Phoenix Fights

Fighting the FEAR, depression and BDP on a daily basis AND making my own bread. Bring it on 2016….

SUGAR ME…

1 Comment

Sugar-depression

...wanna get my candy free’ sang diddy blonde songstress Lindsey de Paul back in the ’70’s, and I have to say, come Easter Sunday I was on exactly the same page, having being starved of the sweet stuff for nearly six weeks.

And I was ready.

Yessir, I treated myself to some posh chocs, made myself some fruit cake (not chocolate? Should have been a clue really) and at the last minute, made myself a batch of the best ice cream ever.

Because I’d been missing my Haagen Dazs.

I didn’t lose as much weight as last time, due to a knee injury, but my jeans were looser and, as it transpires, my energy levels were much better.

So Easter Saturday, I kind of cheated as I had to taste the components of said frozen ambrosia in order to get it right, but I’m sure the risen Christ would forgive me such a small transgression.

I decided to create my own version of HD’s Strawberry Cheesecake variant.

I made my own almond shortbread.

I made my own strawberry coulis instead of using jam as some recipe had suggested, with berries, a bit of sugar and a dash of cassis.  I mean, jam?  Shit, that’s a bit excessive, even for me.

I also cut down the sugar in the cream cheese ice cream after someone who had tested another version said it didn’t need as much.  I used 60g instead of 100g and it sure tasted sweet enough to me.

I also had some HD salted caramel and chocolate in the freezer, so was looking forward to a nice scoop of each after Sunday lunch.

So when Easter Sunday dawned, I had a cupboard full of goodies, but actually felt a bit intimidated re how I was going to eat them all after doing without so long.

I enjoyed a slice of fruit cake for breakfast, and had a small slice of chocolate orange cake after lunch at my friends house.

But when it came to my much anticipated ice cream sundae, I was in for a shock.

As I tucked in, I realised that my lovely concoction tasted of nothing next to the HD salted caramel chocolate which was tooth achingly sweet.  One scoop did not complement the other, they clashed horribly and it was then I realised how much sugar must be in the HD range.

For anyone who doesn’t cook, ice cream before frozen is essentially a custard, and considering that it had 15g sugar per portion (not including the shortbread and coulis), I don’t even want to think how many grams per portion is in the bought varieties.

Not only that, but after a three day dietary blow out, I was hit by a stint of severe depression not experience by me for quite some time, which only goes to verify what sugar does to one’s mood and state of mind, as per the attached article about how sugar affects the brain.

And this is with reference to normal folk, so imagine what it does to crazies like me?

Which is why my beloved Haagen Dazs is in the bin, and my freezer is packed with home made ice cream and cake waiting to be consumed another day.

Don’t get me wrong; I’ll always appreciate a good doughnut (old school, not those insubstantial super sugary, highly processed Krispy Dunkin monstrosities), a nice slice of home made cake, one chocolate with a cup of tea, and being able to finish a good meal in a fine restaurant with a dessert.

But gone are the days of ‘treating myself’ to a tub of shop bough high end ice-cream whilst telling myself that it won’t hurt me, or scarfing a packet of marshmallows (which are essentially pure sugar and gelatine) and congratulating myself for choosing a fat free treat.

Don’t get me wrong, the high is great; but the come down just isn’t worth it.

Haagen Dazs, we’re through!

And don’t let the door hit your big fat ass on your way out.

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Lesson learned.

Namaste x

http://www.huffingtonpost.com/2015/04/06/sugar-brain-mental-health_n_6904778.html

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One thought on “SUGAR ME…

  1. Curiously, Madame, at roughly the same time as you (Kismet, lovely Madame?  Maybe…maybe), I had a similar culinary discovery.  (Regarding taste, not health [G-d forbid I might do anything self-constructive].)

    Having made a Passover-acceptable cake, the suggested frosting recipe looked off-putting (and, it being Passover, any regular frosting was verboten), so, I decided to cover it with just a basic whipped cream—3 c. heavy cream, 6 tbs. confectioner’s sugar.  Upon conclusion of the slathering, it was clear that I had not whipped the cream quite sufficiently, so, to tighten it up, the cake went into the freezer for 15 minutes, which, for distracted inattention, became 90 minutes.  At its delayed retrieval, the whipped cream was, obviously, literal “iced cream”, which, with its simple, clean consistency and flavor, was a surprisingly successful accoutrement.

    While unable to join you in forgoing the more complicated products (glutton that I am), this is nonetheless a pleasant addition to the palette de la cuisine.

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