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GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (63,280)
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11/28/16 4:22 P

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I am going to have to get some. I can use more vitamin B

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DJBTOO's Photo DJBTOO Posts: 2,381
11/28/16 4:16 P

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Basically I use it like parmesan cheese ...

I sprinkle it on lots of things ... if I want a slight cheesy/nutty taste ... or just feeling like I need some extra "B vitamins" going on ...

I've used it on/or in my veggie dishes, soups, pastas, etc. ... I particularly like it on my popcorn.

It does not taste 'like' parmesan cheese so when first using/tasting one might feel a bit of a letdown but if you keep using it 'grows' on you ... now I love the flavor.

Edited by: DJBTOO at: 11/28/2016 (16:18)
dj ~ Big Island Hawaii
Whole-foods, Plant-based, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha

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GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (63,280)
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11/28/16 3:45 P

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What else do you do with this special yeast? It sure sounds like a power food. I appreciate your info.

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JAN155's Photo JAN155 SparkPoints: (167,000)
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11/28/16 3:20 P

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Thanks for the info on nutritional yeast! I didn't know that!

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DJBTOO's Photo DJBTOO Posts: 2,381
11/28/16 12:55 P

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Yes - totally different yeast. It is a deactivated yeast - yellow in color - comes powdered or in flakes (I like the flakes) ... it's sold in health food stores and online ... I don't believe I've ever come across it in regular stores. I get mine online from Amazon. It has a slight cheesy/nutty taste. It is very susceptible to 'moisture' so needs to be stored in a container with lid tightly shut in cabinet.

It's 'healthy' stuff - info from internet:

Nutritional yeast is jam-packed with essential vitamins and minerals. In fact, it’s one of the best non-animal sources of folic acid and vitamin B-12.  The yellow color of the flakes is a result of their large amount of vitamin B – ½ tbsp. fulfills your entire daily vitamin B needs. In addition to B-12, nutritional yeast is high in 15 different minerals and 18 amino acids. Talk about a super food!



I love using it...

Edited by: DJBTOO at: 11/28/2016 (12:59)
dj ~ Big Island Hawaii
Whole-foods, Plant-based, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha

KEEP CALM and Sparkle On!!!!!


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11/27/16 9:39 P

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The recipe for Spinach Artichoke dip sounds really good. Is nutritional yeast different that the yeast I use for making bread?

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DJBTOO's Photo DJBTOO Posts: 2,381
11/20/16 3:49 P

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HEALTHY SPINACH ARTICHOKE DIP By Jessica Meyers Altman
from Forks Over Knives website

Serves 3-5
Ready In: 45 minutes

INGREDIENTS:
¾ cup canned cannellini beans, drained and rinsed
2 cloves garlic
¼-½ teaspoons salt
½ teaspoon mustard powder
3 tablespoons fresh lemon juice
3 tablespoons nutritional yeast
2 cups canned artichoke hearts, rinsed and drained, or frozen artichoke hearts
2 cups packed spinach
¾ cup plant-based milk
freshly ground pepper to taste

This healthy spinach artichoke dip is made creamy with white beans and is actually healthy enough as a dinner. Plus, your friends will beg for the recipe!

Instructions:

1. Preheat the oven to 375°F.
2. Place beans, garlic, ¼ teaspoon salt, ground mustard, lemon juice, yeast, artichokes, spinach, and milk into a blender. Blend to desired thickness and consistency, adding more milk if needed.
3. Taste and add remaining salt, if needed, and pepper to taste.
4. Pour into a small, shallow, ungreased baking dish and bake for about 30-40 minutes, until top has browned slightly.
5. Serve with fresh veggies, tortilla chips, or as a meal on top of a sweet potato!

Notes: Save the remaining canned beans to add to a soup, salad, or sauce. You can also double this recipe. This can be made ahead of time and re-warmed. In order to not dry it out, only bake it for 20 minutes, let cool, cover, then store in the refrigerator. Just before serving, bake it for additional 10-15 minutes or until heated through and slightly browned.

dj ~ Big Island Hawaii
Whole-foods, Plant-based, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha

KEEP CALM and Sparkle On!!!!!


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JAN155's Photo JAN155 SparkPoints: (167,000)
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11/18/16 8:21 P

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Sounds interesting. Thanks for sharing!

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DJBTOO's Photo DJBTOO Posts: 2,381
11/18/16 2:32 P

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This is a recipe for "Golden Milk" ... I like to have this at night before bedtime but had forgotten and not made in a long time. Can't wait till this evening!

I originally came across it in Ayurveda ... this recipe has more spices in it ... turmeric is the most important. I use ground turmeric and soymilk ... next time shopping I'll be picking up some almond milk. Very healthy disease fighting warm milk ... and should help us 'rest' better too!

GOLDEN MILK

(from Dr. Mark Hyman's website: drhyman.com)

‘Tis the season of cool days and warm drinks! This comforting and healing golden milk is a recipe from my friend, Sarah Lefkowitz, who is also a nutrition consultant for my wellness team. Sarah’s recipes not only taste great, but are also good for you. This turmeric tonic is the perfect beverage to sip on when you have a cold or if you are looking for an anti-inflammatory boost.

READY IN: 15 MIN SERVES: 3

INGREDIENTS

3 cups unsweetened almond milk
1 inch piece turmeric, grated
1 inch piece ginger, grated
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
1 dropper of stevia or powder form to taste

Step 1

Add all of the ingredients into a medium saucepan and warm over low heat for about 15 minutes or until warmed through, stirring occasionally.

Step 2
Strain and enjoy with friends!

Nutritional analysis per serving
Calories: 37 • Fat: 3 g • Cholesterol: 0 mg • Fiber: 2 g • Protein: 1 g • Carbohydrates: 3 g • Sodium: 181 mg (SEE NOTE BELOW)

I questioned the recipe's nutritional analysis ... did not seem 'enough' calories ... so looked at my soymilk - for one cup of my soymilk it is: Calories: 100 - Fat: 4g - Cholesterol: 0mg - Fiber: 1g - Protein: 8g - Carbohydrates: 7g - Sodium: 110mg

So if 'counting' I'd go by what the analysis is for the milk one uses.


Edited by: DJBTOO at: 11/18/2016 (14:48)
dj ~ Big Island Hawaii
Whole-foods, Plant-based, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha

KEEP CALM and Sparkle On!!!!!


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JAN155's Photo JAN155 SparkPoints: (167,000)
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11/8/16 12:24 P

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That sounds really good for the holiday season. Thanks for sharing that!

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ARTSKY's Photo ARTSKY Posts: 3,830
11/8/16 11:30 A

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A very good adicting NUT GLAZE

2 cups Truiva

2 Tabs Vanilla

2 Tabs Cinnaman

1 tsp cianne pepper

2 Tabs water

2 egg whites

2 to 3 lbs nuts

Mix and bake at 250 for up to 2 hrs.
stir about every 15 mins.

I use Walnuts or Pecans from Sam's or Costco's

Edited by: ARTSKY at: 11/8/2016 (11:37)
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GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (63,280)
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11/5/16 4:58 P

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The team JO ANNA LUND'S RECIPES has some good recipes available. Check it out if you want some easy recipes.

Edited by: GRANDMAKARENG at: 11/5/2016 (17:00)
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DJBTOO's Photo DJBTOO Posts: 2,381
11/5/16 3:07 P

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Timely recipe for the month of November!!!! Will try soon as I get some dates...

PUMPKIN CRANBERRY BREAKFAST BARS

Recipe from Garden Fresh Foodie. This plant-based recipe for Pumpkin Cranberry Breakfast Bars is great for breakfast on the go, as a snack, or as a healthy dessert. You can also freeze them and save them for later. These bars are gluten-free and are made without oil. Enjoy.

Prep Time: 10 minutes
Cook Time: 45 minutes
Number of servings: 10
Per Serving 243 calories
Fat 12 g
Carbs 33 g
Protein 7 g

Ingredients

- 1 1/2 cups rolled oats
- 1/2 cup oat flour (place oats in a blender, and puree until fine)
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup almond butter or apple sauce*
- 1/2 tsp vanilla
- 3/4 cup packed dates, about 10, soaked in hot water and de-pitted
- 3/4 cup canned pumpkin or freshly baked and strained pie pumpkin
- 1 1/4 cup almond/plant-based milk
- 2 flax “eggs”-make 10 minutes before assembling, 2 tbsp ground flax+6 tbsp. water=2 “eggs”
- 1/2 cup chopped fresh cranberries (we used slightly thawed/frozen), plus a few tbsp for top
- 2 tbsp of cacao nibs or plant-based chocolate chips for topping (or more)

Instructions

1. Preheat oven to 350, and line an 8x8 or 9x9 pan with parchment paper.
2. Make flax eggs-and let sit for 5-10 minutes.
3. Place dry ingredients (first 6) into a bowl and set aside.
4. In a blender, like a Vitamix, place almond butter or apple sauce (whichever using), vanilla, soaked and drained dates, pumpkin, milk, and flax eggs. Puree until smooth.
5. Pour liquid in the center of the dry ingredients and stir in, until smooth.
6. Fold in cranberries, and pour into pan. Sprinkle top with additional cranberries and cacao nibs or chocolate chips (chocolate chips will add sweetness to the dish).
7. Bake for about 40-50 minutes, until knife inserted comes out clean (if making with apple sauce in place of almond butter, cooking took 5 minutes longer).
8. Let cool, pull out of pan, and then slice. Store in fridge.

Notes
Nutritional Benefits:

• Great source of fiber-helps to regulate blood sugar, digestive health, creates feelings of satiety
• Oats-great for blood sugar regulation and heart health
• Pumpkin-good source of Vitamin A, an antioxidant for regulating blood pressure, bone, dental, eye, skin, and hair health
• Cranberries contain Vitamin C-antioxidant that boosts immune function
• Dates-whole food sweetener that has fiber in tact, helps to prevent blood sugar spikes, rich source of magnesium


dj ~ Big Island Hawaii
Whole-foods, Plant-based, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha

KEEP CALM and Sparkle On!!!!!


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DJBTOO's Photo DJBTOO Posts: 2,381
11/5/16 3:06 P

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Grandmakareng - didn't see this post till today ... I'll have to check her book out. Thanks!

dj ~ Big Island Hawaii
Whole-foods, Plant-based, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha

KEEP CALM and Sparkle On!!!!!


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GRANDMAKARENG's Photo GRANDMAKARENG SparkPoints: (63,280)
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10/28/16 1:36 P

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Have any of you ever tried the Healthy Exchange recipes by Jo Anna Lund? They are usually easy & use ingredients you might have on hand. You can get her books from Amazon or at thrift stores if you are lucky.

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JAN155's Photo JAN155 SparkPoints: (167,000)
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7/22/16 3:44 P

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Interesting idea! My father grows sweet potatoes and in the late summer/fall we're up to our ears in them! I would have never thought of using them like this. Thanks!
Jan

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DLWHATLEY70's Photo DLWHATLEY70 Posts: 1,018
7/22/16 2:08 P

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I like this idea. I'll have to hunt up some of mine. Not sure of calorie count. I'm always looking for new recipes. Thank you

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DJBTOO's Photo DJBTOO Posts: 2,381
7/22/16 11:46 A

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Thought we might could share some of our favorite yummy and healthy recipes - either our own or from other sources.

The following is a recipe from Wendy Polisi ... her website link is at the bottom - she has GREAT recipes and some free recipe E-books you can download as well.

Sweet Potato "Rice" Pilaf

Author: Wendy Polisi

I used a vegetable peeler which sliced the potatoes really thin so that they would break apart when they were cooking. You could also pulse the potatoes in your food processor for a smaller “rice”. Either way, this is one you’ve got to try.

Ingredients

1 tablespoon avocado oil
3 medium sweet potatoes, peeled and cut with a julienne peeler
1 red bell pepper, diced
1 tablespoon shallots
1 teaspoon smoked paprika
½ teaspoon sea salt
1 bunch green onions
2 tablespoons chopped chives
2 tablespoons chopped walnuts

Instructions

1. Heat avocado oil in a large skillet over medium-high heat. Add sweet potatoes, red pepper, shallots, paprika and salad. Cover and cook for 5 minutes, until potatoes are tender. At this point, provided your cuts are thin enough, the potatoes will start to break into a rice-like form.

2. Uncover and stir in green onions and chives. Cook for another 4 minutes, stirring to break apart the sweet potatoes.

3. Add walnuts and serve warm.

Recipe by Wendy Polisi at http://wendypolisi.com/sweet-potato-rice-p
ilaf/

dj ~ Big Island Hawaii
Whole-foods, Plant-based, Moderate Exercise, Spiritually Focused/Supported - that's the plan!

"Know well what leads you forward and what holds you back, and choose the path that leads to Wisdom." ~ Buddha

KEEP CALM and Sparkle On!!!!!


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