SEIZURE ALERT AND RESPONSE DOGS

I am thankful to live in a great neighborhood with neighbors who care about each other, their children, and their pets. Tonight, our neighborhood hosted a viewing party in our park for the 2012 American Humane Society Hero Dog Awards show. A huge screen was set up and neighbors gathered to see some amazing military, service, therapy, and search and rescue dogs receive recognition for their heroic acts. One of the finalists was a collie named Holly from Magna, Utah. Holly has been a loyal companion and a life saver for her owner with epilepsy over the last 11 years. Service dogs like Holly are considered seizure alert and response dogs. These amazing animals can be trained to retrieve a phone and go get help if their owner has a seizure. If a child has a seizure, they may lay in front of them to break their fall and stay with them until the seizure is over to minimize injury. Some dogs can also alert prior to a seizure. Upon "sensing" that a seizure may happen, the service dog might start whining, barking, pawing at the floor or staying close by their owner and this can serve to alert others that a seizure is imminent. Regardless of whether a service dog has been trained to respond or alert to seizures, one thing is certain- the emotional benefit and companionship they provide to their owners is immeasureable. Having a service animal can decrease the sense of isolation and depression that people with epilepsy often feel and help instill confidence and independence too. The bond between these animals and their owners and families runs deep. I am so thankful that there are a number of non-profit organizations that are dedicated to providing these amazing animals to people with epilepsy. To read more about these organizations, please check out http://www.epilepsy.com/epilepsy/safety_injury

Onto the recipe for tonight! Last night, I came home to an awesome surprise. Matt had gone by the store and picked up ingredients to make his very own Blackberry Chipotle Ribs to support Epilepsy Awareness (he even picked up some purple asparagus too!). The house smelled amazing and I am proud that everyone in the house seems to have caught the "purple bug". He's a keeper. These ribs are so delicious that you will chew on them like a seizure response dog with a bone (you knew I couldn't resist trying to tie the recipe to the fact of the day). Enjoy!

Matt’s Blackberry Chipotle BBQ Ribs

2 racks of quality baby back pork ribs

6 Tb favorite rib rub (Adam’s Rib Rub is our favorite)

1 tsp salt

1 tsp pepper

1 oven bag

BLACKBERRY CHIPOTLE SAUCE:

1 Tb olive oil

½ medium onion, diced

1 bottle favorite BBQ sauce (We used Bone Sucking Sauce)

1 cup blackberry preserves

3 Tb Chopped chipotles in Adobo sauce (found in cans in Mexican food isle-very inexpensive)

1 Tb apple cider vinegar

1 tsp crushed red pepper

Preheat oven to 250.

Remove membrane from ribs and cut each rack into quarters

Salt and pepper and cover in Adam's Rib Rub

Place ribs in oven bag on baking sheet (meaty side down) and cook at 250 for 1.5 hrs. While ribs are cooking in oven, prepare the sauce. To prepare sauce, saute onions in oil in saucepan over medium heat for about 5-10 minutes until translucent and soft. Add in rest of ingredients and simmer together for 20-30 minutes. Remove from heat and let cool.

In the last 30 minutes of the ribs cooking in the oven, preheat your grill on lowest temperature.

At end of cooking, remove tray and cut open top of bag and remove ribs. Be sure to save the juice that has accumulated in the bag*. Combine the Blackberry Chipotle BBQ sauce with the juices from the oven bag.

Transfer the ribs to the grill, brush with liberal amounts of the sauce and close the lid

Flip the ribs about every 10 min, coating them each time you flip

Flip about 6 times total - 3 coats on each side until ribs are tender and browned

Serve and enjoy  with plenty of napkins!

WHAT TRIGGERS SEIZURES?
As I mentioned before, there are certain things that can trigger seizures even in people without epilepsy such as a fever, drugs, alcohol or a head injury. Some people with epilepsy have totally unpredictable seizures with no distinct trigger. In other people, their seizures may be initiated or worsened at times of stress, sleep deprivation, or when they drink alcohol. Some people (particularly children) with epilepsy may have seizures in response to flashing lights or rapidly moving patterns. This is called "photosensitive" epilepsy. In these individuals, video games, certain cartoons, action movies, or strobe lights may cause their seizures. Missing doses of anti-seizure medications or not taking them exactly as the doctor prescribes can also lead to seizures. That's why it's so important to get plenty of sleep, manage stress, and take your medication every day when you have epilepsy.


So, Epilepsy Awareness Month is half way over and I am pleased to say that I have reached 855 views since Nov.1st. I still have a way to go to my goal of 1000 views so I'd greatly appreciate any posts to Facebook or Pinterest to keep spreading the word about epilepsy. Thanks to all my friends and family who have supported this blog and sent in recipes!

Tonight's recipe is one of my favorite comfort foods. I love mashed potatoes, especially with gravy :). My local farmer's market had the most beautiful purple potatoes so I put on my elastic waistband pants and whipped up a batch of these creamy mashed potatoes. This is definitely not a recipe to try if you're on a diet! And just to head off any potential questions about the color of these potatoes, I did NOT add any food coloring. Is this a thing of beauty or what??

Creamy Purple Mashed Potatoes
Adapted from Ree Drummond
Serves 8

5 lbs of purple potatoes , peeled
3 large cloves of garlic, peeled and smashed
1 8 ounce package of cream cheese, softened
1 stick of salted butter+ 2 TB for top
1/2-3/4 cup of half and half
1/2 tsp of kosher salt
1/2 tsp of black pepper

Preheat oven to 350

Peel potatoes and cut each one into 6-8 equal sized pieces. Peel three large cloves of garlic and smash with the back of a knife. Add the potatoes and garlic to a pot and fill with water. Bring water to a boil and cook potatoes until fork tender (about 20-30 minutes). Drain potatoes and garlic and put back in pot. Mash with a potato masher and then add in cream cheese, butter, and half and half one at a time, mashing and stirring at each step. Add salt and pepper and adjust to taste.

Take a small pat of butter and grease a baking dish. Transfer potatoes to the baking dish and cook for 25 minutes. Top with the remaining pats of butter and serve.

CAMPAIGN TO GET EPILEPSY AWARENESS ON TV THIS MONTH

Tonight I was looking through all of the amazing online communities devoted to raising awareness and helping people with epilepsy, their families and friends connect with others affected by this condition. My friends can tell you that I am at least10 years behind the technology curve and this blog is my first venture into the world of "Social Media". However, I can't think of a better way for people to exchange epilepsy information and experiences, share their fears, ask questions to others who understand and have been in "their shoes" and celebrate the succeses of those with epilepsy than by connecting online. In the Step Up and Speak Out eCommunity though the Epilepsy Foundation, I saw a "call to action" to launch a campaign to get epilepsy awareness on TV this month. They are trying to get as many people as possible to post a comment on The Doctors TV Show Facebook page tomorrow, requesting that they do a show on epilepsy this month. Please consider posting a comment tomorrow to help them reach their goal. The link is below:
http://www.facebook.com/pages/The-Doctors-Tv-Show/192114857503414


The recipes continue to pour in!! This delicious Chicken Marbella dish comes from another person who is also passionate about teaching and epilepsy, my friend Marjory. She made this gorgeous dish for the blog and she gets an A+ for using 4 different purple ingredients in one savory dish (prunes, grapes, olives, and purple onion)! Thanks, Marjory!

Chicken Marbella

4 chicken breasts, cut in quarters

½ tsp chopped garlic

¼ cup dried oregano

salt and pepper

½ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes

½ cup mixture of green, black, and purple olives, pitted

½ cup purple grapes, halved

½ cup capers

½ cup purple onion, thinly sliced

4 bay leaves

½ cup brown sugar

1 cup white wine

2 Tbsp parsley

Preheat oven to 350°

1.      In bowl mix the chicken with the first 11 ingredients.  Place mixture in a large Ziploc bag and marinate overnight in refrigerator.

2.      Arrange chicken in a baking dish and poor the marinade over it.  Sprinkle chicken with brown sugar and add purple onion and white wine evenly around chicken.

3.      Bake for 1 hour, basting every 10 minutes.

4.      When done, transfer chicken, prunes, grapes, olives and onions to a serving platter and spoon with a bit of the marinade.  Sprinkle with parsley.

SEIZURE FIRST AID

I remember first learning about epilepsy when I was in 3^rd grade at good ol’ Pinewood Elementary in Charlotte. Our librarian read us a book about what to do if someone had a seizure. I distinctly remember the part about putting a wooden or metal spoon in their mouth so that they wouldn’t swallow their tongue. Now keep in mind, this was at a time when we still had a book in the library about how breaking a thermometer and rolling the beads of mercury around in your hand was lots of fun! Needless to say, a lot has changed since then and it’s a good time to do a refresher on what to do to help if someone has a seizure (these points are primarily geared towards responding if someone has a tonic-clonic (convulsive) seizure). It’s never too early to teach kids these 10 simple rules too.

1-Keep yourself and those around you calm

2- Clear the area around the person to make sure there is nothing hard or sharp that might injury them

3- If possible, place something soft under their head, like a pillow or folded piece of clothing

4- Don’t try to hold the person down or restrain them

5- Turn them over onto their left side to help keep their airway clear

6-Remove glasses and loosen any tight clothing like a neck tie that might restrict breathing

7-DO NOT PUT ANYTHING IN THEIR MOUTH. People having a seizure can not swallow their tongue and you may harm them by trying to pry open or put something in their mouth

8- Time the seizure with your watch. If the seizure lasts longer than 5 minutes or another one starts before the person recovers from the first seizure, call for emergency medical assistance

9-Stay with the person until the seizure ends. After the seizure, they may be very tired and disoriented for a while so be friendly and reassuring and stay with them until they regain consciousness

10-When they have fully recovered, be supportive. I think this point can be stressed with kids (and adults J)-don’t treat anyone with epilepsy any differently after a seizure than you would have before or any differently than your other friends. Treat everyone with kindness and respect!

The recipe for tonight (Purple Greek Chicken Sandwich) is a winner for a couple of reasons. First, I can make this delicious sandwich in 5 minutes flat. Second, it’s relatively healthy (yes, you heard me right-I actually do enjoy SOME healthy foods. Pigs are flying!). Third, Matt said this is his favorite purple thing I have made. Hmm-I don’t know how to feel about that considering I’ve labored away on some of these recipes and the majority of this particular recipe is just assembling store bought ingredients. Let me tell you, a rotisserie chicken from the grocery store is a working mom’s best friend! Hope you like this one!

Purple Greek Chicken Sandwich

SHOPPING LIST:

1 package of pita pockets , flatbreads, or wraps (I like the Foldit brand of 5 grain flatbreads)

1 rotisserie chicken

1 container of Otria Greek Yogurt Cucumber Dill Feta Dip (located in the refrigerated salad dressing section beside the Marzetti dressings)

1 small container of crumbled feta

1 small red onion (you will only need a few thin slices per sandwich)

1 small bag of spring mix (green and purple leaves)

1 small jar of calamata purple olives

1 small ripe tomato, sliced

ASSEMBLY:

For each sandwich, slather 1-2 Tb of the greek yogurt dip on one side of the bread. Top with chopped chicken (I use ½ chicken breast for each sandwich, use more if you like).  Layer on thin slices of the red onion, handful of spring mix, and slices of tomato. Slice 6-8 olives per sandwich and add to the veggies. Top with crumbled feta and enjoy!

HOW LONG DO SEIZURES LAST?

Thankfully, most seizures last only a few seconds to a few minutes and resolve on their own. However, seizures that last more than 5 minutes or happen so repetitively that there is no recovery in between them can turn into "status epilepticus", which is a serious and potentially life threatening condition that requires medical attention. If someone around you has a seizure that continues for more than 5 minutes, make sure to call for medical assistance. Tomorrow's post will discuss additional ways to help if someone has a seizure.

The recipe of the day, Hibiscus Vanilla Purple Ice Cream looks truly scrumptious! It comes from James, who makes the best homemade ice cream and created this recipe specifically for Epilepsy Awareness Month. Thank you, James!

Hibiscus-Vanilla Purple Ice-cream

Makes 1 quart

2 cups heavy cream

1 cup whole milk

1 box of hibiscus tea bags (Trader Joe’s has a Pomegranate White Tea  with Hibiscus; works really well in this recipe)

1 tsp vanilla extract

¾ cup granulated sugar

Mix the milk, cream, sugar and vanilla in a medium size pot and gently warm

Add 6 of the tea bags into the warm mixture, turn off heat and let steep

After 30 min squeeze out the tea from each tea bag into the cream mixture the and discard the tea bags

Repeat by re-warming and adding additional tea to adjust color and taste to your liking ; it’s a mild tea so up to 15 tea bags can be used if you want a strong flavor and deep color; just add gradually.

When you have the taste and color you want transfer the cream to a bowl, cover and chill in the refrigerator for several hours or overnight

Follow manufacturer’s instructions for your ice cream maker to make a soft serve ice-cream (if you don’t have one, many kitchen stores sell them inexpensively)

Freeze the soft serve overnight for a firmer consistency

You can make a thicker ice-cream by adding a mixture of one teaspoon of cornstarch and tap water to the flavored cream and gently heating until it thickens; be sure to let the mixture cool completely (it will thicken further)  and then chill.

You can also make a custard style ice-cream by adding the barely simmering flavored cream (170 F) to a well whisked mixture of 5 egg yolks while constantly stirring.  Strain the resulting mixture and add back to the pot, heating gently until the mixture begins to thicken.  The result will be an even creamier texture and taste but in this variation it won’t be purple so you’ll have to save it for next month.

VETERANS AND EPILEPSY

Today is Veteran's Day and I am so appreciative of all the men and women who have served our country.  It always makes me smile (and get a little teary eyed) when I see the troops returning home from active duty to their family and friends. My hope is that all our troops come home devoid of physical and emotional wounds from their service, but that's not reality. Many of our US troops are coming home with the "signature wound" of current conflicts, a traumatic brain injury (TBI). When the brain is exposed to sudden force such as blasts from explosives, it can get physically damaged and cause a TBI. These injuries can be mild to severe. The risk of developing seizures and epilepsy goes up significantly with the severity of a TBI. And it may take years after an injury for seizures to develop. This is just one more reason why it's so important for us to raise awareness about epilepsy today and fund more epilepsy research. 

I wanted to make something "as American as apple pie" today for Veteran's Day, but I was too tired to make a homemade pie crust after being in the car all day (and I needed a purple ingredient).  However, I think this apple blueberry crisp is an adequate purple alternative to pie and still is patriotic. Hope you like it.

Apple Blueberry Crisp

Serves 6 

4 apples, peeled and large diced

1 pint blueberries (~1 1/4 cup)

2 Tb orange juice

1/4 cup flour

1/4 cup sugar

TOPPING:

3/4 cup flour

1/2 cup brown sugar

1/2 cup oatmeal

1/4 cup chopped pecans

1 tsp cinnamon

1 pinch kosher salt

1 stick +1 Tb salted butter 

Combine apples, blueberries, flour and sugar in a bowl and transfer to baking dish. In a separate bowl, combine the dry ingredients for the topping. Cut stick of butter into small cubes and add to bowl. Using your hands, squish the butter into the dry ingredients until the mixture is well combined and crumbles into small peas sized pieces. Cover top of fruit with topping at bake at 375 for 45-60 minutes until top is brown and fruit is soft and bubbling. If top browns too fast and fruit is not done, lightly cover with aluminum foil and bake for another 15 mins. Yum!

FAMOUS PEOPLE WITH EPILEPSY

While much is unknown about epilepsy, one thing is certain and that is that there have always been people with epilepsy. Epilepsy was one of the first neurological conditions described in medical writings, some of which go back to the 5th millennium BC! It is thought that many notable historical figures had epilepsy such as Socrates, Julius Caesar, and Harriet Tubman.  A number of current leaders (Chief Justice John Roberts), actors and musicians (Danny Glover, Hugo Weaving, Neil Young, and “the artist formerly known as Prince”), and sports players (US Olympics Women’s Hockey Player, Chanda Gunn and Atlanta Falcons player, Jason Snelling) have suffered from epilepsy too.  You can see that this is an impressive bunch of people! To quote Epilepsy Toronto, this shows that “Despite the challenges, people with epilepsy have their strengths, hopes and dreams like everyone else and can achieve greatness”.

Today’s recipe is inspired by one famous person who had epilepsy as a child- the artist formerly known as Prince and it’s called “Purple Grain” Asian Salad (the corniness continues!). It’s made with black rice which turns a dark purple when cooked. Matt loved it!

"Purple Grain" Asian Salad

Adapted from My New Roots, Serves 2

1 cup uncooked black or mahogany rice (I used Lundberg Family black rice)

2 cups of water

Pinch of salt

1- 3.5 ounce container of Shitake mushrooms (~12 large Shitake mushrooms), sliced

1 Tb olive oil

1/2 red bell pepper, sliced

1 carrot, shaved

1/2 cup frozen edamame (cooked in boiling salted water for 5-10 minutes)

3 small radishes, thin sliced

2 green onions, sliced

1/4 cup chopped cilantro

Dressing:

1Tb fresh ginger, grated (about 1 inch piece of ginger)

1 Tb soy sauce or tamari

2 Tb sesame oil

2 Tb lemon juice

1 Tb honey

Combine rice, water and salt in a pot and bring to a rolling boil for 2 mins. Cover and turn heat to lowest setting for 45 minutes. Then remove pot from heat and let sit for 10 minutes. Black rice is dense and has a nutty, chewy texture so it will not "fluff" up like regular white rice.

While rice is cooking, remove stems from mushrooms, slice and saute for 5 minutes in 1 Tb of olive oil until lightly browned. Slice all vegetables and place in a bowl with the sauteed mushrooms. Mix together ingredients for the sauce. Combine rice, vegetables and sauce. Can serve hot or cold.