The Sugarless Plum: A Memoir (2009) - Plot & Excerpts
In fact, she had been an advocate of health food before it had a name. She baked her own wheat bread, grew and ate organic foods, and made her own fresh carrot juice daily. As a young kid I used to love Grandma’s kitchen. There were dozens of jars of nuts and seeds: cashews, pecans, walnuts, as well as sunflower, sesame and pumpkin seeds. There was also a big jar of chewable vitamin C that Grandpa called chee chees, and that tasted like candy to me. As far back as I can remember, Grandma had been preparing healthful meals. She served papaya fifteen minutes before the meal to aid our digestion. Then came a salad with raw vegetables like jicama, cilantro, radish, scallion, red leaf lettuce, beets and carrots. Her salads were always a beautiful mélange of brilliant colors. The dressing was homemade, a combination of olive oil, herbs and Bragg amino acids, that was so good she could have bottled and sold it. Then came fish or chicken baked with herbs and spices. We always had herbal tea at the end of the meal.
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