Sarah Wilson

Really, this week it’s just a plug for bits and pieces of goodness I’ve come across in the past week. You know, little inventions and consumerables that make a difference, people sharing good stuff. That kind of thing. I’m in Canberra at Mum and Dad’s place, being treated to an open fire, daphne posies in my bedroom and runs with Dad (we’re training for City2Surf)…while I write my book. So, I’m off to focus. Over and out! x

1. TOM tampons.

I love the story behind these little wads of indispensability. Aimee Marks is 23. She’d had jack of tampons being ethically, environmentally and healthily low-grade. Tampons on the market today are either synthetic or cotton (cotton is one of the most heavily pesticide-sprayed crops on the planet). So she created her range of organic TOM tampons (Time of Month) . The pack is also smart…designed so that the little white pluggers don’t fall out in your bag. Did I mention she’s 23??? You can buy them at Pulse Pharmacies.

I know this seems like a really daggy post. But stick with me, at least until the jump. It gets really interesting. See this quinoa recipe below, from 101 Cookbooks, an amazing resource for super healthy food ideas…I challenged myself to make it entirely from stuff pulled from my freezer. There are tricks and things to know…read on…

A full freezer is a green freezer

New York Times food columnist Mark Bittman is a mad freezer nut. He wrote recently in Oprah magazine that storing food in the freezer is actually economical because freezers work more efficiently when they’re full…something to do with solids stay cold longer than gases, so keep the whole lot at a more consistent temperature. Rad. Mark pretty much stores everything in his – flour, lemons, fruit, bacon. I’m not far off.

Some stuff is better frozen

Frozen tofu, for instance, stirfries better.

I’ve tried just about every form of meditation. None of them really stuck. I used to get stupendously tense meditating, often reduced to tears…that’s how much they failed to “stick”. About two years ago I tried TM, sometimes called vedic meditation. I’ve said this before: when I get three reminders of something, I strike. That is, if three people mention the same thing to me, out of the blue, then I know I need to take note. And act. Which is what happened with TM.

Meditation: finding the space between sensations

When the third person mentioned TM teacher Tim Brown to me, I signed up. I was down the beach at 5am, having not slept at all, distraught and lost. I was going through a grey time in my life. A random guy called Tom who I recognised from yoga came up to me, gave me a hug and said, “You’re in a tough place”. We met for tea that night and Tom talked up TM and Tim.

I find meditation is generally presented to people in this way. Perhaps this post will be what touches you, it will be your third strike?

TM very literally Changed. My. Life. Tim promised it would. I was skeptical. But six weeks after I started, I landed the MasterChef gig. I meditated in the car outside before going in for my audition. The casting team said my certainty and poise got me the job.

There you go.

The TM deal in a few dot-points:

* TM works like this: you sit in a chair (no need for crossed legs) with your eyes shut for 20 minutes, twice a day. You repeat a mantra in your head that your teacher gives you over and over. You repeat it gently – you don’t “shout it”.

* If your mind wanders, you gently steer it back to the mantra. Always back to the mantra. That’s all you have to do. The mantra is designed to do the rest. It “drags” your consciousness down, down, down. The teacher chooses a mantra with a vibration that suits you.

* I meditate after exercise in the morning (my body is more open, which helps go deep), often down at the beach in the morning sun. At night I do it before I go out/have dinner. It’s great to shower first because when you meditate you produce an oil on your face which is REALLY good for your skin and has been shown to make you look younger….

You eaten quinoa yet? The high-energy, gluten-free grain that everyone’s talking about right now? The stuff is unreal, beyond healthy and is a happy food at this time of year when our bodies need lots of protein and warm comforting textures. Consider this a bit of a cheat sheet on how to cook and eat it:

* For starters, pronounce it right: KEEN-wah. You can get it everywhere now…health food shops, Coles etc.

* DUK? Quinoa has the highest nutritional profile and cooks the fastest of all grains. It is an extremely high-energy grain and comes from South America.  It contains all eight amino acids to make it a complete protein and has a protein content equal to milk, and is super high in B vitamins, iron, zinc, potassium, calcium & vitamin E. It’s gluten-free; easy to digest

* When quinoa is cooked, the outer germ surrounding the seed breaks open to form a crunchy coil while the inner
grain becomes soft and translucent. So it has this double texture, which is fun.

To Cook the Stuff

* VERY IMPORTANT: before cooking, quinoa must be rinsed to remove the toxic (but naturally occurring) bitter coating, called
saponin. Saponin, when removed from quinoa, produces a soapy solution in water.

This popped up in Shop Till You Drop this month, prompting an urge to share a recipe with you (below):

As it happens, I cooked a meal last night using ALMOST all the ingredients above. In rough terms, this is it:

***Updated Friday 5pm: News is emerging the election will be called tomorrow. The PM is saying she’ll ask the GG to delay issuing the writ until Wednesday, which means IF YOU’RE NOT ENROLLED TO VOTE YOU’LL HAVE ABOUT FIVE DAYS TO DO SO. Do it at my link here.

***Updated Friday 5pm: Latika Bourke has started this election Twitter list of political journos to follow. For more, see my list below.

I keep getting asked the best way to stay up to speed with the stuff we all need to know for the election. Honestly? Twitter. It’s taken a while, but Twitter has really settled into itself and we’re kind of getting the hang of how to best use it. It’s not really for inane “I just ate 3 Maltesers” updates. It’s a business tool. And a media tool.

Heading into the election, Twitter will play a major role. News will break on Twitter (as it did with the Abbott/Turnbull spill). Dynamic, important debate will happen on Twitter. Without spin (there’s not enough characters!). On Twitter the media/opinion leaders we all love actually share what they REALLY think, rather than the publisher line.

Before I break into a list, a community announcement: The election COULD BE CALLED THIS WEEKEND, which means you need to be enrolled to vote NOW. Not on Monday. TODAY. Got it? Once the election is called, there’s about 1-5 days (depending on how fast they move things) to do so. If you’re a first-timer, or you’ve moved, or you have kids who might not be correctly enrolled, check out my election cheat sheet. Pass her around…

A little while back, my friend Gez got fired up with me that I included some info about agave syrup, without explaining the downside of the stuff. So, I’ll try to rectify things here…

Never heard of it? It’s a sugar substitute made from a Mexican succulent. Tequila is made from the same plant. The “nectar” tastes a little like honey, but is clear in colour, and is 1.5 times sweeter than sugar. Thing is, it’s popping up everywhere as a “healthy” and “natural” alternative to sugar. And, I have to say, I was sucked in by the sell. Until…

I got naturapath Angela Hywood to explain, eloquently, as always, the real deal:

My view overall: it’s a shame Agave has snuck into the “health natural sweetener” category when its of absolutely no nutritional value at all and as highly caloric as corn syrup.

[From me, Sarah: Actually, Dr Mercola at Huffington Post argues agave is worse than corn syrup, containing up to 97% fructose. Why’s this bad?

It’s a fact of life: these days we have to cull “electronic friends”  to cope with Sheer Influx of Cluttery Information. I think we all accept this, right? It’s not personal; it’s professional. I keep my “following” list at 108…it’s partly an auspicious thing.

But how to clear the clutter? This little gizmo – ManageFlitter – does it sniper-like.

It works by sorting your Twitter followers list into:

• Talkative or Quite – They tweet too much or too little.
• One Sided – They don’t follow you back.
• Possible Spam – They have no picture on their Twitter profile

A few days ago marked seven years in Sydney for me. July 3 2003 I arrived in Bondi with a carload of belongings and moved in with Bill from the coolhunter (at the time he worked from his bedroom with a following of a few thousand…now it’s in the millions). I’ve moved back and forth from Bondi. I’m back.

And I quite love the place for all it’s scrappy, scruffy, affected, slightly confused antics. If you’re in the area, or visiting some time soon, here a little guide to places I think sum up the place and also give the little basin it’s quirky community vibe.

* Please add your ideas and suggestions to the comments and I’ll add to this list for everyone to read!!

1. Soup at M Deli, Fletcher St Tamarama. Great locals hangout. Their soups are the best. Cauliflower with sage. Spinach and chickpea. They also have Organic Republic’s gluten-free bread there.

I’ve mentioned kale before here. I call it kale. Foodie types with an Italian affection call it cavalo nero. It looks like a more rustic, crinkly version of spinach, and is ssuuuuuuuuuper nutritious. Actually, here’s a fact: Kale’s one of the most nutritious superfoods on the planet, packed with chlorophyll, calcium, iron & vitamin A. Et-a-cet-er-a.

On Saturday I had breakfast at Sopra (if you’ve never been, you must….the one at Danks St Waterloo is the most divine space in Sydney, I think). I skipped the breakfast bit and had the shaved brussel sprouts with kale and poached egg. That’s how much I love the stuff.