[OT] want piima... sale or trade... have's... & info :)

[Guest guest]

mom says she wants some piima... i like to pleeze the momz so..... look'n here

first.... i would also be interested in any other strange creatures i havn't met

yet....

i have: kombucha of course, kefir (flat, standard, water), caspian sea yogurt,

viili

here's what mom sent on piima :

http://www.elitealternatives.net/foxnews.html

PIIMA RECIPES:

Uses for PIIMA:

Use PIIMA in place of yogurt, sour cream, cream cheese or cultured milk

beverages. You can use it to make eggnog, cheesecake, ice-cream, custard, dips,

sauces, salad dressing and in many other recipes.

INSTANT NATURAL ICE CREAM

Makes 6 cups of homemade PIIMA natural ice cream dessert

2 C PIIMA cultured milk (or less for a smaller batch)

1 ¼ lb. frozen fruit

1 C PIIMA cultured cream (PIIMA made with cream instead of milk)

1/3 C raw honey (raw Black Button Sage Honey is best if you can get it)

(or use Stevia to taste instead of the honey)

Place all ingredients except the fruit) into blender and blend until well mixed.

While continuing to mix, drop frozen fruit, a little at time through the opening

in the top of the blender until ice cream is desired consistency. For thicker

ice cream, add more fruit, stopping blender occasionally to stir with spoon as

mixture thickens more at the bottom than at the top.

Must be eaten right away for freshness so prepare accordingly.

If you wish to store this PIIMA ice cream in your freezer, you will find that it

keeps a better consistency when 1 TBSP. of a good Stabilizer is added to the

mixture in your blender . We are currently trying to locate a good healthy

source of stabilizer.

PIIMA DIP-SAUCE-DRESSING FOR EVERYTHING

1 cup PIIMA

1 cup cider vinegar (use less if you want the sauce thicker)

1 garlic clove, crushed

1 TBSP. prepared mustard

¼ cup chopped green onions

2 TBSP. minced fresh parsley or other fresh herbs

A grind of fresh black pepper

Optional: 1 TBSP. chopped capers, 2 TBSP. chopped pickles

Combine all ingredients, mix well and chill. Vary the amount of cider vinegar

depending on how thick or tart you want the sauce. Use with raw vegetables as a

dip, or as salad dressing, or as tarter sauce for fish.

NATURAL CUSTARD

2 cups PIIMA

2 fertile eggs

1 tsp. vanilla

¼ cup raw honey (raw Black Button Sage Honey is best if you can get it)

1 TBSP. Great Lakes Unflavored Gelatin (available at www.elitealternatives.net )

¼ cup cold water or juice

Soak gelatin in water, then melt over low heat, stirring constantly. Place the

first four ingredients in the blender. Blend briefly, then turn to low and add

melted gelatin while blender is whirling. Pour into custard cups and sprinkle

with nutmeg (to simulate baked custard). Chill or refrigerate to thicken.

PIIMA BEVERAGES:

LOW PROTEIN DRINK:

1 cup PIIMA

1 tbsp. lemon or lime juice

1 tbsp. raw honey (raw Black Button Sage Honey is best if you can get it)

Quickly stir or blend all ingredients together

VARIATIONS: In place of lemon juice above, use 1/3 cup of any fresh, raw fruit,

OR 1/2 cup of any fruit juice (tomato, cranberry, apple, apricot, pineapple, or

berry), add raw honey or Stevia to taste.

EGGNOG: MEDIUM PROTEIN DRINK:

2 fertile eggs 1 cup PIMMA

1 TBSP. ground almonds 1 TBSP. raw honey or molasses

1 tsp. vanilla or ½ inch vanilla bean

Buzz in blender just long enough to mix.

VARIATIONS: Add one or more of the following:

1 TBSP. carob powder and ½ medium banana, or 1/3 cup raw fruit, or ½ cup raw

fruit juice.

PARTY EGGNOG:

2 fertile eggs, separated 1/8 cup honey

½ tsp. cinnamon ½ tsp. nutmeg

3 cups PIMMA 1 cup apple juice

½ cup PIMMA cream (PIIMA made with cream instead of milk)

Place egg yolks in blender and whites in a separate bowl to be beaten until

stiff. Add to the egg yolks: cinnamon, nutmeg, PIIMA, and apple juice. Pour this

over the beaten egg whites and dust with nutmeg.

What is PIIMA?

PIIMA is a remarkable starter culture like (but not the same as) buttermilk,

acidophilus and kefir. It is the only one that we know of that makes it possible

for you to culture fresh milk at room temperature to make a delicious custard

similar to yogurt.

PIIMA is part of the normal flora family of bacteria:

PIIMA is another source of flora. We have been told that there are five “buddy”

type cultures that convert sugar and fat into“B” vitamins. Since it is not

heated, enzymes and other nutrients in the milk are preserved. The colony of

favorable bacteria help crowd out the undesirable bacteria. You can eat PIIMA

anytime, especially when taking antibiotics.

August, 2005: Due to the hot weather throughout the US, we are not shipping

PIIMA until the weather cools down to avoid it sitting in a mail truck on a hot

summer day, which could spoil it. If you would like to be notified when we will

begin shipping PIIMA again, please e-mail me at: joan@....

Sorry for any inconvenience this may have caused you.

---------------------------------

Click here to donate to the Hurricane Katrina relief effort.