According to the fitness consultant, it's very unhealthy as it overcooks the veggies and changes the molecular structure of the food--resulting in killing off all the nutrients and good things I'm supposed to be getting from the meal. I'm trying to stick to the no microwave thing at least during detox--although I'm not doing everything else correctly.
I've been eating farm raised salmon (as I couldn't find any fresh) and I'm drinking water at work from a water fountain (which is probably treated with all sorts of cholorine and what not). I also used non-organic maple syrup.
Despite those cheats, I think rewarming the veggies probably would overcook them...
I know--it's a bit silly. But, I'm thinking I'll be anti-microwave during the detox period (another week and a half) and then return to my evil molecule shifting ways.
Have you tried balsamic vinegar on the veggies? I did a veggie/fruit detox thing last month and, when I can't stand it anymore, I'd use bits of balsamic vinegar on things. I also roast, like, 5 bulbs of garlic (in foil, no oil) and uses the resulting paste on everything.
Can't. I can only have limited amounts of certain things, like oil, balsamic vinegar, and even garlic. At least, I assume as much based on the way the readings go. I might ask tomorrow.
it's probably not allowed, but a little bit of olive oil drastically helps with the day old quinoa. Also red quinoa tastes way better than white in the day old form.
could you nuke just the quinoa? get a cheap rice cooker & steam the veggies in that at work?
Quinoa doesn't take THAT long to cook, and I do have a water heater here. What I might do is 'cook' it half an hour before I eat. Actually, I've never worked with quinoa before, so, would 30 minutes be enough time? how much water exactly?
As for the rice cooker-steamed veggies thing--explain? I don't think I get it--but I do have a rice cooker and that would be a GREAT idea if I could pull it off.
not sure about cookign the quinoa with the water from a water heater (unless you're doing it in the heater?) quinoa is a lot like rice - constatnly boiling water for a period of time.
you need a rice cooker with a veggie steaming tray (or some way to fashion one). little bit of water in the bottom, veggies on the tray, set it to heat & let it steam away. Would probably take a bit of experimenting to get things exactly right, but i suspect in the long run it'd be worth it.
How limited is your use of olive oil? I did a quinoa veggie thing earlier this week that was awesomely tasty, but it's got about 0.5 tbsp of olive oil per serving. Also, can you roast things, like in the oven? I know some good stuff you can do with veggies roasted with only a wee bit of olive oil.
And do you guys have a toaster oven at work? That's awesome for salmon. I actually love cold salmon but only if it's been broiled till it's well browned then chilled. Which is supposed to be less than good for you, but I'm not sure I care. Otherwise, you could get a soup thermos, steam your veggies at home, pop them in the thermos and top it off with boiling water. Then drain at lunch and at *least* you'll have hot veggies with your cold salmon.
I only have to do this thing for a little over a week. I'm not sure how the rest of the diet plays out. I figure, I'll stick with it for now and see how it all plays out in subsequent weeks. For now, I'm liking cold salmon as well.
By the way, the thermos idea is clever! I like it.
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I've been eating farm raised salmon (as I couldn't find any fresh) and I'm drinking water at work from a water fountain (which is probably treated with all sorts of cholorine and what not). I also used non-organic maple syrup.
Despite those cheats, I think rewarming the veggies probably would overcook them...
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could you nuke just the quinoa? get a cheap rice cooker & steam the veggies in that at work?
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As for the rice cooker-steamed veggies thing--explain? I don't think I get it--but I do have a rice cooker and that would be a GREAT idea if I could pull it off.
PS Cold salmon is not so bad.
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you need a rice cooker with a veggie steaming tray (or some way to fashion one). little bit of water in the bottom, veggies on the tray, set it to heat & let it steam away. Would probably take a bit of experimenting to get things exactly right, but i suspect in the long run it'd be worth it.
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And do you guys have a toaster oven at work? That's awesome for salmon. I actually love cold salmon but only if it's been broiled till it's well browned then chilled. Which is supposed to be less than good for you, but I'm not sure I care. Otherwise, you could get a soup thermos, steam your veggies at home, pop them in the thermos and top it off with boiling water. Then drain at lunch and at *least* you'll have hot veggies with your cold salmon.
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By the way, the thermos idea is clever! I like it.
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