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04-13-2006, 11:20 PM
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#1
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
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Height: 5'7"
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Seeds and nuts.....
I am trying to become more aware of what types of foods I eat over and over again so that I can discover new foods. Here are some seeds and nuts that my family and I eat fairly regularly.
sesame seeds (in various recipes whole and freshly ground)
flax seeds (on salads)
almonds (in salads, with steel cut oats)
walnuts (in salads, on oatmeal as a snack, in certain recipes)
cashews (not very often but in some recipes and freshly roasted as a snack)
peanuts (not very often.. but sometimes)
This is all I can think of off hand.. of coarse I am not including grains.. saving that for a separate thread. I'll be looking for new ideas to use what we already eat and new seeds that we haven't tried.
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04-13-2006, 11:46 PM
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#2
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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suppose I should add beans to this thread....
soybeans (dried beans, fresh sprouts, tofu, soybean paste)
red beans (small Asian)
pinto beans
peas
black eyed peas
mung beans (dry beans and fresh sprouts)
kidney beans
black beans
That sounds about it ..
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04-14-2006, 07:42 AM
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#3
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it's always something
Join Date: Aug 1999
Posts: 11,615
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Great idea!
I had a pine nut for the very first time last week
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04-14-2006, 10:48 AM
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#4
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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ah, thanks Suzanne! pine nuts... I missed that one. We use it as a garnish in certain meat dishes, an essential ingredient in pesto sauce, and as a topping to certain teas. How did you use them?
Also forgot
sunflower seeds
pumpkin seeds
I add these to salads. Don't know what else to do with them.
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04-19-2006, 07:26 PM
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#5
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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ah.. add mukamame (shelled edamame) to my list of soybeans
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04-24-2006, 01:27 PM
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#6
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Eat less, taste more
Join Date: Dec 2005
Location: Alberta, Canada
Posts: 138
S/C/G: 179/166/128
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Pistachios!! Not the red ones...why are they red???
And lately I'm loving white kidney beans...I don't know if they actually taste different or if I just like how they look.
Mmmmm...pumpkin seeds. I often roast whatever seeds we get out of squash when we have them. Sometimes they are great, sometimes mostly shell. Hit or miss really.
And I LOVE garbanzo beans/chick peas seasoned and roasted til they are crunchy. My husband equally HATES them because they are so LOUD...so I eat them mostly when he isn't around.
Pine nuts and tea? How? Am I reading that right? I love tea...have never had pine nuts.
Casey
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04-25-2006, 06:42 AM
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#7
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
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Height: 5'7"
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Quote:
Originally Posted by MamaHippo
Pistachios!! Not the red ones...why are they red???
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Ah yes pistachios.. the red ones are red from an added dye.. why red? Beats me...
Quote:
Originally Posted by MamaHippo
And lately I'm loving white kidney beans...I don't know if they actually taste different or if I just like how they look.
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White kidney beans? I've never heard of them. Do you cook them the same way?
Quote:
Originally Posted by MamaHippo
Pine nuts and tea? How? Am I reading that right? I love tea...have never had pine nuts.
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I add pine nuts to specialty teas. Rice tea (made from ground brown rice), date tea actually made from Jujubes, and something called "Royal tea" which tastes very sweet and is almost like medicine. The pine nuts are great in all of the above.
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04-25-2006, 02:35 PM
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#8
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Eat less, taste more
Join Date: Dec 2005
Location: Alberta, Canada
Posts: 138
S/C/G: 179/166/128
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The kidney beans I've only used in chili...canned. I use black beans and white kidney beans...black and white chili...okay so you can't tell but I know and it makes me happy.
So with the pine nuts in tea do you use them whole (snack at the bottom of the cup?) or ground up as a topping?
Casey
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04-25-2006, 06:42 PM
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#9
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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Quote:
Originally Posted by MamaHippo
The kidney beans I've only used in chili...canned. I use black beans and white kidney beans...black and white chili...okay so you can't tell but I know and it makes me happy.
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Ah, so you can't tell they are white.. I will look for them.
Quote:
Originally Posted by MamaHippo
So with the pine nuts in tea do you use them whole (snack at the bottom of the cup?) or ground up as a topping?
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Pine nuts float so they stay on top of the tea; Added whole they are attractive, add a little nutrition, and even a soft nibbling action when you get one in your mouth. I don't ever recall seeing them served in tea leaf tea.. black or green.
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04-25-2006, 06:52 PM
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#10
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Eat less, taste more
Join Date: Dec 2005
Location: Alberta, Canada
Posts: 138
S/C/G: 179/166/128
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Quote:
Ah, so you can't tell they are white.. I will look for them.
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Well...no...they're white...and look white...its just once they are all mixed in with the other chili stuff its hard to tell! I bet in a bean salad or something they would be pretty. I've found them in the organic section and in the mexican food section.
Casey
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05-15-2006, 05:27 PM
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#11
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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oooh, I forgot about chestnuts. I buy them fresh in the fall and dried in other seasons. A friend of mine buys them frozen. I had never thought to look for frozen chestnuts, but after tasting her dish, I certainly will look for them.
I wonder if I buy them in the fall if I could manage to freeze my own. I guess they would just have to be peeled and frozen. It's worth a try.
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06-13-2006, 06:02 PM
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#12
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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Pine nuts are good in cinnamon tea. A friend of mine made a gallon of it for me yesterday. You make it with whole cinnamon. She won't give me the recipe. It's her "secret". It is very sweet so I froze most of it in smaller portions.
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06-20-2006, 03:50 PM
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#13
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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ooooooooooh Why didn't anyone tell me that jalapeno hummus tastes so good on sliced raw mushrooms???!!!
I've found a new lunch! um... but I need to buy some more mushrooms! yum yum
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06-20-2006, 08:00 PM
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#14
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Eat less, taste more
Join Date: Dec 2005
Location: Alberta, Canada
Posts: 138
S/C/G: 179/166/128
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Okay...so maybe I'm a bit slow or just live in the boonies...but what IS hummus? I've seen it in the grocery...I know its like spread or dip...but I've never paid attention to what it is or tried it. I wouldn't know what to do with it if I did buy it so I'm just in the dark about it! Really, though...if it goes with mushrooms its probably okay by me!
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06-21-2006, 12:22 AM
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#15
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The Beauty of Balance
Thread Starter
Join Date: Mar 2006
Location: W of the Atlantic
Posts: 1,047
S/C/G: 213/193~196/<195
Height: 5'7"
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Yup... maybe you live in the boonies.
Hummus is a chickpea paste. It is served many different ways but I usually use it as a spread on bread, crackers, or as a vegetable dip. I just never tried it on mushrooms before. I have to admit though, it is supposed to be easy to make but I just buy it ready made (careful to look at the ingredients first).
It is really good as an alternative to a peanut butter and bread craving. It has a lot of protein etc.
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