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    Administrator Cara's Avatar
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    Default What’s Cooking?

    I’m sure there are many talented cooks, creative bakers, master grillers (is that a word?) on the forum.

    Whatever your style of food or dietary regimen, please share what you’re cooking - right now, today or this week.

    Recipes are welcome but unnecessary. Photos are fun but not needed.

    Just share what’s going on in your kitchen.

    P.S. It’s fine to share your non-healthy culinary adventures here too
    *I have loved the stars too dearly to be fearful of the night*

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    Great Britain Avalon Member Baby Steps's Avatar
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    Default Re: What’s Cooking?

    a family regular, that i invented myself

    ligurian inspired seafood pasta

    start with simmering copious garlic in copious butter, not brrowned though

    next in, on gentle heat, finely chopped fresh basil, lots

    next in, cooked prawns. the slow heat will sweat them a bit, adding flavour

    next in cherry tomatoes, cook a minute or two

    next in ground almonds, and flaked pre-cooked white fish.

    a minute more then toss with your pasta.

    plenty of seasoning.

    heaven
    we have subcontracted the business of healing people to Companies who profit from sickness.

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    UK Avalon Founder Bill Ryan's Avatar
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    Default Re: What’s Cooking?

    Okay, wonderful. So here's a start.

    This is sweet, strong, tasty, and definitely highly nutritious. And super-simple, just taking minutes to make.

    In the markets in Ecuador, you can get cheap raw cacao, which is very bitter.



    A little of this goes a LONG way! So I melt some in a small pan, add a dollop of coconut oil and a dollop of honey, and optionally sometimes add a quarter dollop of chia seeds. (Or raisins, almonds, chopped dates, you name it.)

    I pour it on to a plate, and stuff it in the fridge. Half an hour later, I have a bunch of dark chocolate that could sell for quite a lot of $$, and which I take on all my mountain hikes. (It packs quite a punch, a super-dense energy source). And it's really delicious.

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    Default Re: What’s Cooking?

    A family friend turned her passion for cakes, pies, cookies and desserts into an extremely successful business. She recently came over with several creative cookies that were 'almost' too lovely to eat.


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    Default Re: What’s Cooking?

    I recently got a hot air fryer. I chop up a potato, air-fry the pieces. After 10 minutes I add a bunch of other stuff and cook some more. When done, I remove the fryer basket and eat right out of the basket using plastic utensils. Replaces the microwave. Highly recommended for bachelor-types who want to eat healthy, without using oil.

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    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Most Sundays I host a "Movie Night" with my young adult son and a couple of his friends. When I was still together with my ex, I was the cook of the house, and did much of the cooking, something which allowed me a great creative outlet, as I always am trying new things to make.

    When I separated, I lost my desire to cook, because I got most of the joy from sharing the creations I made, and living by myself, well I just don't care that much.

    So "Movie Night" became a new outlet for that, and my son and his friends come over mostly for whatever amazing food I am going to whip up, sometimes we don't even get to a movie.

    For tonight, I am still unsure of what I am going to make, but I have some hamburger meat that needs to be used, so I'm thinking skillet beef nachos, hamburger soup, or maybe shepherds pie - I even have a small lamb chop I could cut up and add for extra authenticness in that case.
    Last edited by DeDukshyn; 27th October 2019 at 19:54.
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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    Default Re: What’s Cooking?

    Here's an old family recipe. Banana Surprise.

    1. Take one sweet over ripe banana.
    2. Make a slit in the outer tubing.
    3. Gut the banana.
    4. Stuff with cotton wool, sew up opening and serve scar downwards.

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    Default Re: What’s Cooking?

    I attended the Kushi Institute, in Kiental, Switzerland for Shiatsu & Macrobiotics certification. We cooked with Le Creuset cookware and bakeware. I’ve used it since the early 90’s. The nishime cooking method uses just enough water and low heat. Here’s a definition:
    Nishime is a method of cooking vegetables that means waterless cooking. Vegetables are cut into large chunks and cooked slowly over low heat. Very little liquid is added to the pot, so the steam in the pot cooks the vegetables in their own juices.
    Fast forward to 3 years ago, I purchased the instant pot. The food is pressure cooked, so it’s less time. And as in the nishime method the vitamin and minerals are retained.

    Last night’s supper:
    • new red potatoes
    • butternut squash
    • carrots
    • kale
    • 1-1 1/2 cups of water

    Cut veggies in big chunks, add huge bunch of fresh kale on top and water. Cook for 2 minutes. Drain. Add pepper, amino acids, sesame tahini and gently toss.


    Repost:

    The Instant Pot is valuable kitchen tool. I’ve got the 3 quart and 5 quart sizes. I cook up large batches that way healthy food is always available.

    Three Instant Pot examples:
    1. Hummus - four-five kinds of beans. Soak over night. This alleviates the excess gas. It yields about 4 quarts and cooks in 20 minutes. I divide it into four portions. Three go into the freezer and one in the refrigerator.

    2. Vegetable & multi-grain soup - barley, sometimes I'll also add a bit of oatmeal and/or quinoa. The vegetables vary: sweet potatoes, corn, broccoli, cauliflower, carrots, squash and sea vegetables. From the bean group, I use either chick peas or red and brown lentils. The broth is water with a light tomato base. I toss in cinnamon, cayenne pepper, Celtic sea salt. It yields 5 quarts and it cooks in 8 minutes.

    3. Brown rice and barley and veggies - I use a 3-1 ratio of rice to barley and about 1/3 c of lentils, i.e. 3c grains/lentils to 4c water. Toss in broccoli, kale, spinach, cauliflower. It’s takes 19 minutes. I transfer into single serving glass containers. After warming, I mix in a glob of garlic hummus or sesame tahini. I add a little liquid amino acids rather than Himalayan salt.

    Mom of 5 Tested the Instant Pot: Here’s What She Thought (2:14 minutes)

    Last edited by RunningDeer; 29th October 2019 at 01:34.

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    Administrator Cara's Avatar
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    Default Re: What’s Cooking?

    This week, I made a delicious and unusual coriander (cilantro) and lemon pesto. The bit that’s unusual is that the whole lemon is included - skin, insides and all.

    I first made it when I read that coriander in large quantities was good for detoxing metals and other stubborn toxins.

    So to make it, wash the lemon very well, cut off a little of the two ends. I then cut it into chunks and remove the seeds as they are super bitter and my food processor doesn’t handle them well. Then put them in the processor with one, two or three (depends on size) peeled and roughly chopped garlic cloves. Pulse till it’s in small bits.

    Then add in a handful of nuts. Your choice really: walnuts, cashews, almonds or the traditional pine nuts. I usually go with almonds or cashews with coriander. Pulse these.

    Next add several handfuls of fresh coriander leaves and stalks. If you don’t have enough coriander, you can also add parsley or even baby spinach. At this stage, add a pinch of salt. Pulse again.

    When things are evenly and finely chopped, add a couple of handfuls of cheese. It needs to be a hard, Italian style cheese otherwise your pesto will turn to gloopy mush. Also add some glugs of oil. Olive oil is nicest but you could also go with a nut or seed oil.

    Blitz everything till you get the consistency you like. Add more oil as needed if things are not emulsifying.

    I make a big batch and freeze most of it in small batches. Use on grilled or roasted veggies etc. Can also be dolloped on top of soups. Very nice with carrots. Add to some grilled halloumi for a zingy kick.
    Last edited by Cara; 27th October 2019 at 16:27.
    *I have loved the stars too dearly to be fearful of the night*

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    Default Re: What’s Cooking?

    Oatmeal Coconut Banana Cookies

    This recipe doesn’t require liquid.
    Mix/chop up the dry ingredients in food processor. Then toss in bananas and blend until moist with chunks. I use a toaster over to bake @ 375 F for 10-12 minutes. Yields four big cookies.

    * I keep ripe bananas in the freezer. One sandwich bags = 1 1/2 bananas broken into 2” pieces. Use unfrozen bananas for recipe.
    Last edited by RunningDeer; 27th October 2019 at 18:30.

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    Default Re: What’s Cooking?

    Vegan and colorful today.

    1. Carrot Soup
    2. Salad of frisee & red butter lettuce with roasted apples, roasted beets, walnuts, and mustard vinaigrette.

    Carrot Soup

    ■ 3 tablespoons avocado oil
    ■ 1 1/2 cups onion, diced
    ■ 2 3/4 cups (about 13 oz) carrot, cut into uniform 1/4-inch rounds
    ■ 3/4 teaspoon cumin seed, ground
    ■ 3 cups non-tomato vegetable stock (not broth)
    ■ 1/2 teaspoon coriander seed, ground
    ■ 1/2 teaspoon ground peppercorns
    ■ 1 1/2 teaspoons Himilayan salt
    ■ 3 tablespoons frozen orange juice concentrate

    In a medium saucepan, saute the onion, cumin seed, ground peppercorns, and salt in the oil until the onion is soft. Add the carrot. Continue sauteeing until the carrots absorb heat and begin to soften, about 4 minutes.

    Next, add in the stock, ground coriander. Cover, bring to a medium boil, and cook until the carrots are just tender. Shut off the heat. Process the soup in a blender on high speed until completely smooth. Optionally, pass through a wire mesh strainer back into the pot. Stir in the orange juice concentrate. Adjust seasoning, to taste.

    Edit: <Decided to delete remainder.>
    Last edited by Alecs; 28th October 2019 at 00:11.

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    Default Re: What’s Cooking?

    As someone who loves a curry, this is the best and easiest recipe I have ever found.


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    Default Re: What’s Cooking?

    I love cooking, i have created some great meals and some best forgotten, they say that the first part of the meal is with the eyes, this is where i fail, often my meals may look unpalatable but the taste can be delicious, a bit like myself, don't judge a book by its cover.

    I can make a cracking risotto and then add many a flavour or garnish to it. I have been experimenting with sous vide and recently got a cheap smoker, its great fun.

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    Default Re: What’s Cooking?

    This is a thread full of information! It is inspiring.

    I used to love cooking and I am a seriously deficient cook now. I live alone and have a hard time with making food special. I have invested in many pounds of beans and rice now and have to begin cooking these. Also, I bought sprouting seeds and microgreens and have some grow lights but need to start that process so no seed will be left behind in the bag.

    I have a pressure cooker but the instant pot is very appealing. This week I will order one.

    When I was about 20, I visited the Farm in Summertown Tenn. It was a very cool place where they were vegetarian and cooked a lot of soybeans by pressure cooker. It is about the only way to soften soy beans but they were really good. I know soybeans are often GMO now. There has also been a bad rep about soy but I remember the people at the Farm were GORGEOUS looking healthy and shiny. So I think soy must not be as wrong for us as maybe the processing?

    Quote Instant Pot Beans
    Do you guys have an Instant Pot?

    No?!!!

    Well, you need to get on it and get one ASAP!! I mean, like yesterday! I myself was skeptical of these magical pressure cooking pots, but my I figured that since I am looked to for answers on all things food related, I owed it to you all to get one and see if the all the buzz was true.

    It was.

    Number one reason to fall in love with your pressure cooker is when you make Instant Pot Dried Beans!

    If beans aren’t your thing, check out my collection of Easy Healthy Instant Pot Recipes.

    These pressure cookers are the BEST thing ever in a person who is busy but wants to cook home cooked meals. I was hooked the first time I used my Instant Pot–which by the way was when I tried to make my 5 Ingredient Pot Roast with a frozen chuck roast and it was ready in less than an hour!! Crazy–right?!!

    My latest obsession is making my dried beans in the Instant Pot.

    I use beans in so many dishes like Black Bean Tacos, Minestrone, and Tex Mex Stuffed Peppers, that to be able to make beans quickly without pre-soaking, is a dream come true for me.

    And in seriously a matter of 5 minutes prep and less than an hour, I have cooked dried beans that are ready to use. Not to mention, pressure cooking the beans results in the most tender beans I have EVER had! They have better texture than canned beans.

    INSTANT POT BEANS
    Okay, let’s break cooking dried beans without soaking down for you.

    YES, you can cook dried beans WITHOUT soaking first. I know, mind blowing!

    HOW TO MAKE INSTANT POT BEANS
    Rinse and sort your dried beans–just look over your dried beans to be sure there are no rocks that have snuck in!
    Place 1 pound dried beans with 8 cups water in your Instant Pot.
    Cook on high pressure for directed time.
    Once cook time has released, let pressure release naturally for at least 20 minutes before trying to do a quick release of pressure.
    Once beans have finished cooking, add in a splash of apple cider vinegar and salt. The salt flavors the beans, the vinegar helps make the beans easier to digest.
    I do like to store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.
    INSTANT POT BEAN COOK TIME
    Black Beans–30 Minutes on High Pressure
    Chickpeas–40 Minutes on High Pressure
    Kidney Beans–35 Minutes on High Pressure
    Pinto Beans–25 Minutes on High Pressure
    Navy Beans–30 Minutes on High Pressure
    Great Northern Beans– on 35 Minutes High Pressure
    HOW TO FLAVOR BEANS
    Instead of just cooking dried beans in water alone, I like to add a little flavor to my beans. This step of course is optional, but highly encouraged.

    Along with beans and water, add an halved onion and bay leaf.
    You will want to add salt or homemade taco seasoning AFTER your beans have been cooked. Adding salt BEFORE cooking dried beans can make it harder for your beans to break down and soften properly.
    the inner pot of the instant pot filled with dried pinto beans, onions, bay leaves and garlic cloves with water and salt to the side.
    HOW DO I KNOW HOW MUCH DRIED BEANS TO COOK FOR A RECIPE?
    First of all, let me start by saying that one pound of dried beans is equivalent to about 2 cups of measured dried beans. Therefore, if you don’t have a one pound bag of dried beans, just measure out 2 cups of beans for this recipe.
    Dried beans will triple in quantity when cooked. So for 1 pound, or 2 cups, of dried beans, you will have 6 cups cooked beans.
    Most recipes call for 15 ounce cans of beans. This is about 2 cups COOKED beans.
    Therefore this recipe for dried beans makes 6 cups cooked beans, or the equivalent to 3 cans of beans.
    HOW DO I STORE LEFTOVER COOKED BEANS?
    You can cook extra beans in your pressure cooker to have on hand for recipes.

    Store leftover cooked beans in the refrigerator for 5 days. I keep the beans with a bit of the cooking liquid (much like you see in canned beans to keep them moist.) Just drain before serving.
    Or freeze prepared beans in 1 to 2 cup portions in freezer safe bags/containers in the freezer for up to 3 months. You can add a bit of cooking liquid to the beans you plan to freeze as well.
    A wooden spoon holding up tenderly cooked pinto beans from the Instant Pot
    A FEW HINTS FOR COOKING INSTANT POT DRIED BEANS
    If you like your beans SUPER soft, without a bite left to them, cook for additional 10 minutes on high pressure.
    If you have pre-soaked your beans, reduce cook time by 10 minutes.
    Never fill your inner pot of your pressure cooker more than 1/2 full when cooking beans.
    It is best to let the pressure release naturally for beans to retain shape. However, you may do a rapid release after 10 minutes, by putting on oven mits and pushing steam valve to release. Just be careful not to burn stand too close–that steam can burn your face!
    If you find beans to be hard on your stomach or make you gassy, either pre-soak beans overnight first and/or add in 1/2 teaspoon apple cider vinegar after cooking.
    You will most likely have liquid left after cooking the beans in the instant pot, just drain off the liquid before using in recipes.
    RECIPES TO USE COOKED BEANS
    Healthy Black Bean Baked Tacos
    Sweet Potato Black Bean Burritos
    Slow Cooker Minestrone Soup
    Vegetarian Lentil Chili
    Vegetarian Butternut Squash Chili

    The Easiest Way to Cook Dried Beans
    INSTANT POT DRIED BEANS

    How to Cook Dried Beans in a Pressure Cooker with No Pre-Soaking Required
    4.8 from 10 votes
    Print Pin Rate
    Course: Side DishCuisine: AmericanKeyword: Instant Pot BeansPrep Time: 2 minutesCook Time: 30 minutesPressure Time: 40 minutesTotal Time: 1 hour 12 minutesServings: 24Calories: 63kcalAuthor: Kristen Chidsey
    INGREDIENTS
    1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
    8 cups water
    1 bay leaf optional
    1 onion, sliced optional
    2 teaspoons kosher salt
    1/2 teaspoon apple cider vinegar optional
    INSTRUCTIONS
    Place beans, water and onion and bay leaf if using in pressure cooker.
    Place lid on Instant Pot and close valve to "seal."
    Cook on High Pressure for Following Times:
    Black Beans--30 Minutes on High Pressure Chickpeas--40 Minutes on High Pressure Kidney Beans--35 Minutes on High Pressure Pinto Beans--25 Minutes on High Pressure Navy Beans--30 Minutes on High Pressure Great Northern Beans-- on 35 Minutes High Pressure
    Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
    Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.
    NOTES

    For incredibly soft beans without much structure left, and 10 minutes to cook time.
    For pre-soaked beans, decrease cook time by 10 minutes.
    Nutrition Facts
    Instant Pot Dried Beans
    Amount Per Serving
    Calories 63
    % Daily Value*
    Sodium 200mg9%
    Potassium 256mg7%
    Carbohydrates 11g4%
    Fiber 2g8%
    Protein 4g8%
    Vitamin C 0.8mg1%
    Calcium 18mg2%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Last edited by Delight; 28th October 2019 at 21:52.

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  29. Link to Post #15
    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by Delight (here)
    ...
    I have a pressure cooker but the instant pot is very appealing. This week I will order one.
    It's pressure cooking with the ultimate convenience, plus it slow cooks quite well, works a s rice cooker, and has a saute mode, so you can easily brown to your hearts content before pressure cooking or slow cooking -- any burnt on bits acquired during the saute can super easily be de-glazed cleanly.

    That's another thing I like about it, super easy to clean - nothing sticks, even though its just a standard stainless steel pot (must be fairly high end SS though ...)

    You are going to love it.

    I use mine fairly regularly, along with my cast iron pan - pretty much the only two cooking vessels I use for most things. I even make my oven nachos in the cast iron pan (preheat the pan on the stove first and when you put it in the oven to melt the cheese, it'll bake from both directions making it awesome!).
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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  31. Link to Post #16
    Canada Avalon Member DeDukshyn's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by Craig (here)
    ... I have been experimenting with sous vide and recently got a cheap smoker, its great fun.
    Smokers are awesome, I wish I still had mine. Even if one is vegetarian, adding a little smoke to vegetables also yields fantastic results.
    When you are one step ahead of the crowd, you are a genius.
    Two steps ahead, and you are deemed a crackpot.

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    Avalon Member Delight's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    Quote Posted by Delight (here)
    ...
    I have a pressure cooker but the instant pot is very appealing. This week I will order one.
    It's pressure cooking with the ultimate convenience, plus it slow cooks quite well, works a s rice cooker, and has a saute mode, so you can easily brown to your hearts content before pressure cooking or slow cooking -- any burnt on bits acquired during the saute can super easily be de-glazed cleanly.

    That's another thing I like about it, super easy to clean - nothing sticks, even though its just a standard stainless steel pot (must be fairly high end SS though ...)

    You are going to love it.

    I use mine fairly regularly, along with my cast iron pan - pretty much the only two cooking vessels I use for most things. I even make my oven nachos in the cast iron pan (preheat the pan on the stove first and when you put it in the oven to melt the cheese, it'll bake from both directions making it awesome!).
    Just as an update, I found out that Ebay has some used ones that work but may be "damaged" on the outside. I discovered a "duo" that has all the pieces usually included (looks like never used) but a plastic part of the rim has a broken piece (does not look functionally important). The price is half of a new one. I ordered it and feel really excited.

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    United States Avalon Member RunningDeer's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by Delight (here)
    Also, I bought sprouting seeds and microgreens and have some grow lights but need to start that process so no seed will be left behind in the bag.

    I have a pressure cooker but the instant pot is very appealing. This week I will order one.

    I know soybeans are often GMO now. There has also been a bad rep about soy but I remember the people at the Farm were GORGEOUS looking healthy and shiny. So I think soy must not be as wrong for us as maybe the processing?
    There's a thread with links to seeds and equipment: Growing Microgreens and Sprouts

    As mentioned above:

    I purchase organic soy beans @ nuts.com. I don't eat them often. Instead, I soak a variety of beans together overnight to release the excess gas, then cook them in the instant pot. I make a big batch of humus and divide it into four containers. Three go into the freezer.

    I make a good size batch of brown rice, barley, lentils and vegetables, and put it in single serving glass containers with lids. I don't usually freeze them, but I have. It gets eaten within 2-3 days.

    Pyrex Simply Store Round Glass Bakeware


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    Default Re: What’s Cooking?

    Cara,

    I make pesto from basil I grow and pretty much do what you do, except for the whole lemon. I can see how the peel might add to the zesty taste, so will try it. Thanks for tip.

    Constance's posts about being a fruitarian impressed me to start making smoothies with my blender. I just made a cherry, avocado, banana and almond milk smoothy. Very yummy. On the sweet side, so I hope I am not awake all night!

    ¤=[Post Update]=¤

    Quote Posted by Bill Ryan (here)
    Okay, wonderful. So here's a start.

    This is sweet, strong, tasty, and definitely highly nutritious. And super-simple, just taking minutes to make.

    In the markets in Ecuador, you can get cheap raw cacao, which is very bitter.



    A little of this goes a LONG way! So I melt some in a small pan, add a dollop of coconut oil and a dollop of honey, and optionally sometimes add a quarter dollop of chia seeds. (Or raisins, almonds, chopped dates, you name it.)

    I pour it on to a plate, and stuff it in the fridge. Half an hour later, I have a bunch of dark chocolate that could sell for quite a lot of $$, and which I take on all my mountain hikes. (It packs quite a punch, a super-dense energy source). And it's really delicious.
    Glad I read your post because from the pic I thought you were chowing down on pieces of wood. Whew...glad you're not a beaver.

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    United States Avalon Member RunningDeer's Avatar
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    Default Re: What’s Cooking?

    Quote Posted by DeDukshyn (here)
    That's another thing I like about it, super easy to clean - nothing sticks, even though its just a standard stainless steel pot (must be fairly high end SS though ...)

    I use mine fairly regularly, along with my cast iron pan - pretty much the only two cooking vessels I use for most things. I even make my oven nachos in the cast iron pan (.
    Food for Thought:

    Most of the Le Creuset cookware is enameled cast iron and comes with a lifetime warranty.
    Is enameled cast iron safe?

    Enameled cast iron cookware is healthy and safe to use. Unlike pure cast iron, these utensils don't interact with your food, so you can cook any type of food in them including tomatoes and other acidic foods.

    How Are Metals Like Iron, Copper and Zinc Connected to Alzheimer's Disease?

    I was going to type out the information on cast iron skillets from the book, “Power Foods for the Brain: An Effective 3-Step Plan to Protect Your mind and Strengthen Your Memory,” by Neal D. Barnard, MD. There’s several chapters of information on the different ways we ingest toxic metals: cookware, foods, packaging for foods, vitamins, over-the-counter medicines, toiletries.

    Instead, I’ll add a 1:33 minute video by Dr. Neal Barnard. More videos here.

    Cast Iron and Aluminum Cookware


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