waywardsister

I subbed almond and coconut flour for the garfava and some of the starches. Came out with a nice flavour but a little heavy, and didn't rise that well though it could have been the yeast I used. You subbed almond flour in, how did you find your rise? Would be easy to make cinnamon raisin bread with this recipe...mmmm! Larry Mac - I'm happy to...

Thank you soooo much for these!! So far I've made the Dream Cream Cheese, and I'm excited bc it makes such a good base for a million different flavour combos! I had it as-is, and mixed with pumpkin pie spice, vanilla & maple extracts, stevia and DaVinci French Vanilla syrup for a kind of pudding. Can't wait to try the others!

I have a program called Living Cookbook that lets you add custom ingredients and recipes to its database, and it calculates all the nutrients for you. I figure it's ballpark, but close enough So you can add all the nutrition info from the label on your flours, and use them as ingredients in recipes that you input. You can change ingredients around and...

I stumbled across this article elsewhere, and thought it was appropriate to post here. It's about Austrailian Aborigines and their traditional diet. What's interesting is that although one hears quite often that all raw is how our ancestors originally ate (or that it's more natural, or more healthful etc), most of the foods eaten here are cooked or processed...

I tried this today, subbing coconut flour for the potato starch, almond meal for the corn starch and another 1/4c flax meal for the garfava (didn't have any or I'd have used it) Used half water and half almond milk and Splenda as sweetener. I don't know about pouring this into the pan! It was pretty solid. I added more water, not sure how much. Didn...

As others have mentioned, you can make your own ghee (and it's simple and yummy!) For baking, I use ghee, coconut oil, almond oil or other nut oils and sometimes animal fats. For frying/sauteeing, mainly animal fats like lard, bacon drippings, duck fat etc. The good old fashioned fats we all used in the days BEFORE heart disease, cancer etc Avocado...

Sorta like pickling - think sauerkraut, kimchi etc. Bascially letting things like carrots, cabbage etc sit in a brine and get acted upon by bacteria. Good, simple way to add probiotics to your diet (and cheap too). Stuff like kefir, yogurt, ginger beer, kombucha, wine, vinegars as well. Google "wild fermentation", it's a good place to start, and prolly...

Nothing wrong with raw meat! I love a good tartare, and sashimi! Yum. I also will eat eggs raw, and prefer beef seared on the outside but pretty much raw inside. Always have. I figure a mix is probably best though. Lots of veggies are structurally quite tough and to get at the nutes, we have to break them down (like how ruminants do in the first stomach...

I hear you on the carb-crazy thing Natural fats are satiating and help keep you full and level...and they're healthy, despite the low-fat craze that still hasn't died Hmm...how about you make more dinner than you'll eat, and bring leftovers for lunch? Maybe not every day (ho hum) but a few. Also, I have found it really helpful to cook up a batch...

I'm gluten and casein intolerant too, but also a low-carber/paleoish eater so am very used to eating just regular food for breakfast. Meat and veg, usually, or omlettes. Soups are good too, I second whoever it was who posted about brekkie soups! Tuna or egg salads, maybe wrapped in lettuce leaves...mmm. Of course bacon and sausage, grilled tomatoes. ...

Sounds like a wonderful bread! Just wondering if there is a way to make it lower carb - anyone here tried a lower carb version? I may give it a go, subbing in some nut flours for the starchier flours. And would almond or coconut milk work, or should I stick with water? Guess the best way to find out is to experiment!

Could you be eating other things you're sensitive to? For example I can't have any dairy (casein intolerance) and I suspect soy is trouble for me as well. Grains is general seem to bloat me, and many others...could be an issue for you?

That's how it seems to me, that it's related to the amount I'm ingesting. It's frustrating trying to figure all this stuff out. Been trying to find other skin rashes that involve blisters - not much luck so far. The scalp thing is definitely new and only happens in relation to diet - shampoos etc have no effect.

Thanks for the links! I have a question regarding this statement from the Clan Thompson site: "tissue transglutaminase positivity correlates with total villous atrophy." Does this mean if you're having an autoimmune reaction to tissue transglutaminase that you have intestinal damage? BTW I tested through Enterolab, mainly bc I had been eating low-carb...

I'm in this boat as well. I was a skinny kid, then ballooned up (well, for my size) and now am a good weight, though I still have some body fat that needs to go. But my belly is still big and it drives me crazy! I always thought it was fat...but I've always had it. I look at pics of myself as a little kid and whoop! There it is. Exactly like the pics...