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New at Recipe Central!  This thread currently has 25,812 views. Print Print Thread
15 Pages 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 All Recommend Thread
funkymuse
Thursday, July 10, 2008, 2:55am Report to Moderator Report to Moderator
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Seafood Chowder - Liquid Gold!  

Of course this is compliant for Hunters but not sure who else.  And I'm sure a few adjustments and you could cook it up for you and your's!  It's the Bomb!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1014
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Lola
Thursday, July 10, 2008, 3:44am Report to Moderator Report to Moderator

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Sa Bon Nim
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nice!
thanks for posting!
will edit when I get a chance, or someone beats me to it.....
also Ribbits recipes she submitted yesterday.


''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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italybound
Thursday, July 10, 2008, 4:09am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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funky, that sounds really good!! thanks for taking the time to post and add it to the Recipe Central.
BTW, what did Ribbit add? I missed that apparently. thanks!  



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Lola
Thursday, July 10, 2008, 4:52am Report to Moderator Report to Moderator

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Sa Bon Nim
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check her latest posts and you ll see.....two new recipes I believe.


''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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funkymuse
Wednesday, August 13, 2008, 4:13pm Report to Moderator Report to Moderator
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I looked up this thread "New Recipe" because I think this would be a good place to have us post all our new recipes as we put them up.  

What do you think Admin's?

So here's the one I just added:

Sausage Breakfast Stirfy (this is delicious!)

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1036
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Mayflowers
Wednesday, August 13, 2008, 5:39pm Report to Moderator Report to Moderator
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Or they can just change the name of the forum to "New Recipe 4 Your Type" and have the threads listed at For A, B, AB, O and we could add them like that..What do you think? 10 to 1 half dozen to the other?  
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Melissa_J
Wednesday, August 13, 2008, 5:58pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Thanks for the mimiccream link, that looks great for my son (and only has a black dot at worst for me).

I think there's enough crossover between our healthy recipes' ingredients that separating them by type might make us miss out on good ones we can easily tweak according to type.

Perhaps just putting them into menu category...Appetizer, Vegetable, Dessert, Soups/Stews/Casseroles, Meat Entrees...I'm not sure what the categories should be, but something like that.




Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Lola
Wednesday, August 13, 2008, 6:06pm Report to Moderator Report to Moderator

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Sa Bon Nim
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simply submit the recipe and post the link here.....
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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funkymuse
Wednesday, August 13, 2008, 8:28pm Report to Moderator Report to Moderator
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Quoted from Lola
simply submit the recipe and post the link here.....
thanks!


Thanks for changing the title Lola.  

This makes it easy to find post new recipes that we have posted without starting a new thread everytime.  
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Lola
Wednesday, August 13, 2008, 9:32pm Report to Moderator Report to Moderator

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Sa Bon Nim
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right, a heads up for every new recipe submitted to RC!


''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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Ribbit
Thursday, August 14, 2008, 12:45am Report to Moderator Report to Moderator

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Kyosha Nim
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What?  I guess the cold I'm suffering from is making me foggy-brained, but I don't understand.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
Thursday, August 14, 2008, 1:14am Report to Moderator Report to Moderator

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Sa Bon Nim
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this thread works as a 'heads up' for every new addition to Recipe Central......better?


''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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italybound
Thursday, August 14, 2008, 1:50am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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Ribbit
Thursday, August 14, 2008, 4:18pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
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You know what I would like to see, as a semi-regular contributer of recipes?  I'd like to be able to search by author.  I write down recipes and then forget about them.  If I could search for my own recipes, "by Ribbit", then I could find what I'm looking for.  Maybe I just need to start my own list somewhere else....just a thought though.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Squirrel
Thursday, August 14, 2008, 5:35pm Report to Moderator Report to Moderator

ex-Gatherer, ex-SWAMI - plain old O-nonnie
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Ribbit - you can.

Go to the Recipe page, and there's an option to Search by Author.

Or if you've added your name as contributor, you can just put your name in the search field and make sure Entire Recipe is selected, and you'll get the list of your own recipes.


Note to self: I am me, and also an O-nonnie - I'm allowed not to fit the mould.
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italybound
Friday, August 15, 2008, 1:35am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
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Quoted from Ribbit
....I'd like to be able to search by author. ... If I could search for my own recipes, "by Ribbit", then I could find what I'm looking for. ...


or you can name them Ribbit's Zucchini Bread for instance. I named mine IB's Z B..........not because I want 'all the world' to know I posted it   but so it's easier for me to find it back (as my DH says)      



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funkymuse
Saturday, August 16, 2008, 1:36am Report to Moderator Report to Moderator
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Quoted from italybound


So does anyone have any suggestions for using a Hunter compliant flour or grain mixture that would work in place of the Spelt?  
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Lola
Saturday, August 16, 2008, 1:38am Report to Moderator Report to Moderator

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Sa Bon Nim
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any one of your grains or a mix thereof.....np.


''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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Lloyd
Saturday, August 16, 2008, 1:49am Report to Moderator Report to Moderator

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funkymuse
Sunday, August 17, 2008, 9:18pm Report to Moderator Report to Moderator
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Quoted from 1323


Hey Lola... can you add a comment that one could use evaporated milk in place of the Mimic Creme?

I think B's can use milk and maybe Nomad's?

Thank you.  
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Lola
Sunday, August 17, 2008, 9:34pm Report to Moderator Report to Moderator

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Sa Bon Nim
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sure, send me a pm with the exact wording you want me to use.


''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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funkymuse
Monday, August 18, 2008, 5:59pm Report to Moderator Report to Moderator
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Ground Beef Fettuccini Alfredo

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1040

ummm ummm good!
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funkymuse
Saturday, August 23, 2008, 2:27am Report to Moderator Report to Moderator
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Flat Iron Steak Gourmet Style - Ouu La La!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1044
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Lola
Saturday, August 23, 2008, 6:47am Report to Moderator Report to Moderator

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Sa Bon Nim
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very nice!
thanks FM!
now it has pictures, to look enticing!


''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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Melissa_J
Saturday, August 23, 2008, 7:04pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Lemon Turkey, a mild, kid-friendly stir-fry.  (Also good for gatherers)

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1045


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Lola
Saturday, August 23, 2008, 7:42pm Report to Moderator Report to Moderator

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Sa Bon Nim
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delicious, 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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Ribbit
Saturday, August 23, 2008, 10:55pm Report to Moderator Report to Moderator

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Kyosha Nim
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That lemon turkey looks delicious!  I want to try that.

Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Mayflowers
Saturday, August 23, 2008, 11:01pm Report to Moderator Report to Moderator
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Thank you Melissa.  
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Melissa_J
Sunday, August 24, 2008, 12:30am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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  Aw, thanks.  It is good.  I make it at least once a week because everyone will eat it.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Drea
Sunday, August 24, 2008, 1:47am Report to Moderator Report to Moderator

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Sun Beh Nim
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Melissa, that sounds delish! I'm always looking for new ways to cook turkey.


It is not my responsibility to convince anyone of anything.
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Melissa_J
Sunday, August 24, 2008, 2:06am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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I should credit the genotype website as the beginning of this recipe was their Turkey Scallopini recipe.  I just kicked it up and turned it into a meal by adding green beans to the pan, ume plum vinegar for Asian flair, and thickening up the sauce.  


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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accidental_chef
Monday, August 25, 2008, 1:19pm Report to Moderator Report to Moderator

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Quoted from Ribbit
Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046


Ribbit, I tried these and need your advice . Why are there cracks (like a dry river bed) on the biscuits once they are done? Once cooled well they became really very hard, is that how it's supposed to be...or is the texture like commercial biscuits..? When you say 'drop' the mixture how do you do it? Scoop with a spoon? I dipped my finger in water and took small balls of the mixture. Was wondering about the shape too...I have a small baking pan...and if there is left over mixture can it be stored sealed in the fridge for say till I get the first batch out? Or will it harden..? Would adding more ghee give the biscuit a better texture?

And there I thought I had just one question for you  !Merci buckets in advance


BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

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Ribbit
Monday, August 25, 2008, 6:13pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
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Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Monday, August 25, 2008, 7:46pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
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Age: 36
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048

Here's an allergen-free Pineapple Upside Down cake.  If you can use gluten-containing flours and eggs you will have a much nicer cake.  But if you're very limited in your commonly-used baking ingredients, try this one!  Now this isn't a sweet cake.  If you want it really sweet, double the concentrate and the veg glycerine.  I guess I should have said that in the directions.

I forgot to add to the directions that once it's done baking, you flip it out, right side up, onto a plate.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Melissa_J
Tuesday, August 26, 2008, 12:01am Report to Moderator Report to Moderator

Hunter
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http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1049

Egg Drop Seaweed Soup, can be used for all types with option of adding beneficial veggies or meats as desired (I just had celery in it, along with the ingredients listed).


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Melissa_J
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Hunter
Sa Bon Nim
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Age: 39
Quoted from Ribbit

Here's an allergen-free Pineapple Upside Down cake.  


It's been ages since I had a pineapple upside down cake!  I'll have to try this one.

I made those two changes to it for you.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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funkymuse
Tuesday, August 26, 2008, 1:12am Report to Moderator Report to Moderator
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Black Bean Soup With Meat!

For those meatatarian's out there!  ha...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1050

And thanks to Valerie's original Black Bean Soup recipe which I based this on, even though they are quite different.  In the end,
I would never had thought of it if not for her recipe.  Thanks Valerie!!!

AND... oh my God!  Ribbit that Pineapple Upside Down Cake looks absolutely like the best!  

Oh how did eating become so enjoyable!  Whoooo Hoooo!!!!
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Lola
Tuesday, August 26, 2008, 1:20am Report to Moderator Report to Moderator

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Sa Bon Nim
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http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048
here Ribbit, thanks for adding your 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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Ribbit
Tuesday, August 26, 2008, 1:37am Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks for the additions.  It really is good.  We ate it with yogurt on top.  If you want to serve this at a holiday event, make it really pretty by putting a marachino (spelling?) cherry in the center of each pineapple slice.  Just don't eat it yourself (or maybe just one!!!).  My little boy sat there eating it and said, "This is deeeeliiiiiicious!"  And afterwords came over and stuck out his belly and said, "Look how big that cake made my tummy."  DD said, "Mama, this is the best cake you've ever made.  Can you open a restaurant?"  I said, "I already run a restaurant.  I feed y'all."  DH said, "So what's the restaurant called?  'Turkey in the Straw'?" (We had crock-potted turkey thighs for supper.)  "Ribbit's Restaurant," I replied.  "Eat.  Croak."  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
Tuesday, August 26, 2008, 2:14am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,197
Gender: Female
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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ABJoe
Tuesday, August 26, 2008, 3:01am Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
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Quoted from Ribbit
"Ribbit's Restaurant," I replied.  "Eat.  Croak."  

That could have a couple of interpretations...  We hope for happy frogs...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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Lola
Tuesday, August 26, 2008, 4:34am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks Melissa, light nourishing soup!

FM, looks good, 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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accidental_chef
Tuesday, August 26, 2008, 5:40am Report to Moderator Report to Moderator

Hunter ISTJ Gemini + Nomad Gemini Hubby
Ee Dan
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Quoted from Ribbit
Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.


Thanks Ribbit! I suspect I baked a tad too long. And possibly, lack of moisture too. I'll be giving this recipe another attempt soon.
No potato & tapioca starch for this Hunter! But I see you mentioned arrow root-will that improve the texture?
So what is the texture of the biscuit...? Like Famous Amos cookies or Danish Butter cookies? For want of a better way of trying to describe textures on the internet!



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Ribbit
Tuesday, August 26, 2008, 10:51pm Report to Moderator Report to Moderator

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Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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gulfcoastguy
Wednesday, August 27, 2008, 12:06am Report to Moderator Report to Moderator

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Ribbit how big a pan do you use for the pineapple upside down cake? I have some standard round cake pans. BTW I tried the chocolate ginger cake using oat flour instead of amaranth and it was rather dense shall we say. Tasted very good though. The pineapple sounds like fun to play with though, I have some dried cranberries sweetened with pineapple juice and cardomon allways seems to be good with fruit.
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Lola
Wednesday, August 27, 2008, 1:07am Report to Moderator Report to Moderator

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a pie sized pan......


''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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Ribbit
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Oh, no.  I used an iron skillet.  Did I not say that in the directions?  Lola, would you add that?  Yeah, I saute the nuts in ghee in an iron skillet, then add the nutmeg and pineapple slices, then you pour over the batter and put the whole thing in the oven. I'm sorry for the confusion.  Dried cranberries would be a great decoration in the center of each pineapple ring.  Good thinking, GCG.

I have made this cake in a spring-form pan, but you can't saute the nuts then.  You just miss the carmelization of the nuts.  If you like xylitol you could stir some in with the nuts and make even more delicious.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
Wednesday, August 27, 2008, 1:38am 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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accidental_chef
Wednesday, August 27, 2008, 11:14am Report to Moderator Report to Moderator

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Quoted from Ribbit
Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.


Well then...that explains it!


BTD compliance means: Definition of "Compliance"

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funkymuse
Thursday, August 28, 2008, 1:11am Report to Moderator Report to Moderator
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Kale and Rice Stir Fry - Delectable!  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051
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Lola
Thursday, August 28, 2008, 1:21am Report to Moderator Report to Moderator

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very nice, 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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Ribbit
Thursday, August 28, 2008, 1:32am Report to Moderator Report to Moderator

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Looks good, Funky.  I'll try that one.  What do you do for protein?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Thursday, August 28, 2008, 1:34am Report to Moderator Report to Moderator
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Quoted from Ribbit
Looks good, Funky.  I'll try that one.  What do you do for protein?


Well if you noice in the comments I made above the actual recipe, you can use any number of things.  We use steaks!  
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funkymuse
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Quoted from 1323
Kale and Rice Stir Fry - Delectable!  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051


Lola... if you would, please add this line to the ingredient list under Note:

Delicious with any type of meat, tofu, eggs, or even alone.


I'm thinking folks won't notice my description and wonder why the meat isn't listed in the ingredient list when I say to add it in the directions!  
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Lola
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done.....also added entree, cause it is no side dish to me!


''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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Ribbit
Thursday, August 28, 2008, 1:55am Report to Moderator Report to Moderator

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Sorry, I didn't read it that carefully.  Plus DH walked in the door from his business dinner (sigh--I wish I could go to a business dinner) right when I was reading it.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Thursday, August 28, 2008, 3:02am Report to Moderator Report to Moderator
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Quoted from Lola
done.....also added entree, cause it is no side dish to me!


Thank you Lola!  

Got it fixed Ribbit so it's clear!    
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funkymuse
Friday, August 29, 2008, 12:28am Report to Moderator Report to Moderator
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Shrimp Curry

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1052

This one is very delicious but can only be used by Hunters on special occasion as the Coconut Milk is a Black Dot.

For every other GT as far as I could tell by the book, coconut milk is an Avoid.     


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funkymuse
Friday, August 29, 2008, 12:49pm Report to Moderator Report to Moderator
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Quoted from 1323
Shrimp Curry

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1052

This one is very delicious but can only be used by Hunters on special occasion as the Coconut Milk is a Black Dot.

For every other GT as far as I could tell by the book, coconut milk is an Avoid.     




Also you could substitute chicken or tofu in this recipe and this may make it usable by A-Nonnies.  
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teri
Friday, August 29, 2008, 1:56pm Report to Moderator Report to Moderator

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Zucchini Pasta

Has anyone tried this before?


I'm onto you, 'euphoria'
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Melissa_J
Friday, August 29, 2008, 6:54pm Report to Moderator Report to Moderator

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That looks good.  I've made zucchini lasagna that was similar, and it was tasty.  (With lasagna you have to salt the zucchini and let it sweat for a while to avoid getting too soupy when it cooks, but with this, that isn't necessary)


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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JoanneO
Friday, August 29, 2008, 7:34pm Report to Moderator Report to Moderator

Art teacher...Utah County. GT2 Gatherer
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I have just submitted a flax bread recipe (Multi-grain Flaxseed bread) that my neighbors, and family love. It helps wean them off wheat and gluten.  It isn't completely gluten free, but is a step in that direction.  As an O, I eat maybe 1/5 of a 9x9 pan and that satisfies me, and my B husband eats the rest. We eat about 1 pan a week. So good hot with ghee!  


Living healthy is an Art.
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Lola
Friday, August 29, 2008, 7:57pm Report to Moderator Report to Moderator

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thanks JoanneO!
mind submitting the link?


''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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Mayflowers
Saturday, August 30, 2008, 3:33pm Report to Moderator Report to Moderator
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For all of you hard workers, I've added a little recipe for Labor Day..enjoy! Would make great burger buns...




ALMOND/FLAX ROLLS



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funkymuse
Saturday, August 30, 2008, 3:38pm Report to Moderator Report to Moderator
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Just looked it up Lola as I was curious.  So what would one substitute for the Spelt Flour?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1053
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funkymuse
Saturday, August 30, 2008, 3:39pm Report to Moderator Report to Moderator
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Quoted from 815
For all of you hard workers, I've added a little recipe for Labor Day..enjoy! Would make great burger buns...




ALMOND/FLAX ROLLS





MF... These look great!  But I've never seen a muffin top pan...    Where would I look for one?

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Mayflowers
Saturday, August 30, 2008, 3:42pm Report to Moderator Report to Moderator
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You can find them on Amazon or I bought one at the local homeware (kitchenware)store in the mall..not easy to find. They were sold out and only had silicon ones..I don't know how safe these are but I'm going to get metal ones from Amazon.
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funkymuse
Saturday, August 30, 2008, 3:53pm Report to Moderator Report to Moderator
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Quoted from 815
You can find them on Amazon or I bought one at the local homeware (kitchenware)store in the mall..not easy to find. They were sold out and only had silicon ones..I don't know how safe these are but I'm going to get metal ones from Amazon.


So I'm looking through all the muffin pans there... Do they come out flat?  So you would have two flat pieces or is one rounded or now does it all work?!  
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Mayflowers
Saturday, August 30, 2008, 4:21pm Report to Moderator Report to Moderator
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Yes they come out pretty flat. They all are the same shape. I used more in my second batch in the oven and they puffed up a little. I would use 2/3 full in the muffin top pan. You'll see when you bake them how you like them. Now I can have a tuna sandwich!  
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Ribbit
Saturday, August 30, 2008, 7:17pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 1323
Just looked it up Lola as I was curious.  So what would one substitute for the Spelt Flour?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1053


Try oat flour.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Saturday, August 30, 2008, 7:18pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from 815
For all of you hard workers, I've added a little recipe for Labor Day..enjoy! Would make great burger buns...




ALMOND/FLAX ROLLS





Mayflours, I would need to make these without eggs.  Do you think they would work with extra flax meal?  I'll try them and see.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Saturday, August 30, 2008, 7:20pm Report to Moderator Report to Moderator

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Quoted from 815
Now I can have a tuna sandwich!  


Speaking of tuna, you can make your own buns using tuna cans.  Just wash them out real good, oil them, set them in a baking pan, and plop the batter into each one.  They're the perfect size for buns or English muffins.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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jayneeo
Saturday, August 30, 2008, 7:58pm Report to Moderator Report to Moderator

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Kyosha Nim
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here's a simple dish I looove! I cook one cup of brown basmati rice with one cup of amaranth. what a dish! After its done I add plenty of butter (or ghee) , chopped garlic, and sea salt.....Heaven!! And everyone else thought so too.I did it in my rice cooker, as if it were all rice. when done it looked like it was gonna be watery, but I just let it sit while DH bar-B- Qed and it soaked it all up and was like risotto!!
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Lola
Saturday, August 30, 2008, 8:40pm Report to Moderator Report to Moderator

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Sa Bon Nim
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try basmati/ quinoa next and go to heaven twice!


''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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Melissa_J
Saturday, August 30, 2008, 9:13pm Report to Moderator Report to Moderator

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Quoted from Ribbit


Mayflours, I would need to make these without eggs.  Do you think they would work with extra flax meal?  I'll try them and see.


Let me know how they turn out!



Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Mayflowers
Sunday, August 31, 2008, 1:49am Report to Moderator Report to Moderator
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Quoted from Ribbit


Speaking of tuna, you can make your own buns using tuna cans.  Just wash them out real good, oil them, set them in a baking pan, and plop the batter into each one.  They're the perfect size for buns or English muffins.


Ribbit, when I let it sit a few minutes it got real thick. I'm thinking the flax made it thicken so you may not need eggs. Try Ener-G egg replacer, you'll need less water though.

The tuna cans are a good idea if you can find a muffin top pan!
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Ribbit
Sunday, August 31, 2008, 3:09am Report to Moderator Report to Moderator

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Kyosha Nim
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Do you mean "if I can't find a muffin top pan"?

I'll try it and let y'all know.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Mayflowers
Sunday, August 31, 2008, 3:07pm Report to Moderator Report to Moderator
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Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?
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Ribbit
Sunday, August 31, 2008, 5:00pm Report to Moderator Report to Moderator

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Quoted from 815
Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?


I know, I know, MF, I think you meant to type "can't" and you accidentally typed "can".  Anyway, I don't know if tuna cans are aluminum or steel, I just threw it out as an idea.  Me and my ideas......*sigh*


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
Sunday, August 31, 2008, 5:29pm Report to Moderator Report to Moderator

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okay to use if the can s are not coated with a plastic film on the inside, like some.

lined with parchment paper or muffin paper might work.


''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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Ribbit
Sunday, August 31, 2008, 5:54pm Report to Moderator Report to Moderator

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It may be polyester film.  My dad used to work for a company that made polyester film.  He said they used it on the inside of potato chip bags.  Maybe it's the same thing on the inside of cans--I don't know.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Melissa_J
Monday, September 8, 2008, 1:59am Report to Moderator Report to Moderator

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Here's a tasty variation on Bacon Wrapped Water Chestnuts.  Contains some gatherer superfoods, but mostly O neutrals.  My family loved them.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1057


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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italybound
Monday, September 8, 2008, 2:10am Report to Moderator Report to Moderator

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I made MelissaJ's Lemon Turkey http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1045
and Funkymuse's Kale and Rice Stirfry http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051 recipes. I sub'd chard for the kale tho. I mixed them together. I mean, man was that good!!! Next time, I'll cook the turkey less time than in the recipe (I think between step 5 and 6, the turkey is supposed to be removed from the pan and added back in step 7  ) but other than that, both recipes are keepers for me!! Oh, wait, I hope FM sees this, I wanted to ask, are the cayenne and other spices in the Kale/Rice recipe supposed to be teaspoon and not Tablespoon? I know it says adjust spices to taste, but if it's meant to be Tablespoon, whoooooo, I'm just a sissy I guess.   



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Melissa_J
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I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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italybound
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Quoted from Melissa_J
I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.


     This would also be good w/ chicken or fish, I'd bet. I love lemon, so this recipe goes a long way w/ me.



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accidental_chef
Monday, September 8, 2008, 1:03pm Report to Moderator Report to Moderator

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Ee Dan
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Location: South/S.E. Asia
Age: 51
Inspired by Ribbit's http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046
here's what I did today:

1/4C flax meal (ground in my coffee grinder)
1/4C millet flour (ground it in my coffee grinder)
Pinch each of cream of tartar and baking soda
1/8t Chilli powder
1/8t Powdered sesame seed
1/8t grated Parmesan cheese
1/8t Mixed herbs
2t Ghee
Salt to taste (be careful coz of the parmesan cheese)
Enough water

Mix all the dry stuff. Add ghee and mix well. Add water bit by bit till you have a batter of dropping consistency. Let the mixture sit for a while.

Grease parchment paper. Drop batter and make it into round circles like a cookie. I got about 6.

Oven setting: Hmmm, mine is an oven toaster, so make your own adjustments. Set to 180 deg C, and bake for 10 mins. Once the oven switched off, I took the tray out, flipped the cookies and stuck it back in the remaining heat. Took it out 10mins later and cooled it completely. Just had one, and it's very, very delicious.

For Hunters, that's a diamond, superfood ginger biscuit textured cookie. Now that's an idea-ginger biscuits, wow!


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italybound
Monday, September 8, 2008, 3:07pm Report to Moderator Report to Moderator

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AC, that looks super. I might shake up the kitchen w/ that today.  



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Ribbit
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AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Quoted from Ribbit
AC, Ginger Cookies:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817
They travel well too.


pun intended?  



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Mayflowers
Monday, September 8, 2008, 6:18pm Report to Moderator Report to Moderator
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Sounds great ladies..a must try..
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Tuesday, September 9, 2008, 4:14am Report to Moderator Report to Moderator

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Quoted from Ribbit
AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.


Oh thanks Ribbit  !

I've added the recipe to the RC. http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1058



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accidental_chef
Tuesday, September 9, 2008, 4:16am Report to Moderator Report to Moderator

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Quoted from italybound
AC, that looks super. I might shake up the kitchen w/ that today.  


It's really nice IB. And I'm no baker  . It goes well with a small piece of Manchego cheese and dates. Oh man!!!!



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Ribbit
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Quoted from italybound


pun intended?  


No....no pun intended and I still don't get it.  I'm usually pretty good with puns, but this one has me stumped.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Quoted from Ribbit
Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?


no, I meant because ginger is used for car sickness....traveling.  



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Mayflowers
Friday, September 12, 2008, 4:04pm Report to Moderator Report to Moderator
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Here's a Pumpkin Dahl soup recipe..Uses Red Lentils..but you can sub another kind of lentil.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1061
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Quoted from italybound


no, I meant because ginger is used for car sickness....traveling.  


Oh, it all makes sense to me now.  Thanks.

Attention everybody:  Melissa's Lemon Turkey is amazing.  We enjoyed it tonight over penne-shaped rice pasta (Tinkyada brand).  It was fantastic.  Next time I'll use turkey breast instead of the thigh (thighs fit in the budget but aren't very pretty).  Also, I'd like to try it with green peas instead of beans.  This would make a really nice company dish because it's pretty fast (compared to most of what I make), easy, wonderfully tasty, and you can't mess it up!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Quoted from Ribbit
Melissa's Lemon Turkey is amazing.!


Yes, it's really good. Made it for my company. She has requested that and Funkymouse's   Kale and Rice StirFry, not once but twice. Hats off to the two of you!!  



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I'm making the Lemon Turkey and Kale/Rice Stir Fry for another lunch guest tomorrow. Yummmmmm, can't wait!!
I'm also making a recipe I got from Donna ......I'm sure she'll add it when she gets time. She got it from allrecipes.com and tweaked it. Here goes:  (my comments in blue)
Apple Cake in a Jar
2/3 cup Ghee
2 cups Raw sugar or 1 cup agave
4 eggs
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional to blood type)
1 1/2 teaspoons sea salt
2 teaspoons baking soda
3 cups spelt
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts

1.Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, and spices. Set aside.
2.Cream ghee and sweetener until fluffy. this doesn't get too fluffy if you use agave, but it's ok anyway   Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
3.Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. This means 45 minutes......I thought that was a long time to cook for a little jar, but you have to consider the depth of the batter Meanwhile, sterilize the lids and rings in boiling water.
4.As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. doesn't take long Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
5.Any uneaten opened jars of cake should be kept in refrigerator for up to a week.

I'm going to make this recipe again today but in a regular 9 x 13 pan. I'm also cutting the agave back to 1/2 to 3/4 C..... 1 C for me is way too sweet. Also I'm going to chunk up the apples some more. The apples from our tree are super good this year and I wanna taste them.    Hope you all enjoy this wonderful recipe Donna has been so gracious to pass along.



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funkymuse
Wednesday, September 24, 2008, 12:35pm Report to Moderator Report to Moderator
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I'm thinking of using beef broth in my chicken soup recipe to give it a different flavor, possibly richer.

Any O's out there tried this?
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BuzyBee
Wednesday, September 24, 2008, 2:14pm Report to Moderator Report to Moderator

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Any A's have a good black bean soup recipe. I have been craving some. Over the weekend a friend and I went shopping and we stopped in the Panera Bread Cafe for lunch. I got the black bean soup and Asian Salad. The black bean soup was delicious. I would love to make some to taste like that.

Also I have been cooking baby carrots cooked in maple syrup, apple juice, butter, and cinnamon sugar which are delicious. I have to check the rc to see if there is anything such as this and if not add it in. Great way to get those orange veggies in. A's need those orange veg's with Vit A and C.
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Brighid45
Wednesday, September 24, 2008, 10:54pm Report to Moderator Report to Moderator

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f-muse: I haven't tried beef broth, but I have tried a combination of vegetable and mushroom stocks in a 1:1:1 ratio with chicken broth in chicken soup, and it was lush.

If you don't want to use mushroom stock, how about onion broth, like you'd make for french onion soup?

If you're making your own chicken stock or broth and it isn't rich enough, buy a pound or two of chicken wings, brown 'em up and use 'em to make stock. Backs and necks work well also. That's where all the flavor is in a chicken--the bony parts!


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Ribbit
Thursday, September 25, 2008, 1:01am Report to Moderator Report to Moderator

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Busybee, chances are that bean soup had MSG, sugar and/or corn syrup in it.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Quoted Text
Posted by: Ribbit Busybee, chances are that bean soup had MSG, sugar and/or corn syrup in it.


Yeah, it probably did but what'da do? Part of the shopping trip is eating out. I picked the best thing I could from the menu.
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Ribbit
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I know, I realize that....but you may not be able to duplicate that flavor at home is all I'm saying.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Saturday, September 27, 2008, 1:19pm Report to Moderator Report to Moderator
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Quoted from BuzyBee
Any A's have a good black bean soup recipe.



You know... I don't know if this is A compatable.. maybe you can adjust, but this soup is fantastic... one of my fav's...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1050

You can leave out the beef and add chicken, turkey or tofu.  I think A's can eat the Applegate chicken sausage that is included.  As well there are some other great Black Bean Soup recipes at Recipe Central:

http://www.dadamo.com/typebase.....=&mytemplate=tp1
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Lola
Saturday, September 27, 2008, 3:30pm Report to Moderator Report to Moderator

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Mayflowers
Saturday, September 27, 2008, 3:53pm Report to Moderator Report to Moderator
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I have a Brazilian black bean soup recipe..so good. I'll add it to the database. It calls for orange juice, but we who don't partake can use pineapple or apple juice..
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I made some Better Biscuits.  They're more of a dessert biscuit consistency, but we like them anyway in place of regular biscuits.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1068


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Saturday, September 27, 2008, 5:32pm Report to Moderator Report to Moderator

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I was making something with pineapple this morning and Elizabeth came up and said, "Oh!  Are you making pineapple up-side-down cake?"  "No," I said, distracted with the recipe.  "It's a little different than that."  "Is it a pineapple right-side-up cake?"  I laughed.  "No, it's not that either."  "Oh, I know what it is."  She ran into the living room and told the others, "Mama's making a pineapple sideways cake."


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Monday, September 29, 2008, 12:56am Report to Moderator Report to Moderator

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I'm very excited about this, my newest creation. It could probably be improved, but right now I'm just happy to have tortillas!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1069

And here's a variation, crepes, which make a nice dessert or breakfast:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1070


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Monday, September 29, 2008, 1:40am Report to Moderator Report to Moderator
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Quoted from Ribbit
I'm very excited about this, my newest creation. It could probably be improved, but right now I'm just happy to have tortillas!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1069

And here's a variation, crepes, which make a nice dessert or breakfast:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1070


Man... EXCELLENT additions!  Thanks so much!  These deserve a reward!
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Ribbit
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Hey.  Try it before you start handing out rewards.  What can I do to improve them?  I was hoping to make it like a corn tortilla, but they're more like a flour tortilla which made me happy too.  I did try to double the recipe when I made them again, but it didn't turn out as well---too gummy.  They were hard to flip.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Monday, September 29, 2008, 1:57pm Report to Moderator Report to Moderator
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Try this combo:

Brew in 16 oz water:
1 bag Yerba Mate
1 bag Kukicha or Bancha
(or 2 tea bags of the same or combo of your choice)

Makes two cups.  

To each cup add heaping tsp of Dutch processed cocoa; 1/8 tsp peppermint extract; compliant nut or rice milk; stevia or other compliant sweetener.

Delicious!
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Mayflowers
Monday, September 29, 2008, 3:50pm Report to Moderator Report to Moderator
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Quoted from Ribbit
"Mama's making a pineapple sideways cake."


. how cute! I miss my sons being babies! My O son loves pineapple sideways cake. I'm partial myself...
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Gumby
Wednesday, October 1, 2008, 3:17pm Report to Moderator Report to Moderator

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Here is my salmon loaf:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1071

Lots of superfoods for teachers and gatherers for sure.  I make mine with more grain, less fish, and my O gatherer husband's with double salmon and less grain.  Can be modified in lots of ways.  and VERY easy.

I grew up on my Mom's version of this, it was one of my favourite things she made.  Comfort food at it's best!


Embracing my A-ness! (Ok, that is waaaay better in print than it is out loud! )

A+Sec Teacher follwing GT3/SWAMI diet
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Using halved measurements on the famous & delicious Focaccia recipe, I made the following energy bar:

1/4C freshly ground flaxseed
1/4C freshly ground millet
1/4C freshly ground almonds (did not soak, did not roast)
1/4C whole white sesame seeds
1/2T baking powder
1/2T salt (may be even less)
1/2T compliant sweetner
No eggs
1/4C water
1/4C ghee
dash of freshly ground chilli powder

Mix all the dry ingredients thoroughly.
Add in ghee, coat well.
Add water bit by bit amd mix well. If the dough feels very dry, sprinkle water.
Let it stand for 2-3 minutes. You should be able to make a ball with the dough, that's how much water content there should be.
Spread on a baking sheet and bake for 20 mins @350 F
When the timer goes off, cut into squares and put the tray back into the oven till it cooks in the remaining heat.



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Lola
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thanks AC!


''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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gulfcoastguy
Wednesday, October 8, 2008, 11:38pm Report to Moderator Report to Moderator

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Sounds nice AC. As a B I might ditch the sesame seeds and add some dried fruit instead. Worth a try though.
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Saturday, October 11, 2008, 12:52am Report to Moderator Report to Moderator

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http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1079

Creme Brulee Bread Pudding

You might even make a batch and a half of the brulee mixture. Good eatin'!!
Also, would someone link up Mimic Cream......I forgot.    
http://www.mimiccreme.com/
also would you mention it should be unsweetened. boy, I really dropped the ball on this recipe.  



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Ribbit
Saturday, October 11, 2008, 1:11am Report to Moderator Report to Moderator

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Speaking of pudding, does anybody have ideas for a pudding or custard that's dairy and egg free?  I used to make one that was gelatin- and soy-based, but I'd like to avoid that now.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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thanks IB!


''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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funkymuse
Saturday, October 11, 2008, 3:15am Report to Moderator Report to Moderator
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Quoted from Ribbit
Speaking of pudding, does anybody have ideas for a pudding or custard that's dairy and egg free?  I used to make one that was gelatin- and soy-based, but I'd like to avoid that now.


Go to Mimic Cream and click on their recipes.  

can you have mimic cream?  it's cashew and almonds.

opps.... you did say egg free... sorry!
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funkymuse
Saturday, October 11, 2008, 3:16am Report to Moderator Report to Moderator
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Quoted from italybound
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1079

Creme Brulee Bread Pudding

You might even make a batch and a half of the brulee mixture. Good eatin'!!
Also, would someone link up Mimic Cream......I forgot.    
http://www.mimiccreme.com/
also would you mention it should be unsweetened. boy, I really dropped the ball on this recipe.  


oh my gosh... taste buds are drippin' now!  did you make the millet bread?

man... can't wait to try this one!
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honeybee
Saturday, October 11, 2008, 7:37am Report to Moderator Report to Moderator

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Quoted from Ribbit
Speaking of pudding, does anybody have ideas for a pudding or custard that's dairy and egg free?  I used to make one that was gelatin- and soy-based, but I'd like to avoid that now.


Would ricotta whipped up be a good sub for you? I like ricotta whipped with lemon rind & maple syrup or cocoa and agave for example.. you could try whipped ricotta with vanilla and maple/agave or honey? It is more mousse like than custard but still -as Italy would say- 'good eatin'
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italybound
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Quoted from 1323
did you make the millet bread?man can't wait to try this one!


no got it from DeLand Bakery in Florida. and yes, this is good!! had tooooooo much of it last night. at least it's not wheat and cashew is a black dot.



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Ribbit
Saturday, October 11, 2008, 1:19pm Report to Moderator Report to Moderator

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Needs to be dairy-free too.

Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.  I don't know how they get it to be bread-like.  I can make nice cake-like breads, but never bread-like.  I don't know how they do it, and I consider myself pretty good in the kitchen.  I just can't figure it out unless it's somehow fermented, but it certainly doesn't taste fermented.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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ABJoe
Saturday, October 11, 2008, 3:27pm Report to Moderator Report to Moderator

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Quoted from Ribbit
What can I do to improve them?  I was hoping to make it like a corn tortilla, but they're more like a flour tortilla which made me happy too.

I don't know how coarse your rice flour was, but one thing about corn tortillas is the coarseness of the flour...  Maybe a bit coarser grind on the rice would be in order.  May also add a bit of crunch, unless you soak it well...

Just some untried suggestions...FWIW...


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honeybee
Sunday, October 12, 2008, 5:06am Report to Moderator Report to Moderator

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oops, ricotta sure is not dairy free-- sorry hmm, that is a hard one then    I guess it could be nut-cream or coconut-cream based if you are having these ingredients? And rice cooked up in coconut cream is divine but I can not have it- maybe you can? You bring the rice to boil in coconut cream and coconut milk, add spices and sweetner of choice   Perfect with cardamom, cinnamon, vanilla or maple syrup flavours..I am sure you could probably make a baked rice custard using coconut cream too  
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italybound
Sunday, October 12, 2008, 9:31pm Report to Moderator Report to Moderator

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Quoted from Ribbit
Needs to be dairy-free too.
Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.


if you can have almonds and cashews, the Mimic Creme is great. I use the unsweetened variety.
The bakery is DeLand......  http://www.delandbakery.com/
this website shows the ingredients in their breads:
http://www.deliciousorganics.com/Products/bread.htm

they start about 1/3 of the way down the page

I'm w/ you, I'd like to know their secret. They do use yeast in some of their bread products but not all. So, hmmmmmmm, don't know, but I'm glad it's out there. Can't even tell you how good it was to have a real hamburger the other day. They have hamburger and hot dog buns as well. HOT DOG!!!  
MILLET HAMBURGER ROLLS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.
MILLET HOT DOG BUNS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.



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md
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This recipe might work for those trying to make something like Mimic Creme. The recipe comes from Ten Talents cookbook by Frank J. Hurd and Rosalie Hurd.

Cashew Nut Cream  
1/2 cup raw cashews
1 cup water
1 tablespoon honey or 3 dates
1/8 teaspoon pure vanilla
Pinch of salt

Blend all together in blender till very smooth (about 2 minutes).
For Almond Cream, follow above recipe using blanched almonds. Omit the vanilla.  Use dates to sweeten.
For something like Mimic Creme, try equal parts cashews and almonds.


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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md
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Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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Ribbit
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I'd have to use pecans to be compliant for all of us.  But pecans are so strong-tasting...

Oh!  I could use macadamias!  It would cost me an arm and a leg, but if I was desperate for some sort of creamy dessert, I could use macadamias.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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funkymuse
Monday, October 13, 2008, 2:36pm Report to Moderator Report to Moderator
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How about some good ways to cook okra?

We've been coating it in almond flour, garlic, salt and frying it up in olive oil.

any other suggestions?  

We've had to trade our beloved morning oven baked asparagus (out of season now), for this stir fried Okra!  Which is also delicious.

Ouu la la...

found this most excellent site:  

http://www.neurophys.wisc.edu/ravi/okra/
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Ribbit
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Kyosha Nim
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Rice flour or millet flour is nice too.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Monday, October 13, 2008, 6:30pm Report to Moderator Report to Moderator
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Quoted from Ribbit
Rice flour or millet flour is nice too.


I tried both those and we found that the Almond Flour had the most flavor.  BUT I still have to try cornmeal which is a black dot.  

I'll save that for a special day!
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accidental_chef
Wednesday, October 15, 2008, 4:49am Report to Moderator Report to Moderator

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Quoted from italybound


I tried this recipe with Pumpkin. It's out of this world, truly! Here's what I did. Halved all the measurements and:

1C freshly milled basmati rice ( for me spelt triggers bronchitis)
1t cinnamom
1/2t sea salt
1/2t baking soda
1/2t garam masala (instead of all spice)+1/8t freshly ground cloves
1/4t baking powder
1/2C jaggery (instead of agave)
1/2C ghee (i would reduce this further coz it does feel pretty "oily")
2small farm eggs
1/2t vanilla extract
1C  grated fresh pumpkin

Follow baking instructions as per IB's link.

IB, is this more cake like than bread?

Almost all of the above ingredients are Superfoods for Hunters, except vanilla which isnt rated for us, therefore neutral. I will add pine nuts the next time. Oh the possibilities  !

For my Nomad hubby I'll try this with yes, zucchini and raisins, 2 superfoods for him  !

My baking experience is very, very limited, so here are some  questions  :

1. Butter & flour a 9x13 pan. Does butter & flour mean greasing the pan and sprinkling flour? Why do we need to do this? I used my little square pyrex dish. Ghee & millet flour are what I used.

2. Add dry ingredients to wet ingredients. Why please? Anything to do with air bubbles..giving it the desired texture? Mine turned out very light and almost- by a hair's breadth- crumbly. Maybe coz of the basmati, which I think I should soak, dry and then mill for baking.

3. IB, why didnt you add a warning that it is extremely addictive ?

Superb recipe IB, thanks a lot!


BTD compliance means: Definition of "Compliance"

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accidental_chef
Wednesday, October 15, 2008, 5:15am Report to Moderator Report to Moderator

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Tried Ribbit's gluten free muffins http://www.dadamo.com/typebase4/recipedepictor7x.cgi?966

Very, very good! Subbed pine nuts for poppy seeds. Jaggery for agave. Also added raisins for my Nomad hubby. Oh I love how the grated lemon peel tastes!

I still havent found stainless steel muffin cups/trays...so I used our stainless steel dessert cups. Got to find a way to make these dessert cups non stick . Ghee didnt work, and these cups have a wide bottom-like half a cricket ball size. Any ideas?

Muffin cups: I saw waxed (I think they were wax) varieties and plain paper varieties. You can see how green I am with these things... Which ones should I get..?

Ribbit, if using muffin cups, does the batter rise and come out looking like muffins? You know...mushroom head like..?

Thanks a lot for this recipe!


BTD compliance means: Definition of "Compliance"

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Ribbit
Wednesday, October 15, 2008, 12:29pm Report to Moderator Report to Moderator

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You can use either plain or waxed paper cups.  My muffins have a tendency to stick to the paper so much that you sometimes lose half your muffin to the paper  , so waxed might be a better choice.

Yes, using muffin cups (if you mean the stainless steel baking pan and not the paper liners) gives them the mushroom-like head if you fill them that  much.

You know, you could use applesauce or grated fresh apples for some of the ghee in your zucchinni bread recipe.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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syren4444
Wednesday, October 15, 2008, 2:31pm Report to Moderator Report to Moderator

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Hey, you think that zuchinni bread recipe can be adapted to pumpkin bread? with maybe 1/2 rice flour 1/2 aramanth? applesauce instead of oil?






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Ribbit
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Try it and let us know!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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syren4444
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Eeek, I'm scared to experiment, lol!

Has anyone broken down the flours and how they react in baking as opposed to wheat flour?  Like I notice brn rice flour is drier and denser, what about the others?





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Mayflowers
Thursday, October 16, 2008, 3:20pm Report to Moderator Report to Moderator
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I find millet flour bitter, but I heard if you get it fresh it's not.
Rice flour is gritty. Oat flour is ok. I found almond flour having the best density in a roll or muffin. I'm becoming a big fan of almond flour..for some reason, it just reminds me the most of wheat.
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Ribbit
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Syren, the one thing that helped me the most in learning how to deal with gluten-free flours is to quit trying to make wheat-like bread.  Once I realized the others taste just fine (when not compared to Cracker Barrel's biscuits), I became very happy with what came out of my oven.  People who are used to wheat flour (especially white) aren't at all impressed by what I bake.  I can make some amazing muffins and take them to an event and they won't be touched because they're brown instead of white.  Or if they're tasted, people are like, "What's that?  Oh, you made those?"  Now other foods I make people love.  But not the baked goods....unless you have to eat gluten-free, then you get so desperate you'll do anything for some semblance of bread.  So see what you can do with the different flours.  There are some great recipes in the database.  Do a google search on gluten-free recipes too, then tweak as needed.  Don't be afraid to make a blend.  Like millet + almond + flax is nice.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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MyraBee
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Tell me more about Almond Flour.  Do you buy it or make it at home?


"We are not human beings having a spiritual experience. We are spiritual beings having a human experience." Pierre Teilhard de Chardin
http://www.stillspeaking.com
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Ribbit
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I make it in my coffee grinder.  All I can seem to do with almonds in the Vita Mix is make almond butter.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Mayflowers
Friday, October 17, 2008, 2:07pm Report to Moderator Report to Moderator
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Quoted from MyraBee
Tell me more about Almond Flour.  Do you buy it or make it at home?


I make it. Too expensive. I grind raw almonds in my vitamix.

Quoted Text
All I can seem to do with almonds in the Vita Mix is make almond butter.


If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.
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syren4444
Friday, October 17, 2008, 2:22pm Report to Moderator Report to Moderator

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I just bought my first bag of almond flour from bobs red mill.

Ribbit, I totally empathize with what you are saying about cooking. People who aren't used to really 'healthy' alternative cooking always finds my food bland or baking the wrong texture. But you know I agree, I'm not trying to duplicate the texture, I'm trying to find new delicious treats and good meals that won't blow my way of eating.

I just need to likely avoid spelt, because I don't do too well with wheat or oats.





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BuzyBee
Friday, October 17, 2008, 3:42pm Report to Moderator Report to Moderator

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I cooked this soup last night from the BTD recipe site and it was very good. I had to make a few changes because I didn't have some of the items in my pantry. I had pinto beans instead of northern beans and I didn't have chicken. But is came out very good. I did add some garlic salt to add a little more flavor. Very tasty. Next time I want to cook some cornbread to go with it so I will be hunting down cornbread recipes.

               
     White bean chicken soup                    
               
Ingredients:

    * 3 Tablespoons olive oil
    * handful of diced onion
    * 1/4 cup shredded carrot (or more if you prefer)
    * 3 Tablespoons rice flour (or your preface)
    * 1 can chicken broth
    * 1 can white northern beans
    * 1 precooked chicken (approximately 1 cup)[or turkey]
    * Dash of parsley


How to make it:

   1. Saute diced onion in olive oil in skillet.
   2. Add flour.
   3. Add broth and beans.
   4. Add shredded carrots and chicken.
   5. Sprinkle parsley.
   6. Let it simmer for a few minutes then reduce heat and cook on low for approximately 20 minutes.
   7. Serve in bowl.

      Optional

      May add shredded cheese of choice.


Now that it is getting cooler I love to cook soups.


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Ribbit
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Quoted from 815


If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.


Oh, thanks, Mayflours.  I'll go stick my almonds in the freezer now.

BusyBee, here's my mama's cornbread recipe:

2 c. cornmeal (or millet flour)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. oil
1 egg
1 c. compliant milk or seltzer water

Preheat oven to 450.  For a crisp crust, heat some oil in an iron skillet in the oven (watch for smoke--work quickly) while it's preheating.  Mix all ingredients.  Remove pan from oven and pour in batter.  Return to oven and bake 20 min.  Variation: add chopped onion or Italian seasoning, or both.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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BuzyBee
Friday, October 17, 2008, 4:01pm Report to Moderator Report to Moderator

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Thanks Ribbit for the cornbread recipe.  I am going to try it next time I cook this soup. That sounds like the perfect dinner combo.
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syren4444
Friday, October 17, 2008, 4:18pm Report to Moderator Report to Moderator

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oh ribbit, I must try that cornbread! I'll use millet, do you ( or anyone) know if I can make millet flour from fresh dry millit seeds? I bought them from the bulk bin at whole foods.





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Ribbit
Friday, October 17, 2008, 5:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yes, that's what I do.  I buy whole millet and grind it myself in the Vita Mix.  Cornbread (or milletbread) is fantastic with soup.  It's perfect to round it off.  And if you can use butter it's even better.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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BuzyBee
Friday, October 17, 2008, 6:16pm Report to Moderator Report to Moderator

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I use the Earth Balance butter. That will be good with the cornbread.
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syren4444
Friday, October 17, 2008, 6:32pm Report to Moderator Report to Moderator

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Thanks, I will make that today likely!

I'm so confued with that 'Smart Balance" fake butter brand.  They have varieties with added omega, light, buttery spread, Smart Beat, Earth Balance . . .so many variations, lol!  I have the Smart Balance light in the house now, any tips which variant is best?





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BuzyBee
Friday, October 17, 2008, 6:37pm Report to Moderator Report to Moderator

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Earth Balance is usually sold in HF stores. You may find it in a regular grocery store. I'm not sure. I order thru my coop.

http://www.earthbalancenatural.com/#/products/original
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Ribbit
Friday, October 17, 2008, 8:38pm Report to Moderator Report to Moderator

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Earth Balance is really good.  I honestly prefer it to butter.  Maybe I'll go back to it now that I can't have ghee.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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MyraBee
Wednesday, October 22, 2008, 6:44am Report to Moderator Report to Moderator

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Quoted from Ribbit
Earth Balance is really good.  I honestly prefer it to butter.  Maybe I'll go back to it now that I can't have ghee.


No ghee??


"We are not human beings having a spiritual experience. We are spiritual beings having a human experience." Pierre Teilhard de Chardin
http://www.stillspeaking.com
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Ribbit
Wednesday, October 22, 2008, 1:49pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yeah, I was muscle tested and the results were that I was allergic to pasteurized, homogenized dairy.  I have yet to find raw butter.  I've been wondering if the lack of ghee in my diet the last few weeks has been the cause of my stomach aches and bloating, etc.  I'm considering adding it back in even if I'm testing allergic to it, because it does me so much good.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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JJR
Wednesday, October 22, 2008, 1:57pm Report to Moderator Report to Moderator

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I didn't even think of that.  Too bad you can't find raw butter.  I wish I could get you some.  I'm supposed to sign up and become a member at a co-op, then I can go get the stuff and it's legal.  Because you're a part owner. But it's sort of far from here and I don't know if I'll make time to go get it.  PLUS, I have to learn how to make kefir, yogurt and all that before I get into that.  I'm just learning how to soak my grains.  I suppose it would be a good step to take.  Then I could pack some on dry ice for you and send it.  


The poster formerly known as "ABNOWAY"

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syren4444
Monday, October 27, 2008, 5:26pm Report to Moderator Report to Moderator

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Ribbit, I tried your cornbread recipe! I used water and millet flour, but it came out just delicious!

Very very crumbly, but I don't mind, I used a spoon to eat up the fallings after! I bet it would be awesome crumbled over a carrot (or tomato for non-A's) soup!

I have to admit it was the first time I used my cast iron skillet!  Got two sizes as a christmas gift last year (Emeril's brand, lol)





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jayneeo
Monday, October 27, 2008, 5:33pm Report to Moderator Report to Moderator

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Ribbit, I think you may be onto something about ghee and your tummy....maybe go back to ghee.
I worry about that Earth Balance stuff...what oils exactly?
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Ribbit
Monday, October 27, 2008, 8:04pm Report to Moderator Report to Moderator

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Age: 36
Earth Balance is not to be confused with Smart Balance.  I wouldn't touch Smart Balance with a 10 foot pole except to flick it into the garbage.

Julia just snathced the container.  Gotta retrieve it.

"Certified non-gmo ingredients: Expeller-pressed natural oil blend(soybean, palm fruit, canola and olive), filtered water, pure salt, natural flavor (derived from corn, no msg, no alcohol, no gluten), soy protein, soy lecithin, lactic acid (non-dairy, derived from sugar beets), and naturally extracted annatto for color."


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Melissa_J
Tuesday, October 28, 2008, 2:57am Report to Moderator Report to Moderator

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I've made egg-free pudding with the recipe on Bob's Red Mill Arrowroot... it turned out a little gooey, but when I mixed in rice or puffed millet it was good.  I don't remember if I used rice milk or almond milk, it was probably almond milk.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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honeybee
Tuesday, October 28, 2008, 3:05am Report to Moderator Report to Moderator

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Quoted from JJR
Too bad you can't find raw butter.    


Or raw pure cream     we made butter at school from cream just by hand whipping ... until... little ... arms  ...ached  
Delicious  
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BuzyBee
Tuesday, October 28, 2008, 2:37pm Report to Moderator Report to Moderator

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Ribbit, I tried the cornbread recipe last night but something went wrong because I had to throw the entire batch out. I put my iron frying pan in the oven with olive oil getting it hot. I mix everything together. Put the mix in the pan and bake it. I notice when I went to cut the cornbread it was very crumbly. It just fell apart. The only thing I can figure out was my rice milk was bad. It taste like it was missing something and I kept looking at the recipe to make sure I didn't leave anything out. I may need to use another kind of milk. What do you use?



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syren4444
Tuesday, October 28, 2008, 2:52pm Report to Moderator Report to Moderator

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Hi Buzy, I made the recipe too and I used just plain water instead. It tasted great but was very very crumbly. That is the missing gluten making it crumbly, but I still enjoy it a lot!

For flavorings, I used a rosemary infused olive oil and added dried italian herbs to it.





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BuzyBee
Tuesday, October 28, 2008, 3:03pm Report to Moderator Report to Moderator

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I added some chopped onion in mine but I was thinking a spoonful of sugar or something to boost the flavor.
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jayneeo
Tuesday, October 28, 2008, 3:28pm Report to Moderator Report to Moderator

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does it have flax and eggs? both help with the holding it together.
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Ribbit
Wednesday, October 29, 2008, 1:27pm Report to Moderator Report to Moderator

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Kyosha Nim
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Did you use an egg?  Why don't you try two eggs?

Or make it in muffin pans instead of an iron skillet.  The more surface area is touching the pan, the better it holds up.  So muffins will always be a better consistency (in gluten-free baking) than a whole pan-full of something.  I use water or seltzer.  Seltzer helps it puff.

Here's my newest addition:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

I think I will take this basic idea and create cinnamon buns next.  I've never let my grains soak, but I'm pleased with what happened.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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syren4444
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Oooh, looks good, I'm going to make that!!!

Is flax meal totally needed? Can I swap for almond or aramanth? No flax in the house right now.





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Ribbit
Wednesday, October 29, 2008, 3:12pm Report to Moderator Report to Moderator

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I expect you could use almond meal.  You could try amaranth, but I can't make any promises.  Almond would be the best bet in my opinion.  Let me know how it works and I can add it to the recipe as an option.  If you use almond meal you may have to add an egg too to help hold it together.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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BuzyBee
Thursday, October 30, 2008, 3:12pm Report to Moderator Report to Moderator

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Does anyone have a recipe I can use my vanilla soy yogurt. Now that it is cold I have cut back on my smoothies. I am thinking some kind of mousse with pumpkin. Maybe I will google.

I found this recipe that I am going to play around with. Instead of the first 2 ingredients I will replace with my va soy yogurt. Chill and then add to dessert cups with gingersnaps sprinkled and dollop of whip cream on top.


Yummy Pumpkin Mousse


SERVES 6 (change servings and units)
Change to: Servings US Metric Close


    * 2 (3 1/2 ounce) packages sugar-free vanilla pudding
    * 2 cups nonfat milk (skim)
    * 1 teaspoon pumpkin spice
    * 15 ounces pumpkin
    * 8 ounces fat-free cool whip

Directions

      1
      Add pudding milk and milk beat on low with electric mixer until pudding is dissolved.
       2
      Add remaining ingredients and beat on high for two minutes.
       3
      Chili for 30 minutes and serve.
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Mayflowers
Saturday, November 1, 2008, 8:31pm Report to Moderator Report to Moderator
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I just added another tofu mayonnaise recipe.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1097
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Ribbit
Sunday, November 2, 2008, 2:38am Report to Moderator Report to Moderator

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Kyosha Nim
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Busybee,

Here's something I just dug up from long ago. I called it "yogurt" because at the time I was non-dairy and DH was non-soy and it's the best thing I could come up with.

__________________________________________________
Topping:

1 c. fruit (I like blueberries)
1/4 c. water mixed with 1 Tbsp. arrowroot
1 Tbsp. maple syrup or agave

Heat till thickened.  Divide between 6 custard cups.  Chill.
___________________________________________________
"Yogurt":

1 c. rice milk
1 Tbsp. beet sugar (or agave)

Heat these two just to boiling.

1/2 c. rice milk mixed with 2 Tbsp. arrowroot

Add the arrowroot mixture to the other and stir till thickened.

Stir in 1 tsp. lemon juice and 1/2 tsp. vanilla.
Pour over blueberries and chill till cold and firm.



ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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accidental_chef
Monday, November 3, 2008, 9:28am Report to Moderator Report to Moderator

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Quoted from Ribbit
Here's my newest addition:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

I think I will take this basic idea and create cinnamon buns next.  I've never let my grains soak, but I'm pleased with what happened.


I tried this over the weekend with raisins. It was good! But Hubby didnt like the taste of flax-says it tastes like hay.   Brought it to the office (full of other Nomads) and I now have an empty container to take back home.

Thanks for the recipe Ribbit!


BTD compliance means: Definition of "Compliance"

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Ribbit
Monday, November 3, 2008, 1:04pm Report to Moderator Report to Moderator

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Kyosha Nim
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Flax tastes like hay?  Hm.  That's what I think about millet.  I just hide the flavor with ghee.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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gulfcoastguy
Tuesday, November 4, 2008, 4:27am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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I don't think you could hit anymore Nomad diamond foods than in this recipe. The only neutrals are cloves or baking soda. I looked for fresh cranberries in the nearby grocery store tonight but no dice.
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BuzyBee
Thursday, November 6, 2008, 3:14pm Report to Moderator Report to Moderator

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For the following recipe Cherry Vinegar dressing...it calls for coleman mustard. Does anyone know if this is the brand of mustard or the kind of mustard.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?97
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syren4444
Thursday, November 6, 2008, 3:36pm Report to Moderator Report to Moderator

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http://www.colmansmustard.com/products.html

I'm sure they meant the mustard powder Coleman makes, therefore any mustard powder should sub well!





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BuzyBee
Thursday, November 6, 2008, 3:47pm Report to Moderator Report to Moderator

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Thanks Sy. I have some dry mustard powder. This recipe looks interesting. I may give it a try. I am still looking for the best-greatest-salad dressing ever.
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BuzyBee
Friday, November 7, 2008, 3:30pm Report to Moderator Report to Moderator

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Leave it to me to screw up another recipe. I just can't seem to get it right. I tried the cherry dressing last night. I did not have cherry juice or cherry preserves but I did have some frozen cherries. I put those in my vitamix with a little water and blended well. I added the oil, salt, agave, and powdered mustard. When I tasted it I didn't know what kind of taste I was going for. Not sure how to describe the taste. I didn't know what else to add to change the flavor or enhance the flavor created. I ended up throwing it out.

I need a cooking class. I love watching the cooks on TV. I get so motivated to cook but I continuously destroy the recipe. I see a recipe that sounds so good and I want to try but it gets expensive wasting this food. Does anyone else feel like this?
I guess that's why they make the prepackaged foods for people like me.
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Melissa_J
Friday, November 7, 2008, 6:32pm Report to Moderator Report to Moderator

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I just posted a recipe to my blog, for those who can have tapioca.

If you can't, it may require flax or eggs.

http://www.dadamo.com/B2blogs/blogs/blog7.php/2008/11/07/explorer-applesauce-cake

It's pretty similar to the pumpkin bread recipe I posted in the pumpkin bread thread (but this one is without eggs), and should work with pumpkin as well.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Ribbit
Friday, November 7, 2008, 6:35pm Report to Moderator Report to Moderator

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I would start out following every recipe exactly until you get a feel for how things go together.  If it says to use a particular type of cherry and you don't have it, wait until you can get it and then make the recipe.  

Experience is necessary before you can start winging it.

Powdered mustard is very, very spicy.  It only takes a little bit to get the point across.  You can't just sub it out for prepared mustard because prepared mustard is mostly vinegar.  I make mustard for my husband with equal parts powdered mustard and water, but it's extremely spicy.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Friday, November 7, 2008, 6:37pm Report to Moderator Report to Moderator

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Melissa, I just realized that I've been baking "Explorer-like" breads for quite a few years now.  Thanks to you I don't have to come up with them all myself anymore!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Phoenix
Monday, November 10, 2008, 3:02am Report to Moderator Report to Moderator
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Okay I just put the cranberry walnut cake in the oven. Strange that the recipe didn't have any salt.
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Melissa_J
Monday, November 10, 2008, 3:29am Report to Moderator Report to Moderator

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Quoted from Ribbit
Melissa, I just realized that I've been baking "Explorer-like" breads for quite a few years now.  Thanks to you I don't have to come up with them all myself anymore!


You've given me a good head-start   I've tried and enjoyed many of your recipes.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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ABJoe
Monday, November 10, 2008, 4:47am Report to Moderator Report to Moderator

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Quoted from 4276
Okay I just put the cranberry walnut cake in the oven. Strange that the recipe didn't have any salt.

I don't ever put salt in a recipe...  I usually get adequate salt from either ready-made foods, or naturally occurring sodium in foods like celery...  If I ever feel like I need salt, I usually need iodine, so put on a patch...  If I still need a bit of salt, I dip a damp finger in the Real Salt and lick it off... That will be all of the extra salt I need for over a month...  of course, I know we are all individual...


RH-, ISTJ
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ABJoe
Monday, November 10, 2008, 4:56am Report to Moderator Report to Moderator

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Quoted from BuzyBee
Leave it to me to screw up another recipe. I just can't seem to get it right. I tried the cherry dressing last night. I did not have cherry juice or cherry preserves but I did have some frozen cherries. I put those in my vitamix with a little water and blended well. I added the oil, salt, agave, and powdered mustard. When I tasted it I didn't know what kind of taste I was going for. Not sure how to describe the taste. I didn't know what else to add to change the flavor or enhance the flavor created. I ended up throwing it out.

I need a cooking class. I love watching the cooks on TV. I get so motivated to cook but I continuously destroy the recipe. I see a recipe that sounds so good and I want to try but it gets expensive wasting this food. Does anyone else feel like this?
I guess that's why they make the prepackaged foods for people like me.

The first thing I do with a recipe is to follow it as exactly as I can.  This often means waiting until I have an opportunity to shop for the correct ingredients.  After that, if I don't like it, I either try to determine what would make it better or scrap it.  Sometimes I try several variations before I scrap it...  I have made the decision that as long as the foods were good that were used, I don't throw it out.  I eat it as motivation to make it better.  Sometimes I "make" everyone in the house taste it to see if anyone else has ideas about what would make it better...

Sometimes reading other recipes of the same type will provide ideas how to modify recipes as well...  



RH-, ISTJ
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accidental_chef
Sunday, November 16, 2008, 4:16am Report to Moderator Report to Moderator

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Best suitable for Hunters:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1104
Soaking the flours and adding the baking soda just before baking helped a lot, thanks Brighid for these tips! Tasted great with a small piece of Manchego cheese! Addictive, be warned  


BTD compliance means: Definition of "Compliance"

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funkymuse
Saturday, November 29, 2008, 3:58am Report to Moderator Report to Moderator
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Creamy Ground Beef Goulash!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1114

P.S.  The Okra in this recipe actually acts as a thinkener in this recipe and is kind of chewy and crunchy as opposed to slimy.  I have been pleasantly surprised at how I've been able to use it in many recipes as it has a mild almost bland flavor.  So I say 'try it, before you judge it!'

However, you still can't get me to eat a snail...
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Lola
Saturday, November 29, 2008, 6:31am Report to Moderator Report to Moderator

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thanks for submitting your 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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funkymuse
Saturday, November 29, 2008, 2:44pm Report to Moderator Report to Moderator
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Quoted from Lola
thanks for submitting your recipe!


But of course!  

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funkymuse
Saturday, November 29, 2008, 2:49pm Report to Moderator Report to Moderator
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Got bold last night and did the following:

I had some homemade Chicken Noodle Soup last night for dinner and I had made the Kale and Rice Stir Fry for on the side.  

So I took my plate of Kale and Rice and dumped it in the soup and stirred it around gently.  

What a Gourmet Delight!  Oh my!  Talk about chicken noodle soup for the  God's!  

I don't know if there is a homemade chicken noodle soup recipe at Recipe Central but here is the Kale and Rice Stir Fry link:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051

Just leave out any tofu, chicken, eggs or any other protein source and then add the finished stir fry to the pot of chicken soup.

Ouu.. La La!!!
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Ribbit
Sunday, December 7, 2008, 12:11am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
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Can we make this sticky so it'll be easy to find?

I just invented carob brownies and I'm very happy with them.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1117


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lloyd
Sunday, December 7, 2008, 1:30am Report to Moderator Report to Moderator

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Ribbit, you don't need to ask for help. Kyosha Nims can sticky and "you is one of them".
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Ribbit
Sunday, December 7, 2008, 2:46am Report to Moderator Report to Moderator

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Whoa-ho-ho!  How cool is that?  

This way we can always let people know when something new is added, and we know where to find the thread.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
Sunday, December 7, 2008, 2:48am Report to Moderator Report to Moderator

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done editing your recipe!
hope you like it!


''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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Ribbit
Sunday, December 7, 2008, 3:04am Report to Moderator Report to Moderator

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I couldn't find it.  I always have bad results when I search for things.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Monday, December 15, 2008, 12:35am Report to Moderator Report to Moderator
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Banana Date Flaxseed Bread!  Ya Hoo!!!

I didn't have Baking Soda, so I used a full Tsp of the Baking Powder and it came out fine which leads me to ask what is the diff between the two and/or what does Baking 'Soda' do as opposed to  Baking 'Powder?'

Also I didn't have Whole Flaxseeds so I substituted Chopped Pecans.  It was great.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1118
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accidental_chef
Tuesday, December 16, 2008, 9:09am Report to Moderator Report to Moderator

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No bake choco fix  ! http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1119

It's very versatile, so do play around with the recipe. It looks really professional when arranged on a smallish fancy shallow bowl with compliant garnishing like scooped out watermelon and a sprinkling of ground roasted almonds, mint leaf etc., Sauce made with rice flour in melted butter and lemon juice gives it a nice touch!

Nothing of the above is original , it's all *lifted* from  experiences at ice cream parlours, cookbooks etc.,


BTD compliance means: Definition of "Compliance"

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syren4444
Tuesday, December 16, 2008, 10:27pm Report to Moderator Report to Moderator

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Lola
Tuesday, December 16, 2008, 10:53pm Report to Moderator Report to Moderator

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Age: 57
thanks for sharing!


''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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funkymuse
Friday, December 19, 2008, 4:22pm Report to Moderator Report to Moderator
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Quoted from syren4444


what could one use in place of the applesauce?
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funkymuse
Friday, December 19, 2008, 4:25pm Report to Moderator Report to Moderator
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Quoted from 1323


Lola... I need a correction on this.  It should be Kelp Sprinkles not Kale  Sprinkles!  Thanks in advance.

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funkymuse
Friday, December 19, 2008, 7:04pm Report to Moderator Report to Moderator
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Indian-Spiced Roasted Chickpeas

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1121

Fantastic-O!  Eaten as a snack or tossed on a salad.  Just made these today.  

What a great way to eat Chickpeas!
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Lola
Friday, December 19, 2008, 7:21pm Report to Moderator Report to Moderator

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did both!


''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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syren4444
Friday, December 19, 2008, 7:26pm Report to Moderator Report to Moderator

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Funky you can sub any oil for the applesauce.  I'd use a drip less oil and add more honey/agave to make up for the less sweetness.





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Ribbit
Friday, December 19, 2008, 7:47pm Report to Moderator Report to Moderator

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Kyosha Nim
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Age: 36
You can use babyfood of whatever flavor in place of applesauce too.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Brighid45
Monday, December 22, 2008, 10:28pm Report to Moderator Report to Moderator

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Fudgy Brownies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1122

This is a really good basic recipe for brownies. It calls for way more sugar than I like, especially if I use the semi-sweet chocolate called for. This is a nice rich fudgy brownie, so if you prefer this type to the more cakelike brownies, give it a try. I made two batches today and put a little espresso powder and cinnamon in the second batch, and they were delicious. Great for gift-giving!


Everyone is entitled to his or her informed opinion. --H. Ellison
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syren4444
Tuesday, December 23, 2008, 4:35am Report to Moderator Report to Moderator

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http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1123

Sooo gooood! I made these for a party, they are fine for A's and likely other blood types. (Not really 'teacher' appropriate, but it is the holidays, better to cheat on this than "SAD" cookies.)





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accidental_chef
Tuesday, December 30, 2008, 4:32am Report to Moderator Report to Moderator

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BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

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funkymuse
Wednesday, December 31, 2008, 4:49pm Report to Moderator Report to Moderator
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Quoted from accidental_chef


ouuu!  very nice!  Can't wait to try this one!
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syren4444
Saturday, February 28, 2009, 9:44pm Report to Moderator Report to Moderator

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Ribbit
Saturday, February 28, 2009, 10:13pm Report to Moderator Report to Moderator

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Kyosha Nim
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Oh, Syren, that looks good!


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Dr. D
Sunday, March 1, 2009, 12:32pm Report to Moderator Report to Moderator

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Quoted from syren4444


Sorry.. I think this one got munched when the recipe file corrupted. if you've the energy please resubmit it. Sorry for the inconvenience.


A whole system is a living system is a learning system.’ -Stewart Brand
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syren4444
Monday, March 2, 2009, 12:24am Report to Moderator Report to Moderator

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No problem, happy to post it again!  It tasted very yummy.





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syren4444
Monday, March 2, 2009, 1:53am Report to Moderator Report to Moderator

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Re-posted.








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Drea
Monday, March 2, 2009, 3:15am Report to Moderator Report to Moderator

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Thanks for showing us what it looks like!


It is not my responsibility to convince anyone of anything.
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Lola
Thursday, March 5, 2009, 3:57am Report to Moderator Report to Moderator

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syren4444,
would you add the link to your recipe, please?
great picture!


''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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nowishow
Friday, March 6, 2009, 7:07pm Report to Moderator Report to Moderator

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"Anxiety is the gap between now and then"

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Lola
Friday, March 6, 2009, 8:57pm Report to Moderator Report to Moderator

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Sa Bon Nim
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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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syren4444
Sunday, March 8, 2009, 3:38pm Report to Moderator Report to Moderator

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nowishow
Tuesday, March 10, 2009, 11:21pm Report to Moderator Report to Moderator

B+ 51% Swami Explorer - D'Adamo diet since 1999
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"Anxiety is the gap between now and then"

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Lola
Wednesday, March 11, 2009, 4:22pm Report to Moderator Report to Moderator

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Sa Bon Nim
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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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tunes
Wednesday, March 11, 2009, 4:26pm Report to Moderator Report to Moderator

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That looks good.  I'll try to tweak it for my Gatherer hubby.  Thanks.
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Ligia
Wednesday, March 11, 2009, 11:20pm Report to Moderator Report to Moderator

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I added a new recipe:  Cilantro-onion-ginger condiment


http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1153
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BuzyBee
Thursday, March 12, 2009, 5:20pm Report to Moderator Report to Moderator

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Does anyone have any good crockpot recipes. I love cooking chicken in the crockpot but I would like to learn other recipes as well. Lately on TV there have been lots of crockpot cooking but I never manage to see the entire show to see what they are cooking and get the recipes.
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accidental_chef
Monday, March 16, 2009, 6:40am Report to Moderator Report to Moderator

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Quoted from nowishow


I tried this and it's fantastic! I used millet, dates, toasted sesame seeds & jaggery. Great post workout food! Thanks for sharing nowishow !


BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

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BuzyBee
Monday, March 16, 2009, 5:19pm Report to Moderator Report to Moderator

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This may be off the topic of this thread but anyway did anyone see 60 minutes last night with Alice Water's. She promotes organic gardens & foods. She is promoting slow foods rather than fast food which I thought was very unique. She is also teaching students about growing organic food and how to prepare the food that they have grown. She owns a restaurant which serves all fresh, organic, and grass feed animal meat. Very inspiring. We need more like her.  

http://www.cbsnews.com/stories/2009/03/13/60minutes/main4863738.shtml
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Lola
Monday, March 16, 2009, 8:16pm Report to Moderator Report to Moderator

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very inspiring lady!


''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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syren4444
Tuesday, March 24, 2009, 7:56pm Report to Moderator Report to Moderator

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http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1155

Just added, sooo good! I just ate this for lunch.

Just curious, can anyone tell me the html code to make paragraph spaces so it doesn't look funny when I write the recipe?





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syren4444
Tuesday, March 24, 2009, 7:57pm Report to Moderator Report to Moderator

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Also, can we add pictures to recipes?  Can I just enter some html code for my image or would the system not show it?





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Lola
Tuesday, March 24, 2009, 10:13pm Report to Moderator Report to Moderator

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Sa Bon Nim
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recipe edit team got it done syren!

thanks for submitting your recipe!

sorry no pictures but the ones given for each item in the recipe...
you can always post the link to that particular recipe picture here though!
next to the link to your recipe, so people can relate the two.
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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nowishow
Tuesday, March 24, 2009, 11:28pm Report to Moderator Report to Moderator

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Apple braised lamb shoulder chops (or rabbit)
Great for Explorers

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1156


"Anxiety is the gap between now and then"

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andonitxo
Wednesday, April 15, 2009, 2:43pm Report to Moderator Report to Moderator

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I've been trying to add a new recipe, but it's been impossible. I've always got a "permission error". Maybe the administrator could help. The "previewed" recipe is the following one:


Garlic sauce (altered Spanish alioli)      

Added: Apr 15, 2009 at 10:40 AM
Contributed by: andonitxo

Description:

A strong and creamy sauce of garlic to spice up your meat, fish, salads, or just to spread it on a slice of bread.




Best Used By Blood Types:

    * Type B (2 beneficials)
    * Type O (2 beneficials)



Category:

    * Other


     
                         
                         

Ingredients:

    * Garlic (Spanish kind): 1 bulb.
    * Vinegar: 4 spoons (one approximate jet). It will just function as an oil coagulator.
    * Olive oil: as much as needed.
    * Parsley: a little bundle.
    * Sea salt: as much as needed.



How to make it:

   1. Separate the garlic's parts and peel them.
   2. Put them inside a hand-mixer's bowl (better if it's cylinder shaped).
   3. Add the vinegar and mix it all (you won't obtain a homogeneous paste, so don't worry).
   4. The rest of the process is the same. Add a little bit of oil and mix till it gets as refined as possible. That bit may be 4 tablespoons. If you are in doubt put as less as possible to ease the mixing process of the ingredients. If you'd put too much oil you could ruin the sauce, because it wouldn't bind. Very important! You have to move your hand-mixer in a vertical fashion, up and down. That movement helps the sauce get to the appropriate consistency.
   5. Go on adding oil and mixing up and down. You'll get to a point where the sauce will 'grasp' and 'release' your mixer, like an octopus.
   6. After getting to that point you are safe to add whatever other ingredients you'd like (the sauce is 'bound', or 'ligada' as we say in Spanish).
   7. Taste it. If you want it strong, stop adding more oil, and vice versa.
   8. When you attain the perfect taste, add a jet of lemon. It will make the sauce go creamy.
   9. To end up add the parsley and the salt, and give it the last mix.


Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table to sort by columns.



Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

Name
↓     Notes
↓     A Sec
↓     A Non
↓     ABSec
↓     ABNon
↓     B Sec
↓     B Non
↓     O Sec
↓     O Non
↓
Garlic     1 ,2     B     N     B     B     N     B     N     B
Olive Oil     1 ,2     B     B     B     B     B     B     B     B
Vinegar (App...     2 ,3     A     A     A     A     N     N     N     A
Parsley     2     B     N     B     B     B     B     B     B
Sea Salt     2     N     N     N     N     N     N     N     N
Lemon/Lemon ...     2     B     B     B     B     N     N     N     N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may have a high mold count.
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Lola
Thursday, April 16, 2009, 12:16am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing!

edited your recipe, hope it shows up soon!
I ll report the glitch.


''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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NassMum
Thursday, April 23, 2009, 9:32am Report to Moderator Report to Moderator

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Posts: 36
Gender: Female
Location: Sydney, Australia
Age: 42
I too have had a problem adding a recipe, so I will add it here!

Fish Stew (Chicken soup of the sea!)      

Description:

# I use this recipe to replace the good old Chicken Soup, for when my family are battling the winter sniffles.I can buy Atlantic Salmon chunks of carcasses or bones from my fishmonger but if yours doesn't have any, you could use a small whole fish.




Best Used By Blood Types:

    * Type A (8 beneficials)
    * Type AB (8 beneficials)
    * Type B (9 beneficials)
    * Type O (8 beneficials)


Category:

    * Soups and Broths


Ingredients:

    * 1kg Salmon bones (or carcasses)
    * 1 large Cod fillet
    * 2 large onions
    * 6 large carrots
    * 2 bunches fresh Parsley
    * 1 Sweet Potato
    * 2 Red Capsicum
    * 1 small Broccoli
    * 2 Chopped Parsnip
    * 1 teaspoon Cayenne Pepper
    * 1 cup cooked brown rice
    * 2 tablespoons Olive Oil
    * Salt to taste
*



How to make it:

   1. First, add olive oil, one chunky cut onion, 3 chunky cut carrots, one bunch chopped parsley, and fish bones to a large saucepan. Cover with water, and add salt to taste. This will simmer for a good two hours.
   2. Next, strain off all ingredients, leaving just the nutritious broth. Return to the stove, and add 3 chopped carrots, 1 chopped onion, 1 chopped sweet potato, 2 chopped red capsicum, 1 small chopped broccoli, 2 chopped parsnip, 1 bunch fresh chopped parsley. Simmer again for about 20-30 min before finally adding the bite-sized pieces of Cod fillets, simmer for 15 min.
   3. Ladle over brown rice, this not a necessary part but to add an extra bit of texture!
   4. Enjoy!


Hope someone will like!


B  Rh+ Non-Secreter NOMAD, married to a O Rh-
One son: B
Another son: unknown


Every day I seem to need an extra hour to get everything done I want to!

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Dr. D
Thursday, April 23, 2009, 9:51am Report to Moderator Report to Moderator

Peter D'Adamo
Kwan Jhang Nim
Posts: 4,156
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Location: Connecticut
Age: 58
OK. Recipe bug has been fixed.

Sorry for the delay.


A whole system is a living system is a learning system.’ -Stewart Brand
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Lola
Thursday, April 23, 2009, 2:54pm Report to Moderator Report to Moderator

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Sa Bon Nim
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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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gulfcoastguy
Thursday, April 23, 2009, 9:55pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
Posts: 2,436
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Location: Ocean Springs, MS
Age: 54
Here are two new recipes to try out. They are straight out of the paper so adapt as needed. The walnut one needs allmost no adaptions the Tuscan Stew(crockpot) could be made with bison or venison and Nomato sauce could sub for the tomatos.

Herbed Walnuts

2 tablespoons(30ml) of salted butter
2 tablespoons of olive oil
1 and 1/2 tablespoons of dried or5 tablespoons fresh rosemary
1/2 teaspoon(3ml) cayenne pepper, dried
2 teaspoons(10ml) sea salt
1 pound (450 grams) walnut halves

preheat the oven to 325 F, melt butter in a large pan with the olive oil, add the nuts, toss to mix and spread them out into a single layer, scatter the rosemary and salt and pepper evenly over the nuts, roast 20 to 25 minutes.

Tuscan Beef Stew

2 lbs beef top round steak
1 large onion chopped
2.5 cups coarse chopped carrots
3 celery ribs sliced
1 can(16 ounce) diced tomatoes
1 can(6 ounce) tomato paste
0.75 cups dry red wine
1 tablespoon dried basil
2 cloves garlic crushed through a press
pinch of sugar optional
1 can(16 ounce) cannellini beans , rinsed and drained
3 to 4 tablespoons fresh basil, chopped
freshly grated parmesan cheese

Cube the steak and put it into a 5 quart slow cooker
Add the carrots, onion, tomatoes, tomato paste, wine, dried basil, and garlic and mix.
Cover and cook 8 hrs on low heat.
Add the sugar, beans, and fresh basil.
Cover and cook 10 minutes.
Serve with sprinkled parmesan on the individual bowls.

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Mickey
Thursday, April 23, 2009, 10:09pm Report to Moderator Report to Moderator

Swamied Gatherer (50%), Rh-
Sam Dan
Posts: 1,305
Gender: Female
Location: the Bay Area, CA
The Tuscan Stew looks yummy!!!

The walnuts look great too, but i can't have any right now as i'm not on blackdots yet!.  

Do you have a recipe for the nomato sauce you mentioned?.

Thanks!  


"Let food be thy medicine"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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NassMum
Thursday, April 23, 2009, 10:09pm Report to Moderator Report to Moderator

*NOMAD*
Spring: Growth, Peace.
Posts: 36
Gender: Female
Location: Sydney, Australia
Age: 42
Thanks!


B  Rh+ Non-Secreter NOMAD, married to a O Rh-
One son: B
Another son: unknown


Every day I seem to need an extra hour to get everything done I want to!

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Lola
Thursday, April 23, 2009, 10:52pm Report to Moderator Report to Moderator

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Sa Bon Nim
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will you be adding those to recipe central?
thanks for sharing!
merging the thread where all new recipes are at!

Mickey,
try pecans instead.


''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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gulfcoastguy
Friday, April 24, 2009, 1:45am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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Location: Ocean Springs, MS
Age: 54
If you want to add them feel free. The Nomato sauce was posted by cpcat about 13 or 14 months ago. If I find it I'll post it again.
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Ribbit
Tuesday, May 12, 2009, 12:03am Report to Moderator Report to Moderator

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Kyosha Nim
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ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Thursday, May 21, 2009, 10:10pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Great minds think alike, I just entered this before I saw Ribbet's:

Explorer/Teacher Carob Chocolate Cake
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1166


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Kyosha Nim
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Looks very nice, Melissa.  Teff flour is ... well ... different, but in a good way.  I like it in pancakes.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Sa Bon Nim
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It's good in chocolate (or carob) cake too, it has that interesting sweet flavor.

Do you have a gluten-free egg-free dairy-free pancake recipe?  I haven't yet re-worked mine since removing sweet potato starch from them.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Tuesday, May 26, 2009, 10:48am Report to Moderator Report to Moderator

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Just posted a new recipe, hope this one works!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1168


B  Rh+ Non-Secreter NOMAD, married to a O Rh-
One son: B
Another son: unknown


Every day I seem to need an extra hour to get everything done I want to!

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Tuesday, May 26, 2009, 2:32pm Report to Moderator Report to Moderator

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very nice, 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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Ribbit
Tuesday, May 26, 2009, 9:21pm Report to Moderator Report to Moderator

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Kyosha Nim
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Melissa, I do regularly make pancakes and waffles, but I just throw them together.  Next time I make them I'll write the recipe down for you.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Katsy
Wednesday, May 27, 2009, 1:42am Report to Moderator Report to Moderator

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I added a new recipe a couple of weeks ago, for chunky salsa or pico de gallo (whatever ya wanna call it).

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1161

It's for Type O & B. My husband loves this salsa (it's actually his recipe), and loved to eat it with corn tortilla chips   or on anything else Mexican. Being Type O, he can't have corn on this diet, but he puts it things like rice, salad (particularly "taco salad" -- some form of spiced beef, with lettuce and salsa), and so forth.


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Wednesday, May 27, 2009, 2:16am Report to Moderator Report to Moderator

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Katsy, we make something very similar to that without the tomatoes.  I would use pineapple instead.  Yeah, I know, it sounds strange, but it's really good.  And we eat it over rice with meat and toppings (like taco salad minus the chips).


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Friday, May 29, 2009, 11:04pm Report to Moderator Report to Moderator

*NOMAD*
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Location: Sydney, Australia
Age: 42
Made a great loaf of bread last night, turned out the best ever!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1171


B  Rh+ Non-Secreter NOMAD, married to a O Rh-
One son: B
Another son: unknown


Every day I seem to need an extra hour to get everything done I want to!

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thanks for sharing!


''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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nowishow
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http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1181

Baked Spaghetti Squash

Please chang line 9 in the instructions to read "Bake for 1 - 1 1/2 hours at 375 until very soft"
Thanks!


http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1182

Explorer Rack of Lamb over apples



"Anxiety is the gap between now and then"

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Katsy
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A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Bekki Shining Bearheart
Saturday, September 5, 2009, 6:01pm Report to Moderator Report to Moderator

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Well, I've been wanting to post this recipe for a while. Like Mongolian Hot Pot, it is a good dish for multi-BT/GT housholds.


Basic Congee (Chinese Rice-- or other grain-- Gruel/Soup)

This is one of my comfort foods, now that I no longer eat potatoes or wheat. Especially nice to make a pot in the winter time, as it stores well in the fridge, actually improving in flavor over a few days. We have it often for breakfast, but it is equally good for lunch or dinner.

1/2 cup dry rice (glutinous, white or brown as allowed)
     my husband likes half long-grain brown, half short-grain white
(Congee is also made with millet, barley and other grains, so choose one that is good for you)
1 knob of fresh ginger crushed
2 large cloves garlic peeled
2 quarts water (add more if congee becomes too thick for your taste)
A few drops of sesame oil (if allowed by your type)
A few drops of tamari (if allowed by your type)

Bring to the boil in a covered pot. Cook over low heat until rice dissolves, and congee thickens and climbs the side of the pot (a Chinese saying!).

This recipe alone (little or no meat and some veg)is often used for convalescing patients. Millet, barley and other grains are also traditional, but the creamy consistency of rice congee is a real treat.

Meats, bones, etc are often used to enhance stock; other meats may be cooked separately and added (see below). This is a typical method in Chinese cooking.

This rich thick soup is traditionally served in large flat soup bowls, with accompanying small bowls cvering the table filled with fresh, finely cut vegetables: mushrooms, bok choy, broccoli, cilantro, napa cabbage, bamboo shoots, spinach, seaweeds, etc; tofu (may be cooked,); lightly cooked meats, barbequed meats, chinese sausage; canned quail eggs or straw mushrooms; and slivered garlic, ginger and green onions. Seafood such as shrimp, and small pieces of fish may be poached in the congee before serving, as may fresh chicken, duck or quail eggs. The congee is served hot enough so that the veggies get lightly cooked , this is a meal to be served when everyone is at the table!

Traditionally there are condiments which are also served in small dishes: tamari, fermented tofu, hot oil, hot bean sauces, fermented vegetables etc. Some of these can be made at home (several good books available) or bought at an Oriental grocery. The advantage of home preparation is one can tailor them to blood type.

The best thing about this recipe is that you can easily tailor it to a mixed group of blood types, since just about everyone can tolerate rice, and there are other grains that are multi-type friendly; and you just make sure there is a wide diversity of vegetables and meats on the table.

There are a thousand congee recipes:
Vegetarians start as above. If you can eat tofu it is an excellent addition. Back when we were still eating tofu (not allowed for either of us now), we would cut up in match sticks and fry till crispy to garnish, or barbeque with hoisin sauce. Also we would eat fermeted tofu (called "stinky bean cheese" by some).

Everybody else: BTD/GTD compliant meats, eggs, veggies

Seeweeds are not commonly used but make a nice addition to the basic broth.

Traditional meat congees may have pork, salt pork, or dried preserved ham, chicken or duck added at the beginning, to enrich the stock. These may or may not be removed before serving. Other meats may be prepared and added before serving, or placed on the table in a bowl. Theoretically lamb and beef can be used but aren't commonly found in restaurant versions. We avoid pork now, but often use lamb ribs which make a rich stock as well.

Fish congee can be made with any fish or shellfish (heads and bones and bits are used to enrich and improve the stock and are removed before serving, then other cooked fish added later).

Many meat congees also have Chinese dry shrimp, dry fish and/or dry shellfish added at the beginning.

Congee is considered a medicinal food and the ingredients are composed using the Chinese energetics method of medicinal food preparation (5 element system). The grains used in these congees vary according to the medicinal effect desired.

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Debra+
Monday, September 7, 2009, 2:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks for posting this Bekki Shining Bearheart...sounds yummilicious.   I loooooove rice as a comfort food also.   Helps make the tummy do the happy dance.    

Debra

P.S.  I hope you posted this in the recipebase.  


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

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care
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Bekki Shining Bearheart
Monday, September 7, 2009, 5:30pm Report to Moderator Report to Moderator

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Would love to but I don't know how-- don't even know where to start...
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geminisue
Monday, September 7, 2009, 9:42pm Report to Moderator Report to Moderator

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Yum! Sounds so delicious, makes me want to make it very soon.  Thank You for posting it!
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Monday, September 7, 2009, 9:59pm Report to Moderator Report to Moderator

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Bekki ....
Sounds wonderfullllllllllllll
I love rice and it so agrees with me.  I will try your recipe soon.




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Lola
Monday, September 7, 2009, 10:00pm Report to Moderator Report to Moderator

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click on the recipe button here on top, then click on add recipe.....voila!
give us the link to the recipe once done.


''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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Bekki Shining Bearheart
Monday, September 7, 2009, 10:55pm Report to Moderator Report to Moderator

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Posted it in the recipes...
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Lola
Tuesday, September 8, 2009, 12:44am Report to Moderator Report to Moderator

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thanks!
got a link?


''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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nowishow
Tuesday, September 8, 2009, 7:42pm Report to Moderator Report to Moderator

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Thanks Bekki - This looks great!
Especially for winter.  


"Anxiety is the gap between now and then"

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nowishow
Tuesday, September 8, 2009, 7:48pm Report to Moderator Report to Moderator

B+ 51% Swami Explorer - D'Adamo diet since 1999
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"Anxiety is the gap between now and then"

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Katsy
Wednesday, September 9, 2009, 1:26am Report to Moderator Report to Moderator

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Ghee-licious Rice Cakes -- good for all blood types and all genotypes:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1191


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Lola
Wednesday, September 9, 2009, 1:46am Report to Moderator Report to Moderator

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thanks for submitting, will get to the edit part as soon as Dr D finds out the cause of the freeze up.....


''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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C_Sharp
Wednesday, September 9, 2009, 6:49pm Report to Moderator Report to Moderator

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I added a recipe for lentil flour pumpkin muffins.
Does not necessarily need to stay I was just testing adding recipes from Firefox 3.5.


MIfHI                            I follow a SWAMI diet.
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Gale D.
Wednesday, September 9, 2009, 7:12pm Report to Moderator Report to Moderator

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Ee Dan
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Can I add a recipe for Warriors, or do we want to keep the recipes 'generic' and give the detail of beneficials for the different blood types?




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Lola
Wednesday, September 9, 2009, 8:00pm Report to Moderator Report to Moderator

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simply add the recipe as is....
the edit team will take care of the details.

you can say it is meant for warrior GT in the description, no worries.

the recipe base is BT specifically programmed.


''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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Tea Rose
Wednesday, September 9, 2009, 8:23pm Report to Moderator Report to Moderator

Kyosha Nim
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C_Sharp,

Where do you buy your lentil flour?  I have never seen it in Health food stores in my area.  Our supermarkets here have International sections, I will have to check there.  Your recipe sounds great and no grains!

Tea Rose



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Quoted from Tea Rose
Where do you buy your lentil flour?


I buy the flour from Indian food stores.

If you want Organic, you may have to grind it yourself.


MIfHI                            I follow a SWAMI diet.
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Quoted from C_Sharp
I added a recipe for lentil flour pumpkin muffins.


If you keep the recipe, when you edit it pumpkin is misspelled in the title.


MIfHI                            I follow a SWAMI diet.
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Lola
Thursday, September 10, 2009, 3:04am Report to Moderator Report to Moderator

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got the link to your recipe?
to edit, if you like


''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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Ribbit
Monday, September 14, 2009, 9:52pm Report to Moderator Report to Moderator

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I found the best spelt bread recipe ever.  It's not crumbly (comparatively)!  I hope this is okay:  instead of retyping the entire recipe, I just posted the link to the site where I found it.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1193

The problem is, it's not showing up as a clickable link.  Is there a way to fix that?  Or should it just be copy/pasted?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
Monday, September 14, 2009, 11:12pm Report to Moderator Report to Moderator

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yes, copy pasting the recipe is best, for the features to show on recipebase.


''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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Mayflowers
Monday, September 14, 2009, 11:43pm Report to Moderator Report to Moderator
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Thanks for the spelt recipe Rib.
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Katsy
Monday, September 14, 2009, 11:53pm Report to Moderator Report to Moderator

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Looks good, Ribbit!

Lola, do you know if html code can be pasted in to Recipe Central, so that the URL comes up as a clickable link?


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Lola
Tuesday, September 15, 2009, 12:06am Report to Moderator Report to Moderator

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Sa Bon Nim
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there should actually be no clickable links in recipe central....

the food features you see in recipes are edited to appear and show
for which Bts the recipe is beneficial.

Ribbit might later copy paste the recipe instead.


''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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Will do.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Monday, September 21, 2009, 11:47pm Report to Moderator Report to Moderator

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Homemade Buttermilk -- http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1195

"Universal" Muffin Recipe -- http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1196 -- good for all GTD/BTD


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Tuesday, September 29, 2009, 2:25pm Report to Moderator Report to Moderator

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I just added this snack recipe; and noticed that there are another couple of recipes that people added that weren't on this list, nor have been verified yet. My recipe is swiss roll-ups; the other recipes are "yellow rice" and "easy green smoothie".


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Friday, October 2, 2009, 11:23pm Report to Moderator Report to Moderator

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Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Posts: 393
Location: Mississippi
Buffins? Miscuits? Biffins? Muscuits? -- it's a cross between a biscuit and a muffin, and it's wheat-free! Check it out here; good for secretors of all blood types, for A-non, Teachers, and Warriors.

The non-compliant ingredients are
  • soy flour (which I mixed with water to make a mock, heavy soy-milk), and you may be able to substitute... an extra egg or two with more water, or perhaps 3/4 c. milk, buttermilk, yogurt (thin), kefir, almond milk, some other milk alternative, or perhaps just plain water
  • honey (may not need any sweetener, or substitute molasses, maple syrup, agave, glycerin, etc.);
  • oat flour (O nonnies may be able to substitute some other type of flour)


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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joji732
Thursday, October 29, 2009, 2:32pm Report to Moderator Report to Moderator

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A yummy chicken curry recipe that uses pumpkin to thicken the sauce!
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C_Sharp
Sunday, November 1, 2009, 1:29am Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
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This recipe needs to be edited:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?685

Core ingredient analysis only includes rice, but recipe includes other ingredients.

Thanks


MIfHI                            I follow a SWAMI diet.
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nanalovesantiques
Sunday, November 29, 2009, 2:15pm Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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I just posted the Almond Bread Focaccia-style recipe but  I didn't do the TypeBase Ingredients because I could not find almond flour/meal.  Please alert the recipe editors that they should check this recipe.  This recipe is an attempt to avoid food combining ingredients.
nanalovesantiques


Hunter Genotype
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Ribbit
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Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
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~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Hey, all you people who miss the color of tomato and the heat of peppers!  Here's an Indian dish that'll knock your socks off!  Give it a try.  I was delighted with it and hope you will be too.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1226


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Kloud
Sunday, December 13, 2009, 4:53pm Report to Moderator Report to Moderator
Guest User
Hi All

I am hoping you can help!!!! My husband has had many ailments, including cancer over the last years and has finally decided to go the healthy route and start the ER4YBT diet!  Our problem....we live in SA and I am totally not sure of what to cook him anymore, we seem to be limited for resources and different foods....my husband is sick of the same chicken, fish and ostrich.  I live in the Western Cape of Cape Town, if there is anyone out there who lives in SA and can give me tips, ideas and recipes I can follow here, I would be most appreciative!

Regards
Kelly
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Lola
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gave you a few tips in your last posts
I feel like I m running behind you with ideas and answers, hope you find them useful!
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1260729997/s-1/#num1
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1260726973/s-2/#num2


''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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Brighid45
Thursday, December 17, 2009, 3:44pm Report to Moderator Report to Moderator

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Kyosha Nim
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http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1230

I happened to find this recipe in a new issue of Better Homes & Gardens someone left behind at the laundromat. I tried it earlier in the week and now have a housemate demanding to have this for her birthday dinner today! It really is that good.

Haven't tried it yet, but this would probably work very well with a whole turkey (for a larger bird double the amount of the marinade and lemon slices), a turkey breast or even thighs or drumsticks. The honey could probably also be replaced by a different liquid sweetener like agave, maple syrup or concentrated fruit juice.

Side benefit of making this recipe: the whole house smells like fresh lemons!


Everyone is entitled to his or her informed opinion. --H. Ellison
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Ribbit
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~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
I know some of us in the past have really wanted a rye bread recipe.

Give this a try:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1240

It's not a sandwich bread, but it's a great addition to soups.  Cut into cubes, tossed with ghee or oil, sprinkled with herbs and toasted, you'd have some mighty fine croutons.

I forgot to say in the recipe that the molasses is optional.  It doesn't have to be a dark rye.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lola
Tuesday, January 12, 2010, 12:23am Report to Moderator Report to Moderator

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Sa Bon Nim
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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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Mayflowers
Tuesday, January 12, 2010, 6:23pm Report to Moderator Report to Moderator
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Thanks Leanne  
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nowishow
Monday, February 1, 2010, 11:33pm Report to Moderator Report to Moderator

B+ 51% Swami Explorer - D'Adamo diet since 1999
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I made this up last night - Meat Eater�s Veggie Burger - basically it's stuffed hamburgers  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1248


"Anxiety is the gap between now and then"


Revision History (1 edits)
Lola  -  Thursday, September 9, 2010, 2:38am
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Lola
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Sa Bon Nim
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you might have forgotten to hit save or something......
nothing shows....


''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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nowishow
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B+ 51% Swami Explorer - D'Adamo diet since 1999
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Quoted from Lola
you might have forgotten to hit save or something......
nothing shows....


Does this work? I found it when I searched on Burgers.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1248



"Anxiety is the gap between now and then"

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Lola
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great!


''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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Ribbit
Monday, March 29, 2010, 11:21pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
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~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Brighid45
Saturday, May 22, 2010, 1:54pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Location: southeastern Pennsylvania
Age: 55
Lisa's Luscious Lemongrass Soup:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1289

I'm finding that eating a lot more beneficial vegetables is helping me feel so much better after a really awful winter, health-wise. This recipe is fabulous. If you can't find fresh lemongrass try growing some in a pot on a sunny windowsill, it's easy. Enjoy


Everyone is entitled to his or her informed opinion. --H. Ellison
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Mayflowers
Monday, May 24, 2010, 10:49pm Report to Moderator Report to Moderator
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Here is the Lemony Lentil Soup recipe.. for A's, AB's, and O non Secretors  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1290
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Ribbit
Saturday, July 17, 2010, 1:04pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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ABJoe
Monday, July 19, 2010, 12:20am Report to Moderator Report to Moderator

34% Nomad
Sun Beh Nim
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RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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Brighid45
Tuesday, August 31, 2010, 5:14pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Turkey Paneer/Ricotta Burgers with Caramelized Onions:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1311

A nice Gatherer recipe.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Lola
Tuesday, August 31, 2010, 7:15pm Report to Moderator Report to Moderator

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thanks for sharing!


''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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Brighid45
Tuesday, August 31, 2010, 7:31pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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De nada, Lolacita


Everyone is entitled to his or her informed opinion. --H. Ellison
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Lola
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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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kescah
Wednesday, September 8, 2010, 2:25pm Report to Moderator Report to Moderator

Warrior- Grrrrr!
Ee Dan
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Age: 63
Mmmmm, I wanted a Cream of Mushroom Soup that was good for me. I found a recipe in the Recipe Center, but the guy who put it in there said he hadn't tried it... besides, it didn't sound like what I was craving. So I got inventive; I thought it should be easy and it was! And tasted wonderful- better than hoped for.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1314


You guys are great!

On the Warpath! Grrrr, watch out!
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Dr. Pepper
Thursday, September 9, 2010, 2:52pm Report to Moderator Report to Moderator

Swami Gatherer (42%); Rh+; Lewis (b-)
Sam Dan
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Quoted from Brighid45
Turkey Paneer/Ricotta Burgers with Caramelized Onions:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1311

A nice Gatherer recipe.



I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!)
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Lloyd
Thursday, September 9, 2010, 4:09pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted from Dr. Pepper



I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!)


You are correct. Carmelization increases AGE content significantly.

Recipes may be altered for personal taste.
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ABJoe
Thursday, September 9, 2010, 4:14pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Dr. Pepper
I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!)

You heard right...

People are free to implement as much or as little of the information as personally desired...  Just because someone else is more or less strict with their diet, doesn't mean I have to follow...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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Eagle Beach
Thursday, September 9, 2010, 9:01pm Report to Moderator Report to Moderator

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I wonder if it's possible to, if you look at the Recipe center. , to first pick your blood type,  then you see all recipes that give max benificals ?   As it is now, you pick your blood type , choose recipe with most votes, only to see your  
Blood type has the least benifits of all!!!  Just an idea, and only if it's possible.


Top 10 Energy Foods For Hunters:-
Lean Beef, Rich Oiled Cold Water Fish (Halibut and Cod), Olive Oil, Walnuts, Seaweed, Spinach, Collards and Kale, Garlic, Berries esp Bluebury and Elderberries, Ginger, Plums, Linseed oil, Green Tea.
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Lola
Thursday, September 9, 2010, 10:00pm Report to Moderator Report to Moderator

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Sa Bon Nim
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if you look closely, you will notice that ALL recipes can be tweaked according to BT.
If an ingredient isn t compatible for your type, it clearly states, to use a compliant BT substitute.....

This is to let people realize how easy it is to cook something up, and make it
beneficial no matter your type.....

mostly the core of the recipe is compatible, and the other ingredients are marked as variants.....


''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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Lola
Friday, September 10, 2010, 3:06am Report to Moderator Report to Moderator

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Quoted Text
I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!)


you can t simply go out bursting everybody s bubble!!!


''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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Dr. Pepper
Friday, September 10, 2010, 3:15am Report to Moderator Report to Moderator

Swami Gatherer (42%); Rh+; Lewis (b-)
Sam Dan
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Location: Massachusetts
Age: 49
Quoted from Lola


you can t simply go out bursting everybody s bubble!!!




Must be a sign of AGE...
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honeybee
Friday, September 10, 2010, 3:24am Report to Moderator Report to Moderator

INTJ
Ee Dan
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Location: au
tuna steak with minted sprouted quinoa and spicy yoghurt dressing

delish nomad lunch

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1315
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Eagle Beach
Friday, September 10, 2010, 12:43pm Report to Moderator Report to Moderator

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Age: 53
Roast Beef and Yorkshire Puddings

Ingredients

For the beef:

4 garlic cloves
2 tbsp lemon thyme leaves
1 tbsp black peppercorns
1 tbsp wholegrain mustard
4 anchovies
2 tbsp olive oil
2.7kg rib of beef
6 - Sweet Potatoes
4 tbsp olive oil

For the Yorkshire Puddings:

175ml fresh Lactofree whole
2 large eggs and 1 large egg white
1 tbsp wholegrain mustard
115g plain flour
sunflower oil

Method

1. Heat oven to 220 C or gas mark 7.
2. Grind the garlic, thyme, peppercorns, mustard, anchovies and the 2 tablespoons of olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160 C or gas mark 3.
3. Remove the pan from the oven, add the potatoes and add in 4 tbsp of sunflower olive oil. Return to the oven for another 90 mins for rare or 2 hours for medium rare.
4. Time for the Yorkshires! Make the fresh Lactofree whole up to 225ml by adding water. Beat the eggs, egg white, mustard and Lactofree together and gradually add the flour and ¼ tsp salt.
5. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220 C or gas mark 7.
6. Put 1 tbsp of sunflower oil into each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins without opening the oven, until risen and golden.


Top 10 Energy Foods For Hunters:-
Lean Beef, Rich Oiled Cold Water Fish (Halibut and Cod), Olive Oil, Walnuts, Seaweed, Spinach, Collards and Kale, Garlic, Berries esp Bluebury and Elderberries, Ginger, Plums, Linseed oil, Green Tea.

Revision History (2 edits)
Eagle Beach  -  Friday, September 10, 2010, 1:09pm
Eagle Beach  -  Friday, September 10, 2010, 1:01pm
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Lola
Friday, September 10, 2010, 4:03pm Report to Moderator Report to Moderator

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Sa Bon Nim
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pls add your wonderful recipe up at R central.
don t forget to add the link here once you submit it, so we can edit.
thanks for participating and sharing!


''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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Dr. Pepper
Wednesday, September 22, 2010, 3:16pm Report to Moderator Report to Moderator

Swami Gatherer (42%); Rh+; Lewis (b-)
Sam Dan
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Gender: Male
Location: Massachusetts
Age: 49
Turkey or Chicken Stock

Added this recipe so that folks can either:  make and enjoy it; or, refer to it in recipes that require a compliant stock.


http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1321
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Lola
Thursday, September 23, 2010, 1:18am Report to Moderator Report to Moderator

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Sa Bon Nim
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nice, thanks

think there is or are compliant bone broth recipes, which to me mean more
or less stock.....
too busy to start a search right now, but just a thought


''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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Dr. Pepper
Thursday, September 23, 2010, 2:41am Report to Moderator Report to Moderator

Swami Gatherer (42%); Rh+; Lewis (b-)
Sam Dan
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Location: Massachusetts
Age: 49
Quoted from Lola
nice, thanks

think there is or are compliant bone broth recipes, which to me mean more
or less stock.....
too busy to start a search right now, but just a thought


I agree w/ you Lola.  Bone broth vs. stock:  same animal.  I did a search on Recipe Base looking at all "Soups and Broths."  This brought up 88 hits but no broths of any type other than the "Scotch Broth," at least as far as I could identify.

Have you posted your aspic recipe that uses beef shins?  That would be another good one to put in!

I'll try to add a beef stock when I get a chance.  No reason these basics shouldn't be there.  I've been looking far and wide near me for a store-bought, compliant beef or chicken broth and I can't find one.  Most have lots of additives that are no-no's for most of us.  Caramel coloring, sugar, and all kinds of other junk...

I need an extra freezer if I'm gonna start manufacturing stocks now!   It takes too long to whip up a batch every time I need some...
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Lola
Thursday, September 23, 2010, 2:58am Report to Moderator Report to Moderator

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Sa Bon Nim
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I am the worst recipe writer there is!!!!
have never followed a recipe as is.....I simply do it all my way.....

you can come over anytime though and we can together make an aspic, and you write down the ingredients and amounts......we also get to eat it up.....bring the wife and the kids!!!

fish out some bone broth recipes from older threads and you could add those to recipe central if you like, I know they re out there somewhere
http://www.google.com/custom?q.....itesearch=dadamo.com


''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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Dr. Pepper
Thursday, September 23, 2010, 3:09am Report to Moderator Report to Moderator

Swami Gatherer (42%); Rh+; Lewis (b-)
Sam Dan
Posts: 374
Gender: Male
Location: Massachusetts
Age: 49
Quoted from Lola
I am the worst recipe writer there is!!!!
have never followed a recipe as is.....I simply do it all my way.....


We have a great deal in common!


Quoted from Lola

you can come over anytime though and we can together make an aspic, and you write down the ingredients and amounts......we also get to eat it up.....bring the wife and the kids!!!


I've been trying to get my family to Mexico for so long now...I give up...I'll just come down myself and we can cook and eat to our hearts' content!  Even though we're different GT's, I'm sure that two O nonnies can find enough in common to cook up a storm...
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