#but eating 15 grams of sugar and waiting 15 minutes is magic and great and what i’m doing rn | Explore Tumblr posts and blogs

langblr-o-kebek · 6 years ago

Text

How to feed yourself cheaply when you live alone

It can be so frustrating and difficult to get used to living by yourself. Apparently cabinets don’t come magically stocked with spices and you have to buy things??? with money???? So here’s a few things I’ve learned along the way along with some links to other great posts that have information along this subject too.

1. Secretly assassinate a relative and collect inheritance

2. Find a sugar daddy

If 1 and 2 are options then the rest of this post is worthless to you, if they are not options, keep reading.

Your first visit to the grocery store Buckle up because it’s going to be the most expensive one

You need to stock your kitchen since you are not a roach and can’t just eat the wooden cabinets. Every kitchen should have some combination of the “basics” which will be your non-perishable pantry items-those things that your parents house seemingly never runs out of.

The Basics

-Rice -Pasta (+any other grains you might like such as couscous, wheat berries etc.) -Flour -Sugar -Brown sugar (if you’re into baking like I am) -Baking Soda -Baking powder -Spices (for example, cumin, cayenne, oregano, basil, paprika, etc.) -Salt and pepper -Oats -Boullion or cans of stock -Cans of soup/packets of ramen -Coffee/tea

I suggest you buy these kinds of items in bulk if possible. If you have the space to store them, they will last you forever and items like these can make a meal that is supposed to be 1-2 servings into somethings thats 4-6 which I’ll explain later. Also, buying in bulk is cheaper per pound/100 grams (whatever system you’re using) so in the long run, you’ll save lots of money by buying one fat ass sack of rice a year instead of 15 every few weeks. Check your area for bulk stores, places that sell spices and grains by the weight. This will save you cash and can be more eco-friendly if you’re able to use your own bags/containers.

Tips for meals

It is so much cheaper to cook a larger amount of food at a time than making something for each individual meal. This is because for the most part, you can’t buy ingredients sufficient for one serving at the grocery store and you don’t want to buy something you’ll only use once and then the rest goes bad and bye-bye money. Making a meal that will last you 3-4 days is not only cheaper, but also saves time since after the initial cooking, all you have to do is reheat a little at a time later. You can take this a step further and use grains like rice, pasta and couscous to “cut” the food thereby doubling the amount of servings you have. Below are some really easy recipes that I use that last me days.

Things you can make at home for cheap

HUMMUS! Bc it’s a great snack, filling, healthy and is stupid expensive at the store and stupid cheap and easy to make.

-1 can of garbanzo beans -2 T of tahini (you can leave this out if you want, tahini can be expensive) -1 T lemon juice -1 clove of garlic, minced -Cumin, paprika, salt, pepper

Literally throw it all in a food processor and blend. If it’s too thick, you can add more olive oil or save some of the water from the beans and add that as well. If you do that, less salt will need to be added. If you use dried beans that you’ve soaked and shit you will need more salt.

If you don’t have a food processor, you can heat the beans up and smash it by hand, it’s more effort and it may be chunkier but it works. Same goes for immersion blenders.

Fun ways to shake this hummus up

-Roasted Red pepper: Chop 1/3 C of roasted red pepper and add. Replace some of the olive oil with some of the juice from the pepper jar.

-Roasted Garlic: Instead of mincing a garlic clove, expose the head of the garlic (lol) and rub with a little olive oil, making sure it gets into the cracks (lol). Wrap in foil and roast at 400 degrees (~200 C) for 30-35 minutes. Garlic should be nice and soft when it’s done. Roasted garlic is sweet instead of biting like raw garlic so using a whole head is okay and you won’t die when you eat it.

-Artichoke heart+black olive: Chop up one can of artichoke hearts with however many chopped black olives as you would like

-Pesto: Add in at least one tablespoon of pesto

Now the question is, how do I eat my hummus and the answer is, there’s actually a billion ways

-Put it on a sandwich or wrap! -Dip celery, cucumber, carrots, peppers in it! -Eat it with pretzels or tortilla chips OR if you’re a cheap bastard like me, make your own tortilla chips by cutting up some tortilla rounds, brushing them with olive oil, sprinkling them with salt and bake at 350 for 10ish minutes. I usually put mine into the oven right when I turn it on and pull them out when the oven is preheated bc I can’t be bothered to actually figure out a proper cooking time. Whatever, this is way cheaper than buying chips and they’re more filling. You can also make tortillas, it’s cheap and simple, I find they taste better, but it is slightly time consuming. Here’s a recipe. -Eat it with a spoon wgaf you live alone no judgement.

Coffee Creamer

Hell yes you can make this at home. The basic is about 1 3/4 cup of milk (whatever kind of milk, the more fat in the milk the creamier the creamer) and 14oz of sweetened condensed milk. You can also add in a few drops of any sort of extract/honey or some sprinkles of cinnamon/nutmeg whatever suits your fancy! Here is a bunch of variations. Also put 1/4 of a teaspoon of cinnamon per cup of coffee in with your coffee grounds in the filter for a cinnamon scented coffee.

Popcorn

Well, we all knew this one. But honest to god it is so much cheaper and healthier to pop popcorn using a bag of kernels than it is to buy a box of microwave popcorn. Just pour some oil and a tablespoon of butter into a large pan, add the popcorn and cook covered over medium heat. As soon as the kernels start to pop make sure you start jiggling the pan to keep them moving so they don’t burn and ruin your pan. I’m pretty sure you can put the kernels in a paper bag in the microwave too. Throw salt on it, or even cinnamon and sugar cuz why not.

RULES FOR GROCERY SHOPPING

1. buying in bulk saves

2. Don’t buy in bulk if you can’t use it all before it expires-like yeast! Most expiration dates are pretty generous and you can actually continue using the product beyond the date (this amount of time varies, please for your own safety please google it). Yeast is the only food I know of that is true to its expiration.

3. Avoid superstores when possible. Most of the time, you’re paying for the convenience. Superstores are often more expensive because you’re paying for the convenience of doing all your shopping in one place.

4. Ethnic markets are almost always cheaper-especially for trendy things like Coconut oil (so cheap at indian food markets!!) Find Chinese, Arabic, Indian, Mexican food markets around you and split up your shopping accordingly.

5. MAKE YOUR OWN BREAD, it can be very easy. Google it.

6. Off brand is just as good as the rest

7. Coupons, grab them in the front of the store if available

8. Just because something is a good deal doesn’t mean you have to buy it. I don’t care if orange juice is on sale, I don’t drink a lot of orange juice. You know what’s cheaper than something being 50% off? Not buying it at all. It costs $0.00 to be smart.

9. Don’t make grocery shopping a habitual thing. By that I mean don’t go grocery shopping every Sunday or whatever. Go grocery shopping when you need to go grocery shopping. If it’s been a week but you can wait 4 more days, wait 4 more days.

10. Don’t buy fresh herbs, grow them. A packet of seeds is cheap. Plastic pots are cheap. Potting soil can be cheap if you can find a place where you can buy by the weight instead of a massive bag. Plant the seeds according to the packet. Things like basil need to be watered often. Things like rosemary and thyme are okay chilling a couple of days without it. Read the packets and google it. Also it’s so rewarding to watch your little baby plants grow. An herb garden costs $10 dollars at the most to make. Fresh herbs at the grocery store cost $2-6 per package. Fresh herbs make meals taste a million times better I swear to god it’s the best thing you can do for yourself. Growing herbs also helped me with my depression so bonus.

11. If shopping at a super store, as much as possible stay out of the “middle”. What I mean is, things you buy should come from the sections closest to the wall-these include the produce, meat, dairy and frozen vegetables. All the processed foods are in the middle and though some can be cheap, they’re not filling and you end up buying them a lot. Doing things like making your own hummus can keep you out of the middle aisles and it’s healthier. Things from the middle you may need though are tea, ramen, grains, soup, peanut butter.

12. Plan your trip. Thoroughly look through your fridge and cabinets to see what you’re out of. I even keep a little white board on my fridge where I write what’s in the fridge and what’s run out. Write down what needs to be replaced/what you need for the next couple of meals. Do not stray from the list when shopping.

13. Go to Marshalls or Winners or whatever equivalent for things like olive oil, K cups if you have a Keurig (oh fancy fancy) and cool pink salt. They also have other kinds of oils like sunflower and avocado, and even sometimes protein powders. It’s way cheaper there and you can buy a liter sized bottle of olive oil for like 7 dollars when it would cost at least twice that at a grocery store.

14. Do not have the same grocery list every week. Prices of things change, your list should reflect that. If you’re wanting to get some sort of fruit for a snack, don’t get apples every week. Get whatever is in season. The prices of fresh produce in stores and markets will reflect what’s in season (i.e. the cheapest things). Lucky for us Bananas are always in season and are a super cheap snack that people forget about. I often wait until they’re ripe, cut them up and freeze them to make smoothies.

15. Don’t be afraid of tofu. It’s cheap as hell and once you learn how to prepare it, can be a fantastic substitute for animal proteins if meat/fish are too expensive.

16. Don’t forget, so many foods can be frozen. If something is crazy on sale, don’t be afraid to buy more than usual if you are able to freeze it. Here’s a list of things that can be frozen. TBH here, in Canada, I buy those big 3L bags of milk and store the little baggies in the freezer.

Finally, go to Goodwill stores and thrift shops to find kitchen appliances, dishes, and cookware for cheap! The best 7 dollars I ever spent was on a crock pot. These stores have so many items that last FOREVER, like a good pan, or a classic cafeteria. Don’t think you can’t cook because you can’t afford the equipment. Kitchen equipment doesn’t have to be a huge investment.

That’s all I have for today. Good luck out there guys.

#tips #college living #cheap

12 notes · View notes

unwritrecipes · 7 years ago

Text

Zingerman's Sour Cream Coffee Cake-Famous Fridays

Yippee--I've finally gotten it together and am back with a Famous Fridays post. And this one's a doozy, guys. The most delicious, tender, flavorful sour cream coffee cake from a truly wonderful bakery and deli, Zingerman's. Do you know about Zingerman's? Read on and I'll explain the magic of the big "Z"!!

You know how when you read a word you don't know the meaning of you simply gloss over it and then once you do learn the meaning, you seem to see it everywhere? Well, that's how Zingerman's has been for me. For years I've been seeing internet posts about it but it just didn't seem to matter that much to me. Then my daughter's hockey team made it to Nationals which were held in Michigan last year and she and I did the 11 + hour drive out there, stopping in Ann Arbor (which is where Zingerman's is) for lunch and we came face to face with the phenomenon that is Zingerman's.

How do I describe it? If you've ever been to Zabar's in NYC, you're approaching a teensy bit of what Zingerman's is like. Part gourmet/old-fashioned deli, part bakery, part grocery--it's a massive, wild, zany place with super cool decorations and just about every kind of yummy food you can imagine. We were trying to eat healthy so we ordered a container of chicken matzoh ball soup and a salad with chicken which turned out to be more like a deconstructed sandwich with only a few leaves of lettuce, a couple of slices of tomato, a hearty amount of chicken and just about the most wonderful artisan bread we've ever had. Thank goodness because otherwise we would've missed out on one of the things Zingerman's is most famous for! Ten months later and I'm still dreaming about that bread!!

The good news is that now all of the wonderful bakery favorites from the store are included in their new cookbook, Zingerman's Bakehouse, which means you can actually make the bread yourself in your very own home. I've done it now a couple of times--before my middle guy left for his Australian adventure, he and I attempted to make our own sourdough starter and successfully baked a few different breads from the book, but I'm not quite ready to share with you yet--still need more practice to perfect the techniques. But there are plenty of other wonderful, classic, easier recipes in the book, quite possibly none more so than this tender, nutty, cinnamon-y, buttery, sour cream coffee cake. It's billed as one of the store's most popular sweets and after one bite you will know why!! Simple, homey cakes like this are treasures you will want to make time and again!

The outer crust of the cake is chewy and sweet, the crumb is mellow and buttery and the cinnamon/walnut/brown sugar streusel that runs throughout, adds wonderful flavor and crunch.

Makes your house smell unbelievably good too!!

It's perfect for brunch or afternoon tea but would also give any fancy dessert a run for its money. Anytime it's around, I guarantee it won't be around for long!

So, if you're heading out to Ann Arbor, definitely give yourself time to eat and wander around Zingerman's and until then, pick up a copy of Zingerman's Bakehouse and get baking (it's a fun read too!) Have a great weekend, stay safe and I'll be back next week with some more cold-weather favorites!!

Zingerman's Sour Cream Coffee Cake-Famous Fridays

Makes one 9-Inch bundt cake

Prep Time: 15 minutes; Bake Time: About 1 hour

Ingredients

1 cup plus 2 tablespoons walnut halves (132 grams)--you could also use walnut pieces

3 packed tablespoons brown sugar

2 teaspoons cinnamon

2 cups sugar

1 cup unsalted butter at room temperature

3 large eggs

3/4 cup plus 3 tablespoons sour cream

1 1/2 teaspoons vanilla extract

2 1/3 cups unbleached, all-purpose flour

1/2 teaspoon baking soda

1 teaspoon sea salt

The Recipe

1. Preheat oven to 325ºF. Spray a 9-inch Bundt pan with non-stick spray, coat with flour, tapping out excess and set aside.

2. Place the walnuts in a single layer on a baking sheet and place them in the oven for about 10-12 minutes until golden brown and toasted. Remove them from the oven and turn it down to 300ºF.

3. Mix the walnuts, brown sugar and cinnamon together in a small bowl and set aside. In a separate bowl, combine the flour, baking soda and salt, whisking together. Set that aside too.

4. Place the sugar and butter in the large bowl of a mixer and beat on medium speed until the color lightens. Add in the eggs, one at a time, beating well after each one and using a rubber spatula to scrape down the sides and bottom of the bowl as needed. Add in the sour cream and vanilla and mix just until incorporated. Scrape down the sides of the bowl well and gradually add the flour mixture, keeping the mixer on low speed. You will need to scrape the sides down a lot as the mixture is very thick and you want to make sure it gets evenly mixed.

5. Spoon about 1/3 of batter into prepared bundt pan and smooth it down evenly. Sprinkle 1/2 of the nut mixture evenly across it and top that with another 1/3 of the batter, spreading it out evenly to the sides. Sprinkle the rest of the nut mixture evenly across the top and follow it with the rest of the batter, spreading it out evenly.

6. Bake for about 60 minutes, until a cake tester inserted into the center comes out clean (it might take longer--all ovens cook differently). Let the cake cool for about 15-20 minutes in the pan on a wire rack but don't wait much longer than that to remove it from the pan, as the nut mixture might make it stick to the pan as it cools and make it hard to remove. Invert over another wire rack and remove cake. Let cool fully before slicing and serving.

7. Cake keeps well wrapped at room temperature for at least a week.

Enjoy!

Note: Recipe adapted from Zingerman's Bakehouse by Amy Emberling and Frank Carrollo. I didn't change a thing--you don't mess with perfection!!

#Sea Salt #Baking Soda #Flour #Vanilla Extract #Sour Cream #Eggs #Butter #Sugar #Cinnamon #Brown Sugar #Walnuts

1 note · View note

brittle-little-bones · 7 years ago

Text

Low Calorie Meals

BREAKFAST: Big Green Crepe💚 -1 cup spinach -1 tbs almond meal, protein powder, or any combination -1 tsp wheat bran (optional) -1/2 tsp baking powder -1 egg white -2 tbs almond milk (water would probably work) -1 tbs applesauce Flavorings: vanilla extract, cinnamon, 1 tsp cocoa powder -sweetener to taste ***Blend all ingredients in a small blender until completely smooth. Fry like regular pancakes, or pour mixture onto a place and microwave for about a minute. You could even do this as a mug cake. Makes one BIG crepe or a few smaller pancakes Nutrition: approx. 90 calories - almost entirely from protein and HEALTHY fats (if you use almond meal), this is a flat belly recipe that fills you up for ages. Toast-less French Toast❌🍞 -1 tbs milk of choice -1/2 tbs Greek yogurt (makes it fluffier. You could probably sub regular yogurt, I cant vouch for it though) -3 tbs egg whites -1/2 tsp baking powder -pinch of salt -pinch of cinnamon -1/2 tbs mashed banana, applesauce, or pumpkin ***Whisk together all ingredients until they are foamy. Pour into a small baking dish and bake at 325 F for about 20 minutes (mine took 15 minutes in a toaster oven). The top should be a golden brown and stay puffed up an it when u take it out of the oven. Top with maple syrup to really mimic French toast flavor!! Nutrition: using fat free yogurt, almond milk, and pumpkin: 33 calories. Topped with 2 tsp sugar free syrup: 40 calories How to make Oatmeal😜 Not really a recipe, but this is how to make a HUGE bowl of oatmeal out of 35 calories. Start with 2 tbs quick oats. Add up to a full cup of water. It will look super liquid - that's what you want. Then microwave for at least 90 seconds, maybe even more. The oats will soak up the liquid and make a perfect texture. Add whatever flavorings you want (I prefer cinnamon and maple extract or a bit of cocoa powder). Seriously, this is the best breakfast ever, it makes LOADS out of a tiny bit of oats. Banana Pancakes🥞 -1 1/2 large bananas(ripe to overripe -2 eggs -1/8 tsp baking powder -maple syrup, butter, blueberries 59 serve (optional) ***Don't add too much banana. The pancake will not hold. There should be enough egg to hold mashed banana together. LUNCH/DINNER: Asparagus Rolls🌶 -4 spears of asparagus -1/2 roasted red bell pepper -1 tbs fat free cottage cheese -salt and pepper to taste ***Line a pan with tin foil or parchment paper. Wrap the asparagus with pepper, and put a scoop of cottage cheese on top of the pepper. Bake at 350 F for about 15 minutes or until cheese is bubble and asparagus is softened Nutrition: 40 calories Pad Thai🍲 -miracle noodles -1 tbs soy sauce for 2 servings -apple cider vinegar or lime juice -ginger+garlic (fresh or dried) -Bok Choy or other mixed stir fry veggies Nutrition facts vary, but will be most likely under 25 calories per serving, depending on how much veg you use. Favorite Zucchini Noodles🥒 -1/2 medium zucchini (16) -1/2 plum tomato (6) Sprinkle each of dried basil or mint (or use fresh, if you have it on hand) Dressing: I used apple cider vinegar with a splash of Walden farms white balsamic vinaigrette. You can use any vinaigrette you want, but I like to let the flavor of the veggies and herbs shine through by using something pretty plain. I think it would be delicious with a squeeze of lemon juice or apple cider vinegar and a pinch of 0 cal sweetener to balance it out. ***Use a vegetable peeler on the zucchini lengthwise to make thin strips like noodles. Chop up the tomato. Sprinkle on the herbs. Just before serving, add the dressing and toss to coat. If you're taking it for lunch, bring the dressing separately, or else the zucchini noodles will get soggy and deflated. Hot and Sour Soup🍜 General rules for soup - pick something broth-based with no pasta or other carbs. This soup is great because it's really flavorful without having many solid ingredients, so you can fill up on liquid without many calories. -1 tsp sesame oil (a splash) -1 cup sliced brown mushrooms -1 inch chunk of ginger, peeled and minced -2 garlic cloves, minced -8 cups vegetable or chicken broth -3 baby bok choy, chopped -3 tbs rice vinegar -siracha, to the taste (I use about 1 tbs) -1/4 cup soy sauce -1/2 tsp white pepper (black pepper is fine if you don't like white) -6 green onions, sliced -1/4 cup chopped cilantro ***In a large soup pot, heat the sesame oil over medium-high heat. Add mushrooms and cook for about 5 minutes until they shrink and release some water. Add the garlic and ginger and sauté for 1 minutes more. Add the broth and bring to a boil, then reduce to a simmer and add the bok choy until it wilts. Add the vinegar, siracha, soy sauce, pepper. Remove from heat and add green onion. Serve topped with cilantro Mac and Cheese🧀 I buy mac and cheese sauce powder from bulk barn and add about 2 tbs per package of miracle (shirataki) noodles. No need to add water - the noodles release water as they heat. Just thoroughly coat the noodles and microwave until heated through. You can add sliced mushrooms, spinach, or whatever veggies you happen to have. Nutrition: 60 calories (makes 1-2 servings) Egg Drop Soup🍳 -2 chicken bouillon cubes (10 cal) -1 medium egg white (15 cal) -1 oz spinach (1 cal) -baby carrot (5 cal) Spices: ground or fresh ginger, parsley, touch of onion powder, salt and pepper Note: a lot of veggies would go great with this and keep it low cal. Mushrooms, peas, green onion, sprouts, etc. ***Combine ~1.5 cups water, cubes, cut up veggies, and sliced in a pot over high heat. While waiting to boil, whisk the egg white in a separate bowl and set aside. When cubes dissolve fully, reduce the heat to a soft boil and "drop" the egg. This is done by slowly pouring it in the soup. Don't just dump it in, or it will end up clumpy instead of stringy. Also don't drop it into a rapid boil, it will have the same affect. Continue to boil until broth is reduced how you like it and veggies are soft. DESSERT: Magic Chocolate Bar 🍫 -1/2 cup cocoa powder -1 cup unsweetened almond milk -1/2 cup 0 Calorie sweetener Optional add-ins: -chopped nuts -coconut -mint extract ***Mix all ingredients in a small pot over medium-low heat until it thickens. Pour into a shallow container and freeze until solid. Eat straight out of the freezer or else it will get messy. Nutrition: 1/8 of the recipe (this is a LARGE piece, probably a couple square inches)-25 cals Ana's Apple Pie Filling🍎 -1/2 apple, chopped and peeled -1/2 tsp sugar -1/4 tsp cinnamon -2 tbs water ***Heat up water in a pan, add the ingredients , stir until apples soften (about 5 minutes) and enjoy Nutrition: 45 calories Light Lemony Oat Cakes🍋 -1 cup vanilla soy or rice milk -1 tbs lemon juice -1 heaping cup old-fashioned oats (or 1 cup oat flour) -2 tsp baking powder -1/2 tsp baking soda -1/2 tbs tapioca flour -1 tsp lemon zest (outer peel of an organic lemon, or lemon flavoring) -1/8 tsp salt -1 tbs but butter or tahini -1 tbs maple syrup ***combine sour or rice milk and lemon juice in a mixing bowl and set aside. Blend oats in a spice grinder or blender until finely ground. Mix oat flour with tapioca flour, blaming powder, baking soda, lemon zest, and salt. Make sure there are no small lumps. In a blender or with a whisk, combine milk mixture, nut butter or tahini, and maple syrup. Blend well. Mix wet and dry ingredients. Spoon into a preheated griddle. The mixture will be very thin. When bubbles form and break, turn carefully and cook until lightly browned. Servings: makes about ten 3-inch pancakes) Nutrition: 67 calories Fat: 2 grams Carbs: 11 grams Protein: 2 grams Sodium: 200 milligrams Fiber: 1 gram Watermelon Sherbet🍉 -2 cups water melon, cubes and seeded -1/2 cup sugar -1/3 cup cranberry juice cocktail -1 envelope gelatin, unflavored ***Place watermelon in a blender or food processor and blend until smooth. Stir in the sugar. In a small saucepan, combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved. Pour and stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan. Cover and freeze for 2 hours or until frozen. Break up frozen mixture and place into a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until the mixture is nice and fluffy. Return to the pan. Cover and freeze for 6 hours or until firm. Servings: 8 (1/2 cup) Nutrition: 83 calories Carbs: 20g Protein: 1g Fat: 0g 🌸I hope you all enjoy these wonderful recipes and please be safe🌸

14 notes · View notes

naturalstylebarcelona · 6 years ago

Link

Psilocybe Magic Truffles Barcelona, all strains review

Psilocybe Truffles are the sclerotia of the Psilocybe Magic Mushrooms.

There's few Magic Mushrooms able to create a sclerotia in the substrate.

The Psilocybe Mexicana gives you a happy and energetic trip. The Psilocybe mexicana guarantees exciting creativity and philosophical trip and it's a strain well suited for the beginners. Perfect for microdosing.

Psilocybe tampanensis (from city of Tampana in Florida) was the first strain discovered to produce sclerotia (truffles)

Tampanensis is perfect for an introspective trip with strong brain effect, but not much visual. It provides,creative thinking, meditative and intense spiritual trip.

Psilocybe tampanensis cause a change in both vision and sound perception, vivid close eye visions, a feeling of connectivity and oneness, as well as potential spells of giggles.

A 15 grams dose can induce euphoric states and spiritual mental exploration. If you are going to take a dose like this, we recommend you to be with an experienced psychonaut who guides you through the marvelous paths of the Tampanensis. This magic truffle variety is a perfect tool for mental exploration.The Tampanensis are not the strongest magic mushrooms known, but this is not a reason to not take Tampanensis seriously.

Psilocybe Pajaritos (literally little birds) are so called as they stimulate the thoughts to fly freely in your mind giving a great relaxed and social experience. They're not too visual or too strong and they're perfect to stimulate socialisation and creativity. For this reason this strain is also recommended not only for microdosing, but also for a night out with friends.

Psilocybe Atlantis is one of the most famous magic truffles, with colour visual effects, highly stimulating and creativity enhancing.

Psilocybe Hollandia is one of the strongest truffles available, with a less acidic taste these truffles are highly visuals and recommended only to experienced users.

Psilocybe Utopia is also one of the strongest truffles available, these truffles are left to grow for 5-8 months longer than the others with the purpose of increasing the psilocybin content. These truffles are recommended only to experienced users.

Psilocybe Double Vision are a special mix of 25gr of Utopia and Hollandia Magic Truffles. This big packet of special truffles selection guarantees a real strong trip and it's advised only to experienced users.

What determines the nature of the experience are the environment you are in, the people you are with, and of course the dosage.

From ten minutes to an hour after ingesting them, you will begin to notice the first effects, managing to feel and see more sharply and intensely. Then you will notice a rapid change in the perception of ordinary reality, seeing yourself and your environment from a new point of view. This often leads to fun insights and good laughs. It could also give you a sense of confusion, when your mind and your thoughts can no longer understand what is happening. As the external confusion intensifies, the internal visions become clearer (which can be best enjoyed with a slightly softer light).

The Sclerozio trip takes about 6 hours, goes and comes in waves, and is slowly disposed of.

Take from 5 to 9 g for a moderate trip and from 10 to 15 g for a powerful trip. If you are using them for the first time, we recommend taking a maximum of 10 g. It is better to take sclerotium on an empty stomach.

The most common and efficient way to use truffles is to eat them on an empty stomach. Wrap this up with a slightly heavy feeling in the stomach, which can be a little annoying during a trip. Although psilocybin is quite sensitive to heat, it is possible to make a truffle infusion, which is much tastier and easier to digest than fresh or dried truffles. Add the truffles (chopped) to a pan of hot water. Leave them to infuse for about 20 minutes, over a low heat (but without boiling the water). You can then add a little honey or sugar before drinking tea. Another method is to simply pour hot water over the truffles, leave them to soak for about 10 minutes, and repeat the operation again with new hot water.

Remember that too hot or hot water can damage your truffles. Make sure to let the water cool for a couple of minutes before pouring it over truffles.

It is of little use to take sclerotia two days in a row because your body immediately develops a tolerance for psilocybin. You have to wait at least three or four days to get more.

You can find all these strains at Natural Style Barcelona both in store and online.

Get in contact for more info

https://wa.me/34631246140

#magic truffles barcelona #magic mushrooms barcelona #what are magic truffles #differences between magic mushrooms and magic truffles

0 notes

edgewaterfarmcsa · 3 years ago

Text

CSA WEEK 1

-P I C K L I S T -

SPINACH - GARLIC SCAPES - BOK CHOY - SCALLIONS - RHUBARB - BASIL - CUCUMBER - STRAWBERRIES

To those that are new to this eating/farming journey, welcome! And for those well seasoned CSAers, I am so pumped to have you back because hot damn it feels good to be picking food again for all of you!

This June feels more welcomed than any June I have ever known. With the emergence of the garlic scapes from the garlic crop and the ripening from white to red of the strawberry fields, we too are emerging and I am reaching for the sun! And, like a strawberry, with every sunny day, I too am turning white to red. (Who’s got my sunscreen?)

ALRIGHT LET’S GET INTO THOSE GARLIC SCAPES:

What are they? For you fresh CSA babes, the garlic scape might be a mystery crop, but let me tell you there is magic in those green twisty wands. Garlic scapes grow out of the garlic plant. They are the eventual flower that the garlic would naturally produce. However, we cut them back in order to make a more robust garlic bulb. Plants use a ton of energy to make flowers. When you cut back your flowers, or prune your trees, it might feel disheartening at first (if you know you know). For example, in my own garden, I go through each of the early blossoms and snip back the flowers. We try to do this in our cut flower field as well. This encourages all that good energy that goes into producing flowers to be redirected into the foliage of the plants and its roots, encouraging a stronger, more productive plant over the growing season. However, unlike pruning your tomato plants or apple trees, we get to eat the ‘cut back’ flower right now. For all you medicinal foodies, there are real benefits to eating garlic scapes: immune system support, reduce inflammation, vitamin C, antioxidant properties, etc. The garlic scape is a more mild garlic that can be chopped fresh, fried on the pan, grilled with olive oil & salt or pestoed. I prefer pesto- see the PRO-TIPS section for more on this.

AND AS FOR STRAWBERRIES! We are one week into picking berries and the fruit is coming on nicely. The initial heat gave us a scare. Watching all the varieties ripen up at the same time was a little unnerving as too much fruit at one time is completely overwhelming for the farmer and the plant. Thankfully, this cool weather came to town and allowed us to take some deep breaths as we gear up for the next month of early mornings, butts up in the air, and flats full of berries.

PRO TIPS:

WASH YOUR SPINACH! Really and truly, give it one more rinse before you eat in order to take it to the next level of grit free greens.

THE FOLLOWING IS A REPEAT CSA RECIPE FROM PAST YEARS, I'M SORRY I CANT HELP MYSELF THE END PRODUCT IS JUST SO DANG GOOD…

Make the following recipe! It’s entirely mandatory! Bonus, this stuff freezes beautifully, so don’t feel committed to eating it all right away. This is one of our staples our family makes a ton of and keeps in our chest freezer to enjoy all winter long. The recipe says eat with spaghetti or (crusty) bread, but don’t stop there- slab it on your eggs, use it for a salad dressing base, dollop it in your winter soups, etc… And if you do make a ton to freeze, make sure that however you are packaging it, leave room at the top of the container for the pesto to expand. (we pack ours in mason jars, and have run into many-a-broken pesto filled jar. (1“ of space at the top should suffice).

YIELD About 1 cup recipe from the NYTimes

The star of this pesto is the garlic plant’s under-appreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil for now — otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

BOK CHOY

I am a huge fan of bok choy. For us, It's one of the first Summer greens that grows nicely in what appears to be all conditions. We obviously add it to stir-fries, ramen, fried rice, kimchi etc… But we also chop and use it as a sub for any early green. For example, it goes great in eggs- chopped thin and eaten fresh in tacos, etc…

by smittenkitchen!

JENNYS NOTE: At Least one point in the season- typically towards the beginning I have fantasies of making these muffins, only a handful of times has that fantasy come true… but these are perfect and easy enough. I encourage all to make extra and drop them by the strawberry fields on any given morning, the entire crew will thank you. (lol, jkjkjk, but also, not jk ya know?

Streusel

1/4 cup (31 grams) all-purpose flour

1/4 cup (28 grams) white whole wheat flour

1 tablespoon (13 grams) granulated sugar

3 tablespoons (38 grams) light or dark brown sugar

1/4 teaspoon ground cinnamon

Pinch of nutmeg

Pinch of salt

3 tablespoons (42 grams) unsalted butter, melted

Muffin

1 large egg

1/4 cup (50 grams) light or dark brown sugar

3 tablespoons (38 grams) granulated sugar

5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm

3/4 cup (177 ml) sour cream

1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)

1/2 cup (63 grams) all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Preheat oven to 375°F. Butter 12 muffin cups.

Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

0 notes

healthyandfitness-diy · 5 years ago

Link

via HEALTHY AND FITNESS https://ift.tt/2P8wo2k

15- Food Good for High Blood Pressure Patients | DASH Diet

Hypertension is an unusual condition which has almost no symptoms. Hypertension is more than just experiencing high levels of mental or physical stress. It is stress on your body that can kill you. Common causes or contributing factors of hypertension, which occurs due to high blood pressure, are obesity, some genetic factors, excessive drinking, high salt intake, lack of aerobic exercise, birth control pills and pain relievers. Medication is often prescribed to deal with high blood pressure. This means that you have take medicine forever, to not make hypertension a cause for your death. But if you follow some simple home remedies, you can get better control over your blood pressure.

While the exact cause of hypertension remains unknown, a few facts have been identified by health experts are: excess consumption of salt, lack of exercise, an unhealthy diet and genetic predisposition. Other factors that increase the odds are: cigarette smoking, binge drinking, obesity and stress. A recent study pointed out that processed or canned food and drinks might also be contributing to this increase.

What is DASH Diet?

Dietary recommendations for lowering blood pressure, such as the Dietary Approaches to Stop Hypertension (DASH) diet, include reducing your intake of fat, sodium, and alcohol. The healthy DASH diet plan was developed to lower blood pressure without medication in research sponsored by the US National Institutes of Health, Dietary Approaches to Stop Hypertension. The first DASH diet research showed that it could lower blood pressure as well as the first line blood pressure medications, even with a sodium intake of 3300 mg/day! Since then, numerous studies have shown that the DASH diet reduces the risk of many diseases, including some kinds of cancer, stroke, heart disease, heart failure, kidney stones, and diabetes. It has been proven to be an effective way to lose weight and become healthier at the same time. Following the DASH diet for two weeks can lower your systolic blood pressure (the top number of a blood pressure reading) by 8-14 points.

Serving suggestions for the DASH diet include:

Type of food

Number of

servings for

1600-3100 Calorie diets

Servings on a

2000 Calorie

diet

Grains and grain products (include at least 3 whole grain foods each day)

6 – 12

7 - 8

Fruits

4 - 6

4 - 5

Vegetables

4 - 6

4 - 5

Low fat or non fat dairy foods

2 - 4

2 - 3

Lean meats, fish, poultry

1.5 - 2.5

2 or less

Nuts, seeds, and legumes

3 - 6 per week

4 - 5 per week

Fats and sweets

2 - 4

limited

In general, you should eat more low-fat protein sources, whole grains, and plenty of fruits and vegetable. The DASH guidelines also suggest eating more foods rich in potassium, calcium, and magnesium. Through a heart-healthy diet, you can reduce your risks for hypertension and promote good health overall.

15- Food Good for High Blood Pressure Patients

High blood pressure has a lot to do with your diet and lifestyle. So besides reducing your sodium intake it's important you check what you eat. And that's where we come in. Healthy eating can play an essential role in warding off high blood pressure. But many fear that a blood-pressure-lowering diet involves bland, unseasoned foods and deprivation. That's far from the truth.

Here's a list of 15 foods that are easy to find, delicious, nourishing, healthy, can lower your blood pressure and reduce the risk of heart disease.

1. Banana for Blood Pressure

Bananas are one of the best fruits that people with high blood pressure can eat regularly as it comes in all seasons. This portable, easy-peel fruit aren’t just sweet and low in sodium, but is also rich in potassium, a nutrient that can lessen the effect of sodium in our bodies by more than 10%. They also make your kidneys stronger. So, try to eat one or two bananas daily. To incorporate more bananas into your diet- add it to your cereal, cake, bread, smoothies and milkshakes. Slice a banana into your cereal or oatmeal or frozen yogurt for a potassium-rich addition. You can also take one to go along with a boiled egg for a quick breakfast or snack.

2. Pomegranates for Blood Pressure

Pomegranates are a healthy fruit that you can enjoy raw or as a juice. According to a research drinking a cup of pomegranate juice once a day for four weeks helps lower blood pressure over the short term. Pomegranate juice is tasty with a healthy breakfast. Be sure to check the sugar content in store-bought juices, as the added sugars can negate the health benefits.

3. Celery for Blood Pressure

Celery is rich in a phytochemical called 3-N-butylphthalide which greatly helps in controlling high blood pressure. These chemicals help the muscles in and around arterial walls in our body relax, creating more space and allowing the blood to flow through without pressure. Phytochemicals can also reduce production of stress hormones that constrict blood vessels and lead to high blood pressure. Research has shown that eating as few as four celery stalks a day can reduce high blood pressure.

4. Garlic for Blood Pressure

Several studies have demonstrated blood pressure lowering effects of garlic. Garlic, both raw and cooked help control high blood pressure and also reduce cholesterol levels. This happens because garlic has allicin, which induces the blood vessels to relax by stimulating the production of nitric oxide and hydrogen sulfide. Nitric oxide helps promote vasodilatation, or the widening of arteries, to reduce blood pressure. Hydrogen sulfide is a compound that promotes good blood flow, removes gas and reduces the pressure on the heart to avoid the dangerous effects of high blood pressure.

5. Watermelon for Blood Pressure

Watermelon is a heart health promoting food loaded with fiber, lycopenes, vitamin A and potassium. All these nutrients have blood pressure-lowering effects. Watermelon seeds contain a compound called cucurbitacin, which helps widen the blood capillaries to reduce the pressure on them. This fruit is a rich source of L-citrulline, which has proven to regulate blood flow and reducing blood pressure. Watermelon has a lot of amino acids that prevent hypertension from taking a grip on your body. Add this delectable fruit to your diet and wait for the magic to happen!

6. Oatmeal for Blood Pressure

Oatmeal is high in fiber, low-fat, low-sodium and whole grains and thus help in maintaining a healthy blood pressure. Eating a diet high in fiber & whole grains helps your body maintain a healthy blood pressure and oatmeal does just that! It helps reduce both your systolic and diastolic pressure. This low-sodium food can be prepared as a hot cereal and topped with fruit or used in pancakes. You can also add it to many baked goods. Overnight oats are a popular breakfast option. To make them, soak 1/2 cup of rolled oats and 1/2 cup of nut milk in a jar. In the morning, stir and add berries, granola, and cinnamon to taste.

7. Beetroot for Blood Pressure

Beets are high in nitric oxide, which can help open your blood vessels and lower blood pressure. Drinking a glass of beet juice can yield a five-point drop in blood pressure, according to a 2012 Australian study. The effect might be even greater over the long term if they are drinking it day upon day. Yes, beetroot juice lowers systolic blood pressure in just a few hours. You can juice your own beets or simply cook and eat the whole root. Beetroot is delicious when roasted or added to stir-fries and stews. You can also bake them into chips.

8. Lemons and Oranges for Blood Pressure

To prevent our blood vessels from becoming rigid and reduce blood pressure, lemons contain antioxidants that make our blood vessels soft and pliable. Lemons are also good sources of Vitamin C that helps neutralize the harmful effects of free radicals. Orange juice is loaded with Vitamin C and oranges can balance the blood pressure levels. Opt in for a glassful of orange juice or eat the whole fruit to load yourself with fiber and vitamin C.

9. Skim Milk and Yogurt for Blood Pressure

Skim milk is an excellent source of calcium and is low in fat. These are both important elements of a diet for lowering blood pressure. You can also opt for yogurt if you don’t like milk. According to the American Heart Association, women who ate five or more servings of yogurt a week experienced a 20 percent reduction in their risk for developing high blood pressure. Try incorporating granola, almond slivers, and fruits into your yogurt for extra heart-healthy benefits. When buying yogurt, be sure to check for added sugar. Lower the sugar quantity per serving, the better.

10. Salmon, Mackerel, and Fish With Omega-3s for Blood Pressure

Fish are a great source of lean protein. Fatty fish like mackerel and salmon are high in omega-3 fatty acids, which can lower blood pressure, reduce inflammation, and lower triglycerides. In addition to these fish sources, trout contains vitamin D. Foods rarely contain vitamin D, and this hormone-like vitamin has properties that can lower blood pressure. One benefit of preparing fish is that it’s easy to flavor and cook. To try it, place a fillet of salmon in parchment paper and season with herbs, lemon, and olive oil. Bake the fish in a preheated oven at 450°F for 12-15 minutes.

11. Dark chocolate for Blood Pressure

It is found that eating dark chocolate is associated with a lower risk for cardiovascular disease (CVD). The study suggests that up to 100 grams per day of dark chocolate may be associated with a lower risk of CVD. Dark chocolate contains more than 60 percent cocoa solids and has less sugar than regular chocolate. You can add dark chocolate to yogurt or eat it with fruits, such as strawberries, blueberries, or raspberries, as a healthy dessert.

12. Spinach and leafy vegetables for Blood Pressure

Spinach is a green leafy delight with low calories, high in fiber, and packed with nutrients like potassium, folate, magnesium - key ingredients for lowering and maintaining blood pressure levels. Did you know that half a cup of cooked spinach provides around 12% of an adult's recommended daily calcium intake? Need an easy way to eat more of this great green? Add fresh spinach leaves to salads or sandwiches. Canned vegetables often have added sodium. But frozen vegetables contain as many nutrients as fresh vegetables, and they’re easier to store. You can also blend these veggies with bananas and nut milk for a healthy, sweet green juice.

13. Onion for Blood Pressure

Onions have also been found to lower your blood pressure due to the presence of an antioxidant flavonol called quercetin. It also has sulphur-based compounds that fight high blood pressure and reduce hypertension.

14. Carrots for Blood Pressure

Carrots are high in potassium and beta-carotene which have been shown to be effective in reducing high blood pressure. Carrot juice also helps maintain normal blood pressure by regulating heart and kidney functions.

15. Berries for Blood Pressure

Berries, especially blueberries, are rich in natural compounds called flavonoids. One found that consuming these compounds might prevent hypertension and help lower blood pressure. Blueberries, raspberries, and strawberries are easy to add to your diet. You can put them on your cereal or granola in the morning, or keep frozen berries on hand for a quick and healthy dessert.

High blood pressure can be reduced with healthy eating and a balanced lifestyle before it gets too late. A nutritious diet and exercise is the key.

#15- Food Good for High Blood Pressure Patients | DASH Diet https://healthyfit07.blogspot.com/2018/01

0 notes

michaelfallcon · 6 years ago

Text

Does Dark Roast Coffee Really Have More Caffeine?

When it comes to coffee, there’s something everyone’s talking about and nobody is talking about: caffeine. For people who drink and enjoy coffee, caffeine is on the mind and a wonderful tasting cup is a big bonus. For the folx who work in the coffee industry, we tend to want to think we’re in the deliciousness business and a part of a beautiful value chain, not that we’re administering legal drugs in liquid form. Of course, great coffee can be both things, but as is so often true about the common and ubiquitous, very little is known about the science of caffeine consumption, and there are many misconceptions around it.

Juliet Han has been pulling double-duty as the head roaster at Blue Bottle while also continuing her studies at Peralta Colleges in Oakland with a focus on science, and naturally she researches coffee whenever she can. In her just-published research paper Correlation Between Caffeine and Roast Levels Using HPLC she took on the question, “Does dark roast have more caffeine than light roast?” This is one of the most common misconceptions around coffee, and while it is something that’s been studied in the past, Han’s 15 years of varied industry experience give her a practical lens to see the question through.

Han started by considering the question and pulling it apart: Does dark roast have more caffeine than light roast? As with most questions about coffee, it depends. Even if you assume the brewing is performed consistently, when you say “more caffeine,” you’re talking about more… in what? In the cup? In the beans? In the grounds? How are you measuring the coffee? Each answer yields a different approach to the question, different scientific variables, and ultimately, different conclusions.

In her research lab, among the various tools and instruments, Han had access to an HPLC (high pressure liquid chromatography) machine, which is a common scientific tool that takes a sample and analyses it for what components are in there and in what quantities. The details of her methodology and data are in the research paper, but let’s summarize what she learned and why it matters, categorized by how we might frame the caffeine/roast question.

By the bean

One way to think about this question is: Do caffeine levels change inside the beans during roasting? On this, the science is clear: caffeine is very stable through the roasting process. You’d have to roast it past turning it into charcoal before caffeine would chemically change, beyond even the darkest of dark roasts you could find. Point is, even though the individual beans go through physical and chemical changes while it’s roasted, the amount of caffeine a bean starts with is generally the amount it ends up with. If you’re talking about individual beans, the caffeine level is the same whether it is light or dark roasted.

Of course, while this may be interesting as a bit of trivia, it’s not that relevant to our day to day coffee lives, unless you’re a coffeebeanophage, which means “person who eats whole bean coffee” and is also a word I just made up.

By the cup and weighing the grounds

Han wanted to take the variables of brewing out of the picture, so she brewed the coffee by “decoction,” which means brewing coffee by actually boiling the coffee in water. She brewed the living hell outta the coffee, extracting pretty much all the coffee that’s soluble. Boiling it for 15 minutes (as she did) is a lot, and the coffee surely tasted gross and bitter.

Coffee nerds like to weigh the coffee grounds we brew. Mass is a constant, and scoops or tablespoons give you a variable that’s imprecise and inaccurate. (Sorry, scoop lovers.) Different coffees can have very different physical characteristics, so it’s a bit misguided to think that there’s a magic brewing recipe that works all the time.

What Juliet found was that when she weighed the coffee grounds and based her calculations on that, the darker roast did in fact yield more caffeine than the lighter roast.

By the cup and by the scoop

But what if you just can’t put down that spoon or scoop? Not everyone has or wants a scale, and however imprecise scoops and spoons may be, it’s still the most common way most home coffee brewers measure their grounds. Measuring this way introduces the density of the coffee grounds into the calculations, and Han also did the calculations to see what the results were if someone used tablespoons or scoops.

Turns out that even when using volume to measure the coffee, the darker roasts still resulted in more caffeine than lighter roast.

What does this mean?

I’ve gotta tell you, I love Han’s research paper. There’s a lot to love about it, but what I love most is that it inspires so many more questions and possibilities for future research.

According to this research, dark roast does in fact yield more caffeine than light roast. This is consistently what Han found across experiments, and it makes sense, though not for the reasons one might think. A darker roasted coffee is less dense, so by the bean, it has lower mass than a light roasted coffee. All other things being equal, if you grind and weigh out a certain number of grams of coffee, there are more beans involved when using dark roast. It’s no different than if we ate a pound of fresh grapes versus a pound of dried raisins—far more sugar is consumed in the dried, condensed raisin equation.

So it’s not necessarily that “dark roast has more caffeine”—caffeine is stable across roasts—but rather, dark roast is less dense. Since the caffeine is so stable, the difference mostly boils down to density.

What I think it’s interesting to note is that when you look at Han’s data, the caffeine difference between the lightest and darkest coffees was around 9% when you measured by the scoop, but about 32% when she measured by weight. That’s a big! While it’s the density difference between the dark and light roast coffee that gives us the difference in caffeine content, the fact that a scoop of dark roast has less mass than a scoop of light roast actually reduces the net caffeine difference in the scoops-and-spoons scenario. So while darker roast does have more caffeine, that difference is more pronounced when you measure by weight than if you’re scooper.

32% is a fairly meaningful difference. It means that 16 ounces of Han’s light roast brew would have about as much caffeine as 12 ounces of the dark roast. But when you’re thinking about how this applies to your coffee consumption, keep in mind that Juliet Han is a scientist professionally controlling her variables. Once you leave the lab and get out into the world of coffeeshops and home coffeemakers (not to mention different coffees and roasters and brewing waters and brewing variables), you’re faced with the unfathomable number of factors that affect caffeine content beyond just roast level.

All in all, it appears that dark roasted coffee has more caffeine, but not for the reasons you think. That is a great bit of trivia to pull out the next time somebody brings this up at a party. “You know, dark roasted coffee has more caffeine, but not for the reasons you think!”

I can’t wait to see what other research Han and other coffee-knowledgable scientists come up with next. Go science!

Read the full academic paper from Juliet Han via Medium.

Nicholas Cho (@nickcho) is a coffee professional based in San Francisco. This is Nicholas Cho’s first feature for Sprudge Media Network.

The post Does Dark Roast Coffee Really Have More Caffeine? appeared first on Sprudge.

Does Dark Roast Coffee Really Have More Caffeine? published first on https://medium.com/@LinLinCoffee

0 notes

epchapman89 · 6 years ago

Text

Does Dark Roast Coffee Really Have More Caffeine?

By the bean

By the cup and weighing the grounds

What Juliet found was that when she weighed the coffee grounds and based her calculations on that, the darker roast did in fact yield more caffeine than the lighter roast.

By the cup and by the scoop

Turns out that even when using volume to measure the coffee, the darker roasts still resulted in more caffeine than lighter roast.

What does this mean?

I’ve gotta tell you, I love Han’s research paper. There’s a lot to love about it, but what I love most is that it inspires so many more questions and possibilities for future research.

I can’t wait to see what other research Han and other coffee-knowledgable scientists come up with next. Go science!

Read the full academic paper from Juliet Han via Medium.

Nicholas Cho (@nickcho) is a coffee professional based in San Francisco. This is Nicholas Cho’s first feature for Sprudge Media Network.

The post Does Dark Roast Coffee Really Have More Caffeine? appeared first on Sprudge.

seen 1st on http://sprudge.com

0 notes

mrwilliamcharley · 6 years ago

Text

Does Dark Roast Coffee Really Have More Caffeine?

By the bean

By the cup and weighing the grounds

What Juliet found was that when she weighed the coffee grounds and based her calculations on that, the darker roast did in fact yield more caffeine than the lighter roast.

By the cup and by the scoop

Turns out that even when using volume to measure the coffee, the darker roasts still resulted in more caffeine than lighter roast.

What does this mean?

I’ve gotta tell you, I love Han’s research paper. There’s a lot to love about it, but what I love most is that it inspires so many more questions and possibilities for future research.

What I think it’s interesting to note is that when you look at Han’s data, the caffeine difference between the lightest and darkest coffees was around 9% when you measured by the scoop, but about 32% when she measured by weight. That’s a big margin! While it’s the density difference between the dark and light roast coffee that gives us the difference in caffeine content, the fact that a scoop of dark roast has less mass than a scoop of light roast actually reduces the net caffeine difference in the scoops-and-spoons scenario. So while darker roast does have more caffeine, that difference is more pronounced when you measure by weight than if you’re scooper.

I can’t wait to see what other research Han and other coffee-knowledgable scientists come up with next. Go science!

Read the full academic paper from Juliet Han via Medium.

Nicholas Cho (@nickcho) is a coffee professional based in San Francisco. This is Nicholas Cho’s first feature for Sprudge Media Network.

The post Does Dark Roast Coffee Really Have More Caffeine? appeared first on Sprudge.

from Sprudge http://bit.ly/2WRjl8t

0 notes

healthyandfitness-diy · 6 years ago

Link

via HEALTHY AND FITNESS https://ift.tt/2P8wo2k

15- Food Good for High Blood Pressure Patients | DASH Diet

What is DASH Diet?

Serving suggestions for the DASH diet include:

Type of food

Number of

servings for

1600-3100 Calorie diets

Servings on a

2000 Calorie

diet

Grains and grain products (include at least 3 whole grain foods each day)

6 – 12

7 - 8

Fruits

4 - 6

4 - 5

Vegetables

4 - 6

4 - 5

Low fat or non fat dairy foods

2 - 4

2 - 3

Lean meats, fish, poultry

1.5 - 2.5

2 or less

Nuts, seeds, and legumes

3 - 6 per week

4 - 5 per week

Fats and sweets

2 - 4

limited

15- Food Good for High Blood Pressure Patients

Here's a list of 15 foods that are easy to find, delicious, nourishing, healthy, can lower your blood pressure and reduce the risk of heart disease.

1. Banana for Blood Pressure

2. Pomegranates for Blood Pressure

3. Celery for Blood Pressure

4. Garlic for Blood Pressure

5. Watermelon for Blood Pressure

6. Oatmeal for Blood Pressure

7. Beetroot for Blood Pressure

8. Lemons and Oranges for Blood Pressure

9. Skim Milk and Yogurt for Blood Pressure

10. Salmon, Mackerel, and Fish With Omega-3s for Blood Pressure

11. Dark chocolate for Blood Pressure

12. Spinach and leafy vegetables for Blood Pressure

13. Onion for Blood Pressure

14. Carrots for Blood Pressure

15. Berries for Blood Pressure

High blood pressure can be reduced with healthy eating and a balanced lifestyle before it gets too late. A nutritious diet and exercise is the key.

#15- Food Good for High Blood Pressure Patients | DASH Diet https://healthyfit07.blogspot.com/2018/01

0 notes