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

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It’s a Thing of Beauty – Hand Thrown Fermentation Crock

I’ve been on a health kick lately and learning more about the paleo diet and fermentation.  I know not exactly in the same vein.  But I like to learn about lots of stuff.

I was doing what I always do on Saturday mornings, learning more about food and all things food related.  This Saturday morning was no different except I was flipping through a book instead of starting on my computer.  I recently ordered a new book from Amazon:  The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix Katz and Michael Pollan

This book is the bible of fermentation.  A lot of information and I am hooked on learning more about fermentation.  But where to start.   In the middle of the book are beautiful photos and I hit one that caught my eye.  It was a photo of a fermentation crock made by a local potter in Berkeley, Sarah Kersten of Counter Culture Pottery.  These crocks are stunning!

Counter Culture Pottery
Counter Culture Pottery Fermentation Crock (photo Counter Culture Pottery)

This one is a Handcrafted Water-Seal Vegetable Fermentation Crock crafted for regular home use.  It is handmade on the wheel by Sarah who makes homemade fermented foods herself.   This crock has an unusual lid design that has its origins in ancient China.  You can read more about Sarah’s crocks on her website at Counter Culture Pottery.

I saw on her site that she just put 5 new crocks on her Etsy store so I wandered over to Etsy to check it out.  Only one left so I moved fast as it was the last one left at least for now.

Counter Culture Pottery Fermentation Crock
My New Fermentation Crock

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I am thrilled my new crock will arrive this week and I can now start exploring fermentation and the wonderful world of kim chi and sauerkraut and making these very healthy products in my lovely Counter Culture Pottery crock.

Fermentation Crock
It’s a thing of beauty