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** Quote From Kathleen ** Nothing is ever lost in your process. Every slip, every derailment is in your service. **********************************************************************
** Testimonial of the Week ** Hi Anne, I smiled when you said you aren't crazy about veggies. I wasn't either, which is a bit of an understatement. When I started Step 3 I whined. A lot. LOL. Kathleen suggested I find 3 I wouldn't be mad about eating and I said FINE. Pickles, olives and ketchup..lol. She said, 'alrighty..start with those then.' It did start opening up my willingness and then with the support of a fellow former veggie avoider, I was able to find 3 actual veggies I really liked which were cucumbers, raw red bell peppers and snap peas, and I ate them with a dip. I *loved* those and ate them exclusively for quite a while, which is just fine. It's amazing to me that I love veggies now, and eat a pretty wide variety of them. Yup, miracles happen! I thought of you this weekend hoping you could swim, assuming you were getting clobbered with rain and wind as well. Truth be known, I really enjoyed it. I'm an elements gal, for sure. Hope you are having a nice Sunday. Diane **********************************************************************
** Radiant Ambassadors ** Did you know that September is Recovery Month in the US? Well, you do now! To tie in with Recovery month, Kat from the Ambassadors list, is busily writing an article for the Frederick News Post in Maryland about one of the members of our community. How exciting is that! I always love it when I see something in print about RR! I’ll let you have the link when it’s available. Selena Come join us if you are excited about spreading the news. **********************************************************************
** Radiant Kitchen ** Zucchini PieKathleen, Here is what I did. I made a pie crust (any would do, mine was simple...ww pastry flour, butter, water). Gail suggested brushing the bottom with mustard so that the zucchini wouldn't ooze into the crust and make it mushy. I used a mustard-garlic aioli I like from Trader Joe's, so I brushed it with that. I then just made Gail's recipe, as follows: "This one was a Pillsbury recipe where you use crescent rolls as the crust. I just skip that part!" (why I thought to use a pie crust) *Zucchini Pie 2* Cook and stir 4 cups sliced zucchini and 1 cup onion in 1/4 to 1/2 c olive oil or butter for 10 minutes. Add 2 tablespoons parsley flakes (I didn't have any, so I left them out), 1/2 teaspoon salt, (I omitted, didn't need it with the cheese) 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 tsp basil, 1/4 teaspoon oregano. Combine 2 eggs and 8 ounces shredded cheese ( I just guess and I always use less than 8)...(I think I used the full amount...my family loves cheese ) Mix everything together and pour into greased pie plate. (I stuck it in the unbaked pie crust) Bake at 375 for thirty minutes. ***************** The reason this is Zucchini Pie is #2 was that she also posted this one: "I grew up with zucchini pie. It is something my Mom used to make. I have no idea where the original recipe is from and I have adapted it to RR. When my parents visited recently I had it with dinner and my Mom said it is the same and maybe even better with the adaptations and my non-veggie-eating daughter loves it!!!!"
Kathleen's Baking Mix
That's it. It was a hit...so much so, I made it again 2 nights later. PE For more great program-friendly recipes, check out these great cookbooks in the store.
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** Your Last Diet - More Than What You Think ** Now is the time to plug in your safety net. We all know that traditionally round this time of year we start up the great sugar spiral from Halloween 'til New Year's. It doesn't have to be that way. You can do something entirely different. Come join YLD, come to chats, come participate in the really, really fun conversations we are having. If you are not a YLD member, come and join us. Click here if you are ready to change your life or just have some plain ol' fun! **********************************************************************
** Radiant Recovery® Store ** David manages the Radiant Recovery® Store. He is also Kathleen's oldest son.  Elaine wrote this amazing post....I asked her if I could use it in the newsletter. You know how much I love shake!! I don't want to come off sounding like a commercial for the RR store, but the powders there really are "Da Bomb". If you get George's Regular, all you need to add is milk/juice/fruit to taste. It has the protein, brown, and vitamins already in it so it is WAY convenient. It is soy protein and oats for the brown, so it is fine for a vegetarian. If you order Restore, you need to be aware that it is just whey protein powder. But it is really great whey protein powder. It doesn't have any added junk in it and it tastes very good -- most whey protein powders either taste awful, or have loads of chemicals and/or sweeteners in them, or both! There was one brand that I liked before Kathleen came out with Restore and that was Whey To Go protein powder. Nowadays I get Restore and add my own oats and vitamin powder, and mix it into chocolate almond milk. You can use it however you want, though. I think there are as many shake mix recipes out there as there are people eating shake for breakfast! When I first started eating breakfast, I liked to use cow's milk, thawed frozen strawberries, cottage cheese, and protein powder to get up to my required amount. I ate my brown on the side back then: a couple of slices of whole wheat toast, or some oatmeal, or something along those lines. I also had coffee with creamer, and often some juice or other "extras", but I always had my shake and my brown! I hope this helps you to get some ideas. Elaine Please send questions and suggestions. I love hearing from you and truly want to help you do your program better. **********************************************************************
** Our Online Groups ** The Radiantdiabetes group is where we talk about the different aspects of managing diabetes while following the guidelines of the RR program. As you might imagine, it is a little more difficult to keep our BS levels in a good range than it is for people who don't have diabetes. We do this with humor and lots of sharing. If you have diabetes, pre-diabetes, or someone you love has them and you would like to get more information, as well as support and encouragement, please come join us. **********************************************************************
** Who is George Anyway? ** Kathleen DesMaisons, Ph.D.
Several years ago I was running an alcoholism treatment center. We were looking for a meal replacement option to use for breakfast. I thought if we could put together a quick and easy shake, our clients would be able to get the protein and carbohydrates we felt would be optimal for their recovery. My senior counselor, George, and I made up a mixture which seemed to fit the bill really well. The guys started referring to it as "George's Shake." However, after a while, the guys started complaining about how much work it was to have to get all the ingredients and mix it up every day. I went on a quest to find a ready-made option. I went to the manufacturer of the protein powder we were using and asked them if they would make a private label sugars-free shake. They got so excited about it that they asked if they could make it as part of their regular product line. They did this and the product was distributed nationally through health food stores. It sold about 60,000 units. A year later, a large corporation who was not interested in a small-production, sugar-free product bought the company. They decided against continuing to make the shake and broke their contract. I was left with our great idea and no way to formulate, produce and distribute George's Shake. I spent a year looking for a manufacturer to produce the shake according to my own specifications. I revised the ingredients based on research I had done in the ensuing years. I had a label designed that reflected our excitement about a sugars-free product. Because the shake had been so well received in its earlier incarnation, I was excited and optimistic about the revised product. I invested my life savings into producing our first batch of new shake. I felt as if I was literally putting my money behind my conviction about the value of the shake. After nearly two years of intensive work, the new manufacturer shipped the finished product to me in Albuquerque. A large semi truck pulled up to my house. The driver said, "Where is your warehouse, Lady?" I smiled and said, "Um, don't have one." Then he said, "Where is the forklift?" I said, "I don't have one. Do you have any ideas?" So he unhooked the front of his truck and left the rear of the semi truck full of shake in my yard. A couple of days later, four of my friends helped me unload the shake and store it. This was 3 days before I was to leave on a 2-week book tour to promote The Sugar Addict's Total Recovery Program. A couple of weeks after we had started shipping the shake, someone asked me why the shake was "blecchie." I was horrified, since I use it every day and couldn't imagine what the problem might be. I sent an individual letter to all the people who had purchased the shake and asked about their experiences. Surprisingly, I got some pretty nasty feedback. It kind of threw me for a loop. The negative feedback was so far from my own experience and the glowing reports of so many experienced people who were using the shake, I knew there had to be some missing piece. It took some digging and detective work, but we found the culprit. It seemed that the manufacturer had decided to add a scoop (against my specifications) and worse, had added a scoop that was larger than the recommended serving amount. If the scoop was used, the shake tasted pretty bad. Worse than "blechhie." The taste problem was a function of the proportions. The people who had disregarded the scoop or who had simply decided to personalize their mixture to taste loved it. When the shake was made in the right proportions, it was yummy. I knew that the particular combination of ingredients could not be beat for the sugar sensitive biochemistry. The comments from the people who had figured out the right proportions confirmed this. So we gathered up more info from the people who loved it and designed these information pages to help you better use it. The shake, like most of what we do, has found its place through a lived experience. It is not a magical solution, but is a simple, easy-to-use alternative to support your recovery. Over time, I learned more about soy and found that using soy is not a good option for children and teens, so I went back to the drawing board. I spent two years researching whey and what differences come with production and manufacturing. We started a new line called George's Junior. People kept wanting to have a Junior for grownups. They LOVED the taste of it. So I decided to design a new product and called it George's Restore. I designed the label using a beaded design that came from an antique Ojibwe bag. These beaded works of art had always touched me deeply. At the time I was working up at the White Earth reservation so was speaking with a number of Native American people from this tradition. The George's Line has become a staple of the store. Many of us drink *shake* everyday. It has become part of our recovery story. Real George died five years ago, a victim of alcohol relapse. He forgot the food, forgot meetings, forgot connection. And life crept up on him and convinced him that the darkness was better than the light. But the hope and spirit of recovery continues in our product line. We loved George and we love the products that carry his name. Here are the folks who are helping put the newsletter together:
Gretel, our webmaster, puts it all together. David runs the Radiant Recovery® Store. Selena provides the weekly Ambassadors column. The banner photograph is by Patti Holden. ©2009 Kathleen DesMaisons. All rights reserved. You are free to use or transmit this article to your ezine or website as long as you leave the content unaltered, use this attribution: "By Kathleen DesMaisons, Ph.D. of Radiant Recovery®", and notify kathleen@radiantrecovery.com of the location. Please visit the Radiant Recovery® website at http://www.radiantrecovery.com for additional resources on sugar sensitivity and healing addiction. You are getting the weekly newsletter from Radiant Recovery® in response to your signup. A copy of this newsletter may also be found posted on the web at http://www. radiantrecovery.com/weeklynewsletter.htm. |
