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
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.
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.
I love herbs and spices and unsurprisingly one of my favourite places is my local spice shop. A recent visit resulted in a number of new acquisitions: Roasted Wattleseed, Chipotle Chilli and the rather tasty focus of this recipe; Bush Tomato.
“Bush Tomato” refers to plants of the genus Solanum (nightshades) found native in arid parts of Australia – the specific type I purchased is Solanum centrale. In the recipe below I reckon it has a flavour reminiscent of peanut satay (Wikipedia describes the taste as tamarillo and caramel).
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
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.