Crossroads Magazine 2020 Healthy Living Edition

Crossroads 2020 Healthy Living Edition

Magazine

How to train for Coke 10K Product of the Daily Corinthian

Four-legged fitness: A healthy motivation Stay at a monastery to rediscover yourself Medical clinic reflects owner’s successful career

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Crossroads

What's Inside

Magazine

New clinic reflects owner’s successful nursing career — Pages 6-9

A Daily Corinthian Publication | Healthy Living 2020

Debunking five weight loss myths — Page 11

EDITORIAL

Border Collies help hospital executive stay focused on running routine — Pages 12-17

Publisher Reece Terry Editor Mark Boehler

From the recliner to the finish line: How to train for the Coke 10K — Pages 20-23

Contributors Mark Boehler Carol Humphreys Metro Services Zack Steen Lee Ann Story

What to expect when transitioning to a healthy diet — Page 25 Eight sweet recipe ideas: Going guilt-free to the dessert table — Pages 26-29

ADVERTISING Advertising Manager Derinda Nunley

Magnolia Grove Monastery: Where visitors can rediscover within themselves — Pages 32-37

Sales Representatives Kenny Carson Devin Garrett Creative Designer Marissa Ferreira

On the Cover

Runners head down Fillmore Street in downtown Corinth in May, 2019 for the 38th Annual Corinth Coca-Cola Classic 10K / Photo by Randy J. Williams

Crossroads Magazine is published by the Daily Corinthian, 1607 Harper Road, Corinth, MS. A complimentary 10,000 issues are distributed in the Crossroads area. The contents of Crossroads Magazine are copyrighted and may not be reproduced without consent of the publisher. Crossroads Magazine shall not be held liable for failure to publish an ad or for typographical or publication errors. Publisher reserves the right to reject any advertsing and to alter advertising copy or graphics deemed unacceptable for publications. For additional copies of Crossroads Magazine, contact the Daily Corinthian at 662-287-6111.

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New clinic reflects owner’s successful nursing career STORY BY CAROL HUMPHREYS PHOTOS BY MARK BOEHLER

After graduating from Alcorn Central High School in 2002, Scherun “Michelle” Brooks decided she wanted to work in the medical field.

“I am a ‘people’ person. I have always enjoyed communicating with and helping other people,” said the Alcorn County native.

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After looking at different avenues, Brooks decided on going into nursing and received an associate degree from Northeast Mississippi Community College in 2007. She went to work as a Registered Nurse at Magnolia Regional Health Center for the next five years while pursuing her Bachelor’s degree at the University of North Alabama and her Master’s degree at Union University in Jackson.

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In 2011, the hard working young mother and nurse earned both her Master of Science in Nursing and certification as a family nurse practitioner. She advanced her nursing skills as a FNP while working at Physicians Urgent Care in Corinth for the next seven years.

In November 2018, Brooks decided to take a big step utilizing both her nursing experience and resourcefulness by opening

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OPPOSITE PAGE FNP Michelle Brooks of Brooks Medical Clinic checks out her six-yearold son, Taylor.

BELOW The close team at Brooks Medical Clinic welcomes patients, including (from left) medical assistant Jessica “Jess” Jackson; L.P.N. Ashley Clark; FNP Michelle Brooks; and office manager Monica McNair Walden.

her own medical practice.

With the help of her family she built a clinic from the ground up. Her husband, Chris Brooks, and her father, Chris Albright, oversaw and helped with the construction.

Her new clinic, Brooks Medical Clinic, is located at 2113 South Tate St. in southwest Corinth on a stretch of Hwy. 145 (South Tate Street) where it exits and enters Hwy. 45.

The recently developed location offers a lot of advantages as both her father’s business, Albright’s Supply

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and brother-in-law’s business, Bickert’s Orthotics and Prosthetics are nearby.

The staff she selected to work with her at her new clinic made the transition into owning her own business easier.

“I had previously worked with my office manager, Monica McNair Walden, at another clinic and my medical assistant, Jessica ‘Jess’ Jackson, was introduced to me by a former co-worker. It was just the three of us when I started my business,” said Brooks.

“My practice grew so much by the

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Michelle Brooks checks the heart rate of her 10-year-old son, Hayden.

first of February 2019, I needed more staff. I hired another former co-worker, Ashley Clark, a licensed practical nurse. I have now worked eight years with both Monica and Ashley and one year with Jess.”

“I’m very thankful for these women,” she added. “I feel my practice wouldn’t be as successful if it wasn’t for them. They represent the compassion and care I want to give to my patients, and are a direct reflection of me.”

Burgundy upholstered chairs and soft gray walls provide a soothing atmosphere in the clinic’s waiting

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room. As she sits looking over paperwork near the patient registration window, Walden returns the appreciation Brooks has for her.

“This has been a great place to work,” said the office manager.

“The women I work with are like family to me. Michelle is a great employer. She is family-oriented and cares about her patients and staff.”

The nurse practitioner and her three full-time employees have been busy as cold season illnesses have started to peak.

Strep, RSV and flu cases have

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been prevalent. The highly skilled medical professionals work well together, almost finishing each other’s sentences.

The clinic treats primary and urgent care patients from six months old and up. Treatments include suturing and splinting. Xrays and some lab work are done on site. As a family nurse practitioner, Brooks is trained to assess patient needs, interpret diagnostic and laboratory tests, diagnose illnesses, prescribe medication, provide treatment plans and continued care. Her collaborating

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MICHELLE’S HEALTH TIPS FOR THE WINTER * Wash your hands and cover your mouth when coughing – even better cover your mouth with your arm * Don’t share eating utensils or drink after another person * Eat a healthy diet with a lot of fruits and vegetables * Exercise * Get plenty of rest * Drink a lot of water * Keep stress to a minimum

physician is Dr. George Cain.

The FNP said patient interaction is what drives her passion to heal.

“I want to get to the source of what is making somebody ill and help improve his or her quality of life, whether it’s treating acute illnesses or getting blood pressure under control,” she said.

Life doesn’t slow down for the nurse practitioner when she’s away from her practice.

She and her husband, Chris, are the parents of Hayden, 10 and Taylor, six. Both boys attend Kossuth Elementary School and are active

in sports. An active volunteer, she stays involved in a variety of community events and is a member of the Junior Auxiliary which provides for the kids of Alcorn County.

She also works closely with the children’s ministry at her church, Glendale Baptist Church.

“I must love a chaotic life,” said Brooks as she smiled and laughed. “It’s go, go, go all the time. Never a dull moment.”

“When I decided on a career in nursing, I never really planned on owning my own clinic. However, an opportunity came along and I

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realized I was ready for a change,” she continued. “It was a ‘God-led’ thing and I’ve been blessed with a thriving business already in the first year. In addition, there is a need for expanding my business so I’m adding more exam rooms.

“I just feel like this is what I’m supposed to be doing,” she added with a smile.

(A resident of Corinth, Carol Humphreys is a freelance writer and contributor to the Daily Corinthian, Crossroads Magazine and Pickwick Profiles.)

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Debunking five weight loss myths MYTH #1: AVOID CARBS TO LOSE WEIGHT. A healthy diet is comprised of a mix of foods that include carbohydrates. The U.S. Department of Agriculture’s 2015 Dietary Guidelines for Americans indicate that carbohydrates, such as those found in vegetables, fruits and whole grains, are a foundation of healthy eating. Carbs also provide much-needed fiber.

MYTH #2: YOU CAN TARGET SPECIFIC FAT LOSS. Exercising and eating healthy can produce overall weight loss and diminish fat concentrations in certain parts of the body, indicates the healthy eating source Eat This, Not That. But each body is unique, and where people lose fat varies. Gender is one factor that can affect people’s figures. Exercise can tone muscles in key areas to help make a person appear thinner in those regions, but it will not necessarily make fat go away in one place over another.

MYTH #3: EATING FAT MAKES YOU FAT. Fat is very calorie-dense and common in junk foods, which is why it can get a bad rap. However, as long as

calorie intake is within a healthy range, weight gain will not occur from fat alone, says Healthline. The body needs healthy fats to function properly.

MYTH #4: CRASH DIETS MAKE WEIGHT FALL OFF. Dramatically cutting calories can lead to nutritional deficiencies and have an adverse effect on weight loss.

The body may slow its rate of metabolism to conserve calories, as a crash diet may fool your body into thinking you are starving. It’s better to stick to a gradual decrease in calories while still consuming the daily recommended amounts based on your age and other factors.

MYTH #5: TONS OF EXERCISE WILL MAKE THE POUNDS DISAPPEAR. Research repeatedly indicates exercise can help boost weight loss. However, the real way to shed pounds is linked to diet. According to Shawn M. Talbott, Ph.D., a nutritional biochemist and former director of the University of Utah Nutrition Clinic, weight loss is generally 75 percent diet and 25 percent exercise. People see the biggest short-term results when they eat smart.

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fitness four-legged

A healthy motivation

Border Collies help hospital executive stay focused on running routine STORY BY REBECCA LEWIS PHOTOS BY MARK BOEHLER

It is that time of the year when health and fitness become a resolution that almost half of the population makes.

Unfortunately, most of the vows fall to the wayside when people fail to get the results they want as quickly as they would like. Gym memberships, exercise equipment, diet supplements, and healthy food choices are in high demand in January, but dissipate in a matter of weeks.

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Forty-eight-year-old Mark Studdard, a Fellow in the American College of Healthcare Executives and an employee at Magnolia Regional Health Center, understands the struggle that people feel as they attempt to set a lasting fitness routine. He has developed his own plan and has managed to make it a successful one.

The Registered Dietitian began running when he was working on his bachelor’s degree at Georgia Southern University. The exercise allowed him to eat foods he enjoyed and helped him relieve the stress of academic demands.

The distance runner met his wife Kristie while at GSU. They married in 1998 and moved to Arizona where he completed his master’s at Northern Arizona University while he worked as a clinical dietitian and director of food and environmental services at the local hospital.

The couple started their family in Arizona, but quickly realized they wanted their children to be

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“Honestly, there are days that I don’t want to get up at 6 a.m. to run, but Zip and Jess never have a day that they don’t feel like running. We help each other. I get to relieve stress, and they get to expend energy. We run at least four days a week along a 2.5-mile loop.

We ramp the distance up a bit when I am preparing for a 5 or 10K run.”

Mark Studdard Magnolia Regional Health Center

closer to their grandparents in Georgia. “LinkedIn did not exist, so I began to look for job opportunities the old-fashioned way. I found a position in Corinth, applied, received an offer from the hospital, and moved my family to Corinth in 2004,” said the Corinth resident.

All of the Studdards’ children are Corinth Warriors.

Their older daughter Sadie shares Mark’s passion for running and earned two state rings as a member of the school’s cross-country team before graduating and enrolling at Mississippi State. Their sixteen-year-old daughter Madison is the gifted artist in the family, and their thirteenyear-old son Tilden has joined the cross-country team this year with hopes of earning his own state ring.

Moving to Corinth did not stop the MRHC employee from continuing his own fitness regimen. Because he and his wife have always been “foodies,” enjoying cooking together and trying new foods, the father of three realized that exercise would

OPPOSITE PAGE Runner Mark Studdard and Border Collies “Jess” and “Zip” make their way down Proper Street on an early morning run.

THIS PAGE Mark Studdard and fellow canine runners “Jess” and “Zip” run a 2.5-mile loop along Parkway, Droke and Harper before arriving at their home on Wilson Street.

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need to be a permanent fixture in his life. “Although we try to eat healthier than the typical family, we enjoy food, so we choose fun with food more than following a strict diet. I run so I can continue to enjoy the foods I love,” the self-proclaimed foodie remarked.

The committed distance runner shared the secret to his consistent motivation. “While in Arizona, my wife and I decided to have a puppy before having children, so we adopted Fella, who was half Border Collie. That breed of dog has quite a bit of energy, so I began taking Fella with me on my morning runs. Even though dogs stop for frequent potty breaks, they maintain the same pace and never seem to get tired.”

Fella continued to motivate his master for 13 years. During that time, the dog had become a beloved pet to the entire family.

Unfortunately, the father of the house lost his running buddy on New Year’s Day. The grieving family decided that Fella needed to be buried on their family farm in Georgia, so they made the trip to go bury their fur baby.

Desiring to ease his family’s heartache, the dog lover made some calls and loaded the family in the truck to go to south Georgia to pick up Zipper, a full-blooded Border Collie that was sired by an award-winning Collie.

“I had gotten in touch with Matt Cook, the dog breeder, and he not only sold us Zipper, but he also gave us advice about training him.

Border Collies are known for their herding skills, so we decided to see if we could get him ready to compete.”

Training the energetic dog proved a bit more difficult than the couple thought, so they once again contacted Matt Cook who put them in touch with Alasdair McCrae, a world-renowned dog trainer and competitor. Cook also was responsible for adding another dog to the Studdard family. He had Jess, a two-year-old Border Collie that was already trained, and she quickly became Kristie’s dog.

The active leader of the family found he had double the motivation to run. “Honestly, there are days that I don’t want to get up at

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6 a.m. to run, but Zip and Jess never have a day that they don’t feel like running. We help each other. I get to relieve stress, and they get to expend energy. We run at least four days a week along a 2.5-mile loop. We ramp the distance up a bit when I am preparing for a 5 or 10K run.”

Staying focused is something the dietitian encourages every runner to do. He does not wear earphones and makes sure he pays attention to traffic. “I often pass people who are obviously on their cell phones. I can see their faces glowing as they are looking down. Safety is a priority.”

Running with Zip and Jess help all three of them, but the dog owner realized there was more he could do, so he bought some acreage and once again turned to Alasdair McCrae who provided the new landowner with the beginning of his sheep herd. “We started with five sheep and now have 20. We take the dogs out to the farm several times a week to let them enjoy time outdoors, doing what they were born to do. It is fascinating to watch them drop their heads and set about rounding up the sheep.”

Although Mark and Kristie have competed with Zipper in the past and enjoyed seeing him win some novice competitions, they have put the competition side of dog ownership aside so they could fully enjoy their children’s activities. “I see us returning to competing after our children are grown. Zip and Jess may be too old by then, but we plan to stick with Border Collies in the future.”

The medical services employee desires to keep running with his furry companions so he will stay focused on his health and wellness, and he encourages dog lovers to consider doing the same thing. “Get a dog with a high energy level, and it will definitely push you to get outside and exercise with it. Having my dogs’ company on my morning run is the reason I stay committed to my fitness routine,” he admitted.

When the Georgia native reflected on his own health and fitness journey, he had words of advice to offer. “So many people don’t take

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Three-year-old Great Pyrenees “Scout” serves as a guard dog over a sheep herd where Mark Studdard likes to exercise and train his Border Collies. Coyotes and wild dogs are no match for Scout, who protects the sheep herd.

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care of their health. Our culture has gotten to the place where we don’t want to accept responsibility for our health issues. It is easier to believe we can go to the doctor and let them fix us, but that medication or procedure is usually a short-term fix.

Exercise and diet are key to long-term good health.”

In this new year, the healthcare executive encourages people to avoid making a fleeting resolu-

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tion.

“Be the person who sets achievable goals, whether it be letting your dog help motivate you to get up and get moving or whether it is making sensible adjustments to your diet. Your health is worth it,” he said.

(Retired Alcorn Central High School English teacher Rebecca Lewis is a freelance writer for the Daily Corinthian and Crossroads Magazine.)

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from the

recliner

to the

Arch of Bullard of Corinth finishes the 2019 Coke 10K.

finish line How to train for the Corinth Coca-Cola Classic 10K

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Thousands of runners and walkers converge on historic downtown Corinth each May for the annual Coke 10K. This year what’s known as Mississippi’s premier footrace will celebrate 39 years when the gun is fired into the air signaling the start of the 6.2 mile event through the Oak tree lined streets of Cross City.

While many participants are seasoned runners trying to out-do their previous best times, other entrants are just trying to finish. The Coke 10K is a perfect first footrace for those looking to give it a try, said race organizer Mona Lisa

Grady.

“We have a wonderful beginner program designed to help take a reasonably healthy person from the recliner to the finish line of the Coke 10K,” she told Crossroads Magazine. “Commitment and consistency will help anyone attain their goal and finish strong.”

Set for Saturday, May 2 at 8 a.m., Coke 10K founder Kenneth Williams provides a Commit to be Fit training calendar for those wishing to get ready for the big race several months in advance.

“We are trying to promote the race as a catalyst for people to use to begin a healthy lifestyle,” said Williams. “This race is not just a one-day event – the prepa-

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STORY BY ZACK STEEN PHOTOS BY RANDY J. WILLIAMS

ration and training begins weeks before the race and can be a person’s ticket to a new beginning.”

The calendar suggests a daily routine for February through race day. Participates start off the first week of February with a 15 minute run/walk twice a week and the training program ends just a few days prior to the Coke 10K with a 25 minute total workout of walking and running.

Former longtime runner Larry Mangus has a similar suggestion for those just starting off.

“Start slow at least several months before the event,” he said.

“A person can’t wait until the week before.”

The 78-year-old ran over 500 PA G E 2 1

races in his 20-year career before an injury sidelined him in 1996.

He kept his love for running alive through coaching of the Corinth High School Cross Country team.

“Someone just starting off should build a base and track what they can accomplish each day,” said Mangus. “A person’s goal each week should be to increase their length by about 20 percent.”

What to expect in the beginning, according to Mangus, is “a person will be sore and achy. The body is going to hurt for the first week or so and a person might even want to give up, but don’t – I promise it gets easier and more rewarding.

Soon you’ll feel better and crave PA G E 2 2

that feeling.”

Mangus said the keys to training is patience ... and a good pair of shoes.

“I always like to recommend a person find themselves a comfortable pair of Adidas running shoes – if you’re got a terrible pair of shoes, you might as well stay home,” he added.

Nathan Hall is an avid local runner who always likes to find a partner to compete with in the Coke 10K. Even though he’s competed dozens of marathons over the years throughout the south, when he’s home Hall doesn’t like to run alone.

“The last two years, I’ve ran with CROSSROADS MAGAZINE

“I love running a race with someone by my side. It’s an added bonus if you can train with that person as well and both get to celebrate the accomplishment of entering and finishing a 10K.” Nathan Hall Runner www.mycrossroadsmagazine.com

my two daughters – I stayed with them and tried to help them break an hour, which was their goal,” said the 43-year-old. “I ran with my good friend, Alan Smith, a few years ago. This year, it may work out that I’ll get to run with both my daughters and my wife.”

Hall said no matter what experience level a person is, running or walking with a friend or with family members is the way to go.

“I love running a race with someone by my side,” he said. “It’s an added bonus if you can train with that person as well and both get to celebrate the accomplishment of entering and finishing a 10K.” Along with starting the threemonth long Commit to be Fit Train-

ing program, Williams said there are some training precautions and must-dos.

“Always stretch a few minutes before and after the workout,” he said. “Also remember to mix it up – which means if you are just starting, be sure to mix in short periods of running and walking. As a person gets stronger, they can lengthen the running time.”

Williams said practice LSD. “It stands for ‘long slow distance’ – think about the duration of the activity, not the speed,” added the race founder. “Too hard and too fast will lead to injury. Also exercise at a ‘walkie-talkie’ pace – the ability to talk during your ex-

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ercise. Labored breathing is no fun and unnecessary. And don’t forget to breathe through your mouth.”

Finally, simply listen to the body, said Williams.

“Aches and pains that lasts more than a few days should be checked by a healthcare professional,” he said. “Call a doctor if you experience chest discomfort, heart rhythm changes, unusual shortness of breath, dizziness or nausea.”

(For more information and to register for the race, visit Coke10k. com. The free Commit to be Fit training calendars for the months of February, March and April can be found by searching Coke 10K on Facebook.)

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What to expect as people transition to a healthy diet For many people, the road to a healthy lifestyle begins in the kitchen. People make changes to their diets of their own volition or at the recommendation of their doctors, and those changes can have a profound effect that might surprise even the most devoted of healthy eaters.

According to the Center for Advancement in Cancer Education, 90 percent of all cancer cases can be prevented through environmental and lifestyle choices like deciding to eat a healthy diet. In addition, the Office of Disease Prevention and Health Promotion, a division of the U.S. Department of Health and Human Services, notes that a history of poor eating is one of the biggest contributors to the various nutrition- and physical activity-related health challenges that now face the U.S. population. By simply altering their diets to make them more nutritious, millions of people across the globe can significantly reduce their risk for various chronic diseases, including cardiovascular disease and type 2 diabetes.

People who are committed to eating healthier should know that changing diets can produce some adverse, but typically temporary,

side effects. The CACE notes that such side effects are predictable, as they are essentially just manifestations of the body’s adjustments as it responds to eating better. People adopting healthier diets should discuss the appearance of the following side effects with their physicians while recognizing that they are not necessarily a cause for concern.

SKIN RASHES The CACE notes that people who have histories of recurring skin rashes or eruptions may experience such rashes as they adjust to healthy diets. That’s because the skin is becoming more active and alive due to the healthy diet and expelling toxins that could potentially prove hazardous down the road. Doctors unfamiliar with patients’ histories may mistake these rashes for food allergies, so it’s important that patients be open and honest about their medical histories and remind their doctors that they are in the process of changing their diets for the better.

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ADDITIONAL SYMPTOMS Some people may experience withdrawal symptoms like headaches and irritability as they transition to healthy diets. Such symptoms may be more likely to occur among people who suddenly adopt extreme diets. A gradual transition may help mitigate these symptoms, as can choosing a less extreme, balanced diet.

COLDS OR FEVERS Colds or fevers can be another way the body indicates it’s working hard to cleanse itself. Fevers

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should always be monitored closely, even while in the midst of changing one’s diet for the better.

But the CACE notes that colds or fevers, while unpleasant, can serve as a natural form of housecleaning as the body adjusts to a healthy diet. Persistent colds and fevers should be brought to the attention of a physician.

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Go

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8 sweet dessert ideas

BY L.A. STORY FOR CROSSROADS MAGAZINE

People joke around about gaining weight over the holidays.

Rarely do they gain more than a couple of pounds, which they take off with ease after the holiday season.

They view all of the decadent desserts and are not one bit intimidated by them. The food indulgence is expected. It’s part of the holidays, after all. It’s never a problem.

We see television ads and social media photos and it is always out there.

I envy those people who don’t worry about gaining weight. I wonder what it would be like to never worry about dessert.

Some of us don’t have it so easy.

I have had struggles with my weight for nearly all of my adult life. For those of us who already have more than our share of a few extra pounds, those decadent desserts are not only tempting but potentially can make a bad situation worse.

It causes me anxiety, and then guilt if I indulge.

So, this year, I have made it my mission to put together some desserts to suit a variety of weight management programs so that people like me can enjoy their dessert – anxiety and guilt-free.

We can all end 2019 and begin 2020 with healthy body images and healthier alternatives to rich, traditional dessert fare.

Everyone knows I am a collector of recipe books of all kinds.

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I poured over all my books and found a few from at least three different weight management programs – Low fat/low calorie, low carb and whole food/paleo.

I will admit that I have not personally tried every single recipe below, but I have tried many of them and these are some of the very best.

The first three recipes are taken from Susan Powter’s “C’mon America, Let’s Eat!” (By the way, I give this cookbook five stars.

Everything I tried was great.

It’s an older book, but it’s a good one.) These recipes are lower in calories and fat than traditional desserts served up on special occasions. They are all wonderful, but the Lemon Cheesecake is my favorite.

LOW-FAT LEMON CHEESECAKE Ingredients Crust Nonstick spray ¼ cup graham cracker crumbs 2 Tbsp. sugar Cheesecake 1 Cup sugar 2 8-oz. pkgs. Nonfat Philadelphiabrand cream cheese 1 8-oz. pkg. low-fat cream cheese 1 egg 4 egg whites 2 Tbsp. lemon juice 1 tsp. grated lemon rind 1 tsp. vanilla extract Directions Spray pie pan with nonstick spray.

To make the crust, combine sugar and graham cracker crumbs. Shake into pie pan, lightly covering sides and leaving a thick layer of crumbs evenly on the bottom.

To make the filling, preheat oven to 350 degrees. Beat sugar and cream cheeses together until creamy. Beat in remaining ingredients. Pour into pie pan and bake for about 45 minutes until set.

Nutrition information: Serving size – 4 ounces; Servings per pie – 8; Total fat – 1.65 grams; Saturated fat – 0.682 gram; Calories – 200.

NO-COOK CITRUS PUDDING Ingredients 2 8-oz. pkgs. Nonfat Philadelphiabrand cream cheese 1 14-oz. can low-fat Eagle sweetened condensed milk ¼ cup lemon juice 2 Tbsp. fresh lime juice ¼ cup fresh orange or tangerine juice 2 tsp. grated orange or tangerine rind 1 tsp. vanilla extract Directions Beat cream cheese and milk on high speed until smooth. (A food processor is ideal.) Add juices, rind, and vanilla; and stir to blend. If mixture still has tiny lumps, pour into blender and blend until smooth. Pour into a bowl and chill.

Nutrition information: Serving size – 4 ½ oz.; Servings per recipe – 8; Total fat – 1.95 grams; Saturated fat – 1.28 grams; Calories – 208.

FRUIT AMBROSIA TAPIOCA Ingredients 1 cup sugar 1/8 tsp. salt ½ cup quick-cooking tapioca 1 cup non-fat evaporated milk (see note) 2 cups (or more) orange juice (see note) 1 16 oz. can pineapple chunks, drained and liquid reserved (see note) 1 cup peeled and chopped orange sections ¼ cup chopped dates 1 tsp. coconut extract 3 Tbsp. flaked coconut 1 tsp. grated orange peel Directions Combine sugar, salt, tapioca, milk and juices in a saucepan. Let sit for five minutes. Bring mixture to a boil over medium-high heat, stirring constantly.

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Remove from heat. Let cool for five minutes. Add pineapple chunks, dates, and extract.

Spring with coconut and orange peel. Chill for 1 to 2 hours. Garnish with fresh mint leaves, if desired. **NOTE – The milk and juices should total five cups of liquid.

Nutrition Information: Serving size – 5 oz.; Servings per recipe – 12; Total fat – 0.549 grams; Saturated fat – 0.384 grams; Calories – 167.

••• The next three recipes come from Dana Carpender’s “1001 Low-Carb Recipes” and I must say – they are tasty. The last one is higher in carbs, but still low carb for a dessert recipe.

You may want to save that last one for very special occasions, according to the author.

MAPLE-PUMPKIN CUSTARD Ingredients 15 oz. canned pumpkin 1 cup Carb Countdown dairy beverage (Hood Calorie Countdown Dairy Beverage) ½ cup heavy cream 1/3 cup sugar-free pancake syrup 1/3 cup Splenda ½ tsp. maple flavoring 3 eggs 1 pinch salt 1 Tbsp. pumpkin pie spice 1/3 cup chopped pecans 1 ½ tsp. butter Sugar-free whipped heavy cream (my suggestion, not in the text) Directions In a mixing bowl, preferably one with a pouring lid, whisk together the pumpkin, Carb

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Countdown, cream, pancake syrup, Splenda, maple flavoring, eggs, salt, and pumpkin pie spice.

Spray a 6-cup glass casserole dish with nonstick cooking spray. Pour this custard mixture into it. Place it in a slow cooker. Carefully fill the space around the casserole dish with water, up to 1 inch from the rim. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.

Remove the lid, turn off the slow cooker, and let it cool until you can remove the casserole dish without scalding your fingers. Chill the custard for several hours.

Before serving, put the pecans and butter in a heavy skillet over medium heat and stir them for 5 minutes or so.

Set aside. Serve the custard with a dollop of the sugar-free whipped heavy cream and 1 Tbsp. of pecans.

Nutrition information: Yield – 7 servings; Protein – 7 grams; Carbs – 10 grams; Dietary fiber – 3 grams; Usable carbs – 7 grams. (With my added suggestion, this information is approximate, but should be close.)

CHEWY CHOCOLATE CHIP COOKIES, PAGE 40

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CHOCOLATE CAKE, PAGE 40

SUGAR-FREE CHOCOLATE MOUSSE TO DIE FOR! Ingredients 1 pkg. (4 serving size) chocolate sugar-free instant pudding mix 1 pkg. (10 oz.) soft tofu 1 heaping Tbsp. unsweetened cocoa powder ¼ to ½ tsp. instant coffee crystals (more if you like mocha flavoring) 1 to 1 ½ cups heavy whipping

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cream, chilled Directions Use an electric mixer to beat the pudding mix, tofu, cocoa powder and coffee crystals until very smooth. In a separate bowl, whip the cream until just about stiff.

Turn the mixer to its lowest setting, blend in the pudding mixture and turn off the mixer – quickly.

(If over-beaten, it will end up as chocolate butter.)

Nutrition information: Yield –

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with 1 cup heavy cream, makes 6 servings; Carbs – 8 grams; Fiber – 1 gram; Usable carbs – 7 grams; Protein 5 grams.

HELEN’S CHOCOLATE BREAD PUDDING Ingredients 2 cups half-and-half 1 cup heavy cream 1 cup water Please see RECIPES | 40

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Magnolia Grove Monastery

Where visitors can rediscover within themselves

The Bell Tower serves as the centerpiece at Magnolia Grove Monastery, the only monastery in Mississippi.

OPPOSITE PAGE Monestary monks and nuns go for a 45-minute Walking Meditation. Guests are invited to take part.

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STORY, PHOTOS

BY MARK BOEHLER

PANOLA COUNTY — It’s an unusually hot late fall day at Magnolia Grove Monastery and Sister An Nghiem awaits visitors for the day.

“You here for the Day of Mindfulness?” she asks in the dining hall, one of many buildings on the monastery’s 120 acres in a rural area north of Batesville.

The visitor acknowledges he is there for this Day of Mindfulness, one of many teachings in the only Buddhist monastery in Mississippi and the newest in the United States, having been started by the Thich Nhat Hanh Foundation of the Plum Village Community in 2005.

The visitor is 32-year-old Josh Groce of Hernando, who is earning his Master’s of Divinity Degree from the Memphis satellite campus of Ashbury Theological Seminary of Wilmore, Ky. “Who knew?” asks Josh, whose visit is a requirement in a World Religion class. “A monastery in Mississippi. I had no idea.”

Sister An Nghiem - whose name in English is Peace - is a native of Washington, D.C., and has been at Magnolia Grove for just over a year.

Peace provides a hug and a smile. She guides the visitors on a tour and makes note of the day’s activities.

There are 20 nuns, also known as sisters, staying at the monastery, along with 10 monks, also known as broth-

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ers.

Many brothers and sisters are of Vietnamese descent, staying at Magnolia Grove as part of a worldwide path.

The monastery on this particular weekday, but depending upon weekend activities and scheduled retreats, could host anywhere from 50 to 400 with overnight accomodations for up to groups of 200.

Josh listens to Sister Peace and first learns the custom of the bell, which requires listeners to be silent and breathe three times for a brief time of meditation.

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“We punctuate our day with pauses,” explains Peace, who informs the visitor he must take off his shoes before entering any building.

“No problem,” says the seminary student, who is wearing loafers. He slips off his shoes.

“I quit tying shoes a long time ago.”

He meets Sister Tri Nghiem, which translates to True Holding in English. The nun grew up in Australia, considers herself a native of Switzerland and lived in France for 11 years.

True Holding has been living at Magnolia Grove for six months

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Sister Peace describes the significance of the Bell Tower at the monastery.

and will stay for at least a year or more.

The visitor also meets practitioner Pat Buchanan, a native of Toledo, Ohio, who has lived most of her adult life in North Carolina and Virginia.

As a practitioner, she will help teach and live in the monastery for a three-month period.

Sister Peace, Sister True Holding and Pat show Josh the way to join the other nuns and monks on a 45-minute Walking Meditation.

It is a slow walk. “Breathe. Don’t think. Just follow,” says Sister True Holding.

Pat offers a can of Off insect repellent to the visitors before the mid-morning stroll. The offering was a reminder. “We are in Mississippi,” whispers the practitioner to the visitors, smiling.

The guests took the offering and sprayed arms

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and legs.

On their silent journey of the monastery grounds, a playful puppy tags along. The brothers stroll past the majestic Bell Tower, which is common in most monasteries. This is near a statue at the Lotus Pond with a walk bridge and memory garden. The centerpiece of the campus is the Rising Tide Meditation Hall, the largest of its kind in the U.S. There remains history and symbolism at every pause.

Nuns and monks take turns cooking for meals and cleanup duty. They grow many of the vegetables they consume in a garden on the grounds for their vegan diet.

Linh Phan is another practitioner at Magnolia

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Grove. The native of Vietnam has been in Mississippi for three weeks and will stay at the monastery for three to four months.

The 42-year-old earned her Master’s Degree in Public Affairs at Indiana University and spent seven years as a journalist.

She says the monastery experience comes at a crossroads in her life.

“After all of those jobs, I asked what I should do with my life,” said the practitioner, who agreed to an interview before lunch, as once the meal begins, there is 20 minutes of silence.

Linh is not married and has no children. “It’s a good time to answer life’s call,” she says, sitting on a couch in the dining hall. “I have freedom.”

“You have a lot of time to live within yourself,” says the journalist. “People need to live happy — no matter the religion.”

Although Magnolia Grove is a Buddist monastery, “all religions can come,” explains Linh. “You keep your root religion.”

Linh joins Kate Cummings for the noon meal.

Kate is staying in Memphis and remains between jobs after many years employed with a non-profit organization in Africa.

The Asheville, N.C., native will stay at the monastery for a week. A visitor asks about the friendship between Kate and Linh.

“We meet here,” says Linh after the 20 minutes of silent meditation during the meal is complete.

“Here, we are friends.”

Kate admits she doesn’t know what the next step in her life might be, but a week at the monastery “gives me time to stop and reflect. Relax.

We need more of this in our lives.”

The bell sounds. Kate pauses for the brief meditation. “Like that,” she says, as the bell was right on cue.

There was silence, if only for a moment.

though linens are provided in cabins, think about a pillow and sleeping bag or blanket; insect repellent (It’s Mississippi, right?); snacks and drinks.

When to visit: Day of Mindfulness is every Thursday and Sunday. Many curious folks and couples visit on a Friday through Sunday for a weekend getaway. Check the website for visitor retreats as there are plenty planned in 2020, such as Wellness Retreat March 4-8; Silent Retreat May 20-24; Retreat for Educators June 10-14; Summer Family Retreat July 1-5; Health Care Professionals and Caregivers Retreat Sept. 3-6; 12-Step Retreat Aug. 19-23 and others. Arrivals are at 5 p.m. on a Wednesday with departures at 2 p.m. on a Sunday. There are numerous special days throughout the year where visitors are invited — such as Rose Ceremony — and there is always a five-day Holiday Retreat after Christmas Day and through New Year’s Day. Off the record: Remember the bell and respect

THINGS TO KNOW BEFORE YOU GO What to wear: Slip on shoes, for sure. Comfortable clothes. Change of clothes for each extra day of stay. A jacket depending upon season for the walks.

What to pack: It’s just like church camp. Overnight stays will need a toiletry bag for toothbrush, soap, shampoo and such; bath towels; something to wear to the bathhouse, such as a robe; alPA G E 3 6

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OPPOSITE PAGE Sister Peace serves up soup for lunch in the monastery dining hall. Visitors are invited to participate.

LEFT Rising Tide Meditation Center on the monastery property is the largest of its kind in the United States.

the pause; turn off all electronic devices; cell service is very limited in the monastery with AT&T having some service in certain locations while some cell service companies do not exist, which ties into the disconnect experience very well.

Where to eat: Visitors will be invited to the vegan meals and are encouraged to participate, but it is optional. The food is Vietnamase vegetables and soups. Those with tender tummies be advised to not venture far from the restroom facilities. Visitors can bring food and snacks. Coffee, water, cold drinks and tea are available for guests.

Bring the kids? The monastery encourages families and there are things for the young and young at heart to do, such as an outdoor basketball court (bring your favorite basketball), ping pong table and other activities in the dining hall.

There is also a library.

Where to stay: There are 15 air-conditioned cabins for small groups, couples or families and bunk houses for larger groups up to 200. The monastery welcome RVs and camping is encouraged, said Sister Peace, who noted visitors mostly enjoy the privacy of

the cabins. Nearby Batesville has a wide selection of hotels along Interstate 55.

Cost: Donations are accepted, but not required. Feel free to ask about the recommended donations, especially if staying overnight or eating the monastery food. This is a common question and the suggested donations are minimal, yet gladly accepted to help fund the monastery.

Directions: Plug in 123 Towles Road, Batesville, Miss. in your GPS. Print directions from the monestary website, but it is easy to find. Take your favorite route to Oxford, then get on Highway 6. Stay on Highway 6 through Batesville, then turn right on Eureka Street.

This street changes names twice, but just stay straight through the downtown area. Eureka becomes Panola Avenue, then Old Panola Road outside the city. After just under three miles outside the city, take left on Wilson Road. After 1.2 miles, take left on Towles Road and monastery is on the right.

Travel beware: The most confusing thing is the arrival, which is not on the GPS. The first set of buildings on the right is the library,

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bunk house, basketball court and older cabins. The second set of buildings is the place to arrive at the dining hall and bathhouse.

Note the statue and Bell Tower will be to your right. There is also an old homeplace here used for a women’s dorm. Newer cabins, Meditation Hall and newer dining hall and dormitory are not visible from the road.

Area attractions: Batesville has a cool downtown area to experience shopping and meal. The train depot is home to the Polar Express (Train to Christmas Town) during the holiday season. Check out The Square and its historic homes, churches and old school building. There is a Farmer’s Market with fresh produce during warm months and select special events throughout the year, including SpringFest each May. Drive time: About 2 1/2 hours from Corinth For more information: Call 662561-1145 or visit www.magnoliagrovemonastery.org Please note it sometimes takes several weeks to get a response from an e-mail seeking information, depending upon the time of year and monastery calendar.

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LOW FAT LEMON CHEESECAKE, PAGE 27

RECIPES continued from Page 29 6 slices “lite” white bread (5 grams of usable carbs per slice or less- the squishiest you can find) 3 oz. unsweetened baking chocolate 2/3 cup Splenda 2 eggs, beaten 1 tsp. vanilla extract Pinch of salt Directions Preheat the oven to 375 degrees. Combine the half-and-half, cream and water in a medium saucepan over medium heat and bring it just up to a simmer.

While it’s heating, spray a large casserole dish with nonstick cooking spray, tear the bread into small bits, and put them in the dish. Pour the hot half-andhalf mixture over the bread and let it sit for 10 minutes.

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Melt the chocolate and add it to the bread mixture. It’s good to use a little of the hot cream to rinse out the pan you melted the chocolate in so you can get all of it. Stir well. Now stir in the Splenda, eggs, vanilla and salt, mixing very well. Bake for 1 hour or until firm.

Nutrition information: Yield – 8 servings; Carbs – 12 grams; Fiber – 1 gram; Usable carbs – 11; Protein – 7 grams. (The nutrition info does not include any toppings. I would suggest Sugar-Free Heavy Whipping Cream.)

••• These last two recipes are vegetarian and suitable for Paleo and whole food/grain-free, dairy-free diets. The book is “The Paleo Effect,” by Meghan Little & Angel Ayala Torres, and there are

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several I would recommend from it. However, many require quite a lengthy list of ingredients and directions, so I stuck with a couple of simpler desserts. There is no nutrition information listed because these types of diets rely more on the types of food eaten rather than any numbers.

CHEWY CHOCOLATE CHIP COOKIES Ingredients ¾ cup almond flour ¼ cup golden flaxseed meal ¼ cup coconut flour 2 Tbsp. arrowroot powder ¼ tsp. sea salt ½ tsp. baking soda 3 oz. dark chocolate chips 1 Tbsp. honey Please see RECIPES | 42 www.mycrossroadsmagazine.com

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RECIPES continued from Page 40 1 Tbsp. vanilla extract 3 drops almond extract ½ cup coconut oil ½ tsp. walnut oil 1 egg Directions Preheat oven to 350 degrees. In a bowl, mix the almond flour, coconut flour, flaxseed meal, baking soda, arrowroot powder and dark chocolate.

Combine the honey, vanilla extract, almond extract, coconut oil, walnut oil, sea salt, and egg and blend until thoroughly incorporated.

Mix the wet ingredients into the dry.

Line a cookie sheet with parchment paper (or grease with oil, if you don’t have any parchment

paper). Take a spoonful of dough and drop it onto the baking sheet.

It should be 2” to 3 “ across and about ¼” thick. It is important to note that however they look on the pan is how they will look when they are done. So if they are ugly going in, they will be ugly coming out.

Cook in the oven on the middle rack for 9 to 12 minutes, depending on the thickness of your cookies. Makes 18 to 20 cookies.

CHOCOLATE CAKE (WITH CHOCOLATE FROSTING) Cake ingredients 1/3 cup ground cashews (unsalted) ¼ cup cocoa powder 5 eggs ½ cup honey

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1 Tbsp. vanilla extract ½ cup coconut oil ½ tsp. sea salt ½ tsp. baking soda Cake directions Preheat oven to 350 degrees.

Mix everything together in a blend until the ingredients are incorporated. Transfer the batter into an 8-inch baking dish or into individual ramekins that have been greased with coconut oil and a little cocoa powder. Bake for 32 to 35 minutes, or until a toothpick comes out clean.

Frosting ingredients ½ cup coconut oil ¼ cup honey 1 tsp. vanilla extract ¾ cup cocoa powder 4 Tbsp. coconut milk Pinch sea salt Frosting directions Mix everything except the sea salt together in a blender until the ingredients are smooth and incorporated. The authors said they like to spoon the frosting into a bag or cake decorator.

Spread the frosting over or decorate the chocolate cake and sprinkle with a little sea salt. Tip – The authors use coconut milk in a can, full fat – it sets up better than the liquid kind.

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