Heather K. Jacobsen's Blog, page 2

Grain-Free Tortillas with Squash

Grain-Free Tortillas with Squash

2 large (or 4 small) squash or zucchini (enough to make 2 cups after water is squeezed out)
1 teaspoon salt
2 eggs



Preheat the oven to 375 F.
Using a food processor or a shredder, shred the squash to a course grain. Toss with a teaspoon of salt. Let “sweat” in a colander for about 15 to 20 minutes. Then squeeze out as much of the remaining water as you can. You should get about 2 cups of squash.
In large bowl, beat the eggs. Add the squash and mix. Line a cookie sheet with parchment paper. Spoon a ladle-ful of the mixture onto the paper, then with the back of the ladle smooth it out until you have the shape and width of a small tortilla. Continue for all tortillas. It should make about 8. Bake for 20 minutes. Carefully flip each tortilla. Then bake for another 7 to 10 minutes.
Before you are ready to serve, heat them in a pan with olive oil for a minute or two on each side.

Eggplant pizza bites

Eggplant pizza bites

1 large eggplant
1 package nitrate-free pepperoni (optional)
tomato sauce or tomato paste
your favorite cheese (optional)
1 bunch basil, parsley OR oregano (your favorite herb or whatever is in season)
2 teaspoons olive oil
1 pinch salt



Preheat oven to 350 F.
Slice the eggplant into 1/4″ rounds. Toss with olive oil and salt. Place on a cookie sheet lined with parchment paper. Bake in the oven for 10 minutes. Flip each round over and bake another 10 minutes or until soft.
Take the eggplant out of the oven, then assemble each piece with one layer of tomato sauce/paste, one layer with a leave or two of the herbs, a layer of cheese (if using), and a layer pepperoni (if using). When you have assembled each of the rounds, place them back in the oven and bake for another 10 minutes or until the cheese has melted and the pepperoni is slightly crispy.

Pomegranate-pistachio salad with shaved manchego

Pomegranate-pistachio salad with shaved manchego

1 package lettuce greens (or Bibb lettuce)
1/2 pomegranate
1/3 pound pistachios (salted and roasted)
1/3 pound Manchego cheese (aged one year)
cilantro (or any fresh, seasonal herb of your choice)



Cut open the pomegranate, pull out the seeds, and place them in a bowl. Shell the pistachios and place them in another bowl. Place salad greens on each plate, and top with herbs. Place about 10 pomegranate seeds and 10 pistachios on each plate. Using a cheese slicer, shave about four slices of Manchego per plate. Drizzle with your favorite salad dressing and serve.

Paleo Deviled Eggs. Soy-free, dairy-free, sugar-free.

Paleo Deviled Eggs. Soy-free, dairy-free, sugar-free.

6 eggs
3 Tablespoons soy-free mayonnaise
1/2 teaspoon dry mustard
1/8 teaspoon salt
paprika (optional)
curry powder (optional)
fresh herbs (optional)



Place eggs in a pot and bring to a boil. Turn down the heat and simmer for 10 minutes. Drain the water and place ice in the pot to stop the eggs from cooking.
When the eggs are cool enough, gently peel them and slice in half. Scoop the yolks out and place them in a small bowl. Mash the yolks with the back of a fork.
Add mayonnaise, mustard and salt and mix until thoroughly combined. Arrange the empty egg whites on a plate and spoon the yolk mixture into the whites. Top with paprika, curry powder or fresh herbs if you like.

Dealing with Adenomyosis without a Hysterectomy? Is it even possible?

[See my interview by Melissa Turner of Endo Empowered ]

” Many women with Endometriosis also experience Adenomyosis alongside having Endometriosis. It is like a double whammy of symptoms and pain! Though many doctors and practitioners often recommend a hysterectomy as the only solution at resolving Adenomyosis, I managed to track down an amazing woman who decided to go against this advice and find a better way for herself…

Read the rest and see Melissa’s interview of me here

Best Practices for Writer’s Groups

Last night was the inaugural meeting of the Central Shoreline Writer’s Group (CSWG), where five of us met in a noisy coffee shop (and decided to find a quiet library for next time), introduced ourselves and our relationships with writing, and gave our first critiques. By the end, I felt like I’d already made a few friends and look forward to building camaraderie with others as passionate about their craft as I am.

Even though it was the first CSWG meeting, it wasn’t my first writer’s group. I had almost given up on the idea of them after being disheartened by unchecked egos and hot tempers and critics who bleed all over others’ pieces, trying to twist everyone’s writing into their own voice. But I still wanted a place where I felt comfortable sharing my work and could find meaningful critique that would elevate my writing, not shake my confidence or make me burn with frustration.

So I created one. And I wrote a “Best Practices” (based on my own experiences, common suggestions around the internet, and suggestions from other group leaders), to avoid the pitfalls that writer’s groups can be notorious for. Since it was only our first meeting, I may come back in the future and add another tip or two but for now, I hope this will help you find success with your own writer’s group.

Do you have anything you would add? If so, please comment below!

Central Shoreline Writer’s Group Best Practices

by Heather Jacobsen

When to submit

Submit no earlier than two weeks ahead of the next
meeting, so readers won’t forget what they’ve read by the time the meeting
happens. And submit no later than one week before the meeting so everyone has a
chance to read it thoroughly in time.

How to submit

Submit a clean copy, as you would to an editor or
publisher—double-spaced and in readable, reasonable-sized font. Maximum 5000
words.

Focus on the content, not the grammar or
style.

Don’t count the adverbs, and don’t point out the
sentences that start with “And.” Likewise, don’t tell a writer their style is
too simple, they need more adjectives. 
There are all kinds of writing styles out there. Some write in the
ornate, flowery “baroque” style consisting of subordinate clauses and modifiers
and perhaps even detailed lists, which may defy many of the grammar rules we
learned about in grade school English but can take the reader through a whole
experience in just one sentence. Some people write in plainsong, yet their
writing is far from plain. Some people write one-word sentences. Or two.  If you do you catch a glaring grammar error
it’s probably ok to point it out, but in general, look at a piece as a
reader/writer, rather than a copy editor—two completely different mindsets. Try
to ascertain the writer’s style as you read for content, not play grammar
police.

Exceptions: if the writer specifically asks for help in
teasing out their writing style; if something really isn’t clear in the way it
was expressed; or if the writing style doesn’t match the genre.

Be honest but kind.

Begin with the
positive. Say what you liked about the piece before you point out the
flaws. Then end with something positive.

But don’t be so
nice, that you aren’t honest, or else you’re wasting the writer’s time (and
yours). Couch any flaws you spotted in polite
terms, being sensitive to the writer’s ego (and we all have one—you’re
kidding yourself if you don’t think you do). Don’t forget that you will soon
have your turn in the ego-checking hot seat, so be mindful of your karma. “That
dialogue was crap” doesn’t help anyone. “The dialogue could use a little paring
down” is better.

You should critique the writing, not the writer. “Instead of “you’re seriously terrible at scene setting,” say “I would love to see more details in the scene…” then perhaps lead with some questions—was it a dark and stormy night or a bright and sunny day? And it’s always good to turn the criticism back to you: “I didn’t understand this,” “this part didn’t work for me.” Because even though you are awesome, there is still the possibility that the problem was in your reading of the piece—not necessarily the writing.

Also, be as specific as possible. What about the dialogue was troubling? It didn’t match the character that said it? The writer wants to know things like the twist in the plot didn’t seem realistic; the blonde protagonist was suddenly a brunette two pages later; or there were too many things left unsaid at the end of a piece. Use specifics when pointing out the parts you did like about the piece, too. “I loved the phrasing of this passage here.” “I like the way the scenery here sets the tone for what’s about to happen next.” Point them out.

For more specifics on what to look for when critiquing
please see the following helpful links:

Critiquing Memoir

https://www.thomaslarson.com/writing-workshops/236-critiquing-memoir.html

Critiquing a Novel

https://www.critiquemymanuscript.com/checklist-for-critiquing-a-novel/

Critiquing Non-Fiction

http://www.ahml.info/attend/nonfiction-critique-guidelines

Critiquing Short Story

How to critique a short story

Offer solutions, but don’t be pushy

If you spot a flaw and have an idea on how to fix it, by
all means share it. But since you are not the original writer of the piece, your
solution may not work with their voice or their intent, no matter how brilliant
you are. Let your solution be an example to inspire the writer rather than an
imperative. 

Likewise, don’t try to make the writer’s voice sound like
your own. That goes back to #3. Don’t try to edit their style to match yours.
If the writing needs tightening or stylistic attention, remind the writer of Strunk
& White or Stephen King’s On Writing
(or others) and encourage them to read more in the genre they write in. But
only if you’re sure it’s their style that needs work.

When it’s your turn to be critiqued, be a
good sport and don’t lose heart.

Start by being sure to submit your work only when you’re ready. The group isn’t here to do
your project for you, but to give you feedback on the work you’ve put in so
far. There will be less to pick apart if you’re satisfied with your work before
you turn it in.

Then, assume your
piece isn’t perfect. What do you need the writer’s group for, if it is? Even
the best writers have gone through revision after revision until their piece
works, so see this is an opportunity
to improve upon your work, rather than an evaluation on whether or not you are
worthy of calling yourself a writer.

As hard as it may be, don’t take anyone’s comments
personally. Don’t interrupt the
person providing your critique. Try to keep your emotions at bay and don’t get
defensive or try to argue. Remember, it is your work, not you that is being
critiqued. A few deep breaths can help you separate you from your work.

Once all the
critiques have been given, you can ask questions. Don’t be afraid to ask
for more specifics from your reviewers, especially if they are being vague.

Focus on what comments have been helpful and forget the rest. Don’t take everything your critique group says as gospel.  These are only the opinions of other writers who are also looking to write (and critique) better. It’s possible the next person giving your critique could have the completely opposite opinion. It also possible to receive a bad or incorrect critique from someone not following best practices (but we hope not—that’s why this document was written).

Of course, if the same issue keeps popping up, it might be worth taking note of. In the end, it’s still your work. You are free to agree or disagree (preferably in the privacy of your own home). If you still feel sensitive about some of the commentary, give it a few days. The sting of criticism will wear off, and you may just see that some of these comments were truly helpful.

No matter what don’t give up. Remember how even J.K Rowling and Stephen King were rejected over and over before they met with success. If you don’t lose heart and keep at it, you, too will meet with success.

Enlist a Moderator

If there are still people who tend to bristle at being critiqued or tend to get argumentative, it might be a good idea to enlist a moderator, someone whose work is not being critiqued that day. A moderator can keep the conversation on topic as well as keep tempers from flaring. But hopefully it won’t come to that.

Lemon-Almond Cauliflower “Couscous”

Lemon-Almond Cauliflower "Couscous"

1 head cauliflower
1/2 cup sliced almonds
1/2 cup golden raisins (optional (omit for low FODMAPs))
1 Tablespoon olive oil
2 Tablespoons lemon zest
1 Tablespoon parlsey
1/4 teaspoon salt



Rinse cauliflower and chop into large pieces. Using a food processor fitted with a blade, pulse the cauliflower in batches until the peices are the size of couscous pearls or rice.

Heat a dry frying pan over medium heat. Add the almonds and cook over medium heat until toasted, about 3 or 4 minutes. Set aside.
Add the olive oil to the pan and heat. Add the cauliflower and cook until just tender, about five minutes. Add the raisins (if using), lemon juice, lemon zest and salt. Stir until heated through. Stir in the almonds and parsley and serve.

How I Beat Adenomyosis, Naturally

(This article was originally a guest post on Laura’s wonderful website, EasingEndo. Please take a moment to check out her site). 

The adenomyosis diagnosis

In January of 2016, I began experiencing the alarming symptoms of heavy bleeding mid-cycle (the first time for me), terrible cramping, extreme bloating, debilitating lower back pain. And profound sadness. After a vaginal ultrasound, my gynecologist called me over the phone. All in one breath, she told me half-heartedly that I had adenomyosis, it was a progressive disease, and I could try synthetic progesterone, but since that usually didn’t work my only hope was to have a hysterectomy. As this was no big deal. The phone call lasted less than five minutes.

I was devastated. I was not ready to part ways with my womb. It’s a major organ, part of what makes me woman. And even though it is touted as a very common surgery, the side effects never mentioned by medical professionals, I didn’t trust this as my only option.

Researching natural options

Luckily, I already had experience in medical and nutritional research and I was sure there had to be another way. I spent the rest of the year learning everything I could about adenomyosis, and its related endometriosis, and taking care of my body as best I could.

I learned a bit about how hormones work in our body and that fixing adenomyosis (as well as endometriosis and other gynecological problems like PCOS and fibroids) can be done, if we fix our hormones.

I already had a thyroid disorder (thyroid has its own set of hormones), so I worked with a different doctor to get my thyroid back to normal levels.

I learned about estrogen dominance and how to rid my body of excess estrogen (dandelion root tea and magnesium worked for me), as well as prevent it from getting out of balance again (live “clean”). And I learned how stress, which produces cortisol, can mess with our hormones as well.

The importance of reducing stress

It turns out that for me, stress was my biggest problem. I was already eating a healthy (paleo) diet, and I believe this helped me to heal faster.

It took me a while to realize that Crossfit, a high intensity workout regime that requires lifting a lot of weights, was causing my body too much physical stress to recover between sessions. This might have been because I was on a low-carb diet, or because I had a pre-existing thyroid disorder or autoimmunity, or all of the above. Either way, when I became too exhausted to get out of bed and couldn’t walk upstairs without pain, I decided to take a break.

A few months later, I started to feel relief. When I was ready, I did go back to exercise, but chose more gentle forms: yoga and gardening, walking in the woods, swimming and paddle-boarding in the summer. And making sure not to overdo it (something I often did prior to my diagnosis).

The impact of ‘Adverse Childhood Experiences’

The other big stressor in my life, which took me time to realize (I thank meditation for helping me discover it), was that I had “Adverse Childhood Experiences.” I scored a 4 on the ACE test, and though I always knew deep down inside that I’d had a difficult childhood, I thought I was tough, resilient, that everything was in the past. That I had moved on.

Unfortunately, that wasn’t the case. The body remembers things our mind has conveniently tucked away.

Through journaling (which is now turning into a creative non-fiction book–stay tuned), poetry, and therapy (EMDR, Sensorimotor psychotherapy), I was able to access old, hurtful memories, free them, and train my body to respond less, physically, to perceived threats.

I also found the strength to confront my father, the perpetrator of lifelong emotional abuse, when I found him attempting to emotionally abuse my children. When I asked him to respect some boundaries, he refused. This not only reinforced the fact he didn’t respect other people’s boundaries, it also (after a year of being patient with him and waiting for him to say yes to my boundaries), forced me to send him a “No Contact” letter, meaning, I once and for all had to shut him out of my life.

While it was a long and painful year, shutting him out of my life meant that I could finally finish healing, something I hadn’t let my body do for a lifetime. It also meant that my children would be safe from emotional abuse and thus chronic disease later in life.

Relief without surgery

About a year after my diagnosis, I had completely reversed the symptoms of adenomyosis and avoided a hysterectomy, without ever having to do synthetic hormone therapy or surgery of any kind. And I’m still symptom-free three years, later.

I reversed my symptoms of #adenomyosis naturally, and avoided #hysterectomy. You can, too! Here's how:
Click To Tweet

Even my IBS (irritable bowel syndrome) symptoms, which I’ve had most of my life—including food allergies, and inflammatory reactions to certain foods—have lessened significantly. I do still have more work to do in this area, though. A lifetime of holding in difficult emotions, surely can’t be cured in a few short months.  So I’m learning to be patient with myself.

Get in touch

I started a Facebook group to help others like me, and have begun compiling my research into a document that you can access from the group. Maybe one day it will turn into a book. My personal story is already turning into one—a non-fiction novel about chronic disease, family estrangement and building one’s own self-esteem (sign up in the right sidebar to find out when it becomes available).

I hope you find my research, my story and my experience inspiring enough to do whatever you need to do in order to heal your body (mind, and soul). I truly believe it’s possible, if you have the willpower. I believe you have the power to heal yourself, and deep down inside, you may already know some of what is causing your system distress. You just need a few people, yourself included, to believe in you. I do!

My Poem on PBSNewsHour Online

Last year I wrote, City Turned to Inland Lake in honor of the victims of Hurricane Harvey. To my surprise, PBS NewsHour Online liked the poem so much they featured it, complete with an interview of me (and me reading the poem). I am grateful for the opportunity. Please read their article here:  In the wake of Hurricane Michael, this poet recognizes the way disaster can change you.

 

Paleo Shepherd’s Pie

This paleo Shepherd’s pie always brings me back to England, where my husband and I went to graduate school, spending many a long night deep in the academic trenches of anthropology and biology. It was good fuel for our studious brains, especially on spring nights, when the weather was still cool, and there was always light rain, mist or other form of soft precipitation.

Luckily the dish is naturally free of gluten, dairy, soy and sugar. I use parsnip for a nice fluffy crust, since white potatoes often cause inflammation (is that because they are genetically modified? – I don’t know the answer to this yet). The parsnips’ slight perfumey flavor marries beautifully with the unctuous fats from the lamb bubbling up from underneath. My kids’ now enjoy this comfort food with us, and even though I always strive for leftovers, the pie barely ever makes to the next day. I hope you enjoy as much as we do!

Paleo Shepherd's Pie

1 1/2 pounds parsnips
1/4 cup butter, ghee or Earth's Balance soy-free buttery spread
1 3/4 teaspoon salt, seperated
3/4 teaspoon pepper, seperated
1 egg yolk
1 1/2 Tablespoons olive oil
1 cup onion (chopped)
2 carrots (diced small (about 1 cup))
2 cloves garlic (minced)
2 pounds ground lamb
1 teaspoon tomato paste
1 cup chicken broth (homemade is best!)
1 teaspoon Worcestershire sauce
2 teaspoons fresh rosemary (chopped)
1 teaspoon fresh thyme (chopped)



Preheat the oven to 400 degrees F.

Peel the parsnips and chop large. Place in a medium saucepan and cover with cold water. Bring to a boil over high heat, then simmer on medium-high for 15 to 20 minutes until fork-tender.
Meanwhile, begin preparing the filling. Heat olive oil in a large skillet over medium high. Add the onion* and carrots and saute until soft, about 5 minutes. Add the garlic* and stir to combine. Add the lamb, salt and pepper, and stir, breaking up large chunks of lamb with a wooden spoon. Cook until brown, 5 – 10 minutes.
Add the tomato paste, chicken broth, Worcestershire, rosemary, and thyme, and stir to combine. Bring to a boil, reduce the heat to medium and simmer 15 minutes, until the liquid reduces significantly.
While the meat mixture is cooking, return to the parsnips. When they are done cooking, drain the water and put the parnsips in the bowl of a food processor, fitted with a blade. Pulse until smooth.
Return the parsnips to the pot they were cooked in, add butter, salt and pepper, and stir until butter is melted and the mixture is well combined. Add the egg yolk and mix until well combined.
Now here comes the fun part: when the meat is done cooking, transfer it to a pie plate (size?) or baking dish. Alternatively, depending on the size of your skillet and whether or not it is oven proof, you can leave it in the skillet and continue instructions from here. Distribute the meat mixture evenly in the baking dish. Spread the parsnip mixture evenly over the top of the baking dish. I find using two spatulas works best. Once the parsnip mash is evenly spread, you can use a fork to draw a cool striped design.
Place on a parchment lined baking sheet (to catch any runoff bubbling over) on the middle rack of the oven and bake for 30 minutes or just until the parsnips begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

* for low FODMAPs, cook the onion and garlic before adding the carrots, strain, then return strained oil to pan. Alternatively, use onion- and garlic-infused oil.