I had a 12-hour-nonstop-dysfunctional-stress-day-from-H*LL today, and even after a productive bathroom toileting session, and walking around calmly for an hour in my favorite resale shops to disctract myself (waiting for my counselor to call), wound up in a bulimic binge and vomit.

But I'm sure there's hope, somewhere.

I'm now bypassing the whole "bulimics' brains are wired differently" hype and getting down to looking for the avoids the body is shouting for. Why it is Nacho Cheese Doritoes and Fruit Sherbet - I DON"T KNOW. But I have a feeling if I can make a "decoy" batch of "fake doritoes" made out of "beneficials" -- I might be able to ward this whole thing off every blue moon that it does happen!

I need someone to help me think up a chips dough that uses rice or amaranth or spelt instead of corn, since I'm a Nonnie.

I could always make a Pita out of the dough you tell me about, and make "pita chips" and coat them with the fake Dorito seasoning. Any volunteers?

Amaranth tortilla chips:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?558

Can you use millet? Millet flour, especially if coarsely ground makes a good substitute for cornmeal. How you would fry or bake it I don't know. Nor do I know how to make it taste like nachos for an A. But it is the best approach I can think of.

Millet chips:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?568

Quinoa tortilla batter that can be fried into chips.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?488

how about veggie chips? the crunch is unbelievable, and the guilt is nil

I know this isn't grain-based, Seraffa, but have you ever tried "Zesty Nacho Kale Chips" by Rhythm Superfoods? I'm typically very leery of snacks like this, but these (and their "Kool Ranch") are quite tasty. Talk about crispy/crunchy! Also, because they're dehydrated at a very low temperature, they're considered a raw food. Occasionally I'll have some of these with a bottle of carbonated water kefir as my 'soda and chips' equivalent.

Here's hoping your tomorrow is much better.

By the way, if you're interested, I've found Amazon has the best price for them:

• http://www.amazon.com/Rhythm-Superfoods-Zesty-Nacho-2-Ounce/dp/B004DP1BRE/
  

Quoted from C_sharp

Amaranth tortilla chips:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?558

Wow - what service AND a wicked sense of humour with it - you are great to have around Conor

Hope you find your fix Seraffa

Quoted from gulfcoastguy

Can you use millet? Millet flour, especially if coarsely ground makes a good substitute for cornmeal. How you would fry or bake it I don't know. Nor do I know how to make it taste like nachos for an A. But it is the best approach I can think of.

  Yes.

Quoted from C_sharp

Millet chips:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?568

Quinoa tortilla batter that can be fried into chips.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?488

C- are fried grains end-glycolic products?

Quoted from Conor

I know this isn't grain-based, Seraffa, but have you ever tried "Zesty Nacho Kale Chips" by Rhythm Superfoods? I'm typically very leery of snacks like this, but these (and their "Kool Ranch") are quite tasty. Talk about crispy/crunchy! Also, because they're dehydrated at a very low temperature, they're considered a raw food. Occasionally I'll have some of these with a bottle of carbonated water kefir as my 'soda and chips' equivalent.

Here's hoping your tomorrow is much better.

By the way, if you're interested, I've found Amazon has the best price for them:

• http://www.amazon.com/Rhythm-Superfoods-Zesty-Nacho-2-Ounce/dp/B004DP1BRE/
  

Okay.Thanks!

I am going to try and make zucchini and kale chips this weekend (crossing my fingers). I need more compliant snack foods. For now, my chocolate milk kefir bread (brownie loaf) is keeping me happy.

I am totally with Seraffa on wanting crunchy, salty stuff.

Not sure what the protocol is for Nonnies but here's some recipes for fruit sorbet/sherbet/ice-cream/popsicles just in case you're interested in that also. Substitute as necessary but I tried to find recipes with ingredients that were okay:

Substitute sugar with stevia - http://usmasala.blogspot.com/2011/06/strawberry-basil-sorbet.html

http://speedbumpkitchen.com/2012/05/cherry-garcia.html

Stevia instead of sugar, almond/rice milk instead of coconut milk - http://alyssastwobites.blogspot.com/2012/05/pina-colada-sherbet.html

http://www.theidearoom.net/2010/07/lemon-ice.html

Pineapple instead of mango - http://www.wholefoodsmarket.com/recipes/2185

http://eat-drink-love.com/2012/03/strawberry-sherbet/

http://gimmesomeoven.com/strawberry-lime-yogurt-popsicles/

http://naturallyella.com/2010/07/26/cherry-yogurt-popsicles/

http://cravingchronicles.com/2010/08/20/blackberry-lemon-frozen-yogurt/

Blackberries instead of raspberries, walnuts/almonds instead of cashews - http://dairyfreecooking.about.com/od/icecream/r/Vegan-Raspberry-Gelato.htm

http://cleangreensimple.com/2011/03/vegan-ice-cream-without-a-machine/


DORITOES:

http://www.thenakedkitchen.com/homemade-doritos-tortilla-chips/

http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/09/junk-food-makeover-doritos.html (some of these ingredients are avoids.  Use your imagination for substituting).


I may be mixing up Warrior and Type A lists...it's hard for me to keep them straight.  Best of luck to you!

Quoted from 19000

almond/rice milk instead of coconut milk -

I have not been able to find a compliant almond milk with no gums in it! Has anyone else   situation is terrible with most companies that make it.

I make my own - using blender.

If you do not have a blender--Simply put a cup of water or so into a jar and add a tablespoon or two of almond butter and shake it vigorously to make almond milk.

You can even make a fruit sherbert that's only made from fruit and water- no milk or milk substitute needed. You can probably use one of the above linked recipes and simply substitute water for the milk it calls for, or just get creative and make your own recipe.

Quoted from Seraffa

I have not been able to find a compliant almond milk with no gums in it! Has anyone else ....

Seraffa, in addition to the additives you mentioned, the resultant liquid is pasteurized in the same manner that dairy milk is. So, the almonds are not only not raw to start with, they're then turned into a liquid which is ultimately heat-treated again. It's really easy to make your own almond milk. If you do, though, you probably want to buy your almonds directly from the grower so that you can obtain honestly raw almonds. Not only is it healthier, but it's also much cheaper to make your own almond milk.

The way I make it is to soak one cup of almonds in warm salt water for 24 hours (use enough salt water that it approximately covers twice the amount of almonds). Drain and rinse almonds and place in blender with four cups of your desired still water. (At this point, I also add four to six organic dates--dependant upon size--and the scraped-out contents of one organic vanilla bean ... but these ingredients are completely optional.)

Start blender on lower speed and gradually increase speed to highest setting, and blend for at least 60-90 seconds. If you can't hear any unpulverized almonds rattling around in the blender jar, turn off and strain almond milk through a nut bag or cheesecloth into glass container. Refrigerate immediately (unless you're going to make almond milk kefir).

Quoted from Conor

If you do, though, you probably want to buy your almonds directly from the grower so that you can obtain honestly raw almonds. Not only is it healthier, but it's also much cheaper to make your own almond milk.

do you have a link to a good source for almonds directly from the grower?

Quoted from grey rabbit

do you have a link to a good source for almonds directly from the grower?

I previously posted it here:

• http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1337373757/s-25/
  

Small, family-run farm that produces excellent almonds.

Quoted from Seraffa

I have not been able to find a compliant almond milk with no gums in it! Has anyone else   situation is terrible with most companies that make it.

Almond/rice milk from the store gives me indigestion personally. Only milk I've ever been able to digest fine was soy but am unsure about that since it's pasteurized.

I also recommend making your own as others have suggested. It's pretty darn easy from what I hear but I've never tried it before. Good luck!

I make my own 'corn' tortillas from a 1:1 mix of quinoa and millet flour, with just a bit of sweet white rice flour to help everything hold together. The tortillas can be dry-fried in a skillet or baked too, and take to all kinds of flavorings really well. They make great tortilla wedges too, just cut like a pie and bake or dry-fry and serve with your dip or salsa of choice. Delicious with black bean refritos or hummus

Quoted from Brighid45

I make my own 'corn' tortillas from a 1:1 mix of quinoa and millet flour, with just a bit of sweet white rice flour to help everything hold together. The tortillas can be dry-fried in a skillet or baked too, and take to all kinds of flavorings really well. They make great tortilla wedges too, just cut like a pie and bake or dry-fry and serve with your dip or salsa of choice. Delicious with black bean refritos or hummus

Interesting!
Would you put this in the recipe base?

Quoted from Conor

Seraffa, in addition to the additives you mentioned, the resultant liquid is pasteurized in the same manner that dairy milk is. So, the almonds are not only not raw to start with, they're then turned into a liquid which is ultimately heat-treated again. It's really easy to make your own almond milk. If you do, though, you probably want to buy your almonds directly from the grower so that you can obtain honestly raw almonds. Not only is it healthier, but it's also much cheaper to make your own almond milk.

The way I make it is to soak one cup of almonds in warm salt water for 24 hours (use enough salt water that it approximately covers twice the amount of almonds). Drain and rinse almonds and place in blender with four cups of your desired still water. (At this point, I also add four to six organic dates--dependant upon size--and the scraped-out contents of one organic vanilla bean ... but these ingredients are completely optional.)

Start blender on lower speed and gradually increase speed to highest setting, and blend for at least 60-90 seconds. If you can't hear any unpulverized almonds rattling around in the blender jar, turn off and strain almond milk through a nut bag or cheesecloth into glass container. Refrigerate immediately (unless you're going to make almond milk kefir).

I've developed an easier way to make almond milk (though it may not be quite as healthy as Connor's method.) I start with raw slivered almonds from Trader Joe's- these are already peeled. Then I add filtered water and blend, and strain as Connor describes. I used to add vanilla extract after straining, but I omit that now since it's a black dot on DD1's SWAMI.