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       #Post#: 42447--------------------------------------------------
       Re: Help! On this Food I have no idea how to Use...
   DIR By: guest114
       Date: November 16, 2021, 6:24 pm
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       Mild, tangy, very green does make it clear.  I was curious as to
       the bitter or sweet or sour overtones. Tangy means it's sourer.
       Tangy and very green makes me think vitamin C and other acids.
       (oxalic acids are the common lemony tang in many plants, but
       toxic in excess.)
       Pungent would be kind of bitter and maybe savory.
       Yes, I can easily imagine it might be more suitable.  I found
       coconut milk more palatable but there's no way I can consume
       coconut regularly as it can make me ill. I use a little coconut
       flour in baking mostly for the fat and protein as it seems to
       help smooth out the taste of other flours.
       Soy milk is out forever.  Rice milk is.. um. No. Almond milk
       is meh, I really don't like almonds that much for some reason (I
       do have relatives who are allergic.)   Pea protein is not that
       advisable for me either. I have had to largely scrap green peas
       from my diet, except for a little dried green pea in umpteen
       bean mix.
       
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