#Carrot and Pear Salad recipe

[askwhatsforlunch]

Carrot and Pear Salad (Vegetarian)

A light but filling lunch, this delicious Carrot and Pear Salad makes the best out of windswept fruit!

Ingredients (serves 1; 2 if served as a side):

1 heaped tablespoon demerara sugar

1 tablespoon apple cider vinegar

1/2 tablespoon Dijon Mustard

1 1/2 heaped tablespoon crème fraîche or sour cream

1 teaspoon olive oil

3 medium carrots (different colours if you can), rinsed

3 medium Williams Pears, preferably two green and one just ripe (all need to be firm enough), rinsed

Garden Chervil, to garnish (optional)

In a medium bowl, combine demerara sugar and apple cider vinegar. Stir well, until sugar dissolves. Then, add Dijon Mustard, crème fraîche and olive oil. Give a good stir until well-blended. Set aside.

Using the coarse side of a box grater, grate carrots.

Cut Williams Pears into quarters, and core them. Grate them coarsely as well.

Add grated carrots and pears to the bowl, and toss well with clean hands to coat in dressing.

Chill in the refrigerator, at least a couple of hours.

Serve Carrot and Pear Salad chilled, sprinkled with fresh Chervil, if desired.

[babyblueetbaemonster]

Local Alchemist needed to be stopped.

My formula of restore fatigue:

Spring salad: lettuce, radish, potato, (optional: apple, orange, watermelon). Unfortunately it has Burden side effect. (if choose orange, you'll get a bonus Shield effect) Can also side with Ranch dressing: cheese wedge, leek, onion, garlic. And this one has Damage Agility side effect. It can be fix by removing the garlic.

Potato soup: potato, garlic, leek. This recipe has Frost Shield side effect. Perfect choice for a cold weather.

Corn salsa: corn, tomato, onion, garlic. Unfortunately it has Damage Agility side effect, but you can get Detect Life in the process.

Grilled cheese sandwich: bread loaf, cheese wedge, cheese wheel. Unfortunately it has Damage Agility side effect. I should have removed the cheese wedge. Sorry Baurus :(

Classic ham sandwich: bread loaf, cheese wedge, ham, lettuce. Unfortunately this recipe also has Damage Agility side effect, but bonus Fire Shield woohoo!

Gyudon: beef, onion, rice

Mix berries: blackberry, strawberry, (we only have two kinds of berries?) (optional: apple, orange, pear). Actually, don't put apple or pear in it. They will cause Damage Health.

Crabby corn soup: crab, corn, onion. You can add cheese wedge for bonus Fire Shield (and Damage Agility) effect.

Chili con carne: beef (/boar meat /mutton /venison), onion, garlic, tomato. Side effect is Detect Life. (Beef flavor will grant you Shield effect. Unfortunately Boar meat will have burden side effect and Venison is Damage Health)

Pumpkin pie: pumpkin, sweetcake (/flour /sweetroll). Unfortunately both flour and sweetroll has Damage Personality side effect

Carrot cake: carrot, sweet cakes

Strawberry cheesecake: strawberry, cheese wedge, flour (/sweetcake /sweetroll). The flour version has Reflect Damage side effect. I highly recommend it.

[theantonian]

What kinds of foods do you think Antony, Cleo and their loved ones enjoyed?

Bearing in mind Cleo was raised Greek, Antony Roman. They were Egypt based but went across Syria, Turkey, Greece.

Antony as a Roman would generally eat various meats mostly pork, poultry, and lamb. Porridge, or puls, made from spelt or barley, was a fairly common meal for the lower classes and Roman soldiers and he would have eaten these while serving in the army. Vegetables and fruits played a role in the Roman diet, however. Legumes such as lentils, beans, and peas were crucial sources of protein too. Cheese made from the milk of cows, sheep, or goats. Simple boiled eggs to more elaborate recipes like omelets or egg-based sauces. Fresh and dried fruits like apples, pears, and grapes were also widely popular. Exotic meats such as peacock, flamingo, dormice, or ostrich were featured at banquets. Here is an article on Roman food:

What Did the Romans Eat and Drink? Learn About Ancient Dining & Diets (mymodernmet.com)

Cleopatra and her relatives would have enjoyed typical Greek dishes. barley bread dipped in wine, sometimes complemented by figs, dates or olives. They also ate a sort of pancake which were made with wheat flour, olive oil, honey and curdled milk, and were served for breakfast. Vegetables that were consumed included radishes, turnips, and carrots. Leafy and salad vegetables were cos lettuce (romaine), cress, arugula, and cabbage. Common bulb and stem vegetables were asparagus, cardoons (artichoke thistle), celery, fennel, garlic, and leeks. Fruit-like vegetables were cucumbers and squash (marrows). Artichokes (the flower part of the plant) and artichoke thistle (cardoons) also were popular at the time. Consumption of pheasant, wild hares, boar, and deer with chickens, geese, and their eggs were common. Here are some articles you should look into:

Ancient Greek cuisine - Wikipedia

Ancient Greek Food: Bread, Seafood, Fruits, and More! | History Cooperative

[alex51324]

Forgot to post my farmbox again!

This is week 20; only six more to go!

Greens are back on the menu, with romaine lettuce, arugula, chard, and parsley! I also have a buttercup squash (my first winter squash!), a big round eggplant, cherry tomatoes, and little round carrots.

My plan is eggplant moussaka, a salad, and baked squash & sauteed chard as side dishes with a protein to be named later. Oh, and those Palestinian cheese pies that the recipe was going around earlier, with the parsley and the feta cheese that I got last week.

For fruit I have more muscadines, a few pears, and a special guest star, kiwiberries! These are kind of neat:

Like an eensy little kiwi fruit! The skin is very thin (and not fuzzy) so you just eat it like a berry. You can pretend that you are perhaps a giant ground sloth, or whatever sort of animal eats kiwis like that.

[sariels-world-ella]

I love the mixture of Soriel and Dadster, the very idea of Sans being a stay at home dad trying to train his father how everyone's lunches are made, while Gaster is taking notes on it, is funny to me, like:

"okay, pops, so frisk's lunch is an apple juice, pear or baby carrots, a peanut butter and jelly sandwich and sometimes a box pie, frisk will not eat the sandwich if it has crusts on it, even if you cut them off afterwards, but chara would eat the crusts, and you can just put frisk's crusts in chara's peanut butter banana sandwich, chara would eat it, chara would eat anything. regarding chara's lunch never forget a chocolate bar for chara. flowey only eats gummy worms and paps just wants oatmeal with dinosaur eggs but remember to put stickers, a puzzle, a new pasta recipe or an encouraging note in paps'. i'll always make tori's lunch, she likes the cheesy love letters and jokes i write on them."

"INTERESTING..... VERY VERY INTERESTING."

"BUT IF YOU AREN'T HERE, WHAT DO I PACK LADY TORIEL'S?"

"something with snails, she usually likes snail stew with vegetables, she likes it hot so put it in a thermos, or sometimes she just has a salad or mixture of fruits in her lunch"

"DOES PAPYRUS STILL LIKE HIS OATMEAL COLD? I REMEMBER WHEN HE WAS A CHILD HE WAS VERY FINICKY WITH TEMPERATURE OF FOOD"

"yeah, he still likes his oatmeal cold"

"JUST DOUBLE CHECKING"

[veganfoody]

Asian Pear Salad This Asian Pear Salad is all about nourishing refreshment. It includes spring greens, cucumbers, beets, carrots, nori, and sesame seeds. Dressed in a clean-tasting apple cider vinaigrette, it’s perfect for a warm day or any time you need a light detox.

Recipe => https://gastroplant.com/asian-pear-salad/

[kineats]

recipes for spix’s macaw or dingo therians? 🪶

You got it! ^_^ First I'll do fruit, seeds, and nuts, with maybe some cactus for funsies, for the macaw; then I'll do small game and poultry and pork, with some fruit and veg, for the dingo~

Spix's Macaw Recipes:

Nutty Pumpkin Oatmeal

Pistachio Spread

Kanuchi (Nut Soup)

Breakfast Bowls

Ajo Blanco (Different Nut Soup)

Pear and Walnut Salad

Fruit, Seed, and Nut Bars

Cactus Paddle Tutorial and Recipes

Halva with Fruit and Nuts

Cactus Casserole

Pesto alla Trapanese

Millet, Carrot, and Spinach Cakes

More Millet Recipes (Both Sweet and Savory!)

Hickory Nut Shortbread

Birch Bark Flour and Cookies! (Surprisingly tasty~!)

Dingo Recipes:

Sorrel & Slow Cooked Spring Chicken

Grilled Chicken with Daylily Buds and Mulberry Sauce

Whole Grilled Mediterranean Chicken

Stewed Chicken

Hearty Fall Chicken Stew

Pulled Pork

Wild Boar and Mushroom Stew

Wild Hog BBQ

Texas "Lizard Eggs" (Not actual lizard eggs)

Butterflied Quail with Orange Glaze

Shaved Asparagus "Grass" Salad

Whole Baked Fish

A TON of Rabbit Recipes

Rabbit, Hare, and Squirrel Recipes

A Ton of Forage Recipes~

Hope this helps!!!

[annachum]

What some of the Avengers may make for dinner for the rest of Avengers in tow ( an example ) :

. Tony : Definitely Pasta Al Ragu ( of any pasta that goes well with the Ragu which turns out to be a Carbonelli household recipe ), Antipasto Salad, and also Baked Apples and Pears stuffed with Nuts and raisins

. Pepper : Tomato Soup, Roast Beef with Mashed Potatoes, Gravy and Root Vegetables, and also Gooseberry crumble

. Steve : Apple Pie, Grilled Salmon with Lemon Butter and Mashed Potatoes, and Creamy Mushroom Soup

. Thor : Smorgasbord, Stuffed Roast Whole Tuna, and also Pumpkin Hand Pies, and Mead

. Natasha : Solyanka ( a Russian spicy fish soup ), Black Rye Bread with Goat Cream Cheese, and Bite Sized Syrniki ( a type of Russian cheesecake )

. Sam Wilson : Jambalaya, Crawfish Hand Pie, and Beignets with Fruit Jam

. Bucky : Sarmale ( Romanian Cabbage Rolls ), Bean and Oxtail stew in Bread Bowl, and Miniciunele

. Bruce : Chicken Pot Pie, Roasted Root Vegetables, and Chocolate Ice Cream

. Wanda : Romani Chicken Stew, Challah Bread, and Sticky Rice Pudding

. Vision : Scottish Beef Stew, Roasted Baby Carrots, and English Summer Pudding

. Rhodey : Grits and Shrimp, Tomato and Salmon Soup, and Peach Cobbler

. Clint : Gratin Dauphinoise, Roast Lamb Chops with Mint Sauce, and Pear Crumble

. Laura Vlahos - Barton : Stuffed Grape Leaves, Greek Lamb Stew with Feta and Mint, and Cheese and Fruit platter with Honey

Bonus : Some of the New Avengers ( both possible and confirmed )

. Shang Chi : Hong Shao Rou, Cabbage and Chilli Stir Fry, Rice, and also Green Bean Soup ( a type of Chinese dessert )

. Yelena : Pierogi, Ukrainian Beef and Potato Stew, and Khrustyky ( a type of Ukrainian fried cookies )

. Kate Bishop : Steak Frites, Ratatouille, and Blueberry Cobbler

. Marc Spector : Estofado ( a Guatemalan Pork stew ), Arepas and also Fruit Platter

. Layla : Koshari, Egyptian Stuffed Vegetables, and Zalaiba ( Egyptian Honey balls )

. Shuri : Wakandan Jollof Rice, River Tribe Fried Plaintains, and Chocolate Ice Cream

. Leiko Wu : Manchurian Pickled Cabbage and Pork Belly Stew, Steamed Vegetable Dumplings and Red Dates stuffed with Nuts

. Dr Strange : Nepali Vegetable Stew ( he was in Nepal for a whole year, come on now ), Nepali Lamb Pulao, and also Sheep's Milk Ice Cream

. Hercules : Roast Leg of Lamb, Greek Mezze platter ( with olives, pickles and cheese ), Greek Lemon Rice, and Baklava

[vegietribe]

A HEALTHY VEGAN GROCERY LIST

There are so many astounding vegan foods out there, you may be surprised by just how many choices there are! Here are a couple of examples of some of the foods, vegans eat.

FRUITS & VEGETABLES

Purchase fruits and vegetables from all the categories beneath. Pick up affordable basics like carrots, apples, bananas, and celery, and supplement with produce that’s in season.

FRUITS

Frozen fruit is useful for smoothies and baking. Previously frozen fruit was used for topping oatmeal or non-dairy yogurts. Dried fruit can be taken on the go with nuts or can be used as a topping for breakfast cereal, and in baking.

Apples Pears Kiwis Oranges Grapefruit Lemons Limes Peaches Plums Nectarines Bananas Raspberries Blackberries Watermelon Honeydew Cantaloupe Apricots Grapes Mangoes Cherries Strawberries Last but not least, Blueberries

FROZEN

Strawberries Raspberries Blueberries Mixed berry blends Sweet cherries Mango Mixed fruit blends

DRIED

Raisins Currants Cranberries Apricots Dates Figs Apple slices Lastly, Banana chips

VEGETABLES

Purchase a couple of vegetables to eat crude in salads, sandwiches, or with dips. Pick up at least 1-2 mixed greens for salad bases and sandwiches. Choose an assortment of fresh or frozen vegetables that are really great for steaming, sautéing,  stir-frying, and roasting. Frozen vegetables are an extraordinary staple and are exceptionally flexible.

FRESH (RAW & COOKING)

Broccoli Carrots Celery Cauliflower Cucumbers Snap peas Tomatoes Bell peppers Avocado

FRESH (COOKING)

Zucchini Mushrooms Squashes Asparagus Kale Garlic

FRESH (LEAFY GREENS)

Baby Kale Baby Spinach Romaine Butter Lettuce Leaf Lettuce Salad Mixes

FROZEN

Broccoli Asparagus Spinach Corn Peas Edamame Stir-fry mixes

GRAINS, BEANS & LEGUMES

Keep at least 2, 100% whole grain bakery products on hand for making sandwiches, wraps, or pitas. These products freeze well so keep a selection in your freezer and simply defrost single servings as needed. Keep 2-3 whole grains or starches & a couple of beans, legumes, and soy items. Blend and match them and add a vegetable side dish for a complete meal. The cereal is incredible to keep on hand for easy & healthy breakfasts.

100% WHOLE WHEAT

Bread Tortillas English muffins Bagels Pitas Pasta

WHOLE GRAINS & STARCHES

Oatmeal (quick, rolled, or steel-cut) Brown rice Quinoa Seitan (wheat gluten) Sweet Potatoes Russet Potatoes

BEANS & LEGUMES

Chickpeas (canned/dry) Black Beans (canned/dry) Kidney Beans Lentils (dry) Hummus Veggie Burgers (lentil, bean, or vegetable-based) Edamame (frozen)

SOY PRODUCTS

Firm Tofu Soft/ Silken Tofu Smoked/ Marinated Tofu Tempeh Soy milk

You can read out the amazing blogs & recipes at Vegie Tribe. Vegie Tribe an assortment of vegan foods.

[veronicasanders]

Let's talk holiday season food. What’s the family/friends favorite that always gets trotted out for every occasion, what food is a “special” holiday favorite?

Yay!!! So excited for this. You already know I’m gonna go off so here’s a read more. 😜🤣

Okay I’m starting with Thanksgiving, which is my favorite food holiday. In my family, the meal is 100% vegetarian friendly except the turkey and gravy (which I despise anyway), and totally centers on local autumnal produce. Also, EVERYONE, and I mean every single person over the age of 10, contributes. Even if it’s like, my cousin who has no culinary skills - he mixes drinks. Or my uncle who is the DJ and who sets the table and does a phenomenal job—with like, local flowers and origami napkins. Or my other cousins who do an art project with the younger kids, so even though they aren’t cooking, they make centerpieces and shit. 

One year, I got a fantastic deal on purple potatoes at the farmer’s market, and my brother used those for the MOST delicious mashed potatoes that were loaded with cream and garlic. That dish was a staple for many years, although in recent ones, he’s been doing smashed potatoes—or, when he’s super ambitious, Hasselback potatoes—and the crispiness is absolutely delightful.  

I have made cornbread every year since I was about 12 or 13. It’s this incredible recipe that includes fresh corn and browned butter - usually cornbread is dry, but this is amazing and doesn’t need any butter or anything on it. Sometimes I add jalapeños or red pepper for color/flavor - which one depends on how many baby-mouths are coming.

We always make fresh cranberries, too, not that canned shit. The cranberry bags have the basic recipe, but it comes out way too sweet that way, so instead we use about 1/4 of the sugar and a little orange juice. I like putting walnuts in, but not everyone in my family likes nuts, so I’ve found that chopping an Asian pear and tossing that in right before serving serves the same purpose of a crunchy element. 

My great-aunt’s sweet potato pie recipe is SO fucking good. It’s one of the best things on the table and the one year my mom said maybe we don’t need it because too many carbs, I staged a protest. I actually like it better than any of the desserts (and for some reason it's on the dinner table even though it's 100% a dessert--it's got a graham cracker crust and toasted marshmallow top, for fuck's sake). But anyway...

My favorite, or at least tied for favorite with like 5 other things, is my mother’s stuffing. (Well, dressing, since it’s not stuffed into the bird's ass, but the word dressing is weird to me for a substantial side dish.) She uses a mix of cornbread and regular bread, a shit ton of celery and carrots and caramelized onions, and veggie stock that smells so good, it makes me homesick just thinking about it. 

Occasionally there’s also something like Mac and cheese or fresh bread/rolls, or green bean casserole or wild rice. Kind of depends on who’s coming and how many people are there, etc, because you always need everyone to contribute. 

Then of course, we have tons of roasted or grilled vegetables, whatever looks fresh and beautiful, or what the more talented people have grown in their gardens: Brussels sprouts, eggplant, corn (bonus if we can find red corn) green beans, broccoli, sautéed mushrooms, carrots (bonus for purple or multicolored ones), butternut squash, cauliflower (bonus for purple). And a big salad with dark greens like rainbow chard or kale (usually grown by one of my aunts), avocado, radishes, multicolored peppers, sunflower seeds or roasted pepitas. I’ve seen other people’s Thanksgiving tables and I’m generally shocked by how much brown and beige there is. Our table is a glorious fucking rainbow. 

The past 5 years or so, I haven’t been able to go home for Thanksgiving, so we now have a tradition of repeating the meal (or at least, the favorites) on Christmas Day. 

Speaking of Christmas…

So, there’s an Italian-American tradition called “Feast of the Seven Fishes” that takes place on Christmas Eve. (I’m not positive how it started, but I am guessing it had something to do with how expensive seafood was in the “New World” and so it was reserved for truly special occasions.) We don’t usually do all seven, but we always make my grandmother’s shrimp recipe, mafaldi with a spicy red lobster sauce, baked lobster, and usually some kind of salmon my dad can grill. (He also cooks the Thanksgiving turkey on the BBQ. We find that his energy in the kitchen can be neurotic and thus enjoy sending him outside.) And of course garlic bread or something fresh-baked to soak up all the sauces. (Grandma called it a sponge.) Also we always have Panettone (the kind with chocolate, not the fruitcake one) for dessert, heated up with ice cream and ganache.

Then, Christmas morning is usually French toast (made with Challah so that the Jews feel represented), or this cheese blintz dish we learned from my dad's cousin.

Which reminds me, oops, I skipped over Chanukkah. Traditions there are more flexible since we don’t celebrate every day and often miss the whole 8 days and remember later in the month. Mostly since my dad doesn’t give a shit and my mom’s not Jewish. But we always at least have latkes (my brother’s are outstanding, and a few years ago he made the regular ones and I made sweet potato and they came out divinely.) Also we do chocolate-covered macaroons (not to be confused with the French macarons) since they’re my mom’s favorite, and my grandmother’s vegetarian version of chopped liver which is SO GOOD, and noodle kugel. And if we’re up for it, we’ll also make rainbow cookies, which I’ve talked about before at length. (Marzipan-flavored “cookie” layers that are basically a very decadent sponge, raspberry jam, dark chocolate. 

New Year’s Day: lentil soup! Black-eyed peas! Which I think supposedly serve the same good-luck purpose. 

Not specific to a particular holiday but a couple of times a year, my family does polenta parties. A huge pot of polenta and a bunch of homemade toppings, like tomato sauce, pesto, veggies, sautéed mushrooms, caramelized onions, different cheeses, meat that I don't care about, etc.

I’m gonna stop now. I could go on for fucking ever. (Super Bowl Sunday? Easter? Fourth of July? I care about nothing except the food.) I love food and I love my family and I love eating with them. I'm so excited that this year, I'm gonna be on the East Coast for a whole month visiting people. 🥰

[firstmedicaldiagnosticspvtltd]

WILD HERB RECIPES

Wild herb recipes taking into consideration food allergies

Liven up your food with wild herbs! Wild herbs add variety to your menu and are a good source of many important minerals and trace elements. Also, wild herbs have very few allergenic properties, making them a good source of enrichment for mindful eating habits, especially if you have a delayed food allergy, commonly called food intolerances.

Breakfast:

Wild herb quark

100 g wild herb mixture (mixture of eight different salad herbs), such as ground elder, wild mallow, chickweed, shepherd’s purse, dead-nettle, dandelion, campion, wild arugula—varies depending on season

250 g quark (can be substituted by goat or sheep cream cheese)

100 ml mineral water

Salt

freshly ground pepper

Preparation:

Peel and slice onions and shallots. Wash the herbs and shake dry.

Mix quark with mineral water until smooth, and season with salt and pepper. Fold in the herb mixture. Cover the quark and allow to stand for 30 minutes.

Wild herb scrambled eggs

Makes four servings:

250 g bacon, diced

1 large onion

50 g ground elder

6 chicken eggs (can be substituted for goose or quail eggs)

Salt, pepper, paprika

3 Tbsp mineral water

Preparation:

Finely chop onions. Sort ground elder and cut into small pieces. Render the bacon in the pan and sauté chopped onion until golden brown. Add ground elder and allow to soften at low heat, stirring repeatedly. Beat the eggs in a bowl, add mineral water, and whisk gently with a fork. Add the egg mixture to the pan and prepare like scrambled eggs. Season with paprika, salt, and pepper.

Main Dish:

Pear and carrot soup with common sorrel and wood sorrel

Makes four servings:

250 g pealed and finely chopped carrots

1 large pear

30 g butter (alternatively, clarified butter)

1 Tbsp honey

2 finely diced shallots

0.8 l strong vegetable stock without yeast

60 g common sorrel

10 g wood sorrel

4 Tbsp crème fraîche (alternatively, natural soy yogurt)

Salt, freshly ground white pepper

Preparation:

Melt the butter, add the finely chopped shallots, carrots, and sugar and sauté until glazed. Add stock and spices, and allow carrots to simmer until soft, approximately 20 minutes. Peal and core pear. Cut common sorrel into very fine strips. Add pear and crème fraîche to the carrots and purée in a blender. Season soup again afterwards. Place common sorrel on preheated deep plates, fill with hot soup, and garnish with wood sorrel. Instead of sorrel, cilantro also makes a nice compliment to this soup, but you will need about 50 g of cilantro and a few ground coriander seeds.

Risotto with common sorrel and wood sorrel

Makes four servings:

180 g rice

50 g finely diced vegetables: carrots, celery, and leek

1 finely diced onion

100 ml fresh cream (alternatively, sweetened soy milk)

30 g common sorrel leaves

20 g wood sorrel (hare’s foot)

Salt, freshly ground pepper

Preparation:

Cook the rice with chopped vegetables in a pressure cooker with a pinch of salt for about 10–15 minutes, allow to stand for another 5 minutes, and drain. Sauté the diced onions in butter (or clarified butter), add rice, and fill up with cream. Heat and stir occasionally. At the end, add fine strips of cut common sorrel and season generously again. Serve on deep plates and garnish with wood sorrel. (A fish fillet with crispy skin is very delicious when paired with this dish!)

Asparagus and tomatoes in gelée with chickweed pesto

Makes four servings:

400 g white and green asparagus, cooked

2 beefsteak tomatoes

0.2 l strong asparagus stock

4 gelatin sheets

Salt, freshly ground pepper

50 g chickweed

1 Tbsp roasted pine nuts

2 Tbsp hazelnut oil

Preparation:

Peel and dice beefsteak tomatoes. Bring the asparagus stock to boil, reduce a little, and strain through a cloth. Soak the gelatin sheets in cold water for a few minutes, squeeze out, and add to the hot stock. (You should have about 0.15 l of stock remaining after the reduction step.) Season again to taste. Brush a small loaf pan with a small amount of oil and line with plastic wrap. Cut the asparagus in half lengthwise and layer with tomatoes in the pan. Fill pan with warm broth and allow to thicken overnight. For the pesto, cut chickweed into small pieces and crush in mortar with a pinch of salt. Add pine nuts and also crush (thin with asparagus stock as needed). Fold in the nut oil, and season to taste again. Remove the cold terrine from the pan, slice with a very sharp knife, and serve with fresh chickweed, asparagus spears, and pesto.

Grilled chicken breast with wild garlic marinade

Makes four servings:

400 g chicken breast fillets

40 g wild garlic spread

Salt, pepper

Preparation:

Cut chicken breast fillets into slices and cover generously with wild garlic spread. Add salt and pepper as needed. Marinate in fridge for at least one hour. The marinated chicken fillets will release their best aroma on the grill, but they can also be fried in a pan with some rapeseed (canola) oil. Pair this dish with potato salad, rice, or noodles.

[calmdownandcook]

Calm Down and Cook Coleslaw

Coleslaw is something people ask you to bring to neighborhood picnics or it randomly shows up in a tiny bowl next to a sandwich you just ordered.  It can be a topping for a pulled pork sandwich or a hotdog or you can just eat a big bowl of it standing in front of the refrigerator, for dinner when no one is looking. Coleslaw can be delicious, it can also be horrible.

The “authentic” recipe for Kentucky Fried Chicken Coleslaw has ⅓ cup sugar in it. That’s unnecessary and kinda gross. But that’s just me.  I have never put sugar in my coleslaw, but you can if you want to, you do you. You can actually put anything you want in coleslaw, but it usually starts with cabbage. 

Let’s make your “slaw”. I follow no official recipe which really lets me go with what I’m craving. Green cabbage is where I start. Any green cabbage works. Cabbage in coleslaw should be chopped or very finely shredded. Sometimes, I can find a bag of pre-shredded cabbage in the produce section at the grocery store and I celebrate that step was done for me (these serve about 4 people). Red cabbage can also be used, just don’t let it break your heart when it tints everything pink. Just call the pink “festive” and move forward as if you did it on purpose. 

How much should you make? This is where you get comfortable with “eyeballing” the amount. Does it look right, does it look like enough? Can you imagine the bowl you make it in serving 4,6, or 8 people? Are they big eaters or do you want leftovers? I know you know what this looks like.

Once you have your cabbage ready, you look to embellishments. The cabbage is going to be 50 to 75% of your dish, you get to choose what else goes in there. The remainder will be made up of Cabbage Friends and Cabbage Sparklers. These are just my words, friends and sparklers, you can name your ingredients whatever you want. A Cabbage Friend is what will make up the rest of your slaw. This can be almost anything, fruit or vegetable. A classic slaw usually has carrots and red cabbage but I encourage you to think outside of the box and use what you have or what appeals to you. Just try to cut in a size that’s similar to the cabbage. A Cabbage Sparkler is that random accessory that makes people ask “what’s in here”? A light sprinkle of something that will dress up your Coleslaw. Something like a dried cranberry adds a little sweetness or sunflower seed adds a surprise crunch. Cabbage Friends and Cabbage Sparklers are the things that make your Coleslaw expressly yours. Don’t let your cabbage be lonely. See the inspiration list below and then take it from there.

Finally, don’t drown it in the dressing, use just enough to lightly coat everything. The dressing can be any favorite one you already have in the fridge or you can be inspired by the flavor profile of your main dish and create one from scratch. A vinaigrette (​​3 parts oil, 1 part vinegar with the herbs and spices of your choice) is one way to keep the coleslaw light. A creamy ranch (a salad dressing that features buttermilk and mayonnaise combined with herbs and spices) is a classic.

You’ll just slice or chop your cabbage, then choose a Cabbage Friend and Cabbage sparkler and you’re ready to go. 

Cabbage Friends 

(Things to shred, combine, and add to the cabbage)

Carrot

Jicama

Radish

Red onion

Scallions

Roasted Golden Beets

Apples (spritz with lemon juice to keep from browning)

Pears (spritz with lemon juice to keep from browning)

Fresh Fennel

Your favorite vegetable you are currently obsessed with

Cabbage Sparklers -  

(Things to sprinkle on judiciously, with good judgment or sense)

Peanuts

Sunflower Seeds

Sesame Seeds

Grapes

Raisins

Dried Cranberries

Parsley

Chopped Pickled anything

Crunchy Chow Mein noodles

Chopped Kimchi

Fun things to throw together in a dressing.

Miso

Sriracha

Buttermilk

Mayo

Yogurt

Sour Cream

Whatever you want The key to coleslaw lies in using a variety of crunchy ingredients and avoiding soaking in a dressing. Be daring and proceed with confidence. It can be a side dish but I see no reason it couldn’t be a main dish. Toss in some tuna, leftover chicken, or Salmon (look at you! Putting salmon in your coleslaw, so fancy). Letting coleslaw rest for 3 to 4 hours lets it soak up the flavors and tenderizes the cabbage but that's not mandatory. Served right away it highlights its crispness and each ingredient shines separately as you chew. Again, you do you. Embrace the process and make a new one every time. Make good coleslaw. Soon it’s your signature dish.

[thehealthyandwellness]

Power Up Your Diet: The Essential Guide to High Fiber Foods

Incorporating high fiber foods into your diet is one of the simplest yet most effective ways to enhance your health and well-being. Fiber, a type of carbohydrate that the body can’t digest, plays a crucial role in maintaining digestive health, controlling blood sugar levels, and lowering cholesterol.

This guide will explore the benefits of high fiber foods, list top fiber-rich options, and provide tips for integrating them into your daily diet. And for those investing in sustainable living, we’ll draw a unique parallel with the eco-friendly benefits of a solar hot water heater.

The Importance of High Fiber Foods

Fiber is essential for maintaining good health. Here’s why:

Digestive Health: Fiber adds bulk to the stool and promotes regular bowel movements, helping to prevent constipation and other digestive issues.

Blood Sugar Control: Soluble fiber slows the absorption of sugar, helping to control blood sugar levels and reduce the risk of type 2 diabetes.

Heart Health: Fiber can help lower cholesterol levels, reducing the risk of heart disease.

Weight Management: High fiber foods are more filling, which can help control appetite and support weight loss efforts.

Top High Fiber Foods to Include in Your Diet

Legumes: Beans, lentils, and chickpeas are excellent sources of fiber. They are versatile and can be added to soups, salads, and stews.

Whole Grains: Foods like oats, quinoa, barley, and whole wheat products are rich in fiber. Opt for whole grain bread, pasta, and cereals.

Fruits: Apples, pears, berries, and bananas are high in fiber. Enjoy them as snacks, in smoothies, or added to your breakfast.

Vegetables: Carrots, broccoli, Brussels sprouts, and leafy greens are fiber-rich. Incorporate them into your meals through salads, stir-fries, and sides.

Nuts and Seeds: Almonds, chia seeds, flaxseeds, and sunflower seeds provide a healthy dose of fiber. They can be sprinkled on yogurt, oatmeal, or eaten as a snack.

Tips for Increasing Fiber Intake

Start Slowly: Gradually increase your fiber intake to avoid digestive discomfort. Drink plenty of water to help fiber pass through your digestive system.

Mix It Up: Include a variety of high fiber foods to get a range of nutrients. Combine fruits, vegetables, whole grains, and legumes for a balanced diet.

Read Labels: Choose packaged foods with higher fiber content by reading nutrition labels. Aim for at least 3 grams of fiber per serving.

Cook Smart: Incorporate high fiber ingredients into your favorite recipes. Add beans to soups, top salads with seeds, and choose whole grain versions of pasta and bread.

Drawing a Parallel: High Fiber Foods and Solar Hot Water Heaters

Just as a solar hot water heater provides an eco-friendly solution for heating water by harnessing the sun’s energy, high fiber foods offer a natural and efficient way to boost your health. Both approaches emphasize the importance of sustainable, long-term benefits—whether it's reducing energy consumption and carbon footprint or improving digestive health and reducing disease risk. Investing in a solar hot water heater reflects a commitment to sustainability, much like incorporating high fiber foods into your diet signifies a commitment to long-term health.

Conclusion

Incorporating high fiber foods into your diet is a powerful way to improve overall health. By understanding the benefits, identifying top fiber-rich foods, and following practical tips for increasing fiber intake, you can enjoy the numerous health advantages that come with a high-fiber diet. Just as a solar hot water heater harnesses natural resources for efficiency and sustainability, high fiber foods naturally enhance your well-being, promoting a healthier, more balanced life.

[ambriona]

What are some creative ways to incorporate homemade nut butter with added protein into my diet?

Incorporating homemade hazelnut butter with added protein into your diet can add variety and nutritional value to your meals and snacks. Here are some creative ways to enjoy it:

Spread on Toast or Rice Cakes: Spread hazelnut butter on whole grain toast, rice cakes, or crackers for a quick and satisfying breakfast or snack. You can also top it with sliced bananas, strawberries, or a drizzle of honey for extra flavor.

Stir into Oatmeal or Yogurt: Mix hazelnut butter into your morning oatmeal or yogurt for a creamy and nutritious boost. Add a sprinkle of cinnamon, chia seeds, or chopped nuts for added texture and flavor.

Blend into Smoothies: Add a spoonful of hazelnut butter to your favorite smoothie recipe for a rich and creamy texture. Combine it with ingredients like banana, spinach, protein powder, and almond milk for a delicious and protein-packed drink.

Use as a Dip: Use hazelnut butter as a dip for fresh fruit slices, such as apple, pear, or banana. You can also dip pretzels, celery sticks, or carrot sticks for a savory and satisfying snack.

Incorporate into Baked Goods: Use hazelnut butter as a substitute for traditional nut butters in baked goods like cookies, brownies, or energy bars. It adds a nutty flavor and moisture while increasing the protein content of your treats.

Mix into Salad Dressings: Incorporate hazelnut butter into homemade salad dressings for a creamy and flavorful twist. Combine it with olive oil, lemon juice, garlic, and herbs for a delicious dressing to drizzle over salads or roasted vegetables.

Add to Sauces and Marinades: Use hazelnut butter as a base for sauces and marinades for meat, poultry, or tofu dishes. Combine it with ingredients like soy sauce, ginger, garlic, and sesame oil for a flavorful and protein-rich sauce.

Make Hazelnut Butter Cups: Create homemade hazelnut butter cups by filling mini muffin liners with a layer of melted chocolate, followed by a spoonful of hazelnut butter, and another layer of chocolate on top. Refrigerate until set for a delicious and indulgent treat.

Stuffed into Dates or Prunes: Stuff pitted dates or prunes with hazelnut butter for a quick and nutritious snack. You can also roll them in shredded coconut or cocoa powder for added flavor.

Spread on Pancakes or Waffles: Spread hazelnut butter on pancakes, waffles, or French toast instead of traditional syrup for a nutty and protein-rich topping. Add sliced fruit and a drizzle of maple syrup for extra sweetness.

These are just a few creative ways to incorporate homemade hazelnut butter with added protein into your diet. Feel free to experiment with different recipes and flavor combinations to find what works best for you!

[aarohij]

Are There Options For Pre-Cut Or Pre-Prepared Vegetable Products Available For Convenience?

Fresh-cut vegetables have become a mainstay for many Indians in both restaurants and home kitchens. Online Cut Vegetables Delivery moves more fruits and vegetables than ever before while also promoting less waste at a retail or kitchen level as a more practical method to prepare dishes or reach for a healthier snack.

How has the industry altered as a result of fresh-cut produce?

Any raw produce that has been washed, chopped, and packaged for convenience of use or retail sale is considered fresh-cut produce, often referred to as pre-cut produce. These produce kinds, in contrast to the raw alternatives accessible, are regarded as "processed" since they have been altered from their natural state.

These goods are frequently included in the category of "value-added" goods, which refers to goods that have had additional value added in the form of convenience for the consumer.

Order Fresh Cut Vegetables and Enjoy Your Meal While You Are Busy

A restaurant or home cook may more easily prepare a quick and healthful dinner with the help of freshly cut produce. Pre-cutting fruits and vegetables before use has become a widespread practice in many commercial kitchens and homes due to the time and work it saves.

Nearly every sort of produce may now be purchased as a value-added option in a nearby grocery store or through a fresh produce source like Greenchopper, despite the fact that bagged salads initially drove a lot of development in this market.

Order Fresh Cut Vegetables that are cut to order are their specialty. Any of the produce that they offer may frequently be cubed, chopped, sliced, diced, or shredded to the exact specifications of the buyer. This enables a decrease in the amount of time needed to prepare ingredients and an improvement in kitchen and staff productivity. Even better, this may be accomplished with freshly cut veggies without sacrificing quality!

Extra Advice

Some prepared convenience foods require the addition of milk, butter, or salt. These additions of boiled potatoes, broccoli, and sweet potatoes, however, increase the amount of calories and fat in your meals. Use low-fat or fat-free milk when the recipe calls for it.

If the recipe calls for butter or margarine, decrease the recommended quantity in half or omit it altogether. The quantity of fat in your meal will be reduced if you do this.

Use other herbs and spices to give your cuisine flavor and zest instead of salt.

Bringing Fruits and Veggies to Work

Instead of soda or coffee, eat a piece of fruit or sip fruit juice while driving. One cup of 100% fruit juice qualifies as one serving of fruit. You should consume no more than half of your daily fruit consumption in fruit juice.

8 to 12-ounce cans or bottles can be kept refrigerated and ready to use in your refrigerator. Bring fruits and vegetables that may be eaten by hand or that are in single-serve cups or baggies.

Apricots, grapes, apples, nectarines, bananas, orange segments, broccoli, pears, carrots, edamame, plums, celery stalks, strawberries, and cherries are other easy-to-eat items to try. Look for the right Online Chopped Vegetables delivery and bring on to your healthy diet.

Why Should You Use GreenChopper for Pre-Cut Produce?

Convenience foods are meals that need little to no preparation. Even if it helps when you're pushed for time, sometimes bad choices are made. Numerous aspects of your life will be made simpler by being aware of the healthiest options.

Some prepared dishes just need to be heated before they are ready to eat in under five minutes. Processed foods make up the vast bulk of convenience foods. People frequently overlook the fact that there are healthier choices that may be made in the same amount of time or less.

Convenience foods also include fruits and vegetables that have been precut, prewashed, frozen, or canned. While they are nutritious foods, their prices are often higher than those of fresh fruits and vegetables.

[downtoearthmarkets]

Just a week since feasting on Thanksgiving turkey, stuffing, pumpkin pie and all the inevitable leftovers, we are now at the very outset of December and the upcoming holidays. This is the juncture when we leave one food-centric celebration only to glide seamlessly into a whole new round of potential over-indulgences in the form of bacon-wrapped everything holiday party appetizers, multi-course dinners and other tempting delights. However, if you’re already craving some lighter, healthier options and want to take a break from cooking and complicated meal prep, there’s nothing quite as refreshing and recharging as a “winter” salad. Your local farmers markets remain replete with a range of late fall bounty and will continue to have plenty of freshly harvested produce on hand. So read on for some recipe tips and compelling reasons to serve up a seasonally appropriate salad for dinner this month: Hydration Many raw fruits and vegetables contain high levels of water which is helpful in keeping our bodies well-hydrated during the colder months when we may not feel as thirsty or pay as much attention to drinking enough fluids as we do in the summer. Plus, low humidity levels both indoors and outside in the fall and winter can dry out and irritate one’s eyes and skin and parch the mucous membrane lining the respiratory tract. As a result, the risk of cold, flu and other infections is substantially increased. A diversity of locally grown apples abounds at farmers markets during the late fall and early winter months. There are several reasons why the old saying goes that “an apple a day keeps the doctor away” including the fact that apples are one of the most hydrating fruits available this time of year with an 86% water content. Raw apples will add a crisp sweetness and refreshing crunch to many winter salad recipes including this delicious kale, apple and goat cheese medley. Pears are also in season right now and, with an 80-84% water content, they will add hydration and a mildly exotic splash of autumnal flavor to a variety of unique salad recipes: Smoky Seared Pear, Blue Cheese, and Candied Pumpkin Seed Salad Winter Salad with Pears and Pomegranates Nutritional Value The technical definition of a salad is “a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing.” And what could possibly be more nutrient laden than a variety of fresh, seasonal vegetables forming the basis of one’s meal? Many fall and winter vegetables are brightly hued, telegraphing their rich vitamin and mineral saturation and making it easy to “eat the rainbow” even when there’s frost and snow outside. Plus, vegetables in general are naturally high in fiber which can help lower cholesterol levels and leaves one feeling full and satiated. Large storage radishes reach peak season towards the colder months and boast high amounts of phosphorus, potassium, magnesium, calcium, vitamin A and vitamin C. The candy-pink interiors of watermelon radishes will add a splash of fun color to any winter salad such as this beet radish winter green salad. These root veggies are also a good source of phytochemicals and antioxidants. Carrots of all kinds contain an abundance of beta-carotene and can be added to salads both raw or roasted. This colorful roasted beet and kabocha squash salad can be categorized as winter comfort food without the guilt, but all the goodness. Storage and Longevity Another advantage of winter vegetables is that their natural hardiness to the elements translates to an extended shelf life in your refrigerator. A lot of these vegetables are known as “storage crops” because they can last for months without spoiling within a controlled environment. Root and tuberous vegetables; hard-shelled cucurbits (winter squashes and pumpkins); and some brassicaceous head crops, such as cabbages, are all good examples. This means that you can always keep these vegetables on hand so that they are readily available for easy meal prep and eating healthy all winter long.   Shredded white, green or purple cabbage makes for a seasonally appropriate salad base instead of lettuce during the winter months, as will kale and shaved Brussels sprouts. A head of cabbage stored properly in your crisper drawer will stay fresh for weeks and can be used as the anchor for some deliciously vibrant and nutritious recipes such as these:

Red Cabbage, Kale and Pomegranate Winter Salad

Sweet Crunch Winter Salad

Winter Slaw with Apple and Dried Cranberries