#get some dill and basil in there some lemon juice and oil and fresh tomatoes ooooh babyyy

[fadedlovemp3]

sorry for being half white but a good pasta salad in the summer time 🫶🏼🥰

[sniffanimal]

Hey boss do you have an actual recipe for that gyro bowl? Or do you just cook by vibes? Literally have been thinking about that thang for a whole day, lol

So, I've cooked *similar* things from recipe but I was going off pure vibes alone, BUT I can type up what I did in a sort of recipe-esque format for you! This may not be 1:1 exactly what I cooked, but it might be close?

Recipe for Donnie's Gyro Bowl below:

Ingredience (amount of each fed 3 people in excess, so maybe 4 servings?):

1lb Ground Lamb (can be omitted for a vegetarian friendly recipe, or changed for Protein Of Choice)

2 roma tomatoes

1 cucumber

1 zucchini

2 cans of chickpeas

1 large white onion

Dill weed (I ended up having to get dry, but fresh is better!)

Pearl Couscous (1 box, was roughly 2 cups of dry couscous)

greek yogurt (1 little cup of it)

1 lemon, or a decent amount of lemon juice

white wine vinegar

feta

"tuscan seasoning blend" which seems to be mostly basil, oregano, rosemary, thyme, garlic, and fennel.

"taco seasoning" which I used mostly for its cayenne, i would have liked to use paprika and cayenne together instead of relying on taco mix

Garlic powder (again, would have liked at least minced garlic if not fresh)

onion powder

red pepper flakes

Olive oil, butter, salt, and pepper

preheat oven to 400f. Dice tomato and zucchini (keeping them separate), and halve then slice thinly the onion. Zest and halve the lemon then juice into a bowl/cup. Dice half the cucumber, then grate the other half on the medium/large size holes on a box grater (or really finely chop it into mush).

Put the diced cucumber and half the tomatoes in a bowl and add half a cup of white wine vinegar and some warm water. Add a few tsp of lemon juice, salt, pepper, and Dill. Allow to quick pickle while everything else cooks.

drain chickpeas well and mix in a bowl with olive oil and what feels like the right amount of tuscan seasoning and taco mix powder. the peas should look well coated but not like Caked with Seasoning. Toss to mix and then spread out in a single layer on a greased cookie sheet. Bake for ~25 minutes depending on your oven. They might make popping sounds while cooking, be not afraid.

Melt a little butter in a pot and then add the couscous to toast it a bit before adding the same amount in water and then a little extra, maybe 1/4 cup extra. Stir in a generous amount of garlic and onion powders and boil for uhhh a bit until all the water has been absorbed. If couscous is undercooked and all the water is absorbed then add some more and cook until done. Keep warm until ready to serve.

In another pan, melt a bit more butter then add the lamb, stirring to break it up and brown it. I added a lot of the seasonings in different amounts, and some chili pepper flakes. Once cooked through, add half the tomato to cook with it. Once the tomato is soft and the lamb is fully cooked, remove from the pan and keep warm.

To the ~juices~ from the cooked lamb in the pan, add the zucchini and onion and cook well until the zucchini is soft and charred and the onions are soft. Season with Salt, Pepper, and Dill. Add more butter or oil if you didn't have any animal fats left over from meat.

To the greek yogurt, add the shredded cucumber, some lemon juice, dill, salt, and pepper. Stir to combine and taste to see if it's balanced.

To serve, put a layer of couscous at the bottom of the bowl, followed by chickpeas, the meat mix, the cooked veggies, the cucumber tomato salad, and then tzatziki sauce. Top with crumbled feta cheese.

The dish has such a mix of great flavors and textures and temperatures and heat and cream and lemon sour and its all just really really delicious. It did take maybe 40 minutes for me to cook but was soooooo worth it new favorite thing to cook for people.

Also if you were wondering, I went to the grocery store to buy everything I needed to make it more or less and it was about $35 and fed 3-4. The real expensive parts were the dill and the lamb, so those comprised $20 of it. If you already have dill, and omit or change the meat, it's a lot cheaper. Also its 2024 and groceries are expensive as hell.

[littlepreacher68]

3 Easy Keto Dinner Recipes for a Low-Carb Meal Plan😋🥗🍗#shorts #ketorecipes

3 Easy Keto Dinner Recipes for a Low-Carb Meal Plan😋🥗🍗#shorts #ketorecipes Are you on a ketogenic diet and looking for some delicious and easy dinner ideas? In this video, I'll show you how to make three simple and satisfying keto-friendly meals that keep you on track with your low-carb goals. From baked salmon with a lemon and herb topping to keto-friendly spaghetti, these meals are sure to please even the pickiest of eaters. So, grab your apron, and let's get cooking! These recipes will be perfect for anyone who is looking for quick and easy low-carb meals Baked Salmon with Lemon and Herb Topping: Ingredients: 4 salmon fillets Salt and pepper 1/4 cup of lemon juice 2 cloves of garlic, minced 2 tablespoons of chopped fresh herbs (such as parsley, dill, or basil) 1 tablespoon of olive oil Instructions: Preheat your oven to 400 degrees F. Season the salmon fillets with salt and pepper. Mix the lemon juice, minced garlic, fresh herbs, and olive oil in a small bowl. Place the salmon fillets in a baking dish and pour the lemon and herb mixture over the fish. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flaky. For a complete meal, serve with a side of roasted vegetables (such as broccoli, cauliflower, or bell peppers). Keto-friendly Spaghetti: Ingredients: 1 lb of ground beef 1 onion, diced 2 cloves of garlic, minced 1 can of diced tomatoes Salt and pepper 4 medium zucchinis, spiralized Instructions: In a large pan, brown the ground beef over medium heat. Add the diced onion and minced garlic to the pan and cook until softened. Pour in the diced tomatoes and season with salt and pepper to taste. Allow the sauce to simmer for 15-20 minutes. Meanwhile, spiralize the zucchini to create spaghetti-like noodles. Heat a separate pan over medium-high heat and sauté the zucchini noodles for a few minutes, until they are slightly softened. Serve the meat sauce over the zucchini noodles for a low-carb spaghetti dish. Grilled Chicken Salad: Ingredients: 4 chicken breasts Salt and pepper 2 cups of mixed greens 1/2 cup of cherry tomatoes, halved 1/4 cup of sliced red onions 1/4 cup of crumbled feta cheese 1/4 cup of chopped fresh herbs (such as parsley, dill, or basil) Instructions: Season the chicken breasts with salt and pepper. Grill the chicken over medium-high heat for 6-8 minutes per side, or until cooked through. Allow the chicken to rest for 5 minutes before slicing it into strips. In a large bowl, toss together the mixed greens, cherry tomatoes, red onions, feta cheese, and fresh herbs. Drizzle with your favorite homemade vinaigrette dressing. Add the sliced chicken on top of the salad and serve. Get Your Free Delicious Easy Keto Recipes here https://bit.ly/3Glt1l6 If you would like an All-Natural supplement to help with Weight Loss get the information here https://linktr.ee/ucanloseweight2 For more tips on how to lose weight and healthy living subscribe to the channel https://www.youtube.com/channel/UCHYUlhE-cjZZrMINySk0shg?sub_confirmation=1 Medical Disclaimer It's important to note that I am not a medical professional and the information provided in this video should not be taken as medical advice. The ketogenic diet should always be done under the guidance of a doctor or licensed healthcare professional. The meals and recipes shown in this video are simply suggestions and should be adapted to fit the specific needs and dietary restrictions of the individual. It's always best to consult with a healthcare professional before making any drastic changes to your diet. Disclaimer The above information contains an affiliate link and if you, as the consumer, make a purchase I will receive a commission at no additional expense to you the consumer.

[clitoroid]

Lemony White Bean Soup With Turkey and Greens

Yield: 4 servings 

INGREDIENTS 3 tablespoons olive oil 1 large onion, diced 1 large carrot, diced 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens 1 tablespoon tomato paste ¾ teaspoon ground cumin, plus more to taste ⅛ teaspoon red-pepper flakes, plus more to taste ½ pound ground turkey 3 garlic cloves, minced 1 tablespoon finely grated fresh ginger 1 teaspoon kosher salt, plus more to taste 1 quart chicken stock 2 (15-ounce) cans white beans, drained and rinsed 1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination Fresh lemon juice, to taste

PREPARATION Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

[tech-mobilereviews]

Best Deliciously Easy keto Recipes

                                       Introduction

The ketogenic diet or as like some people prefer to call it; the Keto diet or low carb diet is about consuming a lot of protein and fats but fewer carbs. This diet makes the body send the fats that we consume to the liver, which the latter transform it into energy to keep the body strong and active for a long time without feeling tired quickly.

The ketogenic diet or as like some people prefer to call it; the Keto diet or low carb diet is about consuming a lot of protein and fats but fewer carbs. This diet makes the body send the fats that we consume to the liver, which the latter transform it into energy to keep the body strong and active for a long time without feeling tired quickly.

The keto diet prevents you from consuming the lot for carbs that are the main reason of gaining weight because the sugar makes you hungry most of the time. When you consume carbs with small portions and focus more on protein and fat; your body doesn’t push you most of the time to eat; instead, it uses those fats to satisfy your hunger and keep you active.

If you are looking for a diet that will help you lose weight in a very short term, the ketogenic diet is the perfect diet for you because it not only helps you achieve great lean body; but also provides immense health benefits.

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The Benefits of The Ketogenic Diet

So far, there are a lot of great benefits of the keto diet, but no negative effects have appeared yet at all; which makes it the delicious diet that fits everybody. Here are other health benefits of keto diet:

1. Increases the level of HDL:

One of the best aspects of the ketogenic diet is that it increases the level of HDL in the body, which is the good cholesterol that helps in lowering the risk of heart diseases.

2. Helps in Alleviating Diabetes Type 2: 

By removing carbs from your daily meals, you say goodbye to sugar and insulin because your body already has what it needs, and you won’t have to be worried about what you eat.

3. Lowers Blood Pressure: 

High blood pressure is a catastrophe because it might lead to kidney failure, heart diseases, strokes... 

With this diet, you can say goodbye to all those worries and live a healthy life away from all those malignant diseases that threaten your life.

4. Gum Disease: 

Gum disease is one of the worst and most painful diseases which is commonly caused by the consumption of too much sugar. When you eliminate sugar from your daily meals, you can avoid gum diseases and toothaches. 

While on the keto diet, most of your diet will consist of foods high in fats coupled with a measured intake of proteins and low carbohydrate intake. Some of the food categories allowed in this diet include:

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1. Proteins

Poultry: Free-range Cornish hen, quail, goose, pheasant, chicken, duck, and turkey.

Fish and Seafood: Cod, tuna, scrod, anchovies, mackerel, flounder, catfish, trout, mahi-mahi, halibut, sole, sardines, salmon, halibut, snapper, and calamari. Always opt for wild caught fish to avoid toxins present in commercially reared fish.

Grass-fed Meat: These include beef, venison, goat, and lamb. Meat from wild animals are also acceptable; however, avoid sausages and meats that come with sugary sauces and those covered in breadcrumbs. Choose the chunks of meat with more fat since they contain less protein and more fat.

 Pork: Boston butt, pork chops, ham pork, and loin. When choosing ham, be on the lookout for added sugar. 

Bacon and Sausages: Preferably, you should buy these at specialty health food stores. If this is not possible, always read the labels to avoid those which contain fillers such as soy or sugars.

Canned Tuna and Salmon: Canned tuna and salmon are okay to consume while you are on the keto diet. However, avoid seafood rich in fillers, breaded seafood, and fried seafood. 

Vegetable Protein Powders: Protein supplements such as whey protein, hemp protein, pea, and rice are acceptable. 

Whole Eggs: This includes chicken eggs, and quail eggs which you can prepare through any mean desired; fried, soft or hard boiled, deviled, scrambled, or omelet style. 

Shellfish: Oyster, mussels, lobster, shrimp, crab (not imitation crab that contains additives), clams, scallops, and squid.

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2. Fats and Oils

Because these are your main sources of energy while you are on this diet, go for the types of fats and oils you enjoy. These may include:

* Omega 3 fatty acids from fish such as tuna, shellfish, and salmon

* Fish supplements or krill

* Monounsaturated fats such as egg yolks, avocado, and butter

* Vegetable oils such as olive oil, coconut oil

* Non-hydrogenated beef tallow, ghee, and lard.

* Duck and chicken fat

In order to make it easier to stick to this diet, be aware of which types of fat your body can tolerate. Many people seem to have zero or very low tolerance of vegetable oils and mayo. This may be a good thing because most of these oils are rich in omega 6 fatty acids - the kind that is bad for your body’s cholesterol levels.

In this case, work with the listed monounsaturated fats to reduce the inflammatory effect brought about by polyunsaturated fats. Nevertheless, work to balance both fats because you cannot survive on monounsaturated fats alone (You need a lot of fats and oils). Even then, avoid hydrogenated fats such as margarine to reduce the amount of trans-fats you eat.

3. Fresh Vegetables

For these foods, opt for organic ones or better yet, grow your own to avoid all pesticide toxins. Avoid starchy vegetables (corn, sweet potatoes, potatoes, peas, and winter squash) that are high in carbs. Instead, opt for moderate intake of sweet vegetables (squashes, peppers, tomatoes, and carrots). Vegetables that make it to the list are:

Celery

Collard Greens 

Onions (high in sugar; moderate intake)  

Alfalfa Sprouts  

Beet Greens  

Broccoli  

Spinach 

Dandelion Greens 

Bamboo Shoots  

Cabbage 

Brussels sprouts  

Garlic 

Mushrooms  

Shallots 

Kale 

Bok Choy  

Sauerkraut  

Chives 

Celery Root  

Swiss chard  

Cauliflower  

Snow Peas 

Bean Sprouts  

Olives 

Cucumbers 

Salad greens and lettuces: Romaine, Arugula, Fennel, Bok Choy, Boston lettuce, Endive, Mache, Escarole, Sorrel, Radicchio, Chicory Water Chestnuts 

Turnips 

Scallions 

Dill Pickles 

Leeks 

Radishes  

Chard 

Asparagus

4. Dairy Products

Mascarpone cheese 

Unsweetened whole milk yogurt (limit intake of this type of yogurt because it is a little high in carbs) 

All soft and hard cheeses 

Cream cheese 

Full fat sour cream (do not forget to check for additives) 

Full fat cottage cheese 

Heavy whipping cream

In any case, always go for raw milk products and if you do not have easy access to them, go for the organic ones.

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5. Beverages

Bulletproof coffee 

Decaf Tea 

Flavored seltzer water 

Decaf coffee 

Water 

Herbal tea 

Lemon and lime juice (limit intake) 

Clear broth or bouillon

6. Nuts and Seeds

Nuts: almonds, macadamias, pecans, and walnuts are the nuts with the lowest level of carbs meaning you can consume them in small amounts. Other nuts such as chestnuts, pistachios, and cashews contain a higher amount of carbs; thus, you should carefully monitor their intake. Nuts are best soaked for some time before roasted. 

Nut flours: these are necessary because while you are on this diet, it does not mean baking no longer fits into your life. Nut flours such as almond flour will suffice.

7. Sweeteners

Some options include:

Erythritol 

Splendor-liquid 

Inulin and Chicory root 

Lo Han Guo 

Liquid Stevia  

Xylitol 

Swerve

8. Spices

Here are spices allowed on the keto diet:

Sea salt 

Peppermint 

Ginger 

Basil 

Chili pepper 

Cloves 

Thyme 

Cilantro or coriander seeds  

Rosemary 

Black pepper 

Cumin seeds 

Oregano  

Turmeric 

Cayenne pepper 

Cinnamon 

Mustard seeds 

Parsley 

Dill 

Sage

As you can see from the above very detailed list, keto diet is NOT a highly-restrictive dieting lifestyle, it also offers you a variety of foods to choose from; thus, you should not feel overwhelmed.

However, there are foods you should avoid to achieve optimal ketosis as your body makes the switch from using glucose to synthesizing fats for ketones.

In the next section, we shall outline the foods you should avoid:

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Achieving Optimal Ketosis: Foods to Avoid

If you stick to the food listed in the previous section, you do not have to worry about not achieving optimal ketosis. On the same note, as you increase intake of those foods, you should also be on the lookout for the following foods that may hinder ketosis:

Avoid all grains, whole meal included (rye, wheat, oats, barley, corn, millet, rice sorghum and buckwheat). Also, avoid all products made from grains; these include foods such as crackers, pasta, pizza, and cookies.

Avoid refined fats and oils like sunflower, canola, grape seed, corn oil, soybean, and Trans-fats such as margarine. 

Avoid milk (only full-fat raw milk is acceptable). For coffee, replace milk with reasonable amounts of cream. 

Avoid tropical fruits such as bananas, pineapples, mango papaya, etc., and some high carb fruit.

Avoid fruit juice.

Avoid factory-farmed pork and fish.

Avoid all artificial sweeteners containing Aspartame, Sucralose, Saccharine, etc.

Avoid alcoholic sweet drinks such as beer, and sweet wine

Avoid Soy products

Now that you know what to eat and what to avoid, is there a way to guarantee faster adoption of ketosis? The answer is yes. The following section illuminates such tips:

Click Here for more Information about Custom Keto Diet: https://bit.ly/3tPtUZE

How to Get Into Ketosis ‘Fast’: Invaluable Tips

It takes 48 hours to get into ketosis. To get there, you must correctly adapt the keto diet. Below are tips that should help you do just that and get your body into ketosis faster:

Tip 1: To get into ketosis faster, eat less than 20g of carbs a day. 

Tip 2: Drink water, about 100 ounces per day. Drink more to lose more. 

Tip 3: Purchase some Ketosis. Getting some validation that the diet is actually working will be a great motivation to keep you on a diet considering the intimidating nature of the first few days of the diet. 

Tip 4: Do not panic. Be aware of the keto flu coming your way. The dizziness, the irritability, and fatigue you will be feeling on the first three days may have you experiencing mood swings; but don’t give in just yet. Reward yourself with bacon and delicious keto friendly foods as you crave for carbs and sugars. The craving will disappear as long as you’re full. 

Tip 5: Consume more salt. This is really important. While on a keto diet, your body does not retain water as it normally would; hence, electrolytes like sodium quickly flush out of your body. Therefore, you need constant replenishing; otherwise, you will feel awful. As indicated earlier, opt for sea salt. 

Tip 6: Never open the door to hunger. When you feel the tiniest bit of a hunger pang, immediately eat high-fat low-carb foods. The moment you get too hungry, it forms the temptation pathway. Remember: go simple. Do not over plan things because when you do, you may end up making everything strict and less fun. The keto diet is fun; keep it so. 

Tip 7: Remember: this is not a high protein diet. The keto diet is high fat, low carb, and moderate protein diet. Moderate is the key word here. 

Tip 8: Embrace the fat. Eat fat to lose fat that is your new motto. Do not shy away from the fat because it is your ticket to a healthier you.

Common Keto Diet Mistakes You Should Avoid 

Nobody is perfect, and no diet is perfect. As you adopt this diet for good health and weight loss, you are bound to make several mistakes; this is normal. The best way to avoid, or minimize the effects of mistakes is by learning and preparing for common mistakes. Below is a list of common keto diet mistakes dieters make:

Eating Too Many Carbs 

There is no exact definition of what ‘low carb’ means. Some would say it is simply anything under 100 to 150 grams a day simply because they get amazing results with this range. However, this may be excessive if your aim is to have plenty of ketones in your bloodstream. Most keto dieters go for under 50-grams of carbs per day to get into optimal ketosis. Anything beyond that is termed as excessive.

Eating Too Much Protein 

Remember: the keto diet is all about protein moderation.

Impatience 

As you adopt a keto diet, you need patience: patience to get into ketosis and patience to adapt to ketosis. Understand that previously, your body’s main source of energy was carbs; now, it has to adapt to a new source of energy, fats. The body requires time to do this; therefore, be patient.

Obsessing Over The Scale 

The number on your weigh scale should not determine your keto diet success. Let this be the least of your worries. Just live life and enjoy your diet. Weight loss will happen; do yourself a favor and keep away from that scale.

Not Eating Enough Fats 

The unrestricted consumption of fats may seem excessive. However, the keto diet is a high-fat diet. Just trust keto and enjoy the fat. However, you should eat the right kind of fats, preferably monounsaturated and saturated fats.

Eating Processed Keto’ Foods 

When you are on a keto diet, always think about it this way: the intention is to eat natural ingredients and not foods that come in wrappers such as Atkins bars and Quest bars. Although you can occasionally eat these, the idea is for a large portion of your diet (we are talking about 70-80% of your entire diet) to consist of natural ingredients.

Being After A Quick Fix 

If this is your aim, do not start the diet. The Keto diet is more of a lifestyle change than a short-term diet plan. Dropping a few pounds and then going back to your normal bad eating habits will be a waste of time.

Indecisiveness 

Half-heartedly adopting the keto diet could be the worst thing you could do to yourself because you are just wasting time. If you are not all in, you will not survive through the temporary effects that come with adopting the diet. Decide on what you want and think of everything you will gain by going keto to keep you motivated.

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Product Information

Our custom meal plan service was designed to help men and women all over the world turn their lives around and take charge of their health and figure.

The custom keto diet is a brand new product that allows someone to create their very own keto diet plan based on their food preferences, daily activity levels, height, weight and target weight goals.

We use scientific research and proven studies to create personalized ketogenic diet plans that maximize fat burning via the correct calories and macronutrients for each individual.

The customers keto diet plan is available to access immediately after payment.

Here’s what they will get:

An eight-week meal plan created based on the expertise of certified nutritionists, personal trainers, and chefs.

Meals that have calorie and macronutrient content tailored to their specific situation and goals.

A nutrition plan with food variety to ensure they will get a wide range of nutrients and boost the likelihood of sticking to their diet.

Meals that are based on personal food preferences to make their diet enjoyable and help them stay on track with their plan.

Detailed recipes with step-by-step instructions to make meal preparation super simple (no prior cooking experience needed).

A downloadable shopping list each week that details every needed ingredient they will need in the upcoming seven days.

Options on how they can customize every meal even more to suit your taste buds.

We’ll show them what to eat every day to reach their goals in the fastest and most enjoyable way.

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[femchef]

When our pastry intern first started working with us this past spring, I made breakfast - fancy toast with ricotta+labna, fresh peaches and raspberries, honey, fresh granola - and when she asked me if I ate like that everyday I responded very flatly that sometimes I just eat a hotdog.

Which is true - I tend to seesaw between pretty food and living on hotdogs and twizzlers, which. Maybe isn’t very good, but ya know, sometimes that’s just how it goes.

Anyway - last Saturday, she and our pastry boss were talking about how down and gray they were both feeling and they made the decision that they needed to eat some leafy greens at SOME point everyday, and that it might as well happen during lunch at the restaurant when access to fresh food is most plentiful.

The result of this decision was an hour spent on Saturday making a very easy dressing because actually our restaurant was out of a lot of ingredients and she got creative and made her own very delicious version - and more importantly, the decision to make something green and nourishing and filling for our lunches carried over into the rest of the week.

So - here are five salads we put together that were satisfying and very delicious:

Monday: A Very Southwestern Green Goddess Salad

Grilled chicken, avocado, chopped boiled egg, romaine lettuce and pea shoots, cherry tomatoes, bacon, pistachios, and a delicious variation on the green goddess dressing - replace parsley with a bunch of cilantro, replace tarragon with green onions, and replace the sardines with fish sauce and capers (also substitute half the lemon juice for lime and add the zest of both).

Tuesday: Blackberry Citrus and Beef

Baby rocket, shoots and sprouts, mint and basil, blanched sugar snap peas, spiralised cucumber and toasted pecans all tossed in a blackberry+grapefruit vinaigrette with Dijon mustard, warm roasted apple slices and beef tenderloin, peppered goats cheese, orange segments, and a 3-minute egg.

Wednesday: Greek Chicken Chopped Salad:

Kale, spinach, oregano, mint, and dill all chopped and rubbed down with lemon zest and juice, olive oil and salt and pepper and left to soften and marinate - tossed with baby rocket, parsley, shoots and crumbled feta cheese. Sliced cucumber, cherry tomatoes, peppadew peppers, sugar snap peas and grilled chicken - all tossed together with more of that green goddess dressing and raw chopped pecans.

Thursday: Roasted Eggplant and Sweet Potato

Roasted eggplant with minced garlic, red onion, olive oil and cider vinegar beaten together, warm pita slices, roasted sweet potato and fennel with ginger, cardamom and rosemary, baby rocket, minced Fresno peppers, minced ginger root, cherry tomatoes, carrot and tomatillo all sliced paper thin with baby rocket greens. Lots of toasted nigella seeds, dried sumac and freshly grated nutmeg.

Friday: Somewhat Spicy Beef Salad

Chopped kale, spring mix, cinnamon-toasted skinless almonds and black sesame seeds tossed with orange zest and juice, salt and pepper, fish sauce, sesame oil, and mirin. Thinly sliced pear and radishes, with sugar snap peas, red bell pepper and orange segments all tossed in minced Fresno peppers, minced ginger, minced garlic, lime zest and juice and orange juice. Everything is tossed together and served with cooked beef tenderloin scraps and chopped green onions.

I dunno if we will keep up with the salads all the time, but - even if we don’t get fancy with it, we will try to keep some dressing and easy salad bits on hand. It’s been a really nice, energetic week at work, in no small part because everyone working in the back is trying to take better care of themselves and each other.

Remember to take care of yourself - drink some water, take your meds if you’ve got them, and eat something dark green and nourishing from time to time if you can manage it (even if that’s drizzling some ranch dressing over a chunk of iceberg lettuce and stuffing it in your mouth over the sink at home don’t judge me).

[thehungrykat1]

Finestra Sunday Brunch is Back At Solaire Resort & Casino

The Finestra Italian Sunday Brunch is finally back at Solaire Resort and Casino! This much-awaited gastronomic activity has now returned to the delight of diners who are longing for an exquisite Italian-themed Sunday brunch that showcases the decadent flavors of Italy. We’ve tried many different buffets and all-you-can-eat brunch affairs before, but this was truly one of the most elegant and premium dining experiences we have ever enjoyed.

Solaire Resort and Casino is home to several impressive restaurants, but none is as classy and luxurious as Finestra Italian Steakhouse. This dining destination is only open during its happy hour and dinner services, but Sundays are now more special as Finestra hosts its Italian Sunday Brunch every week from 11:30 AM to 3:00 PM. The Hungry Kat was invited to the reopening of the Sunday Brunch last November 28, 2021 and it was such a lovely afternoon filled with endless glasses of champagne and bountiful plates of lobsters, seafood, pasta, steaks, and so much more.

Finestra has been recognized by Philippine Tatler as one of the Top 20 Best Restaurants in Manila for the last three years. Its opulent dining room takes on a different hue in the afternoon with a brighter and livelier ambiance. Families and groups are the more common guests compared to the dinner service which is more suited for dates and private functions.

Guests can also enjoy live entertainment from esteemed musicians during Sundays. Plexiglass barriers are set around the performers to maintain proper health protocols.

Chef Alan Marchetti, Chef de Cuisine of Finestra Italian Steakhouse, has made sure that everybody gets an authentic taste of Italy during the Finestra Sunday Brunch. Similar to our previous Pasta Degustation event, Chef Alan personally attends to each of the dishes and gives them his own personal touch.

Aside from the overflowing glasses of Nicolas Feuillatte Champagne, guests can have as much as they want from the beverage menu. This includes Finestra Italian Cocktails such as the Pigafetta, Finestra Negroni, and Giramondo which we had already encountered at their Momento Aperitivo Happy Hour. They also have a great selection of red and white wines, spirits, liquors, local and imported beers, Italian iced teas, sodas, fresh juices, premium coffees and loose leaf teas.

The Finestra Italian Sunday Brunch has an Order-All-You-Can setup where guests don’t have to leave their tables at all and just order the dishes they want from the Sunday brunch menu featuring over 50 premium items. Each table is given a complimentary bread basket served with their own Finestra Olive Oil produced from cold-pressed Sicilian olives.

We started with their Finestra Brunch Specials. The Octopus Carpaccio has soft and delightful slices of octopus in olives, tomato, basil, and dill.

I really love foie gras so I immediately asked for the Foie Gras Terrine. This luscious and delicate foie gras is served with a crunchy and buttery brioche bread and fig jam. It’s such a splendid dish that I wanted another serving, but I had to control myself and make room because there was a lot more to come .

The Potato Hash Salmon is a great breakfast or brunch item with poached egg and hollandaise on top of fresh smoked salmon and a crispy hash brown. Guests can also choose to get the Finestra Eggs Benedict with parma ham and toasted focaccia.

I wanted more salmon so I ordered the Smoked Salmon with capers, lemon, and parsley. These are all just appetizers, by the way, so now let's move on to some of the heavier items.

One of the highlights and a must-order at the Finestra Sunday Brunch is the Finestra Seafood Tower. This is not just one, but two types of towers that come with either hot or cold seafood specialties. I suggest you get both. The Ice Seafood Tower starts with a topmost layer of poached prawns, welks, mussels and clams.

The second level has freshly shucked Gillardeau Oysters which are considered as one of the best in the world. The bottom layer comes with steamed lobsters, curacha, and blue swimmer crabs. The seafood tower is served with classic cocktail sauce, whipped horseradish, raspberry mignonette, and Amalfi lemon.

On the other hand, the Hot Seafood Tower comes with a variety of cooked seafood items such as Rockefeller Oysters, herbed baked mussels, razor clams, and welks in spicy tomato.

The bottom layer is where all the action is as it features a medley of Baked Boston Lobsters, grilled prawns, curacha, and blue swimmer crabs. These are served with tartaar sauce, whipped horseradish, lemon butter sauce, and Amalfi lemons. The size and quantity of the seafood towers are adjusted depending on the number of guests on the table, but you can always request for more of any item as you wish.

What’s an Italian feast without pizza and pasta? The Finestra Sunday Brunch lets you have your choice of Pinsa Romana. This is a classic type of pizza made in Italy that stands out with its light and airy crusts. The Diavola is topped which is topped with spicy salami, mozzarella, black Taggiasca olives, and roasted peppers.

Another option is the Funghi with its smoked scamorza, Mozzarella and parmesan topped with wild mushrooms.

They also have an authentic pasta selection which is Chef Alan’s true passion. The Pappardelle Tartufate is a creamy carbonara-like dish made with truffle paste and Parmesan. You can also go for the Lobster Spaghetti with its tomato bisque, chili, and garlic.

Those with a more adventurous palate can try the Green Duck Ravioli with vegetable brunoise, rosemary jus. This colorful pasta creation is personally handmade by Chef Alan and pops with savory flavors once you bite it.

Those with a preference for cheese should order the Gnocchi Four Cheese with honey and walnuts. Then finish off your pasta adventure with the Risotto Asparagus prepared with carnaroli rice, asparagus, and wild mushrooms.

Thank goodness for my appetite, because now it’s time for the main courses. The Whole Josper-Cooked USDA Rib Eye Steak is on the top of my list because I just love eating steaks. This tender and juicy USDA beef was cooked medium and comes with roasted potatoes, baked carrots, slow cooked red onions, and baked garlic. I was surprised with the huge portion size but I am definitely not complaining.

Those who prefer a more petite version can order the USDA Fillet Mignon served with green beans and duck fat fried potatoes. It’s funny because I actually ordered the Rib Eye Steak while my husband ordered the Fillet Mignon. He had a big laugh when he saw his serving compared to mine, or maybe he was crying deep inside. Don’t worry, he had a few more dishes for himself still coming.

The Lobster Thermidor is also a must-have with its cheesy crust and herbed bechamel sauce. The difference between the Finestra Sunday Brunch and our favorite Lobster Buffet at Fresh is that each dish here is cooked only upon order so your lobster is freshly prepared and served immediately.

Another recommended seafood option is the Baked Norwegian Salmon served with wilted spinach, chives, and hollandaise. This premium salmon and the lobsters go so well with the meaty steaks.

After all those courses, save a little more space for the Dolce or Desserts. Choose from among these sweet selections including Chocolate Zuccotto Cake and the Lemon Meringue Cheesecake.

Other items to choose from are the Mango and Passionfruit Semifreddo, Vanilla Panna Cotta, Finestra Tiramisu, and Mixed Berries Zabaglione. You can also go and look at the Dessert Trolley and get some cookies, chocolates, and candies.

Make sure to drop by the Live Affogato Station where you can create and customize your own affogato or ice cream cups. There are so many items to choose from including fresh fruits, coffee jelly, cookies, marshmallows, candies, chocolates, syrups, whiskey, rum, and Italian liquor.

The chef will actually concoct the ice cream on the spot using liquid nitrogen and your choice of vanilla or chocolate flavors. There’s a little chemistry action going on which makes your final cup of affogato much more special.

The Finestra Italian Sunday Brunch is available every Sunday for P4,999+ per person. The price may be a bit on the expensive side, but the overflowing champange, fresh Gillardeau oysters, baked Boston lobsters, and USDA rib eye steaks make this exquisite brunch affair truly worth it. There is no better place to impress your date or to splurge on your family this holiday season.

Finestra Sunday Brunch

Solaire Resort & Casino, 1 Asean Avenue, Entertainment City, Paranaque

8888-8888 loc. 8857

www.solaireresort.com/dining/finestra

www.facebook.com/FinestraAtSolaire

[portfoliokokkailuun]

Final Mix recipes

Salmon soup that never was

Serves 6

1,5kg of potatoes 1l of water 2 cubes of fish stock 5-10 pimento peppers 2-5 white peppers 1kg of salmon, cubed 5dl of heavy cream 100g of butter salt

Recipe

1. Peel potatoes and cube them.

2. Make your stock by boiling your water and adding stock-cubes into the boiling water.

3. Add seasoning (peppers, salt)

4. Add potatoes to the seasoned water

5. Let potatoes boil on a low heat until they are almost cooked.

6. Add cubed salmon. Let the soup boil until the fish is almost cooked.

7. Add cream and butter to the soup. Stir carefully.

8. Wait until the soup boils again. Taste the soup. Add more seasoning if needed.

9. Serve with rye bread and fresh dill.

Sunset salmon pasta

Serves 2

300g of smoked salmon 2 cloves of garlic 2 teaspoons of lemon juice 1tl of oil 2dl of cream ½ teaspoons of black pepper dash of salt 25g of butter

500g of spaghetti

Recipe

1. Rip you salmon onto small chunks

2. Heat your pasta water, add a bit of salt and cook your pasta

3. On a pan, heat your oil. Add black pepper, lemon juice, garlic and a little bit of salt. Add the butter and let it melt.

4. Add the salmon to the pan. Add the cream and mix everything carefully. Let simmer on low heat.

5. Drain your pasta and return it to the pot.

6. Pour all the contents of the pan into the pasta pot and mix everything together.

7. Serve immediately.

Kairi's healthy veggie meal

Carrot patties with brussel sprouts and apples

Serves 2

For patties

500g of carrots 100g breadcrumbs 1dl of water 2 eggs 10 leaves of fresh basil 2 tl of black pepper dash of salt

For sprouts and apples

200g of brussel sprouts 200 g of apples, peeled and cut into wedges salt black pepper

Recipe

1. grate your carrots with a fine grater.

2. Soak your breadcrumbs in water for approximately 10 minutes

3. Mix you soaked breadcrumbs and eggs with carrots. Mix until evenly mixed.

4. Cut your basil leaves very finely and add them to carrots along with salt and pepper.

5. Let the mixture sit for 15-30 minutes.

6. Mold the mix into patties with your hands. One patty should weight approximately 100-150 grams.

7. Heat up a pan, and melt some butter on it.

8. Cook the patties on the hot pan until they are firm and light orange in colour. Cook on both sides.

9. Wash you brussels and chop them into halves.

10. On a pan, heat some butter and let it brown. When the butter is browned, add brussels and apple wedges into the pan.

11. Season with salt and pepper

12. Cook until the brussels have browned a bit and the apples feel a little bit soft.

13. Serve immediately.

Twilight pasta

Pesto pasta with chicken

Serves 2-3

500g of spaghetti 200 g of red pesto 250g of chicken, cut into strips oil salt pepper Parmesan cheese, to taste

1. Heat some oil in your pan and cook your chicken until fully cooked. Season with salt and white pepper.

2. On a pot, boil some water and salt it. Cook your pasta in the salted water acoording to the instructions.

3. Drain your pasta and return it to the pot. Pour in the pesto and mix well. 

4. Add your chicken. Mix well

5. Serve with grated parmesan on top.

Flaming pasta sauce

Spicy tomato pasta

Serves 2

500 g of crushed tomatoes 50g of pureed tomatoes 50g of ketchup 2dl of water 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of paprika powder 2 teaspoons of black pepper 1 tablespoon of dried basil 1 tablespoon of Dried oregano 10-20 drops of tabasco salt, to taste 400g of pasta

1. On a saucepan, mix together crushed tomatoes, pureed tomatoes, water and ketcup.

2. Add spices one at a time. The given amounts are just starting amounts, so you can always add more if you feel like it.

3. When you have added all the spices, put a lid on top of the saucepan and leave you sauce to boil on low heat. This sauce can simmer 10-30 minutes. The longer you let it simmer, the better it will be.

4. Check regularly to make sure that all the liquid has not boilet out of the pot. Add water if needed.

5. While your sauce simmers, cook you pasta. Salt the pasta water well and cook your pasta according to insturctions. When it is done, drain the pasta and return it to the pot.

Serve the pasta and pour the sauce on top.

Tip! If you'd like this to be more filling, you can add textured soy granules, different kinds of veggie balls, vegan cheese or other extra fillings to the sauce. This sauce tastes great with almost anything, so don't be afraid to play around!

Aqua's comfort

Breaded chicken, bechamel sauce and potato-sweet potato mash

Serves 4

For the chicken:

4 chicken breasts

2 eggs

200g of breadcrumbs

200 g of wheat flour

teaspoon of salt

teaspoon of black pepper

For the bechamel

2 tablespoons of butter

3 tablespoons of wheat flour

5 dl milk

dash of salt

dash of white pepper 

dash on grinded pimento pepper

For the mash

1 kg  potatoes

0,5 kg sweet potatoes

200g butter

3 dl whole milk

White pepper

salt

1. Peel your potatoes and sweet potatoes. Fill a pot with cold water, salt the water and add potatoes and sweet potatoes. Bring to boil and let them boil until soft.

2. While potatoes boil, prep you chicken. Take four plates or bowls. On one of them, mix together flour and seasonings. On the second one, crack the eggs and whisk them until they are evenly mixed. Pour the breadcrumbs on the third plate. Take your chicken breasts. Dip them in flour, then egg and finally breadcrumbs. Make sure that the breast gets completely covered in each of the steps. After the dipping, set all of your breast on the fourth plate and set them aside.

3. Make your sauce. In a saucepan, melt the butter but do not let it brown. Add the flour and mix until butter and flour have mixed evenly. Add the cold milk gradually while whisking. Mix until the sauce thickens and bubbles lightly. Add seasoning and let the sauce boil on low heat for 5-10 minutes.

4. When your potatoes are done, take them away from the heat and drain them. Move them to a bowl and mash them using a masher or a stand mixer. Add the butter, cream and seasoning. Make sure that everything is evenly mixed.

5. On a pan, melt some butter on low heat. Cook your breaded chicken breasts for 15-20 minutes or until the chicken is fully cooked.

6. Serve immediately.

Replica lasagne

Lasagne done with the basic sauces

For the cheese-bechamel

2 tablespoons of butter

3 tablespoons of wheat flour

5 dl milk

500g of cheese of your choosing

dash of salt

dash of white pepper 

dash on grinded pimento pepper

For the red sauce

400g minced meat

500 g of crushed tomatoes

50g of pureed tomatoes

50g of ketchup

1 tablespoon of onion powder

1 tablespoon of garlic powder

2 teaspoons of black pepper

salt, to taste

Plus

15 lasagna sheets

grated mozzarella

1. First, make the bechamel. In a saucepan, melt the butter but do not let it brown. Add the flour and mix until butter and flour have mixed evenly. Add the cold milk gradually while whisking. Mix until the sauce thickens and bubbles lightly. Add cheese and mix until it is fully incorporated into the sauce. Add seasoning and let the sauce boil on low heat for a short while.

2. Make the meat sauce. On a pan, cook the mince until it is cooked. Season it with onion powder, garlic powder, salt and pepper. Add rest of the ingredients and bring to boil. If the sauce feels too thick, add a little bit of water.

3. Taken one deep, square oven pan and grease it. Preheat your oven to 200 degrees celcius. 

4. On the bottom of the pan, pour 2-3cm layer of meat sauce. Cover it with lasagne sheets. Pour a layer of bechamel on top of the sheets and cover it with pasta sheets. Fill your oven pan this way, alternating between meat and cheese sauces. The last layer should be cheese sauce.

5. When the pan is filled, sprinkle a large handful on grated mozzarella on top of the lasagne.

6. Cook your lasagna in the oven for 35-45 minutes, or until the pasta sheets are soft. If it seems that your lasagna is browning too much, you can cover it with foil while it cooks.

7. Let lasagna rest for 5-15min under foil before serving.

Stuffed Paopu leaves

Stuffed vine leaves with roasted tomatoes and feta

Serves 3-4

For the stuffing

2-3 tablespoons of oil

4dl basmati rice

250g minced meat

1 finely chopped onion

1 chili pepper, finely cut and seeds removed

salt

black pepper

20 mint leaves

dash of powdered ginger

half a lime zest

few leaves of coriander

few leaves on parsley

2-3dl of water

15-25 vine leaves

For the side

400g of cherry tomatoes, still on the vine

200g of feta

olive oil

salt

coarse black pepper

1. On a pan, heat oil. Add the rice, and cook it for a couple of minutes. Add the minced meat and cook it until it it fully cooked. Add onion, chili, salt and pepper.

2. Finely chop all the herbs. Add the herbs, water, lime zest and ginger to the pan. Let boil on low heat until the rice is almost cooked.

3. Rinse the vine leaves under running water and check them for rips or tears. Throw away possible damaged ones.

4. Lay the leaf flat in front on you on the table. Put a tablespoon of filling in the middle of the leaf. 

5. Start rolling the leaf away from yourself, tucking the sides in on the process to create a tight roll. Do this with all the leaves and filling.

6. Put all the rolls in a oven pan, and sprinkle them with olive oil. Let them cook in 175 degrees celcius oven for 15 minutes.

7. For the side, place the tomatoes on the oven pan. Crumble the feta and evenly spead it around. 

8. Season with black pepper and coarse salt. Spritz a fair amount of olive oil on top of the pan.

9. Cook the feta and tomatoes in 200 degrees celcius for 10-20 minutes, on until the feta has browned slightly and the tomatoes have softened. Serve immediatly.

Terra's meatball surprise

Meatballs, brown sauce and mash

Serves 4

For the meatballs

400g of minced beef

100g of breadcrumbs

2 eggs

1dl of beef stock

black pepper

salt

for the sauce

3 tablespoons of butter

1dl wheat flour

1 l beef stock

2dl cream

black pepper

salt

For the mash

1kg potatoes

200g butter

3dl whole milk

white pepper

salt

1. Preheat oven to 200 degrees celcius. In a small bowl, mix together beef stock and breadcrumbs. Let them sit.

2. On another bowl, mix together beef, eggs, pepper and salt. Add the soaked-through breadcrumbs. Mix until everything is evenly mixed.

3. Cover an oven pan with a baking parchment. Mold small balls out of the meat and put them on the pan. Make sure to make all the balls as even-sized as possible, so they'll cook evenly. When all the balls have been molded, move the pan to the fridge while you prep other things.

4. Peel your potatoes and put them on a pot. Fill the pot with cold water and salt the water. Bring to boil and let boil for 15-25 minutes until potatoes are fully cooked. 

5. While the potatoes boil, make the sauce. On a saucepan, melt the butter. Add the flour and cook the mixture 5-15 minutes until it is browned. Gradually add hot beef stock while mixing to make sure that all the liquid mixes evenly. Add the salt and pepper. Let the sauce boil on low heat for 10-15 minutes. Add the cream just before serving.

6. Put your meatballs into the oven at this point and let them cook for 10-15 minutes.

7. Drain your cooked potatoes and move them into a bowl. Mash them using a stand mixer or a masher. Add the butter, milk and seasoning while mixing vigorously. When everything is evenly mixed, the mash is ready to serve.

[edgewaterfarmcsa]

CSA WEEK 6

P I C K L I S T

CABBAGE - POTATOES - BLUEBERRIES - TOMATOES (RED & HEIRLOOM) - THAI BASIL - CELERY - BOK CHOY - SUMMER SQUASH - ZUCCHINI - LITTLE CUCUMBERS - CILANTRO - GARLIC - JALAPENO

This week was met with more rain- aka a constant reminder, that it's time for new boots.  Because of the rain crops like your bok choy are currently bathing in standing water.  The bugs are pumped, especially those attracted to wet conditions (hence the little spots on said bok choy).  To be perfectly honest with all of you, it sucks.  YES the fields are wet, and yes the fields need moisture, but goodness gracious the crops will soon drown and rot.  I’m not entirely bummed out just yet, the 10 day forecast looks promising enough.  But let it be known that every drop of rain that comes out of that sky right now is met with an extreme grunt made by yours truly- and probably every other farmer in our region.  

Moving on from the weather (is that even possible??!) The flower fields are exploding with color as we usher in Anne & Mrs. T’s  cut flower CSA.  For those that pick up at the farmstand, you can catch a glimpse of the zinnia field from 12A and it is GLORIOUS. 

In other field reports- mesh lining was added to the tomato greenhouses to frustrate pests looking to enter, THE GREAT ANNUAL GARLIC HARVEST came and went- pretty lackluster harvest due to it not being that fun to pull garlic when the earth is so heavy with moisture (but we still love our garlic crop!!), blueberry season has begun, the heirloom tomatoes are finally catching up with the red tomatoes,  and if we haven't already entered peak summer harvesting and eating, we are getting pretty close to it.  

PRO TIPS:

Your tomatoes:  do you see cracks in your tomatoes?! Great! that means they are ripe for the eating.  Do not sleep on this fruit.  Eat asap, nothing beats a juice ripe just picked tomato in the summertime.  

Thai basil, cilantro, etc… These veggies with the listed herbs are pretty much begging to be incorporated into a vietnamese style rice noodle bowl and or fresh spring rolls.  I am running out of room here for recipes, so give it a google if you need inspo.  

Fried garlic chips 

from my new fave cook book, 

BURMA SUPERSTAR: ADDICTIVE RECIPES FROM THE CROSSROADS OF SOUTHEAST ASIA

by Desmond Tan and Kate Leahy

Makes about ⅓ cup fried garlic and about ½ cup garlic oil

Ingredients:

½ cup thinly sliced fresh garlic

½ cup canola oil (though i used olive oil and it turned out great)

Line a heat proof bowl with a strainer.  Line a plate with paper towels.  In a wok or small saucepan, heat the oil over medium heat for a minute or two (the oil shouldnt be scorching hot).  Add the garlic and gently stir into the oil.  When bubbles start to form rapidly around the garlic, decrease the heat to low and cook, stirring often, until the garlic is an even golden color and nearly completely crisp, about 3 minutes.  If the garlic starts to darken too quickly, remove it from the heat and let it continue to fry in the oil.  If the garlic needs more time to fry, return the wok to low heat and continue to fry.  

Pour the contents of the wok into the strainer lined bowl.  Lift the strainer up and shake off of the excess oil.  Scatter the garlic onto the lined plate.  The garlic should crisp up as it cools.  The chips can be stored in an airtight container at room temperature for 1 month.  Stor the oil in fridge for upto 6 months.  

Ginger salad

Again, from my new fave cook book, 

BURMA SUPERSTAR: ADDICTIVE RECIPES FROM THE CROSSROADS OF SOUTHEAST ASIA

by Desmond Tan and Kate Leahy

JENNY’S NOTE: I KNOW I KNOW, there is no ginger in your box this week to pickle- and also no romaine lettuce, BUT make do with what you DO have.  For example i used pickled radishes instead of the pickled ginger and this Summer salad remained so bomb.  It’s basically all I want to eat now, you’re welcome.  ALSO I think the THAI BASIL would be awesome in this- give it a shot.  

4 cups thinly sliced romaine lettuce

1 ½ cups shredded cabbage

3 heaping tablespoons pickled ginger, chopped

2 tablespoons fried garlic chips

3 tablespoons fried yellow split peas

3 tablespoons cilantro

2 tablespoons sunflower seeds

2 tablespoons coarsely chopped toasted peanuts

2 tablespoons minced jalapenos

1 tablespoon sesame seeds

1 ½ tablespoons toasted chickpea flour

1 ½ tablespoon onion oil 

2 tablespoon juice from the ginger pickling liquid

2 teaspoon fish sauce

¾ teaspoon salt

1 lime or lemon cut into wedges

In a salad bowl, combine the lettuce, cabbage, pickled ginger, fried garlic, split peas, cilantro, sunflower seeds, peanuts, jalapenos, and sesame seeds.  Sprinkle chickpea flour over the top and drizzle with oil and pickling liquid.  Add the fish sauce and salt (use more salt if not using fish sauce).  Squeeze 1 or 2 lime wedges over the top.  Using your hands, mix well and taste, adding more salt or lime juice if needed. 

JENNY’S NOTE: CHOP AND ADD YOUR CELERY HERE… OR USE IT in ANY OTHER RENDITION OF POTATO SALAD 

 4 pounds potatoes 

1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work)

1/4 cup sour cream

2 tablespoons freshly squeezed lemon juice (from half a big lemon)

1 tablespoon white wine vinegar

1 tablespoon minced fresh dill

1 medium garlic clove, minced

2 teaspoons kosher salt (I use Diamond brand; use less if you use another, read why here)

Freshly ground black pepper

1 cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed

More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile

In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that small potatoes tend to be done in roughly 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)

Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.

Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.

Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.

[olgagarmash]

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After what feels like the longest winter in history, it’s official: Summer is here! Many of us will finally be able to safely get together again at picnics, barbecues and cookouts. And besides being able to hug everyone you love again, summer get-togethers mean one thing: Delicious food. Healthy summer side dishes, grilled main courses and fresh, fruity desserts are on the menu!

When you’re on a weight loss journey, one of the best ways to stay on track and still enjoy yourself at a summer gathering is to bring something that works with your plan and that everyone will love to share.

Start with one of these 23 summer side dishes that your friends and family will rave about: They’re not just delicious and easy to track for your Flex Meals, but many of them can also help you reach your four daily servings of non-starchy vegetables—a key factor in staying full and healthy while you progress towards your goals.

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 3 Extras and 2 Vegetable

This salad has it all: Sweetness from the peaches and tomatoes, bite from arugula, creaminess from feta and hearty protein from chickpeas. The homemade dressing couldn’t be simpler: Three ingredients—olive oil, honey and balsamic vinegar—bring all those components together in a perfect, peachy medley. Click here for the full recipe! >

On Nutrisystem, Count As: 1 Vegetable

34 teeny-weeny calories! This salad is gorgeous to look at with bright red, green and purple hues. It’s also refreshing to eat: The mint and cucumber give it a cooling effect that’s like a breeze on a summer day. It’s a snap to whip together, but double—or triple!—the recipe, because everyone’s going to be back for seconds. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb, ½ PowerFuel, 1 Extra and 1 Vegetable

Give your pasta salad a Mediterranean kick—and a kick of nutrition, too! This orzo salad is loaded with crunchy vegetables like cucumber, red onion and chopped bell peppers, plus herby flavor from both mint and parsley, all topped with a zingy lemon dressing. Want to give it even more flavor? Instead of cooking your orzo in water, boil the little pastas in a low-sodium chicken broth to infuse it with even more savory flavor. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

This side adds a filling, protein-packed ingredient your average potato salad doesn’t have—hard-boiled eggs. These help add creaminess and make the salad a belly-filler. And the dressing adds an extra protein punch without sacrificing flavor: Greek yogurt is swapped in for mayo, giving you all the creaminess you’re used to, but with nutrients that will keep you feeling fuller, longer. Click here for the full recipe! >

On Nutrisystem, Count As: ½ SmartCarb, 1 Vegetable and 1 Extra

Not Napa, California—Napa cabbage! This Chinese variety has a crisper texture and less bitterness than “regular” cabbage and it pairs perfectly in this simple-to-prepare slaw with chopped apples, shredded zucchini and fresh mint. The honey-lime dressing is sure to make it a favorite topper for tacos or a side all on its own. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb, 2 Extras and ½ Vegetable

Roasting peppers brings out their natural sweetness and pumps up their flavor—and when they’re jalapenos, adds a smokiness that will have everyone thinking you’re a master chef. But really, you’ll be the master of healthy, filling sides: Besides those smoky peppers, this salad comes with a double-whammy of protein, a nutrient that helps you feel full faster and stay feeling full for longer—chickpeas and quinoa, one of the highest-protein grains on the planet. Add in some avocado for filling, healthy fat and there’s one word for this salad: Satisfying. Well, also tasty. So two words. Click here for the full recipe! >

On Nutrisystem, Count As: 2 Extras and 2 Vegetables

Who says greens can’t be hearty? These thick slices of cabbage bring serious crunch and delicious, flame-grilled flavor to your side repertoire, all topped with a zippy lemon and tahini dressing. And they only taste hearty: At just 121 calories per cabbage steak, you’ve got plenty of room left in your daily plan for dessert. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel

When the weather heats up, we’ll take every opportunity we can get to enjoy the fresh, cool taste of watermelon: We love it as the star of summer side dishes and fruit salads! The creaminess of feta and the cooling flavor of mint do the impossible in this easy recipe: They make watermelon even more refreshing. If you love that bright pink summer flavor, this salad is a must-try. Click here for the full recipe! >

On Nutrisystem, Count As: 1 Vegetable

This salad is bringing the heat—literally! A splash of sriracha sauce in the dressing—or more, if you’re daring—gives this simple, crunchy salad serious bite. But don’t break out the fire extinguisher just yet. The dressing also includes cool Greek yogurt so your tongue is tingling, but you’re saved from racing for a jug of water. The yogurt’s protein, plus the fiber from the salad’s two types of cabbage, means this spicy number will also help you feel full fast and stay feeling that way for longer. Click here for the full recipe! >

On Nutrisystem, Count As: 1 Vegetable

Jarred salsa is great, but in the summer, everything’s fresh—and your salsa should be, too! This pico de gallo recipe makes it easy to savor all those seasonal flavors, and savor them as much as you want: This homemade salsa is made entirely of unlimited foods, so you can top your tacos, eat some on the side and have as much of this fresh, lime-dressed summer salad as you like—without counting or worrying about derailing your awesome progress. Click here for the full recipe! >

On Nutrisystem, Count As: ½ SmartCarb, 1 PowerFuel, 2 Extras and 1 Vegetable

Who says the grill is only for protein? Giving your summer vegetable side dishes some charcoal kisses brings out their flavor and makes “just a salad” transform into a serious side. Case in point: This grilled romaine and corn salad looks and tastes gourmet. It’s topped with a delicious, weight loss-friendly lemon and tahini dressing that you make with just five simple ingredients, then brush on to lock in flavor. Click here for the full recipe! >

On Nutrisystem, Count As: 1 Vegetable and 2 Extras

This recipe packs a lot of flavor into just four steps: After tossing bite-sized pieces of eggplant in cornstarch and sautéing them, they’ll get tossed with garlic and green onions before everything gets coated in a simple soy-ginger sauce. With cornstarch to thicken things up, your guests—and you—won’t believe it’s just 119 calories per generous serving. Click here for the full recipe! >

On Nutrisystem, Count As: 2 PowerFuels and 1 Extra

By swapping out full-fat mayo for light mayonnaise, this simple salad brings the calorie count way down. The addition of chopped dill pickles and dried dill turns the flavor knob way up! This egg salad is anything but boring and couldn’t be simpler to make: It’s the perfect addition to your table of healthy summer side dishes. We also love it on top of the Nutrisystem Honey Wheat Bagel for a filling kick of protein at breakfast. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 ½ Vegetables and 2 Extras

Summer means those fresh, local tomatoes are sweet, abundant and ready to be the star of your summer side dishes: Tell the lettuce to take a break while you enjoy this delicious, pomodoro-powered Heirloom Tomato Salad. Plus, it’s got the power of protein with chickpeas and edamame. Two cups of spinach pump up your plate with fiber and iron. And it’s all topped with another bright, summery favorite—citrus dressing made with orange and lemon juices. Click here for the full recipe! >

On Nutrisystem, Count As: 1 Vegetable and 1 Extra

Get ready for this simple, sweet summer side dish recipe to become a family favorite—and with how simple it is to make, it will be a favorite for the cooks in your family, too! This easy recipe is the perfect way to use up your tomato garden harvest. Just toss some halved grape tomatoes into a mixture of olive oil, garlic, salt, pepper and a pinch of sugar. Roast until caramelized and then top with sliced basil, and … that’s it! Do all the tossing and mixing on the baking sheet and you’ve whipped up a sweet, satisfying summer side dish all on one pan—without dirtying a single bowl. And at only 42 calories per serving, it’s a healthy side you’ll be happy to roast again and again all summer. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel

Here’s another way to make your watermelon summer even sweeter: Add berries. A cup of blackberries and the addition of feta to your bowl of sweet melon cubes solves a major watermelon problem—the melon itself isn’t filling, so you’re tempted to eat it all! But the fiber in the berries and the healthy fat in the creamy cheese will help you feel a little fuller without blowing your calorie budget: This minty salad has just 92 calories per cup. Click here for the full recipe! >

On Nutrisystem, Count As: 1 PowerFuel and 2 Vegetables

Get ready for this slaw to be your new favorite salad: The simple sauce of peanut butter, soy sauce and rice vinegar gives it a hearty kick with plenty of bite. The vegetables and chopped peanuts provide the most satisfying crunch you’ve ever had in a side dish. It’s perfect with pork, bodacious with a burger, makes your chicken plate chock full of flavor—you get it. In a world of slaws that disappoint, this spicy peanut number is king. (Feeling daring? Add a squirt of sriracha on top to spice things up!) Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

Take your fruit salad to the next level: Give it a dressing! The lemon juice in the dressing for this simple salad actually makes your fruit taste brighter and sweeter. A bit of chopped mint or basil gives it a refreshing bonus kick. It’s a sweet treat that feels indulgent. However, at only 76 calories per serving, it’s one you can feel great indulging in. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb and 1 Vegetable

Americans throw away 80 billion pounds of food every year—that’s enough to fill the Empire State Building 1,000 times!1 It’s not skyscraper big, but one small change that can reduce your overall waste: Eating broccoli slaw. Yes, really! Broccoli slaw mixes are often made with broccoli stems, which get tossed out in favor of florets. The good news is that when you enjoy those stems in this slaw, it tastes like anything but waste: With sweet dried cranberries, tangy lime juice, extra crunch from jicama and the unmistakable flavor explosion of cilantro, this slaw is a celebration of broccoli—and a side your guests will be scooping up for seconds. Click here for the full recipe! >

On Nutrisystem, Count As: 1 PowerFuel

Cantaloupe, honeydew, watermelon … if summer melons aren’t on your list of go-to healthy side dishes, you need to try this easy recipe! A sweet and savory combination of summer melons, cucumber slices, fresh basil leaves, prosciutto slices and mozzarella balls are topped with a drizzle of balsamic glaze for a simple summer starter that comes together in a snap. Click here for the full recipe! >

Calories per Serving: 169

On Nutrisystem, Count As: 1 PowerFuel and 1 SmartCarb

Pasta salad is an iconic summer side dish. We’re giving it new life (and flavor) with seasonal veggies and creamy dressing. Featuring whole wheat pasta and creamy ricotta cheese, this easy summer salad recipe is sure to be a hit at your next barbecue. We’re serving up two summertime staples—zucchini and sweet corn—in one delicious pasta salad. Click here for the full recipe! >

Calories per Serving: 178

On Nutrisystem, Count As: 1 SmartCarb, ½ PowerFuel and 1 Extra

Save room on the grill and stovetop by making your sweet corn on the cob side dish in the air fryer! This recipe is worthy of a fiesta, featuring a creamy Mexican street corn sauce, cotija cheese and cilantro, it’s a flavorful, fiber-packed dish that you’ll be making all season long. Click here for the full recipe! >

On Nutrisystem, Count As: 1 SmartCarb and ½ Extra

Nothing says summertime like fresh, seasonal fruit in your summer side dishes. Celebrate the season and enjoy a rainbow of healthy fruits with this simple fruit salad that’s colorful and flavorful. It has an easy, two-ingredient fruit salad dressing made from lemon and honey, so you know it’s a sweet side dish that everyone will love. Click here for the full recipe! >

References: 

via Wealth Health

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PESTO QUINOA & WHITE BEAN BAKE WITH SPRING VEG » The First Mess // Plant-Based Recipes + Photography by Laura Wright

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I will be real with you: this is a casserole! It’s cute to call savoury things like this a “bake,” but it is recognizably, undoubtedly a casserole. The spring weather in my area has been a bit of a joke (there were whiteout conditions last weekend!), so the coziness of a warm casserole feels just right. This pesto quinoa one is hearty, but still light and spring-y with the asparagus and herbs. A good dish for a sloooow transition to Spring 😉

You could make the quinoa and white bean base and top this with whatever roasted vegetables you’re enjoying in the moment. I think this would be particularly good with some slow-roasted tomatoes and eggplant on top at the height of summer. The beauty of this dish is that it’s pretty minimal on the ingredients front, and once you have the quinoa cooked, you’re 20 minutes away from dinner time. While the bake… bakes (haha), you can fix up a little salad or something to serve along with. I put a very hearty pinch of ground chili in ours because we cannot get enough of the spice, but honestly the pesto and shallots provide a lot of savoury and comforting flavour here.

While we wait for warmer days, may the coziness of this pesto quinoa bake keep you satisfied. I hope that everyone is staying well out there. We are grateful to be healthy and safe at home as this global event goes on. Sending you love and light this week. Thanks for being here 🙂

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PESTO QUINOA & WHITE BEAN BAKE WITH SPRING VEG

Print the recipe here! SERVES: 4-6 NOTES: You can make your own pesto or buy it for total convenience! No judgement from me. Classic basil pesto would be great, but my kale pesto would also be delicious here. For my fellow Ontarians, I buy the Sunflower Kitchen pestos often. They’re great (and nut-free)! -I prefer a more rich plant-based milk in this recipe. Unsweetened cashew or soy would be my picks.

1 tablespoon olive oil plus extra, divided 1 medium shallot, small dice 1 clove of garlic, minced 1 cup quinoa, rinsed 2 cups vegetable stock 1 ¾ cups cooked white beans, drained & rinsed 1 cup unsweetened non-dairy milk ½ cup dairy-free pesto of choice, see headnote 1 tablespoon fresh lemon juice sea salt and ground black pepper, to taste pinch of chili flakes, optional ¾ lb asparagus, tough ends trimmed 3-4 radishes chopped fresh dill, parsley, or chives (or a combination), for serving vegan “parmesan” sprinkle, optional (but highly recommended)

Preheat the oven to 400 degrees F. Lightly grease an 8×8 (or an 11×7) baking dish with olive oil and set aside. Set an additional small baking sheet nearby.

In a large saucepan, heat 1 ½ teaspoons of the olive oil. Add the diced shallot and saute until beginning to turn translucent, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds.

Add the quinoa to the saucepan and stir to coat in the oil. Add the vegetable stock and stir. Bring the quinoa to a boil. Once boiling, lower the heat to a simmer. Simmer until almost all of the liquid is absorbed, about 13-15 minutes.

Take the quinoa off the heat and stir in the white beans, non-dairy milk, pesto, lemon juice, salt and pepper to taste, and the chili flakes (if using). Once combined, transfer the quinoa mixture to the prepared baking dish. Bake in the oven for 20 minutes, or until slightly browned on the edges and slightly firm.

While the pesto quinoa is baking, cut the asparagus into 2-inch lengths. Place the chopped asparagus on the separate small baking sheet. Toss the asparagus with the remaining olive oil, salt, and pepper. Bake the asparagus alongside the pesto quinoa bake for about 15 minutes, or until just-tender.

While asparagus is baking, thinly slice the radishes and chop some herbs for garnish.

Serve the pesto quinoa and white beans bake with the roasted asparagus on top, sliced radishes, and chopped herbs. Enjoy immediately!

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20 Best Homemade Pizza Recipes, Ideas, Healthy Tips, Ovens 2020

20 Best Homemade Pizza Recipes How can you not fall for the crispy crust that has an incredible taste of ingredients and gooey cheese on the top? You can prepare now some of the tastiest Pizzas right at your home. Making a pizza at home is quite simple if you have the required ingredients and the simple tools for making it. Initially, it might feel a bit troublesome, but with the time you can get accustomed to the easy-to-use interface of these Pizza makers. You will get promising outputs and get hooked to the white flour pizza. It’s time to give a try to prepare some mouth-watering Pizzas for your family and friends. Read on to find more about some of the healthiest homemade pizza ideas that you can try at your home. Moreover, you will also give information about the required pizza making tools that will support you in your objective.

Required Items for Baking Perfect Homemade Pizza

You must be thinking about what you need to make homemade pizza. The simple reason is it's healthier when compared to the street pizzas. To become a true pizza master, you’ll just have to search for a few tools! Here are our recommendations for Homemade Pizza Recipes: Homemade Pizza Stone: A pizza stone becomes the most essential appliance for a crust that’s crisp on the outside as well as chewy on the inside. Napoleon 70000 10 Inch Pizza Baking Stone will grill perfect personal pizzas. It’s time to taste the lip-smacking fresh and homemade pizza. Aluminum Pizza Peel: A pizza peel will safely remove the pizza from the hot pizza stone. 32.5" Wood Fired Stainless Steel Artisan Pizza Oven. Click here for the complete recipe.

9. Fancy Hawaiian Pizza - a Testy Homemade Pizza

Oven preheat temperature: 500°F Preparing a tasty yet homemade recipe in just a few minutes, all you need is a medium red onion that is thinly sliced, pizza dough, 1 to 4 pounds of fresh Mozzarella, pineapple, and five or six slices of prosciutto. The oven must be heated for 30 minutes. Then in the medium frypan, you have to apply medium heat and add a tablespoon of olive oil along with the sliced onions. After that, add some salt and keep it cooking completely unless it's caramelized. Gently pull the pizza apart, add olive oil along with salt and pepper. After that, add some Mozzarella and pineapple when the pizza is placed on the oven. After baking it for 10 to 15 minutes, you’ll see that it attains a golden brown. The oven fit for cooking this pizza is Ooni 3 Outdoor Pizza Oven. Click here for the complete recipe.

10. Pretzel Crust Pepperoni Pizza - Homemade Pizza Crust Recipe

Oven preheat temperature: 425 ° F

The salty and chewy crust is a perfect ingredient for baking a pizza. It becomes better with the addition of spicy pepperoni and cheese. The preparation time for this pizza is only 15 minutes.You can make use of the soft Pretzel pizza sauce, shredded cheese, and slices of pepperoni. Addition of some melted salted butter and sesame seeds will deliver the exact taste. Now, roll out the circle of dough to fit the pan. You have to continue baking the crust for around 5 minutes and then add some cheese. Bake for another 10 minutes unless it develops a golden colour. Finally, to make it your gift for the guest, brush the crust with the melted and salted butter. The oven for baking such a great pizza is Pizzacraft 16.5" Round ThermaBond Baking/Pizza Oven. Check here for the complete recipe.

11. Smoked Salmon and Avocado Pizza - Smoked Salmon Pizza Homemade

Oven preheat temperature: 200C | 390F Why not try another simple homemade pizza that takes only 15 to 20 minutes for preparation? Smoked Salmon and Avocado Pizza are ideal for snacks and brunch. It is a great one for your family and friends. The low fat or fat-free cream cheese used in this pizza will ensure that it is a healthy alternative to some other pizzas. This recipe includes fresh Dill, garlic clove, whole wheat pizza base, Mozzarella cheese, red onion, avocado, smoked salmon, lemon pepper and fresh arugula. Since it is a non-spicy and low-calorie Pizza, people love to include it in their daily diet. Moreover, the availability of avocado and Salmon ensures that it will improve the health of your heart by lowering the levels of triglycerides in the blood. The oven for baking such a great pizza is Gemelli Twin Oven, Professional Grade Convection Oven. Check here the complete salmon avocado pizza recipe.

12. Roasted vegetable pizza

Oven preheat temperature: 375°F (191°C) The homemade roasted vegetable pizza is a healthy one that takes only 2 hours for preparation. It will serve 3 to 4 services at a time. The ingredients are simple like salt, olive oil, strong bread flour, Fast action yeast, warm water and some homemade tomato sauce. You can also add pepper, salt, garlic cloves, tomato sauce Sun-dried tomato paste, sugar and some vegetable pizza toppings. You can enjoy it without any worries. There are no questions of adding preservatives to this recipe. It will come as a healthy combination of fresh vegetables, herbs and cheese thus serving as an impressive combo of nutritious ingredients and tasty toppings. The oven for baking such a great pizza is ROCCBOX by Gozney Portable Outdoor Pizza Oven to make best Roasted Vegetable Pizza at home. Check here the complete roasted vegetables pizza recipe.

13. Paneer Tikka Pizza

Oven preheat temperature: 250°C Every traditional family loves this recipe. The cooking time is 3 hours and 50 minutes. It will yield 6 slices at a time. So, such a pizza is a perfect snack and meal. The ingredients required are whole wheat flour, instant dry active yeast, olive or vegetable oil, and butter. Besides, you have to add the paneer tikka masala. The combination is fresh paneer, curd, ginger paste, roasted cumin powder and lemon juice. Some people love to use turmeric powder, coriander seed powder, dry pomegranate seed powder, Saffron, garam masala powder, fennel seeds, sugar, onion, capsicum, boiled corn, dry mango powder and black salt. The colourful, spicy, and flavorful twist to your Pizza will give you the richness of creamy, and crunchy texture. The oven for baking such a great pizza is Waring Commercial WPO750 Double Deck Pizza Oven to make best Paneer Tikka Pizza Recipe at your home. Click here for the complete Paneer Tikka Pizza Recipe.

14. Caramelized Shrimp Pizza

Oven preheat temperature: 450 ° F The pizza that requires only 45 minutes will surely serve the best as a homemade pizza. The one large size Pizza is ideal for a snack and meals. The important ingredients include water, sugar, shrimp, salad, garlic clove, Chilli pizza dough, fish sauce, Mozzarella, Parmesan cheese and cilantro. The healthy, nutritious, and delicious bites will give you the yummy flavours of caramelized shrimp and Mozzarella. The perfectly baked pizza is a non-spicy one that does not make use of heavy sauce spices as seasonings. You will get the flavours and richness of shrimps, Garlic fresh cilantro and shallots. Overall, the pizza will work as a great source of lean protein that includes essential amino acids. The oven for baking such a great pizza is Brevile BREBPZ600XL Pizza Maker, 19.5 x 12.6 x 19.2 inches, Silver. Check here the complete Caramelized Shrimp Pizza Recipe.

15. Pizza with Lemon, Smoked Mozzarella cum Basil

Oven preheat temperature: 500°–550 ° F (200-225 ° C) The pizza will give you nutritional benefits along with great flavours. The total time required for making this pizza is pretty high, up to 20 hours. But, one large Pizza is enough for a snack or meal. The homemade pizza crust recipe includes all-purpose flour, sea salt and active dry yeast in the form of a pizza topping. You have to make use of smoked fresh Mozzarella, lemon slices, extra virgin olive oil and fresh basil leaves. Lemon delivers a refreshing flavour when used with the fresh smoked Mozzarella and basil leaves. You will love to enjoy it with your friends and family at parties or picnics. While preparing this recipe, keep in mind to overdo the lemons because it will only spoil the overall flavour. The oven for baking such a great pizza is Brevile BREBPZ600XL Pizza Maker, 19.5 x 12.6 x 19.2 inches, Silver Click here for the complete recipe.

16. Tuna and Onion Pizza

Oven preheat temperature: 355°F One of the perfect recipes of homemade pizza for fish lovers is out here. The remarkable part is the use of tuna that adds a fish-like flavour to the Pizza.With Mozzarella cheese, you will get a wonderful combination like never before. Non-spicy tuna on pizza is a healthy treat for health-conscious individuals. You can consider this in your daily routine for lowering the level of blood glycerides. The oven for baking such a great tuna on pizza is Made in USA Kettlepizza Pro 22. Click here for the complete tuna on pizza recipe.

17. Lamb Pizza with a combination of Cilantro Yogurt Sauce

Oven preheat temperature: 450°F This is one of the best homemade pizza recipes. It is unique and is highly relished by Pizza lovers. So, it makes an ideal evening snack. The non-vegetarian Pizza has ingredients like frozen Naan, cumin seeds, onion, garlic cloves, ground lamb, non-fat Greek yoghurt, cilantro and green chilli. Besides, the essential must-have components are water, salt and pepper. The use of Mozzarella or feta cheese in this recipe will put great flavours to the Naan of Pizza bread. The combination of the delicious ground lamb, Mozzarella, onions, and feta cheese will eat a creamy rich crust. The use of tender lamb meat as a topping will become an excellent source of protein. The oven for baking such a great pizza is Made in USA KettlePizza Deluxe USA Pizza Oven Kit. Click here for the complete recipe.

18. Greek Pizza Recipe

Oven preheat temperature: 500 ° Fahrenheit The easy homemade pizza dough without yeast is prepared in just 30 minutes. The vegetarian Pizza comes with essential ingredients like dough, olive oil, red onion, Mozzarella cheese, salt, Cherry tomatoes, ground black pepper, hothouse cucumber, feta cheese, kalamata olives and sauce. The ingredients are similar to that of a Greek salad but the taste will be absolutely wonderful. Moreover, the availability of fresh cucumber and tomato sauce adds to the nutritional value. The oven for baking such a great Greek Pizza Recipe is Ooni 3 Outdoor Pizza Oven. Check here the complete Greek Pizza Recipe.

19. Sundried Tomato and Black Olive Pizza

Oven preheat temperature: 425º F The homemade pizza pockets recipe becomes an ideal one for lunch or dinner. So, it naturally becomes the most favourite among pizza lovers. The pizza comes with the blend of Sun-dried tomato sauce, cheese, black olives and olive oil. The combination goes perfectly with a high-end oven for the preparation of the crispy and crunchy Pizza crust. The oven for baking such a great pizza is Pan Breville BOV650PP12 12-Inch Pizza Pan. Click here for the complete recipe.

20. Chicago Style Deep Dish Pizza

Oven preheat temperature: 250°F (121°C) Take a deep breath and start preparing one of the homemade pizza recipes that has an automated savour. The essential ingredients for the crust include all-purpose flour, cornmeal, salt, sugar, yeast, warm water, unsalted butter and olive oil. You can prepare the tomato sauce with onions, salt, unsalted butter, dried oregano, garlic cloves, crushed Red Pepper flakes, and granulated sugar. You can make use of Mozzarella cheese, pepperoni, and Parmesan cheese as well as cooked crumbled Bacon. So, now give a try to the authentic Chicago style and deep Pizza that comes with the layers of cheese crispy yet buttery crust, sweet tomato sausage and everything else. The oven for baking such a great pizza is Hamilton Beach 31700 Red Pizza Maker. Check here for the complete recipe.

Tips for Preparing the Dough of Homemade Pizza

Choose the Right Flours There’s a lot of difference between bread flour and all-purpose flour. Due to the availability of higher gluten content, bread flour produces a crunchier exterior along with a chewier interior. All-purpose flour delivers a softer crust. Some recipes specify using 00 flour which is a combination of both high gluten and finely grinded. But, this ingredient won’t affect the recipe while cooking in a home oven. You should stick with bread flour instead of using it. Lean and Rich Dough Classic Neapolitan pizza homemade pizza recipe dough has no oil or fat. Some home-based recipes call for vegetable oil or olive oil and, while oil will deliver the right flavour and moisture. The leaner the dough you choose, the more elasticity you’ll get with it. With the richer dough, you will see that the crust will be more fragile. If you want a chewy crust, stick to not adding oil.

Allow the Dough to Attain the Room Temperature

Most pizza dough recipes instruct the cook to mix the ingredients to make dough, shape it into a ball, and then let it rest in the fridge. The colder dough becomes difficult to stretch and likely to tear. Always see that it has attained room temperature. Stretch, and Don't Roll Shaping a ball into a flat crust is not at all similar to flattening it. Stretching the dough will enhance the effectiveness of glutens that rolling can't. YouTube Link: https://www.youtube.com/watch?v=u-KDRmOYSb0 Final Words It’s time for you to fire up your oven, get busy, and bake those mouth-watering and wholesome pizzas that will light up the breakfast or dinner table. Also, if you don’t have a pizza oven then you can check our suggestions listed with every recipe. We recommend buying Ooni 3 Outdoor Pizza Oven as it is one of the best pizza ovens for every household. Read the full article

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7 Fast and Fresh Comforting Dinner Meals after a Busy Day

Preparing dinner during weeknights can be a feat even in the best of times. Putting together a whole week’s worth of healthy fast meals requires adequate planning. Preparing a fresh meal when you’re juggling a busy schedule, can almost feel impossible. Take heart you’re not alone, we have been there too.

Lucky, you, here’s a solid dinner solution, it doesn’t involve cereal, take out or random grazing through the pantry. These seven meals are what you need in your back pocket when you’re short on time and energy but want a satisfying dinner.

Tips For Faster, Easier And Healthier Weeknight Dinners

Cook grains in large batches

Buy two or three bunches of herbs over the weekend, clean, stem and batch them while you’re watching TV.

Make a big batch of sauce or condiment you love and store in the fridge

Keep a clean kitchen

Buy a whole fish, stuff it with thin slices of lemon and herbs and roast it in the pan

Make a substantive and quick meal that can remain in the fridge for few days

Keep good sliced bread in the freezer in a large resealable bag

Cook a pot of lentils or beans over the weekend

Keep refreshing, ready to use spices within reach

Pick up a rosette chicken from the market, or roast your chicken. Shred it and store in the fridge

Roast several kinds of root veggies on baking sheets

Store edamame, chopped scallions, spinach, tomato sauce and ground beef in your freezer

Store eggs and cheese

Keep pasta in your pantry at all times

Stock your pantry with good quality canned proteins such as tuna, octopus, sardines, smoked muscles and a jar of fancy peppers.

Fast, Fresh and Comforting Dinner Meal Ideas

Salmon Baked With Olive Oil And Herbs

Source: kitchn.com

If you’re afraid of overcooking or undercooking fish, then this recipe is perfect for you. The process is foolproof; there’s almost no way you’ll mess it up.

The keys are the olive oil and low baking temperature. The fish gets poached in a very shallow pool of olive oil. The oil and a paste of herbs on top protect your fish from the heat. Together the oil and the herbs protect the fish from overbaking.

Recipe outline

Heat the oven. Slowly lay the salmon skin side down in the olive oil, sprinkle with salt and pepper. Blend the dill, shallot, parsley and lemon zest in a food processor. Add two tablespoons of olive oil. Pat the herb paste over the salmon. Depending on the thickness bake the salmon for 20-28 minutes. To serve, cut the salmon into four equal pieces. Serve with fresh bread or rice and generous green salad.

Health benefits

Salmon is rich in omega three fatty acids

It’s a great source of protein

Excellent source of B vitamins

Good source of potassium and selenium

Contains antioxidant astaxanthin

Helps reduce risk of heart disease

Benefits weight control

Fights inflammation

Protects your brain health

Spicy Chicken Skewers With Sun-Dried Tomato Sauce

Source: kitchn.com

Though you add plenty of red pepper flakes with these skewers, the zesty sun-dried tomato sauce offers a sweet reprieve. Just make sure to toss the chicken with marinade, in the morning, and you’re ready to go.

Recipe outline

To prepare the marinade, combine garlic, olive oil, lemon juice, Rosemary, red pepper flakes, and salt, in a large bowl. Whisk to combine. Fold in the chicken, and marinate for at least one hour or overnight.

To make the basting sauce place sun-dried tomatoes along with their oil, in a mini food processor. Add vinegar, garlic, tomato paste, red pepper flakes and honey and blend until the mixture is smooth. Season with pepper and salt and set aside.

Preheat the large grill pan over medium heat. Thread the chicken onto the skewers, baste the top of the chicken with sundried tomato sauce. Cook for about 12-15 minutes. Flip the skewers in between and spread the basting sauce on the chicken whenever needed.

Transfer the skewers to a clean serving platter, serve warm with minced Italian parsley and lemon slices as garnish.

Health benefits

Sun-dried tomatoes

These sun-kissed beauties, are a concentrated source of nutrients. They are rich in vitamins C and K, iron and lycopene. You’ll get them dry or packed in oil. Lycopene lowers the risk of cancers.

Chicken

Great source of protein

Primary source of vitamins and minerals such as vitamins B, D and A

Helps in weight loss

Controls blood pressure

Reduces risk of cancer

Reduces cholesterol

Intake of warm chicken soup provides relief from common cold

Gluten-free tuna casserole

Source: Abbey’s Kitchen

Gluten-free tuna casserole is a highly nutritious dish with lots of fresh veggies including carrots, peas, and broccoli. The recipe also includes fresh mushrooms, so you don’t need to add canned soup. You’ll be using spaghetti squash in place of pasta.

Recipe outline

Preheat your oven. Grease the casserole dish and line a baking sheet with aluminum foil. Cut your squash in half and bake it for 45 minutes to 1 hour. Sauté celery, onion, and carrot, in olive oil for about 7 minutes.

Stir in the flour until it coats the veggies. Whisk in the stock and milk and cook until the mixture begins to thicken. Add the parsley, mushrooms, thyme, peas, broccoli, tuna, and squash. Mix well and transfer to the casserole dish.

Sprinkle some cheese and bake for 10 minutes. Remove the dish and top with chips that are made from a blend of root veggies. Cook until the contents has thickened.

Health benefits

Tuna contains selenium in an unusual form called selenoneine.

It provides excellent antioxidant benefits.

Tuna has very high levels of omega 3 fatty acids and boosts your heart health.

It protects your cell membrane against damage.

It reduces inflammation

Fights kidney disease

Prevents cancer

Improves blood circulation and energy levels

Boosts immune system

Helps in weight loss and obesity

Reduces blood pressure

Helps in growth and development

Simple Kale and black bean burritos

Source: Cookie+ Kate

“Stuffed full of beans ‘n greens and brightened with lime and feta cheese, they’re a little spicy and entirely delicious,” writes Kathryne founder of Cookie+kate blog.

Recipe outline

Combine cilantro, kale, jalapeno, lime juice, olive oil, chili powder, cumin and sea salt in a bowl. First, sauté the garlic and then warm it along with beans with a couple of tablespoons of water. Using a fork, gently mash up the beans and add salt if needed.

Gently warm your tortilla in a skillet. Top your tortilla with sliced avocado, black bean mixture, and marinated kale. Top with feta and red onion. Roll up the burrito by folding it from the bottom to partially cover the beans and the greens. Now fold in the two sides. After you’ve finished rolling, put your burrito on a plate. Slice in half and serve with sour cream or plain Greek yogurt.

Health benefits

Kale

It is low in calorie, high in fiber and has zero fat

It is rich in iron and vitamin K.

Kale contains powerful antioxidants

It supports your cardiovascular health

Kale is high in vitamins C and A and calcium

It is a great anti-inflammatory food.

Black bean

Maintains healthy bones

Lowers blood pressure

Manages diabetes

Wards off heart disease

Prevents cancer

Boosts digestion

Helps in weight loss

Quinoa Salad with Asparagus Date and Orange

Source: myrecipes.com

Quinoa salad is a mix of three cultural influences. The orange and dates are an Israeli touch, quinoa is a high protein grain from South America, and the pecans pay homage to the American South.

Recipe outline

Saute white onion and quinoa in a teaspoon of oil. Add water and salt and bring it to boil. Cover, reduce heat and simmer for 15 minutes. Let it stand so that quinoa absorbs the water. Transfer the contents to a large bowl.

Add in orange, pecans, minced red onion, dates, asparagus, diced jalapeno pepper. Toss gently to combine.

To prepare the dressing, combine lemon juice, extra virgin olive oil, kosher salt, freshly ground black pepper, minced garlic, and chopped fresh mint. Garnish with mint sprigs.

Health Benefits

Quinoa

Quinoa is one of the most protein-rich foods we can eat.

Rich in fiber, iron, lysine, and manganese

High in riboflavin and magnesium

Dates

It promotes digestive health

Boosts your heart health

Dates being rich in magnesium are known for its anti-inflammatory benefits

Reduces blood pressure and risk of stroke

Ensures a healthy pregnancy and delivery

Increases brain power

Asparagus

Helps in weight loss

Fights urinary tract infections

Rich in antioxidants and vitamin E

Beats stomach bloating and reduces hangover

The Mediterranean Stuffed Chicken Breasts

Source: myrecipes.com

Stuffed chicken breast dish is enough for a weeknight supper. More than that it is elegant enough for company.

Recipe outline

Preheat your broiler. Cut bell pepper half lengthwise. Gently place the pepper halves skin side up, on a foil-lined baking sheet. Broil until blackened or for 15 minutes. Place in the zip-lock plastic bag. After 15 minutes, peel it and finely chop.

Combine cheese, olives, bell pepper and basil. Take the thickest portion of the chicken breast and cut a horizontal slit to form a pocket. Close the opening with a wooden pick.

Sprinkle chicken with salt and pepper. Pack the chicken on the grill rack. Grill for six minutes on each side or until it is done. Cover loosely with foil, after removing from grill. Allow it to stand for 10 minutes.

Health Benefits

Olives

Have significant antioxidant properties

Improves heart health

Promotes bone health

Prevents cancer

Bell peppers

Low in calories

Rich in vitamin C

Capsaicin in bell peppers reduces cholesterol, eases inflammation and control diabetes

Sulfur present in bell peppers protects against cancers

Bell peppers being a good source of vitamin E keeps your skin young

Contains vitamin B6 which boosts your nervous system and helps renews cells

Enzymes such as lutein protects your eyes from cataracts

Carrot Soup With Yogurt

Source: myrecipes.com

A hint of toasted sesame oil gives depth to this velvety soup. Adding sautéed carrot strips provides a visual delight.

To prepare this soup, go in for fresh baby carrots, not the “whittled-down” packaged ones. If you’re lucky enough to have a green thumb, you can grow fresh carrots, inside your own home. Follow this link to find out how to grow an indoor carrot garden.

Recipe outline

Heat oil over medium heat. Add shallots and carrots one after the other and cook until tender. Add ginger and cook until the carrots turn soft. Allow it to stand at room temperature.

Pour half the carrot mixture into the blender, blend until smooth. Repeat the procedure with the remaining carrot mixture. Pour the pureed soup into pan. Heat for 2 minutes over medium heat.

Spoon the soup into little bowls, top with plain yogurt and fresh mint sprigs. “Adding yogurt makes a difference in the flavor,” says a reviewer of the recipe.

Health Benefits

Carrots

Prevents heart disease

Lowers blood pressure

Helps in digestion

Boosts immunity

Protects against cancer

Prevents macular degeneration

Improves eyesight

Enhances oral health

Controls diabetes

Reduces risk of stroke

Conclusion

A healthy meal increases your energy levels, provides nutrients for growth and repair. It helps you stay active and healthy, and prevents diet-related illness. Follow these tips while cooking to enjoy excellent health.

Use smart fats such as olive oil, over saturated fat like butter. Pick whole grains over refined grains, because whole grains have their bran intact. Thus they have more fiber, magnesium, B vitamins, zinc and other nutrients. Aim up to 4-13 servings of fruits and veggies per day.

Meat is a great source of protein, so eat small amounts of lean meat, fish, and poultry. Dairy products are an excellent source of calcium, so replace whole milk dairy with low fat or non-fat options. It’s the best way to cut saturated fat in your diet.

Keeping portion size reasonable is one of the easiest ways to manage calories. Whether you have high blood pressure or not, keep an eye on your sodium levels. Enhance food with bold flavors like spices, fresh herbs, and citrus. Be mindful and enjoy your food.

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[zodiacatsea]

My (Loose) Interpretation of Ratatouille

1. Bake a red potato or two however you want (I think the skin is best in a little olive oil and cooked in the microwave for 5 minutes). Slice and line the bottom of the oven container with the thin slices.

2. Steam thin, vertically sliced carrots (I used baby carrots for ease), thinly sliced eggplants, and whole cherry tomatoes (enough to make one layer in the container for each veggie). I steamed using CHICKEN STOCK instead of water and it produced a sweeter, more flavorful taste.

3. As you line the container, spice each layer as you go. I used seasoning salt, marjoram, fresh basil, onion powder, and a touch of cayenne pepper on the potatoes and eggplant.

4. For the liquid part of the stew, I was cooking this at the same time everything was steaming, brown garlic, sweet yellow peppers, and onion. Add enough cooking sherry/white wine to cover the pan after they’re cooked for a couple minutes. If you want more of a sauce to put on the veggies instead of the more “stew-y” ratatouille, add corn starch while cooking out the sherry/white wine and mix thoroughly and perhaps add some type of dairy.

5. Add capers (these were the BEST PART OF THE DISH and I’d put more in if I did it again), a touch of worcesteshire and lemon juice, and about a tablespoon of butter.

6. Now that everything is done steaming and your liquid is almost done, pour the chicken stock into the garlic, onions, and sherry. Let that simmer for a bit.

7. Spoon your liquid into the oven container until it’s full. Bake at 350 degrees for 15 minutes, covered or uncovered. You could also add some Parmesan, I opted instead to add fresh dill covered in a little salt to sit on top and get a little crispy.

Enjoy!

IF I DID IT AGAIN: 1. After steaming the vegetables, I’d char them a little bit for extra flavor. 2. I’d also use red bell pepper (you could also use zucchini because it’s traditional but I don’t like it!) and maybe some peas! 3. Add. More. Capers. 4. Pan-fry some “onion straws” in canola oil to put on top of the stew!

[biophytopharm]

Information on Herbs: Medicinal, Culinary, and Homeopathic Uses

Information on Herbs: Medicinal, Culinary, and Homeopathic Uses

All of us know what oregano, parsley, garlic, and coriander are....right? They are herbs. But what many people do not know is that herbs are also used for healing. Just 20 years ago, growing herbs was the exclusive province of a few dedicated herbal connoisseurs who often had to order plants by mail from specialists in places as far away as Europe. Given the vagaries of international mail, it is well that herbs are now much more widely available locally, assuming as they do their rightful place amongst the petunias, marigolds, and tomatoes on the annual spring shopping list for the garden. The emphasis today is on the fresh use of herbs. in the freshly picked state, many herbs such as parsley, tarragon, rosemary, basil, and chives are vastly superior to the dried stuff from your neighborhood grocer. Tod aym no self-respecting chef at any of Toronto's best restaurants would dream of being without a regular fresh supply, and some even go to the extreme of installing their own rooftop garden or indoor hydroponic garden. Mystique of herbs Despite the mystique of herbs that lingers from the days when peppercorns were more valuable than gold or when basil was associated with the demons and witches, herbs are remarkably uncomplicated and undemanding as garden subjects go. For one thing, they are often weedy in their natural habitats, and although none of the most popular herbs are natives of Canada, they will grow quite happily in most places where there are at least four hours of exposure to the sun and where the soil drains well. The more sun, however, the better, for the natural essential oils in the leaves become more pronounced in strong light, and it is these oils that give many herbs their exquisite aromas and flavors. If your soil is s heavy clay, then dig in plenty of sand and peat moss to improve drainage and friability. The garden should be dug and prepared for planting when all risk of frost has passed. Some thought should be invested in the placement of a new herb garden, for although it could be treated as a vegetable garden - dug up and planted wholesale each year - many herbs are hardy perennials in the Toronto area and easily become permanent fixtures if encouraged. Close proximity to the kitchen is an important consideration so that fresh herbs are always near at hand whenever the culinary creative juices flow. Not much space is needed: In just a few square feet near the back door, a half a dozen different kinds of herbs could grow. Even apartment dwellers have no excuse for alack of fresh herbs because herbs are quite content to grow in planters on balconies. When you go shopping for herb plants there is one thing to keep in mind: Many plants sold in the Toronto area are mass-produced from seeds. Starting herbs indiscriminately from seeds is a convenience for the commercial grower, but the practice is not always int he best interest of the consumer since several important herbs such as tarragon and mint are better grown from cuttings. Seed-grown tarragon and mint are completely devoid of the aromas and flavors we have come to associate with those herbs. when in doubt, don't be afraid to squeeze a leaf or two (even surreptitiously!) and if they don't smell right, don't buy. Here is a shortlist of herbs to get for your back door her garden: Basil: There are dozens of varieties, but the most popular are the large-leaved and the Italian miniature bush varieties. Absolutely essential for pesto and tomato dishes of all kinds. Chives: Of two kinds: the regular onion-like variety and the very popular flat-leaved garlic chives. Both are hardy perennials. Coriander: Fresh leave coriander is a keynote flavor in Latin American and Oriental cuisines. The common variety is best seeded directly in the garden and harvested at an early stage, with repeat sowings as is necessary to maintain supply. Annual. Dill: For fresh leaves, it needs to be seeded directly in the garden at regular intervals and cut early like coriander. For pickling, use flowers and seed-heads of older plants. Annual. Oregano: Most oregano sold is grown from the wrong seeds. Be sure you get the Greek variety with the strong, spicy aroma. Beware of oregano that has little flavor, and watch out for savory (a lovely herb in its own right) masquerading as oregano in some places. With protection, it survives as a perennial. Parsley: The curled-leaf type is well known for garnishing, but those in the know much prefer the flat-leaved Italian variety, which has more flavor. Treat as an annual. Tarragon: The only true French variety has the characteristic sweet flavor reminiscent of licorice, and it cannot be grown from seeds. With good soil drainage, it survives our winters quite well. Thyme: The common spice-rack thyme is either the English or French cultivar. Both are perennials, but English is a little harder. Lemon thyme is a radical, but an irresistible departure from the common types, terrific on baked seafood and in tea. Herbs and Healing First off, I issue a warning. As with all health matters, PLEASE consult a doctor before undergoing any medical treatments prescribing herbal products. Some herbal products do not mix with each other and some do not mix with pharmecuticals. The Importance of Proper Diagnosis Lately, there has been a renewed interest in one of the world's oldest systems of healing, herbal or botanical medicine, a.k.a. phytomedicine. With the advent of modern technology and the information superhighway, people from all walks of life have been looking for and finding more and more proof that there is really something to "holistic" healing. The modern pharmacy has been in existence for only 1% of the time that man has been preparing medicines. During this brief period, man has redefined these things we call drugs as a refined or synthetic chemical, concentrated and identified. But there is plenty of evidence to show that this purification method is the inevitable prequel to deriving a pure toxic drug from a harmless medicinal plant. As a matter of fact, at this point in time, approximately 25%-40% of all prescription drugs are derived from plants. The word "drug" comes from the medieval German word "rogue," which means a dry herb. Many of you may have taken an herb or vitamin recommended by a friend or retail store clerk, and felt that nothing happened, nothing changed or improved. At this point, you possibly dismissed the whole field of holistic or natural medicine as a hoax. On the other hand, some of you have probably taken the recommended natural product and have had amazing results. The practice of herbal medicine is not simply a matter of going to a store and choosing some remedy that some company tells you to buy. This may be safe and effective in some cases, but when it comes to the majority of health problems seen in practice today one should ideally be properly trained and qualified to make correct diagnoses first, then prescribe the appropriate herbal combination for that specific condition. So how do you make herbs work for you? What are the proper procedures for using these medicinal plants and getting the maximum effect in the shortest amount of time? And what criteria should you use to know when treatment is clinically effective? If you need something for your depression that is natural and herbal, the typical knee jerk - reflex would be to reach for some St. John's Wort. This would be analogous to taking an aspirin for your headache. St. John's Wort may temporarily alleviate the symptom of depression but may have to be taken on a continual basis and still may not necessarily address the "root" of the problem. This example illustrates how important it is to recognize the accuracy of proper diagnosis for the treatment of disease. Importance of Herb Quality

The practice of herbal medicine is not simply a matter of going to the store and choosing a product off a shelf of 200 brand names. This may be safe and effective in some cases, but when it comes to choosing what will work best for you, you must question the quality of the herbal product you are buying. Quality has always been of paramount importance. The source or origin of the herbs used will frequently be the deciding factors as to whether an herb is effective or not. Taste is one method of determining quality since high-quality herbs are often strong-testing and hard on the palate. But you can't sample them off the shelf, and additives can mask the taste of many herbs. Quality today is quite another story. There are many unscrupulous companies out there selling vitamin and herbal supplements, manufactures misidentified and/or adulterated botanical raw materials for distribution and sale. It is not uncommon to see among poor quality herbs, adulteration of a root, seed, leaf, or flower with a stem of the plant, the stem has no medicinal qualities and dilutes the beneficial efforts of the herb. These features can be examined under the microscope and the quality of a medicinal plant can be determined by the microscope plant structures with the plant part in question. Fifteen years ago in America, there were two options if you wanted to use herbs to enhance your health available to you. The first was to grow your own herb garden and make teas. The other was to locate a trustworthy supplier of herbal tinctures or capsules, In either case, you were using the whole herb to obtain a "balancing effect" within your body. In other words, the herbs weren't just treating a symptom, they were correcting the underlying imbalance in the body that was causing the symptom. It represented the ultimate in holistic medicine. This was also herbal medicine the way nature had intended. Whole herbs contain hundreds of different components that work synergistically to achieve positive effects and minimize negative ones. A good example is white willow bark, the whole herb source from which aspirin is derived. White willow bark does not cause the gastrointestinal bleeding and other problems that aspirin does because it contains other compounds that temper these effects. Because herbs were actually correcting problems, not just suppressing symptoms, it was generally understood that treating a problem with herbs might take a little longer than treating it with drugs. The drug companies knew that this was the "Achille's heel" of many herbal treatments. People wanted instant results, and in this regard whole herbs just couldn't compete with powerful drugs. Things began to change around the early 1980s, when there seemed to be an increase in public awareness of natural medicines, for the first time, people could easily research health problems on their own. They were no longer relying on doctors to prescribe drugs, many of which had proven to be ineffective and riddled with side effects. By the end of the 80s, there was overwhelming public demand for things like vitamins and herbal products. Sterilization When plants or other forms of natural ingredients are harvested they are naturally contaminated with all sorts of microorganisms including E-Coli and Salmonella. Both are pathogens, they cause disease. Most manufacturers insist that the final blend be sterilized prior to use to eliminate or lower the Bio-Burden. Sterilization even-though necessary creates a major problem. The two most common methods of sterilization are Ethylene Oxide and Radiation. Ethylene Oxide is a known carcinogen and residues are likely to be left in the product. Radiation appears to violate the principle of "all-natural," and would disturb many who turn to these products to get away from conventional chemical drugs and all their side effects. The consumer has been kept in the dark, and the companies continue to promote their products as all-natural. The Use of Toxic Solvents The ingredients in this discussion are derived from plants, herbs, spices, either the leaves, root or some part of the plant or tree, that come from various sources where there are no controls over the soil, air or the pesticides used. Due to these factors, there needs to be a test done to ensure that a particular dose does not contain more toxic residues or harmful contaminants than the active ingredient. For example, Antioxidants are for the purpose of ridding the body of free radical and harmful toxins. These products are derived from grape seed or pine bark and must go through a purification and reduction process. Those processes use chemicals to accomplish these tasks. The chemicals used are Acetone, Ethyl Acetate, Methylene Chloride, Ethyl Alcohol, and Buty; Alcohol. Throughout these sterilization processes, the product is exposing you to more toxic chemicals than it is purposed to remove. Bioavailability When you examine a label of a product, the ingredients such as Magnesium, selenium, Manganese, Zinc, Chromium, and iron, adjacent to this list, the % of U.S. Recommended Daily Allowances are listed. If the amount of Chromium listed was 35 milligrams and the RDA was 35 milligrams, the consumer would assume that they are getting 100% of the RDA by using the product. Upon closer examination, when the iron is listed, for example, in parenthesis there is a small "Fe" which doesn't mean a lot to the consumer, but this indicates that the iron in the product is actually Ferrous Oxide, a chemical substitute for iron. Iron as "Fe" is not bio-available as natural iron. "Fe" has only 1% bio-availability. This means that the body can only absorb 1% of the required daily allowance. Chromium is listed as "chromium/chromium polysilicon", once a chemical substitute for Chromium and its bio-availability is less than 5%. Selenium is listed as "Sodium Selenate" a chemical substitute for Selenium. Zinc is listed as "Glutconate" another chemical substitute for the real thing. Bio-availability of these chemicals are virtually nonexistent. The Issue of Standardization (The Drug Version of Herbs) The rationale currently being used for standardizing herbs is that it will "correct" the slight chemical variations that occur in each plant due to soil composition, the amount of rainfall they receive, their age, the time of day or season of the year they are harvested, how they are stored, etc... The general assumption is that by using various techniques to ensure that each product has the same amount of active ingredients, the therapeutic results will be more consistent. In theory, standardization sounds plausible and perhaps even preferred, but in reality, it opens up a whole new can of worms. Standardization does not necessarily mean consistency across products. At present, there are no universally accepted methods or legal definition of standardizing herbal products. Ten different manufacturers can (and do) "standardize" the same herb using totally different criteria and manufacturing process. There are three methods generally used to standardized herbal products. One is to dissolve certain active components in a solvent (such as alcohol) to make a tincture. Another method is to blend various batches of herbs together in hopes of getting a more consistent product. The third and cheapest way is referred to as "spiking" a product. In this case, either the active component or synthesized version is added to a base of herbs or other grounded up substances. The end product may not contain any of the initial herb at all, but when checked in a lab it will show it has been "standardized" to contain just the right amount of the active component. The more ethical suppliers steer clear of this shady method. Active Ingredients do not always determine the effectiveness of an herb. Scientists are learning more about herbal compounds each day, and often what they uncover renders previous data obsolete. St. John's Wort is a prime example. For the longest time, scientists believed that hypericin was the sole ingredient that gave St. John's Wort its antidepressant properties. That's why everyone standardizes the herb for hypericin content. But it was recently discovered that other components such as hyper inform are equally responsible for the herb's mood-altering abilities. A similar situation occurred with the herbs valerian and echinacea. It was originally thought that the active ingredient responsible for valerians calming powers was valerenic acid, but later research showed that other compounds produced those effects. Echinacea was being standardized to contain the chemicals called echinacoside, when in fact it was the alkylamines, glycoproteins, and polysaccharides that gave the herb its immune-boosting properties. Products that are "spiked" or made with low-quality herbs likely don't contain any of these other essential components. Standardized herbal products are not more advanced versions of whole herbs. Whole herbs have been used for prevention and treatment of illness for literally thousands of years, and are the primary form of medicine for many cultures around the world today. Standardized forms of these herbs should in no way be considered a substitute for or an improvement on whole herbs. If we allow this misperception to continue, we'll lose the safest and most enduring form of medicine man has ever known. Again, St. John's Wort is a good example. The standardized herb has become so popular for treating depression that it's now tough to find the whole, UNSTANDARDIZED form. As a result, the public is completely missing out on the herbs other benefits that traditional herbalists have known about for decades. While St. John's Wort can be used in teas poultices and tinctures to treat kidney problems, bronchitis, vitiligo, painful menstrual cramps, gastritis and stomach ulcers, nerve pain, recurrent ear infections, gout, and open wounds. Whole and Standardized Uses to Enhance Your Life: Basically the goal is not to denounce standardized herbs, however, do replace them, instead of whole herbs. They both have merits, and both have a place in modern medicine. Standardized herbs should be used to help correct acute health problems and achieve very specific results. Using standardized valerian to counteract stress or insomnia is a good example. Whole Herbs should be used on a very regular basis to protect and preserve good health. Think of green tea. Many cultures around the world drink a few cups of it each day to prevent cancer and other types of degenerative disease. By using the whole plant, you're taking advantage of the synergy of all the plant's components.

Homeopathics Homeopathic: The smallest amount of anything. Homeopathy - is a system of natural medicine that treats illness by the stimulation of the body's own healing powers. Homeopathy gently encourages the body to do more of what it is already doing to heal itself. Homeopathy has the added advantage of using micro-doses, which means that there are no side effects and no risk of toxicity. Homeopathic therapy has three underlying rules: Any pharmacologically active substance can cause a set of symptoms in an otherwise healthy individual. Anyone suffering from a particular disease presents a set of symptoms that is characteristic of that disease. A remission of the symptoms can be obtained by administration of a small quantity of the substance whose experimental effects are similar to the symptoms of the patient. Everyone is encouraged to do an allergy test before using any product. amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "gardensnurs0b-20"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "medicinal herbs"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "4fa3d6fc30fc9ac914d969a956aaefea"; Follow us: Facebook, Twitter, Instagram, Pinterest (adsbygoogle = window.adsbygoogle || ).push({}); Read the full article