Archives for: December 2014
Have you used Farmer's Cheese? I know you have no Beneficial dairy foods, but this one is very nice, and most aren't familiar with it. It's like cottage cheese, only the curds are minuscule. You can sweeten it and use it like blintz/Danish filling. Et cetera.
Kefir is a fermented dairy product that serves as a lovely liquid base for smoothies.
Don't throw out that butter! It's indeed an "Avoid", but Ghee, clarified butter, is Neutral and easy (and cheaper than store-bought) to make on the stove-top.
Tamari is good to use, if you're A, boosting your soy intake. It'll help you develop your fermented soy tastebuds and is softer than salt. It's a beneficial, so consider experimenting with it as your "salt" with a meal or two every week.
Another one to begin to use, if you're not already, is Miso. It comes in a number of "flavors" (compositions/strengths), and I think it'll surprise you with its many uses.
One important factor is: It's fermented. Since you oughtn't use vinegar, you'll really appreciate that somewhat sour/yeasty element - especially in the less heavy formulae, such as Genmai (Br. Rice Miso) or Red, as well as the lighter ones: Yellow or White.
It's good in sauces/condiments, such as mayos/mustards or dressings.
It's extraordinary in a roasting baste, such as over fish or roasted vegetables.
For an introduction to Tofu and Tempeh, see my blog archives.
Here's another vinegar substitute: Umeboshi Juice (sometimes called Umeboshi Vinegar). Lovely berry color, very gentle sourness that is a bit sweet.
Finally, lucky A, enjoy your beneficial red wine. I've blogged on this, too, particularly with respect to low-tannin wines that are easily enjoyed with food and less likely than structured wines to give you a headache!