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sauce and bread  This thread currently has 507 views. Print Print Thread
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MommytoEliana
Tuesday, December 5, 2006, 12:28pm Report to Moderator Report to Moderator
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I'm looking for a recipe for a spaghetti sauce and cinnamon raisin bread for an O & A. Thanks! I'm off the check the receipebase.

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Mommy_to_Eliana  -  Tuesday, December 5, 2006, 1:48pm
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Maria Giovanna
Tuesday, December 5, 2006, 12:54pm Report to Moderator Report to Moderator

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Kyosha Nim
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Sliced zucchini stir fried with garlic and herbs (origano, mint, marjoran and whatever you like) or just raw basil or parsley.
Mushrooms butter and parsley,  meat sauce with shredded carrot, onion, celery and long cooked (turkey ground meat for you) with oil and a little broth. You can add a little bit of your favorit spices laurel, nutmeg.  Pesto with shredded nuts, basil and Olive oil. Yeast flake are good also in this recipe.

Hope this helps! Best wishes
Maria Giovanna


INTJ Italy celiac��
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MommytoEliana
Tuesday, December 5, 2006, 1:44pm Report to Moderator Report to Moderator
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Thanks!  Sounds yummmy.  Now I'm hungry


Quoted from Maria_Giovanna
Sliced zucchini stir fried with garlic and herbs (origano, mint, marjoran and whatever you like) or just raw basil or parsley.
Mushrooms butter and parsley, meat sauce with shredded carrot, onion, celery and long cooked (turkey ground meat for you) with oil and a little broth. You can add a little bit of your favorit spices laurel, nutmeg. Pesto with shredded nuts, basil and Olive oil. Yeast flake are good also in this recipe.

Hope this helps! Best wishes
Maria Giovanna


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Jane
Tuesday, December 5, 2006, 3:29pm Report to Moderator Report to Moderator

Kyosha Nim
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Age: 69
Fit for Life makes a cinnamon raisin Ezekiel bread that would be complicant.  It's 100% sprouted I think.
Jane
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MommytoEliana
Tuesday, December 5, 2006, 3:31pm Report to Moderator Report to Moderator
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Great Thanks!!!

Quoted from Jane
Fit for Life makes a cinnamon raisin Ezekiel bread that would be complicant. It's 100% sprouted I think.
Jane


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geminisue
Tuesday, December 5, 2006, 4:01pm Report to Moderator Report to Moderator

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Sam Dan
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2 teaspoon sugar
1 teaspoon salt
2 teaspoons paprika
1 teaspoon oregano powder
3 drops anise flavoring
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons dried parsley
2 teaspoons onion powder
1 teaspoon garlic powder
1 /2 cup water
Mix all dry ingredients in a bowl, than add anise flavoring and water.
Looks like spaghetti sauce, with a rubber spatula, spread a litttle
heavier at edges, than add your favorite toppings. A little goes a long way.
Than bake as usual.  This can also be used for spaghetti or on pizza
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MommytoEliana
Tuesday, December 5, 2006, 4:04pm Report to Moderator Report to Moderator
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Thanks!


Quoted from geminisue
2 teaspoon sugar
1 teaspoon salt
2 teaspoons paprika
1 teaspoon oregano powder
3 drops anise flavoring
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons dried parsley
2 teaspoons onion powder
1 teaspoon garlic powder
1 /2 cup water
Mix all dry ingredients in a bowl, than add anise flavoring and water.
Looks like spaghetti sauce, with a rubber spatula, spread a litttle
heavier at edges, than add your favorite toppings. A little goes a long way.
Than bake as usual. This can also be used for spaghetti or on pizza


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MommytoEliana
Tuesday, December 5, 2006, 5:15pm Report to Moderator Report to Moderator
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is sprouting a good thing for O's & A's?

Quoted from Jane
Fit for Life makes a cinnamon raisin Ezekiel bread that would be complicant. It's 100% sprouted I think.
Jane


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koahiatamadl
Tuesday, December 5, 2006, 8:10pm Report to Moderator Report to Moderator

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Kyosha Nim
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Sprouting is generally good - for everybody!  Sprouting even 'changes wheat lectins' - scuse the non-scientific explanation -  to change its status from avoid.  But it has to be 100% sprouted.  
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MommytoEliana
Tuesday, December 5, 2006, 8:44pm Report to Moderator Report to Moderator
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Great thanks for the sprouted info!
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Lola
Tuesday, December 5, 2006, 9:09pm Report to Moderator Report to Moderator

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Quoted Text
faux tomatoe sauce

one 1-lb can beets (drained well)
one 1-lb can carrots (drained well)
2 Tbsp lemon juice
1 cup water
1 Tbsp parsley
1 Tbsp arrowroot, optional
1 1/2 tsp salt
1/2 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/2 tsp sugar, optional

Place carrots, lemon juice and water into a blender or food processor, combine.  Add the beets one by one until the color is as close to tomato as you can get it.  If it gets too pink, add more carrots.  Add the remaining ingredients.  Puree completely, until no chunks of carrots or beets are left.  Let sit for several hours in the refrigerator for the flavors to blend.  Use in any recipe that calls for tomato sauce.

The key is that the carrots and beets provide a bland base and the spices approximate the tomato sauce flavor.  It will never be exactly like tomato sauce but it is pretty good.  You can add or change the spices to your taste once you get used to it.  One advantage is that this sauce doesn't stain plastic bowls or containers.  Sometimes I add olive oil and that it good in it too.

Another tip:  According to MD, the original poster of this recipe, adding a little mustard makes it taste like barbecue sauce.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Lola
Tuesday, December 5, 2006, 9:10pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Posts: 50,694
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Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Alia Vo
Wednesday, December 6, 2006, 3:23am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
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Location: Minneapolis, Minnesota
Age: 42
As well, sprouted foods contain many vitamins, enzymes, and aid with the body's detoxification processes.

It is very easy to sprout grains, seeds, nuts, and legumes at home for eating.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Drea
Wednesday, December 6, 2006, 4:16am Report to Moderator Report to Moderator

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Sun Beh Nim
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Also, sprouting ups the protein content of the food.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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mandi
Wednesday, December 6, 2006, 1:00pm Report to Moderator Report to Moderator
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it's food for life that makes the cimmanon raisin bread. it's the same as ezekial 4:9 bread with cinnamon and raisins added. they also make these in english muffins/cinnamon raisin.

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Mommy_to_Eliana  -  Wednesday, December 6, 2006, 1:00pm
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MommytoEliana
Wednesday, December 6, 2006, 1:22pm Report to Moderator Report to Moderator
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WOW thanks everyone for all the great info on sprouting and breads
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italybound
Saturday, December 9, 2006, 7:49pm Report to Moderator Report to Moderator

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Kyosha Nim
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Age: 58
Quoted from geminisue
2 teaspoon sugar
1 teaspoon salt
2 teaspoons paprika
1 teaspoon oregano powder
3 drops anise flavoring
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons dried parsley
2 teaspoons onion powder
1 teaspoon garlic powder
1 /2 cup water
Mix all dry ingredients in a bowl, than add anise flavoring and water.
Looks like spaghetti sauce, with a rubber spatula, spread a litttle
heavier at edges, than add your favorite toppings. A little goes a long way.
Than bake as usual.  This can also be used for spaghetti or on pizza



Is the paprika what gives it the red color? I'm not seeing anything else that would.  

With the recipe below for faux spaghetti sauce, I'd like to caution to add minimal spices at first, taste and then add to taste. I used the recipe in recibase (not sure if it's the same as the one below), but I used all the spices and about gagged. (whoever made that recipe, don't hate me - it was just SO strong w/ spices)



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geminisue
Saturday, December 9, 2006, 8:57pm Report to Moderator Report to Moderator

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Sam Dan
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Good suggestion about strength of spices, considering were also talking about a very young child eating it. So (Mommy of Eliana, maybe you would want to half the amount of spices for the first time. and taste it and if you think it's still to strong maybe a tad more water. (I don't think a little Olive oil would hurt it ) maybe 1/2 to 1 teaspoonful. You decide. I like the taste, but I am use to eating cayenne pepper that has 40,000 heat units. So I'm sure the spices would bother me any.

Yes the paprika gives it the red color, little bit lighter than spaghetti sauce, I think.

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Mommy_to_Eliana  -  Saturday, December 9, 2006, 8:59pm
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