The science of nom

I hate diets. I haven't been on one since I was 20. I think they're a waste of time at best and harmful at worst. Recently I went on a detox for four months - no alcohol or coffee, minimal sugar and processed foods, organic meat, fruit and veg, and other lifestyle changes to get rid of toxins. It was an old-school detox, not a mod-detox* where you skip chocolate or whiskey for a week. I felt amazing, and thankfully a lot of the habits have stuck around. I haven't gained any weight since I stopped in December (hoorah!) and I still have great energy levels.

I used to eat three big meals a day, which never really agreed with me. I now eat three smaller main meals and healthy snacks in between to keep the metabolism - and energy - up and raring. I use a smaller bowl (laugh if you will amigo, but it works!), and eat slower. I still watch TV sometimes with dinner, but I try and be mindful of eating at the same time.

Last month a Greek study found that when you eat slowly, you actually consume less calories than if you threw it down the hatch. Our clever body releases more hormones that tell you you're full when you nibble away... if you gorge it just doesn't have the chance. So if it's weight loss you need, choose healthy organic food, serve it in a smaller bowl, and eat slowly. If you're still hungry after 30 minutes feel free to have a little more but pacing yourself through the day is a good idea. If I do say so myself.


*I think it's great to take a week here and there off coffee, alcohol or caramel slices, but in order for it to really impact your health you need to do it once every month or two. A good habit doesn't just come along once a year!

The gastronomic adventurers

My parents are so funny. They've been married for 40 years and the whole time they've been the quirkiest culinary explorers you've ever met. One of the reasons (so they say) we moved to Sydney from Detroit was because of the varied and brilliant restaurant scene - even in 1985! (We'd lived here before then, and the olds still had grand memories of dining out.)

Growing up mum cooked a plethora of insanely good food (Dad eventually caught up, so his skills are now a match to Mum's... it's competitive times at the ranch), but we also ate out a lot. Chinese, Mexican and Italian gradually turned into North Indian, African and Russian. Today they're still discovering new places and pockets - from noodles in food courts to pub bistros on the water. As a kid there were plenty of "ewww" moments, but it set me up to be (a food snob?) an explorer of my own. I have to try everything once. Ok, almost everything. Hold the snake.

A couple of weeks ago my parents went to one of their fave restaurants for dinner. They had a new waiter, a Portuguese man, so what's the first question Dad asks him? "Where's your favourite Portuguese restaurant in Sydney?" He just had to know! Without much delay, they ate there last weekend. And loved it. Dad isn't just clever in the way he finds the most delish eateries in town, but when it comes to ordering too. First thing he looks at is the specials board, and then if he trusts the waiter he'll ask them what they recommend. And that's how you eat well people. Professional reviews are great, but an honest opinion wins every time.

Taming the tresses

Every gal I know has hair issues. Too dry, too thin, too curly, too feral, too greasy. But on those special days when we get the balance right, the blow-dry perfect and the fly-aways tucked back, we feel like bazillion bucks. We toss our hair like we're in Charlie's Angels and generally feel just lovely.

Now I've tested my fair share of hair products, and there are some that stand out as serious miracle workers. I have greasy roots with dry ends, plenty of grey coming my way, bits of blonde and brunette, and natural curls that I beat into submission. It's also fairly thin, but there's lots of it. So I struggle with just about every hair infliction you can name - except volume. I got plenty of that. As for the rest, I turn to these:

* Aveda Damage Remedy collection. Divine. On the expensive side, but I'd recommend using the shampoo and conditioner once or twice a week to revive dried-out and/or coloured hair.
* Redken Extreme Iron Repair. The difference in my hair between when I use this and when I forget is unbelievable. Soft, smooth, behaved v. dry, weird, kinky. I only use a 5c piece for all this afro, so it lasts forever.
* Kerastase masques. If you have long or curly hair, dry or damaged ends, use this once a week. You'll need to find the right one for your hair type, but there's a reason most beauty eds I know can't live without them.
* Moroccan oil. Smells like heaven! Run a small amount through towel-dried ends for lush hair.
* Toni & Guy Dry Shampoo. Busy women with greasy roots take note: this will make your day. It's easier than a shake and bake and in two seconds your hair is done.

Soup ala florettes

We receive a weekly delivery of organic fruit, veg and meat every Wednesday. Last week I somehow ordered too many broccoli (1kg instead of 1pc) and as I only like broccoli in small doses, I was a bit put off. But then: genius. Let's make broccoli soup! So I did, and I must say it was as delicious warm and fresh with parmesan toasts as it was cold the next day. And for me to compliment a leftover is a big thing. Here it is groovers:

In a medium pot, saute half a diced brown onion, three chopped garlic gloves and the roughly chopped broccoli stalks of 3-4 bunches in a splash of oil and 30g butter (you need it for the flavour, trust me) for about five mins. When onion looks clear-ish (do not let the onion burn, this will ruin the soup), add 500ml vegetable stock and 200ml water. Bring to the boil, then turn down to a simmer and throw in broccoli florettes and tspn of grated lemon rind (you could also throw in a bunch of frozen peas right about now). Let it bubble gently for five-ten mins (prick the stalks with a knife to see if they're soft enough), remove from heat onto a board and whip out your hand held blender and get to work (if you don't have one, blend soup in batches in a blender). Once it's smooth, add plenty of sea salt, pepper and lemon juice. Serve and top with a flick of evo. Enjoy!

Re: Cold. I feel amazing today! Hurrah for plan! However I skipped the chilli dinner and had pizza instead. Mmmm pizza. But you'll be happy to know the pizza base was made from organic, bio-dynamic stone ground whole wheat flour. No guilt! No bloating! Thanks for being ace Basil Pizza. They also do vegan pizzas and lush pastas.

To be (sick) or not to be

It appears dear readers that I have a cold.. again. Not impressed whatsoever, I'm such a miserable sickie person and I'm far too busy to sip soup in bed. But so far it isn't too bad, and even better news, I have a plan.

Step 1. Drink three litres of water and three cups of lemon juice and honey in hot water
Step 2. Spend ten minutes basking in the sunshine to get the vit D working again
Step 3. Garlic on toast for lunch and something spicy for dinner (and knock it out with a homemade chicken noodle soup tomoz)
Step 4. Rest (ish)

I think that should cover it. Will report back tomorrow.

Dressed up vego

Some days I feel like a five year-old, totally disinterested in vegetables (and work and paying attention, etc). I think that's why I've always been creative in the kitchen. If I'm not, I'm bored. We don't want that. Hence my packed pantry - full of 15 different types of vinegar (it's a sickness), lots of oils, sauces, chutneys, herbs... and the dozens of cookbooks that keep the juices flowing.

But I honestly believe the right dressing can transform a vegetable from meh to wow. Like these:
* Sliced tomatoes and avocado on sourdough with a cold-pressed, peppery evo and a sprinkle of sea salt
* Celery, cucumber and chickpeas with lemon juice and a fruity evo
* Sauteed brussel sprouts with a good almond oil (like olive oils, you really get what you pay for) and black pepper (also nice with beetroot chutney)
* Steamed bok choy with plum vinegar and sesame seeds
* Roast eggplant, capsicum and fresh rocket with balsamic vinegar, evo and pepper
* Steamed beans with tahini, olive or grapseed oil and sea salt
* Mushrooms with rice wine vinegar, fish sauce, fresh chilli, coriander and sugar
* Very thinly sliced fennel and lettuce with lemon juice, mayonnaise, s&p and parsley
* BBQ corn with organic salted butter

Born under a crazy star

What a great week it was. Completely unpredictable: warm enough for a swim, cold enough for a bath, lazy enough to take Friday off, busy enough to feel completely guilty about it. And that's how I like things. For years I struggled with my Gemini Anarchy Syndrome - but then I realized how much I love variety. Without it I would go insane. I hate routine, I need last-minute whirlwinds. So now that I'm down with it, it no longer stresses me. Nice. Which means most of the time in a state of chilled chaos.

Yet on the other hand I love to plan (meet my Taurean half, yep, I'm on the cusp). And hubby does not. Oh noes. I wake up on Saturday and think of all the spontaneous things we could do that day and he doesn't even want to talk about breakfast (unless I'm picking bacon up on my way home from a run).

So my point, amigos, is this: if you're a planner, relinquish a bit of your time for serendipity. If you have to, plan a few blank hours on the weekend and see where the wind takes you. And if you're completely crazy, running on your own Anarchy Syndrome, make a few plans for those around you who like to lock things in ahead of time. It's about balance... just be thankful your not on a cusp of opposites (unless you are, in which case I have nothing for you) and have only one sign to deal with.

Health benefits

I know we live in the lucky country, I really do. But it wasn't until I watched the doco Sicko the other night that I was on-my-knees grateful for this wide brown land. Michael Moore is such a brilliantly clever, funny guy. And I swear, if it wasn't for the humour I might have done some Elvis-style damage to the TV, outraged at the money-hungry (they're really constantly ravenous, non?) pollies and pharmaceutical bastards as I was. People are dying every day in the grand USA because they have been denied the medical treatment they needed to survive, to stay alive, while those responsible for their denials pocket cute bonuses for their deadly paperwork. It's actually unbelievable.

If you haven't seen the doco, I recommend you grab it on the way home tonight. You'll laugh and cry and hopefully come to a new understanding of health care as it should and shouldn't be. You won't be bored. Promise x

Beeting around the bush

I can't believe how drenched this city is. But I kinda like it. Soggy, but clean and fresh. I'm making the most of it food wise... pies and cakes and mash and comforting lovliness. Beetroot has been a fairly recent addition to my kitchen, and because its colour is so bright, those nutrients are jam-packed. And I'm only just discovering how versatile they can be. Here's a few things I'm doing with them...

* Peel and grate into a bowl with some raspberry vinegar, evo and seasoning, stir well, put on hamburger buns or a steak (or mushrooms and haloumi for the vegos)
* Roast in their skin for an hour on 180 (add two tablespoons water to the pan and cover beets with foil). Peel, chop into cubes, add to a salad of rocket, black olives and marinated goat's fetta... just make sure you have a seriously good evo to top it all off
* Bake them as above, peel, chop and add to a rustic vegetarian tart in the last ten minutes of cooking
* Peel, slice into wafer-thin rounds (use mandolin or cheese slicer if you can), place on baking paper-lined tray and brush or spray with olive or grapeseed oil. Bake at 180 for 20 mins, turn and bake another 20... don't let them burn. Sprinkle with sea salt and serve with horseradish cream

Summer lovin'

While the weather's still balmy and that holiday feeling lingers on, why not spend the weekend devouring Australia's finest? We are so unbelievable lucky to be surrounded by edible everything... especially our local rock oysters. I've never been able to eat a cooked oyster (except for Kylie Kwong's steamed oysters with shallots et al), as I like 'em fresh and tasty. Yet sometimes a good dressing turns a tasty nibble into a firecracker. I like finely diced eschallots with red wine vinegar (only a seriously good quality one like Forum), lemon, white pepper and sea salt. Beyond divine.

We are all aware of the zinc packed into these sea creatures, but do you know how good zinc is for you? It gives your immune system a super boost, adds a glow to your skin and hair, looks after your eyes, makes hormones, aids in the body's absorption of minerals, maintains smell and taste senses and heals ulcers and cold sores.

See you at the fish markets tomorrow! If you're really into oysters, I suggest you have your next lunch at The Boathouse at Blackwattle Bay, their selection is astonishing and fresh.
(Apologies to anyone I offended by publishing a close-up of squirmy oysters without warning).

Fresh food forever

There's a book I'm dying to get my hands on, and from the reviews, I recommend you grab it too. It's called “Food Rules: An Eater’s Manual” by Michael Pollan. A professor of science journalism, Mr Pollan certainly knows what he's on about, especially considering his previous books include “In Defense of Food: An Eater’s Manifesto” and “The Omnivore’s Dilemma.” Here's a selection of his common-sense but extremely well researched advice:

* If it came from a plant, eat it; if it was made in a plant, don’t
* Avoid processed foods, foods advertised on television, imitation foods and food products that make health claims. Those who sell the healthiest foods — vegetables, fruits and whole grains — rarely have a budget to support national advertising
* Wherever possible, buy fresh food at farmers’ markets
* Refined flour is hardly different from sugar once it gets into the body
* Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors
* Stop eating before you’re full
* No snacks, no seconds, no sweets — except on days that begin with the letter S

See you poolside

Last Friday, hubby and I drove to our fave Bronte beach for a quick dip. I was so surprised at the perfect water temp that I'm vowing to go every week until winter. I love February, it's such a warm, stormy, crazy month. And I love thunderstorms. Oh yes. Almost as much as I love being seaside.

So if you're like me and you're getting into phase two of your summer loving, it's time for a new nail polish. That's right, nothing says hot days like a lick of pastel on your digits. And if you're as crazy as I am about Kit Cosmetics - they honestly have the best and most unique range of beauty imaginable - you'll be excited to hear they're creating four seriously limited nail polishes, one for each week of Feb. The first one, Poolside Party, goes on sale today, only online for one week... go here. I've even got the colour for you below - candy apple green at it's sweetest!!

Another reason to adore Feb...