The Stories We Tell: About Food. About Ourselves. About Life.

River_edited-2

The other day I was talking with that lovely man in my life and our conversation meandered to the topic of living the good life and the choices we make to support it. Maybe we choose gorgeous living food. Maybe we move our bodies with vigorous, sweaty, heart pounding exercise. Maybe we choose good friends. Or simply get restful sleep.
As he shared details of his personal disciplined path, which includes both exercise and meditation, I started to ponder my own healthy journey. The adjustments I’ve made have allowed me to maintain vitality and vision through the intense commitments I’ve taken on in the last couple of years: raising two dynamic girls; working towards earning my bachelor’s degree; keeping a small business going; and creating a beautiful love relationship.

The practices I use to support all I ask of my body and spirit take time and commitment: the yoga in the wee hours; the pedaling my bike over rugged trails; and the meditation/prayer throughout the day. Oh, I can’t forget the consumption of lots of gorgeous, green food. All this, as you can imagine, works. Yet, there’s one surprise that came up for me in our conversation: I wanted to overcome my preoccupation, or obsession with food. When I said this his eyebrows knitted. He simply asked, “what do you mean by food obsessed?” He appeared genuinely bewildered. “I can see you eat healthy (and different than others), but you don’t eat too much or anything…”

I thought about what he asked me. I thought for a while actually. How WAS I obsessed? Everything I came up with, was something I had felt in the past. Nothing was a current way of being. In days gone by, I might have eaten the wrong things a bit too often. Or, I might not have felt well because of a food indulgence. Or I might have had vivid dreams about the next thing I wanted to pop into my mouth.

I have been releasing these ways of thinking and being for a while. Through meditation, visualization and an opening to the possibility of another way of being, I think a shift just happened. I don’t know exactly when I started feeling lighter and less attached to food. Just like a headache that suddenly subsides, the funky energy around food was gone, without any recollection of an ending point.

I was surprised and delighted at this realization. Whew, who knows where a good conversation will lead you?. Life changes. People really CAN and DO change. The stories we tell ourselves need to be questioned and changed too.

A toast, beauties: To new stories.

Be very well.
Kathryn

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It Can Seem A Long Way Up

Pines at the Metolius 2011 Edit

I’ve spent a lifetime tweaking the formula for balance, health and beauty. This week I stepped it up a notch. The eating portion is something like maybe… deep green paleo? I’m food processing greens and dropping in various toppings to create a savory main dish or a comforting green soup or a rocking, fiber filled breakfast. I’m drinking a lot more water. I’m not putting anything into my mouth unless I’m sitting at a table. (And yes, I’m still eating chocolate.)

I’m meditating on dignity and the weight of my words; their power to create and destroy. I’m opening to the Universe. Getting still. Looking around in there. And I’m staying aware, noticing…

I’ve created a yoga practice, where I’m working up to an hour a day, five days or more a week. Right now I’m getting in about 30-40 minutes. I go deep. Heart pounding, muscle shaking gorgeous practice. I’m walking, sharing and pondering on the trail – often. There’s healing and balance in nature.

There’s desire in me to leap with joy and lightness; to ride my bike with fluid endurance; and to frolic about in knowing I can manifest positive change in my life. I desire clarity and connection, to myself, to the Divine, to the beauties in my life. We have to know “why?” Why are we losing weight? Why do we want to be healthier? Are the answers intrinsic and compelling enough to really propel us to change? The quality of our questions will determine our success.

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School, Angst and a Life Path that Works

Yellow Flower Aug 2011

Well, as many of you know I’m in school, and spring break started for me yesterday at about two in the afternoon, when I finished my biology exam. I am grateful for my learning experience and how it’s changing me, in ways that go so far beyond acquiring knowledge.

This term I finished my AAOT. In addition to Evolutionary Biology, I took my last math class. I also dove deeper into my writing with a creative fiction class. School has also been rich with spirit connections and diverse social experiences, eh, really diverse.

Today, a handsome, warm, accomplished man is taking me to lunch to celebrate what he calls my “beautiful work.” I’m so excited, because this hasn’t been a simple path for me.

I’ve always had this fear I was on the wrong path, with the wrong guy, or somehow just living the wrong life. Last term, I thought, “What if I thought, just for one three month stretch, I was on the right path?” So, I took that road. For that small window of time, I chose to believe. I chose to not be afraid. And you know, it worked for me. I found I was happier. I was more creative. I started taking on life like I do food: one big experimental, joyful romp.

For this next term, that same beautiful man mentioned above suggested I step it up one more notch. For this upcoming session, maybe, I could TRUST that I’m on the right path.

Hmmm… maybe he’s got something: Trust.

Namaste.
Kathryn.

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Stop and Smell the Flowers

A Pair of Stargazer Lillies2013

These are the last two. A dear friend gave me a bunch of beautiful stargazers just over a week ago. Every couple of days a formerly closed bud, has opened and poured its fragrance into my living room. The intoxicating perfume has filled my nose.

I have paused and noticed.

I have smiled and remembered.

What a spring!

Kathryn

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Love That Green Breakfast

DSCF4565

The other morning I was pondering what to make for breakfast. A warm, funny, health conscious guy was sitting at my little blonde farm table. I thought, can I really feed him what I normally eat? You see, I’ve transformed “Kathryn’s Breakfast”, from a couple of blogs back, into a deep green, feel fabulous, kind of meal that leaves you raring to go, wherever your day may take you. I described the dish. Smiled my dare.

He said, “Sure, I’ll try it.” And you know… he was totally into it. I watched him wiggle some leathery greens, soupy fiber and chopped fruit onto his spoon and into his mouth. He chewed for awhile, pondering the mix of flavors and textures, then he scrunched up his nose and eyes in surprised delight. – It was indeed tasty.

We both started out day energized, clear headed and inspired.

For Each Bowl I put in the following:

1 1/2 Cups of Chopped Kale
1/2 Cup Chopped Apple
1/4 Cup of raisins
1/4 Cup of Thick Organic Rolled Oats
2 Tablespoons of Ground Flax Seed
2 Tablespoons of Hemp Protein
1/4 Cup of Shredded Coconut
1 Cup of Warm Almond Milk

Be Very Well.
Kathryn

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Kombucha Waffles

Kombucha Waffle 2013

These were amazing. My eight year-old devoured four! They don’t even need butter or syrup! But, feel free if you really need the sweetness or the fat.

It was a fairly conventional recipe I tweaked enough, so company would love them, and healthy enough for me to feel good about serving them. I used all the eggs, organic white flour, ect. I did however substitute rice milk and kombucha for the liquid and added freshly ground flax seed.

2 cups of organic white wheat flour
3/4 cup of ground oats (I use my hopper-style coffee mill)
1/4 cup of ground flax seed (I use my hand held coffee mill)
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons baking powder
3 eggs
1 cup kombucha
1 1/2 cups rice milk
1/3 cup melted coconut oil

Just toss everything into a bowl and stir until mostly un-lumpy. Don’t get too crazy with stirring or they’ll be flat, doughy things that’ll make you crazy sticking to the iron.

Preheat the iron. Gloss with coconut oil. I just grab a hunk and rub in on to the hot surface.

My iron takes about 3/4 cup of batter. I use a handled metal measuring cup for this task.

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Homemade Valentines

Valentines2012

My eight year-old daughter and I made Valentines together for our friends.

I cut up art she had created through the year. I simply threw pieces on some nice card stock, making little colored piles. She glued them, then I drew on them and wrote wishes, to finish them off.

We had a lot of fun and our friends get a lovely soulful little crafty collage of love.

Happy Valentine’s Everyone.
Kathryn.

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Work to Live, Then…

!Painted Hills Red Edited 2

“The human race is a monotonous affair. Most people spend the greatest part of their time working in order to live, and what little freedom remains so fills them with fear that they seek out any and every means to be rid of it.”
― Johann Wolfgang von Goethe, The Sorrows of Young Werther

I lift my glass: To a courageous embracing of our mortality; to rolling around in our fear; to emerging out of the abyss – just glad for the ride and the sweet companions that accompany us from here to there.

Happy Trails.
Kathryn.

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Just Leave Your Boots On

Original Sisters

The mountains to the west rise from the High Desert Plateau, sharp and pink and yellow. In the early eastern sun, jagged protrusions are stark and bright, with a backdrop of deep gray.

The Old West theme-park town sits in shadow. The place looks to be a pseudo-historical mish-mash of architecture dropped by some celestial Hollywood crane. The vertical planes of false-fronted buildings rise arrogantly and promise more than they can deliver. Throw in a dash wooden stoops here and a boardwalk there. The dish brings to mind 60′s era “Spaghetti Westerns” where the pelvis-forward strutting, boot wearing, wannabe makes gritted teeth suggestions about how the bad guys might help him with his day.

Highway Twenty cuts across the state, through the middle of town, then moves on, up into lusher mountain pine, then on to civilization. Stop. Buy a trinket. A sandwich. A cup of joe. The young smiling woman who takes your card – she knows you’re not from around here.

Just leave your boots on there pal.

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Sweet Dreams

2012-06-15 16.35.12

Last year I went to my naturopath with sleep issues. I was waking in the night, then unable to go back to sleep for many hours.

“What are you eating?” she asked. I listed vegetables, fruit, brown rice, and a little chocolate of course. (It’s one of the food groups, right?) She said it SOUNDED pretty healthy overall, but I was actually eating too many simple carbohydrates. She surmised I was waking up in the middle of the night because my blood sugar was dropping and my body dumping insulin to compensate.

She recommended cutting out starchy carbs, including bread (even whole grain), sugar, caffeine and alcohol. She also said to steer clear of high starch vegetables, like peas and carrots, and limit fruit.

She also suggested I eat warm things, and create smaller meals and eat fairly often (every 3-4 hours). She gave me recommendations and I fashioned a formula. The leafy greens should take up about 2/3-3/4 of the plate, with just one to two ounces of quality protein (I like wild salmon or free range organic chicken), a thumb’s amount of a beautiful fat (avocado or raw nuts) and just a sprinkle 1/4 cup of a hearty grain like millet or quinoa or buckwheat (not brown rice). Voila!! I was sleeping again in just a couple of days.

So, when you look at my Miso Happy Salad-Soup, this was the beginning for the thought process that lead there.

Sweet Dreams Luscious Lovelies,
Kathryn

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