Forget New Year’s day, my resolutions usually follow my birthday. Take all that unconditional love, unfettered attention, add increasing age, propensity for senility and voila, you get a stupid New Year’s resolution that will last a day. If lucky.
This year was all about the possibility of middle age spread. No matter that I am nowhere near middle age yet. Prevention is better than cure. So when a local mother declared she was doing the Autoimmune Paleo, I immediately paid attention.
If you haven’t heard about the Paleo, you must be living in the dark ages or something. This, people, is the diet du jour. Basically, you eat what your cavemen ancestors did, pre-agriculture. (Paleo is short for Paleolithic – geddit?) If it wasn’t available through hunting, fishing and gathering back in the old days, it’s not worth eating.
So far, so fascinating.
Except, I should have known this would never work for me. For a start, hunting, fishing and gathering already sounds like more hard work than I have done in my entire life. Then there is the brain power needed to work out what entered our diets through agriculture. So sweet potato okay, not white potato? Hello migraine.
And finally, I am Indian. I live on rice and lentils. It is the stuff my dreams are made of. Life without both? You cavemen have no idea what you were missing.
Nonetheless, I embarked on the ancestral dietary pattern. Kale Omelette for breakfast. No drama. Mackerel and Avocado salad for office lunch. No big deal. Chocolates winking at me at tea time. Tempting. Then I came home to find a tall stack of warm Methi Theplas, freshly made by nanny K, on the kitchen worktop. End of.
I have on good record that no one trusts a skinny cook. If evolution has taught me one thing, it’s to be sensible with portions. Dinner time meals, in particular, tend to be a one pot dish with protein and vegetables, served with a reasonable portion of carbs. Usually a fistful of steaming hot Basmati rice. Chicken curry, tends to feature a lot.
This Andhra-style Methi Chicken curry, combines sweet tangy tomatoes with the bitterness of healthy fenugreek, a match made in heaven. Fenugreek is available in abundance in Indian winters, and a staple ingredient when the temperatures dip. Imagine my delight when I found a frozen bag of chopped fenugreek in my local supermarket?
That’ll be a last time I’m a Dodo about a diet.
Read on for recipe »