Yum what a super food. I’ve had few days of relaxing and eating junk, however you can start to feel pretty slack after a while, weighed down and bloated. Now as a gluten-free vegan it’s not burgers and pizza that I’ve been feasting on, but processed rubbish and chips, you know the drill. Anyway university goes back next week, I’ve got heaps of work to do, kids to raise and gym workouts to get to.
Ninja Warrior is on at the moment, and if that’s not an inspiration to get back to healthy eating I don’t know what is. Anyway, I’m having quinoa with steam veg for lunch today, and as my main meal.
Quinoa has twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also contributes useful levels of several B vitamins, vitamin E and dietary fiber. And it’s a good gluten-free alternative to other grains. Nom nom.
Steamed broccoli and cauliflower florets.
1 cup of red organic quinoa (follow the instructions on the pack, or double amount of salted water to the amount of quinoa, bring to boil and simmer for 10-15mins. I cook mine in vegetable stock, adds flavour).
1/2 a sliced avocado
1/2 fresh squeezed lemon.
Bang it all together once all the elements are prepared.
Today I was sitting at work and listening to a conversation in the tea room about people’s diets. Diets seem awfully exhausting. Weighing your meals, eating pre-packed processed junk (disguised as health food), low carb, low sugar, one girl is eating only bacon and eggs for a whole week. Apparently encouraged by her personal trainer (no doubt a self proclaimed nutrition expert who lives on a solid diet of animal parts and the occasional avocado).
Now this is all well and good. More power to you. But what I find alarming and increasingly making it’s way around the diet grape vines is the demonetisation of fruits and veggies. Some claiming they won’t eat any fruits because they contain too much sugar, bananas? a complete no no. Avocado and nuts are too fattening and should be excluded. Today I was told that pumpkin and carrots are out, way too many carbs and sugar. There goes my last two days of eating carrot, ginger and pumpkin soup, thought the worst that could happen was I’d turn a balmy shade of orange. Potatoes (as you’ve probably already heard) is way out there with other untouchables. Poor guy who only ate potatoes for a year and lowered his blood pressure, cholesterol and increased his overall health, if only he’d known how dangerous they were when he started.
I’m no expert, but you don’t have to have a PhD in nutrition to know that fruits and veggies contain vital vitamins, minerals and antioxidants. Known to fight cancer and are encouraged as a part of a healthy diet. I’ve never heard someone say that their Doctor told them to cut back on fruit and veg and replace it with a protein shake.
Of-course, I eat a plant based diet so apart from my legumes and occasional sweet, it’s fruit and veg that make up the bulk. But for those of you who don’t, go pick up an apple (or two), go for a walk, relax, throw away the scales and enjoy the sunshine on your skin.
Let’s stop the war on fruits and veggies!
And, always be suspicious when someone’s out to make a buck.
University has gone back this week and as a mother and a student I find myself playing catch up most semesters, because I can’t seem to get organised. It might also be an addiction to deadlines, I’m not sure. But this semester I am planning to do all my readings, get started on assignments early, all while pretending to be super mum and working on my business. People only know what you tell them right?? Anyway while My studies are back on, my chipmunks are still on school holidays and buzzing with boredom and energy. I’ve decided to add fuel to fire by mixing up a quick, sweet and sugary desert from the motherland. Taking advantage of the hearty rhubarb bush growing at the back of the garden. While Strawberries aren’t traditionally a winter fruit, rhubarb seems to be hearty enough to source locally in the winter time. My strawberries are from Queensland so the food mileage isn’t too detrimental. However do try to cook in season when using fresh fruits and vegetables where you can. Minimize your foot print. Kiisseli is a popular dessert in Finland.
Here’s how I make mine,
Strawberry and Rhubarb Kiisseli ingredients
6 rhubarb stalks (chopped)
250g of whole strawberries (quartered)
2 cups of sugar
5 cups of water
4 tablespoons of corn flour
the juice of 1 orange
Pour the sugar and 4 cups of water into a large saucepan, bring to the boil and simmer till the sugar dissolves
Add the rhubarb and simmer for 5 mins
Next add the strawberries and orange juice, simmer on low for 8 mins
Now in a separate cup mix 1 cup of cold water with the corn flour
Then slowly pour the cornflour mixture into the saucepan, mixing it through, the sauce should begin to thicken
Remove from heat and and allow to cool (or you can enjoy it warm)
Serve with dairy free/lactose free ice cream or rice porridge
I sprinkled mine with a few sultanas and ate as is!