I got drunk today
Life's got no meaning and no purpose
We fool ourselves that is otherwise
But its not
How not to hate yourself when youre too lucid and stupid social conditioning cant fool u anymore?
Not easy
Nut tonight I found the solution
Put on ur most depressing favorite song
And start exercising on it
Tqo palys of the song later u are back
Not to fool urself that life has any meaning
But to enjoy the fucking moment
as simple as this
Saturday 12 February 2011
Monday 7 February 2011
Mia Cake
Its not a Low-GL, but its as healthy as possible
250g wholemeal flour
6 eggs
250g brown sugar
some baking powder - half a teaspoon
2 tablespoons oil
preheat the oven
start by separating the white and yolk of the eggs.
whisk the whites with a little vanilla essence (or rum, or any aroma you like)until they are stiff. Add the sugar, whisking again until the foam doesnt fall down from the whisk. Add the yolks, one by one, then the flour and the oil.
Add the baking powder too. Pour all in your baking tin/tray. And add on top all the fruits you want/like/have around.
I used in this one a combination of kiwi and slices of clementines. I usually go with blueberries. Some apples cut in pieces would do too.
You leave it in the oven (about 200C) for 20 mins, check it, and decide if it needs to stay more in the oven. With the oven I have now I need another 20 minutes on top of the first ones...with previous one I needed only 10 ....
try if its done with a toothpick, stick it in the middle, it it's clear and not sticky when is out, the cake's done.
Make sure your baking tin is non-stick type, otherwise the fruits would stick to the bottom, and this could make you a little angry.
250g wholemeal flour
6 eggs
250g brown sugar
some baking powder - half a teaspoon
2 tablespoons oil
preheat the oven
start by separating the white and yolk of the eggs.
whisk the whites with a little vanilla essence (or rum, or any aroma you like)until they are stiff. Add the sugar, whisking again until the foam doesnt fall down from the whisk. Add the yolks, one by one, then the flour and the oil.
Add the baking powder too. Pour all in your baking tin/tray. And add on top all the fruits you want/like/have around.
I used in this one a combination of kiwi and slices of clementines. I usually go with blueberries. Some apples cut in pieces would do too.
You leave it in the oven (about 200C) for 20 mins, check it, and decide if it needs to stay more in the oven. With the oven I have now I need another 20 minutes on top of the first ones...with previous one I needed only 10 ....
try if its done with a toothpick, stick it in the middle, it it's clear and not sticky when is out, the cake's done.
Make sure your baking tin is non-stick type, otherwise the fruits would stick to the bottom, and this could make you a little angry.
Wednesday 2 February 2011
Low-GL Lunch: Squash and feta rosti
serves 2
2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon caraway seeds
2.5cm piece fresh root ginger, peeled and grated
325g firm squash, such as butternut, peeled, deseeded and coarsely grated
100g feta cheese, crumbled
Heat the oil in a small non-stick frying pan, add the onion and caraway seeds and cook until the onion is softened and golden.Add the ginger and grated squash and stir-fry gently for 3-4 minutes to combine the ingredients and soften the squash.
Add the feta and mix well. Pat down the mixture in the pan and draw it in from the sides, to make a cake. Leave over a medium-high heat for about 5 minutes, to firm and brown the base.
Put the pan under a hot grill for a further 5 minutes to brown the top. Cut in half and serve.
2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon caraway seeds
2.5cm piece fresh root ginger, peeled and grated
325g firm squash, such as butternut, peeled, deseeded and coarsely grated
100g feta cheese, crumbled
Heat the oil in a small non-stick frying pan, add the onion and caraway seeds and cook until the onion is softened and golden.Add the ginger and grated squash and stir-fry gently for 3-4 minutes to combine the ingredients and soften the squash.
Add the feta and mix well. Pat down the mixture in the pan and draw it in from the sides, to make a cake. Leave over a medium-high heat for about 5 minutes, to firm and brown the base.
Put the pan under a hot grill for a further 5 minutes to brown the top. Cut in half and serve.
Low-GL Lunch: Sun-dried tomato dressing
serves 2
4 sun-dried tomatoes in olive oil, drained and quartered
8 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon water
1/2 teaspoon anchovy essence (or anchovy paste)
freshly ground black pepper
Put all the ingredients in a blender and blend until smooth.
4 sun-dried tomatoes in olive oil, drained and quartered
8 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon water
1/2 teaspoon anchovy essence (or anchovy paste)
freshly ground black pepper
Put all the ingredients in a blender and blend until smooth.
Low-GL Lunch: Lime and soy dressing
serves 2
2 tablespoons lime juice
2 tablespoons sesame oil
2 tablespoons avocado oil (or olive oil)
2 tablespoons olive oil
1 teaspoon soy sauce
1 garlic clove, crushed
freshly ground black pepper
Combine all the ingredients in a bowl .
2 tablespoons lime juice
2 tablespoons sesame oil
2 tablespoons avocado oil (or olive oil)
2 tablespoons olive oil
1 teaspoon soy sauce
1 garlic clove, crushed
freshly ground black pepper
Combine all the ingredients in a bowl .
Low-GL Lunch: Orange vinaigrette
serves 2
6 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar
1/2 teaspoon mustard
1 garlic clove, crushed and finely chopped
freshly ground black pepper
Combine all ingredients in a bowl and mix well.
6 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar
1/2 teaspoon mustard
1 garlic clove, crushed and finely chopped
freshly ground black pepper
Combine all ingredients in a bowl and mix well.
Low-GL Lunch: Root vegetable and goat's cheese salad
serves 2
200g root vegetables, coarsely grated (sweet potatoes, swedes or parsnips, celeriac and carrot)
2 tablespoons olive oil
1 tablespoon black mustard seeds
30g walnut pieces
25g raisins
100g hard goat's cheese, cubed
sesame oil, to drizzle
1-2 tablespoons chopped fresh coriander
Place the grated vegetables in a large bowl. Heat the oil in a small pan and when hot add the black mustard seeds. when the seeds start to pop, pour them over the vegetables. Stir in the walnuts, raisins and goat's cheese. Drizzle with sesame oil and sprinkle over the coriander.
Serve with a chunk of soda bread or a spoonful of couscous.
200g root vegetables, coarsely grated (sweet potatoes, swedes or parsnips, celeriac and carrot)
2 tablespoons olive oil
1 tablespoon black mustard seeds
30g walnut pieces
25g raisins
100g hard goat's cheese, cubed
sesame oil, to drizzle
1-2 tablespoons chopped fresh coriander
Place the grated vegetables in a large bowl. Heat the oil in a small pan and when hot add the black mustard seeds. when the seeds start to pop, pour them over the vegetables. Stir in the walnuts, raisins and goat's cheese. Drizzle with sesame oil and sprinkle over the coriander.
Serve with a chunk of soda bread or a spoonful of couscous.
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