Vegetarian & Low Carb Recipes And Discussion

[Judy]

That was supposed to be BTW, not BTS. Can't type after 10 PM....

 

[Cara]

I agree. I had some mystery illness for a while, still unidentified, and had to have a bunch of blood tests. Around that time I was drinking a bunch of milk, so much so that we got our dairy goats. Test results came back with nothing but a calcium deficiency. The Dr. told me it's important to listen to cravings, they're often the result of a nutritional deficiency. I have no excuse for my love of McNuggets though

 

[Judy]

Statins have some really evil side effects for some people; not all. Do your research, and if you supposedly have elevated chol, do your research into that as well. It's not just about chol levels, but its components, which factors of the chol are up or down. In the elderly, a low chol can indicate malnutrition.

Trans fats are awful, but then they do not occur in nature.... Should be outlawed, IMHO, and that is in the works....

"Red" meat is another story. Depends which animal, how it was raised, etc. Again, do your research.

We really can eat a delicious diet and avoid unhealthy intake as well. Just takes some knowledge. As usual, a glance at the establishment's regime doesn't get it.

 

[Judy]

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What your MD said. There is a reason ....

 

[Judy]

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What is your sodium level? Do you crave huge amounts or just a little? Sodium/salt is like sugar, you can build up a tolerance/craving, but unlike sugar, it is a necessary nutrient. MD's are taught that it is evil... and it can be, if excessive.... High blood pressure is a complex situation, and salt is only one component....

Again, do the research.

 

[ninjapoodles]

We've eliminated sugar and flour and grains recently, and are only eating meat that is grassfed from start to finish...the differences are definitely noticeable!

I'm not eating them right now because they're so starchy, but one thing that made a complete meal for us was purple hull peas (it would work with any field peas), cooked with tomatoes & tomato sauce or salsa, onions, celery, garlic, whatever spices, and served over whole grain jasmine rice. Oh, and we'd cook greens or kale or spinach into the peas toward the end, too.

 

[annmarie]

Just had this the other night with a glass of wine and it was delicious!

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: This salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave.

 

[luvmychicknkids]

Oh, annmarie, that sounds wonderful!!! I think I am going to have to try that!!!!

 

[PurpleChicken]

Thanks for all the responses so far. They are great and the discussion is
educational.

I like that we all agree that diet is a personal choice unless we eat things
that are downright bad for us.

As for cholesterol and salt levels I have no problems that I know of. My
blood pressure runs around 110 over 70. Alchohol increases my BP a lot
(and turns me into a bigger idiot that I already am) so I've elimated that.
I do use a lot of salt but also perspire a lot at my job. I haven't had my
cholesterol checked in years so who knows what that will be.

Sweets are something I crave A LOT and have no intention of removing
them from my diet.

Sugar substitutes taste like poopy to me and I
have serious doubts over their safety.

Anyhoo, gonna do some shopping after work today and try out a vegie
chili recipe.

Sounds Yummy.

 

[PurpleChicken]

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