UB Cookin'

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

Post by Amigoo » Sat Jan 18, 2020 6:55 am

Re: https://www.youtube.com/watch?v=Nk3aAuM7FjE
"Top 10 Brain Foods" 8)

:roll A short presentation with valuable information!

Caveat: Number 1 (grains) should emphasize whole grains, properly cooked
and consumed in small portions (better control of blood sugar during the day). ;)

Caveat: Tip about blueberry extract seems to ignore fiber's importance. :roll:

Tip: Avocados spoil easily once ripe -
scoup out flesh and freeze in serving size portions,
then thaw immediately before consuming. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Jan 18, 2020 7:46 am

Re: https://www.youtube.com/watch?v=Nk3aAuM7FjE
"Top 10 Brain Foods" 8)

:idea: This might be Number 11: :finger:
Chia seeds ("loaded with nutrients that can have important benefits for your body and brain.")

Tip: Stir 2 tbsp chia seeds into 1/2 cup chilled applesauce;
if desired, sprinkle on some cinnamon. Eat with spoon. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Jan 18, 2020 5:13 pm

:sunny: A diabetes discovery journey ...

Re: https://www.foxnews.com/health/what-is-dry-fasting

Dry fasting (intermittent fasting where both food and drinks* are skipped for a day or two) may be an extended method of simply not eating for the 8-12 hours usually required for the day's food to be completely digested. This oft-recommended bedtime fast helps the body return to its available insulin baseline (and why blood sugar testing is best after a bedtime fast). ;)

* even this article cautions against not drinking fluids

:idea: Diabetes medication might be required if a fasting blood sugar is still too high (indicates insulin resistance and/or insufficient insulin). :(
A few 12-hour fasts with subsequent testing seem sufficient (IMO) to establish one's insulin baseline, becoming very encouraging when you learn that some insulin is still being created (else blood sugar would be higher after a long fast). ;)

Tip: Once you know your baseline, carb control per meal gets easier (avoid carbs in excess of available insulin). ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sun Jan 19, 2020 2:27 pm

:idea: More about garlic ...

:study: Re: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6073756/

"Garlic foods prepared in the kitchen are usually made by the cooking of raw cloves or bulbs, such as by roasting or boiling or stir-frying, all methods of which completely inhibit alliinase. It is also common to simply dice (cut into small cubes) raw garlic and add it to various foods, a method which does not inhibit alliinase."

:lol: The last sentence of this quote is a big clue about garlic in centuries past: Garlic's health benefits were proven long before laboratory-created pills! And this article's mention that cooking inhibits alliinase hints that the body does not require a lot of garlic per meal for preventive health (else garlic would not have been proven effective in centuries past). ;)

:idea: A few bites of bread with minced fresh garlic 'n butter (or extra virgin olive oil) might be sufficient. :roll
Even serve a smalll condiment bowl of minced garlic 'n butter (or EVOO) for the main meal every day!

Rod :)

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Sauerkraut Slaw

Post by Amigoo » Mon Jan 20, 2020 8:51 am

Sauerkraut Slaw

A near-paleo mixture, providing nutrition of fermented cabbage
with complementing nutrition (especially fiber) of fresh cabbage
and diluting the typical sodium in sauerkraut. 8)

:arrow: Finely shred medium head of chilled green cabbage,
then hand mix with 15oz can sauerkraut, 3 tbsp caraway seeds.
Refrigerate overnight, then stir before serving.

If desired, add a cup of water to increase moisture.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Jan 20, 2020 3:21 pm

About the Sauerkraut Slaw ...

:idea: The concept was intended to begin process of making sauekraut,
using a can of sauerkraut as a "starter", but experiment was postponed
to test if a sauerkraut slaw would be appealing. :roll:

Rod :)

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Corn Mush 'n Eggs

Post by Amigoo » Mon Jan 20, 2020 4:59 pm

Corn Mush 'n Eggs

A convenience breakfast dish, best served corny side up. :roll:
Top with butter (or olive oil) and salt & pepper. Serve with cheese,
breakfast (or faux) meat and/or Mexican salsa.

:roll :arrow: Ingredients/Directions:

Briefly stir 4 eggs and 1 cup egg whites, then pour into lightly oiled heat-resistant bowl.
Place bowl in double boiler, top with pan lid and steam eggs until cooked (about 25 min.).

When eggs have steamed 15 min.,
in a medium sauce pan, add 2 1/2 cups water, bring to simmer, then whisk in
1/2 rounded cup corn meal, 1/2 tsp salt, 1 tsp sugar, and 2 tbsp dried chives.
Whisk frequently until cornmeal mush is thick, then spoon over cooked eggs.

Serve hot or cool, then refrigerate in covered container.
Use spatula to remove a serving, keeping eggs on bottom
(for presentation and to microwave later on low power).

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Jan 21, 2020 5:32 pm

Re: Corn Mush 'n Eggs

:idea: Upscale the recipe (and convenience) ...
by increasing cornmeal to 2/3 cup rounded, then stir in
1 cup chopped asparagus and 2/3 cup sweet onions
(pre-cook in microwave to al dente texture).

1/2 tsp garlic powder complements these flavors. ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Jan 22, 2020 1:01 am

Thanks Rod,

I am interested in the Sauerkraut Slaw as it seems the best of both nutritional benefits. I would need to scale down the amount though as George is not a huge fan of cabbage. ( He had to eat it nearly every day to get by just after World war II as a young boy. So I guess I can't blame him. ) :)

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Wed Jan 22, 2020 2:50 am

Sandy,

Sauerkraut Slaw is too dry and too much raw cabbage (cole slaw includes mayonnaise or dressing).
Microwaving the cabbage before mixing in the sauerkraut helped, but I drifted to Plan B:
Add a big scoup of the Slaw to soups and other dishes when I reheat them.

:lol: Tonight, Plan C: Fine Faux Slaw: Finely shredded then chopped raw green cabbage,
can of sauerkraut, 1/4 cup apple cider vinegar, 1/3 cup water, caraway seeds. :finger:

Plan D will be to Dump the cabbage in the outdoor mulch pile. :roll:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Jan 22, 2020 3:30 am

:duh After Plan C (vinegar, celery seeds, garlic powder, olive oil),
I've decided that cole slaw is the best way to go with raw cabbage
... or go back to the original concept of using canned sauerkraut
to help ferment the shredded cabbage (at room temperature). :roll:

:bana: At the moment, with a belly full of raw cabbage,
I'm ready for a plate of hot sausage and stein of cold beer
(or just the stein). :roll:

Rod :)

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Re: UB Cookin'

Post by happyrain » Wed Jan 22, 2020 5:00 am

yes please
Image

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Re: UB Cookin'

Post by Sandy » Thu Jan 23, 2020 11:05 pm

:lol: :lol: :lol: Hi Rod. :hithere I must say that I have used plan D more times in my culinary career then I care to admit. :roll: :oops:

Okay I will have my slaw the old fashioned way... But, hey, have you ever mixed avocados into a slaw with olive oil, caraway seed and vinegar?
When I came here I found the recipe and used to make it for the two of us but now, after years of neglect...I haven't a clue where I found it. It was tasty but in small amounts as the avocado ...well, you know what avocado is like...

When I see beer, I imagine all the wonderful beer muffins I could make... :mrgreen: Yum!

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Fri Jan 24, 2020 4:52 am

Re: Beer Bread Muffins - https://recipes.sparkpeople.com/recipe- ... pe=1134017

:bana: A recipe so simple that morning oat bran made with beer comes to mind.
(top with crumbled pretzels and cheddar cheese) :roll

:scratch: "What to drink?" Guess :!:

Rod

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Re: UB Cookin'

Post by Amigoo » Mon Jan 27, 2020 4:59 pm

:sunny: A diabetes discovery journey ...

New conjecture: For easier blood sugar control, :finger:
no grain-based carbs should be consumed after the midday meal
(minimizes these carbs during the nighttime fast).

Rod :)

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Re: UB Cookin'

Post by Sandy » Tue Jan 28, 2020 8:32 am

Hi Rod,

Thanks for the beer muffin recipe and advice to minimise high blood sugars.. I adore beer muffins with lots of butter. :shock: Okay...I'm thinking maybe it would be best if I forgo making them for awhile until I have my Christmas indulgent habits under better control. :)

I will keep the grain based food to a a minimal after lunchtime. That should help both of us. :finger:

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Tue Jan 28, 2020 1:03 pm

:sunny: A diabetes discovery journey ...

Sandy,

I discovered several years ago while testing a Keto-type diet that elimination of grain-based foods
made blood sugar control much easier. However, grains (especially whole grains) are still important
and provide good nutrients including fiber. So, the reasonable compromise was to minimize
processed grains (especially flours) and consume conservative portions of whole grains. ;)

:idea: Now ("conjecture"), keeping grain-based consumption long before bedtime, those carbs
should be digested while we're physically active with our daytime "busyness". :finger:

This compomise (sometimes theory more than practice :roll: ) began after bedtime cooking
of a pot of whole grain barley; I intended to refrigerate it for use during the week.
Since I was hungry for a snack and realized that this was a good time to test barley's effect
on blood sugar, I consumed a cup of the cooked barley by itself - not even S & P :!:
Eight hours later my blood sugar was much higher than expected! Obviously ...
it was time to focus on the effects of grains. ;)

:arrow: Many months later, I had to consider how I was going to replace the fiber
that I was getting from grains. Recently, I've learned that flaxmeal helps ...
... like 1/3 cup golden flaxmeal added to cornbread batter. :roll

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Jan 29, 2020 1:09 pm

Hi Rod,

Loads of good ideas in that last post. Thank you!
Is flaxmeal the same has Psyllium husks? hmmm ....wait ...is it a kind of crushed linseed? LOL Obviously I have a lot to learn in this area.
( I could use some of your warm barley tonight. Yum you are making my mouth water. but will keep in mind its blood sugar raising properties and use it in a more conscientious way. )

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Wed Jan 29, 2020 3:37 pm

Re: viewtopic.php?f=15&t=27959&start=1300#p205127

Sandy,

This inspiration was then followed by Corn Paddy ...
include golden flaxmeal (golden linseed) in cornbread batter
and bake like muffin tops (consume as bread with a meal).

:idea: ... or add canned corn, diced onions, herbs 'n spices
to make these more robust (nutritionally speaking). ;)

:roll: Why not? Eggs 'n Corn Paddies (literally ...
bake tops with egg in the center; create a loose foil dome
for initial baking, then remove for final minutes). :finger:

Rod :)

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Yellow Corn Paddy

Post by Amigoo » Wed Jan 29, 2020 5:11 pm

Yellow Corn Paddy

Enriched cornbread baked as one large muffin top. :roll:
(mostly for baking and serving convenience)

:roll Ingredients:

6oz pkg Yellow Cornbread Mix
1/3 cup golden flaxmeal
1/3 cup brown rice flour
1 tsp baking powder
1/3 cup cornmeal
1 tbsp dried parsley
1/4 tsp garlic granules
1/2 tsp salt

2 xlg eggs
1/4 cup egg whites
1/4 cup half & half
2 tbsp virgin olive oil
15oz can corn, drained

:arrow: Directions:

Lightly oil a baking sheet and dust with flour;
pre-heat oven to 400F degrees.

In a large bowl, combine dry ingredients.

In a medium bowl, whisk eggs,
then whisk in remaining ingredients,
except olive oil and corn.

Pour into dry mixture, stir to combine,
vigorously stir in olive oil, then fold in corn.

Pour batter onto prepared baking sheet,
reduce oven to 375F and bake 35 min.

Slice with a pizza cutter or knife,
then use spatula to loosen slices.

:idea: Notes: Cornbread Mix provides minor ingredients
and began this culinary exploration. Brown rice flour
provides unique texture and justifies "paddy". :roll:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Jan 30, 2020 4:06 am

Re: Yellow Corn Paddy

:idea: Individual muffin tops are equally enticing.
(and easier to remove from the baking sheet) ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Jan 30, 2020 3:29 pm

:idea: These fresh foods are probably more beneficial than most supplements
advertised as containing similar nutrients (including multivitamins). :roll:

13 Healthiest Leafy Green Vegetables:
https://www.healthline.com/nutrition/le ... #section14

14 Healthiest Vegetables:
https://www.healthline.com/nutrition/14 ... h#section6

11 Most Nutrient-Dense Foods:
https://www.healthline.com/nutrition/11 ... the-planet

13 Foods That Could Lower Risk of Cancer:
https://www.healthline.com/nutrition/ca ... s#section3

Rod :)

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Re: UB Cookin'

Post by Sandy » Thu Jan 30, 2020 11:43 pm

Hi Rod,

I began reading the healthiest vegetables and food URLs. They are wonderful! Thank you for posting them here so that the readers can have this information at our fingertips. I am all fired up now. :bana:

Your Yellow Corn Paddy recipe too sounds like a keeper for this southern gal who grew up enjoying the taste of corn bread and corn.

Have a great week end. :hithere

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Pickley Red Cabbage 'n Beets

Post by Amigoo » Sun Feb 02, 2020 7:31 pm

Re: https://www.bustle.com/p/is-apple-cider ... dy-8107653

:idea: Apple cider vinegar as medicine might be helpful,
but is more appealing as food, like this:

Pickley Red Cabbage 'n Beets

:arrow: Chop and rinse medium head of red cabbage, then
sprinkle on 3 tsp caraway seeds and 1 cup water
and top with 1 large sweet onion, chopped;
bring to soft boil, reduce heat and simmer 20 min.

Dice 15oz can whole beets, saving juice to mix with
1/3 cup raw apple cider vinegar, 2 tsp beet powder.

When cabbage is cooked, stir briefly then mix
with diced beets and prepared beet juice.
;) Tastier served cold (refrigerate overnight).

Tip: Claims that men benefit from beet's nitric oxide
(inspires "Get up & go!" ; - ) may need more research. :roll:

See also: https://www.healthline.com/nutrition/superbeets

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Feb 03, 2020 5:47 am


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