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Post by alivenkicking on Aug 2, 2011 12:23:46 GMT -5
oh yeah, and for those who have gadgets with apps: whole foods has a great free app, you don't have to be online to use it (i use it on an ipod touch) and it has a gajillion recipes. all recipes are marked either gluten/sugar/sodium free, vegan, and some other options. you can even search for recipes with a certain ingredient, so you can find something based on what you already have in stock. highly recommend! keep up the good fight, gals!
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Post by hellsbells on Aug 2, 2011 16:19:15 GMT -5
I've made the blinis for breakfast over the next few days. Odd slightly chewy texture but I think they're edible!
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Post by jessabug on Aug 3, 2011 1:15:02 GMT -5
Doh! I totally forgot about granola! Thanks Gem! What do you use to sweeten it? Since we aren't supposed to use sugar.. or yogurt..? ...Erm, Helen... you scare me when you throw the word THINK into the sentence
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Post by hellsbells on Aug 3, 2011 4:55:34 GMT -5
They're edible but not inspiring!
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Post by 1234 on Aug 3, 2011 6:09:02 GMT -5
Sweeteners: agave, raw honey, stevia (we grow stevia and use the leaves for a mild sweetness in some things). THere is some debate on the honey, but I'm convinced that raw honey will cure whatever ails you, so I aint giving it up.
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Post by JC on Aug 3, 2011 6:13:00 GMT -5
I have been wanting to try that stevia stuff. I hear a lot of good things about it. Honey is supposed to be a simple sugar which is the "bad" sugar but I have a hard time believing that honey is bad for us. I think it's ok in moderation but that's just my opinion.
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Post by 1234 on Aug 3, 2011 7:53:28 GMT -5
Stevia is funny. It grows like a goddamn weed but sucks up a ton of water (yes, I admit, we have a rain barrel to harvest the water from our 1912 ghetto rowhouse's roof). We add some leaves in when we're doing sweet rice (with raisins and cloves) or anything like htat. Extracting a sweetener from it is a bit of a chore--you're better off just buying it in the store I would think. But I do like the leaves to cook with to add flavor. My middle nephew, who has a sweet tooth, plucks it and eats it like candy!
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Post by hellsbells on Aug 3, 2011 7:55:49 GMT -5
The raisins in the blinis gave them a good bit of sweetness
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Post by jessabug on Aug 3, 2011 11:39:29 GMT -5
J I've heard wonderful things about Stevia! My boyfriend uses Splenda for everything because he thinks real sugar makes him fat and when we started dating I wouldn't let him touch the sh*t, Splenda to me is like "hi, can I have cancer now?" and with the way it runs in my family I steer clear of anything that is known to have any part in that! Also, I read in a book that artificial sweeteners have aspartame in them. Is ANYONE disturbed by the fact that one of the components that aspartame breaks down into during digestion is METHANOL? No, thank you.
But Stevia is amazing. it's completely entirely all natural and even though it's really expensive, I've heard from a number of people that it lasts FOREVER because you only need a scoop the size of your fingernail to sweeten something. Awesome!
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Post by hellsbells on Aug 3, 2011 12:37:50 GMT -5
I can't say I'm missing sugar to be honest. I might treat myself to the odd bar of 70% chocolate
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Post by JC on Aug 6, 2011 12:35:41 GMT -5
Artichoke-Parmesan Salad with Dijon Mustard Dressing I made this today and it was quite good! I got it out of my gluten-free cookbook. The only thing that's not endo friendly is the parmesan cheese but I made it with the parm cheese anyways. I'm not sure how it would taste without the cheese though because it was a pretty dominant flavor. Make sure you have someone to share it with because it makes about 4-6 servings. yummmm 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1 garlic clove, mashed to a paste 1/2 teaspoon salt Three 8-oz cans artichoke hearts, drained and sliced (don't get the pre-marinated stuff) 1 cup freshly grated Parmesan cheese 1 cup diced tomatoes (I used a can of stewed tomatoes because I didn't have tomatoes) 1/4 cup finely chopped fresh parsley In a medium bowl, whisk together the oil, lemon juice, mustard, garlic, and salt. Add the artichoke hearts, cheese, tomatoes, and parsley and, using a large spoon, gently toss all together. Chill before serving. Attachments:
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Post by hellsbells on Aug 6, 2011 13:46:48 GMT -5
Wholewheat chapatis:
125g spelt flour Pinch salt Tbslp olive oil 60 ml water
Mix dry ingredients, add oil and water, mix and knead until soft and stretchy. Cut into four and roll out each one as thin as possible. Dry fry in hot pan for about 1 min each side, until you get the brown bubbles.
Just had two and they're quite nice!
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Post by jessabug on Aug 7, 2011 8:25:00 GMT -5
Helen I've never heard of chapatis, what are they? Sounds like some kind of pancake?
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Post by JC on Aug 7, 2011 9:10:18 GMT -5
I had never heard of it either. LOL. I had to Google it. I can't have it though cause it's wheat
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Post by hellsbells on Aug 7, 2011 11:35:57 GMT -5
J you could try any sort of flour I guess. Spelt not quite the same as modern day wheat but I think it'll still have gluten in it. Jess they're an Indian flatbread to accompany curry. Not the same as naan. Parathas are fab too but much oilier. Like a flat dense croissant. Yum yum.
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