Points to Ponder

Much Ado About Something

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For those who have ever wondered if the hype about Ashland, OR is true, I’m here to tell you that yes, in fact, it is! 

After a long stretch of cleaning, packing, scrubbing walls, and saying tearful good-byes in Salem, my mom and I packed the car, loaded the cat into her trusty carrier, and headed south of the border….

…with an overnight stop in Ashland for a little R&R.

Cleaning can make a girl hungry, so our first goal was to find some good eats, and boy did we.

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Pasta Piatti in Ashland is a MUST try for those who love really good Italian.  Off-white eaters listen up!  Pasta Piatti can make most of their dishes with Spelt Pasta and all their bread are homemade – YUM and YAY!!!

I scored with a seared Ahi tuna salad with white beans and fresh greens – a great, naturally low carb colorful dish and mom took the proverbial cake with one of their signature dishes: butternut squash raviolis with a butter/brown sugar/gorgonzola cheese sauce.  Was it a meal?  Was it dessert?  I’m still not sure but it WAS tasty…..and very much like the dishes we’d tried in our recent trip to the motherland Italia back in October.

Yes, certainly Ashland won our hearts from the get-go!

We tooled around town, walking, shopping and chatting and enjoying the ambience.  Ashland provides a mix of young travellers, vacationers, and artisans.  Its clean, hip, hippy, and quaint all at once, and there is no shortage of places to nosh.

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Still full from lunch, but wanting a treat to accompany me to the evening’s highlight (we saw Don Quixote  and it was spectacular), I meandered into the Enchanated Florist after being seduced by the words “CHOCOLATE BAR”.

I am now a huge fan of Alma chocolates, out of Portland.  Organic, creative and made with Agave nectar…….all things enchanting in my book!  PS: the Enchanted Florist website is complete with groovy, chocolate and flower enticing, music, like what you hear right here.

I will personally never  forget the evening of sitting under the stars in the Elizabethan theatre with mom at my side, watching the players, and savoring the unique flavors  of Alma chocolate (Dark chocolate lavendar and Sea salt + cocoa/chili/coconut).  Could a girl ask for more?  You bet I was sending thanks to the Universe that night for all the good fortune of my day and of my life!

A restful sleep gave use the energy to rise and shine, and get in a power walk before hitting the Saturday marketplace on our way out of town.  I love Saturday markets.  These are the heart of a community – artisans, growers, purveyors who all have a passion for keeping foods and goods the way we originally intended them to be: made with love.

On this day, we equated love with Tasty, as there was no shortage of tasty delights despite the rather small size of the market.  Each vendor smiled, chatted and shared his or her story about the food.  Mom bought ‘Cowboy Buns” from Cowboy bakery for my nephew and Strawberry syrup for dad and his Sunday pancake ritual.  Me, still full from the day before, simply feasted my eyes and took a few shots.

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In Short, I can now see what all the ‘ado’ is about Ashland!!

BTW: there is also a Market of Choice in Ashland, which makes a nice mid-way stop between Davis and Salem or anybody driving hte I-5 route.  It’s an oasis of healthy food amist a long stretch of nothing but fast food and gas stations.

On the abundance of socks…

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Yes, I did say socks….not sex (although that could be an interesting topic, for another time and another blog)

In my efforts to get ready for the “Big move” to Davis I’m naturally doing a little spring cleaning and today I had a bizarre ephiphony while cleaning out the sock drawer.

Here I was wrestling over which socks to take: all the white ones, or just some of hte white ones, do I need  the tights or will it be too warm in Davis for tights…… totally trivial matters.

Then I looked at the socks.  BOOM!  I realized that I was struggling over which socks to take to Davis from a pile of socks that I don’t even like.  I was grappling with the importance of gym socks that I actually can’t stand to wear or how they look.  For so many years my I have simply been collecting socks for the sake of collecting socks…..having excess simply for the sake of ….’having’.

Where else do I do this? Certainly in my food.  My pantry is stocked, man.  I have enough grain to feed a small African country  and yet I continuously go out and buy more, just for the sake of having more.

Bloggies, I’m going to let you in on a little secret of mine: I really struggle with feeling like I have enough of anything.  I always want more, even of things I don’ even want.  The sugar struggles I’ve experienced in my life are examples of this:  Eat sugar.  Get full.  Feel sick.  Eat more.  Think about stressful things.  Eat more.  Buy more to eat later….you get the idea.

My brother in law recently shared a little slogan that I absolutely love:
THERE IS A TIME TO SPLURGE
AND THERE IS A TIME TO PURGE

My problem is that I always want to splurge and then never want to purge.  Its hard for me even let go of stinky old gym socks that I can’t stand simply because its the act of letting go….”but what if I run out of socks, or suddenly socks go up in price and I can’t afford socks.”…silly little ego, always finding reasons to stay attached.

You will all be happy to know that all the clean socks I don’ t want ended up in the Goodwill pile, ready for a new home with somebody who needs them 🙂

sweet tooth fairy strikes again

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sweet tooth

Hey gang,

today I had  an interesting experience of myself and food at the grocery store.  Its been a while since I’ve dived into the realms of the ‘white’ foods, and I’m so greatful for that.  But, I’m forever reminded that the wolf is always at the door, and when I’m not conscious of my actions I’m easily lured inBut I’m forever reminded that the silly little sweet tooth fairy and all her misgivings are still alive and thriving (off of sugar, no doubt) in my little psyche.

So, let me give you a litte background on myself;  in the past one of my favorite foods was cake….well, actually frosting, but you have to eat it on the cake to be socially acceptable.  It got embarrassing – I was the girl that people always knew wanted the corner piece AND would take your extra frosting if you weren’t the frosting type (non-frosting eaters, I loved you guys….such fools for giving away the prized part of the cake…..).  I used to anticipate work birthdays and special functions because there was almost a guarantee of cake, and it was usually the really nasty kind from the Safeway bakery or something – just how I liked it!

It got so bad that one day when I was teaching Pilates a client and friend of mine actually brought me a plate of just frosting from her recent work bash….totally ebarrassing and a real sign that something is askew with my relationshp to cake.

Okay, back to today: so here I am at Fred Meyer, just knocking through my to do list and I see this perfect piece of white cake with pink sprinkles on it. …..and its on sale for $1……..and its staring RIGHT at me………and I will swear on a stack of Betty Crocker cookbooks that it actually whispered my name.

So I grabbed it…..and I ate most if it in the store.  Yes folks,  true confession!  I was actually sad that there weren’t more pieces for me to eat.  Okay more truth: I actually just ate the frosting and threw out most of the cake.

Why am I telling this story, other than to entertain you with you pathetically overtaken I can be by a piece of silly cake……well, because it brought great insight to me.  I wasn’t worried about the ‘calories’ or that I’d just eaten enough hydrogenated oil to preserve my intestines for a year.

What really got me was my total lack of connection to what I was feeling around the whole day’s events.  The cake was just representing the fact that I’ve got too much going on and am not being mindful with my feelings our my boundaries.  It’s one thing to eat cake and enjoy it and appreciate it, and its another to have frosting on your fingers while you cruise the detergent aisle at Freddies…..

For me, when my food boundaries start to slide and i’m eating without awareness its because my life boundaries are slipping.  I’m doing TOO much and my brain has chose things like white frosting with pink sprinkles as the form that the ‘wake up call’ comes in….lucky me its a mighty tasty wake up call.

What I really needed to do was take care of some unfinished business that was ‘eating at me’ with my folks, so I promptly called mom and shared my thoughts…and imagine that – no more desire to dive head first into a tub of white frosting……..

Happy off-white (and mindful) eating!!

Northern Exposure

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Happy Monday everybody,

I just got back into the swing of life after a whirlwind week of time with my hubby, a visit from the in-laws, and a little mini va-cay to Seattle, one of my favorite cities.

Lucky for us, Matt’s brother now calls Seattle home and therefore we got the homegrown tour of many flavorful neighborhoods in this Pacific Northwest city.

Can you believe I managed to survive a trip to Trophy, the world famous (made so by the food network) cupcake confectioner, without a bite??  I had my off-white arsenal of grace and mindfulness to help me survive the potential pitfalls of cupcake land.  For some, a cupcake is just a treat but for a sugar junkie like me, its a gateway into carb hell, and I wasn’t about to go there.   However, I could appreciate these tiny delictables for what they were – creative, edible art.  Here is a pic:

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But fear not, I did not leave the city hungry! In fact, not even close.  Matt and Ben (his bro) picked out some fine cuts of fish for us and we created a feast of Sea scallops, golden trout and asparagus, served over sauteed leeks.   See below for this delicious and easy recipe:

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2 large sea scallops per person
1 lb golden trout (serves 4-5)
2 lbs asparagus, trimmed
2 leeks, trimmed, sliced down the middle to wash, and then diced
4 tbsp EVOO
4 tbsp butter
dill, parsley and salt, to taste

In a medium skillet on med heat, sautee the leeks and butter for about 5 minutes.  Add the scallops and cook for another 5-8 minutes allowing them to get slightly golden brown on the edges, but not chewy or dry.  Remove from heat, add dill and sea salt to taste.  Set aside.

Meanwhile, in an oven @ 375 roast asparagus tossed in 2 tbsp EVOO and sea salt for about 15-20 minutes, keeping a slight crisp intact.  In a separate skillet on the stove, cook the trout with dill, parsley, salt and EVOO on med. heat for 8-10 minutes.  Fish should appear almost slightly undercooked when removed from heat, as it will continue to cook for a few more minutes and fish gets dry FAST!

Plate the scallops/leeks over the asparagus and top with a 3 oz serving of trout.  ENJOY!!

PS: there is nothing better than greens and fish to quell the sugar cravings, and my palate was 100% satisfied, especially because of the fabulous company.

Blessings for a wonderful, off-white day,

Rebecca

Getting rooted in an unsettled world

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Hello off-white readers!

Did you know that foods can helps us balance out the other energies of our lives. Of course you did, you are all savvy, aware people.  But in case any of you forgot (like I do), read ahead.

I love the Traditional Chinese Medicine model of the 5 elements to look at how lifestyle creates balance.  We have the following elements to play with in designing our personal wellness plan (PS: this is by no means a comprehensive view of the 5 elements, so seek out more info if you are so inclined):

Water – flow, dreams, winter, sleep, our “big dream” in life, fears, kidneys
Wood – our “get up and go”, spring, upward bound,  liver, ‘sergent’-like behaviors, awakening
Fire – charisma, social connections, inspiration, passion, summer, heart, anger
Earth – connection to earth, mother energy, compassion, “do I have what it takes”, getting grounded, warm, stomach/spleen/pancreas
Metal – completion, inward focus, constriction, large intestine and lungs

When I am feeling really out of balance, it is usually my liver that is whacked out.  Not really my “physical” liver, but the energy of the liver.   I often laugh at my “angry liver chi” because it makes me a tyrant that can’t stop working.  The liver, when imbalanced, is like the slave-driving boss who has no compassion or heart and works itself and others into burn out……..yep, that would explain me.  It’s also a very controlling (I want my way) kind of energy.  Every time I have any kind of energy/Eastern -thought minded work done on me its always about balancing my liver.  that dang little element very easily works its way into a stress-induced kunundrm in my life. 

The remedies: Yoga, nature and grounding foods, laughing, and letting things go (which means they may all fall apart around me and I have to just let it happen).  I need something to unwind the poor sergent so he can rest up, feel connected, be inspired, and ready to bring a spring like energy to the next day.

Root vegetable and slightly sweet foods are one way to augment the Earth element, which gets starved when the Liver is on a tyraid (Sp?).  With our world being what it is, I would imagine many of us are experiencing fear and stress.

See below for a recipe for a moroccon inspired root veggie dish, that when consumed in a loving way ina peaceful environment, might just do the trick!  Enjoy:

tagine root vegetables

If you don’t have a tagine, you can simply cook this in a covered pyrex dish.
Pre-set overn to 350 if using a glass dish, or 375 for ceramic/metal

1 Butternut squash, sliced into 1″ thick discs at the long end, adn 2″ cubes at the round end
1 sweet potato, sliced into 1″ discs
1/4 cup water

2 sweet onions, chopped
1/2 cup dried raisins/cherries or a mix of both
1/2 cup pistacios and almonds, mixed and finely chopped
2 tsp cinnamon
1 tsp cloves
1 tbsp EVOO
a few pats of butter, melted or warmed (for topping the squash at serving)
salt, to taste

Once the oven is pre-heated and the squash is chopped, place the squash in the baking dish or tagine with the water on the bottom.  Make sure the dish is covered.  Cook for 40-50 minutes, or until the squashes are slightly soft but not mushy.  You may peel the discs before serving (easier than peeling raw).

Meanwhile, in a large, non-reactive skillet, cook the following:
sautee the onions with the oil and salt for 3-5 minutes
add the finely chopped nuts and cook on med heat for 1-2 minutes, stirring regularly
add the raisins and spices, cooking for another 3-4 minutes, stirring the mixture well.  Keep warm until serving.

When the squash is done, place a few discs on each person’s plate.  Drizzle with 1 tsp warm butter each disc and top with the onion/dried fruit/nut mixture.  DELISH!!!!

Enjoy and may peace find us all, in our bodies and in our minds!

Mac n’ Cheese, Falafels, and friendship

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Yesterday I shared what will be the last meal for a while with a very dear friend, B.  I could actually credit the creation of this blog to her in part, as she has continuously inspired me and motivated me to go after what I really want most in this life.  

So it was rather funny to me that our last meal together would be mac n’ cheese with broccoli for her and falafels with a side of greens for me; eating off of paper plates at a crowded bar in Whole Foods in the Pearl.  So not what we expected, but that is what life gives you, isn’t it?  We had shared a fabulous and amazing spa service at Aequis Spa downtown that morning as a treat before she heads off to Bali for 6 months.  The “plan” was to have lunch at a little Tea cafe in Portland, which, after 30 minutes of driving around, we realized had been moved or shut down or something.  Weary and hungry, we headed to the safest bet: Whole Foods, because they have parking and we know there would be plenty to fill our now very hungry stomachs (Body work always makes me ravenous – all that relaxation gets the stomach fired up, I suppose).

The whole experience got me thinking about how special sharing a meal can be with somebody.  There is a reason so many of our social gatherings center around food.  Its a gift to break bread with somebody and nourish the physical body while nourishing the soul with good conversation, laughter, sharing of dreams, etc.  I know in many Eastern traditions they encourage eating in silence to stay fully connected with the food.  While I respect that concept and agree with the idea behind it, its just too dang much fun to eat with others.  I can’t imagine missing out on all the great conversations I’ve had over food.  Some of the biggest news of my life has come to me over food.  Some of the hardest good-byes, some of the job offer’s I’ve recieved, some of the most brilliant ideas, have come over a good meal, and I’d hate to miss that.

Sending B. off yesterday, belly’s full and hearts wide open, was a bittersweet moment.  I know it will be a while until we are in physical space again, but she is in so much of what I do when I am working on Off White Living that, like most good friends, she is always with me.  I’m so thankful for all the friends and loved ones I have to share my life and my food with, even if the meal is a motley mix of mac n’ cheese and falafels.  Its certainly a meal I won’t forget………

music to my ears

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(BTW: this pic has nothing to do with my post, but I just loved the colors- music to my eyes, perhaps)

Hey all,

Sometimes the sound of my own voice in my head is the music I need to hear.  Man, is that self-talk powerful stuff!!  Its been an amazing (read: hard as hell) week, with so much insight, cooking, and personal growth.  I’ve been looking at the power of my inner voice, especially as it plays into food and my relationship to choosing foods and why i choose them.  Matt’s transition to Davis really pulled the carpet out from underneath me.  My M.O. is totally to go into a  victim mentality, or a fear of “what is next”, and then put my self-care on hold.  Because I am prone to anxiety, I find myself wanting to back to my reliable tool of food (read: sugar) to calm the anxiety and mask  the feelings.  
This time around I’m a little more aware of that and have had lots of growth opportunities and ways to express myself instead of  going into the food, or staying in the food when I dabble in the white stuff (because I do – hey, I’m human)

One of the growth opportunities comes in the form of learning how to podcast.  I’m so excited to play with media sources for sharing Off-White Living.  Its really healing to me to express myself verbally, and hear others express themselves too.  I also attended an awesome yoga workshop at Flow yoga in Hood River, OR, which serendipitously gave me fabulous insight.

So, today I present to you my first podcast, which is a 5 minute insight on my relationship with my body and how yoga principles awakened in me a deeper love of self. Enjoy.

http://www.box.net/shared/9a0leynk6s

Rebecca

inspiration

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Now that Matt isn’t I have a lot more time on my hands.  Sometimes good things can come from free time, like inspiration.  Today I enjoyed some inspiration from a beautiful view of Wine Country near Dundee Oregon while attending a going away party for a dear friend, and off-white supporter, Sandy.

I know for a fact that I enjoyed the party and could feast my eyes on the view and feast my heart on the good company because I made good off-white choices.  Parties can be really hard for me because I suddenly want what I didn’t even know existed 5 minutes ago when I see a buffet table of food.  I’m so grateful for my choices tonight.

The inspiration continued on the way home as I enjoyed the fleeting moments of sunset and chatted with my husband, who was also enjoying the fleeting moments of sunset 500 miles away….aah, the sweet feeling of missing a person I love….

finally, check this out: New Thought Radio – her voice, her words and her message are all very loving and exactly what I was looking for tonight.

Good night, and (naturally) sweet dreams….

the sweet truth about HFCS

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I just about died today.  I’m happily watching a little TV on the Discovery Channel and I see this blasphemy:

 

OH MY GOD!!!!  Gee, I wonder who funded it ….oh, the corn growers association…hmm….big shocker.  Their big angle – “its just corn”……OH MY GOD x 2!!!!!!!  No, it is NOT just corn, and even if it WAS, the way its modified so much that it stresses the liver, increases blood sugar, and is more likely to contribute to carb addiction and the odd maladies that go with food sensitivities (headaches, constipation, bloating, inflammation).  It is NOT a food.  And just because it only has the same calories as regular does NOT MAKE IT OKAY!!!  This totally negates the notion that we really ought not to promote eating sugar.  Moderation will come when we focus on filling our diets with abundant wholesome foods.  Most of us don’t need to hear messages about eating sugar in moderation, as we get enough options to do so on a regular basis. 

The other part that baffles me is why this commercial landed itself on the Discovery Health channel.  What kinds of values does this channel embody if they allow such rubbish to be broadcasted.  How much money does it take to be willing to propagate a lie.  

My hope is that none of you Off-white readers will take this commercial seriously. Of course you won’t – you are all much too smart for that!! 🙂  Please tell your friends and family there is more to the story than these two lovely people sharing a popsicle in the park.  Its not innocent.  It’s deceptive. It’s wrong.  Now more than ever we need to continue educating through example and experience the benefits of eating real, wholesome foods.  Our children and our friends are looking to us to be models.  

Okay, off my soapbox!