Sunday, October 2, 2011
Etsy Metal Blog Carnnival for October: Let's Talk About Food...
After the birth of my first child, I knew I had to do something. After years of not loving my body, it was beginning to give up on me. I started exercising more, eating better, and feeling good. Then after my second child was born, at the tender age of one, she was diagnosed with Type-1 Diabetes. I learned more about food in a week, then most will in a lifetime. Now we were a low carb family/whole food family; lots of fish, lean meats, veggies, and low sugar fruits, like berries. To add insult to injury, she was later diagnosed at three with Celiac Sprue, an autoimmune disease that attacks the small intestines. My youngest was not the only one to be diagnosed with Celiac, my older daughter was as well. So now we were a low carb/whole food/gluten free family. OMG! What was there left to eat? Well, there was a bunch left, and once again I, along with the rest of the family, embraced eating in a whole new way.
Even with a healthier lifestyle, the damage had been done. All those years of being overweight had taken their toll on my body. In my forty-sixth year on this planet, I've come to the conclusion that I must do something more drastic. As much as I love food, I'm now trying to look at it as fuel, and not as pleasure and comfort, a very hard thing to do. I've started replacing two meals a day with either a green smoothie or a veggie juice. I've cut back on the red wine, and chocolate (one of my believed treats).
So for those nights I'm treating myself to a favorite. I know this recipe will be at the top of my list.
Tom Kha Gai - Chicken coconut Soup
2 cups of coconut milk
6 thin slices of galangal
2 stalks of lemon grass (cut into 1 inch strips and crush with cleaver)
5 fresh kaffir lime leaves (torn in half, not cut)
250 g of boneless chicken
5 tablespoons of fish sauce (naam blaa)
2 tablespoons of sugar
Half a cup of lime juice
1 teaspoon of black chili paste (nam prik pow)
Quarter cup of coriander leaves
5 green chili peppers (I will use red chilis)
Slice the chicken into thin strips.
Smash lemon grass with the flat side of a chef's knife once and then cut into 1 inch pieces; slice galangal into thin rounds; tear lime leaves into thirds; cut chilis in half.
Heat coconut milk and water in a saucepan for 2-3 minutes. Don't let it boil. Reduce heat to a medium and add lemon grass, galangal, lime leaves, chilies and cook for another 2 minutes, stirring continuously and not letting it boil.
Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked.
Add 2 tablespoons of lemon juice, 1 tablespoon of fish sauce and quarter tablespoon of sugar. stir, and continue cooking for another minute or two/
Transfer to a soup bowl and serve immediately, garnished with fresh corriander leaves.
See what my fellow Etsymetal compadres have to say about food...
1. Inbar Bareket - http://www.inbarbareket.info/blog
2. Victoria Takahashi - http://vtakahashi.blogspot.com/
3. Cynthia Del Giudice - http://cynthiadelgiudice.blogspot.com
4. kate jones - http://www.katejonesdesign.blogspot.com
5. Twigs and Heather- http://www.twigsandheather.blogspot.com
6. Nova of Sweden - http://www.nova-designs.blogspot.com/
7. Beth Cyr - http://bcyrjewelry.blogspot.com
8. Nodeform - http://nodeform.blogspot.com/
9. Rebecca Bogan - http://www.AdobeSol.com/blog
10. Panicmama Jewelry - http://panicmama.blogspot.com
11. Evelyn Markasky http://www.evelynmarkasky.com
12. 2Roses: http://www.jewelrytutorial.blogspot.com
13. Evelyn Markasky : http://markasky.blogspot.com/