What are you eating? - Part 2

[psalms 91]

pork roast and saurkraut

 

[Stravinsk]

I had soaked and cooked brown rice with cooked sprouted black bean, oil, spices and various veggies for dinner.

Now I'm having desert: A most delicious pudding made of frozen bananas, coconut milk, chocolate powder, dark muscovado sugar, and soaked flax seeds - blended.

 

[MoreCoffee]

Today's yummy meal(s) ...

Butter chicken with extra tomato, onions, and potatoes. Served with rice. Smells delicious right now as I cook it for lunch. It's nearly 14:00 here on a Sunday afternoon.

 

[Stravinsk]

Soaked and cooked brown rice with steamed potato (90%), steamed carrot and raw lettuce (5%). What constituted the rest was Soy sauce, salt, sumac, parsley, onion powder, sesame seed oil, soaked flax seed, black pepper.

Potato was mashed a bit of almond milk.

 

[Stravinsk]

Cereal

Day 1 sprouted barley (it has just started to chit) - and it is easy to chew
Almond milk
Cinnamon
Dark muscovado sugar

Yummy

 

[Stravinsk]

Cereal

Day 2 sprouted barley (sprouts have grown some) - and it is even easier to chew than yesterday
Almond milk
A few Medjool Dates (pitted)
A banana

Blended into a very very yummy porridge and eaten uncooked.

 

[MoreCoffee]

Beef and pork mince, diced tomatoes, tomato paste, chilli, seasoning, garlic, port wine cooked for an hour and served with spiral pasta made a very tasty lunch for me. It will very likely make a lovely dinner too and maybe lunch again tomorrow.

 

[Lamb]

I just ate 2 egg rolls. It's the first time in months that I've been able to eat them. So good!

 

[Stravinsk]

I'm having "fries" again - potato strips gently cooked in just a little oil flavored with Paprika and Cayenne Pepper and salt.

Ketchup is: Unsweetened tomato sauce, dark muscovado sugar and Day 3 barley sprouts! Blended.

Barley grain tastes the same as yesterday, and sprouts are just a little bit bigger.

 

[MoreCoffee]

I am cooking my lunch. It's red lentils, onion, potatoes, chilli, tomato paste, and lots of water. The cooking is slow. Around an hour. And when it is nearly done I'll add dome peas and corn and capsicum to add texture and flavour and maybe some extra nutrients.

 

[Stravinsk]

I am cooking my lunch. It's red lentils, onion, potatoes, chilli, tomato paste, and lots of water. The cooking is slow. Around an hour. And when it is nearly done I'll add dome peas and corn and capsicum to add texture and flavour and maybe some extra nutrients.

Soaking your legumes (your lentils) first (preferably overnight but even for a few hours) before cooking reduces both phytic acid (an anti-nutrient that binds up minerals making them unavailable for absorption) and cooking time. You get more nutrition with less cooking time. It's a win win.

 

[MoreCoffee]

Soaking your legumes (your lentils) first (preferably overnight but even for a few hours) before cooking reduces both phytic acid (an anti-nutrient that binds up minerals making them unavailable for absorption) and cooking time. You get more nutrition with less cooking time. It's a win win.

I did soak it for about 45 minutes in water that I heated up to 45c and then let it stand on the counter top with a lid until I finished chopping up and peeling the other vegetables. now it is cooking slowly so that the lentils will break down completely and the only lumps will be the vegetables I will add later. I like the thick consistency together with the texture of the vegetables.

 

[Stravinsk]

Chips weren't enough - I didn't make enough of them.

Now I'm eating some tofu I marinaded and cooked with some lettuce.

 

[MoreCoffee]

Chips rarely feel like enough.

 

[Stravinsk]

Chips rarely feel like enough.

That's because in the West they are a side item, not the main course.

Speaking of eating against culture, this man ate only spuds for an entire year and wound up in better health than when he started.

https://www.spudfit.com/

That's lots of spuds I imagine though. Heh.

 

[MoreCoffee]

That's because in the West they are a side item, not the main course.

Speaking of eating against culture, this man ate only spuds for an entire year and wound up in better health than when he started.

https://www.spudfit.com/

That's lots of spuds I imagine though. Heh.

I like potatoes. They have a better flavour than rice and they are easy to store fresh and cook. I also use couscous in preference to flour for thickening things because it tastes good and does a good job making things thick (even if it looks a little grainy). I also use butter and butter blends in preference to margarines. None of this is for health reasons it is just for flavour and pleasure.

 

[Stravinsk]

Day 4 sprouts (Barley) that I made into flat bread and am eating with guacamole.

 

[Stravinsk]

Breakfast this morning was a large plate of potato strips (fry shaped) and sprouted brown rice, along with tomato and lettuce. The potato strips were gently cooked in oil with a variety of different spices and salt. Sprouted brown rice was boiled for a short time.


Atm, I'm eating a yummy ice cream made from whole bananas(including peel but not pit), coconut cream, strawberries, dark muscovado sugar and a little vanilla extract - blended.

 

[MoreCoffee]

I had some WheetiBix and milk for breakfast.

 

[Confessional Lutheran]

I went to eat breakfast with the Men's group of Hope Lutheran Church at Bob Evans, a nice local restaurant. I had four cups of coffee, Brioche French Toast and a couple of slices of bacon.