#beetroot juice recipe

[suchananewsblog]

Move Over Protein Shakes; Beetroot Juice Can Be Great Workout Drink - Expert Reveals

Protein shake is a staple for every fitness enthusiast. Most of them rely on extra protein intake to repair bones and muscles post workout. Protein shake is a popular supplement that also helps replenish energy drained out of the body during a strenuous workout. Today, protein shake is easily available in the market in powdered form. But it is, end of the day, a supplement (with added…

[colourfulfoodnutrition]

[myrtleturtlee]

•Juice of Life Recipe •

-beetroot

-carrot

-ginger

-mint

-lemon

Juice and mix well

Serve in Chalice or sentimental glass/mug

Reduces blood pressure-relieving stress

High in iron-period self care

Menthol in mint- cleanses the soul and body

Vitamin C- for beauty

For gut health, take a shot of apple cider vinegar before hand!

[spicyvegrecipes]

How to make ABC Detox Juice at Home

ABC Juice Recipe ABC Detox Juice is a nutrient-packed beverage made from three primary ingredients: apples, beets, and carrots. It’s known for its vibrant colour, refreshing taste, and numerous health benefits. This juice is a perfect choice for those, looking to detoxify their body, boost their immune system, and improve overall health. Benefits of ABC Detox Juice Apples: Nutrient-Rich:…

[curvyquette]

Inspired on ghizlane_md (on Instagram) recipe from her beetroot shot I made my version of it:

Beetroot

Lemon

Spinach

Carrots

Greek yogurt

Honey

Cinnamon

Again, it taste delicious and now that I'm going to the gym regularly it helps me so much to start my day.

[martin-james2121]

Discover these health rewards of drinking beetroot juice

In the search of optimal health and well-being, nature often provides us with hidden treasures. And, one of such gems is beetroot juice, a vibrant mixture derived from the humble beetroot. Filled with a range of nutrients and powerful antioxidants, it offers an impressive array of health benefits that can enhance your overall vitality.

Incorporating the nourishing power of beetroot juice into your daily routine is a simple yet powerful way to unlock a wealth of health benefits that can empower you to lead a life filled with health and vitality.

Check out this list of the health rewards you can get by making beetroot juice a regular part of your diet.  

1. Enhanced Heart Health

Beetroot juice is a natural powerhouse for heart health. Rich in nitrates, it helps in widening blood vessels, leading to reduced blood pressure. This natural vasorelaxation effect promotes better blood flow, leading to lowering the risk of heart-related conditions like hypertension.

To Read More Click here...

[lifewellness]

Recipes - Beetroot Juice

[kcrossvine-art]

Hiiii friendssss! What the FUCK is up. What the fuck is up. What the Fuck is up. On todays cute little cookin excursion we are going to be deep frying things and using a wok. If you dont feel comfortable deep frying, and dont have a wok, im sure theres other ways to do it silly :DDD

I believe in you.

From LotR online we're gonna be making Fried Beetroot Sticks!! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Fried Beetroot Sticks?” YOU MIGHT ASKSlices of sweet little beated root dipped into a batter with, watch out, special flavors too.

2 Beetroots

Corn flour

Salt 

Red Chilli Powder

Garlic Paste

Baking Soda

Water

Peanut oil

And we'll also be making some horseradish sour cream dip to go along with it;

Sour cream

Prepared horseradish

1 Green onion 

Few splashes of lemon juice

Salt to taste

Ground pepper to taste

"Cooked, tender beetroot sticks are dredged in a light batter and fried to give a crispy exterior and a soft, sweet interior. Served with a bracing horseradish sour cream, this snack is both filling and delicious."- LotRO Tooltip

AND, “what does Fried Beetroot Sticks taste like?” YOU MIGHT ASKThis is like homemade fair-food and it sounds like a contradiction but its not

But maybe its just because its fried food? American brained, sorry.

Retains the inherit sweetness to beetroot

And similar to pickled beetroot the sweetness contrasts the spicey of the batter

(which i encourage you to amp up if youd like more spice)

The horseradish sourcream dip is to die for

Measure with your heart for that one, and save some green onion to top it with when you serve

This would pair very well with a lime italian soda or with shaved ice cones

Im always very anxious about deep-frying things, or working with oils at high temperatures, but i didnt run into any complications with this dish. Just make sure to keep best practices and safety precaution in mind, especially with a wok as it can tilt!

. If you dont have corn flour, you can substitute all-purpose flour . If you dont have peanut oil, look up oils with the same smokepoint to decide what else to use

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The recipe stuck out to me, as i was assembling a list of foodstuffs from tolkiens work, for being such a "regular" named food. Also its worth 19 silver 69 copper in the LotR MMO and im immature.

I think the dip has the most room for improvement and tinkering. I've never made horseradish sourcream before, so more practiced tastebuds could perfect a simple thing like this. In the future id also like to try adding red pepper flakes along with the the powder and garlic paste, to give more visual variety and spice. I think cumin in the batter would be a nice midtone flavor too.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its relative simplicity and modularity with things you could add.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Beetroot Sticks Ingredients:

2 Beetroots

130 grams corn flour

1 tbsp salt 

1 tsp Red Chilli Powder

1 tsp Garlic Paste

1/4 tsp Baking Soda

178 grams Water

432 grams peanut oil

Horseradish Sour Cream Ingredients:

225 grams Sour cream

200 grams Prepared horseradish

1 whole green onion (green and white parts VERY finely chopped)

1 tspn lemon juice

Salt to taste

ground pepper to taste

Beetroot Method:

Peel all beetroots and cut them length-wise into  rectangles.

Combine flour, salt, chilli powder, garlic paste, baking soda, and water in a bowl.

Mix well into a smooth batter.

Heat peanut oil to medium in a wok and dip beet roots into batter. Deep fry until golden brown in color.

Stack beetroots on paper-towel lined plates to cool and dry as you go.

Serve with horseradish sour cream!

Dip Method:

Mix all ingredients

Cover and let stand at room temperature for 1 hour for the flavors to blend.

[najia-cooks]

[ID: A circle of overlapping semi-circular bright pink pickles arranged on a plate, viewed from a low angle. End ID]

مخلل اللفت / Mukhallal al-lifit (Pickled turnips)

The word "مُخَلَّل" ("mukhallal") is derived from the verb "خَلَّلَ"‎ ("khallala"), meaning "to preserve in vinegar." "Lifit" (with diacritics, Levantine pronunciation: "لِفِتْ"), "turnip," comes from the root "ل ف ت‎", which produces words relating to being crooked, turning aside, and twisting (such as "لَفَتَ" "lafata," "to twist, to wring"). This root was being used to produce a word meaning "turnip" ("لِفْتْ" "lift") by the 1000s AD, perhaps because turnips must be twisted or wrung out of the ground.

Pickling as a method of preserving produce so that it can be eaten out of season is of ancient origin. In the modern-day Levant, pickles (called "طَرَاشِيّ‎" "ṭarāshiyy"; singular "طُرْشِيّ" "ṭurshiyy") make up an important culinary category: peppers, carrot, olives, eggplant, cucumber, cabbage, cauliflower, and lemons are preserved with vinegar or brine for later consumption.

Pickled turnips are perhaps the most commonly consumed pickles in the Levant. They are traditionally prepared during the turnip harvest in the winter; in the early spring, once they have finished their slow fermentation, they may be added to appetizer spreads, served as a side with breakfast, lunch, or dinner, eaten on their own as a snack, or used to add pungency to salads, sandwiches, and wraps (such as shawarma or falafel). Tarashiyy are especially popular among Muslim Palestinians during the holy month of رَمَضَان (Ramaḍān), when they are considered a must-have on the إِفْطَار ("ʔifṭār"; fast-breaking meal) table. Pickle vendors and factories will often hire additional workers in the time leading up to Ramadan in order to keep up with increased demand.

In its simplest instantiation, mukhallal al-lifit combines turnips, beetroot (for color), water, salt, and time: a process of anaerobic lacto-fermentation produces a deep transformation in flavor and a sour, earthy, tender-crisp pickle. Some recipes instead pickle the turnips in vinegar, which produces a sharp, acidic taste. A pink dye (صِبْغَة مُخَلَّل زَهْرِي‎; "ṣibgha mukhallal zahri") may be added to improve the color. Palestinian recipes in particular sometimes call for garlic and green chili peppers. This recipe is for a "slow pickle" made with brine: thick slices of turnip are fermented at room temperature for about three weeks to produce a tangy, slightly bitter pickle with astringency and zest reminiscent of horseradish.

Turnips are a widely cultivated crop in Palestine, but, though they make a very popular pickle, they are seldom consumed fresh. One Palestinian dish, mostly prepared in Hebron, that does not call for their fermentation is مُحَشّي لِفِتْ ("muḥashshi lifit")—turnips that are cored, fried, and stuffed with a filling made from ground meat, rice, tomato, and sumac or tamarind. In Nablus, tahina and lemon juice may be added to the meat and rice. A similar dish exists in Jordan.

Turnips produced in the West Bank are typically planted in open fields (as opposed to in or under structures such as plastic tunnels) in November and harvested in February, making them a fall/winter crop. Because most of them are irrigated (rather than rain-fed), their yield is severely limited by the Israeli military's siphoning off of water from Palestine's natural aquifers to settlers and their farms.

Israeli military order 92, issued on August 15th, 1967 (just two months after the order by which Israel had claimed full military, legislative, executive, and judicial control of the West Bank on June 7th), placed all authority over water resources in the hands of an Israeli official. Military order 158, issued on November 19th of the same year, declared that no one could establish, own, or administer any water extraction or processing construction (such as wells, water purification plants, or rainwater collecting cisterns) without a new permit. Water infrastructure could be searched for, confiscated, or destroyed at will of the Israeli military. This order de facto forbid Palestinians from owning or constructing any new water infrastructure, since anyone could be denied a permit without reason; to date, no West Bank Palestinian has ever been granted a permit to construct a well to collect water from an aquifer.

Nearly 30 years later, the Interim Agreement on the West Bank and the Gaza Strip (also called the Oslo II Accord or the Taba Agreement), signed by Israel and the Palestine Liberation Organization (PLO) in 1995, officially granted Israel the full control over water resources in occupied Palestine that it had earlier claimed. The Argreement divided the West Bank into regions of three types—A, B, and C—with Israel given control of Area C, and the Palestinian Authority (PA) supposedly having full administrative power over Area A (about 3% of the West Bank at the time).

In fact, per article 40 of Annex 3, the PA was only allowed to administer water distribution in Area A, so long as their water usage did not exceed what had been allocated to them in the 1993 Oslo Accord, a mere 15% of the total water supply: they had no administrative control over water resources, all of which were owned and administered by Israel. This interim agreement was to be returned to in permanent status negotiations which never occurred.

The cumulative effect of these resolutions is that Palestinians have no independent access to water: they are forbidden to collect water from underground aquifers, the Jordan River, freshwater springs, or rainfall. They are, by law and by design, fully reliant on Israel's grid, which distributes water very unevenly; a 2023 report estimated that Israeli settlers (in "Israel" and in the occupied West Bank) used 3 times as much water as Palestinians. Oslo II estimations of Palestinians' water needs were set at a static number of million cubic meters (mcm), rather than an amount of water per person, and this number has been adhered to despite subsequent growth in the Palestinian population.

Palestinians who are connected to the Israeli grid may open their taps only to find them dry (for as long as a month at a time, in بَيْت لَحْم "bayt laḥm"; Bethlehem, and الخَلِيل "al-khalīl"; Hebron). Families rush to complete chores that require water the moment they discover the taps are running. Those in rural areas rely on cisterns and wells that they are forbidden to deepen; new wells and reservoirs that they build are demolished in the hundreds by the Israeli military. Water deficits must be made up by paying steep prices for additional tankards of water, both through clandestine networks and from Israel itself. As climate change makes summers hotter and longer, the crisis worsens.

By contrast, Israeli settlers use water at will. Israel, as the sole authority over water resources, has the power to transfer water between aquifers; in practice, it uses this authority to divert water from the Jordan River basin, subterranean aquifers, and بُحَيْرَة طَبَرِيَّا ("buḥayrat ṭabariyyā"; Lake Tiberias) into its national water carrier (built in 1964), and from there to other regions, including the Negev Desert (south of the West Bank) and settlements within the West Bank.

Whenever Israel annexes new land, settlers there are rapidly given access to water; the PA, however, is forbidden to transport water from one area of the West Bank to another. Israel's control over water resources is an important part of the settler colonial project, as access to water greatly influences the desirability of land and the expected profit to be gained through its agricultural exports.

The result of the diversion of water is to increase the salinity of the Eastern Aquifer (in the West Bank, on the east bank of the Jordan River) and the remainder of the Jordan that flows into the West Bank, reducing the water's suitability for drinking and irrigation; in addition, natural springs and wells in Palestine have run dry. In this environment, water for drinking and watering crops and livestock is given priority, and many Palestinians struggle to access enough water to shower or wash clothing regularly. In extreme circumstances, crops may be left for dead, as Palestinian farmers instead seek out jobs tending Israeli fields.

Some areas in Palestine are worse off in this regard than others. Though water can be produced more easily in the قَلْقِيلية (Qalqilya), طُولْكَرْم (Tulkarm) and أَرِيحَا ("ʔarīḥā"; Jericho) Districts than in others, the PA is not permitted to transfer water from these areas to areas where water is scarcer, such as the Bethlehem and Al-Khalil Districts. In Al-Khalil, where almost a third of Palestinian acreage devoted to turnips is located [1], and where farming families such as the Jabars cultivate them for market, water usage averaged just 51 liters per person per day in 2020—compare this to the West Bank Palestinian average of 82.4 liters, the WHO recommended daily minimum of 100 liters, and the Israeli average of 247 liters per person per day.

As Israeli settlement גִּבְעַת חַרְסִינָה (Givat Harsina) encroached on Al-Khalil in 2001, with a subdivision being built over the bulldozed Jabar orchard, the Jabars reported settlers breaking their windows, destroying their garden, throwing rocks, and holding rallies on the road leading to their house. In 2010, with the growth of the קִרְיַת־אַרְבַּע (Kiryat Arba) settlement (officially the parent settlement of Givat Harsina), the Jabars' entire irrigation system was repeatedly torn out, with the justification that they were stealing water from the Israeli water authority; the destruction continued into 2014. Efforts at connecting and expanding Israeli settlements in the Bethlehem area continue to this day.

Thus we can see that water deprivation is one tool among many used to drive Palestinians from their land; and that it is connected to a strategy of rendering agriculture impossible or unprofitable for them, forcing them into a state of dependence on the Israeli economy.

Turnips, as well as cabbage and chili peppers, are also grown in the village of وَادِي فُوقِين (Wadi Fuqin), west of Bethlehem. In 2014, Israel annexed about 1,250 acres of land in Wadi Fuqin, or a third of the village's land, "effectively [ruling] out development of the village and its use of this land for agriculture." Most of this land lies immediately to the west of a group of settlements Israel calls גּוּשׁ עֶצְיוֹן ("Gush Etzion"; Etzion Bloc). Building here would link several non-contiguous Israeli settlements with each other and with القدس (Al-Quds; "Jerusalem"), hemming Palestinians of the region in on all sides (many main roads through Israeli settlements cannot be used by anyone with a Palestinian ID). [2] PLO executive committee member Hanan Ashrawi said that the annexation, which was carried out "[u]nder the cover of [Israel's] latest campaign of aggression in Gaza," "represent[ed] Israel’s deliberate intent to wipe out any Palestinian presence on the land".

This, of course, was not the beginning of this strategy: untreated sewage from Gush Etzion settlements had been contaminating crops, springs, and groundwater in Wadi Fuqin since 2006, which also saw nearly 100 acres of Palestinian land annexed to allow for expansion of the Etzion Bloc.

All of this has obviously had an effect on Palestinian agriculture. A 1945–6 British survey of vegetable production in Palestine found that 992 dunums were devoted to Arab turnip production (954 irrigated and 38 rain-fed; no turnip production was attributed to Jewish settlers). A March 1948 UN report claimed that "[i]n most districts the markets are well-supplied with all the common winter vegetables—cabbages, cauliflowers, lettuce and spinach; carrots, turnips and and beets; beans and peas; green onions, eggplants, marrows and tomatoes." By 2009, however, the area given to turnips in Palestine had fallen to 918 dunums. Of these, 864 dunums were irrigated and 54 rain-fed. This represents an increase in unirrigated turnips (5.8%, up from 3.9%) that is perhaps related to difficulty in obtaining sufficient water.

Meanwhile, Israel profits from its restriction of Palestinian agriculture; it is the largest exporter of turnips in West Asia (I found no data for turnip exports from Palestine after 1922, suggesting that the produce is all for local consumption).

The pattern that Ashrawi called out in 2014 continued in 2023, as Israel's genocide in Gaza occurs alongside the continued and escalating killing and expulsion of West Bank Palestinians. The 2014 annexations, which represented the largest land grab for over 30 years and which appeared to institute a new era of state policy, have been followed up in subsequent years with more land claims and settlement-building.

Israeli military and settler raids and massacres in the West Bank, which had already killed 248 in 2023 before the حَمَاس (Hamas) October 7 offensive had taken place, accelerated after the attack, with forced expulsions of Palestinians (including Bedouin Arabs), and harassment, raids, kidnappings, and torture of Palestinians by a military armed with rifles, tanks, and drones. This violence has been opposed by armed resistance groups, who defend refugee camps from military raids with strategies including the use of improvised explosives.

Support Palestinian resistance by buying an e-sim for distribution in Gaza; donating to help two Gazans receive medical care; or donating to help a family leave Gaza.

[1] 918 dunums were devoted to turnips according to the Palestinian Central Bureau of Statistics (PCBS) report for 2009; the 2008 PCBS report attributes 253 dunums of turnip cultivation to Al-Khalil ("Hebron") for 2006–7.

[2] Today, Gush Etzion is connected to Al-Quds by an underground road that runs beneath the Palestinian Christian town of بَيتْ جَالَا (Bayt Jala).

Ingredients:

Makes 2 1-liter mason jars.

500g (4 medium) turnips

1 beetroot

1 medium green chili pepper (فلفل حار خضرة), halved

2 small cloves garlic, peeled

1 liter (4 cups) distilled or filtered water

25g coarse sea salt (or substitute an equivalent weight of any salt without iodine)

Some brining recipes for lifit call for the addition of a spoonful of sugar. This will increase the activity of lactic-acid-producing bacteria at the beginning of the fermentation, producing a quicker fermentation and a different, sourer flavor profile.

Instructions:

1. Clean two large mason jars thoroughly in hot water (there is no need to sterilize them).

2. Scrub vegetables thoroughly. Cut the top (root) and bottom off of each turnip. Cut each turnip in half (from root end to bottom), and then in 1 cm (1/2") slices (perpendicular to the last cut). Prepare the beetroot the same way.

If you need your pickles to be finished sooner, cut the turnips into thinner slices, or into thick (1/2") baton shapes; these will need to be fermented for about a week.

3. Arrange turnip and beet slices so that they lie flat in your jars. Add garlic and peppers.

4. Whisk salt into water until dissolved and pour over the turnips until they are fully submerged. Seal with the jar's lid and leave in a cool place, or the refrigerator, for 20–24 days.

The amount of brine that you will need to cover the top of the vegetables will depend on the shape of your jar. If you add more water, make sure that you add more salt in the same ratio.

[adviceformefromme]

Hi! Thank you for the health advice! I would love to quit or significantly reduce carbs, I also feel like it's heavy on my body, but so many meals revolve around grains (sourdough bread mostly) and I guess there's a craving aspect to it too... Could you give advice on what you're eating instead?? I have lots of eggs, fish, occasional meat, plenty of fruit, just enough veg haha but i find it hard to imagine going without carbs (or grains more specifically cos I have no prob with vege carbs). Especially in winter 😋 Thank you for any help 🙏🙏

I feel like society has normalised feeling heavy and lethargic after meals, but its amazing you have noticed this and want to change!

You may want to cut carbs gradually (no starches - breads, grains, rice, pasta, potatoes).

I would recommend looking into GI index to see what foods are high glucose, following Hormone Balancing recipes, juices etc (usually very low carb and support women's health). Listening to podcasts on microbiome, or even a tiktok search.

Introducing pre/ probiotics: I make sauerkraut (which is basically cabbage / onions in water and salt left to ferment for a few days - lots of variations on this), also just made my first batch of Kefir (I stay away from store bought Kefir as its pasturised and all the good stuff has been killed off during this process). I mention these as a healthy gut is going to support you as you remove carbs and introduce more wholesome foods.

Breakfasts:

Omlette (spinach / onion / parsley )

Scrambled eggs w/ coconut oil

Buckwheat porridge w/ blueberries (buckwheat is a seed not a grain so low glucose index)

Avocado salad (seeds, olives, rocket, tomatoes, cucumber) +tahini

Snacks:

Nuts, olives, blueberries, blackberries, watermelon

Main meals:

Veg + Protein (Broccli, kale, butternut squash, courgette, carrots, asparagus, cabagge, peppers). I do different variations of veg to mix things up, sometimes i do Chinese style stir fry, I try to add garlic and ginger as much as possible into the veg. Protein is usually grass fed steak, whole fish - seabream, sea bass, mackerel, cod fillet, wild salmon fillet, or turkey breast fillet. I make chimichurri sauce to add some extra flavour to the fish.

Protein + lentil / chicpeas dish. I have a stew a few days a week to break up the veggies because they do get boring after a while.

Bone broth. I boil the bones, and have as a little side dish with veggies but this isn't really filling enough for a main meal.

I make beetroot juice, and also watermelon juice, tumeric + ginger shots throughout the week. I try to throw in flaxseed and chia seeds where possible.

I cut coffee/ decaf all that and now only drinking fresh mint tea, slice of lemon + hot water, fresh juices (within the hour of making), and water ensuring 2l per day.

Number one thing that had to go was oats. So if you are having a morning crash I suggest cutting the carbs first thing. I know there are suggestions (glucose goddess) that fat with carbs or when you eat them (having carbs after veg can help) but personally i think its best to cut them.

I hope this helps! Its a full lifestyle change that has honestly helped so much! It's a commitments, but investing in feeling good and your health will make you feel so good and wholesome! xoxoxo

*I used the free 1 month trial of MyFitnessPal app to track my calories/ meals to ensure I was getting enough food - for some this might be extreme but super helpful to see what’s going on.

[the-fandom-queenxox]

Blaming @sincerely-nines for letting the demons out

Here is the minecraft food update ideas that have been plaguing me fo a very long time:

(Also I know most of what I am about to list off are in many minecraft mods, you don't have to tell me about them, I just wanna yap about things)

(Also also I mainly talked about food we could have with the already existing edible minecraft items)

-First of all WHY DON'T WE HAVE APPLE PIE IN MINECRAFT!!! WE HAVE PUMPKIN PIE SURE BUT WE DESERVE APPLE PIE TOO!! Oh and also golden/enchanted golden apple pie... cause I think it would be funny and I want it

-Continuing the pie train sweet berry pie, glow berry pie, shepherd's pie(we have enough meat options to make it), chicken pot pie and also just learned about this one, fish pie

-Speaking of fish, sushi. "Oh bUt FAndOm yOU neEd riCe AnD SeAwEEd To mAKe sUsHI" no you don't, there are many recipes of sushi without rice in them and you can use the dried kelp as a substitute to seawed

-But also yeah they should add rice too

-Squids, we should be able to eat the squids... both of them(and yes you would get the glow effect if you ate the glow squid)

-Getting back on the pie train for a second for the actual last pie for the list(unless I forgot any that could be made via the limited items we have in minecraft), chorus fruit pie, cause it's funny to think about

-Carrot cake, chocolate cake or even better brownies, sweet berry cake and glow berry cake

-Sugar cookies

-Cheese!!! Which they made cheese in one of the april fools updates, so they infact can code this in, but I want it in a specific way, it is the height of a half slab and it is eaten like a cake... and maybe also cream, butter, yogurt or frosting even, since the one cake we do have seems to already have something like that on the sprite on it... also I think it would be funny if you crafted a whole stick of butter and eat it infront of your friends

-Speaking of "april fools updates" sweet potatoes and mashed potatoes

-Chocolate, just regular chocolate

-Add on from the last point hot chocolate

-French toast, we have all the ingredients for this why can't we have it?!

-Maybe some egg dishes? Like fried eggs, boiled eggs, scrambled eggs...

-Oh it just came to me, eggs benedict! Just replace the english muffin with regular bread, which probably make it count as a sandwich now that I think about it... they should also add sandwiches...

-Maybe also some more dishes with mushrooms? Even though I don't lkke mushrooms irl it's kinda weird to only have one food item with them in it

-I also wouldn't mind if they made more stews or soup

-Puddings! More specifically bread pudding and chocolate pudding

-Caramel

-A lot of trees are actually very safe to eat the bark and seeds of

-Sunflower seeds

-Also apparently if you boil it, you can eat bamboo as well and we have that in minecraft so we should eat it

-Many types of juices!! Some short examples would be carrot juice, melon juice, beetroot juice... etc.

-Kinda going off topic with this one, but I wanna gnaw on the bones we get from the skeletons, mojang let me eat the bones!!! You can make it so if you eat one it gives nausea cause it is actually unhealthy to eat bone as is and can make you seriously sick, but I wanna be a rabid fucking animal damn it and scare off the hoes. Side note here but you can also eat bonemeal and be okay to do so, so yeah that is also an option

Aaannd that's all of them for me, but if any of you have some ideas on what else to add do let me know, I probably missed alot of things

[secretkittywolf]

Suffering with my time of the month and I decided to share some helpful tips that I use when going through this pain.

Tip 1: Prepare your pads before going into the shower.

I learnt this early on and it saves so much time! No need to scurry around the bathroom. Just sit down, sort your pads out, lay them on the mat outside the shower, leave your towel nearby and then hop in. When you get out, your pads are all ready to go and no need to struggle, especially when it comes to winter time and your shivering due to the cold.

Tip 2: Wear black underwear

It will show less but trying to find any blood afterwards is a nightmare. I solely use black underwear for my periods and white or any coloured ones for after and I use dish soap and an old toothbrush with cold water to scrub out any stains.

Tip 3: Towel in bed

If you have a heavy flow, sleep on a towel above your sheets. It will stop the blood from staining your sheets and best to fold the towel for that extra protection

And lastly Tip 4: Juice

If your someone who suffers from a heavy flow, please please PLEASE do this! This will help you! I've been doing this for months and it works!!!

First buy a juice processor. I got mine on Amazon but it HAS to be a juice processor. A blender or Ninja will not work.

Secondly, use this recipe:

3-4 beetroots I use vacuum sealed beetroots but don't use the ones in vinegar. It isn't nice.

1/2 cucumber

1 Orange

A handful of spinach leaves

1 ring of pineapple

1 spig of parsley

Shove these into the juice processor and then drink it daily. You don't need to drink a whole lot but if you want to, you can make more.

It may taste weird at first but it has helped maintain my flow. I'm no longer as heavy as I used to be and those annoying cramps? Reduced to a dull ache.

I'm not kidding. It's that good.

You can also do:

1 Apple

1/3" of ginger

1 carrot

1/2 cucumber

1 spig of parsley

3-4 beetroots

It works just as well.

I really hope these help anyone who's suffering through their period. These have helped me and I want to help others

[aspenforestsystem]

Ok so my first thought is grenadine syrup, it's frequently used in cocktails and non-alcoholic drinks to give it a bright red color. If you're a tea drinker, I recommend hibiscus tea or blends that include hibiscus (it's a super common ingredient in a lot of fruit teas). Naturally red fruit juices like strawberry, cherry, or cranberry (or blood orange!) are an option, or you could also try water flavorings like MiO or koolaid, but those are more artificial so they might still have that "overly dyed" taste. For chocolate cake, most of the recipes I've seen that exclude food coloring use beetroot juice to get the red color.

Those are all amazing answers. Totally not going to help my grenadine addiction, lol.

I want to try blood oranges, but they are out of season where I live.

-Rosemary

[bestgrows]

5 Delicious Immunity-Boosting Smoothie Recipes to Keep You Healthy! 🍹✨

🌟 Boost Your Immunity with These Delicious Smoothies! 🌟

Hey, everyone! As we head into the colder months, it’s essential to keep our immune systems strong and ready to fight off any illnesses. What better way to do that than with delicious smoothies packed with immune-boosting ingredients? Here are five of my favorite recipes that are not only tasty but also super nutritious!

1. Citrus Powerhouse Smoothie 🍊🍋

Ingredients:

1 orange, peeled

1/2 grapefruit, peeled

1/2 lemon, juiced

1 tablespoon honey (optional)

1 cup spinach

1 cup water or coconut water

Instructions: Blend all the ingredients until smooth. This smoothie is loaded with vitamin C to help fight off infections!

2. Berry Immune Boost

Ingredients:

1 cup mixed berries (blueberries, strawberries, raspberries)

1 banana

1/2 cup Greek yogurt

1 tablespoon chia seeds

1 cup almond milk

Instructions: Blend until creamy. The antioxidants in berries help reduce oxidative stress in the body!

3. Green Detox Smoothie 🌿🥒

Ingredients:

1 cup kale or spinach

1/2 cucumber

1 apple, cored

1 tablespoon fresh ginger, grated

1 cup water

Instructions: Blend until smooth. This detox smoothie is perfect for flushing out toxins and boosting immunity!

4. Tropical Turmeric Smoothie 🍍🥭

Ingredients:

1 cup frozen pineapple

1/2 cup mango

1 teaspoon turmeric powder

1 tablespoon coconut oil

1 cup coconut milk

Instructions: Blend until well mixed. Turmeric is known for its anti-inflammatory properties, making this smoothie a great choice!

5. Beetroot Boost Smoothie 🌱🍏

Ingredients:

1 small beet, cooked and peeled

1 apple, cored

1/2 lemon, juiced

1/2 inch ginger, grated

1 cup water

Instructions: Blend until smooth. Beets are rich in antioxidants and can help support your immune system!

💡Ready to Boost Your Immunity?💡

Don't let the cold months catch you off guard! Try out these delicious smoothie recipes and give your immune system the support it needs. Share your favorite smoothie in the comments, and let's inspire each other to stay healthy together! 💪✨

👉 Follow for more nutritious recipes and wellness tips! Your health journey starts here!😊✨

[fullasanegg]

Beetroot and feta pasta

I LOVE this recipe. It both tastes delicious and looks really striking. Beetroot is my favourite vegetable so I was really excited to find another use for it by making into a sauce. Beetroot and feta is such a classic pairing and the addition of fill keeps everything fresh. Ingredients 500g/1lb 2oz pasta 200g/7oz feta cheese 20g/¾oz fresh dill, finely chopped 1 tbsp lemon juice (out of a…