Sunday, 25 February 2007

A Dinner Of Herbs

A plate of vegetables is not so hard to prepare, now is it? I just fixed myself one, and ate it: 100g lentils, 150g leeks, 150g spinach, 200g celeriac. Tsp flax oil! It didn't take me long to do either. So why, when I ask for a plate of vegetables in a restaurant serving at least 10 different meat and fish main courses, all with various vegetable accompaniments, do I end up with 12 green beans, 12 slices of carrot, and 6 broccoli florets and being charged £10.50 for the privilege? Grrr.

I've had a weekend with real highs and real lows in quick succession; I am exhausted. More on that tomorrow.

I have also eaten most of the day's nutrition and calories in about 3 1/2 hours. From necessity. And it was so *easy* to do. Broccoli, butternut squash, yoghurt, almonds, pumpkin seeds, grapenuts, plums, spinach, lentils, leeks, celeriac, a brazil nut (there were spaces in between all this lot; I didn't eat it ALL at once...). But why in the real world does it have to be so damn difficult to get a decent balanced meal as a vegetarian? Even in decent restaurants. I swear it's got worse lately. Why can't I go out to lunch and not be faced with a single option of gnocchi in cream sauce? Where are the vegetables in the vegetarian options? It is making me really, really cross at the moment, can you tell?

I should put the wine down now and back away slowly...

This report from CoM doesn't include the 2 slices of toast from breakfast at the hotel or the slice and a half of wholegrain bread at lunch or the glasses of you-know-what but I am still probably, just, if I really stretch the definition of CR, CR'd. Even if my carbs are off the scale.

Nutrition Summary for 25 February 2007

General (71%)
Energy | 883.2 kcal 74%
Protein | 41.6 g 46%
Fat | 23.5 g 59%
Carbs | 148.4 g 124%
Fiber | 37.1 g 148%
Water | 1354.0 g 50%

Vitamins (92%)
Vitamin A | 58575.4 IU 2511%
Folate | 847.8 mcg 212%
B1 (Thiamine) | 1.1 mg 99%
B2 (Riboflavin) | 1.6 mg 144%
B3 (Niacin) | 10.0 mg 72%
B5 (Pantothenic Acid)| 4.9 mg 98%
B6 (Pyridoxine) | 2.1 mg 162%
B12 (Cyanocobalamin) | 0.9 mcg 39%
Vitamin C | 252.5 mg 337%
Vitamin D | 406.9 IU 203%
Vitamin E | 17.7 mg 118%
Vitamin K | 1166.1 mcg 1296%

Minerals (90%)
Calcium | 862.4 mg 86%
Copper | 1.5 mg 172%
Iron | 20.0 mg 111%
Magnesium | 483.6 mg 151%
Manganese | 4.7 mg 263%
Phosphorus | 1098.3 mg 157%
Potassium | 3946.2 mg 84%
Selenium | 74.8 mcg 136%
Sodium | 562.4 mg 37%
Zinc | 7.4 mg 93%

Amino Acids

Lipids (40%)
Saturated | 2.8 g 14%
Omega-3 | 3.4 g 311%
Omega-6 | 5.4 g 45%
Cholesterol | 2.2 g 1%

Oh, and I found out by reading a weekend foodie supplement that scallops are FIVE YEARS OLD before they are harvested, or ready to be consumed. Five years. I'd been thinking that maybe I could justify eating scallops - low on the guilt scale... not after five years of life it wouldn't be, to me.


allswellinhell said...

You're giving those bivalves the benefit of the doubt. If you were a piece of algae, no mollusk in the world would think twice about eating YOU!

April said...

And think what those mountain lions would do if they were old enough, AWIH.


Anonymous said...

It's because, I'm afraid, so many people in the UK call themselves vegetarian but eat chicken and seafood, sending mixed messages to people who aren't veg*n. When BBC Good Food Vegetarian disappeared I knew it was going to get hard again.

At least you aren't from the US South, where bacon is a vegetable!