23rd January 2017: Day 4 - Hy and Dry

Last March I stopped eating sugar. It wasn’t intentional, in fact it was a down right shock.  I went to a personal development programme and the information sheet advised us to bring our snacks to keep us going in between meals. So I arrived in America armed with a big block of Dairy Milk chocolate and a big bag (I think it was one bag) of Skittles and returned home to the UK with said block of Dairy Milk and big bag of Skittles which remained in my kitchen cupboard until I had a clear out in September and gave them away.

In the first six months, I lost 28 pounds (2 stone) and my weight now seems to have plateaued, but more important, I feel so much better. I have more energy, more stamina and feel more motivated. My old diet consisted of me eating small portions and then snacking in between meals, especially during the day, on sweets (Skittles) and chocolate (Minstrels). Now the only sugar I have is in my morning smoothie and my meals consist of protein and lots of vegetables.  I only drink water or green tea (ok I had one glass of rose on Christmas day) and the only thing I snack on are nuts and raisins with dried bananas which I dehydrate myself. I also make my own raisins, again by dehydrating grapes.

The only thing is lately I’ve been craving sugar. I think it’ a winter thing. It’s cold outside so I’m craving comfort food and I guess I considered sugary foods a good source of comfort hence the cravings. So I started eating Trek protein bars (other proteins bars are widely available) – usually at the airport when I couldn’t find anything else to snack on and more lately because of said cravings. But more recently I’m noticing that I’m finding more and more reasons to eat the ones at home (which I usually save to take with a packed lunch not for at-home consumption) and I don’t want that to become a habit especially because I’m now aware of the sugar content!!!

My friend Phyllice introduced me to dehydrated food but raisins and bananas were the extent of my dehydrating skills. I tried to dehydrate kale once – it did not taste good. One of the foods she (Phyllice) introduced me to was a garibaldi-like biscuit that she made in the dehydrator. I got the recipe and that is my something new for today, dehydrated biscuity things.  I’ve never done those before so I’m excited to see how they turn out.  The problem with a dehydrator is that it doesn’t heat as hot as an oven so things take longer, which means one must wait a day or so for whatever is dehydrating to ‘cook’. This means, unfortunately, I can’t tell you anything about the finished product.  Is that fair? Is that right? Should I have started telling you about my challenge knowing that I wouldn’t be able to deliver the photographic goods, or be able to even tell you how they turned out?  I will tell you, only not now, in a day or so.

You could see this as being a bit like our lives. We start things, projects, processes, we do what we can with what we’ve got and hope we’ve done it correctly, then we wait for it to ‘cook’ and when it’s ready we get to enjoy the result.

What’s currently cooking in your life? A project, a dream? Is your life like a slo-cooker, you’re gently moving towards achieving your goals or are you like a pressure cooker, about to explode? Have you done everything you need to ensure things turn out okay? Then leave it be. If not and you need some help getting there drop me a message



I completed the project a couple of days later when they were sufficiently dehydrated. They were really nice and very more-ish and I was very pleased with myself.  That's what delayed gratification is about. It's about putting the ingredients together,  letting go, waiting patiently for them to 'cook' and, if you've done what you need to do, the results are, well, scrumptious.