Weekly Flylady Thread 11th May 2009; *** stars at post 804 ***

greenbee

I buy seeds and stuff from my local independent health food shop, but there are lots of websites that do them too if you have somewhere they can be delivered too.

Your DH is obviously fussier than me ... I have whatever is in the fridge, rather than using recipes

rach

lol he is....i've got him off M&S and pret lunches... it's usually cous cous and sardines, mushroom pasta or the salad with chicken, mango & avo. I'm much less fussy!

I might look at suma or somewhere then, can get it delivered to in laws....i'm interested in muesli ideas now i'm off porridge for the summer!

Flylady_Flower

greenbee wrote: »

Well done :T

Buy seasonal fruit (OK, so I've got strawberries, but I went to the market and they go well with lemon tart!). I'm mostly eating rhubarb, apples and pears at the moment. But if you want pineapple, buy a whole one and prepare it yourself. All you need is a large, sharp knife and a big chopping board.

Right... must go and get in the bath or I won't get up in the morning ...

I've made the pasta, didn't have as much in as I would have liked, so mixed it with tuna, mayo and some salad. I like shopping on the market now for fresh fruit and LOVE rhubarb - have some at the moment ready to make into a crumble, really need to grow it myself - and I agree it's lovely fresh, but the cost of a tin of pineapple is 49p for 425g and a fresh Pineapple is £1.25 each (about 200g) or 2 for £3.00 for the 400g ones... plus I can get lots and they will stay fresh.

It just doesn't work out economically enough for me and I've just double checked online for something I 'knew' but wanted to make sure I was actually right about more nutrients being in tinned stuff, this is what I found:

Q: Sometimes finding delicious fresh fruit is a challenge. Is canned fruit a healthy option?
A: Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But if it's off-season and you're craving pineapple, there's nothing to lose by eating it canned.
In fact, canned fruit sometimes retains more nutrients than fresh because it's picked fully ripe and then processed right away. Fresh fruit, on the other hand, may have to travel long distances from farm to your kitchen table. It may suffer from improper storage conditions, and precious nutrients may be destroyed along the way.

When choosing canned fruit, keep in mind:

• Some canned fruits have been peeled (peaches and pears, for example) thereby significantly reducing their fibre content.
• Vitamin C is heat sensitive and can be destroyed in the canning process, so fresh fruit is often a much better source. But heat doesn't bother other good-for-you vitamins and minerals such as vitamin A, B vitamins and potassium.
• Some fruits are canned in heavy or light syrup, which adds lots of empty sugar calories. Choose canned fruit packed in its own juice or in water instead.

A few last things to consider: Frozen fruits and dried fruit make great wintertime options, too. Unsweetened frozen fruit (not packed in sugar) retains much of its nutritional value since it's picked and processed rapidly. Use it in everything from baked goods to sauces and smoothies.
Dried fruit has suffered from some vitamin C depletion but it still provides lots of fibre and potassium. Just make sure to watch your portion sizes: Every shrivelled raisin used to be a whole grape.

Triker

Valli wrote: »

- Triker got huffed at on the Boots thread despite many smilies. I didn't take her seriously cos I know what a rebel she is...

Ah you saw that did you, it got well heavy, police were nearly called and everything.:D

rach

*goes off to find the boots thread to have a nosey*

Triker

rach wrote: »

*goes off to find the boots thread to have a nosey*

It all got deleted this morning but boy were there some insults flying about.....not directed at me but woooh, it got very heated.

greenbee

Flylady_Flower wrote: »

I've made the pasta, didn't have as much in as I would have liked, so mixed it with tuna, mayo and some salad. I like shopping on the market now for fresh fruit and LOVE rhubarb - have some at the moment ready to make into a crumble, really need to grow it myself - and I agree it's lovely fresh, but the cost of a tin of pineapple is 49p for 425g and a fresh Pineapple is £1.25 each (about 200g) or 2 for £3.00 for the 400g ones... plus I can get lots and they will stay fresh.

It just doesn't work out economically enough for me and I've just double checked online for something I 'knew' but wanted to make sure I was actually right about more nutrients being in tinned stuff, this is what I found:

Q: Sometimes finding delicious fresh fruit is a challenge. Is canned fruit a healthy option?
A: Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But if it's off-season and you're craving pineapple, there's nothing to lose by eating it canned.
In fact, canned fruit sometimes retains more nutrients than fresh because it's picked fully ripe and then processed right away. Fresh fruit, on the other hand, may have to travel long distances from farm to your kitchen table. It may suffer from improper storage conditions, and precious nutrients may be destroyed along the way.


When choosing canned fruit, keep in mind:

• Some canned fruits have been peeled (peaches and pears, for example) thereby significantly reducing their fibre content.
• Vitamin C is heat sensitive and can be destroyed in the canning process, so fresh fruit is often a much better source. But heat doesn't bother other good-for-you vitamins and minerals such as vitamin A, B vitamins and potassium.
• Some fruits are canned in heavy or light syrup, which adds lots of empty sugar calories. Choose canned fruit packed in its own juice or in water instead.

A few last things to consider: Frozen fruits and dried fruit make great wintertime options, too. Unsweetened frozen fruit (not packed in sugar) retains much of its nutritional value since it's picked and processed rapidly. Use it in everything from baked goods to sauces and smoothies.
Dried fruit has suffered from some vitamin C depletion but it still provides lots of fibre and potassium. Just make sure to watch your portion sizes: Every shrivelled raisin used to be a whole grape.

True - canned and frozen are usually fresh than fresh (unless you're buying PYO/farm gate)... although with canning this depends on whether they are processed where they are produced, or shipped and then processed (there was something peculiar about tax at one point, as I remember that developing countries were discouraged from processing as they were taxed more when we imported it or something... it's a bit vague now...)

Rach - muesli: get as many types of flakes as you can - porridge, jumbo oat, barley, wheat, millet, quinoa etc and mix together. I add linseeds to this and keep it mixed in jars to use for either porridge or muesli. To make muesli I add combinations of the following (all chopped into raisin-sized bits): dried apple, pear, peach, mango, fig, date, cranberry, apricot, cherry, blueberry, prune; brazil nut, almond. Occasionally I add raisins, but I'm not keen. Make sure all your fruit is sugar-free too... a surprising amount isn't. Muesli isn't meant to be eaten dry, so make it up the night before and soak in yogurt, milk or orange juice like the swiss do to make it digestible!