Two articles & Two recipes


I felt better yesterday although nothing changed. The weather was still depressing (crowded and rainy) but part of me wanted to feel better so I felt better :)

I read two interesting posts yesterday, both great although I am not agree with one of them.

The great moderation hoax: Basically the author is against of practicing moderation in life, in food, in anything because he thinks that you can only do that when you don’t care much about the thing. If you hate it, you won’t do it anyway, if you love it, you’ll want to do it all the time. I disagree! My understanding of moderation excludes the first two cases. Mediocre is not moderation. And I don’t like something, I’ll never do it. But for things that I do like a lot and I know it’s not good to do it too much: like coffee, kabocha, running. I love them and I’d do them ALL the TIME. But you know, too much of anything is not good. So I try to do it in moderation so I can continue to enjoy them for the rest of my life. It feels better this way, both for mind and body.

Gluten free for health and weight loss?: Gina’s post is enlightening. There is so many myths nowadays about the perfect diet, perfect food. She just demystified one of them: GF diet is not necessarily healthier and the only reason that it leads to weight loss because it is restrictive!

Into Petit Macro Day 3

Breakfast: apple, steamed kale and roasted pumpkin seeds

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I found a new snack option: edamame!!!

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as you can see. Coffee, which is not allowed in Macro Diet, is still in my diet ;)

Lunch: leftover hato mugi vegetable stew with meatballs (the original menu called for seitan, but I opted for meat ;))

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Thesis writing is going slowly, but going. Snacking in between: oatmeal and chocolate ;)

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I really like the menu because lunch is usually a quickie but dinner is more elaborated, pretty much like a feast! :)

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Recipe #1: Vegetable soup. Perhaps it sounds and looks bland, that is also what I thought. But I can guarantee you that it’s delicious. Some food chemistry is working there. ;)

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Vegetable soup adapted from Mayumi’s Kitchen

Ingredients:

  • 2 stamp size pieces kombu
  • 2 dried shiitake mushrooms
  • 1 tbsp olive oil
  • 1/4 cup onion
  • 1/4 cup carrot rounds
  • 1/2 cup turnip cut into thick wedges
  • 1/4 cup green peas
  • S+P
  • 2 cups of kale
  • 1/2 tbsp shoyu (or soy sauce)

Method:

  1. Soak the kombu and shiitake in water for 30 min.
  2. Heat the oil, sautee onion, carrot, turnip and peas for 2-3 min each in that order.
  3. Add the kombu, shiitak and the soaking water. Cook for 30 min over medium heat.
  4. Add kale, shoyo and S+P.

Recipe #2: Pan-friend chickpea-millet  cakes with tofu tartar sauce from Mayumi’s Kitchen

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Ingredients:

  • 3 oz. chickpeas, soaked for 12 hours
  • 2 stamp-size kombu
  • 1/2 cup millet, washed and drained
  • 1/4 cup diced onion
  • 1 tbsp brown rice flour
  • 1.5 tbsp olive oil
  • S+P and dry basil

Method:

  1. Cook chickpea with 1 stamp of kombu. I made it in the rice cooker and it came out perfect!
  2. Cook millet with 1 1/4 cup of water together with 1 stamp of kombu and onions. About 15 min once boiled.
  3. Blend chickpea, millet, flour, S+P and basil and for 6-7 cakes.
  4. Heat the oil and fry the patties in both sides until golden brown.

Tofu tartar sauce: add water to the tofu mayonnaise to sauce consistency.

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It’s really tasty and filling! :D

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I’m liking macro food more and more. :lol: I thought it was going to be a lot of work, but actually all the food preparation is simple. It just requires some planning: like soaking.

Q: Do you practice moderation? What’s your thought about that?

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8 Comments

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8 responses to “Two articles & Two recipes

  1. All that food SO makes me want to buy that cookbook! It looks delicious!

    I’m all for everything in moderation too.

  2. i disagree about the gluten free diet. it isn’t restrictive because you can buy GF flours, pastas, breads, sweets etc. i actually know someone who is quite fat and they are gluten free because they eat all that stuff. i’m gluten free AND dairy free but i don’t use those substitutes. i eat whole foods and lots of fat. so i’m thinking it’s the fat that keeps me sated and slim

  3. oh gosh, vegetable stew with barley and meat balls! no really, why arent i over at ur place right now!!!
    wow and a tofu tartar sauce? its amazing what can be whipped up with tofu huh! i bet it would taste so much better than milk based cream sauces! i had a tofu based caesar dressing not too long ago and it was 100% better than the regular milk and egg mixed caesar dressing :P

    xoxo

  4. I agree with you 100% on the moderation hoax. Too much of anything is not good for you. In order to enjoy something long term you need to spread it out or what’s left???

  5. Hey that meatball looks really good!!! I copy the recipes and will make it! hehe:-)

  6. Chickpea millet cakes sound amazing!
    I am a rather extreme personality (i.e., everything is black or white), but I do try to practice moderation as much as I can when it comes to food–neither complete restriction nor gluttony is good for the soul.

  7. Kath (Eating for Living)

    Your food looks adorable! (I could eat winter pumpkin every day – wait, I actually DO eat it every day!! :D) I also love you don’t deny yourself your favorite treats like coffee and chocolate. Doing 80 % fine is very good.

    Moderation is really hard for me, because I tend to tilt into the extremes. I believe it’s like most things: You can hardly tell if it’s good for everybody. Somebody who just enjoys eating healthy food and doesn’t feel the need to treat perhaps won’t have to practice moderation (in form of a chocolate or cookies every now and then) but just goes finely with doing 100 %.

  8. The first time I started a gluten-free diet there were barely any gluten-free products on the market and GF flours were difficult to obtain. I lost a lot of weight and felt great! Now, is a different story. If it weren’t for my blog and creating new recipes I would much thinner! LOL! I am working on several recipes that use healthier ingredient such as agave syrup, stevia, yacon syrup, etc. By the way, yacon syrup contains half the sugars and a third of the calories compared to agave. Moderation, I agree, is the key! Hats off to you for your healthy recipes!

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