I am so encouraged by your comments. Here are just three from this week.

Carla says that she doesn't cook kohlrabi. She peals it, cuts it in sticks, and eats it raw with dip. My favorite vegetable dips are almond butter and tahini (sesame seed butter). Carla recommends a silken tofu dip, which I will try. (The memory of my first tofu test is fading). Carla's other hint is to lessen the strong flavor by covering the kohlrabi sticks in water in the refrigerator overnight. Would that leach out the water soluble vitamins along with the flavor?

Tonight we had breakfast for dinner: eggs, soy sausage (for the As) and jicama pancakes from a recipe by another Suzanne. The whole family liked the pancakes - yes even my husband. Next time I will have to make a bigger batch, because I only got two.

3 cups shredded jicama

½ cup rice flour

garlic powder

salt (or seasoned salt)

1 egg

Squeeze shredded jicama between paper towels to remove excess water. Mix all ingredients in a bowl. Heat about ½ inch of olive oil in a large skillet. The oil is hot enough when a pinch of batter sizzles. Form loose patties with the batter and fry until golden on both sides. Do not cover the pan as this will create too much moisture and the pancakes will not crisp. Because there is no potato starch, there will be less sticking, but you will need to add more olive oil to the pan as you cook because the jicama absorbs the oil. Be sure the oil is hot before adding more batter. This is the key to getting light crisp pancakes.

I cooked mine on a griddle, with the heat set to high. I poured a pool of olive oil on the griddle, waited until the oil was hot, then put a patty of batter in the oil. When it was time to turn the pancake, I poured another pool of olive oil.

Lila wrote that a Bible verse led her to the Blood Type Diet. She is struggling with some health issues, and remembered the verse "for lack of knowledge, the people perish." That started her reading and studying. When she read ER4YT it rang true.