(no subject)

[serene]

So low-energy time starts in a week, and I'm going to try to get as much LID* cooking and cleaning done as I can comfortably do before that time. Not gonna knock myself out (because someotherguy is perfectly capable of cooking for me), but gonna try to put some stuff by.

Tonight's projects for the freezer:

1) Tomatoes were 49 cents a pound, so I bought LOTS and I'm gonna make tomato sauce and ketchup
2) Mashed potatoes with olive oil and roasted garlic
3) Cooked chickpeas
4) If I get the energy, some chickpea gravy and/or not-hummus (I'm curious to see how well not-hummus freezes)
5) Ditto cashew milk. I did buy some salt-free hemp milk, as well.


(Low-Iodine Diet -- link in my sidebar tells what I can eat)

Comments

[clever-doberman.livejournal.com]

I'm sure your google skills are at least as good as mine, but here's a link that I found that might give you or those wanting to prepare foods for you some ideas:

http://www.lowiodinerecipes.com/

[serenejournal.livejournal.com]

Thank you! There's also a lovely free PDF cookbook at http://thyca.org/Cookbook.pdf

LID foods

[betonica.livejournal.com]

What's not-hummus? My diet consists primarily of bean-stuff (including chick peas) so new recipes are always a plus.

Are you making cashew milk, or purchasing it? I used to make almond milk, and it was *delicious*. Of course, I probably used three or four times as many almonds as the commercial stuff has in it, so it was pretty rich and creamy. And I used organic almonds, so my home-made stuff was about 10 times as expensive as the commercial stuff, too. That and the amount of effort.... I haven't made it in a while. I don't suppose almonds are LID? I have this idea they aren't.

(Almond milk: Soak almonds overnight in water. Blanch and remove skins - a tedious process. Put in blender, two parts water to one part almonds - I think - not too sure on the proportions. Add just enough sugar and just enough salt so that it tastes 'neutral' or creamy, and not like water with 'stuff' in it. I think 1/2 tsp salt and 1/2 TBS sugar for a quart or so. Blend for many - perhaps 3 or 4 - minutes. Plug your ears while you're waiting. Strain through cheesecloth or other cloth or press in your handy $300 herb tincture press or something. Oven-dry and save the almond powder/residue to use as flour in wheat-free cakes. Enjoy the creamy almond milk: Bliss! Maybe I should make it again.)

Re: LID foods

[serenejournal.livejournal.com]

This is not-hummus, which is garbanzos, lemon juice, fresh garlic, onions, and parsley (I usually sautee the onions in a little water, then add a bunch of chopped parsley and remove from the heat so the parsley just wilts, then I blend everything together until it's still chunky).

Re: LID foods

[serenejournal.livejournal.com]

Oh, and I make my own cashew and almond milk. Nuts are fine on LID, so long as they aren't salted (I can salt them myself, with non-iodized salt). I don't soak or blanch -- just blend raw almonds with 4 parts water. I also don't add sugar or salt, and I don't strain it -- I just let the sediment settle and then when I get near the bottom, I toss the sludge in bread dough or soup.

[tiger-spot.livejournal.com]

I have not previously heard of hemp milk. What's it like?

[serenejournal.livejournal.com]

Don't know yet. I've heard that it's really great, but I haven't tried it yet.