Day 11: Out of water..?

The flip side of course of 'Routine makes things easy' is that any changes make things.. well.. HARD.

I was working from the Leeds office today, which meant I got an hour's more sleep (needed!) but didn't get chance for breakfast (I know this is bad - but is it a black mark? - I haven't put it down as one, but will do if people think I should?)..

Then

Lunch

My boss took us out for lunch.  Only trouble was, there was NOTHING I could eat.. [I had explained the terms of my challenge which he was happy to try accomodate and actually pretty interested in - we'd figured/assumed/hoped that there'd be a salad and/or soup I could have.  Kinda shows I can't rely on such assumptions].
So umm this meant I had:

• Fruit salad: mango, kiwi, blueberries, apple, pineapple, melon (I don't even like melon!)

 We admitted defeat and I nipped into Tesco on the way back to the office.  Bumped up my lunch (to a decent size!) with:

• Salad: green beens, radicchio, , lettuce, endive, red chard,  added in lentil, pea and  bean shoots
• Packet of fresh blackberries

Didn't eat the olives. I'm not mad keen on olives.

I have been wrestling with assimilating my own version of (veggie) paleo this whole challenge (so far).  And probably the major conflict for me is the legumes issue.

Well, I read this article (referenced on a lot of other people's blogs) by influential, inspirational...but pragmatic Matt Frazier.  And it emphasised what I've read elsewhere (outside of the specific paleo/veggie-context, and interestingly, to me, in accordance with ancient wisdom), that soaking or sprouting beans and legumes seriously reduces the "anti-nutrients" which have caused the general caution towards them.

I can't ignore the otherwise attractive nutritional profile of legumes.
As a result = really pleased to find the sprouted lentil, pea and bean mix in Tesco :)

Tea

Lots of people on the CrossFit Leeds 30 Day Challenge facebook page have posted about their Thai green curries.  I've always liked Thai green curry.  And always made a mean one.

I don't use curry paste.  In any of my curries.  Its not a snobbery thing, I just love to create things (this is why I love cooking) - the enjoyment/satisfaction being obviously greater when you start from scratch.  I also like that its super fresh (personally I do think you can taste it).  And I like being able to control/adjust/develop the taste, precisely.

So I made a Thai Green Curry:

• Green curry paste: spring onions, coriander, lemongrass, ginger, galangal, kaffir lime leaves, tamarind, cumin, garlic, chilli
• Peppers, cabbage, beansprouts, bamboo shoots, carrot, broccoli, asparagus, coconut milk, lime juice, seasoning
• 2 small pancakes: 3 eggs, cocononut flour

The pancakes were in lieu of rice.  But to be honest I don't think I needed them.  And coconut flour dries everything out so much.  Still not confident with using it (quantities etc) / convinced about it.

Cheeky little snack later:

•  Strawberries, flaked almonds, desicated coconut