Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  New at Recipe Central!
Posted by: 1323 (Guest), Thursday, July 10, 2008, 2:55am
Seafood Chowder - Liquid Gold!  

Of course this is compliant for Hunters but not sure who else.  And I'm sure a few adjustments and you could cook it up for you and your's!  It's the Bomb!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1014
Posted by: Lola, Thursday, July 10, 2008, 3:44am; Reply: 1
nice!
thanks for posting!
will edit when I get a chance, or someone beats me to it.....
also Ribbits recipes she submitted yesterday.
Posted by: italybound, Thursday, July 10, 2008, 4:09am; Reply: 2
funky, that sounds really good!! thanks for taking the time to post and add it to the Recipe Central.
BTW, what did Ribbit add? I missed that apparently. thanks!  :)
Posted by: Lola, Thursday, July 10, 2008, 4:52am; Reply: 3
check her latest posts and you ll see.....two new recipes I believe.
Posted by: 1323 (Guest), Wednesday, August 13, 2008, 4:13pm; Reply: 4
I looked up this thread "New Recipe" because I think this would be a good place to have us post all our new recipes as we put them up.  

What do you think Admin's?

So here's the one I just added:

Sausage Breakfast Stirfy (this is delicious!)

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1036
Posted by: 815 (Guest), Wednesday, August 13, 2008, 5:39pm; Reply: 5
Or they can just change the name of the forum to "New Recipe 4 Your Type" and have the threads listed at For A, B, AB, O and we could add them like that..What do you think? 10 to 1 half dozen to the other?  :)
Posted by: Melissa_J, Wednesday, August 13, 2008, 5:58pm; Reply: 6
Thanks for the mimiccream link, that looks great for my son (and only has a black dot at worst for me).

I think there's enough crossover between our healthy recipes' ingredients that separating them by type might make us miss out on good ones we can easily tweak according to type.

Perhaps just putting them into menu category...Appetizer, Vegetable, Dessert, Soups/Stews/Casseroles, Meat Entrees...I'm not sure what the categories should be, but something like that.


Posted by: Lola, Wednesday, August 13, 2008, 6:06pm; Reply: 7
simply submit the recipe and post the link here.....
thanks! ;)
Posted by: 1323 (Guest), Wednesday, August 13, 2008, 8:28pm; Reply: 8
Quoted from Lola
simply submit the recipe and post the link here.....
thanks! ;)


Thanks for changing the title Lola.  

This makes it easy to find post new recipes that we have posted without starting a new thread everytime.   :D
Posted by: Lola, Wednesday, August 13, 2008, 9:32pm; Reply: 9
right, a heads up for every new recipe submitted to RC! :)
Posted by: Ribbit, Thursday, August 14, 2008, 12:45am; Reply: 10
What?  I guess the cold I'm suffering from is making me foggy-brained, but I don't understand.
Posted by: Lola, Thursday, August 14, 2008, 1:14am; Reply: 11
this thread works as a 'heads up' for every new addition to Recipe Central......better?
Posted by: italybound, Thursday, August 14, 2008, 1:50am; Reply: 12
Moist Zucchini Bread
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1034

Enjoy :-)
Posted by: Ribbit, Thursday, August 14, 2008, 4:18pm; Reply: 13
You know what I would like to see, as a semi-regular contributer of recipes?  I'd like to be able to search by author.  I write down recipes and then forget about them.  If I could search for my own recipes, "by Ribbit", then I could find what I'm looking for.  Maybe I just need to start my own list somewhere else....just a thought though.
Posted by: Squirrel, Thursday, August 14, 2008, 5:35pm; Reply: 14
Ribbit - you can.

Go to the Recipe page, and there's an option to Search by Author.

Or if you've added your name as contributor, you can just put your name in the search field and make sure Entire Recipe is selected, and you'll get the list of your own recipes.
Posted by: italybound, Friday, August 15, 2008, 1:35am; Reply: 15
Quoted from Ribbit
....I'd like to be able to search by author. ... If I could search for my own recipes, "by Ribbit", then I could find what I'm looking for. ...


or you can name them Ribbit's Zucchini Bread for instance. I named mine IB's Z B..........not because I want 'all the world' to know I posted it  ;) but so it's easier for me to find it back (as my DH says)  ;)    
Posted by: 1323 (Guest), Saturday, August 16, 2008, 1:36am; Reply: 16
Quoted from italybound


So does anyone have any suggestions for using a Hunter compliant flour or grain mixture that would work in place of the Spelt?   :-/
Posted by: Lola, Saturday, August 16, 2008, 1:38am; Reply: 17
any one of your grains or a mix thereof.....np.
Posted by: Lloyd, Saturday, August 16, 2008, 1:49am; Reply: 18
Colds, etc discussion moved here: http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1218679364/
Posted by: 1323 (Guest), Sunday, August 17, 2008, 9:18pm; Reply: 19
Quoted from 1323


Hey Lola... can you add a comment that one could use evaporated milk in place of the Mimic Creme?

I think B's can use milk and maybe Nomad's?

Thank you.  :)
Posted by: Lola, Sunday, August 17, 2008, 9:34pm; Reply: 20
sure, send me a pm with the exact wording you want me to use.
Posted by: 1323 (Guest), Monday, August 18, 2008, 5:59pm; Reply: 21
Ground Beef Fettuccini Alfredo

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1040

ummm ummm good!
Posted by: 1323 (Guest), Saturday, August 23, 2008, 2:27am; Reply: 22
Flat Iron Steak Gourmet Style - Ouu La La!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1044
Posted by: Lola, Saturday, August 23, 2008, 6:47am; Reply: 23
very nice!
thanks FM!
now it has pictures, to look enticing! ;)
Posted by: Melissa_J, Saturday, August 23, 2008, 7:04pm; Reply: 24
Lemon Turkey, a mild, kid-friendly stir-fry.  (Also good for gatherers)

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1045
Posted by: Lola, Saturday, August 23, 2008, 7:42pm; Reply: 25
delicious, thanks! ;)
Posted by: Ribbit, Saturday, August 23, 2008, 10:55pm; Reply: 26
That lemon turkey looks delicious!  I want to try that.

Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046
Posted by: 815 (Guest), Saturday, August 23, 2008, 11:01pm; Reply: 27
Thank you Melissa.  :)
Posted by: Melissa_J, Sunday, August 24, 2008, 12:30am; Reply: 28
:B  Aw, thanks.  It is good.  I make it at least once a week because everyone will eat it.
Posted by: Drea, Sunday, August 24, 2008, 1:47am; Reply: 29
Melissa, that sounds delish! I'm always looking for new ways to cook turkey.
Posted by: Melissa_J, Sunday, August 24, 2008, 2:06am; Reply: 30
I should credit the genotype website as the beginning of this recipe was their Turkey Scallopini recipe.  I just kicked it up and turned it into a meal by adding green beans to the pan, ume plum vinegar for Asian flair, and thickening up the sauce.  
Posted by: accidental_chef, Monday, August 25, 2008, 1:19pm; Reply: 31
Quoted from Ribbit
Here are some Rice Flax Biscuits which are fantastic with strawberry jelly.
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046


Ribbit, I tried these and need your advice :P. Why are there cracks (like a dry river bed) on the biscuits once they are done? Once cooled well they became really very hard, is that how it's supposed to be...or is the texture like commercial biscuits..? When you say 'drop' the mixture how do you do it? Scoop with a spoon? I dipped my finger in water and took small balls of the mixture. Was wondering about the shape too...I have a small baking pan...and if there is left over mixture can it be stored sealed in the fridge for say till I get the first batch out? Or will it harden..? Would adding more ghee give the biscuit a better texture?

And there I thought I had just one question for you  ;D!Merci buckets in advance :K)
Posted by: Ribbit, Monday, August 25, 2008, 6:13pm; Reply: 32
Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.
Posted by: Ribbit, Monday, August 25, 2008, 7:46pm; Reply: 33
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048

Here's an allergen-free Pineapple Upside Down cake.  If you can use gluten-containing flours and eggs you will have a much nicer cake.  But if you're very limited in your commonly-used baking ingredients, try this one!  Now this isn't a sweet cake.  If you want it really sweet, double the concentrate and the veg glycerine.  I guess I should have said that in the directions.

I forgot to add to the directions that once it's done baking, you flip it out, right side up, onto a plate.
Posted by: Melissa_J, Tuesday, August 26, 2008, 12:01am; Reply: 34
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1049

Egg Drop Seaweed Soup, can be used for all types with option of adding beneficial veggies or meats as desired (I just had celery in it, along with the ingredients listed).
Posted by: Melissa_J, Tuesday, August 26, 2008, 12:04am; Reply: 35
Quoted from Ribbit

Here's an allergen-free Pineapple Upside Down cake.  


It's been ages since I had a pineapple upside down cake!  I'll have to try this one.

I made those two changes to it for you.
Posted by: 1323 (Guest), Tuesday, August 26, 2008, 1:12am; Reply: 36
Black Bean Soup With Meat!

For those meatatarian's out there!  ha...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1050

And thanks to Valerie's original Black Bean Soup recipe which I based this on, even though they are quite different.  In the end,
I would never had thought of it if not for her recipe.  Thanks Valerie!!!

AND... oh my God!  Ribbit that Pineapple Upside Down Cake looks absolutely like the best!  

Oh how did eating become so enjoyable!  Whoooo Hoooo!!!!
Posted by: Lola, Tuesday, August 26, 2008, 1:20am; Reply: 37
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048
here Ribbit, thanks for adding your recipe! ;)
Posted by: Ribbit, Tuesday, August 26, 2008, 1:37am; Reply: 38
Thanks for the additions.  It really is good.  We ate it with yogurt on top.  If you want to serve this at a holiday event, make it really pretty by putting a marachino (spelling?) cherry in the center of each pineapple slice.  Just don't eat it yourself (or maybe just one!!!).  My little boy sat there eating it and said, "This is deeeeliiiiiicious!"  And afterwords came over and stuck out his belly and said, "Look how big that cake made my tummy."  DD said, "Mama, this is the best cake you've ever made.  Can you open a restaurant?"  I said, "I already run a restaurant.  I feed y'all."  DH said, "So what's the restaurant called?  'Turkey in the Straw'?" (We had crock-potted turkey thighs for supper.)  "Ribbit's Restaurant," I replied.  "Eat.  Croak."  
Posted by: Lola, Tuesday, August 26, 2008, 2:14am; Reply: 39
;D
Posted by: ABJoe, Tuesday, August 26, 2008, 3:01am; Reply: 40
Quoted from Ribbit
"Ribbit's Restaurant," I replied.  "Eat.  Croak."  

That could have a couple of interpretations...  We hope for happy frogs...
Posted by: Lola, Tuesday, August 26, 2008, 4:34am; Reply: 41
thanks Melissa, light nourishing soup!

FM, looks good, thanks!
:)
Posted by: accidental_chef, Tuesday, August 26, 2008, 5:40am; Reply: 42
Quoted from Ribbit
Oh, no, the texture won't be like commercial biscuits.  If you want gluten-free, egg-free biscuits that are anywhere near commercial fluffiness you have to use potato starch, arrowroot, xanthan gum, tapioca and/or plain gelatin powder.

I used a large baking sheet.  I worked quickly so it didn't lose it's fluff.  Could humidity or elevation be an issue for you?

The cracks on top indicate to me lack of moisture or baking too long.

If you can use tapioca or potato starch, let me know and I'll post those recipes I used pre-BTD.


Thanks Ribbit! I suspect I baked a tad too long. And possibly, lack of moisture too. I'll be giving this recipe another attempt soon.
No potato & tapioca starch for this Hunter! But I see you mentioned arrow root-will that improve the texture?
So what is the texture of the biscuit...? Like Famous Amos cookies or Danish Butter cookies? For want of a better way of trying to describe textures on the internet!

Posted by: Ribbit, Tuesday, August 26, 2008, 10:51pm; Reply: 43
Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.
Posted by: gulfcoastguy, Wednesday, August 27, 2008, 12:06am; Reply: 44
Ribbit how big a pan do you use for the pineapple upside down cake? I have some standard round cake pans. BTW I tried the chocolate ginger cake using oat flour instead of amaranth and it was rather dense shall we say. Tasted very good though. The pineapple sounds like fun to play with though, I have some dried cranberries sweetened with pineapple juice and cardomon allways seems to be good with fruit.
Posted by: Lola, Wednesday, August 27, 2008, 1:07am; Reply: 45
a pie sized pan...... ;)
Posted by: Ribbit, Wednesday, August 27, 2008, 1:14am; Reply: 46
Oh, no.  I used an iron skillet.  Did I not say that in the directions?  Lola, would you add that?  Yeah, I saute the nuts in ghee in an iron skillet, then add the nutmeg and pineapple slices, then you pour over the batter and put the whole thing in the oven. I'm sorry for the confusion.  Dried cranberries would be a great decoration in the center of each pineapple ring.  Good thinking, GCG.

I have made this cake in a spring-form pan, but you can't saute the nuts then.  You just miss the carmelization of the nuts.  If you like xylitol you could stir some in with the nuts and make even more delicious.
Posted by: Lola, Wednesday, August 27, 2008, 1:38am; Reply: 47
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1048
done ;)
Posted by: accidental_chef, Wednesday, August 27, 2008, 11:14am; Reply: 48
Quoted from Ribbit
Oh, I see what you mean.  No, what we call a biscuit isn't a cookie, it's a small, round puffy bread.  It's not sweet unless you want to use it as a dessert with fruit on top.  American biscuits are very bread-like, just a different shape.  
http://en.wikipedia.org/wiki/Biscuit
This shows the difference between British biscuits and American biscuits.  Very different.


Well then...that explains it!(goofy)
Posted by: 1323 (Guest), Thursday, August 28, 2008, 1:11am; Reply: 49
Kale and Rice Stir Fry - Delectable!   ;D

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051
Posted by: Lola, Thursday, August 28, 2008, 1:21am; Reply: 50
very nice, thanks! :)
Posted by: Ribbit, Thursday, August 28, 2008, 1:32am; Reply: 51
Looks good, Funky.  I'll try that one.  What do you do for protein?
Posted by: 1323 (Guest), Thursday, August 28, 2008, 1:34am; Reply: 52
Quoted from Ribbit
Looks good, Funky.  I'll try that one.  What do you do for protein?


Well if you noice in the comments I made above the actual recipe, you can use any number of things.  We use steaks!   8)
Posted by: 1323 (Guest), Thursday, August 28, 2008, 1:38am; Reply: 53



Quoted from 1323
Kale and Rice Stir Fry - Delectable!   ;D

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051


Lola... if you would, please add this line to the ingredient list under Note:

Delicious with any type of meat, tofu, eggs, or even alone.


I'm thinking folks won't notice my description and wonder why the meat isn't listed in the ingredient list when I say to add it in the directions!   :o
Posted by: Lola, Thursday, August 28, 2008, 1:49am; Reply: 54
done.....also added entree, cause it is no side dish to me! ;)
Posted by: Ribbit, Thursday, August 28, 2008, 1:55am; Reply: 55
Sorry, I didn't read it that carefully.  Plus DH walked in the door from his business dinner (sigh--I wish I could go to a business dinner) right when I was reading it.
Posted by: 1323 (Guest), Thursday, August 28, 2008, 3:02am; Reply: 56
Quoted from Lola
done.....also added entree, cause it is no side dish to me! ;)


Thank you Lola!  

Got it fixed Ribbit so it's clear!  :)  
Posted by: 1323 (Guest), Friday, August 29, 2008, 12:28am; Reply: 57
Shrimp Curry

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1052

This one is very delicious but can only be used by Hunters on special occasion as the Coconut Milk is a Black Dot.

For every other GT as far as I could tell by the book, coconut milk is an Avoid.   :X   :'(


Posted by: 1323 (Guest), Friday, August 29, 2008, 12:49pm; Reply: 58
Quoted from 1323
Shrimp Curry

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1052

This one is very delicious but can only be used by Hunters on special occasion as the Coconut Milk is a Black Dot.

For every other GT as far as I could tell by the book, coconut milk is an Avoid.   :X   :'(




Also you could substitute chicken or tofu in this recipe and this may make it usable by A-Nonnies.  :)
Posted by: teri, Friday, August 29, 2008, 1:56pm; Reply: 59
Zucchini Pasta

Has anyone tried this before?
Posted by: Melissa_J, Friday, August 29, 2008, 6:54pm; Reply: 60
That looks good.  I've made zucchini lasagna that was similar, and it was tasty.  (With lasagna you have to salt the zucchini and let it sweat for a while to avoid getting too soupy when it cooks, but with this, that isn't necessary)
Posted by: JoanneO, Friday, August 29, 2008, 7:34pm; Reply: 61
I have just submitted a flax bread recipe (Multi-grain Flaxseed bread) that my neighbors, and family love. It helps wean them off wheat and gluten.  It isn't completely gluten free, but is a step in that direction.  As an O, I eat maybe 1/5 of a 9x9 pan and that satisfies me, and my B husband eats the rest. We eat about 1 pan a week. So good hot with ghee!  
Posted by: Lola, Friday, August 29, 2008, 7:57pm; Reply: 62
thanks JoanneO!
mind submitting the link? ;)
Posted by: 815 (Guest), Saturday, August 30, 2008, 3:33pm; Reply: 63
For all of you hard workers, I've added a little recipe for Labor Day..enjoy! :)Would make great burger buns... :)




ALMOND/FLAX ROLLS



Posted by: 1323 (Guest), Saturday, August 30, 2008, 3:38pm; Reply: 64
Just looked it up Lola as I was curious.  So what would one substitute for the Spelt Flour?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1053
Posted by: 1323 (Guest), Saturday, August 30, 2008, 3:39pm; Reply: 65
Quoted from 815
For all of you hard workers, I've added a little recipe for Labor Day..enjoy! :)Would make great burger buns... :)




ALMOND/FLAX ROLLS





MF... These look great!  But I've never seen a muffin top pan...  ??)  Where would I look for one?

Posted by: 815 (Guest), Saturday, August 30, 2008, 3:42pm; Reply: 66
You can find them on Amazon or I bought one at the local homeware (kitchenware)store in the mall..not easy to find. They were sold out and only had silicon ones..I don't know how safe these are but I'm going to get metal ones from Amazon.
Posted by: 1323 (Guest), Saturday, August 30, 2008, 3:53pm; Reply: 67
Quoted from 815
You can find them on Amazon or I bought one at the local homeware (kitchenware)store in the mall..not easy to find. They were sold out and only had silicon ones..I don't know how safe these are but I'm going to get metal ones from Amazon.


So I'm looking through all the muffin pans there... Do they come out flat?  So you would have two flat pieces or is one rounded or now does it all work?!  
Posted by: 815 (Guest), Saturday, August 30, 2008, 4:21pm; Reply: 68
Yes they come out pretty flat. They all are the same shape. I used more in my second batch in the oven and they puffed up a little. I would use 2/3 full in the muffin top pan. You'll see when you bake them how you like them. Now I can have a tuna sandwich!  :)
Posted by: Ribbit, Saturday, August 30, 2008, 7:17pm; Reply: 69
Quoted from 1323
Just looked it up Lola as I was curious.  So what would one substitute for the Spelt Flour?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1053


Try oat flour.
Posted by: Ribbit, Saturday, August 30, 2008, 7:18pm; Reply: 70
Quoted from 815
For all of you hard workers, I've added a little recipe for Labor Day..enjoy! :)Would make great burger buns... :)




ALMOND/FLAX ROLLS





Mayflours, I would need to make these without eggs.  Do you think they would work with extra flax meal?  I'll try them and see.
Posted by: Ribbit, Saturday, August 30, 2008, 7:20pm; Reply: 71
Quoted from 815
Now I can have a tuna sandwich!  :)


Speaking of tuna, you can make your own buns using tuna cans.  Just wash them out real good, oil them, set them in a baking pan, and plop the batter into each one.  They're the perfect size for buns or English muffins.
Posted by: jayneeo, Saturday, August 30, 2008, 7:58pm; Reply: 72
here's a simple dish I looove! I cook one cup of brown basmati rice with one cup of amaranth. what a dish! After its done I add plenty of butter (or ghee) , chopped garlic, and sea salt.....Heaven!! And everyone else thought so too.I did it in my rice cooker, as if it were all rice. when done it looked like it was gonna be watery, but I just let it sit while DH bar-B- Qed and it soaked it all up and was like risotto!!
Posted by: Lola, Saturday, August 30, 2008, 8:40pm; Reply: 73
try basmati/ quinoa next and go to heaven twice! ;)
Posted by: Melissa_J, Saturday, August 30, 2008, 9:13pm; Reply: 74
Quoted from Ribbit


Mayflours, I would need to make these without eggs.  Do you think they would work with extra flax meal?  I'll try them and see.


Let me know how they turn out!

Posted by: 815 (Guest), Sunday, August 31, 2008, 1:49am; Reply: 75
Quoted from Ribbit


Speaking of tuna, you can make your own buns using tuna cans.  Just wash them out real good, oil them, set them in a baking pan, and plop the batter into each one.  They're the perfect size for buns or English muffins.


Ribbit, when I let it sit a few minutes it got real thick. I'm thinking the flax made it thicken so you may not need eggs. Try Ener-G egg replacer, you'll need less water though.

The tuna cans are a good idea if you can find a muffin top pan!
Posted by: Ribbit, Sunday, August 31, 2008, 3:09am; Reply: 76
Do you mean "if I can't find a muffin top pan"?

I'll try it and let y'all know.
Posted by: 815 (Guest), Sunday, August 31, 2008, 3:07pm; Reply: 77
Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?
Posted by: Ribbit, Sunday, August 31, 2008, 5:00pm; Reply: 78
Quoted from 815
Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?


I know, I know, MF, I think you meant to type "can't" and you accidentally typed "can".  Anyway, I don't know if tuna cans are aluminum or steel, I just threw it out as an idea.  Me and my ideas......*sigh*
Posted by: Lola, Sunday, August 31, 2008, 5:29pm; Reply: 79
okay to use if the can s are not coated with a plastic film on the inside, like some.

lined with parchment paper or muffin paper might work.
Posted by: Ribbit, Sunday, August 31, 2008, 5:54pm; Reply: 80
It may be polyester film.  My dad used to work for a company that made polyester film.  He said they used it on the inside of potato chip bags.  Maybe it's the same thing on the inside of cans--I don't know.
Posted by: Melissa_J, Monday, September 8, 2008, 1:59am; Reply: 81
Here's a tasty variation on Bacon Wrapped Water Chestnuts.  Contains some gatherer superfoods, but mostly O neutrals.  My family loved them.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1057
Posted by: italybound, Monday, September 8, 2008, 2:10am; Reply: 82
I made MelissaJ's Lemon Turkey http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1045
and Funkymuse's Kale and Rice Stirfry http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051 recipes. I sub'd chard for the kale tho. I mixed them together. I mean, man was that good!!! Next time, I'll cook the turkey less time than in the recipe (I think between step 5 and 6, the turkey is supposed to be removed from the pan and added back in step 7  ;)) but other than that, both recipes are keepers for me!! Oh, wait, I hope FM sees this, I wanted to ask, are the cayenne and other spices in the Kale/Rice recipe supposed to be teaspoon and not Tablespoon? I know it says adjust spices to taste, but if it's meant to be Tablespoon, whoooooo, I'm just a sissy I guess. LOL  ;)
Posted by: Melissa_J, Monday, September 8, 2008, 2:39am; Reply: 83
I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.
Posted by: italybound, Monday, September 8, 2008, 3:20am; Reply: 84
Quoted from Melissa_J
I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.


;) :)     This would also be good w/ chicken or fish, I'd bet. I love lemon, so this recipe goes a long way w/ me. :-)
Posted by: accidental_chef, Monday, September 8, 2008, 1:03pm; Reply: 85
Inspired by Ribbit's http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046
here's what I did today:

1/4C flax meal (ground in my coffee grinder)
1/4C millet flour (ground it in my coffee grinder)
Pinch each of cream of tartar and baking soda
1/8t Chilli powder
1/8t Powdered sesame seed
1/8t grated Parmesan cheese
1/8t Mixed herbs
2t Ghee
Salt to taste (be careful coz of the parmesan cheese)
Enough water

Mix all the dry stuff. Add ghee and mix well. Add water bit by bit till you have a batter of dropping consistency. Let the mixture sit for a while.

Grease parchment paper. Drop batter and make it into round circles like a cookie. I got about 6.

Oven setting: Hmmm, mine is an oven toaster, so make your own adjustments. Set to 180 deg C, and bake for 10 mins. Once the oven switched off, I took the tray out, flipped the cookies and stuck it back in the remaining heat. Took it out 10mins later and cooled it completely. Just had one, and it's very, very delicious.

For Hunters, that's a diamond, superfood ginger biscuit textured cookie. Now that's an idea-ginger biscuits, wow!
Posted by: italybound, Monday, September 8, 2008, 3:07pm; Reply: 86
AC, that looks super. I might shake up the kitchen w/ that today.  ;)
Posted by: Ribbit, Monday, September 8, 2008, 4:10pm; Reply: 87
AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.
Posted by: italybound, Monday, September 8, 2008, 5:18pm; Reply: 88
Quoted from Ribbit
AC, Ginger Cookies:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817
They travel well too.


pun intended?  ;)
Posted by: 815 (Guest), Monday, September 8, 2008, 6:18pm; Reply: 89
Sounds great ladies..a must try.. :)
Posted by: accidental_chef, Tuesday, September 9, 2008, 4:14am; Reply: 90
Quoted from Ribbit
AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.


Oh thanks Ribbit  :K)!

I've added the recipe to the RC. http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1058

Posted by: accidental_chef, Tuesday, September 9, 2008, 4:16am; Reply: 91
Quoted from italybound
AC, that looks super. I might shake up the kitchen w/ that today.  ;)


It's really nice IB. And I'm no baker  ;). It goes well with a small piece of Manchego cheese and dates. Oh man!!!!

Posted by: Ribbit, Tuesday, September 9, 2008, 12:52pm; Reply: 92
Quoted from italybound


pun intended?  ;)


(think)No....no pun intended and I still don't get it.  I'm usually pretty good with puns, but this one has me stumped.(shrug)
Posted by: Ribbit, Tuesday, September 9, 2008, 12:53pm; Reply: 93
Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?
Posted by: italybound, Tuesday, September 9, 2008, 2:46pm; Reply: 94
Quoted from Ribbit
Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?


no, I meant because ginger is used for car sickness....traveling.  ;)
Posted by: 815 (Guest), Friday, September 12, 2008, 4:04pm; Reply: 95
Here's a Pumpkin Dahl soup recipe..Uses Red Lentils..but you can sub another kind of lentil.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1061
Posted by: Ribbit, Saturday, September 13, 2008, 2:43am; Reply: 96
Quoted from italybound


no, I meant because ginger is used for car sickness....traveling.  ;)


Oh, it all makes sense to me now.  Thanks.

Attention everybody:  Melissa's Lemon Turkey is amazing.  We enjoyed it tonight over penne-shaped rice pasta (Tinkyada brand).  It was fantastic.  Next time I'll use turkey breast instead of the thigh (thighs fit in the budget but aren't very pretty).  Also, I'd like to try it with green peas instead of beans.  This would make a really nice company dish because it's pretty fast (compared to most of what I make), easy, wonderfully tasty, and you can't mess it up!
Posted by: italybound, Saturday, September 13, 2008, 3:02am; Reply: 97
Quoted from Ribbit
Melissa's Lemon Turkey is amazing.!


Yes, it's really good. Made it for my company. She has requested that and Funkymouse's  ;) Kale and Rice StirFry, not once but twice. Hats off to the two of you!!  :K) :K)
Posted by: italybound, Tuesday, September 16, 2008, 5:09pm; Reply: 98
I'm making the Lemon Turkey and Kale/Rice Stir Fry for another lunch guest tomorrow. Yummmmmm, can't wait!!
I'm also making a recipe I got from Donna ......I'm sure she'll add it when she gets time. She got it from allrecipes.com and tweaked it. Here goes:  (my comments in blue)
Apple Cake in a Jar
2/3 cup Ghee
2 cups Raw sugar or 1 cup agave
4 eggs
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional to blood type)
1 1/2 teaspoons sea salt
2 teaspoons baking soda
3 cups spelt
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts

1.Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, and spices. Set aside.
2.Cream ghee and sweetener until fluffy. this doesn't get too fluffy if you use agave, but it's ok anyway  ;) Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
3.Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. This means 45 minutes......I thought that was a long time to cook for a little jar, but you have to consider the depth of the batter Meanwhile, sterilize the lids and rings in boiling water.
4.As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. doesn't take long Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
5.Any uneaten opened jars of cake should be kept in refrigerator for up to a week.

I'm going to make this recipe again today but in a regular 9 x 13 pan. I'm also cutting the agave back to 1/2 to 3/4 C..... 1 C for me is way too sweet. Also I'm going to chunk up the apples some more. The apples from our tree are super good this year and I wanna taste them.  ;)  Hope you all enjoy this wonderful recipe Donna has been so gracious to pass along.
Posted by: 1323 (Guest), Wednesday, September 24, 2008, 12:35pm; Reply: 99
I'm thinking of using beef broth in my chicken soup recipe to give it a different flavor, possibly richer.

Any O's out there tried this?
Posted by: BuzyBee, Wednesday, September 24, 2008, 2:14pm; Reply: 100
Any A's have a good black bean soup recipe. I have been craving some. Over the weekend a friend and I went shopping and we stopped in the Panera Bread Cafe for lunch. I got the black bean soup and Asian Salad. The black bean soup was delicious. I would love to make some to taste like that.

Also I have been cooking baby carrots cooked in maple syrup, apple juice, butter, and cinnamon sugar which are delicious. I have to check the rc to see if there is anything such as this and if not add it in. Great way to get those orange veggies in. A's need those orange veg's with Vit A and C.
Posted by: Brighid45, Wednesday, September 24, 2008, 10:54pm; Reply: 101
f-muse: I haven't tried beef broth, but I have tried a combination of vegetable and mushroom stocks in a 1:1:1 ratio with chicken broth in chicken soup, and it was lush.

If you don't want to use mushroom stock, how about onion broth, like you'd make for french onion soup?

If you're making your own chicken stock or broth and it isn't rich enough, buy a pound or two of chicken wings, brown 'em up and use 'em to make stock. Backs and necks work well also. That's where all the flavor is in a chicken--the bony parts! :)
Posted by: Ribbit, Thursday, September 25, 2008, 1:01am; Reply: 102
Busybee, chances are that bean soup had MSG, sugar and/or corn syrup in it.
Posted by: BuzyBee, Friday, September 26, 2008, 7:58pm; Reply: 103
Quoted Text
Posted by: Ribbit Busybee, chances are that bean soup had MSG, sugar and/or corn syrup in it.


Yeah, it probably did but what'da do? Part of the shopping trip is eating out. I picked the best thing I could from the menu.
Posted by: Ribbit, Saturday, September 27, 2008, 12:50am; Reply: 104
I know, I realize that....but you may not be able to duplicate that flavor at home is all I'm saying. :K)
Posted by: 1323 (Guest), Saturday, September 27, 2008, 1:19pm; Reply: 105
Quoted from BuzyBee
Any A's have a good black bean soup recipe.



You know... I don't know if this is A compatable.. maybe you can adjust, but this soup is fantastic... one of my fav's...

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1050

You can leave out the beef and add chicken, turkey or tofu.  I think A's can eat the Applegate chicken sausage that is included.  As well there are some other great Black Bean Soup recipes at Recipe Central:

http://www.dadamo.com/typebase4/csvsearch7x.pl?search=Black+Bean+Soup&method=all&order_by=Name&order=abc&header=on&Ingredients%21=&Category=&Author=&mytemplate=tp1
Posted by: Lola, Saturday, September 27, 2008, 3:30pm; Reply: 106
beef broth has no lectin
http://www.dadamo.com/forum/archive8/config.pl?read=41205
Posted by: 815 (Guest), Saturday, September 27, 2008, 3:53pm; Reply: 107
I have a Brazilian black bean soup recipe..so good. I'll add it to the database. It calls for orange juice, but we who don't partake can use pineapple or apple juice..
Posted by: Ribbit, Saturday, September 27, 2008, 4:01pm; Reply: 108
I made some Better Biscuits.  They're more of a dessert biscuit consistency, but we like them anyway in place of regular biscuits.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1068
Posted by: Ribbit, Saturday, September 27, 2008, 5:32pm; Reply: 109
I was making something with pineapple this morning and Elizabeth came up and said, "Oh!  Are you making pineapple up-side-down cake?"  "No," I said, distracted with the recipe.  "It's a little different than that."  "Is it a pineapple right-side-up cake?"  I laughed.  "No, it's not that either."  "Oh, I know what it is."  She ran into the living room and told the others, "Mama's making a pineapple sideways cake."
Posted by: Ribbit, Monday, September 29, 2008, 12:56am; Reply: 110
I'm very excited about this, my newest creation. It could probably be improved, but right now I'm just happy to have tortillas!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1069

And here's a variation, crepes, which make a nice dessert or breakfast:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1070
Posted by: 1323 (Guest), Monday, September 29, 2008, 1:40am; Reply: 111
Quoted from Ribbit
I'm very excited about this, my newest creation. It could probably be improved, but right now I'm just happy to have tortillas!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1069

And here's a variation, crepes, which make a nice dessert or breakfast:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1070


Man... EXCELLENT additions!  Thanks so much!  These deserve a reward!
Posted by: Ribbit, Monday, September 29, 2008, 1:50am; Reply: 112
Hey.  Try it before you start handing out rewards.  What can I do to improve them?  I was hoping to make it like a corn tortilla, but they're more like a flour tortilla which made me happy too.  I did try to double the recipe when I made them again, but it didn't turn out as well---too gummy.  They were hard to flip.
Posted by: 1323 (Guest), Monday, September 29, 2008, 1:57pm; Reply: 113
Try this combo:

Brew in 16 oz water:
1 bag Yerba Mate
1 bag Kukicha or Bancha
(or 2 tea bags of the same or combo of your choice)

Makes two cups.  

To each cup add heaping tsp of Dutch processed cocoa; 1/8 tsp peppermint extract; compliant nut or rice milk; stevia or other compliant sweetener.

Delicious!
Posted by: 815 (Guest), Monday, September 29, 2008, 3:50pm; Reply: 114
Quoted from Ribbit
"Mama's making a pineapple sideways cake."


LOL. how cute! I miss my sons being babies! My O son loves pineapple sideways cake. I'm partial myself...
Posted by: Gumby, Wednesday, October 1, 2008, 3:17pm; Reply: 115
Here is my salmon loaf:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1071

Lots of superfoods for teachers and gatherers for sure.  I make mine with more grain, less fish, and my O gatherer husband's with double salmon and less grain.  Can be modified in lots of ways.  and VERY easy. ;D

I grew up on my Mom's version of this, it was one of my favourite things she made.  Comfort food at it's best! :)
Posted by: accidental_chef, Wednesday, October 8, 2008, 11:34am; Reply: 116
Using halved measurements on the famous & delicious Focaccia recipe, I made the following energy bar:

1/4C freshly ground flaxseed
1/4C freshly ground millet
1/4C freshly ground almonds (did not soak, did not roast)
1/4C whole white sesame seeds
1/2T baking powder
1/2T salt (may be even less)
1/2T compliant sweetner
No eggs
1/4C water
1/4C ghee
dash of freshly ground chilli powder

Mix all the dry ingredients thoroughly.
Add in ghee, coat well.
Add water bit by bit amd mix well. If the dough feels very dry, sprinkle water.
Let it stand for 2-3 minutes. You should be able to make a ball with the dough, that's how much water content there should be.
Spread on a baking sheet and bake for 20 mins @350 F
When the timer goes off, cut into squares and put the tray back into the oven till it cooks in the remaining heat.

Posted by: Lola, Wednesday, October 8, 2008, 1:49pm; Reply: 117
thanks AC! ;)
Posted by: gulfcoastguy, Wednesday, October 8, 2008, 11:38pm; Reply: 118
Sounds nice AC. As a B I might ditch the sesame seeds and add some dried fruit instead. Worth a try though.
Posted by: italybound, Saturday, October 11, 2008, 12:52am; Reply: 119
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1079

Creme Brulee Bread Pudding

You might even make a batch and a half of the brulee mixture. Good eatin'!!
Also, would someone link up Mimic Cream......I forgot.  :-/  
http://www.mimiccreme.com/
also would you mention it should be unsweetened. boy, I really dropped the ball on this recipe.  :'(
Posted by: Ribbit, Saturday, October 11, 2008, 1:11am; Reply: 120
Speaking of pudding, does anybody have ideas for a pudding or custard that's dairy and egg free?  I used to make one that was gelatin- and soy-based, but I'd like to avoid that now.
Posted by: Lola, Saturday, October 11, 2008, 2:50am; Reply: 121
thanks IB! ;)
Posted by: 1323 (Guest), Saturday, October 11, 2008, 3:15am; Reply: 122
Quoted from Ribbit
Speaking of pudding, does anybody have ideas for a pudding or custard that's dairy and egg free?  I used to make one that was gelatin- and soy-based, but I'd like to avoid that now.


Go to Mimic Cream and click on their recipes.  

can you have mimic cream?  it's cashew and almonds.

opps.... you did say egg free... sorry!
Posted by: 1323 (Guest), Saturday, October 11, 2008, 3:16am; Reply: 123
Quoted from italybound
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1079

Creme Brulee Bread Pudding

You might even make a batch and a half of the brulee mixture. Good eatin'!!
Also, would someone link up Mimic Cream......I forgot.  :-/  
http://www.mimiccreme.com/
also would you mention it should be unsweetened. boy, I really dropped the ball on this recipe.  :'(


oh my gosh... taste buds are drippin' now!  did you make the millet bread?

man... can't wait to try this one!
Posted by: honeybee, Saturday, October 11, 2008, 7:37am; Reply: 124
Quoted from Ribbit
Speaking of pudding, does anybody have ideas for a pudding or custard that's dairy and egg free?  I used to make one that was gelatin- and soy-based, but I'd like to avoid that now.


Would ricotta whipped up be a good sub for you? I like ricotta whipped with lemon rind & maple syrup or cocoa and agave for example.. you could try whipped ricotta with vanilla and maple/agave or honey? It is more mousse like than custard but still -as Italy would say- 'good eatin' (drool)
Posted by: italybound, Saturday, October 11, 2008, 1:18pm; Reply: 125
Quoted from 1323
did you make the millet bread?man can't wait to try this one!


no got it from DeLand Bakery in Florida. and yes, this is good!! had tooooooo much of it last night. at least it's not wheat and cashew is a black dot. :-)
Posted by: Ribbit, Saturday, October 11, 2008, 1:19pm; Reply: 126
Needs to be dairy-free too.

Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.  I don't know how they get it to be bread-like.  I can make nice cake-like breads, but never bread-like.  I don't know how they do it, and I consider myself pretty good in the kitchen.  I just can't figure it out unless it's somehow fermented, but it certainly doesn't taste fermented.
Posted by: ABJoe, Saturday, October 11, 2008, 3:27pm; Reply: 127
Quoted from Ribbit
What can I do to improve them?  I was hoping to make it like a corn tortilla, but they're more like a flour tortilla which made me happy too.

I don't know how coarse your rice flour was, but one thing about corn tortillas is the coarseness of the flour...  Maybe a bit coarser grind on the rice would be in order.  May also add a bit of crunch, unless you soak it well...

Just some untried suggestions...FWIW...
Posted by: honeybee, Sunday, October 12, 2008, 5:06am; Reply: 128
oops, ricotta sure is not dairy free-- sorry hmm, that is a hard one then  :-/  I guess it could be nut-cream or coconut-cream based if you are having these ingredients? And rice cooked up in coconut cream is divine but I can not have it- maybe you can? You bring the rice to boil in coconut cream and coconut milk, add spices and sweetner of choice  ;) Perfect with cardamom, cinnamon, vanilla or maple syrup flavours..I am sure you could probably make a baked rice custard using coconut cream too  :D
Posted by: italybound, Sunday, October 12, 2008, 9:31pm; Reply: 129
Quoted from Ribbit
Needs to be dairy-free too.
Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.


if you can have almonds and cashews, the Mimic Creme is great. I use the unsweetened variety.
The bakery is DeLand......  http://www.delandbakery.com/
this website shows the ingredients in their breads:
http://www.deliciousorganics.com/Products/bread.htm

they start about 1/3 of the way down the page

I'm w/ you, I'd like to know their secret. They do use yeast in some of their bread products but not all. So, hmmmmmmm, don't know, but I'm glad it's out there. Can't even tell you how good it was to have a real hamburger the other day. They have hamburger and hot dog buns as well. HOT DOG!!!  ;D
MILLET HAMBURGER ROLLS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.
MILLET HOT DOG BUNS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.
Posted by: md, Monday, October 13, 2008, 1:50am; Reply: 130
This recipe might work for those trying to make something like Mimic Creme. The recipe comes from Ten Talents cookbook by Frank J. Hurd and Rosalie Hurd.

Cashew Nut Cream  
1/2 cup raw cashews
1 cup water
1 tablespoon honey or 3 dates
1/8 teaspoon pure vanilla
Pinch of salt

Blend all together in blender till very smooth (about 2 minutes).
For Almond Cream, follow above recipe using blanched almonds. Omit the vanilla.  Use dates to sweeten.
For something like Mimic Creme, try equal parts cashews and almonds.
Posted by: md, Monday, October 13, 2008, 1:53am; Reply: 131
Another recipe for Cashew Cream


http://www.vegcountry.com/recipes/Cashew-Cream.html

Posted by: Ribbit, Monday, October 13, 2008, 2:41am; Reply: 132
I'd have to use pecans to be compliant for all of us.  But pecans are so strong-tasting... :-/ :P

Oh!  I could use macadamias!  It would cost me an arm and a leg, but if I was desperate for some sort of creamy dessert, I could use macadamias.
Posted by: 1323 (Guest), Monday, October 13, 2008, 2:36pm; Reply: 133
How about some good ways to cook okra?

We've been coating it in almond flour, garlic, salt and frying it up in olive oil.

any other suggestions?  

We've had to trade our beloved morning oven baked asparagus (out of season now), for this stir fried Okra!  Which is also delicious.

Ouu la la...

found this most excellent site:  

http://www.neurophys.wisc.edu/ravi/okra/
Posted by: Ribbit, Monday, October 13, 2008, 4:59pm; Reply: 134
Rice flour or millet flour is nice too.
Posted by: 1323 (Guest), Monday, October 13, 2008, 6:30pm; Reply: 135
Quoted from Ribbit
Rice flour or millet flour is nice too.


I tried both those and we found that the Almond Flour had the most flavor.  BUT I still have to try cornmeal which is a black dot.  

I'll save that for a special day!
Posted by: accidental_chef, Wednesday, October 15, 2008, 4:49am; Reply: 136
Quoted from italybound


I tried this recipe with Pumpkin. It's out of this world, truly! Here's what I did. Halved all the measurements and:

1C freshly milled basmati rice ( for me spelt triggers bronchitis)
1t cinnamom
1/2t sea salt
1/2t baking soda
1/2t garam masala (instead of all spice)+1/8t freshly ground cloves
1/4t baking powder
1/2C jaggery (instead of agave)
1/2C ghee (i would reduce this further coz it does feel pretty "oily")
2small farm eggs
1/2t vanilla extract
1C  grated fresh pumpkin

Follow baking instructions as per IB's link.

IB, is this more cake like than bread?

Almost all of the above ingredients are Superfoods for Hunters, except vanilla which isnt rated for us, therefore neutral. I will add pine nuts the next time. Oh the possibilities  :P!

For my Nomad hubby I'll try this with yes, zucchini and raisins, 2 superfoods for him  :D!

My baking experience is very, very limited, so here are some  ::)questions  ;D:

1. Butter & flour a 9x13 pan. Does butter & flour mean greasing the pan and sprinkling flour? Why do we need to do this? I used my little square pyrex dish. Ghee & millet flour are what I used.

2. Add dry ingredients to wet ingredients. Why please? Anything to do with air bubbles..giving it the desired texture? Mine turned out very light and almost- by a hair's breadth- crumbly. Maybe coz of the basmati, which I think I should soak, dry and then mill for baking.

3. IB, why didnt you add a warning that it is extremely addictive ;) :K)?

Superb recipe IB, thanks a lot!
Posted by: accidental_chef, Wednesday, October 15, 2008, 5:15am; Reply: 137
Tried Ribbit's gluten free muffins http://www.dadamo.com/typebase4/recipedepictor7x.cgi?966

Very, very good! Subbed pine nuts for poppy seeds. Jaggery for agave. Also added raisins for my Nomad hubby. Oh I love how the grated lemon peel tastes!

I still havent found stainless steel muffin cups/trays...so I used our stainless steel dessert cups. Got to find a way to make these dessert cups non stick ;). Ghee didnt work, and these cups have a wide bottom-like half a cricket ball size. Any ideas?

Muffin cups: I saw waxed (I think they were wax) varieties and plain paper varieties. You can see how green I am with these things... :B Which ones should I get..?

Ribbit, if using muffin cups, does the batter rise and come out looking like muffins? You know...mushroom head like..?

Thanks a lot for this recipe!
Posted by: Ribbit, Wednesday, October 15, 2008, 12:29pm; Reply: 138
You can use either plain or waxed paper cups.  My muffins have a tendency to stick to the paper so much that you sometimes lose half your muffin to the paper  ::), so waxed might be a better choice.

Yes, using muffin cups (if you mean the stainless steel baking pan and not the paper liners) gives them the mushroom-like head if you fill them that  much.

You know, you could use applesauce or grated fresh apples for some of the ghee in your zucchinni bread recipe.
Posted by: syren4444, Wednesday, October 15, 2008, 2:31pm; Reply: 139
Hey, you think that zuchinni bread recipe can be adapted to pumpkin bread? with maybe 1/2 rice flour 1/2 aramanth? applesauce instead of oil?

Posted by: Ribbit, Thursday, October 16, 2008, 1:05am; Reply: 140
Try it and let us know! ;)
Posted by: syren4444, Thursday, October 16, 2008, 3:00pm; Reply: 141
Eeek, I'm scared to experiment, lol!

Has anyone broken down the flours and how they react in baking as opposed to wheat flour?  Like I notice brn rice flour is drier and denser, what about the others?
Posted by: 815 (Guest), Thursday, October 16, 2008, 3:20pm; Reply: 142
I find millet flour bitter, but I heard if you get it fresh it's not.
Rice flour is gritty. Oat flour is ok. I found almond flour having the best density in a roll or muffin. I'm becoming a big fan of almond flour..for some reason, it just reminds me the most of wheat.
Posted by: Ribbit, Thursday, October 16, 2008, 7:41pm; Reply: 143
Syren, the one thing that helped me the most in learning how to deal with gluten-free flours is to quit trying to make wheat-like bread.  Once I realized the others taste just fine (when not compared to Cracker Barrel's biscuits), I became very happy with what came out of my oven.  People who are used to wheat flour (especially white) aren't at all impressed by what I bake.  I can make some amazing muffins and take them to an event and they won't be touched because they're brown instead of white.  Or if they're tasted, people are like, "What's that?  Oh, you made those?"  Now other foods I make people love.  But not the baked goods....unless you have to eat gluten-free, then you get so desperate you'll do anything for some semblance of bread.  So see what you can do with the different flours.  There are some great recipes in the database.  Do a google search on gluten-free recipes too, then tweak as needed.  Don't be afraid to make a blend.  Like millet + almond + flax is nice.
Posted by: MyraBee, Friday, October 17, 2008, 10:11am; Reply: 144
Tell me more about Almond Flour.  Do you buy it or make it at home?
Posted by: Ribbit, Friday, October 17, 2008, 2:04pm; Reply: 145
I make it in my coffee grinder.  All I can seem to do with almonds in the Vita Mix is make almond butter.
Posted by: 815 (Guest), Friday, October 17, 2008, 2:07pm; Reply: 146
Quoted from MyraBee
Tell me more about Almond Flour.  Do you buy it or make it at home?


I make it. Too expensive. I grind raw almonds in my vitamix.

Quoted Text
All I can seem to do with almonds in the Vita Mix is make almond butter.


If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.
Posted by: syren4444, Friday, October 17, 2008, 2:22pm; Reply: 147
I just bought my first bag of almond flour from bobs red mill.

Ribbit, I totally empathize with what you are saying about cooking. People who aren't used to really 'healthy' alternative cooking always finds my food bland or baking the wrong texture. But you know I agree, I'm not trying to duplicate the texture, I'm trying to find new delicious treats and good meals that won't blow my way of eating.

I just need to likely avoid spelt, because I don't do too well with wheat or oats.
Posted by: BuzyBee, Friday, October 17, 2008, 3:42pm; Reply: 148
I cooked this soup last night from the BTD recipe site and it was very good. I had to make a few changes because I didn't have some of the items in my pantry. I had pinto beans instead of northern beans and I didn't have chicken. But is came out very good. I did add some garlic salt to add a little more flavor. Very tasty. Next time I want to cook some cornbread to go with it so I will be hunting down cornbread recipes.

               
     White bean chicken soup                    
               
Ingredients:

    * 3 Tablespoons olive oil
    * handful of diced onion
    * 1/4 cup shredded carrot (or more if you prefer)
    * 3 Tablespoons rice flour (or your preface)
    * 1 can chicken broth
    * 1 can white northern beans
    * 1 precooked chicken (approximately 1 cup)[or turkey]
    * Dash of parsley


How to make it:

   1. Saute diced onion in olive oil in skillet.
   2. Add flour.
   3. Add broth and beans.
   4. Add shredded carrots and chicken.
   5. Sprinkle parsley.
   6. Let it simmer for a few minutes then reduce heat and cook on low for approximately 20 minutes.
   7. Serve in bowl.

      Optional

      May add shredded cheese of choice.


Now that it is getting cooler I love to cook soups.


Posted by: Ribbit, Friday, October 17, 2008, 3:55pm; Reply: 149
Quoted from 815


If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.


Oh, thanks, Mayflours.  I'll go stick my almonds in the freezer now.

BusyBee, here's my mama's cornbread recipe:

2 c. cornmeal (or millet flour)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. oil
1 egg
1 c. compliant milk or seltzer water

Preheat oven to 450.  For a crisp crust, heat some oil in an iron skillet in the oven (watch for smoke--work quickly) while it's preheating.  Mix all ingredients.  Remove pan from oven and pour in batter.  Return to oven and bake 20 min.  Variation: add chopped onion or Italian seasoning, or both.
Posted by: BuzyBee, Friday, October 17, 2008, 4:01pm; Reply: 150
Thanks Ribbit for the cornbread recipe.  I am going to try it next time I cook this soup. That sounds like the perfect dinner combo.
Posted by: syren4444, Friday, October 17, 2008, 4:18pm; Reply: 151
oh ribbit, I must try that cornbread! I'll use millet, do you ( or anyone) know if I can make millet flour from fresh dry millit seeds? I bought them from the bulk bin at whole foods.
Posted by: Ribbit, Friday, October 17, 2008, 5:31pm; Reply: 152
Yes, that's what I do.  I buy whole millet and grind it myself in the Vita Mix.  Cornbread (or milletbread) is fantastic with soup.  It's perfect to round it off.  And if you can use butter it's even better.
Posted by: BuzyBee, Friday, October 17, 2008, 6:16pm; Reply: 153
I use the Earth Balance butter. That will be good with the cornbread.
Posted by: syren4444, Friday, October 17, 2008, 6:32pm; Reply: 154
Thanks, I will make that today likely!

I'm so confued with that 'Smart Balance" fake butter brand.  They have varieties with added omega, light, buttery spread, Smart Beat, Earth Balance . . .so many variations, lol!  I have the Smart Balance light in the house now, any tips which variant is best?
Posted by: BuzyBee, Friday, October 17, 2008, 6:37pm; Reply: 155
Earth Balance is usually sold in HF stores. You may find it in a regular grocery store. I'm not sure. I order thru my coop.

http://www.earthbalancenatural.com/#/products/original
Posted by: Ribbit, Friday, October 17, 2008, 8:38pm; Reply: 156
Earth Balance is really good.  I honestly prefer it to butter.  Maybe I'll go back to it now that I can't have ghee.
Posted by: MyraBee, Wednesday, October 22, 2008, 6:44am; Reply: 157
Quoted from Ribbit
Earth Balance is really good.  I honestly prefer it to butter.  Maybe I'll go back to it now that I can't have ghee.


No ghee??
Posted by: Ribbit, Wednesday, October 22, 2008, 1:49pm; Reply: 158
Yeah, I was muscle tested and the results were that I was allergic to pasteurized, homogenized dairy.  I have yet to find raw butter.  I've been wondering if the lack of ghee in my diet the last few weeks has been the cause of my stomach aches and bloating, etc.  I'm considering adding it back in even if I'm testing allergic to it, because it does me so much good.
Posted by: JJR, Wednesday, October 22, 2008, 1:57pm; Reply: 159
I didn't even think of that.  Too bad you can't find raw butter.  I wish I could get you some.  I'm supposed to sign up and become a member at a co-op, then I can go get the stuff and it's legal.  Because you're a part owner. But it's sort of far from here and I don't know if I'll make time to go get it.  PLUS, I have to learn how to make kefir, yogurt and all that before I get into that.  I'm just learning how to soak my grains.  I suppose it would be a good step to take.  Then I could pack some on dry ice for you and send it.  
Posted by: syren4444, Monday, October 27, 2008, 5:26pm; Reply: 160
Ribbit, I tried your cornbread recipe! I used water and millet flour, but it came out just delicious!

Very very crumbly, but I don't mind, I used a spoon to eat up the fallings after! I bet it would be awesome crumbled over a carrot (or tomato for non-A's) soup!

I have to admit it was the first time I used my cast iron skillet!  Got two sizes as a christmas gift last year (Emeril's brand, lol)
Posted by: jayneeo, Monday, October 27, 2008, 5:33pm; Reply: 161
Ribbit, I think you may be onto something about ghee and your tummy....maybe go back to ghee.
I worry about that Earth Balance stuff...what oils exactly?
Posted by: Ribbit, Monday, October 27, 2008, 8:04pm; Reply: 162
Earth Balance is not to be confused with Smart Balance.  I wouldn't touch Smart Balance with a 10 foot pole except to flick it into the garbage. :P

Julia just snathced the container.  Gotta retrieve it.

"Certified non-gmo ingredients: Expeller-pressed natural oil blend(soybean, palm fruit, canola and olive), filtered water, pure salt, natural flavor (derived from corn, no msg, no alcohol, no gluten), soy protein, soy lecithin, lactic acid (non-dairy, derived from sugar beets), and naturally extracted annatto for color."
Posted by: Melissa_J, Tuesday, October 28, 2008, 2:57am; Reply: 163
I've made egg-free pudding with the recipe on Bob's Red Mill Arrowroot... it turned out a little gooey, but when I mixed in rice or puffed millet it was good.  I don't remember if I used rice milk or almond milk, it was probably almond milk.
Posted by: honeybee, Tuesday, October 28, 2008, 3:05am; Reply: 164
Quoted from JJR
Too bad you can't find raw butter.    


Or raw pure cream  ;)  :( we made butter at school from cream just by hand whipping ... until... little ... arms  ...ached  
Delicious  :P
Posted by: BuzyBee, Tuesday, October 28, 2008, 2:37pm; Reply: 165
Ribbit, I tried the cornbread recipe last night but something went wrong because I had to throw the entire batch out. I put my iron frying pan in the oven with olive oil getting it hot. I mix everything together. Put the mix in the pan and bake it. I notice when I went to cut the cornbread it was very crumbly. It just fell apart. The only thing I can figure out was my rice milk was bad. It taste like it was missing something and I kept looking at the recipe to make sure I didn't leave anything out. I may need to use another kind of milk. What do you use?



Posted by: syren4444, Tuesday, October 28, 2008, 2:52pm; Reply: 166
Hi Buzy, I made the recipe too and I used just plain water instead. It tasted great but was very very crumbly. That is the missing gluten making it crumbly, but I still enjoy it a lot!

For flavorings, I used a rosemary infused olive oil and added dried italian herbs to it.
Posted by: BuzyBee, Tuesday, October 28, 2008, 3:03pm; Reply: 167
I added some chopped onion in mine but I was thinking a spoonful of sugar or something to boost the flavor.
Posted by: jayneeo, Tuesday, October 28, 2008, 3:28pm; Reply: 168
does it have flax and eggs? both help with the holding it together.
Posted by: Ribbit, Wednesday, October 29, 2008, 1:27pm; Reply: 169
Did you use an egg?  Why don't you try two eggs?

Or make it in muffin pans instead of an iron skillet.  The more surface area is touching the pan, the better it holds up.  So muffins will always be a better consistency (in gluten-free baking) than a whole pan-full of something.  I use water or seltzer.  Seltzer helps it puff.

Here's my newest addition:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

I think I will take this basic idea and create cinnamon buns next.  I've never let my grains soak, but I'm pleased with what happened.
Posted by: syren4444, Wednesday, October 29, 2008, 2:57pm; Reply: 170
Oooh, looks good, I'm going to make that!!!

Is flax meal totally needed? Can I swap for almond or aramanth? No flax in the house right now.
Posted by: Ribbit, Wednesday, October 29, 2008, 3:12pm; Reply: 171
I expect you could use almond meal.  You could try amaranth, but I can't make any promises.  Almond would be the best bet in my opinion.  Let me know how it works and I can add it to the recipe as an option.  If you use almond meal you may have to add an egg too to help hold it together.
Posted by: BuzyBee, Thursday, October 30, 2008, 3:12pm; Reply: 172
Does anyone have a recipe I can use my vanilla soy yogurt. Now that it is cold I have cut back on my smoothies. I am thinking some kind of mousse with pumpkin. Maybe I will google.

I found this recipe that I am going to play around with. Instead of the first 2 ingredients I will replace with my va soy yogurt. Chill and then add to dessert cups with gingersnaps sprinkled and dollop of whip cream on top.


Yummy Pumpkin Mousse


SERVES 6 (change servings and units)
Change to: Servings US Metric Close


    * 2 (3 1/2 ounce) packages sugar-free vanilla pudding
    * 2 cups nonfat milk (skim)
    * 1 teaspoon pumpkin spice
    * 15 ounces pumpkin
    * 8 ounces fat-free cool whip

Directions

      1
      Add pudding milk and milk beat on low with electric mixer until pudding is dissolved.
       2
      Add remaining ingredients and beat on high for two minutes.
       3
      Chili for 30 minutes and serve.
Posted by: 815 (Guest), Saturday, November 1, 2008, 8:31pm; Reply: 173
I just added another tofu mayonnaise recipe.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1097
Posted by: Ribbit, Sunday, November 2, 2008, 2:38am; Reply: 174
Busybee,

Here's something I just dug up from long ago. I called it "yogurt" because at the time I was non-dairy and DH was non-soy and it's the best thing I could come up with.

__________________________________________________
Topping:

1 c. fruit (I like blueberries)
1/4 c. water mixed with 1 Tbsp. arrowroot
1 Tbsp. maple syrup or agave

Heat till thickened.  Divide between 6 custard cups.  Chill.
___________________________________________________
"Yogurt":

1 c. rice milk
1 Tbsp. beet sugar (or agave)

Heat these two just to boiling.

1/2 c. rice milk mixed with 2 Tbsp. arrowroot

Add the arrowroot mixture to the other and stir till thickened.

Stir in 1 tsp. lemon juice and 1/2 tsp. vanilla.
Pour over blueberries and chill till cold and firm.

Posted by: accidental_chef, Monday, November 3, 2008, 9:28am; Reply: 175
Quoted from Ribbit
Here's my newest addition:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

I think I will take this basic idea and create cinnamon buns next.  I've never let my grains soak, but I'm pleased with what happened.


I tried this over the weekend with raisins. It was good! But Hubby didnt like the taste of flax-says it tastes like hay.  :-/ :B (funny)Brought it to the office (full of other Nomads) and I now have an empty container to take back home. :D

Thanks for the recipe Ribbit!
Posted by: Ribbit, Monday, November 3, 2008, 1:04pm; Reply: 176
Flax tastes like hay?  Hm.  That's what I think about millet.  I just hide the flavor with ghee.
Posted by: gulfcoastguy, Tuesday, November 4, 2008, 4:27am; Reply: 177
I don't think you could hit anymore Nomad diamond foods than in this recipe. The only neutrals are cloves or baking soda. I looked for fresh cranberries in the nearby grocery store tonight but no dice.
Posted by: BuzyBee, Thursday, November 6, 2008, 3:14pm; Reply: 178
For the following recipe Cherry Vinegar dressing...it calls for coleman mustard. Does anyone know if this is the brand of mustard or the kind of mustard.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?97
Posted by: syren4444, Thursday, November 6, 2008, 3:36pm; Reply: 179
http://www.colmansmustard.com/products.html

I'm sure they meant the mustard powder Coleman makes, therefore any mustard powder should sub well! :)
Posted by: BuzyBee, Thursday, November 6, 2008, 3:47pm; Reply: 180
Thanks Sy. I have some dry mustard powder. This recipe looks interesting. I may give it a try. I am still looking for the best-greatest-salad dressing ever.
Posted by: BuzyBee, Friday, November 7, 2008, 3:30pm; Reply: 181
Leave it to me to screw up another recipe. I just can't seem to get it right. I tried the cherry dressing last night. I did not have cherry juice or cherry preserves but I did have some frozen cherries. I put those in my vitamix with a little water and blended well. I added the oil, salt, agave, and powdered mustard. When I tasted it I didn't know what kind of taste I was going for. Not sure how to describe the taste. I didn't know what else to add to change the flavor or enhance the flavor created. I ended up throwing it out.

I need a cooking class. I love watching the cooks on TV. I get so motivated to cook but I continuously destroy the recipe. I see a recipe that sounds so good and I want to try but it gets expensive wasting this food. Does anyone else feel like this?
I guess that's why they make the prepackaged foods for people like me.
Posted by: Melissa_J, Friday, November 7, 2008, 6:32pm; Reply: 182
I just posted a recipe to my blog, for those who can have tapioca.

If you can't, it may require flax or eggs.

http://www.dadamo.com/B2blogs/blogs/blog7.php/2008/11/07/explorer-applesauce-cake

It's pretty similar to the pumpkin bread recipe I posted in the pumpkin bread thread (but this one is without eggs), and should work with pumpkin as well.
Posted by: Ribbit, Friday, November 7, 2008, 6:35pm; Reply: 183
I would start out following every recipe exactly until you get a feel for how things go together.  If it says to use a particular type of cherry and you don't have it, wait until you can get it and then make the recipe.  

Experience is necessary before you can start winging it.

Powdered mustard is very, very spicy.  It only takes a little bit to get the point across.  You can't just sub it out for prepared mustard because prepared mustard is mostly vinegar.  I make mustard for my husband with equal parts powdered mustard and water, but it's extremely spicy.
Posted by: Ribbit, Friday, November 7, 2008, 6:37pm; Reply: 184
Melissa, I just realized that I've been baking "Explorer-like" breads for quite a few years now.  Thanks to you I don't have to come up with them all myself anymore!
Posted by: 4276 (Guest), Monday, November 10, 2008, 3:02am; Reply: 185
Okay I just put the cranberry walnut cake in the oven. Strange that the recipe didn't have any salt.
Posted by: Melissa_J, Monday, November 10, 2008, 3:29am; Reply: 186
Quoted from Ribbit
Melissa, I just realized that I've been baking "Explorer-like" breads for quite a few years now.  Thanks to you I don't have to come up with them all myself anymore!


You've given me a good head-start :)  I've tried and enjoyed many of your recipes.
Posted by: ABJoe, Monday, November 10, 2008, 4:47am; Reply: 187
Quoted from 4276
Okay I just put the cranberry walnut cake in the oven. Strange that the recipe didn't have any salt.

I don't ever put salt in a recipe...  I usually get adequate salt from either ready-made foods, or naturally occurring sodium in foods like celery...  If I ever feel like I need salt, I usually need iodine, so put on a patch...  If I still need a bit of salt, I dip a damp finger in the Real Salt and lick it off... That will be all of the extra salt I need for over a month...  of course, I know we are all individual...
Posted by: ABJoe, Monday, November 10, 2008, 4:56am; Reply: 188
Quoted from BuzyBee
Leave it to me to screw up another recipe. I just can't seem to get it right. I tried the cherry dressing last night. I did not have cherry juice or cherry preserves but I did have some frozen cherries. I put those in my vitamix with a little water and blended well. I added the oil, salt, agave, and powdered mustard. When I tasted it I didn't know what kind of taste I was going for. Not sure how to describe the taste. I didn't know what else to add to change the flavor or enhance the flavor created. I ended up throwing it out.

I need a cooking class. I love watching the cooks on TV. I get so motivated to cook but I continuously destroy the recipe. I see a recipe that sounds so good and I want to try but it gets expensive wasting this food. Does anyone else feel like this?
I guess that's why they make the prepackaged foods for people like me.

The first thing I do with a recipe is to follow it as exactly as I can.  This often means waiting until I have an opportunity to shop for the correct ingredients.  After that, if I don't like it, I either try to determine what would make it better or scrap it.  Sometimes I try several variations before I scrap it...  I have made the decision that as long as the foods were good that were used, I don't throw it out.  I eat it as motivation to make it better.  Sometimes I "make" everyone in the house taste it to see if anyone else has ideas about what would make it better... ;D

Sometimes reading other recipes of the same type will provide ideas how to modify recipes as well...  

Posted by: accidental_chef, Sunday, November 16, 2008, 4:16am; Reply: 189
Best suitable for Hunters:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1104
Soaking the flours and adding the baking soda just before baking helped a lot, thanks Brighid for these tips! Tasted great with a small piece of Manchego cheese! Addictive, be warned  ;)
Posted by: 1323 (Guest), Saturday, November 29, 2008, 3:58am; Reply: 190
Creamy Ground Beef Goulash!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1114

P.S.  The Okra in this recipe actually acts as a thinkener in this recipe and is kind of chewy and crunchy as opposed to slimy.  I have been pleasantly surprised at how I've been able to use it in many recipes as it has a mild almost bland flavor.  So I say 'try it, before you judge it!'

However, you still can't get me to eat a snail...
Posted by: Lola, Saturday, November 29, 2008, 6:31am; Reply: 191
thanks for submitting your recipe!
Posted by: 1323 (Guest), Saturday, November 29, 2008, 2:44pm; Reply: 192
Quoted from Lola
thanks for submitting your recipe!


But of course!  :)

Posted by: 1323 (Guest), Saturday, November 29, 2008, 2:49pm; Reply: 193
Got bold last night and did the following:

I had some homemade Chicken Noodle Soup last night for dinner and I had made the Kale and Rice Stir Fry for on the side.  

So I took my plate of Kale and Rice and dumped it in the soup and stirred it around gently.  

What a Gourmet Delight!  Oh my!  Talk about chicken noodle soup for the  God's!  

I don't know if there is a homemade chicken noodle soup recipe at Recipe Central but here is the Kale and Rice Stir Fry link:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051

Just leave out any tofu, chicken, eggs or any other protein source and then add the finished stir fry to the pot of chicken soup.

Ouu.. La La!!!
Posted by: Ribbit, Sunday, December 7, 2008, 12:11am; Reply: 194
Can we make this sticky so it'll be easy to find?

I just invented carob brownies and I'm very happy with them.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1117
Posted by: Lloyd, Sunday, December 7, 2008, 1:30am; Reply: 195
Ribbit, you don't need to ask for help. Kyosha Nims can sticky and "you is one of them".
Posted by: Ribbit, Sunday, December 7, 2008, 2:46am; Reply: 196
Whoa-ho-ho!  How cool is that?  

This way we can always let people know when something new is added, and we know where to find the thread.
Posted by: Lola, Sunday, December 7, 2008, 2:48am; Reply: 197
done editing your recipe!
hope you like it! ;)
Posted by: Ribbit, Sunday, December 7, 2008, 3:04am; Reply: 198
I couldn't find it.  I always have bad results when I search for things. :P
Posted by: 1323 (Guest), Monday, December 15, 2008, 12:35am; Reply: 199
Banana Date Flaxseed Bread!  Ya Hoo!!!

I didn't have Baking Soda, so I used a full Tsp of the Baking Powder and it came out fine which leads me to ask what is the diff between the two and/or what does Baking 'Soda' do as opposed to  Baking 'Powder?'

Also I didn't have Whole Flaxseeds so I substituted Chopped Pecans.  It was great.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1118
Posted by: accidental_chef, Tuesday, December 16, 2008, 9:09am; Reply: 200
No bake choco fix  ;D! http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1119

It's very versatile, so do play around with the recipe. It looks really professional when arranged on a smallish fancy shallow bowl with compliant garnishing like scooped out watermelon and a sprinkling of ground roasted almonds, mint leaf etc., Sauce made with rice flour in melted butter and lemon juice gives it a nice touch!

Nothing of the above is original ;D, it's all *lifted* from  experiences at ice cream parlours, cookbooks etc.,
Posted by: syren4444, Tuesday, December 16, 2008, 10:27pm; Reply: 201
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1120

more muffins!
Posted by: Lola, Tuesday, December 16, 2008, 10:53pm; Reply: 202
thanks for sharing! :)
Posted by: 1323 (Guest), Friday, December 19, 2008, 4:22pm; Reply: 203
Quoted from syren4444


what could one use in place of the applesauce?
Posted by: 1323 (Guest), Friday, December 19, 2008, 4:25pm; Reply: 204
Quoted from 1323


Lola... I need a correction on this.  It should be Kelp Sprinkles not Kale  Sprinkles!  Thanks in advance.

Posted by: 1323 (Guest), Friday, December 19, 2008, 7:04pm; Reply: 205
Indian-Spiced Roasted Chickpeas

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1121

Fantastic-O!  Eaten as a snack or tossed on a salad.  Just made these today.  

What a great way to eat Chickpeas!
Posted by: Lola, Friday, December 19, 2008, 7:21pm; Reply: 206
did both! ;)
Posted by: syren4444, Friday, December 19, 2008, 7:26pm; Reply: 207
Funky you can sub any oil for the applesauce.  I'd use a drip less oil and add more honey/agave to make up for the less sweetness.
Posted by: Ribbit, Friday, December 19, 2008, 7:47pm; Reply: 208
You can use babyfood of whatever flavor in place of applesauce too.
Posted by: Brighid45, Monday, December 22, 2008, 10:28pm; Reply: 209
Fudgy Brownies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1122

This is a really good basic recipe for brownies. It calls for way more sugar than I like, especially if I use the semi-sweet chocolate called for. This is a nice rich fudgy brownie, so if you prefer this type to the more cakelike brownies, give it a try. I made two batches today and put a little espresso powder and cinnamon in the second batch, and they were delicious. Great for gift-giving! :)
Posted by: syren4444, Tuesday, December 23, 2008, 4:35am; Reply: 210
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1123

Sooo gooood! I made these for a party, they are fine for A's and likely other blood types. (Not really 'teacher' appropriate, but it is the holidays, better to cheat on this than "SAD" cookies.)
Posted by: accidental_chef, Tuesday, December 30, 2008, 4:32am; Reply: 211
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1124

Very Hunter friendly!
Posted by: 1323 (Guest), Wednesday, December 31, 2008, 4:49pm; Reply: 212
Quoted from accidental_chef


ouuu!  very nice!  Can't wait to try this one!
Posted by: 1323 (Guest), Thursday, January 1, 2009, 11:45pm; Reply: 213
Spaghetti Squash  Chutney

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1125
Posted by: 1323 (Guest), Sunday, January 11, 2009, 3:04am; Reply: 214
Red Pepper Pasta with Shrimp

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1128
Posted by: syren4444, Saturday, February 28, 2009, 9:44pm; Reply: 215
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1148

Lentil Millet Rice "meat"loaf
Posted by: Ribbit, Saturday, February 28, 2009, 10:13pm; Reply: 216
Oh, Syren, that looks good!
Posted by: Dr. D, Sunday, March 1, 2009, 12:32pm; Reply: 217
Quoted from syren4444


Sorry.. I think this one got munched when the recipe file corrupted. if you've the energy please resubmit it. Sorry for the inconvenience.
Posted by: syren4444, Monday, March 2, 2009, 12:24am; Reply: 218
No problem, happy to post it again!  It tasted very yummy.
Posted by: syren4444, Monday, March 2, 2009, 1:53am; Reply: 219
Re-posted.



Posted by: Drea, Monday, March 2, 2009, 3:15am; Reply: 220
Thanks for showing us what it looks like!
Posted by: Lola, Thursday, March 5, 2009, 3:57am; Reply: 221
syren4444,
would you add the link to your recipe, please?
great picture! :)
Posted by: nowishow, Friday, March 6, 2009, 7:07pm; Reply: 222
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1150

Fruit filled Millet Breakfast squares
Posted by: Lola, Friday, March 6, 2009, 8:57pm; Reply: 223
thanks! :)
Posted by: syren4444, Sunday, March 8, 2009, 3:38pm; Reply: 224
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1147

Here you are Lola!
Posted by: nowishow, Tuesday, March 10, 2009, 11:21pm; Reply: 225
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1152

Baked Cod with Lemon-Thyme Flaky Salt
Posted by: Lola, Wednesday, March 11, 2009, 4:22pm; Reply: 226
;)
Posted by: tunes, Wednesday, March 11, 2009, 4:26pm; Reply: 227
That looks good.  I'll try to tweak it for my Gatherer hubby.  Thanks.
Posted by: Ligia, Wednesday, March 11, 2009, 11:20pm; Reply: 228
I added a new recipe:  Cilantro-onion-ginger condiment


http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1153
Posted by: BuzyBee, Thursday, March 12, 2009, 5:20pm; Reply: 229
Does anyone have any good crockpot recipes. I love cooking chicken in the crockpot but I would like to learn other recipes as well. Lately on TV there have been lots of crockpot cooking but I never manage to see the entire show to see what they are cooking and get the recipes.
Posted by: accidental_chef, Monday, March 16, 2009, 6:40am; Reply: 230
Quoted from nowishow


I tried this and it's fantastic! I used millet, dates, toasted sesame seeds & jaggery. Great post workout food! Thanks for sharing nowishow :)!
Posted by: BuzyBee, Monday, March 16, 2009, 5:19pm; Reply: 231
This may be off the topic of this thread but anyway did anyone see 60 minutes last night with Alice Water's. She promotes organic gardens & foods. She is promoting slow foods rather than fast food which I thought was very unique. She is also teaching students about growing organic food and how to prepare the food that they have grown. She owns a restaurant which serves all fresh, organic, and grass feed animal meat. Very inspiring. We need more like her.  

http://www.cbsnews.com/stories/2009/03/13/60minutes/main4863738.shtml
Posted by: Lola, Monday, March 16, 2009, 8:16pm; Reply: 232
very inspiring lady!
Posted by: syren4444, Tuesday, March 24, 2009, 7:56pm; Reply: 233
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1155

Just added, sooo good! I just ate this for lunch.

Just curious, can anyone tell me the html code to make paragraph spaces so it doesn't look funny when I write the recipe?
Posted by: syren4444, Tuesday, March 24, 2009, 7:57pm; Reply: 234
Also, can we add pictures to recipes?  Can I just enter some html code for my image or would the system not show it?
Posted by: Lola, Tuesday, March 24, 2009, 10:13pm; Reply: 235
recipe edit team got it done syren! ;)

thanks for submitting your recipe!

sorry no pictures but the ones given for each item in the recipe...
you can always post the link to that particular recipe picture here though!
next to the link to your recipe, so people can relate the two.
thanks!
Posted by: nowishow, Tuesday, March 24, 2009, 11:28pm; Reply: 236
Apple braised lamb shoulder chops (or rabbit)
Great for Explorers

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1156
Posted by: andonitxo, Wednesday, April 15, 2009, 2:43pm; Reply: 237
I've been trying to add a new recipe, but it's been impossible. I've always got a "permission error". Maybe the administrator could help. The "previewed" recipe is the following one:


Garlic sauce (altered Spanish alioli)      

Added: Apr 15, 2009 at 10:40 AM
Contributed by: andonitxo

Description:

A strong and creamy sauce of garlic to spice up your meat, fish, salads, or just to spread it on a slice of bread.




Best Used By Blood Types:

    * Type B (2 beneficials)
    * Type O (2 beneficials)



Category:

    * Other


     
                         
                         

Ingredients:

    * Garlic (Spanish kind): 1 bulb.
    * Vinegar: 4 spoons (one approximate jet). It will just function as an oil coagulator.
    * Olive oil: as much as needed.
    * Parsley: a little bundle.
    * Sea salt: as much as needed.



How to make it:

   1. Separate the garlic's parts and peel them.
   2. Put them inside a hand-mixer's bowl (better if it's cylinder shaped).
   3. Add the vinegar and mix it all (you won't obtain a homogeneous paste, so don't worry).
   4. The rest of the process is the same. Add a little bit of oil and mix till it gets as refined as possible. That bit may be 4 tablespoons. If you are in doubt put as less as possible to ease the mixing process of the ingredients. If you'd put too much oil you could ruin the sauce, because it wouldn't bind. Very important! You have to move your hand-mixer in a vertical fashion, up and down. That movement helps the sauce get to the appropriate consistency.
   5. Go on adding oil and mixing up and down. You'll get to a point where the sauce will 'grasp' and 'release' your mixer, like an octopus.
   6. After getting to that point you are safe to add whatever other ingredients you'd like (the sauce is 'bound', or 'ligada' as we say in Spanish).
   7. Taste it. If you want it strong, stop adding more oil, and vice versa.
   8. When you attain the perfect taste, add a jet of lemon. It will make the sauce go creamy.
   9. To end up add the parsley and the salt, and give it the last mix.


Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table to sort by columns.



Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

Name
↓     Notes
↓     A Sec
↓     A Non
↓     ABSec
↓     ABNon
↓     B Sec
↓     B Non
↓     O Sec
↓     O Non
↓
Garlic     1 ,2     B     N     B     B     N     B     N     B
Olive Oil     1 ,2     B     B     B     B     B     B     B     B
Vinegar (App...     2 ,3     A     A     A     A     N     N     N     A
Parsley     2     B     N     B     B     B     B     B     B
Sea Salt     2     N     N     N     N     N     N     N     N
Lemon/Lemon ...     2     B     B     B     B     N     N     N     N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may have a high mold count.
Posted by: Lola, Thursday, April 16, 2009, 12:16am; Reply: 238
thanks for sharing!

edited your recipe, hope it shows up soon!
I ll report the glitch.
Posted by: NassMum, Thursday, April 23, 2009, 9:32am; Reply: 239
I too have had a problem adding a recipe, so I will add it here!

Fish Stew (Chicken soup of the sea!)      

Description:

# I use this recipe to replace the good old Chicken Soup, for when my family are battling the winter sniffles.I can buy Atlantic Salmon chunks of carcasses or bones from my fishmonger but if yours doesn't have any, you could use a small whole fish.




Best Used By Blood Types:

    * Type A (8 beneficials)
    * Type AB (8 beneficials)
    * Type B (9 beneficials)
    * Type O (8 beneficials)


Category:

    * Soups and Broths


Ingredients:

    * 1kg Salmon bones (or carcasses)
    * 1 large Cod fillet
    * 2 large onions
    * 6 large carrots
    * 2 bunches fresh Parsley
    * 1 Sweet Potato
    * 2 Red Capsicum
    * 1 small Broccoli
    * 2 Chopped Parsnip
    * 1 teaspoon Cayenne Pepper
    * 1 cup cooked brown rice
    * 2 tablespoons Olive Oil
    * Salt to taste
*



How to make it:

   1. First, add olive oil, one chunky cut onion, 3 chunky cut carrots, one bunch chopped parsley, and fish bones to a large saucepan. Cover with water, and add salt to taste. This will simmer for a good two hours.
   2. Next, strain off all ingredients, leaving just the nutritious broth. Return to the stove, and add 3 chopped carrots, 1 chopped onion, 1 chopped sweet potato, 2 chopped red capsicum, 1 small chopped broccoli, 2 chopped parsnip, 1 bunch fresh chopped parsley. Simmer again for about 20-30 min before finally adding the bite-sized pieces of Cod fillets, simmer for 15 min.
   3. Ladle over brown rice, this not a necessary part but to add an extra bit of texture!
   4. Enjoy!


Hope someone will like! ;)
Posted by: Dr. D, Thursday, April 23, 2009, 9:51am; Reply: 240
OK. Recipe bug has been fixed.

Sorry for the delay.
Posted by: Lola, Thursday, April 23, 2009, 2:54pm; Reply: 241
thank you!  :)
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1159
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1160
Posted by: gulfcoastguy, Thursday, April 23, 2009, 9:55pm; Reply: 242
Here are two new recipes to try out. They are straight out of the paper so adapt as needed. The walnut one needs allmost no adaptions the Tuscan Stew(crockpot) could be made with bison or venison and Nomato sauce could sub for the tomatos.

Herbed Walnuts

2 tablespoons(30ml) of salted butter
2 tablespoons of olive oil
1 and 1/2 tablespoons of dried or5 tablespoons fresh rosemary
1/2 teaspoon(3ml) cayenne pepper, dried
2 teaspoons(10ml) sea salt
1 pound (450 grams) walnut halves

preheat the oven to 325 F, melt butter in a large pan with the olive oil, add the nuts, toss to mix and spread them out into a single layer, scatter the rosemary and salt and pepper evenly over the nuts, roast 20 to 25 minutes.

Tuscan Beef Stew

2 lbs beef top round steak
1 large onion chopped
2.5 cups coarse chopped carrots
3 celery ribs sliced
1 can(16 ounce) diced tomatoes
1 can(6 ounce) tomato paste
0.75 cups dry red wine
1 tablespoon dried basil
2 cloves garlic crushed through a press
pinch of sugar optional
1 can(16 ounce) cannellini beans , rinsed and drained
3 to 4 tablespoons fresh basil, chopped
freshly grated parmesan cheese

Cube the steak and put it into a 5 quart slow cooker
Add the carrots, onion, tomatoes, tomato paste, wine, dried basil, and garlic and mix.
Cover and cook 8 hrs on low heat.
Add the sugar, beans, and fresh basil.
Cover and cook 10 minutes.
Serve with sprinkled parmesan on the individual bowls.

Posted by: Mickey, Thursday, April 23, 2009, 10:09pm; Reply: 243
The Tuscan Stew looks yummy!!!

The walnuts look great too, but i can't have any right now as i'm not on blackdots yet!.   :(

Do you have a recipe for the nomato sauce you mentioned?.

Thanks!  ;D
Posted by: NassMum, Thursday, April 23, 2009, 10:09pm; Reply: 244
Thanks!
Posted by: Lola, Thursday, April 23, 2009, 10:52pm; Reply: 245
will you be adding those to recipe central?
thanks for sharing!
merging the thread where all new recipes are at!

Mickey,
try pecans instead.
Posted by: gulfcoastguy, Friday, April 24, 2009, 1:45am; Reply: 246
If you want to add them feel free. The Nomato sauce was posted by cpcat about 13 or 14 months ago. If I find it I'll post it again.
Posted by: Ribbit, Tuesday, May 12, 2009, 12:03am; Reply: 247
Chocolate/Carob Cake

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1163
Posted by: Melissa_J, Thursday, May 21, 2009, 10:10pm; Reply: 248
8) Great minds think alike, I just entered this before I saw Ribbet's:

Explorer/Teacher Carob Chocolate Cake
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1166
Posted by: Ribbit, Friday, May 22, 2009, 1:17am; Reply: 249
Looks very nice, Melissa.  Teff flour is ... well ... different, but in a good way.  I like it in pancakes.
Posted by: Melissa_J, Friday, May 22, 2009, 3:09am; Reply: 250
It's good in chocolate (or carob) cake too, it has that interesting sweet flavor.

Do you have a gluten-free egg-free dairy-free pancake recipe?  I haven't yet re-worked mine since removing sweet potato starch from them.
Posted by: NassMum, Tuesday, May 26, 2009, 10:48am; Reply: 251
Just posted a new recipe, hope this one works!!!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1168
Posted by: Lola, Tuesday, May 26, 2009, 2:32pm; Reply: 252
very nice, thanks!!!
Posted by: Ribbit, Tuesday, May 26, 2009, 9:21pm; Reply: 253
Melissa, I do regularly make pancakes and waffles, but I just throw them together.  Next time I make them I'll write the recipe down for you.
Posted by: Katsy, Wednesday, May 27, 2009, 1:42am; Reply: 254
I added a new recipe a couple of weeks ago, for chunky salsa or pico de gallo (whatever ya wanna call it).

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1161

It's for Type O & B. My husband loves this salsa (it's actually his recipe), and loved to eat it with corn tortilla chips  :o or on anything else Mexican. Being Type O, he can't have corn on this diet, but he puts it things like rice, salad (particularly "taco salad" -- some form of spiced beef, with lettuce and salsa), and so forth.
Posted by: Ribbit, Wednesday, May 27, 2009, 2:16am; Reply: 255
Katsy, we make something very similar to that without the tomatoes.  I would use pineapple instead.  Yeah, I know, it sounds strange, but it's really good.  And we eat it over rice with meat and toppings (like taco salad minus the chips).
Posted by: NassMum, Friday, May 29, 2009, 11:04pm; Reply: 256
Made a great loaf of bread last night, turned out the best ever!! ;D

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1171
Posted by: Lola, Saturday, May 30, 2009, 3:55am; Reply: 257
thanks for sharing!
Posted by: nowishow, Thursday, August 6, 2009, 5:01pm; Reply: 258
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1181

Baked Spaghetti Squash

Please chang line 9 in the instructions to read "Bake for 1 - 1 1/2 hours at 375 until very soft"
Thanks! :)


http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1182

Explorer Rack of Lamb over apples

Posted by: Katsy, Thursday, August 27, 2009, 4:05pm; Reply: 259
Sausage and Egg Muffins -- no flour:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1187
Posted by: Bekki Shining Bearheart, Saturday, September 5, 2009, 6:01pm; Reply: 260
Well, I've been wanting to post this recipe for a while. Like Mongolian Hot Pot, it is a good dish for multi-BT/GT housholds.


Basic Congee (Chinese Rice-- or other grain-- Gruel/Soup)

This is one of my comfort foods, now that I no longer eat potatoes or wheat. Especially nice to make a pot in the winter time, as it stores well in the fridge, actually improving in flavor over a few days. We have it often for breakfast, but it is equally good for lunch or dinner.

1/2 cup dry rice (glutinous, white or brown as allowed)
     my husband likes half long-grain brown, half short-grain white
(Congee is also made with millet, barley and other grains, so choose one that is good for you)
1 knob of fresh ginger crushed
2 large cloves garlic peeled
2 quarts water (add more if congee becomes too thick for your taste)
A few drops of sesame oil (if allowed by your type)
A few drops of tamari (if allowed by your type)

Bring to the boil in a covered pot. Cook over low heat until rice dissolves, and congee thickens and “climbs the side of the pot” (a Chinese saying!).

This recipe alone (little or no meat and some veg)is often used for convalescing patients. Millet, barley and other grains are also traditional, but the creamy consistency of rice congee is a real treat.

Meats, bones, etc are often used to enhance stock; other meats may be cooked separately and added (see below). This is a typical method in Chinese cooking.

This rich thick soup is traditionally served in large flat soup bowls, with accompanying small bowls cvering the table filled with fresh, finely cut vegetables: mushrooms, bok choy, broccoli, cilantro, napa cabbage, bamboo shoots, spinach, seaweeds, etc; tofu (may be cooked,); lightly cooked meats, barbequed meats, chinese sausage; canned quail eggs or straw mushrooms; and slivered garlic, ginger and green onions. Seafood such as shrimp, and small pieces of fish may be poached in the congee before serving, as may fresh chicken, duck or quail eggs. The congee is served hot enough so that the veggies get lightly cooked , this is a meal to be served when everyone is at the table!

Traditionally there are condiments which are also served in small dishes: tamari, fermented tofu, hot oil, hot bean sauces, fermented vegetables etc. Some of these can be made at home (several good books available) or bought at an Oriental grocery. The advantage of home preparation is one can tailor them to blood type.

The best thing about this recipe is that you can easily tailor it to a mixed group of blood types, since just about everyone can tolerate rice, and there are other grains that are multi-type friendly; and you just make sure there is a wide diversity of vegetables and meats on the table.

There are a thousand congee recipes:
Vegetarians start as above. If you can eat tofu it is an excellent addition. Back when we were still eating tofu (not allowed for either of us now), we would cut up in match sticks and fry till crispy to garnish, or barbeque with hoisin sauce. Also we would eat fermeted tofu (called "stinky bean cheese" by some).

Everybody else: BTD/GTD compliant meats, eggs, veggies

Seeweeds are not commonly used but make a nice addition to the basic broth.

Traditional meat congees may have pork, salt pork, or dried preserved ham, chicken or duck added at the beginning, to enrich the stock. These may or may not be removed before serving. Other meats may be prepared and added before serving, or placed on the table in a bowl. Theoretically lamb and beef can be used but aren't commonly found in restaurant versions. We avoid pork now, but often use lamb ribs which make a rich stock as well.

Fish congee can be made with any fish or shellfish (heads and bones and bits are used to enrich and improve the stock and are removed before serving, then other cooked fish added later).

Many meat congees also have Chinese dry shrimp, dry fish and/or dry shellfish added at the beginning.

Congee is considered a medicinal food and the ingredients are composed using the Chinese energetics method of medicinal food preparation (5 element system). The grains used in these congees vary according to the medicinal effect desired.

Posted by: Debra+, Monday, September 7, 2009, 2:31pm; Reply: 261
Thanks for posting this Bekki Shining Bearheart...sounds yummilicious.   I loooooove rice as a comfort food also.   Helps make the tummy do the happy dance.  ;)  (dance)(dance)

Debra ;)

P.S.  I hope you posted this in the recipebase.  :D
Posted by: Bekki Shining Bearheart, Monday, September 7, 2009, 5:30pm; Reply: 262
Would love to but I don't know how-- don't even know where to start...
Posted by: geminisue, Monday, September 7, 2009, 9:42pm; Reply: 263
Yum! Sounds so delicious, makes me want to make it very soon.  Thank You for posting it!
Posted by: Cristina, Monday, September 7, 2009, 9:59pm; Reply: 264
Bekki ....
Sounds wonderfullllllllllllll
I love rice and it so agrees with me.  I will try your recipe soon.
Posted by: Lola, Monday, September 7, 2009, 10:00pm; Reply: 265
click on the recipe button here on top, then click on add recipe.....voila!
give us the link to the recipe once done.
Posted by: Bekki Shining Bearheart, Monday, September 7, 2009, 10:55pm; Reply: 266
Posted it in the recipes...
Posted by: Lola, Tuesday, September 8, 2009, 12:44am; Reply: 267
thanks!
got a link?
Posted by: nowishow, Tuesday, September 8, 2009, 7:42pm; Reply: 268
Thanks Bekki - This looks great!
Especially for winter.  :)
Posted by: nowishow, Tuesday, September 8, 2009, 7:48pm; Reply: 269
Here's the link

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1190
Posted by: Katsy, Wednesday, September 9, 2009, 1:26am; Reply: 270
Ghee-licious Rice Cakes -- good for all blood types and all genotypes:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1191
Posted by: Lola, Wednesday, September 9, 2009, 1:46am; Reply: 271
thanks for submitting, will get to the edit part as soon as Dr D finds out the cause of the freeze up..... :)
Posted by: C_Sharp, Wednesday, September 9, 2009, 6:49pm; Reply: 272
I added a recipe for lentil flour pumpkin muffins.
Does not necessarily need to stay I was just testing adding recipes from Firefox 3.5.
Posted by: Gale D., Wednesday, September 9, 2009, 7:12pm; Reply: 273
Can I add a recipe for Warriors, or do we want to keep the recipes 'generic' and give the detail of beneficials for the different blood types?
Posted by: Lola, Wednesday, September 9, 2009, 8:00pm; Reply: 274
simply add the recipe as is....
the edit team will take care of the details.

you can say it is meant for warrior GT in the description, no worries.

the recipe base is BT specifically programmed.
Posted by: Tea Rose, Wednesday, September 9, 2009, 8:23pm; Reply: 275
C_Sharp,

Where do you buy your lentil flour?  I have never seen it in Health food stores in my area.  Our supermarkets here have International sections, I will have to check there.  Your recipe sounds great and no grains!

Tea Rose
Posted by: C_Sharp, Thursday, September 10, 2009, 2:52am; Reply: 276
Quoted from Tea Rose
Where do you buy your lentil flour?


I buy the flour from Indian food stores.

If you want Organic, you may have to grind it yourself.
Posted by: C_Sharp, Thursday, September 10, 2009, 2:54am; Reply: 277
Quoted from C_Sharp
I added a recipe for lentil flour pumpkin muffins.


If you keep the recipe, when you edit it pumpkin is misspelled in the title.
Posted by: Lola, Thursday, September 10, 2009, 3:04am; Reply: 278
got the link to your recipe?
to edit, if you like
Posted by: Ribbit, Monday, September 14, 2009, 9:52pm; Reply: 279
I found the best spelt bread recipe ever.  It's not crumbly (comparatively)!  I hope this is okay:  instead of retyping the entire recipe, I just posted the link to the site where I found it.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1193

The problem is, it's not showing up as a clickable link.  Is there a way to fix that?  Or should it just be copy/pasted?
Posted by: Lola, Monday, September 14, 2009, 11:12pm; Reply: 280
yes, copy pasting the recipe is best, for the features to show on recipebase.
Posted by: 815 (Guest), Monday, September 14, 2009, 11:43pm; Reply: 281
Thanks for the spelt recipe Rib. :)
Posted by: Katsy, Monday, September 14, 2009, 11:53pm; Reply: 282
Looks good, Ribbit!

Lola, do you know if html code can be pasted in to Recipe Central, so that the URL comes up as a clickable link?
Posted by: Lola, Tuesday, September 15, 2009, 12:06am; Reply: 283
there should actually be no clickable links in recipe central....

the food features you see in recipes are edited to appear and show
for which Bts the recipe is beneficial.

Ribbit might later copy paste the recipe instead.
Posted by: Ribbit, Tuesday, September 15, 2009, 12:25am; Reply: 284
Will do.
Posted by: Katsy, Monday, September 21, 2009, 11:47pm; Reply: 285
Homemade Buttermilk -- http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1195

"Universal" Muffin Recipe -- http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1196 -- good for all GTD/BTD
Posted by: Katsy, Tuesday, September 29, 2009, 2:25pm; Reply: 286
I just added this snack recipe; and noticed that there are another couple of recipes that people added that weren't on this list, nor have been verified yet. My recipe is swiss roll-ups; the other recipes are "yellow rice" and "easy green smoothie".
Posted by: Ribbit, Friday, October 2, 2009, 11:23pm; Reply: 287
Just invented soy-free teriyaki!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1203
Posted by: Katsy, Thursday, October 29, 2009, 2:20pm; Reply: 288
Buffins? Miscuits? Biffins? Muscuits? -- it's a cross between a biscuit and a muffin, and it's wheat-free! Check it out here; good for secretors of all blood types, for A-non, Teachers, and Warriors.

The non-compliant ingredients are
Posted by: joji732, Thursday, October 29, 2009, 2:32pm; Reply: 289
A yummy chicken curry recipe that uses pumpkin to thicken the sauce!
Posted by: C_Sharp, Sunday, November 1, 2009, 1:29am; Reply: 290
This recipe needs to be edited:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?685

Core ingredient analysis only includes rice, but recipe includes other ingredients.

Thanks
Posted by: nanalovesantiques, Sunday, November 29, 2009, 2:15pm; Reply: 291
I just posted the Almond Bread Focaccia-style recipe but  I didn't do the TypeBase Ingredients because I could not find almond flour/meal.  Please alert the recipe editors that they should check this recipe.  This recipe is an attempt to avoid food combining ingredients.
nanalovesantiques
Posted by: Ribbit, Monday, November 30, 2009, 12:40am; Reply: 292
Gluten-free crackers!  Very savory.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1224
Posted by: Ribbit, Friday, December 11, 2009, 1:44pm; Reply: 293
Hey, all you people who miss the color of tomato and the heat of peppers!  Here's an Indian dish that'll knock your socks off!  Give it a try.  I was delighted with it and hope you will be too.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1226
Posted by: 7279 (Guest), Sunday, December 13, 2009, 4:53pm; Reply: 294
Hi All

I am hoping you can help!!!! My husband has had many ailments, including cancer over the last years and has finally decided to go the healthy route and start the ER4YBT diet!  Our problem....we live in SA and I am totally not sure of what to cook him anymore, we seem to be limited for resources and different foods....my husband is sick of the same chicken, fish and ostrich.  I live in the Western Cape of Cape Town, if there is anyone out there who lives in SA and can give me tips, ideas and recipes I can follow here, I would be most appreciative!

Regards
Kelly
Posted by: Lola, Sunday, December 13, 2009, 8:11pm; Reply: 295
gave you a few tips in your last posts
I feel like I m running behind you with ideas and answers, hope you find them useful! ;D
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1260729997/s-1/#num1
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1260726973/s-2/#num2
Posted by: Brighid45, Thursday, December 17, 2009, 3:44pm; Reply: 296
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1230

I happened to find this recipe in a new issue of Better Homes & Gardens someone left behind at the laundromat. I tried it earlier in the week and now have a housemate demanding to have this for her birthday dinner today! It really is that good.

Haven't tried it yet, but this would probably work very well with a whole turkey (for a larger bird double the amount of the marinade and lemon slices), a turkey breast or even thighs or drumsticks. The honey could probably also be replaced by a different liquid sweetener like agave, maple syrup or concentrated fruit juice.

Side benefit of making this recipe: the whole house smells like fresh lemons! :)
Posted by: Ribbit, Monday, January 11, 2010, 9:51pm; Reply: 297
I know some of us in the past have really wanted a rye bread recipe.

Give this a try:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1240

It's not a sandwich bread, but it's a great addition to soups.  Cut into cubes, tossed with ghee or oil, sprinkled with herbs and toasted, you'd have some mighty fine croutons.

I forgot to say in the recipe that the molasses is optional.  It doesn't have to be a dark rye.
Posted by: Lola, Tuesday, January 12, 2010, 12:23am; Reply: 298
:)
Posted by: 815 (Guest), Tuesday, January 12, 2010, 6:23pm; Reply: 299
Thanks Leanne  :)
Posted by: nowishow, Monday, February 1, 2010, 11:33pm; Reply: 300
I made this up last night - Meat Eater�s Veggie Burger - basically it's stuffed hamburgers  ;D

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1248
Posted by: Lola, Tuesday, February 2, 2010, 2:31am; Reply: 301
you might have forgotten to hit save or something......
nothing shows.... :-/
Posted by: nowishow, Tuesday, February 2, 2010, 6:44pm; Reply: 302
Quoted from Lola
you might have forgotten to hit save or something......
nothing shows.... :-/


Does this work? I found it when I searched on Burgers.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1248

Posted by: Lola, Tuesday, February 2, 2010, 8:10pm; Reply: 303
great! :)
Posted by: Ribbit, Monday, March 29, 2010, 11:21pm; Reply: 304
Explorer nut butter:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1268
Posted by: Ribbit, Thursday, April 15, 2010, 7:12pm; Reply: 305
Gluten-free Granola:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1272
Posted by: Brighid45, Saturday, May 22, 2010, 1:54pm; Reply: 306
Lisa's Luscious Lemongrass Soup:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1289

I'm finding that eating a lot more beneficial vegetables is helping me feel so much better after a really awful winter, health-wise. This recipe is fabulous. If you can't find fresh lemongrass try growing some in a pot on a sunny windowsill, it's easy. Enjoy :)
Posted by: 815 (Guest), Monday, May 24, 2010, 10:49pm; Reply: 307
Here is the Lemony Lentil Soup recipe.. for A's, AB's, and O non Secretors  :)

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1290
Posted by: Ribbit, Saturday, July 17, 2010, 1:04pm; Reply: 308
Zucchini bread

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1301

Bread
Posted by: ABJoe, Monday, July 19, 2010, 12:20am; Reply: 309
Blueberry Cranberry Spelt Muffins
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1302
Posted by: Brighid45, Tuesday, August 31, 2010, 5:14pm; Reply: 310
Turkey Paneer/Ricotta Burgers with Caramelized Onions:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1311

A nice Gatherer recipe.
Posted by: Lola, Tuesday, August 31, 2010, 7:15pm; Reply: 311
:)
thanks for sharing!
Posted by: Brighid45, Tuesday, August 31, 2010, 7:31pm; Reply: 312
De nada, Lolacita :)
Posted by: Lola, Tuesday, August 31, 2010, 7:49pm; Reply: 313
:) :K)
Posted by: kescah, Wednesday, September 8, 2010, 2:25pm; Reply: 314
Mmmmm, I wanted a Cream of Mushroom Soup that was good for me. I found a recipe in the Recipe Center, but the guy who put it in there said he hadn't tried it... besides, it didn't sound like what I was craving. So I got inventive; I thought it should be easy and it was! And tasted wonderful- better than hoped for. ;D

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1314
Posted by: Dr. Pepper, Thursday, September 9, 2010, 2:52pm; Reply: 315
Quoted from Brighid45
Turkey Paneer/Ricotta Burgers with Caramelized Onions:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1311

A nice Gatherer recipe.



I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!) :)
Posted by: Lloyd, Thursday, September 9, 2010, 4:09pm; Reply: 316
Quoted from Dr. Pepper



I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!) :)


You are correct. Carmelization increases AGE content significantly.

Recipes may be altered for personal taste.
Posted by: ABJoe, Thursday, September 9, 2010, 4:14pm; Reply: 317
Quoted from Dr. Pepper
I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!) :)

You heard right...

People are free to implement as much or as little of the information as personally desired...  Just because someone else is more or less strict with their diet, doesn't mean I have to follow...
Posted by: Eagle Beach, Thursday, September 9, 2010, 9:01pm; Reply: 318
I wonder if it's possible to, if you look at the Recipe center. , to first pick your blood type,  then you see all recipes that give max benificals ?   As it is now, you pick your blood type , choose recipe with most votes, only to see your  
Blood type has the least benifits of all!!!  Just an idea, and only if it's possible.
Posted by: Lola, Thursday, September 9, 2010, 10:00pm; Reply: 319
if you look closely, you will notice that ALL recipes can be tweaked according to BT.
If an ingredient isn t compatible for your type, it clearly states, to use a compliant BT substitute.....

This is to let people realize how easy it is to cook something up, and make it
beneficial no matter your type.....

mostly the core of the recipe is compatible, and the other ingredients are marked as variants.....
Posted by: Lola, Friday, September 10, 2010, 3:06am; Reply: 320
Quoted Text
I thought carmelization (aka Maillard Reaction) was directly responsible for AGE's and, therefore, ill advised for all of us?  Did I get this wrong?  (I hope!)


you can t simply go out bursting everybody s bubble!!! ;D
Posted by: Dr. Pepper, Friday, September 10, 2010, 3:15am; Reply: 321
Quoted from Lola


you can t simply go out bursting everybody s bubble!!! ;D




Must be a sign of AGE...(whistle)(evil)(cool)
Posted by: honeybee, Friday, September 10, 2010, 3:24am; Reply: 322
tuna steak with minted sprouted quinoa and spicy yoghurt dressing

delish nomad lunch

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1315
Posted by: Eagle Beach, Friday, September 10, 2010, 12:43pm; Reply: 323
Roast Beef and Yorkshire Puddings

Ingredients

For the beef:

4 garlic cloves
2 tbsp lemon thyme leaves
1 tbsp black peppercorns
1 tbsp wholegrain mustard
4 anchovies
2 tbsp olive oil
2.7kg rib of beef
6 - Sweet Potatoes
4 tbsp olive oil

For the Yorkshire Puddings:

175ml fresh Lactofree whole
2 large eggs and 1 large egg white
1 tbsp wholegrain mustard
115g plain flour
sunflower oil

Method

1. Heat oven to 220 C or gas mark 7.
2. Grind the garlic, thyme, peppercorns, mustard, anchovies and the 2 tablespoons of olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160 C or gas mark 3.
3. Remove the pan from the oven, add the potatoes and add in 4 tbsp of sunflower olive oil. Return to the oven for another 90 mins for rare or 2 hours for medium rare.
4. Time for the Yorkshires! Make the fresh Lactofree whole up to 225ml by adding water. Beat the eggs, egg white, mustard and Lactofree together and gradually add the flour and ¼ tsp salt.
5. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220 C or gas mark 7.
6. Put 1 tbsp of sunflower oil into each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins without opening the oven, until risen and golden.
Posted by: Lola, Friday, September 10, 2010, 4:03pm; Reply: 324
pls add your wonderful recipe up at R central.
don t forget to add the link here once you submit it, so we can edit.
thanks for participating and sharing! :)
Posted by: Dr. Pepper, Wednesday, September 22, 2010, 3:16pm; Reply: 325
Turkey or Chicken Stock

Added this recipe so that folks can either:  make and enjoy it; or, refer to it in recipes that require a compliant stock.


http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1321
Posted by: Lola, Thursday, September 23, 2010, 1:18am; Reply: 326
nice, thanks

think there is or are compliant bone broth recipes, which to me mean more
or less stock.....
too busy to start a search right now, but just a thought
Posted by: Dr. Pepper, Thursday, September 23, 2010, 2:41am; Reply: 327
Quoted from Lola
nice, thanks

think there is or are compliant bone broth recipes, which to me mean more
or less stock.....
too busy to start a search right now, but just a thought


I agree w/ you Lola.  Bone broth vs. stock:  same animal.  I did a search on Recipe Base looking at all "Soups and Broths."  This brought up 88 hits but no broths of any type other than the "Scotch Broth," at least as far as I could identify.

Have you posted your aspic recipe that uses beef shins?  That would be another good one to put in! ;)

I'll try to add a beef stock when I get a chance.  No reason these basics shouldn't be there.  I've been looking far and wide near me for a store-bought, compliant beef or chicken broth and I can't find one.  Most have lots of additives that are no-no's for most of us.  Caramel coloring, sugar, and all kinds of other junk...

I need an extra freezer if I'm gonna start manufacturing stocks now!  :) It takes too long to whip up a batch every time I need some... :-/
Posted by: Lola, Thursday, September 23, 2010, 2:58am; Reply: 328
I am the worst recipe writer there is!!!!
have never followed a recipe as is.....I simply do it all my way.....

you can come over anytime though and we can together make an aspic, and you write down the ingredients and amounts......we also get to eat it up.....bring the wife and the kids!!! ;)

fish out some bone broth recipes from older threads and you could add those to recipe central if you like, I know they re out there somewhere
http://www.google.com/custom?q=bone+broth&cof=AH%3Acenter%3BAWFID%3A4452213b291e6613%3B&domains=dadamo.com&sitesearch=dadamo.com
Posted by: Dr. Pepper, Thursday, September 23, 2010, 3:09am; Reply: 329
Quoted from Lola
I am the worst recipe writer there is!!!!
have never followed a recipe as is.....I simply do it all my way.....


We have a great deal in common! ;) ;D


Quoted from Lola

you can come over anytime though and we can together make an aspic, and you write down the ingredients and amounts......we also get to eat it up.....bring the wife and the kids!!! ;)


I've been trying to get my family to Mexico for so long now...I give up...I'll just come down myself and we can cook and eat to our hearts' content!  Even though we're different GT's, I'm sure that two O nonnies can find enough in common to cook up a storm... 8)
Posted by: Lola, Thursday, September 23, 2010, 3:41am; Reply: 330
bienvenido!! :)
Posted by: Lola, Thursday, September 23, 2010, 5:42am; Reply: 331
Quoted Text
I need an extra freezer if I'm gonna start manufacturing stocks now!


what if we dehydrated all that stock, kept in serving size zl bags in the freezer to reconstitute for whatever recipe we need, whenever we need......

now all we need is a lab.....lol
Posted by: Brighid45, Saturday, October 9, 2010, 5:28pm; Reply: 332
Vietnamese Beef Soup (Bo Pho):

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1326
Posted by: C_Sharp, Thursday, October 14, 2010, 12:40am; Reply: 333
Chili recipe needs editing:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1327

Thanks!

I neglected to include this note from Wholefoodie at the end of the recipe:

Quoted Text
*Note--if the beef is fatty, I skim off the fat as it cooks. It is spicy enough for us with the 1/4 cup chili powder but if you like a lot of heat, add cayenne. You can add toppings be we like it just as is. Great leftovers, freezes well.



Posted by: Lola, Thursday, October 14, 2010, 4:26am; Reply: 334
np Kent!
thanks for posting the recipe....will include this
Posted by: Ribbit, Sunday, December 12, 2010, 10:51pm; Reply: 335
Crock pot hamburgers

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1347
Posted by: kkarina, Wednesday, January 5, 2011, 7:17pm; Reply: 336
[face=Courier][/face]I've just had nimble whole wheat bread with cathedral city cheese (grated), chopped tomato and onion and fresh chillies - very tasty for an AB blood type - just wondering if fresh chillies are allowed?  I get confused with what type of bread i'm allowed - wheat is allowed but in bread terms not the fresh bakery breads  :'( :P
Posted by: Lola, Thursday, January 6, 2011, 7:55am; Reply: 337
use typebase when in doubt about a value
http://www.dadamo.com/typebase4/typeindexer.htm
Posted by: ruthiegirl, Friday, January 7, 2011, 5:16pm; Reply: 338
kkarina- fresh bakery breads are fine if all the ingredients are compliant. Ask the bakery what's in the bread- there may be a few varieties that are OK for you.
Posted by: kkarina, Friday, January 7, 2011, 10:55pm; Reply: 339
Ruthiegirl - thanks for your reply - but what you will find when you shop in these big stores - staff don't even know the ingredients of the bread themselves.  I just looked at the Nimble bread again - even though it stated on the packaging that it was wholemeal - one of the ingredients was 'vinegar'  ??) - to say i was gutted was an understatement.  I think i better bring by breadmaker back out again and make my own bread  ;D ;D but being lazy me - working full time and looking after 2 kids 9 and 16 - i just don't have enough hours in the day.

Regards

Karina
Posted by: Lola, Friday, January 7, 2011, 11:32pm; Reply: 340
the more you plan ahead, the easier it gets
Posted by: MsRubyLu, Saturday, January 15, 2011, 6:20pm; Reply: 341
New recipe needs an edit  Amaranth Gingerbread Muffin

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1354

I copied and pasted some of it so it has a few extra lines at the bottom that I didn't get cleaned up.

TIA
Posted by: Lola, Saturday, January 15, 2011, 6:25pm; Reply: 342
:)
Posted by: MsRubyLu, Saturday, January 15, 2011, 7:26pm; Reply: 343
Thanks Lola, your super speedy today ;D
Posted by: 18230 (Guest), Monday, March 19, 2012, 10:30pm; Reply: 344
Type O Banana Bread

in a large bowl combine :
2 mashed over ripe bananas(room temp)
1 cup unsweetened almond milk(room temp)
1 large egg (whisked and room temp)
1/2 cup maple syrup(room temp)
1/2 cup almond butter (room temp)
slowly add:
1 cup almond flour
1 cup instant oatmeal (Mom's Quick Natural)
* 1/2 cut walnuts
put in:
8x8x2 butter or greased pan
cook at 350 degrees for 45 minutes
let sit for 1/2 hours and cut into 9 pieces
*Eat with:
1/2 a cut up banana and or almond butter topping

*optional

Comes out moist and yummy!!
Posted by: Brighid45, Sunday, October 7, 2012, 12:05am; Reply: 345
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1476

This is the best broccoli soup I've ever had. Give it a try, it's super easy and it's incredibly good for you too!  8)
Posted by: Chloe, Sunday, October 7, 2012, 12:12am; Reply: 346
Quoted from Brighid45
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1476

This is the best broccoli soup I've ever had. Give it a try, it's super easy and it's incredibly good for you too!  8)


It's almost too incredible to believe that 3 ingredients, two of which are water and sea salt could make
soup taste this good.  Did you season it with anything else?

Probably would work with cauliflower...or a combination of broccoli and cauliflower...

Easy to throw 3 ingredients in the Vitamix, press start and come back when soup is done.  WOW,
thanks for sharing!  :)
Posted by: Brighid45, Sunday, October 7, 2012, 12:24am; Reply: 347
You're welcome :) I used a little sprinkle of grated pecorino on top with a drizzle of extra virgin olive oil, but it was mainly broccoli, sea salt and water. The taste is very clean, sweet and smooth. I'm sure it would work with cauliflower as well. In the video Gordon garnished with a few crispy walnuts and a couple of thin slices of goat cheese in the bottom of the soup bowl. He poured the soup around it and drizzled a bit of olive oil on top. I'm sure a dollop of real sour cream or Greek style yogurt would taste good too, or a pinch of smoked paprika or fresh ground pepper. Lots of ways to play with this recipe :)
Posted by: Chloe, Sunday, October 7, 2012, 1:03am; Reply: 348
Quoted from Brighid45
You're welcome :) I used a little sprinkle of grated pecorino on top with a drizzle of extra virgin olive oil, but it was mainly broccoli, sea salt and water. The taste is very clean, sweet and smooth. I'm sure it would work with cauliflower as well. In the video Gordon garnished with a few crispy walnuts and a couple of thin slices of goat cheese in the bottom of the soup bowl. He poured the soup around it and drizzled a bit of olive oil on top. I'm sure a dollop of real sour cream or Greek style yogurt would taste good too, or a pinch of smoked paprika or fresh ground pepper. Lots of ways to play with this recipe :)


Ooh, really good suggestions~  Thanks again. :)  I can't have goat cheese but grated manchego I'm sure would work...and crispy walnuts...yum!  And Greek yogurt.  I'm started to get excited over one of my least favorite vegetables....Imagine that!  :)

Posted by: Brighid45, Sunday, October 7, 2012, 2:58pm; Reply: 349
Excellent Chloe :) Here's the link for the video on how to make it:

http://gordonramsaysrecipes.com/03/gordon-ramsays-broccoli-soup/
Posted by: Chloe, Sunday, October 7, 2012, 3:38pm; Reply: 350
Quoted from Brighid45
Excellent Chloe :) Here's the link for the video on how to make it:

http://gordonramsaysrecipes.com/03/gordon-ramsays-broccoli-soup/


WOW, so simple.... it's so helpful to see this technique in detail....when he salts, how
much water, how to plate and garnish.  Brilliant!  {{{hugs for sharing!~}}}}


Posted by: Brighid45, Sunday, October 7, 2012, 4:28pm; Reply: 351
You're more than welcome :)
Posted by: Peppermint Twist, Sunday, October 7, 2012, 7:56pm; Reply: 352
Awesome, Brig!   :D
Posted by: 29239 (Guest), Tuesday, March 5, 2013, 6:12pm; Reply: 353
Quoted from 815
Or they can just change the name of the forum to "New Recipe 4 Your Type" and have the threads listed at For A, B, AB, O and we could add them like that..What do you think? 10 to 1 half dozen to the other?  :)


Yes, I was wondering the same thing! Would make things much easier... ;D
Posted by: Spring, Tuesday, March 5, 2013, 7:22pm; Reply: 354
I had forgotten about this soup...... A good reminder. (smile)
Posted by: 51302 (Guest), Friday, October 11, 2013, 3:48pm; Reply: 355
Since Type Os are to avoid Night Shade plants and mushrooms, why does the Type O cookbook have recipes that include these foods?   ??)
Posted by: Lola, Friday, October 11, 2013, 5:10pm; Reply: 356
not all Os are to avoid these

Substitute compliant ingredients in any of the recipes you like

Have you read the Genetic Destiny book yet?

Do you know the difference between a secretor and a non?
https://www.youtube.com/watch?feature=player_embedded&v=u0tIdypxJNk
Print page generated: Thursday, October 23, 2014, 6:15pm