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Cristina's Swami Xpress  This thread currently has 18,927 views. Print Print Thread
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Chloe
Friday, June 25, 2010, 1:22am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,164
Gender: Female
Location: Northeast USA
Age: 71
Cristina....you are the best~

I went back and read every word of these 18 pages and all I can say is WOW....It's like learning first hand from a pro...someone who is taking the initiative to learn all she can from trial and error....and boy are you ever teaching us all a lot! I find this all so enlightening

.......... and entertaining!

Can't wait to see more photos.

You obviously love what you're doing....

Notice anything positive yet from the oil pulling?






"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Cristina
Friday, June 25, 2010, 2:12am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Thank you Chloe, you are so kind!!

Here are the photos of this last lot.  This is the one that got triple kneaded, twenty minutes by hand and then twice on the breadmaker (by mistake), knead, rise, knead again, rise again and finally baked in the machine!!  The other smaller loaf that I baked in the oven was gone before I had a chance to take photos.  This one just came of the 'press', all youngsters gone, so it will last us a few days ... she hopes ...



Regarding oil pulling, I am so happy with it!!  It is amazing that we can look after ourselves so well by just doing that, my teeth are so white, and with no brushing, just flossing and OP!  and even after drinking tea and coffee, rinsing mouth with plain water brings the white back out!   I may make an earlier appointment to the dentist one of these days to confirm that there are no new cavities sneaking in with this procedure, so from that point of view I cannot guarantee it to anyone.  But as far as i can see and feel, it works!!  




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Symbi
Friday, June 25, 2010, 2:46am Report to Moderator Report to Moderator

AO + MN Super-taster SWAMI-X Explorer
Ee Dan
Posts: 1,252
Gender: Female
Location: Brisbane, Australia
Age: 40
Was just wondering while I was packing and planning and baking.  I know I should be doing something else, so you can tell me to shut up if you like!  

According to this article I found using sourdough reduces phytates dramatically and spelt flour doesn't have many to start with so you may not need to make your own flour!  It also explains some reasons why spelt is so good.  http://www.pkdiet.com/pages/recipes/recipeiweb/recipe/Bread_No_Wheat.html

Also found some articles on what is sourdough http://www.angelfire.com/ab/bethsbread/WhatisSourdough.html

and why it is healthy:
Quoted Text
    * Sourdough bread has a lower glycemic index — a measure of how high and how quickly blood sugar spikes after eating a food — than bread made with commercial yeast. This makes it a better choice for people with, or at risk for, diabetes.
    * Sourdough makes certain minerals (iron, zinc, magnesium, and others) in whole grains more available for absorption by our bodies by facilitating the breakdown of phytic acid, a compound in grain bran that inhibits mineral absorption.
    * Sourdough shows promise for people with celiac disease, which renders people intolerant to gluten. Not only can sourdough improve the taste, texture, and overall sensory quality of breads made with gluten-free flours, but it may also act to degrade or deactivate proteins in gluten that adversely affect gluten-sensitive people.
    * Sourdough makes people happy, thereby diminishing stress, which is good for all-around wellness. (Okay, this one is anecdotal, but I completely believe it, don’t you?)     * Sourdough bread has a lower glycemic index — a measure of how high and how quickly blood sugar spikes after eating a food — than bread made with commercial yeast. This makes it a better choice for people with, or at risk for, diabetes.
    * Sourdough makes certain minerals (iron, zinc, magnesium, and others) in whole grains more available for absorption by our bodies by facilitating the breakdown of phytic acid, a compound in grain bran that inhibits mineral absorption.
    * Sourdough shows promise for people with celiac disease, which renders people intolerant to gluten. Not only can sourdough improve the taste, texture, and overall sensory quality of breads made with gluten-free flours, but it may also act to degrade or deactivate proteins in gluten that adversely affect gluten-sensitive people.
    * Sourdough makes people happy, thereby diminishing stress, which is good for all-around wellness. (Okay, this one is anecdotal, but I completely believe it, don’t you?)


Wow!    Make sourdough bread, live long and prosper!

The low GI component is going to be worth it Jenny, keep trying those wild yeasties will play soon.

Didn't read all of that but it's giving me good reason to try sourdough (except it sometimes gives me a headache - probably the amines).  Gotta go!


INFJ ex-Ghee Whiz, GTD Explorer Sept_09 - SWAMI Mar_10

Family - O+ DH and DD (both hunter-ish)
IBS, Fibro, Hashimotos, Adenomyosis, Oral Lichen Planus, Breast Cancer, Terminal case of Optimism
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Chloe
Friday, June 25, 2010, 2:57am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
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Gender: Female
Location: Northeast USA
Age: 71
That is really beautiful bread!!!!


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Cristina
Friday, June 25, 2010, 4:35am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
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Location: Sunny Coast,��QLD, Australia
Age: 63
Thanks Chloe, Symbi!  and Symbi, I love those links, thanks.  Actually the Sourdough info is the best i have seen so far, even Nourishing .... does not explain it that well!  Rye flour is black dot for us, but according to that site, once you keep on feeding the starter, the Rye gets eaten and replaced with whatever you use!!  

I think Jenny was going to try the Rye starter, it is quoted as being better fermenting flour, usually giving activity much sooner than any of the other flours ... I have Rye flour and I think I will experiment with it.   See what happens ... Love this classromm ... very nice, friendly, helpful and knowledgeable company ...  

PS: also, I discovered that my breadmaker allows me to set up my own recipe style, so, soon I should be able to just put the finished starter, flour and water in the machine and let it take care of the whole process ...





Revision History (1 edits)
Cristina  -  Friday, June 25, 2010, 6:57am
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Lola
Friday, June 25, 2010, 6:27am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,162
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
not fair!!!

my hub saw the picture.....he s already packing!!!


''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!

Revision History (1 edits)
Lola  -  Friday, June 25, 2010, 6:37am
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Cristina
Friday, June 25, 2010, 7:03am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Quoted from Lola
not fair!!!


you mean about the breadmaker?

Quoted from Lola
...my hub saw the picture.....he s already packing!!!


you mean trying to run away from the thristy vampires?


or, maybe I missed the plot altogether?  






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Munchkin76
Friday, June 25, 2010, 8:03am Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 818
Gender: Male
Location: Colchester, UK
Age: 37
Cristina, well done - you're bread looks amazing.  It's brilliant that you're sharing your learnings with us all so we can benefit!!  I can't wait to get started!

I think Lola meant that you're bread looks so amazing that her husband's jumping on the next plane to Brissie to come help you eat it  


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Cristina
Friday, June 25, 2010, 9:09am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63




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Cristina
Saturday, June 26, 2010, 12:50am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
As part of this ongoing kitchen re-arrangements I am going through, I now have an area in the kitchen, easily visible, where I keep all my beans, nuts and grains in the process of soaking as well as my culture fermenting jugs.

At the moment I have black beans, pinto beans, pearl barley, quinoa and basmatic rice soaking in their own jars in water with a couple of drops of lemon juice (since this morning); walnuts and almonds soaking with a few grains of salt (since yesterday) and two jugs of fermenting culture (ferment bread starter).

I have a spreadsheet with two worksheets: one for soaking info and another one for fermenting info.  I record the date and whatever action I take for each item.

Something on these lines:

Soaking worksheet:
date      Time     Item         action
25/6/10   8am      Adzuki beans   soak with lemon water
25/6/10   8am      Pinto beans    soak with lemon water
25/6/10   8pm      Basmatic rice  soak with lemon water
26/6/10   8pm      Almond         soak with salt
26/6/10   8pm      Walnuts        soak with salt
26/6/10   10am     Pinto beans    rinse and change water no lemon
26/6/10   noon     Almond         took some to dehydrate
26/6/10   noon     Walnuts        took some to dehydrate


Culture worksheet:
25/6/10            Start Spelt A ferment big Jug
25/6/10            Start Rye  A ferment small Jug
26/6/10            Add flour and water big Jug
26/6/10            Add flour and water small Jug

I will also use this worksheet to keep track of my yogurt making and any other concoctions I indulge in (nut milks, grain milks, fruit and vegie ferments ...)

Will keep posting here until admins kick me out!!  




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Lola
Saturday, June 26, 2010, 4:45am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,162
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
it will all become second nature to you, no worries!


''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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Munchkin76
Saturday, June 26, 2010, 6:42am Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 818
Gender: Male
Location: Colchester, UK
Age: 37
Cristina, I so admire your focus and commitment!!  Sounds like quite a production line - you could be the next health food magnate on the Sunny Coast  


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Cristina
Saturday, June 26, 2010, 9:15am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I am on a mission all right!  I am trying to give myself the best possible way of putting into practice my SwamiX recommendations.  Reducing Phytic acid, just reducing it, not eliminating it,  is part of the plan.  Too much of it will block the absorption of essential minerals my body needs to help me stay healthy and lose weight.  With 8 servings a week of vegie proteins and 3 servings a day of carbohydrates, even after these interventions, there is still plenty Phytic acid to perform its known good functions for the body.  

Also, I love the functionality of it all:  Soaked rice takes a lot less to cook, requires less fluid (my broth last longer) and tastes nicer.  Ditto for nuts and beans.   And, it is all there, always available, ready to use, with a feeling of plentiful that takes away the worry of unexpected visitors popping in at dinner time.  it is always easy and quick to prepare meals and with lots of variety.  Besides it also looks nice, all those jars fill with color and texture that only beans, nuts and grains can give, it makes the kitchen look warmer and cosier, a lot more welcoming ...    




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Possum
Saturday, June 26, 2010, 9:25am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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Gender: Female
Location: Wellington, New Zealand
Age: 53
Quoted from Cristina
all those jars fill with color and texture that only beans, nuts and grains can give, it makes the kitchen look warmer and cosier, a lot more welcoming ...    
I used to love having glass jars filled with all sorts of coloured beans etc in my kitchen too!! Very attractive

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Cristina
Saturday, June 26, 2010, 10:40am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
but now, I suppose from an 'O' perspective it does not justify having them anymore ... maybe a bit more animal protein instead?  Jars of jerkins, dry fruit, fermented vegies and fruits still ok ...  




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Possum
Saturday, June 26, 2010, 10:51am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
Posts: 5,397
Gender: Female
Location: Wellington, New Zealand
Age: 53
Most I go to these days are jars of nuts & one of raisins...(for DH)
Haven't got into the fermented vegies just yet...I have only recently progressed from no longer having inadvertently fermenting vegies in the fridge...
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Cristina
Saturday, June 26, 2010, 10:52am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63




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Lola
Saturday, June 26, 2010, 3:56pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
next project Christina
make your own sprouted flour mixes to add a touch of uniqueness and extra nutrition to all your baked sourdough goods!

sprouting grains, legumes, seeds
dehydrating and grinding into flours.....


''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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Cristina
Saturday, June 26, 2010, 4:01pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Quoted from Dr. D
We're related!


WOW!  same Haplogroup on my mother's side as Dr D's!!  The path got brighter, lights on all the way to optimum health!!


And with that, being 2:00am, with the breadmaker working on my instructions to make us Spelt fermented bread and amidst hubby's excitement with Uruguay going through to next round in soccer, it is time to call it a day!  Another 100% compliant wonderful, inspiring day ...




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Cristina
Saturday, June 26, 2010, 4:05pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Yes, Lola, thanks for the suggestion.  I was hopping to get Spelt grain, but cannot yet, at least from my usual sources,  they keep on saying next month, next month for the last couple of months ...

I will seriously look into it tomorrow, check our grains lists, see what alternatives  we have ...




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Lola
Saturday, June 26, 2010, 4:45pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,162
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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Cristina
Saturday, June 26, 2010, 10:52pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Thanks Lola, fascinating stuff all right!  Got to get organised with my Y side of things now ...




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Cristina
Monday, June 28, 2010, 11:28am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Regarding the fermented bread:

Yesterday I baked one in the breadmaker, set it up manually, experimenting, it has like 3 raising times and kneading times,  I set it to knead for 30 first, then 5 minutes and gave it a lot of time in between to rise, like an hour the first time and 40 minutes the second time ...

The final product was very nice.  

1.- height: It raised quite a bit, but not as much as my previous breads, this one was about a couple of centimetres below the top of the container, the previous ones were right at the top of it.  
2.- Texture: This one is more dense, not as crumby as previous ones that received a lot more kneading time
3.- this one is sweeter, not as soury as the others.  You would not know you are eating a sourbread ...

I can see that the more you knead the loaves, the lighter the texture, the crumbier they become ...

I have 4 cultures going on at the moment ... a couple I started with just Rye flour and water, no yogurt, hope the yeast pores are well established now at home ...

Got myself a couple of extra glass bowls to ferment extra vegies and do a fruit kimchi (love this dish, is delisioso with all that ferment good for our guts!!).

Got some plain wholewheat grains to sprout as well ...

We have been eating pinto beans, black beans, soy beans, ...  soak them for many hours (over 24), with a little bit of lemon juice, not too much or it affects the taste ... then cook them slowly on crock pot ... rinse and mixed them with  sauces, grains,  something a different colour and texture every day!!




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Jenny
Wednesday, June 30, 2010, 3:07am Report to Moderator Report to Moderator

Swamied Warrior
Ee Dan
Posts: 1,771
Gender: Female
Location: Canberra, Australia
Age: 73
Quoted from Symbi


Wow!    Make sourdough bread, live long and prosper!

The low GI component is going to be worth it Jenny, keep trying those wild yeasties will play soon.

Symbi, thanks for that information and for the suppport; yes, my babies have started to grow healthily I think. They are about 7 days old now, in a rye starter, sitting in a heavy ex-coffee jar, tall, in a water bath in an old slow cooker that only works on the lowest level. I don't cover them at all now, as I need to stalk as many wild yeasts as I have in my house!
I am very tempted to do a loaf today, and have to decide whether to do the
manual or machine process.
I am very confident about the rye starter even though the person for whom I am making this is not a rye eater, because the literature says somewhere that it is transformed in the process. Basically I will be after the most pure and healthy spelt/sourdough combination. Once you start searching you do find that spelt is considered better than modern wheat, and sourdough much better than commercial yeast. Slow cooking rules! I see that there is no useful sourdough material in recipe central yet, so maybe it is time? Maybe all of this on this project will contribute our best efforts in succinct form?
I hope to have good news very soon.
Jenny




Eating half and exercising double.
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Cristina
Wednesday, June 30, 2010, 3:16am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Dear Jenny, Symbi, Poss, others,

I have started another thread dedicated to fermenting, sourdough or vegies , etc, ... and another one for sprouting ....  I think it makes sense ... I am transferring all relevant posts to it, so do not worry about transferring yours from here, I will do it in a quote ...  I will be posting on and off today, while I sneak away from Metta and another of her re-arranging kitchen episodes ....  




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