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Messages - greenie

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16
Jams and Chutneys / Re: Pear, Lemon and Cardamon Chutney
« on: April 10, 2012, 02:51:51 am »
Feeling that I'd like to use whole cardamoms... does anyone know how much I should substitute? 

17
Diet / Re: Failsafe Diet-Elimination Diet
« on: March 28, 2012, 01:28:32 am »
Failsafe has been absolutely amazing for the kids, especially miss 7 who has mild, high functioning autism.  She essentially doesn't tantrum while on failsafe.  If she does, it is because she's had something... pineapple, tomato, passionfruit.  Her sister is a total convert because she sees such a difference in miss 7.  What she doesn't realise it that it also helps her!   ;) 

I find the diet relatively easy to follow.  The only thing is that it feels 'wrong'.  I am so used to cooking with rapadura sugar, lots of lovely vegies & fruit and flavour!  I find it quite bland, and that for the kids it doesn't seem as nutritious as the lovely food we used to eat.  But... it works, so I just remind myself that they are well and happy and carry on :)

Unfortunately the fodmap & failsafe diet didn't work for me.  I sussed out my own diet based on what I thought was upsetting me - I could eat meat, lettuce, sweet potato, celery and bean sprouts!!!  It was not fun, but the dietician was starting to suggest it wasn't food related and I felt it was, so it was worthwhile to prove that I guess.  The idea was for me to add foods to this list, but I just found it too hard to be honest.  I felt terrible physically and emotionally (and it wasn't a detox type feeling). 

So... I tried my friend's chiro and she has had amazing results I am happy to report.  I still need to be careful, but my gut is soooo much better!  And I feel so much better too.  I think there are many solutions to the same problem, and that they are different for different people.  My daughter used to suffer horrible eczema as well as suffering with poor immunity and lethargy.  She was only 3.  We tried dermatologists, naturopaths, paediatricians.  Finally, we went to a Chinese herbalist and he cured her completely.  It was amazing.  But the herbalist was unable to help me. 

18
I bought the ingredients for these today - might make them tomorrow  :)

19
Starters and Snacks / Re: Indian Patties
« on: March 20, 2012, 11:27:47 am »
Cooked these tonight for dinner - DH & I loved them, the kids not so much.  Jeez, they sure are filling though! 

20
Starters and Snacks / Re: Indian Patties
« on: March 19, 2012, 02:32:07 am »
Coriander is a bit hit and miss - it either grows beautifully or bolts to seed before you can even pick a bunch.  Last year mine was hopeless, the previous year was great.  This year it is looking good again.
I grew mexican coriander last year and it did really well.  Didn't go to seed for ages.  It's not quite the same as lovely hothouse grown coriander, but pretty similar to homegrown normal coriander (very strong flavour).  I'll definitely be growing it again this winter.

21
Thanks for this recipe - will definitely be giving it a crack!

Frozzie, with seeds n nuts once you get to a certain point of grinding, the oil starts to come out.  When you make nut butters you want this to happen.  I'd guess you've just ground the seeds a bit too much and the oil's started to come out.  Also, we can get beautiful sheep & goats cheese hard cheeses like regiano at our local - might be worth searching for.

megant, you can make dairy n wheat free crackers with just seeds, but you need something to bind them.  Soaked linseeds are good because they go a bit slimey.  You can mix in a bit of sundried tomato, onion n garlic too - you might need a little water or a fresh tomato to make the mix thin enough to spread.  I dehydrate mine at 40C, but you can use a very low oven.  Just spread as thin as you can with a spatula. 

22
Cakes / Re: Golden Syrup cake
« on: March 05, 2012, 12:58:01 pm »
Made these yesterday as cupcakes.  OMG!!!!  :o the are sooooooo good! 

Thanks for the recipe :)

23
Cakes / Re: Golden Syrup cake
« on: March 03, 2012, 12:20:08 pm »
YAY, this recipe is failsafe too - looks delish! 

24
Easter / Re: Chookies' Hot Cross Buns
« on: January 26, 2012, 08:28:12 am »
thanks chookie - looks like a lovely recipe - have bookmarked it :)

25
Chit Chat / Re: How long have you had your TMX/TC?
« on: January 22, 2012, 11:29:04 am »
Yes, repaired at TM head office here in Perth :)  I thought it was pretty reasonable and yes, lasted ages considering.

When it first happened, I took it in and they gave me a new seal but said they couldn't do anything about the dent.  However, Stuart? managed to fix the dent this time as well as giving me a new seal.  

It's so nice to have the head office of something in Perth!  Makes a nice change :)  I feel for anyone who has to send theirs away and wait for it to be returned - even a day without my TMX seems like a lifetime!

26
Jams and Chutneys / Re: Rhubarb and Apple Jam
« on: January 22, 2012, 10:24:41 am »
looks beautiful cookie, thanks - I love tart jams :)

27
When bottling the jam I can't get the lids on the jar to get the 'pop' that you get from store bought jams.  I am sterilising them.

Will this make a difference?

Robynne (first time jammer  ;D)

I find more of my jars seal when I keep (and lids) them in the oven at 100C or just above.  I use clean jars, and put them in the oven for at least 15  mins, so hot jam is going into hot jars.  Got this tip from the lovely Jude Bleureau at a 'preserving the harvest' seminar she did. 


28
Special Diets / Re: Failsafe Pear ketchup
« on: January 21, 2012, 02:08:04 pm »
thanks faffa!  I didn't know that

29
Chit Chat / Re: How long have you had your TMX/TC?
« on: January 21, 2012, 02:05:53 pm »
Had my TMX 4 years. 

It has had a new motor and new scales, recently... the cost of repair was $380 which I was happy with. 

The fault was mine - I dropped it on something not long after I got it and the rim dented.  This meant it leaked.  I did not realise that was a problem for the machine until it recently stopped.  The liquid had been running down the back, under the machine, up the vents and into the motor, as well as up through the holes in the feet to the scales.  The repairer fixed the rim, so now there are no leaks and it runs like new! 

30
If you soak it overnight with a little lemon juice, it becomes more digestible and takes less time to cook.  This applies to all grains and legumes.  I find it a real time saver, although it took me ages to get into the habit of remembering.

Soaked barley takes 30 mins - I normally cook on speed 2, reverse

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