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New way of cooking and eating

Battling the MSG Myth » "Help! I Have a Question" » New way of cooking and eating « Previous Next »

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Anonymous
 
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Posted on Thursday, September 02, 2010 - 12:05 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I just bought a juicer...any ideas for juicing recipes to help fight the toxicity of MSG, etc..
Deb A.
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Posted on Thursday, September 02, 2010 - 12:26 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Be sure to use fruits high in vitamin C...a great antioxidant to fight the free radical damage MSG can cause. But most fruits and vegetables will be of great benefit.
kristy
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Posted on Friday, September 03, 2010 - 12:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous, There are many juicing recipes, but I always enjoyed making a "drinkable salad". I just put romaine lettuce, sweet onion, organic cucumber, heirloom tomato, organic red bell pepper (sweet and high in vitamin C) in the juicer. I add a touch of EV olive oil, ACV and sea salt to the finished product and enjoy. The oil is really important because it helps the body utilize the nutrients in the veggies (some vitamins are fat soluble).

* I suggest organic red bell pepper and cucumber because the conventional ones are coated with a wax made from a corn derivative. I suggest heirloom tomatoes because the standard ones at the store are picked green and "ripened" with ethylene gas (corn derivative) once they reach the store. The heirloom tomatoes are naturally ripened on the vine giving them a shorter shelf life, better flavor, higher nutrient density and thus a higher price - worth every penny. You could also buy locally grown ones from the farmers market to avoid the wax and gas. It's more trouble than going to the produce section while grocery shopping, but it is much cheaper and offers a better variety of local produce.
evelyn
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Posted on Friday, September 03, 2010 - 8:59 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I've been on a Greek food kick lately - I do well with Greek and Indian food while travelling and like it so much I decided to learn to make it myself (not that I haven't tried in the past!). Well this past weekend, I made a terrific tabouleh - never tasted quite right other times - falafel and hummus, was even planning to share the recipes. I made it Sunday and had leftovers Monday and Tuesday. I started to feel muscle issues on Monday but attributed it to the heat - should have listened to my body! By noon Tuesday, I was down for the count. I'm thinking it is all the lemon juice and maybe seasalt (I was out of my usual pink salt) in the recipes, but I was also using a few other items that I thought had negligible amounts for FGA, that I could get away with. So I've very discouraged at the moment, eating brown rice and reading about all the things Kristy eats that I have cut out of my diet. Muscles are still twitching, despite upping my Taurine for several days now to counteract. Stopped the CoQ10 again, because I had suspected the softgels previously and stopped, but decided it could have been something else. I'm thinking I'll skip the CoQ entirely - too expensive and I was feeling really well before I ever started it. Starting to feel like nothing I like is safe to eat :-(
kristy
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Posted on Saturday, September 04, 2010 - 12:27 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Evelyn, the secret is learning which brands to buy. I do fine with Santa Cruz organic lemon juice but can tolerate no other. I don't do well with Hain sea salt even though it has no ingredients on the label that I react to. I do a lot of guinea pigging to find stuff that works. The worst thing is when we eat something for several days without feeling much of anything and then suddenly it builds up enough and we have an unmistakable reaction. I think that happens when there is a very small amount of corny additives in it.

It can be a real pain to find something new we love only to have a reaction. In fact, the rule of thumb when having an unexplained reaction: suspect the thing we are enjoying the most.

I found an Indian market in town so I am currently trying to find an acceptable tahini so I can make hummus. I've bought dried garbanzo beans (chickpeas) to cook from scratch and all the other ingredients should be fine. We'll see. All the tahini's looked safe, but I am still reluctant to try them. Did you eat store-bought pita bread with it? I was going to attempt Naan soon since I found a source of yeast grown on molasses (not corn).
kristy
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Posted on Saturday, September 04, 2010 - 12:36 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I forgot to say that I avoid softgels like the plague.
evelyn
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Posted on Sunday, September 05, 2010 - 4:59 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I will now for sure. I haven't had any reason to think there would be an issue with any brand of tahini - what is your concern there? Wonder how difficult it would be to make your own? Would be the same as making peanut butter, right? Only smaller nuts :-) I use dried chickpeas for falafel, but for hummus I have used canned organic and sometimes add fava beans (also organic canned)- my family likes that variety better than I. I used fresh lemons from the store, and maybe it was all about that, because I had used (unripe) lemons from my yard last time, but there were not enough big green ones to make the quantity I wanted, so I bought 5 from the store. Never thought to buy prepared juice, but maybe will have to until mine ripen.
kristy
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Posted on Sunday, September 05, 2010 - 9:02 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Evelyn, You inspired to me to make hummus today! I had some dried chickpeas in the cabinet and got them out to soak last night after reading your posts. We had hummus and crackers tonight and it was delicious. My kids had never tried it - they never would when they were eating processed foods, they were much pickier and less adventurous back then. I froze the two other servings of cooked chickpeas for next time or for falafel. My son really went nuts for it so I will definitely be making it again. I haven't made falafel yet but am planning on making it later this week when I can get some cucumbers for the Tzatziki sauce. I wonder how well dehydrated cucumbers would work for the sauce in winter? I might have to experiment with that.

I tried Sultan brand tahini and it seems fine so far. Sometimes with ground nuts and oils, corn derivatives are used in the process and don't have to be listed on the label. I have a hard time finding nut and seed oils for that reason.

Would you mind posting your recipe for hummus and falafel? BTW, the only organic lemons I have available have a huge sticker that wraps all the way around them and touches almost every millimeter of the peel. I am just sure that the adhesive on the label is corn based without even calling and asking. Don't you know they would use corn adhesive on food because it is more "natural"! Haha Santa Cruz lemon juice is one of the very few packaged foods that I actually use and we use a lot of it.

I don't buy canned goods because of the BPA lining and the fact that they are researching a corn-based BPA alternative as we speak. I figure even if it doesn't have corn in the lining now, there is no reason to get used to the convenience when it will soon not be an option. Anyway, on a budget as tight as mine, canned beans fall under the heading of unnecessary and expensive luxury items.
evelyn
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Posted on Monday, September 06, 2010 - 7:02 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Happy to :-) since I've ginally got them right.

For falafel use I raw beans, for hummus cooked.

Falfel, adapted from someone else's recipe:
1 pd dried chickpeas (2 2/3 c) - soak overnight, then spread on a towel to dry
1c chopped onion (mincing onion or garlic will make it too liquid)
2T chopped garlic
1/2 cup each chopped cilantro and chopped parsley
2t each ground cumin and ground coriander
1t salt, ground black pepper to taste
1t each baking soda and baking powder
Don't use a food processor for anything but the beans or it will be too liquid. Mix ingredients together and let rest .5-1hrs, store some for later use at this point. If the dough is liquid and not dry, as it should be, put it in strainer over a bowl and stir out excess liquid or add chickpea flour until dry.

Heat oil (I use 1/2 inch in an electric fry pan to keep the temp at 350).
Use a small Ice cream or meatball scoop, pat into a small patty. Put no more than 4 in the pan at a time to keep the oil temp right. Brown on one side and flip, remove and place on paper to drain oil.

I'm not a cucumber fan, but I would think dried ones would work great! Cucumber sauce is really meant for gyros anyway :-) But I serve yogurt sauce (basically tzaziki without the cuke) - greek yogurt with salt, red and black pepper to taste. Falafel is traditionally served with tahini sauce - 1/4 cup tahini, 1/4 cup lemon juice, 1T minced garlic - but mine is never thin enough and I am the only one who likes it.

This makes enough for my family of four.

I'll do my flat bread and hummus recipes later - need to get to the store now :0) Happy Holiday!!

FYI - tried the skillet bread recipes recently posted, loved them! and so did the kids :-)
evelyn
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Posted on Monday, September 06, 2010 - 10:52 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hummus
1 1/3c cooked chickpeas, save water
1/4c lemon juice
1/4c tahini
1 clove minced garlic, we add 2-3 but that may be too hot / garlicky for non-Greeks :-)
That's it! Buzz it together in food processor, add additional liquid (water or bean cooking water) to get the consisteny you prefer
Serve with olive oil drizzled on top and sprinkle lightly with paprika for color, if you like.

Dip with flat bread:
1.5c white flour
3/4c other flour (wheat/semolina/any)
2T sugar
1t salt
1t baking powder
1t baking soda
1/2c plain yoghurt
1/2c milk
1/4c butter

Combine dry ingredients, then add yoghurt, milk and butter into dough. Cut into six pieces and roll out to dinner plate size. Put a small amt of Olive Oil in lo/med heated frying pan, too hot if oil burns. Turn dough frequently until lightly puffed and browned.
kristy
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Posted on Monday, September 06, 2010 - 12:05 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Those recipes sound great - I can't wait to try them. I just bought some more dried chickpeas today so that I will have some on hand. My tzaziki and cucumber sauces won't be authentic anyway since I can't get full fat yogurt here without additives. Basically, I will be using sour cream and any excuse to eat cucumbers. :-) I can't wait to try the flat bread recipe too, but I will have to replace the milk and yogurt with sour cream + water like I do in all my bread recipes. Thanks for the recipes and the inspiration.
evelyn
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Posted on Monday, September 06, 2010 - 4:51 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Too funny! I do NOT like cucumbers. After 15yrs of marriage with me putting zucchini in salad and asking for no cucumbers on anything, my dear husband asked me one day, 'why no cucumbers?'. I said, 'because I don't like them'. He replied, 'I didn't know that'.

Helloooooo! :-)

Tabouleh is actually my favorite Greek recipe, next to spanakopita - which is just too much work! But it's time for dinner, so I'll have to post it later. Then you'll have a complete Greek meal!
ali
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Posted on Tuesday, September 07, 2010 - 1:49 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

My dad lives in Crete. He had many many years of chronic indigestion. His diet was far from good. Since moving to Greece and eating the native diet, he hasnt had an indigestion attack in years!!
kristy
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Posted on Tuesday, September 07, 2010 - 12:41 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Evelyn, I would love a recipe for Tabouleh - that is exactly my kind of dish. I made the flat bread last night and my kids and I loved it. I made a large batch because I just used one of my bags of bread mix out of the freezer with the additional ingredients. I also patted them out to much smaller circles that weren't so thin but I will have to be more careful next time to make them a touch thinner, maybe I will even roll them out like your recipe says (I am horrible at following exact instructions). They were delicious anyway. Now I have strict instructions to make hummus and bread at the same time since my son had finished the hummus before I made the bread and I didn't know it. (It didn't matter....we loved it just fine with the big pot of cabbage and potatoes I had made) I can see right now that I am going to have to make much bigger batches of hummus at a time. I am definitely going to make sure my son learns this recipe or he will work me to death making it. I just love it when they find a new favorite. (I've known how wonderful hummus is for years, but I can't wait to try it with the flat bread!) :-)
evelyn
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Posted on Sunday, September 12, 2010 - 7:31 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Has he got an extra room, Ali? I think I would do very well there too :-)
ali
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Posted on Sunday, September 12, 2010 - 10:37 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Evelyn,If he had extra rooms, trust me id be typing this from Crete!!hehe It is a fabulous place in so many ways. He regularly sends me olive oil soap made close by that is an absolute god send for my little one!!
DebA.
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Posted on Wednesday, September 15, 2010 - 2:31 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

It's always a good idea to freeze leftovers (like Kristy did), especially if they contain both a protein (chickpeas contain some naturally occurring glutamate), and an acid like lemons. Your recipes look wonderful, Evelyn. I want to try them soon. We are trying to cut back on meats. I love hummus, but I think I have to convince Mike. He's not so crazy about chickpeas. Would any other beans work besides fava?
BTW, maybe we should all move to Crete!
evelyn
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Posted on Wednesday, September 15, 2010 - 4:55 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sorry Ali - looks like the whole group may drop in on him :-)
Deb - I would try it with any bean he likes, might not taste like "traditional" hummus, but heck! if they like it, who cares, right!? Let us know what you try. My kids love beans of all shapes and sizes, black, pinto, great northern - you name it, they'll eat it! You've inspired me to make some different varieties now too - I've got piles of dried beans, may even try making it from that 9bean soup mixture... falafel too - it's really the spices that make it, in my mind anyway. Also rediscovered quiche last night. Another yummy protein dish sans meat. If I knew what I was doing, I might be vegetarian altogether.
Easy quiche - pre-bake a crust(with the edge covered), dump in 2cups broccoli, 1 onion, 2cloves minced garlic chopped and pre-cooked (I microwave them in glass with a pat of butter - no water), add 1-2c shredded cheese, pour 3 eggs beaten with 1.5c milk over the mess and bake at 350 until set (takes 45-50min)
evelyn
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Posted on Monday, January 31, 2011 - 8:37 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey - was sharing some recipes with a friend and searching up my own, so as to not retype and see I never posted my tabouleh recipe. I've modified it to suit my taste - taste for cilantro that is :-)

Tabouleh:
2 bunches chopped parsley (1.5c)
1 bunch chopped cilantro (.75c)
(.5c mint is a common ingredient as well - no mint at my store. I don't miss it, but would add if I were growing it.)
1 chopped (I use food processor) onion, variety of your choice
3-4 diced tomatoes (1c)
1 T salt
1/2 t black pepper
1/2 cup bulghur wheat
6 T lemon juice
6 T olive oil

Soak bulghur in cold water 2h or overnight, drain.

Combine. Refridgerate. Serve cold.
ali
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Posted on Friday, October 21, 2011 - 6:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Has anyone any experience of rapeseed oil? I believe you call it Canola in the states??? I know ive seen it mentioned here in the past. Ive just seen in our local store that they have reasonably priced organic cold press Rapeseed (canola) oil for sale. For the main part i use organic olive oil but thats quite pricey. This was a good price and i was just wondering if anyone could offer any advice as to wether it would be a safe oil?
Roy Piwovar
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Posted on Friday, October 21, 2011 - 8:11 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Currently 93% of rapeseed/canola, soybean and cottonseed oils in the US are genetically modified. Corn oil is 86% GMO. So far olive oil is non-GMO.

In other bad news, GMO rice is scheduled to reach the market in 2013.
http://en.wikipedia.org/wiki/Genetically_modified_food
EmilyS
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Posted on Friday, October 21, 2011 - 9:16 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I used to bake with canola oil and didn't have any msg reactions from it. I eventually switched over to safflower oil for baking (to get away from GMO oil). Now we only use safflower oil, olive oil, coconut oil and palm oil.
EmilyS
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Posted on Friday, October 21, 2011 - 9:23 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I used to bake with canola oil and didn't have any msg reactions from it. I eventually switched over to safflower oil for baking (to get away from GMO oil). Now we only use safflower oil, olive oil, coconut oil and palm oil.
ali
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Posted on Saturday, October 22, 2011 - 11:42 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Would the fact its organic ensure its non GMO? Im thinking that it would surely? We dont get safflower oil here in Europe. Ive never seen it anyhow. We pretty much get olive oil,corn oil,sunflower oil and vegetable oil. Rapeseed (canola) is quite new to the market here. Ive used it now and had no msg reactions to it. I like that its cold pressed and organic too. Thanks for your input guys.
Roy Piwovar
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Posted on Sunday, October 23, 2011 - 1:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

If it just says "organic" and not "100% organic" it doesn't have to be completely GMO free and FGA additive free.

http://www.wikihow.com/Avoid-Genetically-Modified-Foods
Di
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Posted on Sunday, October 23, 2011 - 2:30 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Roy, This (from your link) is truly unbelievable!

"....Also, just because something says "organic" on it does not mean that it does not contain GMs. In fact, it can still contain up to 30% GMs, so be sure the labels say 100% organic. This applies to eggs, as well. Eggs labeled "free-range", "natural", or "cage-free" are not necessarily GE-free; look for eggs to be 100% organic."

I don't think anything in any of my grocery stores are labeled 100% organic, so I guess I'm eating GM food, UGH!!!!!!
ali
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Posted on Monday, October 24, 2011 - 7:06 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

OMG....thats just wrong!!!! It will never cease to amaze me that they can get away with this. Im not sure what the bottle says, ill go check....its just infuriating sometimes isnt it??? Even with the best will in the world its hard to avoid GMs...Ireland doesnt as such (haha!!) grow GM crops...but then i read a statistic that showed Ireland was the biggest importer of GM grain animal feed in the whole of Europe...Its just defies belief sometimes...rant over!

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