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About waywardsister

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  1. 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 figure nutrient counts for you, if you like That goes for anyone.
  2. 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!
  3. 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 see how it affects the macronutrients and vitamins, etc. I think there are others...Master Chef is one I've heard of too.
  4. 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 in some way, even the fruit. Reason being, to obtain the nutrients from them, or to neutralize anti-nutrients. The whole article is at the Weston Price website (can I post links?) but some highlights below:
  5. 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't get the batter anywhere close to pourable, so maybe the extra flax or the almond meal made it heavy? Rose almost to the top of the pan, didn't really rise much more in the oven so the slices are more like a banana loaf. But mmm...it's good. I'm not knocked over, but it's good. Tomorrow I'll try toasting it. If I can dip this stuff into a soft boiled egg, I will be in total heaven!!! I may try this again with the garfava or another bean flour, if I can find it. Anyway, the carb count (I care, don't know if anyone else does) came to 9g/slice which for me is a good thing.
  6. 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 oil is nice too for both cooking (esp with meats) and on salads. And coconut oil is super for deep-frying; plus, you can use it as moisturizer and hair treatment so it's very economical stuff!
  7. 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 Weston Price website as well. Fermented veggies are easier on the digestion than straight-up raw, in most cases. I'm still learning and experimenting with it, it's actually pretty fun if you're a food nerd like me
  8. 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, sort of pre-digesting). I mean most true veggies don't want to be eaten, unlike fruits (any vegetation that is the fruit of the plant and contains seeds) who depend on being eaten in order to reproduce. Ever thought of giving fermentation a try? It's easy to do, and you get the raw veggie thing but in a sort of pre-digested state...also get lots of good bacteria, good for the gut.
  9. 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 of chicken drumsticks or wings on weekends and keep them in the fridge - you can grab them and eat as-is, or chuck them in salads along with some hardboiled egg and whetever veggies you like. You can make an easy sort of aioli from mayo, lemon juice and garlic - cold chicken is really yummy dipped in this. Breakfast muffins - basically little omlettes done in muffin tins with whatever ingredients you want. Cook, freeze or keep in fridge, then quickly reheat on the way out the door. Also, muffins or loaves made from nut flours (almond, coconut etc) and/or flax can be low-carb (so you don't get that blood sugar crash mid-morning) and filling. If you can do dairy, those little babybel cheeses are awesome (oh how I miss them), and of course yogurts etc. If not, you can make yogurt etc from coconut or almond milk if you are so inclined! What sorts of things do you make for dinner? Can you make batches of, say, chili or stews? Are you able to refrigerate and/or reheat things? I have many, many low-carb gluten-free recipes...
  10. 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. Anything really. If I wasn't low-carbing (or for a now and then food) I love baked beans dumped over fried eggs. Chili and eggs is good too! Oooh, and liver with eggs! Man, now I'm hungry. Funny how so few cultures in the world have special breakfast foods. Wonder why we do? Think outside the "breakfast food" box and eat whatever you like, whenever you like. Be a breakfast rebel!
  11. 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!
  12. 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?
  13. 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.
  14. 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 for awhile (so no gluten grains) and therefore likely would have tested negative with bloodwork.
  15. 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 of malnourished kids. So I guess this is a wait-it-out kind of thing? The puffiness from other parts of my body has receded, but 30 years of glutening won't vanish overnight I suppose. emcmaster, what are BCQ capsules? I'm looking into l-glutamine too.
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