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picture cr worth thousand words food culinary delcious longevity recipes

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#1 drewab

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Posted 07 August 2016 - 12:33 PM

Many of us here are fairly robotic, and eat the same thing day in and day out.  Some of us enjoy more diversity and enjoy exploring culinary aspects of foods. Yet for many people browsing this forum, they aren't exactly sure what our meals looks like.  Let us share our wonderful food creations with one another!

 

I just enjoyed a delicious lunch.  It consisted of the following:

 

  • Purple sweet potato, chick peas, broccoli, cauliflower, carrots, mushrooms, 1 tsp of olive oil, 1 tbsp of 20-spice mix, garlic, oregano, parsley, cilantro, chili peppers, and 2 oranges for dessert.

 

Ingredients were organic when possible. I also get centenarian status for eating Okinawan sweet potato, right? Calorie total was about 700-800, but I don't watch that closely.  I just eat more or less depending on what the scale says each day. Did I mention the food was incredibly delicious? Bon appetit!

 

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Edited by Dean Pomerleau, 07 August 2016 - 03:08 PM.
Edited to have photo show up in-line


#2 Dean Pomerleau

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Posted 07 August 2016 - 03:08 PM

Looks Great Drew!

 

I edited your post so the picture shows up directly. Hope you don't mind. I'll try to take some photos of my breakfast tomorrow.

 

--Dean


There will never be peace in the world while there are animals in our bellies.

#3 Mechanism

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Posted 07 August 2016 - 08:58 PM

Dreweb, now that's my kind of meal!  ( except I have more calories / fruits / veggies / nuts / seeds...But then I just skip breakfast as an intermittent faster and do not practice CR per se)-- see here for snapshots from Kripalu in Stockbridge and Life Alive in the Boston area:   Will you be coming to Costa Rica ?  Domestically, to plant-stock 2016 this month looks like it is right up our ally.


Edited by Mechanism, 07 August 2016 - 09:10 PM.


#4 Mechanism

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Posted 07 August 2016 - 09:06 PM

PS have also partaken in purple sweet potato which is my new favorite potato and really delicious.   Only rivaled by the discovery, even better, of black rice with a lower GI, higher nutrients, and moreover I find tastier with better consistency than regular, red & wild rice ( thanks to Dean's tip has become a new and fairly regular staple for us ).


Edited by Mechanism, 07 August 2016 - 09:08 PM.


#5 drewab

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Posted 08 August 2016 - 09:10 AM

Dean,

 

Thanks for making the picture show up directly - I wasn't sure exactly how to do that. 

 

 

Mechanism,

 

I'm still at 3 meals a day with a 12-13 hour overnight fast.  I find this to be a really sustainable and easy way to eat.  Hopefully I still receive some of the benefits with time away from food (ie. autophagy). I won't be coming to Costa Rica. Looking at that thread, I am very jealous of those who will be able to attend! Black rice is amazing. My only caveat is that I can't find any organic varieties at my local stores, though I can often find as part of some 'heritage blend' or whatnot. 



#6 Cloud

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Posted 08 August 2016 - 09:15 AM

I am at a vegan camping for holidays on the sea in the South of italy. The cook is excellent and the whole staff are strongly believers in the vegan choice. The environmnet is very friendly and joiful. I try to attach a picture of yesterday lunch.

Edited by Cloud, 08 August 2016 - 09:16 AM.


#7 Mechanism

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Posted 08 August 2016 - 11:32 AM

Drewab, sounds like you're on a great track for autophagy. Yes we are members of an organic CSA, and while our black rice is not organic, we do try to do it Dave versify across food sources fuss diluting the effect if any potential talk some significantly. For example brown rice is more for Whole Food yet higher in arsenic but can be obtained organic. Overall they seem to balance each other out. Besides the day versification in toxins and beneficial nutrients diluting the former and maximizing latter, I find it much tastier this way!

Cloud, that sounds neat – I am not familiar with vegan camping, how did you find it?

Edited by Mechanism, 08 August 2016 - 11:37 AM.


#8 Dean Pomerleau

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Posted 08 August 2016 - 11:53 AM

Drew,

 

Thanks for making the picture show up directly - I wasn't sure exactly how to do that. 

 

See this post for how to insert images. Since you had the URL already, it's trivial.

 

As promised, I've posted photos and a description of what I ate this morning over on the Dean's Current Diet thread.

 

--Dean


There will never be peace in the world while there are animals in our bellies.

#9 drewab

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Posted 09 August 2016 - 01:08 PM

Today's lunch:

  • Close to a pound of cauliflower and full broccoli spears (leaf, stem, and all), with 20+ spices, granted most of which are in very small quantities
  • Brown rice, blueberries, strawberries, blackberries, raspberries, cherries, chia seeds, cocoa, and my secret weapon
  • Secret nut/seed butter: cashews, almonds, chia seeds, brazil nuts, sunflower seeds, pumpkin seeds, hazelnuts - this stuff is to die for

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#10 Gordo

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Posted 09 August 2016 - 04:08 PM

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#11 Dean Pomerleau

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Posted 09 August 2016 - 04:17 PM

Boy, we're really getting some good food porn now on this thead! My mouth is watering just looking at your meals!

 

Thanks for posting them.

 

--Dean


There will never be peace in the world while there are animals in our bellies.

#12 Gordo

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Posted 09 August 2016 - 08:09 PM

foodsample2.jpg



#13 Mechanism

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Posted 09 August 2016 - 08:32 PM

beautiful eye candy drewab & Gordo!

My dinner tonight: Click to enlarge the images.
One of the nut bowls images with shiitake mushrooms to see more of the layers of nuts

More modest lunch not depicted - mostly chile, another 100 grams of walnuts, more melons and berries, more leafy greens, etc).

Also not depicted in the photos that I had part of diner: lots of tumeric (ground fresh tumeric with lemon in my herbal tea mix... we grind our own spices that we get from the CSA and/or local coop), large cucumber, apple cider vinegar, a couple dozen spices, one clove of raw garlic.

Departure from regular dinner: usually I have a lot more variety with nuts and seeds: In addition to the pecans, pine nuts & sesame seeds, usually also have a lot of walnuts (though I had about 100 grams of walnuts with my chile and greens lunch today, only dinner is shown). Also had a ton more chocolate tonight than usual and typically only have up to a couple tablespoons of chocolate powder rather than these high sugar chocolate bars... I did this on purpose tonight to assess impact on blood glucose after lots of anerobic exercise with two gym visits today over lunchtime and after work.

What the photos actually show (sorry I did not photo everything, taking the pictures was an afterthought part way into dinner):

Greens - don't show it all as pictures were taken post-hoc from the sources but as far as variety tonight they included: regular" kale, purple kale, dino-kale, collard greens, frozen spinach (not shown), swiss chard, scalions (in one of the bowls with the chunky vegetables), micro-greens. I don't quite show it but quite massive - when removed from the sources, it ended as my usual large heaping full plate... lots of chewing ( no vita-mix - we have one but not part of my regular routine) - - easily took up most of dinner eating time.

Chunky veggies: sauerkraut, broccoli raab (typically would have lots of regular broccoli and/or cauliflower but not tonight), lots of scalions, 1 clove of raw garlic while preparing the meal, etc. This does not include the veggies in the entree dishes included below. Tonight was also unuual as usually have lots of tomatoes (equivalent of several large tomatoes but diversified with cherry tomatoes) and equivalent of one or two full large carrots but ran out of these ingredients tonight, one corn on the cob (usually avoid this high starch foods but have once in a while - it's a great prebiotic), one large colorful pepper and the green pepper with one of the dishes.

Oily veggies (technically a fruit): half an avocado (this was only a medium avocado, I usually have half to one full large avocado.

Fruit: Grapefruit cut into wedges (buried deeper in the bowl, ate with the peel tonight), blueberries, rasberries ( typically would also have berry mix which includes lots of strawberries, cherries, etc. and smaller higher phytonutrient blueberries included with the regular blueberries when possible ), and cantelope. I usually also have equivalent of 1-2 large lemons +/- squeezed lime too, but not tonight. Usually have the lemon with the peel. I figured I had plenty of citrus tonight with the grapefruit. I usually have at least 2-3 cups of various berries a day as part of my daily fruit medley (which also includes maybe an apple or banana vs more berrries/other fruit with smaller lunch not depicted). Lately I've also had nectarines and plums (not dried) as part of lunch and/or dinner. Also tried for the first time, from an ethnic store a pickled watermelon splice that dinner (not shown) - tasted mostly like pickles. See above for comment on typically having copious tomatoes, technically a fruit.

Only about 100 grams or so of nuts tonight (mostly pecans and walnuts as you can see)... you know in another thread I also often have filberts and cashews, and less often pistachios and macadamia nuts. Walnuts are my favorite with their omega 3s (does not include the 100 grams of walnuts I had as part of lunch today). I may cut back from my typical 200-300 grams of nuts a day though due to some research MichaelR he has kindly distilled for us on to high total omega-6. Digging deeper into that literature now to wrap my brain on the overall preponderance of data.

Seeds: My usual two tablespoons of homeground flaxseeds dusted over my veggies.... otherwise, only sesame seeds and pine nuts tonight, but typically pumpkin seeds are the most dominant seed besides the daily ground flaxseed.

Fungi: Shitake mushrooms, both dried, and also regular (frozen).

Copious Baba ganoush entree (homemade by my wife - aren't I lucky!) which in the photo is the amorphous chunk with the green pepper slices: It was lots of eggplant soaked in generous EVOO with a little salt/pepper, tahini (pure crushed sesame seeds), lemonjuice. The EVOO is the same one MikeR recommended in another thread. Was cooked at 350 degrees in preparation (high temperature for my preference given AGE production but not super-higher... beggars can't be choosers now, and again a delicious meal prepared my wife for the family!

Fish (sorry Dean!) - half of the 120 gram jar of anchovies in bottled in olive oil (Although I question the following... I highly suspect the olive oil the anchovies in the jar come with is not EVOO and I wonder how (un)healtiful including all that non-EVOO oil in my diet as a regular staple. I like that anchovies which while high in sodium are on one hand fairly high in omega-3, and on the other not a huge fish so not too high in mercury ( salmon is my favorite fish when we eat out - had 2-3 ounces salmon Monday/Tuesday this week but we fairly rarely buy it when we shop).

Chile/black bean stew/thick soup entree (lots of veggies in it... again thanks to my wife... onions, corn, peppers, lots of herbs/spices, etc. are part of it). My son had leftover bean sprouts (small kid's bowl) so I had those too (not photographed).

I usually also have dinner with half a cup of dry steel cut dried oatmeal ( I enjoy having it dry/uncooked, but a nice side effect though is that it has a lower GI/GL relative to cooked oatmeal).

Large multitude of different chocolate bars included in large chocolate dessert (at the bottom is 1-2 tablespoons of my more typical Hershey's chocolate powder dessert) - see above for details - very atypical for my diet. The photo is cut-off and only shows half of the dessert.... aside from about a full day's saturated fat limit (bad!) way to high in simple sugars (worse! Worthy of a CR-practitioner myocardial infarction)... but that was the point of the exercise borrowing these from my wife's pantry ... I was examining the impact on blood glucose spikes as part of my ongoing "experiment of one" research. Typically I have maybe 1-2 tablespoons of the chocolate powder alone ( I know, heavy metal such as cadmium concerns, can't win them all, don't have them every night).

Probably sounds odd but did not heat any of the dinner unless you count the herbal tea. It's a longstanding habit of mine for many years, far before I started IF.... not trying to compete with Dean and Gordo on CE experiments! Though it wasn't a consideration, nice that it happens to lower GI/GL though.

Truly delicious!

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Edited by Mechanism, 10 August 2016 - 07:05 AM.


#14 Mechanism

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Posted 09 August 2016 - 08:49 PM

Out of interest to capture some of the variation in my dinners I include with this post another night's dinner but from a cron-o-meter prespective (sorry no photos for this cron-o-meter dinner). 2415 calories, lunch was smaller that day which is typical, no more than about another 1000 calories or so...

 

My dinners are more varied / less consistent than Dean's and depend a lot on what our organic CSA has available that particular week. Also a believer in diversifying food sources. 

 

Please ignore the random notes at the bottom, data all part of my research.  Typically would have a lot more veggies (esp greens) than I happened to have that day.  Having less brown rice and more black rice as of late, occasionally okinawa purple sweet potatoes, big fan of legumes/lentils which usually feature more prominently, try to vary and alternate my carb sources which make for delicious variety.

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Edited by Mechanism, 09 August 2016 - 09:10 PM.


#15 Cloud

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Posted 10 August 2016 - 08:33 AM

Cloud, that sounds neat – I am not familiar with vegan camping, how did you find it?

Hello Mechanism, in Italy there are various associations proposing summer holidays in camping on the sea with vegan (or pesco-vegetarian) meals.they propose also some activities, for example in the morning yoga or taiji, in the afternoon something for children and in the evening usually something with music, etc. The quality of proposal can be very different. I like this one I have found because
the meals are excellent and they are good people,with a sincere and open attitude. We are more then 100 people, the majority staying in tents, others in bungalows or small apartment. I attach the pictures of today's and yesterday's lunch.

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Edited by Cloud, 10 August 2016 - 08:33 AM.


#16 Mechanism

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Posted 10 August 2016 - 10:50 AM

Looks deicious cloud! If you have any specific recommendations I'd love to write down for our "bucket list" - I'm sure we will visit Italy some day... My wife's grandparents are from the old country!

#17 Gordo

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Posted 11 August 2016 - 12:24 AM

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#18 Dean Pomerleau

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Posted 11 August 2016 - 02:19 AM

Gordo,

Looks delicious! What's that in the bag in the upper left, next to the bag of nuts? Seeds? Spices?

--Dean
There will never be peace in the world while there are animals in our bellies.

#19 Gordo

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Posted 15 August 2016 - 06:05 PM

Yes, I make a daily power powder mix it always includes flax seed and chia seed (and turmeric powder if I don't have fresh root), then some rotation of other spices.  Here is a little something I whipped up at work today for lunch: black rice, barley, apples, banana, lime, beet, cactus pear, avocado, broccoli, tomato, onion, sweet potato, black potato, corn, turmeric root, blueberries (+ flaxseed / chia seed / spice mix & mixed nuts).

samplemeal4.jpg



#20 Cloud

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Posted 23 August 2016 - 04:20 PM

Looks deicious cloud! If you have any specific recommendations I'd love to write down for our "bucket list" - I'm sure we will visit Italy some day... My wife's grandparents are from the old country!

 

Hello Mechanism, sorry for the delay, we returned home just yesterday and before I had some troubles to connecting to the CR forum with my smartphone.

The association I talked about is named "Sognamondo", they organize eco camping with vegan food in Gargano, a beautiful area located in Puglia, ar Region in the South of Italy.

When you will visit Italy make me know, we can organise a CR meeting here :-) 







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