I’ve been avoid a word diet for a long time. I find it ugly at least in todays meaning, but the origin is much more aligned with my beliefs
Diet – Middle English diete, from Anglo-French, from Latin diaeta, from Greek diaita, literally, manner of living, from diaitasthai to lead one’s life Merriam-Webster dictionary
I feel that the d-word is overused in our culture. Everybody is on some kind of diet – gluten-free, dairy-free, Weight Watchers, 5:2, Montignac, low carb, low fat, low calorie, detox or paleo diet just to name few. When something is as popular, you can be sure at least half of its buzz is fueled by marketing and sales people. This is why I’ve been avoiding the word diet. I like talking about food, even healthy food, but I always wanted it to be more a lifestyle, a healthy consideration rather than restrictive, military plan that won’t last too long. But as years go by, my body stopped behaving as it should, I would eat less than 10 years ago, exercise more, but still gain weight. So I did what I usually do. I’ve started reading, first “Salt Sugar Fat: How the Food Giants Hooked Us“, “Food Rules: An Eater’s Manual” and finally “Why We Get Fat: And What to Do About It“. I’ve talked to Bea, who I admire dearly and came to conclusion that I need to change something and that something is cutting off carbs. I’m inspired by a low GI diet with some influences of Hay’s and Montignac diet (I just can’t go with one regime, I just can’t). Again I’m still afraid of use word diet, because:
- I will still eat a cheesecake that my friend made,
- I will run away if I’m asked to count anything (food should not be about counting!),
- I will still bake a cake for special occasion,
- And I don’t want to break diet, I want to incorporate healthy habits into my life.
So what I’m trying to do is:
- cut off most of carbohydrates for a some time, and then try to eat more low GI carbs,
- try not to be hungry and eat delicious things,
- try loads of new recipes,
- keep reading about food,
- not feel bad about myself if I don’t follow the rules.
The leek, cabbage and coconut combination is pretty amazing, especially if you are a curry lover. It’s simple and goes brilliantly with a roasted chicken.
Recipe adapted from River Cottage Veg Everyday
- 3 leeks, trimmed and washed
- 1 small white cabbage, outer leaves removed
- 2 Tbsp coconut oil
- 3 garlic cloves, sliced
- ground black pepper
- 1 1/2 Tbsp mild curry paste
- 400ml coconut milk
- 50 g cashews, roasted and chopped roughly (optional)