High Protein/Lo Carbers...Recipes and info

[Sweet Bliss]

Thank you so much Jesse!

For the recipe and info on finding horseradish and turmeric. I had no idea turmeric was a root! Perhaps I can grow some also.

[ahk]

Can I just say--- I really dislike when you write a really good response and it doesn't post.

Here let's try it again--

My favourite for sore throats--

Sore throat remedy: Lemon and Raw Honey ~ let sit in refrigerator until lemon and rind break down into marmalade-like mixture. Place in cup & add hot water. Drink & feel better.

My favourite that I drink daily--

Ginger & Turmeric Honey Bomb. I found this recipe when I was sick with a virus and was out for about 2 weeks. I made my own version before I found it -- fresh grated ginger, fresh grated turmeric, lemon, raw honey and hot water, drank a lot.

Another chart that I enjoy is--



And Jesse-- I'm not sure I could handle the Fire cider-- onions are not my favourite things raw. But I found something very similar to what you're talking about. Take a look here ----> master tonic

I do acupuncture weekly (have been for 5 years), drink either avc or lemon water daily in am, do the honey bomb during the day, and take mushrooms for immune boosters.

Sorry this thread is a bit off rail, but I find all this so interesting-- and it works.

[Jesse]

Thanks ahk! Yes, that one is very similar to mine. Like I said before, everyone needs to make the tonic with roots, veggies, and herbs that they can tolerate, so leave the onions out if you like or just strain all of the solids out after one month and toss into your compost. It sounds like you are doing good stuff for yourself, and that's a good thing.

P.S. You didn't derail the thread, I actually did I think, but it's okay. We should go and resurrect the Herbal Thread, it's been out of commission for a while I think.
http://www.butchfemmeplanet.com/foru...ht=home+remedy

[Sweet Bliss]

I made chicken soup the other day... planned to serve it with rice for Roomie .. I don't like it with rice. Makes it all starchy ick. Well anyhoo, I had put turmeric in it, added powdered green Chili (hot). Omg.... so good!!! Will do it again next time!

I love my own cooking!!

[Orema]

Originally Posted by Sweet Bliss

I made chicken soup the other day... planned to serve it with rice for Roomie .. I don't like it with rice. Makes it all starchy ick. Well anyhoo, I had put turmeric in it, added powdered green Chili (hot). Omg.... so good!!! Will do it again next time!

I love my own cooking!!

I love my homemade chicken soup, too ... just love it. I keep some in the freezer at all times. I can always pull out a container for dinner or lunch when I don't want to cook. I only have chicken and veggies in mine, then I can add avocado, cumin, cilantro, chopped tomatoes, or maybe some greens (kale or collards) depending on what I have on hand.

I bake my chicken using lots of herbs, then I boil the bones for a few hours, and I add the chicken and veggies toward the end after I remove the bones. I let it sit in the fridge overnight. The next day I scrape off most of the fat then freeze it.

I'll try the turmeric and green chili power—thanks for the tip, SweetB.

[Sweet Bliss]

I have a bean question Jesse.

I know that ACV is used in cooking grains.... but what about soaking/cooking beans? I'm craving garbanzo beans. Should I soaking them with ACV added to the water? Making hummus later with them. Not all of course.

Moderation

I have the Nourlshing Traditions on my table right now. Not having much luck figuring it out. Page number ? Will Bing it shortly.

Thanks. I wish you would start a blog. Or invite all of us to visit and have a food prep conference. Sigh.

[ahk]

About ACV--

the link talks about adding acv to beans-- you can use baking soda too, or lemon juice.

[Jesse]

I know that some people add 2 tablespoons of ACV, or lemon juice, (either one works) when they have their beans on for a long soak. The consensus seems to be that soaking them up to 48 hours and allowing them to ferment a bit gets rid of more of the scum this is full of phytic acid and enzyme inhibitors. From what I have read, doing this and repeatedly rinsing the beans in between soaks stops the digestion problems generally associated with eating beans.

As for me? I soak my beans in hot water over night, rinse really well, then cover with water and bring to a rolling boil and add a healthy sized pinch of baking soda and stir well. I skim off any bean scum, add in seasoning and garlic, top with a lid and simmer until done.

Thank you for the compliments, but I fear I fail miserably when it comes to a lot of this stuff.

Try this website, they are cooking all of the recipes from The Nourishing Traditions cookbook. http://thenourishingcook.com/phytic acid and enzyme inhibitors
phytic acid and enzyme inhibitors

Originally Posted by Sweet Bliss

I have a bean question Jesse.

I know that ACV is used in cooking grains.... but what about soaking/cooking beans? I'm craving garbanzo beans. Should I soaking them with ACV added to the water? Making hummus later with them. Not all of course.

Moderation

I have the Nourlshing Traditions on my table right now. Not having much luck figuring it out. Page number ? Will Bing it shortly.

Thanks. I wish you would start a blog. Or invite all of us to visit and have a food prep conference. Sigh.

[ahk]

Oh and talking about homemade broths-- I love bone broth. Anyone else?

My last batch was made out of chicken feet-- they work wonders for the gelatin part. I normally just add feet, carrots, onion, garlic, rosemary, and water in the crock-- cook for 24 hours. Its awesome.

I'll do the same for beef bones.

[Jesse]

I love bone broth, plus it's really healthy for you.

[Sweet Bliss]

Originally Posted by ahk

Oh and talking about homemade broths-- I love bone broth. Anyone else?

My last batch was made out of chicken feet-- they work wonders for the gelatin part. I normally just add feet, carrots, onion, garlic, rosemary, and water in the crock-- cook for 24 hours. Its awesome.

I'll do the same for beef bones.

Thank you AHK for the link. I followed the direction for legumes. Got my garbanzos started.

Should be ready to cook tomorrow evening or late afternoon.

Oh, and was reading today about making broth... was thinking I could give it to my pets also... they all love chicken ... next time the Roomie invites me too a shrimp boil I'm gonna bring gallon ziplock bags for the left overs!!!!

[Jesse]

Gluten Free Coconut Flour Pumpkin Muffins
Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy Servings: 12 muffins
Preparation time: 10 minutes
Bake at: 400F for 12 minutes or until toothpick in center comes out clean

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites...a good way to use up your egg whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup maple syrup (about 3 1/2 oz)
• pinch salt
• 1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.
Sift together coconut flour and spices together.
Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.
With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.
Divide batter between 12 muffin cups. Sprinkle with walnuts.
Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).
Cream Cheese Icing

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

I copied this recipe from Tropical Traditions where I buy my coconut from. I haven't tried it yet but will soon.