#Fresh capsicum

[ag1-trad]

[sleepyyghostt]

let's eat vegetables and feel alive together

[askwhatsforlunch]

Piment (Chilli Sauce)

My Dad loves Piment, a very hot and spicy chilli sauce he's added a spoonful of which to many, many meals since his childhood. Usually, he's been making it, from his mum's recipe --my Grandmother also used to make Petit Piment for Jules and I when we were little! But since I had grown these beautiful Chillies myself, I also wanted to make the condiment. And I'm glad to say that Dad approves!

Ingredient (makes):

1 1/2 tablespoon sunflower oil

1/2 onion

4 beautiful Garden Chillies 

1 thumb-sized piece fresh ginger

1 large garlic clove, minced

In a medium saucepan, heat sunflower oil over medium-high heat.

Peel and finely chop onion, and add to the saucepan. Cook, stirring often, 3 minutes until softened.

Thinly slice Garden Chillies, and stir into the saucepan. Cook, 1 minute more.

Peel and grate ginger, and add to the saucepan, along with its juice. Fry, 1 minute more, then, reduce heat to medium.

Stir in minced garlic. Cook, another couple of minutes, until Chillies are well-softened.

Spoon mixture into a small electric chopper, and blitz until very finely chopped.

Spoon into a small glass jar, and cover with sunflower oil.

Keep Piment in the refrigerator, adding a little oil on top when using to prevent spoiling, up to six months.

Piment is an excellent, if very, very hot condiment, to serve with grilled meat, fish and vegetables, rice or onto noodles...

[aarohij]

Post Workout Breakfast Ideas for Your Busy Schedule

Workouts are tiring and demanding. Thus, we often crave something tasty as we return home after hitting the gym. Have you ever thought of eating something healthy and filling post-workout and refraining from munching on the same unhealthy snacks, but, you find it difficult to cook something in the hurry of your daily activities? So here we are to discuss some healthy recipes that can be made in no time to support your busy schedule. Also, to save additional time order fresh chopped vegetable delivery online. Now, without any further delay let’s dive into the significant, so you can have a healthy breakfast and start your day on time. 

Healthy Post-Workout Breakfast Ideas

Protein Smoothies

Protein Smoothies are one of the best breakfast ideas. They require no time to make, are highly customizable, and are rich in nutrients. As they are versatile you can add or remove any of the ingredients, and here we are discussing one of our best smoothie picks- the spinach banana smoothie.

Ingredients:

·         1 cup plain kefir

·         1 tablespoon peanut butter

·         1 cup spinach

·         1 banana

·         1 tablespoon honey (Optional)

Process:

Put all the ingredients in a blender and blend until smooth. You can choose to add milk (as per your requirement), in case you want a more liquid consistency.

Fruit and Veggie Muffins

Muffins are great when you want to munch on something tasty. Also, by customizing the recipe you can make them healthy. These can be stored, making them the preference in your weekly diet list, as you do not need to cook them on the go, rather just grab them when you are off to work. So, here is our healthy muffin recipe.

Ingredients:

1 cup whole wheat flour

1 cup multi-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup sugar

4 tablespoons butter, unsalted softened

2 large egg

1 teaspoon vanilla extract

1/2 cup steamed broccoli florets 

1 small shredded zucchini 

1 1/2 medium finely shredded carrot 

1/2 medium apple

1 medium banana

1/4 cup unsweetened applesauce

1/4 cup Greek yogurt, plain

Process:

   Start the process by preheating the oven to 375 degrees F.

  Then, take a medium-sized bowl to mix flour, baking soda, salt, nutmeg, and cinnamon, and set the mixture aside.

 In another bowl, mix the sugar, softened butter, eggs, vanilla, and Greek yogurt. Beat well.

 Then in a food processor, combine steamed broccoli, shredded zucchini and carrots, apple, banana, and applesauce. Grind until smooth.

Transfer the ground fruits and vegetable mixture into the bowl with wet ingredients and beat the mixture until the ingredients mix properly.

Pour the mixture into the bowl of the dry ingredients and mix just until combined and wet.

Spray the muffin tin with cooking spray or oil. You can also use silicone muffin cups.

Fill each cup about 3/4 of the way full, with the prepared mixture.

For minor muffins: Bake in a 375° F oven for 15-20 minutes.

For regular-size muffins: Bake in a 375° F degree oven for about 20-25 minutes.

Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

Mixed Vegetable Omelet

Omelet is rich in protein and you can make it extra nutritious by adding vegetables of your choice. We are sharing with you our recipe for a mixed vegetable omelet. However, the ingredients are highly customizable and can be changed as per your preference.

Ingredients:

·         2 organic eggs

4 small button mushrooms

·         1/2 cup of chopped spinach

1 small chopped tomato

1 small chopped capsicum(buy capsicum online)

1/2 cup of chopped lettuce (order fresh lettuce online)

1/2 finely chopped onion

1 finely chopped clove of garlic

1 tsp extra virgin coconut oil 

1/2 tsp paprika powder

1/2 tsp mixed dried Italian herbs

·         salt and ground pepper to taste

Process:

·         Start by heating oil on a nonstick pan.

·         Once the oil is hot add onion and sauté them until translucent.

·         Then add chopped garlic and fry for a minute or two.

·         Add the chopped mushrooms and sauté for 4 to 5 minutes until all the water evaporates.

Now add the tomatoes and fry for another 2 to 3 minutes

·         In a separate bowl beat the eggs and season them with salt and pepper and the other spices.

Now spread the veggies around the pan, gently pour the beaten eggs all over the vegetables, and spread it evenly.

Cover the omelet and let it cook for 2 to 3 minutes. 

Check the omelet to turn brown on the side of the pan and flip it over to cook it from the other side as well for a minute or two.

Your omelet is ready. Serve with a sauce or crusty bread and enjoy. 

Order Chopped Vegetables Online in Bangalore Now

So now that you have the recipes for a healthy post-workout breakfast, do not wait to try them the next morning. You can considerably reduce the cooking time by ordering fresh-cut vegetables online. If you are searching for a credible platform, GreenChopper is one of the best-cut vegetable suppliers online in Bangalore.   It offers fresh vegetable delivery in Bangalore, chopped in a variety of shapes and sizes. It is also known for providing healthy ozone-washed vegetable delivery in Bangalore. You can also try their vegetable salads for healthy evening snacks.  So, do not wait, and visit GreenChopper now.

[sidewalkchemistry]

Simple Tips

Store fruit and veggies whole. This will allow them to keep longer, as their surface degrades faster when it has been cut and exposed to air – makes sense, right?

Handle your fruit and veggies gently, as bruises and cuts will lead to rotting which can also spread to other veggies stored nearby.

10 Rapidfire Veggie Storage Tips

#1 Leafy Greens

Lettuce, spinach, rocket, kale and chard can be stored in a sealed container or reusable produce bag in the fridge after being washed and spun to promote hydration.

#2 Tomatoes, Chilli & Capsicums

Fresh tomatoes, chillies and capsicums should be stored on the bench at room temperature until ripe. To preserve for longer, just pop them in the fridge.

#3 Garlic, Onions & Potatoes

Store in a cool dark place and they will keep well for up to a few months. Hint: don’t store potatoes with onions and garlic, as they release gases that may quicken decay.

#4 Pumpkins or Squash

Whole pumpkins can be stored for months in a cool, dry place out of direct sunlight. Sliced pumpkin should be stored in the fridge with the seeds removed, as these decay faster than the flesh.

#5 Cucumbers, Zucchini, Eggplant & Fennel

These immature fruits have thin skin that is sensitive to bruising and cuts, so handle carefully. Store them dry in the fridge in an unsealed reusable bag to allow for airflow.

#6 Carrots, Celeriac & Parsnip

Storing them in a reusable bag in the fridge with their tops removed will allow them to last for over a week (or longer).

#7 Beetroot, Turnips & Radish

Remove the leaves as soon as you get home to preserve the moisture within the roots (keep the leaves for compost or to feed your chickens or worm farm). Store the roots in a reusable produce bag in the fridge.

#8 Cabbages, Broccoli & Cauliflower

As broccoli and cauliflower are the unopened flower buds of a plant, they are best consumed within 3 to 4 days, before they begin to open and turn yellow. Store them in a crisper in the fridge in a reusable bag. Cabbages, however, will last for weeks.

#9 Celery & Soft Herbs

Celery and soft herbs such as parsley, chives and basil can be stored in a jar of water on the kitchen bench at moderate room temperature. Otherwise, in hotter months they can be washed and wrapped in a damp tea towel in the fridge.

#10 Dry Herbs

Dry herbs such as rosemary, thyme and oregano can be stored on the kitchen bench. The flavour becomes more potent as the herb dries, allowing them to keep for a long time. Once fully dry, seal in a container to sprinkle over your food later.

[petula-xx]

9 days until Spring and this is a snap shot of what's going on in my capsicum patch.

These babies have over wintered so well in their little micro climate next to a sunny brick wall. These plants are about 4 years old now.

I fed them today, gave them a fresh top of soil and mulch. Grow season is just around the corner!

[restorativemeal]

Menu Twenty-Five

Menu twenty-five from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook".

Gazpacho Soup: tinned whole tomatoes, tinned tomato juice, garlic, cucumber, capsicum, onion, olive oil, whole meal bread, red wine vinegar, salt, pepper, italian herbs, tabasco sauce, worcester sauce, fresh parsley. 

Carrot Tabouleh: bulghur wheat, carrots, spring onion, parsley, walnuts, salt, pepper, lemon juice, tabasco sauce, mayonnaise, black olives. 

Farmhouse Pie: wholemeal flour, rolled oats, salt, butter, kumara, onion, pumpkin, leek, butter beans, plain flour, milk, vegetable stock, horseradish sauce, cheese. 

Crisp Green Salad: Lettuce, mustard, olive oil, lemon juice, salt, pepper, garlic.

Still the middle of March, my problems were resolved and I had started reading a book that led me to believe I may have textbook issues. A newer flame was sparking within me this week, which to a degree only highlighted the textbook issues noted in the sentence prior. It was the Twenty-Seventh week of the long journey through Bishop and Carruthers’ “The Vegetarian Adventure Cookbook”. The Autumn equinox was set to occur on Wednesday, the night of the dinner party. My tendency to look inward caused me to think of it more as just the end of Summer, a time of historical personal woes, I was grateful to have made it through relatively unscathed. The weather was getting colder, the days shorter, and I was becoming thankful despite the issues I knew myself to have. 

Menu Twenty-Five was made up of a medley of dishes across a spectrum of temperatures. A cold Gazpacho Soup and Carrot Tabouleh, with a warm Farmhouse Pie and a side of Crisp Green Salad. I needed the Farmhouse Pie, envisioning a lifestyle where I spent time on a lifestyle block further north than where I was situated, or south depending on the location of something I had seen on Instagram. At the same time, I was having compulsive thoughts about bad things that would happen if my Instagram following went down by one. I discovered a glitch in the supermarket self-checkout which meant you could get two capsicums for the price of one. 

Farmhouse

I was home from work by 5 PM on Wednesday and ready to begin the equinox meal, in a meditative silence in the small kitchen. The hours I spent cooking before my guests arrived was beginning to feel like the only time I knew peace, despite the elevated mood I held steady during Week Twenty-Seven. I assembled the pastry dough in a red pot early, so that it could rest in the fridge for half an hour while I prepared the Farmhouse Pie filling. I tossed the leek stems out the kitchen window because they were too big for the food scrap bin. The Carrot Tabouleh was put together no problem then shifted to the fridge. Twenty-Seven weeks into the journey but I still don’t own a rolling pin, this proved problematic when it came time to roll out my pastry dough with a glass, some of the pie would be left exposed. Still it entered the oven, covered in tinfoil, for as long as the oven would handle. With guests arriving, I blended together the Gazpacho Soup, accidentally pouring a lot of worcester sauce into the mixture but hoping for the best in my calm space.

Autumnal changes

I sat down at the corner of the dining table with all the dishes in the middle. There were six guests around the table, they dipped spoons into the Gazpacho soup and I cut the Farmhouse Pie into equal servings and placed it on the empty plate of each guest. The dinner went down a treat, warm enough to signify the end of Summer, but cold enough to address the higher March temperatures we were facing. Conversation flowed carefully, discussing things, traveling artists, love, and I broached the subject of my textbook issues.

A casual dinner celebrating the end of another Summer

I felt myself coming back into my own by the end of Week Twenty-Seven. At work, my colleague had signed the pair of us up to complete a “Personal Effectiveness Bundle,” an online course geared toward improving personal effectiveness. I learned about personal mission statements and considered ways I could change my morning routine to become a more productive and inspiring person. I wrote down in my diary beside every date for the next week to go for a walk each morning, knowing full well that I wouldn’t go on any of them.

[prommethium]

He said that he was craving Aztec soup.

Because he is my dad, of course I made it!!

Now, I'm sharing just because I'm saving MY recipe here and for the ones who would like to eat some decent fucking Mexican food.

INGREDIENTS FOR THE 3 LITERS OF SOUP. 

6 big tomatoes

4 garlic cloves

1 big ass onion

2 chiles guajillo (dried mirasol)

2 chiles de guisar/ancho (dried Capsicum annuum)

120g of chile chipotle 

1 chicken leg (or just a chicken bone... any bone)

2 chicken breast

carrots to taste

potatoes to taste

Cucurbita to taste (that green veggie)

2 Avocados

Fresh cheese to taste (when I mean fresh, I mean; go and buy it from your local market, not the shit that has probably 6 months in a fridge, this needs a cheese that breaks once you slightly press it between your fingers) if you can't get it, use mozzarella.

15 tortillas (please use tortillas made of CORN, but if you don't have them... well then the dish you will prepare can't be called "Aztec," but hey, you have my permission to use bread or even those shitty nachos BUT YOU CAN'T USE DORITOS... or I'm personally chasing you over and murdering you.)  

Spices

METODOLOGY!!

1) Bring half a liter of water to boil, turn the energy down (fire or ignition WHATEVER!), and add there the dried chilis (this will help them soften.) Leave them to rest. (just look how sad they look and how happy they turn after a nice hot bath 🥺✨ if you are weak and can't tolerate spicy food take away the seeds and the little veins, Omacatl is going to curse you without friends bc of your puny palate.)

2) In a pot, add 2 liters of water, add salt to taste, and put there the chicken; (as it cooks, take away all the foam.) Cook medium-high heat for 35 min.  

3) Cut the tomatoes and the onion into big chunks, and peel the garlic cloves (do it with your fingers pretend they are the eyes of your enemies and release some anger.) 

4) in a very hot comal (or if you are basic, in a nonstick pan,) put your tomatoes and onion to cook, DO NOT USE OIL!! just let them cook on a hot surface.

k: omg!! they look burnt!! are you sure is that the right way???

c: STFU YOU WEAK HUMAN, THEY NEED TO LOOK LIKE THIS if they don't look like this you are doing it wrong; if you don't do it like this the nearest Mexican human corpse is going to haunt you down.

5) Take away the chicken from the broth, and put it in a bowl.

6) Take away from the jacuzzi those dried chilis and put them on the mixer, add the cloves of garlic, tomatoes, and onion you just cooked, the 120g of chipotle chilis, and now my fellas, dear colonizers reading this, pay attention, this is crutial THIS IS WHAT MAKES IT TASTE GOOD:

add a pinch of: 

salt, black pepper, cinnamon, powder of cilantro seeds, brown sugar, thyme, AND 3 PINCHES OF DELICIOUS GLORIOUS CARAWAY. Add a liter of water and mix it well, once looks as homogeneous as it can be, pour it into the chicken broth.

Just look at how pretty that looks!!! That looks like decent food, that looks like something my ancestors would be proud of!!! *honestly I got some tears after tasting this, ABSOLUTELY DELICIOUS!!!*

7) Use any method you like to make eatable those chunks of meat, I like to separate the meat with my hands.

8) Add the meat again to the chili-spicy/broth and add the minced veggies 

9) cook for 40 min, low heat.

10) Mince the coriander

11) If you are a cool decent human cut the tortillas into small rectangles and fry them until they are hard 🔥😏 2 to 3 tortillas per serving. If you are not cool use your shameful nachos. 

12) TIME TO FUCKING SERVE AND TASTE THE FRUIT OF YOUR 3 HOURS OF WORK!! 

In a bowl, serve the meat and veggies, add some chili broth, put in the center your tortillas, around the tortillas the cheese, on top the minced coriander, and decorate with slices of avocado. 

now that is decent food 😌🔥 you are very welcome.

[katistrophe]

It’s rhubarb season, so, time to try another @tastesoftamriel recipe with rhubarb - Talviel‘s signature tacos with mango/rhubarb salsa! I made the version with chicken, and it’s SO GOOD. Just the salsa itself is an explosion of taste with every bite, too. (Admittedly slightly altered - a small red onion instead of a shallot, no capsicum, and fresh chilies from my kitchen garden. But the core flavor is all Tal‘s kitchen magic.)

This is definitely going to be a rhubarb season Thing now.

[madamlaydebug]

Green Leafy Vegetables is what we need to include in our diet for an alkaline effect on our bodies. It is often said that disease cannot take root in a body that has a balanced pH.

⠀⠀

Foods in their raw form are more alkaline than acidic in nature, as they have not been modified by heat. Their enzyme quality has not been compromised.

⠀⠀

Prioritise organic foods when possible, which are grown in a more mineral-dense soil, for greater benefits.

⠀⠀

Alkaline diet benefits may include helping to slow down degeneration of tissues and bone mass, which can be compromised when too much acidity robs us of key minerals.

⠀⠀

Additionally, the benefit of an alkaline diet is that it decreases inflammation and causes an increase in growth hormone production. This implies an anti aging effect as well as a preventative one against diseases such as cancer.

Here are our top alkalising vegetables and fruits: ⠀⠀

-Cucumbers

-Kale -Celery -Alfalfa

-Parsley -Avocado

– Barley grass

– Wheat grass

– Beets

– Beet greens

– Sea vegetables – Capsicum

– Cabbage

– Collards

– Endive

– Garlic

– Ginger

– Green beans

– Lettuce

– Mustard greens

– Okra

– Radish

– Red onion

– Arugula/Rocket

– Artichokes

– Asparagus

– Brussels sprouts

– Cauliflower

– Carrot

– Chives

– Zucchini/Courgette

– Leeks

– New baby potatoes

– Peas

– Rhubarb

– Watercress

– Green peas

– Parsnips

– Pumpkin

– Sweet potatoes

⠀⠀

Alkalizing Fruit

⠀⠀

-Lemons

– Lime

– Grapefruit

– Orange

– Fresh coconut (flesh and water)

– Cantaloupe

– Fresh dates

– Nectarines

– Plums

– Sweet cherries

– Apple

– Apricot

– Avocado

– Banana

– Sour cherries

– Grapes

– Honeydew Melon

– Peach

– Pear

– Pineapple

– Rhubarb

– Tomato

– Strawberries

– Blueberries

– Blackberries

– Cranberries

– Mango

[cat-appreciator]

Some years ago I had a lovely chana masala (“chickpea curry”) recipe which I’ve since lost. Attempting to recreate it led me to the recipe below, which seems to be quite popular! It’s based in part on a recipe from https://minimalistbaker.com/easy-chana-masala/ with some alterations. It’s my go-to meal for entertaining guests.

CAT’S SUPER EXCELLENT CHANA MASALA

INGREDIENTS For grinding your own Garam Masala:

2 small dried red chillies

1 tsp black peppercorns (or 1/2 tsp ground black pepper)

1 tsp cumin seeds (or 1/2 tsp ground cumin)

1 tsp cardamom seeds (or 1/2 tsp ground cardamom)

1/2 tsp whole cloves (or 1/4 tsp ground cloves)

1/8 tsp ground nutmeg

Grind together in a spice blender or mortar and pestle. This makes more than you will need for this recipe so you will have leftover Garam Masala! Theoretically you could use pre-blended Garam Masala but I haven’t tried that. If you don’t have all the spices already then getting pre-made Garam Masala will certainly be cheaper.

INGREDIENTS FOR THE MEAL

3 tbsp cooking oil

1 onion, diced

1 tbsp cumin, ground

1 tsp chilli powder

1 tsp ground turmeric

3/4 tsp salt

6 cloves garlic, minced

2 tbsp ginger, minced

2-3 fresh green chilies, finely diced (I used frozen red ones, so using frozen chillies is an option here)

1/2 cup cashew nuts, unsalted (I found mine in the baking supplies aisle, not the snack nuts aisle)

1 red capsicum, diced

1 can diced tomatoes

2 cans chickpeas, drained and rinsed

2 cups frozen peas

1/4 cup plain Greek yoghurt

1 tsp garam masala

INSTRUCTIONS

1. Mince together garlic, ginger, and green chillies in a mortar and pestle or blender.

2. Heat the oil in a large pan and add the spices (except the Garam Masala) and minced garlic-ginger-chillies mixture. Cook for around 30 to 60 seconds - the goal here is to lightly toast the spices, not burn them! If they get a bit dry you can add a little more oil.

3. Add the onions and saute until transparent.

4. Add the tomatoes, capsicum, cashews and chickpeas. Increase the heat to medium-high until it begins to simmer, then simmer for 20-30 minutes, uncovered, stirring occasionally, until the mixture is thickened.

5. Add the peas, yoghurt, and Garam Masala. Cook for a further 5 minutes until the peas are heated through.

Serve on long grain white rice. I like it with a bit of sour cream on top.

I’m told a friend has had success in substituting coconut milk for the yoghurt, if you want a dairy-free/vegan option!

[maharajabuilders]

[askvectorprime]

any bell pepper bots?

Dear Capsicum Connoisseur,

Belle of the Mall was a somewhat vain and self-absorbed member of the Fresh Squeezes, her yellow pepper form becoming an admittedly striking ballroom gown. She bore a close resemblance to the salsa dancer/ingredient Cha-Cha-Chili of the squad Los Deliciosos, who became a green pepper.