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Nightshade Questions

ksymonds84

By ksymonds84
in Related Issues & Disorders

Recommended Posts

RiceGuy Collaborator
RiceGuy
Posted
Black pepper, ginger and mustard add a little heat to curries. :) Those are good with Indian. I did exactly as RiceGuy said and put everything in my curry powder except the red pepper. It turned out yummy. Traditionally, Indian curry powder did not contain chillies, rather a frangrant blend of turmeric, cumin and coriander seeds, fenugreek, cloves, ginger, mustard seeds, cardamon, cinnamon and black pepper. Chillies were introduced to India in the 17th century by the Portuguese and became favorable because they were a cheap way to add heat and spice.

I found a delicious kale soup recipe that called for ginger and black pepper. I tripled the amounts they suggested. It was nice and spicy. :) A fair amount of heat too.

Cumin adds a mild amount of heat to foods.

This will help with Indian curries, just sub ginger for Cayenne

Open Original Shared Link

Hot peppers increase intestinal permeability. This is something to consider in Celiacs, Gluten Intolerant and Food sensitive (leaky gut) individuals:

Open Original Shared Link

This study states that BLACK PEPPER, BAY LEAF and NUTMEG make the tight junctions tighter (a good thing) to keep large molecules out of the blood stream.

Thanks for listing those spices. I had seen a recipe at one time, similar to what you've given. I remember being surprised to see cinnamon as an ingredient. Never tried it for savory, only for sweet stuff like muffins, cookies, pies, etc. Can you describe what it does for the curry powder flavor-wise? Same for the cloves. I'm honestly having a bit of trouble imagining these in any of the things I make where curry powder might be used.

Also, as I understand it, there are two distinct kinds of ginger. The ground ginger is not hot, but the sliced/chopped ginger apparently is, from what I've read. So I guess the latter is the kind used in curry powder, yes? I use ground ginger all the time (found it without sulfates :)) So I know that one's not hot.

Interesting that I have naturally gravitated to the very spices which help the gut. I wonder if I like them for the same reason I grew up on peanut butter - my body needed it.

Yep, cumin does add a spicy flavor. I use that one all the time. It's sorta been my sub for paprika. Funny that I just bought Fenugreek and Turmeric a few days ago, as I've yet to play around with those. But ran a little short on cash, so the cardamom and Thyme had a tug-of-war. Thyme won. I'm undecided about trying mustard seed though - I don't often feel like having much spicy hot stuff.

You've mentioned not currently eating grains. Does that mean no Kasha (buckwheat) either? I find it to be well tolerated by my gut. They say it's not really a grain, but I haven't looked into what distinguishes it biologically. Apparently amaranth isn't a true grain either, but my intestines don't seem to like very much of it.

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ShayFL Enthusiast
ShayFL
Posted

I am on the SCD diet about 90%. So I cut out all grains for now. No buckwheat either (it is a grass and not a grain tho). They really raise my blood sugar. More than honey. Weird. I might add a few back in here and there for variety someday. But honestly, I dont miss them at all. There is so much wonderful food out there and I am enjoying experimenting.

Right now I am enjoying plantains a bit too much. ;) Chips and baked. They are not SCD. But they dont bother me. I go through phases anyway. I will likely switch to something else at some point.

My ground ginger does have heat. Then again, I usually double or triple the spices in any recipe I make. It never seems enough spice for me otherwise. Enough ginger and black pepper and you get some heat.

I never really measure anyway. Just guesstimate and throw it in. I am a good cook and just getting better with trying all of these new foods. I think I could have been a chef in another life. :P

Cinnamon and clove add a nice sweet spice to the curry. I use them in the least amount with a heavy hand on the Tumeric, ginger, corriander and cumin.

I just experiment and see what happens!

sickchick Community Regular
sickchick
Posted

I have made it completely without Lemon- go for it! :)

ksymonds84 Enthusiast
ksymonds84
Posted
  • Author

Shay,

How did it go in the crock pot? It would certainly be easier!

ShayFL Enthusiast
ShayFL
Posted

Im gonna have to "tweak" it Kathy. It tasted really good, but the consistency was odd. My husband took some bites and said....I think I like it....but it is weird. And we all laughed. Im eating leftovers today for lunch. Maybe sitting in the fridge overnight will make it better (like soups and chili). Will let you know!

I just made grain free, sugar free (used honey), egg free, corn free, dairy free sugar cookies. They are too die for. Even the dough. Throw chocolate chips in for a real treat (I made those last week).

2 1/2 cups almond flour (suggest to order from digestive wellness dot com - there's is the best I have found)

1/2 tsp fine sea salt

1/2 tsp baking powder

1 Tlb real vanilla extract

1 Tlb almond extract (optional)

1/2 cup oil (I used grapeseed but canola would work)

1/2 cup honey (could use agave)

If you want chocolate chip cookies add 1 cup gluten-free chocolate chips. I use Enjoy Life brand because they are also corn, dairy and soy free.

Mix dry ingredients. Add wet ingredients. Mix till well blended. Roll into little balls then press on parchment paper. Bake at 350 for 7-10 minutes. You want a nice light golden brown.

Enjoy!

ksymonds84 Enthusiast
ksymonds84
Posted
  • Author

Im gonna have to "tweak" it Kathy. It tasted really good, but the consistency was odd. My husband took some bites and said....I think I like it....but it is weird. And we all laughed. Im eating leftovers today for lunch. Maybe sitting in the fridge overnight will make it better (like soups and chili). Will let you know!

I just made grain free, sugar free (used honey), egg free, corn free, dairy free sugar cookies. They are too die for. Even the dough. Throw chocolate chips in for a real treat (I made those last week).

2 1/2 cups almond flour (suggest to order from digestive wellness dot com - there's is the best I have found)

1/2 tsp fine sea salt

1/2 tsp baking powder

1 Tlb real vanilla extract

1 Tlb almond extract (optional)

1/2 cup oil (I used grapeseed but canola would work)

1/2 cup honey (could use agave)

If you want chocolate chip cookies add 1 cup gluten-free chocolate chips. I use Enjoy Life brand because they are also corn, dairy and soy free.

Mix dry ingredients. Add wet ingredients. Mix till well blended. Roll into little balls then press on parchment paper. Bake at 350 for 7-10 minutes. You want a nice light golden brown.

Sounds really good Shay. My chef gave me some chestnut flour (I threw it in the freezer a couple months ago) that a rep stopped in a gave him. I might try to use it in your recipe. Haven't thought of anything else for it!

purple Community Regular
purple
Posted
Im gonna have to "tweak" it Kathy. It tasted really good, but the consistency was odd. My husband took some bites and said....I think I like it....but it is weird. And we all laughed. Im eating leftovers today for lunch. Maybe sitting in the fridge overnight will make it better (like soups and chili). Will let you know!

I just made grain free, sugar free (used honey), egg free, corn free, dairy free sugar cookies. They are too die for. Even the dough. Throw chocolate chips in for a real treat (I made those last week).

2 1/2 cups almond flour (suggest to order from digestive wellness dot com - there's is the best I have found)

1/2 tsp fine sea salt

1/2 tsp baking powder

1 Tlb real vanilla extract

1 Tlb almond extract (optional)

1/2 cup oil (I used grapeseed but canola would work)

1/2 cup honey (could use agave)

If you want chocolate chip cookies add 1 cup gluten-free chocolate chips. I use Enjoy Life brand because they are also corn, dairy and soy free

Mix dry ingredients. Add wet ingredients. Mix till well blended. Roll into little balls then press on parchment paper. Bake at 350 for 7-10 minutes. You want a nice light golden brown.

Enjoy!

Those are so yummy. I made them 2x. Found the recipe @ Open Original Shared Link

I saw another almond flour recipe but haven't tried it yet, can post it, if you are interested.

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ShayFL Enthusiast
ShayFL
Posted

Yeah...someone posted it in another thread and I couldnt help myself. ;)

Whatcha got?

Our family favorite with the almond flour are blueberry muffins. Yum!

purple Community Regular
purple
Posted
Yeah...someone posted it in another thread and I couldnt help myself. ;)

Whatcha got?

Our family favorite with the almond flour are blueberry muffins. Yum!

I haven't tried them so let us know if they are good..okay? :P

The recipe is from Pillsbury Home Style Cooking

Polka Dot Macaroons (not coconut)

1 cup finely ground blanched almonds

1/2 cup sugar

3 egg whites, room temperature

1 1/2 tsps. almond extract

1/2 tsp. cream of tartar

1/4 cup mini semi-sweet chocolate chips

Heat oven to 350 degrees. Line 2 cookie sheets with parchment or brown paper. In small bowl, combine ground almonds and sugar. In large bowl, combine egg whites, almond extract and cream of tartar. Beat until stiff peaks form; fold in almond mixture and chips.

Drop by heaping teaspoonfuls 1 1/2" apart on prepared cookie sheets. Bake at 350 degrees for 12-15 minutes or until edges are light golden brown. Cool completely; remove from cookie sheets. Store loosely covered. 3 dozen cookies. 1 cookie=40 calories

Judyin Philly Enthusiast
Judyin Philly
Posted
Im gonna have to "tweak" it Kathy.2 1/2 cups almond flour (suggest to order from digestive wellness dot com - there's is the best I have found)

1/2 tsp fine sea salt

1/2 tsp baking powder

1 Tlb real vanilla extract

1 Tlb almond extract (optional)

1/2 cup oil (I used grapeseed but canola would work)

1/2 cup honey (could use agave)

If you want chocolate chip cookies add 1 cup gluten-free chocolate chips. I use Enjoy Life brand because they are also corn, dairy and soy free.

Mix dry ingredients. Add wet ingredients. Mix till well blended. Roll into little balls then press on parchment paper. Bake at 350 for 7-10 minutes. You want a nice light golden brown.

Enjoy!

could i use smart balance butter or specturm or olive oil for the 1/2 cup of oil?

thanks Judy

ShayFL Enthusiast
ShayFL
Posted

I am not sure Judy....but I am a renegade so I would just try it. I even eat the flops unless they are totally disgusting.......LOL These things are too expensive to waste. Luckily I dont have too many flops. :)

and Purple....I dont do white sugar, so I wonder how sucanat would work........the real unprocessed sugar cane....

What I REALLY want is to make an "Almond Crescent" cookie. I tried and they came out like regular sugar cookies. So I am going to experiment. Those are my favorite cookies of all time, so if I come up with something good, I will post.

RiceGuy Collaborator
RiceGuy
Posted
could i use smart balance butter or specturm or olive oil for the 1/2 cup of oil?

thanks Judy

I'd have to guess olive oil would add an undesirable taste. At least the good kind would, but olive oil isn't recommended for cooking, as it can't take the heat.

ShayFL Enthusiast
ShayFL
Posted

It's true. I ran out of regular oil once and used olive oil in a cake recipe.....yuck!!

Macedamia nut oil would be another good choice.

RiceGuy Collaborator
RiceGuy
Posted
Macedamia nut oil would be another good choice.

Yeah, that's the first one I thought of...well, after coconut that is :)

But I didn't bother mentioning any just because Judyin Philly asked about more widely available and less costly oils. I tried two different brands of macadamia nut oil - MacNut, and NOW Foods. The first was divine, the second tasted sorta burnt/roasted. Too bad the cost is so sky high. But rice bran oil is not too pricey for me, and it's great for cooking and baking.

ShayFL Enthusiast
ShayFL
Posted

I know it is tough when you are on a grocery budget.

For me food is life. Simple.

I dont pay to get my nails done every week. I get my toenails done maybe twice a year when I will be on vacation. I dont smoke. I dont drink soda. I dont eat out anymore. I dont have a cellphone (that's right). I keep my hair short and easy and get it cut at Supercuts. No color. No highlights. I dont spend much on makeup at all. Most days it is mascara and Burts Bees tinted lip balm. Most of my clothes come from Rarget. Flip-flops are my shoe of choice. :)

What I am getting at is that I do not spend much money on the things that most people spend it on. I spend my money on good food. That is what is most important to me. And I believe that because I do, that I look better (not filling my body with all that junk). And I am healthier (not putting the chemicals on my body or breathing it all of the time).

So if I had to choose between Mac Oil and a new pair of shoes. I would buy the oil. :)

mosaicmom Rookie
mosaicmom
Posted

I dont know if this sounds disgusting to others or not, but it makes a good paste, and could be faked for white pizza in place of rigotta.

Mix in food processor chick peas and garlic to a paste, like hummus. Spread on pizza crust. I know it's not tangy, but it's a good paste.

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