#Fresh Pak Choi

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[imissthembutitwasntadisaster]

You ever make food that tastes so good and you fully didn't expect it to. I just made some pasta and said "holy shit" out loud at my first bite.

[albatris]

planted a fresh garden out back today! parsley, spring onion, carrots, spinach, pak choy annnnnd some pansies too :3 I am looking forward to meeting these new friends if they grow! fingers crossed!

[ajokeformur-ray]

I put a fairly chunky fresh salmon fillet in to marinade in gluten free teriyaki sauce last night and I have some pak choi, nori sheets and rice as well, but I'm not quite sure how to assemble these ingredients into the dish I'm thinking of in my head.... any ideas?

(Bed of rice, teriyaki salmon, then pak choi on the side with sesame seeds and chopped up nori on top like garnish? Yes? No?)

Times like this make me wish I had Hannibal on speed dial so I could ask him for help; he'd know exactly what I'm thinking of and make it for me before I even think to ask him.😂

[katiajewelbox]

Did you know that certain types of salad plants can be grown year round here in southern England? This is our "leaf table" in the ye olde greenehouse, which supports a variety of fresh tasty salad plants during the winter. By keeping the plants in a greenhouse, they are protected from frost and intense rains. The green "curtains" in the corner are agricultural cloth blankets we place over the pots on the coldest nights. The south-facing side of the greenhouse receives maximum light and warmth on short winter days, helping the plants maintain a slow but steady growth rate. Unfortunately, due to the short day lengths and low temperatures, the plants grow much slower than in the spring and summer so we must harvest them conservatively.

Some garden plant species I recommend for winter salad cultivation are shown in the photos following the main view of the table.

Tat Soi (Brassica rapa var. rosularis) and Pak Choi (Brassica rapa subsp. chinensis). The Tat Soi are the dark green plants with rounded leaves and the Pak Choi are the plants with oval pale green leaves. Both of these East Asian traditional cabbage varieties can be allowed to mature into large plants or picked regularly to keep them small.

Komatsuna (Brassica rapa var. perviridis). This petite cabbage variety comes from Japan and has a crunchy texture.

Mizuna ( Brassica rapa var. niposinica). I was surprised that the spiky Mizuna is the same species as the other leaves. Unlike the mellow leaves, it has a spicy arugula-like flavour. I recently learned that Mizuna is among the plants astronauts have grown on the International Space Station!

Our final plant is NOT a Brassica rapa! This plant is called Miner's Lettuce (Claytonia perfoliata). This dainty plant comes from mountain and coastal regions of North America and Central America, and is named because gold miners in California ate this plant to prevent scurvy, a vitamin C deficiency disease.

[spacenutspod]

Astronauts on board the International Space Station are often visited by supply ships from Earth with food among other things. Take a trip to Mars or other and the distances are much greater making it impractical to send fresh supplies. The prepackaged food used by NASA loses nutritional value over time so NASA is looking at ways astronauts can produce nutrients. They are exploring genetic engineering techniques that can create microbes with minimal ingredients.  Many of us take food and eating for granted. The food we can enjoy is usually flavoursome and the textures varied. Astronauts travelling through space generally rely upon pre-packaged food and often this can lack the taste and textures we usually enjoy. Lots of research has gone into developing a more pleasurable dining experience for astronauts but this has usually concentrated on short duration trips.  The space station’s Veggie Facility, tended here by NASA astronaut Scott Tingle, during the VEG-03 plant growth investigation, which cultivated Extra Dwarf Pak Choi, Red Russian Kale, Wasabi mustard, and Red Lettuce and harvested on-orbit samples for testing back on Earth. Credits: NASA During longer term missions, astronauts will have to grow their own food. Not only due to the nutritional issues that form the purpose of this article but carrying prepackaged food for flights that last many years becomes a logistic challenge and a launch overhead. To address the loss of nutritional values, the Ames Research Centre’s Space Biosciences Division has launched its BioNutrients project.  The team has announced they has come up with a solution, thanks to the wonders of genetic engineering. The approach that the team has developed involves microbial based food (similar to yeast) that can produce nutrients and compounds with small amounts of resources.  The secret is to store dried microbes and take food grade bioreactors along on the trip. Until now I never knew what a bioreactor was nor that they even existed. I live in the world of physics and astrophysics so this concept intrigued me. Turns out that a bioreactor does just what it says. It is a container of some form, often made from steel) inside which, a biologically active environment can be maintained. Often chemical processes are carried out inside which involve organisms undergoing either aerobic or anaerobic processes. They are often used to grow cells or tissues and it is within these that NASA pins their hopes on cultivating food in space.  Even years after departure, the dried out microbes can be rehydrated many years later and cultured inside the bioreactor, creating the nutrients astronauts need. To date, the team has managed to produce carotenoids (a pigment found in nature) which are used for antioxidants, follistatin for muscle loss and yogurt and kefir to keep the gut in good health. The real challenge though is making food that the astronauts will want to eat.  Source : BioNutrients Flight Experiments The post Astronaut Food Will Lose Nutrients on Long-Duration Missions. NASA is Working on a Fix appeared first on Universe Today.

[freckleslikestars]

I’m cooking tarragon chicken right now and I’ve been meaning to share the recipe for ages so buckle up cause here it comes.

This is my friend’s family recipe (I think), and the first time I had it was when I was homeless and living in their spare room, and since then it’s become one of my top comfort foods - it’s great for winter but works in summer too, and depending on how many of you you’re cooking for can work for multiple day’s food.

you’ll need:

Skin on chicken thighs - I get them in packs of 7/8 and that will last my dad and I dinner for two nights, or dinner one night and next day’s lunch.

Prefered cooking oil - I recommend olive, but whatever you usually use would probably work

125ml white wine - that’s a 6th of a bottle for those of you who don’t drink. This is going to be used to deglaze the pan - you could probably get away with making some quick chicken stock with stock cubes and using those, but I promise the wine makes it good. It doesn’t need to be a great wine, but don’t go with the cheapest bottle, either (if you don’t drink, I recommend finding a friend/neighbour who does)

Juice of half a lemon

500g ripe cherry tomatoes

Fresh tarragon

salt and pepper - I personally like the chunky salt and freshly cracked black pepper, but anything will do in a pinch

Wild rice (or rice of your choice)

pak choy/carrots/green beens/whatever vegetables take your fancy

1. preheat oven to 190ºC/gas 5. Season the chicken with salt and pepper, heat the oil in a large frying pan or saute pan on a medium high heat and sear the chicken, turning the pieces several times until golden brown all over.

2. transfer the chicken, skin side up, into a casserole dish.

3. Deglaze the pan with the wine. That link there will teach you how to deglaze a pan - it’s super simple, and I promise it makes all the difference.

4. pour the liquid from the pan into the dish along with the chicken, add the lemon juice and a pinch of salt and pepper, then cover with foil and place in the oven for 30 minutes.

5. whilst it’s in the oven for the first time, prep any vegetables you’re serving with - I like to do grilled pak choy and buttered carrots, but it’s really up to you.

6. After 30 minutes remove from the oven and remove the foil - top tip, you can reuse that foil to line the tray you cook any vegetables on. Add the tomatoes, making sure not to cover the chicken - you want the oven to crisp it up a little - and replace in the oven without the foil for 25 minutes.

7. rinse the rice and cook (i’m not great at rice, so just cook it how you normally would)

8. cook the accompanying vegetables to your liking.

9. remove the casserole tray from the oven, add a couple of sprigs of tarragon and let rest for five minutes. Meanwhile rinse the rice again with boiling water.

10. Just before serving, add another handful of tarragon leaves to the dish.

11. Ta Da! you have a hearty meal! I recommend serving with.a spoonful or two of the liquid in the casserole dish - it moistens the rice and ties everything together.

[tozettastone]

re-reading Kabu atm and im like damn... that sounds like some good soup.... so here I am to ask if you have any soup recipe recommendations!

I feel like my toxic trait might be taking this at face value, even though I know Itachi poisons himself and eats dirt in Kabu LMAO.

Here are my soup suggestions, although I am not sure what quantities or temperatures I really use since I'm more of a home cook than a person who meticulously documents these things. There's lots of other soups to make as well. This is just what I cook at home.

roast pumpkin, garlic and onions until they're soft and then get the flesh from the skins of these veggies and process them with just enough water til they're smooth and then put it on a saucepan and add cream, salt, pepper and nutmeg to taste. then you can just heat it through on the stove so everything's the right temperature to eat.

roasting a bunch of tomatoes and garlic (keep the skin on) in the oven and then adding vegetable stock and a little cream and pureeing it on the stove top. you can add chillies to this and it works well also

chop up some brown onion, cloves of garlic, carrot(s) and celery, put them in a big pot and cook them on low with some butter and pancetta or bacon, ideally not the smoked kind. Cover it with stock and a tin of tomatoes. Add some other vegetables you like at a time relative to how long they need to cook (eg., potatoes must be earlier, but zucchini later, you know) add beans—tinned beans can go in late, dried need to go in early. I think most people serve this with conchiglie pasta, the one in shell shapes. but like. sky's the limit. use macaroni or risoni, what does it matter. if you have coeliac disease use rice.

basically any combination of onion, garlic, carrots and celery cut up very finely and cooked very low in oil or butter for a while will make a good base for. soup. bolognaise. you know. I do this often and then the next step is "add stuff I like" and "cook it until it's cooked".

onion, garlic and bacon also a great soup base. you can saute this in fats like rice bran oil or butter (or use the fat rendered from the bacon) and then just add stock, tinned pureed tomatoes and a heap of chilli and cook it down until it is thick and eat it with cheese. although. this isn't like. health food.

yesterday evening I had leek, carrot, potato, garlic and parsnip soup with lots of black pepper. you have to wash leeks after you cut them up instead of before, sometimes, to get all the dirt out of the layers. you can just saute them, add everything else, add water and a stock cube and puree this too (when everything is tender, obviously). This is a very mild soup, though. If you think potato and leek soup tastes like nothing you won't like this either.

more pureed soup: try 2 carrot, 1 leek and 1 medium potato with a lot of fresh ginger and chicken stock. The carrots are sweet so it has a nice ginger-sweet taste

I like to make sliced red onion, birds eye chillies (or similar medium-hot ones, I guess—habaneros work too), rice noodles, roughly chopped coriander leaves and 2 baby pak choy (like leeks, you have to make sure these are well cleaned because dirt gets between the leafy layers) with a broth that's 1:1 stock (any stock) and water + dash of fish sauce, little bit of vinegar, some sliced ginger. you can add rice noodles and a poached egg.

if you have a tin of coconut milk you can add some of that to the soup above with some lime zest instead of vinegar. the fish sauce kind of subs in for shrimp paste you'd usually use in that kind of coconutty soup. you need to taste it to make sure the coconut/savoury/chilli/acid is working in your favour though.

cook off some diced onion, garlic, carrot and celery in oil at very low heat with some stirring to make sure it won't catch on the bottom, then add a lamb shank, some bay leaves, 2 large potatoes cut into roughly even chunks, and a tin of tomatoes, cover all with water, salt to taste, cover pot and simmer on low until the meat falls off the bone (hours). potato chunks need to be large enough to retain some integrity by the time the meat is done, so if they're smaller or you like smaller chunks add them later. make sure you fish the bony bits and the bay leaves out before you eat it though. you can do this with cheaper, tougher cuts of other red meat that need long cooking. if they don't have the bones and joints in you can add stock

this takes ages, but if you have a slow cooker and a roast chicken or bony bits of a roast you've carved the meat off you can just add veggies for flavour, like, onions, carrots, celery, bay leaves, parsley, peppercorns or whatever other herbs you personally like, cover with water, salt, and leave it covered and plugged in while you're at work or something (obviously don't do this with your oven or a burner if you're going to be out. but that's what slow cookers are good for i guess) and then when you come back you can strain everything out with a colander and have litres your own very good broth for adding to everything so you can just slice up whatever vegetables you like and make whatever fast soup going forward. It freezes well for a few months. It's good value for getting the most out of the meats you eat, if you eat them. you can get something like this out, bring it to a boil, add thinly sliced vegetables and rice noodles and have dinner on the table in like 10 minutes.

I like going to the supermarket and seeing what pre-sliced vegetables they give you in packages. I struggle managing energy. There's a package of finely cut up veggies that my local supermarket stocks. It's 400g carrot, celery, leek, turnip, parsnip, broccoli, cauliflower and parsley. If you rinse it, dump it in a pot, cover it with water, add a stock cube and then bring it to a boil before lowering it to a simmer for, like, 10–15 minutes, you can use a stick blender and add pepper and it's easy and you didn't have to think about anything. adding cream or a chopped potato will make it more filling.

laziest option that still feels like cooking: miso paste, simmering water, rice noodles, fresh chopped chilli. I'm sure it's not how you're meant to use miso paste but they sell it to me at the grocery store anyway.

[atinygoblin]

Hi, yesterday was a frustrating day. I live at home with my parents and my younger sister. (#4)

My relationship with my parents is difficult, our personalities clash a lot and there not much trust between us. Growing up, home life was always difficult. No money, four kids, parents always working. Stress levels was HIGH.

My mum is the perfect manipulator and gaslighter. She would purposely make us feel bad and then play the victim when we would stick up for ourselves. Which then her behaviour would change and would become so passive aggressive. Leaving us walking on eggshells around her and never really trusting her because we never knew how she would react.

On the other hand, my dad was always at work. Working 2 jobs, day and night, means I never really got to see him so I having a bond with him was difficult. I can’t be mad at the situation because he was the reason we had food in our belly’s. When he was home, he was tired and if we did something that he didn’t like - he was explosive. An angry man. Just very aggressive and with his explosive behaviour, we couldn’t trust him because we were walking around on egg shells.

As we’ve gotten older, my dad is less aggressive but now really defensive and my mum is in charge of everything. If she doesn’t like something, he will kick off about it. But about 2 years ago, my dad cheated on my mum. It was during the 2nd lockdown when we all found out and having to live in the same space as them was traumatic. There was no escape from them.

That’s why it’s hard to trust them.

Nothings ever been worked out, we all just ignore it and try carrying on. Me and #4 do not get involved. It’s not our relationship, therefore don’t bring us into it. We had to become their therapist and quite frankly, we are done with it.

I’m never really home but when I am, I’m constantly cleaning up their mess around the house. I don’t mind, because it keeps me busy but some of their mess makes no sense so I get frustrated. I’m organising everything and just getting angry because what they think makes sense, doesn’t in fact make sense. So I’m questioning “why!?” - All the time.

Yesterday, I was organising the fridge. My dad is the one that cooks but he is a mess. He makes a mess. Nothing in the kitchen makes senses. So I reorganised the fridge this time because it was a mess. Everything was on top of everything. It was salmonella’s wet dream of cross contamination.

This is when I saw that we have some pak Choi about to go out of date and I was like “what a perfect time to make something fresh, healthy and from scratch.” I wasn’t at work and I looking cooking so I was excited.

I called my sister #1 about what to cook, that I can incorporate pak Choi and her and her partner suggested chok which is a rice porridge/soup dish. Super easy, super cheap and super exciting to make. She gave me a bit of ginger and I literally had everything else at home to make it with.

I steamed all my vegetables and made the chok and it was really nice. Not my favourite thing I’ve made but it was still really nice. Everything tastes better when you’ve made it though. And I cooked it for everyone to have for tea. Everyone is always going on how they want something new and healthy to try and I’ve literally just made it.

When my mum finished work, we saw sister #2 and her baby ( lil cutie ) and on the drive back my mum was like “ohh what should we have for tea?”

“I’ve already made tea for everyone” I said in the back of the car. “I made it all from scratch, you should at least try it. I got the recipe of #1 and her partner”

“Eww noo, I don’t want that, I want some proper food” she replied back.

I replied back with silence.

I was so angry and upset that no one wanted to eat what I made them. They drove to Tesco’s and picked up some pizza for themselves and that only upset me more. When we got home they cooked it immediately and left food on the side. My mum was like “ohh help yourself, there’s loads left over” which translated to me that what I cooked wasn’t real food. They didn’t even try it. I was just like “I’ve already eaten mum, I don’t need more food.”

To be so excited to cook something for everyone, to have it all thrown back in my face, I was so frustrated. To know that I tried and no one wanted to even taste it literally just broke my heart. I was angry because it was such a waste and it was so ungrateful of them.

My dad makes some atrocities in the kitchen and we still have to eat it. Force fed in all fairness because we get guilt tripped into it because “it’s wasteful” and it’s “ungrateful” because“ I just spent ages cooking that” so “you will eat it”. Hypocrites! That’s what angered me the most. The hypocrisy of them frustrated me to the point I couldn’t even look at them, there was no need for any of that, and then they waste their money on frozen pizza!?

What hurts most, is that I tried to do something nice for them. The gesture was never even taken into consideration either. Not even “Thanks for cooking for us, but we’re going to have something else”. No. Wasn’t even recognised. It really makes me question why I even try. I said to #4 that it was the last time I’m going to do anything for them but I know I was lying.

Our relationship is difficult, but I try and they don’t so what am I supposed to do?

[mamapyjnommer]

Sausage Tteokbokki Dinner

I said I liked green and orange food, right?

After watching shitloads of K-dramas this year we fell in love with Korean food, and a trip to our local Asian store today meant we had tteokbokki! I wanted to make a full dinner out of it since it was quite pricey, so I needed to add meat. I’ve used mince to make a sort of mapo tofu/tteokbokki fusion before, but today we had sausages that needed using, and I thought they would probably be alright with it.

I cut a load of cheap sausages into a hot pan, making sure I overheated the pan and didn't add enough oil so that all the sausages stuck and lost their skins. 🥲 I added some water to ‘deglaze’ (aka stop them setting on fire), then took some out for lunches once they were cooked. This picture is embarrassing, don’t do this. Just, like, cook the sausages properly.

I then added enough boiling water to just cover the sausages, a tea strainer full of dried anchovies and a big spoonful each of gochujang, ketchup, soy sauce and some sugar. Normally I’d put more gochujang, but my 8 year old needed to eat too and loves to faff around ineffectually with chopsticks, and I like to watch him try.

Once that was all bubbling, I added half a thinly wedged onion, spring onions cut into lengths with the scissors, 2 packs of tteokbokki and some frozen green beans. I was going to add some pak choi but I thought it was one too many crunchy green things. Something like mushrooms or broccoli would be really good too! Just make sure you have some green stuff, it’s important.

It gets shiny and super bubbly like a volcano as the rice cakes release some starch, then I just tasted it using a tiny bowl like in anime and waited for everything to cook. I also let the boy taste it as it was his dinner too. It was obv a bit spicy for him but he thinks I’m impressed by his mature palate, so he said it was fine. Some of those sausages look so much more cooked than others, but that’s just because of their unconventional hybrid cooking method 😭—if you don’t have to boil them they’ll look normal.

Once the veg and tteokbokki were nicely soft, I thickened it just a little bit with cornflour slurry and stirred it through. The kid had it as it was, but I added fresh spring onions, sesame seeds and toasted chilli sesame oil to mine and hubs’, because I love a garnish. And I wanted it to look pretty for its photo. 🥰

It was delicious, if a bit ketchupy since I didn’t add all the gochujang I would normally. While eating we watched Tsurune on CR, and the kid argued with me about whether tteokbokki counted as pasta (ofc not) and what bread was made of (not corn). We’ve got leftovers for lunch too!

[possibilistfanfiction]

anon with the (very persistent) flu here :) first of all i'm glad you had a nice time over hanukka, hosting friends is the best! second of all i read the footy au and i just wanted to say it's so good. it's so good. your writing is so warm and clear and rich with details that hit just right. like chicken soup, but the really good kind with cilantro and fresh chili and pak choi. "the tender truth of her elbows" why do i know exactly what that means. they're so soft and they love each other so much. this is one for the bookmarks

sry for the delay!!! i hope you’re better by now! & yes idk the elbows hold so much truth to them, tender & odd. they rly do love ea other sm

[askwhatsforlunch]

Pak Choi Ramen (Vegan)

Fragrant and spicy, a steaming bowl of these Pak Choi Ramen is a delicious way to warm up on a rainy day! Happy Monday!

Ingredients (serves 2):

1 1/2 tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

2 beautiful pak choi

1 tablespoon soy sauce

1 tablespoon sweet soy sauce

1 tablespoon Nuoc mam (fish sauce)

3 cups water

60 grams/2 ounces dry ramen noodles

1 tablespoon demerara sugar

In a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with soy sauce, sweet soy sauce, and Nuoc Mam. Stir in water, and bring to the boil.

Once boiling, stir in the ramen noodles. Cook, 3 minutes.

Stir demerara sugar into the wok, until dissolved. Allow the noodles to simmer, a couple of minutes more.

Finally, stir in reserved pak choi leaves, and cook until just wilted.

Serve Pak Choi Ramen hot;

[businesscatfelix]

sorry for food posting but i had this on fresh steamed jasmine rice tonight and it was sooo yummy. the greens are stir fried pak choy and i managed to get a bit of browning on them which was sooo good :-)

[silverloke]

copied her recipe to here for easy access:

Noodles - ramen noodles, udon noodles, or even just cheap packet noodles will all work a treat here Smooth peanut butter @manilife_ (or any nut butter you have in your cupboards) Miso paste - I used @yutakaeats white miso paste but any will work Sesame oil 1 tsp grated ginger 1 tsp grated garlic Chilli flakes Veg stock + optional soy sauce 200ml coconut milk Pak choi Chilli oil @verylazyfooduk Toppings include: fresh coriander, charred sweetcorn, diced spring onion & sesame seeds

Recipe:

Gently fry garlic, ginger and a sprinkle of chilli flakes in a little sesame oil - normal olive oil is also fine.

Meanwhile mix together 1-2 tbsp nut butter and 1 tbsp miso paste, loosen with a little hot water to make a smooth consistency.

Add paste to the pan and slowly mix with a little hot water until a loose consistency, then add coconut milk and some extra hot water, so you have enough ramen stock for your servings and to cook the noodles in. Be more generous with the liquid than not so you have a soupy ramen, and just make sure to keep testing and season to taste accordingly.

Pop in a veg stock cube. Then season to taste with an optional extra dash of sesame oil + soy sauce etc if needed.

Add noodles and pak choi to the liquid and cook for 3 to 5 ish minutes or until ready.

Serve in to bowls with a generous drizzle of chilli oil and optional garnishes!

Creamy Peanut Miso Ramen (x)

[alikapop]

Here are some ways to maintain a healthy gut microbiome:

Eat a variety of fresh foods

Eat a range of whole foods from plant sources, including fruits, vegetables, legumes, beans, nuts, and whole grains.

Eat foods that promote gut health

Eat foods high in fiber, like oatmeal and beans, and foods that contain phenols, like blueberries, red peppers, and purple cabbage.

Eat probiotic foods

Eat foods that contain probiotics, like fermented milk kefir, sauerkraut, tempeh, and miso.

Eat prebiotic vegetables

Eat vegetables that contain prebiotics, like bananas, fennel, asparagus, cold potatoes, onions, garlic, leeks, Jerusalem artichokes, and pak choi.

Eat red wine

Red wine contains polyphenols, which support beneficial bacteria in the gut. You can also eat fresh berries or dark chocolate to get the same polyphenol benefits

I made Soy yogurt. Silk vanilla, organic soy milk and 3 Jarro acidophilus vitamins opened into the instapot. 15 hours later. Yogurt

[unimother]

Aquaponics Plant Choices

Environmental Impact of Aquaponics

Aquaponics' Impact on the Environment:

Aquaponics is a sustainable food production method that positively affects the environment when done at home. Let's explore how aquaponics contributes to eco-agriculture and resource conservation.

Environmental Impact of Aquaponics Compared to Traditional Farming:EffectHome AquaponicsTraditional FarmingCarbon FootprintMinimalHighWater UsageDrastically ReducedA Lot of waterways destroyedOverfishingPreventedHigh bycatch ratesDeforestationPreventedTo build farmlandTransportationMinimalOther parts of the worldSingle-use PlasticAlmost noneEvery product in multiple wrapsFood LeftoversFed to Fish and Fertilizer for PlantsEnd up in LandfillsResource ConservationMostNone

Unique Details:

Aquaponics not only reduces carbon footprint and water usage but also prevents overfishing and deforestation. Plus, transportation requirements are minimal, which lowers emissions,  fuel consumption, and single-use plastic. Also, aquaponics significantly reduces food waste because it keeps growing instead of getting bad if you don’t eat your food.

Suggestions:

To maximize aquaponics' environmental impact:

Use renewable energy sources to power systems, reducing carbon emissions even more, like synchronizing LED lights and heating with wind or solar energy.

Install rainwater harvesting systems to minimize water consumption and increase sustainability by increasing the local water cycle.

Promote responsible fishing practices globally to protect aquatic ecosystems beyond the scope of aquaponics.

Keep researching and improving your system to make it more efficient and less resource-intensive.

By taking these steps, we can ensure that aquaponics remains an eco-friendly option, promoting sustainable food production for years to come. Aquaponic gardening – where fish live in synergy with plants. Filter water and recycle nutrients in one convenient waterbed or in multiple vertical farms! Let your creative mind play.

Benefits of Aquaponic Gardening

Aquaponics - Reap the Benefits of Sustainable Farming!

Organic Produce: Grow chemical-free fruits and veggies.

Water Conservation: Use much less water than traditional farming.

Eco-Friendly Agriculture: Create a self-sustaining ecosystem.

No pesticides or antibiotics are needed. Plus, you can recycle leftovers and make use of black soldier fly larvae. This holistic approach creates optimal growth and minimal waste.

Enjoy organic produce, conserve water, and contribute to eco-friendly agriculture with aquaponic gardening! Start your journey today! Remember: Selecting the right plants is key - plants are great listeners!

Types of Plants Suitable for Aquaponics Systems

Are you searching for a sustainable way to cultivate food? Aquaponics provides an environment-friendly answer fitting your home, garden, or backyard. You'll be astonished at the range of plants you can grow with aquaponics - from herbs to leafy greens to vegetables. To discover more about your aquaponics plant options, peruse this article.

Certain plants are ideal to cultivate in aquaponics. They love the watery environment and help the system to work well. Many of the things you grow can also be fed to the fish if you don't like it or it's old or brown or something like that. Another factor that many people like about aquaponics is that the leaves grown are softer and crispier than supermarket produce because it's fresh and not dead and decaying.

You can argue with me, but I think it's possible to grow any plant in aquaponics if we just create the right conditions by playing around with substrate, flooding frequency, fish feeds, grow bed size, and many more factors.

Here are some ideas for you to grow:

Leafy Greens:

Leafy greens are perfect for carnivore and omnivore aquaponics fish.

Lettuce

Spinach

Kale

Arugula (Rocket)

Cucumbers

Bell Peppers

Tomatoes

Broccoli

Radishes

Bok Choy (Pak Choi)

Swiss Chard

Mustard Greens

Collard Greens

Endive

Escarole

Watercress

Romaine Lettuce

Butterhead Lettuce

Iceberg Lettuce

Red and Green Leaf Lettuce

Fruiting Plants:

Fruiting plants thrive in aquaponics with omnivore and more herbivore fish.

Strawberries

Blueberries

Raspberries

Blackberries

Dwarf Melons

Dwarf Watermelons

Figs (with appropriate pruning)

Grapes (trellised)

Passionfruit

Dwarf Banana Plants

Tomatoes

Peppers

Cucumbers

Aquaponics Compatible Plants:

Aquaponics plants that thrive in nutrient rich water.

Watercress

Water chestnuts

Taro

Vietnamese coriander

Water spinach

Root Crops:

Root crops require nutrient rich water.

Carrots (shorter varieties work best)

Beets

Turnips

Radishes

Onions (especially green onions)

Flowers:

Enhance the beauty in your life.

Marigolds

Violets

Pansies

Petunias

Sunflowers

Medicinal Plants:

Treat diseases naturally.

Aloe Vera

Chamomile

Lavender

Echinacea

Lemon Balm

Others:

Some other ideas for your aquaponics system.

Green Beans

Peas

Okra

Brussels Sprouts

Cauliflower

Lots of Plant Varieties: Aquaponics offers lots of different plants. From leafy greens to fruiting crops to exotic herbs.

For those seeking unique aquaponic plants, consider amaranth and chili peppers.

Sarah, in a small coastal town, began aquaponics with leafy greens. Soon, her lettuce beds inspired others to experiment with different plants. The town united to grow a wide range of edible plants in aquaponics. This changed their food and living landscape and gave them more self-sufficiency. Aquaponics sparked personal and community growth.

Inspire other’s to start growing by making them jealous of your home jungle.

It is clear that aquaponics integrated with vertical farming holds great potential for sustainable and effective food production.

A study showed that aquaponic systems can harvest up to ten times more produce than traditional soil-based methods!

Aquaponic Herb Gardens

Aquaponics Herb Selection!

The aquaponics system is known for its amazing relationship between fish and plants. It's the ideal environment to grow many different culinary and medicinal herbs. Here's a list of the most common herbs that grow in aquaponic systems:

These herbs boast unique flavors and aromas, plus health benefits.

To get the best herbs from your aquaponic system, remember these tips:

Manage pH properly. This ensures nutrients will be absorbed and plants stay healthy.

Control the temperature. Monitor and regulate the water temperature within the ideal range.

Give herbs the correct lighting. Make sure they get enough sunlight or use artificial lighting.

Supplement with essential nutrients. Do this occasionally to maximize growth and nutrition.

Pick the right herbs and use these suggestions, and you'll have a vibrant herb garden full of flavorful produce!

Plant Growth Rate in Aquaponics vs. Traditional Soil

Comparing growth rates, aquaponics is faster and yields more than traditional soil-based cultivation. The cyclic nature, nutrient availability, and oxygen level create ideal conditions for plants as well as fish. Automated systems are simple to build and remove the need for manual watering and feeding, keeping produce always fresh without pesticides. No extra fossil fuel fertilizer is needed either - nitrogen from fish waste feeds the plants. This sustainable practice cuts down on the unnecessary transport of fertilizer, plastic, and food.

An example of a guided automated aquaponics setup is seen here.

It's like a two-for-one deal! Veggies get supercharged nutrients from the water like SpongeBob on steroids.

Nutrient Uptake in Aquaponic Plants

Aquaponic plants absorb essential nutrients from fish waste in a symbiotic relationship. Ammonia that fish breathe out and is being released during the decay of organic matter can directly be absorbed through diffusion and converted to ammonium, instead of oxidizing ammonia to nitrate, which the plant has to reduce to ammonium first to make amino acids. These plants are key to sustaining water quality and growing both fish and plants. Lettuce, basil, and mint absorb nitrogen, phosphorus, potassium, and iron. Acidification can arise over time from breakdown of fish waste, so rock dust can be used to raise pH levels and create an optimal environment for plants. Don't forget to mix up your plant varieties for an efficient system with improved productivity. Get creative with your aquaponic plant choices now! Oh, and don't worry - pH levels won't cause any arguments like some couples do!

Also, check our nutrient and fertilizer deep dive guide to master the elements.

The Role of pH in Plant Growth

The influence of pH on plant growth is massive. Its balance affects the alkalinity of water, pH readjustment, and nutrient availability - all impacting the health and productivity of plants. Different plants thrive in acidic and alkaline conditions, so it's important to understand and maintain the right pH levels for growth.

A table shows four key factors related to pH in plant growth:

Water alkalinity: determines water suitability for plant growth.

pH adjustment: helps maintain ideal pH levels for different plants.

Nutrient availability: affects the absorption and use of essential nutrients by plants.

Acidic vs. Alkaline: different plants prefer different pH conditions.

It's also significant to know that individual plant species or cultivars have varying preferences for acidic or alkaline environments. Regular monitoring and adjustments can optimize nutrient absorption.

Sounds very complex and scientific but plants and fish are also adaptable so don’t overcomplicate it. Just learn and allow yourself to make some mistakes by setting up a small aquaponics system.

An interesting fact from history is that ancient civilizations knew soil fertility was important and experimented with ways to get it. They were aware that adjusting soil acidity could increase crop yields - showing that pH's role in plant growth has been recognized for centuries. Finding disease-resistant aquaponics plants is like seeking a mythical creature!

Disease Resistance in Aquaponics Plants

Tomatoes and basil are less prone to diseases since they have high resistance. Bell peppers, however, need more attention to prevent diseases.

Pest management is also key. A balanced ecosystem with pest predators helps control them naturally, without using any chemical pesticides. This way, the produce improves its taste and quality. 

One of many plant's defense mechanisms is with chemical substances to defend from pests and predators increasing health benefits and taste for us.

How You can Influence Plant Taste and Health

For example, we can significantly increase the taste by stopping watering herbs before harvest. Equally important, direct sunlight improves the plant's ability to create enzymes, vitamins, and amino acids to enhance taste. Sunlight also damages the plant, which in response, increases its defense mechanisms against UV-A, UV-B, and UV-C rays. UV-C is the most damaging, and UV-A is the least damaging. But that also means UV-C has the most energy and UV-A the least of the UV rays. LED lights can only produce light up to UV-A lights because UV-B and UV-C destroy the light-emitting diode very quickly. Rock dust increases nutrient availability, which makes it possible in the first place to produce certain plant flavors, which are also defense mechanisms against certain predators and parasites. In the plant world, parasites are the so-called pests, and they increase defense response by stimulating immunity unless the plant misses nutrients and can't produce enough or there are too many pests, and the plant dies.

A farmer experienced the advantages of disease prevention in his aquaponic farm. He used organic methods and focused on disease-resistant plants. This resulted in impressive crop yields and great taste. This success story shows the importance of disease resistance in aquaponics plants for productivity and customer satisfaction.

Plus, root systems in aquaponics are like the unrewarded heroes of the plant world. They anchor and absorb nutrients, while the fish can enjoy the waste free waters.

Root Systems in Aquaponics

Hydroponic Roots are a must for aquaponics! They ensure root oxygenation and health. Roots give stability and absorb nutrients for water-based growth. Knowing the root structure is key to keeping an aquaponic system healthy and productive.

No need for Tinder here! Fish and plants make the perfect pair in aquaponics and in the amazon rainforest.

Synergy Between Fish and Plants

The bond between fish and plants is symbiotic.

Fish waste is converted by bacteria, insects and worms. This assists aquaponics.

All the waste combined  provide nutrients for plants, aiding plant growth.

The ecosystem balance is regulated by the nitrate cycle. This creates a diverse habitat, providing living space for many species.

For optimal growth, pick fish species which produce waste rich in nutrients beneficial to plants. Finding the ideal grow bed medium is like finding true love - it takes effort, but once found, it's a match made in aquaponic paradise!

Choosing the Right Grow Bed Medium

Selecting the optimal grow bed substrate for an aquaponics system requires careful consideration. Weighing the pros and cons of items such as sand, clay pebbles, perlite, gravel, small stones, lava crushes, and recycled materials like broken clay vessels or glass containers is vital for successful nutrient uptake.

These media offer unique benefits for different plant species and growth requirements. Beyond weight and surface area, other factors such as aeration, water drainage, and porosity can influence a substrate's effectiveness.

Clay pebbles, for example, have high porosity which allows sufficient airflow around roots and enough moisture for growth. Plus, recycled materials are an eco-friendly option that repurposes waste.

Also, porosity affects how well the plants absorb nutrients. Lightweight materials like perlite create air pockets within the root zone while keeping adequate moisture.

Finally, remember to give your plants enough space. Overcrowding can be a problem in aquaponics, so learn the art of plant spacing and density for the best results.

If you have can handle the weight of sand I would heavily advice you to set up a sandponics system because the anaerobic root environment creates the best nutrient-availability for the plant.

Challenges in Aquaponics Plant Cultivation

Aquaponics Plant Cultivation Challenges:

Nutrient balance: Carnivore or herbivore feed.

Pest management: Introducing pest predators.

Aeration needs: More oxygen is better.

Water quality: Too clean water won’t grow plants and too dirty water won’t maintain fish.

Cultivating plants in an aquaponics system? It ain't easy! It needs careful monitoring and maintenance at the beginning. You gotta be on top of the nutrient balance, pest management, aeration needs, and water quality.

Did you know? Aquaponics is a sustainable agriculture method. It combines fish farming and soilless plant cultivation. Imagine, vertical farming where plants can reach new heights and fish can learn to fly!

Aquaponics in Vertical Farming

Vertical Farming: An Exciting Innovation in Aquaponics!

Aquaponics, a method blending aquaculture and hydroponics, is revolutionizing vertical farming. Space optimization is achieved using vertical grow towers, allowing for high-density cultivation in urban areas. This new approach to aquaponics offers multiple advantages, like efficient resource utilization and increased crop yield.

Vertical Farming Advantages:

Space Optimization: Vertical farming makes the most of restricted space, suitable for urban settings.

High-Density Cultivation: Vertical aquaponics let you cultivate plenty of plants in a small area.

Efficient Resource Utilization: Aquaponics recycles wastewater from fish tanks to nourish the plants, minimizing water usage.

Increased Crop Yield: The controlled environment of vertical farms allows for optimal plant growth, resulting in multiple times higher yields per square meter.

Furthermore, vertical farming presents the chance for year-round crop production, regardless of weather. This steadier supply of fresh produce contributes to food security and decreases reliance on long-distance transportation. Studies have also revealed that vertical farming can reduce water consumption compared to traditional agriculture methods - a study from the University of California discovered that 95% less water was used in vertical farms while yielding similar or higher crop yields.

The Future of Aquaponics and Plant Breeding

The future of aquaponics and plant breeding looks promising! By using plant genetics and conducting research, we can maximize crop production. What's more, we can even create our own plant breeds by crossing our favorite strains.

These advancements open up a world of potential! Increased nutrient availability in water, conservation of resources, disease-resistant plants, and nutrient-dense produce. Aquaponic systems have the power to transform farming practices. Through breeding, we can boost crop quality and create varieties that are perfect for aquaponics. Don't miss your chance to join the sustainable agriculture revolution. Start exploring now!