mccann

The Blue Star Gazette

	My Journey through Time & Meals By Kathryn McCann “You're full of beans” my dad used to say. And right now I am full of white beans and organic bacon with greens from my front yard. I love to eat ! Tuning into my guts is, for me, the most nourishing process of life. Food awakens our memory. Awaken your senses and remember the foods of your ancestors. I spent years as a vegan and now I reclaim my omnivorous heritage. I take up space. I eat Food. Real food, not processed and packaged from the supermarket. I eat the seeds of Life, the elixirs of divine nectar. As a child I was offered a very balanced standard American diet (SAD). We ate unhappy animals, pesticided grain products, and highly processed sad cow milk. The veggies and fruits available were glossy, shiny, and never dirty. My mother made eating fun. She would lovingly prepare whatever I wanted (within reason), whenever I was hungry, usually 5 or 6 times a day. Obviously, I was my mother’s only child. I was a happy child. At thirteen I became an adamant vegetarian. My 23 year old half-sister didn’t eat meat and we didn’t believe in hurting animals. This was an excellent public reason not to eat meat. Privately I was also glad to be rid of any extra calories and fat: the natural enemies of any teenage homecoming princess. In retrospect, I morn for the teenage girl who thought that to be beautiful she had to look like an anorexic supermodel. When it came time to look for a college, I knew I didn’t want to stay in Kentucky, after some searching, I sought a unique education at The Evergreen State College. By my second year, I found myself living in a little rustic cabin nestled in the olympia rain forest. There I began tuning in to myself and the forest. Raw foods and cleansing drew me in right away. During my year in the cabin, I probably did more harm than good to my physical body, with juice fasts and no-fat vegan diets. What’s interesting is that I felt I could eat my way to enlightenment. It took a very strong will to eat such an austere diet, but I felt sure that less was more. One year later I no longer was having my monthly cycles. I felt very sensitive and emotional, but I thought that was a sign of being closer to enlightenment, not a chemical imballance caused by a lack of vital fats and proteins. Just before I graduated from my four years at Evergreen, I met my husband. I walked down the driveway to a May Day Party at the McKann’s and there he was. I couldn’t believe that there before my eyes was my living dream. A family living around a center of gardens and fruit trees, dancing around the May Pole. By the end of the evening I recognized a kinship with Matthias unlike any I had ever known. After that night, I never really left. Through the next few years I blossomed under the unconditional love of my soul mate. This man did not want to keep me “skinny and beautiful,” e.g. infertile and unable to sustain healthy life processes. This man loved me and wanted what was truly best for me, no matter how I looked. Slowly, bit by bit, my dogma around food began to fall away. That Fall I began my studies at the Wise Earth School of Ayurveda. There I learned practices for preparing glorious food, all of which helped me tap in to the healing, magical memory of food. The more time I take to tune in to the messages from my body, I am able to laugh in the face of any limiting concepts about food. My body likes to eat 5 times per day. My body likes to eat eggs from our chickens, whole grains, beans, Yogurt, fruits, veggies, soaked almonds, organic meats, liver, cheeses, and it even enjoys having a beer or wine with dinner a few times per week. I enjoy eating Ayurvedic foods and I also enjoy eating other foods of my ancestors, foods that bring me happy memories. I am on such a joyous journey with food, discovering why my body is attracted to foods and how to best nourish it and delight my senses. Recently I had a burning love affair with the organic breve'. By allowing myself to go through my process of craving the breve', having the breve', enjoying the breve', and feeling mentally and physically burnt after the breve', I learned that really what I wanted was to feel good, and energized from drinking a yummy drink with whole milk or half and half. Coffee is a good one to use as an example for understanding the way Ayurvedic Doshas Vata Pitta and Kapha are effected by food. Most of us in the First World tend to have issues of excess instead of deficiency, and often all three dosha are involved. Coffee is one of the most pitta foods I know of. It has a purging effect and removes the Kapha dosha from the digestive system. Most people need more beneficial Kapha in the GI tract (good slime), but have an excess of ama (undigested food, bad slime). I think many of us crave daily intestinal support and coffee gives us immediate relief, and later causing an over-pitta, burnt out condition. Just as a big fire sucks to it more air, the stong pitta of coffee increases air in the constitution, the vata dosha. Vatra imballance is very common because of the irratic nature of the wind element. With the increase of air can come new, inspiring ideas as well as fear and anxiety and gas.Triphala is an Ayurvedic herb formula that really tonifies the GI tract and removes ama and is ballancing to all three doshas. I took my craving for coffee as a sign that I need to get back on my triphala GI toning and cleansing regime. I take 1/2 tsp in a bit of water one hour after breakfast and one hour after dinner. This herb cured me of a lifelong struggle with lactose intolerance and intestinal discomfort. Taken even once a day can offer a significant increase in digestive health. (triphala powder is available through Banyanbotanicals.com). Another solution to my cravings was a traditional ayurvedic milk decoction of ashwaganda. This drink is energizing, yet soothes the nerves instead of shredding them like coffee. This drink kindles digestive fire without burning a hole in my stomach. Most importantly, this drink is made with yummy milk and sugar and I like it! Dandylion vinegar in a great spring tonic for those of you feeling heavy from the winter’s hibernation. This spring make a dandelion root and leaf vinegar as a bitter liver cleanse that is also fun and yummy to use. So, you don’t want to give up your coffee habit? You can still support yourself this spring with an occasional ashwaganda milk, triphala cleanse or garnishing your food with dandelion vinegar. Spring is our chance to rebalance our agni (digestive fire) before the fiery summer and fall. If you find that you are often feeling over-pitta (acid stomach, over-hungry, gas) try taking some aloe gel or aloe juice. Make sure it is room temperature or warmer by adding warm water so as to be soothing and not aggressive to your sensitive agni. Most of all, may you enjoy your unique journey with your body and your food! Fear and stress are toxic Joy is Health Eat foods that bring you joy Bless the food Learn how to fulfill your cravings with health. RELAX COOK EAT Relish in your senses FOOD IS MEMORY Eating is remembering how to be alive, how to LIVE! After every meal you transform food into molecules that remake your vital organs and replenish your vital energy. Create your vessel with Love, Joy, and the Abundance of Nature! Ashwaganda Milk (safe for pregnancy and lactation) 1 cup water 1 cup organic whole milk 1 tsp ashwaganda 1 tsp raw sugar Place ingredients in a pan and simmer for 15 minutes or until half the liquid has evaporated. Pour through a strainer and ENJOY! *These herb are available locally at Mtn. Spirit Herbals, call 385-4491. You can also order 1/2 lb online at www.banyanbotanicals.com. Dandelion Vinegar Chop up dandelion roots and green to fill half of you chosen glass jar. Fill the jar with cider vinegar. It will be strongest after a month of soaking, but I recommend you start using it immediately and just all more vinegar as needed so the herbs stay covered. After two weeks to one month, strain out dandelions and use creatively (soup, salads, mixed in water as a refreshing drink). The Blue Star Gazette Your guide to an naturally inspired, magical lifestyle Brought to you by a community of those involved in the healing arts. Please contact the authors and sponsors of the Blue Star Gazette on-line (www.the bluestargazette.net) and tell them you saw their work here! Don't miss an issue! Subscribe and receive each edition for only $21. Just send your editor an email and we'll get it set jai@earthdancepress.com. Feel free to call me at the office at 360-379-blue(2583).

My Journey through Time & Meals
By Kathryn McCann

“You're full of beans” my dad used to say. And right now I am full of white beans and organic bacon with greens from my front yard. I love to eat ! Tuning into my guts is, for me, the most nourishing process of life.

Food awakens our memory. Awaken your senses and remember the foods of your ancestors. I spent years as a vegan and now I reclaim my omnivorous heritage. I take up space. I eat Food. Real food, not processed and packaged from the supermarket. I eat the seeds of Life, the elixirs of divine nectar.

As a child I was offered a very balanced standard American diet (SAD). We ate unhappy animals, pesticided grain products, and highly processed sad cow milk. The veggies and fruits available were glossy, shiny, and never dirty. My mother made eating fun. She would lovingly prepare whatever I wanted (within reason), whenever I was hungry, usually 5 or 6 times a day. Obviously, I was my mother’s only child. I was a happy child.

At thirteen I became an adamant vegetarian. My 23 year old half-sister didn’t eat meat and we didn’t believe in hurting animals. This was an excellent public reason not to eat meat. Privately I was also glad to be rid of any extra calories and fat: the natural enemies of any teenage homecoming princess. In retrospect, I morn for the teenage girl who thought that to be beautiful she had to look like an anorexic supermodel.

When it came time to look for a college, I knew I didn’t want to stay in Kentucky, after some searching, I sought a unique education at The Evergreen State College. By my second year, I found myself living in a little rustic cabin nestled in the olympia rain forest. There I began tuning in to myself and the forest.

Raw foods and cleansing drew me in right away. During my year in the cabin, I probably did more harm than good to my physical body, with juice fasts and no-fat vegan diets. What’s interesting is that I felt I could eat my way to enlightenment. It took a very strong will to eat such an austere diet, but I felt sure that less was more.

One year later I no longer was having my monthly cycles. I felt very sensitive and emotional, but I thought that was a sign of being closer to enlightenment, not a chemical imballance caused by a lack of vital fats and proteins.

Just before I graduated from my four years at Evergreen, I met my husband. I walked down the driveway to a May Day Party at the McKann’s and there he was. I couldn’t believe that there before my eyes was my living dream. A family living around a center of gardens and fruit trees, dancing around the May Pole. By the end of the evening I recognized a kinship with Matthias unlike any I had ever known.

After that night, I never really left. Through the next few years I blossomed under the unconditional love of my soul mate. This man did not want to keep me “skinny and beautiful,” e.g. infertile and unable to sustain healthy life processes. This man loved me and wanted what was truly best for me, no matter how I looked. Slowly, bit by bit, my dogma around food began to fall away. That Fall I began my studies at the Wise Earth School of Ayurveda. There I learned practices for preparing glorious food, all of which helped me tap in to the healing, magical memory of food.

The more time I take to tune in to the messages from my body, I am able to laugh in the face of any limiting concepts about food. My body likes to eat 5 times per day. My body likes to eat eggs from our chickens, whole grains, beans, Yogurt, fruits, veggies, soaked almonds, organic meats, liver, cheeses, and it even enjoys having a beer or wine with dinner a few times per week. I enjoy eating Ayurvedic foods and I also enjoy eating other foods of my ancestors, foods that bring me happy memories. I am on such a joyous journey with food, discovering why my body is attracted to foods and how to best nourish it and delight my senses.
Recently I had a burning love affair with the organic breve'. By allowing myself to go through my process of craving the breve', having the breve', enjoying the breve', and feeling mentally and physically burnt after the breve', I learned that really what I wanted was to feel good, and energized from drinking a yummy drink with whole milk or half and half.

Coffee is a good one to use as an example for understanding the way Ayurvedic Doshas Vata Pitta and Kapha are effected by food. Most of us in the First World tend to have issues of excess instead of deficiency, and often all three dosha are involved. Coffee is one of the most pitta foods I know of. It has a purging effect and removes the Kapha dosha from the digestive system. Most people need more beneficial Kapha in the GI tract (good slime), but have an excess of ama (undigested food, bad slime). I think many of us crave daily intestinal support and coffee gives us immediate relief, and later causing an over-pitta, burnt out condition. Just as a big fire sucks to it more air, the stong pitta of coffee increases air in the constitution, the vata dosha. Vatra imballance is very common because of the irratic nature of the wind element. With the increase of air can come new, inspiring ideas as well as fear and anxiety and gas.Triphala is an Ayurvedic herb formula that really tonifies the GI tract and removes ama and is ballancing to all three doshas. I took my craving for coffee as a sign that I need to get back on my triphala GI toning and cleansing regime. I take 1/2 tsp in a bit of water one hour after breakfast and one hour after dinner. This herb cured me of a lifelong struggle with lactose intolerance and intestinal discomfort. Taken even once a day can offer a significant increase in digestive health. (triphala powder is available through Banyanbotanicals.com).

Another solution to my cravings was a traditional ayurvedic milk decoction of ashwaganda. This drink is energizing, yet soothes the nerves instead of shredding them like coffee. This drink kindles digestive fire without burning a hole in my stomach. Most importantly, this drink is made with yummy milk and sugar and I like it!

Dandylion vinegar in a great spring tonic for those of you feeling heavy from the winter’s hibernation. This spring make a dandelion root and leaf vinegar as a bitter liver cleanse that is also fun and yummy to use.

So, you don’t want to give up your coffee habit? You can still support yourself this spring with an occasional ashwaganda milk, triphala cleanse or garnishing your food with dandelion vinegar. Spring is our chance to rebalance our agni (digestive fire) before the fiery summer and fall. If you find that you are often feeling over-pitta (acid stomach, over-hungry, gas) try taking some aloe gel or aloe juice. Make sure it is room temperature or warmer by adding warm water so as to be soothing and not aggressive to your sensitive agni. Most of all, may you enjoy your unique journey with your body and your food!

Fear and stress are toxic
Joy is Health
Eat foods that bring you joy
Bless the food
Learn how to fulfill your cravings with health.
RELAX
COOK
EAT
Relish in your senses

FOOD IS MEMORY
Eating is remembering how to be alive, how to LIVE!
After every meal you transform food into molecules that remake your vital organs and replenish your vital energy.
Create your vessel with Love, Joy, and the Abundance of Nature!

Ashwaganda Milk (safe for pregnancy and lactation)
1 cup water
1 cup organic whole milk
1 tsp ashwaganda
1 tsp raw sugar
Place ingredients in a pan and simmer for 15 minutes or until half the liquid has evaporated. Pour through a strainer and ENJOY!
*These herb are available locally at Mtn. Spirit Herbals, call 385-4491. You can also order 1/2 lb online at www.banyanbotanicals.com.

Dandelion Vinegar
Chop up dandelion roots and green to fill half of you chosen glass jar. Fill the jar with cider vinegar. It will be strongest after a month of soaking, but I recommend you start using it immediately and just all more vinegar as needed so the herbs stay covered. After two weeks to one month, strain out dandelions and use creatively (soup, salads, mixed in water as a refreshing drink).

The Blue Star Gazette

Your guide to an naturally inspired, magical lifestyle

Brought to you by a community of those involved in the healing arts. Please contact the authors and sponsors of the Blue Star Gazette on-line (www.the bluestargazette.net) and tell them you saw their work here! Don't miss an issue! Subscribe and receive each edition for only $21. Just send your editor an email and we'll get it set jai@earthdancepress.com. Feel free to call me at the office at 360-379-blue(2583).