Wednesday’s Dinner

So I’m pretty frustrated right now. Despite my best efforts at combining beneficial natural behaviors (eating as well as I can, staying hydrated, taking anti-inflammatory supplements, getting outside and truly enjoying my life and family) and conventional medicine (taking all my meds as directed, and starting fluconazole and nystatin as soon as I realized I had thrush), I am getting worse. I have more lesions right now than I’ve ever had at one time, even before my diagnosis. And the thrush has completely and thickly covered my tongue. It is getting more and more difficult to eat, drink, and talk. I thought I was going to be able to handle this on my own, but I’ll be calling my rheumatologist tomorrow.

I’m frustrated that what I’m doing isn’t working, but I know that having me go through this is God’s will and I trust that He has plans for me beyond this sickness. I believe that, somehow, God is working on me (and the people around me) through these struggles, and all of it will lead to something unimaginably better. For all of us.

And, regardless of it’s apparent lack of efficacy, I feel God is leading me to continue on this journey of attempted natural healing. Nature (and all things natural- including humanity) is as close as we get to actually seeing/touching heaven on earth. Science has come a long way in analyzing and duplicating natural processes, but there’s a complexity in nature that we don’t get. God put wonderful things on this earth to nourish us and make us happy. I think living in harmony with nature can only bring us closer to God.

Which brings us to dinner. This is what I made for my family.


I cooked a frozen codfish filet in a skillet with olive oil. When it was almost done, I added 3 cloves of garlic (pressed) a cup of cooked brown rice (instant, microwaved), and a spoonful of vegenaise. Stirred that around until the vegenaise got incorporated with everything else. Then added two diced avocados, juice and zest of one lime, culantro from the garden, and a dash of salt and pepper. This meal is so quick and easy, and while it’s not beautiful on the plate, the flavors are really bright and fresh. With a simple salad on the side: mixed greens, tomato, salt and pepper.

I really wasn’t very hungry tonight. Just thinking about eating or drinking makes me tired. But I had to get some nutrients in me somehow, so I juiced up one of my favorites. It’s called the sunset blend. Here’s what’s in it.


For this drink, you must juice directly into the glass you’ll be drinking from. These ingredients will make two 16 oz servings, so only juice half at a time. And you must juice them in the order shown in the photo, left to right. So for one drink: 1 and 1/2 carrots, 1/2 sweet potato, 1/2 red apple, 1 small (or 1/2 large) beet- WITHOUT the greens!, and 1/2 red bell pepper. Don’t discard the beet greens. They’re super delicious and everyone always throws them out. Just don’t juice them in this drink or you’ll ruin the sunset effect.


This isn’t the best “sunset” I’ve seen. I’d actually juiced everything through the apple and realized I wasn’t going to have room in my glass for the rest, so I had to pour some out and messed it all up- hence my specific instructions on amounts. But it’s still pretty. And it’s very yummy.

2 thoughts on “Wednesday’s Dinner”

  1. Tamara, I love your writings … And your positive, God-given spirit. Lots of special prayers going up. Sending love and special thoughts your way. Diann V.

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