Eating and Living (The Blue Zones Solution by Dan Buettner)

Do I post this with my 52 Books in 52 Weeks Challenge type of posts or with my siblings blog on health? The competitive side of me (not that 52 in 52 is a competition...haha) won out, but I will copy this into our family health blog as well (found here).

Photography is not my strength so apologies ahead of time. This mushroom soup is actually excellent. It did not come from the recipes in The Blue Zones Solution but I have been inspired by Dan Buettner's research into the Blue Zones ever since I first read his articles for National Geographic.

This book goes beyond those National Geographic articles which covered how people in Blue Zones ate and lived. Blue Zones are those areas of the world where the most centenarians live. In The Blue Zones Solution, Buettner revisits those zones in Greece, Japan, Italy, Costa Rica, and, yes, even the United States. In Part Two of the book, his team learned from Finland how to teach three areas of the United States how to create their own Blue Zones. In Part Three, Buettner discusses making a Blue Zone a personal choice, followed by Part Four, the recipes.

Since I've been reading a number of other health books with food protocols in them (Genius Foods, The End of Alzheimer's, and The Plant Paradox), I had comparisons to make. There are some situations that most writing healing food books seem to agree upon: the Standard American Diet is SAD, not just an acronym, but truly 😢, and sugar is not good for us. (See my post on that here.)

However, there are some differences. Legumes. Centenarians eat them, no question about that. And, they do eat bread, just not ones with the kind of grains in the typical SAD meal plan. Legumes and grains are not high on the list of some of these other protocols. That being said, the books previously mentioned are fighting back against some specific diseases (Alzheimer's, inflammations of many types).

I find reading a combination of these healing food protocols and paying attention to one's own body and medical tests are a good start to finding a healing protocol designed for oneself.

The Blue Zones Solution also addresses lifestyles of centenarians, not just healing foods, but a thriving lifestyle, this and the recipes make the book worth buying.

Buettner's Mushroom Stew includes white wine, soy sauce, and rice -- all of which are not healing for my Celiac's, thyroid, sky high iron, or potential for Alzheimer's so I offer my version which I made the day before yesterday and thought tasted quite good! It made just two servings (1 for the day before and 1 for yesterday).

Deborah's AIP  (Autoimmune Protocol) Mushroom Soup
(I use food that has not been sprayed with chemicals, etc.: truly organic in practice, not just on the label)

In a saucepan, cover the following with water:
2 small stalks of celery, sliced thin (I included the leafy parts which I took out before eating)
2 carrots, sliced thin
3 cloves of garlic, chopped or diced
5-6 dried shiitake mushrooms
1/2 onion, diced

I simmered this until the vegetables were soft. The dried mushrooms remained a bit chewy when I was ready to eat so when I...

Blend about 3 ladles and include all of the mushrooms until smooth. NOTE: I learned to hold a towel over the top of the blender when I blend something hot. This is supposed to prevent the top from flying off from the heat. I have not had any flying top disasters.

Put the blended soup into the rest of the soup and simmer to thicken it up. I started grabbing spices, salt, and pepper which I thought were AIP (I didn't double check.) I just dashed them in. Mediterranean salt, pepper, curry, turmeric, and dill weed.

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Blue Zone ideas for raising children: Besides being mindful about what one eats, having an optimal circadian rhythm for sleep and bedrooms that are cool, quiet, and dark, are beneficial for health. Working in the yard, planting a garden all practices for thriving. Creating a group of mutually committed friends, not just at a stage of life, but people with whom you will be young with and grow old with, is something that people do who live in Blue Zones.

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Interesting that a spiritual practice is fasting. It turns out that almost every healing protocol involves a form of fasting. NOT starving as in harmful practices. But, practices such as making one's last meal of the day be at least 3 hours before bedtime. In today's fast paced busy world, we're often grabbing food at 9 pm and then sending the children to bed. The Creator who made our bodies apparently knows our bodies need to relax at a meal and then give our bodies time to digest it before heading off into some good sleep. 

Cooking (Tender at the Bone)...or Eating

When reading book reviews, one must necessarily read with a pinch of salt. I choose to write "pinch of salt" here because the book I finished last Tuesday was a book with recipes, but it was not a cookbook. Readers who hate for an author to include recipes are going to hate this book, maybe not even finish it. Those who don't mind will read the book and enjoy the story where author Ruth Reichl discovers that "food could be a way of making sense of the world." As for me, the recipes did not interfere with my reading of the book, and if I were to buy the book for myself (it was loaned to me by a friend), I would be buying it because I wanted the recipes.

Reichl's story is a memoir, of sorts. She writes: "This book is absolutely in the family tradition. Everything here is true, but it may not be entirely factual. In some cases I have compressed events; in others I have made two people into one. I have occasionally embroidered." As it turns out, I have fallen into a genre of reading that I don't usually read: memoirs. I'm reading four of them currently. I have discovered that memoirs have quite a bit of fictional edge to them.

Reichl states, "I learned early that the most important thing in life is a good story." Hmmm, sounds like a good book discussion question there. I hope this means her mom was not quite as dysfunctional as she sounds in the book. Her mother's habit of serving moldy food did influence me. I immediately went to my refrigerator and threw out the turkey bones I had been saving to make bone soup. Granted, her mom had them in the refrigerator two weeks and I only had them in three days, but her mom's "Everything Stew" made me squeamish at the thought of using the bones less than fresh off the turkey.

When an author embellishes a memoir, a person with an average adventurous life (me) can feel as if only people with amazing stories are worthy of being published. I don't know about the worthy part, but certainly Reichl may have felt that need in order to have her book published. As a story, it's a fun, easy read (four days).

I did have one experience that connected with one of hers. Risotto. I am here to save your meal if you find yourself in Italy, at a local market buying Arborio rice because there isn't any other rice on the shelf. You take your groceries back to the little place you are renting for the week in Tuscany. You measure out the water, just like you would for rice at home. You measure out the rice: 1/2 the amount of the water.

STOP!

Your rice will never cook this way. EVER. You will give up on it and eat the rest of the meal without the rice.

Risotto, an Italian dish made with Arborio rice must have little amounts of broth added to it and you must stir and stir and stir. As the site in the link below states it: "you have one job and one job only" to keep stirring while you add the broth. Risotto Recipe for Beginners

I have not tried cooking it the way Reichl mentions in the book: "...cover the rice with boiling broth and bake it". She does not include a recipe. I surmise that she does not think it is a good idea either.

Another take away from the book: a mentor to Reichl makes her "taste salad dressings over and over until I could pour out the precise ratio of olive oil to vinegar without looking at what I was doing. 'It's like typing, ' she said, 'you have to know it in the fingers so that you do not think about it with the head. You will need this later.'"

This is quite a profound practice. More and more I am coming to realize the body has memories which the mind forgets. I see this in my father with his Alzheimer's. I see it when I come to the computer ready to put in one of the many passwords I use. My fingers remember that which I might have a difficult time telling someone if I had to do it without moving my fingers. And, I am finding it in my spiritual life as well. In the recent past, walking with Christ has been too much of a cerebral walk and not enough of a bodily one. While saying they don't believe in Gnosticism, some Christians act gnostic! Only spirit is good, and matter is evil.

What?! Where have I taken you, the reader? Jesus loved to eat: see how often he is doing it in the gospel accounts. This is a joyful book, and I hope the character of Doug (Reichl's husband) is a true one. He really is a turning point in the book. His goodness brings out joy in Reichl's dad and courage in Reichl herself (along with her friend Marion).

So, I end with recommending this book to those who can handle recipes within a story, and if, in addition to reading the book,  you would like to watch a joyous movie (different story) about food and love and goodness bringing out the best in a group of stiff, straight-laced, religious group, watch Babette's Feast.
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A suggested practice: Really enjoy making a meal. Look at the colors. Smell the fragrances. Taste and taste and taste again. Sit down to eat. Take your time. Savor the meal (or if you're at my house, feel free to chuckle with me over my mishaps). Love the people you're with. Thank God for whatever has been provided. Bless the food, the hands that prepared it, those who eat it. (If you have sandpaper people in your life -- which involves other practices -- then, in this practice, start with just you and God enjoying the meal, or a few people willing to enjoy communing over a meal with you.)