Questions for other teachers:

1. Do you have to plan your day ahead of time or do you wake up and go with the flow?

I will only plan my day if I know I have something specific to do, but I prefer not to plan the day before
it begins if I have the luxury of waking up and deciding where I want to go, who I want to call to go
with me....I like a blank slate.

2. Do you feel guilty if you have not physically accomplished something each day?

Guilt is not a word in my vocabulary.  Life experience has taught me to take time to enjoy the moment...so often I can linger/waste time doing whatever feels good to me. If I haven't
accomplished a thing, I don't much care.  I am personally not judging or measuring myself for productivity.  I'm an artist....and it's difficult to be creative unless spontaneous......The randomness of any moment, my awareness of where I am and what I'm observing is often inspirational. I always prefer the journey more than the actual outcome.  I'm just wired that way.  It can often be perceived as
being unproductive. But there's a high level of daydreaming that goes along with getting into a right brained/creative zone.

It just dawned upon me after writing this that "physically" isn't clear to me whether you meant exercise or
something else.  But my answer is the same.  I'm not judging myself for anything that is or is not accomplished.
I think high achievers are wired this way. They are always pressuring themselves to do something of value.
To me, there is great value in vegging out.  

3. Are you more compliant during any one specific season or pretty much the same all year? (ex: I tend to be the most compliant in spring and summer due to variety of fruits and veggies I love to fill up on.) I think I want too many carbs in cold weather.

I seem to have the same compliancy level for all seasons....I merely buy different produce when
fruits and veggies are in season. I love winter root vegetables and eat them when it's cold..I save my
juicing and fresh salads for warmer weather.  Love apples in winter, peaches/watermelon in summer..
Easy to just adapt.

4. Do you have chronic sinus/nasal issues year round?

No
5. Do you enjoy many types of music? (ex; genres on my iPod include rock, pop, oldies, cajun, celtic, Israeli(Ishtar), French, country, reggae and Gregorian/Franciscan/Benedictine chants)

Yes.  I have a very eclectic mix of music genres I listen to often.  

Thanks to all who answered my questions!
I hope more teachers will add to this info. I was curious as to any connection amongst our genotype.

So far, we enjoy music!
I get a feeling, even from just these few participants, that we would have wonderful, contemplative conversations.

And...I really wanted to know how much I have in common with other teachers.   Quite a bit, actually.    

Cajun... Noticed you are ISFJ.  Me too!  

We Teachers may have more in common than we think.

Cajun ---nice discussion  

I'm also ISFJ.

1. Do you have to plan your day ahead of time or do you wake up and go with the flow?

We are retired so life is pretty easy going around here. When there is something important in the mix  I definately do better planing things out.  Less pressure and stress if I know how things are going to go.

2. Do you feel guilty if you have not physically accomplished something each day?

Not guilty. I can enjoy what I call a zero stress day. But in the big picture yes I do need to feel productive and appreciated when I work hard. And I like working hard for something I feel is meaningful.

3. Are you more compliant during any one specific season or pretty much the same all year? (ex: I tend to be the most compliant in spring and summer due to variety of fruits and veggies I love to fill up on.) I think I want too many carbs in cold weather.

I think Winter is hardest for me - it’s cold so I’m home and inside a lot more = eating more.
I have to limit carbs all year - I don’t digest them well - they just make me feel all blocked up.
My biggest problem is year round - my DH and DGD loves junk/fast food. So my battle is constant.

4. Do you have chronic sinus/nasal issues year round?

Yes, all year. more manageable if I stay away from Avoids like Wheat and most Dairy

5. Do you enjoy many types of music? (ex; genres on my iPod include rock, pop, oldies, cajun, celtic, Israeli(Ishtar), French, country, reggae …)

Yes, love music (you forgot to include classical). Also listening is my best way of learning. Even better to follow along with printed material/outline while someone reads/lectures. I think I would have gotten much better grades at school with that method. The 'read these chapters and take a test tomorrow" was a disaster for me.

Adam,
I agree!
Purlgirl,
Classical music..of course..so sorry ..I do enjoy it but don't listen to it as much as I do the other genres.
Learning in school...I have always been a visual learner. I envy people who can hear something and absorb it..my oldest son has that gift. I need to see/do and repeat..then I remember.

Another question for you ISFJ teachers...
Was this listed on your Swami report as one of your passes under strength testing?
It is under my second pass as  "characteristic of teacher".

I, too, am an ISF-J (I just had hubby update my signature line and personal information). It was listed under the second pass of Teacher characteristics, also.

As a matter of fact, SWAMI had me classified as a Warrior until I entered my ISF-J status which was the catalyst in changing my genotype. However, I had the wrong secretor status entered at that time when I thought I was probably a non-secretor. Re-running my SWAMI as a secretor when the result was confirmed simply increased my association with the Teacher genotype from 38% to 42%. Perhaps if I had the right secretor status entered correctly from the first time I ran SWAMI it would have classified me as a Teacher initially. Anyway, I'm still glad I know I have a close association with the Warrior genotype (I do look like a Warrior with my long, narrow head and face).

Quoted from cajun

Another question for you ISFJ teachers...
Was this listed on your Swami report as one of your passes under strength testing?
It is under my second pass as  "characteristic of teacher".

My SWAMI results:

Your results: 38 % of your epigenetic variation is encapsulated in the GT3 Teacher profile.

Torso to Leg Ratio /Characteristic of Teacher.
Your torso is longer than your legs.
Your ABO blood type (A) is characteristic of Teacher.
Secretor status is often observed in Teacher GenoType.
PROP slight taster /Characteristic of Teacher.
Tendon sinews /Characteristic of Teacher.
Lactose intolerance /Characteristic of Teacher.
MBI EI(I) Attitude suggestive of GenoType /Characteristic of Teacher.
MBI JP(J) Function suggestive of GenoType /Characteristic of Teacher.
MBI SN(S) Function suggestive of GenoType /Characteristic of Teacher.
MBI TF(F) Function suggestive of GenoType /Characteristic of Teacher.

I'm INFP...and I think th NF part  is the Explorer in me that comes up on the Swami report depending on what I tick on health history.

1. Do you have to plan your day ahead of time or do you wake up and go with the flow?

I've never been a big planner, but do like to think of a few things I want to accomplish during the day. If I have a few errands out of the house I like to plan in what order to do them to be efficient. But otherwise like to go with the flow otherwise.

2. Do you feel guilty if you have not physically accomplished something each day? Not at the weekendby, but do generally like to be feel I've dones some thing productive.

4. Do you have chronic sinus/nasal issues year round? Used to have a lot of these issues before I got off gluten/dairy.  Started getting Bronchitis also in my 30's.  So glad to have left that behind.

5. Do you enjoy many types of music? (Yes, most music from classic to rock.  Not a big fan of rap.

3. Are you more compliant during any one specific season or pretty much the same all year? I think I'm fairly consistent but would agree that in cold weather that desire for carbs might make me cheat.

Quoted from Adam

Cajun... Noticed you are ISFJ.  Me too!

I am too!

Hi, Chrissy!

Adam,
Your profile looks like mine...minus the lactose intolerance.
                            ...add meso-ecto somatype/characteristic of teacher.
My tendon sinews are very visible and I am a moderate taster.

Lin,
My answers are like all of yours except #4.. I wish the sinus stuff was behind me.
Hopefully someday soon.

adopted 4,
Even though we identify the most as teachers,
I understand you "feeling" your warrior part! Lin and I both feel our "explorerness"...right, Lin?  

I don't plan the day, I just try to get everything done that is on my mental list, and if I really don't feel like it I don't push it because then it won't be done right ( with the exception of house cleaning for anticipated house guests, that gets done wether I want to or not )

I don't do guilt

I've never had sinus problems  

I enjoy most genres of music, but not pop or  modern country western, do like classic country though Patsy Cline and such

I am very compliant because it is soooooo easy! My only "cheat" is green chile once in a great while. And I don't think that is even too bad since chile peppers are a black dot.

GR and Lin..... your answers are closer to mine than some of the other Teachers....and I'm also an INFP.  

Hello everyone, I am new to this forum and so far the discussions have been really helpful!

I am genotype teacher A+, and in the book Soba is a superfood for our type, however, I recently purchased Soba noodles and it turns out they are not 100% buckwheat, they also have whole wheat flour in them!

Is this okay for our type, or should I just not use them?

Any help will be appreciated, thank you!

Quoted from srishtimahant

Hello everyone, I am new to this forum and so far the discussions have been really helpful!

I am genotype teacher A+, and in the book Soba is a superfood for our type, however, I recently purchased Soba noodles and it turns out they are not 100% buckwheat, they also have whole wheat flour in them!

Is this okay for our type, or should I just not use them?

Any help will be appreciated, thank you!

Hi and welcome srishtimahant ..

I would avoid whole wheat for now.  It's not a healing food and most wheat products are on the
toxin list, unless sprouted, and then some are black dots.  If you read the book, you've learned that
black dot foods can be incorporated back into the diet, randomly, as health issues permit, after the
60-90 day washout period. (the amount of time when you've avoided all toxins).

As for noodles/pasta in general, there are many brown rice pastas that taste good and work well with sauces.  I happen to like TInkyada rice pasta noodles which contain rice bran.  I know
you're talking about buckwheat but the only 100% buckwheat noodles I've found are super expensive and get a bit mushy when cooked.  They seem to go from al dente to mush pretty quickly,
although they tasted good.

Feel free to discuss any Teacher issues you might have.  How long have you been following the diet?

Quoted from srishtimahant

Hello everyone, I am new to this forum and so far the discussions have been really helpful!

I am genotype teacher A+, and in the book Soba is a superfood for our type, however, I recently purchased Soba noodles and it turns out they are not 100% buckwheat, they also have whole wheat flour in them!

Is this okay for our type, or should I just not use them?

Any help will be appreciated, thank you!

Hello, and welcome.  

I've yet to find any Soba noodles that didn't contain wheat.  I have a SWAMI and it says Buckwheat/Soba are diamonds.  I don't care for the taste of buckwheat, so I simply don't eat it.  There are many other choices on my superfoods carbs list and I just choose the ones I like.  I'm head over heals in love with the flax crackers that I make, and they make me feel wonderful and the flax is healing me greatly.  I also just discovered Quinoa, having turned my nose up at it all these years thinking it looked like bird seed.  Now, I cook it in my rice cooker and it comes out great!  Just had some yesterday for the first time and it was darn good stuff.

As far as pasta goes, I have semolina as a dot, and I'm part Italian, so to me, pasta means 100% semolina imported from Italy.  And, I accept no substitutes.  So, down the road, once I meet my weight loss goal, I will indulge in some pasta once in a blue moon.  Also, it really depends on how wheat affects your health, how much you exercise to burn it off, and what your goals are.

http://www.edenfoods.com/store/product_info.php?products_id=108300

100% soba buckwheat noodles.

Cajun/Chloe,
Definitely very similar......I had that sense from other posts.
Lin

Hello

Can anybody recommend any recipes for sauces using teacher superfoods?
I made salmon fishcakes but I'm sick of mustard and couldn't think of any sauce I could use and they were so dry

Thank youu

Quoted from srishtimahant

Hello

Can anybody recommend any recipes for sauces using teacher superfoods?
I made salmon fishcakes but I'm sick of mustard and couldn't think of any sauce I could use and they were so dry

Thank youu

Pesto sauce is an option....just brush on top of raw fish and bake.  

2 cups basil leaves (fresh leaves only & firmly packed 2 cups)
3/4 cup parmesan cheese (grated)
3/4 cup olive oil (I use Extra-Virgin)
3 garlic cloves
1/4 cup pine nuts

Combine all ingredients in blender or food processor & cover.

Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Or make a lemon sauce
1 c. chicken broth
1/2 tsp. finely shredded lemon peel
4 tsp. cornstarch
2 tbsp. butter
2 1/2 tbsp. lemon juice
1/4 tsp. dill weed, if desired

this works on 2 pounds of fish fillets

Combine broth, peel and cornstarch; heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in butter, lemon juice and dill weed.
Place fish on lightly greased rack in broiler pan. Lightly brush with sauce. Broil about 4 inches from heat 5 minutes. With wide spatula, turn fish over. Lightly brush with more sauce. Broil 3 to 7 minutes longer or until fish flakes when tested with fork. Serve remaining sauce with fish. 4 servings.

Or a Dill Lemon sauce

1/2 c. butter (or ghee)
2 tbsp. flour *anything compliant for you
1/2 tsp. dill
1/2 tsp. salt
1 c. chicken broth
2 tsp. lemon juice

Melt butter in pan. whisk in flour, bouillon, dill and salt. Blend in broth. Cook until thickens. Stir in lemon juice and serve over poached or broiled fish.

I know you said you were tired of mustard but my daughter in law bakes salmon after brushing the top with
mustard and then adding ground nuts.  She roasts at 400 and it comes out delicious!

Hope this gives you some options.  

Quoted from Chloe

Pesto sauce is an option....just brush on top of raw fish and bake.  

2 cups basil leaves (fresh leaves only & firmly packed 2 cups)
3/4 cup parmesan cheese (grated)
3/4 cup olive oil (I use Extra-Virgin)
3 garlic cloves
1/4 cup pine nuts

Combine all ingredients in blender or food processor & cover.

Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Or make a lemon sauce
1 c. chicken broth
1/2 tsp. finely shredded lemon peel
4 tsp. cornstarch
2 tbsp. butter
2 1/2 tbsp. lemon juice
1/4 tsp. dill weed, if desired

this works on 2 pounds of fish fillets

Combine broth, peel and cornstarch; heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in butter, lemon juice and dill weed.
Place fish on lightly greased rack in broiler pan. Lightly brush with sauce. Broil about 4 inches from heat 5 minutes. With wide spatula, turn fish over. Lightly brush with more sauce. Broil 3 to 7 minutes longer or until fish flakes when tested with fork. Serve remaining sauce with fish. 4 servings.

Or a Dill Lemon sauce

1/2 c. butter (or ghee)
2 tbsp. flour *anything compliant for you
1/2 tsp. dill
1/2 tsp. salt
1 c. chicken broth
2 tsp. lemon juice

Melt butter in pan. whisk in flour, bouillon, dill and salt. Blend in broth. Cook until thickens. Stir in lemon juice and serve over poached or broiled fish.

I know you said you were tired of mustard but my daughter in law bakes salmon after brushing the top with
mustard and then adding ground nuts.  She roasts at 400 and it comes out delicious!

Hope this gives you some options.  

This is perfect, can't wait to try these options!!

thank youu

Kroger has organic 100% buckwheat soba in the Asian aisle

Here's a tomatillo salsa that works on my Teacher SWAMI:

Roast tomatillos in the oven at 400 degrees until they start to blacken.
Put them in a blender or food processor with a clove of garlic, chopped onion, lemon or lime juice, chopped fresh cilantro, some spices like cumin, turmeric, and hot paprika, and then a dash of sea salt.
Pour that on fish or salmon cakes for a nice treat.

Another one... last time I pan seared a chinook salmon filet, I put in the pan:

1 tsp Sesame oil
1 tsp Tamari
1 tsp Barley Malt
1 clove chopped garlic
Varying amounts of hot paprika, turmeric, oregano, and thyme

When done and removed to a plate, poured on some lemon juice and a dash of sea salt.

The barley malt and tamari make the filet have a nice dark look to it that I love.  And, all the senses are firing at once... sweet, sour, spicy, salty, and savory.

Adam - your recipes sound wonderful - keep the ideas coming.

Quoted from purlgirl

Adam - your recipes sound wonderful - keep the ideas coming.

Thanks.