UB Cookin'

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

Post by Sandy » Thu Apr 08, 2021 4:49 am

Thanks Rod,

That is some valuable information about pineapples and I really appreciate the slicing tip that will help incorporate the core into the eating.
I am also looking closely at the BB&Q burger recipe. It sounds like something I would love so the needed ingredients are being added to my list.
:thumright:

xxSandy

Sandy,

I had almost convinced myself to skip the "faux burger" movement (tasty non-burger options exist),
but this impromtu recipe keeps hinting that real "faux" burgers have potential! Sauces and cheeses
might be required next to finalize the testing ... and "black soybeans" seem important. ;)

Rod :)
“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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Parsley Fiesta Bowl

Post by Amigoo » Thu Apr 08, 2021 10:58 am

"(good) Food is not medicine - it's better!" ;)

Parsley Fiesta Bowl

:arrow: Combine two 15oz cans garbanzo beans (drained),
medium bunch of fresh parsley (all stems removed),
large sweet onion (diced), large red bell pepper (chopped).
Stir in 1/2 cup Olive Oil & Vinegar Dressing.

Even serve with cherry tomatoes
and zuchinni mini spears! Olé :!:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Fri Apr 09, 2021 4:11 pm

:bana: A good black soybeans recipe!

Re: https://www.bonappeteach.com/low-carb-c ... ack-beans/

Ingredients (adapted for local taste): :roll:

2 15oz cans black soy beans
2 tbsp virgin olive oil (or avocado)
1 med. green bell pepper, chopped
1 med. red onion, chopped
3 garlic cloves, minced
2 tsp oregano
2 bay leaves
1 tsp cumin
salt & pepper to taste
serve with sliced limes, avocados

Tip: Sauté ingredients without beans,
then add to heat (beans are cooked).

Rod :)

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Awesome Paleo Breakfast

Post by Amigoo » Fri Apr 09, 2021 6:46 pm

Awesome Paleo Breakfast
("Paleo" for modern kitchens) :roll:

:arrow: Thaw 16oz pkg frozen green peas overnight, covered with water.
(Re: https://www.cookinglight.com/cooking-10 ... s-mistakes
"you can eat frozen veggies as-is—no pot, pan or microwave required.")

Steam 16oz container of egg whites (about 25 min. ;
pour into lightly oiled bowl to steam), then spoon into
individual dishes - makes 5-6 servings.

Dice medium sweet onion and mix with drained peas,
then spoon over cooked egg whites. Cover with plastic wrap
and refrigerate. To serve, remove plastic wrap, cover bowl
and heat in microwave (about 2 min.).

Drizzle on 2 tsp virgin olive plus S&P as desired.
:idea: Accompany with whatever, such as:

Fr. O'Brice Herb Biscuits - http://board.1111angels.com/viewtopic.p ... ts#p204381
and serve with Red Pepper Spread

:arrow: Combine 15oz container spreadable butter & olive oil
with 1 tsp garlic granules, 3 1/2 tsp cayenne pepper,
5 tsp paprika, and 1 tsp turmeric extract powder.
Also try with 3 tbsp dried parsley.


Rod :)

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Simply Spaghetti Sauce

Post by Amigoo » Sat Apr 10, 2021 4:50 am

Simply Spaghetti Sauce

:roll Ingredients:

2 6oz cans tomato paste
3 6oz cans cold water
1/2 tsp sugar
1/4 tsp salt
1 tsp basil
2 tsp oregano
3/4 tsp garlic granules
2 tbsp virgin olive oil

:arrow: Directions:

Mix well, stirring in olive oil last.
Refrigerate overnight, then stir.

:idea: See also: https://www.bonappetit.com/story/what-is-tomato-paste

Recommends more cooking, but cooking often degrades nutrients ...
so just heat the Simply Sauce (or not). However, cooking is preferred
when adding other ingredients, like veggies or meats. ;)

:idea: See also: https://www.cancernetwork.com/view/new- ... h-tomatoes

"Researchers believe that processing or cooking the tomatoes breaks down cell walls, making the lycopene more accessible
to the body when ingested. Absorption of lycopene is further enhanced when it is consumed with a small amount of fat" 8)


Rod :D

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Re: UB Cookin'

Post by Amigoo » Sat Apr 10, 2021 5:21 am

Faux Floor Shelf

Creates a psychological "shelf on the floor",
especially useful in a storage room or garage.
Super-size, safe storage for kitchen stuff :!:

Sample dimensions for three boxes:

20" x 42" x 5/8" plywood, treated*
3 14" x 18 1/2" Plastic File Boxes with lids

* with natural wood preservative (optional)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Sat Apr 10, 2021 12:09 pm

Kitchen TPT (Toilet Paper Towel)

:idea: A roll of toilet paper - placed anywhere - suggests "TP",
but is super useful as many mini paper towels! 8)

:arrow: Place a roll on its end on a similarly colored flat saucer
and insert a mini measure shot glass into the top end.
The glass acts as a weight and fades the "TP" image.

:lol: Caution: Now there's controversy about which side
to pull from, left or right ?! Two hands required
(pull or unravel once then pull). ;)

8) For traditional TPT stylin', saw off top of wooden center
of a simple paper towel holder like this (leave 3" height):
https://www.target.com/p/rubberwood-pap ... A-80221788
(make sure center is wood without metal rod inside) ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Sun Apr 11, 2021 2:47 am

Thank you, Rod,

I am thinking how and when I would like to incorporate the new recipes into next week's menu. With the weather cooling down here I have been longing for comfort food. So that Spaghetti sauce recipe is much appreciated.

I also am impressed with the household tips you just posted, especially the mini paper roll made from TP. I can use something like that with the bunnies inside at this time. (long story)

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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Fr. O'brice Herb Planks

Post by Amigoo » Sun Apr 11, 2021 5:28 pm

Fr. O'brice Herb Planks

Adaptation of Fr. O'brice Herb Biscuits with serious
serving of oat bran in every bite. Makes 9 planks. :roll:

:roll Ingredients:

2 1/2 cups light oat bran
1 1/2 tsp baking powder
1 1/2 tsp garlic granules
1/4 cup dried parsley
1/4 cup dried chives
1/2 tsp salt

1/2 cup egg whites
1/2 cup half & half
2/3 cup water
2 tbsp virgin olive oil

: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 small bowl, combine egg whites,
half & half, and water.

Pour into dry mixture, stir to combine,
let rest 10 min. for oat bran to moisten,
then vigorously stir in olive oil.

Spoon batter onto prepared baking sheet,
flatten with spatula into one large plank,
reduce oven to 375F, and bake 40 min.

Allow to cool then cut into planks.
Serve with desired plank stuff. :roll:

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Apr 12, 2021 12:57 am

Sounds awesomely delicious these Herb planks of yours. Now, of course, I am out of oat bran... sigh. But someday I have hope that I will have all the ingredients for a recipe. :D
:sunflower: Thanks Rod!

xxSandy


Sandy,

I'm always munching planks with Red Pepper Spread

:arrow: Combine 15oz container Spreadable Butter & Olive Oil
with 1 tsp garlic granules, 2 1/2 tsp cayenne pepper,
4 1/2 tsp paprika, 1 tsp turmeric extract powder,
and 3 tbsp dried parsley (optional). :roll

Rod :)
“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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Tri-Color Q&A

Post by Amigoo » Tue Apr 13, 2021 12:55 am

Tri-Color Q&A

A simple tri-color quinoa + asparagus pilaf
with unique crunchy 'n tasty nutrition. 8)

:roll Ingredients:

1 cup tri-color quinoa, rinsed
1 2/3 cups simmering water
1 med. sweet onion, diced
1 bunch asparagus, chopped
2 tbsp dried parsley
1/2 tsp garlic granules
1/2 tsp salt
2 tbsp virgin olive oil

:arrow: Directions:

Simmer quinoa until water absorbed (about 20 min.).

Rinse chopped asparagus and microwave 4 min.
(moisture helps veggies steam)

When quinoa is finished cooking, spread on diced onion,
then spread on steamed asparagus. Cover pan,
turn off heat and let rest 15 min. (onion heats).

Stir spices into mixture, then stir in olive oil.
Serve hot or cool, then refrigerate covered.
Satisfying both hot and cold! ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Tue Apr 13, 2021 1:18 am

Thanks Rod!
This looks like another "keeper". :sunflower:

xxSandy

Sandy,

This can be another near-Paleo breakfast dish
(serve with steamed egg whites or whole egg). :roll

Rod :)
“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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Water Walker Cacao

Post by Amigoo » Sat Apr 17, 2021 11:47 am

:study: Re: https://food52.com/blog/20428-why-you-s ... -chocolate

"The dark chocolate and olive oil combination was also responsible for a significant increase in HDL,
or good cholesterol, and decreased blood pressure compared to the start of the study."

:idea: Long story short ...

When you're awake at 3:00 AM (for the usual reason), wondering if the baker's chocolate you've started nibblin' on with morning coffee is really that healthy (or is there some other cacao concoction that's better?), you go back to the internet (where you've already overdosed on 3:00 AM news 'n views). A quick tour of articles about baker's chocolate (bars) informs that this chocolate still has cocoa oil (aka "Omega 6") ...
and soon you're readin' about olive oil and cacao powder :!:

:bana: I'm certain that this recipe is the answer to "Do you just want to be healthy or walk on water?!"
(obviously, "walk on water" if you would eat this stuff): :roll:

Water Walker Cacao

Heat 1/4 cup virgin olive oil in a bowl in simmering water,
then stir in 1/2 cup 100% Cacao Powder,
then stir in 1 cup sunflower seeds.

Spread on a small tray covered with plastic wrap,
top with more plastic wrap, then refrigerate overnight.

:geek: Plan A: Nibble on a piece before you're fully awake
the next morning ... then see if your feet are wet
after you get the morning paper. :roll:
:geek: Plan B: If your feet are wet, go back to bed,
then pretend that it was just a dream. :?

:geek: Plan C: (hours later) :shock:
Mix this cold gooey fudge with a melted cacao bar.
Maybe it will taste better and finally harden!

:geek: Plan D(ump): (skipped Plan C) :?
Water Walker Cacao got dumped ... into a pan with lotsa spices,
finally becoming a Faux Mole Pudding (with sunflower seeds).

I was about to take it to a pig farm but worried that Porky and Petunia
would argue about it being acceptable pig food! So, I refrigerated it
and will nibble on it in my private parlor. Oink! :roll:

Here's an easy Mole recipe for leftover 100% cacao powder:
https://www.food.com/recipe/mole-mo-lay-sauce-35659
(use 1/3 cup cacao powder instead of the dark chocolate)

Rod :D

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Faux Mole Sauce

Post by Amigoo » Sat Apr 17, 2021 8:16 pm

Faux Mole Sauce (pronounced "foe mow lay")

:scratch: Who knew :?: :!: Create a faux Mole Sauce
by adding 1/4 cup 100% cacao powder, 1 tbsp brown sugar,
1/2 tsp cinnamon, 1/2 tsp cumin to this Spaghetti Sauce
(heat sauce before adding cacao; add water to thin).

OMG! When pudding is not dessert (or is). :roll:
Try topped with less sweet whipped cream,
sprinkle of cinnamon and a few walnuts.

Even serve with a sweet tequila cocktail!
OMG! What country is this :?: :!:


Simply Spaghetti Sauce

:roll Ingredients:

1 12oz can tomato paste
1 1/2 12oz cans cold water
1/2 tsp sugar
1/4 tsp salt
1 tsp basil
2 tsp oregano
1/2 tsp garlic granules
1 tbsp virgin olive oil

:arrow: Directions:

Mix well, whisk in olive oil last.
Refrigerate overnight, then stir.

Rod :)

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Chocolate Ketchup

Post by Amigoo » Sun Apr 18, 2021 11:15 pm

Chocolate Ketchup

Umami* flavor in a simple sauce; also a base for other sauces
(e.g., adds depth to some barbecue sauces). Not to mention,
this super synergy of important antioxidants! ;)

:arrow: Combine a 6oz can of tomato paste,
1 1/2 cans cold water, 3 tbsp 100% cacao powder,
3/4 tsp chili powder, 1/2 tsp garlic granules,
1/4 tsp salt, then add 1 tbsp virgin olive oil.

* Re: https://www.healthline.com/nutrition/umami-foods
"Tomatoes are one of the best plant-based sources of umami flavor ...
their sweet-yet-savory flavor comes from high glutamic acid content."

:idea: For Oh, Mami! Sauce, skip the three spices,
especially when used a base for sweet sauces. ;)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Mon Apr 19, 2021 6:06 am

:sunflower: An authentic recipe ...

Re: https://www.macheesmo.com/homemade-mole-sauce/

"The traditional Mexican sauce is known for taking a long time to make and it turns out
all the rumors are true! It really does take a while to make and is pretty complicated."

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Apr 19, 2021 11:39 pm

Holey "Moley! " :lol: :oops: :roll: I think I know where that expression comes from now. ;)

All those ingredients and all that time just to make a sauce? Wow the taste must be out of this world. :sunflower:

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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Compote de Pommes au Chocolat

Post by Amigoo » Tue Apr 20, 2021 1:59 am

Chocolate Applesauce

:roll With most oil removed, 100% cacao powder mixes easily with applesauce,
creating flavor synergy, especially with a drizzle of Cointreau or Grand Marnier! ;)

(easiest preparation) Remove 1/3 of a chilled 24oz jar natural applesauce,
then whisk in 1/4 cup 100% cacao powder and 1/2 tsp cinnamon.
Stir in remaining applesauce, chill several hours, then stir again.

:idea: For special occasions, serve with a few orange wedges
and a chilled cordial of the same liqueur. 8)

:idea: For certain formal occasions, serve
Compote de Pommes au Chocolat. :roll:

BTW: I keep researching because I'm convinced that a good immune system
(improved with better nutrition - not vaccines and other medicines) will be needed
for long term survival from Covid and from worse side effects of medicines. ;)

Rod :D

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Re: UB Cookin'

Post by Amigoo » Tue Apr 20, 2021 3:07 pm

:sunflower: A diabetes discovery journey ...

Since important fiber is lost with reduction of whole grain carbs,
1 rounded tbsp chia seeds + 1/2 cup applesauce (then preferred drink)
helps to provide beneficial fiber on some days. ;)

Rod :)

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Tomaste

Post by Amigoo » Tue Apr 27, 2021 1:41 pm

Tomaste (a proof of concept,
pronounced like "namaste") 8)

Combine 12oz can tomato paste
with 12oz can cold water, 1/4 tsp salt,
1/2 tsp garlic granules, 1 tsp paprika,
1 tsp chili powder, 1 tsp dried basil,
and 1 tbsp extra virgin olive oil. :roll

For "ketchup", increase water to 1 1/2 cans
and include 3 tsp apple cider vinegar
plus 1/2 tsp sugar (optional).

Goal is spoonable tomato condiment, thicker than "ketchup" and more versatile.
:scratch: Why? Lycopene, "a powerful antioxidant". And since tomato paste is cooked,
further cooking is unnecessary, depending on added ingredients. ;)

See also: https://healthyeating.sfgate.com/health ... -7531.html
"What Are The Health Benefits of Tomato Paste?"

:study: Re: https://www.wholesomeyum.com/keto-low-c ... up-recipe/

Here's one of many tomato paste "ketchup" recipes online. This one hints
that onion powder can be substituted for chili powder (for more tomato taste),
but skip ground cloves and mustard powder (compete with tomato flavor). ;)

A tomaste would define a new style of tomato paste condiment,
but with lotsa opportunity for ethnic variation in taste and nutrition.
Then there's musaste (mustard paste), but I digress. :roll:

:bana: For an old Veggie Chef's Respite (VCR) ...
or when you want to sneak out for a real burger:

Combine 16oz jar Pace Chunky Mild Salsa*
with 6oz can tomato paste, 6oz can water,
1 tsp garlic granules, 1 tbsp dried cilantro.

Call it "Paced Tomaste" (sounds like "paste") :roll:
* brand mentioned for reference. ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Apr 28, 2021 1:17 am

Hi Rod,

Your timing is superb as I just ran out of Ketchup. :mrgreen: Tomaste it will be.... and I look forward to kissing the sugar goodbye that was added to my previous favourite condiment.

Thank you for the inspiration.

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 Apr 28, 2021 2:06 am

Re: https://www.dailymail.co.uk/news/articl ... cipes.html
"Epicurious will no longer mention meat in its recipes, articles or on social media"

:roll: "Climate-friendly foods" necessarily includes climate-cost of packaging, transportation,
and promotion of ALL foods. And this hints that we should prefer foods grown locally
(or at home) ... and these foods should not be cooked with non-renewable energy. ;)

:scratch: Who knew :?: :!: There are terms now for meat substitutes in recipes,
such as "Shroom Balls": https://gtfoitsvegan.com/product/shroom ... mily-pack/

:idea: Here's good info for a climate-friendly raw foods diet:
https://www.webmd.com/diet/a-z/raw-foods-diet

Rod :)

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B.S. Cacao

Post by Amigoo » Sun May 02, 2021 5:15 pm

:sunny: Bitter Sunny Cacao (aka B.S. Cacao)
Tests your limits for serious nutrition! :roll:
(brand mentioned for reference)

Melt a 3.17oz bar of Ghirardelli 92% Cacao
with half of 4oz bar Ghirardelli 100% Cacao,
then stir in 1 cup raw sunflower seeds
and 1 tsp orange extract.

Spread evenly over plastic wrap on small tray,
cover with more plastic wrap, and refrigerate.
When cold, break into bite size pieces.

:idea: Locals in this Texas valley serve their hearty B.S.
with bite-size wedges of Blood Oranges. On their days off,
some seniors gather at sunrise for B.S. and refreshment:
https://www.liquor.com/recipes/tequila-sunrise/

Rod :D

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Chia Berry Pudding

Post by Amigoo » Sun May 02, 2021 11:21 pm

Aztec runners who sip their tequila at sunset
prefer a morning Chia Berry Pudding

Over 10oz pkg frozen blueberries,
sprinkle 1/4 cup black chia seeds,
then 3/4 cup water.

Thaw in ice box ;) - stir occasionally
until chia seeds are well hydrated,
then stir in 1 tbsp agave nectar
and 1 tsp lemon oil (optional).

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon May 03, 2021 12:45 am

Hi Rod,

I am really interested in making the Chia Berry Pudding.
I'm adding frozen blueberries to my shopping list and hoping they will be a little more reasonably priced then the fresh ones which are fetching over $7.00 a small punnet. (125 g) :shock: How do you think frozen raspberries would fair in this recipe?

Thanks Rod!
xxSandy

Sandy,

I noticed that the chia seeds lightened, acquiring some blueberry color.
And this made me realize than other frozen berries could be used. :roll

But frozen (not fresh) may work better, possibly because of slow thawing
and that freezing softens fruit fiber. On the other hand, I'm now inspired
to test the chia seeds with good strawberry jam ... some day. :lol:

:idea: White chia seeds can also be purchased,
but I prefer dark colors for better antioxidants. ;)

Rod :)
“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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