Green News

  1. BroccoliI passed my Green Belt grading at kickboxing yesterday! It was hell! Sweet, punchy hell. It hurts to type now. I managed to screw up the bits that I'd been feeling confident about, and do well at the things I was worried about, which meant it all evened out nicely. Woohoo!

    Somehow in the sparring I managed to kick my opponent with my big toe, despite the gigantic padded Mickey Mouse shoes. It bent back very painfully. I still suck at sparring, but otherwise I'm on a total high and amazed at the power of the human brain to learn stuff. A few weeks ago I was chucking tantrums trying to do a spin kick but I managed six in a row yesterday. If only I could apply my kickboxing dedication to other aspects of my life I would be unstoppable. Limping and quite ineffectual in a dark alley… but otherwise unstoppable.
      

  2. In other Green developments, last week I made The Best Broccoli Of Your Life, an Ina Garten recipe as seen on the Amateur Gourmet. People are so free and easy with superlatives these days… how many volumes of those Greatest Rock Album In The World… EVER! albums did they bring out in the 90s? But this easy recipe truly awesomizes broccoli – oven roasted with garlic then lashed with lemon zest and juice and a wee bit of Parmesan. The original calls for lots of olive oil but I only used a dribble and accidentally forgot the basil and pine nuts but it was still brilliant. Even Gareth who has just three adjectives to describe anything in this world (Not Bad, Pretty Good or Alright) went cuckoo. I cooked almost two pounds of broccoli and we guzzled the lot of it. Oh it was lick-the-bowl good. Let me know if you try it! Come join the broccoli cult!

    Warning: I know I said in the last entry that there's no need to worry; that your digestive system adjusts to a vegetarian diet. However, if you have never consumed a pound of broccoli in a oner before, you can expect the only thing you'll give your partner on Valentine's Day is the Gift of Fragrance.

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51 thoughts on “Green News

  1. Mmmmmmm, looks like I can add broccoli to my shopping list!

    Congratulations on the Green Belt, which seems apt, in view of the Broccoli….LOL!

  2. I am so going to try that recipe! We got a gigantic head of broccoli in the veggie box last week, and I’ve been scared of it, simply because it’s such a freakin lot.

    I will report back πŸ™‚

  3. LOL!! Yes, a pound of broccoli will definitely cause your *ahem* digestive system some distress when it’s not ready for it. I hope your V-day wasn’t too awfully put out by it.

    Congrats on passing the green!!! And I hope you’re back to typing pain-free very soon.

  4. And I keep telling LaLa that I like Broccoli, but she’s got some sort of pumpkin fetish.

    We will have to try this!

    Good job on the greeeeeen belt!

  5. Congratulations! The only thing green over here is my face…with envy.

    I think I am capable of eating that much broccoli at once, so delicious is it, but perhaps I’ll think twice if I’m ever jonesing to attempt it. Or if I do, I’ll make sure the boyfriend follows suit. Thanks for the advice. πŸ™‚

  6. Congratulations on your green belt… and your successful green dish!

    You are making me seriously think that I should look into the sparring classes at my kickboxing place. Although, the idea scares me a lot. I really love punching away at the big old bag, but I’m a little scared of anything that might hit back. We’ll see! You are definitely giving me something to ponder!!

  7. I’m not sure where my comment went. Sorry if this shows up twice?!

    Congratulations on your green belt… and your green dish!

    I’m so impressed by your kickboxing, and it is making me seriously consider checking out the sparring classes at my kickboxing gym. I love punching the big bag, but I’m sort of scared of punching something that could hit me back. You are giving me something to ponder!!

  8. Congratulations on passing your green belt!
    I am starting a beginner’s kickboxing class in 3 weeks time. I am very excited about it, but well aware that it is going to kick my butt.

  9. Ooh! I love brocolli so I will be trying that recipe.

    Congratulations on your green belt. Combine that with the brocolli gas and you will be truly lethal!

  10. I just tried to click the broccoli link and the firewall (am in the office) blocked it with the message ‘blocked on the basis of being pronography and adult material’ – is it THAT GOOD???!!!!!!

    Nice one green belt

    love BFP xxxx

  11. Oooh blimey, that looks good. I’ve always been led to believe, though, that the Best Broccoli of Your Life is from Heston Blumenthal’s recipe which was in the Guardian, here: link to guardian.co.uk It really is damn good. I wonder if this can compete.

    Oh no, I think I just challenged myself to a broccoli-off.

  12. Congrats on the green belt!
    I took Tae Kwon Do for a while while I was in college. Those tests are brutal! Kudos to you.

  13. Oh, I am way ahead of the curve! I’ve been making roasted broccoli for years. I graduated to roasted cauliflower, carrots, onions, and peppers too.

    Really if you haven’t tried roasted vegetables, they are DELICIOUS. Even non-vegetable-lovers like them.

  14. Well done on the green belt – though I don’t think your readership is terribly surprised πŸ™‚

    It sounds nice and environmental, doesn’t it?

  15. while I like broccoli – it would rate a not bad on the Gareth Scale – also eager to try this recipe as one of my kids will only eat it raw and the other will only eat it cooked. I am hoping that this recipe might meet both their needs.

  16. You know my Scottish husband says that “Not Bad” is just about the highest compliment you can get from a Scotsman πŸ™‚ I can’t wait to try this broccoli. I’ve been enjoying vegetables so much more since I started roasting them!

  17. I looooooove broccoli! πŸ™‚ I’ll have to try this. And my fiance cooked me dinner this weekend and INTENTIONALLY left off the broccoli just for that reason. How does something that tastes so lovely and is so good for you smell so…ewww…on the way out? πŸ™‚

    And congrats on your green belt!

  18. the same recipe tastes amazing with cauliflower. I use a bit of those italian seasonings used for olive oil/bread as a seasoning with a sprinkling of olice oil.

    Next time, I’ll have to do a cauli/broc combo!

  19. Congrats on the belt test! You’re making me miss my dojo days!

    I’m definitely going to try the recipe, and considering my S.O.’s tendency towards it, thanks for the warning about the side effects!

  20. Hmm, will have to try that recipe for Husband and me. But maybe not on a day when we are going to be in enclosed spaces with other people.

  21. Woo hoo! Go Shauna! And that broccoli recipe sounds amazing. I love broccoli to begin with and am always looking for better ways to prepare it. I can’t WAIT to make this. πŸ™‚

  22. Did you see her later post on broccoli and roasted shrimp? That also looks amazing (though I don’t think even I can convince myself that shrimp is a vegetable).

  23. I adore Brocolli anyway so this recipe sounds like it would just blow me away!!

    I have always wanted to attempt a good brocolli and blue cheese soup. Had one once at a cafe and it was divine, apparently made with real chicken stock (whoops, there goes the vego part, maybe you could use vege stock instead), brocolli and creamy blue cheese. MMMMMMMMMMMMMMM, if you ever come across a good recipe, let me know, STAT!!

  24. Abs, I’m totally up for a broccoli-off! i’ve been wanting to try heston’s recipe. total crush on the ol heston.

    bigfatpie – i’d have to say, yeah it pretty much is that good πŸ™‚

    nicole – let me know if you give the sparring a go! it’s terrifying but kinda fun…

    Riayn – good luck with your class, hope you enjoy πŸ™‚

    thanks for all the comments groovers!!!

  25. Abs, I’m totally up for a broccoli-off! i’ve been wanting to try heston’s recipe. total crush on the ol heston.

    bigfatpie – i’d have to say, yeah it pretty much is that good πŸ™‚

    nicole – let me know if you give the sparring a go! it’s terrifying but kinda fun…

    Riayn – good luck with your class, hope you enjoy πŸ™‚

    thanks for all the comments groovers!!!

  26. Too funny I just made this broccoli and posted about it. I thought it was pretty good too. But I mean it is broccoli. You know. Just sayin’.

  27. Ha. I fart a lot anyway so I can’t wait to cook this dish and then punish Mick for his non-pumpkin eating ways. Do you have any good pumpkin recipes? You know, any that would make a non-pumpkin eater eat it?

    Well done on your new belt… remember – it’s not easy being green.

  28. Congratulations on your green day!
    I just read your book here in Finland. I was nice to read that you like Geisha and other Finnish chocolate.

  29. Yay!!! Awesome and Congrats on the Green (our best color)! You’re certainly working your way up…you’ll be a black belt before you know it and able to kick butts on any continent (not that you would with your sweet disposition but just incase.)

    I LOVE the broccoli recipe, Maestro and I eat the stuff all the time and are always looking for new fun ways to add it to our meal…heck or make it a meal. Did you know broccoli is a high-protein vegetable (it’s 26% protein)? Can’t wait to roast our own poundage of the green stuff.

    xo,
    -Bex

  30. I tried the Best Broccoli of Your Life recipe last night, and thought it was tasty, but disappointing: the recipe calls for olive oil, pinenuts, and parmesan cheese, and so thie “healthy” recipe turns out to be very hight in fat.

    So, OF COURSE it was tasty — it’s swimming in fat. Anything tastes good if you saturate it with fat. Cardboard would taste good if you slathered it with oil, sheese, and pinenuts.

    So, I have to say, I was not that impressed with The Best Broccoli of Your Life. Maybe the Amateur Courmet can come up with something that was yummy, nutritious, and low in calories.

  31. I just finished your book and it was wonderful and made me laugh out loud in parts.

    Also, I just discovered that the gym I go to offers a kickboxing class once a week. I may need to check that out since you make it sound so fun and empowering.

  32. Hiya Victoria – It can be less calorific if you make some modifications – for example, I mentioned in the entry that I only used a drizzle of olive oil and skipped the pine nuts (also didn’t add any more oil after it came out of the oven). These kinda recipes are always over generous with the high calorie ingredients but there’s always ways of adapting ’em for your own preferences πŸ™‚

    Jeni – that’s cool! must be broccoli week on the internets!

    Hiya Heidi! Thanks for reading the book! Oh yeah I still love the Geishas πŸ™‚

    Thanks Kelly! Let us know if you try the class… hope you like it… joiiin uuuuus!

  33. Hiya Victoria – It can be less calorific if you make some modifications – for example, I mentioned in the entry that I only used a drizzle of olive oil and skipped the pine nuts (also didn’t add any more oil after it came out of the oven). These kinda recipes are always over generous with the high calorie ingredients but there’s always ways of adapting ’em for your own preferences πŸ™‚

    Jeni – that’s cool! must be broccoli week on the internets!

    Hiya Heidi! Thanks for reading the book! Oh yeah I still love the Geishas πŸ™‚

    Thanks Kelly! Let us know if you try the class… hope you like it… joiiin uuuuus!

  34. Congratulations on the green belt!!
    That broccoli sounds great! Will definitely give it a try! I do like pine nuts. Haven’t bought any in quite a while, but loved to put them on oven roasted veggies with feta Hmmmmm.

  35. Crikey, that broccoli is something else! I made it last night and will never look back. I too scrimped on the oil (missed out the second instalment of it)and parmesan and missed out the basil and pine nuts, but wowee, what a taste sensation. I added some dried chilli flakes and ate the whole lot with some wholewheat pasta and it was so fab, I’m thinking of doing it all over again tonight. Ta v much for passing it on, DG.

  36. Woohoo congratulations on the green belt!

    OK I admit it, I have a bit of a broccoli fettish. I eat steamed broc and cauli with just about every meal [I really am the dull repetitive type], I often add pesto but I’ve never made a dish based entirely on brocolli. Will definitely have to try it.

  37. Hey DG!
    How did you cope with temptation? On passing up the seconds? On not eating the chocolate when stressed? On not eating the free donut?
    It’s all good in theory – don’t eat it – but I find it hard to stop myself πŸ™
    How did you (and other readers) go about it?

  38. I love broccoli anyway. But what was that stuff she said about washing it? Why would you bother?

    Congrats on the kickboxing. That’s so cool!

  39. Hi Shauna, you probably won’t read this and it’s okay. I thoroughly enjoyed your book. I just finished it. I had to have it imported because I could not find it in Canada. You’re right it was quite raw with feeling, the honesty was appreciated.

    Both of my parents are from Scotland, one from Rothesay and the other from Glasgow. It’s a beautiful country and the people are delightful.

    I too have a full time job and keep my blogging and it completely separate. I don’t write about my work colleagues, employees or anything else for that matter.

    I went from a size 16 to a size 8 (depending on the manufacturer) this year. I also had some help from liposuction which still shocks me that I did that. Rather than tell you the story of my life, perhaps you could pay my site a visit. http://www.thekayway.com My eldest son made up the name and convinced me to start writing it. He seems to think it’s unique, I’ll let you decide that for yourself.

    My site is also not monetized. Please take a look. Congratulations on your weight loss but more importantly to finding your peace and happiness. I too was very hard on myself because of my weight gain. I let it overshadow all the other good things about me. Your issues started early in life and that is a hard thing to manage. The messages we receive in childhood are etched in our psyche. I’m glad you were able to forgive your Mother, I’m sure she was doing the best she could nevertheless that does not erase the tape. Best wishes in your future endeavors. I weigh myself every day because that’s how I stay in control. I’m terrific at fooling myself. Something I have discovered as you have, is that the people who truly love us, don’t care about what weight we are. Some of my family members didn’t even notice.

    Take care, Kay

  40. Kay – Thank you πŸ™‚ I always read every comment and email, it’s the writing back that I struggle to keep up with sometimes πŸ™‚ Thanks so much for your lovely comment and I will definitely check out your site.

    Mima – Oooh chili flakes sounds like a great touch! And the pasta too, brilliant πŸ™‚

    Glad you liked it too, Cal!

    Sassy – I replied to your comment by email but for anyone else wondering about that one I might write an entry about it since it’s a common question. The short answer is, one meal at a time, hehe.

  41. Kay – Thank you πŸ™‚ I always read every comment and email, it’s the writing back that I struggle to keep up with sometimes πŸ™‚ Thanks so much for your lovely comment and I will definitely check out your site.

    Mima – Oooh chili flakes sounds like a great touch! And the pasta too, brilliant πŸ™‚

    Glad you liked it too, Cal!

    Sassy – I replied to your comment by email but for anyone else wondering about that one I might write an entry about it since it’s a common question. The short answer is, one meal at a time, hehe.

  42. Thank you thank you for bringing the roasted broccoli recipe to my attention! Made it tonight with salmon and garlic mashed potatoes…

    I am Officially Converted. No longer will my broccoli be steamed. Sooooooo gooooood….

    Again, thank you!