GI Jo

Woohoo!!!

The Spirit Houses (both in Vientiane and Luang Prabang) have now launched their new low GI range. It’s so exciting to finally be able to go out and have a low GI cocktail that tastes fabulous and that I know is guilt free!

Of course, I had to start my Low GI cocktail journey with the GI Jo. I make a version of this at home – vanilla vodka and iced Earl Grey Tea but in the hands of a master mixologist like Andrew Mullins, and the help of some twists and oils, this drink was lifted up several levels. There are other low GI drinks too. Tomorrow I’m planning to get well acquainted with the Basil Skimmer. No more vodka sodas for me!

And they have introduced several new Low GI dishes. Delicious meat and veggie options that looked fabulous. I was a judge on Laos’ Top Chef contest yesterday so I didn’t get to try them yet, but they look great, and I can’t wait.

The top chef contest saw some wonderful dishes that used all Lao ingredients. I discovered a new leaf that I loved – Rosella leaf – which tasted as though it had had just the right amount of lime juice squeezed over. I’ll be adding it to lots of my cooking in future.

I was worried beforehand that the dishes might score a bit high on the GI scale, but actually they were almost all fairly low in carbs. A Luang Prabang speciality from Jean-Baptiste from the Belmond La Residence Phou Vao in Luang Prabang was fish steamed in banana leaf. A take on mok baa with no added rice or flour. Fish in a gorgeous tom yum sauce, from Geraldine at Crowne, pork on lemon grass stems from Phom from Sticky Fingers (and another version of this from Jean-Baptiste) and Laap with side dishes from Wan and Tuiy from Suntara and Kup Chai Dur so a fairly low GI feast. The only carb problems I had were the mouthfuls of rice I needed to counteract the spices in some of the dishes!

Even despite this, the weight loss is progressing well - 3 KGs down. Loads to go, but hey, every journey, and all that!