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:: Saturday, May 14, 2005 ::

Damanhur.Info - Dettaglio ArticoloGosia is off here soon, a complete community, nay, a society based on teh perennila wisdom. Need to look deeper sometime when I getthe time.

:: simon dunstan 12:32 AM [+] ::
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THE TUNE IN CENTRE for Time Therapy : Manuel SchochVery professional looking site abouit Manuel Schoch a swiss teacher/mystic/healer

:: simon dunstan 8:56 AM [+] ::
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The Vegetarian Journal -- The Vegetarian Resource Group Good recipes here for veggie stuff particularly these:
Wild Flours
Cooking with non-wheat flours
By Mary Clifford, R.D.
You might think that baking without wheat would make for a pretty limited diet. If so, you'd be wrong. "No wheat" doesn't mean no bread, no cake, no pasta, no goodies. Buckwheat, spelt, rice flour, oat flour, and many more wheat alternatives can add different flavors and textures to familiar foods.


How to use other Flours
Traditional baked goods containing wheat makes elastic dough, with spongy, tender, high yields. For those with wheat or gluten allergies, eliminating these flours can be tricky, and often leads to products with a different texture than you may be using.
Are there any hard and fast rules for substituting for wheat? Not really. There are a number of cookbooks on the market that deal with using flours other than wheat, but it seems that they all offer a different formula for substitution. It also depends on whether you're using flour to bread, thicken, or bake.

Perhaps the best point to keep in mind is that most non-wheat flours do not substitute cup for cup for wheat flour. It's also a good idea to work with combinations of flours, since the flavor of one might be acceptable, but result in a too-crumbly or too-dense product by itself. The best way to come up with wheat-free dishes you enjoy is to experiment. Start with the following wheat-free recipes, and look to the "For More Information" box for books and names of organizations that can provide additional assistance.


Guide to Non-Wheat Flours
Amaranth: mild flavor, good for baking.
Barley flour: mild, good for baking.
Brown rice flour: sweet, mild flavor, excellent for desserts. Use in combination with other flours as a binding agent (such as egg substitutes or mashed bananas) to avoid crumbly baked goods.
Buckwheat flour: strong flavor, best used in small quantities in combination with other flours.
Chick pea flour: perfect for savory goods because of its heartier, but mild, flavor. Can also be used in baking.
Oat flour: makes dense but flavorful and tender baked goods.
Rye flour: lacks elasticity, but adds a characteristic heartiness.
Spelt: recognized for its ease in baking (results are similar to using whole wheat flour).
For More Information on flours
(Note: These organizations and books are not necessarily vegetarian and the information offered may require further modification to be vegetarian.)

Organizations:
American Celiac Society
45 Gifford Avenue
Jersey City, NJ 07304
The Asthma and Allergy Foundation of America
1717 Massachusetts Avenue
Suite 305
Washington, DC 20036

Food Allergy Network
4744 Holly Avenue
Fairfax, VA 22030

Gluten Intolerance Group
PO Box 23053
Seattle, WA 98102-0353


Books:
The Allergic Gourmet, by June Roth, MS (Contemporary Books Inc., Chicago, 1983).
Wheatless Cooking, by Lynette Coffey (Ten Speed Press, California, 1984).
The Allergy Cookie Jar, by Carol Rudoff (Prologue Publications, California, 1985).
Wheat-free, Milk-free, Egg-free Cooking, by Rita Greet (Thorsons Publishers Inc., New York, 1983).
Allergy Kitchen 3, The Allergy Oven, by Carol Rudoff (Allergy Publications Inc., California, 1988).
The Egg-free, Milk-free, Wheat-free Cookbook, by Becky Hamrick and S.L. Wiesenfeld, MD (Harper & Row, New York, 1982).


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Recipes
Biscuits
(Makes 1 dozen)
A melt-in-your mouth texture will make these a favorite breakfast treat. Experiment with adding basil, dried onion, and oregano for herbed biscuits, or raisins, finely chopped nuts, and orange juice (instead of soy milk) for a sweet version.


1-3/4 cups spelt flour
1 Tablespoon baking powder
Pinch of salt
1/4 cup margarine, chilled
1/2 cup lite soy milk
1/2 teaspoon melted margarine
Heat oven to 450 degrees. Grease a large baking sheet. In large bowl, mix together flour, baking powder, and salt. With pastry cutter or two knives, cut in margarine until mixture resembles fine crumbs.
Stir in soy milk until a soft dough forms and mixture pulls away from sides of bowl; do not overmix.

Turn dough out onto generously floured board. Knead gently (about 10 times). Pat dough out to between 1/4- and 1/2-inch thick. Cut with 2-1/2-inch biscuit cutter. Re-roll and cut scraps until remaining dough is used. Place on baking sheet and brush with melted margarine.

Bake biscuits about 10 minutes or until very lightly browned. Serve warm or at room temperature.

Total Calories Per Biscuit: 97
Fat: 4 grams


Spoon Cake
(Serves 6)
Although this comforting, old-fashioned cake is just as good served warm or at room temperature, there's something irresistible about freshly baked, still-hot-from-the-oven desserts.


2 cups mixed dried fruit
2 cups apple juice
1 Tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons maple syrup
1 cup oat flour
2 Tablespoons baking powder
Pinch of salt
1 Tablespoon margarine
2/3 cup lite soy milk
In small saucepan, combine dried fruit, apple juice, lemon juice, cinnamon, nutmeg, and maple syrup. Heat to boiling over high heat. Reduce heat to low and simmer about 15 minutes, or until mixture is reduced by about half, and is thick and syrupy.
Heat oven to 400 degrees. Grease a 2-quart baking dish. In medium bowl, combine flour, baking powder, and salt. Cut in margarine until well combined. Stir in soy milk until soft batter forms.

Pour fruit mixture into greased baking dish. Pour batter over fruit. Bake about 15 minutes or until knife inserted in cake portion only comes out clean.

Total Calories Per Serving: 266
Fat: 3 grams


Pineapple Upside-Down Cake
(Serves 8)
This dense, moist cake is simple to make but looks festive enough for a special occasion.


1-1/2 teaspoons margarine
1 Tablespoon sugar
6 pineapple slices
1/4 cup margarine
1/4 cup sugar or other granular sweetener
3/4 cup brown rice flour
3/4 cup rye flour
Pinch of salt
1 Tablespoon baking powder
1 cup apple juice
1/2 cup crushed pineapple or applesauce for garnish
Heat oven to 375 degrees. Grease an 8-inch round baking pan. Melt margarine in bottom of pan. Sprinkle with sugar. Place pineapple slices in pan. Set aside.
In large bowl, beat together margarine and sugar until light and fluffy. Combine flours, salt, and baking powder. Stir in flour mixture and apple juice alternately, until mixture is well combined. Pour over pineapple slices.

Bake cake about 20 minutes or until knife inserted in center comes out clean. Run spatula around edge of pan to loosen cake and invert onto serving platter. Serve warm or cool. Garnish with crushed pineapple or applesauce.

Total Calories Per Serving: 208
Fat: 7 grams


Spelt Bread
(Makes 1 pound loaf -- Serves 8)
Many people are hesitant to make their own bread, thinking that it's far too complex and fussy to bother with. But really, homemade bread is one of the simpler things to learn how to make. If you've only done it with an automatic bread machine, try this simple loaf as your first introduction to baking.


2 cups spelt flour
1 package quick-rising dry yeast
2 Tablespoons sugar or other granular sweetener
Pinch of salt
2/3 cup very warm soy milk
2 Tablespoons melted margarine
In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tablespoon melted margarine until dough forms. Turn dough out onto floured board and knead about 3 minutes or until smooth.
Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm spot away from drafts. Let rise about 30 minutes.

Heat oven to 350 degrees. Place dough on greased baking sheet, or, if desired, bake in greased 8- x 4-inch loaf pan. Brush with remaining tablespoon of melted margarine and bake about 25 minutes or until golden and loaf sounds hollow when tapped on top.

Total Calories Per Serving: 149
Fat: 4 grams


Multi-Grain Cornbread
(Serves 5)
Cornbread is an all-time favorite, and there are lots of variations. Try adding chili powder, herbs, or 1/2 cup corn to this recipe for an easy change of pace.


3/4 cup corn meal
1/2 cup oat flour
1/2 cup rye flour
1/2 cup barley flour
1/2 cup brown rice flour
1 Tablespoon sugar or other granular sweetener
Pinch of salt
2 cups lite soy milk
2 Tablespoons oil
Heat oven to 400 degrees. Grease an 8-inch round or square baking pan.
In large bowl, stir together flours, sugar, and salt. Stir in soy milk and oil until a soft batter forms.

Pour batter into greased pan and bake about 20 minutes, or until knife inserted in center comes out clean. Serve warm or at room temperature.

Total Calories Per Serving: 346
Fat: 8 grams


Potato Pancakes
(Serves 4)
These are similar to a Polish dish called kluski, which are like dumplings. Make them into large pancakes, as called for here, or silver-dollar sized pancakes to serve as appetizers.


2 cups mashed potatoes
3/4 cup oat flour
1 Tablespoon dried minced onion
Salt and pepper to taste
2 teaspoons margarine
In medium bowl, stir together all ingredients except margarine. Dough will be soft and sticky.
Melt margarine in non-stick saucepan over medium heat. With floured hands, form dough into four large pancakes. Fry, turning occasionally, until golden. Serve immediately.

Total Calories Per Serving: 130
Fat: 3 grams


Garbanzo Gravy
(Makes 2 cups)
The distinctive taste of garbanzos (chickpeas) makes a toothsome change of pace when you turn it into gravy for rice, mashed potatoes, or casseroles.


3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or vegetarian Worcestershire sauce
In 2-quart saucepan, combine all ingred-ients except broth and steak sauce. Toast over medium heat, stirring, about 2 minutes.
Gradually whisk broth and steak sauce or Worcestershire into flour mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35
Fat: <1 gram

Mary Clifford, R.D., is a dietitian in Virginia and a nutrition advisor for The Vegetarian Resource Group.

:: simon dunstan 8:29 AM [+] ::
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?Sport & Wellbeing ? Travel & Outdoors | Wholesaledeals.co.uk This place has some bargains that may be good for the boys to sell at school - BB guns with laser sights for about seven quid.

:: simon dunstan 8:03 AM [+] ::
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