So what is this about Glacier Milk? I did not see this in the Hunza Diet Bread recipe. Is it an integral part of the recipe? So far I have learned that it includes - water, buckwheat flour, molasses, honey, sea salt, unrefined sugar, nutmeg, cinnamon, soya milk, and baking powder (without aluminium.

RECIPE: ingredients for hollywood diet recipe Posted by KAREN MOORE (leafdrop5@yahoo.com) on Mon, Aug 27, 01 at 17:51 Hi there, I have finally come around to posting this recipe on the forum. There are some recipes which stipulate this diet should only be done for 2 days and others are saying 3 days. Well I checked with my doctor and he recommended that I should only do it for 2 days at first and the next time I tried it I could actually do it for 3 days. ( Only if my body could handle it!) Also you will notice that the recipe that I used also has an addition of strawberries. KAREN Here is your copy of the "hollywood diet" (please feel free to forward it in its entirety to all your friends!) * 1 C papaya juice * 1 banana * 1/2 C green tea/ strongly brewed * 1 scoop soy protein powder w/spirulina * 1/2 C blueberries (can be frozen) * 1/4 C carrot juice * 1/4C apricot juice * 1/2 C non fat plain yogurt * 1 pack sweet and low * 6 large strawberries Blend all of the above together till smooth. Serve over ice. Recipe yields 2 servings. Drink every 3 hours or less (up to 6 times per day) Try to use juices with no added sugar or corn syrups, as this is the key to losing quickly. Supplement with 1/2 cup of ANY of the following raw veggies between shakes: * celery sticks * baby carrots * green pepper slices * mushroom slices * cherry tomatoes * shredded lettuce * yellow squash slices Use this diet only 2 days. This is meant to jumpstart your weight loss or get off those pesky 5-10 pounds quickly. This isn't to be used continually. ************************************************************ For lasting results, use Extreme power plus! The diet aid that is sweeping the nation! The only one with: * guaranteed results. (you dont lose, you dont pay!) * 95 vitamins / minerals / herbs for nutritional support * A dealer program that is making a lot of people like you and me big money on a product everybody wants! Visit the link below, and start your new life right now! http://www.adminder.com/c.cgi?vendorhelp&aulubp Or Click ************************************************************ Best regards The staff at todayican.com / vikit.com

It's entirely possible. For anything that calls for soybeans you can easily substitute other beans (white beans are probably the blandest and would change the flavor of the recipe the least but there's no reason not to use whatever bean you like). You can substitute things like rice milk, water, fruit juices for soy milk, as long as the flavor difference will work with the recipe. You'll be skipping tofu and tempeh and I don't know of good subs for them, but just leave them out or be creative. There's always seitan but personally it just tastes like soggy bread to me. I have many vegetarian cookbooks that have tons of recipes without soy (unfortunately, all are in storage 2500 miles away right now). Take some time at a bookstore or used bookstore and peruse all the veggie cookbooks there -- you should find plenty that fit your bill. There are tons of veg*n websites, too. I'm sure you can find good recipes there and also support for your changes. If you're worried about protein, see the website below, or google something like "protein myth" or "protein needs." It seems to be one of the least understood nutritional components, partly thanks to the pseudo-science of things like the Adkins diet. Here's an additional link: http://exercise.about.com/cs/nutrition/a/protein_2.htm I cook lots of things without soy -- in fact, we only eat it every few weeks at most and then only as tofu or tempeh -- there are so many great veggies, grains, beans, fruits, and a whole world of delicious eating without meat, and if you want, without soy! Have fun! Here is a link that might be useful: veggie protein

Yeah, that's tricky. Normally vegan bread is a no-brainer, since most breads are traditionally vegan (french bread, for instance). However, when it comes to gluten free breads the protein in egg whites is a common substitute for the gluten proteins to help the bread have the proper texture. Unfortunately I've no help to give. I've had to do both vegan and gluten free cooking, but usually not at the same time (i.e. for different people). A google search certainly brings up plenty of results, but I couldn't say how good they are.