Recently I went for usual routine blood test just to make sure everything is going ok. Asher had wean off breastmilk and my GP wanted to check that my iron and hormones levels are getting back on track. To top if off, I requested to check if my symptoms of PCOS persist or are they under control.
After 3.5 years of clean eating, and exercising, I’m pleased to say that my ovaries are back to its normal size, and there are no other indication of PCOS. My testosterone level remains “normal”. However, I’m still working on making sure my pituitary gland “communicates” with my ovaries to keep everything happy- especially since I have just finished my breast feeding journey and my body may not have calibrated back to it’s usual self. With that, I’m seeking acupuncture and alternative interventions rather than having other intervention. At this stage, my doctor has agreed that any medication might shut my system further.
Does that mean PCOS can be in remission? I think not. Rather, I see PCOS as needing to be managed. It is still early days to be popping champagne but I’m (silently but dancing internally) pleased that the hard work behind working out and eating clean is showing its effect. It reinforces why we are doing what we are doing (Asher being proof).
While I have some other hurdles to go through, it is comforting. My body remains sensitive to weight gain, and in particular, I have to be conscious about feeding myself the right nutrients and balance of clean carbohydrates.
Sometime back, I shared this lovely soup on my Instagram. Hubby has recently requested it again and I thought I would take some time to record this down. While winter is coming to a close and it is Spring, I still take the opportunity to make as many soups as I can. Asher enjoys it, and it is much easier to make a big batch of soup and drink it every alternate day rather than to cook frequently. I love the tangy flavours, but the winner of it is because we pick up an free range pork hock from the markets. The yummy ham with the tangy tomato simply works well.
Healthy can be delicious too.
- 1 kg of roma or usual variety of tomatoes chopped
- 3 fennel sliced
- 1 onion sliced
- 3-4 cloves of garlic
- 1 pork hock
- 1 litre of home made stock
- 1 cup of water
- 1 big bunch of basil
- 1 tsp of paprika
- Optional: 2 tbsp coconut milk
- black pepper
- Prepare your slow cooker or in my case, my pressure cooker.
- Saute fennel, garlic and onion till soft. Add in tomatoes and paprika. Simmer till tomatoes go a little soft. Place pork hock on mixture with stock. Top it up with water. Close pressure cooker and bring it up to pressure, cooking for 45 minutes or so. Release pressure. If using slow cooker, cook for 4-6 hours.
- Remove pork.
- Mean while, add basil leaves. The heat will wilt it. Using your stick blender, give it a whiz till it becomes creamy.
- Shred meat from the pork hock. Return to pot and re heat. Serve with linseed coconut bread or bread with your choice.