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Posted by: Cristina, Saturday, September 5, 2009, 11:47pm
I am using this thread to list what I am eating during the day.  I will throw in recipes I think relevant and a summary of feelings and level of activity for that day.  So tune in:

Australia date: Sunday September 6th

My breakfast today:
glass of warm lemon water first thing in the morning (5:30am

about 7:30am:
Oats and quinoa podridge made with water and a bit of celtic salt, on a bed of Raspberries, blueberries and Goji berries.  Top with a blob of bio dinamic yogurt and a few currants.  Decorated with a spoonful of my own raw bush honey.  We are hobby beekeepers and we have a tee-tree forest accross our property, plus the bees are feeding from all the good herbs and food forest around the place.  I am so glad honey is a diamond for teachers!!
Scorings:
Diamonds: Lemon and water, Quinoa, Currants, honey
SuperFoods: Oats, Blueberries, Raspeberries, Goji berries, yogurt, celtic salt

My attention is in getting the right foods in, no worry too much about quantities at this stage. although my servings are very close to what is recommended anyway. ;)
Posted by: Cristina, Sunday, September 6, 2009, 12:20am; Reply: 1
Drank lots of water before breakfast.  I try to drink about 2litres a day.

9:30am
Coffee with home made soya milk and home made flaxseed bread with almond butter

Scorings:
Diamonds: flaxseed bread, almond butter and (you guessed it), honey (only asmidge though. :)
SuperFoods: coffee and Soya milk

Notice: although soya milk is a black dot in the genotype book, because this is home made from organic, non GM beans, it is a Super food like all the other soya products for genotype Teacher.  There is a thread somewhere else confirming this.
Posted by: Katsy, Sunday, September 6, 2009, 1:53am; Reply: 2
Yum, sounds good! I miss baked goods -- I haven't made any bread as a Teacher. At first I thought I couldn't have whole wheat, and was waiting until I could get some spelt; but I found out recently that wheat is actually neutral, so I can make something as soon as I get some more wheat (which is much easier to come by).
Posted by: Ribbit, Sunday, September 6, 2009, 1:58am; Reply: 3
Watch the wheat, though, Katsy.  It could still be a problem.  It's good that you've been off it for a little while so you can see if it bothers you or not.
Posted by: Cristina, Sunday, September 6, 2009, 2:41am; Reply: 4
Katsy,
There is no wheat at all in my home made flaxseed bread.  I have got the recipe from Andrea in this forum.  I am trying to stay away from wheat as much as possible due to my white lines in the finger prints, although spelt, kamut and other wheat items are superfoods in our genotype.  I am sure my swami xpress will change that when I get it.

I am sure Andrea wont mind me reproducing the recipe here:

QUOTE
Flax meal bread easy to make. I make one a week and keep it in the freeze cut into pieces that I toast as needed.
Ingredients:
2 cups flax seed meal
1 teaspoon salt
1-2 Tablespoons agave syrup
5 beaten eggs
1/2 cup water
1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.


I freeze it and take it out one slice at a time.
UNQUOTE
I used honey instead of agave syrup since I have it readily available at home.Also honey is a diamond for teacher while Agave syrup is neutral.
Posted by: Cristina, Sunday, September 6, 2009, 2:54am; Reply: 5
Lunch today at 12:30:

Rice and vegie pasta with pesto sauce (made with cilantro, olive oil, garlic, walnuts and pine nuts).  I had these with parmesan cheese last night and since there was not much of the pesto sauce left in the leftovers this morning I made a compliant almond sauce.  I topped the pasta with onion, zuccini and garlic warmed on a bit of ghee in a frypan. I kept some raw onion, garlic and zuccini to top the warmed vegies.  I have also mixed in a cupful of arugula (rocket lettuce).  Just for luck, I sprinkle a bit of tamari sauce.

Scoring:
Diamonds: pasta (made from brown rice, beetroot ), pesto sauce (olive oil, garlic, pine nuts, walnuts), almond sauce (almond pulp, flaxseed meal, olive oil, lemon, sea salt), fresh vegies: onion, garlic
Superfoods: arugula (rocket lettuce), zuchini

Almond white sauce:

I browned on a dry iron pot a crumbed slice of my flaxseed bread
I used the pulp left over from making my own almond milk (the husk was removed after soaking the almonds and before making the milk, so all I had in the strainer was the almond pulp). But you can make your own pulp using blanched almonds and a mortar.
Add enough oil to make a paste.  
Add a few drops of lemon and salt to taste.
Add water to get it to desired consistency.
Before pouring it over the pasta I threw it on a dry fry pan for a quick warm up.  No more than a minute or two on low heat, just to take the chill out of it if the milk was in the fridge.  It was the first time I have done this sauce, so I was easy on the salt and did not put any other condiments.  You can add Nutmeg and any other allows, including vegemite or marmite or tamari sauce.
I loved it.

I could not finish all that pasta and vegies, so I will finish it off tonight with more vegies thrown to it, like carrots and watercress.
I do not think I will be hungry for days now, but I have got to try to fit in one more serving of fruit sometime later on, before 4pm, so I can have my last meal for the day by 6:00pm at the latest.  I have been trying not to eat anything else after 6:00pm.  But drink drink drink lots of water.
Posted by: Cristina, Sunday, September 6, 2009, 6:08am; Reply: 6
about 3:00pm
All I could managed was a small kiwi fruit.

Scorings:
SuperFood: kiwi

Feeling great, but activity wise it has been a day off so far ...  Beautiful
Posted by: Cristina, Sunday, September 6, 2009, 9:35am; Reply: 7
at about 5:30pm

Dinner:  Leftover dish from lunch but as a cold salad, straight from te fridge and with the addition of a small sardine.

Scoring:
Diamonds: sardine, pasta (made from brown rice, beetroot ), pesto sauce (olive oil, garlic, pine nuts, walnuts), almond sauce (almond pulp, flaxseed meal, olive oil, lemon, sea salt), fresh vegies: onion, garlic
Superfoods: arugula (rocket lettuce), zuchini

Dessert (about two hours later): Pecan, walnuts, currants and dates.  All diamonds.

I do not usually eat after dinner, but today I felt the need to do it. Lack of exercise maybe?  I am having a routine blood test tomorrow, first thing in the morning with fasting (cholesterol, counts, sugar, you know, the annual thing), and since I got up this morning I knew I was going to take it easy and relax today.  I do not like needles and used to faint at the sight of my blood, so as long as I look the other way, I will be OK.

For the rest of the evening I will be drinking the odd cup of green tea and/or chamomile and probably go to bed in a couple of hours.  I do not need much sleep, in fact 5 hours was the normal.  Lately though I have been sleeping soundly and about 7 hours, which is a record for me.
Posted by: Katsy, Sunday, September 6, 2009, 8:38pm; Reply: 8
@ Ribbit -- thanks for the reminder. I love bread. Perhaps a bit too much. :-)

@ Cristina -- thanks for the recipe, I'll have to try that soon. I have a wheat grinder -- I assume I can just grind the flax seeds in that. Or should I chop them in my food processor?
Posted by: Cristina, Sunday, September 6, 2009, 11:12pm; Reply: 9
Katsy,

I have not bought flax seeds in bulk before, because they must be kept refrigerated all the time or they oxidate very quickly.  I buy my flaxseed meal from the organic shop.  Let us know how you go if you ever try to make your own flaxmeal.

Cheers
Posted by: Cristina, Sunday, September 6, 2009, 11:21pm; Reply: 10
I am a bit late this morning although I woke at 4:00am (went to bed at 10pm last night)
Meditated for about 30m, drank lots of water, attended to 'chikenopolis' or my 8 hens and one rooster and then it was off to get the blood tests done.

warm glass of lemon water
830am breaky
oats and quinoa podrige with dates, goji berries, blue berries, yogurt, currant and honey.
Scorings:
all diamonds except for oats ,blue berries, goji berries and yogurt.

I am having a reflexology massage on my feet this morning and a foot ion detox bath (has anyone done these?) They are complimentary therapies to help detox the body and I reckon I am doing a lot of detoxing at the moment.
Posted by: Cristina, Sunday, September 6, 2009, 11:41pm; Reply: 11
I noticed that my number #2s are floating.  I have only noticed that when I started this Teacher diet eating hard cheeses.  I read somewhere else in this forum that it could be a sign of malabsorption or undigested fats.  Before that they were sinking.  Is this just a temporary adaptation to this diet?  I do not have any feeling of bloating, or diarreha or whatever celiacs are suppose to have (what are their symptoms?

Besides the routine blood analysis we have done this morning, hubbie and I are also doing routine bowel movement analysis in the next 3 days, we have to provide samples for the next three days, so I suppose if there is something there this test will pick it up?
Posted by: Katsy, Monday, September 7, 2009, 2:05am; Reply: 12
Quoted from Cristina
I have not bought flax seeds in bulk before, because they must be kept refrigerated all the time or they oxidate very quickly.


Oh! I would have thought that the seeds would be stable, but once the seed was broken/ground, it would oxidize. Like wheat, etc. Hmm...
Posted by: Cristina, Monday, September 7, 2009, 4:13am; Reply: 13
You may be right Katsy, as the second paragraph quoted below indicates, but then on reading the first paragraph it seems to contradict it.

quote
Flax seed must be stored properly in all forms. It is extremely sensitive to heat and sunlight. Exposure to either will cause the flax seed to quickly spoil. Store all flax seed in an airtight container in a cool place.
....
Flax seeds are chemically stable while whole and milled flaxseed can be stored at least 4 months at room temperature with minimal or no changes in taste, smell, or chemical markers of rancidity. Ground flaxseed can go rancid at room temperature in as little as one week. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for even longer.
unquote

I discovered this information on this website, which by the way has excellent tips about the use and benefits of flaxseed in all its forms:
http://www.flaxseedshop.com/content/Whole-Flax-Seeds.html
It also suggest to use coffee grinder to make meal from the whole seeds.  I will be trying that next time and it maybe cheaper to buy the seeds than the meal.  By the way I store my whole seeds, which I buy in a small package , in the deep freezer.
Check it out.
Posted by: Cristina, Monday, September 7, 2009, 4:24am; Reply: 14
Mmmm,  The massage went beautifuly this morning, I wish I could afford it every day!!

12:30
Lunch today was a quick tuna, rocket and watercress sandwich using my trusty flaxseed bread (2 small slices). I finished it off with a handful of Pecan, Walnuts, currants and dates.

At 2:00pm I should have had some water, but instead I had coffee green tea with almond milk and bread/ghee and honey.

It feels so good to know that you are doing good to your system, even when you are being naughty!!
I have not been drinking that much water today, because of all this eating!!  I think the detox is stirring something up!!

I will have to drink water for the rest of the afternoon.
Posted by: Lola, Monday, September 7, 2009, 5:35am; Reply: 15
Cristina,
try this great bread!
focaccia
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
Posted by: Cristina, Monday, September 7, 2009, 12:07pm; Reply: 16
Thanks Lola, what a great idea to convert my flaxseed bread into a foccacia!!  Thanks for the tip and link.

Also, as you can see now, I managed to insert my photo in the Signature ... Thanks for your feedback.

Regarding my meal plan to finish the day off:

dinner at 5:45pm
dahl curry made with brown and red lentils over steamed bio-dynamic rice.  Topped with Gouda and Parmesan cheese.
Went late night shopping at about 7:00pm, but before we left, I do not know how, but a few pecans and dates find their way into my mouth!!!

Scorings:

Diamonds: both Gouda and Parmesan cheeses; Dates and Pecans
Superfoods: Rice and Dahl curry: although the curry powder, onions, garlic and spices I used to make it are all diamonds, the lentils are only superfoods, therefore this score

It is nearly 10pm now and I am ready for my chamomile tea and a good night rest.  I am going to bed with the uneasy feeling that I have negleted my live foods today, and although I should be happy to have kept away from the 'avoids', I have also avoided exercising and my activity level today has been a black zero.   I will further analyse this nutty and fruity day tomorrow.
Posted by: Cristina, Monday, September 7, 2009, 7:34pm; Reply: 17
I added soya milk and honey to my chamomile tea last night and I had a beautiful deep sleep.

5:30 am today and I am feeling fantastic!!  My number 2s have normalised and are not floating anymore, although I had cheese last night with my curry. Good, I will continue avoiding wheat for this week and then try it again next week to see if the floatis re-appear. I have not had any supplement in the last couple of days either.

My goal today is to be more active (exercise wise).  So, after drinking my lemon water and having a few minutes of meditation to energize the day, I will go for a brisk walk.  That will be a start.

Although I had tittled this thread  'My Life' as a teacher genotype, everyone feel free to make it your own.  If you also want to post here how and what you are doing living as a teacher, feel free .' My life ', refers to yours and his and hers and everyone...  We will love also for other genotypes and BT dieters to provide advice and feedback.
Posted by: Lola, Monday, September 7, 2009, 8:37pm; Reply: 18
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1251852819/s-9/#num1

you might also contribute to this thread
FS stands for fresh start.......it is a monthly thread where all
interested post their experiences with the diet.
Posted by: Cristina, Sunday, September 13, 2009, 8:53pm; Reply: 19
It has been a few days since I posted here.  I am still very compliant with my genotype, eating mainly diamond foods and increasing my activity level.  But I thought I will report a side effect I am having since I started this a couple of months ago or even less (time is irrelevant when you are enjoying yourself so much):

My waist to hip ration went from nearly 1 to .86 this morning!! I just cannot believe it!!  Did the measurements 5 times because, how can it be?  Clothes have been talking, they have become loser on me and I have been fitting clothes that have been buried in the 'too small for me' box.  Also, the mirror have been talking to me and I love what it has been saying.  Other people have also commented on this glow on me and I think I am becoming taller too.  No, I am not going there and measuring again.   Love being a Teacher.

The funny thing though, it is that the weight itself have not shifted that much, about 6kgs.  So obviously there must have been some serious shifting of muscle and fat!!

And, like I mentioned earlier on here, I am not too worry about portion sizes.  I have been eating full plates, but of course, they are diamond plates.  The other thing I have  not been doing, is taking supplements and that is probably a bit naughty, but I do not want to invest $$$ until I get my swami xpress (still waiting), and the results of all the blood analysis and bowel movement tests I did last week.

Due to some revelation on the medical history of my family this week, Swami may change my diet or genotype, but despite what I said above, I will not have problems in adopting a change of diet suggested by Swami, once I am convinced that it has come from a fully working Swami and no bugs interfeering.

Thougt, I share this with you all.
Posted by: Andrea AWsec, Sunday, September 13, 2009, 9:38pm; Reply: 20
;D ;D
Posted by: Chandon, Tuesday, September 15, 2009, 1:55am; Reply: 21
The changes you're seeing are awesome! Good for you. Regarding you earlier comments about bathroom habits, I think the Teacher diet--and my SWAMI version--are particularly cleansing. I think drinking the juices can stimulate a lot of liver cleansing. I noticed Eric had posted something about a Hulda Clark cleanse that included grapefruit juice. I find that after drinking a lot of grapefruit juice, I often have to "go" a lot the next day. Perhaps that was a sign I wasn't an Explorer (I had thought I was for quite a while. I seem to get spontaneous cleansing from juice; getting enough oil probably adds to that.

I've been enjoying arugula too. I had never eaten that on a regular basis until now. I'm also happy to have honey in my diet too, although it is no longer a diamond for me. Dates are something I eat quite regularly now too and wasn't before. In the past, I had only eaten the dried dates. Fresh ones are so unbelievable!
Posted by: Cora37, Tuesday, September 15, 2009, 6:17pm; Reply: 22
I love this thread.  Learning a lot from you guys.
Posted by: Cristina, Tuesday, September 15, 2009, 8:46pm; Reply: 23
Cora37,
You are welcome!!  I have stopped posting to this thread, but I am thinking that I should continue doing this.  Feel free to share your experiences with us too and ask away for info.  YOu will find the people in these forums are very helpful. :) :) :)
Posted by: Cora37, Wednesday, September 16, 2009, 2:30am; Reply: 24
Thank you!  I'm just trying to learn how to put all these foods together to actually make something tasty.  It really helps reading what you guys actually eat.
Posted by: Katsy, Wednesday, September 16, 2009, 1:01pm; Reply: 25
Quoted from Cora37
Thank you!  I'm just trying to learn how to put all these foods together to actually make something tasty.  It really helps reading what you guys actually eat.


Ghee makes **everything** good!!

I make salmon/tuna patties (I haven't put the recipe in the TypeBase, because I keep forgetting to measure my ingredients -- I just eyeball it) with a can of tuna, an egg, about 1/2 c. cooked rice, diced onion to taste (probably 1/4 c.; or use onion powder), some garlic or garlic powder, salt to taste, cilantro or parsley if you have it; and if it's too moist, add in some rice flour to thicken it up. Form them into patties and cook in a few tablespoons of ghee (or compliant oil), flipping once half-way through. YUM!!!!

I put ghee on my broccoli when cooked -- YUM! Sauté sliced squash & onions in ghee -- YUM! Spread a rice cake with ghee, top with 1 Tbsp. of peanut butter plus a tsp. of honey -- YUM! Ghee makes *everything* ghood!!  ;D
Posted by: Gumby, Wednesday, September 16, 2009, 1:11pm; Reply: 26
Cora there is a teacher recipe thread somewhere too, that would be worth having a look at if you are looking for ideas.  I'll see if I can find it....
Posted by: Gumby, Wednesday, September 16, 2009, 1:13pm; Reply: 27
Here it is!

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GTDdiet/m-1202090131/

to get to it, just go to the top of this genotype forum and there is a 'sticky' thread called Link to GT Recipe Threads.  Then you will find the teacher one.  Lots of good stuff in there!  :D
Posted by: Cora37, Wednesday, September 16, 2009, 3:18pm; Reply: 28
Quoted from Katsy


Ghee makes **everything** good!!

I make salmon/tuna patties (I haven't put the recipe in the TypeBase, because I keep forgetting to measure my ingredients -- I just eyeball it) with a can of tuna, an egg, about 1/2 c. cooked rice, diced onion to taste (probably 1/4 c.; or use onion powder), some garlic or garlic powder, salt to taste, cilantro or parsley if you have it; and if it's too moist, add in some rice flour to thicken it up. Form them into patties and cook in a few tablespoons of ghee (or compliant oil), flipping once half-way through. YUM!!!!

I put ghee on my broccoli when cooked -- YUM! Sauté sliced squash & onions in ghee -- YUM! Spread a rice cake with ghee, top with 1 Tbsp. of peanut butter plus a tsp. of honey -- YUM! Ghee makes *everything* ghood!!  ;D


LOL need to find and buy Ghee and then invest in the company!   ;)  I love salmon patties but never used tuna and rice.  Thank you for the tips!  I will try the Salmon/tuna patties.  And use Ghee on everything else!

Posted by: Cora37, Wednesday, September 16, 2009, 3:24pm; Reply: 29
Quoted from Gumby
Here it is!

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-GTDdiet/m-1202090131/

to get to it, just go to the top of this genotype forum and there is a 'sticky' thread called Link to GT Recipe Threads.  Then you will find the teacher one.  Lots of good stuff in there!  :D


I LOVE YOU!  :K)

Thats exactly what I was looking for!  I missed the stickies.  I had wondered since D'Adamo has divided us into groups if we'd ever see a Teacher, Warrior, Hunter.. etc. mini books with recipes.  

Posted by: Katsy, Wednesday, September 16, 2009, 3:41pm; Reply: 30
Quoted Text
LOL need to find and buy Ghee and then invest in the company!   ;)


I've never bought ghee (never looked for it, either -- I'm optimistic to a point, but no grocery within easy distance from me even stocks carob chips, and barely has soy milk, so I'm just being realistic). Also, some people say that store-bought ghee doesn't taste that great.

It's easy to make, though -- get some unsalted butter, and melt it in a pan over medium/medium-high heat. It will melt and froth, and eventually stop crackling. Watch it at this point, because you don't want to burn it. Anyway, all the milk solids will sink to the bottom (and burn if you're not careful), leaving you with pure butterfat. Pour it through a colander lined with cheesecloth into a bowl (it will be hot, so probably should use a glass or metal bowl, not plastic or anything that will melt or break), and there ya go!

If you've made it right (or eat it fast enough), you won't have to refrigerate it, because it will last at room temperature for several weeks or maybe even months. If you're concerned about it, you can keep it in the fridge, though, and just leave out a bit to use, so it will be a spreadable consistency if you want it soft. Keep it covered, and don't contaminate it with either water or bits of food (use a clean spoon to dip it out).
Posted by: C_Sharp, Wednesday, September 16, 2009, 6:11pm; Reply: 31
Quoted from Cora37
Thats exactly what I was looking for!  I missed the stickies.  I had wondered since D'Adamo has divided us into groups if we'd ever see a Teacher, Warrior, Hunter.. etc. mini books with recipes.  


With SWAMI it is possible to create a book of recipes customized to your personal diet plan.
Posted by: Chloe, Wednesday, September 16, 2009, 7:53pm; Reply: 32
Here's some info about ghee.

Great for cooking
Ghee has a very high smoke point (~400 °F) and is considered one of the best oils for baking, sautéing and deep frying. When you sauté with butter, the milk solids precipitate to the bottom of the pan and they burn to produce a bad smell, appearance and taste. Ghee does not contain milk solids and it is very stable at high heat. In fact, ghee gets richer in flavor as you heat it!

On the other hand, vegetable oils burn when cooked. There is now developing controversy in medical science about which oils are better for us. Traditional cooking oils in all cultures have been ghee, coconut oil, or lard. The saturated fats hold up under heating, and ghee has been used for thousands of years. Proper use of food is a cultural achievement that takes thousands of years to perfect, whereas medical science changes its ideas of what is important every couple of decades.
Casein- and Lactose-Free
Casein and lactose are removed from butter during the clarification process, making ghee suitable for people allergic to dairy or with casein or lactose intolerance. When people are reacting to dairy, it is because they can not properly digest the casein (the protein) or lactose (the sugar) in the milk. Since ghee is clarified, it does not have any protein or sugar in it. As such, unless a person is extremely sensitive, consuming ghee will be fine, even if dairy is not.

Shelf Stable
A well-prepared ghee has very little moisture content and it is shelf-stable. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. This makes it suitable to carry while traveling or camping. When kept in refrigerator, ghee can last up to a year. Aged ghee is considered to have healing properties. Some families in India have ghee which is over 100-year old. Such an old ghee is rare and is very expensive.

Rich Flavor
Ghee has a rich, sweet and deliciously nutty flavor. A little amount of ghee adds a lot of flavor to the food. One tablespoon of ghee can replace up to three tablespoons of oil or butter in your recipe.

Ayurvedic Usage
A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin. A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips. Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect. Ghee is widely used in Ayurvedic massages and supplements. Ghee keeps skin soft, smooth and lubricated.
Posted by: Chandon, Thursday, September 17, 2009, 12:55am; Reply: 33
Hi,
Another issue with noncompliant dairy for A types is that our blood type reads milk as being like B blood and has an immune response, something Dr. D mentions in the ER4YT book. If I eat the dairy that my SWAMI gives me or even the Explorer dairy, much like the BTD dairy for type A's, I don't get asthma. If I eat noncompliant dairy (based on my SWAMI), I have trouble breathing.
Posted by: Cora37, Friday, September 18, 2009, 2:38am; Reply: 34
Thank you Katsy, I never knew how it was made.  

C_sharp, I didn't know that you could do that.

Thanks for the info Chloe.  WOW, I had no idea of this.........
Ayurvedic Usage
A ghee which has been properly washed accordingly to Ayurvedic specifications is very beneficial in healing the skin. A small amount of ghee applied to belly button nourishes the entire body and is especially helpful is healing dried lips. Ghee has slightly alkalizing effect on the body whereas butter has a slightly acidifying effect. Ghee is widely used in Ayurvedic massages and supplements. Ghee keeps skin soft, smooth and lubricated.


I have started to love Silk Soy Vanilla, I hope that's okay to use?  I don't see it listed in the GTD book under teachers and under dairy.  

Posted by: Ribbit, Friday, September 18, 2009, 3:47am; Reply: 35
Check the ingredients.  Does it have sugar and thickeners?  Some of those thickeners are pretty awful.

Note:  I always cook my ghee on LOW.
Posted by: Cristina, Tuesday, September 29, 2009, 6:52am; Reply: 36
I did my shopping today and bought for the first time what Woolies had listed as fresh Loganberries.  I have just had a couple and they hit you with a sweetish taste and then some sort of fishy taste, cannot quiet describe it.  I checked typebase and the loganberry described there is completely different to what I bought.  Unless mine are not ripe.  These berries are more like litchis, but with a smaller seed inside, smoother skin and creamy colour shell with brown dots.  Is that what an unripe Loganberry is suppose to look like?

Or is it again another case of US to Australia sharing same name for different food stuff.   :o ??) :)
Posted by: Cristina, Tuesday, September 29, 2009, 7:53am; Reply: 37
OK, what's in a 'n'?  What I bought is longanberries not loganberries.  Can I blame it on DH?  I usually take my time doing the shopping, reading all the labels, looking at the names,  but today I had him pressing me to hurry up!!(whistle)(shrug)(woot)(grin)

Loganberry is a type of litchi (lytchee in aussieland), inside looks like a Lytchee, but tastewise, I prefer the Lytchees, I could eat hips of those, but not these Longanberrys.  Since Lytchees are a black dot for me, I am assuming these Longanberries will also be.  Not that I will be looking for them in a hurry ...  ;D :) :)
Posted by: Cristina, Tuesday, September 29, 2009, 8:30am; Reply: 38
I do not think I am having a good time today!!  I also bought some Mullet (yes, also first time).  Mullet is a diamond in my Swami, so I was very pleased with myself, it was also fairly cheap, one of the cheapest fish on display.  Somebody else was buying it too, and we engaged in conversation.  He reckons he has it all the time, it is seasonal so when it is there, he grabs it.  He advised to condiment it with a bit of flour, spices and grill it with a bit of oil. Yummy!

I grind some millet grains (neutral in swami), mixed with rice bran, spiced it up with coriander, paprika, salt, basil and thyme. It is under the grill right now!!  But, I checked Typebase and my mullet, I think has red or pinkish flesh.  I think typebase recommends the white flesh one!!  Mmmmm, I wish I could carry typebase with me, but then I will have to leave DH home, if he is complaining now, he will have a fit if I carry the encyclopedia with me to the shops!!!!

What do you think, which is the Mullet you eat there?  Anyone? ... ??) :) :)
Posted by: Cristina, Tuesday, September 29, 2009, 10:27am; Reply: 39
The Mullet was OK I guess, a bit on the dry side.  The flesh became pretty white when cooked, so I am not sure what kind of Mullet was.  It was definitely  Mullet though, no spelling mistakes here.

I had one of them on a bed of steamed brown rice, spiced up with garlic, onion, curry powder and sea salt.  Alfalfa sprouts, rocket mixed greens and fresh parsley toned up with olive oil and lemon completed a yummy meal.  Ah, yes, I sprinkled a few drops of tamari sauce over the rice and fish to push the dish over the diamond side ...

It must have been OK cause DH had a few fillets and did not grab for the mayonaise!!   :)(drool)
Posted by: Kumar, Tuesday, September 29, 2009, 12:20pm; Reply: 40
Hi Cristina

Any major changes in your food regime after you did Swami (as compared to the earlier version of Teacher diet)? I am not familiar with different types of fishes and cheeses, as we do not eat so many varieties here. But it might be worth sharing what major food changes did Swami make and for what possible reason?
Posted by: Cristina, Tuesday, September 29, 2009, 1:04pm; Reply: 41
I hear you Kumar, at the moment I am typing my Swami lists over existing teacher spreadsheet, so I can identify the differences as I type over.  I am doing the fish at the moment and I just noticed that the sea trout moved from Avoid to Diamond.  Quite a jump!!
Also Atlantic Mackarell went from BlackDot to SF!  In fact all the trouts jumped into the SFs.
It also promoted and demoted a few other fishes, but within the diamonds and superfoods.
The Alabone has disapIpeared to the bottom of the sea maybe.  I will not be searching for it!

Try to figure out why these changes so far and post here.  I will carry on typing the lists to see what else I can spot...

Kumar I will report on the cheeses as soon as I get to them. ... :)
Posted by: Katsy, Tuesday, September 29, 2009, 1:07pm; Reply: 42
Quoted from Ribbit
Note:  I always cook my ghee on LOW.


My stove must be cooler than yours -- last time I made ghee, I took the butter out of the fridge and put the burner on "low" so it would start melting/cooking, and it wouldn't hurt it if I forgot it; and 15-20 minutes later when I checked on it, it was not even totally melted! So I kicked it up a notch, to medium. :)
Posted by: Andrea AWsec, Tuesday, September 29, 2009, 1:17pm; Reply: 43
I have a had a few batches that don't get firm once cooled. I wonder if I am not cooking it long enough?
Posted by: 815 (Guest), Tuesday, September 29, 2009, 1:40pm; Reply: 44
Quoted from Andrea AWsec
I have a had a few batches that don't get firm once cooled. I wonder if I am not cooking it long enough?


That's odd.  Do you cook it until the solids on the bottom of the pan are light brown? That's when I turn it off then remove the pan from that burner to a cool one or it will keep cooking and the solids will burn. And that's bad. (Cancer) Shouldn't eat anything burned..I then strain it and put it in the refrigerator. I dont' keep it out. Fats are very sensitive to becoming carcinogenic when they get rancid, (and you can't even smell it)  and I'm not taking any chances. So I thought maybe you keep it out and your kitchen was hot so it didn't solidfy.??

And that's Fun in the kitchen!
Posted by: 48189 (Guest), Saturday, July 13, 2013, 6:54pm; Reply: 45
Really appreciate your diary. Do you happen to have a great recipe for FLAX BREAD
to share?  Your story is an inspiration. Still struggling on becoming as good a
disciple as I am  (Pr)Teacher. I am an unequivocal believer in Blood Type/Genotype.
David
Posted by: Lola, Saturday, July 13, 2013, 7:02pm; Reply: 46
focaccia
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
video
http://video.about.com/lowcarbdiets/Focaccia-Style-Flax-Bread.htm
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