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meditating-dog-lover · 2 months

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Update (health)

So good and bad news.

I met with a functional medicine doctor today! I was able to order some functional testing that will help me with my eczema. I'm so happy and the consultation was extremely helpful and beneficial.

I'm very happy I'm in a privileged position where I am able to access and afford functional medicine doctors for my chronic condition instead of only having access to in-network dermatologist who over-prescribe steroids.

I also met with my therapist right after my consultation and spoke about some stuff and did an EMDR session (I used vibrating hand wraps for the bilateral stimulation, not actual eye movement).

That all went well. I then go home and everything was fine as well. I walked my dogs. We did have a presentation at work today and had Panera catering boxes, and I took one. I took a bite of the sandwich when I got home, only for me to develop a scratchy throat and pain in my mouth. It turned out the sandwich had hummus in it and I didn't even know. I'm more reactive to tahini than I am to sesame. I am very allergic to all sesame products. So I took Benadryl immediately, which does help me. Unfortunately I was feeling unwell and nauseous. I couldn't comfortably eat the rest of my food (I made something else to eat). I ended up vomiting (twice), which never happened to me before due to an allergic reaction. It was to the point where I was gagging and nothing was coming out because I cleared out whatever I had left in my stomach.

And because of that, I had to retake Benadryl because I assumed I vomited the first dose out. I was fine for an hour, I had some stomach discomfort and some throat itchiness and tightness, but nothing too bad and I knew it was getting better. I got sick again, worrying I vomited the second dose of Benadryl out. But I started feeling sleepy, which is a side effect of the Benadryl. So it means that I've absorbed it despite all the vomiting. My mom called my grandmother (retired nurse) for some advice and she said I'll be fine.

Thankfully my allergies can be managed by Benadryl. But I do have an Epipen and need to get a prescription for another one because my insurance didn't want to cover my initial prescription. So I'll call my allergist tomorrow so we can get this sorted out. I never had to use one, mainly because Benadryl has always helped me and I don't like the idea of sticking a needle into my skin myself. However in the event of a serious allergic emergency I will, and thankfully that was a never an issue. Even after today's horrible reaction, Benadryl on its own did the trick. Though Benadryl and any other OTC antihistamines won't help some people with allergies and they will need to use something stronger like an Epipen.

I did take a short nap, and now I'm feeling much better and was able to eat and drink water. I made sure to eat and drink enough because I knew I had cleared everything out, so I was definitely hungry and thirsty. No weird reactions from that, thankfully.

I feel great now. In general I am in great health and feel great, despite my eczema. So whenever I feel sick or something happens, it feels like absolute hell to me because I'm not used to the feeling. It really is a privilege. So when I have an allergic reaction, it does feel like hell. I'm so thankful there are medication out there than can save my life when stuff like this happens, and put me out of any pain or discomfort. Allergic reactions are so uncomfortable. I'm happy I feel better. I'm also thankful I'm not allergic to foods that are very common. Sesame products are found in foods like breads, sandwiches, trail and party mixes, and dips. But they can be easily avoided on my part. But shit happens.

I also developed a rash on my face and my hands started to itch (but not in the form of a full eczema flareup). Speaking of which, my skin is doing fine and the redness and bad dryness is gone. I do have some dry areas and tiny cuts, and the skin areas that were broken during my flareup from 2 weekends ago are healing. But they are still there and will bleed again sometimes (I applied sunscreen on my hands and face today and the mechanical force of my rubbing my hands caused the skin to break and bleed again, which is annoying). But the skin is healing and my palms completely healed. There is minimal dryness, not as bad as it used to be. I have more skin softness in areas that used to be covered in skin flakes. I am back to using cocamidopropyl betaine containing soaps, as I don't think that's the ultimate root cause of my skin issue.

My functional medicine doctor says there is a link between the gut microbiome and eczema, which I also believe in. The traditional treatment method is steroid medication, which is anti-inflammatory. Same with flaxseed oil, which is a natural treatment. Both are anti-inflammatory, but they're not anti-microbial. Doctors recommend patients with eczema to do bleach baths, and bleach is an antimicrobial agent. This leads me to believe that it is recommended because eczema has a microbial source. For example, people with eczema do have staph. aureus on their skin. In my case that could be why my flaxseed oil wasn't a perfect solution. It could be due to the presence of bad gut microbes that trigger skin microbiome imbalances (the presence of staph) and cause eczema. It's also rooted in microbiome imbalances, not just inflammation. Those imbalances do cause inflammation though. My doctor recommended I do the GI MAP test, I can't wait to test it out because I've heard a lot of people with eczema say it helped them. I also did a skin culture test yesterday at my derm office despite using some antibiotics since last week. We'll see how those turn out.

Also my dog today noticed I was not feeling well and jumped on me to cheer me up (she's so empathetic). I was feeling nauseous and had throat tightness and just felt awful in general because of my allergic reaction. In the process of her jumping on me, her nail scratched one of my skin lesions and it hurt so bad. I got upset because of the pain and felt bad afterwards because it wasn't her fault. She is feeling fine now.

I'm also experiencing some tooth sensitivity which I do experience from time to time on random occasions (usually my upper right teeth). I have gum recession and bleeding there and in general throughout some areas in my mouth (nothing severe), so this can be the cause of this sensitivity. I went to the dentist less than 2 months ago and did xrays and was told I have no cavities. And my hygienist spent an hour cleaning out my gums which was so satisfying. So I really need to stop worrying about my teeth. I have dental trauma due to bad experiences with dentists. I had a dentist who damaged my permanent molar when I was 14, and dentists who were patronizing and awful and some who recommended unnecessary procedures because "I trusted them because they're doctors and they know what's best". I feel like this harmed my teeth, and it sucks because teeth cannot heal like skin can. So any damage or procedures are lifelong. Thankfully I did a lot to improve my dental and gum care by upgrading my toothbrush and floss, using toothpaste with xylitol, supplementing with D3/K2 and magnesium and avoiding a lot of junk food, and getting a tongue-tie release to promote nasal breathing and avoid dry mouth. And I saw a new caring and educated dental team. I've healed a lot but not 100% of course. Just because I'm mainly focused on eczema, it doesn't mean I've healed from any psychological dental trauma, even if my teeth improved by the above mentioned methods and using a quality toothpaste that removes occlusal stains. It will get better with time and I know it because I did a lot to help myself and my new dental team is very caring and helpful. It's like they set a new standard for me.

I've been still intermittent fasting (not today though given the emergency I was in), but I've been doing great. Again I'm heavily focused on my eczema now, but the IF is going well. I'm eating mostly healthy and have been doing so since last April (almost a year). I used to get sugary coffees and eat chocolate and Crumbl cookies and Chick Fil A along with it, and full bags of chips. It's gotten better. I cannot say my diet is 100% perfect, and no one has a perfect diet. But it's definitely pretty healthy overall and I do take supplements to fill in any gaps. But my current diet is so much better than my old one, at least I can be proud of that. Believe me there is nothing cute about sugar addiction. I have hidden boxes full of cookies in my bedroom closet. I have not had healthy eating habits growing up, and I'm working on breaking that cycle. Whether it be overeating and eating a lot of sugar and junk. I'm eating better portions now and IF helps with that, and I do eat healthy overall. I even had some Crumbl over the course of a few weeks 2-3 weeks ago and even that was too sweet and too large of a portion. Thankfully I don't eat there that often. I did deal with some cravings recently and it could be a period thing (I no longer really get premenstrual cravings though).

Once I get my eczema out of the way, I can possibly see how I can improve my diet if really needed (I don't think it needs too much improvement). I am a picky eater though and eat the same stuff all the time. Some healthy foods I do not like, even junk foods. So while those foods may be healthy, nutritious, and filling, I may not be fully satiated because I personally didn't like them. I wish I enjoyed a wider diversity of healthy foods. That's something I can work on. I do eat the same fruit, yogurt, nuts, dark chocolate (my absolute favorite), bread, potatoes, cheese, etc... daily. Working on diversity can help a lot. But I'm happy to report my eating improved a lot. I feel like I wasn't super focused on my diet because of my current eczema mess. Though once that's out of the way, things will go back to normal. I do take supplements to fill in any dietary gaps, but I don't believe they replace a healthy diet. They just "supplement". I'll get my cholesterol and sugar evaluated in a few months when I'm due for my blood work. I hope I'm in the normal range (I already am anyways). I do want to be honest with my sugar and cholesterol levels and consumption. My functional medicine doctor also wants me to do some additional blood work, specifically for certain vitamin levels, so I'll be doing that too.

Walking is phenomenal for blood sugar too. So is stress reduction But given my poor dietary history, I want to work on my A1C/blood sugar and cholesterol, which are already in good ranges. I will continue the IF and healthy eating and supplementation to fix any gaps. This "reversal" in food perception and psychology, and how I evaluate my health results, will take time. I'm just happy I'm a lot healthier now and I love intermittent fasting.

My sleep has gotten better since I started working. I also drink a lot of water. But really, I feel like intermittent fasting and eating healthy and eating less sugary and fatty foods and supplementing helps a lot with my general wellness and my blood sugar and cholesterol. I'm someone who ate poorly growing up, so this change will make me feel so much better without feeling deprived. Even having no dental issues is something new to me, so I'm benefiting from new things in my healing journey and it's great. I now nasal breathe and take my fat soluble vitamins and magnesium like it's a daily routine (well breathing is something you do 24/7, it's just that I'm able to nasal breathe comfortably, even when I sleep). And I'm going to address my gut health of course, which will really help my eczema. And stress management helps too, which I'm currently working on and my new therapist is so helpful. Things will get better. 1 bad day of an allergic reaction won't ruin the rest of my life. I feel better now thankfully.

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digitaltfc · 10 months

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What is Tahini?

Tahini is a paste made from ground sesame seeds. It is a staple ingredient in Middle Eastern and Mediterranean cuisines, and is used in a variety of dishes such as hummus, baba ganoush, and halva.

Tahini is typically made from hulled sesame seeds that are roasted and then ground into a smooth paste. It has a creamy, nutty flavor and a texture similar to that of natural peanut butter. Tahini is high in protein, healthy fats, and minerals such as calcium, magnesium, and iron.

Tahini is commonly used as a condiment or sauce, often mixed with lemon juice, garlic, and other spices to make a dip or dressing. It can also be used as a spread for sandwiches or toast, or added to smoothies or baked goods for added flavor and nutrition.

Is tahini good for you?

Yes, tahini is generally considered to be a healthy food due to its nutrient content. Here are some of the potential health benefits of tahini:

Rich in healthy fats: Tahini is a good source of healthy unsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease.

High in protein: Tahini is also a good source of plant-based protein, which is important for building and repairing tissues in the body.

Rich in minerals: Tahini is a good source of several minerals, including calcium, magnesium, and iron, which are important for bone health, muscle function, and red blood cell production.

May help with weight management: The high protein and healthy fat content in tahini can help keep you feeling full and satisfied, which may aid in weight management.

May reduce inflammation: Tahini contains compounds called lignans, which have been shown to have anti-inflammatory properties and may help reduce the risk of chronic diseases.

Overall, tahini can be a healthy addition to a balanced diet when consumed in moderation. However, it is also high in calories, so it’s important to be mindful of portion sizes.

Best Tahini Australia

How to evaluate Best Tahini?

Here are some factors to consider when evaluating the quality of tahini:

Sesame seed quality: The best tahini is made from high-quality sesame seeds that are fresh, clean, and free from impurities.

Roasting method: Roasting the sesame seeds before grinding them helps to bring out their natural oils and flavors. Tahini made from sesame seeds that are roasted to perfection will have a rich, nutty taste.

Grinding method: Traditional stone grinding is the preferred method for making tahini because it produces a smooth, creamy texture. Tahini that is ground in a mechanical process may have a gritty texture and a less pleasant taste.

Texture: The ideal tahini should be smooth and creamy, with a uniform consistency. It should not be too thick or too runny.

Flavor: Good tahini should have a rich, nutty flavor with a slightly bitter aftertaste. It should not taste burnt or rancid.

Additives: High-quality tahini should not contain any additives or preservatives. It should be made from 100% pure sesame seeds.

Packaging: Tahini should be packaged in airtight containers to prevent oxidation and maintain its freshness.

By considering these factors, you can evaluate the quality of tahini and choose the best one for your needs.

Can I replace peanut butter with tahini?

Move over peanut butter, there’s a new nut butter in town and it goes by the name of Tahini! This incredible ingredient is becoming increasingly popular as people discover just how delicious and versatile it is. Originating from Middle Eastern cuisine, tahini has been around for thousands of years, yet very few people know exactly what it is or where to find it. Today we’re putting tahini in the spotlight — so buckle up and get ready to learn all about this amazing superfood treasure!

Are you interested in introducing exciting flavors to your kitchen and creating meals that you’ll never forget? If so, then look no further than tahini! From a nutty, creamy texture to its amazing health benefits, adding tahini to your cooking is the perfect way make an unforgettable dish. It’s extremely versatile and can be used in many of your favorite dishes from salads and sauces through to soups, stews and desserts — there are no limits when it comes incorporating tahini into your meals. Keep reading for some delicious recipe ideas for how best to use this delicious Mediterranean condiment!

One of the most versatile and delicious ingredients used in Middle Eastern cuisine is tahini; a sesame paste made from roasted and ground hulled sesame seeds. The creamy, nutty spread has become a staple in many dip and spread recipes throughout the world due to its unmatched gourmet flavour and velvety texture. Whether you’re looking for something to add depth to your hummus recipe or need an alternative to peanut butter, tahini could be exactly what you’re looking for. In today’s blog post we explore the benefits of incorporating this superfood into one’s diet as well as creative ways you can use it in your cooking!

#garlic #onion #tahini #shallot

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vegi1 · 1 year

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Vegan Thanksgiving Recipe Ideas

It’s funny that there are so many vegan thanksgiving recipe ideas out there that I never even think of, but I always keep a few ideas on hand just in case!

Never lose sight of the fact that one of the most enjoyable aspects of Thanksgiving is planning a meal that you and your loved ones and friends will enjoy.

Therefore, rather than sending a few suggestions to each person who writes in, I decided to compile a whole collection of vegan thanksgiving recipe ideas for you to check out. I hope you enjoy them!

In this post, I have compiled a list of the most delicious vegan thanksgiving recipe ideas for you.

The first vegan Thanksgiving recipe is the classic sweet potato casserole, a layer of creamy sweet potatoes flavored with ginger covered with a topping made of savory pecans. You won’t even come close to missing the marshmallows!

One of the dishes that I often prepare for Thanksgiving is stuffed acorn squash. This vegan Thanksgiving recipe is tasty and filling, placing the food at its height of freshness at the forefront of the dish. I stuff the luscious butternut squash in this dish with a flavorful mixture of tempeh and mushrooms.

Although I like spaghetti squash, acorn squash, and butternut squash, if I had to choose just one kind of winter squash as my favorite, it would be delicate. The naturally sweet and creamy squash combines kale, apples, fresh herbs, and an apple cider vinaigrette in a vegan Thanksgiving recipe. It’s like an autumn taste bomb went off in your mouth!

Although I like all of the ingredients of a vegan Thanksgiving recipe, including the comforting baked sweet potatoes and the refreshing broccoli filling, the sauce is, without a doubt, my favorite component of this meal. It is prepared with the flesh of the sweet potato that has been scooped out, rosemary, and lemon juice, and it has an appealing sweet and salty taste.

Try this vegan Thanksgiving recipe of roasted squash, chopped dates, crisp almonds, and baby kale mixed in a creamy tahini dressing for a “salad” that is worthy of becoming a meal and will please everyone.

Deliciousness that is silky smooth, wealthy, and oozing with melted cheese that is sure to win over everyone! This artichoke dip demonstrates that a traditional artichoke dip can be made without using any dairy products. This vegan Thanksgiving recipe comprises cashews, parmesan cheese, and many veggies. Incredibly delicious and difficult to resist!

Having everything one can imagine pumpkin-flavored on the table on Thanksgiving is essential. This savory and protein-packed pumpkin hummus with a touch of fennel and coriander is a joyful vegan Thanksgiving recipe for those who aren’t simply concerned with their health since it serves as the ideal appetizer and is a delight. Very creamy, and you can prepare it without any oil with little effort!

Let’s add some flavor to the proceedings by putting some falafel on the table. Even though this is a somewhat out-of-the-ordinary option, it rarely fails to be well-received. This plant-based side dish, high in protein, can be the best vegan Thanksgiving recipe and rock the holiday theme when combined with a festive cranberry-pear dip.

Your holiday guests will be blown away by the flavor and appearance of vegan Thanksgiving recipe stuffing wreaths that you prepare for Thanksgiving. It is similar to conventional stuffing in that it is delicate and moist but also has a little crunch. The main components of this stunning centerpiece are the mushrooms, leeks, garlic, white wine, sage, rosemary, thyme, and French bread. The amount of time required for preparation is just twenty minutes!

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thegildedbutterflies-book · 1 year

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Gilded Butterflies, piece of preface

‘HAPPY BIRTHDAY’ was scrawled across the homemade cake with brown icing, clashing with the baby pink frosting and rainbow sprinkles. She didn’t care, she was just thankful that this year, Papaw had actually made her a cake instead of a zucchini loaf. She didn’t realize cakes were normal for birthdays until she had seen a movie about sixteen candles on a girl’s birthday. She had never even blown out candles.

There weren’t any candles on this cake. Papaw said making wishes on candles was witchcraft, and she was just happy to have cake. Slicing the cake into several pieces, Papaw selected a corner piece and put it on a plate for her. Too excited to wait, Raziel took a big spoon full of the soft slice and shoved it in her mouth. It was… earthy. Not at all what the girl had been expecting, she couldn’t help the look of dismay on her face, which Papaw interpreted as shock.

‘It’s tahini cake! I knew you’d love it. You used to eat hummus every day, sometimes by the spoonful!!’ Raziel swallowed around the thick lump in her throat. She smiled, not wanting to hurt her grandfather’s feelings, and took another bite, not quite as eagerly. Sometimes, she just wanted a normal life, with normal parents and friends who sing Happy Birthday and watch her open presents… and real cake.

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toraitmustbebora-blog · 3 years

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Hummy Yummy!

During this vegan journal adjusting definitely is a regular thing. I’m now three years in and I had to do a lot of tweaking because of my allergies. I noticed that my face started breaking-out and I then knew I needed to do more cooking at home and stay away from the pre-processed foods. I also cut out the products that state their vegan yet the product was processed in the same facility that produces tree nuts, milk, eggs, and other allergens and non vegan products. Once I done that I noticed a change in my face break outs and had a lot more energy. Below is a hummus recipe that I found and the changes that I made to it. You do not have to follow the recipe to a T. I made it numerous times and added different ingredients each time. Have fun with it and enjoy!

Let’s Talk Magic

I have made many attempts in making hummus before I found this recipe and I finally got it right. Growing up my mother never measured anything out I learned to also follow my insist and taste as I go. Below I put the most basic recipe for making hummus and substituted some ingredients.

Directions

I took about a cup and half of chickpeas and placed them in room temperature water for 24 hours. I rinsed them off, added to a pot of boiling water with Himalayan sea salt. Once they were soft I placed them in the food processor with a 2 cups of the water left over and added the rest of the ingredients before starting the food processor. Add as much water as needed to make a creamy consistency.

1 Cup Chickpeas.

⭐️I Used 2 1/2 Cup of Chickpeas

1 Strip of Kombu

⭐️I Used 1 Sheet of Seaweed Snack.

1/4 T Baking Soda

⭐️I left out this ingredient

3 Cloves Garlic (Crushed and Skinned) 🧄

⭐️I Used 1 Teaspoon Garlic Powder

1/3 Cup of Tahini

⭐️I Used The Vegan Curry Tahini half of the small jar

2 Teaspoon Lemon 🍋

⭐️I Used 1 Teaspoon of Apple Cider Vinegar but left it out the next time.

3/4 Tablespoon Salt🧂

⭐️I left out this ingredient because the two cups of boiled water had Himalayan sea salt

1 Tablespoon Olive Oil 🫒

⭐️I Used 2 Tablespoons of Sesame Seed Oil

⭐️I Used 1/2 Cup of Unsweetened Cashew Milk 🥛

1 Dash Garlic Powder 🧄

⭐️ I Used A Dash of Onion Powder 🧅

1/4 Cup Fresh Herbs 🌿

I Used 1/4 Cup of Fresh Parsley Fresh or Dry

Finish by adding smoked paprika and olives.

#hummus #yumyum #vegan #healthy eating #dairyfree #homemade #hummusrecipe

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xpresswebmarketing · 4 years

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Understanding and Making the Most of the Recipe

Have you ever looked up a recipe online and finished up purchasing $70 worth of ingredients to allow it to be all? It is so popular that these days using the millions of recipes that can be found online today. However some dishes, like a noodle sauce, do have 30 or more ingredients, so this does not always need to be true. If there is a single thing I've learned in my career, it really is that more is not always preferable.

I always tell my students never to take the very first recipe that you find and run with this. With the ease of searching on the internet, you should locate 4-5 recipes to equal dish and then take a second to browse through them in order to locate the usual denominators. If you're on the lookout for a hummus recipe and everyone has chick peas, tahini, garlic and lemon, you then also can guess that you're most likely the primary ingredients you want to be sure to really have. By finding these same base ingredients, so you are going to be able to create your own variation of the recipe without even stepping too far off bottom. Below are 3 different ingredient lists to make hummus with the common ingredients highlighted.

Following comes the cooking process. Perhaps not everyone has a vita mix or perhaps even a Ninja blender, and that is fine! I never fail to try to ensure that I possess the apparatus and a different means to cook up the dish as a way to create a related item. If you're earning a noodle soup along with the recipe maintains to combine the roasted cubes of butternut squash, then take a move . Yes, a butternutsquash will prepare faster if you roast and dice it until you puree in a blender with the liquid.

But slicing it half and roasting the skin side up will help you save you in the long run as the procedure for peeling and dicing a hard skillet such as butternut is laborious and difficult. Once roasting the halved butternut until tender, then you can scoop it with a spoon along with an immersion blender will get the exact same, if better, final product.

Pairing Inch

Melt the butter in a big pot, and cook the onion, celery, lettuce, celery, and skillet 5 minutes, or till lightly browned. Pour enough of the chicken stock to pay for veggies. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all veggies are tender.

Move the soup into a blender, and mix till smooth. Return to marijuana, also blend at any residual inventory to attain desired consistency. Season with pepper and salt.

Recipe 2

Soften the butter in a soup kettle over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, then before the onions are still soft.

Insert the roasted butternut squash cubes and cinnamon, and simmer for 2 minutes, then until the cinnamon smells fragrant.

Add the stock, bring the liquid to a boil over high heat, then lower to a simmer. Cook for 2 minutes at a simmer.

Puree the soup, either either using an immersion blender, or by massaging the soup slightly and mixing into a blender (you will probably need to get this done at batches).

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Taste the soup, and see if it needs more seasoning.

Drink is, or with a spoonful of thick cream plus a couple pumpkin seeds, if desired.

Recipe 3

Combine salt and curry powder; set a side.

Rinse lentils; set aside.

Heat butter in a sizable sauce pan over medium heat.

Insert curry mixture; stir fry till fragrant, about 1 second.

Add garlic, onion, and ginger; cook until translucent, about 4 minutes.

Include skillet; prepare until only starting to soften, about five minutes.

Add stock and water. Bring to a boil; reduce to a simmer.

Cook until squash is tender, about 10 minutes.

Stir in legumes; prepare until soft, 10 to 15 minutes.

Today that you have assembled your own simplified recipe and know exactly how you're getting method the ingredients, then next includes the seasoning match. If you know that you simply want 1 teaspoon of salt on your recipe, that does not signify you are likely to hold back until the limit to quantify your own salt and put in it directly before you are eaten. The purpose of salt is to enhance the tastes of your food of course, when used properly, then you can bring out the tastes of each ingredient individually to produce a balance of tastes that are vibrant.

If you are after a recipe, then your own best guideline is to gently season with pepper and salt every time you add a second component into the pot or pan. By doing so you're pulling moisture from just about every fixing and letting the heat to evaporate the water, in turn emphasizing your flavors more and longer. This trick alone will help you to generate a depth of flavor which may shock your pallet. Let us try it inside this farro recipe.

#Most of the Recipe #Making the Most of the Recipe #Recipe

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fiberforce7-blog · 4 years

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A recipe for your liver: beet hummus with sweet potato thalers

Today I would like to show you a delicious recipe that, according to TCM, strengthens your liver in particular: beetroot hummus with beetroot mousse. I never dared to buy beets before. Because I just didn't know how to cook them! Fortunately, it's easy - put on gloves, peel with the peeler, cut into pieces and cook until soft! Or you cook them whole until they are soft and only then peel them - this is even easier. They are also delicious baked with the shell as a whole in the oven (but that would be a different recipe). You can find more liver-strengthening recipes, lists of suitable foods and herbs for liver blood deficiency, liver qi stagnation or liver heat in my book "A strong liver through proper nutrition. With chinese food recipes -week detoxification program" (Kneipp Verlag ), with lots of practical tips, recipes, herbal effects, food lists and more. Available in bookstores! You can also use the book to find out what your symptoms mean and what foods are good for you. Ingredients for the beet hummus with sweet potato thalers Beet (beetroot), chickpeas (glass or can, organic), sweet potatoes, parsley or basil, Provencal herbs, coriander (ground), cumin (ground), sesame (tahini), olive oil, lemon, salt

The cooking time is about 40 minutes, the amount is intended for 3-4 people. recipe Peel 3 large sweet potatoes and cut them into thin slices Spread on a baking sheet on baking paper, drizzle about 2 tablespoons of olive oil over it season with herbs of Provence and cumin (approx. 1 tsp each), salt well Bake in the oven at 180 degrees for about 40 minutes until they are slightly crispy. Peel 2 smaller beets with kitchen gloves, cut them into small pieces (take a large, sharp knife) and boil them in water for about 20 minutes

Wash 1 glass of finished chickpeas and place in a mixing bowl with 2 tablespoons of tahini, 3 tablespoons of olive oil, 1/4 teaspoon of cumin and a small handful of parsley

Add beetroot pieces, mix everything, season with salt and lemon (if the mixture is too firm, add a little cooking water or olive oil) Pour the hummus into small cups and throw them on the plate, serving up the sweet potato thalers You can also omit the sesame mush, then simply take more olive oil. Try mashing an avocado instead of the beet, which is also very good! By the way, avocados especially strengthen the liver yin and have a cooling effect. Effect of beet hummus with sweet potato thalers according to TCM Beetroot (beetroot) is thermally neutral and nourishes the liver blood (this helps e.g. with dry eyes, brittle nails, restlessness, hair loss and sleep problems). It removes moist heat from the liver (this helps e.g. with oily scalp and dandruff, high cholesterol, sticky stools, herpes, acne and bad breath).

It also helps your heart with inner restlessness and sleep problems. Beet calms the Shen, our mind. And it moves the liver qi - a true all-rounder for the liver! Sweet potatoes are thermally neutral and particularly strengthen the stomach and spleen and build up the kidney yin (this helps e.g. with fatigue, dry skin and night sweats). They also nourish the liver blood and help to remove moisture. You can use sweet potatoes similar to potatoes, a good recipe is e.g. also sweet potato puree (boil and mash, mix with a little butter and ground coriander, salt).

#chinese food recipes #traditional chinese food recipes #chinese cuisine recipes #simple chinese food recipes #oriental food recipes #chinese meal recipes

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langblr-o-kebek · 6 years

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How to feed yourself cheaply when you live alone

It can be so frustrating and difficult to get used to living by yourself. Apparently cabinets don’t come magically stocked with spices and you have to buy things??? with money???? So here’s a few things I’ve learned along the way along with some links to other great posts that have information along this subject too.

1. Secretly assassinate a relative and collect inheritance

2. Find a sugar daddy

If 1 and 2 are options then the rest of this post is worthless to you, if they are not options, keep reading.

Your first visit to the grocery store Buckle up because it’s going to be the most expensive one

You need to stock your kitchen since you are not a roach and can’t just eat the wooden cabinets. Every kitchen should have some combination of the “basics” which will be your non-perishable pantry items-those things that your parents house seemingly never runs out of.

The Basics

-Rice -Pasta (+any other grains you might like such as couscous, wheat berries etc.) -Flour -Sugar -Brown sugar (if you’re into baking like I am) -Baking Soda -Baking powder -Spices (for example, cumin, cayenne, oregano, basil, paprika, etc.) -Salt and pepper -Oats -Boullion or cans of stock -Cans of soup/packets of ramen -Coffee/tea

I suggest you buy these kinds of items in bulk if possible. If you have the space to store them, they will last you forever and items like these can make a meal that is supposed to be 1-2 servings into somethings thats 4-6 which I’ll explain later. Also, buying in bulk is cheaper per pound/100 grams (whatever system you’re using) so in the long run, you’ll save lots of money by buying one fat ass sack of rice a year instead of 15 every few weeks. Check your area for bulk stores, places that sell spices and grains by the weight. This will save you cash and can be more eco-friendly if you’re able to use your own bags/containers.

Tips for meals

It is so much cheaper to cook a larger amount of food at a time than making something for each individual meal. This is because for the most part, you can’t buy ingredients sufficient for one serving at the grocery store and you don’t want to buy something you’ll only use once and then the rest goes bad and bye-bye money. Making a meal that will last you 3-4 days is not only cheaper, but also saves time since after the initial cooking, all you have to do is reheat a little at a time later. You can take this a step further and use grains like rice, pasta and couscous to “cut” the food thereby doubling the amount of servings you have. Below are some really easy recipes that I use that last me days.

Things you can make at home for cheap

HUMMUS! Bc it’s a great snack, filling, healthy and is stupid expensive at the store and stupid cheap and easy to make.

-1 can of garbanzo beans -2 T of tahini (you can leave this out if you want, tahini can be expensive) -1 T lemon juice -1 clove of garlic, minced -Cumin, paprika, salt, pepper

Literally throw it all in a food processor and blend. If it’s too thick, you can add more olive oil or save some of the water from the beans and add that as well. If you do that, less salt will need to be added. If you use dried beans that you’ve soaked and shit you will need more salt.

If you don’t have a food processor, you can heat the beans up and smash it by hand, it’s more effort and it may be chunkier but it works. Same goes for immersion blenders.

Fun ways to shake this hummus up

-Roasted Red pepper: Chop 1/3 C of roasted red pepper and add. Replace some of the olive oil with some of the juice from the pepper jar.

-Roasted Garlic: Instead of mincing a garlic clove, expose the head of the garlic (lol) and rub with a little olive oil, making sure it gets into the cracks (lol). Wrap in foil and roast at 400 degrees (~200 C) for 30-35 minutes. Garlic should be nice and soft when it’s done. Roasted garlic is sweet instead of biting like raw garlic so using a whole head is okay and you won’t die when you eat it.

-Artichoke heart+black olive: Chop up one can of artichoke hearts with however many chopped black olives as you would like

-Pesto: Add in at least one tablespoon of pesto

Now the question is, how do I eat my hummus and the answer is, there’s actually a billion ways

-Put it on a sandwich or wrap! -Dip celery, cucumber, carrots, peppers in it! -Eat it with pretzels or tortilla chips OR if you’re a cheap bastard like me, make your own tortilla chips by cutting up some tortilla rounds, brushing them with olive oil, sprinkling them with salt and bake at 350 for 10ish minutes. I usually put mine into the oven right when I turn it on and pull them out when the oven is preheated bc I can’t be bothered to actually figure out a proper cooking time. Whatever, this is way cheaper than buying chips and they’re more filling. You can also make tortillas, it’s cheap and simple, I find they taste better, but it is slightly time consuming. Here’s a recipe. -Eat it with a spoon wgaf you live alone no judgement.

Coffee Creamer

Hell yes you can make this at home. The basic is about 1 3/4 cup of milk (whatever kind of milk, the more fat in the milk the creamier the creamer) and 14oz of sweetened condensed milk. You can also add in a few drops of any sort of extract/honey or some sprinkles of cinnamon/nutmeg whatever suits your fancy! Here is a bunch of variations. Also put 1/4 of a teaspoon of cinnamon per cup of coffee in with your coffee grounds in the filter for a cinnamon scented coffee.

Popcorn

Well, we all knew this one. But honest to god it is so much cheaper and healthier to pop popcorn using a bag of kernels than it is to buy a box of microwave popcorn. Just pour some oil and a tablespoon of butter into a large pan, add the popcorn and cook covered over medium heat. As soon as the kernels start to pop make sure you start jiggling the pan to keep them moving so they don’t burn and ruin your pan. I’m pretty sure you can put the kernels in a paper bag in the microwave too. Throw salt on it, or even cinnamon and sugar cuz why not.

RULES FOR GROCERY SHOPPING

1. buying in bulk saves

2. Don’t buy in bulk if you can’t use it all before it expires-like yeast! Most expiration dates are pretty generous and you can actually continue using the product beyond the date (this amount of time varies, please for your own safety please google it). Yeast is the only food I know of that is true to its expiration.

3. Avoid superstores when possible. Most of the time, you’re paying for the convenience. Superstores are often more expensive because you’re paying for the convenience of doing all your shopping in one place.

4. Ethnic markets are almost always cheaper-especially for trendy things like Coconut oil (so cheap at indian food markets!!) Find Chinese, Arabic, Indian, Mexican food markets around you and split up your shopping accordingly.

5. MAKE YOUR OWN BREAD, it can be very easy. Google it.

6. Off brand is just as good as the rest

7. Coupons, grab them in the front of the store if available

8. Just because something is a good deal doesn’t mean you have to buy it. I don’t care if orange juice is on sale, I don’t drink a lot of orange juice. You know what’s cheaper than something being 50% off? Not buying it at all. It costs $0.00 to be smart.

9. Don’t make grocery shopping a habitual thing. By that I mean don’t go grocery shopping every Sunday or whatever. Go grocery shopping when you need to go grocery shopping. If it’s been a week but you can wait 4 more days, wait 4 more days.

10. Don’t buy fresh herbs, grow them. A packet of seeds is cheap. Plastic pots are cheap. Potting soil can be cheap if you can find a place where you can buy by the weight instead of a massive bag. Plant the seeds according to the packet. Things like basil need to be watered often. Things like rosemary and thyme are okay chilling a couple of days without it. Read the packets and google it. Also it’s so rewarding to watch your little baby plants grow. An herb garden costs $10 dollars at the most to make. Fresh herbs at the grocery store cost $2-6 per package. Fresh herbs make meals taste a million times better I swear to god it’s the best thing you can do for yourself. Growing herbs also helped me with my depression so bonus.

11. If shopping at a super store, as much as possible stay out of the “middle”. What I mean is, things you buy should come from the sections closest to the wall-these include the produce, meat, dairy and frozen vegetables. All the processed foods are in the middle and though some can be cheap, they’re not filling and you end up buying them a lot. Doing things like making your own hummus can keep you out of the middle aisles and it’s healthier. Things from the middle you may need though are tea, ramen, grains, soup, peanut butter.

12. Plan your trip. Thoroughly look through your fridge and cabinets to see what you’re out of. I even keep a little white board on my fridge where I write what’s in the fridge and what’s run out. Write down what needs to be replaced/what you need for the next couple of meals. Do not stray from the list when shopping.

13. Go to Marshalls or Winners or whatever equivalent for things like olive oil, K cups if you have a Keurig (oh fancy fancy) and cool pink salt. They also have other kinds of oils like sunflower and avocado, and even sometimes protein powders. It’s way cheaper there and you can buy a liter sized bottle of olive oil for like 7 dollars when it would cost at least twice that at a grocery store.

14. Do not have the same grocery list every week. Prices of things change, your list should reflect that. If you’re wanting to get some sort of fruit for a snack, don’t get apples every week. Get whatever is in season. The prices of fresh produce in stores and markets will reflect what’s in season (i.e. the cheapest things). Lucky for us Bananas are always in season and are a super cheap snack that people forget about. I often wait until they’re ripe, cut them up and freeze them to make smoothies.

15. Don’t be afraid of tofu. It’s cheap as hell and once you learn how to prepare it, can be a fantastic substitute for animal proteins if meat/fish are too expensive.

16. Don’t forget, so many foods can be frozen. If something is crazy on sale, don’t be afraid to buy more than usual if you are able to freeze it. Here’s a list of things that can be frozen. TBH here, in Canada, I buy those big 3L bags of milk and store the little baggies in the freezer.

Finally, go to Goodwill stores and thrift shops to find kitchen appliances, dishes, and cookware for cheap! The best 7 dollars I ever spent was on a crock pot. These stores have so many items that last FOREVER, like a good pan, or a classic cafeteria. Don’t think you can’t cook because you can’t afford the equipment. Kitchen equipment doesn’t have to be a huge investment.

That’s all I have for today. Good luck out there guys.

#tips #college living #cheap

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conser56 · 2 years

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Lebanese Cuisine: A Quick Guide How To Enjoy It With Family And Friends

Putting the limelight on fresh produce — seasoned with olive oil, garlic, and other warm spices — Lebanese food dishes out a rich, savoury gastronomic experience. It's a simple spin on the popular Middle Eastern cuisine that every member of your family and circle can enjoy. If you're headed for a restaurant in Teddington to try what Lebanon's cuisine has to offer, here's a quick guide on how to enjoy it with family and friends. Lebanese dishes mostly center on poultry and seafood. When you visit a restaurant Teddington that specialises in Lebanese cuisine, you'd find that most of their menu will feature chicken and seafood. This can be rooted in the abundance of such produce in their country (they're located near the Mediterranean Sea). If you want to consume red meat, they mostly use lamb. And as most Lebanese practice Islam, you can guarantee that the way they take care of and slaughter their animals is healthy and sanitary. Lebanese food features a combination of spices. Spices elevate the dishes that come from the Middle East including Lebanon. Lebanese cuisine is extremely rich in flavour, thanks to the spices they use. These include sumac (a tangy spice with sour flavour), parsley, pomegranate molasses, and tahini paste (made from ground sesame seeds). You'll never go wrong with traditional dishes. If it's your first time eating Lebanese cuisine, it’s best to order their most popular dishes. Falafel is a deep-fried dish composed of ground chickpeas, broad beans, garlic, and herbs. Hummus is a puree of chickpeas and tahini and is most often consumed with pita bread. Shawarma is also a popular choice (it features lamb or chicken slow roasted and sliced to thin pieces). Try recommended pairings. When dining at Lebanese cuisine restaurant Teddington, the key to making the most of your experience is knowing the best pairings of Lebanese food. For instance, tabouleh (a salad comprising onions, parsley, tomatoes, and bulgur) is best paired with shawarma. For falafel, the most-recommended sauce would be tahini. Treat yourself to popular Lebanese deserts. The main courses that Lebanese cuisine has are nothing short of delectable. But to cap off a unique gastronomic experience, make sure to order their popular desserts. Baklava is layered phyllo dough that contains crushed pistachio and comes with a tasty sugary rose water syrup. If you're into cheese, you can try knafeh, which is granulated pastry on melted cheese. Like baklava, it's also served with rose water syrup. Make sure to order arak. For adults, a Lebanese dining experience wouldn't be truly called as such if you don’t try their arak. Lebanon is one of the oldest wine-making places in the world and arak — which is an alcoholic beverage made from anise seed — is considered the country’s national liqueur. There are plenty of options for vegetarians. Although meat-centered dishes are in the spotlight in a Lebanese cuisine restaurant in Teddington, it also has a lot to offer to vegetarian consumers. From appetisers to desserts, they offer vegetable- and plant-based dishes that still bear that signature rich Lebanese flavour.

Ruba is a restaurant Teddington that offers authentic Lebanese cuisine. Since 2018, we've been the favorite restaurant in Teddington for those looking for a tasteful selection of Lebanese food.

#Restaurant Teddington #Restaurant In Teddington

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nadiashealthykitchen · 3 years

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Chocolate Tahini Cardamom Squares

Delicious, decadent and fudgy – these chocolate tahini cardamom bars are no-bake, made with healthier ingredients and are packed with aromatic flavours!

If you’ve followed my blog and socials for a while, you’ll know all about my love for tahini. I have countless recipes (mainly desserts) where tahini is the star of the show. You’ll also know that I’m a self confessed chocoholic, so of course I’m always trying to marry those two ingredients together to make as many yummy treats as possible!

I read this quote by Ottolenghi the other day where he said “Tahini is something that runs in the veins of the people in the Middle East” and “It’s like olive oil to southern Europe.”. That definitely struck a cord with me. It’s really the perfect way to explain how important the humble sesame seed butter is to me. I feel like I’m on a mission to show the world just how amazing it is and just how many amazing and easy ways it can be used in recipes!

Personally I find tahini works best in desserts, which is ironic since most people in the west only know it as one of the main ingredients in hummus. Most have never bought a jar or even know what it tastes like. That’s difficult for me to comprehend as someone who grew up eating it almost on a daily basis.

As well as chocolate, another two ingredients that go so perfectly well with tahini are dates and cardamom. Both of which I also grew up eating and enjoying. I mentioned before on my Instagram how I used to eat tahini and date syrup with bread for breakfast, a food concept you’re probably unfamiliar with unless you grew up in the Middle East.

These chocolate tahini squares are inspired by my favourite childhood breakfast, with the addition of my other food love, chocolate! They’re made with healthier ingredients and they’re no bake, meaning they’re super easy to put together!

Chocolate Tahini Cardamom Squares

Makes – 8 squares

Ingredients 80g (3/4 cup) oat flour – plain oats ground up into a flour in the food processor. You can use gluten-free oats if necessary 20g (3 tbsp) cocoa 1/4 tsp salt 1/4 tsp cardamom 130g (1/2 cup) tahini 3 tbsp maple syrup or date syrup 1 tbsp coconut oil, melted

For the topping 65g (1/4 cup) tahini 2 tbsp date syrup 2 tbsp coconut oil, melted

Method Mix the oats, cocoa, salt and cardamom in a bowl, then pour in the tahini, maple syrup and coconut oil. Mix to form a dough. Press into a loaf tin lined with baking paper and freeze for 15 minutes to set. Add the coconut oil into a heat-proof bowl and microwave for a few seconds to melt, then mix in the tahini and date syrup to form a smooth runny caramel. Pour over the base and smooth with a spatula, then drizzle a little extra date syrup on top. Use a tooth pick or a sharp knife to create a swirl. Refrigerate for a couple of hours, then slice into squares. Store in an air-tight container in the fridge for up to 4 days. Enjoy!

Chocolate Tahini Cardamom Squares was originally published on Nadia's Healthy Kitchen

#cleaneating

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yoherbamomma-blog · 6 years

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Carrot Pear Hummus Recipe!

Today was INCREDIBLE!!! I don’t know if I’ve mentioned it anywhere yet, but the farm has a teaching kitchen. People can come to various classes to learn how to eat better, or even how to cook exotic foods from around the world. It’s an amazing place, and we were lucky enough to get a free class included in our internship.

We walked into the barn studio, and Chef Stephanie was waiting for us. The kitchen is set up with several small oven tops, and if you like to cook, it’s a dream come true. There are pots and pans of all types, utensils I’d never seen, and every spice imaginable! It’s pretty astonishing. Guys, you didn’t know me before this blog... so I have to note, I murder all houseplants and cooking is like learning 14 foreign languages to me. So, obviously this is the PERFECT job for me, right?? :)

I was hoping that we would have some type of direction for this class, but we were set free to do as we please. I was like a kid in a candy store, with all these crazy new candies that I had never tried. I had no idea what to do!! Chef Stephanie helped me so much, and after watching a few others, I decided to make hummus for the first time.

My creative mind came up with a twist! I looked around the room to see what I had at my disposal. We had these giant carrots and some pears, so in they went. For those who don’t know, hummus is EXTREMELY easy to make. Once we were all finished with our creations, we got to sit down to a hearty meal and try each other’s food. It was AMAZING!!!

Here’s my hummus recipe for those who are interested in trying it!

I’m not sure how much this makes, but it is a pretty large quantity.

Ingredients

2 cups drained canned garbanzo beans, keep the liquid aside

1/2 cup tahini

1/4 cup extra-virgin olive oil, plus oil to drizzle on top

2 cloves garlic, peeled

Salt and pepper to taste

1 tablespoon ground cumin

One Large carrot, or 4 regular carrots

One red Anjou pear

1 TSB of Brown Sugar (optional) I tend to live on the sweeter side of life, so only add this if you want that extra kick of sweetness.

Preparation

Cook your carrot in the oven for about 25 minutes on 450 after preheating.

Put the pear in a pot of boiling water and cook until tender, about 15 minutes.

Put everything in the food processer and gradually add chickpea liquid or water to your desired texture. Make sure the carrot is all diced up. I had trouble with this since my carrot was so large. You may want to cut it into smaller pieces to make it easier.

Taste and adjust the seasoning . Serve, drizzled with the olive oil and sprinkled with a bit more cumin or brown sugar.

Enjoy! And this is my first EVER recipe, so let me know what you think. I’m still new to all this healthy food and cooking stuff.

#recipe #farmtotable #farmtofork #turnerfarm #organic #hummus

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webmarket01 · 3 years

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How to Eat More Vegetables for Weight Loss and Health - Tips that Work

New Post has been published on https://weightlosshtiw.com/how-to-eat-more-vegetables-for-weight-loss-and-health-tips-that-work/

How to Eat More Vegetables for Weight Loss and Health - Tips that Work

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When I first heard the “gold standard” of healthy eating meant eating 9 servings of fruits and vegetables every day, my head nearly exploded. How to eat more vegetables was the very next thing I Googled!

It sounded like A LOT and to be honest, completely impossible.

But changing to this food focus was the key to my lasting weight loss because it flipped the switch from what not to eat to what to eat for my best life.

It’s more fun to be focused on what you can do.The challenge of hitting 7 vegetables daily prompted me to think more about my meals in a positive way.

Learning how to eat more vegetables took some practice for me and it’s often one of the questions those reading the Running for Weight Loss Guide are the most excited about figuring out.

So I’m here with a ton of tips to make it easier for you, even when traveling!

Tips to Eat More Vegetables

First let’s define that in this 7-9 servings the goal is a 1:3 ratio of fruit to vegetables.

In other words eat more vegetables and less fruit to get to that number. This is to ensure you aren’t just doubling down on sugar and instead are getting a variety of nutrients to fuel every run and help you recover.

Of course you could be an overachiever and go for 13, but 9 is an easily achievable number for anyone.

START TRACKING YOUR VEGGIES

When I first made it a goal to track my veggies/fruits I was shocked at how few made it in to my diet…but now it’s second nature aka HABIT. I order veggie omelets, I add shredded carrots to oatmeal, I snack on turkey wrapped around a green pepper.

I don’t eat things that I don’t like, but with time my taste buds have changed and I happen to get really excited about counting up my veggie intake. hey runner’s are all about numbers!

PLAY WITH YOUR FOOD

Want to get excited about eating vegetables, then you need to change the narrative.

Now is the time to try new things. You don’t need to overhaul your diet.

I rarely find that works! Especially when trying to get the less enthused onboard.

How to make Vegetables Taste Good?

Hidden Vegetable Ideas

One of my favorite things are sneaky veggies. And these tend to be the best ideas for those picky eaters in the family.

Changing taste buds doesn’t happen overnight, in fact a nutritionist recently told me you often have to expose kids at least 20 times before they’ll accept a new food. HOLY COW!!

How do you get vegetables without eating them?

Here are the S’s for super simple sneaky satisfying ways to eat more vegetables and fruits (aka freggies) all day long:

Smoothies Really this has to be the easiest way to get in a minimum of 3 servings right off the bat, but often my smoothies are up to 5 servings! Start with basic green smoothie recipe and branch out from there.

Basically blending your veggies, adds a whole lot of opportunities.

Super Oats Adding fruit and shredded carrots or zucchini is simple, plus totally satisfying as it bulks up your breakfast without adding many calories. Love this protein oatmeal post run!!

Scrambled Eggs Eggs with veggies used to be one of my favorite go to meals have a food intolerance to eggs now. My favorite on the go way to sneak in veggies is this 3 Minute Breakfast:

Put egg, egg whites, broccoli, and carrots (or other veggies) in a microwave-safe bowl and cook for 2 minutes. Stir and cook a few more seconds, if needed. Mix in hummus and serve.

Or even a slice of bread topped with avocado, spinach, red pepper and two eggs. It’s a fabulous source of Vitamin D and protein that seem to make veggies easier for some people to hide.

Salad Power Bowl Meals A reminder that salads aren’t just a big bowl of iceburg lettuce! Nope, we’re looking to get both protein and veggies which will support our running, leave us full and help with any weight loss goals.

Sweet Potato Roasted alone to make fries or baked and topped with shredded broccoli and tahini boom 2 veggies…mm love it. This ain’t your holiday marshmallow yams my friends, it’s a super versatile food that adds some great flavor to all kinds of dishes.

Spiralize There is something about turning a veggie into something that looks like noodles which gives it a whole new life and excitement. Especially for kids who get to help prepare the meal!

Shred It Buying shredded carrots, broccoli or other veggies makes them easier to slip in to recipes and go undetected by picky eaters.

Soup Veggie based soups and chilis are some of the best ways to really pile in the veggies! In fact, I’ve found that I can double the number of veggies my family would normally eat by putting them in a soup.

Even a standard chicken soup in the crockpot gets a little bump in my house with extra shredded carrots, peppers and mushrooms. Everyone loves that it feels heartier and more filling!

Squash it Spaghetti squash topped with tomatoes and spinach is easily 3 servings then you can add in your protein of choice (a good meatball completes the idea that it’s pasta). It will never replace pasta, but it’s seriously delicious. (checkout this option with goat cheese) Of course you can also make squash fries too!

Roasted butternut squash is a fun add to pastas, where many will enjoy the slightly sweet flavor.

Saute It Most of our picky eaters love butter…so sometimes you gotta start there!

Sports Nutrition Start using dried fruit, instead of chemically created gels for long run fuel and you’ve just added another serving of fruit to your day!

Snack Ever need a crunch? You’d be surprised how satisfying carrot sticks or apple slices can be in those moments.

To make it happen have veggies pre-sliced and put in little baggies to grab and go, and fruit front and center in the fridge.

Did you know: It is estimated that if Americans ate the recommended amounts of fruits and vegetables every day, approximately 39,900 deaths would be prevented from cardiovascular diseases, stroke and diabetes and $7.6 billion in medical costs could be saved annually (Study)

Super Size it Honestly I like to eat and I like to feel full, which is part of what has lead me to embrace the veggie based lifestyle!

My meal size is often double, but less calories than what others are eating with the added benefit of looking amazing thanks to all the color!

Plus just think with all that extra fiber, you’ll be fuller and flushing out toxins which then decreases cravings!

Just like lacing up your shoes to hit the gym, it’s a habit and it takes a little practice and a little planning. Try spending a couple extra minutes this week, thinking “could I add a fruit or veggie to this” and I bet you’ll be surprised to find the answer is always yes.

What is a Serving of Vegetables?

Looking for tips on what really counts as a serving of fruit? The Kitchn provided this great graphic and a breakdown which you can read more about! Overall here are some general ideas to help you see how it easy it is to make even your sandwich count as 2 servings!

Getting in your servings doesn’t have to be hard or tasteless as you can see from the above ideas. I’m super grateful to brands like Subway and partners like the American Heart Association who are stepping up to spread the word.

How do I eat 5 servings of vegetables a day?

Based on the tips above, here is a meal plan that easily incorporates 5 servings of vegetables:

Ok if you count the sauce that’s actually more than 5!

And if you hate carrots, what about a few chips with a fresh salsa. There really are a lot of options once you start looking at your food a little differently.

Finally here are 21 Hidden Vegetable recipe ideas!

How do you ensure you get plenty of veggies?

Do you get 9 servings a day?

Other ways to connect with Amanda

Get each new post in your inbox — talk about speedy service

This content was originally published here.

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friesoverguys18 · 4 years

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Jake’s Falafel Corner

For my last stop on this journey, I wanted to try something different. I didn’t want to go to a fast food restaurant or a pizzeria like I have been going to for the past five weeks. I decided to go to Jake’s Falafel In Newton Center, MA and order some fries and tahini.

Tahini is a Middle Eastern sauce made of ground sesame seeds. Although it sounds like a peanut butter mixture, it is not as thick as peanut butter and has more of a runny consistency. It tastes kind of nutty, but also sweet. I would say it’s more like a yogurt than peanut butter or hummus. I love tahini, sometimes even more than hummus which it is often paired with on falafel, and I thought putting it on fries would be unique and definitely something I have never tried before.

Jake’s doesn’t have tahini fries on the menu, so this was my own creation. What better way to end my journey?! Anyway, I was loving myself after pouring the tahini sauce onto of the fries, and so were my tastebuds. Jake’s fries were a little too soft for my liking, but that’s usually what you get at a place that doesn’t specialize in fast food, or I guess, American fast food, so I was expecting it. The tahini on the fries was something that tasted nothing like any of the other fries I tried on this journey. The nutty flavor complimented the salt on the potatoes nicely and we couldn’t get enough.

Even though this is the end of my journey for my journalism class, next time I try some specialty fries I will definitely make a post about it. This blog has been a great outlet not only for my food loving side, but for my friends and I to go out and treat ourselves to some fries we’ve never had before. I’ll miss texting my friends to go get fries with me for the blog and eating them picnic style outside. This is not goodbye forever, Fries Over Guys, it Is goodbye until I find new fries.

Tahini Fries: 9/10

#http://www.jakesfalafel.com/menu.php

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easyfoodnetwork · 4 years

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13 Restaurant Recipes You Can Actually Make

Woman photo, fstop123/Getty; chef’s hat photo, skodonnell/Getty

Restaurant cookbooks are usually not for the “average” home cook. But these dishes are actually, totally doable.

The genre of the restaurant cookbook is both large and varied, but the common denominator that underlies the majority of its titles is the implicit promise that you, too, can reproduce a chef’s work in the confines of your home kitchen. Most of the time, this promise is patently false. But there are a number of notable exceptions, signature dishes that really can be made by home cooks with a command of basic kitchen techniques, as well as access to both adequate time and fairly common pantry staples. Given that these are two things many folks have in abundance right now, there has arguably never been a better moment to start making facsimiles of famous — and yet frequently accessible! — restaurant dishes at home. Here are 13 to get you started.

1. Roast chicken and bread salad, from The Zuni Cafe Cookbook

This dish helped to cement the Zuni Cafe’s place in the annals of California restaurant legend - and also happens to be ideal for any home cook armed with both pantry staples and time. The latter is particularly important here, as the recipe requires salting the chicken for 24 hours in order to promote flavor and tenderness. The most complicated thing you need to do here is insert sprigs of thyme under the chicken’s skin — but if you don’t have any, no big deal. It is more or less impossible to go wrong with a roast chicken and a salad made from bread mingled with the drippings of said chicken. Just budget plenty of time, which it’s likely you have a lot of these days.

2. Bo ssam, from Momofuku: A Cookbook

As with Zuni’s chicken, the main requirement for reproducing Momofuku’s bo ssam is time: To make the slow-roasted pork shoulder, you need to cure it in a sugar-salt rub for at least six hours before depositing it in an oven to roast for another six. Online specialty grocers have made it easier than ever to find ingredients like ssämjang and kochujang, but even if you can’t find, say, the oysters suggested as an accompaniment, you can still turn this into a banner family meal with some rice, lettuce, and any number of condiments.

3. Sunday sauce, from The Frankies Spuntino Kitchen Companion & Cooking Manual

Canned tomatoes, olive oil, salt, a pinch of red chile flakes, and 13 cloves of garlic are all you need to make the red sauce that has anointed untold plates of pasta and meatballs at Frankies 457 Spuntino in Brooklyn. Once again, time is of the essence here: To bring the sauce to its rich, thick Platonic ideal, you need to simmer it for four hours on the stovetop, which leaves you plenty of time to binge almost five episodes of Grey’s Anatomy or decoupage your living room floor or whatever else you’re doing these days to prevent the creeping onset of quarantine-induced psychosis.

4. Obama’s short ribs, from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem

So long as you have access to a few basic staples, including onions, carrots, celery, soy sauce, ginger, and garlic — and two hours to spare — you, too, can eat the short ribs that Marcus Samuelsson served to the 44th President of the United States. The key here is a long, slow braise; even if you’re lacking one of the recipe’s ingredients, you’ll still end up with fall-off-the-bone-tender meat, as well as a rich sauce that yields enough for leftovers that work well with any number of dishes. Serve the ribs on rice, or noodles, or really, anything that’s good for soaking up sauce.

5. Baked goat cheese with spring lettuce salad, from the Chez Panisse Cafe Cookbook

The secret ingredient here? Surprise! It’s time. Alice Waters wants you to use 12 whole hours to marinate the goat cheese in herbs and oil, and why argue? But once this is done, there’s not a lot else to do, aside from rolling the cheese in panko and baking it, washing some salad mix, whisking together a very simple vinaigrette, and slicing up a baguette, if you’re lucky enough to have one. Make sure to save the oil left over from marinating the cheese — it is supremely flavorful and its uses are manifold.

6. Khao phat muu (Thai-style fried rice with pork), from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Northern Thailand

Andy Ricker’s fried rice is something of a godsend to the quarantined (and impatient) home cook: it is a deeply flavorful assemblage day-old rice, shallots, garlic, and other common pantry staples (sugar, soy sauce, vegetable oil), and also happens to take five minutes to cook. What’s more, it is versatile: If you don’t have the pork that the recipe calls for, you can substitute any protein you have on hand, such as chicken or tofu. And if you don’t have cilantro or green onions (scallions), that’s fine, too — though now is a perfect time to start growing scallions on your windowsill.

7. Miso-marinated black cod, from Nobu: The Cookbook

This is one of those rollercoaster recipes, in the sense that the amount of time you’ll spend anticipating it exists in inverse proportion to the amount of time you’ll spend experiencing it. Because, like a number of other recipes here, this one calls for advanced prep: Two to three days before you eat this glorious fish, you slather it with a sake-mirin-miso-sugar marinade, cover it up, and stick it in the fridge. Cooking the fish takes less than 20 minutes and requires no additional ingredients save for a bit of oil. If you can’t find black cod, try another firm, white-fleshed fish like striped bass or mahi mahi.

8. Gumbo z’herbes, from The Dooky Chase Cookbook

The onset of summer is a perfect time to make Leah Chase’s iconic gumbo, a veritable vegetable cornucopia that calls for mustard, collard, and turnip greens, along with cabbage, romaine lettuce, watercress, spinach, and the tops of both beets and carrots. There’s also an abundance of meat (sausage, ham, brisket, and chorizo), but despite its long list of ingredients, this gumbo is a straightforward endeavor. All it requires is chopping vegetables, bringing a pot to boil, sizzling some chorizo in oil, and making a roux (and if you don’t know how, the recipe has instructions). And perhaps best of all, it will feed you for a week.

9. Hummus tehina, from Zahav: A World of Israeli Cooking

There are few better uses of dried chickpeas than Zahav’s hummus tehina (or tahini). This is hummus that is as much for hedonists as pragmatists: its bodacious creaminess is matched only by the number of foods you can pair it with. Its ease of assembly is also remarkable; after soaking the chickpeas overnight (see: Time, Part 125c), you cook them until they’re falling apart, then throw them into a food processor with some tahini, garlic, salt, and lemon juice. If you manage to transfer the hummus to a storage container before eating it all, pause for a second to applaud your willpower.

10. Canned sardines with Triscuits, from Prune

This is more of a shopping list than a recipe — one that, moreover, is basically engineered for quarantine living. If you have a tin of sardines, a box of Triscuits, a spoonful of Dijon mustard, and a few sprigs of parsley, the dish that helped put Prune on the map of the popular imagination can be yours in the amount of time it takes to open that tin of sardines.

11. Cornbread, from Heritage

Sean Brock’s cornbread is a necessary accompaniment to pretty much every meal served at Husk. It’s also easy enough to make at home that it can accompany all of your meals, too. The list of ingredients is short and savory — Brock eschews sugar in his cornbread, along with flour, so what you’re left with is an all-cornmeal concoction, greased and flavored with melted bacon fat and made tender with buttermilk. Don’t have (or eat) bacon? Use melted butter. No buttermilk? Add a bit of vinegar to regular milk (there are many guides out there to assist you with this). So long as you have a smoking hot cast iron skillet (or baking pan), you’re good to go.

12. Ricotta toast, from Everything I Want to Eat: Sqirl and the New California Cooking

There are two approaches to recreating Sqirl’s legendary and deceptively simple ricotta toast at home. You can make the jam, the ricotta, and even the brioche yourself, or you can go to a store and buy the jam, the ricotta, and the brioche (or really, almost any kind of bread, so long as you slice it thick and remember to butter and toast it before piling everything on top of it). There is no right or wrong here, just the promise of cheese and jam ferried to your mouth on a warm carbohydrate.

13. Coconut cake, from Highlands Bar & Grill

This iconic cake helped longtime Highlands Bar & Grill pastry chef Dolester Miles to win a 2018 James Beard Award. While its recipe is not available in a cookbook, you can fortunately find it online. Like many layer cakes, it initially appears daunting. But look closer and you’ll see that making it is primarily a question of taking enough time to make the cake’s components — as well as having access to four kinds of coconut (shredded, extract, cream, and milk). The finished product has numerous virtues, but between its sheer quantity and the general ability of cake to stay fresh (or fresh enough) for days on end, perhaps its most relevant attribute is that it’s essentially a pantry staple in and of itself. Why worry about making breakfast, lunch, or dinner when you could just eat cake instead?

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Restaurant cookbooks are usually not for the “average” home cook. But these dishes are actually, totally doable.

1. Roast chicken and bread salad, from The Zuni Cafe Cookbook

2. Bo ssam, from Momofuku: A Cookbook

3. Sunday sauce, from The Frankies Spuntino Kitchen Companion & Cooking Manual

4. Obama’s short ribs, from The Red Rooster Cookbook: The Story of Food and Hustle in Harlem

5. Baked goat cheese with spring lettuce salad, from the Chez Panisse Cafe Cookbook

6. Khao phat muu (Thai-style fried rice with pork), from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Northern Thailand

7. Miso-marinated black cod, from Nobu: The Cookbook

8. Gumbo z’herbes, from The Dooky Chase Cookbook

9. Hummus tehina, from Zahav: A World of Israeli Cooking

10. Canned sardines with Triscuits, from Prune

11. Cornbread, from Heritage

12. Ricotta toast, from Everything I Want to Eat: Sqirl and the New California Cooking

13. Coconut cake, from Highlands Bar & Grill

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