What my child teaches me about this parenting thing

There is so much that a photo doesn't say...5 or 6 years ago I wouldn't have imagined what my life would be like right now.  So much has happened and so much has changed.  Back then I had a pretty good job, I woke up every morning and I wore high heels and nice clothes.  I did my hair and makeup and I drank my coffee peacefully on the commuter train.  Looking good was unofficially a part of my job so I made sure to comply.  At the time I was also in the best shape I'd ever been in my life.  I was working out almost daily at the gym and I would find time in my busy day to get out and run for an hour in my lunch hour.  Weekends were usually spent exploring a new hiking trail or planning for our next hiking adventure.  Having children was no where in my plans at this point in my life.  

 

Top of Mt. Diablo, about 4 or 5 years ago, I breezed through this hike

 

San Jose Grand Prix--about 6 years ago, feeling pretty confident and fit

With my sisters, pre-kids, about 5 or 6 years ago, hair and makeup perfectly done

I was never particularly fond of young children, perhaps because I was never really a child myself. While other kids played pretend I was busy helping mom cook, wash or mend clothes.  Bike rides were usually an errand I had to run for her as well.  I was always so "mature for my age" and I took that with great pride. I was not a child hater either.  I loved my nieces and nephews and my friends' kids.  I was just never interested in having any of my own.  At the time I thought my life could go on without satisfying my human need to procreate.  That was until one day in the Spring of 2008 when after hiking for over 10 hours and reaching altitudes that cause one's brain to expand (or compress, I'm not sure which of the two), I felt a deep emptiness in my soul.  I took in the feeling and asked God to help me understand why I felt that way.  It wasn't an immediate realization but from this day I began to consider and even began to desire being a mother.  Of course I had no clue what that meant (I still don't!).  I just knew that my life couldn't continue the way it was going.  I would have never been fulfilled as a person.

Perhaps my desire for children grew from a selfish intent to share some of the amazing experiences I was having.  Every time we went to a new place I imagined a young impressionable mind being forever affected by the beauty abound.  I say selfish because I never considered that perhaps my children will not be into hiking or nature trips.  No, that thought never crossed my mind.  In fact, up until a week ago that idea was not even in my radar.  This past week I was put to the test when our 3 year old fussed and grumbled on the way up one of the most beautiful hikes in Yosemite and he openly said, "I want to go home."  I took it personally!  Angry thoughts started to run through my head thinking that I had given birth to a nature hater.  This couldn't possibly be my child!  Never mind that he's only 3 and that it wasn't long ago he could barely crawl. I expected this babe to hike up that steep mountain joyfully and with the same enthusiasm I did when I first explored that terrain.  I decided to carry my son, all 40lbs of him up the mountain.  

Indeed, so much that a picture doesn't say...

On the way up to Half Dome, about 5 years ago, same trail, 8 miles in

In the last half a decade I have hiked up the tallest peaks in the contiguous U.S. I bouldered my way through a very difficult and strenuous hike up and down  Mt. Saint Helen, the last mile of which was loose gravel at an incline that would be difficult to stand on.  I grabbed on to my life and I made it to the top.  On the way down my legs were so shaky I knew they could fail me at any second and I could find myself facing my death.  Pike's Peak was an amazing hike but equally a challenging one.  The Gates of Heaven (last stretch before the summit) felt like 100 miles in which I could barely move one foot in front of the other without gasping for air.  On the way down we literally had to run to avoid a thunderstorm we noticed approach (You don't want to be caught above tree line in a thunderstorm!).  Mt. Whitney (14,000ft+) was the tallest, longest, most challenging and with the most diverse terrain we have done thus far.  It is also my proudest accomplishment in the hiking arena.  We attempted it 3 times before we could reach that summit, so the reward was sweeter than honey.  I remember at one point, a mere 600 ft from the summit I began to hallucinate.  My head felt like it was hollow inside.  Doesn't sound like fun does it?  But it was also an ecstatic feeling, to be able to do this, to push my body beyond what I once thought possible.  

 

Mt. Whitney, she stands 14,496ft above sea level

A picture of me at the summit, still somewhat ecstatic

Pike's Peak, 14,110ft above sea level

Mt. Saint Helen, an active volcano (this hike was done on my birthday so we are celebrating with champagne)

The hike up to Vernal Falls is only about 3.4 miles round trip (compared to 22 for Mt. Whitney) but it was as challenging as all the other 3 put together.  It is on the Mist trail, on the way to Half Dome.  (I hiked up to Half Dome a few years ago without major effort) When I reached the top my legs felt like rubber, my body was soaked in sweat and I could barely breath.  I honestly never felt this way in any hike before this one.  My self-esteem plummeted.  Where is my stamina?  I did a lot of thinking, yes I did. I had a moment with myself and my expectations about this parenting thing.  My fight was more psychological than physical but it manifested itself as an overall energy drain all over my body.  Looking back it's quite hilarious but I was so upset about the idea that my son would "never" enjoy hiking that I put all my energy into that thought (and subsequent ones) and they completely engrossed me.  At the end of the hike all was better when I realized how stupid I had been. I'm still laughing about it actually.

I've been doing a lot of thinking these last few days.  This parenting thing is a funny one.  We bring so much baggage into it that we must take the time to sort through it and identify what we are comfortable keeping and what we must immediately let go of.  I've done quite a big of purging and will probably do a lot more in the days/weeks/years to follow.  My days may never have the predictability they once did, but I love challenges so I'm taking this one on.  These days I rarely wear high heels, my hair is never done properly and I'm lucky to splatter makeup on my face once in a while.  I'm a size larger than I'm happy with and my wardrobe is 7 years outdated.  Most of the time I'm ok with that.  Some days I'm not.  But I always have a choice, to embrace my current life's situation and the best gifts of my life, my children, or to fret about what once was.   I asked Dave if he thought we would ever hike up to Mt. Whitney again and he said, "of course" but it may still just be the two of us.  I smiled.

My partner in crime and best hiking buddy, Zion National Park, my 30th birthday celebration

My new life:  I love it! 99.8% of the time, and that's ok

Week 29--Plums

Plums are in full season!  I have neighbors and friends who are looking to get rid of theirs because they have just too many.  We have enjoyed several rounds of donated plums but we just can't eat them fast enough (nor do we want to!), so this week I was inspired to create a recipe that uses plums and it's perfect for Summer.  But first, let's learn a few facts about plums.

I grew up eating tons of plums, mostly in their dried form, with salt and chili.  In Mexico we call them "saladitos."  In some parts of Asia plums are pickled or fermented. Plum juice can be fermented into plum wine; when distilled, this produces a brandy known in Eastern Europe as Slivovitz.  In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums. Dried plums (or prunes) are also sweet and juicy and contain several antioxidants.  Plums and prunes are known for their laxative effect.  This effect has been attributed to various compounds present in the fruits, such as dietary fiber, sorbitol, and isatin.  Prunes and prune juice are often used to help regulate the functioning of the digestive system (Source:  http://en.wikipedia.org/wiki/Plum)

This week I created a Plum Chipotle Salsa that I used as a relish for grilled salmon.   Here is what you will need:

Ingredients

4 cups of plums, chopped and pits removed

1/2 red onion finely chopped

1/2 cup chopped cilantro

4 to 6 chipotle chiles chopped

2TB Balsamic vinegar

3 cloves of garlic minced

Juice of one lime

Salt and pepper to taste

Directions

1. Mix all ingredients in a container and refrigerate for 2 hours or overnight.

2. Serve with grilled chicken or salmon.  

3. Enjoy!

Week 28--Avocado

I must be honest to admit that in the last few days and even weeks I've been missing my cooking groove.  I'm not sure why but I just haven't been very motivated to spend a whole lot of time in the kitchen.  Most of my most recent recipes have been very quick and simple, although surprisingly good.  This week's was a particular winner for my non-vegetable eating husband so I decided to include it in this journal.

This week I feature avocados. The avocado is a tree native to Central Mexico.  Its fruit is touted with having nutrient dense characteristics, in particular unsaturated fats which are essential to our body's functioning.  In addition to good fat, avocados have high levels of potassium, are rich in vitamins B, E, and K, and have a high fiber content. High avocado intake was shown in one preliminary study to lower blood cholesterol levels. (Source:  http://en.wikipedia.org/wiki/Avocado)

For this week's recipe I made a variation of this recipe:  http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html by adding cooked shrimp and more vegetables.  Here is my version of the Quinoa Taco Salad with Avocado.  This recipe is vegan and gluten free.

Ingredients (Note:  remember to use organic whenever possible)

1 cup quinoa cooked in two cups of water

Extra virgin olive oil, as needed

Juice from 2 medium, juicy limes

Sea salt and pepper, to taste

2-3 tablespoons fresh chopped cilantro or parsley

1 half small red or purple onion, diced finely

1 small yellow bell pepper, cored, seeded, and diced finely

1 cup roasted corn kernel (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)

6 to 8 cups of mixed greens ( I used a combination of arugula, broccoli slaw with carrots and cut up cucumbers)

8oz cooked medium shrimp

1 large avocado, pitted, peeled, and diced

1tsp cumin

1tsp paprika

3 cloves of garlic minced

Directions

1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat.  Squeeze on fresh lime juice and toss again.  Add cumin, paprika, and garlic. Season with sea salt and pepper to taste.  

2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper,  roasted corn kernels, mixed greens, shrimp, and avocado.  Stir lightly to distribute. Taste test for seasoning adjustments.

3. You may serve immediately or refrigerate for up to 1 hour. Enjoy!

Week 27--Carrots

This is what carrots should look like!  It had been a long time since I bought carrots with green tops.  In Mexico my mom used to send me to the market and the carrots always had greens on them.  When we moved to California I got used to seeing carrots in bags or dried out in the produce section.  They were a sorry sight to be sure.  Lately I've been buying heirloom carrots from the Swank organic farm stand at our farmers market and I was reminded just how deliciously sweet carrots can be, and how many fun colors they come in.

Carrots are rich in beta carotene which our body metabolizes into vitamin A; it is the vitamin for the eyes.  Yes, carrots help reverse or cure night blindness, a condition that runs in my family, surprisingly.  Carrots are also rich in dietary fiber, antioxidants and minerals.

This week I'm posting a very fun recipe.  It is a Carrot Chocolate Chip Cake.  It is vegan and gluten free.  I hope you enjoy it.  Remember to use organic ingredients whenever possible.

Cake

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour

3/4 cup granulated sugar

1/2 cup light brown sugar

1 1/4tsp baking soda

1 tsp. ground cinnamon

1 1/4tsp xanthan gum

1/2 tsp salt

4 1/2 tsp enerG egg re placer plus 18TB water, whipped until light and fluffy (or 3 whole eggs if you prefer)

1/4 cup vegetable oil

1/2 cup applesauce, unsweetened

1 1/2 tsp vanilla extract

2 cups carrots, finely shredded

12 ounce package  vegan and gluten free chocolate chips

Frosting

3 ounces vegan cream cheese

1/4 cup earth balance

2 cups powdered sugar

1tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9 inch by 13 inch baking pan.

2. In a large bowl combine flour, sugars, baking soda, cinnamon, xanthan gum and salt.  In a small bowl combined whipped egg re placer with oil, applesauce and vanilla.  Stir the wet ingredients into the dry ingredients blending well.

3. Stir in the carrots and chocolate chips.  Pour the batter into the pan and bake 35 to 40 minutes.  Cool completely in pan on a wire rack.

4. While cake is cooling, make frosting.  Beat cream cheese and earth balance in small bowl until well blended.  Gradually add powdered sugar and vanilla extract, beating until the mixtures reaches a spreadable consistency.  Spread frosting on cake and serve.

5. Enjoy!

Week 26--Summer Squash

This is a very special week for me and I'm very excited about it.  If you are Mexican or have a Mexican friend or relative you know that "calabazitas" are a comfort food for us.  I grew up eating mostly white squash but since moving to this country I have come to embrace all the different varieties pictured above.

Our ancestors knew the land and worked with rather than against it.   The Milpa is a traditional farming method which consisted of growing 4 or more different crops together with complimentary nutritional and environmental properties.  Traditionally the milpa contains squash, corn, beans, and tomatillos.  The bean plant is nitrogen fixing and it also provides amino acids that the corn lacks.  Squash and tomatillos provide vitamins absent in the other crops and they serve as ground cover to keep moisture from evaporating.  In this sense farmers were not as reliant on chemical fertilizers or pesticides.  .

This week I prepare for you a Summer Squash Picadillo.  Here is what you will need:

Ingredients

1lb ground beef or turkey (When selecting beef choose organic, 100% grassfed beef as it contains Omega 3s which help reduce inflammation in the body)

1 large onion chopped

2 pasilla peppers seeded and chopped

3 to 4 lbs Summer Squash, chopped (I chose a variety as pictured above)

5 to 6 cooked tomatoes, chopped or 6 to 8 cooked tomatillos chopped (Note:  for a shortcut I used a bottled organic tomatillo salsa from Trader Joes.  You can find it in the chips section.

1/2 a beer (any kind will do but I used a Hawaiian dark beer this time around)

3 to 4 garlic cloves minced

1TB cumin

salt and pepper to taste

1/4 cup of fresh cilantro chopped

Directions

1. Cover large saucepan with cooking spray and brown meat until no longer pink.  Add cumin, salt and pepper.

2. Add onion and cook for approximately 3 minutes.

3. Add pasilla peppers and cook an additional 5 minutes.

4. Add squash and garlic and cook until garlic is fragrant.

5. Add beer and cook for about a minute or two, then add tomatoes, cover and simmer for about 20 minutes. (Optional:  At this time you can add fresh or frozen corn, peas, or any other vegetable you will like)/  I added about a cup of organic succotash found in the frozen section at Trader Joes.

6. Add more salt and pepper as needed.

7. Turn off heat and stir in cilantro.

8. Serve with herbed rice and enjoy!