WTF this yeast free thing seems to be working!
Sure I’m just a week into it, but if you knew me, you’d know that a week is a long time for me to last at anything.
A week is 7 consecutive days.
That’s 7 consecutive days of no bread.
That’s 7 consecutive days of no wine.
That’s 7 consecutive days of no soy sauce.
That’s 7 consecutive days of no fruit.
The surprising thing is that I’m coping.
Another surprising thing is that I’m not feeling deprived.
Another even more surprising thing is that it seems to be working. My tummy already seems happier. While I still don’t sleep for many hours at a time, I’m sleeping more deeply, and getting back to sleep.
Even more surprising is this mornings visit to the scales registered a loss of 1.2kg for the week. And for someone who had been watching the scales move by a massive 100 or 200g per week, this is hallelujah chorus time. I’m consuming the same number of calories, just in different foods.
While I’ve decided to limit all starchy carbohydrates to just a couple of serves a day (and averaging less than that), I’m grateful that my naturopath talked me out of going the whole hog on the anti candida diet thing- that would have meant no grains (other than quinoa, which is technically a seed anyway and a few other more traditional grains like millet), no pork products, and no legumes.
His version allows me to still have things like mountain bread and a couple of vodka and sodas on the weekend. I kept it to 2- one on each night, and I think it helped.
Going to the extremes would have meant missing out on the amazing meal I prepared the other night.
I even made my own tortillas- and they were as good as a bought one.
It was dead simple and seriously tasty. Oh, and if, for whatever reason, you don’t eat pork- this mexican rub brings life to chicken breasts or fish as well.
The Mexican rub was simply popped onto the meat side of a piece of pork- make sure it still has the bone in. The recipe book calls for one that is about 6-7kgs. Ours was about half that size.
Anyways, marinate the pork for a few hours or over night, then, when you’re ready to cook, pre-heat the oven to 250C- yep, even hotter than a Sydney summer day.
Score the skin of the pork and pop it into a metal roasting tray- skin side up- and spoon over a couple of tablespoons of vinegar. Vinegar is on my avoid list at the moment so I substituted it with lemon juice. This is what will make the crackle pop….so to speak.
Give it 40-50 minutes at the super hot temperature- at least until it blisters- and then pour 2 cups of water around the base of the roasting tin (this is why you use a metal dish- if you did this with ceramic, it could shatter).
Reduce the heat to 140C and forget about it for the next 8 hours. We cooked ours for 6 hours, ‘cos it was smaller.
You know it’s done when, if you push against it with your finger, it gives way.
Drain of the fat and liquids and rest for 10-20 minutes before pulling the meat apart using a couple of forks. Break up the crackling into chunks and hide it so no one else gets any.