Real Food Rehab
No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
The perfect place to chime in or start discussions on upgrading our ingredients, food storage , etc.
Latest Activity: Oct 14
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Started by Green and Crunchy. Last reply by Cecilia Bowerman Feb 7, 2013.
thank you susan for the chia seed reminder. I have some chia seeds in the pantry that are going to develop a pudding recipe. I had a sample of Chia seed pudding at Whole Foods. The lady soaked chia in almond milk with some agave. Wow! I'll use dates for sweetener, I try not to use added sweeteners.
Persimmon trick. Persimmons are tricky at best. Not perfectly ripe, they have this "cotton mouth" effect, and can be very bitter. My wife, who is from the Ukraine showed this to me. She brought 20 very hard persimmons home one day and I complained about how we were going to eat all these hard, sour persimmons. She put them in the freezer and told me to wait and see. After they were frozen for two days, she removed 4 and let them defrost. They were soft, not bitter at all with a hint of sweetness, and delicious. What ever level of sweetness the persimmons go in the freezer; they will come out a little sweeter with no "cotton mouth". Now I never eat a sour persimmon. They are great in smoothies.
For more info:
I'm a very small person. What foods do I eat more NOT to lose weight or even to gain will be great...please help. Thanks
When replacing salt with dulce do you use the same amount?
Please refrigerate them then!
Helpful Fresh Food Storage List:
What are good substitutes for kale? I live in tropical Panama, and kale is not found here as it is too warm a climate.... HELP! (and thanks!)
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