Category: Deborah's Earlier Blogs
Something has jinxed me today. My computer has stalled my attempts to do research at every turn. Hmmm, I better listen to this omen, and try again tomorrow!
I have one very important thing to report today. During the weekend, I devoured a pork sausage pizza. Thirty minutes afterward, I noticed that my skin had become very blotchy. My parents, whom I was shopping with, noticed it as well. Twenty four hours later, my body gave me a very clear signal. (I am too embarrased to go into details.) But it screamed at me for eating that pork. If you are curious, you can e-mail me privately and I will tell you. Why?
Why would I share an embarrasing moment?
Because I can't help but think "Aha! Here is where I see the practical everyday proof behind Dadamo's microscope." It is like the American who can suddenly understand Spanish for the first time.
Our body is talking to us; if only we could just listen.
I think this one is even gluten free, but I need to doublecheck on that. It was one of those mornings where I had to substitute- and was delighted to discover that it tastes great! If you are an A secretor, then this is beneficial. If you are a non-secretor, then it is a neutral - so serve it with a big helping of beneficial fruit!
1/4 cup canola oil
2 cups of buckwheat flour
2 cups of dried cherries
1 cup of carob flavored rice milk
4 1/2 tsp of gluten free baking powder
a dash of cinnamon
a dash of allspice
a dash of sea salt
brown sugar - as much or as little as you prefer.
Preheat oven to 350 or 400 degrees. At 350, plan on 25 minutes, about 15 or 20 at 400 degrees. Combine dry ingredients including dried cherries. Beat eggs and combine wet ingredients in a different bowl. Add wet to dry and fold batter until all the flour has been moistened. Bake using lined muffin tins. They look like chocolate muffins and are very fluffy! We loved them!
The O had vension breakfast sausage with spinach, black pepper, salt, and a little cayenne pepper. I reheated it from yesterday and added a slice of shredded moz. cheese. He also had one red apple and a muffin. His beverage included grape "soda" (my healthy version).
The A's had muffins, coffee (just mom), watermelon slices and blueberries. My little one is still sick. There is a virus which hit 3 school kids within our street. This nasty virus produces a fever which lasts for five days. That's right, five full days! I feel so badly for him. He is getting as much liquid as he wants to drink and as much garlic as I can get down him. I really don't know what else to do for him. When he refused his tylenol last night (fever of 102), I listened to him. I know that stuff is hard on his liver and his fever was lower than it was before. Where do you draw the line and say - ok - this is the time I need to use conventional rememdies and this is the time I use 'natural' ones?
So much to learn. (Please forgive typing errors - this is a fast one.)
I just got his test results this morning. My little O is a secretor! Part of the reason that I am so happy is due to the fact that I guessed correctly. You see, my oldest son can handle soymilk and likes the taste of spelt. There are other little signs such as strong teeth, his like of O secretor neutral spices, etc. It’s also nice to know that my method of collecting his saliva did not invalidate the results. It took us three separate tries over a period of six hours. I asked him to spit into a wide mouthed cup, gathered the spit with a syringe, and then had to place it in the fridge until 3 ml had been gathered. I was afraid that contaminants would ruin the sample or collecting it at different times might interfere. Now that I know it did not, I have hope for my two year old. It will certainly take me a day or two to collect 3 ml from him.
I have placed my two year old on a lactose free, gluten free, soy free diet. This is more than difficult. To sum it up:
Cooking pumpkin gluten free pancakes was a disaster.
Cooking gluten free pancakes is difficult.
Buying gluten free products at the supermarket is a like going on a treasure hunt!
I have decided to give myself a break and just do the best that I can. Thank God for pumpkin muffins and frozen foods! By the way, I discovered “Ask Karen” sponsored by the USDA. She is a virtual teacher who has all the answers to your food safety questions. It is ok to defrost raw meat, cook it thoroughly, and then refreeze. That will save me a huge amount of time. Right now I have 7 or 8 venison servings for the O in the freezer (with spinach on the inside!) and 5 or 6 turkey servings (also with spinach!) for the A’s.
I will continue to make big salads for myself and feel assured that my kids are getting their veggies through their meat! In my two year old’s case this really matters, as too much meat causes him pain. It can’t get any more opposite in my house! Take care everyone.
Well, my intentions were quite good. (Only beneficial breakfasts and lunches for myself and my children along with neutral dinners were supposed to be on the menu.) We aren't far off. Leftovers accumulated more than I had anticipated and I just hate wasting food. We ended up with a neutral breakfast here and there. I could have solved this problem if I had been able to freeze more individual portions for use at a later date.
Now I have researched this question once before, but I think I would like to take a survey:
Is it safe to defrost frozen raw meat, cook it thoroughly, and then freeze it again?
I buy frozen ground turkey at the store and frozen ground beef. These would make excellent meatballs or "sausages" for my kids. Both are also quite easy to reheat and serve at home. But is it safe???????
Holy moly, did I screw that one up! I tried to make my own version of pumpkin pancakes using gluten free flours. I used way too much pumpkin and nothing held together. Instead of dumping this huge amount of batter down the drain, I poured quite a bit of buckwheat flour into it and threw the rest into muffin tins. Both kids liked the muffins and not all of my time or money was wasted!
At this point I am ready to make a pre-assembled pancake mix. I like amaranth, millet, and arrowroot starch or "powder" as my base. I haven't tried to add ground walnuts yet but I fear the ground nuts may spoil before my flours do. Anyway, the recipe on the back of Bob's Red Mill Aramanth flour is a good one - but since I couldn't find tapioca flour, millet works just fine. These gluten free pancakes turn out small, but they could hold up as "flatbreads" or sandwhich bread if you will.
I also had a ground turkey disaster. I pureed two many vegetables and the 'turkey burgers' would not hold together. I turned my ruined turkey burgers into browned ground turkey and threw it into some tupperware for later use. It dawned on me that it was the perfect consistency for a tuna salad or "turkey" salad sandwhich. I think it would have made a good veggie dip too. Take care everyone.