Guest guest Posted January 21, 2010 Report Share Posted January 21, 2010 I get this newsletter called Meals Matter. There is also a great article on yogurt. It's from the Dairy Council of CA. www.mealsmatter.org Italian Fennel Stir Fry Contributed By: chelseamarie Adapted from the Complete Vegetarian Cookbook There's no pasta in this stir-fry, but the fennel is a nice alternative. This is a nice alternative for wheat-sensitive individuals. 3/4 cup Water 2 Fennel bulbs, thinly sliced like noodles 2 cloves Garlic, minced 2 tablespoons Lemon juice 8 oz Cherry tomatoes, halved 1/4 cup Fresh oregano, chopped 3.5 oz Black olives 3.5 oz feta cheese To taste, black pepper Chop veggies Heat water over medium hi heat and add fennel and garlic. Pan-cook for 2 minutes, or until soft. Add lemon juice and tomatoes. Cook for 2 minutes, then add oregano and olives. Toss gently to combine. Place in a serving dish and crumble the feta cheese over the top. Sprinkle with black pepper and enjoy! Nutrient Information Calories: 120 Total Fat: 3g Saturated Fat: <1g Polyunsaturated Fat: <1g Carbohydrates: 16g Protein: 7.5g Calcium: 172mg Sodium: 675mg Iron: 1.9mg Fiber: 5g -------------------------------------------------------------------------------- © 2010 Meals Matter | www.mealsmatter.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 At 09:46 PM 1/21/2010, you wrote: 3.5 oz feta cheese This looks delicious -- however, feta is not a legal cheese. I've used DCCC in its stead successfully, however. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 On Fri, 22 Jan 2010 16:00:51 -0500, Wizop Marilyn L. Alm wrote:> At 09:46 PM 1/21/2010, you wrote:>> 3.5 oz feta cheese>> This looks delicious -- however, feta is not a> legal cheese. I've used DCCC in its stead successfully, however.>Really? Wow. I thought it was. I guess I missed that one.I eat it periodically, when I have a salad at our favorite Greek restaurant (and I've bought it once since on the diet) and have no negative reaction to it. It has lactose in it? (Anybody know how much?) If it does, it's unusual that it doesn't effect me, because lactose normally does.n>> — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund>-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 On Fri, 22 Jan 2010 16:00:51 -0500, Wizop Marilyn L. Alm wrote:> At 09:46 PM 1/21/2010, you wrote:>> 3.5 oz feta cheese>> This looks delicious -- however, feta is not a> legal cheese. I've used DCCC in its stead successfully, however.>Really? Wow. I thought it was. I guess I missed that one.I eat it periodically, when I have a salad at our favorite Greek restaurant (and I've bought it once since on the diet) and have no negative reaction to it. It has lactose in it? (Anybody know how much?) If it does, it's unusual that it doesn't effect me, because lactose normally does.it's actually very advanced, rather than purely illegal:Feta CheeseIllegalFeta may be used after about 6 months of improvement. But used only in small amounts.The one time I used it, I had a bad reaction, but that was way before I tried LDN and my healing jumped a few levels. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 At 06:37 PM 1/22/2010, you wrote: Really? Wow. I thought it was. I guess I missed that one. I eat it periodically, when I have a salad at our favorite Greek restaurant (and I've bought it once since on the diet) and have no negative reaction to it. It has lactose in it? (Anybody know how much?) If it does, it's unusual that it doesn't effect me, because lactose normally does. We-ell... page 140 of my copy of BTVC (an older copy) sez " Do not use. " I guess I should go look at the composition of it. Hmm.... http://www.greece.org/HELLAS/tyrimain.html (scroll down) " FETA Feta is the most famous traditional Greek cheese, dating back to the Homeric ages. It is a white soft cheese, ripened and kept in brine for at least two months. It has been and still remains a significant part of Greek diet and its name is often connected with the Greek history and tradition. The average (per capita) annual consumption of Feta in Greece is more than 12 Kg, out of a total cheese consumption of 25 Kg, which is the highest in the world. Feta is a cheese with Controlled Denomination of Origin (DOC) manufactured from pure ewe's milk or a mixture with up to 30% of goat's milk in the regions of Macedonia, Thrace, Epirus, Thessalia, Sterea Hellas, Peloponissos and Mitilini island. It has salty, slightly acid taste, natural white colour and pleasant organoleptic characteristics. Feta is manufactured mainly in mountainous and semi- mountainous regions of Greece where the use of any harmful substances (fertilisers, pesticides etc.) is very scarce. It is distributed to the market in barrels, in tin boxes or in the form of plastic-wrapped pieces and is consumed as table cheese, in the famous Greek salad. in cheese-pastries and quite often as saganaki (shallow-fried cheese). The average composition of Feta is: moisture 52.9%, fat 26.2%, proteins 16,7%, salt 2.9% and pH 4.4. " I think the problem is that it is a soft cheese, and those are typically not legal because they haven't aged enough. I'm with you, though -- I'm quite sensitive to lactose. http://www.nutritiondata.com/facts/dairy-and-egg-products/18/2 has a good break down of feta, and I admit that I'm not seeing anything leap out at me which suggests that it has too much in the way of carbs in it that could be an issue. So my thought is that it is probably an advanced cheese. Okay... why the bleep don't I read farther? Feta Cheese * Illegal * Feta may be used after about 6 months of improvement. But used only in small amounts. So it's more of a " caution " than it is outright illegal. I still think I'd use DCCC in this recipe.... — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 Sorry about that. I thought it was an occasional cheese also but didn't realize it was that advanced. I wouldn't want someone to eat it and have a bad reaction. I usually think I want some, eat it once then the rest ruins in the fridge. Debbie 40 cd > > > >> On Fri, 22 Jan 2010 16:00:51 -0500, Wizop Marilyn L. Alm >> LouisianaSCDLagniappe@...> wrote: >> >> > At 09:46 PM 1/21/2010, you wrote: >> >> 3.5 oz feta cheese >> > >> > This looks delicious -- however, feta is not a >> > legal cheese. I've used DCCC in its stead successfully, however. >> > >> >> Really? Wow. I thought it was. I guess I missed that one. >> I eat it periodically, when I have a salad at our favorite Greek >> restaurant (and I've bought it once since on the diet) and have no >> negative reaction to it. It has lactose in it? (Anybody know how much?) If >> it does, it's unusual that it doesn't effect me, because lactose normally >> does. > > it's actually very advanced, rather than purely illegal: > > Feta Cheese Illegal Feta may be used after about 6 months of improvement. > But used only in small amounts. > > The one time I used it, I had a bad reaction, but that was way before I > tried > LDN and my healing jumped a few levels. > > Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2010 Report Share Posted January 23, 2010 I use blue cheese in place of feta and it gives it that tang that feta does. It's legal and can be used occasionally. You can only get the kind in the wedge though because crumbled blue has starch added to keep it from clumping. I find if you freeze it slightly, it crumbles easier. I won't eat feta though I'm not sensitive to lactose. Don't put me in a 5 mile radius of Worcestershire sauce though LOL. Misty Kimble CD - no meds SCD - 2 years > > Sorry about that. I thought it was an occasional cheese also but didn't realize it was that advanced. I wouldn't want someone to eat it and have a bad reaction. I usually think I want some, eat it once then the rest ruins in the fridge. > > Debbie 40 cd Quote Link to comment Share on other sites More sharing options...
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