My mum used to make corned beef for us all the time when we were kids; probably because it’s super easy to make for dinner and the leftover cold cuts are superb. I made this recipe for friends on New Years Eve and everyone loved it. 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
I love recipes that require only a few good quality ingredients to taste spectacular. This is a really fast easy way of doing what is traditionally a simple but slower to prepare dish; ‘Adobo‘ according to my quick Wiki search means ‘marinade’ but this version (which I adapted from a Sunday Life (The Age on Sunday) ‘Filipino Chicken Adobe’ recipe by Ricky Ocampo) skips the marination step.
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. 🙂
Lesson of the week
Don’t eat too many lentils. Half a cup with lunch or dinner is OK. Being lazy and simply eating a bowl of these on their own for dinner, in addition to those you ate with the French Lentil and Carrot salad at lunch, has nasty repercussions and is just asking for trouble. Everything in moderation. Speaking of … Continue reading
For better or for worse, this is what I ate/drank/did in the first week of the slow-carb/4 Hour Body diet. Unless otherwise stated, meals were consumed approx 4 hours apart and breakfast was within 1 hour of getting up, although on days 1 and 2 I cut this a bit fine. There were a few learning curves: making sure you prepare and cook legumes properly (see here); don’t have any fruit leftover from Binge Day; one whole chipotle chilli gives quite a kick (see here) and; sago pudding for breakfast is awesome (see below). Continue reading
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.
Legumes are generally on the ‘no-go’ list for Paleo and Primal. Though Mark Sisson doesn’t seem to be against them entirely, he makes a rather salient point (in this post): “The bioavailability of minerals in legumes is compromised by the body’s difficulty in digesting them … if you’re going to include legumes in your diet, preparation is everything. Diligent and tailored soaking processes are necessary for the proper digestion and nutrient absorption of legumes.”
Lesson of the week