You may remember this post when I was so excited about trying this recipe for Honey-Sesame Tempeh from Eating Well magazine. Well, I finally got around to making it yesterday and it was...disgusting!
Maybe I just don't like tempeh. It has sort of a rancid-nut undertone. But, I also didn't care much for the carrot slaw. Too much vinegar? The recipe didn't specify seasoned rice-vinegar, so I used plain. It was just too sour! I tried adding a bit of sweetener (thinking that perhaps I should have used seasoned rice-vinegar) and it helped a little, but not enough. The entire dish was just a bit...off. And sour. And yucky. It looks pretty, though.
Maybe I just don't like tempeh. It has sort of a rancid-nut undertone. But, I also didn't care much for the carrot slaw. Too much vinegar? The recipe didn't specify seasoned rice-vinegar, so I used plain. It was just too sour! I tried adding a bit of sweetener (thinking that perhaps I should have used seasoned rice-vinegar) and it helped a little, but not enough. The entire dish was just a bit...off. And sour. And yucky. It looks pretty, though.
N.S.V.'s
In other news, I had my cholesterol checked last week and it's down to 147!!! Back in September, I was disappointed to discover that, after losing 20+ pounds, my cholesterol had actually increased to 224. I was put on Zocor. It was about this time that I really started focusing on my vitamins/supplements and I started taking the MegaRed krill oil (similar to fish oil) and added flax meal to my smoothies.
Despite the improvement, I have to stay on the statins for a few more months before the doc will re-evaluate. She says it's possible that she'll get me off of them by the end of the year to see how I can do on my own with just diet & supplements.
Other good news: I am no longer considered "pre-diabetic." My fasting blood sugar levels have gone from 99 (pre-surgery) to 90. AND...my blood pressure was down to its lowest ever...105/65!
Cheers!




