I’m an insomniac, get me out of here

You haven’t really lived until you’ve experienced insomnia. As in, really felt the darkest, loneliest, nothingness core of existence that really only strikes around 4am when sleep eludes and sunrise is an hour away.

As in, descended to such a pit of wall-punching, stomach-clawing despair, and then risen again as the currawongs emit their forlorn caw, thoroughly aware of every fibre of yourself, the person next to you, the neighbours, and, in fact, all of humanity. Honestly, I feel closer to insomniacs than good sleepers because of the shared experience of this particular despair.

Image by Julia Fullerton-Batten

Image by Julia Fullerton-Batten

I’ve been an insomniac since I was 21. Actually, I was eight when I first became scared of the night – not of the dark, but of the task of switching gears to sleep. When I was 21 insomnia sent me mad. I was living in Santa Cruz, California, and….oh, there were things going on…and I wound up spending five months grabbing no more than 3-4 hours a night. They were the good nights.

Most nights it was a 15 minute snatch of delirium around 5am. Fifteen minutes in which I was able to give in to the night. Or, rather, the dawn. It was anyone’s – God’s? – guess as to whether I even got that snatch. I was at the mercy of…God? Fate?

This kind of vulnerability is particular to insomnia. You’re imprisoned, defenceless. You can’t control your destiny. You’re denied the freedom to “turn on sleep”. And why? A reason doesn’t seem to exist. And so it all seems so unfair.

At 4am you oscillate between anger (“This is unfair”) and grief (“I must have done something terribly wrong to deserve this”) and loneliness (“What am I missing? What handbook to life didn’t I get???”).

The extent of the madness back when I was 21 is for another story. Suffice to say at the end of the five months I no longer functioned and George, a loved one, came to collect me and take me home. I got my first auto-immune disease off the back of this, actually.

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7 ways to cook with five ingredients or less

I e-met Jules Clancy just recently. She has a degree in food science, lives in Cooma (not far from my home town) and blogs about how to make great meals using less, and in less time, over at The Stone Soup. A noble aim! The girl is on my page!

Screen Shot 2012 11 29 at 10.47.08 AM 7 ways to cook with five ingredients or less
chilli chicken with hummus: see the recipe below

Today I’ve asked her to share her favourite tips for making cooking dead simple and brimful of nutrition. Over to Jules!

1. Use five ingredients or less.

On my blog and in my books I pretty much always stick to a 5 ingredient limit.  Of course you don’t have to go that hard core, but keep an eye out for recipes with few ingredients, like my chilli chicken with hummus.

Chilli Chicken with Hummus

From The Tired & Hungry Cook’s Companion

Hummus is one of my favourite ingredients. It’s wonderful here as a cross between a sauce and an accompaniment. You can get some decent commercial hummus these days so don’t feel like you need to make your own from scratch.

enough for 2

  • 4 chicken thigh fillets
  • 1 teaspoon dried chilli flakes or powder
  • 8 tablespoons hummus
  • 2 large handfuls washed salad leaves
  • 1 lemon halved lengthwise

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pre-order the print version of I Quit Sugar!

* This post has been updated.

I’ll be quick. I don’t want to take up your time. So. This:  the print edition (hard copy) of my I Quit Sugar book hits bookstores from January 24. And because of the huge demand, and because many of you don’t have access to Australian bookstores, I decided to sell the hard copy through my site as well, and I made it available as a pre-order for  two weeks.

 

I Quit Sugar

But I wasn’t quite ready for the response …

Sadly, we sold out of our initial order that ships on the 24th of Jan (the publication date).  The book has gone to reprint before it’s even come out, due to the high demand from bookstores. And as of this afternoon (Tuesday) your order will be shipped from the reprint which is due to arrive mid February.

Postage is fixed at $7 for Australia, and $17 to anywhere else in the world. Just click below.

preorder-print-button2

If you’re super keen to get started on quitting sugar NOW, you can pre-order the print edition, and I’ll send you my two ebooks (I Quit Sugar: an 8-week program, and I Quit Sugar Cookbook) for an extra $10 (save $20). Just click below.

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our brains love being grateful

A quick thought, prompted by something interesting I read during the week…It’s about gratitude. I often wonder why I should be grateful. I mean, apart from the virtuous and religious premises. But, the visceral goodness of it all??? What’s that meant to be about? Is there an inherently worthwhile point to striving for gratitude, one that steers us to be so from an evolutionary POV?

124206 6 600 our brains love being grateful
Image via http://www.hartmanfineart.net/exhibition/gallery/36/7/

I feel there should be. I’ve touched on how being grateful helps my life before, and found that gratitude:

“….creates a congruency between our goals and their fulfillment. This moment of recognition that things are geling cooperatively makes you feel synchronicity and oneness with the flow of life. Which feels good, really good.

It’s like in that moment of gratefulness, everything makes sense. We realize all is OK and the world and the people in it are working perfectly, and we don’t need to interfere for it to do so. This is a massive, gulp-for-air feeling, I find. The bigness of life whacks us in the solar plexus.”

But I read a quote from Alex Korb’s book The Grateful Brain in Brainpickings and it builds on things further. Korb explains that:

“Gratitude can have such a powerful impact on your life because it engages your brain in a virtuous cycle. Your brain only has so much power to focus its attention. It cannot easily focus on both positive and negative stimuli. It is like a small child: easily distracted…

On top of that your brain loves to fall for the confirmation bias, that is it looks for things that prove what it already believes to be true. And the dopamine reinforces that as well. So once you start seeing things to be

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10 things I love to do with my leftover herbs

Stuck with ideas for what to do with leftover herbs before they wilt and die? Hate the wastage? (You know I do. I’m a LoveFoodHateWaste ambassador). Be stuck no more! Herewith, my handy listicle of how to use ’em.

universe
Parsley and cheese rind soup,  recipe below.

1. Make a herb oil. Use thyme, or rosemary – drier herbs are best for this one. Add some garlic and black pepper if you like. Use it on eggs or as a pre-dinner bread dip.

Thyme and Garlic Olive Oil

from Joy the Baker 

  • 1/4 cup olive oil
  • 2 cloves garlic, smashed and skins removed
  • 2 tablespoons fresh thyme leaves, rubbed from their stems and coarsely chopped
  • about 1/2 teaspoon coarsely ground black pepper

Combine all ingredients together and store in a small, airtight container.  Be sure to store this oil in the refrigerator when you’re not using it. I find it best to label and date the jar. Oil will last up to 5 days in the fridge and then needs to be thrown out.

2. Make a herb butter. Take some butter, soften it, and then stir in your chopped up herbs. Your herbs will keep for weeks this way. Garlic herb bread?! 

3. Make some herb ice cubes.  I got this idea from The Kitchn. Fill each hole of an ice cube tray about half way full with finely chopped herbs and top with leftover stock or white wine. They keep indefinitely and you can pop them out once frozen and store in a ziplock bag. Toss them into soups, sauces and stir fries – the liquid quickly boils down and cleverly leaves behind your herbs.

 4. Pop into a puff pastry. I personally can’t eat puff pastry, but figured many of you would like this one. Serious Eats says: Pastries are another great vehicle for herbage. If you have puff pastry and cream cheese (or fresh goat cheese in a pinch) lying around, this is a cinch. Just roll out the puff pastry,

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Melinda lost 50kg doing my I Quit Sugar program…

* This post has been updated.

You can read more about this below… Meantime, over this New Year shutdown period, I’ve come across a few reads and things that you might be interested in if you’re thinking of quitting sugar. Momentum is building, more and more people are working out that sugar is the missing link in their weightloss woes, and more and more scientists – reluctantly! – are confirming that sugar is toxic and causes many of our health issues.

US sugar consumption...Australia is much the same.
US sugar consumption…Australia is much the same.

This UK study finds giving up sugar can take 20 years off your looks…”results in weeks”. Take a look at it.

For the first time, a direct link has been established between the amount of sugar circulating in the blood and how old a person looks….They found that those with higher blood sugar looked older than those with lower blood sugar. In fact for every 1mm/litre increase in blood sugar, the perceived age of that person rose by five months.

I found it interesting the study was done in conjunction with a cosmetic company, given this quote from one of the scientists:

There is no point in spending lots of money on expensive skin creams if you are eating a diet high in sugar,’ says Dr Aamer Khan, a cosmetic dermatologist who is also medical director of the Harley Street Skin Clinic. ‘Yes, you can protect and moisturise your skin from the outside with creams, but you need to feed and stimulate the growth of good strong skin cells from inside too and sugar will sabotage that.’

This review of Dr Lustig’s new book (stay tuned for mine!) shares news that should come as a relief to many: sugar tricks our brains to overeat and get fat. It’s not about weakness of will.

It is, he says, a hormonal issue, triggered by eating too much sugar.

He points the finger of blame at the hormone leptin, which acts like an appetite thermostat.

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