Adventures in Alternative Health: Grow Your Own Wheat Grass Guide

Although this nutritional green starts with the word “wheat”, as far as I’ve researched, it’s not pure evil like other wheat-y things. Wheat grass is a plant in the wheat family, but the leaf itself is generally accepted as gluten-free (the seed is not)*. But to cover my own butt, the Mayo Clinic suggests consulting with your doc first before eating wheat grass if you have celiac.** Now that that’s out of the way…

Growth Day 20

Growing wheat grass has been incredibly easy and fun. My spouse and I got hooked on wheat grass shots from Inta Juice years ago, but have moved since then and haven’t had our wheat grass shots in a while. So for Valentine’s Day this year I bought him all the supplies to grow our own.

Raising wheat grass is kind of like growing grass in your yard. You water it a few times a week, and it just goes and goes! I think even the blackest of thumbs could easily tackle the wheat grass challenge.

Wheat grass is toted as a miracle plant, kind of like kale, but unlike kale there is significantly less evidence for its uses. If you just google wheat grass, many sites will try to convince you that it can cure cancer, reverse tooth decay, supplement all your daily vegetables, make you instantly lose ten pounds, and all kinds of unproven (and quite frankly, ridiculous) claims.

For my leafy-greens money, I’m a kale girl through and through. But wheatgrass is easy to grow, adds variety to my diet, and does have its own proven nutritional value. Also, like I said, its super easy to grow and lots of fun to see the end result.

There are all kinds of guides on how to grow your own wheat grass, and I’m not saying this is the best method, but it was super easy and worked great for me. Feel free to copy and enjoy!

Here’s my super easy how-to guide:

(I've included links to the products I used on amazon for your shopping ease! I am in no way affiliated with these products though so I can't guarantee their quality, but they worked for me. When you shop through these links you support Celiac Sanctuary, so thank you!)

Day 1

1. Soak seeds (amount depending on the size of your tray. I used 1 1/2 cups) in cool water for 12 hours. Drain water, carefully rinsing seeds (they could sprout at any time!), and cover with cool water for another 12 hours.  Repeat for a total of 36 hours.

Day 3

2. Spread wheatgrass seeds evenly across soaked soil in a wheat grass tray. Make sure you keep the soil moist! This usually means watering the seeds every day until they have sprouted. Keep in a warm, sunlit area.

Day 7

3. Continue to water the wheatgrass as needed, about every other day. Once the seeds are sprouted, make sure you don’t over-water as this causes mold has adverse health effects.

Day 24

4. Juice immediately after harvest! (Although I love my auto-juicer, I bought and used a manual juicer per multiple websites recommendations. I found this worked perfectly for my wheat grass and I highly recommend it! I think you get the most juice out of it that way, and its kind of fun!)

My wheat grass harvest resulted in 4 shots. I highly recommend a apple juice chaser. Bottoms up!

*http://www.foodrepublic.com/2013/01/04/wheatgrass-juice-gluten-free

** http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/wheatgrass/faq-20058018

Simple Spaghetti Squash (For Beginners)

I recently rediscovered spaghetti squash. Apparently I used to eat this as a kid, but I have zero memory of it, and just became interested in it again via my favorite guilty pleasure and massive time waster, the great Pinterest.

Honestly, I didn't have high hopes for spaghetti squash. A vegetable that can substitute for noodles? Yeah...that sounds great... Kind of reminded me when a friend told me if I was hungry for something sweet, instead of eating dessert I should chew gum. (We're not friends anymore. Obviously).

But actually, spaghetti squash was pretty great. If you have celiac disease like me and understand that traditional noodles are the root of all stomach evils, this is a great alternative. Or, you know, if you just want to eat healthier, this is a perfect choice, too.

Spaghetti squash with marinara sauce

Spaghetti squash isn't exactly like the traditional noodle, so don't dive into it thinking that's what you're getting. You'll only be disappointed. See my rant on imitation foods here.  I encourage you to enjoy spaghetti squash for what it is. The texture is less chewy than a traditional noodle, in an odd way it makes you feel more hydrated (you'll have to try it to believe), and it doesn't need a lot of sauce. No, seriously. I tried it multiple ways, and my favorite by far was just a little olive oil, garlic, thyme, and salt.

There are so many spaghetti squash instructions floating around there, but this is what worked best for me. Enjoy!

A large bowl of yum!

Ingredients:
1 spaghetti squash
1/2 tablespoon olive oil
1 clove minced garlic
1/4 teaspoon fresh thyme
pinch of salt and pepper

Directions: 

Step 1: Preheat oven to 375. Cut the spaghetti squash in half. For me, this was the most difficult part, but I can't imagine trying to do it while hot, so cut it before cooking!

Step 2: Scoop out the seeds and the stringy middle. Common misconception that this is the "spaghetti" part. Its not! Get rid of it!

This is what your squash should look like cooked. I couldn't imagine this turning into noodles, so that's why I'm adding it for you non-believers :) 

Step 3: Place spaghetti squash on tin foil lined pan and cook "face up" for 40 minutes. Take squash out, flip face down, and cook an additional 10 minutes.

Step 4: Take squash out of the oven and let cool for 15 minutes. Using a fork, scoop out the insides of the squash in long strokes (if you want the longer noodles).

Step 5: In a small bowl, mix olive oil, garlic, thyme, salt and pepper. Drizzle spaghetti squash noodles with mixture and toss until evenly covered.

Enjoy!
Serves 2-4

My Top 10 Favorite Intentionally Gluten-Free Products

Lately I’ve come across a lot of people who are newly diagnosed celiac, or with gluten sensitivities, or who just want to try eating gluten-free. One question that inevitably gets asked early in the conversation is, “What the heck do you eat?”  Other than the obvious fruit, veggies, and meats, which are all naturally gluten-free, I do have a list of gluten free go-to foods. 

My hope is that this list will be a good starting point for people who are newly diagnosed and trying out gluten-free foods for the first time. These foods really show off that gluten-free doesn't have to taste gluten-free. That being said...

I’m incredibly grateful for companies who are making foods that are intentionally and non-typically gluten-free, for companies who are making a real effort to make yummy foods for the gluten-free community. To those companies, my belly thanks you.

Here is a list of foods that are truly awesome and designedly gluten-free, with pictures that link to the amazon product and the company’s website in text (when available) if you want to try them out, too. I’ve sampled a lot of different gluten-free brands and foods, and in my opinion, these are some of the best of the gluten-free best! 

In no particular order, here are my top 10 gluten-free:

1. Udi’s White Sandwich Bread

http://udisglutenfree.com/

2. Pamela’s Baking and Pancake Mix

http://www.pamelasproducts.com/

3. Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

Bobsredmill.com

4. Udi’s Vanilla Cupcakes 

(not pictured—I would have taken a picture myself, but I ate them too fast)

5. San J Gluten-Free Soy Sauce

San-j.com

6. Pillsbury Gluten-Free Cookie Dough

Pillsbury.com

7. Betty Crocker Gluten-Free Brownie Mix

Bettycrocker.com

8. Udi’s Gluten Free Pepperoni Pizza

Udisglutenfree.com

9. Tyson’s Gluten-Free Chicken Strips (not pictured)

http://www.tyson.com/Promotions/Gluten-Free.aspx

10. Tinkyada Brown Rice Pasta

Tinkyada.com

Cranberry Avocado Tuna Salad

Ever since I made Stephen King’s tuna salad recipe, I realized that I’m not 10 years old anymore, and I do like tuna salad.  It was one of those lovely moments when you try something that you hated as a child but your taste buds have changed from twenty years of spicy foods, sugar dissolution, and finally appreciation of nutritional value, and suddenly that dish you abhorred tastes amazing.

Long story short, I’ve made a lot of tuna salad lately, and this recipe is definitely my tuna salad pride-and-joy. It is perfect for the impending summer (Midwestern friends—its coming. I promise. Winter can’t stay forever. This isn’t Game of Thrones.)

Cranberry Avocado Tuna Salad

1 celery stalk, chopped

2 green onions, chopped

½ cup dried cranberries

2 cans responsibly caught* tuna

1 teaspoon agave

½ tablespoon lemon juice

Pinch of salt

½ cup mayonnaise

½ avocado, cut into bite sized pieces

*Yes, I realize that responsibly caught tuna probably taste the same as any other tuna. But why be an asshole if you don’t have to?

Step 1: In a small bowl mix agave, lemon juice, salt, and mayonnaise.

Step 2: In a large bowl toss onions, celery, cranberries, and tuna. Pour small bowl mix onto large bowl and stir in. Once thoroughly stirred, carefully toss in the avocado.

Step 3: Let sit for 15 minutes and then serve.

Serves 4. 

Did I get glutened, or did my appendix just burst?

I rarely have a reaction to gluten (mostly because I’m pretty careful, but I'm also very lucky), but when I do get glutened, oh geez, watch out.

When that gluten hits...

Source: whatshouldwecallme.tumblr.com

First thought: Did I get glutened, or did my appendix just burst?

Second thought: Should I go to the hospital or wait to see if this is just a gluten thing?

Sucks getting glutened. It’s kind of like getting food poisoning, except your stomach hurts so bad you can even walk.

I was first glutened one summer about a year ago when I decided I was going to eat a eggroll, dammit, and no one could stop me!!!

Sidenote: No one could stop me because I was alone, where most of my bad decisions are made haha.

About six hours later I was laying on the ground, writhing in pain, facetiming with my spouse (who was on a business trip to Japan) trying to figure out if this is what getting glutened felt like, or if my intestines had somehow turned into a molten lead.

So last night I was pretty sure that I got glutened, and it wasn’t a medical emergency, but I couldn’t help but feel extremely frustrated. When the F did I get glutened? I hadn’t cheated (I’m rarely even tempted anymore),  I’d been making mostly my own food, and I’d been careful about what I ordered when I went out to eat. I know that I eat trace amounts of gluten all the time, because I do eat out a lot, and I never have a reaction. So what happened?

Now I’ve got a whole new crazy set of ideas running through my brain. Am I more sensitive to gluten now? Is there a kind of gluten I don’t know about that I ate? Are the labels lying? Do I need to be even more careful?

I drank a ton of water, settled into bed (because moving felt like absolute death), and put a heating pad on my belly. My spouse snuggled in with me and in the morning I started feeling better, but still not myself yet. But more than the physical pain, I’m worried about the mystery gluten, and will it strike again? 

Can I Stomach Eating Out Ever Again After Reading "Kitchen Confidential"?

Its sunny and 75 in California which means 'tis the season for my favorite summer past time--poolside reading while sipping on that sweet fermented grape juice.

Despite all my better judgement (since going out to eat is my favorite hobby, second only to napping), I picked up Anthony Bourdain's "Kitchen Confidential" for my daily dance with skin cancer (kidding--I wear SPF 180. No, seriously. If you can't tell from the pictures I post on here, I'm pretty sure I'm at least part albino).


So, to answer the big question: after learning about the dirty little freak show which is the food industry, will I be eating out again ever again?

Answer: Hell yes.

If nothing, Bourdain's book made me more appreciative of the rough and tumble world of restauranteering. Sure, Bourdain confirmed all my worst fears about the restaurant business, but those fears were more like solid suspicions anyway, and it didn't stop me before. Like Bourdain says in his book, "Your body is not a temple, it's an amusement park. Enjoy the ride." (But for real, folks, as much as I enjoy the sentiment I must say your body is a temple. Enjoy it, but be good to it!) Although I disagree with his stance of vegetarians and, well, many other things, I love Bourdain's attitude that food is an adventure of the fearless variety.

Here are my five major takeaways:

1. I have a new respect for chefs. Not only do they make incredible food, but they are also human resource managers, inventors, grave diggers, publicists, and supreme organizers—all rolled into one salary.

2.  I’m glad I have celiac disease so I’ll never be tempted again by the “recycled” bread baskets.

3. Again, so glad I don’t eat flour after learning that staff feel free to use the stacks as liberator shapes (aka sex pillows).

4. After learning about all the work, sweat, and blood (literally—ew) that goes into every meal I will never again complain about my food unless its really, really bad. (To be fair, I don’t think I’ve  ever complained about my food before, but I have a whole new appreciation!)

5. My pseudo-dream of being a chef is shattered. I’m definitely not dedicated enough. I don’t want to hire/fire, give up every weekend, work my fingers until they are bloody stumps, and stress about every sprig of parsley. Home chef is just fine for me, thanks. 

“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” 

― Anthony Bourdain

 Food Books on My Summer To-Read List:

(you're welcome to read with me!)

The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory by Carol J Adams

Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free by April Peveteaux

Good Enough to Eat by Stacey Ballis 

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis 

Gluten-Free Girl and the Chef by Shauna James Ahern, Daniel Ahern

Last Dinner on the Titanic: Menus and Recipes from the Great Liner by Rick Archbold

If Patients Had To Sign an Expectations Contract Before Entering the Hospital...

I love being a nurse. I think it is the most rewarding job in the world. I’m so grateful that I have the opportunity to help people every day AND get paid for it. But nursing definitely comes with frustrations. It’s not just the best job in the world, but it can also be the hardest.  Some of those frustrations come from the expectations of patients. 

Empty playground at a hospital in Ecuador, 2012

Patients are the reason that nursing is a great profession, but sometimes the expectations of what nurses, and the medical community can do, is misunderstood by patients. And this causes stress for everyone. I joke all the time that everyone would be so much happier if patients had to read and sign a contract before they were admitted to the hospital so they had a better idea of what to expect.

After a particularly hard week at the hospital, I wrote a “joke contract” as a form of pseudo-therapy for myself. But all joking aside, apparently some doctors are already instituting patient expectations contracts. I find this really interesting, as both patients and the medical community need to take responsibility for patient expectations and outcomes.

I think it would be so great if patients were given a clear, honest picture of what to expect as a patient from the medical staff. I think this could only improve patient care and satisfaction, and open up more of a dialogue between the staff and patients on what they are hoping to accomplish by the hospital stay. Here is a start to what I would have patients read and sign before admission. 

The Patient Expectations Contract

1. I understand that I am in a hospital and will likely experience pain, nausea, discomfort, anxiety, sleeplessness, frustration, more pain, and boredom. I understand that, although medicine is wonderful and advancing every day, there may not be a medication or miracle to solve all of these problems, including the problem I was admitted with. The staff is doing their best to make me happy but sometimes I will just have to grin and bear it.

2. I am my best advocate. When I need something, I will ask for it before the need becomes extreme. I will speak up when I am scared, hurt, hungry, etc., before I take my frustrations out on the staff. I will ask questions while my doctors are in the room, especially when it is a question only a doctor will answer. I will write down my questions and thoughts so I can share them with the appropriate staff and not forget them. I will say no when I want to, because it is my body.

3. I realize that my nurse is not my waitress, maid, punching bag, or personal slave. My nurse is my nurse. My nurse’s job is to keep me alive, and as comfortable as possible. It may not be possible to keep me comfortable. My nurse is my advocate, but can only advocate as much as I let them. For example, if I tell my nurse I’m in excruciating pain, and that nurse summons the doctor, yet I put on a brave face for the doctor, I realize my nurse will not get an order of pain meds from the doctor, and cannot help me. I realize for my nurse to help me I must be honest, clear about what I need, and straightforward with all members of the medical team. 

4. I acknowledge that I am not the only patient. I will have to wait, sometimes a long time, for things that I need. My doctors and nurses will not be able to spend as much time with me as they want to. I will rarely get things the moment I ask for them. My doctors and nurses will do the best they can to accommodate when I want to walk, eat, sleep, have tests, and talk to them, but I will also have to be very flexible and patient because things rarely go exactly as planned in the hospital.

5. I know that my doctors and nurses are only human. They are not gods, miracle workers, or invincible. Although my doctors and nurses care about me (yes, we really, really do) and will use all their skills and compassion to do everything they can for me, I know that not all medical issues are fixable, and most medical courses run into complications. My doctors and nurses have feelings. They get frustrated, sad, and hurt, just like me. They also celebrate with me, and are genuinely happy when I get better. They will do everything they can for me, but I will be kind to them, too.

*Alright, so this isn’t exactly a “gluten-free” post. But I wanted to share it, so hopefully you’ll give me some slack ;)

Wearing my grandmother's medal for "most compassionate nurse"

Disclaimer: Having been both a nurse and a patient, these opinions are entirely my own and not necessarily the opinions of my employers or fellow nurses, past or present.