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soy ya wanna bean
Topic Started: Apr 3 2008, 09:52 PM (1,326 Views)
necramericanomicon
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have pulse rate tested myself for food allergens...a book by a dr. coca tells you how to test yourself...anything that drives your resting pulse rate up by 7 to 9 points or more is an allergen...my main allergens are corn, peanuts, soy, which are in everything processed

am also gluten sensitive...causes me to go all woozy if i eat it

read that raw fish in sushi can have bacteria, but all fish imported into america has been frozen, so shouldn't be a problem....but the japanese eat pickled ginger along with the sushi because ginger kills most parasites...i add ginger to all of my meat protein to kill the bacteria

i don't think the powers that beast are going to let us live...like the georgia guidestones say, limit humanity to 500 million so as to let room for nature

they are going to slow murder most of us in the near to mid term future

the long term future i don't really want to think much about...

am thinking of buying a cheap ph meter and a meter to test for specific gravity...since they have come down in price drastically
x0x 10-sigma local non-local phenomena double-crossed skullfoneboned division x0x




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yass
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Mr. Ed
Apr 6 2008, 05:50 PM
"How should we cook our daily bread without fire, Master?" asked some with great astonishment.

"Let the angels of God prepare your bread. Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air also may embrace it. And leave it from morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessing of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers when they departed out of Egypt, the house of bondage. Put them back again beneath the sun from its appearing, and when it is risen to its highest in the heavens, turn them over on the other side that they be embraced there also by the angel of sunshine, and leave them there until the sun be set. For the angels of water, of air, and of sunshine fed and ripened the wheat in the field, and they, likewise, must prepare also your bread.
Great posts you guys. I'm so glad Petunia sorted out threads from the General forum for the Garden & Healing Herb forum section. There are threads I'd never seen before.

I really like your post too Mr. Ed. Just days ago I'd posted elsewhere about making almond milk and how to use the almond pulp to make crackers. I think it would go perfectly with this part of your post here. The synchronicity amazes me sometimes. These would be good for those who have gluten intolerance as well. They look and sound good!

I'd like to note that this can be done under the sun as well. I do believe the sun is most beneficial. If there is a flying insect problem maybe it could be covered with a net tent, or be put under glass or plastic... I don't know but I imagine it could be handled creatively.

It seems a while back there was an issue about the FDA saying no more raw almonds and people were miffed about it because they're healthy and have a special benefit. Maybe it was that the FDA wanted the almonds irradiated? If anyone knows what the deal is please do share.

I've been a vegetarian in the past and am trying to do it again though I've gone off it some. I haven't tried the raw food diet but have heard positive things. If I could master cracker making it would make things much better. Crunchy crackers sound good. If you haven't tried it Almond milk is delicious. There are a couple brands that sit right along side of the cow's milk in the dairy case. I wish there was an almond coffee creamer.

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Almond Pulp Crackers

Posted Image

I'm a bit of a cracker-a-holic. I think the quest for crunchy food intensifies when one goes gluten free. So, I've made a habit of baking crackers at least once a week, if not more. However, many cracker thieves dwell in my abode. As quickly as I make crackers they disappear. Therefore, some weeks, the cracker quest continues day in and day out.

Crackers made with almond flour (or in this case almond milk pulp, more on that in a minute) are highly nutritious and slightly addictive. They're perfect with any number of spreads including Homemade Goat Cheese, Fig Tapenade, Sesame Dip or Savory Avocado Spread.

These particular Almond Pulp Crackers are a bit of a recycled treat. I know that sounds odd, maybe even unappetizing, though let me explain.

After I make Almond Milk I use the leftover pulp of the almonds to create these delicious, high fiber crackers. Seasoned with fresh thyme, they're vegan, gluten free and super healthy. If you make them in your dehydrator (I don't have one) they're even raw. I bake mine in the oven on low to preserve as many of the live enzymes in them as possible, though because my oven doesn't go lower than 135° technically they are not raw. Still, they're good.

      1 cup firmly packed almond pulp
      2 tablespoons golden flaxseed meal
      1 tablespoon grapeseed oil
      1 tablespoon thyme, finely chopped
      ½ teaspoon celtic sea salt


  1. Combine all ingredients in a large bowl
  2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
  3. Remove top piece of parchment paper
  4. Transfer the bottom piece with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. Let crackers come to room temperature on baking sheet, then serve

http://www.elanaspantry.com/vegan-almond-pulp-crackers/

See also:

Almond Milk

http://www.elanaspantry.com/almond-milk/


And, if interested:

Almond Milk Powder

http://s3.zetaboards.com/For_My_Jee/topic/7537366/1/#new
Edited by yass, Jan 20 2012, 03:07 PM.
-Love will lead
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yass
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I just realized the list of ingredients was missing in the last post so I located it and got it there where it belongs. I also hope Mr Ed sees this.

I'll add the almond milk recipe here. Almond milk seems so much better than dairy or soy.

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Almond Milk

Posted Image

Almond milk is one of my favorite drinks. Rich and creamy, it's easy to make and super nourishing. While almond milk is a good alternative beverage for those on a dairy-free kick or raw food plan, I think it's just plain delicious, whatever your dietary predilection! My children drink it by the glassful, while I drink it in my tea and blend it up in smoothies.

I used my favorite nine-year-old hand model to take the pictures above and while he's been a bit of a wild stallion of late, I have to say he was a model passenger for the almond milk photo shoot. Got milk? Yes, we do! He gulped this cupful down as soon as we were finished photographing.

Almond Milk
2 cups almonds
4 cups water
1 vanilla beans (or 1 teaspoon vanilla extract)


  1. Soak almonds and vanilla bean overnight
  2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
  3. Place soaked almonds, vanilla bean and 4 cups of water in a Vitamix
  4. Blend on highest speed for 90 seconds
  5. Strain milk through cheesecloth or a fine mesh paint strainer bag, discarding solids
  6. Serve

Serves 6

Making this almond milk is quick and dirty, you will definitely get your hands wet as you squeeze it through the paint bag. After you're done, you can enjoy this rich homemade almond milk in chai with a splash of agave nectar; perfect for fall.

You can use the leftover pulp to make my Almond Pulp Crackers!

http://www.elanaspantry.com/almond-milk/
-Love will lead
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