General food hints pls....

[Mrs B]

Hi y'all,
I was reading many of the forums last night and read quite a few great hints. But now I have forgotten all the places they were They were about using ginger ale when cooking meat, pysillium husk to thicken sauces etc....
If you have some fabulous tips (not full recipes) could you please share them? Otherwise I probably wont find them until its too late!!! Thanks gorgeous people!! xx

[Ciors]

Hi Ms B, I am now completely addicted to psyllium! In a good way! When I started it was winter, and I was missing my casseroles and thick soups and found a teaspoon of psyllium and about a cupish of water made a nice thickish mix, I also put it in my stewed apple with a bit of water to bulk that up too. I found that cooking it for just a minute or two really made it absorb the water and then I couldn't taste, see or feel it lol. There are heaps of recipes using soft drinks, but I never really got into that part

[Collie]

Hey ciors I've never really tried the psyllium husk, I've been thinking though that it sounds really interesting the way you use it.

What worries me though is this.......how much does it make you umm, move, if you know what I mean. I don't need anything to make that happen in me and so I've avoided it like the plague but would happily use it instead if thickening things with flour etc when I'm in maintenance if I thought it would have too strong and effect on me. Gentle and mild is good.

Put it this way, Metamucil is even a bit strong for me, water is enough to make things happen!!!

[Collie]

Sorry I've just realised how gross that question is, could have been better in a PM.

Apologies!!!!

[Ciors]

Bahahahahaha...I've pm'd you re that one Collie!

[Dezzy]

Crush ten crackers finely. Weigh the amount and then divide by ten to obtain the weight of each portion. Place in a sealed container to have handy when thickening casseroles and soups. Better than trying to do it individually. Works really well on the crackers that are starting to lose their crispness.

Place all your allowed spices in a separate container to pull out the pantry when needed.

Ginger ale, sprite and coke all make bases for cooking

[bakersam]

anyone from NZ know where you can buy pysillium?

[Nutmeg]

Originally Posted by bakersam

anyone from NZ know where you can buy pysillium?

health2000 shops have it for about $10.

However my chch clinic advised me to try Red Seal Alpine Tea first and it worked for me

[lil_doll]

I just got it from the main supermarket (for me coles) and it was in the health food aisle.

[happyloser]

Originally Posted by Mrs B

Hi y'all,
I was reading many of the forums last night and read quite a few great hints. But now I have forgotten all the places they were They were about using ginger ale when cooking meat, pysillium husk to thicken sauces etc....
If you have some fabulous tips (not full recipes) could you please share them? Otherwise I probably wont find them until its too late!!! Thanks gorgeous people!! xx

Is psyllium husk allowed on EP?

[lil_doll]

I use the husks, HL.

[Babybear]

What is pysillium? I've never heard of it?

[lil_doll]

It's dietary fibre, babybear. Helps you go more regularly. I use it to bulk up my soups... and have found I 'go' when I put enough in. haha/ew/sorry

[Never Give Up]

Hey Missy, I never thought of that! thanks for the tip

[Babybear]

Oh cool thanks for that!

I have never made a soup in my life LOL so you can make it on cohens? How on earth do you make soup?! LOL

[lil_doll]

hahahaha babybear!! I was exactly the same!

I got a cold in the 2nd week and decided to give it a go. SOOOOOO EASY!!

Slice/chop/whatever your protein, chop/slice your favourite soup cohen veggies (I use, celery, asparagus, spring onion, cabbage, mushrooms) add water, add salt and pepper and some seasoning. Anything really. I even use mustard powder or curry powder... And even Italian herbs... Put on the stove... Bring to the boil, turn down the heat (this is when I add some husks, but it does make the soup gluggy but I like it... Maybe don't do this on your first soup)... let it sit there and simmer away. I like my veggies mushy so I leave it for ages and ages... Sometimes I need to add more water. And Voila!

[Babybear]

YAH thank you so much that's awesome!

Another dumb question though LOL what is husks?!

[Ciors]

Psyllium husks...insoluble fibre, great for the bowels, tastes pretty bad lol, but I used them all the time

[lil_doll]

Husks are like powder (but not quite, like little tiny balls/granules) of some sort of dietary fibre... You can dd it to water, stir and drink quick. The longer you leave it the gluggier it gets. Ever heard of metamucil? It's that stuff... But metamucil has additives like SUGAR! This is the same sorta thing but in its' more original form. I can't taste it in my soups but it does make them gluggy, but I am a weirdo and I like my soup that way! haha.

[Babybear]

Ahhhh I see thanks guys! They sounded like rusks so I thought it was maybe something that we ate - you know always looking for more options if we're allowed to eat more LOL