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Saturday, 11 August 2012

I`m Back!!

Yummy! Israeli Couscous salad.

We have returned from a 2 week summer vacation. On the agenda this trip was a family reunion. I have known about the reunion for at least a year, and as the excitement mounted, so have the pounds. I have put on even more weight, and I think I have broken my own record for all time high...even during pregnancy! Sigh.....

I learned even more about my family at this reunion. I have an even deeper understanding of my Mom and the choices that she made in her efforts to protect me. I am not saying I agree with all of those choices, but I am able to understand them. I have a deeper sense of respect for the lived experiences of famly members, for theirs are stories of love, loss and courage...This is where I come from, and in them I also see myself...humour, creativity, strength and courage... Our family story is one of loss, separation, and coming back together again. My story is their story too.

We have returned home, and along the way discovered that both 100 Mile House and Williams Lake have Farmers Markets on Fridays...cool! We stopped at fruit and veggie stands and filled the coolers with yummy food.  So, this morning, I decided the israeli couscous would come out of the cupboard.

I bought the couscous at a health food store in Powell River last summer. I have browsed recipes and found a few I would like to try, but haven't yet. Today, I decided not to (re) invent the wheel, and just make something relatively simple and yummy.

Israeli couscous are little pasta nuggets, lightly toased and yummy. I cooked one cup in 2 cups of boiling water until the water was all gone. Then a quick, cold rinse to end the cooking process. What I have learned in my extensive research about all food and diet related topics, is that cooking your pasta el dente makes it lower on the glycemic index than if it is (over) cooked. This means it takes more energy over a longer period of time to digest properly which may result in feeling satieted longer, and may help to keep blood sugar more steady.

I added the following veggies, all diced approximately equal in size: 3 celery ribs, one red pepper, 3 carrots, one small zucchini, 1/4 sweet onion, one broccoli head separated into small florets....tossed with the cooked couscous and the following as a dressing:  4 cloves garlic minced, 2 T extra virgin olive oil, cracked black pepper, juice of one lemon, 3 packets of stevia, italian herb mix, tarragon and a little water (about 3 T). Shake the dressing ingredients in a jar then pour over the other ingrediants. Toss together.

It tastes yummy right away, but I am going to let the salad marinate until dinner time. I plan to have a green salad, israeli couscous salad and a bbq chicken breast for dinner. A delicious start to a renewed commitment to good goddess health.

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