It’s quite a slim book and has nice illustrations, but the information and background to the Glycaemic Index and the theory surrounding it, is quite complicated. That’s why I say that Low GI eating has become a new hobby. HBTW is the principle chef in our household, I’m the clearer-upper and planner. I’ve come to the conclusion so far that this way of eating has to be introduced gradually, giving the brain cells time to adjust along the way, as well as giving the innards time to get used to the extra bulk or as we used to call it in days of yore – “roughage.” Dieticians were always keen to emphasise that people should eat sufficient roughage and terrible things were predicted should one not comply.
The fun part of any cookery course is when you get to the stage of devising your own recipes, or adapting someone else’s to fit with what is in the cupboard. Having the right ingredients is kind of crucial. Our village shop is very good for basics, but limited as far as fruit and veg are concerned. The nearest supermarket is 27 miles away and fresh herbs/salads/veg wilt after a couple of days – thus we have to learn to be inventive with what ingredients are to hand. (Talking of which, have you ever seen Nigella’s walk-in pantry……….. yummm.)
There is another side to the hobby of GI eating, and that concerns trawling the internet for recipes to adapt, and searching ebay for bargain cookbooks. All great fun. And yes, I know, I know, I haven’t forgotten to use the pink weights and am still signing in regularly to the Wii-Fit. Is it doing any good? Well, I’m not losing any weight, but I’m raring to go to Dance Class tonight.
Off now for turkey stir-fry with sweet potato and winter vegetables.
What are you having?