Me from ME

Don't forget her mirthless "laugh".

I hope you don't mind if I reply to your question. As I have mentioned before I try eat mostly raw vegan. The natural fiber does tend to keep you feeling full. (Think of eating an apple versus drinking the apple juice.) The healthy oils (olive oil, nuts and avocados) are also satisfying. My protein is from beans (lentils, garbanzos, and tofu) My boyfriend was adamant that he did not like beans for the longest time and then he tried hummus and most nights when left to his own devices will eat it with raw vegetable dippers. He just thought he didn't like tofu and that is no longer the case either. Depending upon how strict you are about avoiding all sugars, here is a recipe that requires some honey as well as maple syrup. I think I have used agave or maple syrup instead of honey for the filling. (I've mentioned before that I try to create a bit of sweetness with dehydrated banana powder.) I give credit to my boyfriend for me being able to share this recipe since he made it for me after finding it on the Detoxinista website, which I highly recommend. It's not low calorie, and the ingredients may be a little pricey. However, If you try this dessert you'll find that you will feel satisfied after a small portion. Detoxinista's No-Bake Strawberry Swirl Cheesecake Bars (Paleo) Makes one 9-inch square pan Ingredients: Date Crust: 1 1/2 cups raw walnut halves 8 soft dates, pitted 1 tablespoon coconut oil Pinch of sea salt Cheesecake Filling: 2 cups raw cashews, soaked for 2 hours and drained (or 1 cup raw cashew butter) 1/3 cup honey 1 teaspoon vanilla extract 1/4 teaspoon salt 2 tablespoons lemon juice 1/4 cup melted coconut oil Strawberry Sauce: 1 cup diced strawberries 3 tablespoons maple syrup Directions: Line an 9-inch square baking dish with parchment paper and set aside. To prepare the crust, process the walnuts in the bowl of a large food processor fitted with an “S” blade until a fine, crumbly meal is formed. Add in the dates, coconut oil and salt, and process again until a sticky dough is formed. Press the dough into the bottom of the baking dish, and place it in the freezer to set. To prepare the cheesecake filling, combine all of the ingredients in a food processor or high-speed blender, and blend until the filling is completely smooth. You may have to stop and scrape down the blender several times to get a smooth result. Adjust any flavors to taste, then pour the filling over the crust and smooth the top with a spatula. To prepare the strawberry sauce, combine the strawberries and maple syrup in the blender or food processor and blend until smooth. Pour the mixture into a small saucepan, and bring the mixture to a boil over medium-high heat. Allow the mixture to bubble for several minutes, until it has thickened and has a syrup-like texture. To create the swirl-effect, spoon the strawberry syrup into horizontal lines across the cheesecake, then drag a clean knife through the filling and topping in a perpendicular direction. Drag the knife back and forth, from top to bottom, several times until the syrup is swirled enough to your liking. Place in the freezer to set until firm, at least 6 hours. Remove the pan from the freezer and grab the parchment paper to easily remove the cheesecake. Use a sharp knife to slice the bars, and feel free to cut off the curved edges to create perfect serving squares. (I like to use the edges as taste-testing pieces.) Return the bars to the freezer until ready to serve, and keep them chilled in a sealed container for best texture.

I also have Dish so I haven't been able to view it. Thanks John M for your comments which I always find enlightening.

Hope so, but wasn't sure.

Alapaki. If you watch the video you will see the top left corner of the fireplace above her right shoulder. We are aware that she is on one end of the human width spectrum but to be able to almost block it entirely is truly mind boggling.

Not sure why she would select that particular photo in front of the fireplace to announce the new season - unless it's to show the resemblance to the Buddha on the shelf. She looks completely unhappy. That dead eyed "smile" doesn't convince me in the least. Yeah, proof of a fabulous life right there.

This x1000! For me just a little bit activates that part of my brain. Products made with white flour have the same effect on me. When you consider the ingredients of breakfast cereal it is almost like starting the day with dessert.

tdanaher thanks so much for explaining what it is. I just saw a similar promotion for a different movie with Jazz Jennings. Now I am wondering who is profiting from this sort of cross over. Does TLC pay the movie studio for the digital asset or is the free advertising enough? Does the movie studio need to approve of how their digital assets are used?

Josh's upper teeth situation - I also keep watching for them. Wouldn't he be lisping if he were lacking them entirely?

Acting at it's very best...speaking of which, she is in a TLC promotion for a movie which is about to open in theatres. I just saw said promo and won't get the name right but it is something about shrinking people...oh snap! The irony. Good one TLC.

If the name of this thread hadn't already been WTF is Wrong With Her? that very video would have necessitated a change to it. All I can say is that she must be one really sexually frustrated woman.

I guess I should play closer attention. I thought that in one of the first photos of the family, Heather and BooBear at dinner that Tal was on the right and on the left of the group and looking very much like Tal was Todd who had a similar beard. If not Todd who was it? Tal's significant other? Also, I was a little sorry to see how much her brother's face had filled out. It looked to me that he had gained quite a bit of weight. Donna was experiencing Mal de Mer that night and wasn't present. I went to the cruise forum I read to see if others on board had mentioned rough seas, or, a NoBS at Sea sighting. They were on a huge ship so it wasn't a cohesive discussion group so there wasn't any mention of a "celebrity" on board.

Yeah, sea air tends to make clothes shrink. (Sorry, old joke.) But seriously, some cruisers are known to be EFM'ers and it has been said that people gain one pound a day. I can't imagine gaining 90 lb on a world cruise, however I do admit that I have certain gowns that only make their appearance toward the end of the cruise. I can not imagine showing up to a formal dinner in a skirt and jogging bra. WTF? The "come hither" look in that photo makes me wonder if she thinks it blinds everyone else to the real sight. Those upper arms are something to behold.

Pachengala, I abhor waste as well. My hand cranked spiralizer leaves a piece that is no more than 1/2 inch and what ever diameter the vegetable happens to be. We usually cut it up into matchsticks and use as a vehicle for hummous. Since I have a KitchenAid mixer I was considering getting the spiralizing attachment. Can you say a bit more about the amount of waste vegetable it leaves behind? Last night we did have a little trouble spiralizing an onion that was more flat than round and we couldn't use the angel hair blade. After reading your comments about the thin sauce for Kung Pao I used the tried and true method of mixing some cornstarch into the broth before adding to the wok. Oh, and since it was a spur of the moment dinner and we didn't have snow peas, asparagus filled in quite nicely.

Having just watched a thoroughly enjoyable documentary, The Barkley Marathon, I can't help but compare the way our girl looks after completing a 5K with those who are successful doing the "fun run" which is only 3/5 of the entire race but is 60 miles in length with elevation gain and traversing a tunnel under a closed penitentiary. The before and after photos of some of the runners are quite remarkable at how good they look. When I saw the photo of Whit swimming in her clothes for a minute I thought she was suddenly adopting Duggar type modest swimwear - yeah, no just another example of succumbing to temptation.

Good to know that Bragg's offer it. Yeah, I really like the taste as well as knowing that it is better for me than parmesan cheese. I usually buy it in bulk at the natural food store but I do use Bragg's aminos as well as raw cider vinegar. Rainbowrockgal do you have any recipes you'd like to share?

I guess it wouldn't make the recipe inedible but including it will definitely add an extra flavor note. I would gladly send you some if I knew of a way to do it. (Since I started using nutritional yeast I have started to use it a lot since I really do like it.) There is a venerable old recipe that used to be available on free recipe cards in health food stores for spicy fried tofu. It always gave the choice of parmesan cheese or nutritional yeast and I never bothered with the latter. Then when I read about the cellulose that is added to parmesan I have been backing off on that. And I positively detested the taste until I started spiralizing it and using interesting sauces. I absolutely love lentils now. Ironically, the one recipe that my mother served that made me gag when I was a kid was from the Shaker Cookbook and it was called Baked Lentil Loaf. I looked up the recipe when I was at her house recently and I do think it would make me have the same reaction. The only ingredients were mashed lentils and chopped onion. It was grey and it was dry. But now, bring on the Lentil Stew and Lentil Burgers.

I've done a few hikes up mountains that were just like stepmills. As a matter of fact, two days ago a two mile trail took 2 hours each way. Some parts were so steep that ladders had been installed. The view at the top was well worth the sore muscles I feel today. Two spiralizer recipes follow. One is spicy, one is more creamy. Some ingredients may seem alien but I would strongly suggest you seek them out. Carrot Noodles with Cashew Cream Sauce Blend ingredients for cream sauce and set aside ½ C raw, unsalted cashews soaked 2 hours and rinsed ¼ C diced sweet vidallia onion sauteed 2 cloves minced garlic 1 T nutritional yeast 1 T lemon juice 6 T vegetable broth 2 large carrots – spiralized 3 cups sliced Portobello mushrooms sauteed in 1 T olive oil 1 link sweet vegetarian sausage cooked and sliced or chopped Saute spiralized carrots briefly, not too much or noodles will lose their integrity. Add sauteed mushrooms and sliced vegetarian sausage, pour heated cream sauce over. Kung Pao Tofu Kung Pao Sauce Whisk and set aside 3 T soy sauce 1 T mirin (rice wine vinegar) 1 tsp honey 2 T dark sesame oil 1 lb extra firm tofu, drained, blotted dry and cut in 1 inch cubes then sauteed in 2 tsp coconut oil 8 oz snow peas 2 cloves minced garlic 1 T minced ginger root 4 red chiles, stems and seeds removed chopped very fine 3 scallions diced 3 T roasted cashews chopped 1 medium sweet onion - spiralized using angel hair blade soaked in cold water and rinsed. After tofu is cooked add onions, cook until wilted. Add snowpeas, garlic, ginger and chiles, and scallions. Pour sauce over. Top with chopped cashews.

It doesn't seem to make things taste like bananas, I guess it depends how much you use. But keep in mind I dehydrate my own banana slices since some of the ones available in the grocery store have had sugar added. When I make tomato sauce from tomatoes I have processed without salt or sugar I take the acidity out by tossing a few carrots in and later puree. I happen to LOVE Veganaise. It is expensive and I think it is one of those substitute foods that may actually taste better than mayonnaise. I have tried using grape seed oil to make my own substitute Veganaise but it's not right. I have had good luck using a blender or stick mixer to make a type of mayo using unsweetened, unflavored soy milk, about 6 slices of dried banana, garlic, a small amount of cider vinegar and olive oil. It doesn't have preservatives but it lasts several days in the fridge. And, yes, there is nothing quite like tomato and mayo sandwiches on white bread. And, I could not stop eating them this summer. With full awareness that white bread is just about like eating cake and it was turning on those pleasure centers in my brain.

Now that I have that recipe out there I have started to second guess my memory. Now I think the oregano should be more like 1 1/2 tsp and perhaps only one clove of garlic. Also, although it is more of a hassle at the beginning it is easier when ready to serve if you shape the mixture into rectangles that are the size of fish sticks as you place it on the parchment. Interesting that the riced cauliflower is available in some grocery stores. Thanks for that hint.

I for one am interested in finding out how the "dance class" in Charleston went. I appreciate that Dot tried. Where's Major BigTime?

Since I am totally without internet at the moment I have been relying on the local library for connection to the outside world. Last time I was there I posted a message about recipes but I see that it never went through. Since I have been away from home and do not have the essentials for my healthy eating I do not have my dehydrator, spiralizer or even the recipes I frequently use. That said, since I try to be vegan here is one of my favorite but least healthy vegetarian favorites. If you are OK with eggs and cheese it is surprisingly delicious for having such simple and clean ingredients. It starts with cauliflower rice which is made by grating a raw cauliflower and steaming it in the microwave with a few tablespoons of water for a minute or two. It should be semi-soft but not mushy. Leave it to cool. Then squeeze excess moisture by placing in a tea towel and wringing until almost dry. (Cauliflower rice can be done in the Cuisinart also. Many instructions available on line.) You will need parchment (not wax) paper. Set it aside on a cookie sheet. Here's the recipe for Cheesy “Breadsticks”: 2 cups cooled cauliflower rice 1 egg beaten (or ¼ C egg whites) ½ C grated mozzarella cheese for mixing in and ¾ C for later 3 tsp dried Oregano 2 cloves garlic minced Mix ingredients, spoon onto parchment using a spatula and flatten. Bake at 450 degrees for 18 minutes, add remaining cheese and broil until brown. Let stand until firm. Cut into 12 breadsticks Serve with marinara sauce and dip away. Spiralizing recipes to follow in about a week.

You might be sorry you asked. LOL. It is a method of making long thin strands out of a vegetable which take on the appearance of pasta and can be treated as such. The most commonly used vegetable is zucchini but it works on squash, large carrots, rutabaga, and the aforementioned onion. There are cheap gadgets claiming to be spiralizers but they are enough to turn one off the whole proposition. The best can be attached to a Kitchenaid or, like mine are hand cranked to put the vegetable through a sharp blade. When I say the strands are long...well a friend's daughter took one end and walked across the room so you need to cut them as you are turning the crank. I've seen spiralized vegetables in the produce section of the supermarket. One zucchini makes a very large amount of carb free "pasta". I would be most happy to share. Do you think the mods and other denizens of this forum would object?

Hey thanks Pachengala! I thought the idea was so far out there that no one would be interested. I forgot to mention to use the sweetest, mildest onion you can find as well as the smallest cutting blade to make shreds that are the size of angel hair (or, glass noodles). The recipes I use impart all the flavor and the noodles are just the texture element.

It wasn't just the ubiquity of the hat. IT WAS THE FIT! Come on Larry didn't you at least try it on for size? Don't you own a mirror? I saw a big gap between The Hat and where his head should have been.