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Health Discovery Network


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  1. Carol- I went and looked on Amazon for the Carr book. The review there led me to another book about curing alcoholism and other addictions with vitamins. Is this similar to the Carr book? Thank you for the post.
  2. Sandy - I have the book and I did start it but haven't been back to it in a while. My sense is that it will be good. Kim - I just finished the first in the "girl" series - I want to read the other two right away!
  3. I just made this (plain) and it is unbelievable. You have to have a food processor and it took 3 hours for my bananas to freeze. Recipe from the blog userealbutter.com Single Ingredient Ice Cream from The Kitchn 4 bananas, just slightly overripe (brown spots good, completely black not so good) 2 tbsps creamy peanut butter (optional – thus 2 ingredient ice cream) 2 tsps cocoa powder (Dutch process), (optional – thus 2 or 3 ingredient ice cream depending on peanut butter) DO NOT FREEZE THE WHOLE BANANA, you’ll have a heck of a time blending that beast. Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Put the frozen slices in a food processor and pulse. First they will start to resemble gravel, but keep going. The bananas will soon turn into a frozen mush – at this point, start scraping the sides down (you will do this a lot). Or you could add a dash of milk since the liquid will help the blending. I’m lactose-intolerant, so after a few minutes of stopping to scrape the sides down, the banana begins to blend into a creamy texture. When the bananas look like whipped ice cream, you can add your mix-ins like peanut butter and/or cocoa powder, chocolate chips, toffee, raspberries, anything goes! Straight out of the food processor, the ice cream is like soft serve. You can also freeze it for a firmer texture. I find it’s pretty hard (and therefore, brittle) when I scoop it immediately after removing it from the freezer. Just give it a minute or two to soften up. Makes a pint.
  4. These are very good. I grated an apple and added it and cinnamon.
  5. They are like large flat (and rectangular) tortillas. I live near Philly PA and you can get them here at the Acme or Genuardis.
  6. I used a flatout light - cut it into strips and sprayed each side with no stick spray (I only had butter flavored - I think olive oil would be better) Sprinkled a little salt on them and baked them at 425 degrees for 5 minutes. Then I turned them over and baked for 2 minutes more. Very good. I will tweak later - they could be spicier.
  7. I made this this morning. I heated up a can of Rotel and we had some on the top of it. Next time I will put green peppers and onions in when I mix it up
  8. We made this the other night. Very tasty and very easy.
  9. This is a VERY good recipe. I make it with lots of onions and fresh mushrooms. We have had it with leftover steak and chicken.
  10. QueenFlea

    Fish Oil

    My husband takes these and I should too. You could just count for them. They are good for inflammation.
  11. I made this and it is very tasty. I nuked it 75 seconds but next time I would only do 60 seconds. I used Hershey's Dark Chocolate Cocoa so I used more Splenda. I like the fact that it has an egg and oil in it - I could eat it for lunch one day.
  12. I make this all the time and it is awesome. I use 2 cans of diced tomatoes, some extra beef and lots more onions.
  13. I just have to say that I made the pumpkin cookies a long time ago and I really did not like them. I remember throwing them out. Maybe someone else had a better experience but I thought I would share.
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