thanks flannelette, those do sound yummy and except for apricots, I have all the ingred on-hand including ginger root to grate. That's my new culinary delight. There is no comparison between fresh-grated and store-bought.
Jane, I once tried adding bits of fresh cherries to choc chip cookie dough, thinking cherry choc chip. The fresh berries added liquid I hadn't factored in. The cookies were soggy but they tasted OK. Dried cherries would've been better.
Maybe you could compensate for the fresh blueberries if you knew ahead of time? Add another 1/4 cup of almond meal? I was thinking mini choc chips would be a nice substitute for apricots. Chocolate Ginger Scones - yum!
Those recipes sound really good! By the way flannelette, I did find that cutting out the wheat and not consuming high sugar foods has curbed my appetite.
cowgal - yes, usually I can actually feel the blood sugar highs & lows - but not so for past 2 days when started really trying hard to go completely wheatless also cutting out a delicious bread i was making that had potato starch and tapioca starch in it - using Wheat Belly bread instead - got a date to pick up a couple dozen free-range eggs today - are you trying to lose weight? slimming round teh middle sayI looking a big fat tire there
What aboput Red Fife wheat - the old kind from 19th c & early 20th pre-manipulation by genetecists - we can get it locally grown organic, even in bulk store - but, for now I'm staying away as I can so easily devolve into toast, toast, toast and am trying hard to go to veggies & fruit instead when I want a snack.
oh, choc chip & ginger sounds yum! so do just blueberries. Lemon peel also sensational in scones. I really like currants.
Yes flannelette, I am trying to lose weight but also since putting on weight and having to have an oopherectomy due to tamoxifen, I have a belly I never had before. I needed to lose some weight prior to breast cancer but now it is just that much more! I also seem to have a problem with wheat (either an allergy or a sensitivity). I had some bloodwork some years ago and along with all my other non food allergies it showed that I was allergic to wheat, rice, peanuts and to a few other things as well. I was told that I could only have these things at the most every three days. After 5 years of this rotation along with my shots for the everything that breathes or grows, they said I could have this stuff again. I tried an elimination diet two weeks ago because something has always been bloating me up after I ate it and I thought I would check to see if wheat might be the culprit. It appears that it is at least one of the culprits.
Have been busy but finally time to write out this very good recipe for basic bread from wheat Belly. I have found 2 things so far - one is that i seem to be sleeping a bit better, and digestive system seems to be smooth as silk - I am eating golden flaxseed, a fair bit of it, even though I'm slightly ER+.
I have turned this basic bread into cinnamon-raisin and it mostly reminds me of baking a quick-bread, with a little more bother. Delish!
ps don't even try to do this without a food processor - I tried and it came out 2" high and like lead.
1 & 1/4 c blanched almond flour
1/4 c plus 2 Tbsp garbanzo bean flour
1/4 c golden flaxseeds, ground
1 & 1/2 tsp baking soda
1 tsp cinnamon, optional
1/4 tsp salt
5 eggs, separated
1/4 c butter, melted
1 Tbsp buttermilk (I just mix some milk & vinegar)
1 Tbsp xylitol or 4 drops liquid stevia as desired
Preheat overn to 350 & grease an 8 & 1/2 x 4 & 1/4 " loaf pan. I have an ancient quite skinny & tall one that makes a better shape than a big fat modern one.
Dump all dry in the processor, whiz till blended. Xylitol can be included here as it's dry.
Mix up yolks, butter, buttermilk in a small bowl then dump into processor
Pulse in little bits till JUST blended
Whip the egg whites till soft peaks
Add to processor - use little pulses not one continuous one just till evenly distributed
Scrape into pan & bake 40 min or till toothpick comes out clean - it actually does rise! - I tried at 30 min & though the top was hard & baked when I tipped the pan its uncooked insides came out - ick! scraped that back in & baked another 15 min or so.
Cinnamon variation I discovered: add 2 Tbsp cinnamon with dry ing. I added 1/2 c raisins while dumping batter into the loaf pan.
I have tried substituting more garbanzo, less almond etc and made bread like a rock. The basic recipe, just as he writes it, works. But I prefer the cinnamon variation.
got my cookbook and started reading. flannelette, we may have the same book with different titles. It says that portions of this 'exclusive direct mail edition' are being simultaneously published under the title Wheat Belly Cookbook. It has the Ginger Apricot Scones so I'll be looking for your bread recipe.
Meanwhile, here's a delicious wheatless dinner:
Polenta Tamale Pie
Tamale pie, made with a cornmeal mush crust, dates back to 1911. In this recipe, we use ready-made polenta packaged in a roll. The spicy beef filling takes advantage of the excellent bottled salsas and canned refried beans now on market shelves.
Yield: makes 8 servings
Ingredients:
1 pound ground beef
1½ Tablespoons chili powder
1 Tablespoon ground cumin
1 16-oz bottle spicy salsa [note: I use mild salsa]
1 16-oz can refried beans
1 14-oz can chicken broth
½ cup chopped fresh cilantro [it's so worth it to find fresh cilantro]
2 one-pound rolls prepared polenta, sliced into 1/3-inch-thick rounds
3 cups shredded sharp cheddar cheese [colby jack is also good]
Preparation: Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin, stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in half of the cilantro, season with salt and pepper to taste.
Oil a 13x9x2 glass baking dish. Place half of the polenta in dish. Top with the sauce and half of the cheese, then remaining polenta, cheese and cilantro. (Can be made a day ahead. Cover with foil and chill.)
Pre-heat oven to 350 F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes. Or bake refrigerated pie, covered, for 20 minutes then uncover and bake until heated through, about 35 minutes.
Badger - this is interesting - this recipe is not in Wheat Belly cookbook - I think because of the polenta. Being made from cornmeal, which is a no-no in this book(too bad cause it's so yummy)
I tried on some summer clothes as we're heading down to S Carolina this week and my skorts from 2 yrs ago actually fit. without having to suck in my gut so I can do up the zip. Yea! some progress..
I seem to be sticking to the same foods time after time & it's getting a bit boring so am reading more recipes & picking up a few ingredients I normally don't have on hand so I can try more out..think today's fix will be the flaxseed crackers & will make some hummos (though am so lazy really just want to buy it). Right now another thing I started to rely on - avocados, have reached $1 each here so am hoping they go down to 50 cents again - I find them utterly delish and filling, and adore them with grapefruit.
LOL flannelette, the good thing about not having read all of the Wheat Belly book yet is that IDK that cornmeal was a no-no. The polenta tamale pie recipe is from a friend of mine who knew I went wheatless so she passed it along. We're having it for supper tonight. So yummy!
I also love avocados, real good with a squeze of fresh lime but haven't tried them with grapefruit. That's a food I don't eat much because it seems to interact with many so meds.
So happy you can fit into clothing from 2 years ago - yay!
Sandpiper thanks for that link...cornmeal is only a non-no in Wheat Belly as it's a food with fairly high glycemic index. WB, in case you haven't read it, is not necesssarily only aimed at people with celiac disease, but intended to get anyone wishing to lose weight to stay away from all high-glycemic grains (and foods), of which modern wheat (like since about 1960's) is one of the highest. it also advocates staying clear of many of the high-glycemic flours found in commercial gluten-free bread such as potato starch, tapioca starch, and rice flour...too bad, because you get limited to an awful lot of almond flour, coconut flour, and ground flaxseeds..but, it does seem to be curbing my blood sugar fluctutations.
Badger - I made the WB cheese biscuits and thought they were pretty awful - enjoy your tamale pie!
My new favorite low carb treat is Cream Cheese Muffins. There are tons of variations to try, and I've only tried a couple, but my favorite is this one.
Cream Cheese Muffins
2x 8 oz packages Philladelphia cream cheese softened (I leave mine on the counter or you can soften for 40 seconds in the microwave)
1/4 Cup Sour cream
1/4 Cup Caramel flavored sugar free syrup (Torani or Davinci's or any variety of flavors)
(you could instead sweeten with 1/2 C splenda or other sweetener and add 1/2 tsp vanilla)
2 eggs
Mix and put in 10-12 muffin liners (I have had really good luck with the silicone ones)
Bake at 350 for 18-20 minutes. Cool in open oven for 30 minutes, continue cooling on the counter and then refrigerate. It's hard not to try one when they are hot, but they are much better chilled. About 3 grams of Carbs each
well these sound yummy - I probably can't find this kind of syrup where I live - are there variations using fresh fruit like strawberrries or blackberries? variations using lemon rind maybe? chocolate? or would you just put fresh fruit on top?
flannelette, I haven't seen fruit in any of the variations. Some use nuts or flax for a crust. I tried one with sf cherry jello and sf chocolate torani syrup (didn't care for those, although they were a cute pink for valentine's day) Fruit or a fruit sauce on top sounds good. Look for the sugar free syrups at coffee shops or at grocery stores that sell coffee. They are in the coffee aisle in the bigger grocery stores here.
Hi Ladies - just found this thread. Lost 30# in 2011 and am now "stuck". Gain a few, lose a few. At least I'm maintaining, but would really like to drop another 10 or preferably 20 (for a cushion). These sound like some great recipes!
We are eating more and more Mediterranean, which is fruits, veggies, less meat, more beans, more fiber etc. I've found some great flavor tempting recipes and we really don't miss the potatoes, rice, noodles, etc. which I usually planned almost every night, but now use maybe once a week!
I've explored the Wheat Belly approach some, and find that the more "carbs", the slower things move and the harder it is to drop those pounds. Hmmmm.......Hmmmmmm......Thinking and thinking! Looking forward to trying some of these recipes! Thanks for encouraging me to think more!
hi 2Hands4Me, welcome, the more the merrier! I also lost 30 pounds PFC and want to drop 10 more. Hard to do on tamox even with sensible diet and daily exercise. Cutting out wheat has been a good next step. My brother, who is diabetic, first told me about the glycemic index several years ago. But don't tell him he's right!
IDK what Wheat Belly says about buckwheat (aka kasha) which is not wheat but is a grain. My favorite way to prepare it is to take uncooked kasha and mix in a beaten egg, then "dry-fry" it in a non-stick skillet, stirring until the egg is cooked and the grains separate. Add some broth, reduce heat, cover & simmer until grain is soft. I'll make some this weekend and will measure ingredients & share the recipe. Really good mixed in with some thinly-sliced onions sauteed in butter.
I think Dr Davis would say it is all about carbs and portion control. The carbs contribute to blood sugar spikes. Kasha has about 33g of carbs per cup. Less trouble than wheat, but not benign.
Yes, very much about carbs and portion control - but a good choice for me as I'm way too heavily into bread & eaten 2 pcs whole grain toast at the start of every day for practically my whole life, not realizing how high glycemic it is - yet I very much like the almond/coconut/ground flaxseed substitutes that make a kind of bready product with much more nutrition...gott have that "toast" & tea. giving up pasta's easy as I rarely eat it anyway. potatoes -a little harder, love them. but basically turning to things other than grabbing another piece of bread when I'm hungry...so less blood sugar spikes & drops..seems to be ok for me..
Badger - grew up on kasha - Ukrainian - never had rice in a bowl of chicken soup till I left home, always kasha. I remember helping my mom pick through it first, to sort of small stones or other odd bits. thanks for your recipe. I look back on my childhood - not a speck of frankenfood, maybe one recipe book in the house (Kate Aitken) and every meal delicious. what patience my mom had, to make all that, in her tiny kitchen, from scratch.
flannelette, my mom was the same, producing delicious nutritious balanced meals from scratch every night in a small kitchen. Her go-to cookbook was Betty Crocker, though.
Mom went back to work outside the home when I was 12 or 13 so I was one of the original latch-key kids. I'd come home from school and start supper, do some laundry, all from a chore list she wrote out in the morning. I got extra allowance and learned some valuable life skills. So glad I know how to cook!
Badger, as far as I know, buckwheat is low-glycemic and has some sort of anti-cancer properties as well. I use buckwheat flour to make pancakes (without sugar).
"
Buckwheat is recommended for breast cancer
Buckwheat (Fagopyrum esculentum Moench) is rich in phytochemicals, including rutin, isoquercitrin, quercetin, catechin, myricetin and variousanthocyanins. Buckwheat is also a dietary source of vitamin E, vitamin B6,zinc, copper, selenium, and manganese. Components of buckwheat have been found to have antioxidant, anticarcinogenic, antimutagenic, and antifungal properties. Consumption of buckwheat has been shown to reduce gut transit time compared to consumption of white rice, resulting in lower levels of triglycerides, total cholesterol and LDL cholesterol. Consuming buckwheat may also reduce gallstone formation, reduce inflammation and contribute to blood sugar control. One animal study found that germinated buckwheat had potent anti-fatty liver activities." http://foodforbreastcancer.com/foods/buckwheat
We do need some carbs. The trick is to stick with carbs that are low-glycemic, high in fibre and that are nutritious. "White carbs" are high-glycemic but they also lack nutrients and fibre, so they are a lose-lose-lose choice. If instead you get your carbs from beans, lentils, veggies like carrots, sweet potato etc, buckwheat, quinoa and other healthy, whole grains, then you end up ahead.
I make this now without the pasta, and like to cook the onions in butter, but will post the recipe as written.
BTW, someone posted a comment that this dish is easy to make vegan: heat the kasha in a pan using olive oil spray instead of eggs, substitute vegetable stock for chicken stock, and cook the onions in olive oil.
Kasha Varnishkes Recipe
Kasha buckwheat groats are cooked with onions and chicken stock, then mixed with bowtie pasta for a classic Jewish dish. This was traditional comfort food for Russian Jews, brought to America by immigrants. It continues to be a favorite in the Lower East Side district of New York City, as well as across the U.S. This is a great source of fiber, perfect for a side dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
1 cup kasha buckwheat groats, medium granulation
1 egg, well beaten
2 Tablespoons rendered chicken fat or vegetable oil
1 yellow onion, peeled and chopped
2 cups chicken stock or use canned
Salt and freshly ground black pepper to taste
1 cup pasta bow ties
Preparation:
In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.
Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.)
In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Since this thread is about "Wheat Belly" and I've seen Dr Davis speak regarding not using other grains, I thought I would share info from his website regarding this. Followed by a reference from Mark's Daily Apple paleo site.
It’s a frequent question: Can I eat quinoa . . . or beans, or brown rice, or sweet potatoes? Or how about amaranth, sorghum, and buckwheat? Surely corn on the cob is okay!
These are, of course, non-wheat carbohydrates. They lack several undesirable ingredients found in wheat including no:
Gliadin–The protein that degrades to exorphins, the compound from wheat digestion that exerts mind effects and stimulates appetite to the tune of 400 additional calories (on average) per day. Gluten–The family of proteins that trigger immune diseases and neurologic impairment. Amylopectin A–The highly-digestible “complex” carbohydrate that is no better–worse, in fact–than table sugar.
So why not eat non-wheat grains all you want? If they don’t cause appetite stimulation, behavioral outbursts in children with ADHD, addictive consumption of foods, dementia (i.e., gluten encephalopathy), etc., why not just eat them willy nilly?
Because they still increase blood sugar. Conventional wisdom is that these foods trend towards having a lower glycemic index than, say, table sugar, meaning they raise blood glucose less.
That’s true . . . but very misleading. Oats, for instance, with a glycemic index of 55 compared to table sugar’s 59, still sends blood sugar through the roof. Likewise, quinoa with a glycemic index of 53, will send blood sugar to, say, 150 mg/dl compared to 158 mg/dl for table sugar–yeah, sure, it’s better, but it still stinks. And that’s in non-diabetics. It’s worse in diabetics.
From Mark's Daily Apple ~
At first glance, buckwheat certainly looks promising. Unlike grains, it’s not a grass, but rather a flowering pseudocereal. The triangular seed from the buckwheat plant, called a groat, is harvested and can be milled into flour or used whole in cereals. Seed? Seeds work, right? Not necessarily. While I love most seeds for their high fat content and protein, they do have to be low in carbs to pass the test. Buckwheat groats are decidedly starchier than, say, flax (another story altogether) or pumpkin seeds, so we must use caution. Buckwheat’s glycemic index is 54, which is still fairly high despite being lower than actual grains.
Thanks for the links. Still though, I have found it unrealistic to cut out carbs completely. I can keep carbs to under 150-200 grams a day, which is what is recommended for diabetics as well, but if I go lower than that, I have to make up the calories in protein and fat, and that is not necessarily so great either.
This is the problem Dr. Davis is trying to confront. People have been brainwashed to think that protein and fat is bad for you and that whole grains, starches, and even high fructose fruits are safe and good. No, no, no. This is not the case based on his research. He clearly does not advocate anyone, let alone diabetics, eat what is "recommended" by the mainstream health care systems. This has also been the problem with the government approved food pyramid. Now the country faces immense levels of diabetes and obesity. I've been eating 20-30 grams of carbs a day for almost 2 years now and have never felt better. Although the recipe for the kasha sounds wonderful and reminds me of a dish my Croatian grandma used to make (plus I adore you, Badger!), I would stay away from it with a 10 foot pole. I'm still trying to take off some more weight before my final reconstruction.
So here's a News Flash: Fat does not make you fat, sugar does! And ALL carbs turn into sugar in your body. Eating the right fats is just fine, actually it is good for you. I have some coconut oil every day (great for your brain). Olive oil, avocado oil, walnut oil, even butter...They are all good for you. And proteins (with the exception of soy) are good for you and give you the amino acids that your muscles need.
Zogo, if it works for you, that is fine. It does not work for me. It is not a question of gaining weight. My problem is that I can't keep my weight UP if I do not eat some carbs.
hey Jane, you know I love you too sister! I respect your opinion and thank you for trying to set us straight. Sorry if I'm not completely on the Wheat Belly low-carb diet. My thing right now is to not eat wheat. It's hard! I'm learning a lot and there's a lot to learn.
BTW, when I make kasha, I usually have a half-cup so 16.5 g carbs. That's not bad, compared to the fiber and nutrients. Plus I have some kasha in the cupboard and hate to waste food so will use it up. However, in the spirit of the thread, I will be more judicious with posting recipes.
Momine, Having struggled for years to lose weight, I guess I just can't relate...I was going to say that I would trade overweight for underweight any day. But, I'm sure that side is no fun either. Good luck to you.
Badger, good for you for only eating a half cup. I think if I started eating that yummy dish, I couldn't stop!
