I’m trying to increase my intake of sulphurous vegetables upon the advice of Dr Terry Wahls (excellent TEDx talk here). Terry has Multiple Sclerosis and is an advocate of Paleo, but with a greater emphasis on eating lots of non-starchy vegetables – at least 9 cups per day (6+ if you’re a girl) – comprising 3 cups of leafy greens, 3 cups of sulphur-containing (kale is an excellent choice as it is both a leafy green and a sulphurous veg) and Continue reading
First Lesson of the Week: winging it when doing DIY fermented milk probably won’t kill you but success can be more readily assured if you do your homework first. I’ve been making what I thought was Kefir for the past 3 weeks. Continue reading
The ‘cheat’ part of this recipe refers to two things: it’s risotto made in a rice cooker and it was part of this week’s cheat/binge day festivities. I’ve been using this one day of the week to make the most of high carb treats (i.e. cookie dough, sago pudding) and one of my fav carb heavy foods is brown + wild rice with butter. The next logical step is to add mushrooms and call it risotto. 🙂
One of the lovely spices I picked up last weekend is whole dried chipotle chilli. The rating on the pack advises a hotness of 6/10. 10 must be rip roaring hot, cause this 6 will definitely put hairs on your chest. Chipotle chilli is excellent in tomato based dishes, and I’ve tweaked my Black Bean Salsa recipe so that it has a lot more punch. If you’re not a fan of heat, only use half the chilli. Chipotle + cocoa + black beans + tomato = one awesome salsa/stew a.k.a ‘Mole’ (sauce made with chilli, tomato and chocolate). If I wasn’t trying to eat slow-carb, I’d add a few squares of good quality chocolate instead of cocoa.
One of my chosen legume/veg combos for this week’s slow-carb/4 Hour Body meals is French Lentil and Carrot Salad. I thought a basic lentil and carrot salad might be a bit boring, especially without the addition of any sweeteners, so I jazzed up the lentils with spices and ‘ta da!’ they taste great. 🙂 The addition of gomasio works well as it imparts a toasty nutty flavour – toasted sesame seeds or hemp seeds would go nicely too.
I took two of the foundation ingredients from my kale and broccoli ‘slaw and converted it into something quite different but still very tasty.
This recipe is part of my slow-carb experiment. Mr Ferriss advises one to use a good dose of cinnamon on pretty much everything (see The 4 Hour Body), so I thought I’d try adding it to this salad. This seems to work quite well, but I suspect that’s because I’m using (as he does recommend) real cinnamon, which has very little flavour. When I first got it I thought I’d been ripped off, because it didn’t taste cinnamonny enough. A little re-education later, Continue reading
Like most of the recipes I like to make often, this one is seriously straight forward and rather tasty. It is magnificent with fried eggs, a sprinkling of coriander and a little avocado on the side. I was envisioning something akin to ‘huevos rancheros’ when I started making it.
A key ingredient is one I didn’t expect. Continue reading
I’ve been making a fair bit of mayonnaise recently, and while I’m still not 100% happy with the oil I’ve been using (tried almond oil and EVOO and both are just far too dominant in flavour) adding a lot of lemon juice (i.e. one small lemon’s worth in addition to the amount specified in the recipe) does help if you forgot to buy basic (not extra virgin) olive oil like I keep doing.
Spring is finally here and we’ve had some great bbq weather (i.e. warm days, not too freezing at night) although being Melbourne, it does turn miserable/cold at the drop of a hat (and almost certainly if you forgot to bring an umbrella that day). I’m besotted with Saudi Baharat BBQ Chicken and what better accompaniment and use for mayonnaise, than a ‘slaw.