I have to say diet has been constantly tweaked over the last year and yet I removed all dairy products over 10 odd years ago and also beef and pork... I still cheat though at least once a year or very much if offered beef or pork I will very much eat it but I try to keep the intake down as much as possible... This year alone though I've been using my air fryer more and more but default to fish, mostly salmon, but second choice is chicken or indeed Turkey... I don't mind reptile, even ostrich, but still trying to keep to fish as a main staple yet chicken is about once a week where eggs though are every breakfast and just because I never get bored of it not due to anything like hyperglycemic..
But I digress...
Notable changes to diet this year...
Switched my morning bread to 50% wholemeal flour and otherwise usual white strong flour with 75g of black olives and soya milk 20ml above water which seems a rule for most recipies...
Snacks... I like crunchy lentils in a mix of hot pepper, sage and other spices air fried with a touch of avacardo or truffle or virgin olive oil.
Snack again is chick pea with the same herb treatment
Edadame soya bean, in pod prefered, but lightly salted as otherwise snack...
Salmon I use in curry one thing but i found with me as I don't eat Bug products like honey that i like Salmon fillets at about 150g per serving that are cut with a sushi knife ever 2cm down to the skin then all inbetween slices mixed in a mix of multiple different herbs per serving but wasabi or English mustard mixed with corn flour to stop it burning the meat and sets well in the fridge so the salmon fillet sticks back together before air fried... lemon, dill, origano, parsely but rather heavy on mustards as of late with marinades but do include a lot of rice wine or rice wine vinegar rather than lemon juice sometimes...
I'm macrobiotic Buddhist discipline as well so I'm about 60% brown rice or whole grains in every serving of which I've been for about 15 years but i do play a lot with it...
Later will have more about this but as for year in progression I used to eat curry and rice literally every day, even for breakfast as obsessed with trying to get the amounts right and always with brown rice at 80% but have been now incorporated all research from years before as same happened when i discovered poached eggs, wholemeal bread, lemon juice, crack black pepper, ginger and garlic...
Oh yes... Ginger and garlic are indespensible... I use it in everything and especially on not thick sauces like green curry but ultra light delicate sauces like miso as trying to get an ulta light sauce from say half a oxo stock cube and just enough miso is heavenly once your pallet adjusts...
Otherwise busy busy busy but lots of the research is very much finalising... On the subject of bugs though and chilli peppers... I think they need constantly pollinating or the chilli plant considers it a lost cause so drops the flower?
The reasoning is the same as I've always been R & D since little but a theory is not just a sensitivity to certain things in tap water but if the flower is not pollinated it drops the flower as no real requirement compared to ones fertilised by pollen... So I'm going to introduce insects is no never I'm going to use a fan that blasts the room constantly so all plants blast pollinate by the wind... The theory is they are used to dry environment and maybe I can with generations breed it out of them but in the desert or heated type environment it only wants to have seeds where genetics are swapped and will drop all others to save energy.
Anyway happy xmas and happy new year.. a year on more fine tuning and getting notably ready for business.
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