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Messages - versaceyoyo
1
« on: February 06, 2011, 04:14:37 am »
I have just finished reading "Why we get fat and what you can do about it" by a science journo named Gary Taubes. This book is an idiots guide to his larger book (600+ pages) called "Good Calories, Bad Calories". His central thesis is that we have been brain-washed into believing the best diet is high carb and low fat and THIS is what has made us fat. I suppose his ideas can be seen as controversial given most dieticians and health professionals would advocate this type of diet, however, the evidence that he presents to support his argument is almost overwhelming.
In short what makes us fat is carbohydrates (which drive up insulin levels) which in turn causes the body to store fat. And when he says carbs, he means all carbs - including whole grains and fruit. If you want to lose weight he says you need to cut this stuff out of your diet and eat protein, fats and vegetables.
Has anyone tried this? I'm sure there are some who have tried a low/no carb diet out there - how did it work for you?
And BTW there is very strong scientific evidence to show that exercise does not help people lose weight - the only real way to lose weight is through diet modification. That's not to say you shouldn't exercise of course, as there are many good reasons to, but if you are doing it purely because you think it will help you lose weight think again (says Taubes). The other thing he points out is that it is extremely difficult for overweight people to actually exercise because there energy levels are so low.
2
« on: February 06, 2011, 04:02:24 am »
sorry I know this is an old thread, but this cake so was delicious I had to post and to let people know that I did a gluten free version substituting the flour with almond meal. the cake was so moist it was almost wet - that may not appeal to all tastes - but the flavour was excellent.
3
« on: January 30, 2011, 05:52:00 am »
I made these today with hools' suggested quantities of less syrup, honey etc. i used 100g rapadura sugar. they held together well and aren't too sweet. i covered them with a little bit of white chocolate (not the 220 g suggested in the recipe - more like 150 g and 15g oil). very happy with the recipe - 4 yo DD loves them. I've eaten about 4...  
4
« on: January 30, 2011, 02:09:26 am »
Yes, I agree that these are great. A pasta maker to roll out the dough to a consistent thickness is VERY useful.
What a great idea - can't believe I didn't think to do that. Would definitely help with the consistency. Mine were a bit 'rustic'!
5
« on: January 30, 2011, 12:41:00 am »
I have made crackers before (different recipe) and didn't rate them, but these were really good. Judy where would we be without you?
6
« on: January 29, 2011, 02:53:33 am »
Made these for Australia Day and they turned out really well. I only used 400 g sugar with a bit less water to compensate for the lack of mass. Still had a little bit of icing left over. The sponge is lovely.
7
« on: January 29, 2011, 02:23:52 am »
Recipe Name: Guenter's crisp crackers Book Name: A Taste of Vegetarian Tweaking details: Nothing major, just added a seed mix instead of the suggested 1 tbs of poppy or sesame seed. Review: These were very easy to make and were an instant hit, even with the 4 yo who ate at least 10 straight off the baking tray. If you are a salt fiend like me you might want to sprinkle some sea salt over the top of the crackers before putting in the oven. Makes about 60. Score: 5/5
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« on: January 21, 2011, 07:29:07 am »
Am making this now. I think 'fermented soya beans' may refer to what the Japanese call 'natto'. They have a very strong flavour and definitely would not be to everyone's liking. It sounds like the salted black beans are a more benign option! But it would be good to get some clarification about which beans the recipe is referring to.
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« on: January 21, 2011, 02:16:12 am »
I've just sent it to you foodieprep.
10
« on: January 20, 2011, 08:47:31 pm »
hools you're a champion - thank you!
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« on: January 20, 2011, 11:02:46 am »
This is a thread which really interests me. I think the TMX can really support healthy choices - and not so healthy ones! I found myself becoming so intoxicated with bread recipes that I was eating far too much of it and paying the price on the scales (and exercising very little doesn't help this scenario). The TMX makes so many 'treat' like recipes so easy that it can be too easy to just whip up a batch of double choc biscuits or some ice cream... But the TMX can definitely help people make healthy choices more easily. I am just reading the vegetarian cookbook again - try cooking more pulses, different types of grains and serve this with some steamed fish, chicken and a big salad with some tasty TMX dressing made with a cold pressed oil - extremely healthy eating, and tasty. Make some dukkah as per the EDC and smear it over some salmon pieces and bake in the oven, and serve with steamed vegetables. Just some suggestions which I know are healthy, tasty and satifsying! As for carbs, the information on this website extremely useful - http://philmaffetone.com/2weektest.cfm. Those engaged with the 'battle of the carbs' may find it of some assistance.
12
« on: January 20, 2011, 10:27:07 am »
Thanks JD - last year got a little out of hand towards the end! But I've been TMXing like mad over the holidays! 
13
« on: January 20, 2011, 10:04:46 am »
Could I also trouble someone for this recipe? Finding nut free recipes for school is a bit of a challenge. I too have just seen this post so sorry if this topic is a bit stale now...
14
« on: January 20, 2011, 09:59:10 am »
Recipe Name: French Oat Cakes Book Name: A Taste of Vegetarian Tweaking details: None Review: Absolutely loved them. So easy to make, and the recipe works just as written. I have paid (I'm embarrassed to say) up to $10 for a pack of Rick Stein Oat Cakes because I love them so much - I think mine would have been flat out costing me 50 cents. And they were just as good if not better! Score: 5/5 
15
« on: January 20, 2011, 09:53:29 am »
Recipe Name: Spelt and Chicken Salad Book Name: Full Steam Ahead Tweaking details: I didn't dress the salad as suggested, but used TMX caesar dressing instead. I also seasoned the chicken with the Boutique Salt from the vegetarian cookbook. I also used baby spinach instead of rocket. Review: This was very easy and very nice. I was concerned the spelt wouldn't cook in 25 minutes but it did, albeit al dente. I think the recipe could be a little bland without my tweaks. Score: (out of 5*): 4.5 If you are interested and don't have this book, Thermomixer posted the recipe on the forum here - http://www.forumthermomix.com/index.php?topic=138.0
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