Rinse & rePeat
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- Mar 10, 2021
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I guess its quite a delayed response to this post, but did he elaborate about it?Re: Ray Peat Email Advice: Mushrooms
Ray Peat said:
"Since reading about the chemicals in mushrooms I stopped eating them, but using them occasionally is o.k., probably better than many vegetables." -Ray Peat
I said it earlier today in forum that our food supply is so unfortunate that we just have to pretty much be constantly picking the better of two evils. I take from this quote of his that mushrooms may not be “optimal”, as we previously thought, but they still have benefits. His quote below sums things up quite well…I guess its quite a delayed response to this post, but did he elaborate about it?
I eat mushrooms 2 or 3 times a week (well cooked) and do not seem to have a problem with it.
Have you posted recipe ? I would love a recipe !!?I got my fresh fruit Kool-aid going!
I just half fill a 2-quart container with organic frozen strawberries and blueberries and the peels/zest of two organic oranges and fill to the top of the container with filtered water, cover and let sit overnight. I sweeten mine with a neutral flavored raw white honey, but I have been known to sweeten it with white sugar too, or just have it unsweetened like a flavored water!Have you posted recipe ? I would love a recipe !!?
Wow , easy! Thank you !!I just half fill a 2-quart container with organic frozen strawberries and blueberries and the peels/zest of two organic oranges and fill to the top of the container with filtered water, cover and let sit overnight. I sweeten mine with a neutral flavored raw white honey, but I have been known to sweeten it with white sugar too, or just have it unsweetened like a flavored water!
Really important quote of Ray. In my case, without any nightshades or gluten, I certainly end up with compromises (pufa wise etc) if I want to eat. I'm even making chicken salad today. We avoid chicken for good reasons but once in a while we have it. I can't buy a cooked chicken where I live though. They always have nightshades so that's it.I said it earlier today in forum that our food supply is so unfortunate that we just have to pretty much be constantly picking the better of two evils. I take from this quote of his that mushrooms may not be “optimal”, as we previously thought, but they still have benefits. His quote below sums things up quite well…
"If we added up all of the special 'avoidance' diets, no one could eat anything. Many people are ruining their health by avoiding too many foods." -Ray Peat
Are you using frozen tart cherries?Tart Cherry Orange Marmalade & Lingonberry Jello
This “Peaty” jello was easy to make. Bloom 2 tablespoons of gelatin in a 1/2 cup cold water and add in 1/2 cup boiling water, stirring to dissolve. Add the mixture to a glass bowl. In a one cup measure drain in the cherry juice and add additional water to measure one cup and add to the gelatin mixture. Add in 1 cup of organic orange marmalade, or a blend of mostly marmalade and organic lingonberry jam. If using the lingonberries too add in two to three extra tablespoons of sugar because the lingonberries and cherries are really tart. Chop up the cherries “ before adding, or add them and blend everything with an immersion blender cover and refrigerate till very cold.
I used a can of tart cherries and used the juice too.Are you using frozen tart cherries?
Great ! Thanks ?I used a can of tart cherries and used the juice too.
These look delish!!! I must try them. You’re not gaining with the cream?SCALLOPED POTATOES
This is my favorite splurge meal nowadays! To keep from gaining weight with this meal, I just have a good plate of them as the main course, without any sides. I sleep so good on the nights I have these for dinner!
I make my scalloped potatoes with half red potatoes and half white sweet potatoes. Both of these potatoes have much less starch, than the typically made scalloped potatoes, made with russets. I warm a clove, or four, of garlic, chopped, in 2 cups of cream. I butter a glass pie shaped baking dish. I peel the potatoes, and slice them thin, on the slicing side of a big box cheese grater. I put a layer of red potatoes on the bottom, salt them, and cover them with a quarter cup of cream, and then do a layer of the white sweet potatoes, adding the salt and cream again. I repeat these layers about seven or eight layers deep. I cover them with foil and bake them in a 350 degree oven for about 35 minutes, then take off the foil and bake about 30 minutes more. Sometimes I put fresh herbs between some of the laters, but tonight I picked fresh rosemary from my garden, chopped it up and sprinkled it on top. Ahhhhhh….sweet dreams to me tonight!
“…small and large red-skinned potatoes, blue, purple and fingerling potatoes. They are low in starch and high in moisture and sugar. These potatoes are usually small and round in shape, although some varieties can be bigger.”
“Both sweet potatoes and potatoes contain similar amounts of fibre (2.1g and 1.6g in 100g of sweet and regular potatoes respectively) but boiled potatoes contain almost twice the amount of starch compared to boiled sweet potatoes (15.2g compared to 8.1g per 100g).”
Sweet Potato vs. Regular Potato: How do they compare?
Over the past few years, the popularity of sweet potato has been on this rise. Whether you’re eating out in a restaurant, in the supermarket or flicking through a cookery book, there is no escaping them. Sweet potatoes are soft, starchy root vegetables. They can be consumed alone or as part of ...www.nutritics.com
No, not at all. I eat these as a mono-meal and they keep me feeling light on my feet with the swap on the starch. If I ate them with meat it would be a different story.These look delish!!! I must try them. You’re not gaining with the cream?