Coming out of the carrot closet
If you had told me five years ago that the key to my long term weight loss success was going to be … VEGETABLES… I would have laughed so hard I might have dropped my box of oreos. After all, from childhood I’d hated everything green, and most especially peas, asparagus, and beans. So it was really pretty amazing to me that during the course of my weight loss I really began not only to appreciate the taste of many vegetables, but even to look forward to them. It happened very, very gradually, but I exchanged my iceberg lettuce for mixed greens, my thousand island dressing for basalmic vinegar, and even began having veggies for breakfast! Its to the point where today, when I pulled the cellophane off of the herb salad I made yesterday with fresh tomatoes, mushrooms and beets, I was practically salivating! It was that good! But here’s a little secret. Its one I’m kind of embarrassed about it. And in the past the few people I’ve told have all been rather skeptical. I add vegetables to non-vegetable dishes. When I make pancakes, I use mushrooms (yes, mushrooms) to bulk up the batter. When I make a chocolate and fruit smoothie, I add carrots to give it more thickness. When I get mu-shu pork from the Chinese takeout, I put steamed veggies in every other wrap instead of the meat. I go through more veggies in a day, than my family goes through in a week. To me, it makes sense to make fake ‘mashed potatoes’ using cauliflower. I like using romaine lettuce instead of a tortilla shell. And steamed asparagus tips are one of my all time favorite snacks. I’m not sure why I hesitate to ‘confess’ these things, but I’m sure it has something to do with the fact that these choices are SO far afield from my past, that its sometimes even a little hard for ME to believe. My new-found affinity for beans and beets and squash and garlic and … well, you name it … seems a little … odd. And trust me, if you’ve ever mentioned to a room full of people that you can stretch pancake mix with some nice fresh trumpet royale mushrooms, then you know what I’m talking about! So wow. There. I’ve said it. I’m a veggie-o-phile. And proud of it! |
7 Comments:
The REALLY THIN employees at my former favorite chinese restaurant used cabbage leaves as their "wraps" - and lots and lots of veggies went in those wraps too.
I'm totally with you on this one. When I go to restaurants I'm always disappointed by the measly size of the veggie portions: at home, I usually have at least three - and often four - different side vegetables with my meals. I rarely buy ready meals or take aways, but when I do, I add steamed veggies on the side. It's partly that I've always liked tucking into a big dinner (hence my history of weight problems) and having lots of veggies allows me to do so for minimal calories (I don't count the veggie calories) and partly that - like you - I just LOVE the things! It helps that I shop at the farmers' market and so the veggies I have are real beauties. I pretty much never have a meal without them, except for breakfast. Even at breakfast, though, I sometimes have cherry tomatoes on the side or serve my poached eggs on a bed of spinach or kale instead of toast.
London Slimmer
By 11:17 AM
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I read your blog every day and you are a true inspiration for me. So as a very obese woman who is really trying to "get it" how does one go from a vegtable hater to a vegtable lover. I am so out of touch that not only do I not have the faintest idea how to prepare the vegatbles, I almost can't even figure out what would go with a meal.
Is there a cookbook or a website that helped you learn how to prepare them?
Thanks!!! :)
By 6:05 AM
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I gained three pounds this weekend. I was afraid to step on the scale this morning BECAUSE I didn't eat my VEGGIES this weekend.
(and I ingested too much salt. I didn't get enough fibre, I drank diet drinks instead of water.)
I was active and watched my caloric intake.
So I know these pounds will just vanish soon enough, ... still... I feel stupid for not making the salads, for not ...planning ahead with my preferred foods.
Vegetables really make a huge difference with me. I can actually consume a lot more calories if they are veggies and fruit calories!
By eating good amounts of fruits I am happy with plain water, and by eating good amounts of veggies I satisfy my hunger.
By 8:05 AM
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To Sandi:
Jonathan might give you some advice on this, too, but for what it's worth, I thought I'd try to help as well. You can't go wrong by buying locally-grown veggies that are in season (if they are locally grown, they will be in season) and, frankly, combine them with your meals and with each other in any way you fancy. At season at the moment, over here in the UK, are carrots, beetroots, broad beans (I think you call them lima beans), peas (the last of the crop), courgettes (zucchini), aubergines (eggplants), spinach, kale, mushrooms of all kinds, tomatoes, lettuce, cucumber, broccoli, cauliflower, sweetcorn and more. Personally, I like to mix up different-coloured veggies and eat different veggies at each meal, but really pretty much any veggie will go with any meal: there aren't any rules! If you're lucky enough to have a farmers' market near you, check it out and ask the stallholders for advice.
I usually prepare my veggies in one of four ways: steamed, roasted, stirfried or raw.
To steam them, I find the easiest way is to use a bamboo steamer, which fits on top of a frying pan of boiling water. You can usually get these in Chinese supermarkets. I chop harder veggies small to make them steam quicker. Veggies that are particularly good steamed include asparagus, peas, broad beans, spinach, kale (remove the tough inner stalks), broccoli, carrots and in winter brussel sprouts and cabbage. Check they are done by inserting a sharp knife.
To roast, chop your veggies up, but not too small, toss in 1/2 Tbsp. olive oil per person, transfer to a baking dish, add dried or fresh herbs if you like, cover with silver foil and bake for 3/4-1 hour, or longer, if you need (test them with a sharp knife - they are best soft, not crunchy). Good veggies to roast include beetroots, mushrooms, carrots, parsnips (in winter), Jerusalem artichokes (in winter), fennel, cauliflower, onions, garlic (peel and separate out the cloves - it tastes surprisingly mild) and aubergine (eggplant).
To stirfry, add approx 1/2 tbsp of olive oil per person to a Chinese wok. Cut your veggies up pretty small. Put the wok on a high heat and toss the veggies around in the oil until they are still fairly crunchy but no longer raw (taste them to check). Good veggies to stirfry include peppers, mushrooms, carrots (sliced finely), courgettes (zucchini), spinach, pak choi, peas and cabbage.
To eat raw: you can make a salad from veggies like lettuce, cucumber, peppers, fennel and tomatoes and a low-fat dressing by using 1/2 tbsp of olive oil per person plus 1 tbsp low-fat yoghurt and 1 tbsp of balsamic vinegar. Beetroot, celeriac, carrots and kohlrabi are good grated and then eaten raw.
One book I've found useful as a guide to vegetables is the Whole Foods Companion by Dianne Onstad, ISBN 0-930031-83-0. It has lots of stories about the origins and beliefs surrounding individual veggies, as well as tips on how to cook them.
With a little patience, you too can be a veggie lover. Good luck!
London Slimmer
By 11:19 AM
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Personally, I like to add hazelnut flour and orange peel to my pancake batter (whole wheat, of course). I've also hidden grated apples or mashed bananas in pancakes to get some extra nutrition into them (a useful trick when feeding children).
Deirdre
By 12:25 PM
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I want to add a note to London Slimmer's comments to sandy on veggies - It's good if you can get them fresh, but don't worry if you have to get frozen. I have both fresh and frozen veg at my house. Sometimes it's easier to just cut open a bag and steam some veg. Just give it a try. I didn't like veggies for a long time until I had them steamed. Turns out they were just too cooked for me before. I still prefer most of them close to raw.lose to raw.
By 5:27 PM
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