Two salads, South Beach Diet

Lunch on a tray

I read that Dolly Parton eats 5 bites for a meal. I couldn't manage that. It would be too much trouble trying to figure out which 5 bites I wanted. The South Beach Diet allows for a varied diet and, with some planning, one can have tasty meals and not worry too much about portions.

My method for portion control is the 2 saucer plan. I eat two saucers of food for lunch and it is enough and very tasty.

My South Beach Diet-friendly meals are quick and easy to prepare. They are mostly Asian-inspired salads. Since I have been participating in food blogging events I have done a bit of Thai and Korean cooking and find that these cuisines are ideal for SBD.

I have collected many saucers and plates for samples. I am a potter and I buy bits and pieces of china as design and colour references. Anything that catches my eye. These are my swatches. This turned out to be very handy for food blogging and the South Beach diet. I buy them in multiples whenever possible because if one breaks, I'll still have a sample.

The two dishes I made was easy and everything was boiled in one pot. The mildest tasting ingredients should be boiled first. The iceberg lettuce was over a week old and I didn't want to eat it raw so I blanched it. I keep a variety of frozen seafood on hand so it is easy to have a mixture of them for a seafood salad.

Fresh bamboo shoots

Bamboo shoots are readily available now and I have stopped using the canned ones. They are low in calories and fat, are a source of fibre and are rich in potassium. A one-cup serving has 640 mg of potassium, which helps the cardio-vascular system.

Spicy seafood salad with boiled lettuce

Fresh bamboo shoot namul

Ingredients: For one serving

A few pieces of mussels, shrimps and scallops - I had 2 shrimps, 4 mussels and some scallops
A bit of lettuce, torn into pieces - I used iceberg
Chopped cilantro - as much as you please
Chopped green onions and shredded ginger
Chili and holy basil paste

1 piece of bamboo shoot

Dressing:

1 garlic clove finely minced
1 green onion, finely chopped
1 tablespoon of toasted sesame seeds
1 tablespoon of light soy sauce
2 tablespoons of sesame oil
A pinch of sugar

Method:

1. Remove the tough outer layers (green leaves) of the bamboo shoot and use a vegetable peeler to trim the tough bits. Use a mandolin or knife to slice the bamboo shoots diagonally. Then julienne them.
2. Bring a pot of water to boil in a saucepan.
3. Blanch the lettuce and remove.
4. Drain the lettuce and place on the saucer.
5. Bring the water back to a boil and blanch the shredded bamboo shoot. Remove and drain the vegetables. Place the bamboo shoots on another saucer.
6. Mix the dressing together and spoon some over the bamboo shoots.
7. Bring the water back to a boil and add the pieces of frozen seafood. Boil for about a minute or until done.
8. Drain the water and add a couple of teaspoons of the holy basil chili paste and the chopped herbs. Mix everything together and arrange on top of the lettuce.

Enjoy!