I'll have to keep my eye out for them, I tend not to eat bagels because there's just too much
― set the controls for the heart of the sun (VegemiteGrrl), Tuesday, 2 October 2012 23:02 (eleven years ago) link
Never had them either, wanna try. Googling reveals one (1) place to buy them here.
― ljubljana, Tuesday, 2 October 2012 23:50 (eleven years ago) link
googling reveals zero (0) places to buy in Sacto
;_;
but maybe I can get some next time I'm in San Francisco, so all is not lost
― set the controls for the heart of the sun (VegemiteGrrl), Tuesday, 2 October 2012 23:57 (eleven years ago) link
am going to try almond milk
any brand recommendations? I'm guessing unsweetened is the way to go?
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 5 October 2012 18:15 (eleven years ago) link
Silk Pure Almond unsweetened!
― purveyor of generations (in orbit), Friday, 5 October 2012 18:18 (eleven years ago) link
Sweetened is still only like 60 cals per cup. Ytth likes the trader joe's stuff
― just1n3, Friday, 5 October 2012 19:33 (eleven years ago) link
Unsweetened Almond Breeze is my usual purchase. The sweetened variety isn't that bad, but the unsweetened kind has more utility for creaming up savory soups, etc.
― ‽ Interrobang You're Dead ‽ (Sanpaku), Friday, 5 October 2012 19:51 (eleven years ago) link
I'm planning to use it in coffee and I don't really use sweetener at all so I figured unsweetened would be best
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 5 October 2012 20:34 (eleven years ago) link
you can get unsweetened vanilla if it doesn't grab you.wanna throw out another vote for VANILLA RICE MILK, underappreciated substitute milk of the substitute milks, but sure try almond why not.
― unprotectable tweetz (schlump), Friday, 5 October 2012 20:40 (eleven years ago) link
<3 I will bear that in mind schlump
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 5 October 2012 20:41 (eleven years ago) link
The only veggie milk I can definitely vote against is the kind of soy milk sold fresh in Asian groceries. It really does taste like liquid edamane, which is just odd. Western soy milk is rather different, and way more palatable (to Westerners, at any rate).
― ‽ Interrobang You're Dead ‽ (Sanpaku), Friday, 5 October 2012 23:32 (eleven years ago) link
western soy milk is undrinkable fwiw
― barthes simpson, Friday, 5 October 2012 23:37 (eleven years ago) link
1 head steamed cauli1 can white beansa little milk if neededa little tiny bit of butter (optional)plenty of salt of and pepperinto the food processor
= super tasty alternative to mashed potatoes
― just1n3, Saturday, 6 October 2012 04:06 (eleven years ago) link
white beans are so good. they pair well with sage.
― ticks up my sleeve (brownie), Saturday, 6 October 2012 04:10 (eleven years ago) link
yah i made a vegan "ricotta" for a lasagne last week
― just1n3, Saturday, 6 October 2012 04:31 (eleven years ago) link
(with white beans, i mean)
almond milk latte this morning - pretty yum! (Silk unsweetened, thanks orbit)
it'll take some getting used to but it's definitely a nice change not feeling quite so sluggish. I think maybe I have some lactose issues that I'd never noticed before? idk. I love the smell of it, it's much more pleasant to drink than I expected.
― set the controls for the heart of the sun (VegemiteGrrl), Sunday, 7 October 2012 01:40 (eleven years ago) link
It's actually good! It takes more of it to dilute coffee to an equivalent point compared to milk but that's more nutty goodness with extra calcium.
― purveyor of generations (in orbit), Sunday, 7 October 2012 01:52 (eleven years ago) link
Yeah the calcium boost is a nice bonus! I like that it's not as thin and nothing-tasting as nonfat milk
― set the controls for the heart of the sun (VegemiteGrrl), Sunday, 7 October 2012 02:02 (eleven years ago) link
It would be nice if they could cut the salt down in the almond milk, I think one cup has around 10 percent of your daily sodium.
― svend, Sunday, 7 October 2012 02:08 (eleven years ago) link
I fixed that problem by increasing my daily sodium intake so it's a smaller percentage.
― purveyor of generations (in orbit), Sunday, 7 October 2012 02:16 (eleven years ago) link
I haven't found that to be an issue for me, my sodium intake's pretty low anyway
― set the controls for the heart of the sun (VegemiteGrrl), Sunday, 7 October 2012 02:20 (eleven years ago) link
made a ~healthy smoothie~ for breakfast today in lieu of coffee
as it turns out, I need coffeedrinking green tea rn, hoping to turn it around but oh brother, this was a little harder than I expected
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 8 October 2012 15:55 (eleven years ago) link
smoothie was delicious tho! greek yogurt, spinach, strawberries, flax seed & a little almond milk to grease my sad blender
We made some really good vegan cannelloni the other week from tofu and spinach. So nice!
― Superphysical Resurrection (NickB), Monday, 8 October 2012 16:04 (eleven years ago) link
i made this vegan alfredo tonight: http://www.mangiagioia.com/roasted-garlic-alfredo-with-asparagus--penne.html
it clearly doesn't have the cheesy richness of a real alfredo at all, but it does have a great creamy texture, and you could pump it up with nutritional yeast or galaxy brand rice-based parm. i also added smoked salt.
― just1n3, Tuesday, 9 October 2012 04:23 (eleven years ago) link
How much stevia should I use to replace half a cup of splenda in a recipe?
― ljubljana, Sunday, 14 October 2012 21:30 (eleven years ago) link
i found this: http://www.cookingwithstevia.com/stevia_conversion_chart.html
and this:1 cup Sugar1 cup Sucralose24 packets Stevia Blend12 tsp. Spoonable Stevia Blend2.5 tsp. Stevia Extract Liquid1.5 tsp. PURE Stevia Extract Powder
― just1n3, Sunday, 14 October 2012 21:34 (eleven years ago) link
I am crying at that Q, but:They recommend a 1:1 conversion but I typically use 2/3rds to 3/4s the amount of stevia when I'm using it to sweeten a pie for sugar-free friends.
― flamboyant goon tie included, Sunday, 14 October 2012 21:37 (eleven years ago) link
I usually use a little extra nutmeg and/or cardamom to compliment (? or mask?) the metallic unpleasantness of the stevia, but I've only ever used it in pies (usually pumpkin) and once in a sponge cake
― flamboyant goon tie included, Sunday, 14 October 2012 21:39 (eleven years ago) link
Thanks J - I did Google but could only find conversions for sugar. I obviously didn't look hard enough! Flamboyant, I will report back on whether I can stand the taste - this is for muffins.
― ljubljana, Sunday, 14 October 2012 22:27 (eleven years ago) link
I went and watched half of Sanpaku's recommended sugar vid. So it's my own damn fault if my muffins taste metallic from now on.
― ljubljana, Sunday, 14 October 2012 22:28 (eleven years ago) link
Flax seed in the muffin overwhelmed the stevia: pretty good result. That was a 1-minute microwave low-carb muffin (!) - trying some cream cheese ones next.
― ljubljana, Monday, 15 October 2012 00:32 (eleven years ago) link
Just pointing out that Dr. Lustig and other USF faculty did a 7-part followup for general audiences to Lustig's fructose lecture at http://www.uctv.tv/skinny-on-obesity/.
Also regarding low fructose baking, the page Cooking with Dextrose has some recipes. Dextrose is another name for glucose, ie the natural form of sugar in corn. A 50/50% compound with fructose is sucrose (table sugar) and a 45/55% solution with enzymatically produced fructose is HFCS. I'm not certain substituting dextrose for table sugar would be a net health positive as by definition it has a glycemic index of 100 (arguably bad for insulin resistance), but on the other hand its cheap and would be free of the issues that arise from fructose's liver metabolism that Dr. Lustig cites.
― ‽ Interrobang You're Dead ‽ (Sanpaku), Monday, 15 October 2012 20:50 (eleven years ago) link
can anyone tell me anything useful about maca powder? i saw it by the flax the other day and wondered what one does with it.
― these albatrosses have no fear of man (La Lechera), Monday, 15 October 2012 20:53 (eleven years ago) link
Mixes it in things that mask its horrible, horrible taste, mostly. :)
― cwkiii, Monday, 15 October 2012 20:55 (eleven years ago) link
I can almost tolerate it mixed w/ vanilla-flavored greek yogurt.
has anyone had any experience with sucanat?
how does it compare, in baking for example, to brown sugar? woudl you get more of a molasses flavor from it, or does it behave sort of the same way, flavor wise?
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 15 October 2012 20:57 (eleven years ago) link
Muffin update: eggy muffins made with almond flour taste more like eggs than like almond flour
― ljubljana, Monday, 15 October 2012 22:49 (eleven years ago) link
i used to use stevia in baking and other things fairly often (i even used to make those eggy tasting almond flour muffins! they did the trick - then i switch to almond-flour pancakes for a long time - better), when i was weaning myself off sugar (loved sugar so much) over a decade ago and felt i really needed baked goods and pudding and i don't know just sweet things to eat, and it works decently but isn't for everyone, taste-wise, yeah. i like bitter taste though, so... i didn't use very much at all, and have added honey or organic cane sugar to even out the taste.
really, i figure if you're not eating that many baked goods in the first place, no big deal. like, when do i eat muffins? seriously almost never, but they're nice from time to time, and if low-sugar, even better. but in the great scheme of sugary things, at this point in my sometimes-shakey NN career lol, i'd rather just eat one amazing, sugar-and-butter packed almond croissant every three months.
― obliquity of the ecliptic (rrrobyn), Tuesday, 16 October 2012 03:40 (eleven years ago) link
Yeah, my problem is that I currently eat a lot of sugar and carbs every single day. Weaning is exactly what I'm trying to do... I'm focusing on the sugar for now, and less on the other carbs. But a non-carby snack is also a good thing to have and the muffins do the trick. Nuts are fine and all but they don't have enough volume to keep me going between meals. Certainly not going to pretend I'll never eat sugar again, though. Almond croissants are top of my 'worth it' list!
Have you got the recipe for the almond flour pancakes by any chance?...!
― ljubljana, Tuesday, 16 October 2012 03:50 (eleven years ago) link
Yeah! It's pretty open, like: an egg, 2 to 3 tablespoons almond flour, pinch of baking powder, maybe a tablespoon or half-tbsp of rice flour or even (gasp) wheat flour (if you're not going full-on NN/no-carb), pinch of stevia, cinnamon (and nutmeg, cardamon, ginger if you want - spices = good), bit of milk/cream and/or olive oil. and nutmeg, cardamon, ginger if you want), bit of milk/cream and/or olive oil. Make pancakes, use butter :) I had some sugar-free syrup on top for a while as part of the weaning process but eventually I let it go, used a tbsp sugarless applesauce instead. And while not carb-free, carbs are minimal - I found they kept me full for at least 4 hours that way.
― obliquity of the ecliptic (rrrobyn), Tuesday, 16 October 2012 04:08 (eleven years ago) link
(whoops weird iPhone accidental cut-and-paste job)
― obliquity of the ecliptic (rrrobyn), Tuesday, 16 October 2012 04:09 (eleven years ago) link
i think you mean "dr lustig phd"
― caek, Tuesday, 16 October 2012 09:18 (eleven years ago) link
Thanks Rrr!
― ljubljana, Tuesday, 16 October 2012 11:19 (eleven years ago) link
Trying to get back on the NN wagon. Forgive me Cutty for I have sinned.
― homosexual II, Tuesday, 16 October 2012 17:54 (eleven years ago) link
So has anyone here visited a nutritionist? And if so, would you have any idea how to find one that isn't a complete quack or a waste of time?
― muus lääv? :D muus dut :( (Telephone thing), Wednesday, 17 October 2012 02:26 (eleven years ago) link
i think dietitian is the "non-quack" version
― just1n3, Wednesday, 17 October 2012 02:27 (eleven years ago) link
In terms of getting guidance from someone TT probably wants to see a registered dietitian. Not all nutritionists are quacks but dietitians are those who have a professional license. I think.
― (✿◠‿◠) (ENBB), Wednesday, 17 October 2012 02:31 (eleven years ago) link
Do you have insurance, TT? A lot of insurance companies will list ones that they work in connection with and some will offer a discount.