Zoodle Doodles

It’s the time of year when Sannie Boervrou‘s generosity knows no bounds.  Call them what you will, courgettes, zucchini and (not-so-baby) baby marrows, I’ve been making pickles, salad and this year, zoodles.

I had long been wanting a spiraliser, and having done a bit of homework, came to the conclusion that I wouldn’t find one that didn’t have some or other drawback.  So, given my tiny kitchen and dearth of storage space for large kitchen gadgets, the key criterion was size.  The price was a bonus because I found it on a sale.

Home I came, with what looks like a giant, double-sided pencil sharpener.  One side makes spiral shavings and the other, which I discovered the hard way, has vicious teeth, makes spaghetti-like bits of vegetables.

Spiralizer_courgette_2016

I did post a salad with strips of courgette, last year, but since then, I’ve not just experimented with the spiraliser, but also with the flavours.  Particularly, the vinaigrette.  Because the zoodles have a delicate (some would say bland) flavour.  Consequently, for my salads, rather than using a balsamic vinegar which could be too overpowering, I use a local red wine vinegar made in a balsamic style, and which I often use – good flavour without the heaviness of the traditional balsamic.  In addition to lettuce and forgoing the cucumber (for obvious reasons), my standard inclusion is slivers of red onion.

ZoodleSalad_Basil_Coriander

So, a relatively plain salad, that is a great accompaniment to virtually any meal is really easy.  Depending on the meal, add different fresh herbs for a complimentary or contrasting flavour profile.  Here I used coriander and basil and garnished with a bit of red endive.

Equally, one can add, particularly for colour, and I often do, tomatoes and olives.

ZoodleSalad_Tomato2016

What I also enjoyed, and which worked much better than the slivers of courgette, was adding zoodles to pasta with pesto.  I have mentioned (probably ad nauseum), that I make my own pasta.  Anyhow, sometimes, at the end of a hard day, I really just want to do a meal with the least possible fuss.  Served, if possible out of just one dish.  Zoodles and pasta allow one to do just that.

Pasta_zoodle_warmSalad_2016

This, simple warm pasta salad consisted of roasted cherry tomatoes, lightly sauteed mushrooms and sweet bell peppers that were served on top of pasta and zoodles through which I had stirred basil pesto.

For those who want to avoid the carbs, zoodles make a super substitute for rice, potatoes and, of course pasta.  I’ve also been experimenting with rosti, but have a way to go to perfecting them….

© Fiona’s Favourites 2016

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Eating to live and living to eat?

I enjoy preparing and eating food.  I lost my sweet tooth a long time ago, although I do enjoy the odd dessert from time to time. 100_3048 My preference is for uncomplicated meals which, in old fashioned language, would have been known as “balanced”.  Although not vegetarian, I prefer not to eat meat every day, eating quite a few vegetarian meals – often with eggs and cheese.

Over the last few weeks I have heard and read much about converts to the Banting diet, and similarly also heard what the detractors are saying about it.  Also, over the past few months, I have made certain choices about my own eating habits:  in mid-January, I decided to try to do without bread and potatoes.  During the week.

I know from previous efforts at diets that they are deadly:  for personal harmony and for the weekly menu, particularly if it’s not just me that’s to be considered.  So, I decided that those were the only two things that I would change – and only for me.  I continued having my evening tipple and cooking dinner in exactly the same way as I always had.  Lunches, for me, are salads which include either lots of cheese or cold chicken and, sometimes quiche or soup (there is always a protein, and with most tasty protein, there is fat).  As time has progressed, I have found myself avoiding other starches, 100_3046particularly rice and commercial pasta.  I make my own pasta, and as I’ve mentioned before, that has had an impact on the quantity we eat per serving, so I’m still eating that.  Also, when we entertain, I still make and keep our guests company with dessert, and the menu choices are not influenced by my particular proclivities.

Since I’ve been thinking consciously about these choices, and as more and more people are Banting, I have realised that for some, their conversion to a particular eating regime has become an all or nothing affair.  Similarly, I am astounded, respect but fail to understand, people who go on diets that make them feel as though they are living in hell.  Each to their own.

So, my “almost-no-carb-journey” has been a relatively easy one because I’ve not cut it completely.  I have taken on board, with great relief, that full cream milk and butter are ok.  (Tom has never approved of low fat anything…)  I have long rejected margarine because of the way it was made, and what it consists of (and it tastes horrid).  A few years ago, on examining the contents of yoghurt, come to the conclusion that Greek yoghurt was better for one than the low fat options that are full of sugar and starch stabilisers!

And then, there’s more:  Having stuck to my choices, I no longer get hungry and consequently am not eating as much.  I am happy 100_2530to stop eating when I am satisfied.  I thought that I would find it difficult to stick to this when I was travelling;  it hasn’t been.  It’s easy to “lose the chips” and order a burger without the bun.

And what has all of this meant in terms of my own well-being?  I have certainly lost weight – my friends and my clothes are telling me so.  I don’t have a scale, so I couldn’t tell you how much.  I feel better in myself and have more energy.  And best of all, because I do still get to enjoy a slice of toast and Bovril or pizza, and my glass(es) of wine, I really don’t miss the bread and potato.

So, I do eat to live, and I live to (cook and) eat!