Wednesday, 16 June 2010

Lessons I am learning...

The *lightbulb* moment this week has been that I am not often hungry. 
My diet of wholefoods is so satiating, and takes so long to work through my body, that I no longer look for snacks through the day, and often forget about lunch because my breakfast was so substantially nourishing. 

Today I had one leftover apricot scone (from Monday) around 9am, and nothing more...I have been grocery shopping, washing, cleaning, ironing and baking all day long and it's 5pm and I am still not hungry. How different that is to the days of quick and convenient foods?!

I feel much better than I have in such a long time - no bloating, less migraines, clear thinking, more energy, and real physical tiredness at night which gives me a far more restful sleep. My skin looks wonderful, and my eyes are bluer than ever - the only negative is the increase in menopausal hot flushes. However, I read recently that the more hot flushes you have the healthier your body is. After all, menopause is not an is a natural progression from one stage of life to another. It comes with physical 'signals' that can be of concern to some women, but I wonder if they would be better tolerated if we ate a wholefoods diet and did not rely on so many prepackaged and refined foods? 

On the food side of life I have enjoyed an old favourite this week. I took plenty of step by step photos and they nearly all disappeared, so you'll have to be content with the before and after shots - sorry!

~Corn Fritters~

Remove the kernals from 2 cobs of corn and add them to a large bowl...
Into the bowl add -
1/2 cup of chopped sun-dried tomatoes
1/2 cup chopped spring onions (scallions)
1/2 cup chopped feta cheese
1/2 cup organic plain flour
1 tablespoon cornflour
celtic sea salt, a pinch
good grind freshly ground black peppercorns
enough water to give you a pancake consistency

Mix the corn fritter batter until you have the pancake consistency, then leave to rest for 1/2 hour.
After heating a tablespoon or so of olive oil (or organic butter) in a frypan, drop large spoonfuls of the batter into the pan. As soon as bubbles begin to break through the surface flip over and cook the other side for 2 minutes. 
Serve with a fresh salad. This mix makes 6 decent sized fritters.

The culture kits for my Nourished Kitchen course arrived yesterday from the US. I'm looking forward to the sour dough baking lessons this week because although I have been making my own sour dough bread from scratch for the last 10 years, I am really interested to use the starter kit method and compare.
Sour dough bread is my absolute favourite loaf!
 Today was grocery shopping day and I was excited to see strawberries in the fruit section! It's been a while since they have graced our palate, so I decided to surprise the family with a favourite dessert tonight - Strawberry Shortcake.
I have some lovely yellow cream to dollop on top! You can find my recipe HERE.
I also made a double batch of Anzac Biscuits (cookies) for my husband. Years ago I would make a batch every week for him, but when sewing became obsessive in my life I began buying them instead. All that has changed now and his big cookie barrel is once again filled with these oaty delights, straight from his loving wife's hands. (He never, ever complained...but when I see his smile after I have been baking for him I know how much he missed this)
Tonight I will be soaking Sago (tapioca) in organic coconut milk and water to cook for breakfast tomorrow. It's a scrumtious recipe so I'll be sure to take photos and not let them disappear, ok?

Healthy Hugs
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