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BTD Forums  /  Nonnie Clubhouse  /  Pastas for 0 Nonnie and Rice Cakes
Posted by: Xplorer, Thursday, July 17, 2008, 10:01am
Hello, out there --

You guys were so helpful with breakfasts, I wanted to tackle one of my favorite carbohydrates:  pastas. Are there any pastas out there that are at least neutral for O nonnies?

Also, rice cakes? Are they neutral as a snack?

Thanks!
Posted by: Amazone I., Thursday, July 17, 2008, 10:47am; Reply: 1
rice pasta...(grin)
Posted by: Debra+, Thursday, July 17, 2008, 11:24am; Reply: 2
Quoted from Amazone I.
rice pasta...(grin)


Along with quinoa and millet.  I can get millet cakes and puffed millet.  Either one of these I especially like with ghee and almond butter with some ground flaxseed, chia seeds, lecithin granules (not GMO) and olive oil or walnut oil.  Or some other compliant oil would be good.  And...sometimes some agave nectar thrown in, but have to watch the sweetner intake.  The millet cakes I spread everything on it.   The puffed millet I put in about a cup in a bowl and then gently mix everything together.  Yummilicioous.  

You can also pick up some pastas made out of kamut.  That is pretty Yummilicious too.

Check out your local Health Food Store and see what they have.  On-line shopping works for some people too.

Which book do you have?  Check on the typebase at the top of the page and it can tell the grains that have been tested and is the most up-to-date list.

Good luck.

Debra :)

Posted by: Amazone I., Thursday, July 17, 2008, 11:39am; Reply: 3
and roostersis. what's about popped amaranth  ??) I take it always in my early morning smoothy  :D
Posted by: Peppermint Twist, Thursday, July 17, 2008, 12:41pm; Reply: 4
Great responses so far.  I second the motions about quinoa (which is sort of like couscous or bulgar wheat, so it's great for taboulehs).  I also LOVE basmati rice in place of pasta.  You can use it instead of pasta in basically any recipe.

Another great thing to think about with any given recipe/dish, as an O non, is:  would a nice, fresh veggie, such as broccoli florets or green beans or whatever, be just as good as pasta in this?

But when you want that real, comfort-foody, pasta feel to a dish, go for the brown basmati rice.  Ummmmmmmmmmmmmmmmmmmmmm!

P.S.  About your question on rice cakes, they are okay for a snack, and they make a great popcorn substitute if crumbled up and topped with dark-toasted sesame oil, sea salt and nutritional yeast--omg!  That said, rice cakes are kind of high on the glycemic index, meaning they raise blood sugar pretty fast, and I find they can be kind of addictive-response-to-carbs triggering for me, so I got myself out of my "rice cake phase".  But they ARE great as a popcorn substitute in particular, and in general they are far better than many other grain snacks for O's.  Whole rice, such as brown basmati or regular brown rice is better than rice cakes, though.  Note:  I've found that Lundberg rice cakes are MUCH better than other brands, and others on this board have said the same thing over the years.
Posted by: Brighid45, Thursday, July 17, 2008, 1:32pm; Reply: 5
Xplorer, I highly recommend Tinkyada rice pasta. Our local HFS stocks the spaghetti and the veggie spirals. Both are good substitutes for semolina or durum wheat pastas. Rice pasta is a bit more bland and it requires a little extra care in cooking, but the result is worth it.

Both the rice spaghetti and spirals are delicious added to soups in place of wheat or egg noodles (I use them in chicken soup now and then). The spirals make a pretty and really tasty cold salad. Try using leftover roasted or grilled chicken or turkey cut in bite-sized pieces; toss with the pasta, some olive oil, fresh basil done chiffonade (cut in ribbons with a sharp knife), chopped onion, a little garlic, and a splash of balsamic or apple cider vinegar if you like. Fresh greens go well with this salad.  

Also check out VitaSpelt--they make whole and white spelt flour pasta that's pretty good. FoodForLife makes Ezekiel pasta that's somewhat like the whole spelt pasta.

One warning: ALWAYS read the ingredient list. Some pastas advertised as 'gluten-free' have corn or other avoids in them.

As for rice cakes, I believe they are okay for nonnies if you're not starch-sensitive; as PT says, they are high on the glycemic index. Lundberg is my favorite brand--they're the best I've ever tried, and quite a bit better than the cheaper cakes out there. They hold up well to spreads like almond butter or molasses and have a lovely crispy nutty taste.

Debra's recommendation for millet and quinoa cakes is a good one. So is PT's recipe for popcorn substitute. I like to mix popped amaranth and crumbled rice cakes when I'm craving popcorn. The mix really satisfies my taste for something crunchy-salty :)
Posted by: italybound, Thursday, July 17, 2008, 1:48pm; Reply: 6
Quoted from Brighid45
I highly recommend Tinkyada rice pasta.


I second that recommendation!  :)
Posted by: Lola, Thursday, July 17, 2008, 3:47pm; Reply: 7
mung bean pasta if compliant in your book is delicious and takes a breeze to prepare.....simply reconstitute in boiling water, for a few minutes.....don t turn on the stove, simply add to previously boiled water.
there is also sweet potato pasta available in asian markets, called chepche...also if compliant for you....
read ingredients just to make sure.
Posted by: Debra+, Thursday, July 17, 2008, 4:47pm; Reply: 8
Quoted from Amazone I.
and roostersis. what's about popped amaranth  ??) I take it always in my early morning smoothy  :D


Whoa...didn't know they made popped amaranth.  Will have to look for that next time I go to Sudbury at the big, packed HFS there.  Thanks.  ;)

Debra :)

Posted by: Lola, Thursday, July 17, 2008, 5:22pm; Reply: 9
amaranth is popped already, naturally......
raw amaranth doesn t need popping, cause it already is!!! ;)

what needs popping is quinoa seed or other harder seeds.

we practically swim in amaranth down here, the seeds are our national staple. lol
Posted by: Amazone I., Thursday, July 17, 2008, 7:35pm; Reply: 10
yesss sweetpie Lola...so it is in Ur country
but in Switzerland we do have the natural amaranth which is merely prone for soupe inlays...and the popped amaranth for smoothies' or breads...or whatsoever...... ;) :D.....biiiiig difference of taste & texture...you call that amaranth:foxtail-
seed..... ??) ;D :D(smile)
Posted by: Debra+, Thursday, July 17, 2008, 10:21pm; Reply: 11
Okay...amaranth is naturally popped.  I have only been able to get it up this way (grocery store...Bob Red Mills brand) in a flour.  Let me have a look at my bag.

Ooooops...my big bad...it is in a grain.  Just a little smaller than quinoa.   Well...will just have to try that one out.  I have had it a couple of months now in the fridge and forgot about it.  hmmmph.   And...a diamond food.

While we are on the subject of grains...what is fonio?  Added...I just looked it up through Wiki...smallest grain of millet.  

Debra :)
Posted by: Squirrel, Friday, July 18, 2008, 1:38pm; Reply: 12
You can get rice pasta which is not too slimy these days. It used to be a bit icky. Also rice vermicelli or noodles.

I can get kamut spaghetti in my local supermarket.

You could also make your own egg pasta if you want to, out of egg, any flour you can eat and a little olive oil. I had a go and it was fiddly but really nice. It keeps in the fridge for a few days too.

Rice cakes are neutral but watch out for added avoids in flavourings. Lightly salted or plain are the most reliable.

Ryvita also do plain rye crackers which are neutral for O-nonnies. Again though, you have to watch out for all the fancy flavours they make with other stuff that's avoids for O-nonnies. I got really excited by their rye and pumpkin seed variety, only to discover they're 11% oats. Doh.

In Asia I can also get millet flakes and rice "porridge", both of which cook up like oatmeal. I don't have it often, but if I do I add banana, prunes, walnuts and/or pumpkin seeds which are all beneficials. I found these in the baby food section of my Health Food Shop, believe it or not.

Is that the kind of thing you wanted to know?
Posted by: jayneeo, Friday, July 18, 2008, 4:59pm; Reply: 13
swimming in amaranth, Lola? I have just fallen in love with it! it tastes like corn. mmm. So what is the deal with the so called sacred corn of the aztecs? I have wondered why it so so sacred if they are O's? Maybe it has gotten different through hybridization. Stick with amaranth.
Posted by: Brighid45, Friday, July 18, 2008, 10:09pm; Reply: 14
Quick thread hijack: Amaranth was also apparently a component of sacred ceremonies in Aztec culture. The priests accompanying the Spanish conquistadors told stories about amaranth being soaked in the blood of sacrificed war captives and offered to the gods as food, but that could be just propaganda, no one knows for sure if that's true or not (at least as far as I've read in various archaeological journals and articles).  

/hijack :)

Btw Xplorer, if you'd like to try another pasta substitute, zucchini is really great. I've used raw zukes thinly sliced lengthways in place of lasagna noodles for real vegetable lasagna, and also had spaghetti sauce over steamed zucchini. It takes a bit of getting used to, but once you become accustomed to the vegetable in place of the pasta, it's pretty good!

You might also try spaghetti squash. The squash has to be used within a few days, or the seeds sprout and the stringy pulp gets bitter tasting. This too is a little different from traditional pasta, but dressed with some olive oil it's not bad. Both zucchini and spaghetti squash are live foods and digest very easily. It's really great to walk away from the table and not feel bloated or too full.
Posted by: Lola, Friday, July 18, 2008, 11:36pm; Reply: 15
jayneeo,
what do you think killed off all the Aztecs??? ;D

I made this 'faux tamal pie' the other day using shredded lamb and green salsa, with a buttom and top millet layer.....came out nice!!
a dollop of paneer to make up for the cream Mexicans love to smother their tamal pie wedge with once warm on their plate....

who needs corn if you have millet?! ;)

and Brighid,
that about the amaranth and blood is true!
Posted by: jayneeo, Friday, July 18, 2008, 11:40pm; Reply: 16
yeah. Lola, I am really into cooking millet and amaranth together in my rice cooker. comes out great!!I fill a c. measure with half millet and half amaranth and then add 3 c. water. 8)
Posted by: Debra+, Sunday, July 20, 2008, 11:52am; Reply: 17
Wow...did the basmati rice and amaranth in my rice cooker last night.  Just as good as the quinoa and  basmati rice.  Yummilicious. :D

Debra :)
Posted by: Amazone I., Sunday, July 20, 2008, 2:34pm; Reply: 18
ooooh yummy basmati-perfum--and jasmin rice...sluuurp  :D

millet....not for me please....don't like that all all makes me
feel sleepy and bad... :P
Posted by: RedLilac, Sunday, July 20, 2008, 3:42pm; Reply: 19
I use Berlin Bakery Amish spelt noodles.  http://www.berlinnaturalbakery.com/
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