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Gently Spiced Beet + Orange Smoothie

It seems we’re fully into the new year now. The Christmas decor is all taken down, the neighborhood immersed back into winter darkness without the festive lights. We’re all back to work and school, business and workouts as usual. Back into our old routines and maybe struggling with any resolutions made at the turn of the decade.

I suspect like a lot of people, I didn’t actually make any concrete resolutions. But I did reflect on the old year, realizing a lot of good progress on ‘overall health and happiness’ was cemented in 2019. And since I like the changes I made to get there, I’m continuing to put an effort into them.

Because there’s still progress to be made. The last several years have brought so many health challenges my way, and I’m finally seeing real longer-term improvement.

Since I work within the public health and nutrition industries, I read a lot this time of year about the best diets, and this and that. Veganuary is under way, the climate crisis and wildfires in Australia are on the top of many individuals’ minds, and reducing plastics are a topic of discussion–in Oregon, we’ve finally instated a statewide ban on plastic grocery bags–which seems archaic that we’re only just now getting there when it was standard practice 12 years ago when I first traveled to Europe.

But that’s a topic for another day–though one I do want to get to.

It came across my newsfeed today that despite the massive media attention given to the best way of eating, of working out, of ‘self-care’ – ing, etc., the best way is still personalized nutrition and integrative health. Which means one size does not fit all. And sometimes one size doesn’t even fit most.

I made a big list this morning of the positive health changes I saw come to fruition last year and after looking them all over, I realized two big foundational pieces stood out. One, I received a comprehensive micronutrient test to measure my intracellular nutrient values – as opposed to the not as reliable serum markers that a doctor might measure (which don’t show whether nutrients are actually making their way into the cells to be utilized); and I drastically reduced my stress.

Even though I was already ‘walking my talk,’ through diet, my micronutrient test showed otherwise. You may have heard the saying ‘we aren’t what we eat, we’re what we digest.’ Coming in after marathon training and a particularly bad-timing autoimmune flare, my micronutrient status was sub-optimal in many random not obvious nutrients.

What followed were several months of repletion, and continued focus on gut health to actually absorb those precious nutrients. And feeling substantially better.

But I was also frequently reminded about the link between stress and nutrition. When stressed, we use up nutrients faster and we don’t absorb them as well, because the stressed brain and body is not a resting and digesting brain and body. That means we need to try to eat in a relaxed mindset. The smoothie I’m sharing below can cause me an uncomfortable, bloated tummy on days when I eat it at my work office in a rush, or when there’s too much stimulus in the building. And on other days when I’m relaxed, it has no such negative effects.

Likewise, partially ‘mechanically broken down’ foods like soups and smoothies help our stressed systems get more nutrients in the system when we need them.

Beyond practices that help me keep daily stress in check and continuing to work on optimally digesting / absorbing my foods, I’ve also given myself a little personalized nutrition challenge to incorporate more beets and greens in this winter season. I chose these two specifically given several months of bloodwork results, but they’re incredibly health promoting for most of us.

This daily smoothie, which I often have for a mid-afternoon snack, is my current go-to.

Spiced Beets and Orange Smoothie, makes 1 ~16 oz.
To prep for several days of smoothies, I wrap a few medium beets in foil and roast them all together to use as needed. Though the ingredients might seem tedious with this and that random seed and nut, I’ve included a range of them to hit more of the antioxidant micronutrients we need. Use whatever protein powder is appropriate for you, or if you don’t need extra protein – simply leave out.

1 orange, peeled and sectioned
1 medium beet, roasted
20 grams / 1/2 a scoop vanilla protein powder
1/2 tsp. cinnamon
1/4 tsp. cardamom
a small handful spinach or other greens, or 1-3 tsp. moringa powder
1 tsp. chia seeds
1 Brazil nut
1 Tbs. raw pumpkin or sunflower seeds
1/2 – 1 cup water, to desired consistency

  • Add all ingredients to a high-speed blender and puree until smooth. Double batch, divide, and store in the fridge if you prefer a couple days’ worth at a time.

Mushroom, Butternut + Butter Bean Stew

As the year closes, I find myself going deep into the quiet of the year, resting more, sleeping more, reading books, writing, reflecting, baking, and listening to music. The few days between the end of Christmas socials and the return to routine come the new year are some of my annual favorites because I usually can truly go internal, shut down as much as I prefer to from the world, and clear my calendar of most obligations. This year (and decade actually) have brought much — struggle, challenge, growth, overcoming fears and accomplishing goals — but they’ve also taught me the importance of rest.

If you too have a day or more before the return to activity in 2020, you might consider resting more, drinking warming tea, eating comforting, nourishing soup or stew, and perhaps catching up on some good reading or reflecting. These are my favorites lately:

– My 2019 solstice reflection and my 2018 solstice reflection, which I’m lately pondering again
A few good things from 2019
Brigit Anna McNeill’s beautiful reflections
– This Ginger, Licorice and Chamomile Tea, the most popular recipe on my blog this year, and the drink I make nightly after dinner as I begin my evening wind-down.
– This Irish Vegetable Soup, also quite popular this year
Whole Grain Gluten-Free Sourdough Bread, a blog favorite
Brussels Sprouts done right
– and a Moroccan Quinoa Salad

Now for this stew.

Over on the Run Journal at Territory Run Co., I’ve shared this delicious recipe and tips for how to balance virtually any recipe to make it especially tasty.

When it’s cold and wintry outside, this is the stew to come in and warm up with after a long run. It’s also incredibly flavorful and wholesome, providing a balance to some of the treats and feasts of the season. Mushrooms of any type can be used, and are wonderful for eating in the winter. They are known to benefit the immune system through modulation of the inflammatory process.

Get the full article and recipe here.

Celebrating the Season and the Athletic Off-Season

Every December for the last several, I’ve taken a running or training break. It has looked different every year, from the sharp and abstract non-injury pain and extreme anxiety that marked the beginning of my autoimmune ‘journey,’ to the slow easy miles that were part of most of the entire year afterward, to racing and recovering from my first and third marathons at CIM.

And then there was last year when a late-summer flare, autumn of struggle and grief over my grandfather’s death culminated in a December of laryngitis and bronchitis, so painful I carried a pillow around the house, holding it against my ribs as I braced against the wall each time I coughed. Thankfully I have an amazing chiropractor that somehow received the x-rays that weren’t supposed to be sent to him, massaged out and adjusted my painful, strained ribs, and gave me the go-ahead to put my body back in motion the day before Christmas.

When one either chooses—or is forced—to take a break, the return process can be such an amazing gift.

But how to mentally navigate the season of food, festivities, and excess when one is not as active? This is a concept I’ve struggled with off and on over the years. For the most part, I try to be mindful and stay intuitive in my eating patterns, but let in room for enjoyment and celebration.

In a recent training on eating habits of those that struggle or have struggled with anorexia nervosa, I learned that two habits tend to stay with individuals long after they’ve recovered. They’re two habits I identify with, and believe are actually pretty common in the athletic community. First is the inherent choosing of lower-fat foods; either foods lower in fat than the average population or low-fat foods in general, since meals will then be lower in overall calories. For athletes, this can often result due to a focus on carbohydrates and protein rather than outright avoidance of fat. The other is adherence to somewhat rigid food rituals – in whatever way that might present itself for the individual. Interestingly, these two habits are generally encouraged for those that are needing/wanting to lose weight, and therefore habits that are considered within the spectrum of disordered eating are promoted within the weight loss community.

Why am I bringing this up? Because the holiday season is ripe for advice and conversations that promote disordered eating and behaviors that take away the intuitive tuning-in to one’s body and state of being.

Faced with a plate of decorated cookies or a sad, (or maybe even delicious-looking) vegetable tray, which food would you choose? The answer for you depends on a great number of variables, but I hope this holiday season the decision can more often be made with intention and desire to care for yourself rather than punishment or tuning out needs to “think about it in January.”

This December, I am taking a training break but will still be enjoying movement of my body, and likely more of it than any of the last several years. I chose an early December half marathon to finish my training year rather than a full marathon and finished it neither going into an achy flare, or being ill and unable to run. I did however finish the last few weeks with a couple foods outside my normal go-tos of gluten and dairy causing digestive problems. Because I tend to be achier and more prone to inflammation than others considering my eating patterns, I plan to take the remaining weeks of festivities to be especially mindful and supportive of my body. A little decadent, inflammatory foods are okay when I’m feeling relatively good but can be especially problematic in excess (for me), or when my system is already challenged.

Cookie baking and gifting is part of my family’s holiday tradition and because of that, these festive and delicious Oatmeal Persimmon Cookies are part of this year’s line-up. They are perfect for the athletes that can’t get enough oatmeal in all the things. ;)

To balance out all the baking I will be doing, I’ve also been tasked with bringing that sad or delicious-looking vegetable and dip tray to the family festivities. Since cold, raw vegetables are especially challenging on one’s digestion in the winter— especially for those of us with sensitive systems—I haven’t decided if I’m going to deviate from the request and change up the raw vegetable / cold dip routine to some version that’s more warm and inviting to the system. If I do, let me know if you’d like me to share the recipe. 😊

Oatmeal Persimmon and Hazelnut Cookies, makes ~26
– Any all-purpose gluten free flour blend can likely be used, but I only experimented with my own mix. It is 70% whole-grain by weight.
The addition of two types of sweetener and two types of oil are a result of years of trial, testing, and learning from the wise recipe scientists at Cooks Illustrated. If you only have one or the other sweetener, go ahead and use just the one. Keep in mind that honey is slightly sweeter than brown rice syrup. Likewise, if only using one oil, choose coconut oil. Or use butter if it poses no problems. Digestive challenges and conscious choice to not use animal products aside for some individuals, butter is fabulous for baking.
Either the flat Fuyu persimmons or the larger Hachiya varieties works for this recipe. If choosing the latter, just make sure it’s fairly ripe. If no persimmons are available near you, perhaps try for another seasonal fruit.

1 Tbs. chia seed, finely ground
3 Tbs. water
1 1/2 cups gluten-free flour mix
1 1/2 cups rolled oats, gluten-free as needed
2 tsp. baking powder
1/2 tsp. sea salt
1/2 cup olive or canola oil
1/6 cup coconut oil (2 Tbs. + 2 tsp.)
1/2 cup honey
1/3 cup brown rice syrup
1 cup persimmon chunks
1/2 cup hazelnuts, toasted and roughly chopped

  • Preheat oven to 350 degrees F. In a small bowl, whisk the ground chia seeds and water to form a slurry. Set aside.
  • In a large mixing bowl, stir together all the dry ingredients and then set aside.
  • In a liquid measuring cup, whisk together the oils, honey, and brown rice syrup. Then mix in the chia slurry.
  • Pour the liquids into the dry ingredients and stir together until combined. Then stir in the persimmons and hazelnuts.
  • The mixture should be a little looser than standard cookie dough. At this point it can be chilled for about 30 minutes so the cookies don’t spread too much, or baked directly and they’ll be a little larger and thinner.
  • Using a medium cookie scoop or a spoon, drop onto a baking sheet or stone and bake for 12-14 minutes, depending on your oven.