Man of Steel Too

If you've been reading my blog, you'll realise that I've cut out carbs from my diet a long time ago. And I'm not about to reintroduce it back in any way, form or fashion.

I'm again suggesting that if you find it challenging to give up carbs, there are more nutritious, healthful alternatives that you could consider switching to, on your way to giving up processed carbs like I have.

I'm saying this only because I know how difficult it is to make the switch. And that can't happen overnight. In fact, my own husband, Jedidiah, still craves the occasional prata, mee soto, bread and curry chook... you get the picture!

But he has also cut down carbs very significantly over the years. He's a lot more conscious about what he eats, and paces out his meals of carbs and non-carbs just so that he still gets to indulge, but not excessively. And over time, he's also acquired a taste for salads, proteins, nuts and seeds - without having a hangover for carbs! 

Loss of more than 10kg over a decade

One healthy alternative that I've introduced him to is the steel cut oats (SCO). Since then, he's become a fan of this hot cereal as his first meal of the day. This breakfast recipe I'm about to share with you is something simple he cooked up. 

As mentioned in my previous post, SCO is the least processed of all manner of oats so naturally it requires a slightly longer time to cook, about 20 minutes. But when you soak it overnight, you cut the cooking time down to just ten minutes.

The following recipe serves 1:-

Pre-soaking SCO in filtered water

Preparation:-

So what you do the night before is scoop seven heaped tablespoons of SCO into a mason jar and fill it with filtered water till it more that covers the oats and then cap it and leave it in the fridge overnight, then drain it the next morning.

Ingredients:-

7 T pre-soaked SCO 

1 C or 250ml distilled water

1 t of raw honey or 100% pure maple syrup

A dash of cinnamon

A handful of raisins, diced bananas, dates, or figs

Cook pre-soaked SCO on low heat for ten minutes 

Method:-

Bring 1 C or 250ml distilled water to a boil

Add the pre-soaked SCO 

Set the kitchen timer for ten minutes, stirring occasionally 

When ten minutes is up, turn off the flame and stir in some or all of the ingredients as suggested above

Cooked SCO with raisins and banana chunks

According to Dr Norman Walker, author of The Vegetarian Guide to Diet & Salad, breakfast food recipes like the one above contain mostly sugar and starch and go best with fruits such as bananas, dates, figs and raisins only. And for that reason alone, I do not recommend adding acid, semi-acid or proteins for fear that that may interfere with optimum digestion. 

In my next post, I'll share a somewhat similar but different SCO recipe so stay tuned if you prefer a more savoury concoction that's suitable for a light lunch or dinner.

Love,

Lynette Tan

Woman of Steel

I first came across the term "steel cut oats" in the book Smart Fat by Steven Masley and Johnny Bowden and that really got me wondering about oats in general.

To my mind, there was only Quaker Oats - the instant one and the not-so-instant one. Mostly flat.

It didn't occur to me that oats were grains, whole grains in fact that come to us dehusked, steamed and rolled and toasted. I can only imagine that after all that processing, most of its healthful, natural goodness would have been literally "rolled away"! And that disturbed me very much indeed.

According to Dr Rex Russell, author of What the Bible Says about Healthy Living. One of the principles he espouses is to eat foods "as is" - in their original forms. And that's exactly how I have been making my food choices.

So in that regard, steel cut oats is a clear winner!

See, all manner of oats are first lightly roasted at very low temperatures to preserve and extend their shelf life. But for steel cut oats, that's it! No further processing is required or done except to chop them into pieces.

The other reason why I'm raving about steel cut oats is because if you're still struggling with cutting out carbs from your diet, it's a way more nutritious alternative to white rice! Not only is it high in fiber, so you feel full for longer, but it also has a lower glycemic load so it helps keep your blood sugar level consistent. No sudden peaks nor crashes so no candy bar effect! 

While it closely resembles broken rice, it has a slightly nuttier flavour with a firm chewy consistency - great for making both sweet and savoury porridge/congee, if you ask me.

In my next post, I'll share a couple of recipes that I've experimented with so far but in the meantime, you might wanna keep an eye out for steel cut oats usually housed under the organic section of your regular supermarket.

Till then, have an awesome weekend!

Love,

Lynette Tan