Liz, thank you for straightening me out. That is why I blending up a dose
of Cilantro, it is good for brain fog. I will not forget now. Liz Patterson
lives in Yakima, Washington and doesn't do Japanese cooking and still hates
tofu. We will work on her. Cathy our one and only child spent 3 weeks in
Japan as an exchange student.She and her dad love trying new foods... I am
the slow learner. I eat it all but am a lousy cook. I burn everything (that
is why I am in charge of salads. Is it your mom who is Japanese and taught
you how to cook. Please resend the Herb Stew again please paste as I do not
surf, your buddy, Jeanne
At 04:32 PM 7/19/98 -0700, you wrote:
>Jeanne,
>Hi! This is Liz Gioia...I live in Southern California. Marty and you
both have been confused
> with all the Liz's! You were responding to me below...I'm the Liz
that's half Japanese and
>makes sushi with Daikon sprouts and puts Bonita on her cold tofu! I'm the
Liz that sent you
>the Herb Stew (Ghormeh Sabzi) recipes, were you able to open the attached
recipes?
>If you couldn't open the attachments I'll just cut and paste it to an
e-mail ...
>Your recipe buddy, Liz
>
>-----Original Message-----
>From: james kissinger [SMTP:jkissing@uvic.ca]
>Sent: Saturday, July 18, 1998 2:10 PM
>To: mol-cancer@lists.meds.com
>Subject: [MOL] All Liz's and who is who
>
>Liz, you live in Washington, right? I am getting confused here as to who is
>cooking what? Cathy is the cook here and she loves the Japanese recipes...
>actually she loves cooking...Italian, East Indian, Chinese, SE Asia (spring
>rolls in peanut sauce) I finally found what are Daikon sprouts and Bonita
>Flakes (yes, we had some in the house!). We do have a lot of organic
>farmers around and we go faithfully every saturday to stock up. We got a
>juicer just last week and slowly getting into juicing vegetables, carrots
>and beets so far. Carla is the expert here. I really go to learn to cook. I
>am still stuck on chili, spaghetti, burritos, hungarian goulash (no eggs)
>coq au vin (with wine), all in the oven meals and stir fry and fish. I'm
>getting hungry again. I have gone no dairy too. Cathy loves doing up a new
>dish but is busy right now with courses. I still get stuck on what to have
>for lunch and land up eating veg sandwiches with soy cheese. Never stuck
>for fresh veggies here in the Pacific Northwest, are we?
>
>God Bless, Jeanne
>
> At 09:35 AM 7/14/98 -0700, you wrote:
>>Jeanne,
>>
>>We use the vegetarian ground also and I like not having that grizzle
>that's in ground beef --yuck!
>>Tofu? We usually have cold tofu with Bonita flakes, green onions and lite
>soy sauce. We always have
>>it in our miso soup, too. I'm not sure what you mean by fresh or farm
>sushi...but the other day we had
>>sushi (rolls and hand rolls) that we made ourselves, and it was
>refreshing! We used Japanese cucumbers,
>>broccoli sprouts, daikon sprouts, shiso (an aromatic herb or green leaf),
>avocado and crab meat. We haven't
>>tried wild meats but we really aren't big meat eaters so I don't think we
>will have much occasion to try it.
>>We love Middle Eastern food as well but I don't know how to cook it...if
>you have any great recipes, I'd
>>love to try some! My favorite Persian dish, gormeh sabzeh (sp?), comes
>with or without meat... it's like
>>a dark green vegetable stew (or chunky soup) that's great with basmati rice.
>>
>>Best Regards, Liz
>>
>>
>>
>>-----Original Message-----
>>From: james kissinger [SMTP:jkissing@uvic.ca]
>>Sent: Monday, July 13, 1998 7:12 AM
>>To: mol-cancer@lists.meds.com
>>Subject: RE: [MOL] Naturla Foods and recipes
>>
>>Liz, Marty,
>>
>>We are still diddling with our diet. We eat a lot of tofu and a product
>>called "Just Like Ground" (this is Canada) which has the same texture as
>>hamburger and you can use it 1000 ways too. We are trying to buy organic
>>and wild meats but have not really gotten into wild meats yet. We are
>>joining a vegetarian group just for the recipes and it is tough as it seems
>>you are eating the same things over and over again. James caught a 70 lb
>>halibut and it seems to be cropping up in various guises all too often!
>>
>>Japanese is excellent but not sure about Sushi? Fresh not farm, I mean.
>>Anyone tried Toubili and Hummus and Lentil recipes.
>>
>>I am getting the Livingstone cook book too as we are going on vacation to
>>San Francisco in December and might ask for a consult but not sure if we
>>should as I am doing OK with what I am doing now. We will resider after my
>>next checkup end of August.
>>
>>God Bless, Jeanne
>>At 12:25 PM 7/13/98 -0700, you wrote:
>>>Dear Marty,
>>>
>>>Thanks for the info... I know about Salmonella and Escherichia Coli
>>bacteria...but I didn't know
>>>about cancer microbes... I'll have to read up on it...
>>>
>>>In our household, we're pretty much like vegetarians now! We usually have
>>fish and will have
>>>turkey or chicken occasionally. It shouldn't be too hard to eliminate
>>chicken, is turkey ok?
>>>We eat alot of pasta, rice, and vegetables. You are right, planning and
>>cooking this way isn't easy!
>>>I usually prepare Japanese or Italian meals using fresh vegetables as much
>>as possible.
>>>If we're pressed for time, we eat vegetarian burgers or turkey burgers!
>>>
>>>Again, thanks for all your help. I'll check out the Livingston web page
>>and see if I could pick up a
>>>copy of their recipe book...
>>>
>>>Best Regards,
>>>Liz Gioia
>>>
>>>
>>>-----Original Message-----
>>>From: Martin Auslander [SMTP:fitecancer@earthlink.net]
>>>Sent: Saturday, July 11, 1998 9:40 PM
>>>To: Medical On Line Forum; hart4hr@pacbell.net
>>>Subject: [MOL] Naturla Foods and recipes
>>>
>>>Dear Gioia,
>>>
>>>hart4hr@pacbell.net
>>>
>>>
>>>
>>>There are many great recipes utilizing all the essential minerals and
>>>
>>>vitamins that are basic in the vegetables, fruits and meat products that
>>>
>>>are either organic or garden grown. YOu would be surprised how
>>>
>>>delicious our daily recipes are. The hardest part is planning and
>>>
>>>cooking, however, since I have difficulties even boiling water.
>>>
>>>
>>>
>>>But, I literally could spend hours telling you how to prepare foods, but
>>>
>>>the way we learned was by taking lessons from the Livingston Foundation
>>>
>>>then follow up lessons from a private nutritionist, then the many
>>>
>>>recipes were followed from the Virginia Livingston Cook Book. I am
>>>
>>>certain you may purchase this locally at say a Crown Book or Borders
>>>
>>>Book Store. If not pls log on to the Livingston Website previously
>>>
>>>provided.
>>>
>>>
>>>
>>>HOpe this information helps. The foods basically to avoid is sugar,
>>>
>>>salt, beef and pork of any kind, chicken of any kind, polyunsaturated
>>>
>>>fats, etc. Now this will be difficult but essentially the foods that are
>>>
>>>basic to the stimulation and revitalization are anything that comes from
>>>
>>>the ground naturally and can be cooked very deliciously. The protein
>>>
>>>that is essential for the body can be obtained as fish, wild game,
>>>
>>>buffalo, lamb. These are the types of types that appearn not to have
>>>
>>>cancer microbes, say as cow, or chicken do. YOu will learn more from
>>>
>>>reading the cookbooks that provide information that outline the
>>>
>>>necessities of revitalization of the immune system. As you have read
>>>
>>>this past year there is more of a breakout of many types of diseases as
>>>
>>>a result of cow or chicken meats. It is also been found that these types
>>>
>>>of products are not checked for cancer microbes at time of slaughter,
>>>
>>>but tested for bacteria and common conditions.
>>>
>>>
>>>
>>>HOpe this as well provide you with information.
>>>
>>>
>>>
>>>God Bless
>>>
>>>marty auslander
>>>
>>>
>>>Attachment Converted: "C:\TEMP\REMOLNat"
>>>
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