Goodness, it’s been a long time between posts!
I’m afraid that life has been getting in the way of me doing the things I love; coupled with the stifling hot weather we have been having here for the last month – I have been feeling extremely lethargic and unmotivated.
Anyway, I’m diving back into my kitchen with some cooler recipes to start this 2017. Paleo Magnum anyone?!
My love affair with Paleo has relaxed somewhat – not that I have changed my mind or beliefs – but I have seen that many people in the Paleo sphere treat Paleo like it’s a food religion. I know, I used to be there. Now that the word has become dare I say it more mainstream, those religious beliefs are what the lifestyle has become mocked for. Don’t get me wrong, if you are wanting to change your diet for the better, an all or nothing approach can be helpful.
Going over my blog, I have dabbled with low-carb, GAPS and ketogenic diets whilst staying predominantly Paleo and always gluten-free. (Except for the really early days pre-Paleo) It has been an interesting experience learning about what works for my body and what doesn’t. I do believe that my few years of puritan Paleo ways were a valuable reset for my body and recommend it as a good tool for being mindful. When many people went with the 80/20 rule, I was always steaming forward 110% as is my nature, however, I have relaxed somewhat and perhaps follow a 70/30 philosophy now!
I still make cauliflower rice and spiralise my zucchini but I make less paleo bread and chocolate. I buy a good almond milk rather than make it myself and eat more dairy these days in the form of yoghurt and cream cheese. I still love to do all my baking but will use more sugar and less Natvia than I have in the past. As you will have observed my love affair with Japan – it’s virtually IMPOSSIBLE to steer clear of sugar and gluten and preservatives over there, it’s lucky I only go there once a year! Noticing a food hangover after one of my Japanese sojourns is always a good reminder of what the benefits of eating clean are.
Which brings me to my last trip! Despite it being cooler weather in Japan last November, I was craving lots of salad and the Japanese have perfected coleslaw as an art! True to form, a Japanese coleslaw is impeccably fresh, beautifully cut cabbage (chiffonade) served nude. That’s it! It is served with perhaps a few cherry tomatoes and a little shredded nori as a garnish. Then it is served with some goma (sesame) dressing which is slightly sweet. I love how they always serve this on the side so you can add as much or as little you like.
Whipped up in the Thermomix or your magic bullet, it is made in seconds and keeps well in the fridge. My husband is addicted to it and it is really nutritious to boot! Sesame seeds are an excellent source of calcium, magnesium and iron. They have beneficial fibres called lignans, which have been shown to have a cholesterol-lowering effects. And they taste wonderfully nutty; but beware – their high oil content lends them to go rancid easily so store them in the fridge and only buy small quantities at a time.
Japanese Goma Dressing
50g sesame seeds, lightly toasted
50g rice vinegar
2 tabs tamari or soy sauce
2 scant teas of sugar (or substitute with Stevia)
1 tab Japanese mirin
1 tab sesame oil
120g mayonnaise (I use homemade)
1 tab water
Place all ingredients into your blender and process until smooth. Add a little more water if you prefer a thinner sauce. It will thicken slightly on standing and will last for a couple of weeks in the fridge. Serve on some finely shredded cabbage or any salad you like – it’s a addictive!!
