Carol’s Corner

 

As I write this the Ministry of Health have just announced 12,000 cases of Omicron in the community today which is probably not the true number out there. It’s very scary. That coupled with the ghastly protest in Wellington and now the even more horrible events in Ukraine, we cannot be blamed for feeling despair about the future. I hope you are all safe and well.

We have decided to hunker down at our place at Himatangi Beach where the sun is shining, the air is fresh, and the sea is magic. I like to walk on the beach for an hour early every morning. The beach never looks the same two days in a row. We have a small vegetable garden and manage to eat most of what we produce which is very rewarding, especially for this non-gardener. It’s very easy to stay in the Zone with a bit of fresh protein and fresh vegetables, and there’s quite a choice around at the moment including delicious stone fruits for a bit of a treat. Fresh blueberries and raspberries are still available up here, so we are lucky.

Eating in the Zone is good for your serotonin (feel good hormone) levels, so I suggest that is something you can control by getting out for a walk in the fresh air and eating well.

If you want some more information about the Zone and how you can get, or get back, in the Zone, you can contact me via my Contact Form.

 

Salad Recipes

We’ve been eating simple meals with fish, seafood, chicken, beef, or lamb for protein. There are still lots of good summer vegetables around and rather than the usual lettuce salad (still a favourite). Here’s some other salad recipes, most of which are quick and simple.

Beetroot & Chickpea Salad (really quick and easy)

Note: Image is a stock image

Beetroot 400g (I use a bag of those little round ones from the supermarket) – chop them up however you want
Chickpeas 440g (a tin, drained)
Add some chopped red onion
Marinade: tablespoon of olive oil
¼ tsp Dijon mustard
Garlic
Make it the night before and stir it occasionally
Garnish with baby spinach leaves and/or parsley or whatever

Cauliflower Salad

Note: Image is a stock image

Blitz some cauli (I use a zyliss chopper), lots of parsley and some walnuts
Add avocado, mint and a bit of red onion
Make a marinade with cider vinegar (or lemon juice or balsamic vinegar), avocado oil & curry powder
Make the night before and stir occasionally
Lasts for days

Italian Salad  (I made this to serve with sliced beef fillet)

Note: Image is a stock image

Spinach leaves
Sliced cucumber
Cherry tomatoes
Basil
Roasted pine nuts
Coriander for garnish

Zucchini Salad  (the simplest yet)

Note: Image is a stock image

3 zucchinis – shave them with a peeler, they don’t have to be uniform
Add 2 large handfuls of roughly chopped mint, and zest and juice of 1 lemon
Add about 60g of shaved parmesan or pecorino and a few glugs of olive oil
Season with salt & pepper
Toss it all together and add more seasoning to taste if necessary

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New Low Carb Bread By Burgen

Burgen has a new low carb bread called Sensational Seeds bread? They claim it has 50% less carbs than other breads, well compared to their Soy Lin (in brackets) it has 14.8g protein (14.3), 6.4g fat (7.5), 19.8 carb (27.6) per 100g. The reduction in carb is massive. They mainly achieve it by increased fibre 9.7g cf 4.4 per 100g of Soy Lin.

It’s a bit chewy and does not have the same consistency as normal bread but it is the go-to bread for the Zone. The extra fibre will have the extra beneficial effect of lowering the Gi and if it is kept frozen then toasted it will help create resistant starch which will make it even better. I am not sure if it will be popular with the public as it is a bit different.

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Contact Us

 

Sha Bannister-Plumridge

Sha is based in Palmerston North and can be contacted via:

Email: 

Cellphone: 021 274 2226

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Our mailing address is:

PO Box 25 077, Wellington 6140

 

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