Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; OK ya all !!

Well... I was 5 months NSD last summer, and I have to tell you that I felt great.

Over the rest of these horrible winter months, I have to admit that my diet was shot , BUT, I did continue some exercise.

However.... my body feels ready (and I know I am) to begin a reduced starch regimine, but I need some hlep.

Give me some substitutes for pasta and potatoes.

I'm going to be honest, I'm not going to cut out starch completely, but I truly want to reduce it to a minimum.

So..... I want lots of ideas if you have time!!! And hey!!!! Who has that recipe for a smoothie with flax seed oil?

Maxine


May the roof above us never fall in, and the many friends gathered below it never fall out.

Hi Maxine, the idea that i grabbed for pasta (from someone's post) works pretty well.
Just use masses of zucchini cut into long thin strips (50-100mm) and steam separate to the others eating the pasta...
Goes great with bolognaise and similar.
Potatoes are just off my diet now, i don't miss them at all and look for other dishes. If it's a stir fry or similar i just throw in occasional water chestnut, bamboo shoot or another textural treat and simply remain ignorant as to its starch value. Small amounts can absorb minor ignorances.

Ted

I've got Crohn’s disease...
...and he's got mine...
Spike Milligan

Hi Maxine,

first...mashed/whipped turnips make a great substitute for mashed potatos:
.. .. ..boil till done in salted water/ drain/ soft mash & season withS &P; now a or b ( depending on dairy desires)
..a. add a little low sodium homemade chicken stock. bring to a soft boil while whipping; or
.. b. add a T of butter per portion/ mash to incorporate/ add 1 T lt cream per portion. bring to soft boil
while whipping. turnips on Bilko's list have very, very little starch...the butter and cream version tastes better.

second sweet potatos are not yams...yams have twice the starch of sweet potatos.

good luck,
alohaben

ps. spaghetti squash is a great substitute for spaghetti...pumpkin and other gourds are very low on the starch list.

Edited by alohaben on 03/04/04 10:11 AM (server time).

p.ps. turnips are naturally somewhat bitter( which is why the butter and cream version tastes so much better)
you can always add some fresh grated nutmeg to top mashed turnips...nice development of the flavor.

Edited by alohaben on 03/04/04 02:36 PM (server time).

Mung bean sprouts for pasta. You can rinse them and heat them in the microwave if you are in a hurry, or cook them in salted water. You don't have to get them mushy, they are actually better al dente. You just need to add lots of salt and extra virgin olive oil to them, toss, and then top with sauce. These are absolutely fab with homemade pesto sauce made with ev. olive oil, garlic, basil, almonds, and freshly grated hard parmesan (therefore less lactose) cheese. Or you can fry up some hamburger or steak slivers, add spaghetti sauce made with lots of vegetables, and top it with that. I also bake chicken breasts with the spaghetti sauce on top and have the sprouts and more sauce as a side dish.
Just remember, salt and olive oil on them after heating but before saucing.

Hi Ben,
Just thought I'd share this, 'cos I've often been confused on the whole Yam/SweetPotato issue...

http://www.tonytantillo.com/vegetables/sweetpotatoes.html
"...when is it a yam and when is it a SweetPotato? Yams and SweetPotatoes are terms used interchangeably in the United States, but yams in America are actually SweetPotatoes that have a moist texture and an orange flesh. The US Department of Agriculture now requires that the label, "yam," always be accompanied by "SweetPotato."

It is thought all this confusion began in 1930 when growers introduced a new variety of a very sweet, orange-fleshed sweet potato, and called it a Louisiana yam to distinguish it from the more common white SweetPotato. The English word "yam" was adopted from the African word quot;nyamiquot; meaning a starchy, edible root. Note that SweetPotato is now one word to avoid confusing them with potatoes.

There are several other differences. True yams have rough, scaly skins with a long, cylindrical shape (some have toes) and because they contain more starch then SweetPotatoes, they aren't as sweet. Yams are larger too, ranging in size from that of a small potato to a humungous 7½ feet long and weighing 120 pounds."


Images below from Missouri Botanical Garden - worth a click.

Sweet Potato

Yam



...7½ feet and 120 lbs ... now that's what I call a yam!

     Loz



"Think like a wise man but communicate in the language of the people." William Butler Yeats (1865 - 1939)

Ok, I just need to clarify something, because you just confused me even more. I love what I thought are yams, (the orange ones). Is it the white(yams?)or the orange(sweetpotatoe?) that have less starch?

Laneblue

ok...thanks Loz.
i do vaguely remember that yams (the higher starch product) are of african origin. yes, yams are orange
and have that very fibrous layer under the skin.

i shop at a good high end market that one of my old clients insisted on...most food stores simply put
out yams and sweet potatos on an either/or basis with the same price tag...talk to your produce manager;
throughout the northeast we've had good supply of both orange sweet potatos and white sweet potatos;
(taste of the white one is milder.) and to the grocer they are delivered by distributors in boxes correctly
labeled sweet potatos...because of the carb wary dieters, the big mass market store has also
begun differentiating between yams and sweet potatos in my home town.

and if you're lucky enough to find some u'mara purple potatos roast a pig in the ground to celebrate.
aloha Ben

Hey Max

Suprised no-one's mentioned rice pasta yet - there is also millet and corn available but I stick to the rice one as I know I can tolerate it well.

It's about the nearest thing to pasta you can get without all that *horrible* wheat stuff going on!

Take care,

Jan

Women and cats will do as they please and men and dogs should relax and get used to the idea

- Robert A. Heinlein