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O nonnie pizza crust anyone?  This thread currently has 1,898 views. Print Print Thread
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Cynthia
Thursday, August 30, 2007, 3:19pm Report to Moderator Report to Moderator
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Does anyone have a good pizza crust for type O nonnies?

I made the sweet potatoe brownies yesterday and they were very good, but crumbly. I'll have to work on them.  However, they did take care of my brownie hunger.
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Lola
Thursday, August 30, 2007, 3:24pm Report to Moderator Report to Moderator

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seems to me you have no trouble with grains and carbs at all!
lucky you!
I ve learned to think outside the carb box.
my cravings are now more veggie, protein oriented.....
there are a few crust recipes on recibase.....
try kamut for grain, a search will take you to it, for sure.


''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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The harder you are on yourself, the easier life will be on you!
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Dewdrop
Thursday, August 30, 2007, 3:35pm Report to Moderator Report to Moderator
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Lola, you mentioned in another thread that you make a vegi or sprout flour...would that work for a cracker type crust? Would you mind sharing how you make that flour and crackers? Thank you.
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Lola
Thursday, August 30, 2007, 3:49pm Report to Moderator Report to Moderator

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you sprout the grains and dehydrate them, then grind into flour.
take a basic batter recipe, like a tortilla one, and make a crust out of that, using the flour, water and salt.


''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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geminisue
Thursday, August 30, 2007, 4:22pm Report to Moderator Report to Moderator

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Have you checked out the zuchinni crust in typebase I put it there, not to long ago
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Brighid45
Thursday, August 30, 2007, 6:03pm Report to Moderator Report to Moderator

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Just a note: if you have questions about recipes or cooking ideas, you might want to post them in the Cook Right forum.

If you want a totally grain-free crust, why not use a portobello mushroom cap? The big ones make nice personal pizzas. Just run them under the broiler for a few minutes until they soften a bit and start to release their juices, then top them with whatever you like and run them under the broiler until the cheese melts or the toppings are done. They are delicious!


Everyone is entitled to his or her informed opinion. --H. Ellison
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ISA-MANUELA
Thursday, August 30, 2007, 6:07pm Report to Moderator Report to Moderator
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got a new O-nonnie today ....and I've told her...not really true, the Vegtester told her that rice
flour was ok for her ....na-na-naaa-naa-naa-na  (aa) @ roostersis' address (Debraaaaa).....
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Debra+
Friday, August 31, 2007, 2:41am Report to Moderator Report to Moderator

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Like Lola...I am learning to just eat mostly veggies and protein.  And...the very beneficial fruits like bananas (the best), mangos, blueberries and cherries.  Not too much of those though.

Pssst Isa roostersis...you told me rice flour was okay for me too.  Remember individuality.  Only her blood will tell for sure.

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Cynthia
Sunday, September 2, 2007, 3:57am Report to Moderator Report to Moderator
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Brighid 45, that mushroom idea sounds pretty good.  I love mushrooms.  I used sliced portobelos to make lasagna once instead of noodles.  I was really good.  Don't know why I didn't think of it for pizza crust.  Thanx.
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Brighid45
Sunday, September 2, 2007, 10:22pm Report to Moderator Report to Moderator

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You're welcome Cynthia. It's the way I like pizza now. Much better than a grain crust!  


Everyone is entitled to his or her informed opinion. --H. Ellison
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italybound
Sunday, September 2, 2007, 10:56pm Report to Moderator Report to Moderator

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Quoted from geminisue
Have you checked out the zuchinni crust in typebase I put it there, not to long ago


do you remember what you titled it? Usually when I search I get a big long page of things totally unrelated. Takes eons to go thru  

Quoted from Brighid45
If you want a totally grain-free crust, why not use a portobello mushroom cap?

oh gosh Brig that sounds awesome. I love portobellos. thanks


Quoted from Cynthia_Siemon
BI used sliced portobelos to make lasagna once instead of noodles.


this sounds great as well!!  Ya oughta post your recipe on the recipe database




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Cynthia
Monday, September 3, 2007, 7:14pm Report to Moderator Report to Moderator
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Back when I made lasagna I used the acceptable cheeses for a secretor.  Now I'm going to have to figure out how to make it without cheese.
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Alia Vo
Monday, September 3, 2007, 8:43pm Report to Moderator Report to Moderator

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Cynthia,

I do not have a specifc recipe, but perhaps you could try experimenting with a mixture of flaxseed/flaxseed meal and water for a pizza crust.  I have seen flaxseed crackers sold in hfs's, Whole Foods, and on websites that contain just flaxseed and water, albeit this mixture is usually 'cooked' in a food dehydrator.  Perhaps cooking this mixture on a very low setting in the oven would work.

Other options might include combining a nut flour or nut meal, such as almond meal.  Add filtered water, sea salt, and spices for a pizza crust and prebake before you add your vegetables, protein source, and other toppings.  

Alia


Alia A. Vo
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Cynthia
Tuesday, September 4, 2007, 2:59am Report to Moderator Report to Moderator
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Sounds interesting.  The flax cracker sounds like it might taste good.  I was wondering about rolling Ezekiel bread out flat and using it for a crust, but I'm not sure if my system likes Ezekiel bread.
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paul clucas
Tuesday, September 4, 2007, 4:25am Report to Moderator Report to Moderator

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I have seen flax crackers with a cris-cross weave in most HFS, but not one big enough for more than a snack.

But getting back to the cheese issue ....   My last discussion, with a friend who is a professional chief, determined that a rue made of yeast and ghee would work well.

His cheese-less lasagna was the best pasta dish that I have ever tasted!

Get that genie back in the bottle  -  I dream of (compliant) Pizza.


My weight loss goal: 220 lbs.  A 6'4" dyslexic oddball: the size of a line-backer, the silhouette of Winnie-the-Pooh.
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Lola
Tuesday, September 4, 2007, 4:29am Report to Moderator Report to Moderator

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you mean a roux?

yes it works with most compliant flours and ghee......

Quoted Text
cheese-less lasagna


got the recipe or something close?

for cheese less, people here sprinkle nutritional yeast on stuff and it works nicely........besides loads of vitamin B!


''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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The harder you are on yourself, the easier life will be on you!

Revision History (1 edits)
lola  -  Tuesday, September 4, 2007, 4:32am
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logan
Tuesday, September 4, 2007, 12:31pm Report to Moderator Report to Moderator

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For a quick pizza crust I use Ezekiel tortilla's. They make a great thin crust for pizza toppings.
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Cynthia
Tuesday, September 4, 2007, 5:59pm Report to Moderator Report to Moderator
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Oh yeah!  I remember Ezekiel tortillas.  It's been a long time.  I hope my store still sells them.
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Cynthia
Tuesday, September 4, 2007, 6:01pm Report to Moderator Report to Moderator
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Paul, got a recipe?  Sounds like something I'd like to try.
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italybound
Tuesday, September 4, 2007, 6:06pm Report to Moderator Report to Moderator

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Quoted from Cynthia_Siemon
Paul, got a recipe?  Sounds like something I'd like to try.


If you're talkin' 'bout this:
Posted by paul clucas "His cheese-less lasagna was the best pasta dish that I have ever tasted!"

Then, me too!!!  



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Vicki
Tuesday, September 4, 2007, 6:13pm Report to Moderator Report to Moderator

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Lecithin granules melt like american cheese  Not that American cheese has a great texture or anything...

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Cynthia
Tuesday, September 4, 2007, 11:17pm Report to Moderator Report to Moderator
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Yes Italy, that's the one I'm talking about.

Vicki, lethicin doesn't have any flavor, just kind of a funny taste.  Have you ever used to replace cheese?
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Lola
Wednesday, September 5, 2007, 1:42am Report to Moderator Report to Moderator

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Sa Bon Nim
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perhaps mixing lecithin and nutritional yeast would make it taste better and more cheesy.


''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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Cynthia
Wednesday, September 5, 2007, 8:20pm Report to Moderator Report to Moderator
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Sounds interesting.
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Alia Vo
Wednesday, September 5, 2007, 11:39pm Report to Moderator Report to Moderator

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Nutritional yeast sprinkled on the pizza during the latter stage of pizza baking or right when it comes out from the oven would provide a nice 'cheesy' flavor if you decide to have a san dairy pizza.  

Instead of using Ezekiel bread because of possible digestive challenges, utilizing manna bread might be an alternative option.  Manna bread can be rolled out very thinly with a wooden rolling pin on some parchment paper.

Alia



Alia A. Vo
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cindyt
Saturday, September 29, 2007, 7:00pm Report to Moderator Report to Moderator

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So, has anyone made the Zucchini Pizza Crust yet?  i found it this morning when I searched on pizza.  It sounds good. I make a rice pasta casserole thing with all the pizza seasonings and the ingredients I can use.  It's pretty good,  but it's not crispy like pizza would be.  The Zucchini Pizza Crust sounds promising.  Does it get crispy?
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sweet spirit
Saturday, September 29, 2007, 10:52pm Report to Moderator Report to Moderator
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[color=purple][/color]
:)Since I can't have wheat I always take Ezekiel hamburger buns and mozzeralla cheese and some pizza sauce. It's a big hit with me ;)
Sweet Spirit :)
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Lola
Sunday, September 30, 2007, 12:59am Report to Moderator Report to Moderator

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Sa Bon Nim
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SP,
read your other post in another thead.....
is your mother here among us in the forum?
who is she?
looking forward to your posts!
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?,v=display,b=GC,m=1190414342
left you a post in this thread......


''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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amontgomery1978
Wednesday, November 14, 2007, 11:29am Report to Moderator Report to Moderator
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Quoted from Alia Vo
Cynthia,

I do not have a specifc recipe, but perhaps you could try experimenting with a mixture of flaxseed/flaxseed meal and water for a pizza crust.  I have seen flaxseed crackers sold in hfs's, Whole Foods, and on websites that contain just flaxseed and water, albeit this mixture is usually 'cooked' in a food dehydrator.  Perhaps cooking this mixture on a very low setting in the oven would work.

Other options might include combining a nut flour or nut meal, such as almond meal.  Add filtered water, sea salt, and spices for a pizza crust and prebake before you add your vegetables, protein source, and other toppings.  

Alia




Ok here's a link to a low carb flax pizza crust I found when I was on Atkins but never tried. It can be easily adapted to BTD, I think. Like I said, this is a guess as I never actually tried it. But it looks close.

http://lowcarbdiets.about.com/od/breads/r/flaxpizza.htm
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Lola
Wednesday, November 14, 2007, 9:06pm Report to Moderator Report to Moderator

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thanks for the recipe!


''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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drgnwng1
Wednesday, November 14, 2007, 9:06pm Report to Moderator Report to Moderator

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I made a zucchini based pizza crust(site book of yum) and it was not crispy but was good. I also just made the Oat Flour crust in our files and my A's loved it. We made it a white pizza. The No Tomato sauce sounds strange but is very good. We opted for a white Pizza for my A's with mozzarella and ricotta cheese,broccoli and garlic EVOO and chicken strips.


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Debbie53
Thursday, November 15, 2007, 12:22am Report to Moderator Report to Moderator

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   Or for a completely grain free option beat an egg and a little salt and a pinch of baking soda.  Add in about 1 cup (more or less depending on the size of the egg) of almond flour (ground almonds) to make a sticky ball.  With wet hands pat it out on your baking sheet or stone and bake for about 10 min to firm it up.  Then add your toppings and heat until done.

Easy and good!

Debbie


" We are always more afraid than we wish to be, but we can always be braver than we expect."

Happily living with a B Hubby and 2 giant O boys!
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Lola
Thursday, November 15, 2007, 4:31am Report to Moderator Report to Moderator

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you re quite a chef! thanks!


''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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Debbie53
Friday, November 16, 2007, 12:56am Report to Moderator Report to Moderator

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Thanks Lola!

   When you're restricted in your food choices you learn to really look around at alternatives, be creative and substitute whenever you can.

And it doesn't hurt to like to cook as well.   


" We are always more afraid than we wish to be, but we can always be braver than we expect."

Happily living with a B Hubby and 2 giant O boys!
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Lola
Friday, November 16, 2007, 7:05am Report to Moderator Report to Moderator

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''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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Vicki
Friday, November 16, 2007, 7:25am Report to Moderator Report to Moderator

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Debbie, can you describe how thin you make it?  I assume that thinner would be crispier?

Maybe we'll try it tomorrow.  Do you make your own almond meal or buy it?

Hrm...I wonder what it would be like with flax meal?  
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Vicki
Monday, November 19, 2007, 1:17am Report to Moderator Report to Moderator

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OK...

My pizza crust recipe - actually it turned out sweet...so others may not like it as a pizza crust...

1 and 1/4 cup chestnut flour - store bought so it was a fine grind (neutral for all)
2 eggs
salt
baking soda
splash of water

I baked it at 375F for longer than 10 minutes because I was busy hehe   the edges were brown but it wasn't very thin..about 8 inches around...I'll try one day to make a thinner one.

Topped with sauce and turkey and spinach and other things and reheated for 5 minutes.

I'm thinking that one could easily make this into a chestnut flour cookie recipe with *no sweetener at all*.  Simply add spices....like fresh ginger or pumpkin pie type spices.

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Cynthia
Monday, November 19, 2007, 3:26am Report to Moderator Report to Moderator
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I make this in my bread machine on the dough setting:
1 3/4 cup unsweetened almond milk (I use Pacific brand, it has no
      avoids in it).
3 tablespoons extra light olive oil
2 tablespoons agave syrup
1 1/2 teaspoon salt
3 cups kamut flour
1 package quick rising yeast

Place in order given into the baking pan, put into the bread machine and just make dough.  It makes very good crust.
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Vicki
Monday, November 19, 2007, 4:03am Report to Moderator Report to Moderator

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In the commercial almond milk, carrageenan and evaporated cane juice would both be avoids for non-secretors.

It is easy to make homemade almond milk with a blender.  

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Drea
Monday, November 19, 2007, 6:43pm Report to Moderator Report to Moderator

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Quoted from Vicki
In the commercial almond milk, carrageenan and evaporated cane juice would both be avoids for non-secretors.

It is easy to make homemade almond milk with a blender.  



Vicki, what do you use to strain the milk? I'm looking for a suggestion that takes *most* of the sediment out.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Debbie53
Tuesday, November 20, 2007, 12:17am Report to Moderator Report to Moderator

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Vicki,

Pat it out thin...about a quarter of an inch or less.  You're right thin is crisper.  Leave the edges a little thicker so they don't burn.  I buy my almonds already ground because I find I can't make them fine enough without turning them to paste.  I think Flax meal would gel too much and it has a really strong taste too.   For those who can have cheese, you can add some parmesan too for great flavour.


" We are always more afraid than we wish to be, but we can always be braver than we expect."

Happily living with a B Hubby and 2 giant O boys!
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Vicki
Tuesday, November 20, 2007, 3:13pm Report to Moderator Report to Moderator

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Drea, strain it several times.  Once to get the big stuff out with a big strainer.  Once with a big tea strainer.  Then use something like the cotton coffee strainer to get more out.  
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