Thursday, April 19, 2012
Room temperature is OK for 1-2 weeks; if longer throw them in open paper grocery bag and keep them in cool spot in the basement. Better yet, just buy 5# at a time, keep at room temp, and batch roast them. How long can they keep after batch roasting? Do they freeze OK after batch roasting? Do they keep in frig very long after roasting? I will find out.
KISS-keep it simple stupid. So this next batch of onions from my big onion bag are being slow roasted at 250 degrees. I individually wrapped each in tin foil but read of others throwing them in 1 inch of water and baking in a casserole dish. I think my prep time this time was not worth it. It slowed me down. Yesterday, I just wrapped each one individually without washing or anything then I peeled it. I thought that today if I got the outer peel of fand cut off the dark parts that probably have dirt, then I could salvage the juice. Today, I say screw that thought. By the time they roast at 250 degrees for hours, I'm proud and hearty for eating that dirt right along with the nutritious juice to throw in my soup. If I complicate things by taking more of my time, I won't do it. So from now on, it's the throw tinfoil around the onion, pack in as many onions and garlics as I can on a single cookie sheet and roast away. I will collect the juice and throw it in the soup and it will be yummy.
Okay. If there is some visible real dirt, I'll clean it. But that's it.
Thursday, April 19, 2012
Today, for lunch: Steamed cut up carrots from last week purchase in orange juice. Donít know if this makes a difference versus water. I added slow roasted onions from last night, roasted green pepper from the night before, and covered them up to soak up the OJ. Iíll find out shortly how it tastes.-Update: Itís OK. Not as good as I thought but I am eating it with fresh blackberries and an orange.
I marinated cut up roasted green bell pepper in garlic flavored vinegar. Oh. Wow. Ymmy. I can eat this with my greens. It seems to do the same thing for me as does slices of oranges or nuts.
I buy a one pound pre-washed container of mixed greens. My ultimate goal is to follow Esselstynís advice and eat one pound of leafy greens and one pound of cooked veggies dailly. I am not there yet. I go through 1/3 to Ĺ of a container. I do not use dressing. I used to raise horses and am amazed that these magnificent animals get all of their protein from the pasture (except for the small amount of grain they get in comparison to what they graze). I think of Jubillee when I eat my greens. I find greens satisfying. The key for me is to eat a couple bitesóa handful balled up into a green bundleóand after every two or three bundles, I eat pineapple, orange sections or anything with moisture that helps me get the greens down. Itís not just getting them downó gradually I am enjoying this way of eating. It sure is simple. It is what I eat for lunch, sometimes breakfast, and sometimes as a pre-supper before supper. It is extremely low calorie and nutrient rich.
Supper will be leftover veggie-laden soup and leafy greens. JR eats at a meeting tonight.
Thursday, April 19, 2012
Yesterday, I slow baked 2 vidalia onions at 250 degrees. Wow!!! They were much sweeter than the one I roasted for my soup the day before. I bought 10# of vidalia onions and thought how in the world will I eat all that. Now I know. They shrink down to nothing.
Note to myself: Peel the outer layer to achieve cleanliness. Then, when the slow roasted onions leach out juice and nutrients, throw the liquid into my soup. One of my goals should be to usually have soup in my frig in which to throw all these roasted vegetables. The slow roasted onion were out of this world. They can be mixed with steamed brussel sprouts, carrots, or whatever--along with some Bragg's for flavoring. Will try that approach tonight.
Notes from my research/readings--
Evelyn Oswick, Dr. Esselstynís original patient, has been eating his program for 22 years. Every morning she has oatmeal, apple juice and a banana. For lunch and supper, she has baked potato or salad .
1991 then 1997 First National Converence on Lipids in the Elimination and Prevention of Coronary Artery Disease (then Second)
Nathan Pritikin-he was an engineer but had it right. Died in 1985 of leukemia and his autopsy showed clean blood vessels-as clean as a teen.
Hans Diehl, student of Pritikin, CHIP Coronary Health Improvement Program
McDougall Plan 1983. He developed his ideas when he was in Hawaii working at a sugar plantation and noticed the old fit octogenarians on the old diets were MUCH healthier versus the newest generation.
Ornish started his study in 1986. It was plant-based and also required meditation and relaxation and structured exercise. It did not include lipid lowering drugs like Esselstynís study.
I discussed my plans with JR regarding my current eating regimen. He is fully supportive. Since he still eats meat, then I can cook up some sausage or other flavorful meat, divide my soup, and simmer his portion with meat. Problem solved.
Wednesday, April 18, 2012
Today I started over. I have read T Colin Campbellís China Study, Joel Fuhrman, Oz, Ornish, and Esselstyn. I reviewed old diet books and ďdevalued themĒ in my ranking scheme. I had an old copy of Fit for Life in my basement that was full of BS. It was written by a husband-wife team who had mail-order PhDís and was a NYTís bestseller!!! Shame.
Anyhow, it is best to lower my fat intake and cut out the animal products. I crave. I binge. According to Esselstyn, if I stick to his regimen of no added oils, no meat, no dairy and CONTINUE with my success at INCREASING my leafy greens and nutrient dense vegetables, fruits and sensible whole grain portions, then my cravings will disappear in 12 weeks.
I can enter my log in here again and track my food. Also my exercise.
Today, I learned how to roast a Vidalia onion and a whole garlic. I learned how to roast bell pepper, peel the skin and throw it in some vinegar for marinade to later add to salad or beans. I can work these tasks into my workflow in the morning.
Right now, I am baking a banana. I added leftover roasted peppers and zucchini to an organic carrot-ginger soup as a base. I pureed leftover roasted cauliflower from supper into the soup in the blender and cut the other veggies into chunks. I added 5 handfuls of spinach the last few minutes of heating to wiltóso created a very healthful vegeterian dish for my hubby and I for tonight. The original soup had 5 grams fat, 19 CHO and 1 pr-. That means the original soup had 36% of its calories from fat --- but I diluted it down by adding all those veggies.
As a purist, Ellestyn would not like the original soup but maybe Iím OKAY with the way I doctored it. In the futre, I will continue to use soups as base for my cooking, but I will choose a fat free soup.
Wednesday, August 17, 2011
This is the link to Spark's formula. Jen from Jensfitjourney reminded me of the importance of tracking the daily caloric DEFICIT. Don't know why I didn't start charting that a long time ago. I've been doing excellent these last two weeks. I FEEL good. The increase in cardio has made an effect on me--less arthritic and tons more energy.
Keep it up!
Get An Email Alert Each Time ALYFITN Posts