Ummm, well, an update… hasn’t gone as well as I had hoped. I had the best intentions, but basically lost it when I didn’t actually sit down and plan how to implement it… Eddie informed me the other night that soup was an entree, NOT a main meal, so either I start two course meals or skip soup… I have the sourdough starter in the fridge ready to make French Sourdough loaves. Bought the starter culture, and piima culture that I haven’t used yet, from Fermented Treasures. Ok, so while I’m thinking of it, I’ve just written it in my calender for an hour on wednesday to make up some menu plans and incorporate some more healthy eating habits.
So far; – changed the deep fryer (don’t use it that much) from olive oil to Supafry animal fat. Baked vegies taste way better cooked in this!
– Tried using a butter spread (homemade) made with butter, olive oil and flaxseed oil. I found it rather salty and it sank into the bread. We’re currently back on Olive oil margerine, but I think I may try and just go to straight butter.
– No more Equal sugar substitute. Honestly, it’s scary reading the reports on these substitutes. They’re all neurotoxins, and the effects they have on a person’s body is shocking. The Stevia isn’t getting used, neither Eddie nor I like the taste, so we’re currently using organic raw sugar. Need to come up with a better solution. Maybe we should just bite the bullet and swap totally to Stevia and just get used to the taste.
– Eddie requested that I buy decaffienated coffee for him. This is day one, so we’ll see how he goes. I really should give up my coffee habit (2-3 daily) but I have to say I’m not real motivated to do this!
– Swapped normal table salt for Celtic Sea Salt and Trocomare. Celtic Sea Salt is natural salt, scraped off the salt ponds with wooden ladles. It’s a pale grey colour and has minerals and nutrients in it!!! Particularly iodine (from kelp). Trocomare is a seasoning, based on salt and herbs. It’s only 30% salt, the rest of the flavour is from the herbs. Tastes wonderful on vegies and in soups! We’re still working on convincing Dian that just because it’s low in salt doesn’t mean you can cover your food in it. Repeat after me, salt is a flavouring, not a food!