HEALING

This past year has been all about healing for me. First I had a challenge with sciatica pain and recently a fractured shoulder. What an adventure in seeking out support to heal my body.

With sciatica, I visited medical doctors, many alternative therapists and finally found a Rolfer and nutrition expert in San Francisco who gave me total pain relief from sciatica. Thank you Marc Weil!

I’m currently in the 6th week of healing my shoulder (fractured humerus) and am making great progress. Luckily my healing is about being patient, careful and doing a few exercises until my body is ready for physiotherapy.  I’m so grateful for all the good healing that is happening and especially for all I’m learning. I want to share the new insights that have occurred.

With sciatica I was enjoying lots of fresh, organic juice and beautiful organic vegetables and a few fruits. All of a sudden I craved salmon and enjoyed it daily for a few weeks during my healing. I don’t like fish and was surprised by the strong desire for salmon. Researching salmon’s benefits, I learned how it helps reduce inflammation,  heal nerves and its rich oil provides important omega 3’s.

Then, just as suddenly, the desire for salmon stopped. This is an amazing confirmation that my body knows what it needs for healing if I simply listen and take action.

Currently, healing my fractured shoulder, I have craved bison bone soup and prepared it a number of times. I believe this soup can really support my bones to heal. The recipe I use is in my past blog titled, “BONE SOUP FOR BETTER HEALTH.”  It is so delicious, I encourage you to try it. We are especially fortunate as Canadians to be able to get bison bones. Their flavor is Wow!

For those living in the United States or Europe, you may need to buy organic beef bones. If you use these, boil them for an hour or so, let them cool. Then put them in the refrigerator and skim off the firm layer of fat they produce. Then add vegetables and complete the cooking. This step isn’t necessary with bison bones as bison is free of fat and very lean compared to beef.

Also, the first few weeks after I fractured my shoulder I craved bison steak several times. My body really wanted lean red meat and bison provided that. Now, five weeks later, no desire for bison steak. I’m more fully satisfied with the many lentil and bean dishes my husband Bill and I prepare.

So the bottom line of all this time of healing is what the Chinese have taught in Chinese medicine for many, many years: meat can have medicinal properties that the body may truly benefit from in times of healing or when the body is frail and needs strengthening. I’m deeply grateful and delightfully surprised to find such a high level of  bison available in the commercial market. Thank you to all you caring bison ranchers who played a role in my healing.

The recipe I use for cooking a bison steak follows. It is extremely simple to prepare. If you can buy bison from a trustworthy grower, you may wish to try it. The important principle when using any animal is to serve it with lots of vegetables, both cooked and raw. The animal is very acidic and the vegetables are alkaline, they help balance the acidity that comes with animal products.

And eating bison or other wild animal gives a very lean and flavorful choice. If you choose to eat animal food, wild animal used in small amounts like a condiment to flavor a dish is a healthier way to add animal to your food plan. In the recipe below, the steak shown in the photos is actually enough for a family when cut in very small pieces and used to flavor a vegetable stir fry. This is how the Chinese used animal before being influenced by us in the West.

If you decide to try a vegetable stir fry with small amounts of bison, a yummy dish is onion, garlic, ginger, carrot, cauliflower, broccoli, daikon radish, celery and greens. Stir fry the vegetables and bison cut in very small pieces in a tablespoon of coconut oil and season with sea salt and fresh ground pepper. And to make the meal filling, I would add a large salad with avocado, cucumber, watermelon or other radish and a dressing of olive oil and Umeboshi vinegar—5 parts olive oil to 1 part Umeboshi vinegar. Enjoy.

I’m delighted to be back with you again.

To Your Amazing Health,

Connie

 

BISON STEAK RECIPE

1 small bison steak, flat iron cut is very lean
Umeboshi vinegar to taste (used for salty flavor and to minimize any gamie flavor)
Ground black pepper to taste

In a fry pan add the steak and sprinkle with Umeboshi vinegar and ground black pepper. Cook until seared brown for 4 to 5 minutes. Then turn, adding Umeboshi and black pepper to the second side. Cook another 3 minutes. Serve and enjoy. (Remember lots of greens and veggies balance the acidity of the steak.)

 

 

 

14 thoughts on “HEALING

  1. Wow. I was thinking about you and your posts today and voila! There you were! Gave me goosebumps! So glad you have such an amazing body awareness and are on your way to recovery! You are “amazing”.
    I feel that this was a message directed to me to get on track with my nutrition. Thanks Connie👌🏻

  2. Hi Connie

    So good to hear your voice again and to read of your discoveries. Really inspiring.

    Are you still living just South of San Francisco? Something you said in the blog about being Canadian caught my eye.

    Barbara

  3. Dear Connie,

    I thought you were caught up in work that you weren’t posting. You are the last person one would expect to have health issues . First the sciatica and now a fracture. It would be all too easy to feel sorry for yourself under the circumstances.That you never lose your positive outlook is wonderful.

    Take care.

    Joan

  4. Hi Connie, It is so good to have your experience here Thank you for teaching me how to listen to my body. I had fresh ginger tea every morning for maybe 4 years for reducing inflammation and arthritic pain. I have just noticed in that for the past couple of months I no longer want it. I still buy the ginger, but it just sit there until I use it in cooking. Thank you!!!

    • Dearest Susan,
      What a beautiful example of listening. It’s fascinating to me how my food choices change. I no longer gravitate to grains and love veggies more and more.
      Hugs and thank you,
      Connie

  5. Thank you for all your posts ‘Amazing Health Effortlessly’ that you have sent over the years. The information is invaluable and the recipes are great.

    I’m glad you are on the mend. Growing older is not for sissies!

    Keep up the good work and hope your day went well.

    Dot

  6. Dear Connie,

    I have passed along your blog address to our neighbor just recently. Just one question, do you find that bison has a fat component, because I find that it does. I see the marrow floating in the crock pot, but skim off the part that looks like fat to me. The reason I mention it is because you say something about no fat in bison. Just wondering.

    Great to know that you’re living in my valley here in Canada again!! Welcome back.

    love, Felicia

    • Dear Felicia,

      The bison I’ve had in bones and flat iron steak seems to have no fat. The bones I get are shaved well so no fat, just marrow.
      If you are having fat in your soup, after boiling bones and before adding veggies, cool in the refrigerator and skim off any fat that solidifies. Then add veggies and season.
      Thanks for pointing out that bones can have fat and maybe some cuts of meat also. I especially appreciate bison for its taste and lean quality.
      Yes, we feel very at home in Canada.
      Love, Connie

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