Have you tried slicing zuchini very thin, like spaghetti noodles and cooking.
It's not bad.

Diane
============================================================
From: "Beth Mouser" <mouser4@...>
Date: 2005/01/02 Sun PM 12:43:22 EST
To: beginnerBEDROK@yahoogroups.com
Subject: [beginnerBEDROK] Marina: Re Ancient Harvest Quinoa Spaghetti




Thank you, Marina, for your help explaining about flours. Sounds
like I need to stay away from them as much as possible. Actually, I
was wanting a pasta because I have a great red pepper spaghetti sauce
recipe. I am still working on a 7-day menu to follow and was going
to have spaghetti at only one of the meals and that would be the
only "flour" meal except for a few Red Bliss chips on several days.
I think we had better stay away from corn as well. I could try
making amaranth pasta myself if the Buckwheat pasta doesn't taste
very good with the sauce. Has anybody done this? I appreciate the
help Marina.

Beth

--- In beginnerBEDROK@yahoogroups.com, "Marina Siddoway" <tsidd@f...>
wrote:
> Beth,
> It is hard to transition to not using things like pasta and chips
and
> crackers and the sort,
> but once grains are ground up and turned into flour, the body uses
them
> in a very different
> way than if they are whole. So, is the pasta something you are just
> wanting to use as a
> transitional food? There is a 100% buckwheat pasta called soba.
There
> is also a soba
> that is part wheat, so you have to be careful and read the labels.
>
> Corn is a second stage food, I believe, so you would want to avoid
it
> for awhile, unless,
> like I said above, this is just being used transitionally. If your
> child has wheat/gluten issues,
> sometimes they also have corn issues because the corn gluten is very
> similar to wheat
> gluten.
>
> Gluten is what makes the flours sticky and hold together for breads
and
> pastas, so that's
> why most pastas have gluten-rich grains in them.
>
> Have you just tried soaking and then cooking the quinoa by itself?
I
> soak it overnight,
> then rinse and drain it. In a skillet, I sauté a chopped onion,
then
> add the quinoa and
> water and cook `til tender. After I remove it from the heat and
let it
> cool a little, I add a
> spoonful of the glorious raw butter and some salt. It's really
tasty.
> Unfortunately, my
> daughter reacts to the grains, but having the quinoa alone helped
me see
> that she
> has issues with it.
>
> You can also stir fry Chinese type veggies and add these to the
quinoa
> to make a
> type of fried rice dish.
>
> Hope this helps.
>
> Marina
>
> -----Original Message-----
> From: Beth Mouser [mailto:mouser4@m...]
> Sent: Thursday, December 30, 2004 4:04 PM
> To: beginnerBEDROK@yahoogroups.com
> Subject: [beginnerBEDROK] Ancient Harvest Quinoa Spaghetti
>
>
> I was at the HFS store today and this is the spaghetti I was trying
> to remember, and it does come in the blueish box. Ingredients are
> corn flours and quinoa...problem is we don't know how much corn to
> quinoa. I may call the company and ask how much quinoa there
> actually is in it.
>
> Also, there is an Amaranth spaghetti as well, but it lists duram
> semolina and then amaranth--the same problem as above.
>
> Which is worse the duram semolina or the corn flour? Does anybody
> make their own pasta?
>
> Beth
> -
>
> -- In beginnerBEDROK@yahoogroups.com, "Reads" <gdread@c...> wrote:
> > I also have seen this pasta. It comes in a bluish box and I've
> seen it in
> > health food stores. I can't recall the brand but I've read the
> label and it
> > does contain corn.
> >
> > Dana
> > -----Original Message-----
> > From: Wendy Saranam [mailto:wsaranam@p...]
> > Sent: Thursday, December 30, 2004 7:49 AM
> > To: beginnerBEDROK@yahoogroups.com
> > Subject: Re: [beginnerBEDROK] Spaghetti?
> >
> >
> > Beth,
> >
> > There's a company that carries quinoa pasta...can't think of
the
> name of
> > it, but I've seen it in nearly every natural food store/co-op
I've
> been to.
> > Is there a nf store near you? If not you could do a 'quinoa
pasta'
> search
> > online. I'm sure you'll find them.
> >
> > Wendy
> > ----- Original Message -----
> > From: Beth Mouser
> > To: beginnerBEDROK@yahoogroups.com
> > Sent: Wednesday, December 29, 2004 9:24 PM
> > Subject: [beginnerBEDROK] Spaghetti?
> >
> >
> >
> > I thought Miss Robens carried an amaranth spaghetti and now I
> don't
> > see one on their website. They also used to carry a quinoa
one.
> > Does anybody know about where to get spaghetti using these
> grains?
> >
> > Thanks,
> >
> > Beth
> >
> >
> >
> >
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