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How I Cured Morgellons
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1/26/2017 12:06:16 PM |
Just wanted to share that the new almond bread recipe is just great...easy to make...just had to spend some time mixing it because it's basically just a cup of almond butter and four eggs plus a bit of baking soda and salt...many thanks to Kelly for posting this recipe!!! It was easy to slice and it tastes great...only thing I'd do next time is to put a bit more salt in it...I only put in a pinch this time but it would probably be best with about a half teaspoon. It's extra good with Kerry Gold butter on it...but I can see using it to make sandwiches too. And...I'm SO glad about this because it'll make it easier to pack lunches...sandwiches are easy. That's one of my biggest challenges...getting pressed for time and then not having anything all that great to eat. I get sick of almond butter on rice cakes after a couple of days which is my back up lunch if I don't have anything cooked. I'm thinking sandwiches made with this bread and egg salad for this week...with lots of romaine lettuce and maybe a bit of red onion. Just thought you might enjoy this because I know you like to cook...and also know how busy you are. This is super easy and fast...and so good. The yellow part on my plate in the pic is cauliflower with home made hollandaise sauce...the red is cayenne pepper sprinkled on top. Btw...I like to use hollandaise sauce instead of home made mayonnaise for binding egg salad, etc. and for a base for salad dressings. There's a recipe for home made mayonnaise in the recipe section and I've made it before in the food processor. It's delicious, but it has raw eggs in it. Raw eggs would increase risks for parasites, wouldn't they? I know some people believe the lemon juice "cooks" the eggs, but I'm kind of nervous about that. What do you think? Hollandaise has basically the same ingredients, but the egg yolks are cooked down some first with lemon juice. I use a double boiler to keep it from sticking but it can be made with just a plain sauce pan...you just have to stir real fast. It's fast and easy to make...but...there's a trick to it...you have to cook four egg yolks with one tablespoon of lemon juice on low heat and stir it constantly with a whisk just up until the point it just barely starts to curdle...or starts to look like it's cooking the eggs in a way that resembles the very first stages of being scrambled. At that point, you take it off the heat and stir in a stick of butter...the egg mixture will be hot enough to melt the butter. The seasonings are a bit of salt and cayenne pepper...all the things we can have on our eating plan. I made this cauliflower and hollandaise last night and it's even good cold...that's how it is on my plate. If I'd heated it, the sauce would be more liquid. That's also why it works as a binder for egg salad...it's good cold. If you use it as a base for salad dressings, you have to heat it up a bit over warm water to make it liquid again. Warm salad dressing is kind of odd, but if you mix it in the salad while warm, you can refrigerate it afterward and it'll taste good cold. It won't be too warm to wilt the salad greens. I'm also sending this because I think this info might be helpful to others, but I'm sending it to you in an email rather than adding it as a post because I wanted to include pix. Not sure if I can upload pix on a post. If you think it'll make a good post, then let me know, and I'll do a copy / paste and maybe you can include the pix...or maybe you can tell me how to post the pix on the forum. Anyway...just thought I'd share. Blessings, Karen | |||
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