? There it was though, not particularly interesting to me, then. Ornamental perhaps?

On one particular visit to their house for dinner, I was taken aback by the progress. The little garden that once was made up of a strip of property in the proximity to the length of their (long) kitchen, had suddenly become, without my knowing, a white picket fenced area, encompassing actual square footage in their yard. Christine took me on a mini tour (because it was a mini footprint, but impressive), yes it was.

Quite some time has passed now and it is on the rarer occasion that we make it “on island”. In the following years though, while we were still somewhat regular spectators and participants, their adjoining neighbor became family, the toddlers became kids and the kids became adolescents…the garden shed was built and the tree house was erected. There was a dog now, other than our own, that graced the property and he (Snowball) has an orchestrated place to poop and pee.

If trees could talk, they might tell us of the nights that the neighboring families’ children came back and forth with my nieces and nephew, in happiness, in tears, and sometimes in the middle of the night. The trees might talk of teenage gossip, pubescent fears or the story of a comforting marriage of two homes. The trees might suggest that this was a place, in modern times, with old-fashioned values and good people. They would also be grateful, the trees, for the love that sprouted around them and the edibles that nourished the ones within. For that, Tom and I are happy too.

_PS_1 spoon not edited

We live off-island but fond memories (and occasional visits) still languish in our minds. Most recently, my Mom, on her recent visit (to them, via our house) brought us home a gift from Christine; the most beautiful bouquet of hydrangeas, each stem capped in a plastic vial of water (a bouquet which made the most glorious appearance in our living room to welcome in the last of the decreasing summer sun) and a large bag filled with kale. The most beautiful and tasty kale. And chard. Gorgeous chard. And tomatoes, so sweet and perfect, they were oooohed and awed upon for the appropriate amount of time before the first one burst and the fruit flies laid claim. At this point, and not a second too soon, I had the will power and inclination to quit hoarding them for that most appropriate meal (which should always be now), and just dig in eating them raw, with reckless abandon. So reckless, I will not share the details. The remainder (because there were many) found their way into a most delightful fresh soup, recipe found here.

From the greens, among other things, I made soup! Green soup…and ham.

PS_egg in soup1

(Almost) All Green Soup
makes approximately 12 cups

As you will find, if you continue to read what I write (in the future, and I hope you do), I am reluctant to give up a good thing…I like to dream. I like to think about what might be best rather than what would be easiest (at the time). So with the abundance of kale and chard (still) stored in my crisper, waiting for that perfect purpose, I decided to make soup. Mostly with the chard, whose beautiful leaves had begun to wilt. I had used some of them previously, in a sauté with our steak and one with our fish. I had planned to wrap them over true cod, stuffed with bacon and leeks. I had thought of mixing them in with ravioli and then thought of layering with eggplant, red peppers and veal. I had imagined them as forming packets of ground lamb, co-existing with coriander, sweet onions and chopped kale. I did though, use some to wrap my tuna salad, some to wrap my hummus, and it made its way into Tom’s turkey with cheese sandwich (surprise!).

This soup was a finale to the wonderful gift, harvested from that, now abundant, garden on Bainbridge. The soup contains almost no fat and is vegetarian, if you leave out the ham bone I decided to throw in (used to flavor another soup effort, simultaneously occurring). It makes more than one family could possibly eat (unless you live at that house in Bainbridge I spoke of with the two families and friends sharing the meal…but perhaps more than enough even then). I will be freezing mine, in single serving portions, to eat for lunch at my whim.

The flavor is slightly spicy yet humble and earthy. The coriander is apparent and the unmistakable texture of lentils adds enough weight to the soup that it tends toward the comfort spectrum rather than the light and healthy.

The health benefits are worth mention though. There are so many green things in here, it should qualify for LEED (sorry, occupational reference). It also contains onions, many, many onions; no feeding this to your dog(s), sorry G & B.

Chard: Has a low impact on blood glucose, making it an excellent choice for diabetics (Linda, please take note of that and stuff it into Dad’s food, shhhh). (a) Chard stalks: are high in glucosinolates, causing them to be a good thing for inflammatory purposes, especially associated with surgery (pay attention Dad; I will be sure Linda is aware (heh, heh)). (b) Chard greens: pack cartenoid which is good for your eyes and vitamin K, which is an excellent way of boosting your cardiovascular health (the stalks contain this too). They also contain a high level of oxalates, which if you have kidney problems, should be consumed in moderation. Consult your doctor for concerns.
Kale: Lowers your cholesterol! Steam your kale for the best cholesterol benefit (darn, I like mine raw and massaged; still cholesterol lowering but not as much as steamed). Steaming kale helps the fiber components to bind with bile acids which in turn help them to extract more easily (lowering your cholesterol). Kale is also beneficial in regulating detoxification at a genetic level. It can help with inflammation and oxidative stress. Who knew? (Apparently everyone but me!)
Carrot greens: Are not the tastiest eaten raw (unless you are a bunny or love bitter, herbacious and stringent, which I do) but they do pack this soup with additional vitamins A, B6, C and K, plus folate, manganese, niacin, potassium and thiamin.
Celery: Is packed with antioxidants which protect against oxygen damage to our cells, blood vessels and organs. The pectin-based polysaccharides in celery help to protect the stomach lining from ulcers. However, this nutritional value is better when the celery is steamed or eaten raw rather than boiled.
Cilantro: Is a member of the carrot family. It helps to relieve intestinal gas pain, helps treat headaches, coughs and mental stress. Cilantro also helps combat lead and other heavy metal toxicity (it is even being studied as a natural purification agent for water).
Parsley: Is great as a digestive aid, natural breath freshener and more…

…I could go on, but I won’t. You get the idea.

So, if that’s not reason enough to eat this superstar, healthy soup, eat it because it is just damn tasty (personal opinion, of course)! You can wear it plain or dress it up with a spoonful of scrambled eggs, a dollop of plain yogurt or, better yet, a topping of tender pulled ham. If you feel indifferent or curious, try mixing all three (green, eggs and ham!).

INGREDIENTS

1-2 TB olive oil
1 cup chopped onions
1 TB chopped garlic
1 cup chopped carrot (+ the greens if still attached, stems removed)
1 cup chopped celery
1 TB chopped jalapeño
2 cups sliced leeks
1 cup green lentils
2 tsp ground coriander
4 tomatillos
2 kale leaves, stemmed
12 oz chard leaves plus their stems, chopped
Sprinkle of sea salt over greens
2 TB lime juice
1 large bunch (2 cups) coarsely-chopped green onion
1 bunch cilantro, stems and all
1/4 cup fresh basil leaves, stems removed
1/2 cup fresh parsley, stems and all
Ham bone/shank

In a large stockpot, heat the olive oil and sauté the onions, garlic, carrot, celery, jalapeño, chard stems and leeks until beginning to soften. Turn down the heat to simmer and let them sweat until the leeks begin to melt, approximately 15 minutes.

Add the lentils and coriander. Stir to combine. Add the tomatillos then lay the chard leaves and kale on top. Sprinkle a little sea salt and squeeze the lime juice over the greens, cover and let cook over low heat to let them wilt and soften, about 10 minutes.

Add the green onions, carrot greens (if using), cilantro, basil and parsley. Add the stock, water and almond milk. The liquid should mostly cover the greens but not overwhelm them. Add a little more liquid if you feel there is not enough. At this point, if you are using the ham bone/shank, tuck it into the liquid. Again, this is optional and while I think it does improve the flavor, it would be just fine without it if you prefer to stick to vegetarian. Bring this to a simmer then cover with the lid askew. Let cook over low heat for an hour or so to really draw out the flavors.

Let sit in the pot to cool enough to handle. Transfer the soup, in batches, to a blender or food processor (I used my Blendtec). Purée until very smooth. You should have a very large bowl filled with soup when you are done. Squeeze in the juice of one lime and stir. Serve piping hot.

If you would like to add a little texture, mix in some additional cooked lentils. For a heartier soup, stir in some of the meat from the shank. Another suitable garnish would be crispy bacon pieces; so many choices, so much soup…

You can even eat it for breakfast (or this would make an equally satisfying lunch, dinner perhaps?). Simply heat the soup and ladle it into an oven-proof dish. Top the soup with a sunny-side up egg, a thin slice of gruyère and tuck in some thinly shaved ham. Broil until the cheese melts then dig in.

And a happy birthday to my blog friend, Angie. In honor of your birthday, I made green, eggs & ham! One Sue(ss) two Sue(ss), happy birthday to you (to the tune of the birthday song, of course!).

The magic mushroom – on health & healing

29 Friday Aug 2014

Posted by Stacey Bender in Ginger + Buddy, Health, the kitchen

≈ 17 Comments

Tags

beef braised in tangy peach sauce, dogs, food, health, mushroom ragout, mushrooms and health, pet health

There comes a time in everyone’s life where we need to reflect. Reflect upon our health, our happiness and our future.

That time for me, is now. With Buddy’s recent scare, and he and Ginger’s inevitable aging, I put in motion a set of changes to prolong their time with us and ensure they are as healthy, comfortable and pain-free as possible, for what we hope to be, years to come. In our quest for finding the right mix of potions, we realized that what applies to them could and should, help inform our own regiment.

Health and well-being is largely dependent on choices. We make choices everyday and those choices add up to a map of our path that brought us to where we are in life, love, work and health. Some of our health is determined by genetics, but part of our health is dependent on all of the choices that influence each of these areas. I am always amazed at how much we have control of in this seemingly out-of-control world.

Simply put, we need to take control of our lives and be informed about as much as we can to make the right choices. Fifteen years ago, I was challenged with an illness that was determined by genetics. I read up on and educated myself at the time, but if faced today with the same situation, I would have gone at it a little differently, and certainly with more vigor; in fact, that is exactly what I am doing now. More vigor, more thought, more awareness. Genetics never change (although, soon they can).

Today, I would have looked to nutrition, emotional stability, situational acceptance, the power of the mind, and the power of ancient remedies. I would have meditated, done yoga, accepted my situation in a positive light and sought out things that are not the routine answer. This is not to say that I did not do things right, because I did the best I could with what I knew and discovered at the time. I survived and came out, perhaps, a little bit stronger.

It is never too late to start making smarter choices, bigger changes, and positive impacts. One of the first things to do is to make the choice to become better educated on your options for healthy living. The next step is to make a commitment to implementing those things you learn. Then, obviously, you need to take action. This is obviously easier said than done.

I am, in some capacity, working in all three stages. I was especially happy to find that in the, “becoming better educated” stage, that I have more excuses than ever to seek out, cook and eat wild mushrooms.

Oh, how I love wild mushrooms!
Tom does not.
Turns out they are good for us (much to his chagrin).
So good!

I recently discovered that mushrooms present significant health benefits. So significant in fact, that even Tom can’t ignore. A friend of ours turned us onto the magic of mushrooms. No, not that kind of mushroom (shame on you). Our friend had become ill, lethargic and un-diagnosed. It was not until she began taking these supplements that she was able to resume her life after years of a serious detour.

I had already read a little bit about how mushrooms might be a good thing to incorporate into Buddy’s diet when we thought cancer was lurking within. I became more intrigued after hearing about Heather’s story, and even more intrigued when I began reading up on the supporting research.

Not only are certain varieties believed to have properties that reduce blood pressure, help control diabetes, sharpen memory and strengthen immunity, the largest benefit, in context of ourselves, is inhibiting growth of cancer cells. As with most things, ingesting beneficial foods are usually not effective in delivering the potency required to reward you with maximum benefit; capsules or extracts are best suited for that. It seems though, that eating mushrooms, of any variety, will offer enough of a reward that I can optimistically recommend they find their way to your plate as often as possible. I am certainly not an expert on the subject and certainly won’t pretend to be in this post, so to read for yourself, take a look here, here and here.

I have ordered several products from this site both for Tom and I, as well as for Buddy, Ginger and Dad (read up on Paul Stamets, renowned mycology expert). They have not yet taken residence at my doorstep so I will have to report back in a later post after my real research kicks into place. I will say though, Buddy and Ginger have been religiously taking this (human-grade, made for pets) product for several months now, switching between the joint formula and digestive formula. This, in conjunction to other dietary improvements have made a remarkable difference to their health in this relatively short time. As an bonus, acupuncture for Buddy has proven to provide noticeable relief from a myriad of symptoms. Tom (inspired by Buddy’s unbiased success) has recently joined that club too (and I will talk further on this subject in a subsequent post).

As another thought for cure, and intended to help inform my cousin Bridget, epilepsy in dogs also benefits from acupuncture. Eric, go with this, it is a small price to pay for a drug-fee loved one and might prove to be a smaller expense long-term. Read further here for some great thoughts on the subject (Scott and Christine, you will be interested in this too).

So if anyone else is also thinking about improving their health, even the tiniest thing can make a difference. Smile more, frown less (I need to do this). Eat 1/2 instead of the whole (Tom needs to do this). Laugh when you feel like crying. Kiss your dog. Kiss your other dog (even if its just your better half). Appreciate what you have and forgive yourself for what you don’t. Eat your mushrooms. Love your life!

Wild mushroom and corn ragout with tomato & peach
Serves 4

Mushrooms are lovely cooked in butter and olive oil. However, in keeping it healthy (and shareable with my pups), I am roasting the mushrooms and corn with only the tiniest bit of oil, no salt.

You can serve this by itself as a vegetarian dish, or as I did, serve as an accompaniment to beef braised in tangy peach sauce (recipe follows).

INGREDIENTS

Olive oil
1/2 lb mixed wild mushrooms (approximately) – I used a few small chanterelles, 7 shiitake and 4 trumpet
1 ear of white sweet corn, removed from cob
Pinch of sea salt
Fresh ground pepper
1 clove garlic, peeled and chopped
1 tomato, cored and diced
1 peach, peeled and sliced
Truffle oil (optional)

PREPARE & ROAST (the mushrooms + corn)

Gently wipe any dirt or grit from the mushrooms. Remove the stems from the crimini and portabella (if using). If using chanterelles, scrape the stems with a pairing knife to remove the grit then trim the bottom of the stem.

Put the mushrooms onto a baking dish lined with foil, and toss with the smallest amount of olive oil needed to lightly coat them; this could be just 1 teaspoon. Set the corn alongside on the same pan.

Roast them in a preheated 400-degree oven for 15-20 minutes. Check on them after 10 minutes to be sure they are not drying out. Give them a little stir to mix them with the juices that should be starting to release. If they seem too dry, close them up in the foil for a few minutes. Pull the corn from the oven if the kernels are tender and cooked at this time. The mushrooms are done when they are tender and browned. The trumpet mushrooms will take a bit longer than other varieties.

Alternative cooking method for the mushrooms:

Heat a little olive oil in a pan. Add a knob of butter and let it melt before adding the mushrooms.

Cook for several minutes, stirring a few times, until the juices begin to release. Sprinkle a pinch of salt over and grind in some pepper.

Add the garlic and continue cooking until the liquid evaporates. The whole thing will take about 10-15 minutes.

PLATE

Lay down a few slices tomato on each plate and scatter the corn. Divide the mushrooms, selecting a mix of the varieties for each plate. Add in the peach slices and sprinkle with a little salt. A few drops of truffle oil are a nice addition if you feel so inclined.

Beef Braised in Tangy Peach Sauce

Serves 4

This braised beef, as well as the sauce, is delicious over the mushroom and corn ragout. You can roast the mushrooms and corn at the beginning of the braising time since the oven begins at 400-degrees. The oven will then get turned down for the remainder of the braise, at which time the mushrooms and corn can be set aside and heated-through later.

The sauce will make approximately 3 cups, but for this you will only need 1 cup, so you will have extra to freeze or bottle for later use.

INGREDIENTS

1 1/2 lbs choice boneless beef ribs
1 tsp kosher salt
Fresh ground pepper
Spelt flour for dredging
Olive oil for browning
1 cup tangy peach sauce (see recipe here)
1 sweet onion, trimmed and sliced

PREPARE

Line a baking dish (large enough to hold the ribs) with foil. The foil should be large enough to fold over and cover the ribs. Place the slices of onions onto the foil and set aside. Preheat the oven to 400-degrees.

Season the beef with salt and pepper, then dredge through the flour.

Heat a sauté pan and add enough oil to just coat the bottom of the pan. Brown all sides of the beef; be sure to let it sit undisturbed until one side is brown before moving. When it is ready to be turned, it should easily come away from the pan without sticking.

When all sides of the beef ribs are browned, transfer to the baking dish, setting the ribs over the onions.

Deglaze the sauté pan with red wine and scrape all the bits up to pour over the ribs.

Pour the peach sauce over the ribs and cook uncovered for 45 minutes. Baste the ribs with the sauce and cover with the foil. Continue cooking until they are tender, basting occasionally, approximately 1 1/2 to 2 more hours. During that time, if the pan gets too dry, you can add a little water.

The onions will be caramelized and taste delicious served under or alongside the beef. You can use the pan sauce after removing the fat, or as I did, use some of the tangy peach sauce that was not used for cooking.

____________________________________________________________

In Loving Memory of Amber Bender, September 2002 – August 2014

My dear sister-in-law Laura, our heart goes out to you and our/your beautiful, sweet Amber. She will always be by your side and in all our hearts.

I love you Mom; I’ll meet you at the other side.

10 Legs in the Kitchen

~ Cook. Eat. Write

Category Archives: Health

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In and Out

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The magic mushroom – on health & healing