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Recipes and a good article on benefits of fiber

Started by Kim B May 2, 2018. 0 Replies

A very good article on why one should include more fiber in one's diet.  It is very beneficial for gut flora and also for diabetics can reduce blood sugar and also reduce cholesterol.  And of course…Continue

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Comment by Cheryl Nelson on April 5, 2014 at 11:28pm

Yes, it's a staple in the middle east.  And quite tasty.  BUT.... gluten is the downside.  I'm doing so much better without wheat in my diet.

Comment by Kim B on April 5, 2014 at 11:25pm

Oh thanks Cheryl that is what that stuff is!!!!  That is why it was crossed off, someone else did not want that crap in their veg. chili!!  I am definitely not using it that's for sure!

Comment by Justin James on April 5, 2014 at 11:24pm
Nice one Kim. Going to try that real soon. Thank you.
Comment by Cheryl Nelson on April 5, 2014 at 11:23pm

Cheap and quick vegetarianism for one person:

1/2 lb. frozen stir fry vegetables

Raw chopped onions (optional)

Garlic (optional)

Cashews or grated cheese or whatever for protein

Comment by Cheryl Nelson on April 5, 2014 at 11:21pm

It sounds delicious Kim.  Just a reminder to those who are gluten sensitive, bulghur is a form of wheat.

Comment by Kim B on April 5, 2014 at 11:18pm

Okay found it.  This comes out of a book.  Some one gave it to me and had two ingredients crossed off the 1 cup raw bulghar and the 1 cup tomato juice don't know why.  Here it is:

2.5 cups raw kidney beans (or kidney beans out of can)

1 cup raw bulghar

1 cup tomato juice

4 cloves crushed garlic

1.5 cups chopped onion

1 cup each chopped:

celery, carrots, and green peppers

2 cups chopped fresh tomatoes

juice of 1/2 of lemon

1 teaspoon ground cumin

1 teaspoon basil

1 to 2 tablespoons of chili powder

salt and pepper to taste

3 tablespoons tomato paste

3 tablespoons dry red wine

dash of cayenne

olive oil for saute about 3 tablespoons

1.  If using dry kidney beans put kidney beans in a sauce pan and cover them with 6 cups of water.  soak 3 to 4 hours.  add extra water and 1 teaspoon salt.  cook until tender (about 1 hour).  watch the water level and add more if necessary.

2. heat tomato juice to a boil.  Pour over raw bulghar.  cover and let stand at least 15 minutes.  

3.  saute onions and garlic in olive oil.  add carrots, celery and spices.  when vegetables are almost done, add peppers.  cook until tender

4.  combine all ingredients and heat together gently, either in kettle over double boiler, or covered in a moderate oven.  You may serve topped with cheese and parsley.

Comment by Justin James on April 5, 2014 at 11:05pm
That sounds lovely Kim. Do share. I have quite a few dishes I need to get down on paper. Going to be fun.
Comment by Kim B on April 5, 2014 at 10:13pm

I have a recipe some where for vegetarian chili.  I think I might be making that tomorrow....

Comment by Cheryl Nelson on April 5, 2014 at 8:41pm

Yes, yes, yes, Justin!  I'm not fully vegetarian, but I'm eating a lot of them these days.

Comment by Justin James on April 5, 2014 at 7:47pm
Oh yay. I am so glad I am able to share recipes. I've been cooking up a wild storm getting the hang of vegetarianism and need to start documenting it. So if you guys won't mind I'm planning to post them here. Perhaps you will get some inspiration for vegetable cooking. ;)

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