recipes for a few light meals or snacks

[Guest guest]

Hello All

 

I've been very busy so I won't delay now I have got the chance to

write an excellent recipe or two...

 

Toast with Topping

- I am breaking the rules which aren't of mine, with avocado added,

honestly, it comes from the earth not a fast food outlet it is

natural, yummy, and thus intended for us to eat it...

 

Buckwheat bread from health food shop

Hommous

freshly squeezed lemon juice

avocado -as much or as little as you like!

tomato

soy mayonnaise

tahini

Freshly ground black pepper

organic herb salt

 

Toast the bread and add toppings! Add mixed lettuce leaves to side of

plate.

 

.....

 

Miso and vegetable soup

 

organic Udon noodles

stirfried leftover veg - squash, carrot, mushroom, ginger, zucchini

red miso - packet single serve worth one bowl

secret ingredient - baba ganoush!!

 

boil water and cook udon noodles. add vegies to warm them. take soup

off cooktop. in serving bowl add red miso. add soup. mix with a spoon,

then spoon a bit or a lot of baba ganoush into serving bowl. wala!!

 

blessed be

Samantha

[Guest guest]

That does sound yummy but high in fat...

Here is my favorite toast dish...

2 ingredients

Sourdough toast covered in sliced tomato!

So simple, so good.

 

[Guest guest]

Mine is close to Russell's but minus the bread and using a nice fresh picked locally grown heirloom tomato chosen for taste, not appearance!! But I do LOVE avocado, too!!

Smiles,

Janet

 

 

-

Russell

Sunday, June 29, 2008 10:33 AM

Re: recipes for a few light meals or snacks

 

 

 

That does sound yummy but high in fat...

Here is my favorite toast dish...

2 ingredients

Sourdough toast covered in sliced tomato!

So simple, so good.

 

[Guest guest]

blessed be to you too Samantha... I love the toast recipe and I will try it tomorrow. thank you!

 

Hey, weird question for anyone.... I was out today and a few of us stopped at chinese food restaurant for lunch. Of course, I behaved and had steamed chinese veggies on white rice... my friend was eating veggie low mein cooked with no oyster sauce, nor msg or anything animally in it. She wanted me to have a bite but I wasn't sure... so my question is, are lo mein noodles made with egg?

Amie

 

 

 

 

 

P Before you print think about the ENVIRONMENT Please don't print this e-mail unless you really need to.

 

Samantha <duirbeannachd Sent: Sunday, June 29, 2008 1:45:51 AM recipes for a few light meals or snacks

 

Hello AllI've been very busy so I won't delay now I have got the chance towrite an excellent recipe or two...Toast with Topping- I am breaking the rules which aren't of mine, with avocado added,honestly, it comes from the earth not a fast food outlet it isnatural, yummy, and thus intended for us to eat it...Buckwheat bread from health food shopHommousfreshly squeezed lemon juiceavocado -as much or as little as you like!tomatosoy mayonnaisetahiniFreshly ground black pepperorganic herb saltToast the bread and add toppings! Add mixed lettuce leaves to side ofplate.....Miso and vegetable souporganic Udon noodlesstirfried leftover veg - squash, carrot, mushroom, ginger, zucchinired miso - packet single serve worth one bowlsecret ingredient - baba ganoush!!boil water and cook udon noodles. add vegies to warm them. take

soupoff cooktop. in serving bowl add red miso. add soup. mix with a spoon,then spoon a bit or a lot of baba ganoush into serving bowl. wala!!blessed beSamantha

[Guest guest]

Hi Russell

 

I actually have to eat fat from good sources, otherwise my body

disappears!!

 

blessed be

Samantha

[Guest guest]

Hello Amie

 

The noodles are made from wheat and egg. Traditionally the chickens

eaten all over the world come from Chinese Wild Chickens, thus the

reason for the egg being so popular in Chinese cooking.

 

Blessed BE

Samantha

 

, AmieJPMS <amiejpms wrote:

>

> blessed be to you too Samantha... I love the toast recipe and I will

try it tomorrow. thank you!

> Hey, weird question for anyone.... I was out today and a few of us

stopped at chinese food restaurant for lunch. Of course, I behaved

and had steamed chinese veggies on white rice... my friend was eating

veggie low mein cooked with no oyster sauce, nor msg or anything

animally in it. She wanted me to have a bite but I wasn't sure... so

my question is, are lo mein noodles made with egg?

> Amie

>

>

>

> PBefore you printthink about theENVIRONMENT

> Please don't print this e-mail unless youreally need to.

>

>

>

>

> Samantha <duirbeannachd

>

> Sunday, June 29, 2008 1:45:51 AM

> recipes for a few light meals or snacks

>

>

>

> Hello All

>

> I've been very busy so I won't delay now I have got the chance to

> write an excellent recipe or two...

>

> Toast with Topping

> - I am breaking the rules which aren't of mine, with avocado added,

> honestly, it comes from the earth not a fast food outlet it is

> natural, yummy, and thus intended for us to eat it...

>

> Buckwheat bread from health food shop

> Hommous

> freshly squeezed lemon juice

> avocado -as much or as little as you like!

> tomato

> soy mayonnaise

> tahini

> Freshly ground black pepper

> organic herb salt

>

> Toast the bread and add toppings! Add mixed lettuce leaves to side of

> plate.

>

> ....

>

> Miso and vegetable soup

>

> organic Udon noodles

> stirfried leftover veg - squash, carrot, mushroom, ginger, zucchini

> red miso - packet single serve worth one bowl

> secret ingredient - baba ganoush!!

>

> boil water and cook udon noodles. add vegies to warm them. take soup

> off cooktop. in serving bowl add red miso. add soup. mix with a spoon,

> then spoon a bit or a lot of baba ganoush into serving bowl. wala!!

>

> blessed be

> Samantha

>

[Guest guest]

On 7/1/08, Samantha <duirbeannachd wrote:

>

> I actually have to eat fat from good sources, otherwise my body

> disappears!!

 

I understand that all bodies are different -- there's a man at church

who can't do the fasts because he gets sick if he doesn't eat meat for

forty days. But I wouldn't want him to come share steak recipes here

and, similarly, high fat recipes are a bit off-topic here as well.

Your recipe looked very tasty, and very vegan, but very high fat as

well.

 

Sparrow

[Guest guest]

Most lo mein (and chow mein) noodles are made with

eggs. I avoid them unless I buy them myself from a

health food store selling ones specially egg-free.

 

Teri

--- AmieJPMS <amiejpms wrote:

 

> blessed be to you too Samantha... I love the toast

> recipe and I will try it tomorrow.  thank you!

> Hey, weird question for anyone.... I was out today

> and a few of us stopped at chinese food restaurant

> for lunch.  Of course, I behaved and had steamed

> chinese veggies on white rice... my friend was

> eating veggie low mein cooked with no oyster sauce,

> nor msg or anything animally in it.  She wanted me

> to have a bite but I wasn't sure... so my question

> is, are lo mein noodles made with egg?

> Amie

>  

>  

>   

>  PBefore you printthink about theENVIRONMENT

> Please don't print this e-mail unless youreally need

> to.

>

>

>

>

> Samantha <duirbeannachd

>

> Sunday, June 29, 2008 1:45:51 AM

> recipes for a few light

> meals or snacks

>

>

>

> Hello All

>

> I've been very busy so I won't delay now I have got

> the chance to

> write an excellent recipe or two...

>

> Toast with Topping

> - I am breaking the rules which aren't of mine, with

> avocado added,

> honestly, it comes from the earth not a fast food

> outlet it is

> natural, yummy, and thus intended for us to eat

> it...

>

> Buckwheat bread from health food shop

> Hommous

> freshly squeezed lemon juice

> avocado -as much or as little as you like!

> tomato

> soy mayonnaise

> tahini

> Freshly ground black pepper

> organic herb salt

>

> Toast the bread and add toppings! Add mixed lettuce

> leaves to side of

> plate.

>

> ....

>

> Miso and vegetable soup

>

> organic Udon noodles

> stirfried leftover veg - squash, carrot, mushroom,

> ginger, zucchini

> red miso - packet single serve worth one bowl

> secret ingredient - baba ganoush!!

>

> boil water and cook udon noodles. add vegies to warm

> them. take soup

> off cooktop. in serving bowl add red miso. add soup.

> mix with a spoon,

> then spoon a bit or a lot of baba ganoush into

> serving bowl. wala!!

>

> blessed be

> Samantha

>

>

>

[Guest guest]

I think we all need to eat fat from good sources. Isn't this community about not ADDING fat?

 

Perhaps the offered recipe had too much indigenous fat for many on this list with hummus, avocado, mayo, and tahini - but we are each free to modify it or delete it.

 

It also may be that those of us who struggle with our weight beyond that of the average person has found refuge on this list from the temptation we face in the world, even in our own homes - I ask that others on the list take this in to consideration when posting delicious recipes with a high level of indigenous fat.

 

I have been called on being insensitive myself by posting recipes that were too high in fat. However, those who did call me on it opened my eyes to ways of improving the recipe so I could enjoy it more frequently. Some people do approach diet as an extreme sport, and perhaps take a competitive approach to winning the low-fat race. I feel that this undermines the whole list.

 

I also look for ways to communicate these thoughts lovingly, b/c people do get their feeling hurt by overly harsh reactions to their recipes. I do so enjoy hearing from all of you!!

 

Janet

 

 

 

-

Samantha

Tuesday, July 01, 2008 1:46 AM

Re: recipes for a few light meals or snacks

 

 

Hi RussellI actually have to eat fat from good sources, otherwise my bodydisappears!!blessed beSamantha

[Guest guest]

On 7/1/08, Janet Coe Hammond <janetcoe wrote:

>

> I think we all need to eat fat from good sources. Isn't this

> community about not ADDING fat?

 

" This list is for posting vegan recipes with no added oils (i.e. no

olive oil or margarine), and high-fat ingredients such as avocado or

nuts should be limited. "

 

and

 

" Restricted Ingredients:

 

The following are high-fat vegetable foods that should be limited.

They should not make up a large portion of the dish (a good benchmark

is that the overall dish should be less than 15% fat) and there should

be a good reason for including one or more of these items (i.e. it's a

spectacular dish that would suffer without it).

 

Nuts (except chestnuts, water chestnuts, and ginko nuts)

Nut butters

Sesame oil (in tiny amounts--i.e. drops, rather than teaspoons)

Seeds

Seed butters (e.g. tahini)

Olives

Avocados

Coconut

Full-fat tofu and tempeh "

 

 

> It also may be that those of us who struggle with our weight

> beyond that of the average person has found refuge on this

> list from the temptation we face in the world, even in our own

> homes - I ask that others on the list take this in to consideration

> when posting delicious recipes with a high level of indigenous fat.

 

Then there are those of us with diseases that medically require a

significant reduction of fat. I can tell how much fat I've eaten,

without even counting fat grams, by looking at where my morning

glucose is the next day. I can tell when I've strayed long-term by

looking at my A1c and triglycerides results.

 

This list is a refuge for me in a world where going to a restaurant -

even a vegan restaurant - is like navigating a nutritional landmine. A

world where going to the vegan potluck means looking at all kinds of

great food I can't eat. A world where hanging out in vegan communities

online means feeling alienated while those around me chatter away

about which almond butter makes the best sandwich and how Earth

Balance is God's gift to mankind.

 

This list, and the accompanying website, are among the tiny few places

where I can feel normal for a while and hang with people who care

about sharing recipes I can use. Sure, I can't use all of them; I'm

not supposed to eat pineapple, I'm supposed to limit flour. But not

every recipe will be suitable in any group. That's okay.

 

This list has developed a community of people who genuinely care about

sharing tasty food that others can actually eat - be they watching

their weight, on a medical diet, concerned about the health of their

arteries. For people on a reduced fat diet for medical reasons, there

is no such thing as " good fat " and it's disappointing and alienating

to be told that a recipe that's easily 50% fat if not more is

wonderful and tasty and good for them because it's all " healthy fat. "

Healthy for someone else, sure. But not healthy for us - that's why

we're here on this list.

 

> I have been called on being insensitive myself by posting recipes

> that were too high in fat. However, those who did call me on it

> opened my eyes to ways of improving the recipe so I could enjoy

> it more frequently. Some people do approach diet as an extreme

> sport, and perhaps take a competitive approach to winning the

> low-fat race. I feel that this undermines the whole list.

 

I apologize if I come across as X-treme Lo-Fat Dude or anything like

that. I just cling to the community I joined and love and fear having

it taken away from me when there is so little for me in the vegan

world. It's my scrap of comfort and I will wail like a baby if my

blankie is pulled out from under me. Anyone who doesn't eat low fat

but comes here for extra recipes to try or anyone who dabbles in low

fat or is considering trying low fat will probably not understand how

much this list means to people who have no choice other than eat this

way or go blind, have their legs amputated, and go on dialysis for the

rest of their short life until they keel over from an early heart

attack. I've watched that happen to my family members; I can't afford

to dabble in a low-fat lifestyle. This is my entire food life and

those who aren't compelled to live this way may not realize how

important it can be to someone like me to have a community of support

for this way of eating.

 

Similarly, we regularly get new people on the list. If people don't

point out when a recipe is a bit too high in fat for the list

guidelines, the new people might not notice or learn as much about low

fat eating as they would otherwise. It is a disservice to them. I

remember a woman I know who was having gall bladder episodes and the

doctor sent her away, telling her to eat low fat. She came back in

excruciating pain and he asked her what she had eaten. She told him

and he explained to her that she had been eating a very high fat diet.

He asked why she didn't follow his advice and she said, " I thought I

was! I didn't know there was fat in those things! " Some people

honestly don't know. It is not kind to say nothing.

 

> I also look for ways to communicate these thoughts lovingly, b/c people

> do get their feeling hurt by overly harsh reactions to their recipes.

 

I strive to be kind and diplomatic. Again, I apologize if I have come

across as harsh or demanding or insulting. I take extra special care

when I feel the need to say something critical and I apologize if I

have hurt anyone's feelings. But there does come a time when something

needs to be said and so I said it. I try to be as nice as possible,

but at the same time I don't want to be so nice that I generously and

lovingly stand by and watch a support community that's very important

to me dissolve. One recipe does not threaten the purpose of the

community. But remember that drops of water can become a flood. A

shift of this community to one that doesn't care about the fat content

of food is a shift that would happen one recipe at a time.

 

> I do so enjoy hearing from all of you!!

 

I do, too. And I apologize to SusanV if I've overstepped my bounds in

explaining just how much this community means to me. And I don't

really have anything else to say unless some new angle or topic comes

up, so I'll step back down off my soapbox. I just hope that everyone

knows that I wasn't preaching to be sanctimonious or

holier-and-lower-fat-than-thou but to express how important each and

every one of you are to me and how much I value this community and the

unique gifts it offers me. This place is truly a lifeline to me.

 

Be well.

Sparrow

[Guest guest]

> I do, too. And I apologize to SusanV if I've overstepped my bounds

> in

> explaining just how much this community means to me.

 

Hi Sparrow,

 

No need to apologize. You've done a great job of explaining the rules

of the list and were very articulate in driving home how crucial

staying on a fat-free vegan diet can be to some people. Have no fear,

though; this group will always be limited to only those recipes that

fit the qualifications.

 

I have to admit that I completely missed the recipe that caused all

this. I've searched for anything in the past week that could be the

offending recipe and can't find it; it may have gotten lost in

cyberspace or somehow treated as spam by my ISP. So I can 't comment

on the appropriateness of it to this group, but if it contained, as

you say, over 50% calories from fat, you or any other group member is

within your rights to point it out to the poster and, hopefully, to

offer suggestions for lowering the fat. We're all here to learn, and

taking a high-fat recipe and remaking it as a fat-free one is one of

the best learning exercises.

 

I hope everyone will bear in mind that it's tough to guage a person's

tone in an email. Words can come off as gruff or terse when one is

only trying to get quickly to the point. I know I'm guilty of writing

quickly and sometimes sounding angry when I'm not (it takes a whole

heck of a lot to anger me!) So let's all give each other the benefit

of the doubt and assume that no one is preaching or sanctimonious--we

all just want this group to keep on doing what it does so

well--providing a forum for sharing tried and tested, fat-free,

animal-free recipes.

 

Susan (on vacation in sunny San Francisco until tomorrow)

[Guest guest]

I am noticing a lot of recipes with a lot of sugar in them. That makes it hard for me. I don't understand why this site wants low fat but uses a lot of sugar. I avoid both. Sugar seems so easy to avoid by using fruit in recipes and occasionally adding a bit of Stevia or agave nectar. But I see recipes calling for 1/2 cup of sugar. Does anyone know what Vegan sugar is?

 

Shelley H

[Guest guest]

Can anyone tell me how to post a recipe? I can't see anything on the site. I am a very strict Vegan, new here, and have 3 recipes that I made that are going like wildfire through my family and friends, so I would like to share them. Thanks.

 

Shelley H

[Guest guest]

Hi Shelley,

 

I am so glad that you brought up the sugar issue. This is low-fat vegan, but most of all, we're concerned about making healthy choices. No one considers sugar a healthy choice.

 

We all have dietary restrictions, that's why we are here. I personally prefer recipes that are foremost vegan, but also low fat, low glycemic, and gluten-free. If a recipe doesn't suit my needs, I either ignore it or modify it.

 

Others are so great about speaking up. It all makes for good discussions and learning!! As far as posting recipes: just cut/paste or type it in like you do your other comments. I can hardly wait to see them!!

 

Janet

 

-

Shelley

Wednesday, July 02, 2008 1:03 PM

Re: recipes for a few light meals or snacks

 

 

 

 

 

 

 

I am noticing a lot of recipes with a lot of sugar in them. That makes it hard for me. I don't understand why this site wants low fat but uses a lot of sugar. I avoid both. Sugar seems so easy to avoid by using fruit in recipes and occasionally adding a bit of Stevia or agave nectar. But I see recipes calling for 1/2 cup of sugar. Does anyone know what Vegan sugar is?

 

Shelley H

[Guest guest]

On this issue of sugar (refined or naturally occuring), I approach it this way: And I admit this is my own simple interpretation, definitely not scientifically correct but it serves me well. Many, including myself, especially as we age, have added weight as an issue, so for those of us who do...

Your body burns sugar first, when the sugar is all gone it burns fat, so if you want your body to burn your stored fat as fuel, you should make sure sugar is not constantly around available to be used as fuel. I just sort of use that as an overall guideline to sugar intake.

And please, the above pretains to people without pre existing medical conditions that make sugar intake problematical.

Having said all that... I would love to hear from anyone who has an excellent tomato chutney recipe available. Chutney would normally, I think, include sugar, but maybe someone has a good one that uses a natural substitute for the sugar. I would be using chutney as an occassional condiment over rice or lentils and not to be gobbled up by the bowl full...

[Guest guest]

Can you recommend a vegan sugar?

Thanks.

Maureen

 

Russell <russp85 Sent: Wednesday, July 2, 2008 3:27:24 PM Re: recipes for a few light meals or snacks

 

 

On this issue of sugar (refined or naturally occuring), I approach it this way: And I admit this is my own simple interpretation, definitely not scientifically correct but it serves me well. Many, including myself, especially as we age, have added weight as an issue, so for those of us who do...

Your body burns sugar first, when the sugar is all gone it burns fat, so if you want your body to burn your stored fat as fuel, you should make sure sugar is not constantly around available to be used as fuel. I just sort of use that as an overall guideline to sugar intake.

And please, the above pretains to people without pre existing medical conditions that make sugar intake problematical.

Having said all that... I would love to hear from anyone who has an excellent tomato chutney recipe available. Chutney would normally, I think, include sugar, but maybe someone has a good one that uses a natural substitute for the sugar. I would be using chutney as an occassional condiment over rice or lentils and not to be gobbled up by the bowl full...

[Guest guest]

> Can you recommend a vegan sugar?

> Thanks.

> Maureen

>

 

 

Not sure what you mean... maybe someone else in the group can better

answer you...

 

All sugars are vegan as far as I can tell... .. .

[Guest guest]

A lot of brand name cane sugars are not vegan because they use bone char in the bleaching process. I've heard that Domino sugar is Vegan.Good alternative to cane sugar that I like a lot is Agave.Hope this helps!VictoriaRussell <russp85 Sent: Wednesday, July 2, 2008 8:08:40 PM Re: recipes for a few light meals or snacks

 

 

> Can you recommend a vegan sugar?

> Thanks.

> Maureen

>

 

Not sure what you mean... maybe someone else in the group can better

answer you...

 

All sugars are vegan as far as I can tell... .. .

[Guest guest]

manufacturers use bone char to whiten sugar (bones are frequently used to clarify beer & wine too). Florida Chrystal is reliable vegan and is used just like regular sugar. I think there is a link on Fat-free Vegan for vegan booze.

 

 

-

Russell

Wednesday, July 02, 2008 8:08 PM

Re: recipes for a few light meals or snacks

 

 

> Can you recommend a vegan sugar?> Thanks.> Maureen>Not sure what you mean... maybe someone else in the group can betteranswer you...All sugars are vegan as far as I can tell... .. .

[Guest guest]

On 7/2/08, maureen smith <maureensgardengrotto wrote:

>

> Can you recommend a vegan sugar?

 

I recommend agave nectar instead of sugar, wherever it's possible to

substitute (I realize that sometimes it's just not possible.) Agave is

a cactus and the nectar is close to the consistency and taste of

honey, but you don't have to steal the baby bees' food to get it. As a

bonus, agave nectar is lower on the glycemic index than sugar which

means it releases into your system more slowly and is easier on your

pancreas and suchlike than white sugar.

 

Sparrow

[Guest guest]

FYI, the company that makes FL Crystals is going out of business. They are selling everything to the state of FL which in turn will use the land to restore the Everglades back to the original flow. So, though we may loose FL Crystals, we are gaining a boost to our very unique ecosystem.

 

God's Peace,

Gayle

 

-

Janet Coe Hammond

Wednesday, July 02, 2008 11:57 PM

Re: Re: recipes for a few light meals or snacks

 

 

 

manufacturers use bone char to whiten sugar (bones are frequently used to clarify beer & wine too). Florida Chrystal is reliable vegan and is used just like regular sugar. I think there is a link on Fat-free Vegan for vegan booze.

 

 

-

Russell

Wednesday, July 02, 2008 8:08 PM

Re: recipes for a few light meals or snacks

 

 

> Can you recommend a vegan sugar?> Thanks.> Maureen>Not sure what you mean... maybe someone else in the group can betteranswer you...All sugars are vegan as far as I can tell... .. .

[Guest guest]

I use stevia--I especially like the steviaplus with fiber.

On Wed, Jul 2, 2008 at 11:35 PM, Victoria Christison <victoriachristison wrote:

 

 

 

A lot of brand name cane sugars are not vegan because they use bone char in the bleaching process. I've heard that Domino sugar is Vegan.

Good alternative to cane sugar that I like a lot is Agave.Hope this helps!Victoria

 

Russell <russp85

 

Wednesday, July 2, 2008 8:08:40 PM Re: recipes for a few light meals or snacks

 

> Can you recommend a vegan sugar?> Thanks.> Maureen>Not sure what you mean... maybe someone else in the group can betteranswer you...All sugars are vegan as far as I can tell... .. .

 

-- Email: bluerose156AIM: A Blue Rose 156 YM: blue_rose_156

http://x-bluerose-x.livejournal.com~Boston_GothicBoston_Mystic

Boston-Pagans

[Guest guest]

Hello all

 

> I think we all need to eat fat from good sources. Isn't this

community about not ADDING fat?

 

Thank you Janet for supporting me on that point. It is so easy to

become a walking oil disaster and i don't mean a seabird!

 

>

> Perhaps the offered recipe had too much indigenous fat for many on

this list with hummus, avocado, mayo, and tahini - but we are each

free to modify it or delete it.

>

 

It is the winter over here so i decided to make a bit more flesh on

myself, especially because a month ago i had no bum or much fat

anywhere.it was painful to sit. since then i added a protein

supplement to my diet to have each morning and i have happily noticed

a lot more weight on my body - which is naturally a runners athletic

build.which when properly worked makes it easy to get from a to b. i

reckon my koori-aboriginal- ancestral family were top of their

versions of running and ballet in the shorter more muscular realm. but

the european side has tall graceful athletes too. but before you all

jump to conclusions, I also have to add that i have been a big woman

and it is quite easy for my body to turn into that uncomfortable,

unhealthy body, like an overfed welsh corgi! i used to eat out of a

sense of nothing there inside myself. all day. snack after sandwich

after snack bar after chocolate block..and of course fast food

horrorshops...and then lie there with nothing happening and watching

the tv. an amoebic existence barely floating upon this good and once

whole earth.

 

that has all changed and i almost entirely eat when i need to.

sometimes from indulgence because my mind said i'll fit that in..i

can't always be a camel however by saving it in my belly!! and tv

watching is documentaries and sometimes movies. i mostly watch my

laptop screen now and get active on it doing my new business and

study. i can't just sit there and fiddle with a remote and a remote

sense of accomplishment. instead the keyboard says type the mouse says

move and explore the mind says wow! i'm learning all these amazing

things by research which i used to do in library books.

 

I dance- bellydance, chakradance, drumming dancing and freely dancing!

i do yoga once or twice a week. i try to stretch each day as i don't

like walking around with a stiff neck or arms that feel like they are

not really my arms unless i stretch them. great to own your body! i

walk and i just bought a mountain bike to straddle and take with me on

the roads - mainly to get to the rspca to volunteer, which is a fair

hike away!

 

> It also may be that those of us who struggle with our weight beyond

that of the average person has found refuge on this list from the

temptation we face in the world, even in our own homes - I ask that

others on the list take this in to consideration when posting

delicious recipes with a high level of indigenous fat.

 

ok.. see above i know it boys and girls i've been a size 22! i'm now a

size 10-12 naturally and ancestrally shaped the way i am. and we are

all different, because we are from different bloodlines. so please

don't beat yourselves up on this if you are meant to be bigger than

this often perfectionistic goal. i didn't have a perfectionism i had

an ideal of health and self love is mighty hard to make itself stick

to your self talk and treatment when it has been ingrained in a lot of

us humans to do and think and act otherwise.

 

blessed be

Samantha

[Guest guest]

Some cane sugars are processed using bone char. I use beet sugar,

which avoids this problem. Some use Succnat or turbinado sugar.

 

Aly

 

 

Russell wrote:

 

 

Can you recommend a vegan sugar?

Thanks.

Maureen

 

 

 

Not sure what you mean... maybe someone else in the group can better

answer you...

All sugars are vegan as far as I can tell... .. .

[Guest guest]

I hear Sugar in the Raw is vegan.... Is this true?

On Thu, Jul 3, 2008 at 10:39 AM, Alyza <alyzas wrote:

 

Some cane sugars are processed using bone char. I use beet sugar, which avoids this problem. Some use Succnat or turbinado sugar.Aly Russell wrote:

 

Can you recommend a vegan sugar?

Thanks.

Maureen

 

Not sure what you mean... maybe someone else in the group can better

answer you...

 

All sugars are vegan as far as I can tell... .. .

 

 

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