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Posted by: Andrea AWsec, Friday, February 29, 2008, 11:51am
http://lowcarbdiets.about.com/od/breads/r/lowcarbmuffins.htm

The best almond meal muffins ( almond meal can be found in Trader Joes with the nuts, buy more then one bag to have on hand). Substitue ghee for the butter.
I added  a dollop of strawberry jam on top prior to cooking.
They were delicious. Didn't last very long here.

Almond meal makes really good pancakes too.
Posted by: 2330 (Guest), Friday, February 29, 2008, 2:37pm; Reply: 1
Thanks for posting your new almond meal muffin recipe. I'm looking forward to trying them.  (smile) I believe you said you used a mini muffin pan?
Posted by: Andrea AWsec, Friday, February 29, 2008, 3:43pm; Reply: 2
I used a mini muffin pan. We don't like the big ones.
Posted by: 2478 (Guest), Friday, February 29, 2008, 4:10pm; Reply: 3
Warrior Superfood Pesto aka Pumpkin Seed Pesto

Made entirely of Superfoods except Basil, which is a neutral, this delicious concoction can be used as a spread for sandwiches, a sauce for pasta or to add a little something to a bowl of pumpkin soup.  This recipe is taken from The Native Foods Restaurant Cookbook.



Puree all ingredients in a blender.  The pesto will keep in a tightly covered jar in the refrigerator for up to 3 weeks.

Variations: for an entirely Superfood pesto, substitute 1/4 cup fresh Rosemary for the cup of Basil leaves. You can also sub. pine nuts for the pumpkin seeds for a more traditional pesto.
Posted by: Chloe, Saturday, March 1, 2008, 1:04am; Reply: 4
Quoted from Andrea AWsec
http://lowcarbdiets.about.com/od/breads/r/lowcarbmuffins.htm

The best almond meal muffins ( almond meal can be found in Trader Joes with the nuts, buy more then one bag to have on hand). Substitue ghee for the butter.
I added  a dollop of strawberry jam on top prior to cooking.
They were delicious. Didn't last very long here.

Almond meal makes really good pancakes too.


You use ghee instead of butter, right?

I found I can take chia seeds, add water to them....let it form a gel and use it instead of
eggs. It holds dry ingredients together.  Applesauce often allows me to use less fat in a
muffin recipe and it adds moisture.

Posted by: Drea, Saturday, March 1, 2008, 1:47am; Reply: 5
I made this up for dinner. Good enough to repeat.

Braised Brussels sprouts and Boy choy

Heat olive oil and ghee in a pan.
Quarter the Brussels sprouts and brown over medium heat.
Add coarsely chopped bok choy with a bit of water, stir and cover.
Add finely chopped garlic to the pot, and cook for another minute or two.
Salt to taste. Yum.
Posted by: Maria Giovanna, Saturday, March 1, 2008, 1:34pm; Reply: 6
As I live near Adriatic sea and I love seafood, I like a lot pasta with mussels stir fried with garlic and parsley ( in case fresh grated ginger to have it spicy) and mixed salad with baby octopus; if I were a warrior, i'd eat often these recipes ! And I should not forget scallops in the owen with tamari, fresh ginger and parley
Maria Giovanna
Posted by: Maria Giovanna, Sunday, March 2, 2008, 2:25pm; Reply: 7
Hi Warrior friends,
I like fish and especially grilled, steamed or stir fried with herbs, lemon, ginger, coriander and fennel seeds, as mussels, baby octopus, eggplant and turkey (just neutral fro warriors) : so Warrior diet would have been perfect for me. Helas I probably am really a Teacher and enjoy however a very rich and tasty choice of food, Dr D. courtesy and knowledge, we are however lucky for the health and energy this diets give us !
Try compliant pasta or rice with mussels, olive oil, parsley, garlic and if you like it hot ginger!
Enjoy  your diet !
Maria Giovanna
Posted by: Maria Giovanna, Monday, March 3, 2008, 9:50am; Reply: 8
Hi Diana,
I am living near Venice in Padua, and I have also Sicilian and Neaples ancestors. Another recipe I'd love is a veggie salad with boiled baby octopus. I find wonderful corn spaghetti and noodles in general from KI- Molino di ferro and Viva Mais. May be you find these in a health store or google to have more info on how to get them.
As corn is a rear treat after detoxification for Teachers and Warriors, I don't indulge more than once a week. Though I am a teacher, I never have stomac bug or flu, but last Friday (Febr. 22) I ate something with wheat (I guess) inside and I vomited and went to the toilet at midnight. I was lucky to sleep well after and I was nearly healed Saturday morning. When I ate too much or have to work immediately after a big meal, ginger in every way is wonderful for my digestion.
Have a nice week !
Maria Giovanna
Posted by: Drea, Tuesday, March 4, 2008, 2:11pm; Reply: 9
I split the recipes off from the other thread because we had gotten WAY off topic! LOL. Resume posting recipes, Warriors!  :D
Posted by: Andrea AWsec, Wednesday, March 5, 2008, 1:31pm; Reply: 10
Anyone know how to make an almond meal crust for pie?
My kids love peach pie.. so I would like to make a nice crust for them and me too!
It needs to be gluten free.
Thanks..
Posted by: Andrea AWsec, Wednesday, March 5, 2008, 1:32pm; Reply: 11
Holiday dinners. Looking for recipes for Easter. Anyone?
Posted by: Chloe, Wednesday, March 5, 2008, 10:29pm; Reply: 12
Quoted from Andrea AWsec
Anyone know how to make an almond meal crust for pie?
My kids love peach pie.. so I would like to make a nice crust for them and me too!
It needs to be gluten free.
Thanks..


You can substitute ghee for butter but I don't know what to suggest for the powdered sugar.
It's such a small amount when you consider it's divided up in pie servings. I have seen a
powdered brown rice syrup in my health food store.  It would have to be a dry sweetener
so agave wouldn't work.  And for the cream, I'd use soy milk, rice milk, nut milk or kefir.
As for the wax paper dusted with cornstarch or tapioca flour, I think rice flour would be
fine. I haven't tried this recipe yet. Let us know if you do.

Quick & Easy Pie Crust

For one 9-inch tart pan

1 cup Almond Meal

cup powdered sugar

2 tablespoons chilled butter

1 tablespoons of cream or non-dairy cream

In a food processor, blend all ingredients until dough clumps together.  Chill 15 minutes.  Roll out dough on wax paper dusted with either cornstarch or tapioca flour.  Transfer to a 9-inch tart pan.


Posted by: Chloe, Wednesday, March 5, 2008, 10:34pm; Reply: 13
Here's another almond pie crust from Bob's Red Mill recipes  

Almond Nut Meal Gluten Free Pie Crust

           
                         
     

Free of corn, wheat, yeast, milk and egg.

Ingredients:
1/4 cup Almond Meal Flour
3/4 cup Amaranth Flour
1/2 cup Arrowroot Starch
1/4 tsp Sea Salt
1/2 tsp (optional) Cinnamon, Saigon (Premium)
3 Tb Vegetable Oil
3-4 Tb Ice Water

Combine dry ingredients and blend well.

Combine oil and 3 tablespoons of water, and blend with fork. Add all at once to flour mixture. Stir only until a ball forms. If ball appears dry and crumbly add a little more water, one teaspoon at a time, until ball hangs
together. (Moisture content of flour varies.)

Lightly oil a 9 pie plate, or use oil and liquid lecithin.

Pat or roll crust to fit. Dough tears easily, but mends easily using extra bits to patch. Prick with fork.

Preheat oven to 400F and bake for 3 minutes. Fill and finish baking time required for filling, or bake about 15 minutes until brown and crisp. Cool and fill. Crust holds up very well after baking.

Yield: one 9 single crust


Can we use arrowroot starch?  Otherwise, it looks totally compliant as is.  Wonder if the
veg oil can be substituted with melted ghee.


Posted by: Lola, Wednesday, March 5, 2008, 10:42pm; Reply: 14
Quoted Text
It would have to be a dry sweetener
so agave wouldn't work.


dry powdered stevia perhaps?
I ve also seen dry powdered honey around....depending on type and which diet you follow....

nice recipes Chloe, thanks!
Posted by: 2732 (Guest), Friday, March 7, 2008, 3:06am; Reply: 15
Here's a condiment to sprinkle on pasta, vegs, grilled fish, whatever:

Gremolata

Combine 1/3 cup roughly chopped fresh flat-leafed parsley, 1 finely-chopped large clove garlic, and 1 tsp. finely-chopped lemon zest. Chop them together with a chef's knife until the parsley is finely chopped and mixed well with the lemon and garlic.

Courtesy of Fine Cooking magazine
Posted by: Drea, Monday, March 10, 2008, 3:59pm; Reply: 16
Carmelized Green Beans (substitute any veggie here)

Heat up a skillet on medium high heat (I use cast iron)
Add olive oil and ghee
Toss in green beans (I've also used quartered Brussels sprouts)
Stir occasionally until the beans are a nice brown color
Turn down heat to low
Add sea salt, fresh-pressed garlic to taste
Remove from heat when beans are still slightly crunchy and let sit for 10 minutes before serving.

I made these for breakfast to go along with my homemade turkey sausage patty (recipe found in Recipe Central).
Posted by: Jenny, Thursday, April 10, 2008, 8:54pm; Reply: 17
Because I need to focus on iron rich protein foods since my iron uptake is always iffy, I've enjoyed the simplicity of using navy beans again after a hiatus without them on the BTD.
So I often sprinkle some through a salad, or make patties as follows:
squash/semi mash some cooked beans, add a beaten egg, some chopped greens such as parsley or coriander,maybe some mashed anchovies for extra taste,sea salt, and fry in good oil or ghee as patties, then serve on top of a gigantic mixed green salad. 8)
Posted by: 2330 (Guest), Saturday, April 12, 2008, 4:33pm; Reply: 18
After reading Dr. D. in Ask Dr. D. raving about amaranth and giving this recipe for bread, I'm wondering if anyone has tried this and if there are any other suggestion about making it.

Grain-Free Boston Brown Bread

Yield: 1 loaf

1 cup plus 2 tablespoons amaranth flour 1/4 cup arrowroot 1 teaspoon baking soda 1/2 teaspoon powdered ginger 1/2 cup currants 1/2 cup walnuts 3/4 cup boiling unsweetened fruit juice or water 1/4 cup honey or molasses 1 tablespoon lemon juice.

Generously oil a 1-quart mold or 1 pound coffee can. Fill a Dutch oven or stockpot with about 5 inches of water. Bring the water to a boil while you prepare the batter.

In a large bowl, combine the flour, arrowroot, baking soda and ginger. Stir in the currants.

In a blender, grind the walnuts to a fine powder. Add the juice or water, and blend 20 seconds. If the ingredients in the blender don't reach the 1 -cup mark, add a little more liquid. With the blender running on low, add the honey or molasses and lemon juice.

Pour the liquid mixture into the flour bowl. Stir quickly to blend; do not overmix. Transfer to the prepared mold orcan. Cover with a square of foil or wax paper; tie the wax paper securely with a piece of string.

Place the mold in the boiling water. (It should come halfway up the sides.) Cover the pot tightly, and steam for 2 hours over medium-low heat. Do not remove the cover during that time.

Remove the mold from the pot. Cool the bread in the mold for 15 minutes, then turn out onto a wire rack to cool completely. For the best results, cut with a serated knife with a gentle sawing motion.

Variations: Replace the honey or molasses with 1/3 cup maple syrup. Instead of the currants, use dried unsweetened pineapple, apples, prunes or ther dried fruit; use the corresponding juice as the liquid.
Posted by: Chloe, Wednesday, April 23, 2008, 8:22pm; Reply: 19
Great snack using a lot of Warrior "diamonds".  A healthier version of Rice Krispiy treats

2 cups brown rice krispies
1/4 cup agave
1/4 cup honey
1/4 cup almond butter
1/4 cup peanut butter
1/2 tsp. vanilla
1/2 tsp cinnamon
1/4 cup hemp seeds
1/4 ground or whole flax seeds
1/4 cup dark chocolate chips or chopped chocolate bar

Mix everything together...Roll into balls.
Posted by: 815 (Guest), Tuesday, June 17, 2008, 5:07pm; Reply: 20
Thought I'd post this..recipe.  I'm not loving broccoli raab.
way too bitter.. it's neutral...so I cooked it last night..

saute in evoo, with fresh chopped garlic. I added tumeric, and salt. I had it like that with scrod for dinner.

To finish it off for lunch, I added cottage cheese and chopped pecans and mixed well.  Add everything to taste.  (Italians don't measure) The cottage cheese takes a lot of the bitterness out of the raab.  I noticed brown rice does that too.
Posted by: Chloe, Tuesday, June 17, 2008, 5:27pm; Reply: 21
Broccoli rabe is exceptionally bitter if it's an old plant.  See if you can find fresher, smaller plants
next time. I've bought b.r. in a farmer's market and it was delicious.  My neighbor grows it in
his organic garden and sometimes shares it.  Not bitter tasting.  But I wondered about something.
Are you a strong "taster"?  When I did the home testing, I tasted the strip but it wasn't strong.
Could that make a difference in taste perception in general?
Posted by: 815 (Guest), Tuesday, June 17, 2008, 5:30pm; Reply: 22
Actually no Chloe, I'm a slight taster...but boy did that taste bad. Every time I've had it, I disliked it..blaeh  :P  
I'll try the younger plants sometime..
Posted by: Amazone I., Tuesday, June 17, 2008, 5:33pm; Reply: 23
yuuuummmyyy sounds all + - delicious..even for me  ;) yep almonds are great, suggs. of Maria G. as well, the others' I've to read...ahem yummy also for upcomin nomade  ;D ;D another thingy of todays info by GTD...about our little teeth...yesss I remember very well before all my dental works (wrrrgs  :-/ :B :P)
Posted by: greyartist, Sunday, February 20, 2011, 1:16pm; Reply: 24
What are some ideas for salad dressings? I only found one in the recipe section and it didn't sound good, yogurt and lemon juice? My husband is a Warrior and needs to lose weight. I'm trying to get him eating more from his good list but with salads he likes thousand island and french, so I'm trying to find a good alternative to those.
Posted by: Drea, Sunday, February 20, 2011, 2:46pm; Reply: 25
greyartist, check out the recipe database for many variations on salad dressings and other foods:Recipe Center.
Posted by: Lola, Sunday, February 20, 2011, 9:39pm; Reply: 26
I make creamy dressings using a raw organic egg and all.....
perfect! whenever you need to cream it up a bit

the spices are up to your taste buds.....add anything you like, compliant

here s a great vinaigrette, and immune boosting to boot
http://www.naturalpartners.tv/Channels/Cooking/ProductRecipes/GardenGreensProBerry3Vinaigrette/tabid/1826/Default.aspx

make it a staple in your household! :)
Posted by: NoMorePartyInMyMouth, Monday, February 21, 2011, 1:51pm; Reply: 27
I make my own salad dressing;

2 cups of Olive Oil
1 large onion, yellow or white
1/4 cup of agave or honey (your preference of sweetness)
fresh garlic, other seasonings of your choice.
1 cup of lemon juice

Put in food processor and mix up, I put this in a glass jar and shake up when needed.
Posted by: 19000 (Guest), Thursday, May 31, 2012, 4:09am; Reply: 28
Today I made a sauce with canned pumpkin, olive oil, pink sea salt, rosemary, fresh basil and lemon juice.  It was very good.  I had it on my homemade flax bread but I'm going to try it over some brown rice pasta (or another acceptable form of pasta) soon.
Posted by: NoMorePartyInMyMouth, Monday, June 4, 2012, 12:40pm; Reply: 29
I made this salad dressing last week, turned out pretty good.

3/4 cup of pineapple
1 small kiwi
3 strawberries (recipe didn't call for these, had some that needed to be used)
1/4 c lime juice
3/4 tsp sea salt
2 tsp of honey
2 T of extra virgin olive oil
tossed in some mint leaves

mix in a processor.
Posted by: 19000 (Guest), Monday, June 4, 2012, 6:04pm; Reply: 30
^ That sounds good.  I'll have to try it.  Some more stuff I tried:

Pumpkin Pie oatmeal - Just soak oats overnight, add some canned pumpkin, flax seeds (if you want), cinnamon (can add ginger if you wish), stevia and some sea salt.  Mix it up.  Yum.

Chocolate-Strawberry Oatmeal - Oatmeal, unsweetened cocoa powder, stevia, sea salt, sliced strawberries.

Quick snack - sliced cucumbers with lemon juice and seal salt.

Homemade pesto over brown rice pasta - Fresh basil, olive oil, garlic cloves, sea salt, lemon, pine nuts (or other nuts such as walnuts) - puree and serve over pasta or quinoa.

Things to try - black bean and quinoa burgers, salmon/artichoke salad, pumpkin pie in a healthy crust, pumpkin bread pudding (made with homemade flax bread) etc.
Posted by: 19000 (Guest), Tuesday, June 5, 2012, 12:23pm; Reply: 31
All right, I tried out the black bean quinoa burgers.  I just put 1 can of black beans, two garlic cloves and some yellow onion in food processor.  Then I added sea salt, curry, italian seasoning and lemon juice and mixed it all up.  Verdict: I like the mixture better cold.  It's like mush but I thought it would taste good in a salad or something.  Tastes good with or without the quinoa.
Posted by: 815 (Guest), Friday, June 8, 2012, 5:38pm; Reply: 32
Quoted from 19000
All right, I tried out the black bean quinoa burgers.  I just put 1 can of black beans, two garlic cloves and some yellow onion in food processor.  Then I added sea salt, curry, italian seasoning and lemon juice and mixed it all up.  Verdict: I like the mixture better cold.  It's like mush but I thought it would taste good in a salad or something.  Tastes good with or without the quinoa.


I have Fast Food Burgers and Fries from a RD that's a vegan and he said not to put those things in the food processor..because that's exactly what you get... mush. He said to use a potato masher and mash the beans in a bowl with it and then stir in the other ingredients..form into patties..refrigerate for 30 mins to firm them up, then you can fry them in a non stick pan.  I just started watching it and he has a lot of good vegan burgers and I plan on making them this weekend.. Even an Indian version..yummm. My 2nd fav cuisine.
Posted by: 19000 (Guest), Friday, June 8, 2012, 5:50pm; Reply: 33
Quoted from 815


I have Fast Food Burgers and Fries from a RD that's a vegan and he said not to put those things in the food processor..because that's exactly what you get... mush. He said to use a potato masher and mash the beans in a bowl with it and then stir in the other ingredients..form into patties..refrigerate for 30 mins to firm them up, then you can fry them in a non stick pan.  I just started watching it and he has a lot of good vegan burgers and I plan on making them this weekend.. Even an Indian version..yummm. My 2nd fav cuisine.


I had read to refrigerate them before cooking but was far too impatient to do that lol.  I actually happen to like the mushy consistency.  I know that's probably weird. I had some in my salad last night though and I think it made me sick because I felt nauseous afterwards and I woke up with a stomach ache etc.  So no appetite for black beans for a while lol.  Time to put something else in my salad.

Let me know how yours come out.  It sounds good.  Probably will come out better than mine!
Posted by: 19000 (Guest), Saturday, June 9, 2012, 2:39am; Reply: 34
Update: Now I'm thinking it was the lettuce from the salad that made me sick (must not have been good) and not the beans because I had the lettuce again tonight without the beans and got a stomach ache again :( I've gotten food poisoning more times in my life than any one person should ever have in a lifetime.

I did make a good salad though - romaine lettuce with tuna (could also use salmon), basil, some onion, cucumber and I made a strawberry dressing by pureeing strawberries, adding lemon, salt and olive oil. It was good.
Posted by: 815 (Guest), Saturday, June 9, 2012, 1:48pm; Reply: 35
Quoted from 19000
Update: Now I'm thinking it was the lettuce from the salad that made me sick (must not have been good) and not the beans because I had the lettuce again tonight without the beans and got a stomach ache again :( I've gotten food poisoning more times in my life than any one person should ever have in a lifetime..


I've never gotten food poisoning from vegetables. I've always gotten if from either chicken or seafood.
(two avoids)  As long as I eat vegetables I'm ok. But I cook my vegetables.. You eat every thing raw?
Posted by: 19000 (Guest), Sunday, June 10, 2012, 2:52pm; Reply: 36
Quoted from 815


I've never gotten food poisoning from vegetables. I've always gotten if from either chicken or seafood.
(two avoids)  As long as I eat vegetables I'm ok. But I cook my vegetables.. You eat every thing raw?


There must have been some bacteria growing on it or something.  I did some research and it's apparently better not to get the packaged lettuce because there's more of a chance that it will have bacteria on it (the kind that gave me food poisoning was organic and packaged romaine lettuce) - http://www.naturalnews.com/024102_bacteria_food_salmonella.html.

Well lettuce isn't really one of those vegetables you cook or do you? Never heard of anyone cooking lettuce. I saute onions for my pumpkin sauce but if I'm putting them in a salad I keep them raw so it just depends on the recipe really. I also always keep garlic raw so as not to lose the benefits by cooking it.

This is also my first time getting food poisoning from a vegetable as well.  All the other times it was animal protein (fish, eggs, milk (when I used to use it), chicken).  Guess there's a first time for everything! lol I do feel better now though and the food poisoning wasn't THAT bad.

I also decided to use a masher for the beans like you suggested instead of the food processor and I like it better that way.  It's easier than getting out the food processor too.
Posted by: 19000 (Guest), Wednesday, June 13, 2012, 3:05pm; Reply: 37
Lately I've been putting soaked walnuts in my oatmeal in addition to the strawberries.  I also put cinnamon (in addition to the stevia and sea salt). Mash it up a bit. Yummy.
Posted by: 19000 (Guest), Friday, June 15, 2012, 12:38pm; Reply: 38
For all you chocolate lovers out there - http://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/ Made this yesterday subbing olive oil for coconut oil (you can't taste it anyway) since coconut oil is an avoid, added sea salt and sliced strawberries (used stevia) though I might trying pureeing them next time to spread it more evenly.  Anyway, it was so easy, healthy and satisfying :)

Next time I'll try adding coffee grounds or some pumpkin.

Other thing I made - tuna with two cloves garlic, sea salt, olive oil, basil, and lemon juice on light rye Wasa crackers.  Yummy.
Posted by: 815 (Guest), Saturday, June 16, 2012, 11:24pm; Reply: 39
Quoted from 19000

Well lettuce isn't really one of those vegetables you cook or do you? Never heard of anyone cooking lettuce. I saute onions for my pumpkin sauce but if I'm putting them in a salad I keep them raw so it just depends on the recipe really. I also always keep garlic raw so as not to lose the benefits by cooking it..


When I speak of eating my vegetables cooked, I didn't mean salad vegetables. I just assumed people knew I meant that.  ;)  

I was going by your handle "raw warrior" I was wondering if you were a raw foodist, who eats all their food raw, even meat.. (the ones who aren't vegetarian).  

I've never gotten food poisoning from salad vegetables either. Must be all the garlic I eat.. lol  :D
Posted by: 19000 (Guest), Sunday, June 17, 2012, 2:59pm; Reply: 40
Quoted from 815


When I speak of eating my vegetables cooked, I didn't mean salad vegetables. I just assumed people knew I meant that.  ;)  

I was going by your handle "raw warrior" I was wondering if you were a raw foodist, who eats all their food raw, even meat.. (the ones who aren't vegetarian).  

I've never gotten food poisoning from salad vegetables either. Must be all the garlic I eat.. lol  :D


I assumed that's what you meant but I wanted to make sure because I was confused (I get confused easily) :)

Oh, I see :) That makes sense.  Is it possible to eat raw meat?  I know it's good for dogs and cats.

I think another reason I got sick from the lettuce was because my immune system is already weakened :/ so I'm more susceptible to these things.  Other people ate it and didn't get sick.
Posted by: 19000 (Guest), Monday, June 18, 2012, 2:20pm; Reply: 41
It's summer time so time to break out the healthy ice pops :) If you have a juicer, juice whatever things you like such as lemons, limes and grapes (for sweetness) then freeze into ice pops. Yay, ice pops :D I have to experiment with what I like most.
Posted by: 815 (Guest), Monday, June 18, 2012, 4:10pm; Reply: 42
Quoted from 19000

Oh, I see :) That makes sense.  Is it possible to eat raw meat?  I know it's good for dogs and cats.


Yes, I was reading about it and some people actually eat raw meat all the time. They feel it's healthier.   :X  
Posted by: Joyce, Monday, June 18, 2012, 5:23pm; Reply: 43
http://www.bbcgoodfood.com/recipes/4366/braised-peas-with-lettuce

http://www.bbcgoodfood.com/recipes/4403/lamb-and-lettuce-panfry

snip
Cooking lettuce

Cooked lettuce is delicious, but if you overdo it, the lettuce will lose all its colour and vibrancy. Just a few mins in simmering stock should be enough to cook it, but also to retain a slight crunch.
Posted by: JillP, Monday, June 18, 2012, 5:25pm; Reply: 44
One of my favorite salad dressings especially for a spinach salad

1/4 cup olive oil
1/3 cup lemon juice
2 TBL Polmer Raspberry All Fruit  (a Raspberry preserve) can use more if you like it sweeter

Wisk well and serve.  I have also used the apricot but like the Raspberry better
Posted by: 19000 (Guest), Tuesday, June 19, 2012, 1:56pm; Reply: 45
Quoted from 815


Yes, I was reading about it and some people actually eat raw meat all the time. They feel it's healthier.   :X  


Oh my, how peculiar.  I thought eating raw meat made everyone sick...guess not lol.
Posted by: 19000 (Guest), Sunday, June 24, 2012, 2:03pm; Reply: 46
I made these yesterday - http://www.adashofcompassion.com/2011/01/raw-cookie-dough-bites/ but used pure maple syrup instead of agave nectar and didn't have healthy chocolate chips lying around so left them out.  Might try adding unsweetened cocoa powder next time. Anyways, they were SUPER yummy.
Posted by: Joyce, Sunday, June 24, 2012, 3:08pm; Reply: 47
Copied to try, thanks :)
Posted by: Serenity, Monday, June 25, 2012, 4:36am; Reply: 48
Oh they look delish!  
I bought some cocoa nibs to try them out.  I added some to my "almond milk cocoa chia" puddings (tastes like chocolate mousse but good for you!) & was wondering what else i could use them in  ;D
Posted by: 19000 (Guest), Monday, June 25, 2012, 5:42pm; Reply: 49
Glad y'all are putting it to use ;) My mom said they were "okay." She's so dang picky lol.

I'm also going to try out this recipe soon - http://www.adashofcompassion.com/2012/06/flourless-mocha-bean-cookies/ Obviously we would leave out the coconut stuff and use a different oil instead...oh and also leave out the chickpeas and i guess use more black beans. I'll let you know how they turn out.

Black bean brownie recipes (tweak as needed) - http://thecoopdoor.blogspot.com/2011/06/black-bean-brownies.html

http://www.kansascity.com/2012/05/11/3601554/last-bite-black-bean-brownies.html

Haven't tried either of those yet. More to come. I love desserts.
Posted by: Joyce, Monday, June 25, 2012, 6:31pm; Reply: 50
Quoted from 19000
I made these yesterday - http://www.adashofcompassion.com/2011/01/raw-cookie-dough-bites/ but used pure maple syrup instead of agave nectar and didn't have healthy chocolate chips lying around so left them out.  Might try adding unsweetened cocoa powder next time. Anyways, they were SUPER yummy.


That is seriously GOOD!  It never got near the freezer and just as well I only made a sample size  :D
I can see all sorts of possibilities as had to alter recipe slightly by virtue of what I had....

No food processor, but a grinder attachment to my liquidiser jug and motor soooo... never measure anything either but that didn't seem to matter:

whizzed up porridge oat flakes with almonds and cocoa nibs, added walnut butter, maple syrup, vanilla, cinnamon, bit too much pink salt, mixed as much as possible with a fork and then my fingers..... gave OH a bit to try and ate a bit myself..... went for a walk with dogs, came back and finished the mix off as my evening meal with a green smoothie .... felt very satisfied :)

Many thanks.


Posted by: 19000 (Guest), Tuesday, June 26, 2012, 7:09am; Reply: 51
Quoted from Joyce


That is seriously GOOD!  It never got near the freezer and just as well I only made a sample size  :D
I can see all sorts of possibilities as had to alter recipe slightly by virtue of what I had....

No food processor, but a grinder attachment to my liquidiser jug and motor soooo... never measure anything either but that didn't seem to matter:

whizzed up porridge oat flakes with almonds and cocoa nibs, added walnut butter, maple syrup, vanilla, cinnamon, bit too much pink salt, mixed as much as possible with a fork and then my fingers..... gave OH a bit to try and ate a bit myself..... went for a walk with dogs, came back and finished the mix off as my evening meal with a green smoothie .... felt very satisfied :)

Many thanks.



I'm so glad you liked it! :) You're most welcome.

I have to say though - I learned my lesson with eating maple syrup in moderation. I ate too many of those black bean brownies (which I put maple syrup in) and I immediately felt SUPER energized (sugar rush). I ran around then got low blood sugar and now it is past 3 AM and I am still wired. I've been up since 7 AM Monday. I have to be up at at 6:30 AM today. My body is showing no signs of being tired. I'm so dumb sometimes : /
Posted by: Joyce, Tuesday, June 26, 2012, 8:00am; Reply: 52
I slept well :)

Hope you cope today!
Posted by: 815 (Guest), Tuesday, June 26, 2012, 12:33pm; Reply: 53
Quoted from 19000


Oh my, how peculiar.  I thought eating raw meat made everyone sick...guess not lol.


I guess you never heard of steak tartare? I had it once in a restaurant when I was young. I was into trying new things..  :X
Posted by: 19000 (Guest), Wednesday, June 27, 2012, 5:24pm; Reply: 54
Quoted from Joyce
I slept well :)

Hope you cope today!


I did actually even though I went to bed past 3 I was not tired the next day. Thankfully I did not get tired until 10:30 PM or so which was nice although I kept nodding off during the movie, Brave lol (It started around 11 PM). Anyway, I'm never eating that much maple syrup in one sitting again though the sugar rush made me feel amazing. Not worth it.




Posted by: 19000 (Guest), Wednesday, June 27, 2012, 5:26pm; Reply: 55
Quoted from 815


I guess you never heard of steak tartare? I had it once in a restaurant when I was young. I was into trying new things..  :X


Lol, I have not.  Did it at least taste good? lol
Posted by: 19000 (Guest), Monday, July 30, 2012, 7:54pm; Reply: 56
I made this with ground flaxseed instead of chia seeds which also thickens the jam.  I add it to my oatmeal and it tastes like I'm eating strawberry pie - http://www.eatingbirdfood.com/2012/05/easy-strawberry-chia-seed-jam/ Couldn't be more easy to make.
Posted by: Jacquie, Friday, January 11, 2013, 6:43am; Reply: 57
I got inspired to combine the garlic sauce and pumpkin sauce recipes and it's better than both of them (in my opinion). I love it a lot. Here's the recipe. Serves 1-2:

2 cloves of garlic
handful of walnuts
evoo
salt (whatever kind you use)
basil (fresh probably tastes best)
rosemary
quarter of a lemon (juice)
A few tablespoons of canned pumpkin


Place everything but the pumpkin in the processor. Puree. Then add the pumpkin and puree.  Serve over warm brown rice pasta.  Mix together.  Enjoy!

It comes out really creamy. Add more salt/seasonings if you'd like. You could also even add some sauteed onions to this if you wish.
Posted by: Jacquie, Wednesday, January 30, 2013, 8:02am; Reply: 58
Back to the point where I can't tolerate pumpkin any more so I started making kale pesto for my pasta instead:

-hand full of kale
- chopped onion
- 2 cloves garlic
- evoo
-sea salt
- walnuts
-quarter lemon juice

Sautee kale and onions on low for a few minutes until tender.
Place garlic, walnuts, oil, salt and lemon juice in food processor then the kale and onions. Puree and serve over warm pasta. Yummy.
Posted by: Serenity, Wednesday, January 30, 2013, 9:26am; Reply: 59
That would be nice on spelt or oat toast as a side to a salad or soup :)
Sounds delish!
Posted by: Jacquie, Wednesday, January 30, 2013, 11:04pm; Reply: 60
Yes, might also make a good veggie dip too like I had been using the pumpkin sauce for :) Also - make sure you don't use too many onions and I would say it doesn't even need them at all. The onions tend to overpower the other flavors (at least they do for me). The garlic is good enough.

And got this recipe from others on the forum for chocolate pudding.  tastes like brownie batter in my opinion:

equal parts nut butter and unsweetened cocoa
hand full of fruit of your choice (I use grapes)
some sea salt
little bit of 100% maple syrup
two tablespoons flax seed

Puree in food processor. Either place in fridge if you want to eat it chilled or eat right away if you can't wait. Tastes good either way.
Posted by: 34574 (Guest), Monday, April 1, 2013, 4:22pm; Reply: 61
Are there any fellow Pinterest users on here?

I've created a Warrior Recipe board there with notes about substitutions, etc. I would love to know if there are other Pinners out there with similar boards? I use the hashtag #WarriorRecipe to help other GTD people find their way to new recipes!

http://pinterest.com/jerri_lyn/warrior-recipes/
Posted by: Cristina, Tuesday, April 23, 2013, 10:35am; Reply: 62
Cooking for my warrior hubby and catering for 15 spots of veg proteins within the week menu, according to his SwamiX lists.  This task is is squeezing my creative juices to the max, trying to keep the menu diverse and to his taste!!!

Here is a nice veg protein dish I came up with today:

Tofu almond veggie balls:

100g tofu (I used the firm type)
red onion to taste
a piece of celery stick
a few leaves of kale (I used baby kale leaves)
Put them all through a food processor to fine shred or do it mannually

Get enough almonds to make about 1/2 to 3/4 cup of almond meal (put almonds through coffee grinder)

Add almond meal to tofu mixture, Mix well and form into small balls.  I made about 10.  Bake for a few minutes till some golden color on the outside.  

I served these with salad and sprinkle of Tamari sauce ... Hubby loved them!  :)
Posted by: Seraffa, Wednesday, April 24, 2013, 10:00pm; Reply: 63
"Explorer Envy"  ;D 8)
Posted by: Cristina, Thursday, April 25, 2013, 12:18am; Reply: 64
Seraffa, you can do these with any other bean or just omit them altogether and use more of the almond or preferred nut meal.   I am exploring too now, Tofu is neutral, but with only 5 veggie proteins a week, a taste of one is all I can afford.  But this time I did not even get to do that, hubby ate them all while I was eating lamb ... :)
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