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.

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Nutrition Summary for 25 February 2007
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General (71%)
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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%)
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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%)
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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
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Lipids (40%)
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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.

3 comments:

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.

a

miss m 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!