Monday, September 27, 2004

Monday and the holiday break is almost over. I am quite looking forward in some ways to getting back to work. The 6.00am. rise in the morning, early nights and little or no alcohol, coupled with the need to get stuff done by ludicrously tight deadlines. I am sure you can appreciate the allure.

A brief update on the medical fronts 1 and 2.

The Shingles don't seem to have developed any further, certainly none of the pain traditionally associated with the virus. That and although a second spot looked like it might be trying to erupt, it has retreated full speed. If anything, I think I have Shingle!

I have no idea what the blood pressure is at the moment, however I have developed my very own scientifically based diet upon which I now embark. Well actually its a bit of the G.I. low carb diet, but without the rank craziness of stuffing saturated fats, a la Atkins, into one's gob as well! But with the added twist of using lots of Potassium enriched foods as long as they are low G.I. Simple really. I am hopeful that it will prove to be a staggering success and that I shall make vast fortunes from the books and the recipes and the film rights. Then of course there is the increased exercise. Got to be good for you.

Recipe No. 1 for a low fat, lowish (if you discount the sugar in the rhubarb) G.I., high in potassium and high fibre dessert.

Rhubarb Crumble.
1lb of Rhubarb washed and chopped in chunks
2 Tablespoons water
1.5 oz Sugar
1/2 Teaspoon ground ginger

Combine ingredients in a pan, bring to the boil and then simmer gently for about 10 minutes, you want the rhubarb to be a bit chunky.

When cooked drain the liquid and transfer rhubarb to an ovenproof dish.

In another bowl, mix cup of rolled oats with 1/2 cup of wheatgerm, small handful of sesame seeds and stir in a couple of tablespoons each of soya oil and honey. The mixture should be neither soggy nor dry. Feel free to experiment with nuts and all sorts of stuff.

Spread this mixture over the rhubarb and bake at 180o in a pre-heated oven for about 15 - 20 minutes until its brown and crispy on top. Serve with low fat Greek yoghurt, or high fat custard if you must!

posted by timesnewroman at 5:43 PM  

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