Potatoes and potato substitutes; fresh tomatoes

[Guest guest]

We're on the slow-conversion plan here. My husband grew up on SAD, and it's

been hard for him to change (one reason the NT is attractive, since it

incorporates so many " traditional " meat-based foods).

My husband has converted completely to mashed cauliflower " potatoes " (simmered

with garlic and/or leeks in chicken stock, mashed with milk and butter).

Anyone else care to share a recipe or other tasty puree ideas?

I was encouraged by the study on cold, boiled potatoes and potato salad (ie, +

vinegar) having a lower glycemic index. Does anyone make a healthier potato

salad?

Also, there's an abundance of gorgeous ripe tomatoes right now. I'd eat them no

matter what; pleasure is a nutrient, and they're one of my greatest gastronomic

pleasures. But what preparations are best? I'm assuming that the acid, plus

traditional preps like olive oil or raw mozz, help lower the GI, but I'm not

interested in changing the essential character of the fresh off the vine

late-summer fruit. Ideas?

[Guest guest]

Wow, you're worried about the GI of tomatoes? I guess they are fairly

sweet but there's no way around that other than eating them with a meal.

I'd also add fresh basil to your list of tomato toppings. Yum, I love

tomato season!

Tom

Mati Senerchia wrote:

>We're on the slow-conversion plan here. My husband grew up on SAD, and it's

been hard for him to change (one reason the NT is attractive, since it

incorporates so many " traditional " meat-based foods).

>

>My husband has converted completely to mashed cauliflower " potatoes " (simmered

with garlic and/or leeks in chicken stock, mashed with milk and butter).

>

>Anyone else care to share a recipe or other tasty puree ideas?

>

>I was encouraged by the study on cold, boiled potatoes and potato salad (ie, +

vinegar) having a lower glycemic index. Does anyone make a healthier potato

salad?

>

>Also, there's an abundance of gorgeous ripe tomatoes right now. I'd eat them

no matter what; pleasure is a nutrient, and they're one of my greatest

gastronomic pleasures. But what preparations are best? I'm assuming that the

acid, plus traditional preps like olive oil or raw mozz, help lower the GI, but

I'm not interested in changing the essential character of the fresh off the vine

late-summer fruit. Ideas?

>

>

>

>

>

>