Dreamfields Pasta...anyone have any experience with it?

[basketballbelly]

Re: Dreamfields Pasta...anyone have any experience with it?

I added them on rung 4, but only use them once a week for pho. I make a bun (missing essential Vietnamese language characteristics). Traditionally, it's julienned cukes, daikon, with (I omit) roughly 1/4 C shredded carrots. Add a skewer of (hot) grilled pork or beef and serve over a bed of romaine lettuce, cold noodles, and fish sauce (nuom ploc?). In the winter time, I add hot broth, which (surprisingly) doesn't badly wilt everything, and just adds to the flavor. With the broth, we're looking at less than 6 carbs for the MEAL! And yes, it's filling! You can use any extra veggies you want. I like zucchini and a few brussels sprouts.

Mmmm...going to the Asian market today!

Why did you wait until rung four? I thought they were a plant (root) or something...I was hoping to add them earlier, but I can wait. I have no idea what all of those ingredients are...I've never made vietnamese food. I just looked up bun...usually a sweet bread? Ok, I'm confused, do you make this out of the noodles?

bbb

[tiffanim]

Re: Dreamfields Pasta...anyone have any experience with it?

I just didn't find them at my store until then.

[tiffanim]

Re: Dreamfields Pasta...anyone have any experience with it?

Vietnamese Bun with Nuoc Cham Flora Aik

Whew... here's the recipe. The author of the recipe didn't serve it over the traditional chopped romaine, which I like. I also prefer beef or pork, but you know, it's all about what you like. Again, you may omit the carrots and add zucchini and eggplant...mmmmm....

[Etire]

Re: Dreamfields Pasta...anyone have any experience with it?

Pre-induction, it was my pasta of choice. Unlike 'regular' pasta, it didn't make me feel bloated after eating it. That's really why I preferred it. The 5 g net carbs per serving was a major plus. Also, no one in my family could tell the difference between it or the 'regular' stuff.