|Topic Review (Newest First)|
|10-02-2004 12:51 AM|
I don't know what it is, but I haven't been able to get the baby weight off from my second baby. I was asked if I was pregnant a few weeks ago!
I have a problem, my oven will not cook at 150 degrees. It blinks "error" and resets automatically to 170. Does anyone know if this will still leave the enzimes alive?
|10-01-2004 07:16 PM|
|Gale Force||My husband is pretty thin too. He's about 5'7" and weighs 130. I keep hoping that I'll make it down to his weight (at my short 5'4" stature), and this way of eating has helped, but I'm, um, far too muscular to weigh 130.|
|10-01-2004 06:40 PM|
There's a sourdough noodle recipe on the WAP site.
Snacks: I make crispy nuts, and I make a crispy seed mixture, too. My husband likes something sweet in the evening and we have organic dark chocolate with cherries sometimes. It's really high in antioxidants and not very sweet. Mary Enig mentions eating Oreos on the WAP site! I make coconut macaroons - extremely simple and good - and I usually keep a cut-up fresh coconut in the fridge, although that's more a mid-morning snack in our house.
|10-01-2004 01:26 PM|
|HerthElde||We really, really, really like pasta in our family, but of course, it's kind of an NT taboo. I've also discovered that while I can tolerate sprouted or soaked wheat, regular wheat makes me feel really sluggish. So I'm interested in making pasta out of sprouted wheat/spelt/whatever (rice noodles cost a lot), and wondering if any of you have tried it? We don't have a pasta maker yet, but we're thinking about getting one.|
|09-30-2004 08:58 PM|
Hey, I have a skinny dh too!! He is about 6 feet and weighs maybe 140 lbs. He did triathelon for years, thus his appetite is HUGE.
I make 'cookies' for him everyday.
I take spelt flour that has been soaking in amasake overnight and add molasses, diced dates, walnuts, sunseeds, coconut and ground flax seed with 2 eggs, coconut oil, more milk, youghurt, and tahini.
They are dense sweet and loaded with minerals and vitamins. The soaked spelt makes them so fluffy and delicious...now if I only could stay away from them...I am the opposite of dh.
|09-30-2004 07:50 PM|
|mamaMAMAma||Dh is the same way; tall & skinny and gets hungry (no matter what) after dinner. I keep a jar of crispy nuts and he munches on that. He used to munch on Newman's organic cookies, but the nuts seem to be doing the job now.|
|09-30-2004 06:10 PM|
|toraji||hrheka, my DH is a string bean too ("Stick Boys Unite!") and instead of snacking, he just eats another meal. His philosophy is, if you're hungry, you should eat real food.|
|09-29-2004 11:31 PM|
I was wondering if anyone has any good snack suggestions. My husband has been getting so hungry in the evening no matter what we have for dinner and how much. He is very slender and goes to the gym a few times a week. I just don't have a lot of NT ideas. I don't like having snack food around because then I munch on it during the day and though I'm very active I'm not as slender as my husband. So any suggestions for what you guys snack on would be great.
Also, I know its a bit late but I make the almond cookies but I always add one egg. I'm not sure why they don't include eggs in the cookies, there may be an NT thing I'm missing here, but I've not made many successful cookie recipes w/out eggs. They come out perfect with an egg.
|09-29-2004 08:29 PM|
catarina, here is the link to the greens thread I started.
Oh, to answer your question, I usually just chop up greens and sautee them without pre-cooking them. If they need some help cooking, then I'll put a little water in the pan, cover, and then steam them until tender.
and the thread on blended salads:
though they are not much threads, no one has responded to either of them. :LOL
|09-29-2004 05:30 PM|
We've noticed the best results with blended salads and loads of veggies (for lots of vitamins/minerals), taking a wide-spectrum mineral supplement (including trace minerals, to make up for the lack of minerals in our modern produce), bone broths, cod liver oil for the fat soluble vitamins (can't absorb calcium without Vitamin D), and adequate animal product (meat) intake (usually about 2 servings a day). DD is sensitive to coconuts so we don't do coconut oil. High intake of vegetables is important to keep the body alkalized.
We definitely notice more tooth sensitivity on the days without the blended salads.
|09-29-2004 03:34 PM|
|aimeemac||yeah, we are off to the dentist tomorrow w/ my 21 mo. old to have some filling under sedation. when we get back we will start on a fresh slate and try some NT recipes.|
|09-29-2004 02:52 PM|
Hmm, aimeemac...your post got me thinking.
I'm on a gluten-free diet, and don't eat a lot of grains. Just some brown rice bread, which is leavened but not soaked. : So I'm probably not getting enough magnesium, which is necessary to absorb calcium.
Time to prepare some more bone broths, leafy greens, and sea vegetables. That sounds much more appealing than the "1 tbsp lard, 1 tbsp CLO, 2 tbsp coconut oil" regime, anyway.
|09-29-2004 10:28 AM|
MooblesMama.......Hi. I think we are going through something similar w/ my son and daugher (on a wheat free dairy free diet). They eat whole foods, but nothing like what the NT diet describes and they have cavities. They eat no sugar etc.
It is such a mystery to me.
|09-29-2004 01:33 AM|
Argh. I had to go "under the drill" today. This was an unpleasant surprise, since I've always had very good teeth. I guess 9 months of nursing, combined with my somewhat haphazard eating habits, have taken their toll. So I went back and checked here:
I'm nowhere near eating all this! I'm having a hard enough time consuming a pint of milk or kefir, two eggs, 2 or 3 tbsp of butter, and normal-sized servings of meat and fish. If I get pregnant again, I might not even be able to manage that. (I seem to recall Sally Fallon theorizing that raw milk can prevent morning sickness...well, that didn't work for me last time. )
Out of all the recommended foods on the list, which ones do you think would make my teeth happiest? Can I just eat more of the bone broths, soaked grains, and lacto-fermented vegetables? Or do I really need to add all those tablespoons of CLO, coconut oil, and other assorted fats?
P.S. On the up side, the dentist is holistic, and I noticed a copy of NT in his office.
|09-28-2004 03:58 PM|
|toraji||I'll post my recipes for blended salad (basically a salad in a blender with olive oil/vinegar "dressing", turns out like a cold soup) and greens separately as they would appeal to the veggie population too.|
|09-28-2004 03:19 PM|
Toraji, do you steam or boil greens, kale, etc first before sauteing them? And what's a blended salad? Anything to get us eating more vegetables.
I have been using kefir for pancakes and "buttermilk" biscuits too and they have been coming out very well.
|09-28-2004 02:02 PM|
|mamaMAMAma||Thanks for the tip on the almond meal. I put the almond in the processor and let it go a for a while so it was very fine. I see you point about the butter hardening up when it is cool. Hmm, I wonder if coconut oil would do the same or not. Anyways, I was meaning to order the coconut oil but just haven't done it yet.|
|09-28-2004 01:52 PM|
|4cornersmamma||I have made the almond cookies, and I make the peanut cookies all the time. They are just very crumbly cookies. The butter helps though, because when they cool, they harden up a bit. I have never used coconut oil. . . so I don't know if that would help. I have found that I need to chop up the nuts ALL THE WAY because if I don't the nuts come out my daughter in the same form and she says that her "poopy hurts".|
|09-28-2004 01:49 AM|
I haven't tried the recipe, but based on experiments in baking, that could definitely be part of the problem. You could also try lard in place of the butter (it might be easier to find than coconut oil).
|09-28-2004 01:26 AM|
|mamaMAMAma||Has any one tried the almond cookie recipe? I made a batch for dd#1 to take to preschool tomorrow, but it was very crumbly. I used olive oil instead of butter (dairy sensitivity) and I haven't ordered our coconut oil yet. Could that be it?|
|09-27-2004 09:56 PM|
Good for you! Stock is pretty easy once you get the hang of it. As for your inlaws and hubby - DH brought home a loaf of bread today where the second ingredient was "high fructose corn syrup". When my inlaws visited, my mother in law was very concerned with how many callories were in my sprouted grain bread! At least I was nice enough to buy her low fat milk.
DH is addicted to 'miricle whip', I've tried making the mayonaise, but I don't have a food processor, so I made it with my mixer and added the oil with a medicine dropper. I used EV olive oil, it was bad. So I bought some saflower oil and I'm going to try that. Does anyone have ideas for me as to get my hubby off that yucky stuff?
|09-27-2004 09:44 PM|
[QUOTE=hrheka]I just finished making a batch of the sourdough bread from the NT cookbook. I made one small change and it came out very fluffy and yummy. At the beginning of the recipe it calls for a cup of water but I added a cup and a half of kefir instead. I'd made some pancakes earlier in the week w/ kefir and noticed that it rised significantly over night. By adding it to my starter I got it to rise in about half the time as the recipe called for and pretty fluffy considering there is no commercial yeast in it. Everyone in the house has been happily eating it.QUOTE]
That is a great idea, my family complains about how thick and hard the bread is. I'll try your idea and see if it works for us!
|09-27-2004 09:09 PM|
Whoever wants gelatin instructions PM me your email addy and I will send them to you.
I've been spending lots of time in the kitchen lately, lots of stuff being harvested from the garden. Just finished canning 40 lbs of tomatoes. Now I need to deal with the mountain of green beans. Ack! It will be nice come wintertime though.
Xenabyte: I heart you too!
Greens! I love greens! Our favorite is a tahini or nut cream garlic "mayo" mixed into sauteed shredded greens and carmelized onions. Put on top of bread and you have "Greenwiches". I can post the recipe if anyone's interested (it's even vegan if you make vegan mayo). Or chop up and add to soups. We've been putting it in our blended salads lately, which is good because I wouldn't be able to eat them raw otherwise.
|09-27-2004 08:34 PM|
I just finished making a batch of the sourdough bread from the NT cookbook. I made one small change and it came out very fluffy and yummy. At the beginning of the recipe it calls for a cup of water but I added a cup and a half of kefir instead. I'd made some pancakes earlier in the week w/ kefir and noticed that it rised significantly over night. By adding it to my starter I got it to rise in about half the time as the recipe called for and pretty fluffy considering there is no commercial yeast in it. Everyone in the house has been happily eating it.
As for greens, our favorite thing is to make a veggie curry and then towards the end (unless its collards or kale then a little earlier) I chop the the greens up into fairly small pieces and mix them in. It makes something close to saag but a bit different. My daughter really loves greens this way though in general she's pretty fond of greens.
|09-27-2004 08:19 PM|
|Gale Force||We definitely need some ideas on cooking greens. The summer crop is almost over and all I see are greens on the horizon.|
|09-27-2004 05:19 PM|
I'm spending a lot of time in the kitchen but I see that as a good thing. Tonight we had something easy but very NT, I think - haggis. It's lamb's (grass-fed) lungs, hearts, and liver, beef suet, and pinhead oats, cooked inside a sheep's stomach casing. You get it from the butchers and just boil it up in the pan. It's pretty salty, and strongly flavoured, but really good and I'm never going to eat any offal any other way, I'm afraid. We had it with "neeps and tatties"; mashed potatoes and mashed turnip (rutabaga) and carrot. And Savoy cabbage.
I would love some ideas for cooking kale and other greens.
|09-27-2004 02:35 PM|
|Brookesmom||oh yeah, the in-laws and SIL don't put any salt or pepper on their homecooked food ("it's more healthful") but buy bunches of canned veggies, stocks and sauces that are just loaded with salt, as well as fast food etc. It's a weird society we live in as a whole here in the U.S. No wonder people at large don't know what diet advice to follow.|
|09-27-2004 02:30 PM|
no problem Amanda. I probably wouldn't have seen the PM in time either!
I have a bunch of veggies from my CSA waiting for me to dice. And tomorrow is the pickup date. Sometimes with a toddler I don't feel like dirtying up the cutting board, knife, storage container and cleaning up all the scraps. I don't know why but it just takes a while with her impatiently "supervising".
I'm pretty lazy about the bread though- I buy Alvarado Street Bakery sprouted grain breads. Hopefully that is close to OK. Or pain au levain sourdough bread.
I did make a batch of chicken stock last week with organic free range whole chicken and froze some of the stock in cubes and made some green chile stew. Yummy, but a bit of work. It was so cool to put it in the fridge and see it gelatinize properly. Fresher and a bit cheaper and low salt compared to the store bought stuff. I was so proud of myself.
DH buys regular milk for himself (yuck!) and lets me get organic. I am going to start getting raw next week though. He will probably freak. His parents grew up on dairy farms and he thinks the industry is still a lot like that. He doesn't realize about the impact of big business, bovine growth hormones, homogenization, etc, etc.
His parents are on mostly a "low fat" diet. Lots of ground turkey burgers, turkey lunchmeat (salt and preservative city there), canned vegetables (yuck), and fat free milk and supermarket bread. THey are visiting next week.
Last year I made a nice pear crostada with fresh whipping cream and MIL turned it down. They would rather have fat free Cool Whip 'cause it's fatfree. Bless their hearts though, they are the nicest people. FIL loved my lamb stew though and after having sauteed kale asked me how to cook greens even (he doesn't cook!) They are trying to eat more greens and fresh veggies now.
|09-27-2004 12:35 PM|
I have prepared that manna recipe several times, substiting other sprouted grains such as wheat berries, rye and kamut.
The Kamut sprouts the best in my opinion.
|09-27-2004 12:29 PM|
So I wonder how much more quickly this thread would move if we all weren't spending so much time in the kitchen. LOL. I spent four hours in the kitchen yesterday and didn't feel like I had a whole lot to show for it -- yogurt, kefir, manna bread, two crocks of veggies. I fit lunch in the four hours (my mom cooked it) and I harvested from the garden.
How much time do you all spend cooking? How does it compare to previous diets?
For us we have many more vegetables and fewer grains, so we spend lots of time chopping and cooking veggies -- so much more work than cooking grains.
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