It’s been a whirlwind, this year. At the start, when we knew 2014 would bring surgeries and leg casting and umpteen hours of therapy for 5-year-old Graham (“FIVE AND A HALF,” he’d scream), I’ll admit I wasn’t excited. I just wanted it to be over.
But a few Friday nights ago, Graham walked right across the living room floor. In our house, with no physical therapist in sight. And then he walked around the first floor, in the little circle you can make when you leave the dining room to get something in the kitchen, but forget it’s really in the office, then somehow make it back to the dining room without losing your mind. And then he did it again, over and over, giggling uncontrollably. And then he fell with control, which was really the most significant thing. My husband and I danced around him the entire time, hands on sharp corners, ready for the inevitable crash. It never came. He just walked and walked, like it was a game, until he decided he was done. It was a game—a game he suddenly seemed to know he might someday win.
I wrote a friend with our holiday YouTube video recently, which chronicles how far Graham has come this year. She has a kiddo in a similar position with cerebral palsy, albeit much younger. “Tell me M will be able to pull to stand one day,” my friend pleaded. Her email exuded the same dangerous desperation I’ve felt so many times; waiting for the walking is wanting good strawberries in winter and healthy news from a doctor and the fat college envelope. But it’s all those feelings rolled into a bracing sweet-and-sour moment that pops up a thousand times a day, over and over, day after day. I said once that having a child with cerebral palsy isn’t disappointing, it’s disorienting, and that still holds true. But suddenly I’m much less dizzy. Suddenly, that persistent moment—the wanting moment—matters less and less.
It must have happened when we weren’t looking. Like fall does, when you’re busy looking at the things that happen in the fall, or, in my case, like a lupus flare does, when you’re busy doing the things you can do when you’re healthy.
Here’s a recipe that happens almost when you’re not looking, from Passionate Nutrition, which comes out next week. It’s not walking, but it’s still quite spiffy–a scoop of this and that, all whirled up into an easy dip that I package in small containers to tote around town for snacking when I’m on the go (think crackers, cucumbers, and carrots). It’s an intriguing thing to set out for guests, because few people associate kimchi with anything besides Korean food, and it’s also a great way to get a little dose of healthy bacteria into your body every day. And—the most shocking news of all—Graham likes it. On crackers, spread all the way to the corners, eaten off a cutting board that’s seen three generations of haphazard snacks.
Bring on the New Year, people. You never know what might happen. But at least you’ll know you’ll have a snack.
Not everyone likes kimchi straight, which is why when I help people start incorporating it into their diet, I often give it a little bit of a disguise. Blended into cream cheese, it makes a dip as addictive as the packaged soup mix dips of our youth. If you don’t have a food processor, just mash all the ingredients together with a fork. It won’t be as smooth, but it’s just as effective.
Since this travels well (and tastes great at room temperature), it’s a good go-to snack to leave in the fridge at work or bring on trips.
8 ounces cream cheese (cultured, if possible), at room temperature
1/2 cup unpasteurized kimchi (with juice)
1 teaspoon sea salt
Cut raw vegetables, such as cucumbers, carrots, celery, radishes, cauliflower, jicama, broccoli, or snap peas, for serving
In the work bowl of a food processor, pulse the cream cheese, kimchi, and salt until smooth. Serve with the vegetables or transfer to a sealable container and refrigerate for up to 2 months.
Change It Up:
Stir in 1 cup fresh crabmeat or drained, canned crabmeat. Transfer to a small baking dish, bake at 350 degrees F for 10 minutes, and serve as an appetizer at room temperature, topped with additional kimchi. (You’ll lose the dip’s original beneficial bacteria, but it tastes great.)
Add 1/2 cup cream and use as a dip for artichokes or a sauce for grilled chicken or salmon.
*(c)2014 By Jennifer Adler with Jess Thomson. All rights reserved. Excerpted from Passionate Nutrition: A Guide to Using Food as Medicine from a Nutritionist Who Healed Herself from the Insider Out by permission of Sasquatch Books.