Comments on: O-friendly pecan pie?

By: jacobs100

jacobs100 — Mon, 30 Apr 2007 12:25:13 +0000

In a message dated 11/26/2003 10:05:11 PM Eastern Standard Time,
jwarner2@… writes:
They sent me one after I joined.

By: Rene Kimiko

Rene Kimiko — Mon, 30 Apr 2007 02:24:40 +0000

Hi, Kathy!
Thanks a bunch for the link to Reality Health Research. I checked out
their site, and they look pretty solid. I called the Better Business
Bureau to get their history, but they don’t have a record of this
company. I suppose that means BBB hasn’t received any complaints about
them. On the other hand, RHR isn’t a member of a BBB. Anyway, your good
experience with them counts a lot with me.
Yes, they do have testing for minerals, including heavy metals, vitamins
and amino acids. Only $75. A real deal. I’m glad to know about this.
No, I’m not taking any acidophilus right now. I was doing some cleanses
that were not compatible with it, and just got out of the habit. There’s
some in my fridge, though. I’ll get started again.
Thanks again for your post.
Jane
Tucson, AZ USA

By: Rene Kimiko

Rene Kimiko — Sun, 29 Apr 2007 01:42:20 +0000

Hi, MaddViking!
Thanks for your response. I looked up New Vision on the Net, and noticed
that they will not furnish an analysis of the mineral content of their
Essential Minerals product. Yes, they are about 100 miles north of me, in
Scottsdale. I did find a couple of references to New Vision that said they
got good results with New Vision minerals, so I will put this one in the
“To consider” stack.
There’s one thing about this search–I’m learning a lot about minerals and
what forms are most available to non–plant life!
Thanks again.
Jane
Tucson, AZ USA

By: Lora Cervantes

Lora Cervantes — Sun, 29 Apr 2007 00:37:05 +0000

I’m not Sarah, but this is the best pie crust recipe I’ve ever done–I got
it off the Unschooling List (I use spelt flour, of course):
ANGELA’S PIE CRUST
5 cups white spelt flour (or you can mix some whole-grain spelt flour in)
1 Tbsp salt
1 Tbsp sugar
2 cups butter-flavored Crisco (don’t use store brand) (I don’t know if this
is okay
for Os–it’s made of part. hyd. soybean & cottonseed oils)
1 large egg (put into a 1 cup measure, add 1 T. apple cider vinegar & fill
with
cold water to the top)
Put flour, salt, sugar and Crisco into mixer. Mix on low speed until the
Crisco is broken up throughout the flour, but DO NOT over mix. Add the cup
of water with the egg in it and mix until most of the flour is incorporated.

Again, do not over mix. If there is still some dry ingredients in the bottom
of your mixer, dump it on the counter and mix it in by hand. You may need to
add a Tbsp or so more water. Knead about 10 times, break into 5 balls. This
freezes well. Thaw in microwave, takes less than a minute to thaw. I roll my
pie crust out on a pastry cloth with flour on it. I also cover my rolling
pin with a pastry sleeve. It isn’t necessary, but it comes up easily off the
cloth without tearing. Use as little flour added as possible when rolling it
out; it will toughen it up. It is a very favorful flakey crust.
Jerilyn’s note: I love this recipe because it makes 5 balls, which I can
either freeze for later or sometimes I just make 2-4 pies all at once. I
don’t have a mixer so I use my Cuisenart with the dough blade for this.
Jerilyn in CO

By: bert_180

bert_180 — Fri, 27 Apr 2007 22:27:06 +0000

I have heard, or read, that rice syrup can be substituted for corn syrup, but
haven’t tried it. I have tinkered with a crockpot recipe for pumpkin pudding
and it tastes an awful lot like pumpkin pie to me!
Pumpkin Pie Pudding
Pumpkin Pie Pudding
15 oz. can solid pack pumpkin
12 oz. can evaporated goats milk - or 12 oz water + 3 TBS rice milk powder
3/4 cup sugar
1/2 cup Bisquick baking mix *see substitute recipe below
2 eggs; beaten
2 Tbsp. melted butter
2 1/2 tsp. pumpkin pie spice - I used: 1/4 tsp ginger, 1/4 tsp ground cloves,
1/2 tsp allspice, 1 1/2 tsp cinnamon
In a large bowl mix together all ingredients. Transfer to crockpot coated
with non-stick cooking spray. Cover and cook on LOW for 6-7 hours.

* “Bisquick” Substitute
1 1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1 1/3 cups spelt flour
2 1/2 tablespoons canola oil
Sift together powder and sugar into flour. Sift together twice into large
mixing bowl.
Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is
consistency of corn meal.
Store in tightly covered container at room temperature or may be
refrigerated. Spoon lightly into cup and level with spatula. Use for
pancakes, waffles, biscuits, coffee cake.
Enjoy! Betsy

By: jacobs100

jacobs100 — Fri, 27 Apr 2007 18:32:20 +0000

In a message dated 11/25/2003 5:03:09 PM Eastern Standard Time,
jwarner2@… writes:
I use New Vision minerals. They are ionic and come from out there in
Arizona.

By: Rene Kimiko

Rene Kimiko — Fri, 27 Apr 2007 04:24:43 +0000

Hi, All.
Has anyone here had any experience with water soluble minerals? Do you
think/know that they were more absorbable by your body? What brands did
you use?
I have celiac, and my assimilation has been seriously compromised. I have
developed osteopenia (early osteoporosis). I understand that the water
soluble form of minerals is the most easily assimilable of all. They are
supposedly absorbed in the upper stomach. Some people hold them under
their tongue and bypass the stomach acid, too. Acid isn’t needed to make
this form usable.
And while I am on the subject, does anyone know of reliable tests for
determining the mineral levels in the body. I am told that hair analysis
is best for toxic heavy metals and not so good for the good minerals. I am
wary of blood tests, because of the homeostasis factor. I think that by
the time any problems show up in the blood, you are in serious trouble. I

have heard of one test that uses a swab from the inner cheek to check the,
hmm, intercellular (I think) minerals, but haven’t found it yet on the
Net. And I don’t know how to check for the outside-the-cells minerals. (I
wonder why they couldn’t just use saliva??)
I will greatly appreciate any info you can share with me.
Jane
Tucson, AZ USA

By: Cyril Mendez

Cyril Mendez — Fri, 27 Apr 2007 01:27:29 +0000

< how to make an O-friendly pumpkin pie, but does anyone have ideas for how to
make an O-friendly pecan pie? I’ll use a
spelt crust, but is there any substitution for the corn syrup?
Rosemary,
You may want to try a combination of molasses and vegetable glycerin. Not being
a cook I can’t tell you how much to substitute, but perhaps someone else here
can chime in.
Good luck - I really miss pecan pie!
Dianne on L.A.