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Pickle question...

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Today I had potato and bitter melon. I just ate it because its supposed to be a good blood purifier. I prefered fry.

 

My friend made this pickle with cauliflowers, carrots, chillies,etc, a killer, people loved it so much. I can handle only a little with aloo paratha and yoghurt...oh,oh, the puss. Trying to be good, today I got soya milk, quite tasty. I had rasamalai too with rabri on top. What to do with all those milk products??? /images/graemlins/crazy.gif

 

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atma have you tried the soya yoghurts that are coming out? They have a long way to go.Pus free but taste free as well. Still ok if fruit and stuff is mixed in,but plain...? Maybe next year.

 

Everything is contaminated in this age. I wish I could just get my energy straight from the sunlight but I gave that fantasy up some time ago. I actually thought and tried to work into a breatharian lifestyle at one point. Turns out I couldn't maintain a complete fruitarian regimen for very long before the potato chip craving took over.

 

Fantasies come, fantasies go

 

conceptualizing-easy

 

actualizing-hard

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Soy cheese is ok to me. nothing to write home about. Nothing like the real thing. Also too expensive for what it is. I sometimes will break it up and toss it in salads.

 

But things are getting better. I remember a time when you could not buy soy milk in any store including health food stores and no tofu either except in your local Chinatown.

 

Oh life is hard when we are so far ahead of the curve. /images/graemlins/wink.gif

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I make kefir from soyamilk. The culture lasts indefinitely, unlike yogurt, but must be used regularly. Much easier than yogurt as it can be done at room temperature or slightly warmer -- not so critical. It can be strained to produce a kind of cheese, about the same texture as cream cheese. Apparently there are many health benefits to eating it.

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