Tuesday, 21 September 2010

Sunday 5th of September Day 5


Banana Smoothie, 8 ice cubes, 2 X 500ml water, 1 X 250ml Innocent Smoothie;


1 serving of Dry & Pepper Roasted Potatoes, 1 serving of Potato Mash with spring onions, 1 serving of Stuffed Cabbage Leaves, 1 serving Onion Gravy; 1 plain steamed head of broccoli (Florets only. Reserve stems and a few florets for Subjee), 2 X 500ml water;


2 Dried Figs, 7oz Potato, Oriental Bean Salad, 500ml water.


60ml rice milk, 1 cup of tea;


-Banana Smoothie (1 serving)


2 ripe bananas, 1 c cold water, any flavouring liked e.g. ginger, mixed spice, cinnamon.


Blend all together in a blender.

-Dry & Pepper Roasted Potatoes (2 serving)


10oz small potato, freshly ground pepper, freshly ground salt, cider vinegar;


Cut the potatoes into wedges, rub with vinegar and sprinkle with pepper.

Roast on Gas 6 till golden brown. Serve hot.

-Potato Mash with spring onion (2 serving)


10oz potato, chopped spring onions, salt, pepper and nutmeg to taste;


Cut potatoes into chunk and chop spring onions. Cover with water and boil together.

Drain, reserving the liquid. Mash potatoes adding liquid to make a creamy mash. Season to taste and serve hot.

-Stuffed Cabbage Leaves (2 servings)


2 servings of Quorn Mince & Ocra, 12 Savoy cabbage leaves (reserve rest for subjee the next day).


Blanch the cabbage leaves. Remove thick stalks. Overlap leaves to form a rectangle.

Add Mince mix and roll up, tucking in the sides. Steam for 1 hour. Serve hot.

-Onion Gravy (2 servings)


2 onions, 1tsp yeast extract, 2c water, freshly chopped parsley, 1tbsp corn flour, salt, pepper;


Sweat off onion till soft, add yeast extract and water and simmer a few minutes.

Mix cornflower with a little cold water and thicken the gravy. Simmer a few minutes and serve hot.

-Oriental Bean Salad (2 serving)


1 X 400g Oriental Bean Meal, Spring onions, 4 tomatoes, a little minced ginger, a little minced chillies, rice vinegar, salt and pepper;


Drain beans, chop tomatoes and spring onions. Mix together and season to taste.


OK. How do I think things are going? Hmm… I guess well. Although I am constantly aware that I have thoughts of restricting my food intake even further. I have a constant internal dialogue going between my logical side and my emotional side. Awareness is key to me here. So far I am enjoying the food I am preparing and eating, which is also a great must for me.

No comments: