I am going to see this production of Faust this evening. It will be the second time I have seen it; the first time I was just amazed and thrilled by the sheer theatricality and imagination of what was being achieved in a warehouse scheduled for demolition in the East End of London. I just had to see it again, so I am very excited. It's interactive theatre; you are taken to one of four various floors in an old, creaking elevator and left there to make your own way around - you can find the actors and follow them, or just wander through disused offices, chemical labs, pine forests laden with snow, cornfields.... I did the latter last time; this time I want to follow the performance more. The audience don masks before entering the show, and so the whole evening is imbued with a sense of nightmare and unreality. It's great.
And then there's a hoe-down in the bar afterwards. Yee-hah!
I am feeling remarkably cheery today and I wondered in a comment on my last post whether it is due to my D supplements kicking in. Probably too soon to say, but it's a good feeling none-the-less.
Since I won't be at P's until late, and no plans to eat out on the way to the show, I have got all today's food planned out, and two boxes of salad to keep me going after the massive lunch I am eating.
And I am, I am proud to say, finally at 100% of vitamins! A single hardboiled whole egg was enough to bump me up to 99% on B12, and that's good enough for me (though I will think about supplementing - all the B's, or just B1 and B12 if possible because they are the ones I end up lower than the DRI on). I won't be eating a whole egg every day, but it was a useful discovery if the information that CoM relies on is correct.
Wednesday, 28 February 2007
Tuesday, 27 February 2007
Basic CoM
I had a fairly low (food) calorie day yesterday due to feeling meh and also because I had a couple of glasses of wine at lunchtime; big mistake. But I still got 98/96% on vits and minerals. I think it's safe to say that, thanks to Emily's spinach-mushroom-seeds'n'nuts- tip, I have ON nailed!
I must remember not to slip into eating the same foods every day though. I'm still not sure what is low and what is not, even if I am over 100% on most everything now according to CoM. But CoM is not the last word, of course.
I think because yesterday was low on cals, I have been feeling it a little today. I felt too tired for the gym this morning, and I've been hungry about an hour ahead of schedule, which meant an early lunch and now an early dinner. I'm now stuffed, but I have a feeling it won't last. I've got a website to build tonight and... urgh, I can see an evening of fennel tea ahead of me.
So, back to the boring basics with today's food... I've had my usual berries and yogurt for breakfast; lunch was raw spinach and kale, grilled yellow pepper, tomatoes, cooked leeks, and eggwhites with lemon juice, flax and balsamic (I ate this just before friends invited me down to the pub for lunch - which meant that at least I didn't eat fries even if I did drink some chardonnay); dinner was lentils and mushrooms and celeriac in yogurt dressing with mixed herbs, steamed broccoli, asparagus, and butternut squash. I still have 50g of yogurt and some more grapenuts for later and (tada-tada-tada fanfare) I give you 99% on vitamins!
So, where can I get more B12? :-)
The Crunch Without The Glass
===========================================
Nutrition Summary for 27 February 2007
===========================================
General (80%)
===========================================
Energy | 999.9 kcal 83%
Protein | 65.0 g 72%
Fat | 24.9 g 62%
Carbs | 151.9 g 127%
Fiber | 36.3 g 145%
Water | 1605.9 g 59%
Vitamins (99%)
===========================================
Vitamin A | 46565.2 IU 1996%
Folate | 1081.5 mcg 270%
B1 (Thiamine) | 1.3 mg 120%
B2 (Riboflavin) | 2.9 mg 262%
B3 (Niacin) | 19.7 mg 141%
B5 (Pantothenic Acid)| 9.4 mg 188%
B6 (Pyridoxine) | 2.3 mg 177%
B12 (Cyanocobalamin) | 2.0 mcg 83%
Vitamin C | 410.7 mg 548%
Vitamin D | 582.2 IU 291%
Vitamin E | 17.2 mg 115%
Vitamin K | 1629.5 mcg 1811%
Minerals (95%)
===========================================
Calcium | 1094.3 mg 109%
Copper | 2.7 mg 302%
Iron | 24.4 mg 135%
Magnesium | 538.2 mg 168%
Manganese | 5.2 mg 288%
Phosphorus | 1441.2 mg 206%
Potassium | 5285.2 mg 112%
Selenium | 125.0 mcg 227%
Sodium | 800.8 mg 53%
Zinc | 10.3 mg 129%
Amino Acids
===========================================
Lipids (41%)
===========================================
Saturated | 3.2 g 16%
Omega-3 | 3.5 g 319%
Omega-6 | 5.8 g 48%
Cholesterol | 5.0 g 2%
I must remember not to slip into eating the same foods every day though. I'm still not sure what is low and what is not, even if I am over 100% on most everything now according to CoM. But CoM is not the last word, of course.
I think because yesterday was low on cals, I have been feeling it a little today. I felt too tired for the gym this morning, and I've been hungry about an hour ahead of schedule, which meant an early lunch and now an early dinner. I'm now stuffed, but I have a feeling it won't last. I've got a website to build tonight and... urgh, I can see an evening of fennel tea ahead of me.
So, back to the boring basics with today's food... I've had my usual berries and yogurt for breakfast; lunch was raw spinach and kale, grilled yellow pepper, tomatoes, cooked leeks, and eggwhites with lemon juice, flax and balsamic (I ate this just before friends invited me down to the pub for lunch - which meant that at least I didn't eat fries even if I did drink some chardonnay); dinner was lentils and mushrooms and celeriac in yogurt dressing with mixed herbs, steamed broccoli, asparagus, and butternut squash. I still have 50g of yogurt and some more grapenuts for later and (tada-tada-tada fanfare) I give you 99% on vitamins!
So, where can I get more B12? :-)
The Crunch Without The Glass
===========================================
Nutrition Summary for 27 February 2007
===========================================
General (80%)
===========================================
Energy | 999.9 kcal 83%
Protein | 65.0 g 72%
Fat | 24.9 g 62%
Carbs | 151.9 g 127%
Fiber | 36.3 g 145%
Water | 1605.9 g 59%
Vitamins (99%)
===========================================
Vitamin A | 46565.2 IU 1996%
Folate | 1081.5 mcg 270%
B1 (Thiamine) | 1.3 mg 120%
B2 (Riboflavin) | 2.9 mg 262%
B3 (Niacin) | 19.7 mg 141%
B5 (Pantothenic Acid)| 9.4 mg 188%
B6 (Pyridoxine) | 2.3 mg 177%
B12 (Cyanocobalamin) | 2.0 mcg 83%
Vitamin C | 410.7 mg 548%
Vitamin D | 582.2 IU 291%
Vitamin E | 17.2 mg 115%
Vitamin K | 1629.5 mcg 1811%
Minerals (95%)
===========================================
Calcium | 1094.3 mg 109%
Copper | 2.7 mg 302%
Iron | 24.4 mg 135%
Magnesium | 538.2 mg 168%
Manganese | 5.2 mg 288%
Phosphorus | 1441.2 mg 206%
Potassium | 5285.2 mg 112%
Selenium | 125.0 mcg 227%
Sodium | 800.8 mg 53%
Zinc | 10.3 mg 129%
Amino Acids
===========================================
Lipids (41%)
===========================================
Saturated | 3.2 g 16%
Omega-3 | 3.5 g 319%
Omega-6 | 5.8 g 48%
Cholesterol | 5.0 g 2%
Juniper
Juniper. Five years ago, that was what I would have called the wine bar / restaurant I believed I would have opened by now. Unfortunately the name is now taken by another establishment, but the idea is still with me. My pipe-dream, maybe. Where does that phrase come from?
I wanted to serve small plates of food accompanied by, if desired, really great wines - sourced from small collectives, unusual grapes, organic if possible, affordable always. I had the idea before I read your idea of the Tomato Bar, April! :-)
I also wanted to combine it with the idea of a wine library, during daytime... or early evening. There would be racks of books, some new for purchasing, some secondhand just for browsing. Sofas and comfortable armchairs in discreet nooks and crannies for those single diners. Stripped pine tables for large groups. Mis-matched chairs. Flagstone / wooden flooring. (I was designing a gastropub before they happened). Depending on how many rooms I had, the walls would be stripped back to the brick and lathe (obviously I am doing this in a C17 building with no planning restrictions or preservation orders!), or white-washed, or painted with silver and gilt. Works by local artists and photographers, for sale. Pottery and sculpture in nooks and crannies. An open fire. Candle-light or strategic spots. A courtyard garden for summer, with wisteria flooding down from the walls; lavender and rosemary in pots; herbs for picking at.
The drinks list would have recommended reading beside some of the entries - tongue in cheek, mostly. "The Great Gatsby" - champagne, of course. And possibly a mint julep. Anything by Jane Austen - a dry sherry with a frivolous kick, with an optional swift knock on the head afterwards, because it would be less painful than reading "Persuasion". Iain Banks - an Islay malt; possibly Caol Isla (are you au fait with Caol Isla, Miss M?). Dickens - a vintage port, or an elderly claret. Chick-Lit - a chilled Viognier, or Riesling, so much classier than Bridget Jones's Chardonnay. And so on.
Food. Almonds, walnuts, hazelnuts - toasted, in bowls, with salt for adding if required. Hard-boiled quails eggs and fresh radishes, again with salt and herbs for dipping. Massive rocket (arugala) salads with aged balsamic and shaved pecorino on the side. Bowls of wild mushrooms cooked in white wine with herbs. Baked butternut squash (champagne risotto optional, and on the side). Huge platters of simply grilled courgettes (zucchini), aubergine (eggplant), peppers, radicchio, sweet onions, garlic (parma ham, bresaeola, salami on the side). Fish simply grilled over sliced potatoes and drizzled with olive oil. Freshly steamed broccoli and french beans (almonds on the side) with lemon and olive oil to drizzle at the table, and sea salt and fresh ground pepper to scatter over. Purple sprouting broccoli - nude! Grilled asparagus with fresh black figs, black grapes and goat's cheese. Rye bread bruschetta. Tomatoes roasted with basil and garlic for hours and hours and served with black olives and hummus. New potatoes baked in the oven with a tiny bit of olive oil and rosemary. Well sourced and simply cooked meat. Fair trade coffee, with dark, dark chocolates on the side. Everything traceable to source.
Add your favourite dish and it will be there! Dishes would come in "nibbling", "grazing", "feasting" portions. Carbs of choice - good bread, good pasta with EVOO, rice - would come separately. Bowls of organic mixed leaves as standard with balsamic vinegar, or lemon juice, for dressing. I guess I'd offer flax and EVOO too. :-)
*sigh*
I could so do this if I had any kind of financial backing at all. But I don't. I've researched loans and I'd need to put in at least 50% of my own money to get anywhere starting, and I have no money at all. I am also mired in ennui.
Still, it's still a dream even if I don't achieve it by my 35th, which is what I said I would do.
And doesn't it sound damn fine?
I wanted to serve small plates of food accompanied by, if desired, really great wines - sourced from small collectives, unusual grapes, organic if possible, affordable always. I had the idea before I read your idea of the Tomato Bar, April! :-)
I also wanted to combine it with the idea of a wine library, during daytime... or early evening. There would be racks of books, some new for purchasing, some secondhand just for browsing. Sofas and comfortable armchairs in discreet nooks and crannies for those single diners. Stripped pine tables for large groups. Mis-matched chairs. Flagstone / wooden flooring. (I was designing a gastropub before they happened). Depending on how many rooms I had, the walls would be stripped back to the brick and lathe (obviously I am doing this in a C17 building with no planning restrictions or preservation orders!), or white-washed, or painted with silver and gilt. Works by local artists and photographers, for sale. Pottery and sculpture in nooks and crannies. An open fire. Candle-light or strategic spots. A courtyard garden for summer, with wisteria flooding down from the walls; lavender and rosemary in pots; herbs for picking at.
The drinks list would have recommended reading beside some of the entries - tongue in cheek, mostly. "The Great Gatsby" - champagne, of course. And possibly a mint julep. Anything by Jane Austen - a dry sherry with a frivolous kick, with an optional swift knock on the head afterwards, because it would be less painful than reading "Persuasion". Iain Banks - an Islay malt; possibly Caol Isla (are you au fait with Caol Isla, Miss M?). Dickens - a vintage port, or an elderly claret. Chick-Lit - a chilled Viognier, or Riesling, so much classier than Bridget Jones's Chardonnay. And so on.
Food. Almonds, walnuts, hazelnuts - toasted, in bowls, with salt for adding if required. Hard-boiled quails eggs and fresh radishes, again with salt and herbs for dipping. Massive rocket (arugala) salads with aged balsamic and shaved pecorino on the side. Bowls of wild mushrooms cooked in white wine with herbs. Baked butternut squash (champagne risotto optional, and on the side). Huge platters of simply grilled courgettes (zucchini), aubergine (eggplant), peppers, radicchio, sweet onions, garlic (parma ham, bresaeola, salami on the side). Fish simply grilled over sliced potatoes and drizzled with olive oil. Freshly steamed broccoli and french beans (almonds on the side) with lemon and olive oil to drizzle at the table, and sea salt and fresh ground pepper to scatter over. Purple sprouting broccoli - nude! Grilled asparagus with fresh black figs, black grapes and goat's cheese. Rye bread bruschetta. Tomatoes roasted with basil and garlic for hours and hours and served with black olives and hummus. New potatoes baked in the oven with a tiny bit of olive oil and rosemary. Well sourced and simply cooked meat. Fair trade coffee, with dark, dark chocolates on the side. Everything traceable to source.
Add your favourite dish and it will be there! Dishes would come in "nibbling", "grazing", "feasting" portions. Carbs of choice - good bread, good pasta with EVOO, rice - would come separately. Bowls of organic mixed leaves as standard with balsamic vinegar, or lemon juice, for dressing. I guess I'd offer flax and EVOO too. :-)
*sigh*
I could so do this if I had any kind of financial backing at all. But I don't. I've researched loans and I'd need to put in at least 50% of my own money to get anywhere starting, and I have no money at all. I am also mired in ennui.
Still, it's still a dream even if I don't achieve it by my 35th, which is what I said I would do.
And doesn't it sound damn fine?
Monday, 26 February 2007
Tender Hearted Vegetarian
I've been veggie for coming up close on twenty years now. Yes, it's a frightening number, because those twenty years have gone in no time at all. The last ten, particularly, have flown by. It's like time creeps if not stands still while you go through school, and college, and uni (and - in my case - a disasterous relationship in another country) and then as soon as life in the world of earning a living kicks back in, it's *boom, whoosh* - and those years are flying by. To put it in some kind of warped perspective, I've now been in my current place of employment for over 9 years. That's more than my years at senior school and university (grad and post-grad) put together. I'm heading for my mid-thirties at an incredible rate of knots and in my head, for various reasons, I haven't even celebrated 30 properly yet. It's scary stuff.
The ups and downs of this weekend have also revealed two new wrinkles under my eyes in the mirror. Not good!
Anyway, moving back to the original topic - having become a (rather strict) vegetarian at 15 means that I have never actually tasted loads of stuff. Scallops, say. No. Prawns - only in prawn balls from Dad's Chinese takeout, and those were spat out immediately. Any kind of fish other than battered and from the fish and chip shop in newspaper with salt on a Friday night (it's an English thing) or in "fingers", no. Lobster, no. Other shellfish, no. Steak, no. Venison, no. Duck, no. Goose, no. You get the idea.
But do I *want* to taste it? I think the answer has to be, in all honesty, no. I would like to share a meal with P in the true sense of sharing and eating the same food and savouring the same tastes and knowing that the enjoyment was equal. To be able to discuss our food as we can discuss our wines. To enjoy the same subtleties and nuances of taste that can be experienced when pairing a Pinot with rare lamb, perhaps, or a Sauternes with foie-gras (ok, a bad CR example). But that's not going to happen because with all the application of all the logic in all the world, I would feel that eating shellfish, fish, or meat was wrong. Wrong for me, I hasten to add.
I am harking on about this because I do find it difficult to get my protein levels up while keeping my calories down and not going for tofu every day (I must find that article about soy and dementia) or quorn (I swear it wouldn't surprise me if one day someone finds out the damn stuff is sentient), and I feel like griping about it. I'm particularly tired (and this is not new) of eating out as a CR'd vegetarian being so difficult to do. But I guess that's a problem there are no easy answers to. Either I assert my superiority on the food chain and qwell guilt, and eat the scallops... or not, and my days are filled with eggwhites (from eggs laid by free-range chickens fed on a non-GM organic diet, naturally), and grumblings about not being able to eat out and be CRON.
I'll probably do the usual and post today's CoM report later, after my pottery class, but I have to admit I am feeling reasonably blah about food today after the weekend. I might aim for as much nutrition as I can get in as few calories - and usually I have to push to get my calories over 1000 - 1100; that's just the way it is, no drama. I'm reasonably tempted just to eat a bowl of cereal to be honest. Sometimes one just gets tired of trying, and of food.
The ups and downs of this weekend have also revealed two new wrinkles under my eyes in the mirror. Not good!
Anyway, moving back to the original topic - having become a (rather strict) vegetarian at 15 means that I have never actually tasted loads of stuff. Scallops, say. No. Prawns - only in prawn balls from Dad's Chinese takeout, and those were spat out immediately. Any kind of fish other than battered and from the fish and chip shop in newspaper with salt on a Friday night (it's an English thing) or in "fingers", no. Lobster, no. Other shellfish, no. Steak, no. Venison, no. Duck, no. Goose, no. You get the idea.
But do I *want* to taste it? I think the answer has to be, in all honesty, no. I would like to share a meal with P in the true sense of sharing and eating the same food and savouring the same tastes and knowing that the enjoyment was equal. To be able to discuss our food as we can discuss our wines. To enjoy the same subtleties and nuances of taste that can be experienced when pairing a Pinot with rare lamb, perhaps, or a Sauternes with foie-gras (ok, a bad CR example). But that's not going to happen because with all the application of all the logic in all the world, I would feel that eating shellfish, fish, or meat was wrong. Wrong for me, I hasten to add.
I am harking on about this because I do find it difficult to get my protein levels up while keeping my calories down and not going for tofu every day (I must find that article about soy and dementia) or quorn (I swear it wouldn't surprise me if one day someone finds out the damn stuff is sentient), and I feel like griping about it. I'm particularly tired (and this is not new) of eating out as a CR'd vegetarian being so difficult to do. But I guess that's a problem there are no easy answers to. Either I assert my superiority on the food chain and qwell guilt, and eat the scallops... or not, and my days are filled with eggwhites (from eggs laid by free-range chickens fed on a non-GM organic diet, naturally), and grumblings about not being able to eat out and be CRON.
I'll probably do the usual and post today's CoM report later, after my pottery class, but I have to admit I am feeling reasonably blah about food today after the weekend. I might aim for as much nutrition as I can get in as few calories - and usually I have to push to get my calories over 1000 - 1100; that's just the way it is, no drama. I'm reasonably tempted just to eat a bowl of cereal to be honest. Sometimes one just gets tired of trying, and of food.
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.
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.
Friday, 23 February 2007
Shakespeare, Supplements and Fortification
This weekend is a Shakespeare weekend. Yay! Up to Stratford on Avon for MacBeth (in Polish, with English surtitles) tonight, and for Coriolanus tomorrow. It also means a weekend away from the CRON kitchen, but this time I am determined not to stress and just do my best with what's available. Hopefully there will be no manic hunger episodes - well, I can hope.
Tomorrow we are meeting friends here for lunch. Spot the CR-ish choice for Sara which she really hopes is on the daytime menu...
Sunday's lunch is here. Again, it's pretty obvious what my choice will be... These are the times though, when eating fish or shellfish would be useful.
I will have lots of fun anyway; Shakespeare, P, two sets of friends, and someone else doing the cooking for me. What's not to love?
I have today's food all planned. I've had my usual blueberries / yoghurt / seeds / nuts combo for breakfast; lunch will be quorn and lentils cooked with tomatoes and garlic with steamed broccoli, butternut squash (Vit E - and I never knew!), and steamed kale; and dinner will be a massive salad of spinach, grilled peppers, mushrooms, cherry tomatoes and eggwhites. Flax/lemon/mustard/garlic dressing.
I tried to make space for more chocolate pudding but given that I am bound to be having a couple of glasses of wine this evening with P, there just wasn't room. Cocoa deprivation!
Robin asked if I was including supplements in my CoM totals. The last few days have had my Vit D tab included but apart from that the answer I gave is no.
However, I do drink 250ml (at least) of Alpro Lite Soya Milk a day, and this is fortified with various B's, Calcium and E. I also eat 10g Grapenuts with my yoghurt at breakfast, which are also fortified.
I'm not too bothered about this - I've taken both sets out of CoM and I am getting 100% on what they give me anyway in other foods, most of the time; I just happen to like the taste of both - unlike Brewer's Yeast, which is emergency bump-the-numbers nutrition for me.
However, I was thinking about my reaction to one of A's posts on Emily's blog, when she reveals plans about a post regarding how CRONies shouldn't be too bothered about whether food is natural or not. Now she hasn't even written the post yet, and I may have misunderstood her! But I immediately thought - oooh, no! In my opinion, food being as natural and as unprocessed as possible is incredibly important, esp for CR when we need all the nutrients we can get and surely in a natural form. This is one of the reasons why I am really having to force myself to eat quorn, and why more often than not I will just steam my veggies and eat them plain, and why - given an option - I will never eat something without a good long look at the ingredients list.
But of course, I am drinking 250mls of something that is definitely unnatural a day. So I won't be able to say a word! :-)
Still looking forward to the post though.
And finally, the Crunch of the Day...
Hope everyone else has a good weekend!
===========================================
Nutrition Summary for 23 February 2007
===========================================
General (84%)
===========================================
Energy | 1044.0 kcal 87%
Protein | 75.9 g 84%
Fat | 28.4 g 71%
Carbs | 145.6 g 121%
Fiber | 37.2 g 149%
Water | 1654.6 g 61%
Vitamins (98%)
===========================================
Vitamin A | 57133.5 IU 2449%
Folate | 1032.2 mcg 258%
B1 (Thiamine) | 1.5 mg 133%
B2 (Riboflavin) | 4.2 mg 380%
B3 (Niacin) | 21.9 mg 156%
B5 (Pantothenic Acid)| 8.9 mg 178%
B6 (Pyridoxine) | 3.7 mg 286%
B12 (Cyanocobalamin) | 1.8 mcg 75%
Vitamin C | 873.2 mg 1164%
Vitamin D | 406.9 IU 203%
Vitamin E | 24.6 mg 164%
Vitamin K | 1699.3 mcg 1888%
Minerals (96%)
===========================================
Calcium | 1153.0 mg 115%
Copper | 3.0 mg 332%
Iron | 20.8 mg 116%
Magnesium | 550.3 mg 172%
Manganese | 6.9 mg 382%
Phosphorus | 1456.3 mg 208%
Potassium | 5845.5 mg 124%
Selenium | 164.6 mcg 299%
Sodium | 840.5 mg 56%
Zinc | 14.1 mg 177%
Amino Acids
===========================================
Lipids (40%)
===========================================
Saturated | 3.0 g 15%
Omega-3 | 3.5 g 316%
Omega-6 | 5.6 g 46%
Cholesterol | 2.1 g 1%
Tomorrow we are meeting friends here for lunch. Spot the CR-ish choice for Sara which she really hopes is on the daytime menu...
Sunday's lunch is here. Again, it's pretty obvious what my choice will be... These are the times though, when eating fish or shellfish would be useful.
I will have lots of fun anyway; Shakespeare, P, two sets of friends, and someone else doing the cooking for me. What's not to love?
I have today's food all planned. I've had my usual blueberries / yoghurt / seeds / nuts combo for breakfast; lunch will be quorn and lentils cooked with tomatoes and garlic with steamed broccoli, butternut squash (Vit E - and I never knew!), and steamed kale; and dinner will be a massive salad of spinach, grilled peppers, mushrooms, cherry tomatoes and eggwhites. Flax/lemon/mustard/garlic dressing.
I tried to make space for more chocolate pudding but given that I am bound to be having a couple of glasses of wine this evening with P, there just wasn't room. Cocoa deprivation!
Robin asked if I was including supplements in my CoM totals. The last few days have had my Vit D tab included but apart from that the answer I gave is no.
However, I do drink 250ml (at least) of Alpro Lite Soya Milk a day, and this is fortified with various B's, Calcium and E. I also eat 10g Grapenuts with my yoghurt at breakfast, which are also fortified.
I'm not too bothered about this - I've taken both sets out of CoM and I am getting 100% on what they give me anyway in other foods, most of the time; I just happen to like the taste of both - unlike Brewer's Yeast, which is emergency bump-the-numbers nutrition for me.
However, I was thinking about my reaction to one of A's posts on Emily's blog, when she reveals plans about a post regarding how CRONies shouldn't be too bothered about whether food is natural or not. Now she hasn't even written the post yet, and I may have misunderstood her! But I immediately thought - oooh, no! In my opinion, food being as natural and as unprocessed as possible is incredibly important, esp for CR when we need all the nutrients we can get and surely in a natural form. This is one of the reasons why I am really having to force myself to eat quorn, and why more often than not I will just steam my veggies and eat them plain, and why - given an option - I will never eat something without a good long look at the ingredients list.
But of course, I am drinking 250mls of something that is definitely unnatural a day. So I won't be able to say a word! :-)
Still looking forward to the post though.
And finally, the Crunch of the Day...
Hope everyone else has a good weekend!
===========================================
Nutrition Summary for 23 February 2007
===========================================
General (84%)
===========================================
Energy | 1044.0 kcal 87%
Protein | 75.9 g 84%
Fat | 28.4 g 71%
Carbs | 145.6 g 121%
Fiber | 37.2 g 149%
Water | 1654.6 g 61%
Vitamins (98%)
===========================================
Vitamin A | 57133.5 IU 2449%
Folate | 1032.2 mcg 258%
B1 (Thiamine) | 1.5 mg 133%
B2 (Riboflavin) | 4.2 mg 380%
B3 (Niacin) | 21.9 mg 156%
B5 (Pantothenic Acid)| 8.9 mg 178%
B6 (Pyridoxine) | 3.7 mg 286%
B12 (Cyanocobalamin) | 1.8 mcg 75%
Vitamin C | 873.2 mg 1164%
Vitamin D | 406.9 IU 203%
Vitamin E | 24.6 mg 164%
Vitamin K | 1699.3 mcg 1888%
Minerals (96%)
===========================================
Calcium | 1153.0 mg 115%
Copper | 3.0 mg 332%
Iron | 20.8 mg 116%
Magnesium | 550.3 mg 172%
Manganese | 6.9 mg 382%
Phosphorus | 1456.3 mg 208%
Potassium | 5845.5 mg 124%
Selenium | 164.6 mcg 299%
Sodium | 840.5 mg 56%
Zinc | 14.1 mg 177%
Amino Acids
===========================================
Lipids (40%)
===========================================
Saturated | 3.0 g 15%
Omega-3 | 3.5 g 316%
Omega-6 | 5.6 g 46%
Cholesterol | 2.1 g 1%
Thursday, 22 February 2007
I Ate Dessert!
I *never* eat dessert, but I was low on calories, pretty damn perfect on nutrition, still in the mood for food and not in the mood for more broccoli... and there was some leftover tofu...
So, tofu chocolate pudding a la Miss M! With blueberries! OMG, yum.
(The Green and Black's cocoa will now be placed *back* in the cupboard where it belongs).
Thanks for all the comments and CR validation on the other post! And I will be trying some of those dressing suggestions out on future immense salads.
===========================================
Nutrition Summary for 22 February 2007
===========================================
General (82%)
===========================================
Energy | 1010.5 kcal 84%
Protein | 72.2 g 80%
Fat | 27.5 g 69%
Carbs | 142.5 g 119%
Fiber | 35.1 g 140%
Water | 1564.5 g 58%
Vitamins (98%)
===========================================
Vitamin A | 56844.2 IU 2437%
Folate | 919.4 mcg 230%
B1 (Thiamine) | 1.4 mg 127%
B2 (Riboflavin) | 3.9 mg 354%
B3 (Niacin) | 20.3 mg 145%
B5 (Pantothenic Acid)| 8.3 mg 165%
B6 (Pyridoxine) | 3.1 mg 240%
B12 (Cyanocobalamin) | 1.8 mcg 75%
Vitamin C | 496.1 mg 661%
Vitamin D | 406.9 IU 203%
Vitamin E | 21.6 mg 144%
Vitamin K | 1730.3 mcg 1923%
Minerals (96%)
===========================================
Calcium | 1279.2 mg 128%
Copper | 3.1 mg 350%
Iron | 19.7 mg 109%
Magnesium | 559.5 mg 175%
Manganese | 7.6 mg 425%
Phosphorus | 1481.1 mg 212%
Potassium | 5697.3 mg 121%
Selenium | 157.2 mcg 286%
Sodium | 896.3 mg 60%
Zinc | 15.5 mg 194%
Amino Acids
===========================================
Lipids (38%)
===========================================
Saturated | 3.3 g 16%
Omega-3 | 0.9 g 80%
Omega-6 | 6.4 g 53%
Cholesterol | 2.1 g 1%
So, tofu chocolate pudding a la Miss M! With blueberries! OMG, yum.
(The Green and Black's cocoa will now be placed *back* in the cupboard where it belongs).
Thanks for all the comments and CR validation on the other post! And I will be trying some of those dressing suggestions out on future immense salads.
===========================================
Nutrition Summary for 22 February 2007
===========================================
General (82%)
===========================================
Energy | 1010.5 kcal 84%
Protein | 72.2 g 80%
Fat | 27.5 g 69%
Carbs | 142.5 g 119%
Fiber | 35.1 g 140%
Water | 1564.5 g 58%
Vitamins (98%)
===========================================
Vitamin A | 56844.2 IU 2437%
Folate | 919.4 mcg 230%
B1 (Thiamine) | 1.4 mg 127%
B2 (Riboflavin) | 3.9 mg 354%
B3 (Niacin) | 20.3 mg 145%
B5 (Pantothenic Acid)| 8.3 mg 165%
B6 (Pyridoxine) | 3.1 mg 240%
B12 (Cyanocobalamin) | 1.8 mcg 75%
Vitamin C | 496.1 mg 661%
Vitamin D | 406.9 IU 203%
Vitamin E | 21.6 mg 144%
Vitamin K | 1730.3 mcg 1923%
Minerals (96%)
===========================================
Calcium | 1279.2 mg 128%
Copper | 3.1 mg 350%
Iron | 19.7 mg 109%
Magnesium | 559.5 mg 175%
Manganese | 7.6 mg 425%
Phosphorus | 1481.1 mg 212%
Potassium | 5697.3 mg 121%
Selenium | 157.2 mcg 286%
Sodium | 896.3 mg 60%
Zinc | 15.5 mg 194%
Amino Acids
===========================================
Lipids (38%)
===========================================
Saturated | 3.3 g 16%
Omega-3 | 0.9 g 80%
Omega-6 | 6.4 g 53%
Cholesterol | 2.1 g 1%
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