I decided to make Car 54's spread, or what I could remember of it. O-M-G!!!! It was so unbelievably delish.

I took some room temp ghee and to it I added about the same amount of organic olive oil, then I put in nutritional yeast and stirred it up.  I kept adding the yeast until it was about the consistency of peanut butter.  I added some sea salt and that was it.

I cannot begin to tell you how amazing it was.  It was like a really yummy peanut butter but even better.  It has a unique flavor that isn't like anything else I've eaten.

If you haven't tried it yet, you are missing something AWSOME.  I'm not sure if Car adds anything else.  How could it taste any better?

I'm telling you, you've got to make some of this stuff.....

Quoted from EquiPro

I decided to make Car 54's spread, or what I could remember of it. O-M-G!!!! It was so unbelievably delish...I cannot begin to tell you how amazing it was...It has a unique flavor that isn't like anything else I've eaten.  If you haven't tried it yet, you are missing something AWSOME.  I'm not sure if Car adds anything else.  How could it taste any better?  I'm telling you, you've got to make some of this stuff.....

Ooooh, Rachel, I'm so glad you loved it!!!  The way you made it sounds wonderful!  What I usually have (or had, past tense, as I never have toast anymore, but this is good spread on other things, too!!!) is as follows:

Car's Spread:

• 3 parts dark toasted sesame oil
  
• splash to 1/2 part lemon juice
  
• 1 to 2 parts nutritional yeast flakes (or enough to make a spreadable consistency)
  
• Sea salt to taste
  
• Optional:  garlic powder or, even better, roasted garlic to taste

Mix all together into spreadable consistency and go wild!  Great on:

100% rye toast
Steamed veggies (carrots, kale, broccoli, etc.)
Brown Rice
Pastariso rice pasta
Sweet potato
Fish

Rachel, I get a kick outta picturing you discovering how FAB this stuff is!  Thanks for making my day!

OH!!!  Ok - I'll give your version a try, too.  Sounds yummy.

I couldn't believe it.  Put it on a rice cracker and my eyes popped out of my head.  What was really surprising was how nutty (as opposed to somewhat cheesey) the nutritional yeast got using it this way.  Whole 'nother creature.

I'll be making your version today for sure.  Just out of lemons at the moment, darn-it.  Would lime juice work?  I have lots of limes...

I love, love, love lime juice, but curiously I find that lemon is better in this mixture.  Just use a little for a sort of brightening effect, the amount I listed in the list above may have been a little much, it is more like a "splash of lemon".

I agree with you about the "nutty" flavor.  And, are you with me that, once you taste the full savory potential of nutritional yeast in concoctions like this, you could never picture having it in anything sweet, such as a fruit smoothie?  No, NO!  Stop the madness.  Nutri. yeast should be savory, as God intended it!  Some things should not be trifled with!

Anyway, your way sounds wonderful, as using the butter or ghee is very "traditional", in the sense that, far as I'm concerned, the "traditional" way to have nutri. yeast is as a topping with butter on popcorn.  So the spread for toast, steamed veggies, etc., using butter or ghee is just a variation of that.  Butter (and ghee) marries SO well with nutri. yeast and I love it!!!  But I tend to favor my own signature thaaang of the dark sesame oil, sea salt, and lemon with it and it is just DA BOMB and resonates with that nutty nutri. yeast flavor.

Nutri. yeast fanatic, OUT!

Note to Rachel et al:  I just corrected the lemon amount in the recipe above to be less.  The whole amounts thing is always a guesstimate in any of my "recipes", one should know that going in *lol*.  It is more like a small dash of lemon just to zest it up, far as this concoction is concerned.

Good thing I'm so thirsty right now, or I'd be jonesing for some of this at this point.

Off to get hot water for my tea!

Ooooooo..I am all over this...but what are the amounts of ghee/butter to the yeast..etc.?
Caroline

I just used equal amounts of room temperature ghee and organic olive oil.  I then mixed in the nutritional yeast until it was the consistency of thick peanut butter and added salt to taste. I can't wait to try Cars recipe.

Sounds like this is going to be good.  Can't wait to try it.  Thanks Car54 . . .

Sounds delicious E.  

Why don't you add it to the Recipe Index, so others can try it, who may not see it in this thread.

Enter TYPEbase4, then click on a main ingredient in your recipe, and scroll to 'Would You Like to Add Recipe...'


Alia

This is such a GREAT idea, Edna!!

A favorite snack of mine has always been lightly toasted rice cakes, spread with soft ghee and sprinkled liberally with nutrutional yeast.  It replaced the popcorn quite well.

Your recipe makes the whole thing much easier, although I'll leave out the sesame oil and go with ghee and olive oil.

Thanks again!

Hi Car and fellow experimentors,

following what Car and the rest of this thread + putting this info with some stuff picked-up = a new way to maximize nutrition.

Oils: ghee + olive oil + hemp oil
Sulphured foods: liquid Kyolic at many HFS or from http://www.shokos.com
NY(nutritional yeast) - enjivita yeast(sp?)
sea salt ........

Stir (not in a blender) together these ingredients as above.

This evening I am having a meal of rice + a little quinoa ... hope this 'spread' will find a happy home!

John

Quoted from Alia_Vo

Sounds delicious E.  

Why don't you add it to the Recipe Index, so others can try it, who may not see it in this thread...

All righty roo!  I have added it under "Yeast/Brewer's".  It works with nutritional or brewer's yeast (I prefer nutritional).  It apparently will take a day or two to be approved and then it should appear as a recipe if you go to Typebase4 and click on "Yeast/Brewer's".  Yay!

P.S.!  Whoa, it is already showing up in there!  Check it out under "Delish Nutrish Nutritional Yeast Spread"*, but it is only there if do a search for all recipes containing "nutritional yeast" and scroll down.  In a day or two, it should automatically pop up under "most recent recipes" when you click on "Yeast/Brewer's".

Note:  I also noticed on that page of search results that I have an ancient recipe in there that I forgot all about ever putting in, called "Faux popcorn w/nutritional yeast".  You may wish to check that out, too.

* http://www.dadamo.com/typebase4/csvsearch.pl?search=nutritional+yeast
(scroll down to last recipe for the "Delish Nutrish Nutritional Yeast Spread".

Great and prompt job.  

I was afraid that others on the forum would miss out on your recipe concoction after the 30-day thread life span.


Alia

Car 54,

I tried your recipe but didn't use organic olive oil (I don't know how much of a difference it makes) but I did add some sesame oil.  The mix is not too thick,not too thin, not too buttery, not too bland - I had it with edamame.  I also added some tamari sauce.  So easy to make.  I found the jar of ghee in my refrigerator.It seems to last forever (what a shelf life as they say).

Regards,

Joy

bump...referred to in another thread.

Where R U, Car 54???  I saw a post of yours under your new name today and wondered if it was you!  You can't hide with 2000+ posts, you know!!!

I haven't tried making this yet, but want to soon.  My daughters just love the NY, especially the older one that really NEEDS the nutrition!  Thanks again for whoever bumped this up to remind me!

~jill~

Heidi's Vegemite


Two tablespoons KAL nutritional yeast;

One teaspoon + organic wheat-free tamari (San-J makes a readily available one)
One teaspoon + toasted sesame oil. Stir with fork, and spread! While it is
more golden-brown than peaty, it offers a lovely B-punch and is as salty as
any vegemite-lover could desire!
..............................

Now I know what to do with the big jar of nutritional yeast I bought when I meant to buy brewer's yeast.  All the versions sound great!

Quoted from jillthepilllady

Where R U, Car 54???  I saw a post of yours under your new name today and wondered if it was you!  You can't hide with 2000+ posts, you know!!!~jill~

Drat!  No, just kidding.  Was not my intention to hide.  Just wanted to take the word "car" out of my moniker.  I'd rather leap greenly now.


Maybe I'll put a big ole' reference to my fave TV show, "LOST", in my signature line, thus alerting the general populace to my unmistakable me-ness.

There.  Now there's no doubt!

Dude, I love Hurley.

P.S.  Further musing:  Ya know...I used to change my moniker all the time, like a fashion accessory...like, hmmm, it is autumn and time for a new fall moniker *lol*!!!  But with you lot I'd better leave myself leaping greenly for the duration, I see, as changing it seems to throw the entire BTD e-community into a state of utter CHAOS!

Interesting story about ghee (clarified butter).... Jeffrey Duguid (world traveler, writer and baker) was talking to his sherpa (trek guide) before going on a mountain travel. The guide says they'd better get some ghee while they were getting provisions. Jeffrey didn't know ghee yet and the guide thought he was very out of it. Ghee does have an amazing shelf life. Considering how rancid butter can get it's pretty amazing how clarifying it can make it so 'stable' and safe for so long.

Question - can you all answer this for me?
I am a type A non-secretor and baker's and brewer's yeast are suggested for us. Is baker's yeast the kind you put in bread to make it rise? Is brewer's yeast the same as nutritional yeast? Are Type A nonnies allowed to have nutritional yeast? Does anyone know how to find out how much sodium is in nutritional yeast (hypertension) because it comes in bags without nutrition facts on it. How does one use brewer's yeast. All replies appreciated! By the way it is 10pm in Washington state (not 5am).
Cheers all...

Zola

Zola dearle... do you have the newest encyclop. have a look into the protocols


                             

No I don't. I'm out in timbuktu (really). Please enlighten me

zola-Timbuktu is in Africa.  Your profile says you are in Washington, USA.    

Nutritional Yeast/Brewer's Yeast is not the same yeast that goes into bread to make it rise.  It is good for A's, especially nonnies. Yeeeaaaayyyyy.  I use it on salads, rice cakes (especially Car54's spread and for dipping veggies-yummalicious), steamed veggies or whatever the mood hits me.  Just made a new batch this morning with my new batch of ghee.    

Debra

P.S.   If you want to check into the many foods you can eat you can go to the top of the page and click on typebase4 and have fun.  

Judging by the way the two terms are used on product labels, there is no particular difference nowadays between "nutritional yeast" and "brewer's yeast."  The distinction used to be that brewer's yeast was literally just that -- the dregs of beer brewing.  It became popular with the hair-shirt and self-flagellation school of health food fanatics because of its high vitamin/protein content and dreadful taste.

Then someone got the bright idea, hey, instead of using Budweiser's leftovers, why don't we grow a fresh batch of yeast, feed it  molasses instead of beer, and see if it tastes any better.  It did.

I'm not sure that anyone sells actual brewer's yeast anymore.  My favorite type of nutritional yeast, KAL flakes, used to say Brewer's Yeast on the label (I see they've changed it now), but has always tasted yummy.  Some other brands say Nutritional Yeast on the label, but taste dreadful.  Don't expect any brand to taste good straight out of the package, though!  Try it in a good, simple recipe (like Car's Spread), and if it doesn't taste good to you, try another brand.

Speaking of recipes tasting good, I just made a small test batch of EquiPro's ghee/olive oil version of The Spread.  Here are the amounts I used:  2 Tbsp ghee, 2 Tbsp olive oil, 4 Tbsp yeast flakes (equivalent to 2 Tbsp yeast powder), and 1/4 tsp salt.  This made just over 6 Tbsp of Spread, which I am now devouring on Lundberg rice cakes.  Who needs popcorn, indeed!

I can see that I'll have to bake some spelt bread in the morning, so I can see what this is like on toast.

This stuff has a somewhat higher fat content than peanut butter, about 20 grams per 2 Tbsp (compared to about 15 for PB), but the flavor is so much richer that you'd probably eat less.  It has exactly the same protein content as PB, 8 grams per 2 Tbsp.  The same 2 Tbsp has only about 200 mg of sodium, though it tastes good and salty.

Oh, and Zola, KAL Nutritional Yeast Flakes have a mere 5 mg of sodium in 4 Tbsp.

great report Carol!
thanks!)

Do "O" need nutritional yeast, and brewers yeast?Or is this something for flavor?

it contains important amounts of Bvits.......

Quoted from lola

Heidi's Vegemite


Two tablespoons KAL nutritional yeast;

One teaspoon + organic wheat-free tamari (San-J makes a readily available one)
One teaspoon + toasted sesame oil. Stir with fork, and spread! While it is
more golden-brown than peaty, it offers a lovely B-punch and is as salty as
any vegemite-lover could desire!
..............................

So how does one enjoy vegemite? Or more precisely, this compliant version? More ideas requested than a mere bread spread, please.  

Lynn-as Edna's NY Spread is great for dipping any veggie, I can only imagine (being a nonnie-no tamari) it would be the same.    

Debra

I finally had a batch of The Spread in the fridge and a loaf of (spelt) bread in the box at the same time.  It's even better on (crisp) toast than on (toasted) rice cakes!

As I was munching, something stirred way in the back of my mind, and I realized that the combination of ingredients was familiar (as a written recipe, rather than as anything I'd ever tasted before).  Sure enough, EquiPro's oil-and-ghee version is very close to being a combination of two recipes from Laurel's Kitchen, published thirty years ago.

The first, "Better Butter" offered as a healthier alternative to margarine, combined equal parts of safflower or corn oil and butter (with the optional addition of powdered milk, lecithin, and salt).  The second recipe, "Yeast Butter," stirred a mere 2 tablespoons of yeast into half a cup of melted margarine [sic!], with the suggestion that it be drizzled over vegetables or spread on toast.

I never tried either recipe back then because they sounded so grim!  As the editors of the second edition say in their commentary on Yeast Butter, "the 'health food' of the sixties [has] become the wild indulgence of the eighties."

leaving out the margarine, ofcourse!!! )

Yes, of course.  I wonder why the authors didn't think of substituting their Better Butter for margarine in their Yeast Butter recipe.  They could have invented The Spread thirty years ago!

what exactly is better butter?

you mean substituting that for margarine?
margarine is a big avoid!  it s equal to having melted plastic bags! lol

"Better Butter" was the first recipe I mentioned a couple of posts back, from Laurel's Kitchen -- it's simply equal parts of butter and oil mixed together, to be used in place of butter or margarine.  So what I mean is, if the authors of LK had thought of using "Better Butter" instead of (yecch) margarine in their "Yeast Butter" recipe thirty years ago, they would have invented The Spread and saved us all a lot of time!

Does anyone else here remember early-70's health food?

I guess I'm bumping this up here?  ... but this thread is soooooo-oo informative!  first of all, MARGARINE IS AN AVOID(?)!!  it's not listed on the TYPEbase4, so I didn't know!!  Second, found out about the existence of "nutritional yeast."  I personally like the Brewer's Yeast I buy online quite a lot, so since I don't have any Nutritional Yeast handy, I guess I'll try making "The Spread" with Brewer's.  I've been missing peanut butter pretty bad!  Then it was mentioned to eat it on 100% rye ... oh my goodness!  I've been suffering along eating only rice crackers ... I CAN EAT RYE KRISP ... HALLELUJAH!!  and sweet potatoes... and this stuff sounds GOOOOOOD!

Margarine is partially hydrogenated something.  Usually soybean oil.  You don't want to eat partially hydrogenated anything.

Just made "the Spread" with melted butter, toasted sesame oil, olive oil, and nutritional yeast to peanut butter consistency;  add honey as per "honey butter;"  yum!  

Quoted from Still

I guess I'm bumping this up here?  ... but this thread is soooooo-oo informative!

Quoted from Still

Just made "the Spread" with melted butter, toasted sesame oil, olive oil, and nutritional yeast to peanut butter consistency;  add honey as per "honey butter;"  yum!  

  So glad you found this thread informative, and that you enjoyed making the spread, Still!!!

Yay!

'Tis Yummilicious. Had trouble with NY on BTD, but on GTD...

Debra

Quoted from Carol the Dabbler

"B

Does anyone else here remember early-70's health food?

Yes I do, My mom fed us loads of interesting things all in the name of health.



Dr. D had this little spiral bound book he would give to his patients way back when, that had a similar recipe in it for butter, that was before Ghee. Wish I still had that little book

Car 54 here!  My name is different but the spread is still the same and I have an update:

This is awesome on brown basmati rice!!!!!!  The rice could start out plain but, as it happens, I cook mine with adobo seasoning, a little olive oil, and a cut up raw onion in the cooking water.  VUNDERBAR.  Like I said, though, this would be just as good with plain brown basmati rice to start with.  Then you add a variant of my famous Car 54's Spread:

- Dark-toasted sesame oil (marries awesomely with basmati rice's inherent nuttiness)
- Organic lemon juice concentrate (or fresh lemon juice--the concentrate is, well, more concentrated  , and thus I favor it for this)
- Nutritional yeast flakes (I love KAL brand!)
- Sea salt

People:  prepare for yumminess!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  If you need a comfort carb fix that packs a hit of protein (the nutritional yeast), some vitamin C (lemon juice) and fiber (basmati rice), this is the ticket.

Oh yeah, babe.  I think my nutritional yeast spread is my best and only contribution to society to date.  

Quoted from Peppermint Twist

Car 54 here!  My name is different but the spread is still the same and I have an update:

This is awesome on brown basmati rice!!!!!!  The rice could start out plain but, as it happens, I cook mine with adobo seasoning, a little olive oil, and a cut up raw onion in the cooking water.  VUNDERBAR.  Like I said, though, this would be just as good with plain brown basmati rice to start with.  Then you add a variant of my famous Car 54's Spread:

- Dark-toasted sesame oil (marries awesomely with basmati rice's inherent nuttiness)
- Organic lemon juice concentrate (or fresh lemon juice--the concentrate is, well, more concentrated  , and thus I favor it for this)
- Nutritional yeast flakes (I love KAL brand!)
- Sea salt

People:  prepare for yumminess!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  If you need a comfort carb fix that packs a hit of protein (the nutritional yeast), some vitamin C (lemon juice) and fiber (basmati rice), this is the ticket.

Oh yeah, babe.  I think my nutritional yeast spread is my best and only contribution to society to date.   

You are kidding right.   You've given us more than that girl.  

And...when are you getting online at home?  May have missed an explanation somewhere.

Debra

Quoted from Debra+

You are kidding right.   You've given us more than that girl.

  You really think so?  Well, the spread is up there with my best contributions, at least when it comes to concrete, real things that one can TASTE.  

Quoted from Debra+

And...when are you getting online at home?  May have missed an explanation somewhere.

Oh, Lord, I know, this is a pitiful example of how procrastinatey (new word) I can be.  Don't even go there, but I will be on line, seriously, I want to say by October sometime.  But then again, if you don't believe me, I don't blame you.  

Yes, P.T., While your offerings of a personal nature, your wisdom, your feelings, etc. are priceless to us,.... nonetheless, Car 54's Spread, is an offering for the ages,.... on another level,... a more universal plane.....why in the world don't you market the stuff???????
I'm actually serious.

Quoted from jayneeo

Yes, P.T., While your offerings of a personal nature, your wisdom, your feelings, etc. are priceless to us,.... nonetheless, Car 54's Spread, is an offering for the ages,.... on another level,... a more universal plane.....why in the world don't you market the stuff???????
I'm actually serious.

Dude, why haven't I marketed tons of my ideas, which have gone on to fame and glory and BIG BUCKS without me, such as:

- flavored coffee creamers (specifically amaretto and creme de menthe, but the general concept, too, which was non-existent when I thought of this)

- dietetic ice cream (didn't exist--what, I'm old!) called "skinny dip"

- paint with the primer mixed in

My nutri. yeast spread is just another thing that will one day show up on shelves with the Kraft name and earn big bucks for some undeserving schmoe whilst I sit around wondering how long 'til the termites fell my abode.

No, it won't be Kraft.  It'll be some fancy organic brand and cost 8 bucks for 3 oz.

Quoted from Peppermint Twist

  You really think so?  Well, the spread is up there with my best contributions, at least when it comes to concrete, real things that one can TASTE.  

Oh, Lord, I know, this is a pitiful example of how procrastinatey (new word) I can be.  Don't even go there, but I will be on line, seriously, I want to say by October sometime.  But then again, if you don't believe me, I don't blame you.  

Oh I believe you Edna...I could be your twin at procrastination.  Just ask Isa.   I am getting better.   Really.

Debra

I confess I did not read this whole thread, just enough to get the recipe.

Is this stuff what they call "Marmite" in Britain?

Quoted from Ribbit

No, it won't be Kraft.  It'll be some fancy organic brand and cost 8 bucks for 3 oz.

And it is sooooooooooooooooo easy to just make oneself, that anyone who buys the fancy premade stuff would be doing it the expensive way.

I feel that way about salad dressing, too:  it is SO easy to just whip up your own salad dressing in, like, two seconds flat, and it is soooooooooooo much better than the bottled stuff, both in terms of flavor and not containing junky ingredients, that I don't know why anyone buys bottled salad dressings, honestly.  If I can make salad dressing, anyone can.

I wouldn't want to market my spread precisely because it is so easy to make.  I want to encourage people to make their own.  So, get cracking, y'all!

Quoted from Gale D.

I confess I did not read this whole thread, just enough to get the recipe.

Is this stuff what they call "Marmite" in Britain?

Holy harmonic convergence, batman!  I just looked up "marmite" (I have often heard this mentioned but never knew what it was) and it DOES appear to be similar (although I can tell from the ingredients that my spread is superior/better, she said humbly!  ).  The "yeast extract" in marmite is apparently from nutritional yeast.  And marmite is apparently a savory condiment.  However, there are differences:

- My spread uses the whole nutritional yeast flakes, not an "extract"
- My spread contains oil (ideally, dark-toasted sesame, but olive oil is lovely, too)
- My spread contains just a dash of lemon or lime juice concentrate
- My spread contains sea salt, other spices are optional
- Marmite contains some ingredients mine doesn't

Gotta go, but that is very interesting, I'll have to try marmite sometime!  I think my HFS sells a version of it, I'll have to check.  If the ingredients check out, I'll have to give it a whirl.  However, it won't be as good as my spread...just sayin'!  

Quoted from Gale D.

Is this stuff what they call "Marmite" in Britain?

9/14/09 Marmite Update - Okay, well, I saw Marmite at the HFS on Friday afternoon!  I read the ingredients and, between that and eyeballing the substance through the glass jar, I think I can correctly guess that my spread is WAY better, taste-wise and nutrition-wise.  However, as they say, "don't knock it 'til you've tried it", so I definitely want to try it sometime.  It was terribly expensive, at almost $6.00 for a tiny little 4 oz. jar, so I didn't get it.

I then noticed in the GenoType Diet book that, lo and behold, Marmite is listed and it is a superfood for my type, no less!  Interesting.  Didn't notice that before!

I'm sticking with my spread but I would be keen to try the Marmite sometime.

your spread is better than marmite, and has no avoids!

Quoted from Lola

your spread is better than marmite, and has no avoids!

Well, apparently marmite has no avoids either because it is listed as a G2 superfood, isn't that an interesting factoid?  I never noticed it before, I guess because it isn't a food I'm familiar with, but there it is.  I can just tell (I think--can't be sure until I actually try Marmite) that my spread is better, though, on account of it uses whole nutritional yeast flakes versus "yeast extract" AND also contains dark-toasted sesame oil (nothing with dark-toasted sesame oil could be bad  ).

I actually can't take total credit for my spread because, many years ago, in a galaxy far, far away, I lived in a vegetarian dorm for a brief spell in college.  Someone or several someones in that dorm used to make, and turned me on to, popcorn with butter and brewer's yeast.  O.  M.  G.  One of the very best things I ever tasted!!!  There was salt involved, too, I hasten to add.  It must have been a Vermont circa early 80's thing because at the theater in town (the Savoy Theater, Montpelier), you could get brewer's yeast on your popcorn.  That one fact alone, btw, proves why Vermont is my spiritual home...but I digress.  Anyway, it was a short hop, skip and a jump from the popcorn w/butter and brewer's yeast to me playing around with brewer's and nutritional yeast and other oils, adding a dash of lemon juice, salt, garlic, whatever and WHOMP, der it is!

Learned a lot in Vermont...