Celebrating A Lifestyle Change – Bodacious Food to Add to Your Diet

So I’m sitting here reflecting on the last 8 months and the first fifty pounds that I dropped.   Was it difficult, no, not really.   In fact it was fun.  I feel great.

I still have my indulgences like dinners out with friends drinking fantastic wine.

wine

Am I eating great, I think so.  I think I’m eating better than I have in the past.   What has changed for me?   I still go to the farmer’s market every week.   That’s one of the great pleasures in my life.  Wandering around on a Sunday morning looking at all the great fresh food in the farmer’s stalls.   Some organic, some not.   That could be a change?  I buy organic now (for the most part everything is organic).   I thought about the difference it makes in the budget, very little for me.  I only cook for myself and 1 person doesn’t eat a lot of food.  I now am very careful what I buy on a weekly basis.  In the past, if something was on sale I bought it resulting in a lot of food in the fridge that quite often went to waste.  Now I buy only what I can eat for the week.  Nothing more and only organic.

I also look for food that I haven’t tried.  This week it was rambutan.

Rambutan

Yummy.  Made a gorgeous bok choy and rambutan soup.

SoupRambutan1

I am into probiotics now.  That’s a big change for me.  Every week I rush to the store to buy raw goat and cow’s milk before it is sold out.  This stuff is gone in a matter of a day or two.   Then I make my kefir, about a batch every two or three days.  Kefir is so healthy for the body.   Only one problem, the grains multiply like crazy.  Soon I’ll be separating the grains and gifting them to a person in my Slow Foods Group.   That’s a good thing.

Kefirgrains

I have a morning smoothie made with 1 cup of fresh kefir.  The flavor varies with the fruit and veg that I have in the house, sometimes I use avocado, sometimes bananas, apples, pears.   Today it was cow milk kefir with avocado and apple.  Yesterday it was goat milk kefir with banana and pear.   So tasty.

I also made a 1/2 gallon of sauerkraut (cabbage, beet and caraway seeds).  That’s a lot of sauerkraut.  I started having a 1/4 cup with the midday and evening meal.  Also good for the digestion.   I think I’ll make a sauerkraut soup with some of it and mix in sausage and cider.

saurkraut

Sauerkraut1

Other than adding probiotics I also eat a lot of fresh fruit and vegetables and for the most part no gluten.  None at all.  Have I missed it, not really.  In fact, I did slip and have a dessert at lunch a couple of weeks ago and my body felt it the next day.  I was super tired.   So no more gluten and desserts for a while.

I also am testing out the idea of eating the largest meal of the day at midday.  We’ll see how that goes.

What about the next six months?  So far it’s been great, so I am going to continue doing what I have been doing.

Continue with the exercise bike, perhaps step it up or maybe take it outside and enjoy the CA fall weather.

Add some swimming to the exercise regiment.

Make some sauerkraut.

Sauerkraut4

And most of all, ENJOY my journey to health and wellness, while creating and consuming bodacious healthy and tasty food.

SauerkrautKefir3,pg

What In The World Is Rambutan!!! Bok Choy with Rambutan

So I haven’t been writing much as I am on a quest to get healthy and make healthy food choices.   How can I make bodacious food and still eat healthy? I’m used to cooking with lots of flavors and yes lots of fat.  But if want to get healthy I need to make healthier food.

So this blog may shift for a while to be Bodacious Grub that is Bodaciously Healthy with Big Bold Bodacious Flavors. 

Yesterday I went to my local Vietnamese market to buy a few things and came home with a bag of this strange looking fruit, rambutan.

Rambutan

I was looking at a hairy red fruit that looks more like a work of art that was created by an artist rather than being grown.  They are native to Malaysia and Indonesia and are a common snack throughout Asia,

They have an odd hairy exterior that hides the smooth, sweet white fruit within. It can be easily peeled open by splitting the skin apart with your nails and spreading it back, much as one would peel an orange.

2004:07:29 18:06:23

The spines look sharp but are actually quite soft and bend back easily.

Rambutancleaned

I found the flavor of the rambutan to be similar to the lychee fruit, perhaps a tad more tart.  They are eaten as a snack and can also be muddled into cocktails or put into a tropical fruit salad.

The woman at the shop said they were very fresh.  So I wanted to take advantage of their freshness.  While I could have eaten them all  I wanted to also cook with them so I opted to add them to  baby bok choy and braise them at least that was my intent.  The finished product was more like a soup with bok choy, caramelized red onions, green peppers, hot red pepper, garlic and rambutan.  I topped it with fresh cilantro, sesame seeds and fresh rambutan.  It was fabulous, bodaciously bold and really healthy.

Braised Bok Choy with Rambutan

Ingredients:

  • 4 cups of chicken stock
  • 3 baby bok choy – split in half
  • 1 tsp canola oil
  • 10 fresh rambutan – reserve 1 for garnish
  • 1 clove garlic smashed
  • 1/2 cup diced red onion
  • 1/2 green pepper – diced
  • 1 hot red pepper – diced
  • 1 tbl sesame seeds
  • salt and pepper to taste
  • cilantro – chopped for garnish

Method:

  1. Heat oil in soup pan
  2. Add diced onion to pan.  Saute until softened
  3. Add diced green pepper and garlic and continue sauteing.
  4. Add bok choy to pan cut side down.
  5. Add chicken stock, rambutan and hot red pepper to the pan and cover.  Simmer until  bok choy is tender.
  6. Serve and garnish with sesame seeds, cilantro and fresh rambutan.

SoupRambutan

Bon Appetite!