More from The Sober Kitchen

Awhile back I promised recipes from the fabulous cookbook, The Sober Kitchen by Liz Scott. I've been remiss!! I think this is the first recipe I tried from the cookbook because my then-boyfriend requsted them and he had given me a Kitchen Aid mixer for Christmas. It kind of hurt my feelings that on our first Christmas together he chose a freakin' mixer for a gift, but I have to say that it is well-used and well-loved and I appreciate it a lot. I never liked gingerbread cookies all that much, but these are something different altogether: gingery hot, sweetened with molasses and sugar (I just don't think raw organic sugar used moderately is that big a problem) these cookies changed my mind about ginger cookies forever.

I love cooking and eating as spiritual practice. Sharing well-prepared, healthy food is one of the main ingredients in my recovery program. I have a couple of close friends who I cook with occasionally and there's nothing that can't be resolved with four arms and two female brains having fun in the kitchen.

My dad's heart attack and subsequent by-pass surgery changed the way my family ate. My dad spearheaded the change and while we didn't eat poorly when I was growing up, we didn't necessarily eat that healthily either. During the year following his surgery, my dad lost 65 lbs., changed his entire way of eating and lifestyle, began exercising and has managed to maintain it all for what, 15 years now, dad? 16? Anyway, it was an absolute pleasure to witness this change. Well, that is until he started wearing tight jeans and cowboy boots. Hey, what happened to my dad!

Chewy Double Ginger Molasses Cookies

3/4 cup canola oil

1 cup sugar, plus a bit more for rolling

1 large egg

1/3 cup blackstrap molasses

1 3/4 cup all purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup finely diced crystallized ginger

Preheat oven to 350 degrees.

In a large mixing bowl, beat together the oil and sugar until well combined. Add the egg and molasses and beat for another 2-3 minutes.

In a medium-size mixing bowl, combine the remaining ingredients, except for the crystallized ginger, and whisk together. Add the dry ingredients to the oil mixture a little at a time, combining well after each addition. Stir in the crystallized ginger.

Form the cookie dough into balls about the size of small whole walnuts and roll in sugar to coat evenly. Place, without flattening, on an ungreased cookie sheet and bake until the cookies have spread out and tops appear crackled (this is just gorgeous!!), 8 to 10 minutes. Remove from the oven (the cookies will still be very soft) and let stand on baking sheet for 2 minutes before transferring to a wire rack or brown paper bag to cool.

Here in the Polson village we have been sharing the best corn muffins. Carrot-ginger corn muffins, cheesy corn muffins, plain corn muffins, honey corn muffins. I know of 5 of us who have whipped up one batch, maybe two, and they've all been so very good. Plain corn muffins are especially good in venison chili, all smushed up, with some jalapenos and sour cream. Oh dear.

The Sober Kitchen

I've recently reacquainted myself with The Sober Kitchen: Recipes and Advice for a Lifetime of Sobriety, by Liz Scott. The Sober Kitchen is not only a great coookbook - it's a great recovery tool. Liz is a professional chef and a recovering alcoholic and she speaks candidly about the daunting prospect of abandoning her career to protect her sobriety. Luckily for us, she decided to create a context in which her sobriety and her love for cooking, and sharing healthy and nourshing food, fit together hand in glove. Everything following in italics is a direct quote from the book.

I also know that developing healthy eating habits and attempting a new lifestyle are goals that need to be attained through small and significant steps if they are to have any long-term impact. Changes in diet cannot and should not be thrust upon us, particularly as some magical solution to our addiction. We all know there is no quick-fix dietary answer to getting and staying sober and enjoying the recipes from this book will not guarantee your sobriety. What I am hoping is that you will discover how including good food in the recovery process may play a significant and often overlooked part in its success and, at the very least, help to make the ups and downs of the journey a bit easier to understand and accept.

We are often told that being proud of our recovery is an important part of our progress, but being proud implies that we shouldn't feel ashamed of our disease. Too many of us are compelled to make up socially acceptable reasons why we no longer drink rather than admit to the reality of our illness. Maybe having a cookbook and eating guide that addresses the specific issues we face will convince us , as well as the rest of the world, that we have nothing to be ashamed of.

Liz divides the cookbook into three phases of recovery:

Phase One - Saving Your Life and Staying Sober includes beverages, snacks and sweets, soup and easy dinner solutions. During this early stage of recovery, which lasts anywhere from six months to a year and a half, there is only one real objective and that is to not drink.

Phase Two - Getting Comfortable and Feeding Your Inner Child has breakfast and brunch recipes, comfort food, side dishes and desserts. By Phase Two, what has changed is nearly everything! Cravings are fewer and farther between. Time away from home to attend programs or meetings has lessened. We're hopefully feeling a lot more confident and healthier by having removed alcohol from our lives and are discovering the satisfying and happy life of sobriety. This isn't to say that we feel great every day of the week, but it does get better.

Phase Three - Enhancing Your Health and Becoming a Sober Gourmet showcases salads, vegetarian cooking, food as medicine and sober makeovers of classic recipes. By Phase Three, generally reached by the third or fourth year of sobriety; we have come to an important point in our recovery when, more often than not, life is good, physical and mental health is greatly improved, and we are easily able to face the trials of life without reaching for a chemical substance to get us through them.

Exploring this cookbook has been so much fun and every recipe I've tried has been great! I'll post a few here in the coming weeks starting with the one below. This rediscovered tool fits in perfectly with my East work on the medicine wheel and the self-care I'm implementing. I would recommend this cookbook/recovery tool to anyone.

The Road to Recovery Trail Mix

Simply combine all the ingredients in a canister or zipper-lock bag and toss well. Store any bags of unused nuts and seeds in the fridge or freezer to retain freshness.

2 cups roasted soybeans

1 cup shelled pumpkin seeds

1 cup shelled sunflower seeds

1 cup dried banana chips

1/2 cup honey roasted peanuts

1/2 cup mini semisweet chocolate chips

Makes 12 1/2 cup servings.