Re: Schools started - suggest me what is good for snack for kids, what type of Lunch should I keep?


"Banty" <Banty_member@xxxxxxxxxxx> wrote in message
news:dga04k02tge@xxxxxxxxxxxxxxxxxx
> In article <1126727483.156797.177250@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>, MsLiz
> says...
>>
>>
>>dragonlady wrote:
>>> In article <1126726577.786343.122570@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
>>> "MsLiz" <judgedl@xxxxxxxxx> wrote:
>>>
>>> >
>>> > My raw foodist sister who runs a health food store, turned me on to
>>> > stevia which is an herbal sweetener. I have used it in iced tea, cole
>>> > slaw, spaghetti sauce and vinagrette. I have found it to be a
>>> > wonderful
>>> > substitute. I started the South Beach diet last January and of course
>>> > the first thing to go is sugar and they recommended splenda and a few
>>> > other fake sweeteners. I had the worst case of guilt using it and my
>>> > sister almost killed me for using it. Stevia is a wonderful solution
>>> > to the problem. If you're intersted in more, I'd be happy to send you
>>> > a link to the type that she recommended.
>>>
>>> Just curious -- how do you manage South Beach as a vegan?
>>
>>I stopped the vegan diet about 3 years ago.
>>
>> I know it
>>> isn't as low carb as Atkins (which is what DH and I do), but I have a
>>> hard time imagining what I'd eat if I couldn't even have eggs and
>>> cheese! (Of course, I don't like tofu -- if I did, that would probably
>>> improve my choices!)
>>
>>I eat lots and lots of tofu, fake meat products, soy cheese, nuts, on
>>occassion I do eat cottage cheese. I don't know about you, but I buy a
>>certain type of tofu (actually, they make it in this family owned
>>Vietnamese store) that is incredibly delicious. I have brought their
>>fried version to various parties, etc. that has shocked people. I
>>often use it as ricotta cheese in things like manicotti and lasagne
>>(although I no longer eat the pasta). No one knows the difference.
>>
>
> Phooey - people know the difference between tofu and ricotta.
>


Not necessarily in a lasagna. I have had yummy vegan lasagna, and it tasted
great. It was not precisely the same product, due to different seasonings.
But I never woudl have said This Has No Ricotta!

> This reminds me of carob. Anyone remember carob? Where it was supposed
> to be
> just like chocolate? I swear I spent the whole decade of the '70s being
> pretty
> dissappointed in all those supposedly delicious brownies. (no, not *those*
> brownies ;-) I'm talking about the regular carob brownies.)
>
> Where is carob now? The thing that "no one knew it wasn't chocolate"?
> Didn't
> stand the test of time now did it.
>
> Phooey on tofu being just like ricotta!! There are plenty delicious meals
> that
> are made with tofu being tofu.
>
>
> Y'know, some of what you're running into is, some of us have been around
> long
> enough to see all kinds of silly fads and luddite causes fading away,
> because
> they had no substance. You're going for this whole anti-preservative
> thing
> lock, stock, and barrel. Can you give us cites *from the archival medical
> literature* that shows harm from commonly used preservatives? (Ones used
> in the
> 21st century, please!)
>
> Otherwise - baa baaaa.
>
> Banty
>

You grumpy today? I certainly abide by letting a food be itself. But if you
are trying to modify your diet in a certain way, you have to change the
ingredients you put into thing, make substitutions. Tofu in lasagna is tofu,
and that's great. But it is also yummy and can make a really nice dinner for
the meat people of the world. So I can see how she would have said it that
way.


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