NEW CASTLE —
People have been asking me where I learned all of the things that I write about each week in this column.
It was Socrates who said, “Wonder is the beginning of wisdom.” And that’s my answer to you all.
Healthy lifestyle has been a “hobby” of mine since I was in my 20s. I had stress-related digestive issues that led the doctor to give me a prescription. I wondered about the underlying cause of my health issue and if I would have to live with it forever.
That began the amazing journey I’ve been on ever since. I became interested in looking at the nature of illness and wellness. I found out that working, plus going to college full-time, accompanied by not eating right, were all the underlying cause of my digestive disruptions. My health was being undermined by my lifestyle.
We didn’t have the Internet back then, so I had to go to the library and I found books and articles about my digestive issues. I became educated about how to fuel my own health and well-being with awareness and making healthier choices.
I made some suggested lifestyle changes, such as reducing my in-take of processed foods, like salami and other lunch meats, and refined grains and sugars, all of which I ate a lot of back then. I also learned to breathe and relax, I was very high strung back then from all the demand I was putting on myself. With all of the changes, I was able to throw the pills away.
I got relief and healing, because I was willing to change. My willingness to learn and make new choices was the key to my return good health.
I am not suggesting that you toss out medications that may truly be necessary and beneficial. I’m inviting you to look at how you can enhance your quality of life. Sometimes you can reduce and come off medications with determined, wise choices, sometimes you can’t. If you make your intention change for your own good, you will be surprised at what you can achieve.
Even though I healed my health condition, I continued educating myself about what foods are healthier, and what choices support different health issues. It became an interest and enjoyable pastime for me.
Then my younger daughter was born prematurely. I began searching for information to better care for her. I learned that foods are chemicals. She was sensitive to certain foods because of her underdeveloped nervous system. By trial and error, and a lot of reading, I learned what supported her and what did not. She grew out of her sensitivities over time. Before I knew it, other parents were coming to me, asking me for information. That’s how I started being an educator.
It seems I was destined to share all of the information I’ve learned. I am happy for the opportunity to educate and encourage. It is a treat to know that many of you enjoy learning, too.
Now I have the Internet to help me to research facts and stats to spice up the topics I write about. I call that progress.
So what do you wonder about?
It just may lead you to a treasure of knowledge and insight that could make a real difference in your life, and in the lives of others.
I also have a love of literature. As an English/jounalism major at Youngstown State University, it became natural for me to quote some of the great writers. It was Robert Browning who said, “A man’s reach should exceed his grasp, or what’s a heaven for.”
So go ahead, wonder and reach. You never know how much good you will achieve.
Broccoli quiche in potato crust
- 1 package (10 oz) frozen chopped broccoli, thawed and squeezed dry
- 1 cup shredded nonfat or reduced-fat Cheddar or Swiss cheese
- 1 cup dry curd or nonfat cottage cheese
- 1 cup fat-free egg substitute
- 1/4 cup finely chopped onion
- 1 1/2 teas Dijon mustard
- 1/8 teas ground black pepper
- 2 medium potatoes, scrubbed
1. Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
2. Coat a 9-inch deep dish pie pan (or quiche pan) with nonstick cooking spray. Slice the potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust.
3. Bake at 375 degrees F for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.