We”re nearly there and I hope you can feel it.
Your jeans should be fitting you a little better. You”re energy, appetite and hormones should be more balanced. And the thing I love the best…..exercise is actually paying off.
It”™s great that spring is finally here. Daylight savings giving us extra energy and some nice weather to go out and enjoy. If you”ve been very overweight before your journey to sugar freedom, you should now be finding movement easier. And hopefully you don”t recoil anymore at the thought of exercise.
Now that we have sorted our diet for the long-term, exercise will actually work. How about that? I have done the same exercise routine for ages. Because I was committing some of my precious time to exercise, I felt it was fine to eat what I wanted.But I”™m not 20 anymore. Exercise wasn”t even cancelling out the bad food I was eating. Exercise couldn”t keep up.
You have unlocked your fat storage by not spiking your insulin with the sugar and simple carb hits. Well done! So, when you move, you”™re actually burning the fat and not the sugar. It”™s such a cool feeling to have that freedom of movement and start to feel the tone. And the more you feel that, the more you want to feel it and the less you want to put c*@# in your body. YOUR BODYISA TEMPLE!
So without further ado, I”™ll share with you what I”™ve been enjoying this week.
This is restaurant quality food and you can honestly whip it up so easily. Cauliflower Puree.Well it”s actually cauliflower mash, but I like to puree it and make it look fancy on the plate like in Master Chef. I did mine with a juicy pork belly and I was so surprised how fantastic it turned out. I”ll share that method with you, but first the puree.
Another ”˜Petite Kitchen”™ wonder. Great book by kiwi Elanor Ozich.
- 1 cauliflower broken into florets
- 2 tablespoons of ghee butter (clarified butter.)
- 2 garlic cloves crushed
- 1 Â½ generous tablespoons of dijon mustard
- Â½ teaspoon of ground nutmeg
- 1 handful of grated parmesan.
- A dash of thin pouring cream.
- Bring the cauliflower to the boil and simmer for 10 ”“ 12 minutes.
- Strain then return to the warm sauce pan.
- Add all the remaining ingredients with generous seasoning of salt and ground black pepper.
- Mash with a potato masher for cauliflower mash then take a hand blender to it for a puree.
Practice doing ‘restaurant style’ flourishes on a plate with a blob of puree then use the back of a spoon to press and smear through. Ooo fancy.
Roast Pork Belly.(Don”™t be scared of the fat. Now you have unlocked your fat storage within your body, a bit of animal fat won”™t hurt and with exercise you will actually burn it off.)This is ”˜nations favourite,”™ Annabel Langbein style.
- Preheat the oven to 260Â°C
- Make sure the skin of the pork isn”™t moist. Dry with a paper towel.
- Score your meat, skin side
- Sea salt and ground black pepper to the meat side.
- Sea salt to the scored skin and rub the salt into the scores.
- Place in a baking tin with sage leaves if you have them. (I didn”™t.) A tin is important. Don”™t use a glass dish.
- After 20 to 30 minutes or until your skin is starting to form crackling, turn down the temperature to 160Â°C and remove the pork from the oven.
- Pour in some milk till about Â½ to Â¾ of the way up the pork. (At this stage I also added some fennel seeds and a little dried rosemary as I didn”t have any sage leaves.)
- Return to your oven and cook for a further 1 Â½ hours.
DeeeVine. Serve with your fancy puree and any veg that”™s in season.
Now for something completely different.
If you”™re not well versed in making sushi, then I would invest in one of these sushi makers.This is not the quickest of ideas for us busy people. But it pays off big time and is a great option to take around to a friend”™s house for a party. People will be so surprised with your twist on sushi.
Quinoa Sushi is a Dr. Libby special, although I do cut down the maple syrup as it”™s just too sickly sweet for people with the POWER of SUGAR FREEDOM!!!!
- Cooked quinoa. (150g simmered in 375ml of vegetable stock, till almost all the stock has been cooked off. Let cool.)
- Protein. (Any will do. Marinate in your favourite herbs and spices and cook if required. Let cool.)
- Fillings.(Go with whatever you like.The usual fillings include carrot, cucumber, red capsicum, avocado, spring onion. Maybe choose about three.)
And for the sushi dressing.
- 1 tablespoon of grated fresh ginger.
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of unhulled tahini
- 1 teaspoon of maple syrup
- Â½ lemon juice
- Whisk the dressing ingredients together.
- Mix the dressing into the cooled quinoa.
- Set out all your fillings and make an area for the nori to lay ready to roll.
- Fill both sides of your sushi maker with the quinoa.Or place some sushi evenly over Â¾ of your nori.
- For the sushi maker, use the pole to make an indentation in your quinoa and shut the sushi maker over the pole to indent both sides.Open back up.
- Fill the indented quinoa with your fillings of choice. Or make a line of filling ingredients over the top part of your quinoa laid over your nori.
- Place the pole into the screw position of the sushi maker and carefully close the compartments over, careful not to lose the fillings. Lock the lid in place and screw the pole to squash the shape tight. If you”™re using a rolling mat instead, roll the top part with the line of fillings first and continue to roll into the sushi shape.
- Unlock the lid of the sushi maker and push the perfectly shaped quinoa out onto the nori.
- Wrap the nori around the quinoa shape and with wet fingertips, seal over.
I use a serrated knife to cut the sushi into 2cm slices.
Now don”™t get the sushi dressing mixed up with the cauliflower puree ingredients as my fella did. Although it did sort of work.
Oh and one more thing, if you”™re starting to find your skin sagging a bit on your body after unleashing that stored fat, I have a fantastic body oil to help that skin ping back. My advice is to be using this oil as soon as possible so it gradually works alongside you gradually losing weight.
Skin Treatment Therapist.