UB Cookin'

A forum to discuss the Urantia Book.
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Re: UB Cookin'

Post by Sandy »

Hi Rod,

Do you think ta small piece of Applesauce Flatcake would make a good dessert for someone who has type 2 diabetes? My dad and mom are staying over the week end with me and I would like to make them a "leaning toward" healthy treat. There isn't much sugar in this and I was wondering if topping it with perhaps a little real maple syrup, a dollop of whipped cream and maybe a sprinkling of chopped walnuts just before serving would not cancel its health benefits?

Thanks for sharing this recipe.

hugs,
Sandy
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Re: UB Cookin'

Post by Amigoo »

Sandy,

:duh Although still exploring, I'm not finding grains good for diabetes control.
Portion size has to be small; adding fruit, syrup, etc., increases the problem. :(

Web pages like these redirect to helpful (and tasty) alternatives
... and notice the limited use of grains in these recipes: ;)

https://www.healthline.com/nutrition/18 ... st-recipes
"20 Delicious Low Carb Breakfast Recipes"

https://www.tasteofhome.com/collection/ ... reakfasts/
"60+ Satisfying Low-Carb Breakfast Recipes"

https://food.allwomenstalk.com/these-lo ... for-hours/
"These Low-Carb Breakfasts Will Keep You Full for Hours"

Rod :)
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Sunny Ricotta

Post by Amigoo »

Sunny Ricotta

Versatile, mild-flavored cheese spread
with savory appeal and lite protein.
Complements fresh veggies! 8)

:roll Ingredients:

15oz container part-skim ricotta cheese
2-3 tbsp yellow mustard
1/2 tsp garlic granules
1 1/2 tbsp dried parsley
1 tbsp extra virgin olive oil

:arrow: Directions:

Mix well, olive oil last,
then refrigerate.

Rod :)
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3-Step Cornbread Casserole

Post by Amigoo »

3-Step Cornbread Casserole (mix, bake, eat; :roll:
brand mentioned for ingredients reference)

For any meal, even brunch (or breakfast) :!:
Upscale with steamed spinach on the side.

:roll Ingredients:

6oz pkg Morrison's Texas Style Cornbread Mix
1 1/2 tbsp dried parsley
1/2 tsp garlic granules
2 xlg eggs + 1/4 cup egg whites, whipped
15oz can non-GMO corn + juice
1 lg sweet onion, chopped
2 tbsp virgin olive oil

:arrow: Directions:

Lightly oil 8" x 8" baking dish;
pre-heat oven to 375F degrees.

Mix ingredients as listed,
stirring in olive oil last.
Spoon into baking dish
and bake 40-45 min.

Melt shredded cheddar on top
while oven is still hot (optional).

:idea: For wilted spinach, wash in salty water,
drain well, place on top of cornbread slice,
cover, and microwave 30-45 sec.

Rod :)
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Re: UB Cookin'

Post by Amigoo »

:sunflower: 3oz Avocado Cups 8)
New way to refrigerate mashed avocado:

Fill plastic or waxy paper 3oz cups, creating slightly rounded top,
then place upside down on flat surface like a tray.

Avocado that squeezes out indicates air-tight seal.
Refrigerate these 3oz servings.

Rod :)
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Re: UB Cookin'

Post by Sandy »

WOW! Thank you, Rod. :D With those URLs you have given me so many wonderful breakfast ideas for my parents. They are coming Sunday and staying overnight...So I will try one of the recipes for them on Monday morning.

Lots of good things for me too. I am having so much fun looking through these recipes.

:loves
Sandy


:bana: Sample the green banana snack
(these carbs are "resistant starch"):

Peel, then cut half of a mostly green banana
(not too green) into slices; sprinkle on cinnamon
and enjoy with fresh walnuts.

Rod :)
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Re: UB Cookin'

Post by Amigoo »

Re: https://www.dailymail.co.uk/health/arti ... ocess.html
"surprising science-backed food secrets that can slow the ageing process and help you look younger" :roll

"(creates) mild form of cellular stress called ‘hormesis’, which triggers a chemical chain of reactions called ‘autophagy’ that cleverly speeds up the clearing-out of old cells and stimulates the production of new cells to boost resilience, energy levels, thinking power and vitality."

:idea: Gabriela has such youth on her side that a concern about aging seems more academic than experiential. Nevertheless, good tips about what to consume (less about what not to consume; the stuff that is counterproductive to good nutrition). However, if you're 80 and want to turn back the clock, start with a new digital that can be reset from your smartphone. :roll:

Rod :)
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Re: UB Cookin'

Post by Amigoo »

Re: https://www.usatoday.com/story/life/hea ... 206040007/
"Is honey good for you? Learn about the buzz here."

"When it comes to sugar content, honey and table sugar are pretty close. While there are some studies that show it may have a smaller effect on blood sugar than table sugar, those with pre-diabetes, diabetes or unstable blood sugar will need to use it with caution and also make sure they balance it with some protein and fat." :!:

:idea: Been there! Done that! Protein and fat are indeed dietary balance, but too much is too much! The body knows what carbs are consumed in excess and keeps responding the same disappointing way. Besides, protein and fat slow carb digestion - not reduce it. Thus, post meal blood sugar is better, but daily is not (unless sufficient insulin helps during the non-eating periods). :finger:

Incidentally, this is why a longer bedtime fast is healthier (no eating after supper):
The body has more time to digest/clear the carbs still producing glucose. ;)
:lol: How not to eat after supper? Lock the cupboards and refrigerator.

Rod :)
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Coconut Ricotta

Post by Amigoo »

Coconut Ricotta, pudding base

Add sweetener if desired
and/or preferred fruit 'n nuts.

:roll Ingredients:

15oz container part-skim ricotta cheese
1/3 cup dried fine-shredded coconut
1/4 cup half & half
1 tsp vanilla
pinch of salt

:arrow: Directions:

Mix well; keep refrigerated.

Rod :)
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Tofu Twosday

Post by Amigoo »

Tofu Twosday

Super quick two-ingredient veggie dish.

:arrow: For one serving,
place 1/2 cup tofu mixture* in heat-proof bowl,
top with 1 1/3 cups frozen mixed veggies,
cover and microwave 3-4 min.

Drizzle on 2 tsp virgin olive oil,
sprinkle on S & P as desired.

* Prepare 15oz pkg extra firm organic tofu:
Use pastry cutter to coarse chop, then stir in
3 tsp rubbed sage, 1 tsp garlic granules, 1/2 tsp salt.
Keep refrigerated. 8)

Rod :)
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Mama Mía Almondía!

Post by Amigoo »

Mama Mía Almondía!

Some apple a day in an almondy way -
nutritional gold the ol' fashioned way.

:arrow: Combine 2 med. red apples (chopped),
2 cups unsweetened natural applesauce,
2/3 cup raw almonds, 2 pkts True Lemon Powder.

Refrigerate overnight for almonds to hydrate,
then keep refrigerated between servings. 8)
Try with a sprinkle of cinnamon!

Rod :)
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Re: UB Cookin'

Post by Amigoo »

Re: https://www.dailymail.co.uk/femail/arti ... tchup.html
"Heinz launches WILD new product that will let sauce fans CUSTOMIZE their ketchup
... There is said to be over 200 potential sauce combinations." 8)

:idea: While waiting for this to be sold, add plain tomato paste
to any preferred tomato-based sauce (add 2 cans cold water
to 6oz can tomato paste). The paste boosts the nutrition
and decreases salt and sugar in the commercial sauce
(per typical serving). ;)


For Simple Tomato Juice, increase water,
add 1/4 tsp salt, 1/8 tsp garlic powder,
pinch of celery powder and/or thyme. :roll


Tomato Saucy Spread, a condiment

Combine 6oz can tomato paste,
1 can cold water, 1/4 tsp garlic granules,
1 rounded tbsp dried cilantro, 1/4 tsp salt,
1 1/2 tbsp apple cider vinegar.
Keep refrigerated.


Rod :)
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Tofu or Not Tofu

Post by Amigoo »

Tofu or Not Tofu

(some do - some don't) :roll:

Coarse chop 15oz container extra firm tofu (drained),
then stir in 3 tsp rubbed sage, 1 tsp garlic granules,
1/2 tsp salt, 1 1/2 tbsp dried parsley. Refrigerate.

Use as desired (cold, hot, or Goldilocks -
solo, combined, or your guess is fine).
Or upscale tofu and drizzle EVOO. :roll

Rod :)
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Re: UB Cookin'

Post by Amigoo »

Re: https://www.feastingathome.com/tofu-recipes/
"50+ Amazing Tofu Recipes"

:idea: Yum :!:

Note: Tofu is made from soy beans, therefore a carb,
albeit a more nutritious carb with good protein. :roll
Choose edamame if more fiber is important.

Rod :)
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Blues on White

Post by Amigoo »

Blues on White

When a cold dessert becomes serious nutrition.
Add sweetener if desired but it's not "nutrition"
(raw walnuts and almonds are!). ;)

:arrow: Combine 15oz container part-skim ricotta cheese,
2/3 cup unsweetened, dried, finely shredded coconut,
and 1/2 cup half & half (mix with coconut first).

Serve 1/2 cup ricotta mixture,
topped with 1/2 cup frozen blueberries. :roll

:idea: It's best to leave this unsweetened
since "fruit is nature's candy". Accompany
with a simple cookie for dessert appeal. ;)

:idea: Whole raw almonds (skin has good fiber)
also complement these flavors! For versatility,
hydrate almonds in natural apple sauce
(refrigerate then use as desired). 8)

Rod :)
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Re: UB Cookin'

Post by Amigoo »

Re: https://www.delicious.com.au/recipes/co ... a/hd2k28tl
"52 recipes that prove ricotta is the most versatile cheese"

:sunflower: Yum! Whipped Ricotta

Rod :)
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Re: UB Cookin'

Post by Amigoo »

:sunflower: Regarding low-carb snacks ...

Cooked garbanzo beans (chickpeas) with a bit of salt
are acceptable substitute for cookies 'n crackers
(when serious about low-carb nutrition). ;)

:idea: Try 1/4 cup with a handful of raw walnuts
and slice of fruit or fresh veggie. :roll

Also try with a touch of sweetener
and/or sprinkle of cinnamon. 8)

:bana: Or try super-tasty, low-carb Ricotta Cheese Dip:

Combine 15oz container part-skim ricotta cheese,
3 tbsp coarse ground Dijon mustard, 3/4 tsp garlic granules,
and 1/2 tsp turmeric extract powder (optional).

Serve with sliced zucchini, red bell pepper, celery,
cauliflower, and cherry tomatoes. :roll

:bana: Or try super-tasty, low-carb Tuna Bean Dip:

Drain*, then mash 15oz can cannellini beans.
Stir in 1/2 tsp garlic granules, 1/2 tsp salt,
2 tbsp dried parsley, 1 tbsp fish oil; mash in
4oz can tuna (packed in water, drained).
* add bean juice to thin as desired.

Serve with sliced zucchini, red bell pepper, celery,
cauliflower, and cherry tomatoes. :roll


Rod :bounce: (munchin' like a bunny)
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Bite Me Mustard

Post by Amigoo »

Bite Me Mustard (my) ;)

Perky condiment to "decontaminate" your palette
after getting a huge bite of raw alligator tail. :roll:
A mini side dish topped with Spanish peanuts;
include minced fresh parsley to upscale.

:roll Ingredients:

12oz container coarse ground Dijon mustard
1/4 rounded cup sesame seeds (optional)
1 tsp turmeric extract powder
1/2 tsp garlic granules
3 tbsp dried chives
3 tbsp dried parsley
1 xlg sweet onion, diced
1 1/2 tbsp virgin olive oil
roasted Spanish peanuts

:arrow: Directions:

Combine ingredients except peanuts,
then refrigerate in covered container;
stir briefly before serving.

Rod :)
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Re: UB Cookin'

Post by Sandy »

Hey Rod,

I am dying to try the Blues on White recipe. It sound wonderful...I need some Ricotta Cheese first. Thanks too for providing the URL for Ricotta recipes...YUM!...and I can't forget the Tofu recipes either... :bana:

You have given me so many good options. I find myself also searching the cabinets for Garbanzo beans. :D :sunflower:

You make trying to live a healthier lifestyle so much easier with your tried and true suggestions.
We so appreciate you! :thumright: :love

xxSandy
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SW PB Snack

Post by Amigoo »

SW PB Snack, survival food ;)
(brands mentioned for ingredients reference)

:roll Ingredients:

16oz pkg "Great Value Bite Size Shredded Wheat" (Walmart)
18oz jar "O Organics Creamy Peanut Butter" (Tom Thumb)
Barlean's Flax Oil + virgin olive oil (try equal portions)
white sesame seeds to boost nutrition (optional)

:arrow: Directions:

Discard oil from top of peanut butter,
then stir in flax/olive oil mixture
until PB pours from spoon.
Keep refrigerated. 8)

Serve as dip for Shredded Wheat biscuits
with sliced fresh apple on the side. :roll

:scratch: Who knew :?: To consume half of apple,
place the other half, cut side down,
in some applesauce and refrigerate. 8)

:sunny: Speaking of "survival food" (as in summer heat) ...
Add 2 packets of True Lemon Powder to quart of filtered water,
then refrigerate. Tasty, refreshing, and non-caloric! Also try
2 packets in a large jar of applesauce! :D

Rod :)
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Re: UB Cookin'

Post by Sandy »

Thanks Rod.
The latest SW PB Snack sounds great!
xxSandy
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Pumpkin Seed Condimania

Post by Amigoo »

Pumpkin Seed Condimania

Querky pumpkin-seed-cluttered condiment,
inspiring "Who eats this stuff?!" comments. :roll:
So querky-spicy that shredded wheat biscuits
easily substitute for gourmet crackers. 8)

:roll Ingredients:

1 cup Italian Salad Dressing
1/4 cup apple cider vinegar
1/2 tsp garlic granules
3 tbsp dried red bell pepper
1/3 cup minced fresh parsley
1/3 cup minced sweet onion
1/2 cup raw pumpkin seeds
1/4 cup virgin olive oil

:arrow: Directions:

Mix, refrigerate overnight,
then stir before serving.

:idea: Substitute as desired, to the limit
of your querky culinary condimania. :lol:
Have a party to compare Condimanias
and see what's "Udderly Maniacal". :shock:

Rod :)
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Re: UB Cookin'

Post by Sandy »

Hi Rod,
Thank you for the latest healthy recipe.
I am wondering how Pumpkin Seed Condimania would taste if I left out the vinegar? ( I'm not a huge vinegar fan. :oops: )
xxSandy


Sandy,

Salad dressing usually has sufficient vinegar for tartness.
The soaked pumpkin seeds seem the primary ingredient
because of mild taste, texture, and nutrition!

:lol: "Condimania" hints that this can be whatever
creates a moist, chewy, spicy condiment. Olé !

Rod :)
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Frozen Banana Bottoms

Post by Amigoo »

Frozen Banana Bottoms

Frozen treat with banana and coconut fiber as well as complementary flavors!
If desired, top only with blueberries ... or walnuts ... and/or whatever. :roll

Great for hot days - frozen bottoms maintain colder dessert for outside parties.
Interestingly, the fiber causes a fullness not typical of ice cream desserts. 8)

:roll Ingredients:

4 med. almost ripe bananas
1/2 cup half & half
1/3 cup dried shredded coconut

:arrow: Directions:

Mash bananas as desired (not too mushy is best).
Stir coconut into half & half, then into bananas.
Place 1/2 cup of mixture in freeze-proof bowls,
cover with plastic wrap and freeze.

To serve, thaw bottoms briefly, then top
with vanilla ice cream and frozen blueberries.


Berried Banana Bottoms (Plan BBB) ;)

Mixture does not freeze as hard as ice, so it can be frozen as a loaf
then sliced before completely thawing. Also, the banana, coconut,
and rice cake fiber give this a non-gluten pastry appeal. :roll

:roll Ingredients:

5 med. almost ripe bananas, chilled
2/3 cup half & half
1/3 cup dried shredded coconut
3 cups crumbled, unsalted, thin rice cakes
(reduces hardness of frozen bananas)

:arrow: Directions:

Mash bananas as desired (not too mushy is best).
Stir coconut into half & half, then into bananas.
Fold crushed rice cakes into mixture, then freeze
in 8" x 8" baking dish, covered with plastic wrap.

To serve on buffet, cover with frozen blueberries;
whipped (or ice) cream on the side.


Rod :)
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Re: UB Cookin'

Post by Sandy »

Thanks Rod!
Frozen Banana Bottoms sound great for a hot humid Tennessee summer.

xxSandy
“We measure and evaluate your Spiritual Progress on the Wall of Eternity." – Guardian of Destiny, Alverana.
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