Kindness for all Veterans

Nourishing Body & Soul by Sharon Rosenblum

In 1975 I returned to the United States after serving in S.E. Asia and the Philippines. I, like everyone else who served there, did not want it to be known that I was in the military and had been stationed “over there”. People in the military were shunned, cast aside, and considered an embarrassment during the time of the Viet Nam War.

There was a lot of anger in this country about the Viet Nam War. This anger was directed at those who were drafted by our government and were following the orders of their commanders and Commander in Chief – the President.

Our wounded veterans returning from the Viet Nam War were not cared for and many of them became homeless and lived on the streets. They suffered from PTSD, though no one wanted to hear about that. They also had severe injuries and loss of limbs similar to our current day soldiers.

Over the years things have changed and the attitude towards the military has shifted. I feel that 911 is what brought about that change. I am grateful to see that our veterans are final receiving the medical care and treatments that they have certainly earned. It is about time, as many of us older vets did not get that medical treatment and kindness.

Kindness is free, it doesn’t cost anyone anything. It only needs to be thought of and given to others, especially our veterans. Our veterans, who have seen more than anyone should have to see in this lifetime, have earned all the kindness we can offer.

Previously, as during Viet Nam, most of the people serving in the military were drafted. Currently, we have an “all-volunteer force”. The fact that there was no kindness offered to our veterans returning from S.E. Asia is very hard for me to understand.

These veterans served their country at a great price to themselves and their identity. It haunts them daily and makes living very difficult for them. Yes, they followed orders and did what they were told to do, but much of it was against their moral beliefs.

I don’t know of anyone who “wanted” to go over there. These young men had no choice, no say, and yet they are the ones who paid dearly for their service. To return home to the anger and nasty attitudes directed at them is and was unfair, a travesty.

My son recently asked me if I felt sorry for President Nixon. I quickly and reflexively said, “No!” Besides all the other illegal actions he took, he was responsible for the incredible loss of life that took place in Viet Nam and the other neighboring countries. I feel now however, that Nixon was a lesson for us all. I still struggle with that though.

I joined the military after seeing that the demonstrations against the war were not making any difference. As a medic, I felt I might be able to help my friends from high school who were drafted and sent over there. I was able to do that while working on the Orthopedics Ward at Clark AB, Philippines and later while working on Aeromedical Evacuations.

The nightmares the patients had each night were scary as were the stories they shared. Being an empath, which I didn’t know at the time, left me very vulnerable to their pain. I found myself sharing in their nightmares even though I did not live them in person.

After seeing firsthand how broken our servicemen were, I hope you can understand why the way they have been treated is so hard for me. We all deserve to be treated fairly, humanely, and with kindness. So, this Veteran’s Day I am asking you to be a bit more thoughtful and introspective, and to offer some kindness to our veterans. It will be received with gratitude and will make you feel good too! Thank you!

This month, as I think about being overseas, I’d like to share with you a recipe from the Philippines. Pancit Bihon, is staple in their diet – much like spaghetti and meatballs is to us. It can be made with chicken, shrimp, or pork. It’s a quick one pan meal and takes about 20 minutes to make. Enjoy!

PANCIT BIHON

Ingredients

1 (12 ounce) package dried rice noodles

1 teaspoon vegetable oil

1 onion, finely diced (I like to use sweet onions)

3 cloves garlic, minced

2 cups diced or shredded, cooked, chicken breast meat

1 small head cabbage, thinly sliced (I use Chinese cabbage)

4 carrots, thinly sliced or julienned

1 cup snow peas or bean sprouts (I like the green color of the snow peas)

¼ cup soy sauce

2 cups chicken broth (or beef for other meats)

2 lemons or limes, without seeds – cut into wedges, for garnish (optional)

Directions

Whisk all the ingredients for the sauce in a bowl and set aside.

Place a medium size pan on a burner over medium heat. Add a little oil and pan fry the chicken until the pieces are cooked through. Transfer them to a plate and set aside.

Use the same pan to add the garlic and onion. Cook for 3–4 minutes until fragrant and the onions have become translucent.

Return the chicken pieces to the pan and season with a little salt and pepper.

Add the vegetables and stir fry until the vegetables are soft but still yielding a little crunch.

Whisk together the soy sauce and chicken broth, add it to the pan, and bring it to a boil.

Add the dry Pancit noodles to the pan and let the heat from the sauce cook them. Gently toss the noodles to make sure they are evenly coated. The noodles will get infused with tons of flavor this way as opposed to just being coated with sauce. They should be cooked in 3–4 minutes. If the noodles are still crunchy once the sauce has been absorbed, add a little stock (¼ cup) to help them cook through.

Turn the heat off and transfer the dish to a serving bowl or plate. Season with salt and pepper and serve with soy sauce and lemon wedges.

A nice side dish is Lumpia, the small spring rolls that are made with a very thin rice paper and then deep fried. This recipe could serve up to 4 people depending on the serving size. I hope you enjoy this recipe; I am happy to have found it in my recipe box!

Blessings, Sharon

Sharon Rosenblum adopted a Gluten Free and Whole Food lifestyle and is adept at modifying recipes to suit different dietary needs. A healthy approach to eating also serves her as an Empath and Intuitive. Eating “clean” foods brings clarity when working with her guides and spirit. Her joints are no longer achy or sore. Sharon is an Assistant Editor on our Star Nations Magazine Executive Staff and has her own editing business—The Feathering Quill. | fb: FeatheringQuillEdits