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BTD Forums  /  Eat Right 4 Your Type  /  Crunchy food craving - help!
Posted by: 296 (Guest), Saturday, May 5, 2007, 2:43pm
I don't know if anyone else has dealt with this, but....

I'm a type O, so grains are, for the most part, a big no-no.

But:  at night - I don't know why then, and not other times - at night, I get the munchies.  I crave something crunchy.  

In the pre-BTD days I would eat popcorn to satisfy this crunch-food craving.  (Which has a lot to do with the chronic, severe allergies I was experiencing....)  Now I know better!  

The BTD for type O's has very little with a high crunch value.  The occasional alternative-flour cracker just isn't cutting it.  And crunchy veggies and fruit just aren't the same!  

Any ideas?  Suggestions?  Recipes for something crunchy?
Posted by: Ben_Lamers (Guest), Saturday, May 5, 2007, 3:17pm; Reply: 1
hmm. i think the cravings will go away eventualy! so, you wont have to worry about it all the time. your body wants the old bad stuff you used to eat! thats all that is saying, but i hear if you eat some good lean meat/beef the cravings usualy go away. ive tried that and it works. if you are detoxing you will get realllly strong cravings but these are not good...


however some first things that popped in my head when  i hear u want cruncy food: Walnuts; they are crunchy when u first chew them them they start to kind of melt in your mouth..delicious. of course, nothing is going to be as crunchy as chips! but.. If you toast mana bread that  is cruncy and good also. be careful cause the cravings make you eat more and more... which is why its never good to give into a "craving." also garlic is kind of crunchy, but dont eat garlic! put it on your food instead so your food is more crunchy..



peace,
ben
Posted by: Henriette Bsec, Saturday, May 5, 2007, 3:33pm; Reply: 2
Ricecakes broken into pieces with melted ghee  -best substitute to pop corn and taste really good :-D
Posted by: 707 (Guest), Saturday, May 5, 2007, 5:10pm; Reply: 3

I`d just check some raw food recipes until I ofuns something I liked and then modify to be compliant.

Then you have tons of nuts and seeds to choose from.
Posted by: Lola, Saturday, May 5, 2007, 5:32pm; Reply: 4
toasted pitted pumpkin seeds are great!
Posted by: Victoria, Saturday, May 5, 2007, 6:32pm; Reply: 5
These are all good suggestions!  

My only grain food is rice cakes and I eat from 1/2 to one whole one each night.  But I only enjoy rice cakes after they have been lightly toasted.  This makes them crisp and crunchy and brings out the nutty flavor.  Otherwise they feel and taste like styrofoam.

If you can handle a small amount of grain, try 1/2 lightly toasted rice cake, spread with one of these:

*  a blend of 1/2 chopped walnuts and almond butter.  Drizzle with a few drops of blackstrap molasses if you want it a little sweet.

*  ghee, and sprinkled with nutritional yeast
Posted by: Brighid45, Saturday, May 5, 2007, 6:46pm; Reply: 6
Toasted nut mix is good for crunchy cravings. A mix of walnut, almond, hazelnut and pecans is pretty good. Throw in some macadamias if you can afford them :) You can toast them in a heavy skillet with little ghee if you like, and sprinkle with a bit of cayenne or wasabi if you want a nice kick of heat.
Posted by: 296 (Guest), Sunday, May 6, 2007, 10:22pm; Reply: 7
Quoted from Victoria


My only grain food is rice cakes and I eat from 1/2 to one whole one each night.  But I only enjoy rice cakes after they have been lightly toasted.  This makes them crisp and crunchy and brings out the nutty flavor.  Otherwise they feel and taste like styrofoam.

If you can handle a small amount of grain, try 1/2 lightly toasted rice cake, spread with one of these:

*  a blend of 1/2 chopped walnuts and almond butter.  Drizzle with a few drops of blackstrap molasses if you want it a little sweet.

*  ghee, and sprinkled with nutritional yeast


Thank you for this great idea!  :)  I never would have thought to toast the rice cakes....and I was staying away from them because I share your opinion that straight out of the bag, rice cakes = chewing on styrofoam.  So, toasting makes them better, then.  Interesting!  

I'm so glad I asked - I love all the responses!

Posted by: RedLilac, Sunday, May 6, 2007, 11:29pm; Reply: 8
Get the Lundburg rice cakes there are thicker and tastier than say Quaker.
Posted by: 374 (Guest), Monday, May 7, 2007, 12:04am; Reply: 9
I'm pretty sure there is a recipe for a type O friendly trail mix in the CR4YT book... I'd say that would have nuts that are crunchy? That might help your cravings.

Does anyone have the book handy to help us out?
Posted by: 374 (Guest), Monday, May 7, 2007, 12:05am; Reply: 10
I just found this on the recipe database:

http://www.dadamo.com/typebase4/recipedepictor.cgi?800
Posted by: Trixy, Monday, May 7, 2007, 3:30pm; Reply: 11
As an O nonnie I rarely eat grains, but sometimes I just want something crunchy also. I've found this product in the health food aisle of my supermarket....an occasional treat to satisfy my need to crunch:

Mary's Gone Crackers Original Gluten-Free Crackers

Gluten-Free Food / Product added to the Gluten-Free Mall on: Wednesday 11 August, 2004.

A crisp delicious cracker with a rich nutty flavor that always hold their crunch. Delicious on their own or with innumeralbe toppings (nut butters or jam, hummus, guacamole or salsa, smothered with cheeses and heated for a tasty version of nachos.

Wheat Free, No trans Fats, No Added oil or Fat, High in omega-3 Gluten free, Whole grain, 95% organic, Kosher, Non-GMO Manufactured in a dedicated wheat-free, gluten-free facility.

Ingredients: Organic short grain brown rice, organic whole Quinoa, Organic brown flax seeds, organic brown sesame seeds, Filtered water, organic wheat free low sodium tamari (water, whole soybeans, salt, alcohol) sea salt.



Posted by: Victoria, Monday, May 7, 2007, 8:28pm; Reply: 12
Quoted from Arlene
Get the Lundburg rice cakes there are thicker and tastier than say Quaker.


Yes, I definately agree!  I think Lundburg has the best quality rice cakes.  My favorite is their Mochi sweet rice cakes.  They aren't really sweet, but just more delicate tasting.  (toasted, of course)
Posted by: Brighid45, Monday, May 7, 2007, 9:31pm; Reply: 13
Lundberg rice cakes also get my vote. When I'm craving popcorn so badly I can't stand it, a batch of their rice cakes (toasted is even better) almost always takes that craving away.

I also agree with the recommendation for Marys Gone Crackers. The only problem with them is they are addictive! I sometimes take them to work for lunch and have them with tuna or salmon, but they are delicious all by themselves. I've only had the caraway and plain, but I think they also come in herb flavor as well. I'd bet the plain crackers broken up and added to trail mix would make a yummy substitute for pretzel pieces or sesame sticks :)
Posted by: TypeOSecretor, Monday, May 7, 2007, 9:57pm; Reply: 14
Vita Spelt makes salted sesame sticks and whole wheat sesame sticks without avoids for Type O Secretor.  I had an empty bag with ingredients, but I guess I threw it out.  I like them as a crouton on a salad.  They used to cost about $2.50 a bag, but the price has gone up to about $4.50 a bag.  I outgrew my obsession for crunchies by putting them on my salads.

I saw online where they have other types of sesame sticks, but I have no idea whether the ingredients are OK.  They sell them in a case of 12:  http://www.purityfoods.com/Default.aspx?tabid=55&master=4

Eden Foods also makes some of their rice chips without avoids.  I used to buy them when I wanted chips.  But they are not too exciting.  I haven't had rice cakes with melted butter, but I think I'll try.

Another idea I tried last week on a chicken salad was cellophane noodles lightly fried in olive oil for an oriental chicken salad I made.  They are mainly for decoration, but they tasted good.  You get your olive oil hot, then only take 5 or 6 cellophane noodles at a time, drop them in the oil.  They puff up like little white snakes.  Take out of the pan immediately and drain on paper towel.  My noodles were made from mung beans.  
Posted by: Joan, Tuesday, May 8, 2007, 12:04am; Reply: 15
For me the craving is really for the crunch, not the taste.  When I have already had a few too many roasted walnuts, I switch to raw celery or carrots.
Posted by: geminisue, Tuesday, May 8, 2007, 12:10am; Reply: 16
Pumpkin Seeds, cooked in olive or grape seed oil, or ghee in black iron frying pan, seasoned with compliant seasoning, sea salt, peppercorn, ground, curry, garlic powder. what ever you like.  They brown fast so you have to watch and keep turning,  they also pop that is what makes them crunch.
Hope you enjoy trying them.  
Posted by: rustyc, Tuesday, May 8, 2007, 6:37pm; Reply: 17
Parsnip, carrot and beetroot crisps have a crunch provided you keep them airtight.  Some places have the parsnips separately and I like those best.
Posted by: Peppermint Twist, Tuesday, May 8, 2007, 7:37pm; Reply: 18
Quoted from dragonsgold5
I don't know if anyone else has dealt with this, but....

I'm a type O, so grains are, for the most part, a big no-no.

But:  at night - I don't know why then, and not other times - at night, I get the munchies.  I crave something crunchy.  

In the pre-BTD days I would eat popcorn to satisfy this crunch-food craving.  (Which has a lot to do with the chronic, severe allergies I was experiencing....)  Now I know better!  

The BTD for type O's has very little with a high crunch value.  The occasional alternative-flour cracker just isn't cutting it.  And crunchy veggies and fruit just aren't the same!  

Any ideas?  Suggestions?  Recipes for something crunchy?

Girl, instead of popcorn, try:

1.  Eden Organic Dry-Roasted Pumpkin Seeds (salted, no shell) - delish!  Add dark-toasted sesame oil, sea salt and nutritional yeast flakes and you have DA BOMB, baby!

2.  Break up some Lundberg brand* rice cakes and add the same toppings you would to popcorn, such as olive oil or dark-toasted sesame oil (I'm big on dark-toasted sesame oil *lol*...which I haven't had in ages, come to think of it...time to get some!), sea salt, nutritional yeast flakes, garlic powder, curry powder, or WHATEVER you like/love.  It is AMAZING how identical to popcorn this is!

3.  Solea brand sweet potato chips (expensive!)

4.  Terra has parsnip chips out now...not too shabby.

:D

* edited to add:  Victoria is right, all other brands taste like styrofoam!!!!!!!!!!!!!!!!
Posted by: Alia Vo, Tuesday, May 8, 2007, 10:14pm; Reply: 19
Raw vegetable crudites with or without dip, dulse strips (salty and somewhat crunchy if baked in the oven, and they are chewy), homemade or compliant flax crackers, dried or dehydrated fruit, a small handful of raw nuts or seeds, compliant fruit slices (pear, plums) with or without nut/seed butter...

Alia
Posted by: 296 (Guest), Thursday, May 10, 2007, 4:25am; Reply: 20
I love you people!  Seriously!  Thanks to everyone for posting.  Now I have a whole new bag of tricks to whip out....

Things I'll be trying soon:

--sweet potato chips (I had no idea this could be an option! And someone makes them and puts them in a bag at the health food store.  Yay!)

--Lundberg rice cakes (cuz apparently they really are that much better than all the other ones)

--Roasted or pan-fried pumpkin seeds.  Sounds wonderful!  And I already have some dark toasted sesame oil and the nutritional yeast on hand; must try that out.

--spelt sesame sticks (I've seen some at the HFS, but the ones I found had non-compliant ingredients, so didn't get them...but will look for Vita Spelt brand, since that must be the key)

--cellophane noodles - saw them at the HFS and didn't get, because, well, I don't know anything about them, but since one of y'all suggested them, perhaps I should give them a try now

--Marys Gone Crackers.  If the local HFS's don't have them I'll probably cry, y'all made them sound so good!



Things I have tried recently:

--flaxseed crackers.  Eh, not so great.  But crunchy, at least.

--sesame seed crackers.  Better than flaxseed, but lots of extra calories in the sweetener.  Probably won't do that too often.



Something I've been considering trying is taking my Ezekiel sprouted-grain pita-style bread and baking that till it's crispy.  Anyone else tried this?  

Also, I could use dip suggestions.  I miss ranch dip, among other things.  It's the dill and all the yummy artificial flavors, plus the nice creaminess of the all-dairy, all-wrong-for-me sour cream.  Any other dip suggestion would be terrific.  
Posted by: Peppermint Twist, Thursday, May 10, 2007, 2:47pm; Reply: 21
Quoted from dragonsgold5
I love you people!  Seriously!

:D Yay!
Quoted from dragonsgold5
Things I'll be trying soon:

--sweet potato chips (I had no idea this could be an option! And someone makes them and puts them in a bag at the health food store.  Yay!)

The best brand is Solea.  The Terra brand has some avoids in there I think, although I can't think of what they are, but they are far superior to white potato chips.
Quoted from dragonsgold5
--Lundberg rice cakes (cuz apparently they really are that much better than all the other ones)

If it is popcorn specifically that you are missing, you are really going to be happy with the crumbled up rice cakes with dark-toasted sesame oil or extra-virgin olive oil, sea salt, and nutritional yeast flakes.  YUM!  You could also use other spices and you could use ghee instead of the oils.  Just use whatever you would normally like to have on popcorn.  The crumbled Lundberg rice cakes are an excellent popcorn substitute, imho.  You may want to rent a movie or something to watch while you munch!
Quoted from dragonsgold5
--Roasted or pan-fried pumpkin seeds.  Sounds wonderful!  And I already have some dark toasted sesame oil and the nutritional yeast on hand; must try that out.

Fresh roasted pumpkin seeds in the shell are one of my very favorite foods.  So wonderful.  The Eden Organic brand dry-roasted, shelled, salted variety is the first store-bought brand I ever found that was good, and they are DELICIOUS!!!  Just bought two bags on sale for $1.29 each yesterday at the HFS.  I keep them in my desk at work.  They are a must-have for any Type O survival kit!
Quoted from dragonsgold5
--spelt sesame sticks (I've seen some at the HFS, but the ones I found had non-compliant ingredients, so didn't get them...but will look for Vita Spelt brand, since that must be the key)

Just my opinion here, but I would avoid spelt unless and until I got my secretor status tested.  If you are a non-secretor, spelt becomes an avoid for you and it is a big one because it is a type of wheat (even though not nearly as bad as mainstream wheat types).  Since there are so many other good choices for crunchy snacks, I would avoid the spelt.  Again, that is just my two cents.
Quoted from dragonsgold5
--Marys Gone Crackers.  If the local HFS's don't have them I'll probably cry, y'all made them sound so good!

These are nice and very high in fiber.  I make a "faux Chex party mix" by crumbling up some Mary's Gone Crackers (herb variety), and mixing in some of the aforementioned Eden organic pumpkin seeds.  This is surprisingly like Chex Party Mix *lol*!  You can also add raisins or other dried fruit, and/or carob or chocolate chips, to make a trail mix.  
Quoted from dragonsgold5
Also, I could use dip suggestions.  I miss ranch dip, among other things.  It's the dill and all the yummy artificial flavors, plus the nice creaminess of the all-dairy, all-wrong-for-me sour cream.  Any other dip suggestion would be terrific.

Oh, man.  You are one of me.  A chips and dip gal, poor thing.  I feel your pain!  I have yet to find a good substitute for sour cream dip, sad to say.  Sometimes, I do break down and consume dairy products.  However, a nice thing to use for a dip is:

Canned wild salmon or sardines (or tuna...any kind of fish you could make a spread with; sardines are beneficial; I usually use salmon for the great EFA's)
Lemon juice (I use Santa Cruz Organic)
Olive oil or mayo (hard to find a totally compliant mayo; I get Spectrum Organic, but it contains some avoids; you can make your own compliant mayo and there are recipes on this site)
Sea salt and/or other spices to taste, such as garlic

Mix all together well into a spread/dip.  Very nice for chips and has the advantage of containing protein.  It is so beneficial to eat protein WITH any refined carbs you consume because it keeps your blood sugar steady, preventing spikes and crashes that lead to cravings.  This is one of the single most important things I've learned from hanging around this cybercommunity (I love 'em, too!).
Posted by: Lola, Thursday, May 10, 2007, 2:56pm; Reply: 22
for creaminess use silken tofu...makes great dip substitute, if you are a secretor.

mixing lemon juice, olive oil, nutritional yeast and powdered lecithin, also makes a creamy dressing........with added chopped onions and spices.......or anything you want to add.
Posted by: Peppermint Twist, Thursday, May 10, 2007, 5:31pm; Reply: 23
Quoted from lola
for creaminess use silken tofu...makes great dip substitute, if you are a secretor.

:(  Okay, sorry but, in the immortal words of Randy Jackson:  "Just keeping it real...":  silken tofu is NOTHING like sour cream.  Not to a person like dragonsgold5 or myself who are true chip-n-dip pups.  I'm sorry, but tofu doesn't cut it at all.  Least not for moi.  Now, maybe the Type A's out there would LOVE it.
:)

But for moi/other chippie-dippie-prone O's, I think that a nice sardine, salmon or tuna salad/spread makes a better dip choice than anything made with silken tofu.  Not that I dislike tofu or anything*...but as a dip?  No.  That's about as good as those tofu ice cream substitutes.

Just keeping it real... ;D :K)


* But it belongs in, like, a nice stir-fry with veggies and curry powder, ummmmmm...
Posted by: Lola, Thursday, May 10, 2007, 5:48pm; Reply: 24
keeping it really real!!!! lol
my post wasn t meant for nonnies!!
Posted by: Peppermint Twist, Thursday, May 10, 2007, 5:49pm; Reply: 25
Quoted from lola
keeping it really real!!!! lol
my post wasn t meant for nonnies!!

;D :K)  Few things in this world are, Lola.  Few things in this world are *lol*!

;)

Posted by: Lola, Thursday, May 10, 2007, 10:50pm; Reply: 26
;)
Posted by: TypeOSecretor, Wednesday, May 23, 2007, 1:38am; Reply: 27
Quoted from Henriette_Bsec
Ricecakes broken into pieces with melted ghee  -best substitute to pop corn and taste really good :-D



I had never tried this until last night - except I used melted butter.  Our Albertsons grocery store rents DVD movies for 99 cents on Monday, so I rented some newly released movies.  Then I bought ricecakes, broke them into pieces with melted butter.  Welch's has 2 new fruit juices:  White Grape and Cherry - and White Grape and Mango.  So I had a glass of fruit juice too.  It was fun.

Thanks for the idea.
Posted by: Alia Vo, Wednesday, May 23, 2007, 10:42pm; Reply: 28
It is nice to hear that Henriette Bsec's idea worked for you.

If one had the time and inclination, they could break a few rice cakes in a food process to grind into smaller broken pieces, this could perhaps take on the form of imitation 'popcorn'.

A little nutritional yeast, sea salt, tumeric, garlic powder, onion powder, cayenne, or other compliant spices beneficial for one's blood type could be added to provide extra flavoring.

Alia
Posted by: 296 (Guest), Saturday, May 26, 2007, 4:52am; Reply: 29
Quoted from lola
for creaminess use silken tofu...makes great dip substitute, if you are a secretor.

mixing lemon juice, olive oil, nutritional yeast and powdered lecithin, also makes a creamy dressing........with added chopped onions and spices.......or anything you want to add.


Sounds yummy!  What does the lecithin do?
Posted by: 296 (Guest), Saturday, May 26, 2007, 4:55am; Reply: 30
Quoted from Alia_Vo


If one had the time and inclination, they could break a few rice cakes in a food process to grind into smaller broken pieces, this could perhaps take on the form of imitation 'popcorn'.

A little nutritional yeast, sea salt, tumeric, garlic powder, onion powder, cayenne, or other compliant spices beneficial for one's blood type could be added to provide extra flavoring.  


Alia, I just tried the rice-cake "popcorn" tonight!  It was pretty darn good!  I have some Lundberg rice cakes on hand that were kind of crumbling anyway, so it didn't take much to break them down into smaller, popcorn-ier chunks.  Heated the rice puffs in a pan with olive oil and added nutritional yeast.  Next time I'll add some salt and turmeric, but still, this time, it was pretty good even without added salt.



Posted by: Lola, Saturday, May 26, 2007, 4:59am; Reply: 31
lecithin is a source of phenylalanine....
Posted by: Lisalea, Monday, June 11, 2007, 7:23pm; Reply: 32
Quoted from Victoria
These are all good suggestions!  

My only grain food is rice cakes and I eat from 1/2 to one whole one each night.  But I only enjoy rice cakes after they have been lightly toasted.  This makes them crisp and crunchy and brings out the nutty flavor.  Otherwise they feel and taste like styrofoam.

If you can handle a small amount of grain, try 1/2 lightly toasted rice cake, spread with one of these:

*  a blend of 1/2 chopped walnuts and almond butter.  Drizzle with a few drops of blackstrap molasses if you want it a little sweet.

*  ghee, and sprinkled with nutritional yeast


Victoria
I was wondering how u store ur rice cakes ??

I just bought a bag yesterday at the market (Unsalted organic whole grain brown rice)

I just had an interesting meal: 1/2  cup plain yogurt, 1 sliced banana, and 4 chopped up walnuts gently tossed in and two small apricots; afterwards, I ate one rice cake with a tablespoon of blackstrap molasses and I enjoyed it !!

Thank-u  ;D ;) :)
Posted by: Lisalea, Monday, June 11, 2007, 7:27pm; Reply: 33
I didn't realize that manna bread could be toasted  :o ??)
Posted by: Alia Vo, Monday, June 11, 2007, 11:33pm; Reply: 34
Yes, manna bread can be slightly toasted in the toaster oven or in the regular oven to make the outside 'crisp' and to intensify the flavor.  I have used this toasting method with other various compliant 'A' breads and Ezekiel 4:9 bread.

I usually eat rye manna at room temperature or almost room temperature untoasted, which provides a nice slightly grainy, crumbly, earthy flavor.

Alia

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