I’ve had a lot of inflammation in my body after various infections & minor surgery so I’m back on a health kick.
Breakfast - green smoothie
And this is lunch:- Brown Rice Miso soup with bone broth, home grown medicinal herbs, prawns & stir fry veg- delicious! I’d forgotten just how much I enjoy this broth.
Written by
CDreamer
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Well good luck to you as this all looks and sounds like you are getting a nutritional kick from your meals, so enjoy and keep it up and I hope that you reap the benefits and feel better soon. 😊
I’m not great on recipes as although I love reading cook books for ideas, I rarely use the recipes as I use what ever is in the fridge but I started with regular Indian mix - onion, garlic, ginger, root turmeric, scallions - no oil as it was from the freezer - I make up a big batch & freeze then it’s slways available. Added frozen prawns, red pepper, sliced kohl rabi, cabbage, corn, snap peas, broccoli, red cabbage, pakchoi, add 2 teaspoons of brown rice miso paste, chicken bone broth, fish sauce & water & simmer for 5 mins - done. I hasten to add I was just using up ends of veg from a stir fry of a few days ago & I didn’t go out to buy anything. Oh added chopped coriander from the windowsill plant.
Once you know the principles it’s easy & miso satisfies unlike plain broth so didn’t snack all day.
A Couple of questions, I 'Should' know really, but....What are 'Scallions' and 'Miso' please. I'm glad that are using Kohl Rabi a 'Favourite', from my Boarding School Days.
Scallions - Irish for spring onions. Miso - a paste made from fermented soya beans which is readily available in most good supermarkets/health food stores. Not stupid to ask what you don’t know, stupid is not asking what you don’t know in my book!
I will look for it here. Your food sounds super healthy. I put avocado spinach cucumbers and celery along with almond milk and hemp seeds. I try to do no sugar but occasionally I put in a strawberry or a piece of cantaloupe. Will be getting maca, sound like a great addition.
Thank you, I suspected it would be something about Glycemic Index but I haven’t heard it called load before. I’ve never worked it out and not sure that I would have the energy to do that for every meal, too much like counting calories. I am aware of the Glycemic values of foods but tend to be a intuitive cook so use imagination and visualisation more than statistics but I also think it is worth doing it as a one off exercise. I’ve never had known insulin problems and my bloods have never indicated I have a problem.
Really inspiring. Thank you! I also really appreciated you tip about the Doctor's Kitchen. Bought the book and get the emails. Have you solved your rye bread spreading issue?
Missed your post - YEP - now goes in a tin! The dough I always end up with is just runny.
I’m now experimenting with trying to adapt an Irish seeded, soda bread - but using sourdough. Not great yet, will post when I have anything like reasonable bread.
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