The End of The Line

"Concealing an illness is like keeping a beach ball under water." - Karen Duffy The malaria drugs aren't working.

Produce On ParadeWhen I found out today, that Todd and his Rheumatologist decided it was time he was put on Methotrexate, I softly walked into the mammography dressing room at my work and quietly wept for what seemed like a great while. Finally, deciding that I couldn't sit in there all day, "Come on now, get up now, I'm not alone at all." I gathered myself, deciding that if anyone came into my office I would just blame my appearance on allergies. I've found out that you can blame pretty much anything on allergies.

I spent a good time distressed in that dressing room, but I've found people to cry over much, much less. Our situation could be worse. I know that. I've had a nine year old patient with hands so crippled and deformed that you'd absolutely refuse to believe they weren't that of an 85 year old woman. I've seen a 17 year old boy who already had two total hip replacements. Just kids, much younger than Todd, but with rheumatoid arthritis much more severe.

I think what's especially devastating is that fact that we've tried pretty much everything. In alphabetical order: acupuncture, exercise, fluid draining, a gluten free diet,  Hydroxychloroquine, nightshades free, nonsteroidal anti-inflammatory drugs, massage therapy,Sulfasalazine, omega 3's, physical therapy, Prednisone, strength training, steroid injections, supplementation, the foam roller, The Stick, a vegan diet, and yoga. We've played seek and find with everyone possible treatment, only to be let down time after time again. It seems that we're at last, at the end of the line. That's the worst part. That there's nothing left but chemo drugs. They may lend relief from inflammation and pain and possibly stop the degradation of joints, but it's at the cost of a healthy liver, strong immune system and longer lifespan. It also means continual blood work and regular appointments with the rheumatologist. Maybe all we did was believe if only for it's sake, but now we don't even have that. I guess I'm saddened and surprised that we're only where we are now, regardless of our fight. At times, when vulnerable, I feel that our efforts have let us down.

That's not true though. Some things we tried did help, even if only a little, but some really didn't help at all. Acupuncture was one that didn't help, exercise helps but it has limitations, the fluid draining from Todd's knees is wonderful. He's had it done several times. We discovered (bittersweetly) that being gluten free didn't make much of a difference. Hydroxychloroquine is the malaria medication, and it clearly didn't produce the results we had hoped. If you read about rheumatoid arthritis and it's relation to diet, the repeating advice is to avoid meat, dairy and nightshades. We try to avoid nightshades most of the time but Todd seems to think that they don't really bother him. Milk, we found, is a huge trigger. Aleve and Advil are okay, but they can only help mask the pain and can be damaging when taken chronically.

Todd has been going to massage therapy for a long time. It helps but it never really solves the root of the issues. It's just a temporary fix. Todd was on Sulfasalazine in high school and also I believe, in college, but ended up going off it. Fish oil made his arthritis worse. Physical therapy is a bit helpful but it doesn't address the inflammation issue. Prednisone works like a freaking miracle but it's very short term, and is so very horrible for the body. Todd does strength training regularly and it helps. The steroid injections in his knees work well but you're only permitted a few per year as, ironically, they can degrade the joint.  We still do some supplementation. We take B12, calcium and vitamin D. Todd puts the Raw Meal by Garden of Life in his shakes and I know that it has a plethora of additional supplements like chlorella and varying seed sprouts.  The foam roller and The Stick work kind of like a massage and can help with the tightness a bit.

So what did we find was the most helpful in regards to easing Todd's symptoms of RA? Converting to a vegan diet has helped him the most out of anything we've done. Honestly, I was kind of surprised. I didn't really expect it to help as much as it did. I am profoundly happy, as it's probably one of the only ways to get Todd to eat better! Captain Vegan Junk Food, indeed. It's a work in progress, but hey, all that meat and dairy was replaced by veggies and beans! Mostly. If you have rheumatoid arthritis, I implore you (be sure to talk to your Doctor first!) to try being vegan for a week or two and see if it helps. Yoga is another thing that really seems to help Todd feel better.

So our course of action now is Methotrexate, along with the things noted above, that we've found helpful. I'm proud that Todd and I have been able to address the disease from all angles. We've stuck with the things that seem to work and let go of those that don't. I'm most glad to see that we're at least cognisant in accepting the sad truth that we're aware more help is needed. I guess we've arrived at that bridge. Wallowing in sorrow isn't becoming and it doesn't help anything get better. We won't let RA control our lives, I know we've done too much and come too far to give in now. We'll do whatever we need to.

Produce On Parade Produce On ParadeI hope, if you happen to have rheumatoid arthritis that you find at least some of this useful. I know I've found comfort in reading other people's experience with Juvenile RA, what they find solace in and what helps them relieve their RA symptoms. I hope this post can offer that to at least one reader.

I should note, too, that Todd of course is handling this much better than I am. Usually I am very strong and try to think, "There's more we can do..." but now I feel that there's not much else. I finally got to the point where, like Karen Duffy expressed, my struggles felt like trying to keep a beach ball underwater. I've done a fair job though. It's only escaped swiftly to the surface twice. My Dad knows about one time and this is the other. That's not too bad. 

Kale, Quinoa and Black Bean Soup with Italian Sausage

This recipe was featured online in SELF Magazine! Check it out here. These rainy, chilly days call for soup! It's not supposed to get above 55 F today, and this morning was definitely the chilliest we've had so far. It makes dragging myself from my large, fluffy, white and warm bed exceedingly arduous.

Now, I know, I know, I know. The States are going through a massive heat wave. I heard on NPR that Chicago had to close some schools for the day because of it. That being said, simply stash this recipe away for the windy and cold winter that's sure to come if you happen to live in Illinois.

Please forgive me, but I just needed some soup.

Produce On Parade - Kale, Quinoa and Black Bean Soup with Italian Sausage

This soup should probably, truly be called a stew because it's filled to the gills with goodness. All things healthy are attending this All-Star party. Robust "Alaska-grown" kale ("Alaska" grown not a requirement), filling quinoa, assorted fresh veggies, plump black beans and of course vegan Italian sausage. If that's no chilly, rainy day soup then I'm not sure what is. Even the smell of it warmed my body.

Kale, Quinoa and Black Bean Soup with Italian Sausage

Inspired by Power Hungry

Serves 6-8

  • 1 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, chopped
  • 3 celery stalks, leaves included, chopped
  • 4 cloves of garlic, minced
  • 2 Field Roast Italian Grain Meat Sausage links, chopped
  • 2 bunches of kale, washed, de-stemmed and chopped
  • 1 15 oz. can diced tomatoes, undrained
  • 1 cup of dry quinoa
  • 4 cups of vegetable broth
  • 4 cups of water (more if needed)
  • 1 1/2 Tbsp. dried Italian herbs
  • 1 15 oz. can black beans, drained and rinsed

Heat the olive oil in a large, heavy soup pot. Add the onions, carrots, and celery. Saute for about 5 minutes.

Produce On Parade - Kale, Quinoa and Black Bean Soup with Italian Sausage

Meanwhile prepare the sausage, garlic and kale. Add in the sausage and brown, for about 5 minutes. Now, add the garlic and kale to the mixture, and saute for another 5 minutes, or until the kale has wilted.

Produce On Parade - Kale, Quinoa and Black Bean Soup with Italian Sausage Produce On Parade - Kale, Quinoa and Black Bean Soup with Italian Sausage

Next, add the remaining ingredients excluding the beans and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered for about 20 minutes. Stir occasionally.

Produce On Parade - Kale, Quinoa and Black Bean Soup with Italian Sausage

While the soup is simmering mash half the beans with a fork, leaving the other half whole. Then, after the 20 minutes are up add them to the soup pot. Allow to simmer another 5 minutes.

Serve piping hot.

Produce On Parade - Kale, Quinoa and Black Bean Soup with Italian Sausage

Regarding the leftovers, more water or broth may need to be added as the veggies, beans and quinoa will soak up some of the liquid after time passes.

Produce On Parade - Kale, Quinoa and Black Bean Soup with Italian Sausage

Kale, Quinoa and Black Bean Soup with Italian Sausage
 
Recipe Type: Soup
Author: Katie - Produce On Parade
Serves: 6-8
A rainy weather soup brimming with robust kale (“Alaska” grown not a requirement), filling quinoa, assorted fresh veggies, plump black beans and of course vegan Italian sausage.
Ingredients
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, chopped
  • 3 celery stalks, leaves included, chopped
  • 4 cloves of garlic, minced
  • 2 Field Roast Italian Grain Meat Sausage links, chopped
  • 2 bunches of kale, washed, de-stemmed and chopped
  • 1 15 oz. can diced tomatoes, undrained
  • 1 cup of dry quinoa
  • 4 cups of vegetable broth
  • 4 cups of water (more if needed)
  • 1 1/2 Tbsp. dried Italian herbs
  • 1 15 oz. can black beans, drained and rinsed
Instructions
  1. Heat the olive oil in a large, heavy soup pot. Add the onions, carrots, and celery. Saute for about 5 minutes.
  2. Meanwhile prepare the sausage, garlic and kale. Add in the sausage and brown, for about 5 minutes. Now, add the garlic and kale to the mixture, and saute for another 5 minutes, or until the kale has wilted.
  3. Next, add the remaining ingredients excluding the beans and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered for about 20 minutes. Stir occasionally.
  4. While the soup is simmering mash half the beans with a fork, leaving the other half whole. Then, after the 20 minutes are up add them to the soup pot. Allow to simmer another 5 minutes.
  5. Serve piping hot. Regarding the leftovers, more water or broth may need to be added as the veggies, beans and quinoa will soak up some of the liquid after time passes.
 

 

The Best Lavender Blueberry Muffins

There are no words to describe how perfect these muffins are. They are so incredibly moist and fluffy. The wild blueberries lend a robust tartness, the lavender is floral and comforting and sugar sprinkled on top gives a nice, sweet crunch. I don't know if I'll be able to resist making them again this weekend!

I have a different blueberry muffin recipe on Produce On Parade. You can see it here. But I didn't do my homework well enough. Move aside old blueberry muffins because these muffins will top any other blueberry muffin you've ever have tried. Yes, I am making that claim. I will never look for a different base recipe for blueberry muffins. They are that good. I of course "veganized", and "snobbified" this recipe from Cook's Illustrated. If you don't know about Cook's Illustrated then you better go find out about here. I can pretty much credit everything I've ever learned about how to cook well, to my parents and Cook's Illustrated. Cook's Illustrated is a magazine. They also have a site online as well as podcasts! Growing up, my grandparents as well as my parents subscribed to the magazine and I looked forward to it every month. I loved the always changing watercolor illustrations of various fruits and vegetables that was on the back cover. Yet, my favorite part of the magazine was the "Taste Test" part, where they ranked various canned/boxed or jarred food items by taste and affordability. I also loved the "What Is It?" article. Readers send in photos of some random and obscure kitchen gadgets that they found in their great grandmother's kitchen and they are explained in detail what they are and what they were used for. In regards to the images in the magazine, most are all sketched as opposed to actual photos which is really cool. As somewhat of an artist myself, I always cherished that. Though, I don't get the magazines anymore because I use the online subscription.

Don't know the difference between quinoa and couscous? Does chopping an onion take more than 5 minutes? If you're new to cooking, or just looking to better your chef skills, Cooks Illustrated is where to get your start. They even have an online "cooking school". Take a look at their site to see recipes, equipment reviews (which I love!), and taste tests. America's Test Kitchen is under the same umbrella as Cook's Illustrated as well as Cook's Country and they're one of my favorite shows on television. If you've never checked out the show, there's a link to when they air on TV, here. I feel I should note that I am in no way affiliated with them, though I wish I was...I just really think there's a lot to learn from them!

Okay, so let's remember this muffin recipe was inspired by them. They are divine. I made these for our family's August birthday party. Todd as well as my Grandma, Grandpa, Dad and Uncle all have August birthdays so we just have one big celebration towards the end of the month. I will tell you that there was German chocolate (the standard) as well as red velvet cake at the party, but my little brother only wanted the muffins. He kept asking me, "Is it okay if I have another?" I think he had three or four! There are no words to describe how perfect these muffins are.

The Best Lavender Blueberry Muffins


The Best Lavender Blueberry Muffins
By

There are no words to describe how perfect these muffins are. They are so incredibly moist and fluffy. The wild blueberries lend a robust tartness, the lavender is floral and comforting and sugar sprinkled on top gives a nice, sweet crunch. I don't know if I'll be able to resist making them again this weekend!

Ingredients
  • 1 Tbsp. ground flax seed
  • 2 Tbsp. cold water
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup granulated vegan sugar
  • 1/4 cup vegan butter, melted and cooled slightly
  • 1 1/4 cups (10 oz.) vegan sour cream
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups frozen blueberries, wild if you can find them
  • 1 1/2 Tbsp. fresh lavender, minced
  • extra sugar, for sprinkling on top
Instructions
  1. Preheat oven to 350 F and spray a regular 12 muffin pan with nonstick cooking spray.
  2. Whisk together the cold water and flaxseed and set aside.
  3. In a medium bowl combine the flour, baking powder, and salt; set aside.
  4. In an electric stand mixer bowl or a large bowl add the flax mixture and the sugar and whisk vigorously for about 1 minute. Add the butter and whisk until combined. Add the vanilla and sour cream in two steps, mixing until just combined.
  5. Add the frozen blueberries and lavender to the dry mixture; toss to coat. Gently fold the dry mixture into the wet mixture until just combined. Be very cautious not to overmix. There may even be some sprays of flour and that's okay. The batter should be very thick.
  6. Drop an even amount of dough into each muffin space on the pan. Do not flatten or arrange the batter and do not overfill. Bake at 350 F for about 30 minutes until somewhat firm and a light golden brown around the edges. Rotate the pan halfway through.
  7. Remove from pan and place on a wire cooling rack; sprinkle with sugar if you like and allow them to cool completely before storing in an airtight container.

  8. Prep time:
    Cook time:
    Total time:
    Yield: 12 muffins