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To Vaccinate or Not to Vaccinate?

One of my favorite girlfriends wrote me recently concerned about giving a slew of vaccinations to her 15-month old daughter. “I know a mom with a daughter she is sure is autistic and who knows another mom who woke up to 2 of her 3 triplets rocking in there crib after vaccines, 1 now with severe autism and the other mild autism and 1 child with no problems.”

Here’s my very personal view that I will share with you and her about vaccinating my own children.

Although I chose our pediatrician in part because the practice would let us decide to vaccinate or not, I chose to vaccinate my children for a couple reasons.

First, while there is a lot of talk about the link between vaccinations and autism, particularly concerning the mercury (thimerosal) used as a preservative in the vaccines, there has yet to be definitive proof of the link. Still, I made sure our pediatrician was using thimerosal-free vaccines in single-use vials.

Thimerosal has been removed from or reduced to trace amounts in all vaccines routinely recommended for children 6 years of age and younger, with the exception of inactivated influenza vaccine. Here’s my post on how I felt about flu shots this year.

Second, as a world traveler I believe it is part of my social responsibility to vaccinate my children against these particularly heinous diseases that have caused much death and disfigurement throughout history. The reason you don’t see more kids and young adults walking with braces and physically disabled from polio is due to the near-universal polio vaccination campaign in this country. I want my children to walk freely on this earth, wherever they please, as protected from harm as possible.

I found firsthand that vaccines are not foolproof when my son came down with chickenpox last year even though he had already been vaccinated against them. While the vaccine did not block the virus, it did mitigate the course of the disease so that he was merely uncomfortable instead of miserable, and he avoided the pox scars that we see all over his father’s torso.

While my heart goes out to those families affected by autism, and I know that many of them desperately believe the vaccines caused this condition, I am not convinced. Many pediatricians have told me, and I have seen with my own eyes, that babies who turn into autistic children usually show signs much earlier that “something is off.” These signs are visible long before the vaccination cycle begins but are often overlooked by exhausted new parents.

Even though I did vaccinate my children, I also wanted to help their bodies deal with the toxicity, so I administered Liddell Homeopathic Anti-Tox Vaccine afterward to help counter the negative effects and clear the body of toxins. This is an easy-to-use, under-the-tongue spray. Additionally, I requested the vaccines not be given all together in a single visit – 3-5 vaccines at once is a lot for a little body of less than 20 lbs. to handle! I would rather make more visits and spread out the vaccines then give such a megadose at once.

So this is my very personal take on why I chose to vaccinate my kids. I’d love to hear your thoughts about vaccinating and what you decided to do.

Did you really “invent” a cooking technique?

Reader letter: I am not a professional chef or really that interested in recipes.  I will say, on principal though, as an American who has lived in numerous locations worldwide, that your “patented cooking method” has been performed by indigenous and local peoples for centuries.  The idea that YOU came up with it and would reap profits from having patented it is offensive, and amounts to the same thing as stealing weaving patterns or traditional herbs for pharmaceuticals.  You ought to at least acknowledge the tradition that you’re ripping off.

Phillip M., Cairo, Egypt

Hi Phillip,

Thanks for your concerns. I would be most grateful for any written and published recipes you might come across that utilize the cooking method I patented as I was not able to find a single one in the course of my extensive research (nor could the patent office). Some of the key elements that define my patent include: 1) using the cast iron lidded vessel, 2) the enclosed oven at 450 F degrees, 3) the short cooking time, 4) the lack of added liquid.

Morrocan Tagine
Moroccan Tagine

I, too, have traveled extensively and lived on several continents, including Central and South America, Asia, Europe, and the Middle East. While I’ve seen lots of one-pot cooking techniques and tasted lots of delicious meals, I’ve personally not seen one that incorporates ALL of these elements. One reason might be the difference between cooking over an open flame vs. controlling the temperature inside an oven hot enough to bake bread? The method is substantially different from clay pot cooking, Moroccan tagine, or slow-cooking styles of food prep.

Clay pot
Clay pot

While I do sell a cookbook for less than $20 (of which I receive pennies for each copy sold), I freely give away the technique and recipes in the more than 100 FREE cooking demonstrations I perform in public annually, as well as on the web, on the radio, in newspapers and magazines, and on tv.

While I would like to be able to pay my mortgage and feed my kids, you are mistaken if you believe that I am all about profiting off of the work of others. My passion is simply to offer a way for more people to eat real, healthy foods as part of their busy lifestyles and move away from packaged “fake” foods.

Everything we do in life is built on all those who came before us, so while I am not a professionally-trained chef either, I freely acknowledge the culinary traditions that influence me. I’m always glad to meet another world traveler who enjoys good food! Thank for writing!

Happy cooking!
Elizabeth

*Addendum: While this is an actual letter I recently received from a reader, when I tried to reply directly to him the email bounced back. I hope he finds his answer here.

Baby Artichokes with Cashews and Lemongrass

I must confess I’m a little obsessed with lemongrass right now.

I’m intrigued by its lemon-y flavor without the citrus-y tang. I’m finding it does great things to Glorious One-Pot Meals (see the recipe for Great Grape Scallops, too!)! Here’s a delicious vegetarian recipe I whipped up, inspired this time by a clamshell of baby artichokes on sale for $3.99 at Whole Foods recently.

Baby Artichokes with Lemongrass
Baby Artichokes with Cashews and Lemongrass

While my kids love eating large steamed artichokes — scraping the base of the leaves off with your teeth, savoring the delectable heart — the last time I trimmed, halved, and sauteed baby artichokes the reception was lukewarm, at best. This time, they pulled the outer leaves off of the babies and ate the infused flowers as if they were larger chokes, then chowed down on the center hearts with relish, so I think it must have been more acceptable (familiar?) to them. The adults ate the chokes in one scrumptious bite, of course!

The cashews add protein to this vegetarian meal, as well as an addictive flavor and crunch. Besides, it’s something different than the usual ho-hum protein source.  🙂

Here’s the recipe for Baby Artichokes with Cashews and Lemongrass:

1 Tbsp. grapeseed oil or canola oil
3/4 cup quinoa
1 cup broth or water
1 shallot, thinly sliced
1-2 large beets, scrubbed and sliced thinly
2 cups cauliflower florets
10-12 baby artichokes, trimmed and quartered
1/2 cup shelled cashew nuts
1 Tbsp. balsamic vinegar
1 stalk lemongrass

Preheat the oven to 450F. Wipe the inside and lid of a cast iron Dutch oven with grapeseed oil.

Pour in the quinoa and broth and swirl to settle in an even layer and coat every grain. Sprinkle with shallots.

Arrange the beets in a layer, topped with the cauliflower. Set the artichokes on top and scatter the cashews. Drizzle with balsamic vinegar.

Split the lemongrass stalk and smash with the flat of a knife. Set on top, cover, and bake for about 45 minutes, or until 3 minutes after the aroma of a fully-cooked meal escapes the oven.

Would you bathe your baby in formaldehyde?

Last month the Campaign for Safe Cosmetics and partner organizations released a report revealing that dozens of popular bath products for babies and kids contain at least two hazardous contaminants: 1,4-dioxane and formaldehyde.

Both of these chemicals cause cancer in animals, and formaldehyde is also known to cause skin rashes in people who are sensitive to the chemical.

Parents around the world were particularly infuriated that Johnson’s Baby Shampoo, the iconic brand that many hospitals send home with new babies, contained both of these contaminants – neither of which is listed on ingredient labels.

The caustic baby shampoo story was covered across the United States, around the world and online. Concerned moms called Johnson & Johnson – and then blogged about the company’s dismissive response.

Of the report, J&J said, “The trace levels of certain compounds found by the Campaign for Safe Cosmetics can result from processes that make our products gentle for babies and safe from bacteria growth,” and the Campaign should stop “alarming” parents.

The Campaign thinks parents have a right to know if the products they buy for their babies contain hazardous chemicals linked to cancer and skin rashes. Other companies are making safe and gentle baby products without hazardous chemicals. Instead of playing defense, J&J should live up to its promises of purity and be the safest, most responsible company it can be.

Whether you bathe your little ones using Johnson’s Baby Shampoo, you grew up with “No More Tears” in the tub, you’re a medical professional, or you’re just outraged that there are carcinogens in shampoo, you can take a minute to tell J&J that safe products are important to you by sending a letter to Johnson & Johnson from the Campaign for Safe Cosmetics Web site.

Learn more in the whole report: “No More Toxic Tub”. Be aware and be safe.

Great Grape Scallops

Here’s a light and flavorful Glorious One-Pot Meal recipe I whipped together last week from some sea scallops that were on sale at the grocery store and a bunch of purple grapes. It’s a great summer meal… and don’t forget the summer trick of cooking in a toaster oven plugged in on the porch or patio!

I’ve also been playing around with different kinds of oils in my recipes, and this time tried grapeseed oil instead of the usual canola or olive. It seemed to have a lighter touch than other oils. Try it for yourself, or just use canola oil in this recipe and it will be fine. Sesame oil might be yummy, too, here.

Lemongrass Scallops Glorious One-Pot Meal
Lemongrass Scallops Glorious One-Pot Meal

1 Tbsp. grapeseed oil
1 Tbsp. fresh minced ginger
3-5 garlic cloves, minced
1 shallot, sliced thinly
1 cup dry multi-colored orzo
1/3 cup broth (vegetable or chicken) or water
1/2 – 3/4 lb. scallops (fresh or frozen)
1/2 cucumber, peeled or not, and cut into 1″ speers
2 cups packed spinach leaves, roughly chopped
10-12 Brussels sprouts, trimmed and halved
2 cups purple grapes, halved
2 Tbsp. fresh lime juice
2 Tbsp. rice vinegar
1 tsp. sugar or Agave
1/2 tsp. sesame oil
1/8 tsp. salt
1/4 tsp. red pepper flakes
1 stalk lemongrass, halved and smashed

Preheat the oven to 450F. Wipe the grapeseed oil around the inside of a cast iron Dutch oven and lid.

Scatter the ginger, garlic, shallots, and orzo across the base, then add the liquid and swirl to settle into an even layer and coat all the noodles.

Separate the scallops and lay them on top of the orzo, then blanket with spinach. Toss the Brussels sprouts in, then the grapes.

In a small bowl, mix together the lime juice, rice vinegar, sugar, sesame oil, salt, and red pepper flakes, then drizzle over all.

Split the lemongrass stalk and smash with the flat of a knife to release the oils. Set it on top. Now, cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully-cooked meal escapes the oven.

This recipe is a little unusual for me because I have 2 greens — spinach and Brussels sprouts — but that was what I had in the house that evening. When this recipe appears in the next cookbook, it will likely have corn, yellow squash, or another colored vegetable in place of one of the greens to make it a more well-rounded recipe. I was avoiding bell peppers simply because I already have a recipe in the current cookbook that contains scallops and bell peppers of various colors and I wanted to do something new. Of course, you can do whatever you want when you make this recipe yourself!  🙂

Orzo is a pasta noodle shaped like rice grains. I often get mine from the bulk food bins at the health food store, but you should be able to find it in the pasta section of any grocery store.

The lemongrass gives this meal a tantalizing lemon essence that’s different from using lemon slices. I’ll be using this in other recipes, I’m sure! Enjoy!