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Re: UB Cookin'

Posted: Sat May 27, 2017 2:02 am
by Amigoo
:idea: Speaking of Veggie Burgers ... again

Who knew?! For spaghetti "meat sauce" ... :roll

Increase barley grits to 1 2/3 cups (for more firmness),
briefly fry thick slices of the chilled barley in olive oil with
Italian spices, and cut into small pieces for faux meat;
gently stir into a prepared & heated spaghetti sauce.

For vegetarians, this faux meat sauce with its great texture
convinces that real meat sauce is faux barley sauce. :roll:

Rod :D

Re: UB Cookin'

Posted: Sun Jun 04, 2017 6:54 pm
by Amigoo
Re: https://draxe.com/nutritional-yeast/

"Since our bodies can only absorb so much of any one nutrient at a time, and since you need B vitamins dispersed throughout the day to help your body convert food to energy, it is recommended that you add just a teaspoon of nutritional yeast to foods at each meal."

:bana: A good summary of the health benefits of nutritional yeast.
(probably best considered as a condiment or shake ingredient)

"Antibacterial, antiviral immune-booster" suggests important
preparation for increasing world health problems. ;)

Rod :D

BBC Chiller

Posted: Mon Jun 05, 2017 5:20 am
by Amigoo
BBC Chiller (Black Beans & fresh Cilantro)

An easy assembly of chilled black beans, fresh cilantro, and sweet onion;
most appealing as a cold dish (salad, side dish, or condiment).

:roll Ingredients:

1 lg bunch fresh cilantro, rinsed & stems removed
2 15oz cans black beans, chilled and rinsed
1 med. sweet onion, diced
1 cup Olive Oil & Vinegar dressing

:arrow: Directions:

Combine ingredients, stir gently, then chill a few hours.
(refrigerate BBC in a covered container while you chill) ;)

Rod :D

Re: UB Cookin'

Posted: Mon Jun 05, 2017 8:29 am
by Sandy
I have always enjoyed the taste of the versatile black bean and just this week I was looking for a bean salad recipe of just this sort, Rod. Thank you...you must have read my mind. :sunflower:

And thank you for the information and suggestions for nutritional yeast. Will look for it this week at the health food store. :thumright:
xxSandy

Re: UB Cookin'

Posted: Tue Jun 06, 2017 5:51 am
by Amigoo
:idea: Re: Nutritional Yeast

I had just posted a review with a "cheese" sauce recipe*
when I read that nutritional yeast is great on popcorn: :roll
drizzle on virgin olive oil, then sprinkle nooch and salt.
Apparently, lickin' the bowl is traditional. :roll:

* https://www.amazon.com/review/RNJHPQLFQWVBL/

"Nooch" is a popular vegan term for nutritional yeast.

Rod :D

Re: UB Cookin'

Posted: Wed Jun 07, 2017 6:10 am
by Amigoo
:idea: Re: Nutritional Yeast

Hmmm ... some nutritionists suggest a serving size of 1 tsp
so this would not be a major source of B vitamins ...
but still a flavorful condiment. 8)

Rod

Re: UB Cookin'

Posted: Sat Jun 10, 2017 3:36 am
by Sandy
Hmmm ... some nutritionists suggest a serving size of 1 tsp
so this would not be a major source of B vitamins ...
but still a flavorful condiment. 8)
Yet it would still "B" helpful. :mrgreen: (sorry about that. :oops: )
Have a good week end!
xxSandy

Coconut Caramel Sauce

Posted: Sat Jun 17, 2017 3:30 am
by Sandy
I am thinking of making this today as a sort of spruce up topping for some sugar free cookies I made a day or two ago. They are" oatie" more like a soft oat topping and really missing something (LOL sugar! :roll: ) But this sauce, used sparingly will probably do the trick and make a tasty treat to boot.
This recipe can be found, along with a whole bunch of other goodies at... http://chocolatecoveredkatie.com/2017/0 ... ipe-vegan/

Coconut Caramel Sauce

Total Time: 1h 10m
Yield: about 2/3 cup Print This Recipe 5/5
Ingredients

13.5 oz coconut milk (Coconut-free recipe here)
1/3 cup pure maple syrup, honey, or agave (vegans use the maple or agave)
1/4 cup brown sugar OR simply increase the above liquid sweetener to 2/3 cup
1/2 tsp pure vanilla extract
1/4 tsp salt
optional 1 tbsp butter-type spread or coconut oil, for richer flavor
Instructions

*Use the brown sugar (or coconut sugar) if you want more of a caramel flavor; however using all liquid sweetener still yields delicious results. Make sure to buy full-fat canned coconut milk, not lite or coconutmilk beverage.

Combine all ingredients except the vanilla extract in a medium saucepan. Bring to a boil. Let it boil for around 3-4 minutes, stirring continuously, then lower to a simmer. Let it simmer—stirring as needed—until it cooks down to about half its volume and thickens. This usually takes around 50-60 minutes, depending on your climate, stove, and the fat content in your particular can of coconut milk. Turn off the heat, stir in the vanilla, and let it sit for about an hour. Cover and refrigerate overnight – it continues to thicken as it sits.


Read more at http://chocolatecoveredkatie.com/2017/0 ... 3sited6.99

Zucchini Banana Bread (no flour)

Posted: Sat Jun 17, 2017 3:44 am
by Sandy
Here's another one I found on the Chocolate Covered katie website. It is for all of you with gardens and an abundance of Zucchini and also great for anyone avoiding wheat and processed sugar.
http://chocolatecoveredkatie.com/2016/0 ... flourless/

Zucchini Banana Bread

Total Time: 35m
Yield: 9x5 loaf

Ingredients

2 1/2 cups rolled oats (260g)
1 cup mashed banana (240g)
1 cup finely grated zucchini, loosely packed (200g)
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1 1/2 tsp pure vanilla extract
1/3 cup oil OR milk of choice
1/2 cup pure maple syrup, agave, or honey
1 and 1/2 tbsp vinegar
optional 1/2 cup chocolate chips
Instructions

Preheat oven to 350 F, and grease a 9×5 loaf pan very well, making sure to go up the sides. Put the oats in a blender and blend until a fine powder forms. Add all other ingredients (except optional chips) and blend until smooth. Stir in chips, if using. Pour the batter into the prepared pan, then bake on the middle rack for 35 minutes. Turn the oven off, but DON’T open the oven. Let the bread sit in the closed oven for another 10 minutes. Then remove from the oven and let cool completely before going around the sides with a knife, then inverting onto a plate.


Read more at http://chocolatecoveredkatie.com/2016/0 ... skJ6Imt.99

Re: UB Cookin'

Posted: Tue Jun 20, 2017 10:53 pm
by Amigoo
:sunflower: About coconut oil (accumulated research) ...

Re: http://articles.mercola.com/sites/artic ... efits.aspx

"Ketones appear to be the preferred source of energy for the brain in people affected by diabetes, Alzheimer's, Parkinson's and maybe even ALS, because in these diseases, certain neurons have become insulin resistant or have lost the ability to efficiently utilize glucose. As a result, neurons slowly die off.

The introduction of ketones may rescue these neurons and they may still be able to survive and thrive. In multiple studies, ketones have been shown to be both neurotherapeutic and neuroprotective. They also appear to lower markers of systemic inflammation, such as IL-6 and others."


Re: http://thescienceofeating.com/2017/05/2 ... ily-basis/

I'm not sure why "applying coconut oil" is beneficial (this would improve skin health), but consumption is probably the important part of this alzheimers cure. As for treatment, Notes: (below) may be the better starting point for experimental treatment; and creating two control groups would make this testing "authentic".

Notes: MCT Oil is concentrated coconut oil; a combination of extra virgin coconut oil (for lauric acid benefits) and MCT oil (for beneficial ketones) may promote better health, including better brain function. (about 1-4 tsp, daily)


Re: https://bengreenfieldfitness.com/2015/1 ... xtremists/

:cheers: Excellent discussion about coconut oil!

Analysis: 1-2 tbsp extra virgin coconut oil (EVCO) per day is safe, healthy consumption.
Ignore MCT oil marketing hype since this oil is expensive and has nutritional limitations.


:roll Try a Banana + Coconut Oil taste/nutrition treat (1/2 small banana + 2 tsp EVCO)

Rod :D

Re: UB Cookin'

Posted: Wed Jun 21, 2017 3:53 am
by Sandy
Thanks Rod, I've spent about an hour looking into these websites and articles and am feeling inspired! (a good thing... :bana: )
It is just what "the doctor" ordered. ;)
I think G and I will incorperate some of Doctor Mercola's dietary advise.
xxSandy

Re: UB Cookin'

Posted: Fri Jun 23, 2017 1:37 am
by Amigoo
:sunflower: About coconut oil ...

Re: https://www.amazon.com/Onnit-Percent-Co ... B00O2CVF56

:roll An MCT blend containing lauric acid and only coconut oil.
Somewhat expensive but not for a daily tablespoon. ;)

Rod :D

Cottage Cheese Spread

Posted: Mon Jun 26, 2017 9:11 pm
by Amigoo
Cottage Cheese Spread

:scratch: Who knew :?: :!: The perfect cheese base for so many spreads!
also thicken soups and stews or create a spread for pancakes, etc.
Only imagination (plus herbs and spices) limits this super EZ base. :roll

Directions: Spoon a 16oz container of cottage cheese into a small bowl
or glass quart measuring cup and use a hand blender (my preference)
to blend the cottage cheese until smooth. If desired, then blend in
selected dried herbs and spices.

:cheers: Discover how this whipped base is more versatile
that the centuries-old cottage cheese paradigm. :roll:

Rod :D

Cottage Cheese Spread

Posted: Tue Jun 27, 2017 1:47 pm
by Amigoo
Re: http://board.1111angels.com/viewtopic.p ... 50#p195113

A very versatile recipe (substitute extras as desired)

:roll Ingredients:

16oz container 2% milkfat cottage cheese*
1/4 tsp garlic granules
1 tbsp dried parsley
1 tbsp virgin olive oil

:arrow: Directions:

Spoon cottage cheese into a small bowl or glass quart measuring cup
and use a hand blender (my preference) to blend until smooth.
Blend in garlic granules and parsley, then add olive oil.

* My preferred brand (Daisy) contains three ingredients:
cultured skim milk, cream, and salt.

Rod :D

Re: UB Cookin'

Posted: Wed Jun 28, 2017 1:49 am
by Sandy
That's a healthy treat for next week's shopping, Rod. Thank you!! The simple things are often the best and this recipe sounds perfect for celery and other veggie bits.
xxSandy

Re: UB Cookin'

Posted: Wed Jun 28, 2017 1:54 am
by Sandy
I did make the low sugar Banana Zucchini Bread and it was pretty tasty. And the Coconut Caramel Sauce was to die for. I made mine with the 1/4 cup brown sugar but will try a lighter sweetener suggested in the recipe next time. Be warned though, it is hard to stay out of it...sigh don't I know... :roll:

Have a great week!
xxSandy

Oat Bran Mumpkin Tops

Posted: Sun Jul 02, 2017 2:15 pm
by Amigoo
Oat Bran Mumpkin Tops (Makes 9 Mumpkins)

A pumpkin muffin top recipe with LOTSA oat fiber.
Increase sugar to 1/3 cup for more sweetness.
"Mumpkin" is a cute typo (Muffin + Pumpkin).

Caution: This is a healthy muffin top. :roll:

:roll Ingredients (combine in this order):

1/2 cup pumpkin puree
1/2 cup cool water
1/4 cup half & half
1 1/2 cups coarse oat bran
1/4 cup brown sugar, packed
1/3 cup liquid egg whites
2 tbsp light olive oil
1 cup spelt flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp cinnamon (optional)
1/2 tsp salt (optional)

:arrow: Directions:

Preheat oven to 375F degrees; lightly oil a cookie sheet,
sprinkle with bread flour, then tap sheet to discard excess.

In a large mixing bowl, stir pumpkin puree, water, and half & half;
stir in oat bran, then brown sugar, egg whites, and olive oil.

Spread on 1/2 cup spelt flour, then baking powder and soda;
top with remaining spelt flour, cinnamon, and salt.

Stir vigorously for several minutes, then drop 9 spoonsful
onto prepared cookie sheet. Reduce oven to 350F and bake 45 min.;
allow to cool 5 min., separate from cookie sheet with a spatula.

:idea: Tips: Into completed batter, fold 1/2 cup dark raisins
and 2/3 cup chopped walnuts for Mighty Mumpkins; :rambo:
add 2/3 cup shredded carrot for hop. :bounce:

Rod :D

Re: UB Cookin'

Posted: Mon Jul 03, 2017 8:35 am
by Sandy
:lol: Thanks for another great recipe and the chuckles! :sunflower: Have a great week!
xxSandy

Re: UB Cookin'

Posted: Mon Jul 03, 2017 4:06 pm
by Amigoo
Sandy,

This has suddenly become a favorite breakfast (or later snack):
A Nutty Mumpkin*, small scoup of fermented cottage cheese**,
and slices of fresh apple or complimentary fruit.

* Chopped walnuts but no dark raisins.
** Properly fermented milk products seem healthier.

Rod :D

Re: UB Cookin'

Posted: Mon Jul 03, 2017 5:03 pm
by Amigoo
Properly fermented milk products seem healthier.
By the way, such products are usually advertised as "cultured". ;)

Rod :D

Re: UB Cookin'

Posted: Tue Jul 04, 2017 12:17 am
by Sandy
This has suddenly become a favorite breakfast (or later snack):
:lol: You've sold me, Rod. The ingredients I need to make Oat Bran Muffintops are on today's grocery list.
We've definitely needed a breakfast shake-up around here and this is just the ticket! :bana:
Thanks again!
xxSandy

Re: UB Cookin'

Posted: Tue Jul 04, 2017 3:48 pm
by Amigoo
:sunny: A diabetes discovery journey.
Re: https://draxe.com/coconut-oil-benefits/

:idea: My theory: Popular diabetes medications help control blood sugar by limiting the liver's conversion of glycogen into glucose (to increase blood sugar when the body's blood sugar level is low). Since the brain always needs a good supply of blood sugar, this limiting may affect brain energy, especially when food has been completely digested.

Extra virgin coconut oil (EVCO), not requiring insulin from the pancreas for maintaining brain energy, may be the ideal nutritional complement to medications that interfere with the liver's necessary functions. :?

Perhaps, 1 tbsp EVCO per day, consumed after the bedtime fast(?), may help maintain better brain energy.
Try sippin' with a few bites of fresh banana. ;)

Rod :D

Re: UB Cookin'

Posted: Wed Jul 05, 2017 5:55 am
by Sandy
We tried the coconut oil and banana you suggested, Rod, and it did help to get the coconut oil down a little easier. :cheers:
Thanks for the good information. :D
xxSandy

Re: UB Cookin'

Posted: Wed Jul 05, 2017 1:53 pm
by Amigoo
:sunflower: Two more breakfast (or snack) foods:

Briefly rinse one quart of frozen blueberries, then sprinkle on 1/4 cup chia seeds.
Thaw in a covered container in the refrigerator for several days, stirring occasionally.
By the third day, the seeds will have gelled. Suggested serving size: 1/2 cup.
:roll Excellent, served with cottage cheese, yogurt, or kefir.

Combine a 16oz container of smooth sunflower seed butter with 1 cup white sesame seeds;
if desired, pour off excess oil from sunflower seed butter. This mixture refrigerates well!
Suggested serving size: 2 tbsp. :roll Excellent topping for toasted whole grain bread,
raisin muffins, or crackers.

Tip: Choose organic products if available. ;)

Rod :D

Re: UB Cookin'

Posted: Wed Jul 05, 2017 9:14 pm
by Amigoo
:sunny: A diabetes discovery journey ...

Re: http://www.healthline.com/health-news/a ... s-072913#1
See also: Scientific American magazine, July 2017, "Surgery Stops Diabetes"

:arrow: The focus of this research is on digestion in the colon ... and might imply that a better "garden" of beneficial bacteria helps control diabetes (as well as helps healing of the semi-permeable tissue, etc., in the gut).

:idea: My own recent experience is that all grains, especially consumed as flour, cause more immediate and significant rise in blood sugar (easily measured with a simple diet and very limited sugar). Today, I wonder if the grains (proteins?) rather than glucose content cause a signaling problem (re: hormones, nerves, etc.) resulting in a diabetes response.

:cheers: Bottom line: Growing a better "garden" seems a reasonable first response!
Inulin powder mixed with kefir or quality yogurt is one online tip (but read this first:
http://www.naturalnews.com/022356_inuli ... ients.html )

:bana: After a second reading of the Inulin article, I noticed:
"Of the nutritional fibers, cellulose was the most likely to be included in a traditional hunter-gatherer diet. Cellulose is an insoluble fiber that is slowly fermented by the microbial population in the human colon. Inulin/FOS is a soluble fiber that is quickly and easily fermented." ... and this suggests that "The Termite Diet" could be a best seller! :lol: ... even the book could be consumed! :roll:

The Termite Diet - Get a good book and eat it! :baby

Rod :D