Thanksgiving Every Day

We give thanks

To the plants and animals that provided this meal

And the farmers and ranchers who grew it.

We are thankful for the loving hands that prepared this food

And for Mother Earth who sustains us.

We LOVE each other!

That is my family’s dinner blessing. We say it while looking into each other’s eyes and smiling. Ryan and Colson, my husband and son, put a lot of thought into this blessing, and I am so grateful to them for creating it.

As the one primarily responsible for finding and preparing the food we eat, this blessing is especially meaningful, and I know that it is meaningful for all of the women and men who are working to bring the best food and health that they can to their families.

These are challenging times economically, making it even tougher to bring healthy, sustainable food to our families. My family is entering its fourth layoff in five years. I will again have to find creative ways to make that chicken stretch a little farther and those beans and rice to taste a little different. I know that there are many other families facing the same financial challenges that spur creativity (with food and so much more). There is a super delicious chicken stretching recipe at the end of this article.

Preparing nourishing meals requires a lot of time - sometimes several hours a day. There are often other things that I would rather be doing, but I know that the benefits to my family are undeniable. Being thankful for the resources and being appreciated for my efforts makes this journey so much more joyful!

Ryan is our primary wage earner, and while his efforts are not directly included in the prayer, I honor him every day for going to work and earning the money that allows us to eat well.

Were it not for all of these layoffs that stripped our sense of expectation and entitlement, we probably wouldn’t value each other and the things that we have as much as we do.

Many people in relationships feel undervalued by their partners and children. Those who stay home and cook and clean and take care of the kids often do not feel valued for all of their efforts. Those who go to jobs that they might not enjoy in order to earn the money necessary to feed, house and clothe their families do not feel as valued as they would like for their sacrifices.

This artificial system of separation of families and work is relatively new in human history and it has caused much strife. Radical Homemakers by Shannon Hayes provides an excellent overview of the shift in family responsibilities, the impacts of that shift, and ways of dealing with and overcoming the imbalances. While completely unplugging from the rat race as Shannon’s family did may not be for your family, Shannon does provide critical information and perspective that help to bridge gap between those how stay home and those who go to work.

When Ryan and I first read Shannon’s book, we realized that we were sort of Radical Homemakers but we believed that we would never leave the fast lane the way that Shannon’s family did. With layoff number four around the corner, downshifting and self-sufficiency have become more appealing than ever, and we are learning in earnest how to do it. I may actually make my first vision board, entitled “Health, Hope and Happiness.” It will include pictures of my little family, two acres of land, a solar powered yurt or cob house on well water, a milk cow, some chickens, a vegetable garden, fruit trees and a happy dog. With all of that, the economy can do what it darn well pleases and we will be relatively unaffected.

The leader of my Holistic Moms Network chapter recently shared this quote by the Dalai Lama with me:

"Man... he sacrifices his health in order to make money. Then he sacrifices money to recuperate his health. And then he is so anxious about the future that he does not enjoy the present; the result being that he does not live in the present or the future; he lives as if he is never going to die, and then dies having never really lived."

Can that be any truer?

What can you do to recognize your blessings and honor yourself, your loved ones and your journey?

 

Chicken Roman Lentil Soup

This recipe is a variation of Sally Fallon’s Nourishing Traditions recipe. It provides my family with at least nine meals.

 

Ingredients:

3 medium onions, peeled and sliced, or 3 leeks, washed, trimmed and sliced
3 carrots, peeled and sliced
2 Tablespoons butter, ghee or coconut oil
2 Tablespoons extra virgin olive oil (or additional coconut oil/ghee)
2 quarts beef stock or chicken stock (visit Making Bone Broth to learn to make stock/broth)
2 cups red, green or brown lentils, soaked for 7 hours
several sprigs fresh thyme, tied together (dried thyme added to taste works well too)
1/2 teaspoon dried green peppercorns
1/4 cup fresh lemon juice
sea salt or fish sauce
piima cream or creme fraiche (or sour cream) – omit for casein free and SCD

Meat from one three pound chicken (ideally pasture raised)

Shredded, pre-boiled cabbage from one medium cabbage.

Preparation:

Soak the lentils for 7 hours or overnight in 2 Tablespoons whey or lemon juice and filtered water to cover by about one inch.

In a large, stainless steel pot, cook onions or leeks and carrots gently for about ½ an hour in butter/ghee/coconut oil and olive oil. If using chopped instead of sliced veggies, cooking time may decrease. When the vegetables are soft, add stock and drained lentils and bring to a boil. The lentils will produce a lot of foam – be sure to skim this off. Reduce heat and add thyme and crushed peppercorns (or fresh ground pepper and dried thyme to taste). Simmer, covered, until the lentils are tender – about 1/2 hour. Remove the fresh thyme.

Puree soup with a handheld blender (if desired). Thin with water or stock to desired consistency. Reheat slightly and add lemon juice or whey (if desired). Add meat from one whole chicken and shredded, pre-boiled cabbage. Season to taste, and ladle soup into bowls and serve with cultured cream.

Comments

[Mary]

Great attitude, Laura! You continue to inspire me :)

Thank you!