Guest guest Posted July 17, 2009 Report Share Posted July 17, 2009 Are some of you eating Cous Cous? I love it, but unfortunately it is not gluten free so I can't eat it. It is a semolina/wheat product. If I'm going to go with a grain its usually millet or quinoa tho I try not to eat much grain. I came upon a delicious tapioca gluten free bread yesterday at Sprouts. Toasted a piece, slathered it with a bit of hummus and tomato et voila - delicious lunch. I thought the bread would be bland but its actually quite tasty. I've attached a recipe for a green concoction that my vegan chiropractor drinks every day throughout the day at work. It may sound repulsive to some but I find it to my liking and one can alter the ingredients as long as one doesn't add too many sweet vegies like carrots, beets, etc. I don't use the agave - I use stevia. A word of caution, if you're going to try this start with just a cup a day.... otherwise you'll be tooting the Star Spangled Banner for some time. Best, Diana - danieldale<danieldale To: <\ om> Thursday, July 16, 2009 2:54 PM summertime stew What I liked about the cous-cous is the fact that I could cook it in the microwave and not heat the house so (I am in Texas, where it gets a tad warm) and it lasted for several meals. (Bachelor cooking does require a different mindset.) While I've been adding precooked millet to the mix, think that I might like it better if I cook it all together, starting the millet or buckwheat first with some water, and adding the other items. I saw toasted buckwheat the other day at Whole Foods, and it wasn't much more expensive than the millet; quinoa was twice as much. Stay cool, y'all. DDP Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2009 Report Share Posted July 17, 2009 Unless it's just me, I don't think the attachment came through.? Too bad.? I was looking forward to seeing it.? Alina Joy D GRADISKA <allegria47 Fri, Jul 17, 2009 12:34 pm Re: Cous Cous Are some of you eating Cous Cous? I love it, but unfortunately it is not gluten free so I can't eat it. It is a semolina/wheat product. If I'm going to go with a grain its usually millet or quinoa tho I try not to eat much grain. I came upon a delicious tapioca gluten free bread yesterday at Sprouts. Toasted a piece, slathered it with a bit of hummus and tomato et voila - delicious lunch. I thought the bread would be bland but its actually quite tasty. I've attached a recipe for a green concoction that my vegan chiropractor drinks every day throughout the day at work. It may sound repulsive to some but I find it to my liking and one can alter the ingredients as long as one doesn't add too many sweet vegies like carrots, beets, etc. I don't use the agave - I use stevia. A word of caution, if you're going to try this start with just a cup a day.... otherwise you'll be tooting the Star Spangled Banner for some time. Best, Diana - danieldale<danieldale To: <\ om> Thursday, July 16, 2009 2:54 PM summertime stew What I liked about the cous-cous is the fact that I could cook it in the microwave and not heat the house so (I am in Texas, where it gets a tad warm) and it lasted for several meals. (Bachelor cooking does require a different mindset.) While I've been adding precooked millet to the mix, think that I might like it better if I cook it all together, starting the millet or buckwheat first with some water, and adding the other items. I saw toasted buckwheat the other day at Whole Foods, and it wasn't much more expensive than the millet; quinoa was twice as much. Stay cool, y'all. DDP Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2009 Report Share Posted July 17, 2009 I think that the person who mentioned eating Cous Cous was trying to say that they MISS it for the fact that they could microwave it and it would last awhile. I don't think he was implying he was still eating it.... or at least, that's how I understood his post. Marie =) On Fri, Jul 17, 2009 at 12:30 PM, <alinajoydubois wrote: > > > > Unless it's just me, I don't think the attachment came through.? Too bad.? > I was looking forward to seeing it.? > Alina Joy > > > D GRADISKA <allegria47 <allegria47%40msn.com>> > To: <%40> > Fri, Jul 17, 2009 12:34 pm > Re: Cous Cous > > Are some of you eating Cous Cous? I love it, but unfortunately it is not > gluten free so I can't eat it. It is a semolina/wheat product. If I'm going > to go with a grain its usually millet or quinoa tho I try not to eat much > grain. > > I came upon a delicious tapioca gluten free bread yesterday at Sprouts. > Toasted a piece, slathered it with a bit of hummus and tomato et voila - > delicious lunch. I thought the bread would be bland but its actually quite > tasty. > > I've attached a recipe for a green concoction that my vegan chiropractor > drinks every day throughout the day at work. It may sound repulsive to some > but I find it to my liking and one can alter the ingredients as long as one > doesn't add too many sweet vegies like carrots, beets, etc. I don't use the > agave - I use stevia. A word of caution, if you're going to try this start > with just a cup a day.... otherwise you'll be tooting the Star Spangled > Banner for some time. > > Best, > > Diana > > - > > danieldale <danieldale%40att.net><danieldale<danieldale%40att.net>> > > > To: <%40> > < <%40\ s.com>> > > > Thursday, July 16, 2009 2:54 PM > > summertime stew > > What I liked about the cous-cous is the fact that I could cook it in the > microwave and not heat the house so (I am in Texas, where it gets a tad > warm) and it lasted for several meals. (Bachelor cooking does require a > different mindset.) While I've been adding precooked millet to the mix, > think that I might like it better if I cook it all together, starting the > millet or buckwheat first with some water, and adding the other items. I saw > toasted buckwheat the other day at Whole Foods, and it wasn't much more > expensive than the millet; quinoa was twice as much. > > Stay cool, y'all. > > DDP > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2009 Report Share Posted July 17, 2009 Ohhh maybe the site doesn't allow attachments... I'll send it to you privately. Diana - alinajoydubois<alinajoydubois To: <\ om> Friday, July 17, 2009 1:30 PM Re: Cous Cous Unless it's just me, I don't think the attachment came through.? Too bad.? I was looking forward to seeing it.? Alina Joy D GRADISKA <allegria47<allegria47> To: <\ om> Fri, Jul 17, 2009 12:34 pm Re: Cous Cous Are some of you eating Cous Cous? I love it, but unfortunately it is not gluten free so I can't eat it. It is a semolina/wheat product. If I'm going to go with a grain its usually millet or quinoa tho I try not to eat much grain. I came upon a delicious tapioca gluten free bread yesterday at Sprouts. Toasted a piece, slathered it with a bit of hummus and tomato et voila - delicious lunch. I thought the bread would be bland but its actually quite tasty. I've attached a recipe for a green concoction that my vegan chiropractor drinks every day throughout the day at work. It may sound repulsive to some but I find it to my liking and one can alter the ingredients as long as one doesn't add too many sweet vegies like carrots, beets, etc. I don't use the agave - I use stevia. A word of caution, if you're going to try this start with just a cup a day.... otherwise you'll be tooting the Star Spangled Banner for some time. Best, Diana - danieldale<danieldale%40att.net><danieldale<mailto\ :danieldale%40att.net>> To: <%40\ ..com>< <%\ 40>> Thursday, July 16, 2009 2:54 PM summertime stew What I liked about the cous-cous is the fact that I could cook it in the microwave and not heat the house so (I am in Texas, where it gets a tad warm) and it lasted for several meals. (Bachelor cooking does require a different mindset.) While I've been adding precooked millet to the mix, think that I might like it better if I cook it all together, starting the millet or buckwheat first with some water, and adding the other items. I saw toasted buckwheat the other day at Whole Foods, and it wasn't much more expensive than the millet; quinoa was twice as much. Stay cool, y'all. DDP Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2009 Report Share Posted July 18, 2009 Yes, cous-cous is probably what I have had the most trouble replacing; I especially miss the flexibility and fast cooking time. DDP Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2009 Report Share Posted July 18, 2009 I would like to see this too! Sent via BlackBerry by AT & T " D GRADISKA " <allegria47 Fri, 17 Jul 2009 15:44:19 Re: Cous Cous Ohhh maybe the site doesn't allow attachments... I'll send it to you privately. Diana - alinajoydubois<alinajoydubois To: <\ om> Friday, July 17, 2009 1:30 PM Re: Cous Cous Unless it's just me, I don't think the attachment came through.? Too bad.? I was looking forward to seeing it.? Alina Joy D GRADISKA <allegria47<allegria47> To: <\ om> Fri, Jul 17, 2009 12:34 pm Re: Cous Cous Are some of you eating Cous Cous? I love it, but unfortunately it is not gluten free so I can't eat it. It is a semolina/wheat product. If I'm going to go with a grain its usually millet or quinoa tho I try not to eat much grain. I came upon a delicious tapioca gluten free bread yesterday at Sprouts. Toasted a piece, slathered it with a bit of hummus and tomato et voila - delicious lunch. I thought the bread would be bland but its actually quite tasty. I've attached a recipe for a green concoction that my vegan chiropractor drinks every day throughout the day at work. It may sound repulsive to some but I find it to my liking and one can alter the ingredients as long as one doesn't add too many sweet vegies like carrots, beets, etc. I don't use the agave - I use stevia. A word of caution, if you're going to try this start with just a cup a day.... otherwise you'll be tooting the Star Spangled Banner for some time. Best, Diana - danieldale<danieldale%40att.net><danieldale<mailto\ :danieldale%40att.net>> To: <%40\ ..com>< <%\ 40>> Thursday, July 16, 2009 2:54 PM summertime stew What I liked about the cous-cous is the fact that I could cook it in the microwave and not heat the house so (I am in Texas, where it gets a tad warm) and it lasted for several meals. (Bachelor cooking does require a different mindset.) While I've been adding precooked millet to the mix, think that I might like it better if I cook it all together, starting the millet or buckwheat first with some water, and adding the other items. I saw toasted buckwheat the other day at Whole Foods, and it wasn't much more expensive than the millet; quinoa was twice as much. Stay cool, y'all. DDP Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2009 Report Share Posted July 18, 2009 Thanks for the clarification.... Shoot, I was hoping somebody knew of a gluten free cous cous. I know there are subs out there but its just not the same. No problem. I love quinoa and that's just fine with me. Diana - Marie Nelson<marie.nelson To: <\ om> Friday, July 17, 2009 2:28 PM Re: Cous Cous I think that the person who mentioned eating Cous Cous was trying to say that they MISS it for the fact that they could microwave it and it would last awhile. I don't think he was implying he was still eating it.... or at least, that's how I understood his post. Marie =) On Fri, Jul 17, 2009 at 12:30 PM, <alinajoydubois<alinajoydubois> wrote: > > > > Unless it's just me, I don't think the attachment came through.? Too bad.? > I was looking forward to seeing it.? > Alina Joy > > > D GRADISKA <allegria47<allegria47%40msn.com> <allegria47%40msn.com>> > To: <%40\ ..com><%40> > Fri, Jul 17, 2009 12:34 pm > Re: Cous Cous > > Are some of you eating Cous Cous? I love it, but unfortunately it is not > gluten free so I can't eat it. It is a semolina/wheat product. If I'm going > to go with a grain its usually millet or quinoa tho I try not to eat much > grain. > > I came upon a delicious tapioca gluten free bread yesterday at Sprouts. > Toasted a piece, slathered it with a bit of hummus and tomato et voila - > delicious lunch. I thought the bread would be bland but its actually quite > tasty. > > I've attached a recipe for a green concoction that my vegan chiropractor > drinks every day throughout the day at work. It may sound repulsive to some > but I find it to my liking and one can alter the ingredients as long as one > doesn't add too many sweet vegies like carrots, beets, etc. I don't use the > agave - I use stevia. A word of caution, if you're going to try this start > with just a cup a day.... otherwise you'll be tooting the Star Spangled > Banner for some time. > > Best, > > Diana > > - > > danieldale<danieldale%40att.net> <danieldale%40att.net><danieldale<danieldale%40att.net><da\ nieldale%40att.net>> > > > To: <%40\ ..com><%40> > < <%40yah\ oogroups.com><%40>> > > > Thursday, July 16, 2009 2:54 PM > > summertime stew > > What I liked about the cous-cous is the fact that I could cook it in the > microwave and not heat the house so (I am in Texas, where it gets a tad > warm) and it lasted for several meals. (Bachelor cooking does require a > different mindset.) While I've been adding precooked millet to the mix, > think that I might like it better if I cook it all together, starting the > millet or buckwheat first with some water, and adding the other items. I saw > toasted buckwheat the other day at Whole Foods, and it wasn't much more > expensive than the millet; quinoa was twice as much. > > Stay cool, y'all. > > DDP > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.