7 Days to Renew your Enthusiam for BSD 11th July 2017

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posted by Verano
on 19 Jul 2017 at 13:05

Ok so just tried the sauerkraut with a sprinkle of caraway seeds and they certainly lifted it. Although if was an improvement I feel like I’m eating it because ‘it’s good for me’! Has anybody read the ‘Clever Guts book? Does it fit well with BSD?

I was reading an article about bariatric surgery yesterday and the consultant said that no only did diabetes go into remission immediately, before weight loss happened, but that it also improved good gut bacteria. I don’t know if this link will work but it was in yesterday’s Daily Mail http://www.dailymail.co.uk/health/article-4704548/How-gastric-bypass-surgery-reversed-one-man-s-diabetes.html.
posted by SunnyB
on 19 Jul 2017 at 14:14

Has anyone tried making Labneh (a fresh cheese made from yogurt)? This is so easy to do and is yummy.

Use a strained yogurt – a nice thick greek style yogurt is ideal – season well with salt/pepper and add herbs/seeds/petals/citrus zest – whatever flavouring you like. I’ve use nigella seeds, rose petals, caraway (not all at the same time). Then line a colander with cheese cloth/muslin/a piece of clean cotton material and dump the yogurt mix in the middle. Gather up the edges of the cloth and tie to create a ball and then suspend over a bowl to catch the liquid. (I tie mine from a kitchen wall cabinet handle).

It will take about 16 to 24 hrs for the liquid to drip out (depending how wet the yogurt you use is) and for the Labneh to be ready, don’t let it dry out too much though, so it still has some moisture and creaminess. Test by gently squeezing the ball – it should still have some ‘squidge’ and some moisture should still be present when you do this. Once ready, you can remove the cheese from the cloth, put in an appropriate container and store in the fridge. It will last for approx. a week.
posted by ClarinetCathy
on 19 Jul 2017 at 18:34

Just had a delicious after dinner dessert- a piece of Lindt 85% dark chocolate with six plump juicy raspberries and a few toasted seeds- blooming delicious with a cup of coffee!
posted by Mixnmatch
on 19 Jul 2017 at 20:18

I’ll definitely try making some of that cheese, maybe with some of my homemade yoghurt. I quite like the idea of the flavourings as well, very like proper cottage cheese.
posted by Marsie
on 20 Jul 2017 at 01:40

Hi SunnyB, I can remember making labneh once, maybe 40 years ago, when I was also making my own yoghurt. Cannot recall now how I used it or even if I used it. I guess it wasn’t a success of I didn’t do it again. What do you use it with, SunnyB? In salads, snacks, or can you cook it like my favourite Haloumie?

Verano, I have read the CG book though in a very fitful way and intend to go through it again. Loaded with scientific information on different gut bacteria and their various actions/reactions but in Dr M’s easy style. Seems to answer some questions on what foods different people react to and why. Some of the recipes would be better suited to non-BSDers or, at least, those on maintenance. He does say in the book it is not specifically a weight loss diet although that may follow naturally.

ClarinetCathy, your dessert has made my mouth water☺

Have a great BSD day everyone xx
posted by Jande9
on 20 Jul 2017 at 02:48

According to another one of Dr. Moseley’s TV shows, kefir is better than yogurt or even pharmaceutical pro-biotics for promoting gut health. It is full of over 20 different kinds of organisms. For some reason kefir is difficult to find and very expensive in the UK while here in Canada it is in the dairy section of every grocery store and at about the same price as yogurt.
You can make your own using kefir grains, which is some kind of symbiotic conglomeration of bacteria and yeasts that looks like clumps of fish eggs. You add it to milk and it turns into kefir in 12-24 hours at ordinary room temperature. If you take care of them they should last forever.
The grains are always multiplying so people generally are happy to share them so hopefully the use of kefir will spread and become more popular and cheaper in the UK.

Jan
posted by KrysiaD
on 20 Jul 2017 at 08:45

Jande9 – Kefir is becoming more popular here in the UK but I haven’t seen it for sale anywhere. I was given some grains by a client and have been making it for a year. Even the Labradors love it. It’s a shame it isn’t widely available here as it is in Canada but I I believe you can get the proper grains online also.

SunnyB – your cheese looks as though it is really good for you as well as being delicious.

Have just had an email to say my sauerkraut has been dispatched. I hope it won’t be as disappointing as Verano’s was.
posted by Verano
on 20 Jul 2017 at 09:26

Thanks SunnyB I will definitely try the cheese. I remember my mother making cheese from sour milk, many, many moons ago. She used to hang it out on the washing line in a stocking!

Krysia is kefir sour like normal yogurt? I love greek yogurt but am not keen on other the unflavoured stuff. I’m sure your sauerkraut will be better than mine you’ll have to let us know. It may just not be to my taste.

ClarinetCathy I have a similar treat with coffee but maybe less ‘friendly’ than yours. I have a square of 90% lindt with a Nairns Stem ginger biscuit. Works out at about 8g of carbs but really worth it when you need something indulgent. It reminds me of Borders chocolate ginger biscuits!

Thanks Marsie I just thought that the Clever Gut book may have pointed me towards a healthier diet or maybe I’m just looking for a change! I realise that I’ve been in maintenance mode for far too long when I still have lots to lose. I just need a good shake. I’m away for a couple of nights in a hotel from today and they say a change is as good as a rest so, maybe that will be enough to get me back into losing mode again when I come home.

Tonight we are going to a Cote Bistro which does a very good ‘Breton’ chicken breast so I will be ok today foodwise. I’m in such a rut at the moment that I really can’t think of a recipe to pass on today. I did have a very nice cannellini bean hummus at the weekend which was basically a normal hummus recipe with beans instead of chickpeas. It was more ‘delicate’ I think and one to try for a change.
posted by KrysiaD
on 20 Jul 2017 at 13:49

Verano
Kefir is sour like yoghurt – but maybe a bit milder than Fage yoghurt. My daughter – who hates plain yoghurt – thinks it is disgusting, but I love the fermented taste. I used to wizz it up into a smoothie with blueberries but now I prefer it neat as the blueberries make it too sweet for me now – and so does my husband.

your Breton Chicken breast sounds as though it will be lovely tonight.
posted by SunnyB
on 20 Jul 2017 at 15:08

Hi Marsie – I have used the Labneh as a snack with a couple of homemade almond crackers and also baked it wrapped in a fig leaf.

Didn’t get on very well with Kefir. Made some myself, but it was too acidic for my taste – but then that was before I did the BSD, so may be it’s time to try again. Do like the sound of that ‘hummus’, Verano.

My sauerkraut and kimchi arrived today, but haven’t dipped into it yet. Will report back once sampled.

Struggling for something of interest to add to this thread this today. How about thinking outside the box on pesto? Traditionally made using basil, parmesan and pine nuts, this can be made using almost any soft herb, plus a cheese, plus nuts, plus an oil, plus garlic and salt. It’s the sort of thing you can play with, using different herb/nut/cheese/oil combinations. Really simple to make and can be used to zing up almost any meat or fish. Why not try a parsley and walnut pesto with grilled prawns or fish, or a mint and pine nut pesto with lamb, or a tarragon and pecan pesto with chicken. You only need a little to add a kick of flavour, so shouldn’t impact on the cals and carbs too heavily.
posted by Marsie
on 20 Jul 2017 at 15:12

Hi Verano, perhaps someone who has read the CGD book thoroughly can give a different view. I guess it is designed to be a healthier way of life which is why I have introduced the fermented foods (maybe Kimchi would suit you better, the ones I’ve tried, and loved, are somewhat more firey than the kraut).
BTW, re saurkraut, the one I use is flavoured with ginger, turmeric & juniper berries. Perhaps adding any one or all of those flavours may lift it enough for your taste.
I do empathise about being in a rut and feeling dissatisfied. I’ve managed to jog things around only in the past 2 or 3 days. Enjoy your couple of days away, come back refreshed, then maybe draw up a plan of action specific to the time of your hip op. Not just a mental plan, an actual written down, staring you in the face, plan. Start ticking things off.

Saw in my local very good deli+greengrocer a small milk bottle of organic coconut kefir mylk (true). Beautifully packaged by my favoured Green St Kitchen but at $9+ it did not go onto my shopping basket. Will give some thought to buying some grains, doing it at home.

Tonight’s meal was delicious. A good quality Angus beef sausage with a drizzle of gravy, steamed mixed vegetables, a small scoop of soft polenta (in place of the mash OH dearly wanted). It came out a little heavy on the carbs but have kept today to 813/63. Usually only eat the occasional sausage cooked on the BBQ, but too cold, wet, windy, to send OH out there tonight, so under the grill with a bit of rosemary and basil scattered around, was pleasantly surprising. And that and the polenta were my stimulating change because they’re not in my usual menu.
posted by Jande9
on 20 Jul 2017 at 17:34

Easy salmon recipe.
Put fillet of salmon on tin foil tray skin side down
drizzle with soy sauce
drizzle with olive oil
A grind of white pepper if you have it
Broil for 10 minutes

That’s it, and its delicious.

If you want to BBQ it, put it on the grate skin side down for 5-7 minutes for the main cooking (the skin will burn), and then flip it over for a few minutes to brown the top. I usually cut it into manageable pieces before I BBQ.
posted by Verano
on 20 Jul 2017 at 18:32

For the very first time in 12 months I have totally disregarded BSD. Today I have eaten a Double Tree cookie. Chocolate chip to be exact. The good news is that it had dark chocolate chips and walnuts. The bad news is that it also has 30g of carbs!!!! You know I am having two days off and it was absolutely gorgeous and I have no regrets.

Thanks Marsie, on all counts. I think writing down a plan Is a really good idea. I think you may be right about Kimchi. On another thread somebody mentioned Lakeland (uk) now have fermenting jars with a one way valve to let out the gas. There are also some recipes for sauerkraut and kimchi and I’m really tempted to try making my own then I can have it as spicy as I want. May try a commercial kimchi first though.

Look forward to knowing how your sauerkraut and kimchi are SunnyB. You have also made me think twice about kefir. Maybe will leave that for another day.

Jande9 I do a similar recipe. I put salmon fillets in a shallowish baking dish and then add soy, coriander, sliced peppers, spring onions and a touch of sesame oil. Cover with tinfoil and bake for 15 mins at fan 180. Nice warm or cold.
posted by AnnieW
on 20 Jul 2017 at 19:57

I get my kefir from Tesco £1.40/litre. I have a glass of 200ml with a tsp of turmeric every morning. Really enjoy the flavour. I usually buy Fage Total yoghurt and have 100gm each lunchtime with 80gm of raspberries (frozen as works out cheaper and by lunchtime they have defrosted nicely – no “mushiness”. Occasionally I buy Lidl Greek style yoghurt instead of Fage and was going to make it my main buy as it’s good value and tastes ok. However, I’ve just realised its not a live yoghurt so have changed my mind on that and will move it back to standby.

Looking forward to hearing the sauerkraut and kimchi reports as I would love to try a good and recommended product.
posted by Esnecca
on 20 Jul 2017 at 21:35

SunnyB, I love pesto of all varieties. I’d advise to break out either further from the box and make it from whatever random assortment of green things you happen to have in the fridge instead of relying on herbs as the base. Examples I’ve made include arugula pesto, baby spinach (both steamed and raw) pesto and most recently, you guessed it, rapini pesto. In the past I made it with collard greens and it was shockingly good, shocking because generally speaking I am no fan of collards. Once you blend them with garlic, ground pecans and parmesan, even collards became delectable.

Nowadays I don’t even add olive oil anymore. A little of my homemade tofu mayonnaise (8 calories and a quarter of a carb per tablespoon) and a splash of chicken broth emulsifies the pesto just fine without jacking up the calorie count. It also keeps much better because you don’t have to worry about the oil separating.

Spread some on a chicken breast and top with a couple of chopped grape tomatoes, use it as a sauce for a cauliflower crust pizza, spread it on a flank steak and let it marinate overnight then scrape it off before grilling the steak (it’ll burn otherwise), slather it on flaxseed crackers for a snack, or, because you can’t go wrong with the classics, pesto up some kelp or konjac noodles and get to slurping.
posted by Verano
on 21 Jul 2017 at 07:53

BTW I forgot to add thin strips of ginger to my salmon recipe yesterday.

I have only eaten pesto once and wasn’t that happy with it but Esnecca and a SunnyB you have given us so many ideas I will definitely try it out again. I have to find one I like!

AnnieW I was really interested to hear that the Lidl Greek yogurt isn’t ‘live’ . I buy that when I’m away because I can’t get Fage but I’ll have to think again. I’ve just looked at Tesco online for kefir but it doesn’t seem to be available. Are you in England?

Change of plan last night and so I had sea bass on a bed of stir fried vegetables. It was really delicious. I think it had sugar or honey in it but I will make it at home but leave out the ‘sweet’ element, or use a little stevia. Don’t know why but it would never have occurred to me to put a fillet of fish on stir fry.
posted by AnnieW
on 21 Jul 2017 at 08:00

Hi Verano, yes in the East Midlands. I don’t do online shopping, I’m one of those strange creatures that enjoys ‘mooching’ along the supermarket aisles just looking. My husband often comments “you read that label last week and the week before”😀. Luckily he goes into his own world as we go round and only rarely says can we be quick this week. The Tesco I use is an ‘Extra’ so quite big, maybe only this grade of store carries it and not the smaller ones.

On the Lidl Greek style – I have looked on the yog bucket and can’t see anywhere that mentions live cultures or a list of them. For confirmed label reader that’s a fail for me – not to notice straight away! I’ve also looked online/Lidl website and can’t see any evidence of it being so. Maybe the ‘style’ takes out the need for the live bit? I have tried Skyr but did not like it at all.
posted by AnnieW
on 21 Jul 2017 at 08:11

Forgot to say, the kefir at the store I use is to be found in the refrigerated Polish foods section.
posted by Jande9
on 21 Jul 2017 at 08:12

The Tesco in Swansea is huge and had never heard of kefir.

I visit the UK a lot and I would love an inexpensive kefir source. I will bring some dried grains this fall when we visit.

Jan

–Just read your post Annie. Interesting.
posted by ClarinetCathy
on 21 Jul 2017 at 08:28

Just ordered the clever guys book to see where I can improve my diet. Incidentally I saw kefir in Sainsbury’s this week and I googled it and it’s made by a British manufacturer called bio-tiful kefir something like that.
posted by ClarinetCathy
on 21 Jul 2017 at 09:00

Clever guts- predictive text! Sorry!
posted by SunnyB
on 21 Jul 2017 at 09:55

Hey Esnecca – thanks for sharing the extension of the pesto idea, will be trying pesto with all kinds of things now! Wonders, could you share your tofu mayo recipe perhaps? Very interested in how this might work.

I have been given a heap of courgettes/zucchini, so today I’m making some pickles and a chutney. Better get to it, as I have some other pressing stuff to sort today as well. But before I go, my offering for today is to always try to eat mindfully. Think twice before deciding to eat something, especially if it’s something not normally on the BSD list – do you really want it/do you really need it/how will it impact on your aim to lose weight/if you do eat it, what will you feel like afterwards? Obviously this won’t always work, but I’ve found it helpful on quite a few occasions and it’s helped me steel my resolve to resist temptation.

Anyway, have a good day everyone. I’m off to the kitchen to rattle some pots and pans.
posted by KrysiaD
on 21 Jul 2017 at 11:32

Reporting back on the Sauerkraut from The Sauerkraut Company which arrived here 5 minutes ago.

Have immediately done a taste test. It is lovely – properly fermented – raw sauerkraut. Will be a fantastic addition to my diet. I bought the plain sauerkraut – it has an almost peppery kick to it even though there is no pepper in it. Husband tried it and I was surprised that he liked it – he said it was very good.

You could tell it was properly fermented by the taste, but also because it had a build up of gas in the jar.
Can’t wait to try their other flavours. What I did like was that it didn’t say that you had to eat it in 3 days which some of the commercial brands say. It just needs refrigerating.
posted by KrysiaD
on 21 Jul 2017 at 11:34

Update to taste test – my friend tried it also and she said it was almost horseradishy but nothing like as strong.
posted by SunnyB
on 21 Jul 2017 at 13:13

Reporting in on sauerkraut and kimchi. Have just had a small portion of both with a little cold meat for lunch. The sauerkraut has a very clean taste, think the slightly peppery flavour comes from the cabbage itself. Only negative for me, is how small the cabbage is chopped, as would be easier to eat if it were finely shredded. Think it would lend itself to tweaking with additions like a sprinkle of caraway, or few chopped nuts. The kimchi is spiced, but not fiery and includes carrot, onions and a little sugar, so I think would come out higher on both cals and carbs (no nutritional values on the labels of the brand I bought), that said I don’t think either would be a bank breaker in small amounts. The kimchi also has some red peppers in it, which is something I don’t really like. The flavour was noticeable, but not so strong that I wouldn’t eat it. Enjoyed both and shall be including a little of both most days until it is finished and then I’ll decide if I purchase more of the same.

The courgette pickle is going well – despite a small mandolin injury! Anyway, it’s in jars and sitting in the fridge now, where it’s meant to be left to pickle for a few days, but it tasted so yummy while I was potting it, that I don’t think it will be more than a day or two, before I’m dipping in. Flavoured the pickling vinegar with mustard seed, turmeric and caraway – those last two are big flavours for me at the moment – love them. Will report properly when I try it after that stipulated ‘few days’.
posted by Esnecca
on 21 Jul 2017 at 15:44

Krysia, the build up of gas is an unmistakable sign of real fermentation. Did you have a hard time opening the jar when you first got it? I always have to wrestle with the lid the first time, and even a few times afterwards because the fermentation continues. It just slows down in the fridge. I’m glad it was tasty. 🙂

SunnyB, my tofu mayo is the easiest thing in the world to make. The ingredients are a one-pound block of silken tofu, a clove of garlic, a tablespoon of fresh lemon juice, a tablespoon of Dijon mustard, a half teaspoon of salt and a half teaspoon on smoked paprika. Drain the tofu in a mesh strainer over the sink for 10 minutes or so to get rid of the sloshiest of the liquid. In a food processor or blender, mince the garlic clove with the lemon juice and mustard. Add the tofu and process until it’s smooth. Add the salt and paprika and process some more. Taste and adjust the spices. I like it rather salty and smoky, so I usually end up increasing both.

The end product has the texture of mayo and a lovely aioli sort of flavor to it. I use it in so many things now it has become a staple. Unlike mayo, it is shelf stable so you can make, say, shrimp and dill salad and not have to worry about refrigeration. It can also be heated without breaking and acts as a creamy element in anything you need it for. I’ve made tzatziki with it, blue cheese dip/dressing, guacamole, dredged chicken breasts and fish fillets in it before coating them in almond flour or sunflower seeds, and as I mentioned above, added it to pulsed greens, garlic and parm to change them from mashed up veggies to a smooth and emulsified pesto.
posted by KrysiaD
on 21 Jul 2017 at 15:51

Esnecca – it was difficult to open the first time and I was so pleased when I realised that it had been properly fermented. For lunch I had sea bream with a salad and the sauerkraut – absolutely delicious. Definitely a delicious and healthy addition to my diet.
posted by SunnyB
on 21 Jul 2017 at 17:27

Thanks for the tofu mayo recipe, Esnecca, shall be giving that a try for sure. I’m guessing I can get the silken tofu at our local health food shop, but won’t get there for a few days. Will let you know when I manage to give it a go.
posted by JulesMaigret
on 21 Jul 2017 at 17:33

Hi Esnecca

Just made the mayo but used sumac instead of paprika. Add a quick taste and it’s lovely. Just cooking off a bit of halibut and greens to have with it. The rest of the family are having pizza…..
posted by Marsie
on 21 Jul 2017 at 18:53

Hi, just rejoining the kraut and kimchi discussion, glad you enjoyed them KrysiaD, SunnyB.

SB, you mentioned your kimchi was spiced bit not fiery and I suppose it does depend on the added ingredients. I’m working my way through the 5 varieties from the local brand I’ve found, and checking the ingredients lists on their website it seems neither the 5 kimchis nor the 2 saurkrauts include sugar, and when I think about it I don’t see why they would.

Esnecca, thanks so much for your interesting recipes. I’ll definitely be trying your mayo. Regular mayo is not something I’ve ever really been fond of but this sounds worth trying, along with your pesto ideas. Might help me enjoy the fish meals I have because I should😐
posted by Verano
on 21 Jul 2017 at 19:49

Just want to say thank you for all these amazing recipes. When I start back on track on Sunday I will be so spoilt for choice. I will have a proper read through the posts over the weekend. But thanks for renewing my enthusiasm and giving me my motivation back.
posted by SunnyB
on 21 Jul 2017 at 20:37

It’s certainly helped me too. It’s really been interesting reading what others are doing and that sends one off in new directions.
posted by Esnecca
on 22 Jul 2017 at 01:00

SunnyB, silken tofu is available in the regular supermarkets in the US as well, but you usually find a greater selection at health food stores. I tried several brands for the mayo before settling on my favorite (Nasoya Organic). The other brands didn’t have so custardy a texture and it’s the lowest in carbs to boot.

Jules, sumac is a brilliant addition. This mayo really is a blank state that you can easily change acording to what you’re eating. I’m fond of adding fresh tarragon, minced green onion and dill pickle juice for serving with fish. It’s like a not-really-tartar sauce. 😀

Marsie, I was never much of a mayo afficionado myself. I used it in egg/chicken/tuna salads, just enough to keep everything together. Since it’s really the texture I need for those jobs, and since I prefer bolder, more savory flavors anyway, the tofu mayo is the perfect solution. I get to make it as smokey, garlicky and lemony as I want, with the consolidating texture of mayonnaise minus the high calories. Real mayonnaise is low in carbs, but tofu is too and a pound block makes 30 15-gram (1 tblsp) servings of the mayo. That’s why it’s so incredibly cheap in calories and carbs.

Oh, and go crazy with the pesto. Use your favorite greens, raw or cooked, as the starting point. The only other requirements are fresh garlic, some kind of hard cheese and a nut or two. (Never let the nuts get away from you. They can blow your totals so easily.) In the rapini pesto I used two Brazil nuts that I had toasted and seasoned myself and they were spicy and delicious. I also added a half a roasted spring onion for a little natural sweetness. Something like that would be fantastic on baked, grilled or broiled fish.

I’m so glad your brilliant thread idea paid off for you, Verano. It’s only fair! 😀
posted by Verano
on 22 Jul 2017 at 16:47

Hi everyone

Well I’m home now after a few days away when I ate a cookie, a scone, a tiny apple tart with a couple of spoons of blackberry ice cream and a few bites of a lemon tart. So a lot of carbs in a short space of time. I have now had my fill and am ready to resume. I have followed your advice Marsie and set out a plan between now and my birthday a week before Christmas. I think for my first week I will follow 1000/50 to get myself back on track. I hope to average that over the week with maybe a 2:5 balance. I’m not absolutely certain yet. I really need to see what damage I’ve done over the last few days first. So I will decide tomorrow when I get weighed.

I have discovered Hellman’s Salad Cream which I use now on salads instead of mayo mainly because it’s tart and is very satisfying. It’s got 2.4g of carbs in a 16g serving and I can stop at that but it wouldn’t be advisable to use if one tablespoon isn’t enough.

The first of the new to me recipes on here that I’m going to try is the cheese but I need to get some cheese cloth first. Then it may be one of the pesto recipes. Anyway I’m all set to start anew from tomorrow.

Have a good weekend.
posted by Jande9
on 23 Jul 2017 at 07:01

Hi Verano,
Your salmon recipe sounds good. How does the sesame oil flavour work with the fish?
Try leaving the salmon uncovered when you bake it, so it doesn’t steam.
Jan
posted by Verano
on 23 Jul 2017 at 07:55

Hi Jan I mix just a small amount of sesame with the soy and then pour it over the fish then spread the ginger, coriander etc. over the top. I find it just gives a nice ‘Asian’ flavour to the salmon but doesn’t overpower it. I also have a really good recipe for Thai salmon but it’s something to make for a number of people as it involves two large fillets, almost sides, which are stuffed with a prawn or mushroom mixture. I’ll find it and post it. I have never worked out the carbs or calories but it’s an ‘occasional’ meal rather than something quick to make.

Last night I made a simple yogurt dressing to go with chicken tikka:
For one portion
Around 60g fage or other Greek yogurt
Small amount of salt
Lemon juice to taste
Chopped coriander or any herb to taste.

Sorry I didn’t weigh anything so the amounts are rough and I have no calorie or carb count but it can’t be really high in either.
posted by KrysiaD
on 23 Jul 2017 at 08:02

Am looking forward to trying out the interesting recipes and hints on this thread.

The sauerkraut has been a real winner. It seems it goes with almost everything. This morning had an egg, mushrooms and a tomato fried in butter then added sauerkraut and olives (not fried of course). You wouldn’t think that this combination would work but it really did for me.

A teaspoon really works as a crunchy snack and a good alternative to the teaspoon of peanut butter.
posted by Verano
on 23 Jul 2017 at 08:06

Salmon recipe

http://bbcgoodfood.com/recipes/2292/hot-salmon-parcel

I don’t use the prawns but I add a finely sliced red and green pepper and some sliced button mushrooms to the other stuffing ingredients. I skin the salmon. It’s equally good without the extra dressing.
The cooking times are wrong. I loosely cover the salmon with foil and cook for 50 to 60 mins on fan 180. I think the cooking time in the recipe is per pound or kilo?? You just have to keep an eye on it.
posted by Verano
on 23 Jul 2017 at 08:09

Have just looked at the salmon recipe again and I think they have mixed up the preparation time and cooking time.

I really must try the sauerkraut again Krysia. Which one did you buy? SunnyB is your’s the same make?
posted by Verano
on 23 Jul 2017 at 08:12

Krysia the idea of sauerkraut as a crunchy snack really appeals to me as ‘crunch’ is the one thing that I find I’m really missing, hence the digestive biscuits!
posted by KrysiaD
on 23 Jul 2017 at 08:20

Verano – yes I have missed crunch also. I have fond memories of Tesco finest biscuits. Have been using crunchy peanut butter as a substitute but the sauerkraut – which is very crunchy – works just as well, and adds hardly any carbs or calorie.
posted by Verano
on 23 Jul 2017 at 08:46

Has anybody tried/made ‘socca’ a chickpea flatbread?

I just came a cross a recipe for socca pizza which looks interesting and far less trouble to make than a cauliflower base for ‘pizza’ even though it will be a bit more carby I think.
posted by JulesMaigret
on 23 Jul 2017 at 11:27

Hi Verano

I make it very occasionally as an alternative to bread/pasta with Italian recipes. To be honest it’s a bit more like a pancake than a traditional flatbread and benefits from some herbs or spices to give it a bit of oomph.

It’s also good with a bit of ratatouille to use up any left-over veg, salad stuff.
posted by Verano
on 23 Jul 2017 at 13:07

Thanks JM. Doesn’t really sound ‘crisp’ enough to make a pizza base.

I’m a bit out of touch so not sure if you reached your target weight. If not have you far to go? If you did great and well done. Hope maintenance is going well.
posted by Marsie
on 23 Jul 2017 at 13:15

KrysiaD, I agree with you entirely about the sauerkraut, both as part of a meal or a little on a fork for a snack. Plenty of crunch and flavour for “mouth feel”. I put kimchi in the same bracket although it seems a little more, I don’t know, rustic(?) perhaps – the one I have open now has ginger, miso and dried red pepper as seasoning. Add a definite bite😥lol
posted by Marsie
on 23 Jul 2017 at 14:03

We talk a lot about drinking water with this WOE and of course I agree we should keep up a good level, but a few years ago my mother was warned by gp that she was drinking too much of it. Loss of minerals while peeing being the main issue, with lots of side-effects.

There are, of course, lots of articles online and I’ve pulled this one out because it is recent (2017) and concise:

http://www.sheilds.org/health-benefits-and-risks-of-drinking-water/amp/

Cheers all
posted by Verano
on 24 Jul 2017 at 08:41

Interesting article Marsie given my body weight to water ratio I’m highly unlikely to drink too much!! I struggle to drink 1.5 litres of water a day and I only have maybe 3 or 4 hot drinks.

I made my Asian salmon last night but I think I may whizz all the ingredients together next time and then use the sauce as a marinade for about 15/20 minutes. It was very nice but I think the flavour may be enhanced with a marinade.

I have ordered cheesecloth from Amazon and hope it will be here later this week. SunnyB how much yogurt do you use to make the cheese? Really looking forward to making it.

I think I may try and get some Kimchi from one of the Chinese supermarkets just to try it out and then I’ll decide whether or not fermented vegetables are for me.

Hope you all have a good week.
posted by SunnyB
on 24 Jul 2017 at 15:46

Hey Verano – the first batch I made with approx. 500g yogurt, just to see how the cheese making worked. More recently, I have made it with 1kg, but really, it depends how many of you will be eating it as it doesn’t have a long shelf life. I’d start off with 500g yogurt and see how you go.
posted by Verano
on 24 Jul 2017 at 17:23

Thanks will do SunnyB!
posted by SunnyB
on 24 Jul 2017 at 19:33

Sorry not be adding anything inspiring to this thread today. The scales were unkind this morning and I have had my little grand daughter here, so not much time for thinking about getting on the forum. Have dipped into my pickled courgette and it’s delish!

My contributions will most probably be thin on the ground for this week, as it’s going to be a grand child concentrated week, with a varying number visiting on various days. Keep the inspirational ideas coming folks.