Learning to make my own clothes is making me much more aware of my body and I'm starting to think about not just the kind of clothes I want to wear but the kind of shape I want to be in.
the great news is that sewing is great for appetite control! I start sewing and completely forget about food. Hours can go by before I realise I haven't eaten.
Avocados are now almost permanently in residence in my tea towel draw. They hang out there until ripe then get moved to the fridge to slow the process down, so I usually have one ready to eat in a hurry.
Dukkah is a lovely Egyptian condiment made from roasted pistachios, sesame seeds and spices that gives a delicious punch and crunch.
Pistachio Dukkah
50g
Pistachios
1
Tbsp sesame seeds
1Tbsp
pumpkin seeds
2
tsp coriander seeds
2
tsp cumin seeds
1
tsp fennel seeds
1
tsp smoked paprika
pinch
salt
pinch
chilli flakes (optional)
Toast pistachios, sesame and pumpkin seeds in dry frying pan until golden. Pour onto plate to cool.
Toast coriander, cumin and fennel until fragrant. Add to plate to cool.
Blitz in spice grinder with salt, paprika and optional chilli to desired texture.
South American Chimichurri sauce is AMAZING. I use it on baked sweet potatoes, in noodle dishes, on fish and chicken but I think it sings the sweetest song with avocados.
Chimichurri Sauce
Small punch of coriander and/or parsley
1/2 tsp oregano (dried or fresh)
2 cloves garlic
1/2 tsp chilli flakes/fresh chilli
21/2 Tbsp olive oil
1/2 lemon juice
2 tsp red wine/white balsamic vinegar.
Blitz together and keep in jar in fridge. You can add more or less herbs etc and balance out the flavour according to your own taste. I like a touch of balsamic vinegar for sweetness. Spread on avocados then sprinkle with dukkah.
They certainly hit the spot and stop the sugar craving.
Waistline, is that you?
Long time no see!