Need a quick and healthy choice

[Depleted]

Our local rice cakes are so different, not the dry crunchy thing we sometimes got from the supermarket. They are so varied, like the soft puto, which may be topped w/ cheese, and other variations. But if u do not have that there, wc I think u don't, some not too sweet gelatins from seaweeds, esp if u had time to make them,put in some protein powders, and store. Do u even eat seaweeds? The nori sheets used for sushi are nutritious enough eaten plain and good for goiters too, no?

Our rice cakes feel and taste like styrofoam. I wouldn't be surprised to learn they are styrofoam. But do Americans eat seaweed? Only the ones willing to eat sushi. (I draw the line at raw fish. And, I'm not as fussy as I sound. I do like snails, frog legs, and a couple of rodents for dinner.) But I think our main problem going on here is our diets and local foods are so vastly different, what I think is common, you've probably never seen, and vice versa. If it weren't for our exotic cooking shows, I'd be imagining seaweed still in saltwater and slimy like overcooked spinach. I think it's dehydrates when bought in this country, but we can only get it in specialty shops.

 

[Depleted]

OR, after you soak them, if you want to extend the shelf life, put them in a dehydrator for about 3 hours at 115 degrees. If you don't have a dehydrator, put them in a oven at the lowest possible temp, most ovens go down to about 180 degrees, for about 1.5 hours.
The dehydrator is better because it does not cook them. When you cook them you'll destroy some/most of the nutrients and enzymes that you activated by soaking them.

BUT, if I dehydrate them, won't they go back to too-hard-to-chew? (You're now sounding like we're discussing how to cook raw peanuts. The men in my family are the chefs -- brother is a chef, Dad went back to school after retiring to learn how to cook for a second-career, and John usually makes 4-5 star meals every night. This sounds like a discussion I listened to between Dad and John on the best peanuts ever. lol)

 

[JosephsDreams]

Hmm, maybe if you find a way of making "energy bar" style snack without all the sugar?

Ie oats + high level cocoa - chocolate ?

Make them when you have time and keep them about. I think they should last a while-

Funny you should say that. I just finished the batter for vegan/raw cookies. No sugar added. I don't use cocoa, it is not as healthy as people think, but I did put carob in it. I Just put them in the dehydrator. Will probably be ready in about 6 to 8 hours.

 

[JosephsDreams]

Our rice cakes feel and taste like styrofoam. I wouldn't be surprised to learn they are styrofoam. But do Americans eat seaweed? Only the ones willing to eat sushi. (I draw the line at raw fish. And, I'm not as fussy as I sound. I do like snails, frog legs, and a couple of rodents for dinner.) But I think our main problem going on here is our diets and local foods are so vastly different, what I think is common, you've probably never seen, and vice versa. If it weren't for our exotic cooking shows, I'd be imagining seaweed still in saltwater and slimy like overcooked spinach. I think it's dehydrates when bought in this country, but we can only get it in specialty shops.

Speaking of seaweed, you can but the Nori sheets at the store, they make for a good fast snack. But being a seaweed, they have some sodium, but are loaded with a lot of good minerals, including iodine, which a lot of Americans are deficient in.

 

[JosephsDreams]

BUT, if I dehydrate them, won't they go back to too-hard-to-chew? (You're now sounding like we're discussing how to cook raw peanuts. The men in my family are the chefs -- brother is a chef, Dad went back to school after retiring to learn how to cook for a second-career, and John usually makes 4-5 star meals every night. This sounds like a discussion I listened to between Dad and John on the best peanuts ever. lol)

They won't be as soft, but will be softer, somewhere in between, unsoaked and and soaked. But if your eating them within 2 or 3 days don't even worry about it. I was just trying to think of a way to make them last a little longer if you didn't want to soak them like every 3rd or 4th day.

 

[mar09]

Oh, the things you force me to do -- eat stuff I usually like eating quickly.

lol

I did check out those little containers of applesauce and fruit when shopping yesterday. Hey? Why is someone adding sugar (fructose) to fruit? Don't they think fruit is sweet enough? And weirder still, why is it more expensive to buy the same thing without sugar? It's one less ingredient, so it cost them less to make. Is it all the effort to add the words "No Sugar Added" onto their package?

I did buy some, but now I feel like I must save it for emergency situations... or eat it all in July once I finally find out he is having no more emergency situations. lol

This fend-for-myself-healthy-eating stuff is a world of its own, isn't it?

Yes, I was glad to have some dried cranberries, and then saw in the ingredients, cranberry, sugar... and they have to preserve the fruit w/added sugar after all=(. Let me ask... u forego sugar... but can you add spices like cinnamon etc. wc I think have their therapeutic side wc might outbalance that harm a little sugar could do?

Oh, just showing photos of that soft rice cake called puto, steamed in cups or as a large cake, sliced and put in banana leaf and bilao. it can have as much or as little sugar the cook wants. (of course this may not be as quick as u want)

 

[mar09]

Our rice cakes feel and taste like styrofoam. I wouldn't be surprised to learn they are styrofoam. But do Americans eat seaweed? Only the ones willing to eat sushi. (I draw the line at raw fish. And, I'm not as fussy as I sound. I do like snails, frog legs, and a couple of rodents for dinner.) But I think our main problem going on here is our diets and local foods are so vastly different, what I think is common, you've probably never seen, and vice versa. If it weren't for our exotic cooking shows, I'd be imagining seaweed still in saltwater and slimy like overcooked spinach. I think it's dehydrates when bought in this country, but we can only get it in specialty shops.

Yes, so vastly different=). But the gelatin I am thinking of is quite the same, processed and often sold in small cups-- and sweet. Maybe u have too, gelatin powder which u yourself can put to boil, and just when it does, add as much or as little sugar or sweetener as u wish, and pour in a mould. Its one of the simpler, more nutritious, not junky food ive learned to cook which is also good, so as not to get dehydrated in this hot summer, also for weight loss.

We're told its also good for joint pain=). Ah, yes, there is gelatin from seaweeds and also from animal products, but I think studies show that both are good not just for children...

Gelatin is a protein made from animal products.

Gelatin is used for weight loss and for treating osteoarthritis, rheumatoid arthritis, and brittle bones (osteoporosis). Some people also use it for strengthening bones, joints, and fingernails. Gelatin is also used for improving hair quality and to shorten recovery after exercise and sports-related injury.

In manufacturing, gelatin is used for preparation of foods, cosmetics, and medicines.
How does it work?

Gelatin contains collagen, which is one of the materials that make up cartilage and bone. This is why some people think gelatin might help for arthritis and other joint conditions.
GELATIN: Uses, Side Effects, Interactions and Warnings - WebMD

 

[mar09]

Our rice cakes feel and taste like styrofoam. I wouldn't be surprised to learn they are styrofoam. But do Americans eat seaweed? Only the ones willing to eat sushi.

I was only making u envious of the rice cakes=). There are more from Vietnam, Indonesia... and speaking of sushi, maybe u could have made friends with more Japanese... I was not adventurous w/ food except recently, and getting to like many I didn't know abt before. Why, we had gelatin sparingly when young, because my mom said agar-agar was often the culture medium for bacteria, molds, etc at the lab=(. Now I am learning it is one of the superfoods??

 

[PANCAKES]

I've been spending a lot of time to rush to see hubby for one reason or another lately. Two constants -- always I'm hungry right now and I have to go right now.

I'm fine, if I have bananas. In trouble, if I don't. (Fiber One has sugar in it. Fritos have grease and salt. lol) Can anyone recommend any grabbit-and-gos to store up for such occasions? Something that doesn't require prep, pot, or heat? Also, can't do anything real hard, because I really have to see a dentist as soon as there is time to.

Sorry. Got to go. Just ate my banana, and I have no idea if or when they'll move him, but they've been threatening to.

Night before: 1) Open a Yoplait single serve yogurt and slap some oatmeal in it. 2) Next day eat it.

note: NOT INSTANT OATMEAL. Use old fashioned oats.

 

[Hellooo]

An insulated lunch bag might be a worthwhile investment if you have so many dietary restrictions.