Hi Tammy! I was really looking forward to your reports! But I'm sorry to hear things are getting hectic -- I know what that's like!!
At any rate, the recipes aren't as important as the concept -- just keep replacing more of your meal with vegetables & protein. That's basically it. Once you've made that routine, then you can focus on getting all the chemicals out and whipping up creative concotions.
The nice thing about the recipes is that they have a good balance of nutrients and flavor while being low in calories. But the recipes are not essential to the diet.
I hope you'll come back and join us when things get better!
I'm stepping back from this particular challenge. Things are getting very hectic and while I can eat clean snacks and breakfasts, I don't have enough time to commit to the shopping that the book requires or the cooking. Maybe next month, after my surgery and my son gets back. Until then, hiatus time. Thanks for all the support.
I went to two oriental food stores yesterday and an Indian food store. Didn't see Arrowroot powder, but I think I left it off my list. Hmm....I plan on being in the area tomorrow (most likely) so will stop in and see what I can find.
I have asked some friends to be occasional testers for me, so I can get a second opinion besides my own.
Thanks everyone. I am off to a slow start, but I am making progress!
Aha! Found a likely place you can check for the Arrowroot powder! The Oriental Food Store! I was in there the other day and saw bags of it -- looks like it might be something they use a lot in Thailand(?) It might look like small, white, rock crystals but I believe you crush them into a powder to use.
(I'll check on the amaranth the next time I'm in there. They were busy this time.)
I can't wait to hear of the results of your culinary exploration! Maybe cook some big meals that can be portioned into smaller, freezable meals for later in the week -- for your cooler?
If I remember correctly, Arrowroot was the forerunner to cornstarch. You can try finding Arrowroot powder in Health Food/Vitamin stores. Or places that still carry the foods your grandmother used. Email me with your location and maybe I can pull up some stores in your area.
Amaranth was once a popular baby's biscuit... I've seen them in places that still sell them but the flour is more difficult to come by (yet I have seen it.)
I think the Japanese used kudzu instead of arrowroot. You can find kudzu in rock form in the Japanese sections of health food stores. And it's probably cheaper in the asian market shops. You will need to grind up the amount you wish to use. And it works like cornstarch, but the Japanese believe it doesn't leave as much residue in the body.
The other day, in my blog, I stated that I was beginning a new challenge. To cook my way through the ECD Cookbook. Today, I tried my first recipe.
TOFU CHOCOLATE MOUSSE (pg 287-288)
Ingredients are basic...some vanilla, tofu, dark chocolate chips, and milk (soy, rice, almond). Melt the chocolate in a double boiler, and add to the warmed up milk, tofu, and vanilla. Whip in a food processor, strain, chill and enjoy.
I followed the directions (although i didn't have dark chocolate on hand, so I used milk). I also used a stick blender bowl (like the bowl of a food processor, without the entry shoot and the blade is at the bottom, not the slicer type blade at the top.
Anyway, so far, I'm confused. I thought the mousse mixture would be fluffier. Right now, it's sitting in my fridge, all liquidy. Guess I'll wait and see what happens.
In the meantime, I still have that cheesecake calling my name!
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