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allalrightagain · 2 years ago

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Get to Know Me Tag Game

Thanks for the tag @felixantares 💜 🤍 🖤 Relationship status - single. Still passively hoping someone will marry me for health insurance one of these days Favourite colour - depends on my mood, but dark army green, purple, or grey are usually top three Favourite food - if someone else is making it I will literally never turn down red curry + thai roti Song stuck in your head - I Don't Love You by MCR Last thing you googled - uhhh “beta blockers” to confirm that they’d cause more issues than they’d solve Time - 11:11! make a wish (did I write this at work and then wait to post until I got home? Yes. editing on mobile sucks) Dream trip - I’d love to do an extended Europe trip, either backpacking or, more realistically, rent an apartment somewhere and do weekend trips because I do not have backpacking stamina Last book/fic you read - book was still Gideon the Ninth despite being ages ago I still have hope to get to book two. Eventually. last fic has been mostly WIPs— I'm reading along with HPFC Power the Dark Lord Knows Not by @fantismal and Jormandugr, and keeping up with what's past is prologue by quiettewandering/ @wanderingdream, and snippets from seattle by @thesameoldstreets (which is... technically not a fic? but also not really a book? it's OF and I've been screaming about it all week) Last book you enjoyed - see above! I very rarely finish a book I’m not enjoying Last book you hated - nothing I’ve finished recently, but I do occasionally grab ebook samples of uh, questionable romance novels just for fun. Sometimes they’re very good. Sometimes they’re very very bad. Favourite thing to cook/bake - i love baking! I love tinkering with new recipes to make them better/allergy safe/vegan etc. Not sure I could pick just one, but I have very good vegan fudge, soft pretzel, and pie crust recipes (pie > cake, always) Favourite craft to do in your free time - ooh a bunch! Knitting or bujo, but also I own a Cricut and a lot of fancy pens because that's half the fun Most niche dislikes - I’ve been labelled a very weird picky eater, even without taking the allergies into consideration. I can’t stand spinach or eggplant, truffles (the mushroom), and when I could eat them, bacon and most non-mozzarella cheeses. I also only eat peas frozen or in peapods, or frozen blueberries (sorry this turned into just food lol) Opinion on circuses - I had a weird experience with an off duty clown a while ago that’s put me off of them a bit, but in general my opinion is it’s a very specific performance art, which I appreciate but also it’s not really my thing. Do you have a sense of direction and if not what’s the worst way you’ve gotten lost? - yes and no. if I’m actively paying attention, I can usually keep myself decently oriented, but it absolutely takes effort and intent. But also I can look up and realize I haven’t been paying any attention to how I got somewhere and have no idea how to get back 😅

Tagging: uhhh probably all people who have done it already but I don't care I'm gonna make ask you nicely to do it again anyway. @mkaugust @everythingbutcoldfire @lunapwrites @broomsticks @nanneramma

#obv no pressure if you don't want to #you can tell I was bored at work because I wrote way too much on some of these lol #oh well #ask games #ish #food mention #long post #ish again

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grannymoon · 4 years ago

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Meatless Monday...Week 4...Thai Red Curry with Mushrooms and Purple Eggplants...

Meatless Monday…Week 4…Thai Red Curry with Mushrooms and Purple Eggplants…

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vivianrhopper85 · 7 years ago

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Pinky’s Ca Phe

It's like stepping onto the set of Miss Saigon, a walk back in time to an American G.I. bar in Vietnam during the war. I can't say I have any personal experience with the experience in 1970 Vietnam but Pinky's Ca Phe, hidden in a small house in Little Italy is certainly what I would expect if someone asked me to describe one.

Something between a speakeasy and a diner, all with a vintage twist, Leemo Han has created a truly unique dining venue in what is sometimes considered a saturated restaurant scene, especially if you are tired of the same old phở shops and bánh mì joints that are ubiquitous across the city now.

Like many of the restaurants that take unique, themed risks in Toronto, Pinky's is not the first attempt of owner Han as he has plenty of experience with snack bars. He currently also operates Japanese-style izakaya Hanmoto and Korean tapas-like OddSeoul, both of which—like Pinky's—cater to the cocktail and late-night snacking crowd. At Pinky's, there is a definite Vietnamese slant to the menu but don't be surprised to see a little Thai influence as well as the dishes are the chef's own modern takes on diner fare from 70s Vietnam. So, if you'd like to be transported back in time, this hipster snack bar can check all the boxes for vintage vibe, cocktails, small plates, good music, and a look at Vietnam as perhaps you've never experienced, it's worth a trip to Little Italy.

Atmosphere & Decor

One word? Shiny! Complimented by old hardwood floors, bare brick walls, and vintage snackbar signs, everything is shiny and glowing with the sort of fluorescent lightning that is more common in old Hong Kong gangster movies and dive bars rather than the upscale eateries of Toronto. The entire area is covered in tinsel that reflects what little brightness is given off by the coloured lights, and is further adorned with old American and Vietnamese flags, as well as prints of old Saigon. Like many of these throwback speakeasies and diners, it's reminiscent of an era that is only familiar to some of us through movies or stories.

The music is a blend of popular oldies from the 60s, 70s, and 80s which are familiar enough to sing a few bars but not so much that the bar is going to launch into a Broadway chorus a la Miss Saigon. It fits the feel of the venue and the only thing this place would require to truly be an authentic replication of those scenes in film is a thick haze of cigarette smoke—which is thankfully absent here. Lighting is quite low with a golden glow of yellow. Out front is much better lit section and a patio outside is open in summer months.

Menu Range

As Pinky's is essentially a snackbar, the menu is limited to 13 choices of Vietnamese inspiration. However, if you're looking for the Vietnamese food you're familiar with elsewhere in the city, you may be in for a surprise. Absent from the menu are any of the take-out classics like spring rolls or eat-in big bowl soup favourites such as phở. Everything on the menu is a twist with a flair for something a little more upscale than the usual fare such as Han's take on butter beef or french dip. Sure, you'll see words like vermicelli, bánh mì, wings, and phở but each of these is taken up a level.

There's no clear definition between appetizers and entrees, mostly as it seems everything is generally the same size. At the top of the small menu is mango papaya salad with grilled squid for $15 and it's the only salad on the entire menu, followed by bánh xeo broccoli for $7 which is not actually the French-influenced crepe dish of the same name but rather a plate of battered broccoli. Then it's back to $16 for the ever-popular Tiger's Milk ceviche with tuna, scallop and surf clams. The latter half of the page consists of sticky wings or eggplant claypot for $10 each, and marrow beef for $16. It's worth noting that the marrow beef offering is a version of butter beef and quite possibly the most Instagrammed dish on the menu. Clearly, Toronto still isn't over the marrow-served-on-the-bone craze. And it's not for naught as it is indeed a good-looking plate of food.

If you're looking for something a little more pedestrian or familiar, the second page of the menu might be more appealing. Lemongrass chicken bánh mì could be the perfect choice, especially for the low $8 price tag or the So Fly! Rice which is fried rice with the added bonus of deep-fried soft-shell crab for $17. At $15, mushroom vermicelli is one of three vegetarian offerings on the menu and is exactly what the name implies. The take on french dip here is called phở beef dip for a very reasonable $10, but you won't find any rice noodles in this dish.

Down near the bottom of the menu are the charred chicken legs, beef curry claypot, and the "lucky" strip for $18, $16, and $25 respectively. Chicken legs are grilled over charcoal and the striploin is smoked or seared with phở butter and served alongside Viet chimichurri.

Following up is a small dessert offering of two dishes: the Vietnamese tres leches and purple yam smash at a very modest $8 and $10 but continue with the cohesive theme of the restaurant.

As this is authentically South-East Asian cuisine, it's very important to understand that most if not all the dishes likely include ingredients that many Western eaters may be allergic to such as shrimp (paste), fish sauce, shellfish, and nuts, especially peanuts. The servers will generally ask about allergies when ordering and it's important to check with the server if you have one of these common allergies. They are accommodating.

Appetizers

As previously mentioned, this snackbar doesn't divide itself into traditional apps and mains but instead has everything together with moderately-sized portions and mid-range prices across the board. After all, this place is about casual bites and tasty strong drinks, not complicated sit-down fine dining.

It was hard to make a decision about how best to start out the meal but being a huge fan of Thai green papaya salad and grilled squid, it seemed impossible to pass up the dish at the top of the menu that combined both of these things. It came fairly quickly in a looming tower of greens and reds on top of mango, papaya, and bean sprouts with a surprising amount of charred squid. Unless you order a specifically squid dish such as calamari, it's not all that common to be given so much at once. What a pleasant surprise! The best part of the squid was not only that it was cooked absolutely perfectly with a thick char on it (exactly the way I like it), but that it included both body and tentacles. It was crispy on the ends and a good bite without being too chewy. It actually reminded me more of various octopus dishes I've had in Toronto rather than squid in how it was cooked. Excellent.

The fruits and vegetables were all grated and mixed well, with various herbs like cilantro and Thai basil seemingly used more as a garnish than an ingredient. The heat wasn't particularly strong but came on eventually. This contributed partly to my opinion on the salad. As I'm quite familiar with the Thai version, I wondered if maybe I was too blinkered by what I'm used to a papaya salad tasting like instead of this new Vietnamese-style papaya salad. I miss the sharp and strong contrast of cilantro and Thai basil with the hot red chillis, and there seemed to being something more overpowering, possibly the ginger? Vietnamese mint was missing, lime juice was also lacking and the peanuts included where candied beer nuts, which I found a bit strange but not unappetizing. Nước chấm sauce was there but I could have had more and the delicious salty brine of fish sauce seemed to be tampered down for some reason. There were quite a few scallions mixed in but again, I'm not sure where I was losing their flavour but something else seemed to be overpowering most of the dish. It was not by any means a bad papaya salad but it was not exactly what I was expecting, and that is probably a good thing.

Entrees

For the "entree", I wondered about going the trendy way of the marrow beef, the tempting crab and fried rice, or something more unfamiliar. There are enough opinions of the marrow beef on every review of Pinky's and I wasn't sure if an entire bowl of fried rice to myself was exactly what I wanted despite my never-ending love of crab so I opted for what I didn't realize was basically a roast beef sandwich with broth dip. That may be my mistake for not thinking carefully enough since the words "dip" and "phở" were enough to catch my attention! Although, in my defense, there is no mention of bread on the menu.

It was a small pot of dark phở broth and cilantro with a sandwich based on french dip, which itself is an American invention. The bread here was not the fluffy and soft Vietnamese roll with a hard crust that is present at bánh mì shops but instead stays very close to traditional American french dip which uses a much harder baguette-style bread. I tasted no asiago cheese, nor much hoisin sauce but the trendy sriracha sauce that is omnipresent in all Asian restaurants in North America was definitely here as well. The broth itself was hot and quite delicious and paired exceptionally well with the beef. It managed to soften the slightly difficult hard bread. With the addition of lime juice, it really helped the broth's flavour to pop.

The contents of the sandwich were tasty and as I'm used to ordering rare beef for my phở, this tasted mostly like well-cooked phở beef, just on bread instead of with rice noodles in soup. On the whole, it was just a roast beef sandwich. That may sound dismissive but there is something to be said about a well-made, tasty comfort-type food. I can imagine an American soldier in a bar in Saigon (before it became Ho Chi Minh City) soaking up the familiar food and being incredibly grateful for it. So, for a restaurant that mimics such a place, it makes sense to include some dishes like this which hark back to meals its patrons would have indulged in as well.

Combined with the good prices, it has to be said that the plates are the perfect size for one person and anyone wanting a quick bite would not go amiss here. In fact, As I was sitting at the bar enjoying my meal, someone came in, ordered the ceviche and a pint, and was out again before I'd even started dessert so it is a place to stop in briefly and have a snack as well. Next to them were two friends who shared the marrow beef, beef curry claypot, and fried rice and they couldn't stop raving about what a good choice the curry pot was. So, whatever you choose off the menu, it seems to be a hit.

Dessert

There are only two options on the menu for those with a sweet tooth but both are well-priced. Tres leche cakes have never been a particular favourite of mine but perhaps the ones here are excellent. I was told by the bartender that the yam smash is the better of the desserts and I can't say I question that considering how tasty it was! Not only that, but it was massive. Three huge scoops of coconut milk ice-cream on top of a mashed purple yam with beer nuts, toasted coconut, and fresh lime. The ice-cream was obviously homemade and that is a good thing and the flavours were smooth and complimentary, especially with the squeezed lime on top. When taken with the tasted coconut and beer nuts, the crunch with the delicate ice-cream and grilled yam all brought out the best parts of each ingredient. By the time I was done with the salad and sandwich, it was impossible to finish all 3 scoops by myself but the yam went down really well. This is a dessert best shared between people if everyone has already had a meal but it wouldn't be a bad idea to just order this dessert for a snack if you're after something sweet.

Drink Options

The cocktail list here is where to look for a good drink to accompany your snack. It's small and each drink caters to a different taste but all of them maintain the feel of a Vietnamese dive bar taken up a notch. Whether it's lemon or lime, there will be a sour punch to each cocktail that harks back to subtropical Asian locales. All except the Pink Lady are at a reasonable $13 with the former being just one little loonie more. The Pink Lady with the housemade raspberry syrup seemed to be a particular favourite of patrons at the bar with one commenting that it is the best cocktail she'd had in quite some time. The Mango Popper includes a jalapeno-infused vodka which is done in-house as well.

I chose to try the Saigon Rock as a fan of gin, passionfruit, and lime. I had no idea what orgeat was, but that's all the more exciting in a cocktail. I know now that it's a sweet, almond-based syrup with orange or rosewater and also that I'm not much of a fan, as it turns out. The cocktail itself was nicely balanced and used fresh lime juice and if perhaps the orgeat had been absent, I would have enjoyed it more. I felt there was just a hint of that store-bought lime cordial in the drink even though I knew from watching the bartender that they used their own squeezed lime and lemon juices so it was just niggling on my tongue. It seems like it was the orgeat syrup causing that. Otherwise, it was a refreshing drink and if you enjoy almonds or amaretto (or Mai Tais which also use it) you'd likely enjoy the cocktail more than I did.

As it's based around expat Saigon bars, Pinky's has a full cocktail selection and a very good, enthusiastic bartender so beyond their signature offerings, they can probably whip up whatever you have on your mind. Bar rail drinks are an easy $7 a pop.

The other unique offering on the drinks menu are the $14 Foco Loco cocktails which you may recognise from Pinky's Instagram as being the juice cans on top of ice. In fact, they are either rum or vodka on the rocks with juice poured over top and served with the tin. It comes in 5 flavours: mango, coconut, passionfruit, guava, and lychee.

There's also the Hua-Hua Iced Tea which is a similar alcohol mix as a Long Island Iced Tea but with a Vietnamese tea blend instead of Coca Cola. It's made for two or four people.

Of course, a bar isn't complete without beer and Pinky's has 3 brews on tap including Sapporo (Japan), Laguintas IPA (USA) and 8 Man EPA (Canada) all for $8 a pint. They also a have small selection of beer by the can for $6-7, and tall boys for $7. Three Ontario ciders, two from Revel and one from West Avenue, round out the list, ranging from #13 to $24. There are also a few wines on offer by the 5oz glass or bottle: two whites and two reds, as well as a sparkling cava. Bottles are either $50 or $55, and glasses are only $11 or $12 a glass.

Service

Even showing up at around 6:30 PM, the restaurant was half-full and as a single, it's bar seating only. I quickly found a free spot and the bartender was prompt with water and asking if I had any questions about the drinks. Of course, I ordered after a quick glance over the cocktail list and from that point on, I still had no complaints about attentiveness despite she was often running hostess, bar, and taking guests orders all at once. As the place quickly filled up, even on an icky spring evening, servers and bar were on point. Food came quickly enough for the demand of the place and I was never left with an empty water glass or looking at my watch. All the food arrived hot and ready to eat, except the dessert obviously which must have just been dished up as the ice-cream hadn't even had the chance to begin melting yet.

The bartender was friendly, conversational, and skilful and overall, everyone seemed to be in good moods and happy to be there.

Feeling Afterwards

As I wandered out through the old house, I felt incredibly full. Had I forced down the entire dessert perhaps I would have felt a bit ill but as it stood all the flavours still remained pleasantly on my tongue with no hint of disappointment. The place was totally packed and stepping onto the darkened Toronto street was not jarring since, despite its small size, the restaurant itself never felt stuffy or overfull even with every seat filled.

Walking down the pathway, I met a young man who looked to be a backpacker who asked if it was a restaurant and I told him it was. He said, "I never would have found this!" and proceeded to go straight in. And that's how Pinky's works: it's word of mouth mainly as there is no signage and looks more like someone's old house is having a warm house party in the front room. So, if you're ever wandering down Clinton or across College, make sure to take a peek around the corner and keep your eyes peeled for a white house which otherwise is indistinguishable from its neighbours apart from the patio out front. This is definitely a place to come for a filling dinner, for a quick snack, for dessert, or even just for a flavoursome drink. Be prepared to be surrounded by vintage vibes, oldies, and crowds of young people who know a good deal when they see one.

VL00KV

from News And Tip About Real Estate https://jamiesarner.com/toronto-restaurant-reviews/pinkys-ca-phe/

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foursprouthealth-blog · 7 years ago

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15 Vegan Soup Recipes That Prove You Don't Need Dairy or Meat for Flavor

New Post has been published on http://foursprout.com/health/15-vegan-soup-recipes-that-prove-you-dont-need-dairy-or-meat-for-flavor/

15 Vegan Soup Recipes That Prove You Don't Need Dairy or Meat for Flavor

Sure, they say chicken soup is for the soul. But let’s make one thing clear: Soup sans chicken—or any animal product—can be just as satisfying for the body, mind, and if we’re really going to go there, soul. There doesn’t need to be beef in your chili or cream in your tomato soup to make it worth spooning up.

In fact, there are plenty of vegan soup recipes and stews that we’re convinced even our meat-eating friends might just slurp down before they can even ask us if we miss bacon. From refreshing gazpacho to piping hot peanut stew, these vegan soup recipes will help you (and your skeptical omnivore friends) gulp down healthy comfort food all year long.

1. Roasted Garlic and Leek Soup

Photo: Lauren Caris Cooks

If there’s a tried-and-true cure for the winter blues, it’s this soup, with a combination of soft sweet potatoes, leeks, and a whole head of garlic feel. Toss some homemade croutons on top and cozy up to a (figuratively) warmer winter.

2. African Peanut Stew With Eggplant and Okra

Photo: Holy Cow!

This dish has convinced us that peanut butter belongs in soup. Maybe in all soups. Maybe in everything. Rich, nutty, spicy, and loaded with good-for-you veggies that are packed with flavor, this dazzling peanut soup is perfect for when you want to add a little extra flavor to your night.

3. Creamy Vegan Mushroom and Thyme Soup

Photo: The Healthy Hunter

Don’t be fooled—there’s no cream here. Blended mushrooms, parsley, and thyme come together for a subtly spiced soup that warms the whole body. Pair with a toasted baguette or arugula salad for a flavorful and filling lunch.

4. Carrot, Turmeric, and Ginger Soup With Cumin Roasted Chickpeas

Photo: The Full Helping

Step aside, golden latte—there’s a new turmeric dish we’re ready to slurp down. This golden soup features our favorite spices topped with crispy, flavorful chickpeas. And with vitamin A found in carrots, antioxidants in ginger, and anti-inflammatory properties in turmeric, you can be assured that each spoonful is as good for you as it is for your taste buds.

5. Vegan Spicy Lemongrass Noodle Soup

Photo: The Viet Vegan

This recipe proves that tofu is anything but bland. Thai red curry paste, lemongrass, and lime come together to make a killer soup base, topped with slices of sweet, garlicky marinated tofu. Well seasoned and spicy, there’s no shortage of flavor here.

6. Vegan Tomato Basil Soup

Photo: Vegan Heaven

Break out the grilled (cashew) cheese sandwiches and get ready to relive your favorite childhood lunch. This vegan take on traditional tomato soup is just as creamy—just a little soy cream and blended cashews transform tomato into a bowl of nostalgia.

7. Beet Gazpacho

Photo: Feasting at Home

Typically we think of gazpacho as a zesty tomato soup. But swapping out tomatoes for beets adds an earthy sweetness that preserves the tang but cuts the acidity a little. Top it with dill, diced cucumber, and avocado, and enjoy this chilled bowl of refreshing fuschia soup on a hot summer day.

8. Vegan “Cheesy” Broccoli Soup

Yep, we said “cheese.” While steering clear of dairy, this soup combines creamy potato, carrot, apple cider vinegar, and dill to create the sensation of slurping up a rich and buttery cheese-filled bowl.

9. Roasted Purple Potato and Cauliflower Soup

Photo: Wife Mama Foodie

It’s a little-known fact that carrots, cauliflower, and sweet potato all (naturally) come in purple. Harnessing the power of this purple trifecta, this warm, earthy soup fills you up with the flavors of your favorite root and cruciferous veggies. Plus, it’s pretty fun to slurp down something so… purple.

10. Creamy Vegan Corn Chowder

Photo: Rhian’s Recipes

For anyone craving rich, Southern-style cooking, this creamy corn chowder might just be the fix. Topped with sweet, buttery corn, this recipe is a whole lot healthier than it tastes.

11. Golden Coconut Lentil Soup

This spiced lentil soup keeps it light, combining red lentils, coconut milk, and vibrant spices. Top it with extra cilantro in the summertime and pair it with toast or baked naan when you want a little more warmth in the winter—this is a budget-friendly soup you can whip up any time of the year.

12. Vegan Wonton Soup

Photo: Cilantro & Citronella

DIY wonton soup sounds too good to be true, but as long as you can find vegan wonton wrappers (or are willing to take the time to make them), it’s totally possible. Once you’ve stuffed those guys with shiitake mushrooms, tofu, garlic, and ginger, and set to simmer, the rest is pretty easy. Top it all off with a generous pile of chopped green onions and slurp away.

13. Smoky Chipotle Black Bean Quinoa Chili

Photo: The Garden Grazer

This world can be cold, and sometimes the only thing that can warm you up is a heaping bowl of steaming chili. This vegan take features the strong flavors from chipotle peppers, adobo sauce, and cumin—and brings on the bulk with quinoa, black beans, and veggies. If you want to add even more flavor, throw in some smoked paprika and cilantro, and top with avocado.

14. Vegan Curried Pumpkin Soup

Photo: My Darling Vegan

Everything about this soup screams comfort food—from the rich flavor of pumpkin to warm homemade cashew cream to the crunchy curried pumpkin seeds that pull it all together. This fall-favorite is so delicious, it will likely make it onto your kitchen table all four seasons.

15. Easy Vegan Pho

Photo: Connoisseurus Veg

There will be people out there who will claim that beef broth is the best thing about pho. Those people are wrong. This recipe proves it, combining savory shiitake mushrooms, pan-fried tofu, soft rice noodles, and all of the seasonings (soy, lime, cilantro, and hoisin sauce, just to name a few) that make pho so pho-nomenal.

#Health

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getfreshandfruity-blog · 7 years ago

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Aubergine for just £1.29 Aubergine recipes Aubergine chips with fennel yoghurt By Russell Norman Everyone knows that aubergines are delicious on the barbecue or in a curry or ratatouille. Branch out and try our unusual aubergine recipes from a veggie main of roasted aubergine with salsa, to heavenly fried aubergine chips. Recipes using aubergine Main course Lamb with hummus and tortillas Miso aubergine with noodles By Hattie Ellis Stuffed aubergines By The Hairy Bikers Aubergine and bean casserole By Simon Rimmer Thai green curry with scallops By James Martin Light meals & snacks Beef and aubergine fatteh By Nigella Lawson Spiced chickpea, red pepper, aubergine and quinoa grain bowl By Rebecca Sargent Roasted vegetable picnic loaf By Paul Hollywood Mozzarella, aubergine, mushroom and roasted pepper roll By Emily Angle Clams, crab, chorizo and chilli By Matt Tebbutt Starters & nibbles Aubergine and tomato canapés By Chetna Makan Baby aubergines with oregano and red onions By Nigella Lawson Stuffed aubergine rolls By Simon Rimmer Aubergine and walnut caviar By The Hairy Bikers Spicy aubergine and tiger prawn salad with mango and lime salsa By Michel Roux Jr. Side dishes Roasted vegetables By Mary Berry Baba ganoush By Paul Hollywood Baba ghanoush By The Ayoubi Family Baba ganoush, grilled aubergine with lentils and aubergine fritters By Matt Tebbutt Fried semolina-crusted aubergine with honey By Sabrina Ghayour Cakes and baking Chickpea flatbreads with tasty toppings By Hemsley + Hemsley See all recipes using aubergine Buyer's guide Although the plump, pear-shaped variety, with its near-black shiny-skinned exterior, is probably the most familiar in Britain, aubergines come in a wide variety of shapes, colours and sizes. Italian cooks enjoy varieties with long fruit and striking lavender and cream streaks. Asian cultivars vary widely: some, such as the bitter-flavoured pea aubergine, are the size of a grape; the seed-filled, rounded Thai aubergine has green stripes and is used in curries; the beautifully long and slender pale-purple Japanese and Chinese varieties are ideal for stir-frying. The aubergine can also be ivory-coloured and ovoid, which almost certainly led people in some countries to name it the ‘eggplant’. Aubergines can be bought all year round but they are at their best, not to mention cheapest, from July to September. Look for unblemished, firm, lustrous skin with a bright green calyx, or stem. Home-grown aubergines are available from April to October in the UK. Storage Aubergines store well in the fridge or a cool larder for about four to six days. Preparation In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn't really necessary now, although salting does make them absorb less oil when they’re fried. To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into ch..

#salad #fruit #vegetables #fresh #getfresh #getfreshandfruity

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dinakaplan · 7 years ago

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Eating the Rainbow: Why Eating a Variety of Fruits and Vegetables Is Important for Optimal Health

Eating the rainbow is a fundamental healthy eating tip. (And no, I’m not talking about artificially colored foods like Skittles or M&Ms!)

But what does it mean? Why is it important to get a variety of colorful fruits and vegetables in your diet?

You may be tempted to find a few foods you or your kids or family members like and to focus on eating those. And it can be easy to fall into routines. But the truth is: Our bodies benefit from variety. For optimal health, we need a rainbow of nutrients and colors.

In fact, the variety of vitamins, minerals, antioxidants, and phytochemicals in fruits and vegetables are more powerful than any pill.

Eating a diversity of colorful foods can be an easy way to get a complete range of the vitamins and minerals your body needs to thrive.

Eating the Rainbow Is Important for Everyone — Kids and Adults!

A varied, balanced diet gives your body the nutrition it needs to work properly. And without good nutrition, your body will be more likely to suffer from diseases, illness, and poor performance.

The advice to “eat the rainbow” is often used with kids. And while kids especially need a diversity of foods in their diets, so do adults.

Why Are Fruits and Vegetables Are So Many Different Colors?

Each color in fruits and vegetables is caused by specific phytonutrients, which are natural chemicals that help protect plants from germs, bugs, the sun’s harmful rays, and other threats.

And each color indicates an abundance of specific nutrients.

Unlike vitamins and minerals, phytonutrients aren’t essential to keep you alive. But they do help prevent disease and keep your body working as it should.

Most Americans Aren’t Getting the Range of Colorful Foods They Need

According to a 2009 phytonutrients report (based on data from the National Health and Nutrition Examination Surveys), 8 out of 10 people in the US are falling short in virtually every color category of phytonutrients.

Based on the report,

69% of Americans are falling short in green phytonutrients

78% of Americans are falling short in red phytonutrients

86% of Americans are falling short in white phytonutrients

88% of Americans are falling short in purple and blue phytonutrients

79% of Americans are falling short in yellow and orange phytonutrients

Now, let’s take a look at what the color of your food can tell you about its nutrition — and at how you can get more of the colorful range of phytonutrients to help your body function at its best.

Red Fruits and Vegetables Help Fight Cancer, Reduce the Risk of Diabetes and Heart Disease, Improve Skin Quality, and More

Red-colored fruits and vegetables contain phytochemicals, including lycopene and ellagic acid. These powerful nutrients have been studied for their cancer-fighting effects and other health benefits.

For example, a daily dose of tomato sauce has been found to reverse the progression of prostate cancer. Watermelon is even higher in lycopene than tomatoes, and the lycopene may be more bioavailable.

Watermelon is also rich in a phytonutrient called citrulline, which may work as a treatment for mild to moderate erectile dysfunction.

Also, strawberries have been found to prevent and even reverse esophageal cancer.

Getting your phytonutrients from whole foods is best. In fact, taking phytonutrients, like lycopene and beta-carotene, in supplement form because may increase the risk of cancer. But consuming these phytonutrients in whole-food form, like tomato sauce, has been found to decrease the risk of cancer.

Examples of Healthy Red Foods to Try

Red peppers

Tomatoes

Strawberries

Raspberries

Watermelon

Apples

Cranberries

Cherries

Grapes

Red onions

Pomegranate

Beets

Orange and Yellow Fruits and Vegetables Improve Immune Function, Reduce the Risk of Heart Disease, Promote Eye Health, and More

Orange and yellow-colored fruits and vegetables are rich in vitamin C and carotenoids, including beta-carotene. Some carotenoids, most notably beta-carotene, convert to vitamin A within the body, which helps promote healthy vision and cell growth.

Citrus fruits contain a unique phytonutrient called hesperidin, which helps to increase blood flow. This has important health ramifications. If you tend to get cold hands and feet, eating an orange a day may help to keep your hands and feet warm. More importantly, consuming citrus may also reduce your risk of stroke.

Examples of Healthy Orange and Yellow Foods to Try

Oranges

Grapefruit

Lemons

Mangoes

Papayas

Carrots

Sweet potatoes

Winter squash (butternut, kabocha, delicata, acorn)

Yellow summer squash

Corn

Cantaloupe

Orange and yellow peppers

Golden beets

Pineapple

Peaches

Green Fruits and Vegetables Boost the Immune System, Help Detoxify the Body, Restore Energy and Vitality, and More

Greens are one of healthiest foods we can eat. Green fruits and vegetables are rich in lutein, isothiocyanates, isoflavones, and vitamin K — which is essential for blood and bone health.

In addition, green vegetables are rich in folate – a nutrient especially important for pregnant women to consume to help prevent congenital disabilities.

Cruciferous vegetables, like broccoli, have been shown to enhance immune function, while dark leafy greens like kale may improve mood.

Kiwi fruit has been shown to help alleviate a wide array of maladies, from the common cold to IBS to insomnia, and may even help repair DNA damage.

Examples of Healthy Green Foods to Try

Broccoli

Kale

Romaine lettuce

Collard greens

Brussels sprouts

Green grapes

Green apples

Asparagus

Spinach

Swiss chard

Arugula

Green beans

Peas

Zucchini

Kiwi fruit

Avocado

Edamame

Blue and Purple Fruits and Vegetables Fight Cancer and Unwanted Inflammation and Help Keep You Young

Blue and purple-colored fruits and vegetables are rich in phytonutrients, including anthocyanins and resveratrol, and have been studied extensively for their anti-cancer and anti-aging properties.

Studies show that the bioactive phytochemicals in berries work to repair damage from oxidative stress and inflammation.

Red cabbage, which is purple, is one of the best superfood bargains and has the highest level of antioxidants per dollar.

Examples of Healthy Blue and Purple Foods to Try

Blueberries

Blackberries

Red (purple) grapes

Red (purple) cabbage

Eggplant

Plums

Prunes

Figs

White and Brown Fruits and Vegetables Protect Against Certain Cancers, Keep Bones Strong, and Are A Heart-Healthy Choice

Though they aren’t as brightly colored as other foods, white and brown-colored produce are still great healthy choices.

Like broccoli, cauliflower is a cruciferous vegetable rich in an anti-cancer compound called sulforaphane. Garlic and onions are in the allium family of vegetables and contain the powerful cancer-fighting compounds allicin and quercetin.

And phytonutrients in white button mushrooms have been found to inhibit aromatase activity and breast cancer cell proliferation.

Examples of Healthy White and Brown Foods to Try

Cauliflower

Garlic

Onions

Mushrooms

Potatoes

Parsnips

Daikon radish

Jicama

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Tips to Help You Eat the Rainbow Every Day

Okay, so, eating a variety of colorful foods is good for your health. But how do you make that happen? Consider using these tips when creating your meals:

Eat a beautiful breakfast. Instead of boring bagels, eggs, or yogurt, start your day with a green smoothie, oatmeal topped with red berries, or a scramble filled with red peppers, mushrooms, carrots, or other colorful veggies.

Enjoy exciting salads. Large, colorful salads are the perfect way to incorporate lots of colorful veggies (and fruits!) into your diet. Eat them for lunch or dinner. And try to have at least one per day.

Liven up your lunch. Veggie sandwiches and wraps (including lettuce wraps) and soups, stews, and chili can help your get a balanced selection of colorful foods for lunch.

Make vegetables the main dish. Try new recipes for dishes, such as tempeh vegetable stir-fries, vegetable curries, and Buddha bowls.

Make a rainbow meal. Try creating a meal that uses every color — red, orange, yellow, green, blue, purple, white, and brown. (If you have kids, they may love this idea.)

Recipe Ideas to Inspire You to Add Color and Variety to Your Meals

Here are some colorful recipes to help you eat the rainbow.

Breakfast

Favorite Overnight Oats from Heavenlynn Healthy

Lunch

Pink and Purple Detox Salad from Maria Marlowe

Dinner

Rad Raw Rainbow Pad Thai by Angela Lidden at Oh She Glows

The dressing in this pad thai uses some sweetener and oil, which can be left out or replaced.

Mediterranean Quinoa Bowl with Garlic Roasted Chickpeas and Roasted Red Pepper Sauce by Emily Honeycutt at Deliciously Green!

How to Learn to Love Vegetables and Fruits

If you grew up eating only a few fruits and vegetables, you might not have developed an appreciation for produce. But don’t worry. You can retrain your taste buds to love broccoli, kale, and beets!

Here’s what you can do for yourself and for kids:

Step 1: Avoid processed food with lots of meat, cheese, salt, and sugar. These foods overstimulate your taste buds and put you into the Pleasure Trap, making fresh fruits and vegetables taste boring in comparison.

Step 2: Try new vegetables and fruits over and over again in different ways. It can take up to 12-18 tastes to acquire a taste for a new food. So, if you once hated arugula or mushrooms, that’s okay. Try again in a different recipe. You might surprise yourself.

How Do You Eat the Rainbow?

We want to hear from you.

What did you learn from this article?

What questions do you have?

What steps will you take to add more colorful fruits and vegetables to your life?

[Read More ...] https://foodrevolution.org/blog/eating-the-rainbow-health-benefits/

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