Kale and Quinoa Waldorf Salad with Chickpeas

Um, we have 100 likes on Facebook...how cool is that?! Hooray! Just to remind everyone...that's 100 people getting random Alaskan, vegan musings from me...everyday. Those poor souls. Just kidding. They've already seen pictures of baby moose, swimming salmon, Bob...a lot of Bob, and lots of yummy recipes. So if you haven't liked us on Facebook, better head on over! Do it! Do it now... Enough celebrating. I thought I'd lay off the soup for a while...okay...until tomorrow. Muah-ha-ha! Sorry. It's a soupy time of year, don't take that away from me.  But not today, today is for salad. A Kale and Quinoa Waldorf Salad with Chickpeas type of salad. No wimpy salads allowed, and this salad that couldn't be more delicious. Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas, and hearty quinoa to create one filling and super satisfying supper salad.  That's a mouthful. And who could forget the easiest homemade dressing eva? Bring this wonderful salad to a party and let the swooning commence.

Now for a Todd update. He's been on the Methotrexate since Sunday night and he's doing well. I feel I should also note, the last post was my view on our RA situation. Todd is excited to be on the meds after exploring all other options and is thrilled that he's already starting to feel a bit better. He even went for a light jog last night! I know right?!

This makes me very happy. Happier than even this beauty, below.

Kale and Quinoa Waldorf Salad with Chickpeas

Inspired by Voracious Vander

Serves 4-6

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup dried Tart cherries, chopped
• 1/4 cup toasted walnuts, chopped

Preheat oven to 350 F.

Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them. I definitely didn't burn the first batch I made for this salad.

Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.

Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine. Congratulations, you just made homemade salad dressing! Easy, huh? Yes.

In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.

Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

The beautiful bowl and salad tongs you see below are from Todd's lovely younger sister. She got them for us in Africa while she was volunteering there and I simply adore them. A pity for the rest of my salad tongs and salad bowls, however, because they never get used. In fact, my other wood salad bowl is now home to my bike lock, sunglasses, and flashlight, among other things. Poor salad bowl. That's definitely a demotion.

Kale and Quinoa Waldorf Salad with Chickpeas

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas and hearty kale to create one filling and super satisfying supper salad.

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup tart dried cherries, chopped
• 1/4 cup toasted walnuts, chopped

Instructions

1. Preheat oven to 350 F.
2. Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them.
3. Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.
4. Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine.
5. In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.
6. Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

3.2.1255

The End of The Line

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

When 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.

I 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.

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.

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.

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.

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.

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.

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.

 

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