Experimental cooking and good habits
Friday, January 20, 2017
I'm slowly working my way (back) to a good balance between good habits (household chores, organizing, healthy nutrition, exercising) and a little self-indulgence - I learned the hard way that trying to be all disciplined and hard-working and guilt-tripping myself if I fail doesn't work on the long run.
I'm a little bit proud that I'm keeping up the habit of daily meditation and walking (sometimes both at the same time), and goodness, am I looking forward to a weather where I can cylce without my nose freezing.
I'm currently concentrating on using up the groceries I have before bying more; I tend to by both junk food and healthy stuff, but then I eat the junk food first and let the pulses and whole grains collect dust (and, much worse, the fresh vegetables go bad!).
It leads to some interesting cooking experiments, like using that acorn flour I made for pancakes. Turned out strange but edible, which is more than I can say for my first attempts at flax seed flour pancakes.
And I'm in love with my christmass splurge: a food processor which pulverizes anything from bananas to whole grains. Turns out pretty much anything can be turned into a fresh healthy soup on a hot evening, just liquidize, spice, heat. Voilà!