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lorka150

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Everything posted by lorka150

  1. lorka150
    do you have a picture? i would love to see your idea
  2. lorka150
    funny that this came up. i have wanted a tattoo for awhile, and after loving one design for awhile now, i am set on my decision. i was going to look into the gluten-thing, but i'm glad it will be safe. yay!
  3. lorka150
    you can make cheese from nutritional yeast, or buy galaxy foods vegan cheese. re: the crust, mine doesn't have rice, as i am allergic. i use other flours, so maybe someone else can help you better in that department.
  4. lorka150
    hi kareen! i am from Niagara, but go to school in Waterloo. There are a lot of great resources - in both places. i have a lot of great vegan recipes on hand. let me know how i can help!
  5. lorka150
    just so everyone knows, bob's red mill has two plants - one that is gluten-free and one that isn't. some of the 'gluten-free' flours and whatnot are made in the non-gluten-free plant. i was glutened for the longest time unknowingly from the carob, assuming that it was okay because he made gluten-free products and it's gluten-free... anyway, it was in the...
  6. lorka150
    Hi Monica, I am also looking into the SCD but I am hardly a meat eater. Please keep me posted if you decide to give it a try, as it would be nice to have you along with me on the journey.
  7. lorka150
    Hey everyone! I was at Whole Foods the other day and picked up there Taste For Life magazine (it's free). Anyway, there is a two page "why go gluten-free article", and it's really well written. Then the following two pages, "no more wheat worries" has three gluten-free recipes: orange cinnamon bread, hot cross buns, and tuscan quinoa raddichio wraps.
  8. lorka150
    I had this on hand, ironically: Fake A-1 1/2 c. each: OJ and raisins 1/4 c. each: soy sauce and vinegar 2 tbsp. each: dijon, ketchup, chili sauce 1 tbsp. grated orange peel Bring all to a boil, then boil and stir for about 2 minutes. Remove from heat, let it cool. Put in blender 'til smooth. Stays 3 months in fridge. I've yet to try it, but it sounds...
  9. lorka150
    dlp - thanks for the reply. danikali - i wouldn't drink the juice... especially when you are trying to be as risk free as possible right now.
  10. lorka150
    my mom swears by Silk Creamer to replace her cream in her coffee (she is also casein free with me). I know soy isn't an option because of the scd, but just wanted to let you know... For later.
  11. lorka150
    is anyone here a vegetarian, or knows of a vegetarian doing the scd?
  12. lorka150
    Pish, posh! I can get it here up in ol' Canada. This is what it is: GROSSSSSSSSSS! It's the only veggie I don't like. Open Original Shared Link << check 'er out!
  13. lorka150
    i thought decaf stuff wasn't allowed?
  14. lorka150
    Thanks for your replies. Right now, all I can really tolerate are about ten foods, literally. I am fine with eating a small palette of foods and having patience with this, so I am not doubtful at my ability to do it. I am going to try and get the book out of the library to fully understand it.
  15. lorka150
    Hi there, I am seriously thinking about doing this, especially since reading all the recent threads. My one main question is how immediate did you guys see results? In that, I mean 'symptoms' going away. For example, rememeber when you first went gluten-free and felt great after about 2 weeks (then a nice solid stand-still for months?)... The reason...
  16. lorka150
    well, you won. i thought i won, but you won, princessssssa. peanut butter and miracle whip. wow.
  17. lorka150
    i'm getting inspired...
  18. lorka150
    I made a chocolate polenta cake (actually, I used carob), and added soy whipped cream and cherries, and it tasted exactly like grandma's black forest cake. if you are interested in the recipe, lemme know.
  19. lorka150
    i just think it would taste the best. i have two kinds - bob's red mill, and nuworld amararanth.
  20. lorka150
    I have this recipe on hand from before gluten free. 1/4 c. water 2 c. flour 4 tsp. olive oil 1/4 tsp. salt Sift flour and salt. Make a well, then add the water and olive oil in it. Work the dough, and on a dusted board, knead it for about 5 minutes. It gets smooth. Roll it out in a huge rectangle, put a damp towel over it, and let it stay for about...
  21. lorka150
    It's funny, too, becasue right now I am so limited. The only foods, literally, that I can eat are those in my concoction, most veggies (but only raw), tangerines, almond milk, coffee, herbal tea, and one brand of soy mayo. That's it. But at least I can have fun with my nightly snack.
  22. lorka150

    ARCHIVED My Poop

    lorka150 replied to lorka150's topic in Coping with Celiac Disease

    so this is a good thing? like, a healing type attribute, perhaps?
  23. lorka150
    On the Thai Kitchen website, Open Original Shared Link , it says this: "FISH SAUCE, THAI KITCHEN PREMIUM Use in place of salt or soy sauce to season almost any savory dish or stir-fry. Although the flavor will not be as robust, you can substitute with soy sauce. " They also have some yummy recipes on there. I don't really own any prepackaged...
  24. lorka150

    ARCHIVED My Poop

    lorka150 posted a topic in Coping with Celiac Disease

    tell me, please, if this sounds familiar it's a healthy 'feeling' poop, comes out okay. i eat a lot of fibre, so i don't have problems going. often there is a 'film' of poop... like thin excess that floats on the top. the whole poop doesn't float. just this thin, poopy film. does ANYONE know what i'm talking about?
  25. lorka150
    i've used it in asian inspired chicken and rice dishes, yes.
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