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Old 05-01-2011, 06:53 PM   #661
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WOW! That sounds really awesome SoHappy! Tell us how it turns out!

Are you still using the gluc powder?
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Old 05-01-2011, 08:06 PM   #662
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Originally Posted by RealFoodLiving View Post
WOW! That sounds really awesome SoHappy! Tell us how it turns out!

Are you still using the gluc powder?
The Bruschetta salad was delicious. It was absolutely wonderful! I snipped the noodles and fried them for awhile in my non-stick skillet, and they didn't seem to be at all rubbery, so maybe that is the secret to getting them to NOT be like rubber bands! I will definitely be making this again!


And I do still use the gluc powder, but mostly only on DDs. And my DDs aren't being held quite so low these days as I'm in a holding pattern, weight-wise right now... perhaps forevermore, perhaps just for awhile. Maybe I'll make something with it tomorrow even.
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Old 05-02-2011, 03:14 PM   #663
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Today is an UP day after a VERY successful Dd, but I just wasn't hankerin' for anything except hard-boiled eggs and my protein shake. So, I was going to stick with that and eat enough eggs to get my calories in.

However, just a little while ago, I started getting REALLY hungry and craving carbs so I knew I'd better act fast.

I grabbed 2 bags of shirataki noodles from the fridge and got them rinsed while heating up my wok. I dry-fried them while gathering raw organic baby spinach, homemade chicken stock, garlic, basil and tossing them into the wok. Very filling and yummy! Oh and for the protein, I added my egg.
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Old 05-02-2011, 11:56 PM   #664
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bonjour everyone !

it's 8:54 on a DD (I woke up pretty late, I know!) and I don't know what to have for breakfast... usually i have a shake but today i feel like having food i can chew on... but well, frenchy me, i want something sweet (scrambled egg is not an option !!!)
do you have any idea ??! I cannot think of something LC/low cal enough to work...

have a nice JUDDDing day everyone !
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Old 05-03-2011, 05:38 AM   #665
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Annie! You can't get Atkins bars in Paris, can you? :/ That's what I eat for breakfast half the time! I'm so glad today is an up day for me, because I was really hungry yesterday! Saturday and Sunday were both up days (we were at a hotel convention) and it's TOM so I don't know if it was just because I was coming off two up days, or because of the other thing! I do tend to be really hungry. I still managed to eat only 535 calories yesterday. It would have been 495, but I really WANTED that sugar free york peppermint patty. O.O
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Old 05-04-2011, 11:39 AM   #666
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Ok you guys are making me hungry! LOL!

I have to get myself some of those shirataki noodles - sounds like there are lots of ways to make some great recipes with them!!
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Old 05-07-2011, 04:20 PM   #667
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I discovered something wonderful at the store and I wanted to share. Yuzu rice vinegar. It was pricey but wonderful. I can't wait to use it on my next salad. I had it with cucumbers yesterday and it was delicious!
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Old 05-08-2011, 06:20 AM   #668
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Oh sounds yummy ^^ I'm in love with Yuzu ! Too bad I don't leave in the States

I sometimes get friend to bring me some yuzu stuff back from Japan, but not as often as i'd like !
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Old 05-09-2011, 09:28 AM   #669
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Originally Posted by annieS View Post
Oh sounds yummy ^^ I'm in love with Yuzu ! Too bad I don't leave in the States

I sometimes get friend to bring me some yuzu stuff back from Japan, but not as often as i'd like !
I know what you mean, Annie. I have yuzu fragrance that I put into everything and I would kill for yuzu essential oil, it smells so good, but is very pricey.
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Old 05-10-2011, 09:16 AM   #670
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Found something else I thought I would share. Soy wraps. They are just tasteless squares a little larger than a wonton and they make great wraps. They even come in fun colors. I used one last night to make an egg burrito. I didn't like it with hot food because they get too pliable and are not easy to handle. But I can't wait to use them for cold foods. I don't eat egg salad because I can't imagine eating it out of a bowl but I can make a wrap. I know this can also be done with tortillas but soy wraps are only 15 calories and 1 carb. I had them from a local restaurant that does a "japanese burrito" by filling them with sushi. Pure heaven. I'll include a picture so you can get an idea of what it looks like. I love finding low calorie things I can eat on down days. Makes them so much easier.

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Old 05-16-2011, 07:57 AM   #671
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Here's the 185 calorie Chocolate/Coffee shake recipe I spoke about in the main JUDDD thread here.

1 C unsweetened Almond Milk, vanilla flavor
1/4 C unsweetened Almond Milk, chocolate flavor
3/4 C Hood's Calorie Countdown Milk, chocolate flavor
4 T s/f creamer, French Vanilla flavor
1 T instant Coffee powder, dry
1 tsp Glucomannon powder

Blend like crazy, adding the gluc powder a bit at a time while it's blending. Blends up to about 3 cups of tummy-filling deliciousness!

185 calories -- 7.6 net carbs -- 61% fat -- 20% carb -- 19% protein

Add protein powder if you want to beef it up. Divide it into two meals if you want to cut cals on Down Days.

Tasted pretty decadent to me.
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Old 05-16-2011, 08:05 AM   #672
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OMG that sounds so good! I don't have any chocolate almond milk but I could try a little choc extract in the plain. I may try this for lunch.
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Old 05-16-2011, 03:42 PM   #673
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Man-O-Man! It's just past 5:30 here and I'm only now starting in on my second shake of the day.

I don't know if it is truly the shake itself, or whether I just wasn't hungry today, but I had the first shake this morning and then nothing else until now, and there hasn't been hunger pang ONE all day long.

I'd love for this second shake to be it for the day. That would make only 370 calories for this Down Day.

But if I'm hungry for something more before the evening is ended I have some cooked chicken I could nibble on too, so no matter what.. this should turn out to be a good DD. Yay, Me!
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Old 05-26-2011, 12:47 PM   #674
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Found this recipe online and really enjoyed it!

CURRIED TURKEY MEATBALLS (this paragraph is the website owner's comments. Comments in the recipe are mine) Adapted from Indian Food Made Easy, by Anjum Ananad, this recipe originally called for lamb and cilantro, but I had turkey and parsley in the refrigerator and the turkey made for a much lighter dish. The meatballs and gravy were delicious as is, but you can serve them over basmati rice or noodles, or stuffed into a pita sandwich. Serves 4.

For the meatballs:
1-1/2 lb ground turkey
2 Tbsp finely chopped flat-leaf parsley
3/4 tsp garam masala
1 tsp minced ginger root
3 garlic cloves, minced
1 large egg
3/4 tsp kosher salt

For the sauce:
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil (I didn't use; used a little broth instead)
2 bay leaves
1 small (2-inch) piece of cinnamon stick (I used a couple dashes of ground cinnamon)
1-3/4 cups chopped canned tomato
2 tsp minced ginger root
3 large garlic cloves, minced
3 cups water
1/2 tsp turmeric
1 tsp red chile powder (cayenne), or to taste
2 tsp ground coriander
1 tsp garam masala
Kosher salt, to taste (3/4 tsp or more)
Handful of flat-leaf parsley leaves, roughly chopped

In a large bowl, using your impeccably clean hands, mix all ingredients for the meatballs, adding 3 Tbsp of the minced onion (the remainder will go into the sauce). Do not overmix, but be sure the ingredients are thoroughly incorporated. Set aside while you make the sauce. (I put them on a baking sheet and set them in the oven to bake instead - see note below)

In a deep sauce pan, heat the canola oil (I used some broth instead). Add the remaining onion, bay leaves and cinnamon stick, and saute over medium heat until the onions are golden brown, 3-4 minutes. Add the tomatoes, ginger and garlic. Cook until the oil comes to the surface, 4-5 minutes, then add 1 cup of water. Continue cooking until the water has evaporated, stirring occasionally, 3-4 minutes. Then stir constantly for 3 minutes; at this point the mixture will be a bit dry. Add the powdered spices and salt, and the remaining water. Bring to a boil, cover the pot, reduce heat to simmer, and cook for 5-6 minutes while you form the meatballs.

Form the turkey into meatballs approximately 1-1/2 inches in diameter (the size of large walnuts). NOW HERE IS WHERE I VEERED AWAY FROM THE RECIPE - I baked my meatballs until they were about halfway done while I was making the sauce and THEN put them into the sauce. Ground turkey is so soft, I wasn't sure the raw meatballs would hold up well on their own) Set the meatballs into the sauce, cover, and simmer for 15 minutes, shaking the pan every 2-3 minutes to turn the meatballs and coat them with the sauce. Uncover the pan and continue to cook the meatballs for 3 minutes. Add the parsley, and shake the pan or gently stir. Serve hot or at room temperature.

For my DH's dinner, I added some coconut milk (the kind in a can, not the milk carton kind) into his portion of sauce and served it over rice. He loved it.

Last edited by penguinpower; 05-26-2011 at 12:52 PM..
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Old 05-31-2011, 11:00 AM   #675
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Daikon Radish Soup

I use about 11 ounces of daikon radish, chopped and boiled in 4 cups of chicken broth until soft. Puree with an imersion blender, add seasonings and enjoy.

An alternate way would be to boil radish in water until soft. Drain and add two cups of unsweetened almond breeze, and season.

This is a very easy recipe. I use the same base (4 cups chicken broth and an onion) to cook any vegetable for a pureed soup. Tonight I am making cream of celeriac root soup, I may use the alternate method using almond breeze to make it creamy.

These soups are very filling. If I have 2 cups at supper. I am satisfied for the rest of the night.
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Old 06-04-2011, 02:47 PM   #676
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I use about 11 ounces of daikon radish, chopped and boiled in 4 cups of chicken broth until soft. Puree with an imersion blender, add seasonings and enjoy.

An alternate way would be to boil radish in water until soft. Drain and add two cups of unsweetened almond breeze, and season.

This is a very easy recipe. I use the same base (4 cups chicken broth and an onion) to cook any vegetable for a pureed soup. Tonight I am making cream of celeriac root soup, I may use the alternate method using almond breeze to make it creamy.

These soups are very filling. If I have 2 cups at supper. I am satisfied for the rest of the night.

I'm still looking around to find the daikon radish. I wonder if I need to go to an Asian store?

I did want to add that I read an article in a magazine about the movie stars who have people prepare special WONDERFUL meals for them that are also low calorie for their weight control, and one chef said that he always used cauliflower in chicken broth pureed to a silken smoothness as the thick creamy base for soups, and then added whatever else he wanted to the soup recipe.

So if I can't find radishes, I'll try soups with the cauliflower and chicken broth. I know I can get both ingredients at a good price at Aldi's.
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Old 06-04-2011, 02:49 PM   #677
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Oh, wanted to ask: Do any of you have any fabulous recipes for COLD soups for these hot muggy days, that would also be low calorie soups for Down Days?
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Old 06-04-2011, 02:55 PM   #678
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Hey SoHappy,

I wanted to let everyone one know that we NOW have a JUDDD thread where we can post our recipes, menus and anything else! ALL in ONE place! YAYYYY!

JUDDDers, please come and join us and bring your menus and recipes!

http://www.lowcarbfriends.com/bbs/ot...pplements.html
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Old 06-10-2011, 03:36 PM   #679
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Old 06-12-2011, 05:51 PM   #680
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Cream of Celery Root Soup (This tasts like cream of celery soup)

1 pound or 1 large celery root (also called celeriac root)
4 cups chicken broth
2 cups unsweetened Almond Breeze
1 medium onion
seasonings to taste (I use salt and pepper)

Peel and cube celery root.
Simmer in 4 cups chicken broth until celery root is soft enough to mash.
Remove from heat and puree' with an imersion blender or regular blender.
Add 2 cups unsweetened Almond Breeze.
Season to taste

...........

Celeriac Root (1 cup pieces) 47 calories, 7 net carbs

Onion (1 medium) Calories 47, total carbs 10.3g, dietary fiber 1.9

Unsweetened Almond Breeze (1 cup): 40 calories, 2 carbs, 1 gm fiber.

Chicken Broth (1 cup): 12 calories

This makes a large pot. I can serve a family of 3 and have three 2-cup servings left over to freeze for a DD meal.

Last edited by Redeemed; 06-12-2011 at 06:03 PM..
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Old 06-30-2011, 07:58 PM   #681
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JUDDD: Down Day Menus and Recipes

More recipes, food choices, menus and even some Food Porn pictures for consideration when putting together Down Day menus.

There have been previous recipe threads. These are starting from our June, 2011, discussion thread, gathered in this one spot so that we can refer back here to refresh our memories or to get a fresh idea for something delicious and filling to enjoy on our JUDDD Down Days.
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Old 06-30-2011, 07:58 PM   #682
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Cold Tuna & Noodle Salad, from RealFoodLiving

2 bags shirataki noodles
Rinse noodles, cut into small lengths.
In a dry skillet, dry until moisture is gone (stirring). Remove to mixing bowl to cool.

Add in diced celery, onion, zucchini and sweet bell pepper (about 2-4 TB each). Add in a light Sesame Ginger dressing (Newman's Own is good) and a can of tuna in water, drained and flaked. Toss with noodles.
Chill and serve with a sprinkling of fresh garlic chives over top.

::: Turn this into a hot and spicy Thai version with the addition of bamboo shoots, grated ginger root, chopped garlic, and quit a bit of hot chili paste. Oh, and a glob of that 0 calorie Walden Farms peanut butter, which doesn't really taste much like actual peanut butter, but does taste and even smell quite a bit like a thick peanut sauce. from SoHappy
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Old 06-30-2011, 07:59 PM   #683
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Perfect Creamy Cauliflower Soup, from PenguinPower

2 Tbs. butter
1 tbs. olive oil
1 medium onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 medium cauliflower, cored and coarsely chopped
1/2 tsp. sea salt
1/2 tsp. curry powder (optional)
1/8 tsp. ground black pepper
1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried marjoram or savory
6 cups water
2 tbs. white miso *
1/8 tsp. nutmeg, optional

In heavy soup kettle, melt butter, add oil. (NOTE: I have omitted both on occasional and soup is still very good, although I must admit the butter adds a lot!) Add onions, garlic and scallions and saute a few minutes. Add celery and cauliflower. Add seasonings (NOTE: If your cauliflowers are big, you might want to double the spices but you can wait to taste the finished soup first before you do that). Mix well and cook, stirring frequently over medium heat for several minutes. Add water and miso. (NOTE: the author's reason for using white miso was so that the soup would stay very white, since using veggie or other bouillon will darken it a bit. I never have white miso around so I always use either chicken broth or veggie bouillon.) Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until cauliflower is tender. At this point the recipe says to cool slightly and puree in a blender in small batches to make it smooth and creamy. I just take my stick blender to the pot and blend until it's still a little chunky since I like it that way, but you could also use a stick blender to puree until smooth if you prefer that. Serve with a sprinkle of nutmeg if desired.
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Old 06-30-2011, 08:02 PM   #684
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Egg Drop Soup, from RealFoodLiving

I use 4 cups of organic chicken broth (homemade preferred)
2 free-range eggs
1 TB organic apple cider vinegar

I also add 1 teaspoon organic toasted sesame oil, powdered ginger, salt, pepper and chives to make it taste like egg drop soup.

I love to add 1-2 bags of rinsed, dry-toasted shirataki noodles to this.
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Old 06-30-2011, 08:04 PM   #685
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Braised Caraway Pork Chops, from PenguinPower

4 center-cut pork chops (6 oz each)
1 tbs plus 1 tsp margarine (old recipe - ha ha! I've used bacon grease, olive oil, butter, whatever)
1 cup each chopped onions and sliced mushrooms (canned work if you don't have fresh)
1/2 tsp each caraway seed and salt
1/4 tsp pepper
1-1/2 cups water
1 tbs plus 1 tsp chopped fresh parsley

On rack in broiling pan, broil chops, turning once, until rare.

In 12" skillet heat margarine until bubbly and hot. Add onions and saute until softened (I actually like to caramelize them a bit). Add pork chops, mushrooms, caraway seed, salt and pepper and cook for five minutes. Add water, cover, and let simmer until meat is tender about 45 minutes. Serve sprinkled with chopped parsley.

Note: I add either pork bouillon or chicken broth instead of just water, and I thicken the liquid at the end with a bit of gluc. I also put most of the parsley in the gravy. It makes a yummy gravy for zucchini noodles or mashed cauliflower! I've also made this many times by just browning the chops in the skillet instead of doing the broil thing.

WW info says per serving, 345 calories, 35 gr protein, 20 g fat, 5 g carb. Makes four servings.
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Old 06-30-2011, 08:06 PM   #686
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Crispy Oven-Fried Oysters, from PenguinPower

Ingredients
3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs
1 cup dry bread crumbs (I use Italian seasoned)
2/3 cup grated Romano cheese (I usually use parmesan from a canister)
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil

JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped (I use jarred rings, cut up)
2 tablespoons milk (I cut this back a little and add a splash of jalapeno juice from the jar)
1 teaspoon lemon juice
1/4 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine the bread crumbs, cheese, parsley and garlic salt.
Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil (I've skipped this, didn't make any difference).
Bake at 400° for 15 minutes or until golden brown. (I turn once after about 8 or 9 minutes and if they look crispy enough, just cook a few minutes more) Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients. Serve with oysters. Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.


Nutrition Facts: 1 serving (2 each) equals 75 calories, 4 g fat (1 g saturated fat), 25 mg cholesterol, 146 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

NOTE: I totally distrust these nutrition facts. The recipe says it makes 30 servings, so if there are two oysters per serving, then I should have 60 oysters...no way! 16 oz of oysters usually gives me about 20 to 24 oysters, not 60.
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Old 06-30-2011, 08:06 PM   #687
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Decaf coffee shake, from PenguinPower

I made it with the coffee, a packet of 25-cal diet swiss miss, a tube of Baja Bob's mudslide, a 1/2 tsp of gluc powder, 1/4 cup egg white protein powder, and a couple of cups of ice -- oh my gosh, it was better than a McDonald's frappe!
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Old 06-30-2011, 08:09 PM   #688
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Seaweed Wraps... Totally Raw Maki, from Blonde with a Rose

These have no cooked rice in them. As substitutes for rice, use things like ground up cauliflower, macadamia nuts, pine nuts, and even shredded parsnips. Cauliflower mixed with a small amount of ground macadamia nuts and then tossed with traditional rice seasoning (rice vinegar and/or rice wine, slightly sweetened) is the most rice-like combination in texture and taste. Other options are just... yummy, in a novel and unique way.

One advantage of not using rice to make sushi is that, if you use ground up fresh veggies instead, your calorie and empty carb intake goes *way* down for that meal. AND you feel just as satisfied (if not more!) than if you'd eaten a bunch of rice.

Some totally random combinations that turned out amazing:
* fresh basil next to pine nut cream (soaked pine nuts, pureed)
* shiitake mushrooms marinated in a sweet teriyaki sauce next to avocado
* mango, avocado, and macadamia nuts
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Old 06-30-2011, 08:10 PM   #689
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Red Hot Tomato Soup, from RealFoodLiving

4 large tomatoes
1 red bell pepper
4 tsp cold pressed olive oil
1 tsp grated ginger root
4 green onions
1/8 tsp cayenne
dash of cinnamon

Add water or more tomatoes for desired consistency if needed. Blend in blender or vitamix.
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Old 06-30-2011, 08:12 PM   #690
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WOE: JUDDD!!!
GAZPACHO (from Farm Journal's Cooking for Company), from RealFoodLiving

Make ahead of time so it has a chance to chill - this is wonderful on sultry days!!

1 C finely chopped peeled tomatoes
1/2 C finely chopped green Bell pepper
1/2 C. finely chopped celery
1/2 C finely chopped peeled cucumber
1/4 C finely chopped onion (I prefer and use green onions)
2 tsp. finely chopped or snipped fresh parsley
2 tsp. chopped or snipped fresh chives
1 small clove garlic, minced
2 1/2 T wine vinegar
1 T. olive oil
1 tsp. salt
1/4 tsp. ground pepper
1/2 tsp. Worcestershire sauce
2 C. tomato juice (I use 1 C tomato juice and 1 C chicken broth)

Mix all ingredients together in a glass bowl or other suitable container. Cover and chill well. Serves 6. Double recipe if you need more servings.
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