Topic: Non dairy.....why I feel let down by Jane plant

Oct 28, 2013 09:02PM jessica749 wrote:

Momine, are you in Denmark???? I guess so. Everyone/Anyone: what about "Greek" yogurt? Is it made in Greece? I know it sounds like such a stupid question. I guess the answer is, it depends on the 'brand', like everything, and I should (like everything) read the label and see what it says about where it's made....

Oct 29, 2013 02:49AM - edited Oct 5, 2017 07:38AM by Momine

Jessica, no, I grew up in Denmark, but for the last 15 years I have lived in the US and Greece - which is apropos to your question.

Total yogurt is made in the US by a Greek company. Chobani is made by a Turkish-American in the US. I don't think they import the stuff from Greece anymore, although when Total was first introduced to the US by John "Fat John" Catsimatidis, they were flying it in.

Greek yogurt is thicker and creamier (even the no-fat version) than regular yogurt, as well as not being sour or bitter. Yogurt was introduced to Europe by a Greek from Thessalonica who went to France and opened a yogurt shop, later known as Danone.

Brnxgrl, you have probably told me before, but Afghanistan in the 70s? That sounds rather exciting. My parents took a trip through there by bus, with a bunch of students, in the 60s. My mom still talks about it.

Oct 29, 2013 08:19AM exbrnxgrl wrote:

painterly,

You can find organic, low/no fat yoghurt in many stores though it probably won't taste exactly like what you ate in Greece. Still, it's quite good.

Momine,

I was a Peace Corps volunteer and the last English teacher for Ariana Afghan Airlines. It was an amazing experience that shaped who I am today. I love Afghanistan and am broken hearted over what's happened there over the last 30+ years.

Caryn

Oct 29, 2013 11:57AM Momine wrote:

Painterly, dang! You should have come by for a coffee ;) If you want to try making a Greek spinach pie, try the following. This is not made with a phyllo dough, but a more country-style crust.

Dough:

1 cup sparkling water

1/2 cup olive oil

1/2 teaspoon salt

Enough whole-wheat flour to make a kneadable dough - a little less than a pound.

Knead the dough till elastic and leave to rest while you make the filling.

Filling:

Defrost 2 lbs spinach and squeeze as much water out of it as you can.

Chop an onion and a few cloves of garlic and saute in olive oil till translucent. Add in spinach. Add a large handful of chopped, fresh dill. You can also add a little fresh mint, if you like it. Take off heat.

Beat two eggs with about 3-4 oz of Greek yogurt. Chop up about 3-4 oz of feta. Mix the egg/yogurt stuff and the cheese well with the spinach.

Get out a large, round tin (12 inches) and oil it with olive oil. Roll out half the dough and let it hang over the sides. Add filling. Top with the other half of the dough rolled out. Seal edges, trim and fold onto the pie. Cut 4-5 holes in top for steam. Bake 45-60 minutes at 375. During baking it is a good idea to roll up a piece of kitchen paper and soak up any excess liquid bubbling out of the holes. When it is nicely browned all over, remove from oven. Let it cool on a rack for about 10 minutes, then slide it out of the tin (gently) and leave it to cool some more. It is good both hot and cold. If you don't have spinach, you can use 5 leeks, sliced, cleaned and cooked down (to get rid of liquid and to make them tender) along with all the other ingredients.

Oct 29, 2013 07:45PM painterly wrote:

Momine,

Thanks for the recipe.

I note that for the filling you use 2 eggs plus the yoghurt whereas I use 5 eggs minus the yoghurt but all the other ingredients that you use. I am due to make a spinach pie on Thursday so I will try your version. Sounds lovely. I will let you know how I find the difference between your filling and mine!

And how interesting the way you make your pastry. With olive oil as a fat! I have to try that.

Oct 30, 2013 07:49AM Momine wrote:

Painterly, don't forget some salt and pepper. I forgot to write that. I experimented quite a bit after DX with ways to make this kind of crust with olive oil. A friend, who has a restaurant nearby, taught me the trick with the sparkling water and more oil than I had been using.

Nov 1, 2013 03:23AM Momine wrote:

Jessica, I agree that it is good to remember that we have other stuff going on besides the stupid cancer.

Oct 5, 2017 10:57AM Momine wrote:

http://www.telegraph.co.uk/foodanddrink/healthyeat...

When she first switched to the vegan diet, she also did chemo, according to the above article. When she had a relapse again, she went on letrozole (and resumed her vegan diet), as noted elsewhere in this thread. Perhaps the diet helped or perhaps it didn't. It is impossible to tell from the available evidence.

Dec 13, 2017 01:38AM Amelia01 wrote:

An old study but recently spoken about in various articles on the www that concerns fermented milk products and gouda cheese. When I consume cheese, I'll reach for the Gouda. I guess the same beneficial MK4 can be found in Natto (shudder) so cheese it will be. I also came across a chart of other foods with high MK4 and goose liver pate is high on the list! Hmmmm... maybe just a tablespoon for the holidays.

https://www.ncbi.nlm.nih.gov/pubmed/2736542

Dec 20, 2020 02:04AM Ashleyn9 wrote:

I definitely agree. I wish I knew this about Jane plant before I bought her book. How has your diet been going? Do you know of any experiences I could look up or connect with who have and are successfully using a plant based diet to combat cancer? Would love to hear some hopeful stories

Dec 20, 2020 12:19PM YesIamaDragon wrote:

As a near life-long vegetarian teetotaler who has always maintained a healthy weight, exercised regularly and meditated daily (up to 2 hours a day)* I have to roll my eyes at people who think they can cure their breast cancer by doing what I have always done. I mean, if it didn't prevent my breast cancer, how would it cure it? I am all for reducing risk wherever possible and am a big proponent of a balanced plant-based diet, but this sort of stuff seems just as victim-blamey as the "you weren't enough of a warrior/you didn't think enough positive thoughts" crowd.

All that being said, I am still clinging to my nearly dairy-free dark chocolate and my husband's fabulous him-made yoghurt. Never have been totally dairy free.

* oh yeah, and no family history or genetic mutations associated with increased risk, either