Guest guest Posted September 8, 2010 Report Share Posted September 8, 2010 This image of cashews is nauseating! Elise http://www.elisecheval.com http://elisecheval.blogspot.com www.plexusartgroup.com On Sep 8, 2010, at 3:39 AM, " julia lowers. " <cocheesie420@...> wrote: > have you tried this recipe with any nut other then cashews? i just > cant eat them, they look like toe nails! or have you substituted for > coconut oil? thanks! > Re: RE: yogurt > > Pam, > > Sometimes I like to make a spread that tastes just like mayonnaise > (at least to > me), yet it is much more nutritious, is completely RAW and contains > no animal > protein. > > RAW Cashew " Mayonnaise " > > 1 cup raw cashews > 1/4 tsp. salt > 1/4 cup water > 1/4 cup olive oil > > Soak cashews over night in water. Drain water in the morning. Add > soaked > cashews, salt, water and oil in blender and blend on high for about > 30 seconds, > or until mixture is smooth. You may want to add less or more water > depending on > desired texture. This spread usually thickens after cooling in the > refrigerator. > > > As I said in the previous post, I make this and old fashioned > mayonnaise with > real, raw and organic eggs. I will have to put my thinking cap on > today, > research a bit, and come back to you with a more traditional > approach to > mayonnaise, using oil as the main ingredient, making it completely > egg free. As > another poster suggested, you might want to try pasteurized eggs, > however I > don't recommend those as I fin > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2010 Report Share Posted September 8, 2010 brandon if you are the tinkering kind of guy can you try just coconut oil? my schedule will be opening up after tomorow, an id love to join you in your condiment search... i have a lot of indian spices! Re: RE: yogurt This image of cashews is nauseating! Elise http: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2010 Report Share Posted September 8, 2010 Lol, I love cashews! I don't understand why you guys don't like them. I can see why because of the toenail thing, though. Gross! I will be working on the mayonnaise recipe using perhaps olive oil and coconut oil mixed (maybe butter, too?). If I perfect that, then I will try and ferment that to make a probiotic condiment. - ----------- Everything you thought about health may be wrong. Let me help you break through the madness. http://www.TheHealthyAdvocate.com http://www.HypnoticSubliminals.com Follow Me on Twitter! http://www.twitter.com/gemfan2012 ________________________________ From: Elise Cheval <elisecheval@...> " Coconut Oil " <Coconut Oil > Cc: " Coconut Oil " <Coconut Oil > Sent: Wed, September 8, 2010 7:16:26 AM Subject: Re: RE: yogurt This image of cashews is nauseating! Elise http://www.elisecheval.com http://elisecheval.blogspot.com www.plexusartgroup.com On Sep 8, 2010, at 3:39 AM, " julia lowers. " <cocheesie420@...> wrote: > have you tried this recipe with any nut other then cashews? i just > cant eat them, they look like toe nails! or have you substituted for > coconut oil? thanks! > Re: RE: yogurt > > Pam, > > Sometimes I like to make a spread that tastes just like mayonnaise > (at least to > me), yet it is much more nutritious, is completely RAW and contains > no animal > protein. > > RAW Cashew " Mayonnaise " > > 1 cup raw cashews > 1/4 tsp. salt > 1/4 cup water > 1/4 cup olive oil > > Soak cashews over night in water. Drain water in the morning. Add > soaked > cashews, salt, water and oil in blender and blend on high for about > 30 seconds, > or until mixture is smooth. You may want to add less or more water > depending on > desired texture. This spread usually thickens after cooling in the > refrigerator. > > > As I said in the previous post, I make this and old fashioned > mayonnaise with > real, raw and organic eggs. I will have to put my thinking cap on > today, > research a bit, and come back to you with a more traditional > approach to > mayonnaise, using oil as the main ingredient, making it completely > egg free. As > another poster suggested, you might want to try pasteurized eggs, > however I > don't recommend those as I fin > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2010 Report Share Posted September 9, 2010 Hi , I worry that 100% coconut oil will harden and make the mayo kind of gross after it liquifies again. I will be doing some research, and then start the experimentation process Saturday. I have a TON of recipes I am testing out that day! - ----------- Everything you thought about health may be wrong. Let me help you break through the madness. http://www.TheHealthyAdvocate.com http://www.HypnoticSubliminals.com Follow Me on Twitter! http://www.twitter.com/gemfan2012 ________________________________ From: julia lowers. <cocheesie420@...> Coconut Oil Sent: Wed, September 8, 2010 10:09:27 PM Subject: Re: RE: yogurt brandon if you are the tinkering kind of guy can you try just coconut oil? my schedule will be opening up after tomorow, an id love to join you in your condiment search... i have a lot of indian spices! Re: RE: yogurt This image of cashews is nauseating! Elise http: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2010 Report Share Posted September 9, 2010 I love cashews and never thought of the toenail thing!! Where did that come from!!  LOL Barbara N Germany Lol, I love cashews! I don't understand why you guys don't like them. I can see why because of the toenail thing, though. Gross! I will be working on the mayonnaise recipe using perhaps olive oil and coconut oil mixed (maybe butter, too?). If I perfect that, then I will try and ferment that to make a probiotic condiment. - ----------- Everything you thought about health may be wrong. Let me help you break through the madness. http://www.TheHealthyAdvocate.com http://www.HypnoticSubliminals.com Follow Me on Twitter! http://www.twitter.com/gemfan2012 ________________________________ From: Elise Cheval <elisecheval@...> " Coconut Oil " <Coconut Oil > Cc: " Coconut Oil " <Coconut Oil > Sent: Wed, September 8, 2010 7:16:26 AM Subject: Re: RE: yogurt  This image of cashews is nauseating! Elise http://www.elisecheval.com http://elisecheval.blogspot.com www.plexusartgroup.com On Sep 8, 2010, at 3:39 AM, " julia lowers. " <cocheesie420@...> wrote: > have you tried this recipe with any nut other then cashews? i just > cant eat them, they look like toe nails! or have you substituted for > coconut oil? thanks! > Re: RE: yogurt > > Pam, > > Sometimes I like to make a spread that tastes just like mayonnaise > (at least to > me), yet it is much more nutritious, is completely RAW and contains > no animal > protein. > > RAW Cashew " Mayonnaise " > > 1 cup raw cashews > 1/4 tsp. salt > 1/4 cup water > 1/4 cup olive oil > > Soak cashews over night in water. Drain water in the morning. Add > soaked > cashews, salt, water and oil in blender and blend on high for about > 30 seconds, > or until mixture is smooth. You may want to add less or more water > depending on > desired texture. This spread usually thickens after cooling in the > refrigerator. > > > As I said in the previous post, I make this and old fashioned > mayonnaise with > real, raw and organic eggs. I will have to put my thinking cap on > today, > research a bit, and come back to you with a more traditional > approach to > mayonnaise, using oil as the main ingredient, making it completely > egg free. As > another poster suggested, you might want to try pasteurized eggs, > however I > don't recommend those as I fin > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 What is an Excaliber and what was your yogurt recipe? > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > Carol K > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Excaliber is a dehydrator..if you take the shelves/trays out it becomes a big box and you can use it for other things that require controlled warmth; like yogurt or rising yeast dough. Recipe: 1/2 gal milk, 1 cup powdered milk. Scald or bring to just below boiling (around 180 degrees.) Remove from heat and let it set till the temp drops to 115 degrees. Stir in around 2 Tablespoons non-pasturized plain yogurt, pour into your jars, cover and incubate undisturbed at 115 degrees for 5 hours; refrigerate. Carol K ---- flnancy1958 <pravern@...> wrote: > What is an Excaliber and what was your yogurt recipe? > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > Carol K > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 Going to try cottage cheese and ricotta next week.....any words of wisdom before I start? Been YouTubing this afternoon. I saw one organic method using juice from fresh lemon to curdle the milk. Carol K ---- Beth E <ericsons@...> wrote: > and the reasons to get an Excaliber just keep coming...my yogurt is downstairs now in a roasting pan lined with a heating pad, covered with a towel...Tho I know its heracy on this group, I'm not really a fan of single purpose appliances (ie bread machines or yogurt makers). But I'm officially highly motivated now to plunk down the dollars on an excalibur! > > and FWIW, I make my yogurt from a Fage Greek starter, and tho I only use 1/2 gal of milk to 1/2 cup yogurt with no additives it ends up really thick and yummy. > > Beth > > > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > Carol K > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 I used the heating pad/cooler/thermos method for a long time. Then, I found a nifty little yogurt maker in a thrift shop for a buck, and I still have it and use it now and then, but the Excalibur is super easy and always at the ready. You might check on craigslist for a used Excalibur-I see them on my local one all the time. I got mine at Bass Pro Shop in Atlanta, then found the same model offered on craigs a week later for 75 bucks!! (I paid over 200 for mine) Certain things I won't buy used, but I sure would have jumped on that. If you don't see one listed, post a WANTED or BARTER add and I feel sure one will turn up quickly. I sometimes buy up stuff like that, just to resell it and make a profit. I have bought up and resold several Excaliburs and Vitamixes! Use the money to buy more gadgets! (or barter them for others, lol)From: Beth E <ericsons@...>Subject: Re: Yogurt Date: Sunday, March 13, 2011, 7:00 PM and the reasons to get an Excaliber just keep coming...my yogurt is downstairs now in a roasting pan lined with a heating pad, covered with a towel...Tho I know its heracy on this group, I'm not really a fan of single purpose appliances (ie bread machines or yogurt makers). But I'm officially highly motivated now to plunk down the dollars on an excalibur! and FWIW, I make my yogurt from a Fage Greek starter, and tho I only use 1/2 gal of milk to 1/2 cup yogurt with no additives it ends up really thick and yummy. Beth > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > Carol K > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 good point. that's how i got the dehydrator i have now...asked for it on Freecycle! But its no excalibur, that's for sure! on the other hand, my DH got a gift card to Bass Pro Shop and he happens to be on a paid 'vacation' to the middle east where he's very unlikely to notice should the giftcard go missing. Beth > > > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > > Carol K > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2011 Report Share Posted March 13, 2011 I'm not , of course, but if your kefir is producing yet...I've made cottage cheese using the Kefir Cottage Cheese instructions on Dom's website and it was simply the best CC ever. But it does require cooking/heating, so if you're raw, it won't work for you... Beth > > > > > > > > > > Made yogurt yesterday, poured it into Mason jars and popped them in the Excaliber for 5 hours then into the fridge. Just buzzed up some frozen blueberries in the VM with a few drops of Stevia and stirred it into a cup of the yogurt. Yummm...can see where I may never buy store yogurt again. I did make it one time in the crock pot, but this was easier for me. > > > > > Carol K > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 No wonder we are so fat! Soy messing with our thyroids, at least I believe that. I am careful to not eat known soy, but then it is in unidentified places as well. Just makes me shake my head. Sandy > > Sadly, YES it is! The most unexpected NON food places too. Newspaper ink is soy, most clothing dye, pen ink, printer ink, shampoo, etc. Quite horrid for those of us with severe allergies to it! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 I like soy, consume it on a semi-regular basis (including making my own soy milk), and am not fat. I realize that some are sensitive to it but I don't think it applies to everyone--certainly not to the majority of Chinese and Japanese for whom it is pretty much a staple. Re: Yogurt No wonder we are so fat! Soy messing with our thyroids, at least I believe that. I am careful to not eat known soy, but then it is in unidentified places as well. Just makes me shake my head. Sandy > > Sadly, YES it is! The most unexpected NON food places too. Newspaper ink is soy, most clothing dye, pen ink, printer ink, shampoo, etc. Quite horrid for those of us with severe allergies to it! > > > _ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 I don't think soy in itself is such a bad thing, but MOST soy available in the US and UK has been genetically modified. If I wasn't allergic, I would use non GMO soy on occasion-it can be a handy staple, but for me, it is kryptonite.From: Sandy G <sandygoral@...>Subject: Re: Yogurt Date: Monday, March 14, 2011, 9:56 AM No wonder we are so fat! Soy messing with our thyroids, at least I believe that. I am careful to not eat known soy, but then it is in unidentified places as well. Just makes me shake my head. Sandy > > Sadly, YES it is! The most unexpected NON food places too. Newspaper ink is soy, most clothing dye, pen ink, printer ink, shampoo, etc. Quite horrid for those of us with severe allergies to it! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2011 Report Share Posted March 14, 2011 Same for my family. Beverly Texas And, we will continue to use soy!!! Re: Re: Yogurt I like soy, consume it on a semi-regular basis (including making my own soy milk), and am not fat. I realize that some are sensitive to it but I don't think it applies to everyone--certainly not to the majority of Chinese and Japanese for whom it is pretty much a staple. Quote Link to comment Share on other sites More sharing options...
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