This past week has been a bit edgy for me. I’ve been a tad irritated and that irritation has turned to anger, frustration and resentment, not necessarily in that order. So, when a fellow blogger friend, Ansh from Spice Roots texted me for a coffee therapy session, I texted back rather quickly with a time and day. A few cups of coffee and a great chat and things looked better.
What’s been rubbing me the wrong way? My food, or rather, big agriculture and corporate control of our food.
A little over a year ago, I decided to stop my RA medication and try to wing it with food. My medication, though it helps me keep my RA under control and somewhat pain free, it also comes with a slew of side effects that may harm me down the road; the biggest downer being the whole death side effect.
It was during the research of food that could help my autoimmune condition that I learnt so much about organics, natural, conventional and genetically modified (GMO). I also found out that auto immune conditions are directly related to environmental issues and food. The high use of pesticides, preservatives and genetically modified foods in our food system is causing these conditions.
So, I am angry. I am angry that I have to take medicines for the rest of my life just so I can function because corporate greed wanted to introduce chemicals into my food. Now, I have to spend extra money to buy chemical free food and unfortunately, there’s no guarantee that even that’s chemical free. It takes me hours to shop because I have to read labels on everything. I don’t eat out and if I do make the mistake, I pay for it heavily for the rest of the evening.
This shouldn’t be the choice I have to make or the countless other people who are in the same boat as me. Can you see my frustration? Lately, my knees have been giving me a lot of trouble and I’m to the point where I am thinking of going back on my medications. It’s a decision that I would not wish upon anyone. I’m having a hard time deciding what to do. If I give up a lot of the foods I like, and clean out my system, there’s a chance I can live medication free. But once I start reintroducing certain foods again, the intolerances start accumulating again and the pain comes back. How can I live without bread all my life, or ice cream or cream eclairs? Why do I have to give up anything? Why is this even a choice I should have to make?
My other choice; eat what I want but take the medication and just hope that later on down the road I don’t develop cancer, heart disease or die. You know what would’ve been the easier questions? The ones where the big agriculture companies asked me “Hey, can we douse your wheat and sugar canes in pesticide so it dries faster or hey, we’re going to genetically destroy this corn and soy, is that ok?” We know the answer to that.
The introduction of modern day wheat, the pesticides, preservatives, genetic modification and chemicals into our food supply is the reason behind the hundreds of auto immune conditions, allergies and cancers. However, I believe that everyone feels the effects of these chemicals in some fashion, you don’t necessarily have to get a chronic illness, it could be as simple as an allergy, bloating or joint pain.
Anyway, thank you for letting me vent. Since this is a therapy session, please feel free to vent in the comments, I’d to hear what’s been driving you nuts lately.
One other thing, since we are or rather I am venting, the recipes I develop or post on my site, lately, are all made using organic and non GMO products. I always note when I use organic, not because I’m being preachy, but because that’s what I use for my health issues. I do feel that if I learn something, it’s my duty to inform and so I do. I don’t ever judge and I hope I never come off as being preachy and pushy. I have come across certain blogs that sneer at those who use organic and write it in their ingredient list. I write it because I use it and sometimes in a recipe it makes a difference. I don’t appreciate their eye rolling attitude.
I promise, that’s it with the complaining, wait…maybe one more thing, no, I’ll leave it for another day. Let’s just move onto these cookies. As you can imagine, I’ve put away quite a few of these this last week. It’s been a depressing week but they have a knack of making you forget your worries.
These White Chocolate and Pecan Oatmeal Cookies are not altogether evil (I am biting my tongue because I have another issue I want to vent about). OK, so these cookies are cookies, meaning they have butter and lots of sugar and they’re probably not good for you in excess.
They are, however, very delicious and I tried to use some unrefined ingredients to oomph their nutrient value. They are made with raw turbinado sugar, whole organic oats and whole wheat pastry flour. They are chock full of toasted pecans, white chocolate chips and they don’t melt in your mouth. These babies are thick and chewy and require some effort from your jaws. That’s a good thing because since you take a while chewing them, you don’t feel the need to eat a whole plateful, though you still can quite easily because they are so good.
- 1¼ cups/190g organic whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons/170g butter, softened
- 1¼ cups/273g raw organic turbinado sugar
- 2 organic or free range eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 cups/160g organic rolled oats
- 1 cup/100g pecan halves, toasted and chopped
- ¾ cup/115g white chocolate chips
- 1 tablespoon water
- Mix the whole wheat pastry flour with the baking soda, baking powder and salt and keep aside.
- In the bowl of a food processor, dump the 2 cups of rolled oats and pulse 4 times to chop the oats a little.
- Put in a bowl and keep aside.
- You can pulse the raw sugar a few times too to get it a bit finer.
- Using a mixer, beat the softened butter with the sugar until light and fluffy.
- Add the eggs one at a time, beating well after each egg.
- Scrape the mixer bowl to mix everything evenly.
- Add the vanilla and cinnamon.
- Add the flour mixture and mix gently.
- Add the oats, pecans and white chocolate chips and mix gently.
- Add the tablespoon of water.
- Make sure the batter is well mixed.
- Allow to chill for at least an hour.
- To bake, preheat the oven to 350F/180C
- Line a baking sheet with parchment paper or liner.
- Scoop out cookie dough with a cookie scoop or make balls with hands.
- Walnut size cookie balls, flatten slightly and bake for 12-15 minutes until browned at the edges.
- Cool on sheet pan for about 5 minutes and then on a rack to cool completely.
I hope I didn’t bum anyone out with my rant, but sometimes it’s just too much. Talking to Ansh helped because she understands the world of food as do all of you, otherwise you wouldn’t be here, reading a food blog. I also know that some of you have medical challenges of your own and your advice and support over the past months has been indispensable.
I hope you had a great weekend and have an awesome start to the week. Thank you for listening to me!