I will be making these cookies next week for breakfast service in school. I am positive that I will be successful in making these.

Thanks Dawn. It's my mise en place for tomorrow morning..garnish for congee. :)

Can you store this at room temperature and still maintain its crispness? Covered or not?

Michelle, thanks for sharing these. The cookbooks look awesome.

You're always welcome at Rouxbe. The staff would be happy to have you on board.

Vegetables to avoid include artichokes, beans, Brussels sprouts, lentils, lima beans, pumpkin, squash, spinach, succotash, tomato, and vegetable juice. Other vegetables are moderately high in potassium such as asparagus, asparagus, beans (green), beets, bell peppers, broccoli, cabbage, carrots, cauliflower, celery, chili peppers, corn, cucumber, eggplant, greens (collard, mustard, kale), lettuce, mushrooms, onions, peas, and radishes

For fruits, they are apricots, avocado, banana, cantaloupe, honeydew melon, kiwi, nectarines, oranges, papaya, pears (fresh), peaches (fresh), prunes, and watermelon. "No no" juices are grapefruit, orange, pineapple, and prune.

It's a pretty long list and it can be quite confusing.

The best way to reduce the amount of potassium in vegetables is to blanch them first in boiling water for a few minutes and then blanching them in iced cold water to stop the cooking process. Some of the potassium and other nutrients will leech into the liquid.
You'll definitely lose other nutrients but it is better that way. 2nd, Eat fruits and vegetables in smaller amounts instead of serving them in bigger portions.

I hope this is helpful.

You're welcome Keely. Just write if you have any more questions. I'm willing to help.

Divina

Hi Keely,

I understand your need for creativity in the kitchen. There are few recipes here you can try for a gluten-free diet. I think there's more to come from other members who might be gluten sensitive themselves. As of now, the recipe are not categorized as gluten-free or dairy-free. I believe your friend might have a complete list of foods to avoid, foods to question (some foods contain gluten that we may not be aware of), food to substitute.

You may want to look at the following recipes which uses quinoa.
http://rouxbe.com/recipes/1053-scented-quinoa-pilaf-with-pine-nuts-and-raisins/text
http://rouxbe.com/recipes/2158-orange-quinoa-with-sweet-potato/text

If you can find some gluten-free pasta which are made with 100% brown rice or buckwheat flour, then you can use that to follow some pasta recipes here as well as rice recipes.

In the meantime, if you find it hard where to start, I suggest starting with whole ingredients. apples instead of apple sauce, ingredients. so instead of cereal boxes, you substitute with quinoa, millet or amaranth porridge. Try to use whole foods/ingredients as much as possible. That's a good place to start.

Any gluten-free breads in your area? Any whole foods that supply gluten-free flours and other whole food ingredients?

Here's a following links that would help you ASAP.

http://glutenfreediet.ca/blog/
http://glutenfreegirl.blogspot.com/ (also has a long list of other gluten-free blog sites)

I hope this helps.

Divina

Hi Patrick. I was just thinking that if I would serve this the non-traditional way, it would probably go well with some Greek yogurt or some vanilla or coconut ice cream. You just have to omit the milk. Then, Just a thought.

Hi Patrick. This chocolate rice pudding is usually serve just like that in the Philippines. This is traditionally with dried salted fish which you may not like. But toasted almonds would be great; dried cherries would work too. Hope you like it.

The link below would probably help too.

http://www.avocadofiesta.com/How_To.html

I love this rice. I haven't made it in a long time. It's time to use those coconuts in the garden for some fresh coconut milk. This is very good. Very sexy voice too.

It was actually Rouxbe that brought my passion back to cooking. The best video recipes on the web. Great staff who responds very quickly and who answers your questions about cooking immediately. Since I've been also doing my blog with photos, I could just imagine how much work you need to put on every video. I may not understand how it's done but I know you've done the best you could and will continue to do your best. Thank you very much Rouxbe.

Have you tried tempeh? It's also made with soybens but it's fermented. They have a higher content of protein, fiber and vitamins than tofu. They have a firmer texture and stronger flavor. This is what most vegetarians use to create faux meat/mock meat (turkey, beef, chicken, etc).

Another one is seitan, also called wheat gluten. Then, the textured vegetable protein which also made from soy but not really fond of using those.

But tempeh is a good protein source for your vegetarian dishes. You can interchange tempeh or tofu in recipes.

For better quality protein, combine legumes and grains to create burgers, meatloaf, pates, etc,

I'm sure we have a lot of vegetarian Rouxbe members who would want to share their recipes such as combining legumes and grains to create burgers,"meat"loaf, pates, etc. And if you have any vegetarian recipes, I would love to try it as well. Thanks.:)

Hi Jason,

Sprouting increases the activity of enzymes by 50-200 times, depending on the specific plant. Enzymes are essential catalysts for all the chemical reactions in your body - from digestion, immunity and all other metabolic and regenerative processes. Enzymes = Life. Probably the more appropriate term is "increase". Sprouting legumes including nuts and seeds increases its nutrient content (vitamins, minerals, protein). They are easier to digest and absorb into the body because they are raw and full of enzymes. You need to soak them for about 8-12 hours depending on the the type of legume you are using before sprouting for a few days.

You can check this website if are planning to do some sprouting.

http://www.chetday.com/sprouts.html

Mung beans are the easiest ones to sprout.

Oh, my mistake. Hijiki is actually referred to as bearer of health and beauty (instead of just a beauty mineral) most especially for the hair.

Hijiki or Hiziki is a type of brown sea vegetable or seaweed but it is black in color in dried form. I believe this type of sea vegetable is mostly grown in Oriental countries such as Japan, China and Korea although I think it is also available in other countries. Other types of sea vegetables are the ever popular nori, kombu, arame, wakame (in miso soup), dulse and sea lettuce among the popular ones.

One unique thing about hijiki is that it has a good balance of calcium and magnesium and also sodium and potassium. In Japan, this type of seaweed is known as the beauty mineral because it is good for this skin, hair and nails. It is also rich in iron and other minerals. Although some governments are not requiring people to eat a lot of hijiki and other sea vegetables because of it's arsenic content. But then again, we're not going to eat them in industrial size every day and it all depends on where it came from.

Hijiki has a slight anise, but strong fishy flavor and just a little bit of saltiness. For me, its actually a little bit strong but it's one of the sea vegetables that I need to eat more often. I could really smell the sea from this seaweed that's why I rinse them before using although it's better not to, to preserve the nutrients. There is another type of hijiki in Boshu, Japan which is slightly sweet in flavor. Another unique thing about Boshu hijiki is that they don't need to be soaked before using.

Good with salads, stir-fried dishes, casseroles, soup and even stews.

I hope I was able to provide some information. =)

This dish always brings a smile to my face.

I don't know if this helps but when I was in cooking school in Vancouver, I volunteered for a Butcher shop near where I live. I asked if I could volunteer and they were happy to help me with it. Unfortunately, I only volunteered for a day as I was busy volunteering in school. This is another option you can consider too.

Rouxbe is a great website along with the online cooking school (although I am still 4 lessons behind). I've been to cooking school but there are some things that they don't teach you in the actual school itself that Rouxbe emphasizes. The cooking school is indispensible. You can watch the videos over and over again. You can't do that in culinary schools where there are many students but not enough instructors to go around. Although you can learn a lot of the techniques in a professional kitchen, Rouxbe is still one of the best things that happened in my life.

I wonder if there's a more printer-friendlier version of the recipe where I don't have to waste a lot of paper.