Denise Kersting

pollinator
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since Nov 24, 2014
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cat fungi urban
South Central PA
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Recent posts by Denise Kersting

I haven't tried this recipe yet, but this is copied from a McDougall forum recipe swap (https://www.drmcdougall.com/forums/viewtopic.php?f=5&t=60171). If you sub gluten-free breadcrumbs, I think it might fit the requirements:

pine-nut loaf with herb stuffing.

Ingredients:

1 small onion, peeled and chopped small
Stock or water to sauté onion
1/2 pound pine nuts or a mixture of pine nuts, almonds and cashews, chopped
4 tablespoons non dairy milk
2 cups white bread crumbs (I use white sourdough made with no oil or homemade)
egg replacer – equivalent of 2 eggs(use flax seed or commercial “no-egg”)
sea salt
freshly ground black pepper
lots of grated nutmeg

For the stuffing layer:
3 cups brown bread crumbs
grated rind and juice of 1/2 small lemon
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
4 heaped tablespoons chopped fresh parsley
Egg replacer (or flax) – equivalent to one egg
(dried herbs is fine if necessary)

Garnish (optional but looks nice)
2 tablespoons pine nuts, lightly dry roasted
parsley springs
lemon slices

Preheat the oven to 350F. Line an 8x4 inch non-stick loaf pan with a long strip of waxed paper, or cooking parchment to cover the narrow sides and bottom of the pan; grease and sprinkle with dry bread crumbs [or use a silicone pan] -- this helps the loaf to come out of the pan cleanly.
(or silicone)

Sauté the onion for 10 minutes in the stock or water, until soft.

Take the saucepan off the heat and allow to cool for 10 minutes or so then mix with the rest of the ingredients, season well with salt, pepper, and grated nutmeg.

Next make the stuffing layer by mixing all the ingredients together and seasoning well.

To assemble the loaf, first spoon half the white nut mixture into the prepared pan. I press down quite firmly. Then, with your hands, press in a layer of stuffing mixture, then add the remainder of the white nut mix to make the three layers

Smooth surface and cover with foil and bake for 1 hour.

Remove the foil and have a look at the nut loaf; if you think it needs to be a bit browner on top, pop it back into the oven, uncovered, for a further 10-15 minutes. If possible, let the loaf stand for a while (5-10mins?) after you take it out of the oven -- this helps it to "settle" and come out of the pan more easily. Then slip a knife down the sides of the loaf, turn it out of the pan onto a warmed serving dish and strip off the piece of paper. Garnish with the roasted nuts, parsley and lemon.

Delicious cold.
2 weeks ago
Thank you! This is a great resource
2 weeks ago
Thank you very much Judson, and no worries, I completely understand these are not true medical "recommendations." You have given me much to research and of course I will pass this on to my friend. Her ultrasound just got postponed until January so I won't have any updates anytime soon. Kind regards to all!
1 month ago
Thank you Jamie, I'll take a look and send her the link!
1 month ago
Thank you Daniel, I'll pass that info on to her, maybe she will want to incorporate that type of treatment.
1 month ago
My ricer, I used to use a cheap stainless steel version but I bought my mom an ergonomic version when she broke her hand...after I tried it out I was hooked! The basket is still stainless, but it only has holes on the bottom, so less splatter, and it operates very easily. Got the same one for myself shortly thereafter. We always use a ricer for mashed potatoes.
1 month ago
My best friend since childhood (early 40s) was just diagnosed with autoimmune liver disease. Asking for any juicing advice for cleansing the liver (while still remotely palatable). She's had a rough 20+ year of ulcerative colitis (UC), diverticulitis, psoriasis, now diabetes too. She is at her witt's end and has done all the treatments for UC without any real cure. She's done biologics, chemo, you name it. I'm afraid all the meds they pushed on her coupled with the autoimmune response has trashed her liver. She now has swelling in her extremities, weight gain, and fatigue. They are doing the testing on her liver to see if she needs a transplant, but until they can get her body's response to things in check, any treatment is difficult. Looking for juicing recipes that would bolster or cleanse the liver, maybe celery/beet/cabbage? She has been taking willow bark for awhile now. Thank you in advance.
1 month ago
Thank you Ash, maybe I'll give it a shot with some of what I have remaining, I've done similar with rose replanting. I find it interesting Geraint that you have to pull them, we have a cat, so mice aren't much of an issue, and I live in a city, so boars and porcupine are out! But it gives me hope that maybe I could pull them, let them dry out, and replant in August. I'll let everyone know if I have success.
8 months ago
Unfortunately, I don't have much (maybe 15 or so). I had tried to move them to containers several years ago, and the pots didn't drain well and the containers got soggy and froze over winter. Those were mush come spring. The few that I have now are ones that I missed when I dug them to transplant. I see most places near me that ship the corms send them in August to my location, maybe I should try then? What is Sepp's "shock" method, if you don't mind me asking? Thanks! (edit to say the original plants are roughly 10-12 years old).
8 months ago
I've been growing saffron for quite a few years and I need to dig them and divide, but everything I'm reading says do it in the fall immediately after the foliage withers and dies. Problem is, we didn't have a cold enough winter and the green grass-like leaves never died, bright green, pliable and really long. Can I dig them and divide them now in the spring or should I wait until next year?
8 months ago