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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 2:00:05 PM
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JimboFletch
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quote:
ORIGINAL: Harvie
Lentils are one of those really healthy foods that I want to learn how to cook simply this year, preferably in the crock pot. Or another dried legume recipe. My wonderful DH doesn't really like soups, but he likes beans .... and I've never even PURCHASED dried beans or lentils before. So, that is one of my healthy eating goals for 2008!
I just learned something. Until you wrote that, I didn't know that lentils are legumes and then I found they are second to soy beans in protein. It's been some time since I had any lentils, but now I will revisit them. THANKS!
quote:
For those of you who watch what sort of cooking oils you use, which ones do you use OTHER THAN EVOO or regular olive oil? (Just wondering!)
I use olive oil a lot and also peanut oil.
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 2:03:41 PM
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agapetos
Posts: 5600
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quote:
For those of you who watch what sort of cooking oils you use, which ones do you use OTHER THAN EVOO or regular olive oil? (Just wondering!) I use rice oil, walnut oil, sesame oil, coconut oil and sometimes sunflower oil...
They're the ones I can think of anyhow...
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 2:09:58 PM
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CoeurdeLeon
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What are "pulses"?
Tell me about quinoa and bulgar. I've never had nor tried to cook either.
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 2:14:20 PM
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CoeurdeLeon
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quote:
ORIGINAL: HisCovenant
I only use EVOO and sesame oil. The sesame oils is so strongly flavored that I only use about a tsp combined with the EVOO and that is only when I cook Asian dishes. The only other fat I ever use to cook is cultured organic butter... and that is rare.
I have used EVOO that has been infused and it's wonderful. It adds a bit of a different flavoring, but you still get the health benefits of EVOO.
I missed this when I posted the first time. I just saw cultured organic butter and when I read the package, it said to keep it frozen to maintain it's taste. But it was in the refrigerated section, not frozen, and so I wondered how crucial keeping it frozen is? Like, could I have purchased that and put it in the freezer at home and been fine. Or wouldn't I even have needed to do that?
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 2:14:24 PM
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Miss Giggles
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The food network had a bunch of quinoa recipes up. I haven't tried to make it. I made couscous once and it was horrible, so I don't want a repeat with the quinoa. Quinoa is a complete protein though so its pretty healthy.
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 2:20:06 PM
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agapetos
Posts: 5600
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Pulses are dried beans and lentils.
I first had quinoa about 12 years ago and loved it then ~ but I've learnt to cook it better now! It's called an ancient grain, but it's not acutaly a grain! It's very tiny and swells up when it's cooked.
Bulgar, I think is wheat isn't it? I don't recall having cooked it much or recently.
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 3:24:14 PM
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HisCovenant
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quote:
ORIGINAL: CoeurdeLeon
quote:
ORIGINAL: HisCovenant
cultured organic butter.
how crucial keeping it frozen is? Like, could I have purchased that and put it in the freezer at home and been fine. Or wouldn't I even have needed to do that?
Here's and excerpt from an article on butter:
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[3] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.
Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored.
I keep mine in the fridge, but I don't keep it very long. As you can see, the freezer storage is for aging, not to keep it from spoiling. We eat it as a flavoring on veggies and grains and in baked items. Occasionally, I use it to sautee or steam veggies. I have an awesome recipe for Cream of Veggie soup where you take butter and the root veggies and cover them over medium heat for 20 minutes.
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 3:48:15 PM
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isaacsmom
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Eating at our house:
--Only whole grains, no white flour products. I bake with organic, freshly ground wheat flour.
--No refined sugar. We use raw honey, or occasionally organic sugar.
--Lots of fresh and frozen fruits and veggies. I never buy canned veggies, except in the wintertime I'll use canned tomatoes in some recipes. We eat a lot of frozen whole green beans, okra, zucchini/squashes, broccoli, cauliflower, carrots, fresh spinach, apples, bananas, grapes, tomatoes, etc. In the summertime we have our own garden.
--I cook with olive oil or sometimes coconut oil. I recently found Avacado oil and was intrigued by that
--We eat a lot of eggs. Our neighbor has a free-range farm and he and hubby are friends, so he gives us a flat of eggs every week or so.
--I cook everything from scratch. We don't do boxed/pre-packaged meals. We eat out very little.
I have little ones, so we do a lot of snacks in our house. Snacks are whole grain cereals or crackers, dried (unsweetened) fruit, all natural granola (or sometimes I just make it myself), fresh fruits.
We do splurge on ice cream or cake and such on special occasions, at a church dinner, etc.
We don't count calories, fat grams, etc. Just try to eat wholesome foods that are good for our bodies.
< Message edited by isaacsmom -- 2/22/2008 3:54:41 PM >
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 4:56:16 PM
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WhiteRoseBlessings
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Oh I think I'm going to absolutely love this thread! 
I love lentils - and unlike other "dried beans", lentils require no soaking time and have a super quick cooking time. Neither do green peas (going by memory; I went to verify that, but at the moment do not have no green peas in my cabinet). Black-eyed peas seem to have a pretty quick cooking, but the package directions argue with me about that.
Actually, I love dried beans of any variety.
I had cous-cous in a health food restaurant one time and it was very good. I tried to make it myself and it was beyond awful. AGA, thanks for the cooking tip!
I've never had quinoa but I've always been intrigued about it.
CRANKY, Pot roast is one of my most absolutely favorite meals, btw. (And my personal opinion is that I think your eating plan is just fine for a health and fitness thread).
HARVIE, Hummus is beyond yummy! But I grew up love garbonzo beans I think even before I could talk.
Side note . . . The other day I had made a huge batch of split pea soup (which probably explains why I didn't have any dried split peas in my cabinet). It was a much bigger batch than I normally make; and after a couple of days of eating it, I was tired of it.
So, experimenting, I threw in a BUNCH more minced garlic, some more salt and olive oil and quite a bit of lemon juice. Then I cooked the soup dry until there was hardly any liquid left. After it cooled for a while, I put it in blender. It reminded me of hummus. That wasn't my intent (actually, I didn't have a plan and didn't know what I was going to end up with; I was just going with the flow). Man; that was some good stuff.
quote:
ORIGINAL: CoeurdeLeon
I've also gotten some really helpful information from Sharon-Marie and Mona. Aww, thanks, Lioness - that's a great encouragement! 
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 5:01:54 PM
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WhiteRoseBlessings
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quote:
ORIGINAL: Harvie
quote:
ORIGINAL: isaacsmom
--I cook with olive oil or sometimes coconut oil. I recently found Avacado oil and was intrigued by that
You may want to do some reading on healthy oil choices ... from what I've read, coconut oil is one of the most unhealthy oils (high saturated fats) out there. ONE ARTICLE
Harvie, a few years ago, I started reading up on coconut oil. One of the reasons why it is considered unhealthy is because most coconut oil is hydrogenated. Anything hydrogentated is going to be unhealthy.
However,  not all coconut oil is hydrogenated; and if it isn't, it's actually quite healthy. In it's healthy form, it's labeled as "Virgin Coconut Oil."
HERE's a quick link.
edited: to add the word, "oil", so that the sentence reads, " . . . most coconut oil is hydrogenated," (not most coconuts).
< Message edited by WhiteRoseBlessings -- 2/22/2008 5:25:47 PM >
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 5:03:18 PM
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HisCovenant
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EV Coconut oil is not the same as the tampered with, refined coconut oils of the past. Knowing Rachel, I would guess she is using the safe, natural version.
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RE: HEALTHY EATING "PLANS" ... share yours! - 2/22/2008 5:16:45 PM
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StephK
Posts: 1958
Joined: 4/11/2005
From: Southwest Louisiana
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quote:
ORIGINAL: Harvie
Lentils are one of those really healthy foods that I want to learn how to cook simply this year, preferably in the crock pot. Or another dried legume recipe. My wonderful DH doesn't really like soups, but he likes beans .... and I've never even PURCHASED dried beans or lentils before. So, that is one of my healthy eating goals for 2008!
Injurda is extremely good.
The Lentil Tacos look good, but I haven't tried them yet.
quote:
Has anyone else out there discovered the incredible yummy joy of hummus? Part of my breakfast nearly every morning is roasted red pepper hummus on a toasted Thomas' light multigrain english muffin .... some cold mornings THAT is my incentive to get out of bed!
For those of you who watch what sort of cooking oils you use, which ones do you use OTHER THAN EVOO or regular olive oil? (Just wondering!)
This thread is making me hungry!
I love hummus. I use sesame oil and walnut oil but mostly EVOO. I also use organic coconut oil.
< Message edited by StephK -- 2/22/2008 5:26:45 PM >
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but then I had some at a friends house and it was yummy 
PLEASE PRAY FOR MY DEPLOYED (AGAIN) HUSBAND ... THIS IS HIS FIFTH TIME 
which I missed off the list and didn't really want to make (or rather, I'm not sure where all the bits for the yogurt maker are!)... 
