Why are some of the recipes made up of completely P1 ingredients but are listed as P2 or P3?
One example is in the new book, it has a dessert for P3 and it's just like some of the P1 cheesecake recipes on this site but it's under P3 category? All that's in it are eggs, ricotta, cream cheese, splenda, and cocoa pwdr. Aren't those all ok for P1? I've the same thing for some entrees with P1 ingredients that are listed as P2. Then I saw another P3 dessert with totally P2 ingredients??
I thought we could mix ingredients allowed in any given phase and the result would be an OP dish. What am I missing here?
You aren't missing a thing. The people who wrote the recipe books are missing an editor! The "nutritonists" probably just skimmed the book before the did the recipes. I doubt very much that Dr. A. himself cooks!
Yes, the ingredients from any phase can be mixed and will give you a dish in the same phase. It may be that the serving size of the ingredients is screwing them up!
Thanks! I thought for a while I might be just trying to convince myself that something was OK when it really wasn't. So, if the ingredients are OP, the dish is. Remembering portion control, of course!! It's been driving me crazy for months now. In the original book there's a recipe called Zucchini Ribbons with only zucchini, spices, and I think butter spray.....and it's under P2!! That one really had me going nuts!
I did something kind of like that posting a recipe here, myself - all the ingredients were okay, but I thought that it was probably a leeetle high on the wine for a ph1, so I posted it as ph2 - just to be safe.
Laurie - I know, but Dr A also allows a tiny amount in recipes on occasion. Many of the SBD cookbook recipes have very small (1-2 Tbsp) amounts of citrus juice, wine, etc for flavor. However, mine had 4 tbsp for about 6 servings. It could be left out, of course, but it wouldn't be as good for one, and I thought that was too much for another. If it'd been half that, I'd've posted it as ph1.
P1 + P1 ingredients = P2 or P3???
