#Vegan Beet Juice

[morethansalad]

Easy & Delicious Cold Pressed Yellow Juice (Raw Vegan)

[thelivinghealthypodcast]

I love fresh beet juice. Tastes great and extremely good for you. What more can I ask for.

[jewishrizahawkeye]

yall should watch the great food truck race if only for the time tyler gave the trucks a challenge of making a dish that represents your truck and it was between a cuban food truck and a lesbian run food truck and when the lesbians presented their dish and said it was “pink tacos” tyler laughed for a minute straight and said he loved the dish

[gardenferments]

5 Benefits of Beet Kvass

Improves digestion - The probiotics in beet kvass support a healthy gut microbiome which aids in better nutrient absorption and regular bowel movements.

Boosts immunity - Packed with vitamins and minerals, beet kvass helps strengthen the immune system and protect the body against illness.

Increases mental clarity and physical performance - It contains antioxidants that reduce inflammation and open up blood flow for enhanced brain function and energy levels.

Aids liver detoxification - Beet kvass can help the liver flush out toxins and reduce buildup of substances like candida that lead to sugar cravings.

Helps reduce sugar cravings - Its natural composition curbs the desire for sugary foods, supporting weight management and a balanced diet.

Drinking 2 oz of beet kvass daily provides these digestive, immune and detoxification benefits for radiant health.

[meganutriland]

When you know it’s gonna be just fine… soon or later. #beetjuice #beets #juice #juicing #carrotjuice #greenjuice #healthylifestyle #vegan #detox #healthyjuice #juicecleanse #plantbased #beetroot #coldpressedjuice #detoxjuice #freshjuice #beet #juicelife #nutrition #beetrootjuice #orangejuice #healthydrink #healthy #healthyfood #foodporn #juicerecipes #organic #beetjuicebenefits #beetjuicepowder #juicingrecipes https://www.instagram.com/p/Co4xzBEoy02/?igshid=NGJjMDIxMWI=

[what-marsha-eats]

Hearty enough for a vegan entree or unique enough for a different type of side.

[jadestormcloud2]

Dungeon Meshi vegan recipe challenge, chapter 46: The Golden Country

I left out the slime aspic because that did not seem like it would be pleasant, do my veggies are plain. My Minotaur ribs were MorningStar Sweet BBQ Riblets, served with polenta. The blade fish was a Gardein f'sh filet tinted with beet juice to give it that pink color. I didn't substitute for the rabbit in the soup, because there was already so much protein, so it's just potato & carrot. The soup turned out great (although I should have used more milk/ less water to give it a closer look to theirs) & I always enjoy the f'sh filets. The morningstar riblets are too sweet for my taste, but they're the only vegan ribs I had access to. Veggies and polenta were just fine. I didn't add a lot of seasonings to them since the meal was supposedly bland according to Senshi.

Ingredients:

one serving mixed vegetables

one serving Morningstar Riblets (and one serving polenta)

one Gardein f'sh filet (tinted with beet juice)

one serving potato soup (3 oz chopped potato, 1/2 oz sliced carrots, one tsp better than bouillon, one cup water, splash of almond milk, & enough dehydrated mashed potato flakes to thicken to desired consistency)

-----

It tried to tell me that "polenta" was wrong, and that what I really wanted to say was "tadpole." So helpful, but I think I'll go with my choice this time.

[mariacallous]

What makes a borscht a borscht? I often get asked this question when I share a recipe for any variation other than the beet-based gold standard borscht.

Borscht (aka borsch orborshch) is in fact defined as a “sour soup.” Any pot of borscht requires tanginess, whether it is red, green or white. That essential sour component in borscht can be achieved from the addition of citrus, a fermented wheat starter, vinegar, pickling liquid, tomato or sauerkraut. The word “borscht” is believed to have been derived from the Slavic word for hogweed, borschevik — a plant in the carrot family that was both frequently fermented and used in soups in early Slavic cuisine. Some date the origin of borscht as far back as the 14th century Ukraine, and differing styles of borscht have long remained common across the former Soviet Union and Eastern Europe. As Ashkenazi Jews fled the Russian empire at the end of the 19th century, they helped popularize borscht in the far flung places where they emigrated, and notably in the United States.

Ukrainian cuisine is widely known for its deep scarlet beet borscht, and sometimes for its springy sorrel-laden green borscht. In Poland, borscht can take on a white form, which is also called “biały barszcz” or“zurek.” It can be referred to as Polish Easter soup, sour rye soup or sourdough soup, as it can be made with a fermented flour starter for that element of tang. Just like red borscht, you’ll find different iterations of white borscht depending on what region you’re in, what home cook you’re talking to, or what restaurant you’re eating at. 

While there are many excellent recipes readily available for white borscht, I humbly offer my version, which is inspired by my family’s style of borscht, as well as my personal preferences. In this white borscht, the subtle puckeryness comes both from the inclusion of sourdough bread and fresh lemon juice, the latter being an ingredient my baba (grandmother) always added to her borscht regardless of its color. 

This is all to say, make your white borscht the way that feels best to you: puree it or leave it chunky, add sourdough or rye or neither, make it with smoked sausage or keep it meat-free (see notes for more suggestions and swaps). I personally love to add mild, sweet cabbage to my white borscht, and I always top it with copious amounts of freshly chopped dill. 

However you decide to tweak this hearty soup, please know it is an antidote to a chill in the air, to a sun that sets too early, to a tummy that needs filling, and it is a celebration of the humble potato and cabbage, from which so many of my ancestral dishes seem to come from. As we said in our home prior to eating, “priyatnogo appetita,” or as you might say in yours, bete’avon!

Notes:

To make this gluten-free: Use gluten-free sourdough, or omit the bread entirely, and swap with an additional potato.

To make this vegetarian/vegan: Omit the sausage and swap vegetable broth or vegan bouillon for chicken stock. The soup will be less smoky without sausage, but it is still a delicious vegetable soup. Make sure to season generously with salt and pepper. Top with sour cream at the end for extra richness.

For extra texture: when adding the sliced sausage back to the pot, reserve ½ of the slices and fry them up in a pan just before serving; then top each bowl with browned rounds of the sausage. Sourdough croutons also make for a great textural topping. 

If you don’t have a blender or food processor: You can keep this soup chunky and skip pureeing it, but I’d suggest omitting the sourdough bread, and instead replacing it with more fresh lemon juice or another acidic component like vinegar or sauerkraut. 

Make ahead: White borscht lasts up to one week in the fridge, and up to three months frozen. 

[utilitycaster]

@wanderingbasilisk replied to your post “my totally biased opinion is that the black moss...”:

...do you perchance have that recipe, and would be willing to share it? 👀

​I do (thanks past me for never deleting my texts), and have asked permission to share, and it has been granted.

2 c flour (all purpose)

1 c sugar (white granulated)

1 stick (8 tbsp) butter

3 tsp baking powder

2 eggs

1/2 c cocoa powder

1 tbsp heavy cream

1 c beet juice

matcha powder (straight matcha powder - not sweetened matcha latte powder) and turmeric to taste; I believe the recommendations were 1 tbsp matcha and 2 tbsp turmeric.

The recommendation was to do a matcha creme patissiere for frosting but for some reason creme patissiere consistently eludes me so I'd do a matcha-flavored, light on the sweetening version of your go-to cupcake frosting. I think I did a not-very-sweet whipped cream, honestly. The recipe he recommended, if you are a better pastry chef than I and wish to try, is this one (matcha pastry cream only although if you feel like making pate a choux as well, I support this endeavor)

Edited: realized I did uh. not provide any details on the making thereof bc they were not in the screenshots. basically, standard cupcake rules:

Cream together butter and sugar

Beat in eggs

Add the dry ingredients, mixed together, a little at a time; alternate with the remaining wet ingredients (ie, the beet juice and cream). Essentially, find and follow a normal butter-based chocolate cupcake recipe except put matcha and turmeric in with the flour and sub in beet juice and cream for the milk/buttermilk.

Bake at 350 F (180 C) for 20-ish minutes, do the toothpick test as needed.

Notes:

You do want straight up beet juice that isn't mixed with various other fruits, and this can be a pain in the ass to find. I don't have a solution here, just a heads up.

Once you have used a cup of beet juice, you will have a bunch of beet juice left over. You can either use this to make even more cupcakes, or you can make a very lazy borscht (which is what I did) or you can just drink it. I don't know your life.

You can leave out the heavy cream and swap butter for margarine if you are dairy free, which my brother and his friend did test, but egg-free versions were not tested so if you are vegan/have an egg allergy you'll need to play around with your go-to substitutes.

Similarly, should play well with your go to gluten-free all purpose baking flour.

Recipe was developed prior to Jester's Isharnai cupcake scene (hilariously, in looking back through my texts, I received the recipe the Friday after that episode aired) so no guarantees on efficacy re: hag distraction

[sidewalkchemistry]

Horseradish (Armoracia rusticana, Brassicaceae - Mustard Family)

an extended version of this materia media can be found on the Patreon - where I share some gastronomic/culinary commentaries on horseradish

"The root's potent smell can be attributed to allyl isothiocyanate, or Mustard oil, which is released when the plant's skin is broken or disturbed. Similar to other members of the Brassicaceae family, this constituent is also found in Brussels sprouts, Mustard, and Turnips."

"In Greek mythology, the Delphic Oracle told Apollo, 'The Radish is worth its weight in lead, the Beet its weight in silver, the Horseradish its weight in gold.'"

"To a worm in a horseradish, the world is a horseradish” - Yiddish Proverb

Gardening: full sun to part shade; well draining loose or sandy soil; regular water; room to spread and grow deep, often takes over more space than expected; thrives even when neglected; herbaceous perennial

Native Region: Russia & Eastern Ukraine

Season: autumn and winter (hardy to zone 5)

Affinity: sinuses, lungs, digestive system, circulation

Parts: roots and leaves

Medicinal: fire cider/oxymels, cold-water infusion, succus (fresh juice), cough syrup, poultice for sprains/injuries, tincture, culinary measures

"Grated horseradish mixed with honey [or vegan alternative]. After mixing, allow to stand to take off sharp taste. The [sweetener] is only used to make it more palatable. 2/3 horse-radish and 1/3 [sweetener], or to suit the taste. The ordinary radish, especially the black radish, may also be used the same way, or finely sliced and eaten alone as a salad. For consumptives who cough without spitting, give a spoonful every once in a while." - Special "Mucus-Eliminator" Recipe in Arnold Ehret's Mucusless Diet Healing System

^I like to add grated orange peel to help make it more manageable to taste^

Actions: diuretic, stimulant, expectorant, rubefacient, aphrodisiac, digestive, antiseptic (laxative), aperient, anthelmintic, emetic (in high doses)

‼when you cut into horseradish, its pungent smell can irritate the eyes and nasal passages, so it's better to do in a well-ventilated area or outside. It is more potent in its effect than onions. The taste is also very pungent, so you don't need much.

Energetic Uses (eg. flower essence, elemental rituals): FIRE ELEMENT - balance fiery nature, excite inner fire, move you beyond sense of being stuck/helpless, shine a light on blockages, release old patterns or thoughtforms

Indications: hoarse, persistent, dry cough; rheumatism; tuberculosis; kidney stones; parasite infections; cold; congestion

Analogs: wasabi, radish, mustard, brussels sprouts, moringa (Moringa oleifera)

Traditional Uses:

Ancient Greeks & Romans: rub for lower back pain or menstrual cramps, aphrodisiac

Middle Ages: asthma, arthritis, cancer, toothaches

Jewish: bitter herb for Passover seder

Native Americans: toothaches, menstrual cramps

British: accompaniment to beef and oysters, cordials

Scurvy preventative

Treatment for tuberculosis

Restoring color and freshness to skin (cosmetic usage)

Modern Ideas:

"The enzyme horseradish peroxidase (HRP) is a useful

tool for detecting antibodies in the molecular biology field."

"In 2008, researchers reported that they had developed a fire alarm for the deaf and hard of hearing by harnessing the strong smell of horseradish."

"Researchers from Pennsylvania State University announced in 1995 that according to their studies, using horseradish may help purify wastewater and tainted soils."

Sources: a b c d e

[7-pines]

artisan item checklist

The amount of each artisan item you need to make. Artisan items are recursive (if you need to make juice and wine, it'll tell you to make 2 juices), but nothing else is (if someone loves a meal that involves an artisan item, it's not keeping track of that.) Loved items are included as "+1" for each person who loves it.

This is also made to be specific so when a recipe/crafting/offering calls for "Any ___" or "A or B", I picked the cheapest version of it to make. How things get replaced is under the Read More at the end.

3x Tulip honey [Bee house]: Apple pie, Assorted grilled platter, Jamu (Cooking)

1x Titan arum black honey [Bee house]: Rare Artisan (Offering)

8x Cheese [Cheese press]: Burrito, Eggplant lasagna, Gnocchi, Hawaiian pizza, Oven-baked risotto, Pizza, Summer burger, Sweet potato poutine (Cooking)

2x Syrup [Cheese press]: Es cendol, Es doger (Cooking)

1x Seaweed chips [Dehydrator]: Basic Artisan (Offering)

1x Large gesha coffee [Keg]: Loved by Aaliyah

2x Gesha coffee [Keg]: Loved by Aaliyah, Raj

3x Sake [Keg]: Fish soup (Cooking) Loved by Connor, Walter

7x Coffee [Keg]: Loved by Antonio, Emma, Giu, Groo, Joko, Raj, Randy

9x Green tea [Keg]: Kombucha (Artisan) Help Paul (Quest) Loved by Anne, Ben, Betty, Eleanor, Emma, Kenny, Raj

1x Cane nectar [Keg]: Loved by Erika

2x Cranberry juice [Keg]: Basic Artisan (Offering) Cranberry wine (Artisan)

1x Wool cloth [Loom]: Monster scarecrow (Crafting)

5x Cotton cloth [Loom]: Poci ghost scarecrow (Crafting) Kunti ghost scarecrow (Crafting) Ondel-ondel handsome scarecrow (Crafting) Ondel-ondel pretty scarecrow (Crafting) Loved by Emma

9x Butter [Mason jar]: Basic Artisan (Offering) Apple pie, Butter croissant, Cookies, Corn on the cob, Gnocchi, Minced jackfruit pie, Oven-baked risotto, Peanut butter (Cooking)

1x Kiracha sauce [Mason jar]: Vegan taco (Cooking)

2x Pickled corn [Mason jar]: Basic Artisan (Offering) Corn kimchi (Artisan)

3x Tempeh [Mason jar]: Fried tempeh, Herbed tempeh, Lodeh (Cooking)

4x Mayonnaise [Mayonnaise machine]: Basic Artisan (Offering) Fish taco, Rainbow sandwich (Cooking) Loved by Scott

4x Rice flour [Mill]: Es cendol, Klepon, Popiah, Serabi (Cooking)

10x Wheat flour [Mill]: Apple pie, Basil pesto pasta, Fruit tart, Pad thai, Peyek, Seafood ramen, Veggie ramen (Cooking) Gingerbread scarecrow (Crafting)

20x Amaranth flour [Mill]: Banana fritter, Bread, Butter croissant, Cauliflower casserole, Chocolate chip muffins, Cookies, Gnocchi, Hash browns, Hawaiian pizza, Kue kancing, Minced jackfruit pie, Mooncake, Pancakes, Pepper and mushroom flatbread, Pineapple upside-down cake, Pizza, Pumpkin pie, Red velvet cake, Spider tempura, Tortilla (Cooking)

11x Sugar [Mill]: Cenil, Donut, Egg custard, Fruit tart, Klepon, Kue kancing, Kue lapis, Pineapple upside-down cake, Pumpkin pie, Serabi (Cooking) Gingerbread scarecrow (Crafting)

4x Gourmet salt [Mill]: Herbed tempeh, Ketchup, Serabi, Spider tempura (Cooking)

3x White truffle oil [Oil press]: Rare Artisan (Offering) Loved by Alice, Connor

1x Black truffle oil [Oil press]: Loved by Alice

2x Almond oil [Oil press]: Loved by Alice, Emily

4x Olive oil [Oil press]: Hummus, Roasted mushroom (Cooking) Loved by Alice, Emily

11x Canola oil [Oil press]: Banana fritter, Beet chips, Donut, Falafel, Fried tempeh, Kale chips, Potato chips, Sauteed chard, Spider tempura, Sweet potato chips, Sweet potato poutine (Cooking)

1x Fermented goat cheese wheel [Aging barrel]: Rare Artisan (Offering)

1x Kombucha [Aging barrel]: Loved by Kenny

1x Artichoke kimchi [Aging barrel]: Loved by Anne

1x Corn kimchi [Aging barrel]: Rare Artisan (Offering)

1x Cranberry wine [Aging barrel]: Rare Artisan (Offering)

Replacements

These replacements only involve Cooking & Crafting, not Loved Items. So if someone loves Fruit Juice, that's not kept track of here.

Any flour -> Amaranth flour

Any oil -> Canola oil

Any cheese -> Cheese

Any butter -> Butter

Butter or Large butter -> Butter

Any honey -> Tulip honey

Any mayonnaise -> Mayonnaise

Any fruit juice -> Cranberry juice

Any wine -> Cranberry wine

Any pickle -> Pickled corn

Any kimchi -> Corn kimchi

Any dried scavengeables -> Seaweed chips

[morethansalad]

Vegan Brioche Buns with Rhubarb & Vanilla

[vanilla-cigarillos]

Of Blood and Bones (Review)

I was really excited when I found this book in my local witch shop! Here's my personal review of all its contents, from a witch that practices Appalachian folk magic and works with a lot of bone material.

Rating: 2/5 Stars

The Good:

There was a decent focus on sanitation and ethics when it came to collecting materials

The Bad:

Written from a pretty strictly Wiccan perspective (which is something I'm coming to realize may be something dying with older generations of witches, hence why so many of those ideals get traditionally published). Due to this, it has a pretty limited scope of information. I also don't agree with the substitutes given if you don't want to work with animal products:

1) If you're vegan, and you chose this book for genuine guidance, I don't know what you were really expecting. 2) Using beet juice as a substitute for blood is *not* energetically the same

Another major issue for me is that the author discusses magical practices from closed arts such as hoodoo, but the book doesn’t tell you that’s where they are from. She’s either ill informed on the topic, or willfully leaving out information about a closed practice. The constant renaming of practices also makes it hard for new practitioners to find other sources on the topic.

Freuler contradicted herself often with her explanations and ritual recommendations. The "Dark" is described as this transformative process, but all the spells are about controlling, avoiding or getting over difficult life stages. You can't embrace the "negative" while fighting the "negative". This fundamentally flawed approach to the Dark Moon.

There's some inaccurate information in the cleaning process of the bones. It's incredibly dangerous to use a metal file on bones: Bone dust (filings) is really bad for your lungs. Do not cut, file, or shave bones/antlers/horns without proper safety equipment and ventilation! I was glad that they mentioned to never boil or bleach bones, so at least there's that, but the rest of the information seems misinformed at best.

[mfred]

All the things I ate in Raleigh over a long weekend:

Chicken and artichoke pizza from a Lebanese place called Sitti. Delicious but controversially, a little too much cheese. Something called Lebanese iced tea, which had passion fruit juice in it. Yum!

Fried brussels, a beet salad with apples & blue cheese & fried chicken, and two glasses of an amazing cava at Whiskey Kitchen.

A vegan black bean & roasted veggie tostada that was difficult to eat. Ginger peach unsweetened ice tea. At the NCMA cafe.

Roasted chicken over mashed potatoes and an incredible macaroni au gratin (fancy mac and cheese) at Poole's but unfortunately I got a cocktail that really upset my stomach and couldn't finish. Don't worry, I took the leftovers home.

A fajita taco salad at El Rodeo. It had refried beans at the bottom which really should have been whole beans.

Chicken lo mein and char siu bao at Brewery Bhavana, followed by a coconut cake that was, sadly, a tad too sweet. To drink, a rose lemonade.

Two amazing iced coffees with oat milk. One at Videri Chocolate Factory and one at Blackbird Books & Coffee.

Some chocolate caramel bars from Videri that I haven't actually tasted yet because I think they are going to be so good, I'll cry.

[bitch-of-the-waste]

Get to Know Me

chipotle order? Bean and chicken burrito, medium salsa, no guac or sour cream

thoughts on veganism? A great way to turn the very real need to fight against factory farming into a stupid boutique Lifestyle Choice with no impact whatsoever on any industry.

a specific color that gives you the ick? I don't care for lime green.

mythical creature you think/believe is real? I am 35 years old.

favorite form of potato? My grandma's whipped garlic potatoes.

do you use a watch? It is 2024.

what animal do you look forward to seeing when you visit an aquarium? The moray eel is real and strong and he's my friend.

do you change into specific clothes for the house when you get home? Nudity.

do you have a skincare routine (and how many steps is it)? Yes. 1 if I'm tired, 4 if I'm being rigorous.

on a plane, do you ask for apple or orange juice? Apple.

anything from your childhood you’ve held on to? My love of dinosaurs.

brand of haircare/bodycare/skincare that you trust 100%? Sunday Riley.

first thing you’re doing in the purge? Politicians.

do you think you’re dehydrated? I am plump with moisture.

rank the methods of death: freezing, burning, drowning worst to best: drowning, burning, freezing

thoughts on mint chocolate chip? If I wanted chocolate toothpaste I'd buy that.

an anxious compulsion you do everyday?

I am a lifelong picker and have to struggle not to pick at my scalp and any scratches or scabs I might have.

18. your boba/tea order? Strawberry boba, earl grey tea with milk

19. the veggie you dislike the most? I hate beets.

20. favorite disney princess movie? I guess Sleeping Beauty, but again, I am 35.

21. a number that weirds you out?

What would this even be.

22. do you have an emotional support water bottle? yes, it is enormous.

23. do you wear jewelry?

on occasion! i'm usually too overstimulated

24. which do you find yourself using, american or british english?

In the words of Kenneth Parcell, England is the dried-up husk America came out of.

25. would you say you have good taste in music?

Yes.

26. how’s your spice tolerance?

I come from Nordic people, so pretty pitiful.

27. what’s your favorite or go-to outfit?

black leggings black shirt black skirt black cardigan

28. last meal on earth?

My mom's squash bread, hot out of the oven, with butter.

29. preferred pasta noodle?

ziti

[todaylivematch]

Top 10 trending foods in USA

Here are some trending foods in the US that you will love. We will discuss in detail about the trending foods through this post and talk about the quality of

Below is a list of 10 trending foods in the United States

Avocado toast

Plant-based meat alternatives

Poke bowls

Gourmet burgers

Artisanal pizzas

Craft beer

Korean barbecue

Ramen

Street tacos

Cold brew coffee 

Avocado toast 

Avocado toast is a simple and popular breakfast or brunch dish in the United States. It typically consists of mashed avocado spread on top of a slice of toasted bread, often sourdough or whole wheat, and seasoned with salt, pepper, and sometimes lemon juice.

Additional toppings may include sliced tomatoes, microgreens, feta cheese, bacon, or a poached egg. The dish has gained popularity in recent years due to the rise in popularity of avocados, which are a nutrient-dense fruit rich in healthy fats and fiber. Avocado toast is also often marketed as a healthy and easy meal option for people with busy lifestyles.

Plant-based meat alternatives

Plant-based meat alternatives are food products designed to mimic the taste, texture, and appearance of traditional meat products, but made entirely from plant-based ingredients. They have become increasingly popular in the United States as more people adopt vegan, vegetarian, and flexitarian diets, and as concerns grow about the environmental and ethical impact of animal agriculture.

Some popular plant-based meat alternatives in the US include Beyond Meat, Impossible Foods, and Lightlife. These products are made using a variety of ingredients such as pea protein, soy protein, wheat gluten, and beet juice, which are processed and combined to create a meat-like texture and flavor.

Plant-based meat alternatives are often marketed as a healthier, more sustainable, and more ethical alternative to traditional meat. They are also popular among consumers who are looking for ways to reduce their carbon footprint, as animal agriculture is a significant contributor to greenhouse gas emissions. While plant-based meat alternatives are not necessarily healthier than traditional meat, they do offer a viable alternative for those who are looking to reduce their meat intake without sacrificing taste or convenience.

Poke bowls 

Poke bowls are a popular Hawaiian dish that has become increasingly popular in the United States in recent years. They typically consist of cubes of raw fish, usually tuna or salmon, served over a base of rice or salad greens, and topped with various vegetables, sauces, and seasonings.

The term “poke” means “to slice” in Hawaiian, and the dish is believed to have originated in Hawaii as a way for fishermen to use up the less desirable parts of their catch. Today, poke bowls have evolved into a trendy and healthy meal option, and can be found in many restaurants and food trucks across the US.

Poke bowls are often customizable, with many different variations available. Some popular ingredients include avocado, seaweed, cucumber, edamame, and spicy mayo sauce. Poke bowls are often marketed as a healthy and fresh option, as they typically feature high-quality, nutrient-dense ingredients such as fish and vegetables. They can also be a good source of protein and healthy fats, making them a popular meal option among health-conscious consumers.

Artisanal pizzas

Artisanal pizzas are pizzas that are made by skilled craftspeople using high-quality, fresh, and often locally-sourced ingredients. These pizzas are typically hand-crafted, with attention paid to every detail, from the crust to the toppings. Artisanal pizza makers may use traditional techniques, such as wood-fired ovens, to give the pizzas a unique, authentic flavor.

Artisanal pizzas are often associated with the “farm-to-table” movement, which emphasizes the use of locally-sourced, sustainable ingredients. The toppings on artisanal pizzas can vary widely, from classic margherita with fresh tomato sauce, mozzarella cheese, and basil, to more innovative combinations such as smoked salmon and cream cheese, or roasted vegetables with goat cheese.

In recent years, artisanal pizza has become increasingly popular, with many restaurants and pizzerias offering their own unique takes on this classic dish. Some artisanal pizzerias have even gained national and international recognition for their high-quality, innovative pizzas.

Craft beer

Craft beer is a type of beer that is brewed in small batches using traditional brewing methods and high-quality ingredients, often sourced locally. Craft beer is typically produced by independent breweries that are small in scale, with a focus on producing unique and flavorful beers that offer a departure from the mass-produced beers that dominate the market.

The craft beer movement began in the 1970s and has since grown into a major industry, with thousands of independent breweries operating around the world. These breweries often experiment with different ingredients, brewing techniques, and flavor profiles to create beers that appeal to a wide range of tastes.

Craft beer is known for its wide variety of styles, ranging from hoppy IPAs and rich stouts to tart sours and crisp lagers. Many craft breweries also offer limited edition or seasonal beers, often made with unique or unusual ingredients, to keep their offerings fresh and exciting.

The popularity of craft beer has also given rise to beer tourism, with many breweries offering tours and tastings for visitors. Craft beer festivals and events have also become popular, with beer lovers gathering to sample different brews and celebrate the art of craft brewing.

Top 10 trending foods in USA

Korean barbecue

Korean barbecue, also known as “gogi-gui” in Korean, is a popular style of Korean cuisine that involves grilling meat, typically beef, pork, or chicken, at the table. The meat is usually marinated in a sweet and savory sauce before being grilled, and it is often accompanied by various side dishes such as kimchi, pickled vegetables, and rice.

Korean barbecue is typically cooked on a grill or griddle that is built into the table, allowing diners to cook the meat themselves and enjoy it hot off the grill. It is a social and interactive dining experience, as everyone at the table takes part in cooking and sharing the food.

Some of the most popular types of Korean barbecue meat include bulgogi (thinly sliced beef marinated in a soy sauce-based marinade), galbi (beef short ribs marinated in a sweet and savory sauce), and samgyeopsal (thick slices of pork belly). Other types of meat, such as chicken, duck, and seafood, can also be cooked in this style.

Korean barbecue has become increasingly popular around the world, and there are now many Korean barbecue restaurants that serve this delicious and flavorful cuisine.

Ramen

Ramen is a Japanese noodle soup dish that has become popular around the world. It typically consists of Chinese-style wheat noodles served in a savory broth that is often made with meat or fish, soy sauce, miso paste, and other seasonings. Ramen can be served in a variety of styles, such as shoyu (soy sauce-based), shio (salt-based), tonkotsu (pork bone-based), and miso (soybean paste-based), each with its unique flavor profile.

Ramen is usually served with a variety of toppings, such as sliced pork, boiled egg, green onions, and nori seaweed, although toppings can vary depending on the regional or personal preference. It is also common to add garlic, chili oil, or other condiments to adjust the flavor to taste.

Ramen is enjoyed both in casual settings, such as food stalls, as well as in more formal restaurants. It is a popular comfort food in Japan and has gained a following worldwide, with many Ramen shops opening up in major cities.

Street tacos

Street tacos are a popular type of taco commonly found in Mexico and in Mexican-American communities in the United States. They are typically served on soft corn tortillas and filled with a variety of grilled or roasted meats, such as beef, pork, chicken, or shrimp, as well as vegetables.

The meat is often marinated with a variety of spices and seasonings, and then grilled over an open flame or on a griddle, giving it a smoky and slightly charred flavor. Common toppings for street tacos include chopped onions, cilantro, avocado, and a squeeze of lime, although the toppings can vary depending on the region or personal preference.

Street tacos are often served in a casual outdoor setting, such as food trucks or outdoor markets, and are usually sold at an affordable price. They are a favorite of many people for their portability and ease of eating on the go, as well as their delicious and authentic flavors.

Cold brew coffee

Cold brew coffee is a type of coffee that is brewed with cold or room temperature water, rather than hot water. The process of making cold brew coffee involves steeping coffee grounds in cold water for an extended period of time, usually between 12 and 24 hours, which allows the coffee to slowly infuse into the water, creating a rich and smooth flavor.

Cold brew coffee is typically less bitter and acidic than hot-brewed coffee, which makes it appealing to many people who find hot coffee too harsh or acidic. It is also served cold or over ice, which makes it a refreshing and popular drink during the summer months.

Cold brew coffee can be made using a variety of coffee beans, including light, medium, and dark roast. The coffee can be enjoyed black or with milk, cream, or sugar added to taste.

Cold brew coffee has become increasingly popular in recent years and is now commonly available at coffee shops and cafes around the world, as well as being available in pre-made bottles and cans in grocery stores.