Hi all,
My second cousin has recently formed a group of former WW dieters who already know what to do from taking those WW classes in the past, but just need the support of a group to do it.
What they do is weigh in at her house every Tuesday, and then, go out to lunch at a local, sort of informal eatery where they can eat healthy stuff together.
Welp, this past Tuesday, she took along a container of this green, slimmy-looking stuff -- think she calls it "Pond Sludge," and everyone had a taste of it.
Before long, other customers were coming around to inquire as to what it was they were all raving about, so they gave each one who inquired a sample to try.
My cousin said that every single one of those folks later asked for the recipe. She's the Features editor for the city's newspaper, so she put the story and recipe in her column Wednesday as well.
The ingredients, as I recall, are spinach leaves (baby version, I believe), cored apples with peel left on, pineapple juice, and unfortunately for us, wheat germ, and then ice cubes. Think that's about it. Then, all the ingredients are
blended in the blender.
Apparently, it's loaded with all kinds of vitamins and other healthy stuff.
Have any of you heard of this drink before?
Anyone able to think of anything that could take the place of the wheat germ? I was thinking maybe something along the lines of wood chips. Hee hee!
Anyhow, I bought just about a half a cup of fresh baby spinach today in produce, and some apples, but, unfortunately, forgot the pineapple juice. I want to hurry up and get that juice and fix this stuff before the spinach self-destructs. This amount of spinach will barely make enough to taste, but that's what I bought it for...to taste.
OK, what do you think I should substitute for the wheat germ or do you think it would be just as good with just the spinach, apple, and pineapple juice. (Can't believe I'm actually saying this!)
Yours, Luce
New thing to throw in the blender. Anyone heard of it?
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You may have to add several things if you intend to replace wheat germ nutritionally, since, wheat germ is a concentrated source of vitamins, minerals, and protein. It has a nutty flavor and is very oily, which causes it to turn rancid quickly. Wheat germ is one of the 8 richest known sources of B and E vitamins, and it contains organic phosphates, which provide brain and nerve food. It's also a source of calcium. It's usually used to add nutrition to food.
To start with, you could probably use a nut butter to simulate the taste, but it's going to be tough to duplicate the full range of nutritional benefits. You could probably replace the protein with something like corn gluten meal, (which is available with 60% protein), if you could find a food-grade version, but most of it is sold for use as animal feed.
I would guess that the wheat germ may well be a critical part of the blend, so you have your work cut out for you if you're trying to find a suitable substitution.
Tex
To start with, you could probably use a nut butter to simulate the taste, but it's going to be tough to duplicate the full range of nutritional benefits. You could probably replace the protein with something like corn gluten meal, (which is available with 60% protein), if you could find a food-grade version, but most of it is sold for use as animal feed.
I would guess that the wheat germ may well be a critical part of the blend, so you have your work cut out for you if you're trying to find a suitable substitution.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Hi Luce,
Nutritionall, brewer's yeast would be a logical substitute, but I don't know where it is as far a gluten, and other intolerances.
Also, it would give tremendous gas even to a normal digestive tract unless it is started in amounts of 1/2 t. at first, building up to 3-4 T at a time over a couple weeks. That's because it's such a good food for good and bad bacteria. It's a great source of B vits and protein if you can build up to a decent dosage.
Love, Marsha
Nutritionall, brewer's yeast would be a logical substitute, but I don't know where it is as far a gluten, and other intolerances.
Also, it would give tremendous gas even to a normal digestive tract unless it is started in amounts of 1/2 t. at first, building up to 3-4 T at a time over a couple weeks. That's because it's such a good food for good and bad bacteria. It's a great source of B vits and protein if you can build up to a decent dosage.
Love, Marsha
Hi,
I didn't know this was going to turn out to be such an interesting thread -- even if I can't eat some things, at least now I know more about 'em!
I forgot to save the article Cuz had written, with the specific measurements, but I had read them, so I more or less thought I could make a reasonable facsimile of the proportions. Unfortunately, I had forgotten that it's supposed to have bananas in it! That explains alot!
Sooo, I blended maybe half a cup of baby spinach, a cored Braeburn apple with the peel still on, threw in about 12 whole almonds with the skin on 'em, then a layer of crushed ice that might've been as much as the entire recipe amount called for of 5 ice cubes, and then I must've poured about 6 oz or less (half the full recipe, so that was about right) over the top, and by then, the blender was filling up fairly quickly.
Hmmm, I wonder how the real recipe would fit in my blender if I made the full amount???
Anyway, as soon as it was blended, Mom and I split it. Since it was green, I wasn't sure how Mom was going to respond, but she asked for more, and drank every bit of hers, as did I.
To me, it tasted sort of like lime sherbet or maybe it just looked like lime and tasted like pineapple sherbet. Don't they sometimes add a little pineapple flavoring to lime sherbet? That may be where I got that idea.
I was actually just thinking that I need to use nut butters in this new drink like I do in the fruit smoothies -- don't want those nut fragments getting into the diverticuli and causing "-itis."
(This is what really OLD people like me have to worry about! Ha!)
It's going to be colder soon, so I need to turn my attention to making some warm blended soups and things. Anyone have some good recipes for those? I have used my little inexpensive plastic blender for the hot soups, but now I can use my inexpensive submersion blender and not have to do all those dangerous transfers of hot liquids -- very difficult when doing big quantities of it.
I have seen a few relatively inexpensive blenders with glass containers. I suppose when it comes to making soups, it's a good idea to have the biggest one you can find in order to have enough to put away for more days of good eating.
Submersion blenders were a terrific idea. Whoever invented them deserves a medal! One of these days I'm going to have to upgrade mine, but we'll see how well I do using this one this fall and winter.
May not even need a glass blender at all.
Also, I have a very old Waring that hasn't got all the parts. It uses a glass container. Does anyone know what it entails to get replacements of those almost antique ones? I might even be able to use it for hot soups. I like the looks of it. Brings back memories.
Yours, Luce
I didn't know this was going to turn out to be such an interesting thread -- even if I can't eat some things, at least now I know more about 'em!
I forgot to save the article Cuz had written, with the specific measurements, but I had read them, so I more or less thought I could make a reasonable facsimile of the proportions. Unfortunately, I had forgotten that it's supposed to have bananas in it! That explains alot!
Sooo, I blended maybe half a cup of baby spinach, a cored Braeburn apple with the peel still on, threw in about 12 whole almonds with the skin on 'em, then a layer of crushed ice that might've been as much as the entire recipe amount called for of 5 ice cubes, and then I must've poured about 6 oz or less (half the full recipe, so that was about right) over the top, and by then, the blender was filling up fairly quickly.
Hmmm, I wonder how the real recipe would fit in my blender if I made the full amount???
Anyway, as soon as it was blended, Mom and I split it. Since it was green, I wasn't sure how Mom was going to respond, but she asked for more, and drank every bit of hers, as did I.
To me, it tasted sort of like lime sherbet or maybe it just looked like lime and tasted like pineapple sherbet. Don't they sometimes add a little pineapple flavoring to lime sherbet? That may be where I got that idea.
I was actually just thinking that I need to use nut butters in this new drink like I do in the fruit smoothies -- don't want those nut fragments getting into the diverticuli and causing "-itis."
(This is what really OLD people like me have to worry about! Ha!)
It's going to be colder soon, so I need to turn my attention to making some warm blended soups and things. Anyone have some good recipes for those? I have used my little inexpensive plastic blender for the hot soups, but now I can use my inexpensive submersion blender and not have to do all those dangerous transfers of hot liquids -- very difficult when doing big quantities of it.
I have seen a few relatively inexpensive blenders with glass containers. I suppose when it comes to making soups, it's a good idea to have the biggest one you can find in order to have enough to put away for more days of good eating.
Submersion blenders were a terrific idea. Whoever invented them deserves a medal! One of these days I'm going to have to upgrade mine, but we'll see how well I do using this one this fall and winter.
May not even need a glass blender at all.
Also, I have a very old Waring that hasn't got all the parts. It uses a glass container. Does anyone know what it entails to get replacements of those almost antique ones? I might even be able to use it for hot soups. I like the looks of it. Brings back memories.
Yours, Luce