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Old 09-23-2008, 12:15 PM   #11
Garrett Smith
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Nightshade-free curry powder:

1 part turmeric
1 part cumin
1 part ground coriander
Mix together, keep in airtight jar. Add to dishes at the end of cooking, best when mixed into dishes with a decent amount of fat/oil.

Also can add to the above small amounts of mustard powder, ginger powder, maybe even some ground horseradish. I'm also usually adding garlic to dishes that include this mixture.
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Old 09-23-2008, 05:32 PM   #12
Grissim Connery
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Quote:
Originally Posted by Garrett Smith View Post
My favorite sauce of the moment:


Always add anything with miso or tamari at the end of cooking, in an attempt to preserve the probiotics. It's also best to add garlic at the end as well. Remember that the sauce will "thin out" in the heat, so you can leave it a bit thicker before it gets stirred in. If you need more sauce, the easiest thing is to simply add more miso.
I normally make sure to cook garlic right from the start because i've had a few bad experiences with eating way too much raw garlic. do you add the garlic at the end to keep it nipping at your throat, or is there a nutritional benefit?
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Old 09-23-2008, 06:15 PM   #13
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The most beneficial components of garlic are highly volatile and easily disappear through cooking.

From "Health Effects of Garlic":
Quote:
Because alliinase also is deactivated by heat, cooked garlic is less powerful medicinally.
No nip, no health benefit. I tried eating raw garlic for a while. I won't do that anymore unless I'm trying to stave off a cold--even then, I swallow the cloves (or slices of clove) whole like pills...
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Old 09-24-2008, 09:38 AM   #14
Scott Kustes
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However, the blood pressure lowering effects of garlic are enhanced by cooking. Perhaps adding some early in cooking and the rest late in cooking is the way to go.
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Old 09-24-2008, 09:44 AM   #15
George Mounce
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I prefer the anti-vampire effects of garlic myself.

In other thoughts, I use this over meat all the time.

1 package of dried shitake mushrooms
1 1/2 cups red or white wine
1/2 cup cream
2 tsp of capers
Salt and pepper to taste

Place mushrooms and wine into a small pot. Simmer mushrooms for 15-20 minutes in the wine. Add cream and capers and simmer 5 more minutes. Pour over meat and enjoy.

I'll post this in my log as well.
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Old 09-25-2008, 06:56 AM   #16
Darryl Shaw
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Quote:
Originally Posted by Garrett Smith View Post
Nightshade-free curry powder:

1 part turmeric
1 part cumin
1 part ground coriander
Mix together, keep in airtight jar. Add to dishes at the end of cooking, best when mixed into dishes with a decent amount of fat/oil.

Also can add to the above small amounts of mustard powder, ginger powder, maybe even some ground horseradish. I'm also usually adding garlic to dishes that include this mixture.
Garrett, I'm sure you already know about the health benefits of turmeric but did you know that you can significantly increase it's bioavailability by combining it with black pepper?

http://www.ncbi.nlm.nih.gov/pubmed/9619120
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Old 09-25-2008, 07:12 AM   #17
Garrett Smith
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Darryl,
Good to know! Fresh ground peppercorns are always a finishing part of nearly any cooked dish I make, so I've got it covered!
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Old 09-27-2008, 10:41 PM   #18
sarena kopciel
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this looks good too!!

I also made a tehina like sauce the other day but used hemp nut butter, ACV, olive oil, water, and miso. I enjoyed it!!
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