Out of curiosity, have you tried eating soy in it's non-processed form? As in tempeh and miso? They're both fermented and are actually the "good" form of soy, while tofu, fake cheese, etc. actually irritate the body.
Oh, and I saw this recipe online for soy free soy sauce
8 oz molasses 3 oz balsamic vinegar sugar to taste
I love miso and tempeh. I've eaten tempeh numerous times but right now I am unable to tell if it will bother me. So far my plan has been to eliminate it all together, and then maybe try small amounts of certain things. I would love it if I could do will with tempeh and miso :-P
Thanks for the recipe! I think I will try that soon. I'm curious as to how long the shelf life is.
I forgot to mention I love your Hellboy icon! I'm so in the mood to watch #2 tonight.
Also, I remembered a recipe I bookmarked that makes AWESOME teriyaki sauce.
1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce (use the molasses/balsamic/sugar recipe above of course) 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
It's meant to be baked over chicken but I'm sure it's great over ANYTHING.
Sadly, tofu is tofu, homemade or not. Tempeh and miso are different because they are fermented. I'm pasting some text from bodyecology.com that explains it best:
We recommend eating only fermented, non-genetically-modified (non-GMO) soy products
( ... )
Out of curiosity, have you tried eating soy in it's non-processed form? As in tempeh and miso? They're both fermented and are actually the "good" form of soy, while tofu, fake cheese, etc. actually irritate the body.
Oh, and I saw this recipe online for soy free soy sauce
8 oz molasses
3 oz balsamic vinegar
sugar to taste
Combine ingredients. Refrigerate.
Hope that helps :)
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Thanks for the recipe! I think I will try that soon. I'm curious as to how long the shelf life is.
Reply
Also, I remembered a recipe I bookmarked that makes AWESOME teriyaki sauce.
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce (use the molasses/balsamic/sugar recipe above of course)
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
It's meant to be baked over chicken but I'm sure it's great over ANYTHING.
Reply
(The comment has been removed)
We recommend eating only fermented, non-genetically-modified (non-GMO) soy products ( ... )
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