What happened to the old recipes?

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  • Martyn
    replied
    OK so it's official - I just had a look through the recipes and the meat ones have been completely removed.

    DareBee: I now officially rename thee DareVegan!

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  • PETERMORRIS966
    replied
    neilarey Damer Nihopaloa Mdawg Today I made two recipes from the “Hey I can make it!” Cook book. I made the granola & yogurt for breakfast. Awesome! I made “Pasta with Cream Mushrooms” for dinner with green beans & boneless skinless chicken breast. My wife & step-son loved it as well. It was so good, my step-son is taking leftovers for his lunch tomorrow. Next time we make it, we’ll add some oregano or thyme or some other herbs. I think it is one of those recipes that is open to however you would like to spice dinner.
    Team DAREBEE thank you to all involved in making, testing the recipes & putting the book together.

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  • Damer
    replied
    HellYeah I am sorry I am only now getting to this thread. The year's started out with its own unique pressures on time, it would seem. The first credible studies regarding the potential of coconut oil to increase LDL-Cholesterol that leads to poor cardiovascular health was back in 2018 when a meta-analysis of several peer-reviewed studies highlighted the issues. That study is here. Last year, new research came out that further highlighted the risks and the American Heart Association has also issued guidelines against the extensive use of coconut oil, coconut butter and derivative products. This medical article covers some of this. A more targeted meta-analysis released last year screened clinical trial studies for blood quality and pretty much makes the same point with a lot more clinical evidence. That study is here.

    Because of the popularity of DAREBEE meals and recipes we take the trust placed on us seriously. So, we stay on top of current scientific knowledge and thinking and adjust everything accordingly to make sure we deliver information that is as beneficial as possible and well within current scientific thinking. I hope this helps. Feel free to ask any questions should anything come up.

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  • Guest's Avatar
    Guest replied
    PETERMORRIS966 I'm not sure what the deal here is. Of course, there's heavily processed ham (pressed meat, those perfectly circular slices of ham) and meat that has been cooked/boiled to ham, which is sliced directly from the whole piece of meat, which is drastically different. I don't really see the problem with the latter in comparison to other meat. I don't know how it is in Canada, but over here in Europe, if you buy sausages, ham and bacon that has a regional designation (for example, uhm... Schwarzwälder Schinken -> black forest ham) you can be reasonably sure that it's more or less made according to traditional standards. I'd say, it's important what's in your meat and how it's produced.

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  • PETERMORRIS966
    replied
    neilarey Darn! I love ham & sausage; Italian, ham, Kolbassa, chorizo, farmers, etc. The funny this it is still a part of some Mediterranean & Mexican recipes. Oh well, if I can survive COVID, I can survive this😂

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  • Mdawg
    replied
    neilarey Thanks for the clarification! Can't wait for the new recipe!

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  • HellYeah
    replied
    Originally posted by neilarey View Post
    Mdawg ah right, yes - that one is in the queue to be updated it's one of the top recipes on the site but it is super out of date. I believe the link redirects to the non-protein version at the moment but it is only temporary. The way we make it now is very similar to the non-powder version, the amounts are still in the testing though so it's been temporarily disabled. It should be back in the next few days.

    The coconut cream was the main issue there. There are studies out now showing just how bad regular coconut oil/cream consumption is for us. It's ok every now and then as a treat (I personally love anything with coconut) but those protein bars are a staple food so we have to remove it.

    I hope this helps
    Do you have a link to these studies?

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  • neilarey
    replied
    Mdawg ah right, yes - that one is in the queue to be updated it's one of the top recipes on the site but it is super out of date. I believe the link redirects to the non-protein version at the moment but it is only temporary. The way we make it now is very similar to the non-powder version, the amounts are still in the testing though so it's been temporarily disabled. It should be back in the next few days.

    The coconut cream was the main issue there. There are studies out now showing just how bad regular coconut oil/cream consumption is for us. It's ok every now and then as a treat (I personally love anything with coconut) but those protein bars are a staple food so we have to remove it.

    I hope this helps

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  • Guest's Avatar
    Guest replied
    Thanks for your answers, neilarey and good to read that those two recipes will come back (Although, to be honest, I know both of them by heart by now )
    And thanks for the clarification on cooking cream, Rissa I prefer using cream, but was interested what was really meant, because Cremefine sounds... nasty, in my opinion

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  • Mdawg
    replied
    neilarey I was looking for the home-made no bake protein bar recipe (It uses protein powder). Thanks for keeping this site updated with the newest research!

    Thankyou also to everyone who has responded so far!

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  • Rissa
    replied
    Nihopaloa Cooking cream is "Kochsahne" in German. It's creme(Sahne) with reduced fat. So yeah the Rama Cremefine would work, but probably isn't the healthiest option, something like Soja creme might work better. You can also replace parts of normal creme with milk to achieve a similar result if you don't have cooking cream around.

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  • neilarey
    replied
    Nihopaloa these are two of my favorite recipes, cottage cheese pancakes and coconut bites. Both should be back soon, I am just not sure when. We are adding new recipes almost daily, though. About the cream - that's just your ordinary cooking cream, whatever brand you prefer. I personally like to use EcoMil cashew cream but that's just me. Some sauces need a thicker texture or they just won't look or taste good.

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  • neilarey
    replied
    Mdawg not all of the old recipes will be back but some will, yes. Which ones are you looking for? As Nihopaloa said, you can still access the archives by going to some of them directly if you know the name. I can probably find the ones you are looking for, for you, as long as they haven't been axed and have only been archived.

    We constantly refine, update, archive, retire content at DAREBEE based on new data, feedback and latest research. For example, only a few years ago we were still advising to snack on ham and sausages for protein. That's before processed meat has been officially classified as Group 1 carcinogen. Before that we believed that ham with cucumber slices is a healthy snack. We are not perfect, far from it, but we try our hardest to give you the best advice possible at DAREBEE.

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  • Guest's Avatar
    Guest replied
    Martyn I suppose (hope) with the current preference on plant-based recipes those got translated first into the new format and the other ones will follow later. Priorities and all.
    This reminds of something I was (briefly) wondering while skimming over the new recipes:
    What exactly is cooking cream? Some kind of cream substitute, I guess? Only something like Rama Cremefine comes to mind (some plant-based cream substitute full of stabilisers, emulsifiers and undefined flavours), but that couldn't be, could it?

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  • Martyn
    replied
    Nihopaloa Mdawg I was wondering the same. I looked a few weeks back and I thought they might as well consider renaming the site DareVegan

    Damer neilarey anything to this?

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