But for the patient – or for anyone like me for whom medicine has many treatments but no solutions – the question arises: how long will it take to get better?
Rather than lecture you on biological individuality, I’ll share a few real answers from members (some names have been changed).
Audelle: I’ve been a near vegetarian for almost a year and a half and my insulin dosage is down to 1/3 of what it had been (and even less on my really good days!)
Audelle’s solution: Beans and greens.
Violet: My blood pressure dropped from 150/80 to 126/68 within 6 weeks of joining Suppers. My doctor was as happy about it as I was. My weight is just starting to budge. Renee is my muse and my role model: Get healthy first, then lose weight, not the other way around.”
Violet’s solution: social cooking.
Renee: “I was flirting with and following this way of eating for a year before I started losing weight, and now I have lost 35 pounds. It all started with a decision to change how I shop and incorporate more vegetables.”
Renee’s solution: Slaws!
Robert: Years of pain and frustration are slowly releasing as I eat the gluten free diet I need for my celiac disease. It took me about a year or so to get a handle on the details.
Robert ’s solution: a table of patient, understanding friends who love gluten free food.
Bernadette: "I thought I came to Suppers for my diabetes, but there’s something I needed more: a non-judgmental setting where I feel safe to speak.”
Bernadette’s solution: Anonymous meetings, facilitators who serve me the right portion and NOBODY holding a stopwatch..
Recipe : 7 ½ Minute Lentils and Kale
We timed it, it takes 7. 5 minutes to put this together and the stove does the rest of the work.
Assemble your ingredients:
1 pound lentils
1 bunch kale
salt, if permitted
Rinse the lentils and cover with an inch of water. Add a tablespoon of vegetarian soup base. Bring to a simmer and cook until nearly soft, about 40 minutes (or 4! in a pressure cooker). Add water as necessary.
Slice the greens thin, we used lacinato kale.
Add the kale to the lentils and simmer just long enough so the greens are soft, about 5 minutes.
Add hot sauce to taste, maybe salt.
Optional additions: If you are not avoiding fat, the recipe benefits from 2 TBS of a good fat like coconut oil or extra virgin olive oil. Other vegetables like celery, onions or chopped pepper make nice variations and may be added while the lentils are cooking.