Eat Healthy With These 6 Rules
I’m not normally one for lists. This one thought ticks off pretty closely against my green journey – now into its ninth month…
Eat when hungry
Absolutely!! I take two big smoothies to work with me each and work on these through the day; at home I keep a big bowl of fruit for snack attacks…
Choose water over any other beverage
This goes hand in hand with ‘eat when hungry’…often a good slurp of good water, maybe with some infused raw fruit and/or herbs or spices is as good as something to eat. Taking a good slurp is still hard after many years conserving each and every sip of water that we had to carry but I’m working on it…
Let veges play the lead role
What is the key noun in your recipe title? If it’s a vegetable, or to a lesser degree, a fruit (fruity recipes are often desserts and so carry more temptative risk) then you are probably on the right track: I’m not anti-meat…you just don’t need it for a good meal…still a nice treat..
I’d just socked up on veges when the big fridge decided to time out and so I have had to focus on consuming a lot of my reserve stock as the big freezer is maxed out with the contents of the fridge’s freezer. To dispose of a pumpkin, I pureed the flesh, cleaned and dried the seeds for other projects, and fed the roasted skins to the Cujos…I’ve been using the puree in a range of dishes to reduce the quantity to something that will fit int he freezer…yes, I have been making the pumpkin and oatmeal muffins again, and will try pumpkin porridge in the morning. A particular success has been pumpkin chai latte (i’ll write the recipe up in a couple of days): no dairy, and only a half teaspoon of honey for sweetening…veges lead…
Choose foods closest to their natural form
Eliminate the middle man. As much as possible work with the original raw material, avoid as many processing stages as you can, like, before it gets to you…be the master of your food’s destiny…it doesn’t take a big investment in money or time to be able to make yourself many of the items you buy prepackaged from the supermarket…almond and coconut milk would be one of the easiest and cheapest……a bread maker will pay for itself in less than a year as well as giving you the flexibility of making what you want when you want it…buy the raw materials and see where the journey takes you…why buy a lemon/ginger/honey mix for winter coughs and colds when you can make a better one yourself…?
Lots of little, not just a few big is the way to think. In 1999, I was attached to a Malay Ranger unit near KL…the Officers Mess routine was six meals a day and some of the other Kiwis struggled with this. Many Asian countries work on this more little meal idea and it works really well…goes hand in hand with the concept of eat when hungry…in addition, these meals spaced through the day and into the evening were when the CO interacted with his officers: you had to be there anyway…lots of little…
Ish, exactly…no regimented counting points or grams of sugar or mls of water consumed…eat within your own healthy guidelines…and enjoy falling off the wagon every once in a while – you’re allowed a break day, just not every day…for me, these are working:
Reduce or avoid whites…white bread, white flour, white sugar, white salt, etc…white ingredients generally have a the good stuff beaten out of them already…
Reduce dairy…even though I can make dairy-free cheese which is good for on toast and pizzas etc, I still love real cheese in my chicken soup and it is still the best complement to cauliflower and broccoli on a chilly winter night…but…the only milk in the house in in small bottle in the freezer for those guests who prefer cow instead of a non-dairy alternative…so far, I have been able to use my homemade almond coconut milk as a successful substitute for dairy milk in baking and brews – it froths up well with a half teaspoon of protein powder added to it…
Avoid anything in a wrapper labelled ‘healthy’…odds are it isn’t…
Your food looks amazing although I don’t think I’d ever find the time to make my own milk. Do you just puree up the almonds?
I’ve got a 1.5 litre blender that I got cheap as chips (chups to you) from Briscoes that is my dedicated nut milk tool of choice. It is this easy:
Place two cups of your choice of nuts into the blender: I use coconut chips (threaded coconut from the supermarket will work too) and almond either 1:1 or 3:1.
Cover with boiling water and crank up the blender.
Top up with filtered water to the max mark i.e. about 1.2 to 1.5 litres of water and nuts in total.
Let sit overnight – pulse every time you get bored or just because you can.
Lay a half metre square of polyester voile or cheese cloth over a two litre bowl/jug and pour the nut/water mix into the cloth (or use a nut milk bag).
Squeeze the nut mix through the bag until you can’t get anymore liquid out.
You can use the leftover meal (I dry it out over the fire or in the oven – in theory I could sun dry it if we get summer again) in baking, bread, meatloaf as proven tonight, or as a substitute for breadcrumbs.
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PS The milk will keep in the fridge for a week or so. Once it starts to taste a bit tart, it’s time to give it to someone you don’t like.
PPS If you add a teaspoon of protein powder to about a quarter cup of the milk it will froth up nicely for a latte…
Sounds like recycling at its greatest. I will try when I have the time.