#Vegan Beet Juice

[morethansalad]

Vegan Brioche Buns with Rhubarb & Vanilla

[veganfoodie]

Hi vegan friends! I’ve been cooking a lot more lately.

It helps with my mental and emotional wellbeing too.

I really missed being in the kitchen! I’m glad I’m back!

I created a Apple pie sandwich and crumble 🥧🍞🍎

Spaghetti and Mac and cheese with sweet potatoes

Kale greens with Brussels sprouts 🌱

I also went to a West African restaurant

They had these natural herbs in here for purchase 🌿

I’m definitely loving their hibiscus and beetroot juice

If you haven’t got into juicing this year is the time!

[fortheloveofnutrition]

My goodness. I let too much time lapse in between posts. Life gets the better of me. And so does adhd. But no matter where or when we are in life, nutrition is a constant center.

Especially nutrition as we age. Especially if you happen to have female hormones while you do that aging.

So let’s start to talk about Nutrition in relationship to our aging bodies and their changing needs.

In the last month, I’ve gotten back on that juicing wagon. I’ve successfully made a fresh juice every single day for the last month. If you have local farmers or food pantries in your area- theyre a great resource.

Now if you’re like me and you happen to be anywhere from 35-45 years of age and have female anatomy, you may very well start to experience the signs and symptoms of peri menopause.

thanks to TikTok, I’ve learned a lot about this mysterious phenomenon that happens years BEFORE actual menopause. Not every species experiences menopause either- we’re cool like that. But people have discussed all sorts of symptoms like itchy ears, brain fog, night sweats, muscle tension, changes in cycle length, and joint pain JUST TO NAME A FEW. A few. Doesnt that sound fun???

I’m sorry but I refuse to accept that “this is just what happens.” Yes, you should talk to your doctor about anything that concerns you and always make sure any type of change, nutritionally or otherwise, is a safe choice for your body and your health. Always talk to your healthcare provider before making changes. Everybody is different.

But since Itchy Ears are not something I want, I got the all clear and started making some changes to my diet. So what do they say you should consume to help mitigate these symptoms? Here are a few things Ive started doing.

I have introduced vitamin D into my life as well as magnesium. Be it in tincture, powder, or lotion, i am making an effort to regularly consume vitamin D. You can even get your vitamin D level checked at the doctor. remember that vitamin D is a critical player in the absorption of calcium for strong bones. and magnesium is fantastic for promoting mood regulation, bone health, and muscle cramps. Magnesium comes in sprays, lotions, and supplements of all kinds.

But you know who’s really been the star of the show? Beets. Yes. Not just a fictitious band on the 90s cartoon Doug, beets are loaded with iron.

Did you know, “Menopause can significantly impact a woman's heart health, increasing her risk for cardiovascular disease. This is primarily due to the decline in estrogen levels after menopause, which can affect blood vessels, cholesterol, and blood pressure.”

BECAUSE I DIDN’T. Well sh*t. That sounds scary doesn’t it? But fear not! We’ve got beets.

According to https://www.healthshots.com/healthy-eating/nutrition/beetroot-juice-for-menopause/amp. “Beetroot juice is a rich source of nitrates that help widen and dilate the arteries and veins in the cardiovascular system. When the blood can flow easily through our heart to our entire body, the stress on the heart naturally reduces. The outcome of drinking beetroot juice persistently has more long-term benefits on a woman’s heart health in comparison to hormone replacement therapy which only shows effects during the first few years of menopause. Overtime, relying more on hormone therapy can increase the risk of cancer and stroke.”

Not to mention the phytoestrogens in beet root may help regulate hormone levels, potentially helping to ease symptoms like hot flashes. 

The other part of this journey for me is tackling Cortisol. I recognized I was puffy & part of that could have been cortisol because lord knows I’m an anxious human. Do a quick search and you’ll see that high cortisol in the body can manifest as weight gain in the face and body, low libido, muscle weakness , fatigue, and high blood pressure.

The vitamin C in beetroot could regulate an imbalance of the stress hormone cortisol. Beetroot is high in vitamin C, which can lower cortisol levels and restore balance. Regularly consuming beetroot can be a safe and natural way for your body to absorb some of the recommended daily intake (RDI) of vitamin C.

Awesome. So whats a good way to consume beet juice? One of the simplest juice recipes is the ABC- Apple Beet Carrot. Beets have an earthy taste to them and apples are an excellent way to help balance flavors. Citrus like lemon or orange is also a great addition to help brighten up the flavor and balance those earthy notes. Just remember to Peel your citrus- juicing the skins of lemons will make everything taste horribly bitter.

Cheers to Beets!

[dearreader]

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.

[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.

[captaindibbzy]

Idk if I posted it or added it to my queue, but one thing I really don't get about vegans who use agave syrup cause they don't like the idea of using honey is why don't you just use sugar. Like, sugar is plant based, comes from beets or cane, and is refined by squeezing the juice out and boiling it for the most part. You can get it in several varieties of grain, syrup, and darkness ranging from refined white cane sugar crystals to straight up molasses syrup. You can get it unbleached. You can make sugar syrup at home and buy it.

You can also buy corn syrup (mostly fructose, like agave) and maple syrup (from trees, lower glycemic index than sugar), and fructose which you can literally just buy. You can buy sweeteners in a variety of artificial or naturally sourced methods.

Like, you don't need to use agave, which is endangering bats, OR become ok with Honey.

[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. 

[healthwellnesshub]

Unleashing the Flavor: Unconventional Vegan Smoothie Recipes

Smoothies can be enjoyed all year round, not just during hot summer days. When you think of vegan smoothies, fruits and leafy greens usually come to mind. However, many unconventional ingredients can elevate your smoothie experience. In this post, we will explore unique roots, spices, and seeds that can transform ordinary smoothies into vibrant concoctions packed with flavor and nutrition. Get ready to try these unexpected vegan smoothie recipes that will delight your taste buds and provide a nourishing health boost.

The Rise of Unconventional Ingredients

The health food scene has changed dramatically with the rise of unconventional ingredients. Items like beets, turmeric, maca powder, and avocados are now staples, each offering numerous benefits. For instance, beets are known for their ability to enhance blood flow, while turmeric boasts anti-inflammatory properties.

These ingredients not only bring unique flavors but also very high nutritional value. For example, one cup of cooked beets provides about 58 calories along with 2.2 grams of protein and a significant dose of folate.

As you explore these smoothie recipes, remember that balancing flavors and ensuring all ingredients work well together is key to crafting the perfect smoothie.

Recipe 1: Beet and Berry Bliss

Beets are vibrant and earthy, while berries add sweetness. Together, they create a nutrient-rich smoothie.

Ingredients:

1 small cooked beet, peeled and diced

1 cup mixed berries (fresh or frozen)

1 banana

1 cup almond milk (or any plant-based milk)

1 tablespoon chia seeds

1 teaspoon maple syrup (optional)

Instructions:

Combine all ingredients in a blender.

Blend on high until smooth and creamy.

Adjust sweetness with maple syrup, if desired.

Serve immediately and enjoy this colorful, nutrient-packed drink!

The sweetness of the mixed berries perfectly balances the earthiness of the beets, resulting in a tasty and visually stunning smoothie.

Recipe 2: Tropical Turmeric Sunshine

Turmeric is well-known for its anti-inflammatory benefits. Combined with tropical fruits, this smoothie will take you to a warm beach.

Ingredients:

1 cup coconut water

1 banana

1 cup pineapple chunks (fresh or frozen)

1 teaspoon ground turmeric

1 tablespoon hemp seeds

A pinch of black pepper (to enhance turmeric absorption)

Instructions:

Add all ingredients to a blender.

Blend until smooth and creamy.

Pour into a glass and enjoy the tropical flavors!

This refreshing smoothie is not only delicious but also offers a rich dose of turmeric.

Recipe 3: Creamy Avocado Dream

Avocado is not just for toast; it brings a creamy texture and healthy fats to smoothies, making this recipe both indulgent and nutritious.

Ingredients:

1 ripe avocado

1 banana

1 cup spinach

1 cup oat milk (or any plant-based milk)

1 tablespoon agave syrup (optional)

Instructions:

Scoop out the avocado and add it with the other ingredients in a blender.

Blend until you achieve a velvety smooth texture.

Sweeten with agave syrup if desired and serve immediately.

The creamy consistency of avocado, combined with the banana's slight sweetness, makes for a luxurious smoothie.

Recipe 4: Spicy Ginger Green

Ginger adds a spicy kick and digestive benefits to your smoothies. Paired with greens and fruits, this smoothie is as refreshing as it is invigorating.

Ingredients:

1 cup kale or spinach

1 small piece of fresh ginger, peeled

1 green apple, cored and chopped

1 banana

1 cup coconut milk

Juice of 1/2 lemon

Instructions:

Add all ingredients to your blender.

Blend on high until smooth and well combined.

Taste and adjust sweetness with another apple or banana if necessary.

The sharpness of ginger is balanced by the sweetness of the fruits, making this smoothie a great choice to kickstart your day.

Recipe 5: Maca Vanilla Delight

Maca powder is a powerful superfood that can boost your energy. This smoothie is a sweet and nutritious treat that combines vanilla and banana flavors.

Ingredients:

1 banana

1 tablespoon maca powder

1 teaspoon vanilla extract

1 cup almond milk

1 tablespoon almond butter

Instructions:

Place all ingredients into the blender.

Blend thoroughly until silky smooth.

Serve chilled for a refreshing energy boost.

Maca introduces a unique, nutty flavor to this smoothie, enriching both its taste and nutritional content.

Practical Tips for Crafting Unique Smoothies

Experiment with flavors: Be open to mixing unconventional ingredients to discover your favorite combinations.

Balance textures: Pair creamy ingredients, like avocado or nut butters, with watery ones, like cucumbers or coconut milk, for a pleasant texture.

Incorporate spices and herbs: Use fresh herbs like mint or spices like cinnamon to enhance flavors without adding calories.

Boost your nutrition: Add seeds like chia, flax, or hemp for a dose of omega-3 fatty acids and fiber.

Use seasonal ingredients: Choose seasonal fruits and vegetables to enjoy the best flavor and freshness.

Final Thoughts

Smoothies are an excellent way to include a range of fruits, vegetables, and superfoods in your diet. By trying out unconventional ingredients, you can create unique recipes that taste fantastic and deliver a wealth of nutrients.

Feel free to customize these recipes to your taste and embrace the adventure of trying something new. Whether you seek a meal replacement, a post-workout snack, or a refreshing drink, these unconventional vegan smoothie recipes can inspire culinary creativity in your kitchen.

So grab your blender, gather your ingredients, and blend your way to a healthier, tastier life!

[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

[morethansalad]

Easy & Delicious Cold Pressed Yellow Juice (Raw Vegan)

[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

[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

[foodandfolklore]

Sexy Beetroots and how to cook them

Beetroots have a weird history. In modern day they are seen as an old fashioned type vegetable. Rather inconvenient to make, too. When raw they are far too hard to bite into. But when cooked, they are messy and you risk staining things with it's juice. So many people just ignore them. But it's Beetroot season and I want to talk about them.

Beets used to be seen as quite the Sexy food. In ancient Greece and Rome, Beets were thought to enhance beauty, attract love, and act as an Aphrodisiac. The beet became so well known to help with love, sex, and beauty that Aphrodite became the unofficial Goddess of Beetroot for a time. The Oracle at Delphi also declared that beetroots were worth their weight in silver.

The shape and colour of a beetroot also reminds people of many cultures of a heart. For this reason, there has been a belief since ancient times where if two people were to share a beetroot together, they would fall in love. You're supposed to take a bite out of it like an apple. However, this symbolism can come in handy for our vegan or vegetarian witches who may need a heart for a spell. Red Beetroot juice is also an acceptable substitute for blood.

Give beets a chance in your kitchen craft. It's a root vegetable so it has strong Grounding properties, as well as Romance, Love, Passion, Lust, Beauty, Prosperity, Longevity, Conquest, and some Banishing. It's a very nutrient dense food containing all kinds of vitamins and minerals; including Boron. Which might explain it's use as an Aphrodisiac in the past.

Cooking Beets

In the past, Beets were mainly boiled. It was easier. But I'm going to suggest cooking your beets in an Oven. It helps to bring out the natural sugars of the beetroot that it's known for.

Preheat your oven to 400 degrees Fahrenheit.

Make sure all your beets have their leaves and steams removed. You can eat the leaves in a salad or something, but they can't go in the oven. You may also choose to peel them at this point, but I like to leave the skin on.

Wrap each beet in tinfoil. Some blogs suggest putting all your beets into one big tinfoil cocoon or tent. But I find for the best, evenly cooking, you'll want to wrap each beet individually. Place your wrapped beets on a baking tray, and bake at 400 for at least 40 minutes.

After 40 minutes, try stabbing your beets with a fork or other metal pointy thing. If it goes in easily, it's done. If not, then rotate your tinfoil wrapped beets and put them back in to bake for another 15 minutes. The larger the beets, the more time it will take. I just did a batch of 8 ranging from tennis ball to baseball size and they needed the extra 15 minutes. Cook time will also vary a bit from oven if your oven is cooler or hotter than mine. So make sure your stab those beets!

Once the beets are done roasting, take them out of the oven and pull back some of the foil to help them cool. Some beet juice may of leaked out after the in house shanking, but that's what the baking sheet is for. It'll wash off metal trays, easy.

If you kept the skin on, you're going to need to take them off before eating them. If they have been well cooked, they should come off easily with little mess. Get a large bowl or pot and put it in your sink with some beets. Run cool water over the beets and into the pot. Now pick up a beet and either with submerged in the water or under the running water, push the skin off with your fingers/thumbs. The skin will come off and fall into the bowl. Once your beet is naked, set it aside and continue with the rest.

You may encounter some portions of beet skin that just won't slide off. Normally happens to me when one or two beets are far larger than the others. Just take a vegetable peeler and peel the section off. But peeling directly into the water will help cut down on staining problems since the juice will be diluted.

And there, we have a cooked beet! Slice them up and put them in salads, eat them as a side, blend up up into smoothies or dips, whatever you can think of! They'll keep in the fridge fresh for about 7 to 10 days. You want to keep them a bit longer? Try pickling them.

Fridge Pickled Beets

First and foremost, I want to make clear that this is not a shelf stable pickle. It's very convenient in how quickly it can be made, but it needs to be stored in a fridge. If you do, it'll last 3 to 6 months.

You'll need to make a brine. The liquid that pickles sit in. On a stove stop, over medium heat, combine: -1 cup filtered water -1 cup White or apple cider vinegar -1/4 cup white sugar (or other sweetener) -1 tsp table salt or pickling salt

You can leave your brine plain or you can add some seasonings and spices. You can take this opportunity to infuse your beets with additional Kitchen Magic Properties. Black Peppercorns and Allspice are a popular flavoring and can help Give Confidence and Determination to pursue love.

Simmer all these ingredients, uncovered, for about 10 minutes. Infuse that brine good.

In a glass jar place your cooked and cut beets. You wanna fill as much as possible. Tetris those pieces in if you want. Once they're in, cover and fill with your brine. This will be enough brine for a few jars, so if you're only doing one scale it back or dump the rest.

Lid your jars and pop them in the fridge. You want them to sit for about 3 days to get all the flavors to infuse. The brine will turn a deep red and can be used as a tasty and cheap salad dressing.

I hope you can enjoy these! Try them on a spinach salad with feta and chopped walnuts.