UB Cookin'

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

Post by Sandy » Mon Sep 23, 2019 3:21 pm

On the other hand (and despite "Cake") ...
this recipe's minimal added sugar and fat plus nutritious ingredients
suggest that it's more versatile than "dessert"; a good breakfast item,
more nutritious than pancakes, waffles, muffins, et al. ;)
All I know is it ticked all the right boxes for us, Rod. I think I added a touch more cinnamon because I love cinnamon. But yes I can see it as a breakfast food as well as a dessert. Pure YUM!

Thanks again...
Sandy

I appreciated the diabetes testing run down. It is good for us to have these things clarified. :sunflower:
“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.”
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LC Pumpkin Bread

Post by Amigoo » Fri Sep 27, 2019 3:12 pm

LC Pumpkin Bread

Healthier, less cake-like pumpkin bread
with similar moistness, flavors, and texture.

:roll Ingredients:

15oz can pumpkin puree
1/3 cup brown sugar, packed
2 xlg eggs + 1 xlg egg white
1 tbsp light olive oil
2/3 cup skim milk

1 1/3 cups light oat bran
1 cup whole wheat flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1 tbsp sugar
3/4 tsp salt

:arrow: Directions:

Lightly oil, then flour a deep loaf pan;
pre-heat oven to 350F degrees.

In a medium bowl, whisk eggs, then whisk in
pumpkin puree, brown sugar, oil, and milk.

In a large mixing bowl, combine dry ingredients,
then pour in pumpkin mixture and stir well.

Spoon batter into loaf pan, reduce oven to 325F,
and bake one hour + 10 min.

Optional: Add 1 cup chopped walnuts or pecans;
serve with butter or whipped cream cheese. :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Sep 27, 2019 5:52 pm

Re: LC Pumpkin Bread
"Healthier, less cake-like pumpkin bread"

:roll: ... but not so diabetes friendly!
(must be the grains - especially wheat flour) ;)

But 3 slices is not "serving size". :oops:

Rod :(

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Re: UB Cookin'

Post by Amigoo » Sat Sep 28, 2019 5:08 pm

:sunny: A diabetes discovery journey ...

Quick analysis of carbohydrates:
(no oral medication since fasting at night)

Blood sugar before breakfast: 96 (5.3)
1 1/2 hrs after breakfast: 128 (7.1)

Breakfast: 1/2 cup cooked steel cut oats + red lentils (50/50),
1 tsp virgin olive oil, 1 small roma tomato, S&P.

Conjecture: The cooked mixture (especially oats) converted
to easily digested carbohydrates. This hints that all "mushy" foods*
containing significant carbohydrates are quickly digested ...
causing more rapid blood sugar increase (IMO).

* including foods that quickly masticate to "mush"

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Sep 28, 2019 5:49 pm

:sunny: A diabetes discovery journey ...

Quick analysis of carbohydrates:
(no oral medication since fasting at night)

Blood sugar before breakfast: 96 (5.3)
1 1/2 hrs after breakfast: 128 (7.1)
2 hrs 15 min. after breakfast: 115 (6.4)

:roll A "non-diabetic" indication, but small meal
and possible residual medication from yesterday.

Rod :)

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Sesame 'n Raisins

Post by Amigoo » Sun Sep 29, 2019 2:22 pm

Sesame 'n Raisins

Super convenient (and super healthy) snack concept:

Spread "natural" peanut butter on slices of multigrain bread,
then generously sprinkle with hulled sesame seeds
and cut slices into four sections.

Refrigerate in covered container along with dark raisins.
To serve, you be pickin' from the bucket. ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Sep 30, 2019 12:16 am

What a great idea, Rod ...and so simple too, yet it makes you feel you're like eating something decadent. Would adding a few chopped almonds also help in slowing down the sugar into the blood? I am thinking of George. We've had a little more trouble with his "BS" lately. (LOL on both counts. ;) )

Thanks for today's afternoon snack. ;)
xxsandy
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Re: UB Cookin'

Post by Amigoo » Mon Sep 30, 2019 12:26 am

Sandy,

I know about that BS ...
I drifted back to testing carb-loaded foods (as in lotsa grains) ...
and my B.S. keeps displaying "BS" on my glucometer! :roll:

Apparently, the Sesame snack is not quick digesting,
but can supply too many carbs if gobbled. ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Sep 30, 2019 1:55 am

:lol:
Thanks for that, Rod. My George I'm afraid is a gobbler. I may need to rethink where grains are concerned. :scratch:

I like this earlier way of looking at food in regards to BS.
Conjecture: The cooked mixture (especially oats) converted
to easily digested carbohydrates. This hints that all "mushy" foods*
containing significant carbohydrates are quickly digested ...
causing more rapid blood sugar increase (IMO).

* including foods that quickly masticate to "mush"

Rod :)
:)
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.”
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Re: UB Cookin'

Post by Amigoo » Mon Sep 30, 2019 3:01 am

Sandy,

The simplest Rule of Thumb for carbohydrates is not to consume more quick digesting carbs
than your body can digest in a 4-hr period (IMO). Any remaining carbs are slower digesting
and need to be considered for one's daily carb limit. ;)

The body's insulin response (and effectiveness) seems best indicated by this 4-hr period.
Active medication may disguise the true insulin response/effectiveness, but the goal
is to keep blood sugar down from the highs by medication and/or carb limiting.

This seems impossible without a personal glucometer for baseline testing :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Sep 30, 2019 10:18 am

:sunny: A diabetes discovery journey ...

Re: https://www.livestrong.com/article/3315 ... ing-carbs/

:idea: A good starting point, but over-cooking and large portions can still
cause a significant glucose extraction from these healthy carbs. ;)

:shock: I was shocked several years ago to discover a high blood sugar
after bedtime fast when a cup of cooked barley was consumed before bed
(as a test; nothing else on the barley) ... leading me to muse:
"Grains, the carbohydrate gift that keeps giving." :roll:

:o I then discovered that by eliminating all grains (especially flour)
blood sugar control was much easier. But then, important fiber
(and vitamins/minerals) was also eliminated. :(

:roll Speaking of fiber, etc., here's a "super vegetable":
https://www.healthline.com/nutrition/ji ... s#section1
Tip: Slice thin and soak in apple juice with lemon flavoring. 8)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Oct 01, 2019 4:13 am

:sunny: A diabetes discovery journey ...

Speaking of grains (and Ezekiel 4:9 bread) ...

:idea: This is the ONLY bread I've found (including homemade breads) that does not cause a noticeable blood sugar increase for two slices.
Most likely, the fiber (and type) is the primary reason ... as well as there being NO flour (just sprouted grains). :roll

See also: https://www.foodforlife.com/product/bre ... rain-bread

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Oct 02, 2019 12:40 am

Thanks Rod,
This is the ONLY bread I've found (including homemade breads) that does not cause a noticeable blood sugar increase for two slices.
Most likely, the fiber (and type) is the primary reason ... as well as there being NO flour (just sprouted grains). :roll
We must get some of that. :)
Now this isn't the same as Essene bread is it? Seems we bought that several years ago at the health food shop.

I've been getting a read at Aldis that is 85 per cent lower carbs. ...just read the ingredients... lots of soy products proteins and seeds. Fat level is crazy high.. :scratch:

xxSandy
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Re: UB Cookin'

Post by Amigoo » Wed Oct 02, 2019 4:43 am

Sandy,

The Ezekiel 4:9 Bread might be slightly similar to the Essene Bread, but has only .5g fat per slice! :roll

:idea: Speaking of fiber (insight from today's doctor's appointment) ...

One's liver is the primary source of cholesterol: it's a function of the liver ... as well as a function of the intestines to recycle cholesterol back into the body. Dietary cholesterol can be a problem but so can saturated fat (the liver uses this to make cholesterol). Apparent bottom line: Try to limit dietary cholesterol as well as saturated fat. And beneficial fiber helps eliminate excess cholesterol before it can be recycled! ;)

Perhaps, more fiber (soluble and insoluble) - less cholesterol medication. :finger:

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Oct 02, 2019 11:42 pm

Hi Rod,

Thanks for sharing your Doc's information. It gets a little overwhelming at times to know what to eat.

But Fiber it is! :bana: We will definitely look into Ezekiel bread tomorrow. :thumright:

xxSandy
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Re: UB Cookin'

Post by Amigoo » Thu Oct 03, 2019 1:49 am

Sandy,
Fiber it is! :bana: Indeed :!:

And I recall from months past of culinary carousing,
the proper combination of soluble and insoluble fiber
is noticeable ... daily. ;) ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Oct 03, 2019 3:26 pm

:sunny: New breakfast concept ...

1/3 cup unsweetened applesauce,
mixed with 2 rounded tbsp light oat bran,
sprinkled with 1/4 tsp cinnamon,
topped with 1/3 cup cultured cottage cheese,
served with 1/4 cup chopped walnuts. :roll

"Upcountry Breakfast" comes to mind ...
with some breakfast meat permissible
(if you really be workin' later). ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Thu Oct 03, 2019 11:59 pm

Okay...Now I've got to try your "New Breakfast Concept" :)

I will list it that way in the cooking index too. Frankly, I suffer coming up with healthy breakfast ideas as I, for decades, was not much of a breakfast kind of person even though my Mom's words continually echoed in my head,
"Breakfast is the most important meal of the day!"
:) :roll:

Thanks Rod. This latest definitely will be a keeper. :D Do we need to let the combined ingredients sit for a little bit of time?

hugs,
Sandy
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Re: UB Cookin'

Post by Amigoo » Fri Oct 04, 2019 8:24 am

Sandy,

Oat flakes have been steamed and are also promoted as "overnight oats" (soaked in a liquid during refrigeration). Since oat bran has not been steamed during processing, it's best to pre-cook this briefly, especially if the oat bran is not purchased in a sealed package.

For convenience, stir 1 cup light oat bran (not coarse) into 2 1/3 cups simmering water (for thicker porridge), remove pan from heat and let bran soak until all water is absorbed, stirring a few times (about 5-10 min.). Refrigerate this until used in the breakfast meals (1/3 cup, cold).
Try with 1/4 tsp salt and 1 tbsp brown sugar, stirred in before refrigeration. :roll

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Oct 04, 2019 9:01 am

ReL Upcountry Breakfast ...

:oops: Oops! What happened to the applesauce?!
Optional - try 1/4 cup, spooned over the cold oat bran.

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Oct 05, 2019 5:53 pm

Speaking of applesauce ...

Testing bedtime snack for fiber benefit:
1 rounded tsp psyllium husk fiber
stirred into 1/3 cup applesauce
with sprinkle of cinnamon.

Analysis: Tastes good -
next day benefit noticeable, ;)
but more testing required.

Rod :)

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COBler's Breakfast

Post by Amigoo » Sun Oct 06, 2019 3:57 pm

COBler's Breakfast

A Corn + Oat Bran dish, good for breakfast or any meal.
For best fiber, don't overstir soaking oat bran. ;)

:roll Ingredients:

1 3/4 cup water
2/3 cup light oat bran
15oz can corn, drained
2 tbsp dried parsley
1/2 tsp salt
4 hard-boiled eggs

:arrow: Directions:

Microwave water in 2-cup glass measuring cup (or small bowl)
just until simmering, then briefly stir in oat bran; stir again
a few minutes later and let rest, covered, for 10 min.

In a medium bowl, combine corn with parsley and salt,
then pour in soaked oat bran; stir gently to combine.
If desired, microwave briefly to heat more.

Serve 3/4 cup of mixture over halved hard-boiled egg.
Tasty with multigrain toast and/or breakfast meat.
Mexican salsa complements these flavors. 8)
If desired, drizzle on virgin olive oil.

Tip: Strain dry oat bran to sift out smaller particles,
leaving larger particles with longer-digesting fiber.
Use small particles to thicken soups and stews. ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Oct 07, 2019 12:14 am

Thanks Rod, for the new breakfast idea. (G and I need all the help we can get. :) )

I fixed the Upcountry breakfast a couple days ago. I found it yummy and a nice change of pace... so much so that I ate it yesterday too.
Funny thing I couldn't find an unsweetened variety of applesauce. But I did find apple pie fruit (Not pie filling) that was just apples so I mushed them in a small processor for the recipe.

I think the COBler's Breakfast looks good too. I can see myself enjoying that one as well. Honestly, I never thought about the length of the fibers affecting Blood sugar. I beat my oat bran to death for the recipe above. :shock: Will keep that in mind for the future. :)

Thanks again,
xxSandy
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Pumpkin Paddy Crumbly

Post by Amigoo » Mon Oct 07, 2019 4:51 pm

Pumpkin Paddy Crumbly

With "paddy" alluding to how rice is grown, this muffin-like
batter is slightly mounded on a floured baking sheet,
but otherwise prepared and baked like muffins ...
with "Crumbly" suggesting a new experience. :roll:

:roll Ingredients:

1/2 15oz can pumpkin puree
1/3 cup brown sugar
1/4 cup egg whites
2/3 cup skim milk
3 tbsp light olive oil

1 1/3 cups light oat bran
1 1/3 cups brown rice flour
1 3/4 tsp pumpkin pie spice
2 tsp baking powder
3/4 tsp salt

1 cup chopped walnuts

:arrow: Directions:

Lightly oil, then flour a baking sheet;
pre-heat oven to 400F degrees.

In a medium bowl, whisk pumpkin puree,
brown sugar, egg whites, milk, and oil.

In a large bowl, combine dry ingredients,
pour in pumpkin mixture and stir well,
then fold in chopped walnuts.

Spoon batter over baking sheet,
reduce oven to 375F and bake 45 min.

If desired, drizzle light icing over paddy
immediately after baking (or dust with
powdered sugar after paddy cools).

:idea: Tip: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg
may be substituted for Pumpkin Pie Spice.

Rod :)

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Re: UB Cookin'

Post by happyrain » Mon Oct 07, 2019 10:20 pm

MMM! =)

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