Quoted from Drea

I wish I could say the same for Warriors... , under Dairy Toxins is a listing for Goat, all types. I tried to spin it in my mind, but I think goat cheese is out for me.

Are you talking about the book or the GTD web site?  I'm looking at the Warrior Dairy listings on pp. 257-8 in the book, and the only "goat" I see in the Toxins column is "Milk, goat."  But clearly that does not mean that you have to avoid all cheeses made from goat milk -- because several cheeses made from cow milk are Warrior Superfoods, even though "Milk, cow" is listed right under "Milk, goat" in the Toxins column.

Since "goat cheese" (chevre) is included in Typebase, I assume it has also been tested for the GenoType Diet.  Since it is not listed under either Superfoods or Toxins for Warriors, I assume it's a Neutral for you.  Unfortunately, I don't offhand see it listed (as "goat cheese," "cheese, goat," or "chevre") anywhere in any of the GenoType food lists, so I can't be all that certain.  Apparently, it's either a Neutral for all six GenoTypes, or else it was accidentally left out of all six lists.

Hmm, I don't have the book in front of me, but in my spreadsheet that I made a couple of weeks ago, I put Goat, all types under Toxins. Perhaps I made an assumption?  

Thanks Carol! Food for thought (and tummy).

Well Drea, you made my day!  I have not received my copy (overseas) of the GTD yet, so all I have is a printout of the teacher diet from the GTD site.  I am having a hard time with the adjustments (mainly not eating black dot avoids!) but I do eat a lot of goats milk products!  I was sorry not to have come up a worrior, but now I feel slightly better!

I'm going to treat goat cheese as a black dot for now (just me) and when I do incorporate it back in, I'll monitor my reaction. I am my best interpreter, after all.

Quoted from Drea

Hmm, I don't have the book in front of me, but in my spreadsheet that I made a couple of weeks ago, I put Goat, all types under Toxins. Perhaps I made an assumption?

Well, the book lists goat meat as a Toxin for Warriors.  Might that have been what your spreadsheet entry means?

Dunno.  

Thought I would share some breakfast ideas for SF for Teachers.

Today I had buckwheat/kasha with almond paste and lemon juice.  Also a glass of lemon aid made with stevia.

Delish!

Great minds must think alike - buckwheat & spelt pancakes with honey and kukicha tea and turkey bacon...Yummmm

I've been making smoothies.  Wait - I think I posted that before.

You know, I've noticed SO much less stuffyness in my nose since I started the Teacher diet.

Ok... about coffee.  I know I'm a big 'ol baby, but I like my coffee light and sweet... so I've not been drinking it of late.  What do you all put in your coffee?

Pre-BTD (which now seems like eons ago) but really 3 years I researched gensing and the different regions its from Korean, Russian, American.  I tried a few and didn't like the way the "warmer" ones made me feel so I tried the American which is supposed to be "cooler" on the system.

So, another reason why Dr. D is "right on point" again with his reasearch is I started taking the American gensing again but "panax" as is suggested in the book.  

I have to say that my energy level is really more consistent ever since I've been taking it which is about two weeks.

Joy

Sorry!!!!  I knew the spelling didn't look right.

It's ginseng.


I may have more energy but it's Friday and I'm ready for the weekend.


Joy

I'm more of a tea drinker, but when I do drink coffee here are some things I like to add:

Almond Milk
Vanilla Almond Milk
Veg. Gly.

I mix and match these as my moods change (but, usually it's just plain black with Carob Brownies).

Maybe there needs to be some weekend coffee research:
Cinnamon coffee, almond milk, honey, butter extract and some tweaking to get a reasonable facsimile of a Cinnamon Dolce?

OMG - Guys!  Cabbage is a super food!  It's been so long since I've eaten it that I'd forgotton how great it is.... so I thought I'd share my recipe with you.  It comes from the filling of Runzas (some recipe my mom got from her sister in Nebraska) anyway, Runzas are a cabbage and beef filled pocket of bread dough... but the filling is so awesome, you can (and I do) eat it alone.

1 onion diced small
1 lb of ground turkey (7% fat works best) - traditionally this is ground beef
1 head of cabbage sliced thin/shreaded
2 T Spike seasoning (Salty and delicious)
2 large cloves of garlic finely minced/grated
1 T olive oil.

Soften the onion in the olive oil.  Then, brown the turkey.  Add the cabbage handful by handful allowing it to wilt deliciously.  As you are adding it, sprinkle with the Spike seasoning.  Add garlic.  Serve hot out of the pan with the liquor (pan juice).  

Seriously, you don't need the bread dough to wrap this stuff in and bake... but if you had a nice flexible bread dough and wanted to do that, knock yourself out... but make sure the turkey/cabbage mix is fairly dry before wrapping 2 tablespoons of it in a 4" square of bread dough - pulling the corners up and sealing to make a pocket.  You'd bake this concoction at 350* for about 10 - 15 minutes until golden brown.

Ooooohhhhh!  I wonder if you could put this on top of Melissa's Oat muffins... just sort of crumble them and spoon the cabbage and turkey over the top... or fill. the muffin tin 1/3 then the filling and then top with muffin mix.  Hmmmm.

BTW: Thanks for the coffee ideas, Chanur!

That does sound good, Olerica.  I need some ideas for cabbage.  So far I am stuck at coleslaw !  I did a similar thing last night with ground turkey, onions, garlic, bok choy, and cilantro.  It was good too.  Next time I will try cabbage instead of bok choy.

How about using ostrich instead of the turkey (that'll preserve the beef flavor) and using spelt tortillas for the flexible dough wrapper (cover with parchment paper and then foil before baking so they don't dry out)?

Quoted from Olerica

OMG - Guys!  Cabbage is a super food!  It's been so long since I've eaten it that I'd forgotton how great it is.... so I thought I'd share my recipe with you.  It comes from the filling of Runzas (some recipe my mom got from her sister in Nebraska) anyway, Runzas are a cabbage and beef filled pocket of bread dough... but the filling is so awesome, you can (and I do) eat it alone.

1 onion diced small
1 lb of ground turkey (7% fat works best) - traditionally this is ground beef
1 head of cabbage sliced thin/shreaded
2 T Spike seasoning (Salty and delicious)
1 T olive oil.

Soften the onion in the olive oil.  Then, brown the turkey.  Add the cabbage handful by handful allowing it to wilt deliciously.  As you are adding it, sprinkle with the Spike seasoning.  Serve hot out of the pan with the liquor (pan juice).  

I used to make the same thing using my German grandmother's recipe only we called them Kraut Burgers.  They are so good. I don't know what Spike seasoning is.  We just used salt and pepper.  I'll have to make some soon!  The ostrich is a good idea.  

The Runzas aka Kraut Burgers must be a midwestern concoction. My mom used to make them and we called 'em Kraut-barrels. Yummmm...... I know what we are having for supper tonight! With ground turkey of course.

Thanks for the reminder!

I like my coffee black with a bit of raw honey to sweeten it.

Funny!  I love that so many of us have had that!  I think the Ostrich would work, but I had the turkey on hand.

Spike was the first seasoning that my food co-op had when I was a kid.  Lots of dehydrated veggies and salt.  Mmmmm!  

BTW: I adjusted the recipe.  I added 2 large cloves of garlic minced/grated fine.  You could also use garlic powder.

Quoted from Chanur

How about using ostrich instead of the turkey (that'll preserve the beef flavor) and using spelt tortillas for the flexible dough wrapper (cover with parchment paper and then foil before baking so they don't dry out)?

Isn't spelt a black dot avoid for now?  If so, I've a while before I can eat it... lots of weight to release from this bod.

Nope, I just double checked. Spelt is a Superfood (pg 228 and the Ostrich is a Superfood with a Diamond for teachers (pg 223).

So if you used turkey or ostrich, and spelt bread dough, kraut burgers would be made completely with super foods!  I'm going to make a big batch and stick them in my freezer for lunches.  I'm keeping them all to myself.  My O Hunter hubby never liked them anyway. All I have to do is throw some raw meat at him, kind of like feeding at the zoo. (sorry hunters) I did share my homemade flaxseed bread with him and he likes it.  

Come to think of it, I could let him make up his own filling of meat and onions and spices and he could have a few since he can have spelt occasionally.  

Quoted from Mrs. Rodgers

All I have to do is throw some raw meat at him, kind of like feeding at the zoo. (sorry hunters) I did share my homemade flaxseed bread with him and he likes it.    

My Dear, a warning should precede anything that funny.  I nearly ruined my laptop!  (Spit-take, anyone?)

Mrs. Rodgers, you crack me up! My hunters are the same "give me meat!" Although my hunter son sure was scarfing down my ground turkey,cabbage and onion mixture for breakfast. He even commented on how good it was. It is just a tasty combo.

Hi all,

just confirmed with myself that I AM a teacher, so looking forward to some changes.........following anti-candida A diet at the moment and have lots of digestive problems so hoping to heal a bit on the new regime.

I miss coffee so much but it gives me such tummy ache  

I had kinda ruled out eggs in their pure form but maybe should give them another try.........

off to cook now..........