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BTD Forums  /  Nonnie Clubhouse  /  Nonnie recipes!
Posted by: Patty Lee, Friday, January 27, 2006, 5:13pm
Anyone have a good idea for a strategy to get REAL nonnie recipes going as a thread? Should we have separate threads depending on ABO status?  I am absolutely a-quiver with the thought of seeing a recipe that I can actually use without changing ingredients, and I'd love to see such recipes not get buried in the ever-speedier flow of forum activity. Ideas?
Posted by: Lola, Saturday, January 28, 2006, 1:33am; Reply: 1
sure!!

perhaps if those admitted to the already existing nonnie list would share some of their favorite recipes..........that would be a start.

all other recipes we could try tweaking them and make them compliant, with the help and expertise of all!!! )
Posted by: Whimsical, Saturday, January 28, 2006, 2:46am; Reply: 2
Omega 3 Chocolate
Beef Meatballs
Almond Cookies
Sweet Potato Brownies
Lemon Pepper Marinade
Sesame Ginger Marinade
Banana Spice Squares
Posted by: Lola, Saturday, January 28, 2006, 4:57am; Reply: 3
and those are all nonnie ''certified''?  lol

or should we start working on substitutions?
Posted by: Whimsical, Saturday, January 28, 2006, 6:36am; Reply: 4
Well, they are all for ME (cause everything is about me, ya know), so they are good to go for type O nonnies.  And, if you click on the link and go to the entry in Recibase, it should say which BTs they are good for (this is a required field for loading recipes).

I have some more that I will enter into Recibase (and post the links here), and some for type A that I haven't really gotten into yet.  

There are LOTS more recipes (organized by BT) on Recipes4Nonsecretors.  This is where some of my recipes and ideas originated, although by now I have probably changed them a lot - I tend to continually adjust things.  I'm assuming that Nina (the moderator and founder of that group) is still accepting new members...  But, yes, you do have to be a CONFIRMED nonsecretor according to the rules.  The people in the group are wonderful though!
Posted by: Lola, Saturday, January 28, 2006, 7:16am; Reply: 5
great thank!

I believe you send them all once, remember? )

Laura there are some recipes you might want to implement for your gathering maybe? )
Posted by: slyparrot, Saturday, January 28, 2006, 9:00am; Reply: 6
Everyone here could post at least one of their regular favorites!  Mine is boring but I like it!

Sole fried in butter with fresh parsley.  Add some lemon or lime juice.  Season with sea salt and fresh pepper before frying.  There is something about sole (except rex) that is delicious!
Posted by: ISA-MANUELA (Guest), Saturday, January 28, 2006, 3:31pm; Reply: 7
::) but don't ya think it would be great to stay on this board even as being a nonnie??) = integrating the
*yahoo-hooden nonnies ;) ;D :D ....that enables me my lacking entrance from last November 05 ::) :D
to get settled into ;) ;D ........
Posted by: slyparrot, Sunday, January 29, 2006, 10:55am; Reply: 8
nonnie salad dressing

1/4 cup chicken broth (I suppose veg for b's)
2 tbl lemon juice
1 tbl compliant mustard w/seeds
1 tbl olive oil
1/2 tsp sea salt
1/4 tsp fresh ground pepper
Posted by: Debra+, Sunday, January 29, 2006, 12:09pm; Reply: 9
Quoted from slyparrot


1/4 cup chicken broth (I suppose veg for b's)


or turkey broth



Having chicken and salad tonight.  Will give it a try sly...thanks    :)

Debra
Posted by: 290 (Guest), Monday, January 30, 2006, 1:32am; Reply: 10
Has the rating on pepper changed?  I miss it terribly, and noticed that in most of your recipes above, pepper is an ingredient.  Do you use it, even though it's an avoid?
Posted by: RedLilac, Monday, January 30, 2006, 2:13am; Reply: 11
Typebase 4 is confusing on the pepper issue

Click on the Heading:
PEPPER/ CAYENNE/ RED FLAKES/ JALAPENO/ CHILI
And up pops:
PEPPER / PEPPER CORN OR CAYENNE

SCIENTIFIC NAME: CAPSICUM SP.

FRANCAIS: POIVRE/MAÏS OU POIVRE DE CAYENNE DE POIVRE

General Description:

A hot, pungent powder made from several of various tropical CHILES that originated in French Guyana. Cayenne pepper is also called red pepper.

This is neutral for type B & O secretor & non.

Click on the Heading:
PEPPER/PEPPERCORN/ BLACK/ WHITE
And up pops:
PEPPER / BLACK/ WHITE

SCIENTIFIC NAME: PIPER NIGRUM

FRANCAIS: POIVRE/NOIR/BLANC
Pepper in one form or other is used around the world to enhance the flavor of both savory and sweet dishes. Because it stimulates gastric juices, it delivers a digestive bonus as well. The world's most popular spice is a berry that grows in grapelike clusters on the pepper plant (Piper nigrum), a climbing vine native to India and Indonesia. The berry is processed to produce three basic types of peppercorn — black, white and green.

This is an avoid for all.

(think)
Posted by: Lola, Monday, January 30, 2006, 2:33am; Reply: 12
the avoid status is due to the mold present in store bought ground pepper.

table pepper mills are therefore adviced.

Posted by: Carol the Dabbler, Monday, January 30, 2006, 4:45am; Reply: 13
I just wonder whether the heading "PEPPER / PEPPER CORN OR CAYENNE" might be a typo, since peppercorns and cayenne peppers are two entirely different things, from two entirely different, entirely unrelated plants that just happen to share the same name -- sort of like Dash dog food and Dash laundry detergent.
Posted by: Lola, Monday, January 30, 2006, 4:50am; Reply: 14
I believe the values of peppers in general were just checked by Dr D.
Posted by: Don, Monday, January 30, 2006, 4:58am; Reply: 15
Quoted from Carol_the_Dabbler
I just wonder whether the heading "PEPPER / PEPPER CORN OR CAYENNE" might be a typo, since peppercorns and cayenne peppers are two entirely different things, from two entirely different, entirely unrelated plants that just happen to share the same name -- sort of like Dash dog food and Dash laundry detergent.


Yes, it is a typo.  Dr. D corrected the index page but did not correct the headings on the pages themselves when he made the changes to the pepper entries a few months ago.
Quoted from Dr. D
K, now actually TYPEbase 4 is the definitive source on all things pepper. Interestingly, the confusion extends to the books as well, which makes sense since the book manuscripts have always (since LR) run off of tables as well, but also have to be typeset, which introduces a human factor. The original tables stem from ones done long ago by Steve Shapiro, and some of his classification verbiage snuck in as well, since he occasionally added things or descriptions based upon what I posted on the old message board.

Going back over older notes, it appears that there are two basic categories "peppers" and "pepper". "Peppers" are vegetables. "Pepper" is a spice. There are two basic categories of "peppers" (only delineated by their carotenoid content, hence their color).

"Pepper" contains two categories, but they really have nothing to do with each other. "Black Pepper" contains "Peppercorns" and "White Pepper".  The entry "Cayenne Pepper" (which actually contains anything with capsaicin) which it turns out includes "Red Flakes" "Chili Peppers" and "Jalapeno" which are just a non-dried versions. Sources of capsaicin are actually medicinal herbs and may very well assume other values in disease states, which is different from telling people to eat it as a food.
Posted by: Carol the Dabbler, Monday, January 30, 2006, 5:23am; Reply: 16
Thanks, Don.  That sort of thing can drive me nuts!
Posted by: slyparrot, Monday, January 30, 2006, 6:27am; Reply: 17
No! No! No!  When you click on pepper/cayenne, the next page has peppercorns listed at the top.  That is why I thought it was ok to eat!  I have been eating fresh ground peppercorns in alot of my food thinking it was ok!  Someone on the forum also told me that freshly ground peppercorns were ok but prepared pepper was not.  This stinks!  I will have to experiment more with cayenne and/or other pepper sources!  Maybe replace it with red pepper flakes!
Posted by: Lola, Monday, January 30, 2006, 7:23am; Reply: 18
for Os it is ok......freshly ground is fine......
we (including nonnies) have high IAP levels, unlike As.
Posted by: slyparrot, Monday, January 30, 2006, 8:29am; Reply: 19
So O's are the only ones allowed to have freshly grounded peppercorns?  Why doesn't it say that on the typebase?

Does this include the pink and green ones?  I was gonna get the entire peppercorn collection for variety.
Posted by: ISA-MANUELA (Guest), Monday, January 30, 2006, 9:53am; Reply: 20
one nonnie's food is an avoid for the other nonnie ;D ;)

no chickies forrr me...either ::) :o
Posted by: Don, Monday, January 30, 2006, 1:39pm; Reply: 21
I have drastically cut down my use of fresh ground peppercorns, basically eliminated the use of them.

My take on it is if you are sure the peppercorns are 100% intact than they may be OK to grind and use, but if they are damaged in any way then the risk of mold exists. I am not going to examine every peppercorn so I just choose to avoid them.

I find that ground red pepper and red pepper flakes work for me as a substitute most of the time.
Posted by: Lola, Tuesday, January 31, 2006, 2:16am; Reply: 22
I love freshly ground pepper!!!

I carry a pocket size grinder with me, always! )
Posted by: Don, Tuesday, January 31, 2006, 2:52am; Reply: 23
I probably wouldn't avoid fresh ground peppercorns if I was totally healthy.

However, since I am still trying to recover from the damage that candida did to me I decided that I could do without peppercorns and avoid any possible mold risk associated with their use.
Posted by: Lola, Tuesday, January 31, 2006, 2:58am; Reply: 24
always listen to your body, right? )

that s the most important step.

hope you totally recover soon, Don.
Posted by: Draginvry, Thursday, February 2, 2006, 3:46pm; Reply: 25
I'm FULL.  You know, like that guy on that Taco Bell commercial.

But I'm not full because I ate Taco Bell.  I'm full because I ate...

VeryGnawty's Meal Replacement Cookie v1.08
fully type O compliant (Now with more hype!)

Ingredients
2 large eggs
2 cups mashed bananas
1/4 tsp. baking soda
1/4 tsp. sea salt
1 tsp. baking powder
1/2 cup ground flaxseeds (or walnuts)
2 cups brown rice flour
1/4 cup olive oil

Directions:

Mix ingredients together thoroughly.  Place the dough on a lightly-oiled cookie sheet.  Form the dough into desired shape.

Bake at 300 degrees Fahrenheit for about 10-15 minutes.

Enjoy!
Posted by: Brighid45, Thursday, February 2, 2006, 4:25pm; Reply: 26
If you look up 'collards' in typebase you should find a recipe I posted for Garlic Greens, which is at least all-O friendly, and probably okay for the other types as well, both nonnie and secretor.

Although I'm a secretor I eat pretty much like a nonnie, except for secretor-specific bennies and avoids. If I come across any good recipes that nonnies can use without having to sub ingredients, I'll post them without hesitation. :)

Thanks for reposting your cookie recipe, VG. Dude, I LOVE those things. They are the best invention since sliced bread.

;)
Posted by: ISA-MANUELA (Guest), Thursday, February 2, 2006, 5:20pm; Reply: 27
meeee and bananas :P :P ptuiiiiiii....::) (think)http://www.dadamo.com/htdocs/blahdocs/Smilies/yellow/think.gif
Posted by: gulfcoastguy, Thursday, February 2, 2006, 8:10pm; Reply: 28
Today dinner is cooking in the crock pot at home. Two lamb shanks with a red onion, thai peppers, fresh ground black pepper, a sprig of fresh rosemary from the "flower bed", celery, carrots, parsnips, mushrooms, and a half a bottle of Shiraz(red wine). Boy is the dog going to be ticked at me after having to smell that all day long!
Posted by: Brighid45, Friday, February 3, 2006, 12:23am; Reply: 29
GCG, I can smell that cooking all the way up here in Pennsy. MMMMM!!

Btw fellow gardener :) in their 2006 catalog, Territorial Seeds is offering a rosemary variety that you can use as kebab skewers. Is that cool or what? :)

VG, I made a batch of your cookies this afternoon and added some organic dried black currants to the dough. I had to put the cookies in the cupboard to keep from eating the entire batch. Yum! And the best thing is, I feel satisfied but not bloated. Excellent!
Posted by: Draginvry, Friday, February 3, 2006, 1:34am; Reply: 30
Quoted Text
And the best thing is, I feel satisfied but not bloated.


That was my original motivation for making the recipe.  I wanted something filling, that was easily portable.  The theory is that during holiday feasts, I would have a backup plan in a world of avoids.

Quoted Text
Thanks for reposting your cookie recipe, VG. Dude, I LOVE those things. They are the best invention since sliced bread.


Funny you should mention that.  They practically replaced sliced bread in my diet.  In fact, they are significantly better than sliced bread, because they have bananas with nuts/seeds.  Any time you combine bananas with nuts/seeds, the result is an instant winner.

I've tried making them different ways, but I much prefer the flax.  It is tasty, and very filling.
Posted by: Whimsical, Wednesday, February 8, 2006, 3:33pm; Reply: 31
Forgot this one:

Sweet Potato Muffins
Posted by: 547 (Guest), Thursday, February 9, 2006, 10:53am; Reply: 32
Kate!!

Thanks for your recipes... I just have to surf more on other threads.. ::)

As far as I am concerned my new thread can be deleted!!!
I will dig into the Nonnies Recipes.. ;D

Cocky 8) :K)
Posted by: slyparrot, Monday, February 13, 2006, 10:37pm; Reply: 33
The omega 3 chocolate is great!  I used almond meal for the flax and almond butter for the nut butter with the optional walnuts.  Yum!  Makes me wanna eat more chocolate now and I have been craving it for some reason.

Vegetable glycerine is some weird stuff.  OK for cooking I guess.  
Posted by: slyparrot, Monday, February 13, 2006, 10:41pm; Reply: 34
Quoted from Whimsical



The almond cookies did not turn out well for me.  Really cake like, no cookie taste or texture.   :-/

Once again, the omega 3 chocolate was great!   :D
Posted by: Whimsical, Tuesday, February 14, 2006, 1:46am; Reply: 35
Watch out for that Omega 3 chocolate, it is too good and I eat it way too much!  

The almond cookies are definitely not like regular cookies, but its been so long since I had a regular cookie that I'm not even sure anymore...  :)  I like them as a snack, especially the cocoa ones.  I think I crave both butter and cocoa too much...

The sweet potato brownies, however are JUST like regular brownies and all the "normal" people that have them LOVE them!  The trick is to find sweet potato flour.  I'm sure you could use another type of flour, but I haven't tried.  The sweet potato flour is very light and fine, not coarse like many other compliant flours (kamut, amaranth, brown rice, quinoa, etc).
Posted by: Laura P, Tuesday, February 14, 2006, 3:37am; Reply: 36
Where have you found sweet potato flour ?
Posted by: zola, Tuesday, February 14, 2006, 6:06am; Reply: 37
Check out the A nonnie compliant mustard recipes (dijon especially :))

Try making homemade soymilk. A nonnies can sweeten with fructose or blackstrap molasses. Very tasty.
Posted by: Whimsical, Tuesday, February 14, 2006, 12:37pm; Reply: 38
Laura,

I ordered it from Arizona, actually!  I suspect I could find it somewhere in Toronto (Hispanic groceries or whatever), but it was easier to order.  Depending on where you live, you might be able to find some. Or you can try using a different flour, it just needs to be light and very fine - white rice flour perhaps?
Posted by: 290 (Guest), Wednesday, February 15, 2006, 4:11am; Reply: 39
Quoted from Whimsical
The almond cookies are definitely not like regular cookies, but its been so long since I had a regular cookie that I'm not even sure anymore...  :)  I like them as a snack, especially the cocoa ones.  I think I crave both butter and cocoa too much...


We loved the almond cookies!  If I can just figure out how to stop the glycerine from smoking up the kitchen....

Posted by: Patty Lee, Thursday, March 2, 2006, 4:27pm; Reply: 40
Nonnie yeast bread, anyone?

I was wondering if anyone has a good basic recipe for a nonnie yeast bread?  I think I'm going to try to make some, but if anyone's had some luck, I'd like to start from your recipe rather than building from scratch, which usually means a lot of wasted ingredients.  As an O nonnie, I may go with a blend containing rye, which would be bennie for A and AB, neutral for O, and avoid for B.

I'll let you know how it goes...
Posted by: Don, Thursday, March 2, 2006, 4:41pm; Reply: 41
Quoted from lkpetrolino
Where have you found sweet potato flour ?


I got sweet potato flour, harina de camote, from http://www.elmercadogrande.com/hadecaspofl.html in Mesa, AZ.

From the labeling on the package I discovered it was packaged and I assumed imported by: AMAZONAS IMPORTS, INC., Sun Valley, CA http://www.amazonasnaturalfoods.com/
Posted by: Whimsical, Thursday, March 2, 2006, 5:01pm; Reply: 42
Chicken fingers
Herb & Garlic Marinade
Posted by: Whimsical, Thursday, March 2, 2006, 5:03pm; Reply: 43
Fruit Jam Dressing

Ingredients:
¼ cup all fruit jam (raspberry, blueberry, peach, etc)
1 tsp lemon juice
1 Tbsp extra virgin olive oil
Pinch of salt

Directions:
1)     Put jam and juice in a bowl and stir with a fork.  
2)     Add olive oil until dressing is liquid enough to pour.
3)     Add pinch of salt to taste.
Posted by: Whimsical, Thursday, March 2, 2006, 5:04pm; Reply: 44
Creole Steak Rub

Ingredients:
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
¼ tsp dried thyme
¼ tsp salt
¼ tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp paprika

Directions:
1)     Combine all ingredients thoroughly.  
2)     Rub on all sides of meat, and let sit in refrigerator for at least 30 minutes before cooking.  

WARNING: This can be very HOT!
Posted by: Whimsical, Thursday, March 2, 2006, 5:04pm; Reply: 45
BBQ Chicken Rub

Ingredients:
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp fresh ground black pepper
½ tsp sea salt

Directions:
1)     Combine ingredients thoroughly.
2)     Rub on all sides of meat, and let sit in refrigerator for at least 30 minutes before cooking.
Posted by: Monika, Thursday, March 2, 2006, 7:22pm; Reply: 46
Turkey Nuggets (or chicken for As and Os)

almond flour
crushed fresh garlic
basil, oregano, paprika, salt
eggs

Combine nut flour with spices.
Dip bite-sized pieces of turkey breasts in beaten egg, then roll in the nut-flour mixture.
Fry in ghee on both sides until coating is golden.

 
Posted by: Patty Lee, Thursday, March 2, 2006, 9:24pm; Reply: 47
Sneaky smoothie (for getting in veggies without noticing):

NOTE:  measurements relatively LOOSE:
1/2 cup fresh or frozen berries (my favorites: an even mix of blueberries and raspberries, though cherries are nice too)
1/4 c. pomegranate juice (or another tart compliant juice)
1/4 c. green tea (to melt the frozen berries)
1 T. oil (light olive or flax)
1/2 c. fresh or frozen veggies (my favorites:  an even mix of broccoli and spinach, though fresh chard, carrots and squash also work without affecting taste)
OPTIONAL:
1 banana (not necessary, but excellent for veggie camouflage, esp for kids or grumpy significant others)
slice of fresh ginger (I like ginger for variety now and again!)

Blend until smooth.  Drink fresh!  Enjoy!  I drink one almost every day.
Posted by: Whimsical, Thursday, March 2, 2006, 11:23pm; Reply: 48
Amaranth Waffles
Posted by: Whimsical, Thursday, March 2, 2006, 11:30pm; Reply: 49
plhartless,

I love your Sneaky Smoothie idea!  I'm working on eating more veggies, so I think I'll try to "sneak" some spinach or collards into my fruit smoothie...
Posted by: Patty Lee, Friday, March 3, 2006, 4:58pm; Reply: 50
Kate,
Collards *might* be a little bitter, but chard & spinach do work well.  Kale might, too--haven't tried it.  I also sometimes throw sprouts in, but I can generally taste sprouts (at least broccoli sprouts, which have a little ZING to them)--may not please all palates.

If you get any good variants, let me know!  :)
Posted by: Whimsical, Friday, March 3, 2006, 5:03pm; Reply: 51
Sorry, I think I meant to say chard, not collards!  I have tried to eat chard in my salads and I'm not a big fan, so maybe this will work to get it in me!  Collards I like much better, so no need to sneak them in!
Posted by: slyparrot, Tuesday, March 14, 2006, 10:25am; Reply: 52
Whimiscal,  You and I are alike in so many attributes......but not the collards!  Puueeyy!  
Posted by: Patty Lee, Friday, June 16, 2006, 3:48pm; Reply: 53
I made a really nice "salad" yesterday using toasted sesame seeds, steamed kale (I have a BUNCH right now:  it's in season), sesame oil, pomegranate juice, dried cranberries, jicama, carrots, nutritional yeast, dulse flakes, and salt.  I think another fresh fruit in there would be nice--something that'd go well with the sesame oil.  Ideas?  Of course, I could just go with a less-strong oil, like walnut or olive, and then use berries or other fruit.
Posted by: Debra+, Friday, June 16, 2006, 4:01pm; Reply: 54
Swiss chard, spinach, broccoli, garlic and ginger make a really nice soup.  Just cook them up together with water or compliant broth until soft and whip in your blender/food processor or hand held whizzer to make it creamy and smooth.  For variations add whatever veggies (kale, turnip, asparagas, kholorabi, collard greens, okra, etc.) you like or don't like for the benefits of the veggies.  Pour over appropriate protein if you like.  Yummalicious. :D

Debra :)

Patty Lee-your salad sounds so good too.  Will pick some kale up to try on the weekend.:)
Posted by: Patty Lee, Saturday, June 17, 2006, 7:10pm; Reply: 55
Yum, Debra!  I love a good soup.  I sort of get out of the habit in the summer, but I do love it so much, and that's so chock-full of good stuff!  Especially since I have a load of produce that I won in our farmer's market raffle and I can't use it fast enough.  A bowl of green soup is on the menu this week!

Do broccoli worms count as compliant protein?  :)
Posted by: 547 (Guest), Sunday, December 3, 2006, 3:15pm; Reply: 56
Kate, Debra and all other recipeproviding people!!


Woww!!! Awesome recipes guys!!  
Next tuesday I will have an O nonnie for dinner...
Well, no problem with the foods...!!

Dolma's (Debra's fave!!!) with chicoryleaves, carrots, dressing  and egss as an appetizer!!

Then salmon with veggy stirfry

and for dessert Kate's amaranth mixture for waffles made as pancakes with blueberry marmelade.. and green tea for my guest and coffee with dark chocolate for me..

Thanks gals....  you are awesome Nonnies!!!!  :K) :K) :K)

Cocky  8)
Posted by: Drea, Sunday, December 3, 2006, 4:12pm; Reply: 57
Quoted from Cocky
Dolma's (Debra's fave!!!) with chicoryleaves, carrots, dressing  and egss as an appetizer!!


Cocky, these dolmas sound great. Are they store bought or homemade? I've not seen chickory leaves, fresh or otherwise. I've only eaten dolmas made with grape leaves.
Posted by: 547 (Guest), Sunday, December 3, 2006, 5:08pm; Reply: 58
hi Drea!

Yes the dolmas are readily made!! I buy them canned in the shop. The come from Turkey..
Indeed rice with herbs in grapeleaves..
I will decorate them with chicory leaves and some carrots..  ;D

My O nonnie guest can't have the dolmas with goatcheese decorated, so this is my alternative..

Cocky 8)
Posted by: Alia Vo, Sunday, December 3, 2006, 5:44pm; Reply: 59
Quoted from VeryGnawty
VeryGnawty's Meal Replacement Cookie v1.08
fully type O compliant (Now with more hype!)

Ingredients
2 large eggs
2 cups mashed bananas
1/4 tsp. baking soda
1/4 tsp. sea salt
1 tsp. baking powder
1/2 cup ground flaxseeds (or walnuts)
2 cups brown rice flour
1/4 cup olive oil

Directions:

Mix ingredients together thoroughly.  Place the dough on a lightly-oiled cookie sheet.  Form the dough into desired shape.

Bake at 300 degrees Fahrenheit for about 10-15 minutes.


Thanks for sharing the recipe; the cookies sound interesting and not overwhelmingly sweet.  As an A secretor, bananas are not on my eating list, but I think another fruit can be used to substitute the bananas.  

Alia

Posted by: shells, Sunday, December 31, 2006, 1:03pm; Reply: 60
Yummoo !! Nearly all these recipes sound great  ;D

Can someone please tell me what chards and collards are??  Or at least another word for each?  We don't seem to have them down here down under with those names  ??)  
Posted by: Alia Vo, Monday, January 1, 2007, 1:03am; Reply: 61
Hi shells,

As follows is more information on chard and collards courtesy of TYPEbase4:
http://www.dadamo.com/typebase4/depictor5.pl?7
http://www.dadamo.com/typebase4/depictor5.pl?61

They are both great dark leafy cooking greens that are beneficial or neutral with each of the ABO blood groups.  They can be prepared in many ways and meld with many types of foods and cuisines.  

Chard comes in many varieties.  I've enjoyed green chard, swiss chard, and rainbow chard.  Visually, rainbow chard is a beautiful vegetable with contrasting colors of yellow, red, and green.

Alia
Posted by: shells, Tuesday, January 2, 2007, 1:15pm; Reply: 62
Thanks Alia Vo - didn't realise I've been eating these items for years! :X

They are sold in our markets as loose mixed salad leaves & in our supermarkets in cellophane bags labelled the same (they have other interesting leaves in there as well but not as nice)   Never thought of cooking these - tended to use English spinach - will certainly try these now!

Thanks again  ;D
Posted by: Alia Vo, Tuesday, January 2, 2007, 7:27pm; Reply: 63
It's good that you've been consuming these greens and reaping their powerhouse of nutrients.

Interesting that they are sold as part of a salad mix.  Collard greens usually need cooking as they are a 'tougher' greens, albeit some people do eat them raw.  The picture in TYPEBase4 is rather misleading because one can not tell if the collard leaf is soft/hard.

xox,
Alia
Posted by: gulfcoastguy, Wednesday, April 11, 2007, 4:28pm; Reply: 64
Here is a recipe from today's paper that needs just a little tweaking

Prevencal Braised Lamb Shanks

2 teaspoons paprika
1/2 teaspoon crushed rosemary or thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 lamb shanks about 3 lds or so
3/4 cup all purpose flour(spelt would do)
1 table spoon olive oil
2 cups chopped onion
2 tablespoons minced garlic
1 bay leaf
1 cup white wine
1 cup chicken broth(make appropriate substitute)
1 and 1/2 cup tomato marina sauce(could use the tomato sauce sub from Recipebase)
zest and juice of 1 lemon
1/3 cup of oil cured pitted black olives (not exactly BTD use your own judgement)

season lamb shanks with herbs and spices, dredge in flour, brown in dutch oven, add other ingredients, and bake in 325 F oven for 2 hours. Any body who wants to move this to Cook's Right feel free to do so.
Posted by: Lola, Wednesday, April 11, 2007, 11:03pm; Reply: 65
thanks!

already added the recipe to lamb, on typebase, upon your request. ;)
Posted by: 961 (Guest), Tuesday, April 24, 2007, 4:12pm; Reply: 66
Forgive me, but i'm confused...  Can B nonnies have fresh ground black/white peppercorns?  I have been avoiding, because i thought i have to, but now i don't know.  Thanks - Nancy
Posted by: Victoria, Tuesday, April 24, 2007, 6:25pm; Reply: 67
Yes, freshly ground pepper is fine.  
Packaged pre-ground pepper is not, because of it's tendency to grow mold.
Posted by: 1328 (Guest), Friday, June 15, 2007, 9:06pm; Reply: 68
I am in the baking mode.  My husband wants (and so do I might I add ;D) a peach cake for dessert.  I am using white spelt flour but the recipes I am working with call for sugar.  What do I use to substitute the sugar and still have the fluffy volume of what a cake should have?  I've been working on it and am not getting anywhere to fast.
Posted by: gulfcoastguy, Friday, June 15, 2007, 9:17pm; Reply: 69
Vegetable glycerine, 1/2 the amount shown for sugar.
Posted by: Alia Vo, Friday, June 15, 2007, 10:16pm; Reply: 70
Cathy,
In lieu of the sugar, you can utilize agave syrup (use half or one third of the amount called for in the original recipe).

You can use rapadura (use equal amount) and maple sugar.

Alia
Posted by: 1328 (Guest), Friday, June 15, 2007, 10:57pm; Reply: 71
Should I increase the flour to keep the volume of the cake up and fluffy?   (since I am then using the vegetable glycerine or agave?)  I've been finding the cakes I've been making are actually very heavy and dense since I don't put in the cup of sugar.
Posted by: 1328 (Guest), Friday, June 15, 2007, 10:59pm; Reply: 72
Hmmm.....Maple sugar.  I didn't know I could eat that.  Hmmm.....  You've given me something to think about.
Posted by: gulfcoastguy, Saturday, June 16, 2007, 12:02am; Reply: 73
Spelt tends to make more dense breads than wheat so it stands to reason cakes would be more dense. With the exception of Brighid's carrot cake I tend to make cheesecakes or pies myself.
Posted by: Alia Vo, Sunday, June 17, 2007, 3:32am; Reply: 74
Cathy,
I think you can use white spelt flour and whole spelt flour measure for measure as called for in recipes calling for 1 cup of {wheat} flour.  

When baking with other flours, I have tended to mix together a combination of various types together; I have used a combination of brown rice flour, oat flour, amaranth flour, and I believe rye flour.

Alia
Posted by: 1328 (Guest), Sunday, June 17, 2007, 1:02pm; Reply: 75
When making spelt bread I am using a technique that Henrietta suggested using which I will try the next time I have time to bake a peach cake.  She suggested using a tablespoon of lemon juice to help the spelt flour to rise.  I've done that and my breads have been turning out incredibly good, (fluffy!).  So, I thought of using the same technique with the cakes and beat the egg whites to give the cake volume since I don't use the white sugar that gives regular cakes their volume, (fluff).  When I bake my cakes I use white spelt flour cup for cup in the recipe.  I'm after good consistancy, high volume, and that's what I'm not getting since I cut out the sugar.  No sugar, and the cakes go flat and heavy.  

The maple sugar may be the way to go if my "experiment" does not turn out.  But to me maple sugar is equal to white sugar, it's still processed.   If I can I will use raw honey and/or blackstap molasses in my bakings.
Posted by: geminisue, Sunday, June 17, 2007, 2:53pm; Reply: 76
I just found a place that says if you use spelt flour you use the same amt. as you would have if the recipe called for wheat flour, but you add half of the amt again of the Baking Powder (if it says
1 teaspoon add 1 1/2 teaspoons) This was what made it raise better.

I can't find if we could use baking powder but here is a list of substitutes, just in case: just remember to half again if using spelt.

Baking powder
(1 teaspoon)     1/4 tsp. baking soda plus 5/8 tsp. cream of tartar
or
1/4 tsp. baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
or
1/4 tsp. baking soda plus 1/4 to 1/2 cup molasses
or
1/4 tsp. baking soda plus 1/2 Tbsp. vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)
Posted by: Lola, Sunday, June 17, 2007, 3:11pm; Reply: 77
Aluminum and Corn-Free Baking Powder

Ingredients
1/4 cup baking soda
1/2 cup cream of tartar
1/2 cup arrowroot (or white rice flour)

Mix together and store in an airtight container. You will want to substitute equal
parts for commercial baking powder in any recipe.
substitute white rice flour for the arrowroot, if allergic to arrowroot.
Posted by: 1328 (Guest), Monday, June 18, 2007, 1:42am; Reply: 78
Ah huh!  Interesting!  another 1/2 tsp. of baking powder!  Thanks geminisue.  I will most definitely be making up my own baking powder....the one that I have is made with baking soda and cornstarch.  

Thanks Lola for the recipe for corn -free baking powder.  I will give this a try and then let you all know how my peach cake turns out.   If it turns out great I'd like to share a piece with all of you.  ;D
Posted by: Lola, Monday, June 18, 2007, 3:01am; Reply: 79
;) let us know....
Posted by: 1328 (Guest), Monday, June 18, 2007, 3:37pm; Reply: 80
Just did a search for making cake flour and found out what kind of flour is used.  It is soft wheat flour that has been chlorinated to break down even more of the strength of the gluten in the flour.... :o  Well, that answers that question!  I will have to use a differant flour that has no gluten to make a fluffy cake.

Back to the drawing board....
Posted by: Henriette Bsec, Monday, June 18, 2007, 3:51pm; Reply: 81
I can do wheat :-)
- but since I bake for an O I always bake ONLY with white spelt - even cakes.

I need to use a little bit less spelt flour than wheat when I bake it might be my european spelt ?!

I air the flour well = I sieve it 2 x.

I use enough egg and beat enough.

I often bake a basic poundcake like this:

3 large eggs beaten with
150 grams sugar ( 5 oz) ( or other sweetner) to very fluffy and white
add
120 gram ( 4 oz) melted ghee
and 125 gr  about 4 oz) white spelt flour don´t overbeat now
1 pinch salt
1 tsp baking powder
2-3 tbl liquid; water, ricemilk almondmilk

I often flavour this with lemonpeel and juice.
It is an oldfashioned type of cake- rather rich - but nice and easy.

To make it more fluffy you can beat egg yolks first with the sugar/  other sweetner) - and  beat the whites alone to where white and fluffy and fold carefully into dough.


Posted by: 1328 (Guest), Monday, June 18, 2007, 6:39pm; Reply: 82
This sounds like a good cake to do.  Thank you, Henrietta for share this.  I will have to give it a try.
Posted by: geminisue, Monday, June 18, 2007, 6:56pm; Reply: 83
Lola thank you for the recipe for baking powder(corn free and aluminum free)

Cathy Good Luck on a successful cake,  by the way I'm only one state away lol.
Posted by: Henriette Bsec, Tuesday, June 19, 2007, 10:16am; Reply: 84
Quoted from Cathy
This sounds like a good cake to do.  Thank you, Henrietta for share this.  I will have to give it a try.


Only problem is not I have no idea how it works with no sugar/ differnt type of swweetner - so don´t shoot me if it is different ;-D

Sugar has a majoy role in the structure of a cake - that is why it is hard to change recipes without being in a experimental mood ;-)
Posted by: 1328 (Guest), Monday, June 25, 2007, 12:25pm; Reply: 85
Well I baked the peach cake and it turned out perfect!!!  I was pleased.  And now I will share a "piece" with you all. :D  Here is what I did--

I made my own cake flour using spelt flour, arrowroot powder, in place of the corn starch, and homemade baking powder (consisting of the baking soda, cream of tartar and arrowpowder).  I sifted the ingredients 3 times.


2 1/4 cups of cake flour                1/2 cup light olive oil
4 teaspoons baking powder           1/2 cup of unsweetened soy milk
1 teaspoon salt                             2 eggs
1/2 cup of raw honey                    2 teaspoons of vanilla
                                                  sliced peaches

 Preheat the oven to 350º F.  Butter (I used Ghee) and lightly flour one 9 inch round cake pan.  Mix the flour, baking powder, salt in a bowl.  Stir in the oil, milk, and honey and beat 2 minutes.  Add the eggs and vanilla, and beat for another 2 minutes.  Pour into the pan.  Place the sliced peaches on top of the batter.  Bake 30-35 minutes, or until a toothpick comes out clean.  Cool in the pan for 5 minutes before turning out onto rack.  Serve with more sliced peaches.
Posted by: Henriette Bsec, Monday, June 25, 2007, 1:06pm; Reply: 86
Cathy
Sounds good :-D
being a B I guess I would substitute the olive oil with ghee- I´m not a fan of oils in cakes...
I guess it can be made with nectarines as well- I´ve got some very good ones.
Posted by: Lola, Monday, June 25, 2007, 8:44pm; Reply: 87
thanks for sharing!
Posted by: 941 (Guest), Tuesday, June 26, 2007, 12:50am; Reply: 88
Here's a tasty drink:

Black Cherry Juice concentrate mixed with club soda...it's a cherry like a cherry soda without the cola.
Posted by: 697 (Guest), Wednesday, August 8, 2007, 1:55am; Reply: 89
So, absolutely no black pepper, white pepper or red pepper (all ground) for A-nonnies, is that correct?
Thanks!
Posted by: Lola, Wednesday, August 8, 2007, 1:59am; Reply: 90
right
http://www.dadamo.com/typebase4/depictor5.pl?291
http://www.dadamo.com/typebase4/depictor5.pl?293
Posted by: 1328 (Guest), Wednesday, August 8, 2007, 10:46am; Reply: 91
Quoted from lola


This is what is confusing....the website says that cayenne pepper is an avoid for type A non- secretors and Live Right for Your Type book says that cayenne is a neutral.   For me personally I will comply to the book that Dr. D has written, therefore I'll eat my cayenne.
Posted by: 697 (Guest), Thursday, August 9, 2007, 12:21am; Reply: 92
Quoted from Cathy


This is what is confusing....the website says that cayenne pepper is an avoid for type A non- secretors and Live Right for Your Type book says that cayenne is a neutral.   For me personally I will comply to the book that Dr. D has written, therefore I'll eat my cayenne.


You rebel, you!  ;D

Is it that the book was written before certain research was done?  ??)
Posted by: 697 (Guest), Thursday, August 9, 2007, 12:22am; Reply: 93
Quoted from lola



Lola, what do we eat for heat?   ;D
No jalapeno?  No nothin' hot?  :'(
Posted by: Lola, Thursday, August 9, 2007, 12:39am; Reply: 94
http://www.dadamo.com/typebase4/depictor5.pl?293
I have no problems with those.....
Posted by: 1328 (Guest), Thursday, August 9, 2007, 10:46am; Reply: 95
Quoted from scout


You rebel, you!  ;D

Is it that the book was written before certain research was done?  ??)


I would trust that Dr. D. did his researching about what foods comply with what blood type before he would write the books.  Of course, I understand to, that Dr.'s can do more in depth studies afterwards and find out that what they wrote in their recent books was not the truth.

 So, until Dr. D'Adamo discovers that cayenne, tomatoes, peppers and lamb is bad for A non-secretors I'm going to enjoy this freedom to it's limit!! ;D
Posted by: 119 (Guest), Monday, August 27, 2007, 3:30am; Reply: 96
As a new nonnie I don't have a lot of recipes yet, but here's one I love:  I don't have a name for it yet,
1 lb ground beef
4 large portobello mushrooms, sliced
1/2 of a small sweet onion,sliced
1/2 of a large red pepper
1-3 cloves garlic, minced
3 tbl ghee
milk of choice to taste, 1cup to 1 1/2 cups or more
3 tbl qinona flour to thicken

Brown the ground beef, salt it to taste, then put it in a dish until needed.
melt the ghee over med. heat then add the mushrooms, onion, pepper and garlic, saute' until they are limp, then add meat back in.  Add flour to the milk , then pour milk mixture over meat mixture, and cook until thickened.

My husband loves this.  You can make it less thick and put it over pasta.  
Posted by: 119 (Guest), Monday, August 27, 2007, 3:36am; Reply: 97
Did you know that the white stuff inside of peppers is very, very high in boflavonoids.  So is the white stuff inside the peals of oranges, lemons, limes and grapefruit.  I learned that a long time ago in the Prevention magazine, when Robert Rodale was still alive.  That magazine used to be a good source of info, at least for its time.  It sure has gone to pot.
Posted by: Lola, Monday, August 27, 2007, 4:51am; Reply: 98
name it ground beef ratatouille!
Posted by: 1328 (Guest), Monday, August 27, 2007, 11:50am; Reply: 99
Cynthia, the recipe you gave sounds yummy.  With Lola naming it ratatouille brings to mind the ratatouille that I helped make with my friend just last week.  We used green and red bell peppers, eggplant, zucinni, and tomato seasoned with sauteed onion and garlic cloves.  We layered each vegitable with the onion and garlic in between the layers.   I can add the ground turkey burger in place of the ground beef.....Mmmmm, that sounds like a winner to me.

 Thanks, Cynthia, for the info on the bioflavanoids.  I did not know that.
Posted by: 119 (Guest), Monday, August 27, 2007, 3:59pm; Reply: 100
Hey, Lola, Beef Ratatouli, sounds like a good name.  Thanx.

I made almond cookies with vegetable glycerin, but after I cooked them the sweet baked out of them.  They were more like muffins.  Does agave syrup do that?  I hope not.
Posted by: Lola, Tuesday, August 28, 2007, 2:14am; Reply: 101
;)
Posted by: 119 (Guest), Wednesday, August 29, 2007, 1:40am; Reply: 102
I just thought of another recipe.  I love clam chowder, but I don't eat clams because they were created to clean our water, and cream is an avoid, so I came up with a chowder that really satisfys my craving .  I don't measure so I hope I can do it.

FISH CHOWDER

fresh cod cut into small pieces - about 1/2 a lb
milk of choice - I use homemade almond milk - enough to cover everything, or maby a little more
1 sm sweet onion - chopped - or onion of choice
1 sm red pepper - chopped - optional
2 salks of celery- chopped -optional
2-3 cloves of garlic minced
1 lg sweet potatoe cut into 1/2" cubes
2-3 slices of uncured, hormone and antibiotic free turkey bacon - I get it at CostCo - chopped
3 tbl ghee
salt to taste
pepper of choice to taste - I used red pepper flakes

Put everything in about a 2 qt sauce pan and bring to a simmer, then simmer until the veggies are done.
Even if you can't get a good bacon it's good.
Posted by: Lola, Wednesday, August 29, 2007, 2:56am; Reply: 103
great recipe!
thanks!
Posted by: Carol the Dabbler, Wednesday, August 29, 2007, 4:28pm; Reply: 104
Quoted from scout
So, absolutely no black pepper, white pepper or red pepper for A-nonnies?


Quoted from Cathy
This is what is confusing....the website says that cayenne pepper is an avoid for type A non- secretors and Live Right for Your Type book says that cayenne is a neutral.   For me personally I will comply to the book that Dr. D has written, therefore I'll eat my cayenne.


Quoted from scout
No jalapeno?  No nothin' hot?



Cathy, when you say "the website," if you're talking about Typebase, that is also Dr. D'Adamo's work.  Live Right was written six years ago, and more research has been done since then.  So the ratings in Typebase are more up to date than the ratings in Live Right.  There have been some changes just in the (almost) two years that I've been around here, including all hot peppers becoming no-no's for A nonnies.

But -- Scout, dry mustard powder is hot!  And it's Neutral for everybody!

Posted by: Carol the Dabbler, Wednesday, August 29, 2007, 4:43pm; Reply: 105
Quoted from Cynthia_Siemon
Did you know that the white stuff inside of peppers is very, very high in boflavonoids.  So is the white stuff inside the peals of oranges, lemons, limes and grapefruit.  I learned that a long time ago in the Prevention magazine, when Robert Rodale was still alive.  That magazine used to be a good source of info, at least for its time.  It sure has gone to pot.


Prevention actually started "going to pot" back in the early 70's, when Robert Rodale was still very much alive.

Before that, the magazine had the most marvelous letter department.  Of course there was the obligatory disclaimer, but they printed pages and pages of reader input, and let their other readers decide for themselves what to try.  In other words, it was an ink-on-paper forum!  They treated us like adults!

Then sometime in the early 70's, they cut way back, and printed only a handful of letters per issue.  And after each letter, they printed a rebuttal!  Like: Well, maybe this worked for you, but there's absolutely no reason why it should have, so it's probably all in your head, and if you do this instead of going to a doctor, you'll probably die.  My best guess (and it's only a guess) is that they were responding to threats from the FDA and/or the AMA.

Of course, it's gotten even worse in recent years.  Now it's so bland that they sell it at the supermarket checkout counter!

The same thing happened to what used to be East West Journal (a macrobiotic magazine), which then became Natural Health (a more general publication, but still very much health oriented), which was then sold (I'm not kidding!) to the same people who publish the National Inquirer.  Now they have feature articles on choosing the right lipstick.

Posted by: 119 (Guest), Thursday, August 30, 2007, 3:36pm; Reply: 106
In 1974 after having my first child, I went on a high protien, low carb diet that said to take good quality vitamins.  However at that time I didn't believe in vitamins, so I went on the diet, lost weight, and became very sick.  My hair started to fall out, I was anemic, I had scales on my nose, and my depth perception was screwed up.  My sister sent me a prevention magazine, and I promptly threw it into the garbage, and the same with the second one.  Then I happened that there was a commercial on TV that prompted me to get the magazine out to the garbage, and the first 4 articles each discribed one of my symptoms.  Thus I started taking vitamins and my health improved.  Also started 30 - + years of constant learning about health and nutrition.  I have learned a lot, and the ER4YTYPE diet has surpassed all of my previous knowledge.
Posted by: Lola, Thursday, August 30, 2007, 3:46pm; Reply: 107
glad you re on the right track now!
Posted by: Carol the Dabbler, Thursday, August 30, 2007, 4:28pm; Reply: 108
Prevention's articles were still good in the 70's.  (I forget when I finally gave up on them and dropped my subscription.)  Back then, they were still a health magazine, so they were able to help you start getting your life turned around.  Now that most of the magazines have gone to pot, I guess folks have to rely on the Internet for that sort of help.
Posted by: 1328 (Guest), Thursday, August 30, 2007, 9:08pm; Reply: 109
Quoted from Carol_the_Dabbler

Cathy, when you say "the website," if you're talking about Typebase, that is also Dr. D'Adamo's work.  Live Right was written six years ago, and more research has been done since then.  So the ratings in Typebase are more up to date than the ratings in Live Right.  There have been some changes just in the (almost) two years that I've been around here, including all hot peppers becoming no-no's for A nonnies.

But -- Scout, dry mustard powder is hot!  And it's Neutral for everybody!



OH NO!!!  No more freedom for me!!!  (disappointed)  That's a real bummer.  I guess I better check out what else is an avoid according to the online Typebase.

Hm!  No more hot peppers....
Posted by: Carol the Dabbler, Thursday, August 30, 2007, 9:39pm; Reply: 110
I've found that in a lot of recipes it isn't really the "hot" spice that supplies most of the flavor.  For example, the distinctive taste of chili comes largely from cumin.  So I make my own chili powder with cumin, paprika (for a "pepper" taste), and other spices.
Posted by: geminisue, Thursday, August 30, 2007, 10:02pm; Reply: 111
Your recipe sounds delicious, but did you know that almond milk is an avoid for O nonnies?  Maybe there's a more compliant one?
Posted by: Carol the Dabbler, Thursday, August 30, 2007, 11:33pm; Reply: 112
geminisue -- note that Cynthia uses *homemade* almond milk in her chowder.  Almonds are Neutral for everybody.  I'm guessing that if commercial almond milk is an Avoid for O nonnies, it's most likely because of the sweetener that's in it.

Cynthia -- could you post your recipe for almond milk?  Thanks!
Posted by: 119 (Guest), Tuesday, September 4, 2007, 11:27pm; Reply: 113
Recipe for almond milk:  1 1/2 cups of almonds soaked over nigh in 4 cups of good water, then blend the nuts and the water in the blender for 1-2 minutes, strain through a cotton T shirt or something equivelant.  Once it was strained through I twisted it as tight as I could to get as much milk out as I could.  For fatty milk increase the nuts to 2 cups.
Posted by: 119 (Guest), Tuesday, September 4, 2007, 11:42pm; Reply: 114
I made pancakes with quinona flour today.  They were pretty good.  

1 egg whisked
1 c almond milk, I put a tablespoon of lime juice in the bottom of the cup then pour the milk in to make a sort of buttermilk. Lemon would also work.
Add the milk to the egg mixture.
1 tlb extra light olive oil and
1 tbl agave syrup -- stir into the milk mixture
1 c quinona flour -- add to milk mixture but do not stir yet
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix this all together but don't over mix.  Fry them like any other pancakes, I fried them in ghee and topped them with agave syrup.  They were goooood!
Posted by: Carol the Dabbler, Wednesday, September 5, 2007, 12:33am; Reply: 115

Thanks for the recipes, Cynthia.  Since your almond milk is just almonds & water, it should be just fine for anyone who can eat almonds.

In the pancake recipe, did you mean to say quinoa flour?  I'll have to try that.
Posted by: 119 (Guest), Wednesday, September 5, 2007, 8:24pm; Reply: 116
Oops!  My bad.
Posted by: Carol the Dabbler, Wednesday, September 5, 2007, 10:00pm; Reply: 117
I got to thinking that "quinona" sounded familiar, and did a Google search, which showed the following:

a) "quinona" is a Spanish word for a particular type of chemical compound, and

b) a *whole* lot of people say "quinona" when they apparently mean "quinoa" --  I suspect this may be because "quinoa" is such a funny looking word to English-speakers, and people try to turn it into something easier for them to pronounce.

In any case, quinoa flour is good stuff.  I recently made some blueberry muffins with it, and they reminded me of cornmeal muffins, though the texture was softer and finer.
Posted by: Drea, Wednesday, September 5, 2007, 10:10pm; Reply: 118
Quinoa is also a great substitute for bulgur when making tabouleh.
Posted by: Carol the Dabbler, Thursday, September 6, 2007, 1:35am; Reply: 119
That sounds like a wonderful idea, Drea.  That would be the "whole-grain" quinoa, of course, rather than the flour.  After you rinse it (of course), do you cook it, or just soak it in hot water like bulgur?
Posted by: Lola, Thursday, September 6, 2007, 3:28am; Reply: 120
I would soak during the night and even sprout a few days......use the raw sprouts for the tabbouleh.
or boil like rice.
Posted by: Drea, Thursday, September 6, 2007, 3:42am; Reply: 121
Quoted from Carol_the_Dabbler
That sounds like a wonderful idea, Drea.  That would be the "whole-grain" quinoa, of course, rather than the flour.  After you rinse it (of course), do you cook it, or just soak it in hot water like bulgur?


Yes, use the whole grain. I cook it according to the directions that come on the package (I'll have to look what those are). I've not taken the time to soak or sprout quinoa before cooking; mainly because I tolerate it fine without the extra effort.
Posted by: Carol the Dabbler, Thursday, September 6, 2007, 3:58pm; Reply: 122

That sounds easy -- thanks!  I'll have to try it while I still have fresh tomatoes from the garden.  (Hooray for being a nonnie!)

Posted by: 1328 (Guest), Thursday, September 6, 2007, 9:32pm; Reply: 123
My husband, being an O secretor, loves those sweet potatoes!!  Now that I have discovered that I am a nonnie, I, too, enjoy those lovely sweets!!  Since September is here and the market I am working for is starting up those delicious apple dumplings, it inspires me to make apple dumplings that are just right for our blood types.  I say all that to say this.  The other day my husband got a brain storm...mixing precooked chunks of sweet potatoes with the chunks of apples and using less pie crust dough to have less grain in our diet.  I found a recipe for fried sweet potatoes with chunks of apple mixed in, boy, wasn't that a delicious treat?!  

Like Carol the Dabbler said, "Hooray for being a nonnie!"
Posted by: Lola, Thursday, September 6, 2007, 9:38pm; Reply: 124
let us have that recipe! lol
Posted by: 1328 (Guest), Thursday, September 6, 2007, 10:10pm; Reply: 125
Quoted from lola
let us have that recipe! lol


The one for fried sweet potatoes and apple or the one for sweet potato/apple dumpling?
Posted by: Drea, Thursday, September 6, 2007, 10:12pm; Reply: 126
Quoted from Cathy


The one for fried sweet potatoes and apple or the one for sweet potato/apple dumpling?


How about both?  :D
Posted by: 1328 (Guest), Thursday, September 6, 2007, 10:28pm; Reply: 127
Here is the one for fried sweet potato and apple.  Actually, I improvised the recipe from one I found in my cookbook.

2 cups of sweet potato chunks
  (about 2 medium potatoes)
1½ cups of tart apples (peeled if
   you prefer)
4 tablespoons of ghee


 Melt the ghee in a large skillet and add the sweet potatoes.  Fry them them until potatoes get a nice carmel look to them.  Add the tart apple and cook until apples are softened,  stirring frequently.  Serve hot.

 I sprinkled cinnamon on the fried sweets and apples and it gave a really nice taste to it.  Reminded me a lot of a holiday dessert.

 So, my hubby wants this made into a dumpling.  When I make my first batch I will then share my dumplings with you all.  ;D
Posted by: Carol the Dabbler, Friday, September 7, 2007, 12:49am; Reply: 128

Are those *raw* sweet potatoes?  And the frying actually gets them cooked sufficiently?  About how long does that take?
Posted by: Lola, Friday, September 7, 2007, 1:03am; Reply: 129
Cathy thanks!
hope those dumplings are a success!
Posted by: Alia Vo, Friday, September 7, 2007, 10:27pm; Reply: 130
Thank you sharing the potato and apple recipe with us, Cathy.  

For those that can not have sweet potatoes; pumkin, taro, and/or other hearty winter squashes could be substituted.

Alia
Posted by: 1328 (Guest), Saturday, September 8, 2007, 12:46am; Reply: 131
Quoted from Carol_the_Dabbler

Are those *raw* sweet potatoes?  And the frying actually gets them cooked sufficiently?  About how long does that take?


Yes, I use raw sweet potatoes.  I cover the skillet for the sweets to cook quicker.  It takes about 20 minutes on med/low flame to have the perfect sweet, candy taste.
Posted by: 1328 (Guest), Saturday, September 8, 2007, 12:47am; Reply: 132
Quoted from Alia_Vo
Thank you sharing the potato and apple recipe with us, Cathy.  

For those that can not have sweet potatoes; pumkin, taro, and/or other hearty winter squashes could be substituted.

Alia


That pumpkin substitute sounds like a winner!!  Good choice!!
Posted by: Carol the Dabbler, Monday, September 10, 2007, 5:34pm; Reply: 133

Thanks for the sweet potato clarification, Cathy.  I'll have to give that cooking method a try -- sounds yummy!

To the list of substitutes, I would also add parsnips (just don't tell Laura! ;) ).

Posted by: 1328 (Guest), Monday, September 10, 2007, 11:37pm; Reply: 134
Quoted from Carol_the_Dabbler

Thanks for the sweet potato clarification, Cathy.  I'll have to give that cooking method a try -- sounds yummy!

To the list of substitutes, I would also add parsnips (just don't tell Laura! ;) ).


 You're welcome!  ;)  That sounds like a winner to.  Speaking of parsnips I made old fashioned fish chowder the other day and I used a large parsnip in substitute for the white potatoes the recipe called for.  Parsnips are a great substitute for lots of things.
Posted by: Alia Vo, Wednesday, September 12, 2007, 1:14am; Reply: 135
Please let us know if you try the recipe using the substitution with pumpkin, Cathy---and how it turned out.

Alia
Posted by: 1328 (Guest), Wednesday, September 12, 2007, 7:58pm; Reply: 136
I'll have to do that...cooler temps are here, great for anything pumpkin!!  

Today I made myself a cup of pumpkin spice coffee; here is what I did:

1/4 cup of canned pumpkin
1 teaspoon honey
Dash of cinnamon
Dash of ginger
1/4 cup of unsweetened soy milk
1/2 cup of freshly perked coffee

 Put the pumpkin, honey, cinnamon, and ginger in a one cup measuring cup,  Stir until well blended.  Pour the freshly perked coffee into the measuring cup up to the one cup measuring line.  Stir.  Pour into favorite coffee cup and enjoy!  Yum!
Posted by: Lola, Thursday, September 13, 2007, 4:57am; Reply: 137
sounds like a winner!!!
enjoy!
Posted by: ISA-MANUELA (Guest), Thursday, September 13, 2007, 3:13pm; Reply: 138
fine smoothy for B's (+ nonnies)

400ml of whole milk, add a very ripe banana, & a big ripe peach, add some dried ginger,cardamom and
coriandre, mix all together and yuk is the fortifiant for those B's ;) ;D...have had always grande success with this, also in case of sickness or instead of a real meal ;) :D
Posted by: 119 (Guest), Friday, November 16, 2007, 3:12am; Reply: 139
Hey!  What happened to the recipes I posted?  Kamut flour bread, meringue, and 7 minute doudle boiler frosting?  I thought I posted them here, but maby I posted them somewhere else.  I wanted to print them out and put them on the recipe sight. ??) ??)  If anyone knows where they are please let me know. ;D  Cynthia
Posted by: Lola, Friday, November 16, 2007, 7:19am; Reply: 140
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1194748477/s-0/highlight-meringue/#num0
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?792
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?791


they re all there on the recipe base! ;)
Posted by: 119 (Guest), Saturday, November 17, 2007, 1:10am; Reply: 141
Thanx Lola.  I found them. ;D
Posted by: Lola, Saturday, November 17, 2007, 2:27am; Reply: 142
;)
if you see anything wrong with the editing, let me know!
Posted by: 119 (Guest), Saturday, November 17, 2007, 6:29am; Reply: 143
You mean you put them on the recipe sight for me? I need a picture of a smiley face rolling on the floor laughing right now.  I posted the kamut flour bread recipe and the meringue recipe on the recipe sight last night, so is the 7 minute double-boiler frosting recipe on there too, cause I was just getting ready to put that one on there. (sunny)lol, lol, lol.
Posted by: Lola, Saturday, November 17, 2007, 6:56am; Reply: 144
no, I mean I edited those recipes for you.......
scroll all the way to the bottom of each recipe, and you ll see my name.....
so please do add your frosting as well, I ll edit it later, no worries.
Posted by: 119 (Guest), Saturday, November 17, 2007, 7:32am; Reply: 145
Boy do I feel like an idiot.  But thank you Lola, I appreciate it.  I did add the frosting recipe.  The other recipes looked fine.(clap)(dance)(woot)(sunny)
Posted by: Lola, Saturday, November 17, 2007, 5:04pm; Reply: 146
no worries! :K)
I believe Rodney already took care of the editing....
Posted by: Lola, Saturday, November 17, 2007, 5:08pm; Reply: 147
Quoted from 119
7 minute doudle boiler frosting

found nothing under that 'doudle' name!!! LOL
did find it after the tiny tweak, though! ;)
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?794

Posted by: Squirrel, Sunday, November 18, 2007, 2:56pm; Reply: 148
Please may I share my recipe for an immune-boosting soup that I just made for my hubbie who's fighting off a flu bug? He was all aching and miserable, and half an hour after eating this he was bouncing around again.

I was reading Mike Staffieri's superb blog 03/27/2004: "Who needs chicken soup....redux!" only the other day, and this recipe is inspired by his grandmother's chicken-less soup.

It was so yummy that I had to share this with you: Pumpkin, Parsnip and Parsley immune-booster soup
Posted by: 119 (Guest), Monday, November 19, 2007, 3:40am; Reply: 149
Lola,  I'm glad you found it. ;D
Posted by: Lola, Monday, November 19, 2007, 5:56am; Reply: 150
;)
Posted by: 1328 (Guest), Wednesday, January 30, 2008, 2:07am; Reply: 151
Quoted from Alia Vo
Please let us know if you try the recipe using the substitution with pumpkin, Cathy---and how it turned out.

Alia


After I posted that I was going to make apple dumplings with added sweet potatoes, my life was in a whirlwind since.  I had no time to bake until after Christmas.  PLUS, since then I got the GTD book and found out that Apples are an avoid for my husband since he is a hunter.  I guess I could substitute pears for the apples.  Hmmmm.  I have not gone back to work since Christmas since I was hired as a seasonal employee.  Now I have time on my hands and I can go back to my experimental cookings.  ;D
Posted by: 8404 (Guest), Thursday, February 25, 2010, 6:38pm; Reply: 152
So, when I found out I was a nonnie, I was thrilled to get tomatoes and jalapenos back in my diet, yay salsa!...but I lost corn.  That's probably the hardest thing for me to let go of.  What good is salsa if you can't dip chips in it?  Has anyone tried making their own chips out of spelt or brown rice tortillas?  Or have they found any chips that are A nonnie friendly?  I was thinking maybe I could have sweet potato chips, but that doesn't go with salsa.  

Thoughts or suggestions?
Posted by: Lola, Friday, February 26, 2010, 12:46am; Reply: 153
sure!
or look at recipe central type in chips, get loads of ideas you can adapt

http://www.amazon.com/gp/product/B000V0CW6O/ref=sc_pgp_t_2_677537011_m_ATVPDKIKX0DER_4?ie=UTF8&n=677537011&s=grocery&v=glance
check ingredients for avoids

Sami's millet & flax garlic chips are nice
http://www.samisbakery.com/products/millet-and-flax/
and would really hold up to salsa well.
Posted by: Poppy, Monday, November 14, 2011, 6:24pm; Reply: 154
I will admit, I haven't read through all of this thread, but are there any recipes, or at least ideas on how to use wakame? It's sitting in my cupboard, not being used. My hubby will NOT eat it, so a large pot os something isn't the best for me. Any ideas???
Posted by: C_Sharp, Monday, November 14, 2011, 8:14pm; Reply: 155
Quoted from Poppy
ideas on how to use wakame?


http://www.dadamo.com/typebase4/csvsearch7x.pl?search=wakame&Category=&mytemplate=tp1&method=all&order_by=Name&order=abc&header=on
Posted by: Poppy, Tuesday, November 15, 2011, 2:07pm; Reply: 156
Thnakyou C_Sharp!!! Those look like wonderful recipes!
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