What’s for dinner-Purple, Orange, Red and Green

Lycopene, Carotene, Anthocyanins, Goosefeet, oh my!

What did we do with those piles of colorful vegetables from the Farmer’s and Asian markets?

Dinner is easy when your kitchen is full of garden fresh vegetables. Slice some beets, eggplant, carrot, onion, cauliflower, sweet potatoes, coat with olive oil and salt and roast until just tender. Sauté some chard in olive oil with leek and garlic (can’t eat too much olive oil). Steam some fresh green beans until al dente. If you have good tomatoes, just slice and eat raw. If you have too many, you can create a treat by inserting mozzarella cheese in slits and bake with a few Panko crumbs.

You’ll have a beautiful vegetable plate and a number of important health benefits.

Purple vegetables like beets, purple cauliflower, red onion and eggplant are rich in anthocyanins. These phytonutrients are anti-inflammatory, lower blood pressure and reduce artery stiffness. They also enhance memory and inhibit cancer.

Orange vegetables like carrots and sweet potatoes are full of the antioxidant carotenoids, including lutein and zeaxanthin for eye health. Carotenes also increase the integrity of epithelial lining of the respiratory tract.

Chard is a member of the goosefoot family along with beets and spinach and has important vitamins and minerals like magnesium and potassium. It has several flavonoid antioxidants including quercetin, kaempferol, rutin, and vitexin. Kaempferol is a powerful anti-inflammatory compound with anti-cancer properties.

Green beans reduce the levels of lectin in your body. See the Plant Parodox by Dr. Gundry for chapter and verse on the adverse effects of lectins.

Red vegetables typically contain lycopene, an antioxidant that protects the cell from free radical damage and reduces the risk of cancer, especially with hormone-positive breast cancer. It also helps to undo damage to collagen in the skin.

Are you already running to the fresh market? Nature provides us with such variety in every season. Try to buy organic produce from the local farmers if you can. Let us know what you find and how you prepared it.

The other 20%

We strive to keep our food intake at least 80% qualified for optimum health. Sometimes we crave a comfort food like the egg tarts below.

French and Hong Kong styles of egg tarts

I like the Hong Kong style, which are eggier and not too sweet. The French style has a thicker crust and lots more cream.

This was our adventure after lunch at Tasty Pho on 49th and Park Blvd. Their vegetable pho is my favorite.

Summer rolls at Tasty Pho

This shopping center has an enormous Oriental market, which has everything you could think of to want, fresh produce, frozen dumplings and buns, meat, fish, canned and jarred goods, dishes and cooking implements, and the reason for our foray into this exotic realm, a fantastic bakery.

Of course the kids in the candy shop couldn’t get to the register without an armful of goodies.

Kid in a candy shop

The jicama balanced precariously will be delicious in a slaw with mango, cilantro, lime juice and whatever slivered vegetables we want to add, probably carrot and red bell pepper.

Irresistible objects

We’ll find some use for the flowering chives, too pretty to resist. Don’t you love the cute little Indian eggplants?

Portal to New Life

I was scheduled to walk a portion of the El Camino de Santiago, the summer of 2019 with a close friend. During the overseas trip, we were going to visit additional European cities and I would also visit a dear friend and her family in Germany. In May 2019, I had an exam that revealed breast cancer. My summer vacation plans were discarded as I scrambled to find the best surgeon for me and determine next steps. In September 2019, as one birthday present, I bought tickets for Deidre and myself to attend a nutritional event composed of a panel of doctors (heart, general, radiologist, etc.). The program was about the benefits of eating plant vs animal protein, not eating refined grains (bread), nor sugar. The theme was to eat as many raw vegetables as one can.

As May knocked at my door saying I had breast cancer, I started scurrying about to figure out what I needed to do.  By mid-July, I had seen 4 surgeons, 2 radiologists, 3 oncologists, had a lumpectomy and had a prognostic gene signature assay to determine my likelihood of reoccurrence. The assay said I had a score of 62.  I was in the high risk category.  Additionally, the two lymph nodes that were removed indicated I had micro-metastatic carcinoma in both. I was faced with a decision of next steps: have radiation or a combination of radiation and chemotherapy or….

Study, discussion, paying attention to my intuition, realizing how chemotherapy wrecks the immune system, knowing radiation works well- but only for the area radiated, I needed to decide what treatment I would pursue. At my age, I questioned whether radiating the beast would offer much benefit. Also radiation would do little to reduce any stray cancer cell that might have already migrated from my lymph nodes. Fortunately only micro-metastatic, not macro-metastatic, cells were found. Again age was to my advantage. If I could find a way to reduce growth/maturity of cancerous cells, then I should be able to make it to my normal life span, before I had major problems. Hard to decide what to do — correct? Regardless it is evident that I needed to build my immune system and inhibit abnormal cell growth.

After the September nutritional plant based conference, I scheduled a radiologist doctor’s appointment with one of the speakers. During the discovery process of why me for no logical reason of which I could think, I found that fat and adrenals produce estrogen in women over a certain age. Being a solid 30-40 pounds overweight, I figured mine was due to fat.   

End result, I decided I needed to do things to support a healthy body that would inhibit abnormal cell growth, rather than use treatment that would add stress to my system. I decided no radiation, no chemotherapy and no pill to block estrogen. Instead of the anti-blocking pharmaceutical pill to block estrogen, I use rosemary.  Rosemary is associated with being a powerful antioxidant with anti-tumor and anti-inflammatory benefits with anti-microbial and direct benefits for breast and prostate health. It works by helping break down estrogen into the safer anti-cancer metabolites. My local oncologist was not happy with my choice of not following “normal” medical treatment.  Instead of normal medical treatment, I changed my diet and take vitamins and nutritional supplements.  After 14 months, I gradually dropped 35 pounds. Thus hopefully, no more estrogen due to fat cells. 

Because it is difficult to change one’s life style habits, I developed a support partnership with Deidre. The reason you see food pictures on the “Kindred Spirit blog” is to benefit whoever is interested in a healthy diet. The script and pictures provide examples of my diet plan, documenting visually food that helps reduce/control weight and that provide antioxidants to support immunity and healthy cell growth. I eat no refined sugars, avoid processed meats, eat as many raw vegetables and fruit as I can, try to restrict bread or use gluten free product, restrict the volume and control the quality of the meat I do eat. OK, I am not saying I am 100% diligent, but I achieve at least 80% on a regular basis.

Deidre is a Shaklee representative, so as part of my plan I ask her assistance in determining the vitamins and supplements (polyphenols and antioxidants) that I need to take to protect against oxidative stress with its associated pathologies of cancer, coronary heart disease and inflammation.  It is difficult to get all the vitamins and minerals we need from food alone, so the vitamins and supplements I take are adjusted for my particular case.

Each person has to decide for themselves what their approach should be when faced with major decisions that affect their spark of being- whether physical and mental. All choices have associated risks. Each choice leads down its own path. I believe for me, I made the best health choice particularly since COVID-19 followed with its implication of targeting weak immune systems. If you want to know more about products that can be useful to help strengthen your immune system or balance vitamins to support what you are hoping to achieve (e.g. more energy, reduced inflammation, bone health…) or even more info on my diet plan, contact Deidre at dtaylorlines@outlook.com.

My desire is that my story will provide hope and an additional source of information as needed.  As a photography acquaintance of mine says “Make it a great day, tomorrow isn’t promised.”

With “no promise for tomorrow,”  thrive and find pleasure in your daily interactions with people and our beautiful earth. Be grateful for all your precious moments. We are each given one life in this earthly time line; treat it as a precious jewel to be shared. Use it wisely.


Trash and Treasure

The tourists are here in full force, so Monday morning is beach cleanup time. We walked from Caddy’s on Sunset Beach up to the Bilmar and back and collected 3 grocery bags of detritus, plastic bottles and toys, beer cans, masks and wipes. Some were thoughtful to put their rubbish in a neat pile.

Once in a while, we find something useful, today it was a little Velcro strap, perfect for securing an umbrella in an RV.

A treasure in the sand

We’re happy to do some community service in exchange for a nice walk on the beach, but it would actually work better if everyone picked up after themselves.


I watched the cut above teal table-top blue grow more sore

beckoned by darkness and tidal roar

and sat small and lone below the firmament.

Immaterial to passers-by skirting the water line

wondering how easily swept away from time

under surf flesh and regret might slip interred

or as easily by the wave that both crushes and rises

be abetted and spit back,

a buoyant spark not yet ready to be sand.

Sunday pleasures and treasures

Fortified with Dave’s raisin bread French toast, vegan sausage, fresh Florida strawberries and an orange juice banana protein shake, we headed south to Sarasota for a lazy afternoon at Cafe in the Park. We made the same trek this time last year to listen to one of our favorite local bands, Passerine. It’s the first time they’ve played in public since then and they sound better than ever.

We got rhythm

Passerine lead vocalist and guitar player Carmela Pedicini describes their style of music as Americana, a unique blend of bluegrass, country, folk, rock and roll and blues. Sara Moone brings the classic Bill Monroe tunes to life with her fiddle and vocals. David Brain plays a dobro, a resonator slide guitar and Doug Conroy is on the upright bass.

See their website: http://Passerine music.net. By the way, if you’re curious about the name, Passerine is an order of birds that includes over 140 families of songbirds.

A snippet from Passerine live in the park

As we crossed the Skyway coming home, We diverted to the Pinellas Bayway to catch the sunset at Pass aGrille.

Pelican diner

Picked up a few shells at the southern tip of Passagrille. Had to return my favorite, a perfect little lightning whelk because a hermit crab was squatting in it.

Shelling down by the jetty

After indulging at Cafe in the Park with a delicious pressed Cuban and chicken salad on a croissant (more bread!), a crunchy salad for supper was the perfect antidote.


Kids in a candy shop

Saturday morning market

We meant to go to an art fair in downtown St. Pete but ended up at the Saturday morning market.

Just pretty stones?

First we stopped at the booth named St. Pete Rocks. I bought Mookalite, a form of jasper from Australia that is meant to impart deep calm when faced with new experiences, points out all possibilities and assists with choosing the best one. Nancy chose Rhyolite, which is purported to ignite the potential and creativity of the soul, potentiates change and assists in fulfilling quests. Also Bloodstone a grounding and protective stone, known for its properties to revitalize the mind and dispel confusion, and a sharks tooth just for fun.

Life Farms

We only meant to buy a few tomatoes but kids in a candy shop that we are, couldn’t resist organic red tipped lettuce, watermelon radishes and baby carrots from Life Farms in Clearwater, organic heirloom tomatoes from Little Pond Farm in Bushnell, more organic tomatoes, cucumbers, baby bok choy, green beans, beets and dandelion greens from Worden Farms in Punta Gorda.

We rushed home with our colorful bounty intent on a juicy tomato sandwich and a big salad with our dinner.

It’s not Jersey fresh, but we are grateful for a sunny February day abounding with life from the Earth.

Owls of Dunedin

Mama and Papa owl with two in the nest

One of the pleasures of living in Florida is the variety of beautiful birds in our shared environment. I’m always surprised to see owls and am pleased to share a sweet owl family posted by Carla Royal. Appropriate because she is as wise as an owl. In addition to being a great photographer, as a licensed psychotherapist, she helps her clients reconnect with their own wisdom. Check her out on Carlaroyal.com

Watch out mice

What’s for dinner-Italian Wedding Soup

From my ex-husband’s cousin’s brother-in-law’s website:


Minestra Maritata
Italian-American “Wedding” Soup

¼ cup olive oil
2 Spanish onions, chopped
2 large carrots, diced
2 celery ribs, chopped
3 garlic cloves, passed through a garlic press
2 quarts rich chicken broth
2 bunches escarole, washed very well, then torn into small pieces

In a 8 quart pot, warm the oil over low heat…add the onion, carrots, celery and garlic…cook covered until onions are tender…add broth, bring to a simmer…season well with salt and pepper…add escarole…simmer uncovered until escarole is tender…while escarole is cooking prepare meatballs.

Turkey Meatballs:

2 pounds ground dark meat turkey
2 large eggs, lightly beaten
1 garlic clove, passed through a garlic press
20 sprigs Italian parsley, leaves only, chopped
½ cup grated parmigiano
½ cup fresh breadcrumbs
½ teaspoon pepper
½ teaspoon salt
pinch of nutmeg

Combine above ingredients in a medium size bowl, blend well with a wooden spoon…line a jelly roll pan with parchment paper…preheat oven to 400 degrees…form meatball mixture into small rounds using a tablespoon as measure…place on parchment lined pan…bake for 15 minutes or until firm, add to soup, continue to cook for 20 minutes more.

Serve soup in bowls with a generous spoonful of parmigiano.

Mt Dora Art Studio

Pj Svejda & German Lemus
Studio Art Farm.
” Bringing People Together Through Art”

Deciding to delay leaving town to avoid heavy rain on our journey home, we decided to explore town on foot. And as one does, when exploring, we ran across delightful people.

PJ & Lemus are an exuberant young couple with an art studio “Studio Art Farm” located at 120 East 4th Ave Mount Dora, FL. They touched our hearts with their mission – see below. Check them out on Instagram and if you want to take a class go to their web page http://www.studioartfarm.com.

Looking at some of PJs students work.

Studio Art Farm’s Mission

“The dream is to build a community of artists who are eager to learn and live in a peaceful planet. My goal as an artist is to tell stories and raise awareness. I challenge humanity and urge compassion, respect, and coexisting for all with the understanding that that mentality begins with happiness of the self. As a teacher, my goal is to help people not only achieve their fundamental and technical goals but to facilitate a healthy state of mind where you have the tools to express your subconscious voice and do so through the journey of creating.

Art is the voice of the subconscious.”