Guest guest Posted October 19, 2001 Report Share Posted October 19, 2001 The most common way Hungarians eat pumpkin is the way described by , i.e. baked, but I'll surely try the pie and the soup, too. Rose/Hun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2001 Report Share Posted October 26, 2001 Rose mentioned pumkins below...and I know they are HB for us...but how do you cook\eat it? The only way I know how is pumpkin pie!! Tamra rose@... wrote: Gaye and O Friends, My thoughts are as follows: > sometimes those desserts " talk to you " . They do me, sometimes. I don't let them talk to me any more. I don't consider them as food. My last try was an amaranth fruit bread I made, then I gave up. > How about > 2 meals with a beneficial food/ per day. I try to make all my meals beneficial. BUT I admit: > Eating at home is much, much eaier. > Get the grocery list together, > and stock up with fresh beneficials each time you go.> Any thoughts? Yes, that's exactly the way to start! You can't eat what you don't buy. Buy only beneficials (I love pumpkins.)! Have a happy holiday season, Everyone!!! Rose/Hun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2001 Report Share Posted October 26, 2001 slice them up and bake in oven (20 or so minutes) enjoy. Re: Pumpkins Rose mentioned pumkins below...and I know they are HB for us...but how do you cook\eat it? The only way I know how is pumpkin pie!! Tamra rose@... wrote: Gaye and O Friends, My thoughts are as follows: > sometimes those desserts " talk to you " . They do me, sometimes. I don't let them talk to me any more. I don't consider them as food. My last try was an amaranth fruit bread I made, then I gave up. > How about > 2 meals with a beneficial food/ per day. I try to make all my meals beneficial. BUT I admit: > Eating at home is much, much eaier. > Get the grocery list together, > and stock up with fresh beneficials each time you go.> Any thoughts? Yes, that's exactly the way to start! You can't eat what you don't buy. Buy only beneficials (I love pumpkins.)! Have a happy holiday season, Everyone!!! Rose/Hun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2001 Report Share Posted October 26, 2001 There is a pumpkin nut bread recipe in the cook right book that also has raisins. We live on it, and buy our pumpkin in the can, has nothing in it if you get the pure pumpkin stuff. Husband wanted to get the pie mix last night when we could not find the pure pumpkin stuff, sometimes he does not understand, but then he is the most wonderful man in the world with what he goes thru with my illnesses I don't mind. When deserts talk to you, only listen to the pumpkin pie, make it yourself with rice dream, only type O spices and don't eat the crust. I grew up in a large family making things from scratch so recipes don't scare me, but I do have to wait until I have the energy, making the pumpkin nut bread is something I make and the only other things I do are eat, sleep, TV and get online. Hugs from a Light-House-Keeper finally in Pennsylvania (Anyone can clean the house, only you can catch up on your rest) Michele E. Townsend, FMS/90,ME/CFS/94, Lyme/??(DX2001),Candida,IBS...SSDI/95 mailto:michtown@... and homepages: http://msnhomepages.talkcity.com/SupportSt/michtown/default.htm Working on a dream to become an Inn-House-Keeper! Join us at: TownsendVillage or by sending a blank email to mailto:TownsendVillage-subscribe -----Original Message----- From: Tamra Sent: Friday, October 26, 2001 9:47 AM Rose mentioned pumkins below...and I know they are HB for us...but how do you cook\eat it? The only way I know how is pumpkin pie!! Tamra rose@... wrote: Gaye and O Friends, My thoughts are as follows: > sometimes those desserts " talk to you " . They do me, sometimes. I don't let them talk to me any more. I don't consider them as food. My last try was an amaranth fruit bread I made, then I gave up. > How about > 2 meals with a beneficial food/ per day. I try to make all my meals beneficial. BUT I admit: > Eating at home is much, much eaier. > Get the grocery list together, > and stock up with fresh beneficials each time you go.> Any thoughts? Yes, that's exactly the way to start! You can't eat what you don't buy. Buy only beneficials (I love pumpkins.)! Have a happy holiday season, Everyone!!! Rose/Hun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2001 Report Share Posted October 26, 2001 Hi Michele, thanks for the reply. Would you happen to be able to email us the pumpkun nut bread recipe? I only have the Cook Right book... I would appreciate it! Thanks, Tamra Michele Townsend <michtown@...> wrote: There is a pumpkin nut bread recipe in the cook right book that also has raisins. We live on it, and buy our pumpkin in the can, has nothing in it if you get the pure pumpkin stuff. Husband wanted to get the pie mix last night when we could not find the pure pumpkin stuff, sometimes he does not understand, but then he is the most wonderful man in the world with what he goes thru with my illnesses I don't mind. When deserts talk to you, only listen to the pumpkin pie, make it yourself with rice dream, only type O spices and don't eat the crust. I grew up in a large family making things from scratch so recipes don't scare me, but I do have to wait until I have the energy, making the pumpkin nut bread is something I make and the only other things I do are eat, sleep, TV and get online. Hugs from a Light-House-Keeper finally in Pennsylvania (Anyone can clean the house, only you can catch up on your rest) Michele E. Townsend, FMS/90,ME/CFS/94, Lyme/??(DX2001),Candida,IBS...SSDI/95 mailto:michtown@... and homepages: http://msnhomepages.talkcity.com/SupportSt/michtown/default.htm Working on a dream to become an Inn-House-Keeper! Join us at: TownsendVillage or by sending a blank email to mailto:TownsendVillage-subscribe -----Original Message----- From: Tamra Sent: Friday, October 26, 2001 9:47 AM Rose mentioned pumkins below...and I know they are HB for us...but how do you cook\eat it? The only way I know how is pumpkin pie!! Tamra rose@... wrote: Gaye and O Friends, My thoughts are as follows: > sometimes those desserts " talk to you " . They do me, sometimes. I don't let them talk to me any more. I don't consider them as food. My last try was an amaranth fruit bread I made, then I gave up. > How about > 2 meals with a beneficial food/ per day. I try to make all my meals beneficial. BUT I admit: > Eating at home is much, much eaier. > Get the grocery list together, > and stock up with fresh beneficials each time you go.> Any thoughts? Yes, that's exactly the way to start! You can't eat what you don't buy. Buy only beneficials (I love pumpkins.)! Have a happy holiday season, Everyone!!! Rose/Hun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2001 Report Share Posted October 29, 2001 Was someone going to post that pumpkin bread recipe?? It sounds good. E Long in TX The most common way Hungarians eat pumpkin is the way described by , i.e. baked, but I'll surely try the pie and the soup, too. Rose/Hun Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2001 Report Share Posted October 29, 2001 The Pumpkin-Almond Bread recipe is in the Cook Right book on page 264, but for those that do not have that book, I will post it below. It is neutral for Os because of some of the ingredients, but it sure is delicious with cool whip on it. I am really gonna miss it when I run out of ingredients and get my secretor status and go HB only. I will put it here with the O choices only: butter or oil for pan 1 cup white spelt flour 3/4 cup ground almonds (I use sliced since that is all my Amish store sells) 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/8 tsp. cloves 1/2 tsp. ginger 3/4 cup turbinado sugar (aka unrefined cane sugar) 1/4 cup butter, at room temperature 2 eggs 1 cup pumpkin (you can buy canned but be sure it has no other ingredients in it) 1/3 cup soy milk (I use rice dream, don't like soy) 1/2 cup raisins or chopped figs Preheat over to 350 degrees F. grease a 9x13-inch glass pan. In a large bowl, mix flour, ground almonds (if using sliced almonds, add last), baking powder, baking soda, salt, cloves and ginger. In a separate bowl, beat the sugar, butter, and eggs until very light. Add pumpkin and beat again. Swiftly add dry ingredients alternately with soy milk (or rice dream) in two additions. Stir in raisins or figs. Pour into prepared pan and bake about 30 minutes, or until a straw comes out clean. Yield: 1 loaf I could live on this stuff, but alas, for now I have to heal my body so am excited to start HB with the right supplements as soon as I get my secretor status tested. Hopefully, I will some day be able to stop taking the 9 prescriptions the doctors have me on and I will have a real life outside my home! So far, with about 80% sticking to the type O diet I can already tell the difference! Hugs from a Light-House-Keeper finally in Pennsylvania (Anyone can clean the house, only you can catch up on your rest) Michele E. Townsend, FMS/90,ME/CFS/94, Lyme/??(DX2001),Candida,IBS...SSDI/95 mailto:michtown@... and homepages: http://msnhomepages.talkcity.com/SupportSt/michtown/default.htm Making my dream to open a non profit residential facility for chronically ill people a reality! Check us out at TownsendVillage or join by sending a blank email to mailto:TownsendVillage-subscribe -----Original Message----- From: E Long Sent: Monday, October 29, 2001 9:11 PM Was someone going to post that pumpkin bread recipe?? It sounds good. E Long in TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 Hi Michele, sounds good but to adapt for an O ns, how would I do it? 1. olive or canola oil for the pan 2. change spelt floor to kamut? 3. turbinado - is this an allowable sugar (if it is I missed it) or if not, what can be substituted???? 4. clarify the butter to make it into Ghee - is that right? Good Luck and Speedy recovery of good health! Ann RE: Re: Pumpkins > The Pumpkin-Almond Bread recipe is in the Cook Right book on page 264, but > for those that do not have that book, I will post it below. It is neutral > for Os because of some of the ingredients, but it sure is delicious with > cool whip on it. I am really gonna miss it when I run out of ingredients > and get my secretor status and go HB only. I will put it here with the O > choices only: > > butter or oil for pan > 1 cup white spelt flour > 3/4 cup ground almonds (I use sliced since that is all my Amish store sells) > 1/2 tsp. baking powder > 1 tsp. baking soda > 1/2 tsp. salt > 1/8 tsp. cloves > 1/2 tsp. ginger > 3/4 cup turbinado sugar (aka unrefined cane sugar) > 1/4 cup butter, at room temperature > 2 eggs > 1 cup pumpkin (you can buy canned but be sure it has no other ingredients in > it) > 1/3 cup soy milk (I use rice dream, don't like soy) > 1/2 cup raisins or chopped figs > > Preheat over to 350 degrees F. grease a 9x13-inch glass pan. In a large > bowl, mix flour, ground almonds (if using sliced almonds, add last), baking > powder, baking soda, salt, cloves and ginger. In a separate bowl, beat the > sugar, butter, and eggs until very light. Add pumpkin and beat again. > Swiftly add dry ingredients alternately with soy milk (or rice dream) in two > additions. Stir in raisins or figs. Pour into prepared pan and bake about > 30 minutes, or until a straw comes out clean. Yield: 1 loaf > > I could live on this stuff, but alas, for now I have to heal my body so am > excited to start HB with the right supplements as soon as I get my secretor > status tested. Hopefully, I will some day be able to stop taking the 9 > prescriptions the doctors have me on and I will have a real life outside my > home! So far, with about 80% sticking to the type O diet I can already tell > the difference! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 Dear Ann, I don't know as it was written before LR4YT was written. I don't know my secretor status yet and hopefully someone else can help you with that as even though I have the LR4YT book, my illness keeps me from being able to read and retain anything. No short term memory at the moment along with brain fog and the list goes on. Perhaps can help out here. Hugs from a Light-House-Keeper finally in Pennsylvania (Anyone can clean the house, only you can catch up on your rest) Michele E. Townsend, FMS/90,ME/CFS/94, Lyme/??(DX2001),Candida,IBS...SSDI/95 mailto:michtown@... Check out my homepages: http://msnhomepages.talkcity.com/SupportSt/michtown/default.htm Making my dream to open a non profit residential facility for chronically ill people a reality! Check us out at TownsendVillage or join by sending a blank email to mailto:TownsendVillage-subscribe -----Original Message----- From: Lowell Barron Sent: Tuesday, October 30, 2001 8:43 AM Hi Michele, sounds good but to adapt for an O ns, how would I do it? 1. olive or canola oil for the pan 2. change spelt floor to kamut? 3. turbinado - is this an allowable sugar (if it is I missed it) or if not, what can be substituted???? 4. clarify the butter to make it into Ghee - is that right? Good Luck and Speedy recovery of good health! Ann ----- Original Message ----- From: Michele Townsend Sent: Monday, October 29, 2001 11:48 PM > The Pumpkin-Almond Bread recipe is in the Cook Right book on page 264, but > for those that do not have that book, I will post it below. It is neutral > for Os because of some of the ingredients, but it sure is delicious with > cool whip on it. I am really gonna miss it when I run out of ingredients > and get my secretor status and go HB only. I will put it here with the O > choices only: > > butter or oil for pan > 1 cup white spelt flour > 3/4 cup ground almonds (I use sliced since that is all my Amish store sells) > 1/2 tsp. baking powder > 1 tsp. baking soda > 1/2 tsp. salt > 1/8 tsp. cloves > 1/2 tsp. ginger > 3/4 cup turbinado sugar (aka unrefined cane sugar) > 1/4 cup butter, at room temperature > 2 eggs > 1 cup pumpkin (you can buy canned but be sure it has no other ingredients in > it) > 1/3 cup soy milk (I use rice dream, don't like soy) > 1/2 cup raisins or chopped figs > > Preheat over to 350 degrees F. grease a 9x13-inch glass pan. In a large > bowl, mix flour, ground almonds (if using sliced almonds, add last), baking > powder, baking soda, salt, cloves and ginger. In a separate bowl, beat the > sugar, butter, and eggs until very light. Add pumpkin and beat again. > Swiftly add dry ingredients alternately with soy milk (or rice dream) in two > additions. Stir in raisins or figs. Pour into prepared pan and bake about > 30 minutes, or until a straw comes out clean. Yield: 1 loaf > > I could live on this stuff, but alas, for now I have to heal my body so am > excited to start HB with the right supplements as soon as I get my secretor > status tested. Hopefully, I will some day be able to stop taking the 9 > prescriptions the doctors have me on and I will have a real life outside my > home! So far, with about 80% sticking to the type O diet I can already tell > the difference! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 Can these be frozen before/after baking since pumpkins are very seasonal? Hugs from a Light-House-Keeper finally in Pennsylvania (Anyone can clean the house, only you can catch up on your rest) Michele E. Townsend, FMS/90,ME/CFS/94, Lyme/??(DX2001),Candida,IBS...SSDI/95 mailto:michtown@... Check out my homepages: http://msnhomepages.talkcity.com/SupportSt/michtown/default.htm Making my dream to open a non profit residential facility for chronically ill people a reality! Check us out at TownsendVillage or join by sending a blank email to mailto:TownsendVillage-subscribe -----Original Message----- From: Dekany Sent: Friday, October 26, 2001 9:57 AM slice them up and bake in oven (20 or so minutes) enjoy. -----Original Message----- From: Tamra Sent: Friday, October 26, 2001 9:47 AM Rose mentioned pumkins below...and I know they are HB for us...but how do you cook\eat it? The only way I know how is pumpkin pie!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 > Can these be frozen before/after baking since pumpkins are very seasonal? > > Hugs from a Light-House-Keeper finally in Pennsylvania (Anyone can clean the > house, only you can catch up on your rest) Michele E. Townsend, > FMS/90,ME/CFS/94, Lyme/??(DX2001),Candida,IBS...SSDI/95 > mailto:michtown@e... Check out my homepages: > http://msnhomepages.talkcity.com/SupportSt/michtown/default.htm > Making my dream to open a non profit residential facility for chronically > ill people a reality! Check us out at > TownsendVillage or join by sending a blank > email to mailto:TownsendVillage-subscribe@y... > > > -----Original Message----- > From: Dekany Sent: Friday, October 26, 2001 9:57 AM > slice them up and bake in oven (20 or so minutes) enjoy. > -----Original Message----- > From: Tamra Sent: Friday, October 26, 2001 9:47 AM > Rose mentioned pumkins below...and I know they are HB for us...but how > do > you cook\eat it? The only way I know how is pumpkin pie!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2001 Report Share Posted October 30, 2001 Sorry - problems with the server. I bake my 4 or 5 pumpkins each season. Cut them in halves or quarters and bake cut side down on a lightly olive oiled pan at 450 degrees until the skin starts to blacken and blister. The longer you bake them without burning- the richer the flavor. I let them cool and then scoop out all the flesh into quart size ziploc bags and freeze them. Sugar Pie or Cinderella pumpkins work the best. The type sold for cutting are usually too watery and stringy. Cheers, Colleen > Can these be frozen before/after baking since pumpkins are very seasonal? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2001 Report Share Posted November 5, 2001 I made it this weekend. Very yummy, though it didn't rise very much. Is it supposed to (not much baking experience, either)? Also, is arrow root the Type-O sub for baking powder? I used a fresh pumpkin, steamed and scooped out. And also roasted the seeds for 5-10 minutes with olive oil & sea salt drizzled. Yum! > butter or oil for pan > 1 cup white spelt flour > 3/4 cup ground almonds > 1/2 tsp. baking powder > 1 tsp. baking soda > 1/2 tsp. salt > 1/8 tsp. cloves > 1/2 tsp. ginger > 3/4 cup turbinado sugar (aka unrefined cane sugar) > 1/4 cup butter, at room temperature > 2 eggs > 1 cup pumpkin > 1/3 cup soy milk (I use rice dream, don't like soy) > 1/2 cup raisins or chopped figs > > Preheat over to 350 degrees F. grease a 9x13-inch glass pan. In a large > bowl, mix flour, ground almonds (if using sliced almonds, add last), baking > powder, baking soda, salt, cloves and ginger. In a separate bowl, beat the > sugar, butter, and eggs until very light. Add pumpkin and beat again. > Swiftly add dry ingredients alternately with soy milk (or rice dream) in two > additions. Stir in raisins or figs. Pour into prepared pan and bake about > 30 minutes, or until a straw comes out clean. Yield: 1 loaf Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2001 Report Share Posted November 5, 2001 I would guess that if you used Spelt that yes it probably wouldn't rise as much as a modern wheat flour which has more gluten, etc. (gluten facilitates the rising process). I think anyway Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2009 Report Share Posted October 21, 2009 I look at everything that way now. I am glad it is not just me:) Mom of a beautiful banded baby girl > > Just thought I'd share this. Last night we went to a pumpkin-carving party at my workplace. As we were looking at the large assortment of pumpkins trying to choose one to carve, I just kept thinking of them as heads, checking for symmetry and flat spots. Anyone else do this? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2010 Report Share Posted September 2, 2010 Pumpkin Health Benefits:The orange color of pumpkin is a dead giveaway that the fiber-rich gourd is loaded with the antioxidant beta-carotene, which is good for your eyes. When you eat pumpkin, your body converts some beta-carotene to vitamin A. This antioxidant vitamin helps prevent some types of cancer and atherosclerosis. Pumpkin also provides a healthy dose of vitamin C and potassium, both of which can help counteract the effects of sodium, which is particularly important if you have high blood pressure. Preparation:Carefully remove the stem end with a sturdy knife. Cut the gourd in half and remove membranes and seeds. Cut the halves into wedges, then peel the wedges and cut the pulp into chunks. Boil or braise the pumpkin chunks in small amounts of water; if desired, puree in a blender until smooth. Suzi List Owner health What is a weed? A plant whose virtues have not yet been discovered. Quote Link to comment Share on other sites More sharing options...
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