| Author |
Message |
Suzee
| | Posted on Monday, March 18, 2002 - 9:35 pm: |    |
I have a great recipe for muffins that are really healthy. My kids like them too. Just serve them without telling them that they are good for them!
Award Winning Muffins
(Grain Mix-Grind each ingredient and mix..Store in freezer till using)
One to 5 parts wheat
one part Oat Groats
one part hulled Barley
one part whole rye
one part brown rice
one part hulled millet
one part corn (I buy corn meal, rather than grinding corn in my grinder)
RECIPE
4 cups grain mix flour (I have made half grain mix and half white flour)
1 t salt
1 t baking soda
1/2 c olive oil or 1/4 c oil and 3/4 c applesauce
1/2 cup honey
1 1/2 to 2 cups water
You can add an egg to make it less crumbly
Bake at 350..check after 25 minutes, but may take longer up to 35 min.
If anyone likes this grain mix, I have other recipes that use the mix, and if you'd like them, let me know. I have a couple of cookie recipes, cornbread (also good), waffles, granola and gingerbread. |
Deb A.
| | Posted on Tuesday, March 19, 2002 - 2:11 pm: | |
Yum! I would love a good gingerbread recipe. |
Suzanne D.
| | Posted on Tuesday, March 19, 2002 - 8:44 pm: | |
OK, here goes Debby...mmm, I haven't tried it, but it sounds good.
1/3 c oil
2/3 c Molasses
2 T water
1/2 t soda
1/2 t salt
1 1/2 t ginger
1 t cinnamon
1/2 t cloves
3 cups Grain flour mix (see how to make this in my last recipe above..I'm sure you can leave out the grains that you are allergic to)
Mix, roll, cut with cookie cutters
Bake at 325 5-8 minutes for cookies |
Deb A.
| | Posted on Wednesday, March 20, 2002 - 9:42 am: | |
Hi Suzy...sounds like a great recipe...can't do the molasses, but I have found that if I substitute honey, it works just fine, especially with recipes calling for lots of spice. I will occasionally add a tablespoon of molasses and then measure the rest with honey. Molasses is high in natural glutamate...not to meniton sulfites...except if unsulfured. Molasses is used to make MSG, along with beet sugar and corn. So I really go easy on brown sugar, too. Thanks so much for the recipe..where do you get the flour? |
Suzanne D.
| | Posted on Wednesday, March 20, 2002 - 11:04 am: | |
Is brown sugar from the same place as Molasses? I was thinking brown sugar was ok? I've been using it. the grains for the mix are above under the muffin recipe.
I buy the cornmeal ground, but some of the whole grains at Winco (I checked the ingredients) and some of them I got at a health food store (millet, oat groats, rye I think, last summer...had them unground in the freezer. When I go to purchase more, I'll check the ingredients since it matters to me now.
I have a wheat grinder, so I grind each one (or mix the parts except the cornmeal and grind together. I do use the egg. The muffins aregreat for a quick grab snack... theyare especially good with apple butter or pear butter...mmmm. How many of those grains do you have to stay away from? My kids like them (the younger ones!) I bet your grandkids would too. |
laurie M
| | Posted on Thursday, March 21, 2002 - 7:53 am: | |
You know I can use unsulfured molasses with no problem. iam not sure why but good quality brown sugar doesn't bother me either. iwould recommend each person testing it out for themselves. I don't usually react to naturally occuring stuff but react to processed stuff at a very sensitive level. ??? |
Suzanne D
| | Posted on Thursday, March 21, 2002 - 11:59 am: | |
OK, thanks Laurie! =) |
Deb A.
| | Posted on Thursday, March 21, 2002 - 1:26 pm: | |
Some brown sugars are just cane sugar coated with molasses. C & H says that their's is not produced that way. I am ultra sulfite sensitive, so I believe that is why I have to be careful with the amount of brown sugar I use. Unless it is organic, it will contain sulfur. White sugar is just brown sugar with the molasses removed. The more refined it becomes, the more chemicals have been used. Sulfur makes table sugar whiter. I only use unsulfured molasses, too, Laurie...just not as much as I used to. |
Donna
| | Posted on Thursday, June 20, 2002 - 6:30 pm: | |
We just got an ice cream maker, now I need some recipies. Can I just use milk and sugar and strawberries? Or is it more complicated than that? I also would like to try some Italian Ice, like lemons sugar and water. I'm not sure what amounts to use of these. |
Deb A.
| | Posted on Friday, June 21, 2002 - 7:59 am: | |
Donna, I'm originally from New York and used to enjoy the lemon ice sold everywhere there. Then I found a good recipe...it's in our book. If you don't have it, let me know. And yes, you can make a wonderful ice milk with whole milk, strawberries and cane sugar...my daughter uses honey. If you can find a good cream that only says "cream" on the label, you can add some of that, too, for a richer dessert. I have simmered some water, cocoa and sugar together, then added a shake of salt and then some Rice Dream plain rice milk, and some organic whole milk to make a good chocolate ice. Tastes like fudgesicles. I have added organic vanilla and/or peppermint extract, too. You can play with the amounts of ingredients to taste...remember, when frozen, the product will taste a bit less sweet. |
Deb A.
| | Posted on Friday, June 21, 2002 - 8:04 am: | |
I also freeze lots of fruit on cookie trays and bag once frozen. Then I make ices by adding them to the processor with sugar or stevia...mangoes, bananas, berries, pineapple. Delicious and healthy, too. Great to make cold, frothy fruit drinks with the addition of rice milk or water, or whole milk, sometimes a touch of good cream, and sweetener. I find I can add a couple tablespoons of Nancy's whole plain yoghurt, too. |
Judy T
| | Posted on Thursday, July 11, 2002 - 1:15 pm: | |
I'm back home from Canada and thrilled to get here after two weeks on the road. Travelling is always an issue but I did great. I packed oatmeal and rice cereal, tuna and sardines, rice cakes and sesame crackers, nuts and seeds, raisins and rice protein. We stopped for fresh veggies and fruits each day for snacks. I drank lots of water. I ate restaurant breakfasts either of eggs or oatmeal with milk, lunches the husband usually did fast food hamburger and I did the salads without dressing and dinners I usually did beef (ate half and took the other out in my own discrete baggie rather than a box), baked potato and once some plain pasta, and steamed veggies or a plain salad. I was being more cautious than I would at home where I would indeed have at least vinegar and oil on the salad but I was determined not to have a reaction. I even had some fresh salmon one night for dinner. It's kind of a drag to be eating bland lettuce while the spouse is slobbering up a juicy hamburger but it's better than being a bigger drag by driving here to there and back trying to find something to eat in a strange town. It's all a mind set anyway I think. If you feel abused and gosh-why-me then travelling is not fun, but I decided that the social aspect of the meals was more important than fussing about the content as long as I wouldn't have a miserable aftereffect. Anyway, good to be home.
Carol, glad your stomach problem has been identified and you're on the mend. |
Deb A.
| | Posted on Thursday, July 11, 2002 - 2:41 pm: | |
Welcome back, Judy! Thanks for filling us in with all the great tips on how you stayed healthy during your vacation. Hope you had a wonderful time. That was smart eating. For salads away, I stick an orange, lime or lemon in my purse with a little container of olive oil when going to a restaurant. Then I cut a wedge and squeeze on the salad along with some oil (or ask for a wedge of lemon sometimes) and add salt, pepper, and a little sugar. You are so right about the way we should look at eating socially...better to enjoy people and not worry..we can eat well at home anyway. Where in Canada did you go? Any suggestions for good places to see or stay? |
Judy T
| | Posted on Friday, July 12, 2002 - 11:44 am: | |
Deb A and Tom: Yes, good to be back. Tom, I looked for CoQ10 in Canada hoping for a better price. I found this only in 100mg but I wanted 200mg...price of the 100 was about the same as U.S. and was U.S. brands; sorry I don't remember which brand. |
Deb A.
| | Posted on Tuesday, July 16, 2002 - 7:45 am: | |
Judy, have you looked into the CoQ10 from Beyond-a-Century.com? It's the pure powder and it comes with a small scoop...each scoop is 300mg. It seems pricey at $50.00 a bottle, but it lasts me 4 months. |
Judy T
| | Posted on Tuesday, July 16, 2002 - 8:21 am: | |
DebA, You know I haven't but I will now. As it is I take 300 mg a day but it costs me about $90 a month! Yep but I didn't want to change brands simply cause it was working. But I am going to do that...$50 for 4 months would be marvelous. Thanks Deb. I appreciate the jog. |
clarissa
| | Posted on Tuesday, July 16, 2002 - 2:58 pm: | |
hi all i need to know is how do i find out what i am allergic to like soy pinenuts corn i havebeen to an allergist and he took many tests but wasnt helpful at all thanks clarissa |
Deb A.
| | Posted on Tuesday, July 16, 2002 - 9:31 pm: | |
Clarissa, try eliminating things that you are suspicious of for a couple weeks and then re-introducing them one at a time, once a week to see how you feel. |
Jackye
| | Posted on Thursday, May 01, 2003 - 7:31 pm: | |
For all you chocolate lovers...try Deb's Magic Chocolate Cake recipe in her book. I used no vanilla and it was delicious. I did not frost the cake. I used organic wheat flour, unenriched, and Hain organic vinegar. I am going to try to make ice cream tomorrow. A friend shared this recipe: 1 cup organic whole milk, 1 t. sugar, you may add 1 t. vanilla, or fruit of your choice. Place all ingredients in a one quart freezer and seal. Then place ice and rock salt or some kind of salt in a one gallon bag. Place the sealed quart bag in the gallon bag and shake for about 10 minutes. I will let you know how it turns out. |
Deb A.
| | Posted on Saturday, May 03, 2003 - 7:54 pm: | |
Everyone loves that cake! It's a standard around here, frosted or not. Even the low fat version is good. Your ice cream recipe sounds like fun for kids... outside! You have some fun recipe ideas. |
Deb A.
| | Posted on Tuesday, November 11, 2003 - 11:44 am: | |
Dip for the holidays. I found this in a net search and tried it today....changed it a bit...and found it very tasty. I think you could substitute chopped spinach. I tried a tiny bit of garlic powder in a tablespoon to see if it was good, but it really doesn't do the recipe justice...takes away from the fresh flavors.
Red and Green Broccoli Dip
Beat together:
I pkg. cream cheese (not low fat, and if you can't tolerate it, use just sour cream (about 1 1/2 c.)
1 T. mustard or 1 t. dry mustard
2 T. whole milk
1/3 to 1/2 cup of sour cream ( do okay with Daisy whole sour cream and Knudsens)
Add:
1 cup finely chopped cooked broccoli
1/4 cup finely chopped red bell pepper
2 T. chopped scallions or 1 T. minced onion
salt, pepper and cayenne pepper to taste
Serve as dip for crackers, chips, toast points, or veggies |
Deb A.
| | Posted on Sunday, December 14, 2003 - 12:55 pm: | |
Chicken wings: (you can use legs, if you like)...wash well, drain well...wing tips can be cut off and stored in freezer to make stock later. Keep rest of wings whole or separate at joint with sharp knife or kitchen shears.
Spread 3 to 4 T. of oil in a shallow pan or cookie sheet. Add wings in a single layer and place in 425 degree oven until they are golden brown and crisp...it's a good idea to pour off any accumulated liquids as they cook. Meanwhile, make your favorite sauces...Buffalo wing sauce..in book pg. 170. Another good one is to heat 1/2 cup of honey and add 1 t.(more if you like) of organic mustard or 1/2 t. of dry. I have jazzed this up with a pinch of cinamon and some hot pepper flakes. Here's the Buffalo Wings sauce. I'm from Buffalo, but can't claim this recipe...it's my sister's:
In a large pot, put 2 T. of butter or oil or combination of both. Melt butter on low heat and add:
1/2 t. salt
1/8 t. pepper
1/4 to 1/2 t. garlic powder
1/2 to 1 t. cayenne powder
3 to 4 T. organic cider vinegar or fresh lemon juice
5 T. homemade of Muir Glen catsup (can add more later to taste)
1 to 2 t. sugar
Mix well and turn off heat. When wings are done, drain and add to pot. Put lid on pot and shake well...yum. Play with the ingredients to your liking.
You can use this sauce on meatballs, too.
Here's my take on barbecue sauce:
2/3 c. catsup (homemade or Muir Glen)
1 heaping T. mustard
1/4 t. or more cayenne ( I add more)
1/4 t. cumin (opt.)
1/4 t. salt
1/4 t. pepper
Sweeten with honey, sugar, or brown sugar. I have also used maple syrup. I have also added 2 T. minced onion or some onion powder. I've also add 1 t. unsulfured molasses for some of the sweetener.
Thin with water if too thick. This is great heated and served as a dip for meatballs, chicken wings, or add to meat or ribs the last 15 minutes of baking. |
Deb A.
| | Posted on Thursday, November 18, 2004 - 11:47 am: | |
Cici, here's a pecan pie recipe that I concocted to replace the recipe I had that used corn syrup. I make it with walnuts, too, and add a dash of cinnamon with those nuts.
It's on page 123 of our book for those interested who have it:
Pecan Pie
1/2 cup of melted butter (no additives, just salt)
1 cup pecans
1 cup light brown sugar (I use half cane sugar and half brown sugar sometimes since too much brown sugar bothers me)
1/2 cup white cane sugar
1 T. plus 1 t. flour
2 eggs
3 T. milk
(I add a dash of salt though it's not in the recipe)
1 unbaked 8 inch pie shell (homemade with butter)
Place pecans in pie shell. Combine ingredients
and pour into shell. Bake at 375 degrees for 15 minutes, then at 275 degrees for 25 minutes or until center jiggles slightly when shaken. Over baking will make it too firm. Hope you enjoy it.
There's a nut pie made with honey in my files, and I'll try to locate it. |
Deb A.
| | Posted on Thursday, November 18, 2004 - 12:05 pm: | |
For my dressing, I make my own white bread days before and freeze a few loaves. The day before Thanksgiving, I defrost what I need...at least a loaf, and cut into cubes. I store them in a bag. Then I cut up 7 stalks of celery and a large onion...2, if small. I saute them in 1/2 cup of butter (can use less if you want), until transparent and add 1/2 t. dry marjoram, 1/4 t. dry thyme, 1/4 t. sage, 1/4 t. salt, and 1/4 t. of pepper. The I cool and put in plastic bag in the fridge. Next morning, I remove the neck from the turkey along with the giblets, excluding the liver, and place in a pot of water to cover and simmer for at least 40 minutes on low heat. A little chopped onion and celery may be added, along with a little salt and pepper. Strain when cooked, and this will be the liquid to moisten the bread cubes. Or, if you desire, you can skip this and just moisten with water (but the broth makes it even tastier). In a large bowl mix the bread with the cooked vegetables. Moisten enough, but don't add too much liquid or it will turn to mush. The turkey will add moisture to it as it cooks. Taste and add more seasoings as you like. Stuff a little in the bird, and put the rest in a buttered casserole dish and cover to bake for 25 minutes at 350 degrees. Check part way through to see if it needs a little more moisture sprinkled on top. If you like a chewier dressing, uncover the last 10 minutes of baking. Remember to buy a turkey that has no additives or preservatives....no injected solutions. |
Deb A.
| | Posted on Thursday, November 18, 2004 - 12:19 pm: | |
Here's a fast and easy pumkin pie recipe. The crust is not very obvious, but who cares when the filling is so good. It's made in a blender!
Instant Pumpkin Pie
1 cup sugar
1/2 cup flour
2/3 cup organic whole milk
4 eggs
1/2 cup melted butter (may reduce some)
1/4 t. salt
2 cups pumpkin puree
2 t. cinnamon
1 t. nutmeg
1/2 t. clove
1/2 t.ginger
Blend all ingredients in blender and pour into a 9" pie plate. Bake at 350 degrees for 50 to 60 minutes or until a clean knife inserted in center comes out clean. Cool and top with real whipped cream, if desired. |
Cici
| | Posted on Thursday, November 18, 2004 - 8:34 pm: | |
I will definitely try your recipes. A friend of mine has your book. That's really how I learned I was sick because of MSG and Nutrasweet. I was eating way too much of both. Thank you for the recipes. I am going to really give this a try. I'm already having fewer headaches and flushing, tingling feelings. My joints would ache all the time. Thank you for having this site and posting board. Now I have to learn to cook better, but I am a stay at home mom and need to cook well for my family, too. Thanks for all that you people are doing. Happy Thanksgiving! |
Anonymous
| | Posted on Saturday, March 26, 2005 - 3:28 pm: | |
I am craving clam chowder and since I can not use commercial soups I thought I would make some from scratch. The clams in the store in cans and glass jars are all packed in clam juice and aecetic acid. I seem to remember acetic acid has been discussed recently as high in natural glutamic acid. Other than buying the live clams and opening them etc. does anyone have any suggestions. The fish department at Whole Foods
has live clams from time to time and they assure me they do nothing to them but spray them with water from time to time. They said if they sprayed them with anything else it would kill the clams. In any case, does anyone know whether clam juicw is okay and how baout the acetic acid? |
Anonymous
| | Posted on Tuesday, March 29, 2005 - 5:19 am: | |
Posted on Saturday, March 26, 2005 - 4:28 pm:
--------------------------------------------------------------------------------
I am craving clam chowder and since I can not use commercial soups I thought I would make some from scratch. The clams in the store in cans and glass jars are all packed in clam juice and aecetic acid. I seem to remember acetic acid has been discussed recently as high in natural glutamic acid. Other than buying the live clams and opening them etc. does anyone have any suggestions? The fish department at Whole Foods
has live clams from time to time and they assure me they do nothing to them but spray them with water. They said if they sprayed them with anything else it would kill the clams. In any case, does anyone know whether clam juice is okay and how about the acetic acid? |
Deb A.
| | Posted on Tuesday, March 29, 2005 - 8:43 am: | |
Acetic acid is vinegar. I don't know what type they use....a powdered acid like citric acid, perhaps. Depending on the source, it may be fine. I do okay with some products that contain ascorbic acid as opposed to citric acid, which I always react to...made from corn and has glutamate residues. In some cases, the only way to find out about a product is by taking the risk of trying it and learning from the experience. If you find a safe product, please let us know about it here. Fresh clams that have not been treated should be fine. Have you ever made fish chowder? I saute two strips of salt pork (additive and hormone free). I crumble and set aside. In the drippings, I saute chopped onions and celery until soft and golden. Then I add 3 T. of flour (can adjust to desired thickness you like),salt and pepper, pinch of garlic powder and cayenne, and some parsely. Stir to cook flour and then add 4 to 5 cups of organic whole milk or half water and cream (or nut or rice milk). Add cut up pieces of your favorite fish (raw)...I like salmon, halibut, sole, and shrimp is good, too. Simmer just a few minutes until the fish is cooked. Stir in the side pork or crumble on top. Don't overcook. You can make it with leftover cooked fish, too. |
Judith
| | Posted on Sunday, July 31, 2005 - 6:12 pm: | |
Does anyone have a recipe for sweetened condensed milk? All the substitution recipes I have seen use evaporated milk, usually a no-no, or powdered milk, absolutely a no-no. I have just bought an ice cream maker as there is no safe ice cream for me anymore since Breyers changed their ingredients, and I have found a recipe that uses it rather than the more cumbersome cooked egg method. I don't have issues with milk (in Canada growth hormones etc aren't allowed)and would really like to try this ice cream/sorbet-ish recipe. Alternatively, if anyone has good ice cream recipes they'd like to share, that would be great, too. |
Deb A.
| | Posted on Monday, August 01, 2005 - 5:46 pm: | |
You can use cream instead.I've even used organic whole milk and cream to make my icecream base. Once I used some Daisy sour cream and milk and it was delicious. |
Carol H
| | Posted on Monday, August 01, 2005 - 6:59 pm: | |
The main difference between the egg version and the non-egg version are that the egg creates a creamy custard. The ratio of cream to milk in the egg version is 1 and 1/2 cups cream to 1 and 1/2 cups milk. The non-egg version needs more cream to taste - well - creamier. So for the non-cooked, non-egg version use 2 cups well-chilled cream to one cup well-chilled milk, 3/4 cup sugar, 1 to 2 tsps vanilla extract. Dissolve the sugar in the milk, then mix in the cream and vanilla. Turn on the machine, pour the mix into your ice cream maker. That's all there is to it. |
Judith
| | Posted on Saturday, August 06, 2005 - 5:55 am: | |
Thanks ladies, I will try it this weekend--in moderation of course! It does sound divine, though, doesn't it, all that cream... |
Deb A.
| | Posted on Friday, August 19, 2005 - 8:51 am: | |
I wanted to share this beverage tip. This is a great way to start the day. I'm sure you can use this drink as a meal or snack..even to lose some weight..sort of a home made diet beverage. I start with 1/4 cup of blanched almonds that I rinse and 1/3 cup of canned or homecooked beans of any kind...rinse if canned. I use organic garbanzo or pinto or kidney. Add 1/4 cup oatmeal, but that's optional.I pour in about 2 cups of water, or juice...home squeezed orange or half water and half juice is good. Sprinkle a little salt in and blend for 5 minutes. Then start adding any of your favorite fruits...I use fresh and some that I have frozen...pineapple, mango, cantalope, strawberries, banana, kiwi, berries of any kind, etc. I usually use 2 to 3 different kinds. Add ice if the fruit is not frozen and sweeten to taste with honey, stevia, or cane sugar. Vanilla is good in it, too. It has some pretty good staying power and even my husband likes it. I've actually made a chocolate drink this way without the fruit, by adding cocoa and some whole milk with the water. Not too bad. |
Anonymous
| | Posted on Monday, November 14, 2005 - 9:11 am: | |
This is GREAT! Is there a recipe book for sulfite free recipes?
KeenJoy@gmail.com |
Another Anon
| | Posted on Monday, November 14, 2005 - 2:50 pm: | |
Does the caffeine in chocolate bother anyone? I'm working my way thru eliminating caffeine and wondering whether I should ever have chocolate again. I have used the Ghirardelli cocoa powder and it didn't bother me, as far as I know. I havent' used it for a while b/c of the caffeine issue. Thanks for your input. |
Deb A.
| | Posted on Monday, November 14, 2005 - 4:12 pm: | |
Many times, people who have claimed to be reacting to chocolate, were in fact, reacting to the milk solids, whey solids and other substances that are high in free glutamate added to some chocolate, the harmful component of MSG. Also, many are reacting to the lecithin, a soy by-product. I do fine with things I make using plain old cocoa powder. And I can eat a little dark chocolate (no milk powder. Chocolate has a lot less caffeine than coffee or cola drinks. But if you are sensitive to the amount in it, just be sure not to ingest it late in the day so that it does not cause any jitters or sleep problems for you, if that is how it effects you. |
Carol H
| | Posted on Tuesday, November 15, 2005 - 2:49 pm: | |
Another anon, I have trouble with caffeine because it causes me reflux. So I have to limit chocolate. There is also a substance in chocolate called theobromine which can give some people headaches. |
Another Anon
| | Posted on Tuesday, November 15, 2005 - 3:19 pm: | |
Thanks ladies! |
MEMorrisNJ
| | Posted on Thursday, November 17, 2005 - 10:09 am: | |
Re chocolate, I found this at http://www.mercola.com: A new study indicates that chocolate can be contaminated with extremely high quantities of lead.The problem with lead in chocolate has been known before now; it had been assumed that cocoa plants were tainted by leaded gasoline. However, a team of researchers has found that lead levels in processed chocolate are 60 times higher than could be accounted for by this. It is currently unknown whether the additional contamination is coming from the shipping or the manufacturing process. Elevated blood lead levels in children can produce learning disabilities, including damage to a child's ability to think, plan, organize and memorize.
For more info, go to: http://www.chicagotribune.com/features/health/chi-0510300445oct30,1,5811896.story?ctrack=1&cset=true AND http://ehp.niehs.nih.gov/members/2005/8009/8009.html |
Carol H
| | Posted on Thursday, November 17, 2005 - 1:36 pm: | |
Thanks, MEMorris,
I also found this: It seems 75% of the world's cocoa comes from Nigeria and places where leaded gasoline is still found. Also, cocoa beans are actually laid out in the sun and covered with leaves to ferment outside in this way. I think the lead problem has a lot to do with the air in the regions where the cocoa is processed and the old machinery (lead soldered) used there - before it even gets to a modern chocolate factory. As someone who worked for M&M/Mars I can honestly say there are a lot more folks paid heavily to spread the good news about chocolate than the folks who want to really explain the truth. It appears that fresh cocoa beans don't contain excessive amounts of lead, but since alchemy (changing lead into gold or vice versa) is a dead art - the lead has to come from somewhere and if it isn't in the plant in excess to begin with but ends up with it in the end - it's gotta get added along the way. This is a reason we should care about the environmental practices of far away places that produce and export food to children anywhere in the world. http://www.medscape.com/viewarticle/514249?rss
I wonder if Whole Foods has kept track of this issue at all since they sell quite a few chocolate products? |
Anonymous
| | Posted on Thursday, November 17, 2005 - 3:16 pm: | |
Goodness - it's frightening, isn't it? I went along "blissfully" not realizing all the concerns with the food I was eating, trusting the FDA and companies to "protect me" from harmful things.
Thank you, both, for the info. |
Anonymous
| | Posted on Wednesday, November 23, 2005 - 6:24 pm: | |
Has anyone tried Teecino? Any luck? thanks. |
Roy Piwovar
| | Posted on Thursday, November 24, 2005 - 4:26 am: | |
Anonymous,
I haven't tried it, but suspect some people may react to their "natural flavor".
http://www.teeccino.com/ProductGroupDetails.aspx?ProductGroupID=1 |
Jody
| | Posted on Thursday, May 18, 2006 - 8:13 pm: | |
My 8 month old daughter was recently diagnosed with Sturge-Weber syndrome. After reading over my uncle's Battling the "MSG Myth" book he purchased in 1999 I've come to realize about 85% of the issue's we are dealing with right now can be caused by MSG. For example: seizures, glaucoma, terrible headaches, vomiting, ect. I would like to start her on a completely organic, msg free diet but I'm unsure of where to start. Any ideas? |
MEMorrisNJ
| | Posted on Friday, May 19, 2006 - 5:42 am: | |
Go to the home page at http://www.msgmyth.com and click on "Test Yourself" to find a suggested MSG free diet.
For foods high in glutamate, I think this reference may help if you haven't checked it out already: http://brain.hastypastry.net/forums/showthread.php?t=34544
Please keep us posted on your progress. You must be a wonderful mom. |
MEMorrisNJ
| | Posted on Friday, May 19, 2006 - 5:58 am: | |
Folks - This is a great site about food that I found via "dogtorj": http://www.whfoods.com/foodstoc.php
It pays to check out the vet site at http://dogtorj.tripod.com./id2.html too because dogtori updated it this year. |
Roy Piwovar
| | Posted on Saturday, May 20, 2006 - 4:01 am: | |
Jody,
If Sturge-Weber syndrome compromises the blood-brain barrier, it could make her more susceptible to MSG as you suspect. I would start by printing out Deb A's list of hidden names for MSG and comparing it to ingredient labels while shopping:
http://www.msgmyth.com/hidename.htm |
Sheri
| | Posted on Saturday, May 20, 2006 - 8:50 am: | |
MEMorrisNJ ...
Those do look like great sites...I saved them and I'm going to do some reading when I get some time..Thanks for posting them.. |
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Rose
Unregistered guest
| | Posted on Friday, April 04, 2008 - 3:47 pm: | |
Hi gang, I got this from Low Carb Cook's Nook, and thought it looked pretty safe. What do you all think? I didn't have any trouble with lamb or ground beef, any suggestions on tomato paste?
F00D Angel: How about some Eggplant with Lamb and Almond Stuffing?
F00D Angel: With a meat filling enhanced with sauteed onions and garlic, stuffed eggplant makes a savory entree or side dish.
F00D Angel: Toasted almonds add a festive touch.
F00D Angel: Unlike traditional stuffings, this quick version does not need rice to bind the meat as it is simply spooned over the eggplant.
F00D Angel: For this recipe, the eggplant is baked in halves and topped with the meat mixture. If using very small eggplants to serve whole, broil or roast them, following the instructions at the end of this recipe.
F00D Angel: 2 pounds Japanese, Chinese, or small Italian eggplant, peeled in strips or unpeeled
F00D Angel: 3 to 4 tablespoons extra-virgin olive oil
F00D Angel: Salt, freshly ground pepper
F00D Angel: 1 large onion, finely chopped
F00D Angel: 1/2 pound lean ground lamb (or beef)
F00D Angel: 4 large garlic cloves, chopped
F00D Angel: 1 to 2 tablespoons tomato paste
F00D Angel: 3 to 4 tablespoons slivered almonds, lightly toasted, optional
F00D Angel: Cayenne pepper, optional
F00D Angel: Remove caps and halve eggplants lengthwise. Place eggplants, cut side up, side by side in a lightly oiled roasting pan or shallow baking dish.
F00D Angel: Spoon 2 tablespoons oil evenly over, then sprinkle generously with salt and pepper.
F00D Angel: Bake in 450-degree oven for 15 minutes or until eggplant is tender when pierced with a knife.
F00D Angel: Heat 1 or 2 tablespoons oil in a skillet. Add onion and saute over medium-high heat for 5 minutes. Add lamb or beef, salt and pepper to taste, and garlic.
F00D Angel: Cook, stirring often, for 5 minutes or until meat changes color.
F00D Angel: Mix tomato paste with 2 to 3 tablespoons water and add to mixture.
F00D Angel: Cook for 3 more minutes or until meat is completely cooked through and mixture is fairly thick but not dry. Add almonds and cayenne pepper to taste, if desired.
F00D Angel: Taste and adjust seasoning; season generously. Spoon topping over eggplant halves. If you like, bake for 5 minutes to further flavor eggplant. Serve hot.
F00D Angel: Servings: 4.
F00D Angel: Note: To prepare whole eggplants, prick each eggplant 5 or 6 times with a fork. Set them on a broiler rack or in a roasting pan lined with foil.
F00D Angel: Broil as close to heat source as possible for about 5 minutes on each side, or bake them in a 450-degree oven for about 10 minutes on each side or until they feel soft when pressed.
F00D Angel: Cut off caps if desired. Carefully slit eggplants lengthwise almost in half. Spoon stuffing inside. If you have broiled the eggplant, be careful not to get charred bits of skin into the stuffing.
F00D Angel: from Faye Levy's "International Vegetable Cookbook" |
Rose
Unregistered guest
| | Posted on Sunday, April 06, 2008 - 11:04 am: | |
Another recipe. Unfortunately, Full Circle is my grocery store's proprietary organic brand (I'm in VA), but here goes:
Make a quick, all-natural dinner tonight!
1/2 cup organic flour
1 pinch salt and pepper
1 organic egg, beaten
1/4 cup Full Circle milk
1/2 cup Full Circle almonds
1 cup Italian breadcrumbs (replace with safe breadcrumbs)
1/4 cup shredded Parmesan Cheese (replace with Mozzarella, maybe?)
Approx. 18 Ukrop’s All-Natural Chicken Tenders (replace with safe chicken)
2 tablespoons Full Circle Butter
2 tablespoons Joe’s Market Extra Virgin Olive Oil
Preheat oven to 250. Mix flour, salt and pepper in a shallow bowl and set aside. Mix egg and milk in a shallow bowl and set aside. Place almonds in a food processor and pulse until coarsely chopped. Add breadcrumbs and Parmesan cheese and pulse to combine. Remove mixture to a shallow bowl and set aside.
Dredge each tender in flour mixture and shake off excess. Dip in egg wash and coat with almond mixture. Melt butter and olive oil in a non-stick skillet over medium-high heat. Cook each tender for about 2 minutes per side or until cooked through. Add more butter or oil as needed to cook all tenders. Serve immediately. Serves 6. |
Deb A.
Unregistered guest
| | Posted on Monday, April 07, 2008 - 3:25 pm: | |
Rose, they both sound delicious. Be aware that eggplant is high in naturally occcurring glutamate. I'd like to suggest that you bake it at a lower temperature...even 400 degrees instead of 475...until tender. I am not sure it would make a difference, but I know that I react to chicken that is baked at a higher temperature. |
Deb A.
Unregistered guest
| | Posted on Wednesday, October 15, 2008 - 9:34 am: | |
My daughter posted this recipe on her blog, Taste of Blue Sky. They look great..may try with fresh chopped cranberries and more sugar. Has anyone found a safe dried cranberry product?
10/09/2008
"Cranberry Orange Scones
One of the best investments I ever made was buying a breakfast cookbook called Beyond Oatmeal for my daughter for Christmas last year. I beg her to make me these tender, melt-in-your-mouth, lick your fingertips scones. She does.
2 c. flour
3 T. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/4 c. butter
1/2 c. dried cranberries
1 tsp. orange zest
1 egg yolk. beaten
1 c. sour cream
In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and vanilla. Cut in butter until mixture is crumbly. Add cranberries and orange peel, tossing to coat. Gently make a depression in the center; set aside.
In small mixing bowl, combine egg yolk and sour cream. Do not overmix. Pour into depression in dry mixture. Using a slicing motion with a fork, stir all until combined (mixture may seem dry). Turn dough onto lightly floured surface. Knead dough 10 - 12 times until smooth. Pat and roll dough into a 7" circle, leaving center of circle thicker. Cut into 12 wedges. Arrange wedges, 1" apart. on cookie sheet. Bake at 400° for 10-12 minutes, or until golden brown. Cool for 10 minutes.
Orange Glaze
1 c. powdered sugar
1 T. orange juice
1/4 tsp. vanilla
In small mixing bowl, whisk together powdered sugar, orange juice, and vanilla. Add more orange juice, 1 tsp. at a time, until desired consistency is reached. Drizzle over warm scones and serve.
Posted by Krista at 7:43 AM" |
Sara B
Unregistered guest
| | Posted on Tuesday, January 06, 2009 - 9:17 am: | |
o.k. Deb. I need help...or maybe someone else that has tried Deb's taffy recipe. OMG my kitchen stinks (actually the entire house). What did I do wrong to get this darkened, soupy, stinky mess? I wasn't sure what heat to use when cooking the recipe (high, med, etc.) and maybe I should have had the heat all the way up so it cooked for less time..... any ideas on Honey Taffy recipe? It sounded so easy and yummy. Thanks...Sara |
Roy Piwovar
Unregistered guest
| | Posted on Tuesday, January 06, 2009 - 11:02 pm: | |
Sara B,
Deb A. will know more than me, but the general site listed below suggests:
"Clip a candy thermometer to the inside of the pan and cook without stirring until the syrup reaches 260 degrees (Hard Ball Stage)."
http://www.nationmaster.com/encyclopedia/Taffy-(candy) |
Roy Piwovar
Unregistered guest
| | Posted on Tuesday, January 06, 2009 - 11:17 pm: | |
Link fixed:
http://www.nationmaster.com/encyclopedia/Taffy-%28candy%29 |
Sara B
Unregistered guest
| | Posted on Wednesday, January 07, 2009 - 6:58 am: | |
Thanks Roy. I'm so slow to learn all this. I just thought an apple microwaved with a touch of brown sugar would be a nice treat. Now i have a headache and my breathing is heavy. So, I looked on the site for info and sure enough. Not a good idea. I also figured out that the melatonin I was taking off and on for a while has maltodextrin in it... so that's why I haven't been sleeping for about a week. I had taken it before and it didn't bother me, but for some reason it does now. I probably used it 5 times or so before it became a problem. Wow! Eventually I get it right. Thanks for the help everyone provides by posting on this site. I would really be a mess if this site wasn't here. Hope everyone is feeling healthy. Sara |
Deb A.
Unregistered guest
| | Posted on Wednesday, January 07, 2009 - 10:30 am: | |
When I make anything with a lot of sugar, I try to keep the temperature range around medium low...types of pots differ and will conduct heat differently, too, so that is why the temperature 265 degrees is given in the recipe. It's worth it to buy a good candy thermometer. The one I got last year can be used in oil, too. If you don't have a candy thermometer, you can fill a cup half way with cold water, and drip a little of the syrup into it. With your finger, feel the thickness of the candy and if it is very soft and a little runny, it's in the soft ball stage. If it forms a nice soft ball that can hold its shape better, that's what I call a medium ball stage, and you should remove the pot from the heat immediately for the taffy. I'm so sorry that you burned the sugar. It's very easy to do with candy...do a search on candy making and you should find some good information about technique...candy making is really an art. If you like Reeses peanut butter bars, the Ohio Buckeyes are great and there's no cooking (page 210). You can make them without the peanut butter, adding more sugar(butter creams) or using another nut butter. I think I will try them using natual coconut flakes and no nut butter. I like a sweet treat occasionally. |
Sara B
Unregistered guest
| | Posted on Wednesday, January 07, 2009 - 1:01 pm: | |
Hi Deb. Thanks for the info. I think maybe, after looking at the potential difficulty in making taffy on other websites, etc., I may try the Buckeyes first. I LOVE peanut butter. I just have to get the right kind first. I haven't bought everything I need yet. I made the Tortillas and they are awesome!! I made them with Bob's Red Mill Flour which was fun. I'm excited to try your other recipes. Thank you again for all you do to help so many people. |
Deb A.
Unregistered guest
| | Posted on Friday, January 09, 2009 - 11:55 am: | |
Glad to help, Sara. |
Deb A.
Unregistered guest
| | Posted on Tuesday, February 17, 2009 - 9:19 am: | |
I tried a new product with success so far. It is All Whites from Crystal farms. www.bettereggs.com
It's a qt. of pasteurized liquid egg whites. 100% egg whites and no added ingredients. I am using it to pump up the protein content of my fruit smoothies. The product can be used in omelets, french toast, cakes, frosting, cookies, batters, coatings, and more. Once opened, it needs to used within 7 days. |
Roy Piwovar
Unregistered guest
| | Posted on Tuesday, February 17, 2009 - 4:51 pm: | |
Eating raw egg whites can deplete the body of biotin.
http://www.feinberg.northwestern.edu/nutrition/factsheets/biotin.html |
Deb A.
Unregistered guest
| | Posted on Wednesday, February 18, 2009 - 8:44 am: | |
These aren't raw, Roy. They have been heat treated, and can't be beaten for whipped egg whites. That's good to know about raw eggs, because I know a lot of people who just add those to their smoothies. I always wonder about the dangers of salmonella with raw eggs. I know the threat is greater for children, but still... |
Jennifer
Unregistered guest
| | Posted on Wednesday, February 18, 2009 - 4:22 pm: | |
I read in a veterinary text that *fertilized* eggs are OK and won't deplete biotin. This can be a problem feeding egg-eating reptiles normal grocery store eggs. A cooked egg won't work too well for those snakes that suck the contents out before expelling the shell.
I don't think the risk is too bad for salmonella - though the last raw eggs I had in quantity were in the Christmas Egg Nog I made. Yes I put whiskey in it, and that'll render it sterile:
http://www.sciencedaily.com/releases/2008/12/081227223340.htm
But I do occasionally eat them, and if I find myself at a restaurant, a sunny-side up egg is usually pretty safe. I've never gotten sick from an egg.
Jennifer |
Dianne
Unregistered guest
| | Posted on Friday, February 20, 2009 - 10:21 am: | |
Gee, when I think back about all the eggnogs my mother fed me made from raw eggs and orange juice, I guess I'm lucky I never got sick. |
Amy N.
Unregistered guest
| | Posted on Monday, February 23, 2009 - 6:40 am: | |
Hah, I should send you all the lemon-whey left over from my cheese-making, Deb - that'd definitely put some kick AND protein in your smoothies! |
Deb A.
Unregistered guest
| | Posted on Monday, February 23, 2009 - 10:38 am: | |
Do you use the leftover whey for anything, Amy? |
Hope
Unregistered guest
| | Posted on Tuesday, November 03, 2009 - 6:14 am: | |
Looking for a recipe for green pea soup..thought I saw one somewhere on this web site, but can't seem to find it as I go back over old posts. Can someone help me find it - or post it again. Thanks. |
Roy Piwovar
Unregistered guest
| | Posted on Tuesday, November 03, 2009 - 3:57 pm: | |
Hope, not sure what you saw, but this split pea soup recipe looks good:
http://www.msgmyth.com/discus/messages/3/584.html#POST8908 |
Hope
Unregistered guest
| | Posted on Wednesday, November 04, 2009 - 12:06 pm: | |
Thanks Roy, that's the one I was looking for. |
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