Lynn asked about aspects of making the change to a VLF diet.
Lynn, the most helpful move I made was to experiment with how many
vegies plus a carbohydrate you can find. My standard evening meal is
based on this principle, and whenever I need something new I try
1. a new flavour base (my standard is garlic and oregano or basil,
recently I have tried fennel and also sage)
2. a new carbohydrate (couscous, baked potatoes instead of rice or
pasta)
3. a new vegetable (I recently bought some yellow squash for a nice
change)
Using this principle you can try Chinese noodles (egg noodles, ginger
and soy sauce), all kinds of pasta sauces (napolitana, puttanesca, there
is an Italian Vermicelli in the archives I make at least once a
fortnight) and mexican (beans, rice, leftovers are good for burritos). I
recently tried couscous and vegetables, but am still experimenting with
my preferred flavours for this one. (Ideas anyone?)
If you are still eating meat I assume you are still eating dairy. I'm
not vegan myself, so I add ricotta cheese to a pasta dish to make a
creamy sauce. This makes it more filling to me, so non-vegetarians
might miss the meat less.
This system allows me to go through changes and fads (my broccoli stage
lasted a *long* time), while at the same time slowly teaching my partner
to make new dishes. He's got the basics mastered now, I just need him
to experiment some more!
Finally, keep subscribing to fatfree. I have been a subscriber for
nearly two years now, and whenever I need a new idea, this list and
archives are always the first places I look, despite my (now impressive)
collection of recipe books.
Kirsten Andrews
Executive Assistant to the Deputy Vice Chancellor
University of South Australia
Ph: 61 8302 0544
Fax: 61 8302 0220
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