micki13's Journal, 23 January 2013

Tried to make a vegan version of MiM's this morning to go with my home-made Mushroom soup at lunch-it worked really well!:

1 part each of Hemp flour, Flax seed and chia seed (or any milled seeds)
baking powder
Soya milk (or other plant-milk, enough to make a thickish batter)

Microwave until set. It needs a bit longer than ordinary MiM's (mine took 3 min), and it will be soft when warm-I let it cool down, and it was perfect!Doesn't rise as much, though. Yummy with Almond butter.

Mushroom soup:

Mushrooms, Courgettes, Mangetout, Chili, Ginger, Veggie broth and Walnuts. Cook for ca.10 min (add Mangetout when it comes to the boil), and blend. Add a Soya milk. It's a really creamy soup, I was surprised!

'Twas a great lunch, just right for this bloody weather..

It's so much fun trying out all this stuff!

Diet Calendar Entry for 23 January 2013:
1040 kcal Fat: 41.87g | Prot: 30.18g | Carb: 162.66g.   Breakfast: flax seed, chia seed, soya milk, hemp, strawberry,  pear, pink grapefruit, blueberries, banana, cinnamon. Lunch: garden salad, seaweed salad. Dinner: walnuts, assorted vegetables, kale, organic vegetable broth, zucchini, mushroom, nori. Snacks/Other: orange, apple, walnuts, organic almond butter. more...


Your lunch sounds soooo good. I think mushroom soup is one of my all time favourites and your MIM sounds interesting. Makes a change from the run of the mill, flax meal, almond flour or coconut flour versions. Next time please post a piccie :) 
23 Jan 13 by member: LowCarbFemmeFit
thanks!It was really wholesome and delish!And it's freezing here, so it was perfect for this kinda weather.. I experiment with different types of milled seeds and nuts, they all work great. You can use them in any combination, I also made flax, hazelnut, chia and blueberries before, it's lovely. ha, I would never think to post picture of my food!Will do!:) If it looks pretty enough for the camera..;) 
23 Jan 13 by member: micki13


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