Archives for: February 2002, 13
Heidi, Thank you for you pudding recipe (http://www.dadamo.com/columns/begin/ask2.pl). It had 2 ingredients that I do not know. I went to the web to see what I could find and I wanted to make sure that I have the right product or would you recommend another one.
Vegetable Glycerine – “a rich oily texture, but is water soluble. It is hypoallergenic, 100% Natural, and safe for all cosmetic purposes. NOW brand vegetable glycerine is pure enough to be taken internally.” http://herbalremedies.com/vegglyc16flo.html
Maca powder - http://www.rawganique.com/maca.htm
I know that vegetable glycerine is a sweetener but I know little about the maca powder. Are you adding it for its nutritional benefit or as a thickener? Will it help balancing my thyroid? Thank you for all of your help. joan
Hi, Joan! The site you found for vegetable glycerine is a good one. Also, take a look at Azure Standard, as they provide an excellent product, and they offer larger unit sizes (less expensive).
For maca root powder, I go to Penn Herb Co., but there are many reliable sources for it. It is an energizing substance -- a starchy Andean root (no ABO rating for it yet) -- which has a sweet taste. I added it for its enlivening qualities as well as its sweetness.
Enjoy your experiments, Joan, and let us know what all you create! :-D
Hi Heidi. I just found a website that has quite a few recipes for cooking greens, such as collards, kale, spinach, etc. Some things need to be changed here and there but there are quite a few ideas for those who may feel lost as I did in using these items which are supposed to be so good for us. The site is: www.cutncleangreens.com Enjoy. Roger
Thank you kindly, Roger! Wonderful site with great tips!
By the way, I made up a batch of kale & sausage soup a few days ago. This is a recipe that will have even the veg-hater among us asking for more. It's quite simple, made from perhaps a pound of turkey sausage (ground turkey, salt, ground spices of your choice such as fennel, thyme, a bit of bay leaf, some cumin) made into small patties and sauteed until cooked through -- onion and a bit of garlic sauteed in olive oil in a pot -- and a bunch of kale chopped fine, tossed in and cooked down -- then a couple quarts of stock (or half stock, half water) added, the turkey sausages added, and let simmer for an hour or so. It's kind of spectacular... at least we think so. :-D
OK, folks, I need some help here. Could anyone fill me in on the blood typing description system in Russia, specifically Byelorussia? I understand that ABO is ABO or ABH virtually everywhere, but that some variations in describing the system appear in some parts of the world - particulary with respect to Rh and other types/subtypes. Knowledgeable folks, please write in! Thanks, everyone!! I appreciate it! :-D