Day 28: Cooking ahead (you’ll thank yourself tomorrow)

Today was a ‘home’ day – one of my favourite kinds of Saturdays. I’m not one to be filled with the joys of spring summer when it’s 31 degrees out in Cape Town (88F). The beaches are jammed, the traffic is chaos, and every cool place in the city is taken over by hipsters and shmodel types. Welcome to Cape Town 😉 Nah, it’s not that bad. We just happen to live in a trendy part of the city, so I guess it’s our own fault.

We live on this street...

We live on this main road…

Above this Italian deli...

above this Italian deli…

that sells all these amazing fresh foods...

that sells all these amazing fresh foods…

and all of these two. I don't go in here any more!

and all of these too. I don’t go in here any more!

Anyway, I also had a ton of freelance work to do today (I work full time and I freelance), so I was pleasantly surprised to be done by 3pm, and have a few extra hours on my hands to play with. If you’re doing SCD and you have a few extra hours lying around, I know that the last thing you probably feel like doing is cooking. But trust me, it’s worth it. And you’ll thank yourself on Monday when you reeeeeally don’t feel like the schlep.

What I made today

First up, I cooked up a big batch of gem squash – at least enough for 3 days – and about the same amount of butternut. I discovered that the slimy feeling I get on my hands, combined with immediate and intense peeling after handling raw butternut, happens to other people too! Check this out. It briefly made me wonder what butternut must do to one’s insides if that’s what it does to one’s hands, but I banished the thought rather sharpish. Butternut and I have no beef, so I’m not about to go looking for problems where there aren’t any.

Even though the skin it tough, I find it easier to peel butternut before I cook it - especially because it has to be cooked until it's so soft. Peeling the skin off when the whole thing is falling apart is SUPER frustrating!

Even though the skin is tough, I find it easier to peel butternut before I cook it. Peeling the skin off when the whole thing is falling apart is SUPER frustrating!

Next up was a batch of pear puree, which I made with some Asian pears I found at the supermarket yesterday. I’ve never seen Asian pears and the price was quite gob-smacking, but at this point, I spoil myself when I’m able to since my diet is so limited.

Asian pears

Asian pears

Have you ever used them? They’re harder than normal pears and the flesh is more apple-like than pear-like. I was very excited about the result, but it was disappointing. I find that plain ‘ol boring pears have a stronger and more satisfying taste. These were quite subtle and bland – plus I added a little too much water when pureeing, turning it all into a bit of a soup. Luckily I have a draw full of straws left over from my sister’s bachelorette party. Perhaps I can pretend it’s a smoothie.

I cooked up the last of my mushrooms, to continue testing tonight (third and last day). I felt fine after eating them for supper, but that was 4 hours ago and I’ve had two loose BMs since then, which is unprecedented on this diet so far, and can only be the mushrooms. This just drives home the importance of adding only one thing at a time.

Lastly, I made some roast garlic, which is the next thing I’ll be testing, from tomorrow. I learnt a really cool trick for making roast garlic paste a few years ago: Take the whole bulb and slice the top off (see below). Drizzle with olive oil and roast in a muffin tray. I didn’t do any drizzling – I simply put some olive oil on my fingertips and rubbed it over the cut ends, as I suspect oil is too much for my body to handle right now. I roasted the garlic for about 1 hour at 180C (350F). It turned out perfectly and I can’t wait to try it from tomorrow.

Roast garlic

Roast garlic

… And then I nearly cheated

These days, I barely notice when someone waves a chocolate bar under my nose because it’s just so far beyond anything I want to put in my body right now (doesn’t stop me fantasising about chocolate binges from time to time though 🙂 ).

However, I threw together this delicious fruit salad for K for breakfast, finished off with vanilla yogurt and guava juice, and all I wanted was to guzzle all that lovely looking, non-pureed, perfectly fresh fruit. It’s completely second nature to me to pop a piece of raw fruit or veg into my mouth while prepping, totally without thinking about it (I almost did it with the mushrooms too), so I really need to be careful of that. But ohhhh, look how GOOD this looks!

20140215_113136

Watermelon, sweet melon and grapes. SOON.

Yogurt cultures??

Speaking of yogurt, does anyone know where I can get yogurt cultures in Cape Town (or anywhere in SA for that matter)? If not, where do you get them in your country? I’ve tried countless health shops but no one can help me. I’m dying to make some SCD yogurt so this is really frustrating.

Can’t believe I’m nearly a third of the way through this. Apart from a few isolated incidents, I really feel great 🙂

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2 thoughts on “Day 28: Cooking ahead (you’ll thank yourself tomorrow)

  1. You cooked many a delicious dish. I have seen Asian pears. They look so clean, are much bigger, harder, are more expensive and quite tasteless too. Maybe they are better for garnishing. I prefer the local ones here. What do you use the roasted garlic for? Enjoy your week!

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    • Hi Liz, thanks so much for stopping by my blog 🙂 I agree – the Asian pears looked so good on the shelf, but the taste was insipid. Yes, they might be better for garnishing. I remember, years ago, a friend made a very rich, white chocolate mousse for dessert, and served sliced pear on the side. This kind of pear might be perfect for that, where you need to balance out such a sweet, intense flavour.

      I’m introducing the garlic to my diet from today, so I’ll be testing it over the next few days. I was so excited to see that garlic is allowed on Phase 2 of SCD. If it agrees with me, it’ll really transform my meals. Have a great week too!

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