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<blockquote data-quote="Marguerite" data-source="post: 143485" data-attributes="member: 1991"><p>Sounds like you're having a go at doing all the right things. You're doing well if your BiPolar (BP) is dropping. Anything which can help you avoid or cut back on BiPolar (BP) medications is a good thing. Give the weight time.</p><p></p><p>I've been growing and using herbs for years, I can help you there. My veggie growing isn't that brilliant either. I had another try with corn this year, but I think my vegetable garden is just too shaded. Also it doesn't get enough water. When I rip it all out (hopefully this weekend) I'm going to harvest the amazing crop of parsley seed then top up the soil from the chook house (FYI - chooks are hens. Poultry). I bought some irrigation hose which I will be able to lay out now, so I can water the garden more easily from the rainwater tank.</p><p></p><p>Back to herbs - don't rip it out because you think it's dead - rosemary, thyme and mint are perennials, it could grow back next summer. Tarragon is my latest favourite - when mine died back, I thought it was dead. I had something else growing in that pot so it got left and next spring - wow! It seemed to grow inches overnight.</p><p>With herbs, you use your nose and your tastebuds and work it out for yourself. The fleshier herbs such as chives, parsley, tarragon and basil should be used fresh. Dried, they taste like dead grass clippings. You can chop them and freeze them though. Another thing you can do with strongly flavoured soft herbs is make flavoured vinegar or oil with them. All you have to do is pick a bunch of the herbs and put them in a (good quality) oil or vinegar, in a nice-looking bottle. And label it. I have so much tarragon I bought a 2 litre bottle of good cider vinegar and I'm going to stuff it with the tarragon before it dies back for winter. I have more growing than I can use in cooking, so this way I get to keep more of it to use over winter (and to share with friends).</p><p></p><p>I grow a lot of my stuff in big pots. Small pots are a fast way to kill plants, especially in summer. The small pots overheat and dry out. Some herb varieties such as dill, fennel, chervil and coriander are very short-lived, so you think you're a bad gardener when really, you're not. Rocket is called rocket because it bolts to seed really fast. I don't like it, which is a pity because it's so easy to grow, and I have so much harvested seed!</p><p></p><p>With herbs, you should pick off the tips that are trying to flower. You can still use those tips, but once it flowers it will go to seed and then die off. From the plant's point of view, it's done its job. When it goes to seed, collect the seed so you can plant more next spring (or right away, if conditions are right). If it's an annual, rip it out at tat point. Don't rip out dead peas or beans, though. Leave the roots in the soil to provide more nitrogen.</p><p></p><p>What happened to the veggies? Were they too dry, or too wet? Or was it snails? I have trouble growing peas & beans because of snails. They eat off the young shoots and you come out to check the garden and nothing's there, except maybe a dying stalk flat on the ground.</p><p></p><p>All seeds should be planted one seed's depth into the ground. Tiny seeds such as carrots & lettuce can be mixed with sand and poured out through a tiny hole into a furrow. The seeds will then be naturally fairly evenly spread, mixed in with the sand. Always water after you sow. Large seeds - don't water them again until you can see them poking up above the soil, or they will rot. That might be what happened to your larger seed plants.</p><p></p><p>You also need to plant at the right time of the year and in the right place. Like my corn - I planted at the right time, but because it's too shady, it wasn't successful. It also needs a lot more water than I was able to give it. You also need to plant a lot of corn close together so it will pollinate properly. My garden bed it really too small. A long, single row of corn will almost always fail to produce more than an ear or two at most.</p><p></p><p>If you find you've missed a meal, don't deliberately eat more to 'catch up'. Just eat a normal meal when you can and maybe postpone the next a little. I'm trying to spread out a day's intake so I eat less at meals but include snacks (of meal-type quality). No biscuits, no cake, no junk. For example, I had my serve of muesli on Thursday morning early then drove difficult child 3 into the city to his school. At morning tea I had just my coffee, then let difficult child 3 buy himself a hamburger when we finished at 1 pm. He ate his burger (I ate nothing) as we drove to the supermarket nearer to home. We got there at 2.30 pm and I'd had nothing since my cup of muesli. So I bought the two pieces of sushi as a snack, but it turned out to be lunch. It was enough for me. In the supermarket I bought a pint of skim milk which I drank on the way home. That all held me until dinner time, which was roast chicken. I ate a fairly normal meal but no potatoes. Extra carrot instead.</p><p></p><p>Vegetables - they're all good, but those heavy in carbs need to be cut back on a bit. So limit the spuds and kumara, substitute with pumpkin and carrot. Enjoy lots of beans, loads of salad vegetables. Avoid creamy dressings, but it's OK to have an oily dressing you've made yourself using a SMALL amount (tsp or so) of a good oil such as olive oil, macadamia oil or similar. If you mix it with lemon juice or wine vinegar, it tastes great. Leave out the croutons - if you must have crunch, toss in a small amount of freshly dry-roasted nuts such as slivered almonds, walnut pieces, pistachio or pine nuts. About a tablespoon of nuts per serve, at most.</p><p></p><p>There is a nutty/seedy preparation called LSA, which is short for linseed, sesame and almond. You can combine it yourself and grind it, or buy it already ground. It's really good for liver cleansing and added fibre.</p><p></p><p>Good monosaturate oil such as olive or macadamia is like Drano for the blood vessels.</p><p></p><p>If you have a bad day diet-wise, don't scrap everything. Just pick up where you left off next time.</p><p></p><p>I allow myself a small amount of chocolate, but the rule is, no compounded, cheap chocolate. It's got to be good quality stuff, preferably dark chocolate. We get 70% cocoa dark chock and I allow myself ONE square of that, every few days. There's good stuff in chocolate but you only need a tiny amount. It's good for the soul, but one square of 70% chock can give you a chocolate hit that really lasts. Also, don't eat it at night, or anything else sweet, if you're worrying about keeping your insulin levels down. Save the chock hit for a busy morning or early afternoon.</p><p></p><p>The exercise is good, do what you can but don't wreck yourself. The more you can do, the more it should speed your metabolism and the more chance you have of getting the weight to shift. Exercise can get you off the plateau.</p><p></p><p>Good luck!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 143485, member: 1991"] Sounds like you're having a go at doing all the right things. You're doing well if your BiPolar (BP) is dropping. Anything which can help you avoid or cut back on BiPolar (BP) medications is a good thing. Give the weight time. I've been growing and using herbs for years, I can help you there. My veggie growing isn't that brilliant either. I had another try with corn this year, but I think my vegetable garden is just too shaded. Also it doesn't get enough water. When I rip it all out (hopefully this weekend) I'm going to harvest the amazing crop of parsley seed then top up the soil from the chook house (FYI - chooks are hens. Poultry). I bought some irrigation hose which I will be able to lay out now, so I can water the garden more easily from the rainwater tank. Back to herbs - don't rip it out because you think it's dead - rosemary, thyme and mint are perennials, it could grow back next summer. Tarragon is my latest favourite - when mine died back, I thought it was dead. I had something else growing in that pot so it got left and next spring - wow! It seemed to grow inches overnight. With herbs, you use your nose and your tastebuds and work it out for yourself. The fleshier herbs such as chives, parsley, tarragon and basil should be used fresh. Dried, they taste like dead grass clippings. You can chop them and freeze them though. Another thing you can do with strongly flavoured soft herbs is make flavoured vinegar or oil with them. All you have to do is pick a bunch of the herbs and put them in a (good quality) oil or vinegar, in a nice-looking bottle. And label it. I have so much tarragon I bought a 2 litre bottle of good cider vinegar and I'm going to stuff it with the tarragon before it dies back for winter. I have more growing than I can use in cooking, so this way I get to keep more of it to use over winter (and to share with friends). I grow a lot of my stuff in big pots. Small pots are a fast way to kill plants, especially in summer. The small pots overheat and dry out. Some herb varieties such as dill, fennel, chervil and coriander are very short-lived, so you think you're a bad gardener when really, you're not. Rocket is called rocket because it bolts to seed really fast. I don't like it, which is a pity because it's so easy to grow, and I have so much harvested seed! With herbs, you should pick off the tips that are trying to flower. You can still use those tips, but once it flowers it will go to seed and then die off. From the plant's point of view, it's done its job. When it goes to seed, collect the seed so you can plant more next spring (or right away, if conditions are right). If it's an annual, rip it out at tat point. Don't rip out dead peas or beans, though. Leave the roots in the soil to provide more nitrogen. What happened to the veggies? Were they too dry, or too wet? Or was it snails? I have trouble growing peas & beans because of snails. They eat off the young shoots and you come out to check the garden and nothing's there, except maybe a dying stalk flat on the ground. All seeds should be planted one seed's depth into the ground. Tiny seeds such as carrots & lettuce can be mixed with sand and poured out through a tiny hole into a furrow. The seeds will then be naturally fairly evenly spread, mixed in with the sand. Always water after you sow. Large seeds - don't water them again until you can see them poking up above the soil, or they will rot. That might be what happened to your larger seed plants. You also need to plant at the right time of the year and in the right place. Like my corn - I planted at the right time, but because it's too shady, it wasn't successful. It also needs a lot more water than I was able to give it. You also need to plant a lot of corn close together so it will pollinate properly. My garden bed it really too small. A long, single row of corn will almost always fail to produce more than an ear or two at most. If you find you've missed a meal, don't deliberately eat more to 'catch up'. Just eat a normal meal when you can and maybe postpone the next a little. I'm trying to spread out a day's intake so I eat less at meals but include snacks (of meal-type quality). No biscuits, no cake, no junk. For example, I had my serve of muesli on Thursday morning early then drove difficult child 3 into the city to his school. At morning tea I had just my coffee, then let difficult child 3 buy himself a hamburger when we finished at 1 pm. He ate his burger (I ate nothing) as we drove to the supermarket nearer to home. We got there at 2.30 pm and I'd had nothing since my cup of muesli. So I bought the two pieces of sushi as a snack, but it turned out to be lunch. It was enough for me. In the supermarket I bought a pint of skim milk which I drank on the way home. That all held me until dinner time, which was roast chicken. I ate a fairly normal meal but no potatoes. Extra carrot instead. Vegetables - they're all good, but those heavy in carbs need to be cut back on a bit. So limit the spuds and kumara, substitute with pumpkin and carrot. Enjoy lots of beans, loads of salad vegetables. Avoid creamy dressings, but it's OK to have an oily dressing you've made yourself using a SMALL amount (tsp or so) of a good oil such as olive oil, macadamia oil or similar. If you mix it with lemon juice or wine vinegar, it tastes great. Leave out the croutons - if you must have crunch, toss in a small amount of freshly dry-roasted nuts such as slivered almonds, walnut pieces, pistachio or pine nuts. About a tablespoon of nuts per serve, at most. There is a nutty/seedy preparation called LSA, which is short for linseed, sesame and almond. You can combine it yourself and grind it, or buy it already ground. It's really good for liver cleansing and added fibre. Good monosaturate oil such as olive or macadamia is like Drano for the blood vessels. If you have a bad day diet-wise, don't scrap everything. Just pick up where you left off next time. I allow myself a small amount of chocolate, but the rule is, no compounded, cheap chocolate. It's got to be good quality stuff, preferably dark chocolate. We get 70% cocoa dark chock and I allow myself ONE square of that, every few days. There's good stuff in chocolate but you only need a tiny amount. It's good for the soul, but one square of 70% chock can give you a chocolate hit that really lasts. Also, don't eat it at night, or anything else sweet, if you're worrying about keeping your insulin levels down. Save the chock hit for a busy morning or early afternoon. The exercise is good, do what you can but don't wreck yourself. The more you can do, the more it should speed your metabolism and the more chance you have of getting the weight to shift. Exercise can get you off the plateau. Good luck! Marg [/QUOTE]
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