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BTD Forums  /  The GenoType Diet  /  Substitute Teachers!
Posted by: Carol the Dabbler, Thursday, January 10, 2008, 7:51pm
Since the general Teacher thread is getting so long, maybe it would be good to have a separate thread where we can talk about how to substitute for foods that turn out to be GTD Avoids for us.

For years now I've been using a lot of celery and celery seed in my cooking.  Now they're both Avoids (though celery seed does at least have a black dot).  What to do!

Looking at the Gatherer Diet, I see both Parsley (under Spices) and Fennel (under Live Foods) listed.  Since neither one appears on the Teacher lists, they must both be Neutrals for us.  So here's what I'm thinking:

For savory dishes, such as soups and stews, where you want the celery flavor, try judicious amounts of chopped fresh parsley instead.  I'm now thinking of growing an Italian variety that's described as extra-sweet in the Pinetree Garden Seeds catalog.

And for salads where you want the celery crunch, try fennel (the vegetable kind, where you use the "bulb" of widened stalks at the bottom).  I'm thinking this would be particularly good in Waldorf salad (and apples have a black dot, so they'll be available as an occasional Neutral by next fall).
Posted by: Melissa_J, Thursday, January 10, 2008, 8:41pm; Reply: 1
Fennel is great in waldorf salad :)  Back in my apple days (which will be back) I'd make a great salad with just apples, fennel and mayo (which would have to be made compliantly).  A Brazilian restaurant nearby had it, with golden raisins, so any small/chopped dried fruit would also be good in it.

Celery is SF for me, but my husband (a Teacher) hates it, so I've had some practice making substitutes.  I used to use carrots, since they're also an aromatic, in soups and such, but now carrots are out for me (black dot for gatherers, SF for teachers if memory serves).  We both love parsley.

Last night we had turkey meatballs, sauteed mushrooms and onions, steamed asparagus, and rice, with parsley sprinkled on top of everything. (We have to have different types of rice now)
Posted by: Gumby, Thursday, January 10, 2008, 10:09pm; Reply: 2
I've been cilantro-ing up a storm, since it is a SF and parsley is neutral.  I have to say I have developed a new love...I always knew I liked cilantro, but never really used it much for whatever reason.  Now, I keep a bunch in my fridge and use it often.  LOVE it, and I really like the way my hands smell after picking the leaves off  :).

Another thing I have been doing that is easy to make SF for teachers is my other new love...peanut sauce!  :D  It works great on darn near anything, and makes it taste so good.  

Been subbing bok choy for some of my old toxic greens like spinach, beet, and collard.  I am finding that with chard, kale, and bok choy there is still a nice amount of variety in the greens dept.   :)

Must find a recipe for almond milk to use in cooking.  I am not a big milk user, but would like to have a compliant one rather than the commercial ones with the toxins in them.

Still working on some breads in my new machine...having limited success.  But plan to make the flax bread recipe that is going around in the meantime.  
Posted by: Melissa_J, Friday, January 11, 2008, 1:38am; Reply: 3
Do you have a recipe for peanut sauce? I think my teachers would love it.

I love cilantro, but have to introduce it slowly to my husband.  I think he's a super-taster, very finicky about flavors.  He has been known to eat it under certain circumstances, I just can't overdo it.  I practically use it instead of lettuce on tacos now.
Posted by: Gumby, Friday, January 11, 2008, 4:18am; Reply: 4
My base for peanut sauce is
1/4 cup peanut butter
2 Tbsp wf tamari
1 Tbsp lime juice
1 clove of garlic, chopped or crushed
cilantro...however much I wash :)
water to thin to desired consistency

I add some fresh ginger sometimes too.

Also have subbed half the tamari for fish sauce, but have yet to find a compliant A/teacher brand.  Also have added a tbsp of sesame oil, but not for a while now cuz of the black dot.  But it is good just with the basics.  

I heat it up and stir to blend, add the fresh cilantro at the end.  great on rice, noodles, veggies, whatever.  Makes those things good cold too, which is nice for lunches.

It is so good I want to dive into my bowl! ;D
Posted by: Melissa_J, Saturday, January 12, 2008, 7:47am; Reply: 5
Thanks!  I think they'll love it.
Posted by: Carol the Dabbler, Sunday, January 13, 2008, 9:18pm; Reply: 6
Hey, you're right -- cilantro is even better.  They haven't had any organic cilantro in the stores lately, but I'll get some next time I see it.

Quoted from Gumby
Must find a recipe for almond milk to use in cooking.  I am not a big milk user, but would like to have a compliant one rather than the commercial ones with the toxins in them.


I haven't found an organic commercial one, either.  So here's what I posted on the Almond Milk thread:

Quoted from Carol the Dabbler
... here's what I did this morning for making muffins:

I put some smooth almond butter into a measuring cup and mixed in water a dribble at a time until I had a runny paste, then stirred in enough water to fill the cup.  For an 8-ounce cup of milk, you can use anywhere from 1 to 2 Tablespoons of nut butter, depending on whether you want the same amount of fat as most other milks (use 1 Tbsp) or the same amount of protein (use 2 Tbsp).

The muffins turned out very nice, with a good flavor.  I think I liked them better than when I made them with soymilk.

I assume that this sort of homemade almond milk would be good for any type that can have almond butter.


Posted by: Gumby, Monday, January 14, 2008, 5:30am; Reply: 7
Thanks for that great idea, Carol!  Perfect for me, because I can just mix up a bit when I need it. ;D
Posted by: Devora, Monday, January 14, 2008, 8:01am; Reply: 8
I was also shocked to see celery on the avoid list!  I love celery. Fennel where I live is seasonal, and not always avaailable.  I would like to sub Kohlrabi for a crunch or even apple (in a salad) but NO!!!  I also don't think carrots always cut it.

One almond milk option: Oat milk.  I got it at the HFS.  Tastes similar to soy and rice milk.  


Posted by: purlgirl, Monday, January 14, 2008, 9:01am; Reply: 9
I believe there is a recipe to make Almond milk in the recipe base.
I haven't done it but it does sound easy.
Posted by: Carol the Dabbler, Monday, January 14, 2008, 8:59pm; Reply: 10
Forgot to ask -- can you actually cook with cilantro?  I've always used it raw, sprinkled on top or mixed into a serving.  Does it taste OK cooked?

************

Apparently rolled oats are merely a Neutral.  I've been avoiding them for a while now anyway (due to gluten considerations), and have some suggestions for yummy Superfood hot cereals that cook up from scratch in just a few minutes.  I like to add chopped-up dried fruit to the water before adding the uncooked cereal, then stir in a big spoonful of nut butter after it's finished cooking.  That way I don't miss cream & sugar!

My favorite is Bob's Red Mill Organic Brown Rice Farina CREAMY RICE Hot Cereal (that's how the label reads).  It turns out just slightly chewy in an oatmeal-ish sort of way.  (Note: This cereal is also available in a non-organic version.)

Today I had Ancient Harvest Organic Quinoa Flakes for the first time.  I added chopped dates and almond butter for a real Superfood breakfast!  The combination was good, and the texture is sort of like baby oatmeal.

I also like Pocono Cream of Buckwheat (which is also organic).  It's made from non-roasted buckwheat, so it has a mild flavor, rather than the strong distinctive flavor associated with buckwheat pancakes.
Posted by: 1328 (Guest), Monday, January 14, 2008, 9:24pm; Reply: 11
Quoted from Devora
I was also shocked to see celery on the avoid list!  I love celery. Fennel where I live is seasonal, and not always avaailable.  I would like to sub Kohlrabi for a crunch or even apple (in a salad) but NO!!!  I also don't think carrots always cut it.

One almond milk option: Oat milk.  I got it at the HFS.  Tastes similar to soy and rice milk.  





I was shocked, also that Celery was an Avoid, along with spinach!  I'm thinking of making my Almond milk since the store bought ones have avoids in them.
Posted by: Gumby, Monday, January 14, 2008, 9:40pm; Reply: 12
Carol, if I am cooking with cilantro I like to add it in right at the end, so it does not get too 'cooked'.  But I have to say, I have reheated leftovers with lots of cilantro many times, and it is still good.  Not as good as 'just stirred in', but still good. :)
Posted by: Carol the Dabbler, Monday, January 14, 2008, 10:01pm; Reply: 13

Thanks, Gumby -- that gives me a good feel for using it.
Posted by: purlgirl, Tuesday, January 15, 2008, 3:08am; Reply: 14
Carol thanks for the thoughts about hot breakfast cereal.

Someone, I think LLoyd said Oats is oats even though rolled isn't mentioned. :)
Posted by: 2293 (Guest), Tuesday, January 15, 2008, 4:00am; Reply: 15
I'm also juicing up all my celery and spinach I stocked up on last week to get rid of it.  ;)  Funny, after I learned they are avoids I realized how apprehensive I've been about them, it's so interesting.

I've never had bok choy or chinese cabbage before, so I'll have to figure out what to make with those.  

I love hot cereals and I've found the easiest, creamiest way to make them is also very healthy--just buy a thermos and add 1 part whole grains to 3-4 parts boiling water.  Shake it a little to make sure all the grains are mixed, then leave it overnight so it's ready and warm for you in the morning!  I mix up the grains for better synergy of nutrients, but do a majority of whole oat groats.  Now that I know my superfoods I'll probably add a little spelt or kamut in there.  

I need to start experimenting with quinoa!
Posted by: Carol the Dabbler, Tuesday, January 15, 2008, 4:33am; Reply: 16

Quoted from purlgirl
Carol thanks for the thoughts about hot breakfast cereal.

Someone, I think LLoyd said Oats is oats even though rolled isn't mentioned.



You're welcome!

And that's what I'm assuming.  Oat bran and Oat flour are Superfoods for us.  Other GenoType food lists include Oats (which I assume includes rolled oats), but our lists don't mention it, so it must be a Neutral for Teachers.

Posted by: Gumby, Tuesday, January 15, 2008, 5:36am; Reply: 17
happyAmom, bok choy is really a nice veggie...it is VERY mild, the stems are tender, crispy, and juicy, and the greens are very tender too.  It is great in any stir fry...alone or with other veggies.  I was thrilled to see it as a superfood, I love the stuff! ;D

I have a really nice rice cooker that I use to cook my other grains in, which makes them very easy.  I've always eaten quinoa (YAY, superfood!!!) and amaranth ( :( have to leave that alone for a while), and steel cut oats.  My next one to try is buckwheat groats, which I have on hand but have not tried yet.  Maybe this week!   ;D
Posted by: Devora, Tuesday, January 15, 2008, 8:14am; Reply: 18
Carol,

I cook cilantro all the time!  It's great, and I will even throw a whole bunch into some lentil stew and eat it all!  Good stuff!
Posted by: Carol the Dabbler, Tuesday, January 15, 2008, 8:34pm; Reply: 19

Thanks, Devora.  Now I'm feeling braver!   ;D
Posted by: Drea, Wednesday, January 16, 2008, 3:29am; Reply: 20
Quoted from Gumby
bok choy is really a nice veggie...it is VERY mild, the stems are tender, crispy, and juicy, and the greens are very tender too.  It is great in any stir fry...alone or with other veggies.  I was thrilled to see it as a superfood, I love the stuff! ;D


I made some braised bok choy for dinner tonight. I'm so happy it's a superfood for Warriors as well.  :D

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