Sugar! Why not???

[sua721]

When I stopped taking sugar, my hyberacidity disappeared. It was a very hard transition and I'm ever thankful to Brown Rice Syrup because it fulfills my sweet cravings (as well as carrots and sweet potato). My counsellor also gave me a soup recipe which helps in curbing the craving for sugar - equal portions of 4 vegetables - cabbage, carrot, onion, and i forget the other one!! i haven't tried it myself but i find this in a lot of macro literature - for people transitioning to a sugar-free diet. good luck!

[Klara]

Hi Sua,

Fourth vegetable is sweet squash - any kind. One-fourth cup of each of the four vegetables to 4 cups water - simmered 1/2 hour (NO SALT), drained - drink 1/2 cup of sweet vegetable drink, warmed up, mid morning and mid afternoon. Lasts refrigerated for 2 - 3 days, if it seems off, start a new batch. Not only for fulfilling sweet cravings, but also for relaxing a too yang condition.

First time I had it I thought it was tasteless - now I much appreciate it. If you are transitioning to mb, perhaps increase the ratio of vegetables to water.

Klara

[Denise]

thank you! Do you know what the broth consisted of????

[Klara]

Sorry Denise - I must have not been clear - the drained broth that I just described is the broth that you drink. It is the cooking liquid after all the goodies from the vegetables have been cooked into it. Actually sometimes when I cook other vegetables, or beans, I also just drink the liquid - can be very delicious.

Is that any clearer???

Klara

[Denise]

what is the name of the raw sugar you use?? I bought one brand called "sugar in the raw" but it is actually turbinado and I have read somewhere on this site that it is actually somewhat refined! Have you ever heard of Rapidura? So far, I have learned that this is indeed unrefined but I cannot find it in stores.

[Denise]

yes, thanks! oh, is there a name for the "sweet" squash? The ones I have tasted do not seem very sweet to me.

[Klara]

Hello again Denise,

There is NO sugar added to this drink - only the natural sweetness from the vegetables.

In my other cooking, I do NOT use turbinado nor Rapidura. Are you new to mb? Have you taken cooking classes? When I first started I often used juice concentrates and maple syrup. Then I progressed to rice syrup and barley malt. Now with the help of my order from Gary (on this site, natural discount) I will be using amasake, and hopefully be making amasake. I also use fruit, fresh and dried.

When cooking any vegetables, the less water you use, the more of the taste of the vegetable will be left in the vegetable. (in the sweet vegetable drink you do not eat the vegetables, as all the sweetness has gone into the liquid) Yes, there are more sweeter squashes than others, but I'm not the one to answer you on that. Ask the green grocer that you buy from.

Also, good chance if they are organic, they may have even more flavor. I just came back from a visit to the States and couldn't wait to try all the wonderful organic squashes that I've been hearing about. I made a special trip to Whole Foods and was greatly disappointed to find none of the squashes were organic, and also that they didn't have that large a selection. Perhaps it's the wrong time of the year?? btw, sometimes just a drop of salt as you are cooking can bring out more sweetness, both from fruits and from vegetables.

Klara