Gatherer diabetic-70 Scorp/Sag on BTD/GENO 16 year Sam Dan
Posts: 5,157
Gender: Female
Location: East Coast
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try.
I have used few of them and nearly have no way to imagine using them, but the last few days I have mixed some up for different meals and find fun in them.. the problem is only that I eat mostly fresh cooked/steamed meat and vegetables - 2 to 3 times a day. How would I best use more spices? I only have these few as avoids.. Acacia (Arabic Gum) Chili Powder • Cornstarch Guarana Mace Pepper, Black Vanilla all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !
What spices do you use? and how ///for individual meals//as that is all I cook.
When I see other peoples medicines schedule-I am happy to be here taking care of my health I only wish to drop weight more easily-life would be perfectionBeing 'here' creates understanding. BTD prevents damage from eating avoids. Thanks Dr D & your sups - all support and friendships
This morning I made oat bran and added these spices:
Cinnamon Nutmeg Ginger Allspice Cardamom
Also added water, two dates, a little ghee, and tiny dash of salt. After it cooked a bit, I blended with a stick blender. Topped with a little soy milk after putting it in the bowl.
It tastes like a dessert from an Indian restaurant.
I used to add some clove, but it is too strong for my taste.
I have an old chart posted on my refrigerator that tells you what spices/herbs are good with what kind's of food. I bet if you googled you would find something similiar. I use mine all the time.
"Prevention is the best medicine"
"One Health, One Disease"
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"
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try.
I have used few of them and nearly have no way to imagine using them, but the last few days I have mixed some up for different meals and find fun in them.. the problem is only that I eat mostly fresh cooked/steamed meat and vegetables - 2 to 3 times a day. How would I best use more spices? I only have these few as avoids.. Acacia (Arabic Gum) Chili Powder • Cornstarch Guarana Mace Pepper, Black Vanilla all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !
What spices do you use? and how ///for individual meals//as that is all I cook.
re: "the least I should try": Do you have a specific goal? re: "no way to imagine using them": Do you have a favorite cuisine? Are there types of cuisine you particularly dislike? The use of spices often characterizes major distinctions between cuisines.
Let us know what you are trying to "accomplish" with spices (both healthwise and flavorwise), so we can better help you.
D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005 Cyber-Newbie, as of 2004
I use cilantro just about every day. I also use parsley, basil and ginger regularly. They are the ones I reach for when I'm making my breakfast stir-fries, eggs or supper.
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try.
I have used few of them and nearly have no way to imagine using them, but the last few days I have mixed some up for different meals and find fun in them.. the problem is only that I eat mostly fresh cooked/steamed meat and vegetables - 2 to 3 times a day. How would I best use more spices? I only have these few as avoids.. Acacia (Arabic Gum) Chili Powder • Cornstarch Guarana Mace Pepper, Black Vanilla all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !
What spices do you use? and how ///for individual meals//as that is all I cook.
When I think back to the past when I was in my home town, I remember my grandfather and his neighbors. They used to eat all kinds of meat, including chicken. They used different varieties of herbs in their dishes, such as:
They roasted it in a pan on a handmade stove (at that time they didn’t have an oven), all the herbs together except garlic- until they could smell the aroma of the herbs. Then they would put all the herbs in a Thai Stone Mortar and Pestle. At this time they would add garlic and salt. This is what a stone mortar and pestle looks like: http://th.wikipedia.org/wiki/%E0%B8%84%E0%B8%A3%E0%B8%81
They would then grind by hand in the mortar (again that time they never have grinder) then mix with ground meat and garnish with cilantro and green onion. They would eat raw or cook with sticky rice and a lot of vegetable along with a lot of herbs.
Most man would eat the dish raw but the women and children would eat it cooked. And no one ever got sick or got cancer as a result. I think that is because of the herbs. Most died from natural causes of old age.
So, they eat fresh vegetable with that dish. --------------------------------------------------------- Details supplied by the Thailand Institute of Scientific and Technological Research (TISTR) Technical Terms: Thai Herbs and Spices
Anthelmintic:An agent destructive to gastro-intestinal tract parasites Antidiarrhoeal: An agent effective in combatting diarrhoea Antidysentry: Preventing, alleviating or curing dysentry Atiflatulence: Relieving or preventing excessive amounts of gas or air in the stomach or intestine Antiemetic (Antinauseant): An agent preventing or alleviating nausea or vomitting Antiinflammatory: Counteracting or suppressing inflammation Antipyretic : Relieving or reducing fever Antitussive : Relieving or preventing coughing Antispasmodic: Relieving muscular spasms Antistringent : Causing usually local contractions after topical application Antiscorbutic: Effective in the relief or prevention of scurvy Carminative : Relieving flatulence Digestant : Assisting or stimulating digestion Diaphoretic: Pertaining to, characterised by, or promoting perspiration Diuretic : Increasing the secretion of urine Expectorant : Promoting the ejection, by spitting, of mucus or other fluids from the lungs and trachea Emmenagogue : An agent or measure inducing menstruation Stomachic : A medicine promoting functional activities of the stomach
One more thing when they cook fish they always put turmeric, garlic, shallot. Sometime with lemon too.
For my personal experience, I think I used too much herbs in the past plus now I am going thru post menopause. So if I have too much herbs it will make me feel very hot immediately. Also some my supplements already have herbs included. I have to be careful and limit myself to any additional herbs.
Gatherer diabetic-70 Scorp/Sag on BTD/GENO 16 year Sam Dan
Posts: 5,157
Gender: Female
Location: East Coast
I can smell all those dishes of grandpapa.. nice..
I am looking to eat differently 'tasting' foods to accomplish a direction of my new way of eating the same old foods (with tasteless oil / in the other thread).
Those who use 'curry' from scratch, what is your basis of curry? is it always a mix, does it keep when mixed? I love curry food, but seldom used spices until now.
My aim is to make every dish taste/smell just a like a 'new' flavor. It is suggested in a book and I am willing to try.
The variety of mixtures some here use is most interesting. I will look at all the links to see what they are for, what the spices wish to accomplish... ----------------------------- Yes menopause flashes are awful, I have one near every 45 minute.. for 18 years.. maybe I will find one that will not give me headaches and still get rid of flashes... ------------------------------ Just recently a male friend has started to get flashes? I wonder what that is all about???????????? Any guesses? what spices would be good to try for a male? in his 70s...
When I see other peoples medicines schedule-I am happy to be here taking care of my health I only wish to drop weight more easily-life would be perfectionBeing 'here' creates understanding. BTD prevents damage from eating avoids. Thanks Dr D & your sups - all support and friendships
swamied nomad chameleon receptor worldview Kyosha Nim
Posts: 7,888
Gender: Female
Location: Denmark
Age: 40
I use almost all the time
lemon thyme Oregano Sweet paprika Garlic Rosemary
In summer I add a lot of fresh basil ( grows at least 3 types) Fresh mint Dill Coriander leaf Majoram
Fresh ginger for fresh fruit dessert and asian food.
Cardemom, vanilla bean and a little cinnamon even though the latter is black dot. Is common n sweet things.
ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- living with DD Emma age 18, 0 rh- secr ( Hunter or explorer ) Diamonds, superfoods,Neutral,*black dots, avoids
Those who use 'curry' from scratch, what is your basis of curry? is it always a mix, does it keep when mixed? I love curry food, but seldom used spices until now.
This man taught me everything I know about cooking authentic Indian cooking:
I use the above recipe almost verbatim, but leave out the tomatoes and cream. i substitute the butter with ghee. Look through his videos for something that sounds good to you. I bought his DVD's and love them.
Here is another recipe of his that I use for cooking greens:
I don't use spinach, but instead use kale, turnip greens, or mustard greens.
I use almost all whole spices, toast them in a pan on the stove, then grind them in a mortar and pestle. If there is extra, I'll store in a small glass container in my spice cabinet.
I can smell all those dishes of grandpapa.. nice..
I am looking to eat differently 'tasting' foods to accomplish a direction of my new way of eating the same old foods (with tasteless oil / in the other thread).
Those who use 'curry' from scratch, what is your basis of curry? is it always a mix, does it keep when mixed? I love curry food, but seldom used spices until now.
My aim is to make every dish taste/smell just a like a 'new' flavor. It is suggested in a book and I am willing to try.
The variety of mixtures some here use is most interesting. I will look at all the links to see what they are for, what the spices wish to accomplish... ----------------------------- Yes menopause flashes are awful, I have one near every 45 minute.. for 18 years.. maybe I will find one that will not give me headaches and still get rid of flashes... ------------------------------ Just recently a male friend has started to get flashes? I wonder what that is all about???????????? Any guesses? what spices would be good to try for a male? in his 70s...
I forgot to mention about how they cook that dish. They put little oil in the pan (medium heat) then add minced garlic, when the garlic starts to smell and gets light brown, then put the raw dish in the pan until it begins to brown (cook)
Oh, my goodness, I found that the cucumber juice(my superfood) helps me out a lot when I get hot.
Yes, menopause- hot flashes are awful. I went to see my Doctor to have my blood tested for:
Estradiol(Estrogen): I have only 20 he said I should between 60-130
Testosterone : I have 9 he said, should between 100-200
Progesterone: I have 0.32 he said, should between 3-20
I was so surprised that all of those were so low!
He said, that’s why I have hot flashes. I just got ARA plus, Exakta, Ferm Balance and Aromastat last week, I have to try it out. I hope it will help me.
There is a suggestion that maybe using all the spices listed in my Swami would be the least I should try. How would I best use more spices? I only have these few as avoids.. Acacia (Arabic Gum) Chili Powder • Cornstarch Guarana Mace Pepper, Black Vanilla all else is ok to use.. so is it time to start using the full measure of all and invest in them> ? !
What spices do you use? and how ///for individual meals//as that is all I cook.
I just follow what my SWAMI says about Geno Harmonic foods: if I drink Green tea I should combine it with Nutmeg, peppermint, thyme , Asian pear, cranberry juice, Feljoa, paw paw, Persian melon, persimmon then I will get 5 stars. So, every time I drink Green tea, I put a pinch of peppermint or thyme in with it.
Well…in my case, the Swami allows me to have 3 1tsp. servings per day.
Please input in SWAMI : Enhancing Broad Genotrophic Effects Enhancing Glycation Endproduct Removal Enhancing Global Remethylation Effects Enhancing Cellular Detoxification Enhancing Histone Acetylation Effects You will get a lot of the different kinds of food. It will tell you which foods to combine together.
Gatherer diabetic-70 Scorp/Sag on BTD/GENO 16 year Sam Dan
Posts: 5,157
Gender: Female
Location: East Coast
So pleased to resurect this question.. I will do ..Please input in SWAMI : Enhancing Broad Genotrophic Effects Enhancing Glycation Endproduct Removal Enhancing Global Remethylation Effects Enhancing Cellular Detoxification Enhancing Histone Acetylation Effects You will get a lot of the different kinds of food. It will tell you which foods to combine together.
I am changing from Gatherer to Explorer, on oversight I made on my Swami.. life has just become more spicy.. haha Thanks for all the answers.. they are coming to me at the exact right time.Lol Lol lol
When I see other peoples medicines schedule-I am happy to be here taking care of my health I only wish to drop weight more easily-life would be perfectionBeing 'here' creates understanding. BTD prevents damage from eating avoids. Thanks Dr D & your sups - all support and friendships
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When I think back to the past when I was in my home town, I remember my grandfather and his neighbors. They used to eat all kinds of meat, including chicken. They used different varieties of herbs in their dishes, such as:
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