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Recipe Help has Arrived... Urban Skeeter Legend... Results on Nonnies, O and AB .... and a leetle warning on egg powder....
This is for those who wanted info. on spelt. I (B+,secr.unkn.) use white spelt measure for measure in ALL my baking, and I like whole spelt especially in bisquits. For those who can eat oatmea, I have found that oat flour works wonderful in cookies and bars. My mother(O+,sec. unkn.) used spelt in her bread machine, but I know she had to adjust the measurements a littl, trial and error. I don't have a machine, so I won't speculate. Thanks, Heidi, for all your efforts!! I hope this helps a little. Ginger
In response to the requests in today's column for bread and muffin recipes, I recommend the book "The Complete Guide to Wheat-Free Cooking" by Phyllis Potts (ISBN 1-885223-77-3). No pineapple spelt muffin recipes but plenty of others that could be used and just mix in a bit of pineapple. She has a special section with bread machine recipes including two 100% spelt bread recipes and one 100% kamut recipe. One spelt recipe specifically says it makes a 1-1/2 pound loaf; the other one doesn't say but has less flour in it so I'm guessing it makes a 1 pound loaf. Perhaps someone familiar with using bread machines could adapt the recipes for the larger machine. The author notes that to make wheat-free breads in the Zojirushi-type bread machines(where the liquid ingredients are added first) it is important to mix the ingredients in a bowl first, and then spoon the dough into the machine. Here is the recipe that makes a 1-1/2 pound loaf: 1-1/2 T. honey, 1-1/2 T. canola oil, 1 cup plus 2 T. water, 1 T. yeast, 3 cups spelt flour, 1 tsp. salt. Combine honey, oil, and water. Add yeast, flour, and salt to the honey mixture. Put into the bread canister. (Be sure kneader is in canister.) Set machine to basic bread setting and push the start button. Hope this helps those bakers out there. Thanks again, Heidi, for your wonderful column. Deborah
Hi Heidi, Did someone call for recipes? My favorite subject. This is for Lou - pineapple muffins and for Shay - spelt and rye bread.
The pineapple-pecan muffins comes from one of my favorite coookbooks - THE ALLERGY SELF-HELP COOKBOOK. Lots of NO wheat, corn, milk and sugar recipes. This recipe uses amaranth which is beneficial for AB but you can substitute spelt. I often substitute spelt one for one for wheatarians. Makes 12.
1 3/4 cups sifted amaranth flour (instead of sifting, I just pour into measuring cup without packing down ]
1/4 cup sifted arrowroot
2 1/2 tsp. baking soda
2 tbsp. lemon juice
1/2 cup chopped pecans
1/4 cup ground pecans
8 oz. unsweetened crushed pineapple, packed in juice
1/4 cup oil
1/4 cup honey (being a nonnie all that pineapple and juice is more than enough for me but if you want I would use molasses which is beneficial for AB - gives the muffins a nice color too)
1 egg (optional)
1 tsp. pure vanilla extract (Frontier Brand has one with no corn syrup or alcohol)
Sift flour, arrowroot, and baking soda into a large bowl. Stir in the chopped and ground pecans. Place the pineapple in a strainer set over a bowl. Press lightly wiht the back of a spoon to extract excess juice. Ste the pineapple aside. Measure the juice; add enough water to equal 2/3 cup. Whisk the pineapple juice, oil, honey, egg and vanilla together in a small bowl. Pour into the flour bowl. Mix with a few swift strokes. Do not overmix. Gently fold in the pineapple. Divide batter among 12 muffin cups. Bake at 375 for 18-20 mintues, or until center of muffin feels firm.
The spelt bread recipe for bread machines actually comes off of the Arrowhead Mills bag of spelt flour. I have not made it since being an A2 Rh neg nonnie puts me at 3-5 servings per week of grains/starches so my bread machine is gathering dust.
SPELT BREAD FOR BREAD MACHINES
Makes 1 loaf.
1 Package Active Dry Yeast
1 Cup warm water
2 tbsp. honey
2 tbsp. oil
1 tsp. sea salt
3 1/2 cups spelt flour
Add ingredients to machine according to manufacturer's instructions. Bake on shortest cycle possible (NOT quick bread cycle). If loaf falls and craters during baking cycle, decrease water slightly next time.
From vegweb.com here is a rye bread for bread machine recipe but is not 100% rye. I would just go with all rye flour and see what happens. I find many recipes will add wheat flour to perfectly good grains because most are not used to the taste of anything that is not wheat.
Valerie's Very Own Rye Bread Ingredients:
1 1/4 cups Water
2 cups Unbleached White Flour (use rye flour here too)
1 1/2 cups Rye flour
1 T Cocoa (optional; for coloring)
1 1/2 T Caraway Seed (yes, table spoons)
1/3 cup Molasses
2 t Active Dry Yeast
1 1/2 t salt
Directions: Use Basic Medium mode. Timer not recommended.
Thanks Heidi. I thoroughly enjoyed doing that. Interested to hear how they make out. Also, sending out to all nonnies an invite to join the Nonnie Email List to network with other nonnies to get support and great recipes. Looking forward to hearing from Suzanna (B nonnie newbie). Best to all, Nina
Thank you all!! And Nina, I gather we still don't have a working email for Suzanna? If you're out there, Suzanna, please write in with a proper email addy if you still want to be added to the mailing list. :-D
Re Mosquitos: the letter you posted is word for word quoted in the Urban Legends website at http://www.snopes.com/spoons/oldwives/skeeters.htm By coincidence, I had read it yesterday and recognized it today. For what it's worth... S.
:+> Oh, well! Several people wrote in with comments -- Which letter was it? :-)
Heerye Heidi! My ears are burning. I am the rarest of the rare, the AB + non-secretor. I am a cornucopia of medical problems that are now finally being addressed by knowing my rare bloodtype and even rarer secretor status. A big thanks to Dr. D, who I met last month on his book tour, for providing this discovery. (Tell him I was the guy with the big smile wearing the bandana at Book Passage in Marin County, CA.):-)
My problems while not life threatening are just bothersome and do interfere with my enjoyment of living. I've found that I need to be extremely diligent in the foods that I eat, supplements that I take and stress that I take on. At age 13, I lost my hair, which is when all the problems began...a series of doctors, nutritionists, acupuncturists, massage therapists, chiropractors, faith healers, psychologists all tried to help...but no one uncovered a cause or a remedy and called it Alopecia. If that were the only symptom, that would be bearable, but as you know an autoimmune illness usually brings with it other problems and disorders. After 26 years searching to find relief from the myriad of pains, problems, mild depression, swollen glands, fatigue, poor circulation, cold, headaches, infections and many other symptoms, I happily (?) found out last week I have Hashimotos Thyroiditis and I am now being treated and hopefully on the road to recovery. I write not for help (but of course welcome any suggestions you might have), but to communicate through this column in hopes of reaching others suffering to let them know that there IS hope and answers out there. The only thing that has made my life better has been the BTD, with special attention now paid to non-secretor status...and a little bit of thyroid hormone every day John
Dear Heidi, I just wanted to give you a quick update. I am the O non secretor with the rosacea and arthritis. I have cut all grains and sugars out for the last 4 weeks and now have no joint pain at all! My skin has totally cleared as well - I keep to a very low carb diet. If I eat any sugar at all - even fruit sugar - my skin breaks out into flushing and pimples. The problem is that I keep getting sick - colds and sinus infections - maybe my vitamin c levels are really low, because I am not eating fruit. I take polyflora O, Quercetin, brewer's yeast and Ester C. Is there a better Vitamin C to take? I found Dr. D's O multivitamin did not really agree with me. Can you recommend another one? I have not really started my exercise routine either - as finally my joints are out of pain. Do you think that this will help ward off infections? It is so embarressing that I keep getting ill at work - especially since I am a proponent of this blood type diet. It sort of undermines my credibility! I would appreciate any suggestions Thank you as ever for all your help. suzanna
Hello, friends ~~ I am so pleased things are progressing satisfactorily for both of you!
John, the only tip I'd offer right now is that with time on the diet, you may very well find your hormone supp need will decrease -- so do monitor it closely. The BTD has a great record on resolving Hashimoto's. Bless you, rara avis! Your ears SHOULD be burning -- keep in touch, now, ya heah?!! ;-D
Suzanna, I'd start using organic rose hips, soaked overnight, then blended up and added to a smoothie. Daily. Make sure you are getting adequate zinc (the full complement of nuts & seeds should do it -- or else try a low-dosage zinc supp for a week or two, but do skip a week and re-evaluate your condition before repeating the dosage for the next two weeks. And of course, the protein portions/frequencies in Live Right. If you're eating a wide variety of fresh vegetables, and some organ meats, your vitamin C intake should be fine unless there is more here than meets the eye... Try the above and keep me posted, OK? :-)
Regarding organic whole egg protein powder, your readers might be interested to know that the powdering process has been shown to oxidize the cholesterol in the egg yolk. The result is an extremely unhealthy processed food product(same with powdered milk), since oxidized cholesterol is believed to be a major factor in heart disease. For references, see http://www.nlfd.gov.tw/jfda/content/74/01.pdf http://www.nlfd.gov.tw/jfda/content/81/01.pdf This is another example of where we should not mess with mother nature. Roy
Good to know, Roy, and thanks for posting this for all of us! :-)