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  1. 1 point
  2. Do you have to send back the old ones which were hard to start?
    1 point
  3. I'll give you the full brand new price, $79 each.
    1 point
  4. You can easily substitute nuts for oil or mayo in dressings, and you can make super interesting things. Last year at a pool party, a large group went nuts over a salad I made, wanted to know if it was some kind of restaurant dressing or something. No, just fresh real foods. These are people who normally just eat normal junk so they didn't know or care what was in it. Base: Nuts and nut butters are just easy and obvious. Tofu can also be used with great effect. Acid: Any type of vinegar or lemon/lime juice, yuzu juice, bitter orange juice, etc. Flavor: Spices, fruit, garlic/roasted garlic, etc. Mustard works very well in dressings as a background kick. Raspberry dressing is an obvious fun one. I have roasted garlic ready in the fridge at all times, I can quickly match a flavor for most any type of meal. One of the favorites among my group is pistachios, roasted garlic, thyme, red wine or balsamic vinegar, mustard, potassium chloride. You can use pine nuts, garlic, Italian spices, and any related vinegar (white wine, red wine, balsamic) to get a creamy italian or Mediterranean flavor and feel. For a more Greek/Med flavor, try tahini instead of pine nuts (also way cheaper). Think of the flavors you're working with for a meal and get inspired. Asian vinegars, white pepper, low-sodium soy or coco aminos, cashews or tofu, Chinese five-spice, fish sauce...now your oriental meal has a salad. If you want a flavor you can't get otherwise and are ok with a little oil, add a very small amount of sesame oil. Add fruit and nuts to salads. So red grapes cut in half, dried cranberries, chopped walnuts, or really most anything not overly sweet. Fine-chop green apples into a salad topping relish. TIP: Putting your acid in with cut up garlic takes the bite out of it. I put those in the blender first and give them 5-10 minutes before adding the rest. Acids cut bitter and other acids. Lemon juice on arugula 20 minutes before serving means that people who say "I don't like arugula" now like it. I live with one of those people. Or any acid that goes with the meal, like balsamic.
    1 point
  5. Potatoes are a fantastic source of many nutrients including critical amino acids (which your body uses to build human protein). Thing is, nearly all SAD (Standard American Diet) cooking and serving methods turn them into junk food. Fried potatoes of various kinds, or slathered with grease. Mayo is likely one of the shittiest things we use to grease up potatoes. There's another way. This recipe is a work in progress and I'm tweaking as I go. All measures are approximate. Served it twice with great feedback. Also, consider your variables like black pepper, adding dill, adding chives, etc etc. BASE NOTE: Using nuts as an oil/grease substitute is a staple of WFPB cooking. The best way to do this is to soak the nuts in very hot water (not really boiling though) for about 20 minutes, then blend in a high power blender. plain boiled potatoes, probably around a pound and a half, remove skins after boiling 1 cup raw cashews, softened in hot water 1 tbsp lemon juice 1 tbsp apple cider vinegar 1-3 tbsp mustard, vary by taste and type (3 tbsp stone ground German is awesome) 1 tsp garlic powder Potassium chloride to taste, about 1/4 tsp vinegar pickled gherkins, diced (go wild here, to taste) white onion, diced add some of the pickles' liquid Cook the potatoes in advance, let cool, so they are firm. Let the salad sit for half a day for better taste. Blend nuts and other ingredients, except obviously not the potatoes, onions, and gherkins.
    1 point
  6. My last test said "71." The scale of reference is below... Deficiency: <20 ng/mL Insufficiency: 20 - 29 ng/mL Optimal: > or = 30 ng/mL
    1 point
  7. What are the actual numbers? Over the years, new evidence has shown us that the old standards were a bit low. For a while, 30 was "alright" and that definitely does not correlate with the health improvements and resistance to illness.
    1 point
  8. Nearly everyone over 40 and many people under that age are low. The evidence is overwhelming that people who keep their levels around 50 suffer fewer illnesses, both minor and major. I was first tested around 12 years ago and routinely since then; I was low. This was in September or so after spending all summer on the boat in the sun. We should all reduce or eliminate our consumption of dairy, and that's one of the few reliable sources of it. But brings along so many other health and non-health issues. I have been supplementing about 5k IU/day since then and keep my levels in the 48-54 range doing so. I have found that the gel caps keep the levels higher, and the tablets seem to be less bio-available. https://smile.amazon.com/gp/product/B010RAGYG6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
    1 point
  9. Why 2% instead of whole milk, well, lower fat is better for cappuccino. Why not skim milk? Can't stand the taste of it.
    1 point
  10. Same here, when tested I was extremely low, down into the teen's
    1 point
  11. D3. 10,000 IU every day. Vitamin D is well-known to boost the immune system. I was doing it before my doctor told me to be taking it for that purpose.
    1 point
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