Got a lot of ingredients, need a recipe!
Tuba G
7 years ago
Hi everyone!
I am trying to make the perfect mix for my succulents. I live in İstanbul/Turkey (don't know about the zones). My succulents reside by a south-east faced , top to bottom glass window.
So for the ingredients, I have;
1. Sand
2. Gravel (2mm)
3. Quartz ? (The label said it is "kuvars" , I don't know what it is really. They said it is a great base for germinating succulents and cacti. Looks like white-ish sand)
4. Vermiculite
5. Pumice
6. Crushed marble
7. Lava rocks
8. Perlite
9. Potting soil mixed with perlite
Close up look;
I have more of all of the shown.
I would appreciate all help, thanks in advance!
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Tuba G
7 years agoRelated Discussions
SFBayArea: NeedSources for ingredients of Als 511 & gritty mixes?
Comments (16)RE: GREENALL MICRO-BARK I found Micro-Bark at the 'Green Thumb Nursery' in Los Gatos, CA. It is typically in-stock. http://www.greenthumblosgatos.com/ I'm still searching for a local 1/4-1/8 granite source ... will post if I find one nearby. ~ TR Here is a link that might be useful: Green Thumb Nursery - Los Gatos CA...See Moregot lots od green CHERRY tomatoes
Comments (3)The size makes no difference. It is the pH of the fruit that poses the safety issues. pH rises as the fruit begins to ripen. So if the recipe you use has a sufficient safe level of acid (vinegar or such) then you can mix them up any way you wish. If the recipe has a low level of acid such as vinegar diluted with added water or if it has other low-acid ingredients then you'd need to use only the fully green ones, the ones showing no color. Or as Bejay said just let the ones with color just finish ripening and use them anyway you'd use other ripe tomatoes. The fully green tomatoes are acidic but the pH of the tomatoes changes as it ripens so once it begins to blush (show any color other than green) it becomes a low-acid fruit and needs added acid accordingly. Dave...See MoreKA recipe...what is this ingredient? substitute what??
Comments (6)I'd use Wondra Flour. Sounds like it acts in a very similar way in that it thickens without clumping and is made mostly of flour. DESCRIPTION: Wondra is a quick mixing wonder, right out of the bag. It makes a perfect dusting flour. It is ideal for super fast lump-free popovers, pancakes and pastries, too. INGREDIENTS: Wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin Wondra Quick mix Wondra flour is the perfect answer for lump-free sauces and gravies. Through an exclusive, patented agglomeration process, General Mills creates tiny flour "pellets" that dissolve instantly in liquids. Wondra also stands up to heat. It resists separation, even when subjected to heat for extended periods of time. SignatureSecrets: Signature Secrets® Culinary Thickener A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets� culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. Signature Secrets delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way, saving you time and energy. How to use Signature Secrets® Culinary Thickener Signature Secrets® culinary thickener instantly dissolves in any hot or cold liquid to create appealing textures in soups, sauces, gravies, dressings and desserts. To use the thickener, simply whisk it into liquid. No need to slurry. For one pint of liquid follow these guidelines: Thin (syrup) 4 tablespoons Medium (sauce) 6 tablespoons Thick (filling) 9 tablespoons...See MoreGot diabetic recipes?
Comments (18)Sol, I've found through Dad's doctor that anything can be a diabetic friendly food if it's factored into their daily allowance of sugars and carbs and if portion sizes are kept realistic. That said, a jar of homemade salsa and some homemade wheat or corn tortillas, baked, is much healthier as a snack than a sweet. Dad, however, loves his sugared up, highly sweetened and super-refined food and he's not going to give it up, no matter the health ramifications. So I make things like pecan halves, tossed with a beaten egg white, then sprinkled with a mix of a teaspoonful of cinnamon and artificial sweetener to equal half a cup. I think I used about 3 cups of pecan halves, last time. A handful is a relatively healthy snack, given some other choices. He also likes carrot cake, so I make carrot cake muffins with whole wheat flour and keep the raisins to a reasonable level, no frosting. Zucchini muffins or bread are another possibility because the zucchini and spices "hide" the whole wheat a bit and the sugar can be reduced without noticing it a lot. Now, if I could get him to eat those things without a bunch of butter.... anyway, here are a couple of recipes: CHIPPETY DO DAH! 3/4 cup whole-wheat flour 1/2 cup Splenda No Calorie Sweetener (granulated) 6 tbsp. unsweetened applesauce 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute (like Egg Beaters) 2 1/2 tbsp. mini semi-sweet chocolate chips 2 tbsp. brown sugar, not packed 3/4 tsp. vanilla extract 1/4 tsp. baking soda 1/8 tsp. salt Directions: Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g Succulent Zucchini Bread (makes 2 loaves, 10 servings each) butter-flavored cooking spray 3 large eggs or 3/4 cup egg substitute 1/3 cup canola oil 7 packets DiabetiSweet 1 tablespoon natural vanilla 1 8-ounce can crushed pineapple, packed in natural juice, well drained 2 cups grated zucchini 1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1 teaspoon salt (optional) 1 cup chopped walnuts or pecans (optional) 1. Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray. 2. In a large bowl, beat the eggs; add the oil, DiabetiSweet, vanilla, pineapple, and zucchini. 3. In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss. 4. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. 5. Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks. Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired. Per serving (bread only): 118 calories (35% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol,149 mg sodium Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat Hmmm, where is RobinKate? We can all say whatever we want, but she LIVES with it. I'll bet she has some good recipes. Annie...See More
lisasfbay9b
7 years agoTuba G
7 years agoDear Palmsandsnow & Rina
Thank you for your suggestions! I tried different ratios of different ingredients considering what you guys said. Labeled the pots with the ratios I used. Now is the time to wait and see how it goes.
My plants are inside so I am not worried about the overwatering through rain. Though something bothers me. I tried watering the new different mixes I just made and even the ones with zero amount of soil let go of the water at the bottom just a little, some didn't (the pots have several drainage holes).
Thank you so much for your help. I am learning a lot from you! Here are some photos :)
Tuba G
7 years agoTuba G
7 years agoTuba G
7 years ago
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