What Steve Jobs’ perfectionism has taught me

It truly is an oddity. It’s become a talking point among friends. A joke at first.  I can’t buy a couch. And it’s come to hold up a mirror to a few fundamental sadnesses about life.

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Cold comfort: It took Steve Jobs 10 years to buy a couch.

Indeed, I’ve never owned a couch. I’ve inherited old ones when I’ve moved into the various rentals I’ve traipsed between over the years. I bought my first apartment late last year. I’ve been sitting in it… on the floor. Actually, on my yoga foam roller on a bit of old carpet a friend passed onto me. I work from this set-up. I meditate here. I eat my meals from the one – yes one – chair I have (I sit on the floor, eat from the chair). I’ve lived like this for seven months. And, yes, I know it’s sad.

I struggled to know what it is that stalls me from buying a couch. Or a dining table. Or chairs. I’ve been trying to find a sustainably made one that ticks off all My Simple Home boxes. My criteria is tight; I’m a painful perfectionist who can’t buy a pair of undies until I know the manufacturing history and carbon mileage of them and determined that they’re the best design on the market such that my rare purchase of a new pair of undies (I own eight pairs currently) is not wasted.

But that’s only part of it. It’s this too: to buy something so… committed (THERE, I SAID IT)… is a big deal. Couches are commitments. Right now, I can pack up and take off with a moment’s notice. In fact, I’m about to next week. I don’t own a fridge either (I bought a place with an inbuilt one). With a couch (and a fridge) you can’t fly. At least it feels that way.

So since it’s a Big Deal, and reflects more than just seating apparatus,  the potency of my couch-buying decision is magnified. And, of course, the more potent, the more I freeze. I can’t make a decision because it’s come to matter so much.

We stall on decisions when there’s fear. Indecision flags fear for us.

And so it reared it’s head: commitment niggles me. When things niggle me, I bubble-wrap them in perfectionism. No one can accuse me of being scared of commitment when I can just turn around and and say I’m merely being a perfectionist. And so my fear can continue, unchallenged a little longer. I’m seductive like that.

And then I came across the above picture of Steve Jobs in his lounge room. A concerned friend sent it to me.  It could be me. That’s my lounge below.

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Sneak peek: one-pan salmon ‘n’ super slaw from the I Quit Sugar meal plan

Part of the reason I launched iquitsugar.com is so that this blog can return to being an exploration of broader life-bettering stuff. Not everyone here wants to quit sugar. I get that. More to follow on this soon. In the meantime, I know many of you are asking me about the new site and 8-Week Program… mostly wondering if it’s going to feature meal plans. Before I completely sign off on sugary stuff here, let me answer: Yep!

One pot salmon, recipe below. Photography by Martyna Candrick.
In the Meal Plan: One-pan Salmon ‘n’ Super Slaw, recipe below. Photography by Martyna Candrick.

I have spent several months building the meal plans for the program, and I wanted to highlight a few things for you about how we’ve set them up.

* We provide 8 weeks of complete meal plans: three meals per day, plus snacks.

* The meal plans are dietician approved. I worked with a nutritionist to ensure they are balanced and work within dietary guidelines for vitamin, mineral and calorie intake.

* I’ve built the meal plans based around my own philosophy of food. Real, whole eating. Every meal is designed to be as nutritionally dense as possible. Each day includes 6-7 serves of vegetables. And we feature cooking techniques that preserve nutrients and enzymes.

* The plans are designed to be as economical as possible. We use economical (cheap!) ingredients and the plans are designed to minimise food wastage and features creative ways with leftovers. We use sustainable and economical cuts of meat, and we’ll provide information for you along the way on how to buy your meat and fish this way.

* The plans are for busy people. Most meals are one-pan meals, so you’re not spending all night washing and drying dishes.

* The plans are designed for solos and families or groups of four.

Hope that answers a few questions.  If you’re keen to join up, click below…

sign-up-ready

…also, the first 500 people who sign up, will receive a sachet of  Vital Protein Green CoffeePowder 

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tone your vagus

The thighbone is connected to the hipbone…and our heart is connect to the head, and we are all one and… you get the picture. I read over the weekend about work being conducted by behavioural neuroscientists in the US that shows that our phone addiction is connected to our longevity,  and that

disconnecting from your iphone makes you live longer.

Image via Favim.com
Image via Favim.com

Essentially because our heart and our heads are connected. Biologically and figuratively (if you believe the two are different).

It works like this.

We have a vagus nerve that runs from our heart to our head. I’ve written on this incredible nerve here.

The better your “vagal tone” the better your health. That is, the more agility in the connection between your heart and head the better your cardiovascular, glucose and immune responses.

Vagal tone is improved by building that particular muscle – firing it up, using it as it’s meant to be used. Workin’ it. This translates, say the boffins, to smiling, connecting, engaging in face-to-face intimacy. Touching a real humanoid. Or at

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iquitsugar.com is now live!

Hello there, excuse me. Can I have three minutes of your time? OK. The day has come. Iquitsugar.com is officially Gawn Live. We here at the I Quit Sugar office are bursting with pride, excitement (and bloody relief!).

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The I Quit Sugar adventure has taken on a life of its own over the past year or two. When I first launched the I Quit Sugar: an 8-Week Program ebook, I never expected it to take off like it did. Honest. It was all just a personal experiment. But for some reason it became one that a lot of people wanted to join me on. The first ebook came about from repeated requests to have the tips and techniques I was sharing in various blog posts set out in an all-in-one package.

Next came the I Quit Sugar Cookbook with all the recipes I was posting on my blog over time. Again, your requests to have them all in one spot were responsible! Next, the printed edition of I Quit Sugar earlier this year. More than 200,000 have now done the program. Which freaks me out when I think about it for too long.

And now it’s time to grow again…once more, because you’ve asked for it. And I largely have everyone here on this site to thank for giving me the confidence to take it this far. I Quit Sugar now has its own online home… Iquitsugar.com

And the I Quit Sugar Program can now be done as part of an online community.

Click over to Iquitsugar.com and check things out…There are a stack of features to help more people quit sugar and realise real wellness. But perhaps I can just highlight a few bits here:

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Our bargain Christmas in July I Quit Sugar Bundle Deal!

Looking for inspiration for your Christmas in July celebrations with friends? Or wanting to kick start your Dry July and wondering how to do it all sugar free? I’ve put together the Ultimate Christmas in July I Quit Sugar bundle deal to help you do it all. Sans sugar. For this month, you’ll be able to get

all four I Quit Sugar ebooks for $40.

Which is a saving of $18 (or 31% if you prefer percentages).

Pumpkin ginger spice granola, recipe below
Pumpkin ginger spice granola, recipe below

What you’ll find in the bundle deal:

  • A tidy, easy-to-relay-to-mates-at-the-pub explanation of how + why sugar is making us fat + sick.
  • A sugar replacement plan: tested + nutritionally sound.
  • Guidance through various stages of detox + adjustment.
  • Over 200 delicious recipes, healthy enough to eat for breakfast + keep you off sugar for good.
  • Fructose-free cakes, fudges, truffles, brownies, smoothies, cheesecakes, mousses, ice creams + barks.
  • Handy conversion widgets, substitutions chart PLUS an ingredient saver helper.
  • A bunch of other tricks + tips + links on safe sweeteners + how to use them.
  • Three Christmas Meal plans designed to help you take the hassle – and the sugar – out of Christmas. Here in Australia it’s definitely Noel weather…you might find the Stupidly Simple Roast Turkey with Hot Stuffins (stuffing muffins) and the Yule Mule Cocktail just the “thing” to cook up for friends or family this weekend.

Ebooks included in the bundle deal are:

  • I Quit Sugar: an 8-week program
  • I Quit Sugar Cookbook
  • I Quit Sugar Christmas Meal Plan
  • I Quit Sugar Chocolate Cookbook

To get your bundle, simply click here or on the button below.

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individual moments of restlessness

Kay Redfield Jamison is a psychologist and sufferer of bipolar disorder who wrote An Unquiet Mind, a book I read many years ago when my rough trots were more prevalent than my smooth.

Image by Arne Olav
Image by Arne Olav

This observation from her book has always stood out and I returned to it recently:

I long ago abandoned the notion of a life without storms, or a world without dry and killing seasons. Life is too complicated, too constantly changing, to be anything but what it is. And I am, by nature, too mercurial to be anything but deeply wary of the grave unnaturalness involved in any attempt to exert too much control over essentially uncontrollable forces. There will always be propelling, disturbing elements, and they will be there until…the watch is taken from the wrist. It is, at the end of the day, the individual moments of restlessness, of bleakness, of strong persuasions and maddened enthusiasms, that inform one’s life, change the nature and direction of one’s work, and give final meaning and color to one’s loves and friendships.

It’s all OK, you know. The storms and bleakness and madness count for something. The restlessness will lead to something. These parts of life are not to be constantly derided, moved on from. Once I get over this rough trot, then life will start.No. They’re part of it all and it’s all happening now.. There is no run-up. No dress rehearsal.

And: it is the “individual moments” that count.

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I love food, hate waste: 15 (more) clever ways to use your leftovers

I’m a fan of using up leftovers. I turn it into a sport, as anyone who’s a regular reader of my blog would know. I’ve recently shared how Maggie Beer and Poh use their leftovers and how to eat your scraps.

Image via http://www.flickr.com/photos/captainspaulding/
Image via Captain Spaulding

Today I’ve pulled together a few extra tips and tricks for using stuff you couldn’t eat the night before. I’ve also asked a few foodie friends to contribute, including Curtis Stone whose latest book What’s For Dinner is really very, very clever. Martyna Candrick is a recipe developer and photographer in our orbit. For regular readers of this blog you’ll recognise her name. And for the chocolate fiends, you’ll recognise two of her recipes in the Chocolate Cookbook. My mate Arabella Forge is a Melbourne dietician whose book Frugavore is a flippin’ excellent resource and cookbook for anyone wanting to cook real and mindfully. Jules Clancy is a food scientist and blogs at The Stone Soup, usually using five ingredients or less.

So now, wrap your chops around these ideas:

1. Grow your scraps.

Try growing some of your scraps. Like a fennel bulb you didn’t get around to finishing. Simply place the white root end in a glass jar with a little water, and leave it in a sunny position. I keep mine in the kitchen window. The green leafy part of the plant will continue to shoot. When it’s time to cook, just snip off what you need from the green growth and leave the white root end in water to keep growing. Freshen up the water each week or so, and you’ll never have to buy them again. To learn how to grow more of your scraps, this article is insanely good.

2. Cook by what’s in your fridge.

Non-profit Foodwise has a handy tool whereby you type in your ingredient (say, avocado) and it will find relevant recipes. It also has loads of recipes from food celebs from Australia (Neil Perry, Kylie Kwong) and Britain (Hugh Fearnley-Whittingstall; Paul, Stella & Mary McCartney).

3. Freshen your carpets with rosemary.

Use leftover rosemary or ginger to freshen your carpet. Just sprinkle the spices on your carpet and then vacuum. (They’ll freshen your vacuum, too!)  Try an

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A Friday Giveaway: 20 Pepe Saya butter wheels!

Oh it’s been a big week here in the office. My. Oh. But it’ s Friggen Friday…why don’t we ram things up with a Nice Thing to Giveaway. This time, Pierre Issa of Pepe Saya artisan butter has generously donated:

20 handcrafted 225 gram butter wheels

 

Pierre is great. He puts the Pepe in the Saya. And my fridge always has one of his wheels in my dairy tray. The stuff is good enough to eat straight with some rock salt (anyone else do this??). He and I have crossed paths a few times lately, most recently at the TedX Sydney event (which you can catch up on here if you missed me leading a carving up of a 500kg grass-fed Wagyu carcass in the forecourt of the Opera House). I love his crafty passion which he makes with his family by his side. His dad makes the round metal moulds that give the butter its distinctive shape, while all of the staff wear hats made by his mum.

Raspberry Ripple, photography by Marija Ivkovic
Raspberry Ripple, photography by Marija Ivkovic

Pepe Saya butter is made from 100 per cent local ingredients: single origin cream from jersey cows in Allansford, Victoria or Picton, New South Wales, and locally sourced sea salt, along with Murray River pink salt. “We sour the cream down, we churn it, wash it with filtered water, knead it, get the water out, pack it and label it. That’s it. That’s butter,” Pierre says.

Real and simple.

We thought you could use some of his butter (they also make ghee, buttermilk, crème fraiche and mascarpone) to make a few of the recipes in my I Quit Sugar Chocolate Cookbook. Like the Raspberry Ripple pictured above, where a good, salty butter is

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living with a wobbly mind

Perhaps you have a wobbly mind, too? In my experience, living with a wobbly mind is akin to being charged with carrying around a large, shallow bowl filled to the brim with water for the rest of your life. You have to tread super carefully so as not to slosh it all out.

Image by Fiddle Oak
Image by Fiddle Oak

So you must learn to walk steadily and gently.  And be super aware of every movement around you, ready to correct a little bit of off-balanceness here, a tilt to the left there. This is just the way it is.

Living this way requires vigilance and is about constant refinement. If you waiver and get unsteady, the water starts to slosh. And if you don’t bring yourself back quick enough, the sloshing gathers momentum and, well, you lose it. Right? And, just to really drag out this metaphor, this means you then have to return to the source and fill it back up again. Which is tiring. So tiring.

And just to push a touch further: to carry the bowl steadily means walking in a pretty straight line. Which means there will be scenarios and environments and people that simply are not conducive to your journey. They’re too bumpy or jarring or wobbly. Or crooked. Me, I can’t do late nights at bars and I struggle around people who live loud and fast. Don’t get me near people on cocaine – their frenetic energy drags me way out to the bumpiest of tracks.

My simple but noble aim in this lifetime is to build up more stability, bit by bit. Build up my core. Keep upright and

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