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Recipes
I made fake beef stroganoff a couple nights ago. I used tofutti sour cream. It was delicious and my husband loved it. The only big negative is that tofutti is soy based and has carageenan. I hope I spelled that right. 🙂
It probably won't be a regular menu item but it was nice for a change.
I am personally very sensitive all types of corn, perhaps because it contains lutein and zeaxanthin, two other carotenoids. This study has a chart showing the amount of lutein and zeaxanthin in corn as well as other foods:Â https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1722697/pdf/v082p00907.pdf
Quote from eliza1275 on March 8, 2019, 2:22 pmI am personally very sensitive all types of corn, perhaps because it contains lutein and zeaxanthin, two other carotenoids. This study has a chart showing the amount of lutein and zeaxanthin in corn as well as other foods:Â https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1722697/pdf/v082p00907.pdf
https://sci-hub.tw/https://pubs.acs.org/doi/pdf/10.1021/jf063487p https://www.ncbi.nlm.nih.gov/pubmed/17455952
According to this study white corn has about 6 µg lutein, 6 µg zeaxanthin, 1 µg beta-cryptoxanthin, and 5 µg beta-carotene per 100g of white corn. Those are all very low levels, white potatoes have about 6x the lutein content. But maybe there are different varieties of white corn and some have more carotenoids, or you're very sensitive to carotenoids, or you reacted to something else in the white corn.
White potatoes have 6x the lutein content? Reference, please.
Quote from eliza1275 on March 8, 2019, 7:04 pmWhite potatoes have 6x the lutein content? Reference, please.
It's more like 4-5x https://sci-hub.tw/https://pubs.acs.org/doi/10.1021/jf0257953
Even things like cauliflower has more lutein and zeaxanthin http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13
These are all low levels. Almost every single food have measurable VA content in them, it's about the quantity, not the fact that it's there.
Thank you, Guest. I'm not sure what it is in the corn that bothers me, though perhaps it is a mycotoxin thing - I have the same reaction to coffee, wheat, and if I eat a lot of rice. (Baking potatoes lowers mycotoxins, but I'm not sure about potato chips - I can eat both with no problems).
Quote from Guest on January 20, 2019, 7:47 pmI've been cooking low-and-slow in a wide-bottom pan to fairly consistent rave reviews. I cube turnips, rutabaga, and parsnips; add onions and garlic, and let them simmer really low, in coconut water. Then we add whatever spices, salts, butter, etc. to our individual tastes and requirements.
A popular breakfast is pancakes using Pamela's mix, 50:50 with rolled oats. Her ingredient list is below.
Ingredients:
Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Almond Meal (may appear as brown flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.
I would make this for sure, I crave pancakes, but as per recommendation of dr Smith, I avoid resistant starches such as potato starch, tapioca starch and am careful with rice flour too. Will post my low resistant starch recipe for pancakes once I perfect it.
CREAMY CHICKEN MUSHROOM RISOTTO
(for 3-4 people)
3-4 cups rice
500gr diced chicken breast
onion
garlic
2 cups diced mushrooms
salt, pepper, optionally a pinch of turmeric, 1/2 tsp honey
1 cup water or a bit of water with 1 cup coconut cream
2 TBS butter
1tsp olive oil
cucumbers as a salad
----------------------
Start cooking rice (3-4 cups dry rice).
In a separate pan, saute onions in butter and olive oil, add garlic, add diced chicken and spices. Let chicken go golden/brown at the edges, add mushrooms, saute 5 more minutes. Add a cup of water or coconut cream and water, add cooked rice, cook all together for 5 minutes so flavors mix. Serve warm with cold salted cucumbers on the side. You can sprinkle with sesame on top.
(I will try this with falke alfredo sauce instead of coconut cream, thanks for the idea!)
Big hit in my family. If you want to avoid butyric and caprylic acid in coconut cream, just use water or try fake alfredo sauce.
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I made this dip and it was delicious, people said.
https://walnuts.org/recipe/black-bean-walnut-dip/
I skipped the cilantro leaves and added some diced celery on top and skipped the pepper. I toasted walnuts first, in a pan, dry, to get better taste and avoid bitterness.
Wow Nora, those both sound delicious. It would be great if one of us could put together a low A cookbook with all the great recipes in this thread! Bella