#broccoli extract

[marketinsightsbusiness]

Broccoli Extract: A Powerhouse Ingredient

Broccoli extract, rich in nutrients and antioxidants, is revolutionizing functional foods, cosmetics, and dietary supplements. This market is set to grow significantly from 2023-2032, driven by rising health awareness and consumer demand for plant-based solutions. From boosting immunity to promoting glowing skin, broccoli extract is an ingredient for the future.

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[batmanisagatewaydrug]

Not a sex question, not a horoscope question! You always share really good recipes, made any good baked goods recently? (You don't even have to share the recipe, you just talk about food in a way that's very fun to read even if it's short and simple, very fantasy author, 😊)

WOW what a cool and kind thing to say, thank you :3

I have two baked goods on the brain right now, both of which I'm still grappling with a bit re: recipe

I made some savory scones the other day to use up the last of some goat cheese and spinach, because otherwise both would end up getting tossed and that seemed a terrible waste. the flavor is unfortunately pretty underwhelming, I suspect because the portions of both spinach and goat cheese were too negligible to make much impact. such is life when you're baking to use up leftovers, I fear. not everything can be an instant winner like my bacon broccoli cheddar scones.

I do think they're pretty saveable, with some minor tweaks. more of the spinach and cheese, obviously, and make a contrasting third flavor. for some reason I can't help thinking some ham would be a good addition? or, in a wildly different direction, cranberries. a light egg wash to improve the color would also be nice on an aesthetic level, because they came out pretty damn sickly. if I went the ham route and really doubled down on the savory I'd probably work some garlic into the egg for a little extra flavor.

the other is more of an ongoing project re: improving a cookie recipe. a well-known internet chef shared a sprinkle-coated cookie recipe that's fun but wildly too sweet for me, personally, so I've been paring that down and trying to add a little nuance to the recipe beyond just SUGAR. I cut the chocolate candy, subbed in almond extract for vanilla to change up the flavor, and added oats pretty much entirely for texture because I, personally, like oaty cookies. right now my final hurdle is locking down exactly how long these things need to bake for a satisfying chewiness; the answer unfortunately keeps turning out to be "less time than I thought."

rest assured, that recipe will be posted up here as soon as I lock it down, because I'm pretty proud of this thing.

[miumura]

( 🌟 ) YOU’RE MY STAR — ERIC

[ DAY FOUR ] of the advent calendar !

( 🌟 ) SYNOPSIS . . . decorating mini christmas trees with your best friend wasn't just about embracing the christmas spirit; it appeared to be subtly leading both of you into something a bit more…unexpected.

( ☆ ) PAIRING . . . best-friend!eric x best-friend!gn-reader

( 🌟 ) GENRE . . . fluff, best friends 2 lovers !

( ☆ ) WARNINGS . . . none ~~ WC 700+ !

( 🌟 ) NOTE . . . soph writing for tbz again , who cheered??? i did !! i need to write for them more so this event is perfect for me to finally continue writing for my top ults 🫶 so funny and how its a crime of how i dont write much for them when they r my number ones … im sorry deobis 💔 BUT LMAO what a great way to continue writing for them by writing a fic for my eric bae <33 his red hair has me WEAK.

"Isn't it a bit early for this?" you asked, carrying a hefty bag of decorations while Eric managed two mini Christmas trees.

"Nothing's too early to get into the Christmas spirit!" Eric insisted cheerfully. He placed the two miniature trees on the floor, motioning for you to set the bag next to him. Retrieving his phone from his pocket, he began to play his Christmas playlist. "And besides, is it really too early to start decorating?"

"I suppose not," you replied, settling down beside him on the floor, sitting the bag of ornaments between you. As you began unpacking the decorations, it was evident that Eric had once again gone overboard with the purchases. You gave him a teasing look, prompting a chuckle from him. "Enough for next year!" he quipped.

"We've got plenty to work with," you remarked, extracting the last package. "So, what's the plan after we finish decorating these?"

"Hmm... how about we each decorate one for the other? You can take mine home," suggested Eric.

"That's a good idea," you replied, grabbing a silver ornament and smirking at Eric. "Mine will definitely outshine yours."

"Really? We will see about that," Eric chuckled. With a mischievous glint in his eye, Eric reached for a vibrant red ribbon and playfully waved it in the air. "Let's see who can make the most eye-catching tree."

You both instantly were focused on trying to make the best trees, playfully bickering when the other would take an ornament the other person wanted. As the trees began to take shape, you stole a glance at Eric's tree and couldn't help but stifle a silent chuckle.

“What are you laughing about?” he asked, raising his eyebrow slightly.

“Why does your tree look like a broccoli?” you teased.

"A broccoli?!" Eric exclaimed in sheer disbelief, his reaction making you double over in laughter as you clutched your stomach. You nodded in affirmation, causing Eric to vehemently disagree with your observation. "It doesn't—wait, now that you say that..."

"See!" you interjected, a playful grin on your face.

"Listen, it's not done yet! Just trust the process!" Eric defended his tree with a laugh, determined to transform the broccoli-like appearance into a splendidly decorated miniature Christmas tree.

Amid the banter and laughter, you both finally completed your miniature Christmas trees. However, as you admired your finished creations, Eric's eyes widened in realization.

You turned abruptly to face him as the sound of rustling decorations caught your attention. Eric frantically rummaged through the piles, only to pause, meeting your gaze with a nervous expression. "I think I forgot the stars."

"No way," you responded in disbelief.

"Yes way," Eric confirmed, a blend of disappointment and amusement coloring his face.

"How could you forget the most important one? See, buying all of this without going through them wasn't a good idea," you chided, scouring through the piles once more, hoping that he was just joking.

Confirming that there were no stars, you stopped and looked at him again. “Looks like we won’t have trees with stars on them.”

“It’s fine—you’re my star anyways,” Eric casually said, the words slipping out without much thought. A brief pause ensued; he stared at you with slightly widened eyes, then slowly covered his mouth in mild surprise.

"Huh?" you questioned, curious about his sudden reaction.

"Nothing," Eric attempted to dismiss it.

"No—continue," you pressed.

"You're my star…" he repeated, his words trailing off, a tinge of warmth in his voice.

"The reason?"

Eric sighed inwardly, hating how you could make him so nervous within a matter of seconds. "You also shine brightly in my life—like a star. And I wish for you every day…" he trailed off on the last part, mumbling it under his breath, yet you managed to catch it and chuckled.

"Is that a confession?" you teased.

"Maybe," he replied.

"That was so corny," you remarked.

"You're smiling though!" Eric insisted.

"No, I'm not!" you countered, trying to hide your amusement.

After a few more moments of playful banter, the two of you stopped and shared a tender gaze. Before either of you could say anything, you suddenly requested Eric to take some pictures for Instagram. He was a bit confused, hoping you would have given him an answer instead, but he still complied.

Following your instructions, Eric stood behind your tree while you stood behind his, pretending to be stars for each other’s tree. After taking a few pictures, you quickly uploaded them to instagram, tagging Eric, who saw the notification on his phone.

After liking the post, his eyes shifted to the caption, which read, “You’re my star too 🩷”.

He smiled at the post, adding it onto his story—what an unexpected but charming way to reciprocate a confession.

TBZ PERM TAGLIST — @flwoie @haruavrse @bearseulgs @ilovewonyo @wtfhyuck @ineedaherosavemeenow @ilovechanhee @ja4hyvn @vampcharxter

[skin-slave]

Plants with defense mechanisms against mammals do not consent to be killed and eaten by humans! They have made it clear that they do not want that!

Phenols are intended to irritate mucous membranes and act as toxins. Tannins are anti-nutrients that prevent absorption and inhibit digestive enzymes. Extra-floral nectar and many volatile organic compounds are the rape whistle of the plant world, a desperate attempt to attract allies that will defend them from predation. Terpinoids, alcohol, alkaloids, and cyanogenic glycosides are all defensive compounds. These are all a clear statement of non-consent!

Stop eating these plants immediately:

Fruit: strawberries, blueberries, raspberries, pomegranates, grapes, oranges, lemons, limes, grapefruit, apples, persimmons, quinces, wild cherry, pineapple, bananas, goji, cassava, apricots, plums, peaches

Vegetables: spinach, kale, broccoli, Brussels sprouts, tomatoes, carrots, peppers, onions, garlic, potatoes, eggplants, okra, bamboo shoots

Nuts/seeds: walnuts, pecans, sesame seeds, flaxseed, almonds, sunflower seeds, guarana, kola

Grain/grass/legumes: oats, barley, rice, lentils, chickpeas, wheat, sorghum, beans, peas

Other: tea, coffee, cocoa, tumeric, ginger, cinnamon, clove, nutmeg, lemongrass, rosemary, yerba mate, paprika

This isn't an exhaustive list. Grocery aisles are full of violated plants. A strong scent is a sign of elevated volatile organic compounds and sour or tart flavors are often due to defense compounds. So that can be a hint. But check the species you normally eat to be sure.

Caffeine is a defensive toxin and the caffeine in other things is extracted from plants, so beware of caffeinated snacks and drinks that seem otherwise safe. Also watch your vitamins and supplements for nonconsensual extracts. And don't forget cosmetics and skincare! Many plumping formulas contain caffeine and/or other defensive compounds like capsaicin.

This is just another step in moving toward an exploitation-free life. If a living thing has expressly denied consent, it's unethical to kill it and consume its remains. Just bc their screams are at ultrasonic frequencies doesn't mean they fall on deaf ears.

[tae-rambles]

OP ch 1145 SPOILERS

My reaction as i read:

oh i love the color spread

damn this cover story's making me feel bad for Pay and Ulti

i wonder if Nash is a homie or a shield that ate a DF - but poor Nash, as a shield, he constantly has to take hits to the face

wings combo attack! :D when was the last time they did something similar? they didn't even need to talk to each other to pull it off

so a homie

i haven't even fully realized what a big deal Nami managing to recruit Zeus is until now lol

so basically what Loki's saying is that the GKs are no joke, though we already knew that

"graceful soaring broccoli" lmao

lmao Luffy be careful, Loki's a patient

*facepalm* Luffy, please...

Gerd is vicious lmao

oh so Loki also had a pirate idol? and Hajrudin seems to have thoughts about that

holy shit is that Rocks D Xebec?!?!!!??

everyone was struggling so much w the sleeptids and then the GWPs and Gaban come in and start one-shotting them lol

Gaban's observation haki on a different level

i was wondering where the firefighters are gonna get water from, didn't even occur to me they could extract it from the clouds

hhhhh i hate the GKs

Jinbe!! :DD what amazing power! he put it all out w just one attack

Strawhats helping from the shadows

oh no...

Amazing chapter! that Rocks mention was definitely a shock lol, i like how the Loki-Luffy similarities are just piling up

[ceeveganglutenfreebaking]

Delicious Vegan Gluten-Free Back-to-School Lunchbox Snacks

Back-to-school season is upon us, and that means it's time to start thinking about lunchbox snacks. But what if your child has dietary restrictions, like being vegan or gluten-free? Don't worry, I've got you covered! In this post, I'm sharing 5 delicious and nutritious vegan gluten-free lunchbox snacks that your kids will love.

**1. Energy Balls**

These energy balls are the perfect way to start the day or refuel after a long morning of learning. They're packed with protein, fiber, and healthy fats to keep your kids energized throughout the day.

**Ingredients:**

* 1 cup pitted dates, soaked in hot water for 10 minutes

* 1/2 cup almond butter or other nut butter

* 1/4 cup rolled oats

* 1/4 cup shredded coconut

* 1/4 cup chia seeds

* 1/4 cup ground flaxseed

* 1/4 teaspoon vanilla extract

* Pinch of salt

**Instructions:**

1. Drain the dates and add them to a food processor along with the almond butter, oats, coconut, chia seeds, flaxseed, vanilla extract, and salt.

2. Pulse until the mixture forms a sticky dough.

3. Roll the dough into 1-inch balls and store in the refrigerator for at least 30 minutes before serving.

**2. Mini Veggie Pizzas**

These mini pizzas are a fun and healthy way to get your kids to eat their veggies. They're also a great way to use up leftover veggies from the fridge.

**Ingredients:**

* 1 whole-wheat pita bread, cut into 4 wedges

* 1/4 cup marinara sauce

* 1/4 cup shredded vegan mozzarella cheese

* 1/4 cup chopped vegetables (such as broccoli, carrots, bell peppers, and onions)

**Instructions:**

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Spread a thin layer of marinara sauce on each pita wedge.

3. Top with shredded vegan mozzarella cheese and chopped vegetables.

4. Bake for 10-12 minutes, or until the cheese is melted and bubbly.

**3. Fruit and Nut Bars**

These fruit and nut bars are a delicious and portable snack that's perfect for on-the-go. They're also a great way to get your kids to eat their fruits and nuts.

**Ingredients:**

* 1 cup dried fruit (such as raisins, cranberries, and apricots)

* 1/2 cup chopped nuts (such as almonds, walnuts, and cashews)

* 1/4 cup chia seeds

* 1/4 cup maple syrup

* 1 tablespoon coconut oil, melted

**Instructions:**

1. Combine all ingredients in a food processor and pulse until the mixture forms a sticky dough.

2. Spread the dough into a rectangular pan lined with parchment paper.

3. Refrigerate for at least 30 minutes before cutting into bars.

**4. Hummus and Veggie Sticks**

Hummus is a delicious and versatile dip that's perfect for pairing with veggie sticks. This snack is packed with protein and fiber, and it's a great way to get your kids to eat their veggies.

**Ingredients:**

* 1 cup chickpeas, rinsed and drained

* 1/4 cup tahini

* 2 tablespoons lemon juice

* 2 tablespoons olive oil

* 1 clove garlic, minced

* 1/4 teaspoon cumin

* Pinch of salt

* 1 cup chopped vegetables (such as carrots, celery, and cucumber)

**Instructions:**

1. Combine all ingredients in a food processor and blend until smooth.

2. Serve with veggie sticks.

**5. Yogurt Parfaits**

Yogurt parfaits are a classic lunchbox snack that's both healthy and delicious. This vegan version is made with plant-based yogurt and is packed with protein and probiotics.

**Ingredients:**

* 1 cup plant-based yogurt

* 1/2 cup granola

* 1/4 cup fresh fruit (such as berries, bananas, or mangoes)

**Instructions:**

1. Layer the yogurt, granola, and fruit in a reusable container.

2. Enjoy!

These are just a few ideas for vegan gluten-free lunchbox snacks. With a little creativity, you can come up with endless possibilities!

Comment below which one you will be trying out

[gildedpanic]

Now that I have my own kitchen, I've been cooking more. I made donuts (and various other foodstuffs)!

More of this week's recipes below the cut :-)

~~Donuts~~

Dough (⭐️⭐️⭐️⭐️): https://www.biggerbolderbaking.com/no-yeast-homemade-donuts/#wprm-recipe-container-18314

Glaze (⭐️⭐️⭐️⭐️): 1 cup powdered sugar, 1 tsp vanilla extract, 3 tbsp water. For the chocolate I added some unsweetened cocoa powder.

Notes: I used Bobs Red Mill Egg Replacer, storebrand vegan butter, and water instead of the buttermilk because I accidentally left my milk out and had to throw it away. I made my own powdered sugar by combining granulated sugar and cornstarch in a blender.

~~Bread~~

Recipe (⭐️⭐️⭐️): https://anitalianinmykitchen.com/no-yeast-bread/

Notes: I've been using this recipe for years. It's super simple and easy if you just want something quick. I've found it to be better for more savory recipes if you add in some Italian seasoning to the dry ingredients and brush it with olive oil so the crust is a little crispier. Although, my sister loves the recipe as is and often eats it with just jam/butter.

~~Chickpea Concoction~~

Main(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/hgCPzx1u478

Flatbread (⭐️⭐️⭐️): https://www.youtube.com/shorts/RYvU-25g-Ow

Notes: I didn't have a chili or red pepper, but I added a bunch of spinach for the extra iron. I also forgot to buy turmeric last week so I had to do without that. It was obviously pretty bland at first, so I just kept adding spices/seasoning until it tasted right. This recipe came out really good, but I honestly couldn't tell you how to replicate it yourself. The base is a good start, so just follow your cooking instincts and believe in yourself? The flatbread was nothing special; used a tiny bit of maple syrup in place of the honey and it came out fine. (PS. There's rice beneath the chickpeas) (PPS. Save the aquafaba! You can do a bunch with it, including making homemade mayonnaise)

~~Seitan~~

Recipe (⭐️⭐️⭐️⭐️): https://www.youtube.com/watch?v=yxNaThLDrsk&t=204s

Notes: Second time making this recipe. I didn't have sage but I added a tiny bit of Italian seasoning. Used sriracha instead of the sweet chili sauce and left out the garlic because I ran out. I think I accidentally added too much oil to the pan, so watch out for that. ALSO: Make super duper sure you are not cooking this too fast. I didn't add the sauce while it was in the pan because, again, way too much oil. I should honestly give this recipe 5 stars for how easy this seitan was compared to literally every other recipe. Would go well with some broccoli.

~~Bannocks~~

Recipe (⭐️⭐️⭐️):https://www.scotchandscones.com/scottish-bannocks/

Notes: Really good use of oats if you're someone (like me) who hates the texture of oatmeal. Only blended the oats 3/4 of the way so there were still some full bits. Added ~0.5 scoop of vanilla protein powder and used vegan butter. The chocolate topping is just peanut butter mixed with a bit of cocoa powder. I baked it for a little longer than the recipe said to. Pretty good, but next time I would probably add some more stuff like cinnamon/maple syrup/apples/etc. Also you could definitely add some vital wheat gluten in there if you are looking to get better macros as the baking powder should get rid of any strange taste.

~~Microwave Red Beans and Rice~~

Recipe (⭐️⭐️⭐️): Rice, canned red beans, canned diced tomatoes, and a buttload of cajun seasoning.

Notes: When my mom went away to college she complained about missing my grandma's red beans and rice, so my grandpa bought her a dozen cans of kidney beans to eat raw out of the can. This is a half-step up from that. It takes like three minutes. It’s just some cooked rice out of the fridge, add ~1/4 can tomatoes + ~1/2 can beans, microwave for 1.5 minutes, and dump in the seasoning.

~~Crab Sushi~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/XiN-QyUWt8c

Notes: Okay, I know it looks gross. But! This crab salad is very very good. I've made it 3 times now (or 4? When I made it the second time my mom ended up eating all the crab salad before I could roll it up and I had to make a whole new batch). My sisters like it even though they hate sushi. My dad likes it even though he dislikes veganism. When I made it this week I didn't even have any cucumber or avocado but it still tasted /okay/. I would recommend julienning some carrots if you have any extra, but that's just because I like my maki to have some crunch. Also, if you make a lot of sushi please make your life easier and pick up some Mizkan Sushi Seasoning.

~~"Arepas"~~

Recipe: 2 parts corn meal/flour, 1 part AP flour, some salt and oil/butter. Pour in warm water until it forms a dough, then fill with some beans and mozzarella and fry.

Notes: Please no one get mad at me for calling them arepas. Good with avocado if you have it.

~~Macaroni and Seitan Nougats~~

Macaroni(⭐️⭐️⭐️): https://theeburgerdude.com/vegan-instant-mac-cheese/#recipe

Seitan(⭐️): https://www.sixvegansisters.com/2018/08/24/seitan-fried-chicken/

Notes: The mac was super easy, and TheeBurgerDude has never led me astray so I suspect the recipe would be at least four stars if I wasn't missing literally half the ingredients. I didn't have mushroom seasoning, lactic acid, or msg, but I added some extra salt and nooch yeast. I also still didn't have milk so I mixed flour and cornstarch with water and used that for both the mac and nougats, along with some extra butter. The seitan was pretty gross, but I think that was mostly my fault. From what I can tell, I may not have kneaded the dough for long enough, my chicken broth:water ratio was off, I simmered the seitan at too high of a heat, and I fried it too quickly. Glad I only made a half batch. Maybe would have tasted better with a thick layer of breadcrumbs?

~~Seitan Nougats 2: Electric Boogaloo~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.stephsunshine.com/vegan-life/crispy-fried-tofu/

Notes: I've used this recipe a ton and it works well with regular and lentil burmese tofu. I usually add some extra spices to it, but this time I only added some paprika to get it kinda similar to what the original seitan recipe called for. I used the leftover seitan dough from the previous recipe (boiled, but not yet fried) and pressed the pieces into very flat discs because the seitan puffs up while frying. It came out much better, maybe 3.5 stars. Did not pair well with the macaroni though. The end result oddly reminded me more of tempura than anything else, so it might work well with that sorta stuff? If you were making it from scratch, I would replace the chicken broth with vegetable broth. Relatively cheap and filling, though (this photo is ~$1.87, 823 kal, 46g protein, 115g carbs, 31g fat. Two servings of mac + One serving seitan)!

[manda-kat]

Foods you can make and experiment with that are super easy, for people like me who are afraid of cooking:

Salad. Most salads don't take any cooking skill. In fact, the most you have to do is chop a few vegetables. Can be a side or a main course. My advice is to buy a bagged salad at a supermarket, the kind that's mostly just lettuce and red onions and then grab a tomato and a cucumber. Grab your favorite dressing (if you don't have a favorite or are unsure, the safest bet is Italian dressing (has a zing) or Ranch dressing (creamy)) and put it all together. Experiement with different veggies, dressings or add proteins.

Ramen. Look, we all know you can microwave a cup of noodles. Don't microwave it. Take it up a notch. Put water in a little pan, put noodles in a pan and make them that way. It takes like five minutes. The key part is that you cannot just add the noodle seasoning. Try adding soy sauce, an egg, meat, veggies (broccoli and cabbage are a win) and/or spices (chili powder is a good choice for spice, garlic powder is fantastic for everything.)

Chicken salad. Canned chicken is already cooked, so you don't have to do a thing to it. Add mayonnaise, celery, lettuce, cucumber, whatever you like. It's nice and light, but still gives that protein we all struggle to find. Put it on toast or a croissant if you feel inclined. Chips and crackers are fantastic as well. Salt and peppet vigorously.

Tuna salad. Same concept as chicken salad. I always add relish and mayo to mine.

Hoagie. Grab a sub roll and just gather together your favorite order from Subway or Jimmy John's. And you'll have enough to have subs all week if you want. Don't forget the chips.

And lastly, for my super duper secret recipe. My favorite easy meal that looks super complicated but can't be beat and is easy peasy to make...

French Toast.

Grab bread. Not normal bread. Fancy bread. I prefer cinnamon swirl raisin bread, but I recommend trying a few and finding your favorite. Get a bowl and pop two eggs into it. Pour some milk in there. How much? We don't measure in this house. Roughly equal parts egg and milk, I suppose. Now add vanila extract (DO NOT use the recommended tumblr amount I beg you) and a tiny bit of sugar and then some cinnamon. Of course swirl it around with a fork to get a good mix. Put butter on your griddle or pan (pan will burn faster than griddle, be warned) and let it melt and coat everything. Dunk your bread slices and pop them on the heat. Flip them every few seconds until each side is toasty and pop it on your plate. Use syrup if you want.

[health36]

How to Grow Your Nail Fast

Introduction

Understanding Nail Growth

Nail growth might seem like a simple biological process, but it's influenced by various factors. Learning how to support and accelerate nail growth requires understanding the fundamentals of nail health and the mechanisms behind their growth.

Proper Nail Care

Maintain Hydration

Proper hydration isn't just beneficial for your skin; it's crucial for nail health too. Dehydrated nails are prone to brittleness and breakage, hindering growth. Ensure you're drinking enough water throughout the day to keep your nails hydrated from within.

Balanced Diet

Nails, like any other part of your body, require essential nutrients to grow strong and healthy. Incorporate a balanced diet rich in vitamins, minerals, and proteins. Foods like leafy greens, eggs, nuts, and fish can provide the necessary nutrients for optimal nail growth.

Avoid Harsh Chemicals

Exposure to harsh chemicals, such as those found in detergents and cleaning agents, can weaken nails and slow down growth. Wear gloves when handling such substances to protect your nails from damage.

Protective Measures

Keep Nails Trimmed

Contrary to popular belief, keeping your nails trimmed actually promotes faster growth. Regular trimming prevents split ends and breakage, allowing your nails to grow longer without the risk of damage.

Wear Gloves

Whether you're doing household chores or working outdoors, wearing gloves can shield your nails from potential harm. They act as a barrier against chemicals, harsh weather conditions, and physical trauma, safeguarding your nails and promoting healthy growth.

Nutritional Supplements

Biotin

Biotin, also known as vitamin B7, is renowned for its role in promoting healthy hair and nails. Consider taking biotin supplements or incorporating biotin-rich foods like eggs, almonds, and avocados into your diet to support nail growth.

Vitamin E

Vitamin E is an antioxidant that aids in repairing damaged cells, including those in your nails. It promotes circulation to the nail bed, which can stimulate growth. You can find vitamin E in foods like spinach, broccoli, and almonds or opt for supplements.

Moisturizing Treatments

Jojoba Oil

Jojoba oil is a natural moisturizer that can penetrate deep into the nail bed, nourishing and strengthening the nails from within. Massage a few drops of jojoba oil onto your nails and cuticles daily to keep them hydrated and promote faster growth.

Shea Butter

Shea butter is rich in vitamins A and E, as well as fatty acids, making it an excellent moisturizer for nails and cuticles. Apply shea butter directly to your nails before bedtime and let it absorb overnight for maximum hydration and growth benefits.

Avoiding Nail Damage

Limiting Exposure to Water

Excessive exposure to water, especially hot water, can weaken nails and make them more prone to breakage. Wear gloves while washing dishes or cleaning, and try to minimize the time your nails spend submerged in water to maintain their strength and integrity.

Gentle Nail Care Practices

Avoid using your nails as tools for tasks like opening cans or scraping off stickers, as this can cause damage and hinder growth. Instead, use proper tools and techniques to protect your nails from unnecessary stress and trauma.

you can also try this product ProNail Complex

Massage Techniques

Stimulating Blood Flow

Massaging your nails and cuticles can improve blood circulation to the nail bed, delivering essential nutrients and oxygen for faster growth. Use gentle, circular motions to massage a nourishing oil or cream into your nails daily for optimal results.

Promoting Nail Growth

In addition to enhancing blood flow, nail massage can also stimulate the production of keratin, the protein responsible for nail growth. Incorporate massage into your daily nail care routine to encourage stronger, longer nails.

Herbal Remedies

Horsetail Extract

Horsetail extract is rich in silica, a mineral essential for collagen formation and nail strength. Taking horsetail supplements or using products containing horsetail extract can fortify your nails and promote faster growth.

Aloe Vera Gel

Aloe vera gel is well-known for its soothing and healing properties, making it ideal for treating brittle nails and stimulating growth. Apply fresh aloe vera gel to your nails and cuticles regularly to nourish and strengthen them from the inside out.

Patience and Consistency

Setting Realistic Expectations

While implementing these tips can accelerate nail growth, it's important to remember that nails grow slowly, typically around 1-3 millimeters per month. Be patient and consistent with your nail care routine, and you'll gradually see improvements in the health and length of your nails.

you can also try this product ProNail Complex

Establishing a Routine

Consistency is key when it comes to promoting nail growth. Establish a daily or weekly nail care routine that includes moisturizing, trimming, and protective measures to ensure optimal nail health and growth over time.

Professional Help

Consulting a Dermatologist

If you're experiencing persistent nail problems or slow growth despite following a healthy nail care routine, consider consulting a dermatologist. They can identify underlying issues and recommend specialized treatments or medications to address your specific concerns.

Nail Strengthening Treatments

In some cases, professional nail strengthening treatments may be necessary to promote faster growth and improve the overall health of your nails. These treatments often involve specialized formulas or procedures designed to fortify and protect the nails from damage.

Conclusion

Summary of Tips

Growing your nails faster requires a combination of proper nail care, nutritional support, protective measures, and patience. By maintaining hydration, avoiding damage, incorporating nourishing treatments, and seeking professional guidance when needed, you can achieve stronger, longer nails and flaunt your manicures with confidence. Remember to be consistent and patient in your nail care routine, and you'll soon enjoy the benefits of healthier, more beautiful nails.

you can also try this product ProNail Complex

DISCLAMER

There are ab affiliate link of a products in this articlewhich may make some profit to me.

[kneelb4kesha]

Anyway.

[ruvviks]

What's something yummy you've cooked recently?! I'm out of ideas for dinner and looking for more!

HIII i've been cooking a lot of things lately yeas :^) here's some easy recipes i love a lot!!

chicken and rice

very basic and versatile recipe that you can't go wrong with :D i like making a little marinade for the chicken (diced chicken thighs or breasts, chicken breasts are easier to work with if you don't make chicken often), then cooking them until golden brown in a pan in some oil on medium-high. remove from the pan and use the same oil for some garlic (1 min), add in onion (4 mins) and bell pepper (2-3 mins) while on medium, add some more of the marinade you used and stir, then add the chicken back in and simmer on low for 1-3 mins

cook some rice in the meantime (use a rice cooker or microwave rice or boil some water, add a cube of vegetable stock and some salt, add rice in the pan, bring back to a boil then boil on low for 10 mins, drain instantly and stir regularly to keep it loose from the pot) then put the rice in a bowl with your chicken and veggies on top and some sesame seeds et voila, done :^) you can add more veggies if you'd like! i personally like adding some broccoli before tossing in the bell pepper

here's some of my favorite marinades, i don't really do precise measurements because i add it on vibes but the first ingredient is the one you add the most of!

olive oil, balsamic vinegar, red wine vinegar, brown sugar, lemon juice, italian herbs, salt and pepper to taste

soy sauce, honey, rice vinegar, lemon juice, chili flakes, salt and pepper to taste, optional sambal if you have any

chili sauce, soy sauce, honey, paprika, salt and pepper to taste

barbecue sauce, ketchup, soy sauce, chili powder, salt and pepper to taste, optional hot sauce

olive oil, honey, garlic, balsamic vinegar, oregano, salt and pepper to taste

when adding a mix of any of these as sauce to your veggies and chicken and you feel it's not thick enough for a sauce, you can add some cornstarch or flour to thicken it :)

butter shrimp

this recipe is very very good and i love it. so so much. i highly recommend using gouda instead of parmesan because it just tastes better in my honest opinion but then again that may just be because i'm dutch LMAO

you can eat it with pasta but i don't like pasta so i usually have it with bread instead! you can make some garlic bread or get some flatbread or pitas to go with it :D

greek chicken

cook some diced chicken on medium-high seasoned with honey, salt and pepper until golden; 1-2 chicken breasts/thighs should be enough

use the same pan for the veggies; 3-5 cloves of garlic, 1 onion and a generous sprinkle of oregano, cook for 3 mins on medium-high

add 100-200g of baby spinach (depending on how hungry you are and if you want leftovers), 100-200g cherry tomatoes (halved) and optional some mixed olives (as many as your heart desires), toss for 1-2 mins

add anywhere between 500 and 750g of tomato sauce (you can also use passata but that will make it a lot more sour!) 2 teaspoons of white sugar and salt and pepper to taste, bring it to a simmer and cook for 5 mins stirring occasionally

stir in a generous amount of greek yogurt and diced feta (as much or as little as your heart desires), put the chicken back in and cook for 1-2 mins then turn off the heat

serve with pitas or flatbread

udon shrimp stir fry

cook a pack of shrimp seasoned with some salt and pepper and a dash of soy sauce, remove from pan and set aside

cook mixed veggies (stir fry veggies of any kind) in the same pan following the instructions on the packaging

add teriyaki sauce and udon noodles, stir to combine and cook for 3-5 mins on medium

add shrimp back in the pan and heat them through for another 1-2 mins on medium-low

dutch pancakes

mix together 300g flour, a generous pinch of salt, 2 eggs, 500ml milk, some vanilla extract and some cinnamon (you can do this with an electric mixer or by hand, either works, just try to get all the flour lumps outta there)

heat some butter in a pan on medium and use a soup spoon to pour the batter in; if you're wanting bacon pancakes: instead of heating butter, put two strips of thin bacon in the pan and wait for them to start curling up a bit, then pour the batter on top

when the pancake is mostly solid on top (you'll be able to see the edges dry first and then slowly move toward the center, you'll want to flip when the center is still a bit moist but not active liquid anymore) flip it and cook for another 1-2 mins

repeat until you're out of batter :) these amounts should get you about 8 pancakes depending on how big you make them

potato salad

boil some water, season generously with salt, add baby potatoes and cook for 15-20 mins until you can easily stick a fork in them

in the meantime, cook diced bacon in a pan with onion and some garlic until the bacon is crispy, take out of the pan and set aside

use that same pan to make a little sauce out of apple cider vinegar, brown sugar, dijon mustard, honey and salt and pepper and simmer for 1 min

cut the drained and cooled baby potatoes in half and put them in a bowl, pour the sauce over it and toss to coat then add bacon and onion

add some parsley and chives and toss

optionally serve with pork chops: season generously with salt and pepper on both sides then put in a pan with some oil, get them golden brown on both sides, remove from pan, add some soy sauce and a generous amount of honey and some garlic in the pan and let it simmer for 1 min then add the pork chops back in on high and turn them a few times to properly coat them in the sauce

shrimp wraps

find some pre-seasoned shrimp (either chili or garlic flavor, both work, garlic will result in milder heat levels) and cook them following packaging instructions, remove from pan and set aside

use the same pan for 1 onion, 2 bell peppers and 1 diced jalapeno pepper (remove seeds if you want it less spicy)

mix in some chili sauce, lemon juice and honey; season with salt and pepper to taste

put shrimp back in the mix

serve in tortilla wraps

those recipes should be fairly easy to follow and mostly use the same kind of ingredients so you can buy a whole bag of bell peppers and use them for several different things :D also highly recommend investing in a veggie cutter to save yourself energy and time if you have little to spare, i personally cut everything myself but i totally understand others might not have the spoons for that

as for all the sauces and stuff, you really just gotta practice to gain confidence in making it because there's no way i can explain measurements to you SHGJFDHGFD i just do whatever nowadays. don't be afraid to season things generously and as a general rule go easy on the vinegar specifically because that can most easily ruin the taste of something, keep smelling stuff to see if the sauce you're making is balanced or not!

if you have any leftovers, you can put those in a tupperware box of any kind and store them safely in the fridge! don't forget to eat it within the next couple of days or you'll have to throw it out, reheat it in a pan and make sure that the meat you put in is heated through well! as for the pancakes, you can put those on a plate and wrap in foil and leave them in the fridge for a few days as well, you can also eat those cold if you like :D

[thescrump]

I saw a cool post so here's my shopping list

Tasty sourdough rolls

Tofu

Bread (usually sourdough, challah, or ciabatta)

Bannanas

Apples

Balsamic Vinegar

Mushrooms

Grape Tomatoes

Avocados

Lemons/Limes

Potatoes

Harissa

Rice

Onions

Garlic

Soy Sauce

Soy Curls

Canned Tomatoes

Tomato Sauce

Frozen Mango

Bannana Babies

That one specific trail mix that activates my neurons

Chocolate chips

Broccoli

Blueberries (the plump & firm kind)

Strawberries

Various Pastas

Rolled Oats

Flaxseed

Honey/Maple Syrup

Vanilla Extract

Orange Bell Peppers

Cinnamon

Oregano

Basil

Cumin

Chickpeas

Tahini

Salt

Peppercorn

Thyme

Waluigi Thyme

Old Bay

Nutritional Yeast

Oatmilk

Cashews

Basil

Vegan Cheese

Vegan Bacon

Vegan Mozzerella

[doorrobloxstuff]

Fun fact: The herb of Verdis that you use in game isn’t the real one. The real herb of Verdis was actually eaten whole by Screech after Dupe dared it to do so.

It then proceeded to eat the whole thing. Pot, roots, leaves and all.

Screech was then promptly sent to the infirmary to have emergency surgery because pot shards covered in blood were falling out of its mass.

When questioned on the whereabouts of said herb and it eventually fessed up that it ate it along with it its pot Seek simultaneously fuming, crying and doing its best not to laugh grounded Screech on the spot for eating an entire valuable hotel artifact like it was broccoli.

Luckily, Ambush had extracted a seed from the plant before the eating incident, So, not all was lost.

[downtoearthmarkets]

When people think of buzzing, busy bees, the one species that nearly always flits to mind first is the charismatic and much celebrated honey bee – Apis mellifera. The honey bee is widely recognized and well-loved thanks to its magical ability to transform floral nectar into sweet and delicious honey, a household pantry (and farmers market!) staple. This industrious, hard-working insect is also highly prized for the pollination it provides for a variety of crops including apples, melons, cranberries, pumpkins, squash, broccoli and almonds.

While it is the most well-known type of bee, many of us aren’t aware that honey bees are not native to the continental United States. In fact, they are indigenous to Eurasia and were introduced here by European settlers who brought over the first hives to these shores in 1622. Nowadays, honey bees are considered essential to American agriculture, with one in every three bites of food produced from the pollination they perform. Amongst commercial beekeepers and farmers, domesticated honey bees are thought of as a livestock commodity, just like sheep, pigs and cattle.

While there has been an enormous amount of media coverage and high-profile campaigns to “save the honey bees” that have stoked concerns for the welfare of the species in recent years amidst a spike in colony collapses, our attentions may have been misplaced. Out of the 20,000 bee species that exist worldwide, honey bees are the least in need of saving and can be counted as a harmful invasive species when they outcompete wild, native bees for food. Fortunately, environmentalists and experts are now working to correct the murky messaging and redirect attention to the plight of our native bee populations, many of which are truly endangered. 

Native Bees Native bees are indispensable to the health of our natural environment, yet they are declining due to escalating threats from agricultural expansion, pesticide use, habitat loss and climate change. Ironically, scientists have established that agricultural yields can be higher with the superior pollination provided by our native bees versus that of honey bees. Of course, it makes sense that bee species that have co-evolved for millennia alongside crops indigenous to the Americas, such as cranberries, blueberries and squash, are the ones best designed to most efficiently extract pollen from these plants.

Here is a closer look at some native bee species and the local crops they help pollinate:

1. Leafcutter Bees Leafcutter bees earned their name because they cut oval-shaped fragments from deciduous leaves and use them to construct nest tunnels inside rotting wood, hollow-stemmed plants or in the ground. Unlike highly social honey bees who live together in hives, leafcutter bees are solitary individuals that build their own nests, live alone and never venture farther than 100 yards from their home base. Leafcutter bees can be used commercially to pollinate a variety of fruit and vegetables including blueberries, sunflowers, onions, carrots and alfalfa. Farmers provide bee boards for the insects to nest in, shelter them during the winter, and then place them outside in time for the next growing season.

2. Bumble Bees Bumble bees are the only bees native to North America that are truly social and live and thrive together in colonies. These fuzzy bees pollinate a variety of food crops including tomatoes, potatoes, blueberries, pumpkins, cranberries, bell peppers and eggplant using a technique known as buzz pollination during which they audibly vibrate, or buzz, against a flower’s anthers to shake loose its pollen. Buzz pollination has been shown to increase crop yield, while bumble bees are also more effective than honey bees at pollinating crops grown in greenhouses. Currently, the Common Eastern bumble bee (Bombus impatiens) is the only bumble bee native to the eastern U.S. and Canada that is reared and used commercially by farmers for its pollination services.

3. Squash Bees Before honey bees were introduced to the New World, native squash bees (Peponapis and Xenoglossa) were responsible for helping with the domestication and production of squashes and gourds by indigenous peoples throughout the Americas. Squash bees tend to be solitary but have been known to group their nests together in suitable ground habitat. They are specialist bees who are unique in that they will only visit flowers within the cucurbit family (i.e. squashes, pumpkins, melons, cucumbers and zucchini). When present in adequate numbers, these native bees have been shown to be more efficient pollinators of commercial squash crops than honey bees.

Scientists estimate that over 52% of the 1,437 identified native bee species in the United States are declining at an alarming rate. To support these critical critters and the vital pollination services they provide, the best approach is to start local, right in your own backyard. Make your garden as bee-friendly as possible by eliminating or minimizing pesticide use, planting native wildflowers such as coneflowers, wild bergamot and New England aster, and skipping the fall cleanup to provide bees with shelter in which to overwinter such as hollow stems and piles of dead leaves. For other ideas on how to keep the buzz going, visit this link.

[spooniechef]

The Dinner Diaries Day 6 - Improvement (French toast and poached sea bass; 1 spoon each)

Minor improvement today, in that I produced two actual meals! At least part of it was my desperately wanting a treat, and deciding to go for French toast. I used to make my French toast incredibly basic, but I decided to play around with the "milk / egg / bread / fry / drown in maple syrup" model that my parents taught me. Now, most of the recipes I'm finding for French toast are for multiple people; I'm going to provide my recipe for one. Well, technically French toast and bacon, but ... well, I'll get to that in notes.

Here's what you'll need:

4-6 slices bacon

2-3 slices of bread

1 large egg

3-4 tablespoons milk

Little splash of vanilla extract

Pinch of cinnamon

Pinch of brown sugar

1/4 teaspoon granulated sugar

Now, bacon's good in and of itself, but it also produces enough bacon grease to cook the French toast in, adding a richness to the flavour. But if you're a vegetarian, or can't eat pork for some other reason, just ignore the bacon step and use a teaspoon or two of vegetable oil, or a pat of butter, for frying.

Here's what you do:

Fry your bacon; when crispy, remove from pan and set aside on paper towel (or, if skipping the bacon, add vegetable oil / butter to pan and heat

Add egg, milk, vanilla, cinnamon, and both sugars to a bowl; whisk well

Dip bread into the egg mixture; drop into hot pan for 3-5 minutes or until golden brown on both sides

Serve (with bacon if made)

So that was my brunch. Fairly late brunch, but brunch regardless.

After that, I had plans for clearing various of the meats out of my freezer. I had sea bass, and I decided to do something fairly simple with that. I could have just baked it, but I decided to poach it instead. Hence, recipe the second.

Here's what you'll need:

2 sea bass fillets (or other white fish)

3 cups vegetable stock

1 onion, sliced

4-6 cloves garlic, minced

1-2 tablespoons lemon juice

Seasonings to taste

For the seasonings, I stuck with celery salt, garlic pepper, and a couple of chilli flakes, but like most things, it's all down to what you like. I tend to tart it up a bit because when I was a kid, my mother used to poach fish in nothing but water, a slice of lemon and some celery, and I like something a little livelier. Hence the vegetable stock.

Here's what you do:

In a deep frying pan, bring vegetable stock, onion, garlic, and lemon juice to the boil

Add sea bass fillets; reduce heat and simmer on medium heat for about 10 minutes.

This one's best with rice, because it can absorb the flavoured-up broth, but I couldn't be bothered with boiling rice today so I went with a baked potato instead. Though I did add some frozen broccoli to the pan while poaching the fish, which gave that a nice flavour too. So maybe add whatever veg you're having with the meal to the stock as well.

Honestly, given I was dragged out of bed way earlier than I wanted to be (workmen put up scaffolding right out side my windows and the management company did not warn me about this, which is irritating), managing two meals when underslept and cranky is some kind of miracle. Still, zero-spoon recipes make the miraculous possible, so it's good to have a large collection of those.

Snack midway between those meals involved a can of peaches.