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Beneficial dislikes?  This thread currently has 3,218 views. Print Print Thread
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Drea
Tuesday, September 19, 2006, 7:47pm Report to Moderator Report to Moderator

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Quoted from Victoria
Back to dislikes, I have had a real hard time liking greens . . collards, kale, etc.

I recently cooked a bunch of chopped collards a la Don, steaming them in a little water for about an hour and 15 minutes.  I drained them, mixed them with a little sea salt, olive oil and ghee, and OH!  I have to say, I really liked them!! Wonder of wonders.  It was that long cooking that made all the difference.


I did the same thing *lol*! I cooked the whole bunch and tried it two ways: the first with a drizzle of olive oil, some ghee, and salt; the second way with olive oil, lemon juice, and wf tamari. The first version won by a mile, and what I discovered (if I didn't already know it) was that almost everything tastes better with ghee!!!!


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Drea
Wednesday, September 20, 2006, 5:06am Report to Moderator Report to Moderator

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I'm happy to say that while I don't think collards, plain, is going to work for me, mixed in with other foods, I'll take them. I made a batch last night and can't seem to eat the last of them, but will add them to some beans I'm planning on cooking tomorrow. And I may add the okra, too, for fun .

BTW, I really like my salmon, cod, tuna, and whitefish!


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Victoria
Wednesday, September 20, 2006, 5:11am Report to Moderator Report to Moderator

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The next time I make Collards, I'm going to chop them really fine, because the only thing I didn't like about this batch I made is that they ended up in big clumps.  I did some chopping with my fork.  I'm going to see how fine I can slice and chop them so that they're easier to eat.  Otherwise the experiment was a success:  good taste, good texture!



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Let me not pass you by in quest
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Lloyd
Wednesday, September 20, 2006, 5:31am Report to Moderator Report to Moderator

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Quoted from Victoria
The next time I make Collards, I'm going to chop them really fine, because the only thing I didn't like about this batch I made is that they ended up in big clumps.  I did some chopping with my fork.  I'm going to see how fine I can slice and chop them so that they're easier to eat.  Otherwise the experiment was a success:  good taste, good texture!


If you lay the leaves on top of each other, you can then roll them up tightly. Slice from one end about 1/4-3/8 inch, repeat till done. If you like, then slice once the other direction ((perpendicular)) (still rolled and 'together'). This will produce a fantastic start to a fried or boiled preperation. If you are willing to go to a finer cut (1/8 or smaller) it will reduce cooking time needed. In fact, I use 1/8 inch and stir fry with onion to good result. Once you get used to it, it is fairly quick and easy to do.

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Alan_Goldenberg  -  Wednesday, September 20, 2006, 5:31am
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san j
Wednesday, September 20, 2006, 10:23pm Report to Moderator Report to Moderator

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I was just telling a friend I haven't much of a taste for SARDINES.  She's one of those people who LOVES 'em, as well as fish skin, as well as canned salmon with the bones, that sort of thing.

I've just bought skinless, boneless sardines in olive oil, at the market.  Any recommendations re: preparing them with minimum gag-reflex-stimulation?


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Lola
Wednesday, September 20, 2006, 10:41pm Report to Moderator Report to Moderator

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how about rolled in wilted collars and smothered with compliant cheese and cream in the oven.....
very B type!! I m sure you wouldn t be able to taste those poor sardines that way! )


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san j
Wednesday, September 20, 2006, 10:55pm Report to Moderator Report to Moderator

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OK, Lola.  I'm gonna take you up on it and get back to you.


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gulfcoastguy
Wednesday, September 20, 2006, 11:21pm Report to Moderator Report to Moderator

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Exj, how about shredding them with a fork, add eggs, tarragon or basil, diced red peppers and onions, salt and pepper of your choice, a little millet or barley flour, then frying them up as fish cakes. It works for canned mackerel any way.

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Alan_Goldenberg  -  Wednesday, September 20, 2006, 11:23pm
forgot flour
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Debra+
Wednesday, September 20, 2006, 11:30pm Report to Moderator Report to Moderator

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Quoted from Alan_Goldenberg


PS - mustard greens are an 'O' avoid.........

At least you are easy to please.  (Insert freindly sarcasm smily here)

Tried a new 'mix' tonight. Dandelion greens with Julienned raw Turnip root, topped with a ginger/garlic dressing.  


For secretor only.  Neutral for the nonnies.  

Debra



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san j
Wednesday, September 20, 2006, 11:31pm Report to Moderator Report to Moderator

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Thanks to gulfcoastguy: This has  been on my mind ever since a similar recipe was posted by the Samos group, remember?  I'll give it that sort of try... Thanks much.  Whatta group.  Good to be back.  


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Alan_Goldenberg  -  Wednesday, September 20, 2006, 11:33pm
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Lloyd
Thursday, September 21, 2006, 12:02am Report to Moderator Report to Moderator

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Quoted from debra


For secretor only.  Neutral for the nonnies.  

Debra



And still not a beneficial....    Talking about beneficial dislikes?  

Point taken though.


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Alan_Goldenberg  -  Thursday, September 21, 2006, 12:05am
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Debra+
Thursday, September 21, 2006, 3:10am Report to Moderator Report to Moderator

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Sorry Lloyd_O_secretor-guess I got side tracked.

Debra


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Schluggell
Friday, September 22, 2006, 1:11pm Report to Moderator Report to Moderator

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Food is Medicine...
When does medicine ever taste good?

All my years of herbalism and gardening it astounds me every day when people complain of certain problems and the very next instant they tell me some food they don't like - They are 1 and the same.


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Saturday, September 23, 2006, 9:20am Report to Moderator Report to Moderator

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As long as I can remember I have hated spinach - the appearance of the stuff cooked - and we always had to eat it cooked when I was a child - was just revolting...

but on finding out that it is beneficial I have been forcing myself to eat it.  It looks okish folded into an omlett and it is really nice fresh actually...still prefer other greens if given a choice
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Victoria
Saturday, September 23, 2006, 4:45pm Report to Moderator Report to Moderator

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Another way to eat spinach is wilted.  I find it much nicer than well-cooked.  It is such a tender green, it doesn't really need cooking.  If you cook meat in a pan, after it is done, remove the meat, pour off excess fats, and put in the clean spinach while the pan is still hot.  Stir around in the hot drippings until the leaves are wilted, and well saturated in the drippings and seasonings that were left in the pan.



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Let me not pass you by in quest
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san j
Wednesday, September 27, 2006, 1:41am Report to Moderator Report to Moderator

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OK. I just posted a blog about my experiment, this afternoon, with SARDINES! Thanks to this Thread.


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Debra+
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Quoted from Victoria
Another way to eat spinach is wilted.  I find it much nicer than well-cooked.  It is such a tender green, it doesn't really need cooking.  If you cook meat in a pan, after it is done, remove the meat, pour off excess fats, and put in the clean spinach while the pan is still hot.  Stir around in the hot drippings until the leaves are wilted, and well saturated in the drippings and seasonings that were left in the pan.



Victoria-great this way with eggs (either sunny side up or over easy) also.   And...you don't have to get rid of the fat because it is ghee.

Debra


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Alan_Goldenberg  -  Wednesday, September 27, 2006, 2:38am
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Victoria
Wednesday, September 27, 2006, 3:51am Report to Moderator Report to Moderator

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Debra,
Do you cook the eggs first, or wilt the spinach and then drop the eggs into the greens?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
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angel
Wednesday, September 27, 2006, 4:33am Report to Moderator Report to Moderator

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I love Smothered Liver and onions with a nice fat sweet potatoe. I have since I was a kid along with all those 'nasty' greens everyone else disliked(teaching my husband about green that are not cooked southern style and bathed in fatback, over spiced etc.. I am in heaven.

The only thing I really have trouble with is fresh fish. I can stand tuna and once upon a time fishsticks. Tuns is not a frequent item unless I am traveling along with safe canned meats.


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eh
Wednesday, September 27, 2006, 5:27am Report to Moderator Report to Moderator

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Quoted from Victoria


When I was growing up in the South, we ate fresh okra dipped in egg, shaken in a bag with seasoned flour and fried in oil.  Maybe you could adapt that to compiant products and try okra like that.  Even for a person who didn't eat grains, they could roll them in almond meal.  It really helps with the texture and the crunchy crust balances the questionable interior.  



GOD, THAT SOUNDS GOOD!
eh


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Drea
Wednesday, March 14, 2007, 10:47pm Report to Moderator Report to Moderator

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I recently found that I like (and eat regularly now) three things that I never wanted to try, or tried and didn't like the first time: okra, collards, and swiss chard.

So now I'm eating more fish - which I don't really like except for fresh/frozen salmon and canned tuna. I bought some wild atlantic cod and cooked it up in the oven, but realize that I don't care for cod unless it's deep fried - as in fish and chips...

I cannot bring myself to even try sardines, even though they are a beneficial. Uck. I've read here that there are many folks who love sardines. I'm hoping to gear myself up to try them one day soon...just for some fish variation.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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shape5
Wednesday, March 14, 2007, 11:45pm Report to Moderator Report to Moderator
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The one beneficial I will probably never eat is onion. I mean, I can have a little bit of very well cooked finely chopped onions in stews or soups and such, but otherwise, I can't stand it. And if someone else is chopping onions, I'll get teary and puffy and red even if I'm in another room unless the doors are closed.

Everything else I am either learning to like, or realized I never hated them after all. These past two weeks I have eaten and enjoyed:
Fish (that was a tough one)
Spinach (both wilted and raw)
Lentils
Tofu
And I guess I'll add turnips, even though I never had them before. I loved them. Good potato replacement.
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accidental_chef
Thursday, March 15, 2007, 9:33am Report to Moderator Report to Moderator

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Quoted from Henriette_Bsec
...but papaya is just too weird- smells like vomit.



!!!! too funny!

Can't stomach the taste of steamed/roasted/stir fried broccoli ..however, it's nice as a soup.


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Alia Vo
Thursday, March 15, 2007, 6:42pm Report to Moderator Report to Moderator

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Quoted from shape5
And I guess I'll add turnips, even though I never had them before. I loved them. Good potato replacement.



Mashed parsnips, mashed cauliflower, cooked pumpkin or various squashes, and taro root all make suitable potato replacements, as well.

With this lifestyle, one has the opportunity to experiment and venture to try new food items.

Alia


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Brighid45
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About the wilted spinach--I use kale or spinach and make it for breakfast. The recipe is really easy. Just heat up some ghee and olive oil (or just plain ghee if you like) in a heavy skillet. Add in the washed and dried kale or spinach. Because of the oxalic acid, I'll let the greens wilt and cook for a good 10-15 minutes. Adding in chopped onion and baby bella mushrooms is a nice touch here When the greens are thoroughly wilted and cooked, I add a little more ghee if necessary, then drop the eggs in and cover till soft set. I usually turn off the heat when the eggs are almost cooked. The residual heat will cook them through and also steam the contents so they come out of the skillet very easily.

As for beneficials I don't really like, right now it's turnips and parsnips. I'm slowly learning to eat them, but it's tough going. I've never been a fan of sweet root vegetables, but then I never liked greens or salad either, so there's hope


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