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Get Enough Sleep for Optimum Health

Too many of us run on chronic sleep deprivation.

You really need to average 7-8 hours/night of restful sleep for your body to fully recharge and take care of all the business that gets done while you sleep, namely digestion, stress-relief/relaxation, and healing.

Arianna Huffington, editor of the Huffington Post, has made sleep her number one priority this year. Arianna, a round-the-clock worker who prided herself on not needing very much sleep, got a rude awakening recently when she collapsed from exhaustion, fracturing her cheekbone and needing stitches on her face.

She and Glamour editor Cindi Lieve have begun a one-month “sleep challenge” that particularly targets those they say are the most sleep deprived in our country: single working women and moms with young children.

We can’t make our best decisions without enough sleep, they note. We will be better workers and parents if we get more sleep.

I totally agree. I remember realizing exactly why they use sleep deprivation as a Prisoner-of-War torture technique after my son was born. He was never a good sleeper and for the first year I’d be lucky if he went down for more than a 30-minute stretch. He was 4 before he slept through the night, which means  I didn’t get an uninterrupted night of sleep for four years, either.

The hardest times for me were when his little sister came along and the two of them would tag-team my husband and me all day and all night long. My son was sickly and vomiting sll the time (30+ times/week), and my baby girl nursed constantly and wouldn’t let anyone else hold her but me. I call those “the dark years.”

Because I was trying to work during these years, too, my emails often went out in the wee hours. Once my first book came out in 2005, midnight to 2 am became my time to fill orders and prepare shipments. By the end, when my first book went out of print in 2008, I was so tired that I accidently sent one Dutch oven order out by overnight mail — a $90 mistake that reflected on my bottom line.

Of course, the babies would still be up at 5 am, or 6 if I were lucky. They didn’t care that I had worked all night!

I remember being too tired to hold an intelligent conversation. While the babies always were clean and looked cute, a close look at me would have revealed stained clothes on an overweight body, no makeup, dirty hair in a ponytail. I was so tired I just didn’t care. I saw myself as slogging through it.

Funny how we value sleep deprivation in our society. We brag about how little we need, how much we work instead of sleep. In some ways, I felt virtuous for being able to function (albeit at a low level) with so little sleep.

Last December, my husband insisted we try to go to bed together, instead of him going to bed at 10 or 11 pm (he has to leave the house at 6 am for his job) while I worked for a few more hours. He thought it would be good for our marriage.

I was reluctant, at first. When was I supposed to get all the work done that I usually did at night? But he had a point. Now that the kids were sleeping on their own most nights, it was possible for me to get more sleep, too. And all those “dark years” had taken its toll on our relationship, too. For years we had been like ships that passed in the night. We needed to reconnect as more than just caretakers.

It was good to remind myself, too, that a body that is dealing with a chronic illness, as mine is, needs to have all its resources available to stay healthy. It is good advice for MS patients to get enough sleep — advice I often gave but rarely followed myself. Fatigue is a hallmark of MS to begin with, and a drained body must use all its resources just for living, leaving nothing for healing and recharging. Lack of sleep leads to adrenal overload, which can cause a cascade of other health issues.

So, I guess I’m actually one year ahead of Arianna and Cindi, in that I’ve been getting more sleep since December, 2008. Although I may not acheive the goal of 7-8 hours of blissful sleep every single night, I know that I feel better, look better, have lost weight, and am happier now that I’m getting more sleep.

Oh yes, and my marriage… well, let’s just say that getting enough sleep can rev up your sex drive, too!  🙂

Consider taking Ariana and Cindi’s  sleep challenge yourself, and see if it doesn’t do everything from change your perspective to make you a safer driver.

Musings on 2009

For my first post in a new year, I like to indulge in a little bit of reflection.

January 6 brought the one-year anniversary of the release of my cookbook, Glorious One-Pot Meals coverGlorious One-Pot Meals, from Broadway Books (a Random House imprint). After all has been said and done, it appears that I’ve sold about 10,000 copies this year. Not bad, considering I’m not a “celebrity chef” and don’t have a show on the Food Network… yet!

In 2009, I received 52 mostly favorable reviews on my Amazon book page; gave more than 50 cooking demonstrations, classes, workshops, as well as numerous presentations on publishing and social media on local and national stages; appeared in the press at least 10 times (including Good Housekeeping magazine in India!); and got on television about a dozen times.

In it’s third year now, this blog has grown to receive more than 5,000 unique visitors each month, and I’ve found that I have a beautiful, supportive group of subscribers, too.

I made it to 121 Jazzercise classes in 2009, as well as to around a dozen Michael Jackson dance classes, belly dancing, and pole dancing classes. Along with eating right (and lots of GOPMs!), this all helped me to lose 17 lbs. last year, and go from a size 6 to a size 0 or 2.

Oh yes, and I turned 40, too. My husband of ten years threw a fabulous surprise birthday party for me to celebrate the milestone. (The biggest surprise was that he organized something all by himself!)  🙂

But the numbers don’t tell it all. For me, it has been a year of wonderful emails from readers all over the world who are enjoying the unique infusion method of cooking Glorious One-Pot Meals. GOPMs have been prepared in Iceland, Australia, Canada, Italy, England, and France, that I know of.

Emailers tell me they feel better, have lost weight, eat in more often, eat together more often,and have expanded their food repetoire with new ingredients and flavors. They tell me how excited they are to have found such a quick and easy way to cook.

It’s these comments from readers like you that keep me going and convince me that I’m on the right path to help others eat well and feel better.

Please forgive me if it takes me forever to respond to you directly — I tend to fall behind on emails and they can get loss in the morass of my inbox. Rest assured that I received it and appreciated the effort to connect! I try to be more timely about responding to comments posted here on the blog.

It has been a tough year, too. My first mammogram found a suspicious lump which had to be biopsied. I was attacked by people offended by my patent on a cooking technique or who thought they knew better than I how my method should work.  I unsuccessfully courted three organizations I felt were aligned with my values and mission to invite them to partner with me.

I’ve often felt this last year that my life consisted of racing from place to place, yet still I was always dreadfully behind. Too much to do and not enough time to do it.

Last month, my MS doctor told me that no matter what I do or how well I’m faring now, I still have an 80% chance of ending up in a wheelchair by the time I’m 65. Talk about depressing, even though I know that I’m not the “average” multiple sclerosis patient in my lifestyle and awareness of health and I tell myself that those odds don’t apply to me. Although my latest MRI shows no new signs of inflammation in my brain or spine, it’s hard not to let stats like that put a damper on life.

By far, the most successful thing I’ve done this year has been determining that multiple food sensitivities were the cause behind my son’s chronic constipation, and then finding the right path toward bringing him into a healthy state. I haven’t discussed this very much yet, but I’m ready to start sharing the story with you this year.

Thanks for sticking with me on this journey. I hope I’ve given you things to think about and ways you can make your life and your health better. Most of all, I hope you’ve found something I’ve said to be helpful as you navigate through life.

Now, it’s time to look forward to the promise of all that lies ahead. Let’s go and meet it together. Naturally.

Chicken (Pork-free) Pozole Recipe

I gave my kids a choice one recent snowy morning: I had two pounds of thawed chicken cut into fajita strips. I wanted to make a big pot of something so that I could stock up the freezer as well as enjoy a comfort dinner that night.

“It’s either chili or pozole,” I told the two of them, based on what I had in the house. I figured I could combine the chicken with:

a) tomatoes and various types of beans (pinto, kidney, black) to make a thick southwestern chili. I usually make this with ground turkey, but today I wanted to use chicken.

or, b) chicken broth, a drained 28-oz. can of hominy (large corn kernels, sometimes called “corn nuts”), green chiles, dried oregano, and a dried ancho chiles to make a pozole.

pozoleI was surprised when my son voted for pozole over chili, which has traditionally been one of his favorites, but his little sister quickly followed suit. So I complied.

Pozole is a Pre-Columbian corn stew. In New Mexico, where I grew to love pozole while I was working in an art gallery in Santa Fe in the early 90s, pozole is heavy with green chiles and relies on hominy  and a pork butt for the savory base.

For this day’s pozole, I based it on chicken rather than pork, and add lots more vegetables for a healthier, more well-rounded meal for my family.

Here’s the recipe for my delicious chicken pozole. Serve it with warmed tortillas, if you want. Happy cooking!

Olive oil for sauteing
2 lbs. chicken strips
sea salt and freshly ground black pepper
2 qts. chicken broth
1-2 ancho chiles, destemmed and seeded
2 8-oz cans of diced green chiles
1 whole onion, trimmed and peeled
1 28-oz can hominy, drained and rinsed
1/2 tsp. dried oregano
6-12 mushrooms, sliced
1 large yellow squash or zucchini, quartered lengthwise and sliced
16 oz. diced carrots, fresh or frozen

Heat a large soup pot on the stove. Cover the base with a coat of oli and add the chicken. Season the chicken with sea salt and black pepper as you lightly sear the chicken. Before the chicken is fully cooked, pour in the chicken broth and scrape the bottom to loosen any bits.

Add the chiles, including any chile juice from the cans, and place the onion into the stew whole.

Drain and rinse the hominy kernels and add to the pot along with oregano. Let stew at a low heat for an hour.

Then add the mushrooms, squash, and carrots to cook for an additional hour or so, until everything is tender. Taste and adjust for seasoning. Serve with warmed tortillas, slices of avocado, chopped cilantro, and/or rice. Feel free to freshen the stew with a squeeze of lemon or lime just before eating.

Glorious One-Pot Meals cooking demonstration video: Farmhouse Pasta

Feeling weighted down by holiday cheer already? I feel like I’ve been eating chocolate non-stop since Halloween, I don’t know about you! Not to mention all the heavy, hearty meals we’ve been eating during our recent sub-zero weather.

Take a break from rich and heavy foods with this quick, easy, and delicious vegetarian one-pot meal: Farmhouse Pasta.

Mmmmm…. Creamy chevre goat cheese, lightly coating al dente noodles complimented by crisp-tender vegetables to make a colorful and addictive meal.

Make it a meat-lover’s dish by adding 1/2 lb. chorizo or other ground beef or turkey over the pasta when you load the pot.

Happy cooking!

PS: You’ll find this recipe in the current edition of Glorious One-Pot Meals. Get your autographed copy for that hard-to-shop-for person on your list!