Depression, Choice & PCSD

WEIGHT

Someone I love is 90 kilo. That should not be a problem because she is beautiful and very fit. But it is. Not because she might not be able to have babies. She either does or does not. It’s a woman’s choice. And I have a little more to say about that before I’m done today.

DEPRESSION

No the problem is that she feels so overwhelmed by the weight of her breasts and the back pain that comes with it that some days she’s depressed. Other days when she’s down is when the folks at the gym stare. I think they stare because she’s big and beautiful and is benchpressing HUGE weights. She thinks they’re judging her. I don’t know. She’s super fit.

More. Doctors judge her. She has been told she is borderline diabetic by one doctor only to be told by a sports physician that she is nowhere near that. Doctors, by the way, do 40 hours nutritional studies throughout their entire training. 40! Her hormones need fixing but nobody seems to know how to do that. On a side note why are women prescribed such weird and potentially carcinogenic medication as birth control? They tried it on men… Hardly anyone ever got breast or ovarian cancer when I was young. People dies of strokes and heart attacks and… well… death. Cancer is HUGE business.

FITNESS

She is also overwhelmed by her own lack of self-esteem. She was my weight before this happened. She thinks of herself as lean but then she looks in the mirror.

She runs HIIT for overweight people and advises them on nutrition. They vomit. They lose weight. She cannot. How did it start? She took the pill. The second time she has done this. This is the second time the weight piled on and is immoveable.

SHAME

Why do I write this today? For those of you who have experienced bigotry for your size and those of you who have done it. For definitions of fat shaming. And because NOT ENOUGH research is being demanded by women to get this shit fixed.

Today is not about recipes. I’ll get back to that and I know I’ve been slack but, hey, I’ve just released another book and am writing yet another (2016/17) so bite me.

MOTHERHOOD

The other thing I want to mention (because so many mothers out there are also unloving of your bodies) is that nobody warned you, did they? That you have to forget sleep, that you will turn into the person giving orders, washing, missing meals and picking in between, that they’ll want your money, they’ll take your youth and then they’ll leave, or they won’t leave and SOME of you are still cooking for them. Before we get pregnant, and when we give birth, it’s all about the child, the divine little person we are bringing into this world. What a powerful thing it is. No. I love my kids but I know what happened to me when I had them. Can you please put your toys away? Can you put that back in the fridge? Have you got your lunch? Can you please be home by ten? Can we talk about this?

No. You will be called a nag. You will feel like your own mother. You will come to understand that you were lied to and will continue to be lied to. You will be stereotyped in advertising. It will be YOU cleaning the bathroom with that fucking grateful smile on your face.

washingpowder

 

THEN, when you want to get wild and sultry and back into the prowl what do they say? Hmm?

WOMEN

So, later today, or during the week, or right now, take another woman in your arms and tell her how wickedly interesting she is. Admire each other. Take a walk with each other and open up.

Oh, and have a read of The Elegance of the Hedgehog.

Bon apetit,

Ly x

 

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What to do with Biodynamic Lamb Mince? Koftaaaaa!!!

Hi for March!

Kofta. Sure, it’s been done a million times but not today and not (I don’t think) my own exclusive twist. But. That’s irrelevant. This is so delicious!

Today is the lead up to the final battle between summer and autumn. The four seasons always do this. One last push by the intense heat to ripen the last growth.

This is the end of the tomatoes here in Melbourne. And aubergines, chillies, basil. Lettuce and rocquette are long gone but parsley, sage, thyme and rosemary live on. The zucchini are on their last stems, desperately trying to push out that final penile delight… and the onions are sweet.

Some of the bounty –
end summer garden aubergines end summer garden chilies end summer garden tomatoes end summer garden ripening pumpkinsend summer garden miniature lemon

We had a surprise this summer… purslane turned up in our garden. Wild. I tried to grow it in a pot using organic seed. Nothing. It had to want to come, you see. Now it’s all over Nth Fitzroy. You know about purslane? Feed it to the chickens. It won’t be their eggs that fuck with your heart, that’s for sure! And it’s considered a weed! Please! You can eat every part of it raw, steamed, have a bath in the stuff. The tiny black seeds are the good juju, too. It’s a major power pack of Omega-3s.

Edible weed - Purslane

There! You probably pulled it out, didn’t you? Never again! Okay…

EQUIPMENT

Baking tray, skillet, chopping blocks, sharp knives, two bowls for sauces, spoons to serve such, grater, peeler

INGREDIENTS

Kofta –

Between 250 and 400 gm bio-dynamic lamb mince,
Olive oil
1 finely diced red onion,
Half a cup toasted, crushed pine nuts,
Half a preserved lemon (just the skin),
2 grated garlic cloves,
Small handful of flat leaf parsley,
Goodly sprinkle each of Ras El Hanout, cumin, crushed chilli flakes, turmeric, dukkah, sumac, salt (optional), black pepper.

Sweet paprika, purslane and mixed mesclun lettuce with rocquette and olive oil for garnish.

Tahina –

2 tablespoons of organic tahini (sesame paste),
1 clove grated garlic,
Juice of half a medium-sized lemon,
Dollop of olive oil,
Filtered water,
Cracked black pepper,
Pinch of salt (optional).

Tzatziki –

Half a delicate cucumber,
Mint,
Half a cup sheep milk yoghurt.

KOFTA METHOD

Place all the kofta ingredients in a biggish bowl and mix really well. Cover and refrigerate for a while (an hour, overnight, till the sauces are done). Pre-heat oven to 200 and place the baking tray inside.

Dinner - Lamb Kofta cookingkofta in the pan.

When the mix has sat for a while pop the skillet on the stove, add olive oil, light and warm oil over a low heat.
Form the mince mix into hand-length cigar-shape sausages. Brown in the skillet. When golden pop them in the oven for 2 to 5 minutes. Rest.

Dinner - Lamb Kofta Ingredients (some)a few other ingredients (I’ve already put the spices away).

TAHINA METHOD

Dead easy…
Grated garlic, squeeze of lemon, tablespoons of tahini, few drops of olive oil, all in a bowl, start mixing madly.
When it comes together, ever-so-gently drizzle in filtered water until it is all the goopy consistency of mayonnaise.
Drizzle it onto the serving plate.

TZATZIKI METHOD

Dead easy as well.
Peel and finely dice the cucumber
Add it to the bowl of yoghurt
Finely chop mint, ditto.
Mix.
Pop it onto the plate as well.

Delicately sprinkle this lot with sweet paprika

Add a bed of lettuce to the side of the plate, and, if you have it, left over roasted sweet potato cubes.  Optional are freshly plucked cherry tomatoes.

Dinner - Lamb Kofta Complete

Yummm!

Bon apetit! x

 

Walnuts, Macas and a Day in the Life…

Okay, so this is not a recipe. It’s information. Because of this eating regime… Did I write about that yet? I didn’t? I did a little. Here’s a typical week when I’m not travelling…. (I’ll get the the walnuts and macas later in this article. You can skip to the end if the interim is annoying).

Mornings I wake usually around 8:30/9. I love my sleep and I love to dream. Those of you up at sparrow’s fart? Onya lovelies but it’s not for me.

MORNING

I shower and head straight to the kitchen because I’m STARVING.

Into a glass of water I drop a drop of Vitamin D and a teaspoon of C for immune and bone health. I used to also use Vital Greens but, to be honest, with a garden full of organic greens I’m just not spending the dosh at this stage.

I do recommend it, though, if you’ve got anything freaky going on with your body that needs an extra boost. I was prescribed it, plus shots of vitamin B, plus psyllium husk and huge doses of Vitamin C, when I had a crazy bout of mercury poisoning a few years back. Thought I was going nuts. Luckily my doc was savvy that I’m a fitness person so he got my blood tested for any one of a dozen heavy metals that can mimic depression and anxiety. What caused it? The only thing we could ascertain was that I was taking a daily dose of ‘top shelf’ Omega 3s from wild caught fish. Ditched that super quick. The above ingredients leached the toxin out of my system over about 12 weeks.

Please get tested if you think you’re nuts. Most medicos will advise that you have a mental disorder and put you on anti-depressants or something equally as horrid. It could be the above.

So, vitamins out of the way I switch on the kettle and pop a plain black tea bag into a mug in preparation. Then I do whatever egg dish takes my fancy. I pour boiling water into the mug and pop it on the table for later (I drink the black tea afterwards, while reading the news on my phone).

Monday, Wednesday and Friday I then get ready for the gym. Meet whoever hangs out with me on that day (anywhere from just me to four people) and we do coffee together and chat. By then it’s about 10:30/11am and we drive to my gym. I’m a member of Anytime Fitness Coburg. Lovely staff.

We do an enthusiastic warm up and stretch session then pump iron on whatever body part the regime requires.

Ly in piccie
(Me in the background filming Nila’s workout for when she goes home to Cairns. Can you believe my shoes? (And, yes, that’s a flanno around my hips)

AFTERNOON

We’re back at the house by about 1 (can be later if I don’t have work that afternoon) and I strip off my wraps and wash the perceived ‘other people who touched that fucking dumbbell before me’ OCDness from my hands and go pick salad stuff from the garden.

garden magic 2014 ly
(Yes, I wear a fucking huge hat in the sun. Cost me heaps to get my years of mega-tan skin damage undone.)

We delegate who will chop, pour or mix and other prep, and who will do the dishes later.

We feast on any one of the recipes on this site or variations thereof. Then we have tea and natter.

I tend to work most afternoons, either tarot or writing or editing. One or two days a week I’ll go to Queen Victoria Market, or source any of many whole food outlets, and shop for a few meals. I don’t want to buy in bulk. Not fresh enough. It’s worth discovering how much time has passed between farm and market.

I’ll usually snack on something really small (a bit of left over salad, usually, sometimes a slice of cheese, sometimes I graze through the garden.

Around 6:30 I’ll stop work and make dinner (see recipes).

Just recently I’ve been researching the properties of certain nuts and yesterday I bought activated organic walnuts and organic macadamia nuts, ground them down in the mortar and pestle around 10pm and ate them before bed.

Worth your research. Many other sites also sing the praises of these and many other nuts for balancing your cholesterol. Also as a snack to tide you over.

nuts

Life is good x

Into the Woods…

No, I have not vanished. Many of the recipes have been repeats of late, or just plain variations of a theme. But…

Saturday coming my housemate and I are off on an Edible Weed Walk, identifying what would otherwise be passed over. many so-called weeds are not only edible they are also medicinal. Being in Melbourne means that many of these ‘weeds’ were brought from Europe. Intentionally. Like dock and mallow and dandelion and wormwood (all in our backyard). So many more.

I’ll add them here after the day. How exciting!

At the gym this morning and was given the name of Paul Chek so have a little read. Also Mark Sisson’s blog is worth a read, just remember I’m not endorsing anyone’s product.

And, while all this has thus far been about body empowerment and yummyness, let’s not forget about consciousness. For that, for today, I give you The Drama Triangle and how to eradicate it from drowning any of us up in its Bog of Eternal Stench.

Ly x