Veggie or omnivore – which diet is better for me? Right now, omnivore. This is why…
Back in March I once again reverted to vegetarianism and, this time, I stuck with it (previous attempts have ended in boredom quite quickly, except for my original 20-year-plus stint from ’85 onwards). I’m still enjoying the food, which is the main thing, the recipes I’ve published have been mostly well received, and there’s no getting away from the fact that it’s saved me a hell of a lot of money, but there’s one unavoidable aspect of it that worries me greatly – my health has deteriorated savagely.
Things are so bad I can barely function – and yes, I admit I’m also depressed, many people who are seriously and chronically ill are – so it should surprise nobody that my first thought most days is “Is it worth carrying on?”.
Getting ample protein in a veggie diet isn’t hard – just a matter of ensuring that your diet includes both grains and pulses, the amino acid content of which complement each other (details in this post).
For me, though, that’s a not a great idea, as carbs, in both grains and pulses, don’t just make me drowsy, they render me unconscious (a doctor who knows why would be extremely useful), but, right now, I need to bump up my food’s protein content as my right leg has started leaking again. Actually, what it’s currently leaking is blood, copiously, but I suspect it’s only a matter of time before my protein-heavy and corrosive lymphatic fluid makes another bid for freedom. If I then have a repeat of last year, I’ll be making a bid for oblivion – I won’t go through that again.
Obviously, then, I needed an ingredient that would add Continue reading
Part 2 of an ongoing series… Part 1 here…
Which, really, is pretty much the same as anyone else in the kitchen, but without animal and fish bits. Basically, about equipment…
There was a time when I would have eschewed all electrical equipment in a domestic kitchen, with the possible exception of a blender, and maybe not even that.
Buy good knives, keep them sharp, and they’ll do pretty much everything you need (with the addition of a Rex peeler). As some knives are pretty much specific to meat or fish prep (boning knives, for example, or a razor-sharp carver for slicing liver (Sainsbury’s please note, and stop hacking the bloody stuff!), or actually carving; or filleting/skinning knives for fish), a veggie can get by with Continue reading
About 20 years ago I took my veggie kitchen notebook and wrote it up as a veggie cookery book, mainly for my own entertainment and, as I said some little while ago, it’s my intention, when I’m able (it’s the equivalent of a medium-sized paperback, which has to be retyped), to transfer it to my blog, and the easiest way to do this, I think, is in self-contained stages, of which this is the first.
Part 1 – My Veggie Store-cupboard.
On my reversion to vegetarianism this Autumn, I had, perforce, to undertake a considerable restocking exercise, as many Continue reading