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These links go to videos of low impact aerobic workouts. No equipment. FREE.
(Be sure that your workout area is safe. No carpets that can cause you to slip.
No stuff on the floor. No chairs around. No children. No pets. etc. etc. etc.)
Even though a woman is doing this workout, I feel it satisfies two
concerns by some posters. It is low impact and aerobic.
There are martial arts that can also be done. Working out alone is
very limited regarding a real life situation of course, since you're just
pretending. The workout can be aerobic however. Some equipment
is also necessary.
I have enclosed 2 videos about Kali. The first is basic and the second
gives the viewer a better idea of what can be done against an adversary.
(Click on 'Watch on YouTube' to play the second video if embedding disabled.)
The aerobic workout by Mariam Horvathova Part 4 gets intense enough at
the 8 minute mark to be useful. As the saying goes "Enter by form. Exit from form."
One can use some aspects of what she does and change others.
Diets and weight loss is big business in North America. My wife is British, and when we go back and visit her family- they eat a ton of pastries, eat full fat butter, drink full fat milk- things that we have ingrained in us here across the pond is bad for us. The thing is- they eat less, and move more. They walk everywhere, they stop at one pastry, the portions are literally half the size.
You don't have to give up any food you like- just eat less of it. This is what I do now and it's worked great. I found this website to be great nosdiet.com and also fatguythin.com. fatguythin.com is especially good- works out once a week- no cardio- and watched what he eats. I got great advice from a wel known trainer once- you lose weight thru diet- you change the way it looks thru weight training.
There is a book, The Joy of Cooking, and since the 1960's, the portion sizes have increased by over 40%. And just from 1996, it has increased over 30%. Quite the dramatic increase and certainly not a healthy one.
Tonight I'm making sushi rice with a homemade spicy sauce, chili oil, seaweed, and soy sauce. I think 10 of these have something like 300 calories and they are very filling. This is one of my favorite foods to eat.
Honestly Mike, it is really simple. The whole recipe takes about an hour or so, but most of that is due to the rice cooling and rice ball rolling. On top of a great recipe, it is also a lesson in patience and attention to detail.
Here's last nights recipe, mostly
3 cups of Nishiki sushi rice
4 cups of water
2 sheets of seaweed cut in half and then cut into strips
2 tsp of Thai chili oil
Natural soy sauce (not kikkoman or other brand name, we use soy sauce w/ calamansi)
Japanese mayo
1/3 as much Sriracha (rooster on red bottle) as Japanese mayo
4 tsp of rice vinegar, unsweetened
Bowl of water
First, the rice must be washed, ideally until the water is not cloudy at all. Once you start to wash the rice, you'll see what I mean. It'll initially look like the water has turned to milk. Once washed, begin cooking it while covered. For every 1.5 cups of rice use 2 cups of water. For this recipe, I use 3 cups of rice and so, 4 cups of water. Turn the flame on high and keep it there until the rice boils for 2-3 minutes. Turn the heat down to simmering until the water is absorbed by the rice, about the next 15 minutes or so. If the water is absorbed and it cooks a few minutes longer, it won't hurt it. In fact, it'll make the rice ball have a little crunchy texture to it, a bit like panko breading.
Once it is done cooking, put one tsp of rice vinegar spread across rice, splitting it in quarters. So each quarter gets 1 tsp of rice vinegar. Now add the chili oil the same way. Now mix it up with a wooden spatula. To ensure too much rice doesn't stick to the spatula, dip it in the water. Once mixed, let it cool. This can be the longest part of the recipe, but I usually throw it in the freezer for 5-6 minutes to cool it of, instead of the 30-40 minutes it would need just sitting.
While it is cooling, you can make your spicy mayo sauce. I use a small serving dish, much like these:
I mix in 1/3 to 1/4 of the Sriracha (depending on your comfort of spice) to the Japanese mayo. I put the soy sauce in another dish and add wasabi to taste. Now set those aside.
To get the rice into balls like you see in the restaurants takes a bit of practice. Dip your hands in the water prior to each rice ball. I use the amount of rice equivalent to the length of my palm and thick enough that I can wrap my fingers around it. Using the other hand, my thumb goes on one side of the rice ball and my middle finger on the opposite side. Now I gently squeeze and rotate the ball using the hand the rice is sitting in. 3 or 4 complete rotations and the body should be oblong and round on the ends.
Now wrap it with a slice of seaweed. Dip in the sauces and enjoy. Btw, two cups of rice, for me, will make 20-25 balls of rice. And see, not too complicated at all. If you can boil water, you can pretty much make this recipe.