weight loss, sour cherries

Weight loss campaign - 81.1kg, still the lowest I have been for years but I need to continue my downward spiral if I want to reach a normal healthy weight any time this century.

Sour Cherries - new wonder food or something we have know about for ages?

Sour cherries don’t sound very appetising but they are the best cherries for cooking.  They hold their shape and have good texture and great flavour whereas sweet cherries can be a bit insipid.  Sour cherries are very good for you containing a good dose of antioxidants and other substances that improve well-being.  While sour cherries are usually smaller than their sweet cousins they are easy to pit using a simple cherry or olive pitter.  But a word of warning, don’t wear good clothes as ripe red sour cherries produce heaps of staining purple red juice.  If you have a juicer you can drink this wonderful liquid for a health boost.

 

Sour cherry trees are usually prolific so what do you do with all those little red nuggets of goodness once you have washed and pitted them? 

 

1.       Put some on trays lined with freezer film and freeze them individually.  Then pack them into special bags with spoonful or two of sugar and a squeeze of lemon juice, vacuum seal them and put them in the freezer until needed.  They are good as topping for ice cream, cheese cake, used in clafoutis or for a pie.  You can marinate them with a little alcohol and add them to cocktails.

2.       Cook some of them with some spices and sugar. To every pitted 500 g of sour cherries add 150 g of sugar, a pinch of salt, a big pinch cinnamon, the zest of half a lemon and a cup of water.  Bring to a simmer and cook for ten minutes or so, add a teaspoon of cornflour and cook until thickened a little.  Let the mixture cool and pack into plastic containers and freeze. This is delicious as a desert or as a sauce for duck or pork.  It is a great topping for pancakes, waffles even French toast. It can be used as a base for a Hungarian cherry soup (just thin with 2 cups water and add 1/2 cup of sour cream).  It can be used as a layer in a chocolate cake or a topping for a Black Forest cake.

3.       I put some in my dehydrator and dry and then vacuum pack. These are great in muesli, dried fruit mix or in cakes.

4.       If you have enough you can make jam.

5.       Of course you can bottle them.

 

·      See http://mypersiankitchen.com/albaloo-polow-persian-rice-with-sour-cherries for a great recipe for Albaloo Polow ~ Persian Rice with Sour Cherries - which uses fresh sour cherries.

·      Check out http://www.thekitchn.com/in-season-right-now-sour-cherr-119568 for some good ways to use sour cherries and there is a link to a recipe for making your own maraschino cherries.

·      This website has a great recipe for making a really non-hassle sour cherry jam.  http://www.davidlebovitz.com/2005/06/norecipe-yikes/

·      You can also pickle sour cherries.  Delicious! Try the recipe at the following web site http://www.savory.tv/2011/06/16/pickled-cherries-recipe/

weight loss, a slimming Christmas

 

WEIGHT LOSS - 80.6kg - see diary of a food addict 

 

 

 

 

HAVE YOURSELF A VERY HEALTHY CHRISTMAS AND A GUILT FREE NEW YEAR

 

Has your brain turned to mush and your digestive system to slush?  Do you feel you have just been through a tumble drier?  Is your greatest desire to just lie around like a beached whale watching the cricket? Do you find yourself taking naps in the afternoon? 

 

Have your eyes deteriorated so much that you have trouble reading the scales – your weight couldn’t have gone up that much?  Is your fridge full of left-overs you feel obliged to eat?  Is your laundry full of empties and your garbage bin overflowing?  Does the thought of eating another piece of chocolate make you want to throw up? 

 

Then you have chrismasitis – a common complaint at this time of year.  You have overindulged in sweet, fatty food and alcohol.  

 

You have suffered a health set-back, every part of your body is suffering.  It will take time and a lot of effort to recover but hopefully you will avoid the onset of diabetes, heart disease, obesity and depression that can sometimes accompany this condition. 

 

Tips for avoiding christmasitis and having a healthy Christmas and guilt free New Year next year are given below.

 

SNACKING

Avoid snacking as much as possible because high fat, high sugar snack foods can do much more damage to your aim for a healthy holiday period that your actual Christmas dinner itself.  Banish chips and sweets and the like from your house and instead enjoy healthy dips (hummus, beetroot and low fat sour cream, low-fat yoghurt, cucumber and dill, purred beans and spices) with vegetable sticks instead of crackers.  Try Japanese crackers and wasabi peas instead of the normal snack food.  Nuts, while fattening in large quantities, have lots of health benefits, especially if you buy whole nuts which are not salted and take time to crack open.  For a sweet snack try dates, dried fruit, strawberries dipped in dark chocolate, and fruit of all kinds.  Cherries are great at this time of year.

 

DRINKING

Alcohol packs a punch in more ways than one.  Do yourself a favour and only drink moderately over Christmas.  For every glass of alcohol you drink try drinking a glass of water, soda water, mineral water or low-joule soft drink in between.  Try out wine and champagne that has had the alcohol removed but still tastes like a real drink.

 

TAKE THE LOW-JOULE OPTION

Often the main components of a Christmas meal are not particularly fattening if eaten in moderation – turkey and ham are not particularly high in joules if you avoid eating their fat, roast vegetables are not that bad for you if not saturated in fat, salads should be good for you if not wallowing in high fat dressings.   So reduce the fat and sugar load on your body by taking advantage on lower joule options such as reduced fat mayonnaise, dressing, yoghurts, cream, sour cream, cream cheese, cheese, custards, ice creams etc.  Instead of a full-blown seafood sauce try a low joule one or skip it altogether and just have a squeeze of lemon or lime.

 

SWAP TRADITIONAL FOR SEAFOOD

Seafood is a wonderful luxury to indulge in at Christmas time and it comes pre-cooked so that you don’t have to sweat over a hot stove when it is over 30°C outside.  It is good for you too providing you don’t swamp it with high-joule sauces and butter.  Just serve with a twist of citrus and a light dressing if needs be.  Try poaching a fish or serving prawns in an ice bowl so they stay fresh and sweet. 

 

MAKE VEGETABLES THE HERO OF THE MEAL

At Christmas we tend to buy mountains of protein which is fine if you are spending summer in Antarctica but we don’t need to eat a whole turkey or ham to get us through the winter.  Buy a smaller sized ham and turkey than you think you will need – then you won’t be feeding prime cuts of meat to the dog or feeding king prawns to the cat.  Dried up turkey breast is pretty unappealing on Boxing Day and after a week of eating ham you never want to touch it again.  Even Bridget Jones turned her nose up at curried turkey.  Try making vegetables a real feature of your meal.  But don’t load them down with fattening sauces.  Try parboiling your roast vegetables then crisping them up in a hot pan with just a little oil in the bottom.  Drain the on paper towel before serving.   Use an oil spray to get good coverage without saturating the food with fat.  Try the following ratio – three vegetables (including salads) to two starchy foods (potatoes, rice, pasta etc) to one protein (eg. roasts, fish, seafood, ham).  For desserts try three fruit to two of dessert (eg pudding) to one indulgence (eg. cream, chocolate etc).

 

SPREAD IT OUT

Instead of eating all your favourite foods on Christmas Day, and stuffing yourselves silly, indulge in them moderately over three or four days of celebrating. It will reduce your stress levels for one thing because your cooking and serving will be simplified and it will also be much easier on your digestive system.   For example, have a roast turkey by itself for one meal with a few roast vegetables.  You will appreciate its flavour a lot more.  Have a baked ham and salad another day, and seafood on yet another day.

 

GO EASY ON HIGH-JOULE INDULGENCES

Desserts, cheeses, chocolates and other treats are usually high energy foods which can quickly pack on the kilograms.  Try to reduce their impact by only eating small amounts of them.  Reduce the impact of desserts on your waistline and digestive health by substituting lower-joule options.  For example, use a low-joule sugar substitute when making desserts including cakes and puddings, use lower fat creams, use low-joule yoghurt and low-joule custards instead of cream, try low-joule jellies with luscious fruit.  Use lots of natural fruit in your desserts and only a serve a small portion of the indulgent component of the dessert course.  Fill up the cheese platter with lots of nuts, dried and fresh fruit rather than a pile of cheese.  Lower-fat cheeses are now available and try substituting a hard cheese with a herbed ricotta.  For sweet things that go with coffee try using indulgences that really pack a punch for their size because they are packed with flavour (for example chocolate coated coffee beans, very dark chocolate, strawberries dipped in dark chocolate, glacé fruit cut up into cubes, use diabetic sweets instead of ones loaded with sugar).

 

GO FOR A WALK

After every meal go for a walk it is pleasantly relaxing and gets rid of some of the kilojoules gained by over-indulging.   Try some more vigorous exercise to burn off unwanted kilojoules – cricket,   badminton, throwing frizzbies, swimming, volleyball, etc will help a great deal and are great fun.  Build them into your Christmas entertainment program.

 

Give your body a present next Christmas – eat well, play well.



snowflakes and icicles Christmas theme

Snowflakes and icicles

make a good theme for Christmas celebrations - see the tab Special Occasions for more details

Weight loss - 81.0kg this week - See Diary of a Food Addict

rhubarb, weight loss

Weight loss - 81.7kg - See diaryof a food addict

weight loss

Weight loss - 81.2kg and still going down.
See Dairy of a Food Addict Tab for more


Weight Loss Tip

Going for a walk on an empty stomach will help you lose weight more effectively than if you eat your breakfast and then go for a walk.  But make sure you have a cup of coffee (preferrably black) before you set out as it increases the effectiveness of exercise in burning up the kilojoules.

cold soups, weight loss, weight loss tip,

Weight Loss - 81.7kg - see diary of a food addict

 

Weight Loss Tip - When eating at restaurants or with friends you need to steer a fine line between overindulging and being a kill-joy.  Here are some tips. 

• If nibbles are served before a meal don't have any - no one will notice. 
• Order smaller portions or serve yourself small portions if you can. 
• Leave fattening food on your plate eg. if cake is served with cream, eat a sliver of cake and leave the cream. 
• Don't eat everything on your plate - it is not compulsory. 
• When eating in a restaurant try out the healthy vegetarian options. 
• After dinner give the cheese and chocolate a miss remember - it is an optional extra.

 

TRY COLD SOUPS AS A COOL STARTER 

 

 

;">Try cold soups for a stunning starter

 

 

 

Are you starting to think about what to serve at Christmas lunch?  Sometimes in Australia it is just too hot to even think about cooking.  Don’t worry as cold soups are an ideal way to tempt the palate.  They are refreshing and tasty, use fresh summer vegetables and can be made in a flash.  The texture, colour and garnishing of cold soups is very important to make the dish appetizing.  Here are some suggestions.

Gazpacho

This is a traditional cold salad soup from Spain.

 

Coarsely chop a couple of Lebanese cucumbers; about six lovely ripe red tomatoes (that have been skinned by pouring boiling water over them and then leaving them for a minute before peeling); a large red onion; and medium-sized green capsicum.  Place in a large bowl with a couple of crushed garlic cloves and about 200g of torn up Italian or French bread with crusts removed. 

 

Add about a litre of water (vary the amount to get the thickness you like) and half a cup of some good quality red wine or sherry vinegar, a dash of Tabasco sauce and a pinch of salt.  Mix thoroughly and then blend in a food processor until the soup still has a coarse texture but is not lumpy. 

Refrigerate overnight if possible to allow the flavours to mingle.  Before serving whisk in up to half a cup of extra virgin or light olive oil (for a milder flavor) until the soup is still piquant but not too harsh.  For a stronger tomato flavour just stir in a couple of teaspoons of tomato paste.

 

Serve with a garnish of bread cubes fried in olive oil, finely chopped onions, cucumber and green capsicum, or drizzle with pesto, or add a dob of sour cream and shredded basil.

 

Cacik

This is a cold yoghurt and cucumber soup from Turkey but is so refreshing that versions of it appear in lots of other places.

Grate 2 or 3 Lebanese cucumbers or 1 or 2 long cucumbers that have been peeled and seeded.  Sprinkle lightly with salt and leave for an hour, then rinse and squeeze gently to get rid of the excess moisture.  You can leave this step out if you don’t mind a slightly more watery soup.

 

Whisk one litre of Greek style yoghurt until smooth then gently stir in the cucumber and 1 ½ teaspoons of good quality white wine vinegar, 1 teaspoon of extra virgin oil, 1½ teaspoons of finely chopped fresh mint and ½ teaspoon of finely cut fresh dill and a pinch of salt. 

 

To try a Bulgarian variation, called Tarator, leave out the mint and blend a couple of garlic cloves and a cup of walnuts in a food processor and add it to the soup.  Adjust the seasoning of the soup to taste and refrigerate until cold.

Cold Borscht

Borscht is a hot soup favourite from Northern Europe.  It is even better cold.

For a really quick version simply drain a tin of shredded beetroot (keep the juice) or julienne sliced canned beetroot.  Add it to a packet or tin of beef or chicken consommé or good stock, add some of the juice from the can to ensure that the soup has some piquancy but is not too harsh. Add water if the soup is too thick.  Season and chill in the refrigerator.  Garnish with a dob of sour cream and chopped chives or dill.

Alternatively, bring about 500g of peeled, grated fresh beetroot to a boil in a litre of cold water and boil for 10 minutes.  Add 1½ tablespoons of good red wine vinegar, a pinch of salt and a flat teaspoon of sugar, cover and simmer for about 15 minutes.  Allow to cool.  Taste for seasoning and then add a little lemon juice, balsamic vinegar and sugar to suit your taste.  If too sweet add some Worcestershire sauce or Tabasco. Stir in some sour cream or leave it for diners to add their own.

 

Offer bowls of garnishes to go with the soup such as: chopped hard boiled eggs, cubes of cooked potato, sliced radishes, cubes of cucumber, thin slices of lemon, chopped cooked prawns or sliced dill pickles.

Vichyssoise

This French cold potato and leek soup is rich and delicious.

Gently sweat 4 sliced leeks, a sliced stick of celery and 2 cloves of garlic in some light olive oil in a heavy based casserole dish until the leek is transparent.  Do not let the mixture brown in anyway.  Add four peeled and cubed medium-sized potatoes (use varieties that mash well such as desiree) and stir for a few minutes.  Barely cover with water, add seasonings and a bay leaf and a sprig of thyme if you wish.  Simmer until the potato is soft.  Allow to cool a bit, remove herbs and puree in the food processor.  If you like really smooth vichyssoise than press the potato mixture through a sieve or food mill.  Refrigerator the soup until it is very cold.  Stir in up to a cup of cream for a really rich soup, adjust seasoning and thickness, and garnish with some fresh chives, or strips of roasted red pepper.

 

Hideg Meggyleves

This 17^th century Hungarian soup is a delicious way to start a meal to celebrate a special occasion. 

Bring about 800ml of water to boil in a medium sized saucepan with up to a cup of sugar, and a stick of cinnamon.  Add about 2 cups of stoned sour cherries or canned sour cherries (if the cherries are sweetened you might like to reduce the amount of sugar you add to the water).  Partially cover the saucepan and simmer the contents for around 30 – 40 minutes if fresh and 10 minutes if canned.

Remove the cinnamon stick.  Mix 1 tablespoon of arrowroot with 2 tablespoons of water to give a smooth paste and beat into the cherry soup and cook without boiling until the soup thickens.
 

Refrigerate until cold and just before serving stir in up to a cup of dry red wine or a cup of reisling with a dash of brandy.  Then stir in thick cream or sour cream to taste, garnish with grated lemon rind and serve.

Enjoy these refreshing dishes on a hot day or any day for that matter.

weight loss and tips

Weight loss - today I weighed 82.4kg  which is up a little on two weeks ago but a lot better than 83.7kg I was last week after holidaying in tropical Queensland and eating whatever I liked.  (see Diary of a Food Addict tab for more confessions)

Weight loss tip 1 - don't think of weight loss as going on a diet, instead think of it as eating in a healthy and sustainable way and to exercise to feel energised.  Something that you will want to do for the rest of your life despite the occasional blip.

Weight loss tip 2 - start off slow and gradually increase the amount of exercise you do as you lose weight.  It takes a while for your body to get use to a new way of eating and exercising.  Give yourself time - lots of it.  Just by eating a bit better and exercising a bit more you  have achieved a lot.

Weight loss tip 3 - Don't expect your weight loss to be smooth.  There are a whole lot of factors that affect your weight besides eating and exercise.  For example fluid retention can make a big difference.  Your weight will oscilliate even when you have been very very good.  Try upping the ante with a bit more activity.