I can procrastinate any time I like

Life as we all know can be very busy and stressful. Even if we eat well we can create other problems which will impact our health. Procrastination is a false friend. Why put off what needs to be done, as it will have to be done sooner or later and better now than in a mad rush at the last minute? I am so very far from perfect on this, but I have developed a strategy which requires some discipline (and we all know about that, don't we?) but works for those situations when I need to get ready to go out. In a situation when I need to go out in say, an hour, I might feel that it will take me half an hour to get all the things ready that I need, and so I get on with those little jobs that I can do before I go. This is a trap. Either the jobs will overrrun and I will be late or, when the half hour slot comes around I find it all takes longer than I thought. Result - rushing about like a mad thing and getting stressed. Not good. This is where the discipline bit comes in. I make myself get eveything ready for going out first, so that all I need to do when the time comes, is put on my coat pick up my bag and go. Then, and only then do I start those enticing little jobs. When you analyse it, how many things actually have to be done at the last minute? Very few. I do the same thing when planning a meal. Everything that can be done in advance is done in advance. So the only things that I do at the last minute are the ones that can only be done at the last minute. As I said - I am far from perfect, but at least I know what I should be aiming for.

Pumpkinhead

Pumpkin is such a neglected vegetable in the UK. Time was you would never see it until October, and that was only for carving lanterns. I wouldn’t be surprised if in some parts of the UK that was still true, but fortunately I can get it all year round. And what a fantastic versatile veg it is! It’s wonderful in savoury spicy dishes like curry and tagine, and its texture makes soups velvety. Of course there is Bob’s wonderful pumpkin pie recipe but did you know that the combination of pureed pumpkin, spices, evaporated milk and the sweetener of your choice can be churned to make a fabulous ice cream?
I have also made a pumpkin hummus, substituting mashed pumpkin for half the chickpeas. Chickpea and pumpkin mash also appeared as a topping on my CRottage pie.
I think in the US it is available canned but I have never seen it canned here. I cut it in quarters and when I want some I microwave it till tender and then scoop out the flesh – that’s much easier than trying to peel it.

Bubba and me

Sorry for the long gap in postings - I haven't dropped off the radar - or off the wagon! Just very very busy and I like to do these postings justice by giving them a lot of thought and attention. Recently we (that is husband and self) acquired Bubba-kegs. We saw a friend with one and thought it was a good product. Basically it is a very large insulated mug. I like to have a mug of tea beside me as I work and with my Bubba-keg (I have the 1.5 litre size and G has gone for 2 litres) I need only do this once and then can sit in my upstairs office glugging as I work. The other advantage of not making frequent trips down to the kitchen is that I don't get importuned by our two cats who think that my presence there is to feed them. They have their own ideas about Ad Libitum feeding! To fill the keg I make up a large pot of green tea, and when it has infused I put half a sliced organic unwaxed lemon into the keg, then decant the tea into it and close the lid. There is a small sipping spout which can be kept covered when not being used. The contents stay hot for about 3 hours. Cold drinks will apparently stay cool for 12. Another good drink in this cool weather is hot vegetable broth, but I intend to ring the changes a lot. I could also make up a big vegetable casserole for lunch but I would have to unscrew the lid to eat it - not a big problem. I am sure there are many products of this kind, but this is the one I have tried, and it suits me very well!

It's not just about food

While a healthy diet is a vital ingredient in feeling youthful there are other things of importance. I have just spent ten days up at the Edinburgh Fringe festival working as a volunteer for a company that manages a venue. I worked in the kitchen, the cafe, box office, and did cleaning and leafleting. Most of the other volunteers were young enough to be my grandchildren. I spent a lot of my time on my feet, did miles of walking and running up and down stairs. I also ate like a horse - and arrived home weighing slightly less than when I went! So not CRd for that time. (Back on the straight and narrow as sson as I got back) But the huge buzz I got from the vibrancy of the place and the massive engery and enthusiasm was like an injection of youth!

On another subject - I have a small garden, and while I suppose I could fill it with vegetables I choose not to. I do grow fresh herbs, but I can get organic veg from the local farmers' market. In my garden there are flower beds, a rockery, hanging baskets and containers. It is a garden to give peace and visual pleasure. I enjoy being there and just pottering around tending to it. I am sure the feeling of contentment I get from the garden and also the gentle exercise contribute to my longevity as well as my diet.

At last - the CRONish pasty!

That traditional English dish the Cornish pasty is a nutritional mightmare. The filling isn't too bad, mainly vegetables with a little lean meat, but the surrounding pastry can add 450 to 750 calories per pasty depending on thickness, in the form of white flour, butter and lard. If you were an impoverished tin miner toiling 12 hours a day underground this may well have been the best you could get, but not now! I experimented using bread dough to replace the pastry - fiddly and not ideal. Then I hit on the solution - low carb tortillas. I used Mama Lupe's as that is the only brand I can get in the UK - by post from the low carb megastore. 60 calories each. Make your filling - my favourite so far is mashed sweet potato with chopped steamed leeks and grated Leskol (fat-free cheddar is something we can only dream of over here, and unlike soft cheeses you can't really make it at home). Put the filling on the tortilla - leave enough space so you can press the edges together. Now brush the edges with liquid eggwhite and press together. Pierce the pasty with a fork to let the steam out, put on a plate and microwave till hot.

My little furry friends

I adore kiwi fruit and I have always peeled them, then recently I read about there being a lot of nutrients in the peel. I looked at the peel. Not very appetising and some varieties are actually furry. Still, I washed them carefully and gave it a go. And do you know it was OK. A coarse brush will smooth out the furry ones. Not only do I no longer have the chore of peeling the slippery little things, but a kiwi has become an easily portable snack. And they're only £1 for a bowlful on the market!

The spice of life

There has been a lot of recent discussion on the subject of variety in food and drink, the general conclusion being that the more varied and delicious and interesting it is, the more one eats. The thing is that for so many of us even those on CRON, food is not just fuel, it is a pleasure, and we intend that it should remain so! But there are other ways to get variety without over eating. Friends often comment on the many kinds of herbal teas and infusions I have in my cupboard - right now I am sipping white tea scented with blackcurrant - I also love to use fresh herbs, and spices, and some of the wonderful low calorie organic relishes I get on the farmers' market. Even if my usual lunch is a big bowl of salad it doesn't have to be the identical salad every day or the same flavour dressing. And I love to plunge my fork into the salad bowl knowing that what comes up will be a little different each time.