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All about food.
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Coconut oil works well for cooking, it can stand high temperatures and doesn't burn quickly. I have a big jar in my kitchen - unrefined, no additions. I don't think everythink tastes like coconut when I use it.
I put part of the oil in a small jar for use in the bathroom - I don't use cosmetics but some coconut oil protects my skin from the weather and my cats love me for it. They always try to lick the oil from my face.
Like Kathy in ky, I too got nailed by the recent winter storm that swept through the lower midwest and upper south. Southernmost tip of Illinois - 1" of ice with 10" of snow on top of that.
Anyway, inspired by the last blast of winter, and waiting for the county snowplow to clean off the end of the country road on which I live, I decided to make a pot of soup. Not just any soup, mind you. But one from which I was inspired on a trip a few years back to the Owl Cafe in Albuquerque, New Mexico. Green chili cream of chicken soup.
The combination of chilis are: One large poblano, 3 jalapeños (seeded with the cores removed), and one serrano, along with other herbs, spices, chicken, a roux and stock and of course, cream.
it will certainly warm you up (I think I could have left out the serrano - but still good).
A couple of years ago a friend went on the raw food diet, and she thought agave was the second coming of what's-his-name and would solve all the world's evils. From The Informed Gardener (with thanks to Daniel for recommending it):
. . . "organic" or "natural" sources of sugar (like fruit juice or honey) are promoted as being healthier than refined sugar. In fact, your body's enzymes don't recognize the difference between processed and unprocessed sucrose (or fructose). And claims about the health benefits of trace substances associated with "natural" sugars are unsubstantiated.
Joan, I wondered about your agave statement at first. Glad you looked it up--bad stuff. Meier sells bulk stevia at a reasonable cost.
Patricia, your husband is just asking for it, isn't he? Too bad he's so addicted. And I've become a big tumeric fan. It's supposed to be a very important additive, along with cinnamon and ginger.
Patricia, I agree, sugar is sugar, and I am able and willing to be corrected.
Spud, I wonder what it is that makes your nose stuffy in the morning if you drink it too close to bedtime? The body does so many strange things; it takes a lifetime to figure it all out.
Kathy, I have never heard of being allergic to breast milk. That must have been dreadful news to your mother. I took great pride in nursing my three babies and was happy as a mother cat ... until I dried up. I was so fatigues taking care of the three, I suppose my body just said, "Too much! You have to give up something." I'm sorry to learn of your life-long stomach problems.
Randy, I turned to Agave nectar and enjoy it. As I understand it Agave does not act the same way as other sweeteners. Well, I just read that Agave nectar is worse than sugar.
"This "Healthy" Sweetener is Even Worse Than Regular Sugar
"If you must add some extra sweetness to your diet, agave nectar is absolutely notthe way to do it.
"There are several natural sweeteners out there that are much healthier… including stevia, erythritol and xylitol.
"Agave nectar may just be the unhealthiest sweetener in the world. It makes regular sugar look healthy in comparison… and that is saying something."
I love it when I am shown to be wrong. Now I can do something right. Or not!
The one thing I know is ginger is good for you, sugar is not--white, brown, honey, agave, molasses, corn, etc. Unfortunately, I love sugar and don't much like ginger. Life is so unfair.
Spud, ginger snaps are crunchy cookies. Really good, which I use for a crust for pumpkin cheesecake.
Gingerbread (in my experience) are the cookies in the shape of people and thicker and more chewy. Think ginger bread houses.
Ginger cake is just that. A moist cake baked in loaf pans or a round cake on a sheet pan. Lemon sauce is delicious on it.
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