- Place the rice in a colander with tiny holes or a sieve and rinse under running water until the water runs clear. Drain.
- Place the rinsed rice in a saucepan and cover with water, roughly 1 – 1/3 cups water for every cup of rice; bring the water to a boil and allow to boil for 5 minutes. Drain the rice.
- Return the drained rice to a medium-sized saucepan with the whole milk (or half low-fat milk and half cream), 1 tablespoon of the sugar and a pinch of salt.
- Using a small, sharp knife split the vanilla bean down the center and scrape out all of the seeds.
- Add both the seeds and the pod to the other ingredients in the saucepan.
- Bring it just up to the boil and then immediately turn the heat down to very low and, placing a cover atop the saucepan but leaving it ajar
- allow the pudding to simmer, stirring often, for 30 to 35 minutes or until the rice has absorbed almost all of the liquid.
- The rice should be very soft almost melting in the mouth. It should not be al dente.
- The pudding should be creamy, neither runny nor dry.
- Remove the saucepan from the heat and remove and discard the vanilla bean pod.
- Stir in the tablespoon of butter and about half of the remaining sugar.
- Taste and add as much of the remaining sugar until desired sweetness.
- Spoon into individual serving dishes, glasses or bowls.
- Riz au Lait is always best eaten warm but this particular pudding is delicious at room temperature and even stays creamy when chilled
- Riz au Lait can also be served with cooked fruit or jam served atop it to give it a tangy kick.
Whether it’s zero or one calorie, if it still tastes sweet it has been flavored with artificial sweeteners. More and more information is being gathered on the harmful effects of aspartame and sucralose among others. Sure they help you avoid the calorie intake from naturally sweetened drinks if you are in the “habit” of drinking several a day, but at what cost. A study at Purdue University discovered that test subjects tend to consume more calories later in the day when they have been fed artificial sweeteners prior to meal time. A Texas study found that people who consume just 3 diet sodas per week are 40 percent more likely to be obese.
Side Effects
A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain.
If you have any of the listed maladies above, maybe you are having side effects of artificial sweeteners and not symptoms of old age or something else. In fact Aspartame can even trigger or worsen brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, parkinson’s disease, alzheimer’s, mental retardation, lymphoma, birth defects, fibromyalgia, and diabetes according to Mercola.com.
Google it and read for yourself. This stuff is chemical poison.
Are You psychologically or physically addicted to Diet drinks?
If you just “have” to have your diet drink everyday it doesn’t matter what is causing your addiction. You need to stop. If you drink caffeinated diet drinks it is likely you are addicted to caffeine. Your problem might just be simple compulsive behavior disorder. Switch your addiction to something healthy like tea or better yet, water. But as we here at the Fat Farm like to preach, “you can do almost anything in moderation.” If you have cravings, you most likely have another problem that needs to be addressed.
According to the American Psychiatric Association, “a key sign of substance dependence is when a person continues to use a substance even when he or she knows it’s causing physical or mental health problems.”
Check out this study on diet drinks and heart attacks – Are you willing to risk heart attack by drinking low carb diet soda?
STOP DRINKING DIET DRINKS – PLEASE!!! – jughandle
Some people can’t do anything unless there are rules and a label on it. And others, like myself, feel that if, say, I’m trying to be a vegetarian but I fall off the wagon, I’m not a failed vegetarian, I’m a Flexitarian in good standing. If you are one of those people and it gives you peace, see if any of these eating categories is a better fit for you:
P.S. – For inquiring minds, I’m still a Vegetarian – for 3 weeks now – Jug.
Vegan: A person who doesn’t eat meat, poultry, fish, seafood, eggs, or dairy. They usually avoid honey and foods processed with animal products like gelatin, lanolin. Often, vegans avoid wearing animal products like leather, silk, down feathers, and wool. Vegans are sometimes called “strict vegetarians.”
Vegetarian: A person who doesn’t eat meat, poultry, or fish, but does eat dairy products and/or eggs.
Pescatarian: A person who doesn’t eat meat or poultry, but does eat fish; they may or may not eat dairy products and/or eggs.
Pollotarian: A person who doesn’t eat red meat or fish, but does eat chicken; they may or may not eat dairy products and/or eggs.
Lacto-ovo Vegetarian: Someone who eats eggs and milk products, but is otherwise a vegan.
Lacto Vegetarian: Someone who eats milk products, but not eggs, and is otherwise a vegan.
Beegan: A vegan who eats honey.
Dietary vegan: Someone whose diet is vegan, but who doesn’t avoid all non-food animal products, like for clothing and toiletries.
Flexitarian: Someone who primarily eats vegetarian food, but allows for exceptions occasionally.
Omnivore: Someone who eats both plants and animals.
Carnivore: Someone who consumes primarily animal material
Herbivore: An organism who has adapted to eating plant-based foods, not the same as vegetarian.
Lessetarian: A person who tries to reduce their consumption of animal products, but doesn’t necessarily eliminate them.
As I write this post I am enjoying a bowl of stone ground grits. Not the instant grits found so often, but real stone ground grits with the little black flecks in it. Killer good cooked with just milk and butter and slowly boiled to a creamy consistency with the grits left just a little firm or al dente (to the tooth)
What the heck are grits?
Wikipedia says that grits got their origins from the American Indians. I say thank you. Grits are coarsely ground flint or dent corn, which is grown hard on the cob. The kernels are dried on the cob and then soaked in baking soda, lime or wood ash. The soaking causes the hulls to soften and swell. Then the kernels are hulled and de-germed using friction methods and dried further. Hominy is the dried corn or maize that has been treated with a weak lye (alkaline) solution to break down the niacin in the corn which also effects the protein balance, decreasing it. Even though the protein decreases, the lysine and tryptophan are increased. Even in the South, most people have never tried Hominy, which look like large, soft swollen white corn kernels.
The best grits, in my humble opinion, are stone ground in the old fashioned way. You really can taste a difference.
How do we use Grits
Grits can be savory or sweet. I prefer savory, but I’ve had some very good grits mixed with brown sugar and chunks of fruit that were great. Without getting too detailed, grits are basically white polenta, the European version of grits which is made from ground yellow or white cornmeal.
Both polenta and grits are cooked to a porridge like consistency then embellished with anything from sugar or honey to cheese, butter, sausage, bacon, ham and even spinach or kale. Both make a great side dish for any meal.
Additionally, grits or polenta can be placed in a container or glass and cooled or frozen then sliced into rounds and fried in oil or bacon fat. Delicious!
Stone Ground grits are available through the Fat Farm Store or click here – jughandle
Three Weeks
It has been close to 3 weeks since I ventured into the realm of meatless eating. The results so far have been surprisingly good. I’ve told a few people that I’ve been meatless for 3 weeks and they instantly laugh, like that is no big deal. Try it, I respond. I’ve even been able to cook meat for other people without craving it myself.
Where’s the Beef
I haven’t missed meat in the very least. I’ve been posting meatless recipes lately with the help of my followers and they are very good, not to mention, filling and satisfying. Finding recipes and adjusting our family shopping habits has been more difficult than not eating meat.
System
My system has changed, and without becoming too graphic, suffice it to say that I am now very regular and seem to process my food very efficiently. I actually like eating this way. I’ve been drinking Matcha Green Tea, which has most definitely increased my metabolism and I still drink copious amounts of filtered water.
What foods I find to be Good
I have been eating a lot of beans and gourds. We have found at least 5 different types of dried beans which have been the staple of my diet and we’ve eating at least 4 different types of squash. I eat lettuce or cabbage at almost every meal. I haven’t worried about being vegan since about the 3rd day, but I still avoid eggs and cheese when I can. For snacks I’ve been eating dried fruit, like cherrys and cranberrys and also roasted peanuts. I have found tofu and other soy products to be “good eats” when prepared properly. Flavorful sauces and dressings are very important. I am developing a bean and soy based burger patty and when I get it right I’ll post the recipe.
When will I Quit
You know, I’m not sure when I’ll ever revert. If I do it will be to only add meat once or twice a week or only on special occasions like Thanksgiving or when invited to someone’s house. I’m trying to clean my arteries of plaque and improve my chances of living longer by avoiding cancer causing chemicals. I’ve had cancer twice, I’m avoiding a third strike.
Should You Do It?
No. If you have to ask that question then you probably aren’t ready. Eating a plant based diet is a life style choice. If you are obese, like I am, and you show signs of other problems, like I do, then you shouldn’t be asking this question, you should be doing it for you and your loved ones.
Weight Loss?
Have I lost any weight? I really don’t know, because I haven’t weighed yet. I feel better and I feel smaller and people tell me I look better, but I’m not going to weigh until November 1, because that is not the main reason I started this “life style” change. I don’t want to be disappointed if I haven’t lost weight. I’d rather make the transformation first and worry about the results later.
Any Questions? – Jughandle
- Heat oven to 425 deg F
- Wrap beets tightly in foil and roast until tender, about 1 hour
- When the beets are cool remove the skin and chop
- Toss the bread pieces with 2 T olive oil
- Season with salt and pepper and toast until golden brown, about 6 minutes
- Whisk vinegar, orange juice and remaining 2 T of oil until combined
- Divide greens among serving plates.
- Top each serving with an avocado quarter and spoon 1/4 of the chopped beets over each avocado.
- Drizzle dressing over all. Garnish with orange zest and sunflower seeds
- Taste and adjust seasoning
Recipe - Avocado, Beet and Orange Salad
Pumpkins. What ever you may think about the Halloween holiday, it remains one of the most interesting holidays of the year. Not only do we have parties, we dress up, exchange food and generally do things we wouldn’t think of doing any other time of the year.
I’ve always enjoyed carving the pumpkin, but my problem is that I’m a remodeler and not a designer. I can easily add to or improve someone else’s original idea, but given a blank pumpkin, I’d be clueless. So assuming that we all aren’t Brad Copeland (one of the world’s best designers) I’m providing some ideas. I’d love it if you’d send me some pictures of your results. – Jughandle
Pumpkin Ideas
Follow up
This is a follow up to yesterday’s post “Turbo Tea”. There have been several questions I’d like to answer:
- What kind did I get – I got two kinds so I could see what the difference is between them.
- I got a $11 – 1 oz – “The Republic of Tea” brand, Supposed to be ceremonial quality Tencha which I’m drinking today
- I got a $32 – 1.06 oz Do Matcha Brand tea, Green label Organic – which is what I had yesterday
- tools – I didn’t get the whisk or the strainer but I used a metal whisk I had at home (you’ll need it)
- I didn’t sift the powder, but I bet it would help dissolve it in the water
- Could I tell a difference?
- Yes, the expensive stuff has a more subtle interesting flavor – not quite as “dry” tasting, maybe a little sweeter?
- The good stuff didn’t have the dry after taste that the cheaper one had.
- I really hate to say it, but the DoMatcha Organic at $32 was way better than the Republic of Tea Ceremonial at $11
- Maybe it is like “they” say, you get what you pay for, especially in Matcha Tea.
BuZZ
Conclusions
You really need to do your own experiments to determine which flavors you enjoy more. I’m doing the Matcha because of the HUGE health benefits. The flavor of Matcha isn’t what you’d call normal beverage flavor, but you can mix it in other things and I don’t think you’d ever taste the tea. Consider that I like strange and different things, like peaty single malt scotch, etc., I enjoy the grassy flavor of green tea.
Both of these tins are supposed to last 30 days. If I stick to the good stuff, that would be a buck a day. I’ve spent more to get less, so that isn’t terrible. I like the energy boost, but I’m very sensitive to chemicals and my reaction might be more than someone else’s. As I write this line I’m finishing the last of my first cup of the cheaper Matcha and I must admit, the flavor doesn’t compare favorably to the better tea. I’ll be using the cheaper tea for coloring in mixed drinks and foods. The experiment continues – Jug