#green peas powder

[divya1234]

Green Peas Flour: The Low-Calorie, High-Fiber Superfood for a Healthy Lifestyle

Green peas flour, made from the seeds of Pisum sativum, is gaining popularity as a superfood due to its impressive nutritional profile. This flour is not only a great source of fiber, vitamins, and minerals, but it is also low in carbohydrates and calories, making it an excellent choice for those looking to maintain a healthy lifestyle. Let’s delve into the benefits of green peas flour and how it can contribute to your overall well-being.

One of the standout features of green peas flour is its high fiber content. Fiber is essential for a healthy digestive system as it aids in maintaining regular bowel movements and preventing constipation. A diet rich in fiber can also help manage weight by providing a sense of fullness, which can reduce overall calorie intake. Moreover, fiber helps lower cholesterol levels, thus promoting heart health and reducing the risk of cardiovascular diseases.

Green peas flour is packed with essential vitamins that play crucial roles in maintaining good health. It is rich in Vitamin A, which is vital for eye health, immune function, and skin health. Vitamin C, another abundant vitamin in green peas flour, acts as a powerful antioxidant, protecting the body from free radicals and supporting immune health. It also aids in the absorption of iron from plant-based foods, contributing to better overall nutrition.

Vitamin K, found in green peas flour, is important for blood clotting and bone health. This vitamin ensures that your bones remain strong and healthy, reducing the risk of fractures and osteoporosis. Additionally, green peas flour contains an array of B vitamins, including folic acid, which are essential for energy production, brain function, and the formation of red blood cells.

Minerals such as manganese, phosphorus, and iron are also present in green peas flour. Manganese plays a role in bone formation, metabolism, and antioxidant defense. Phosphorus is crucial for the formation of bones and teeth, as well as for energy production and storage. Iron is essential for the production of hemoglobin, which carries oxygen in the blood, and it supports muscle metabolism and healthy connective tissue.

Despite being low in carbohydrates and calories, green peas flour is nutrient-dense, providing a substantial amount of essential nutrients without adding excessive calories to your diet. This makes it an ideal choice for those looking to manage their weight while ensuring they receive the necessary vitamins and minerals for good health.

Green peas flour is also rich in antioxidants, which help protect the body from damage caused by free radicals. These antioxidants reduce the risk of chronic diseases, such as heart disease and cancer, and promote overall health.

Incorporating green peas flour into your diet is simple. It can be used as a substitute for regular flour in baking, added to soups and sauces, or used in smoothies for an extra nutritional boost. Its mild flavor makes it a versatile ingredient that can enhance the nutritional value of various dishes.

green peas flour is a low-calorie, high-fiber superfood that offers numerous health benefits. Its rich content of vitamins, minerals, and antioxidants makes it an excellent addition to a healthy diet. By including green peas flour in your meals, you can enjoy improved digestive health, better heart health, and overall well-being.

For more information visit us:

[morethansalad]

Vegan Lentil Shepherd's Pie

[chaskka]

Vegetarian Biryani

Vegetarian Biryani is a delightful and aromatic rice dish that combines a variety of vegetables, fragrant spices, and basmati rice. Here's a step-by-step recipe to prepare a rich and flavorful Vegetarian Biryani at chaskka.

Ingredients:

For Rice:

2 cups Basmati rice

4 cups water

2 bay leaves

4-5 cloves

2-3 green cardamom pods

1-inch cinnamon stick

1 star anise

1 teaspoon salt

For Vegetables:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste

1 cup mixed vegetables (carrots, peas, beans, and potatoes), diced

1 cup cauliflower florets

1 green bell pepper, sliced

1 large tomato, chopped

1/2 cup thick yogurt

Salt to taste

For Biryani Masala:

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon biryani masala (optional, for added flavor)

1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional, for color and aroma)

For Layering and Garnish:

1/4 cup fresh cilantro (coriander) leaves, chopped

1/4 cup fresh mint leaves, chopped

2 tablespoons fried onions (optional, for garnish)

1/4 cup cashew nuts and raisins, fried (optional)

2 tablespoons ghee or oil

1/2 lemon, juiced

[shinoposting]

[dear-ao3]

remember everyone. soup does not have to be hard to make. soup saves my ass at least three times a week. you don’t even need broth. and you can make it single serve. in like 15 minutes.

get some water put it in a pot. add a little bit of bullion or use broth if you have it. (one jar of bullion lasts me like months you don’t need a lot) add to that whatever the hell you want. soy sauce. oyster sauce. black vinegar. sesame oil. hoisin sauce. garlic powder. onion powder. salt and pepper. want it spicy? add chili flakes or oil or smoked paprika. literally whatever you have floating around in the cabinet or fridge will do. don’t forget! add something sweet (sugar honey maple syrup etc) to balance out the salt.

let it get hot. add in some vegetables. again, literally anything. whatever you got. can be frozen stuff. onions. corn. peas. edamame. broccoli. carrots. green beans. mushrooms. literally whatever. put in something with protein. tofu. meat of some sort.

wait until it boils. add some noodles. any kind of noodles. cook until the noodles are soft.

top with whatever you want. and there you have it. soup.

[kcrossvine-art]

G'morning all! Its nice to get back things,. Theres been some roadblocks with med shortages and life, and also with the material for these recipes. So far we've covered a lot of pastries, not because theyre mentioned more often in the series, but because being mentioned lends them more specificity in flavor than things like gravy, peas, or various meats. The latter can be prepped, seasoned, and served in so many different ways that it feels harder to make them 'faithfully' because a packet of instant potato mash is just as faithful as a pot of buttered potato mash. Baked goods tend towards 1, maybe 2, 'base' recipes that get altered and added to. 

 Today, we'll be making Beorn's Honey Cakes! A dish from one of my partners favorite characters- a delectable little treat befitting the… warm personality of the character.

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

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Beorn's Honey Cakes?” YOU MIGHT ASKSimple stuff! Simple sweet stuff!

All-purpose flour

Baking powder

Salt

Ground nutmeg

Unsalted butter

Whole milk

2 eggs

Honey

Vanilla extract

The veins of honey cakes ancestry can be traced back to any moment where people began baking bread. Honey is a natural preservative, and sweeter still on its lonesome.

AND, “what does Beorn's Honey Cakes taste like?” YOU MIGHT ASKLike your aching muscles repairing themselves

Tastes like a honey graham cracker

But the texture is softer, wetter- somewhat like banana bread

Oh, and this will make your house smell So So Good

If you can resist the temptation of eating them immediately, they taste even richer the day after baking

Would pair well with milk green tea

Would also pair well with fresh orange slices (or those chocolate 'orange slices' candy)

Genuinely don't forget to flip them upside down when they go to bake the second time, not sure what it is but i was curious and did a test where i flipped half of the batch upside down and kept the other half of the batch right-side up like they cooked in the muffin tin. The ones i flipped upside down universally had a more consistent texture and the honey was able to permeate further.

.where honey called for, used clover honey

-----------------------------------------------------------------------------------------------------------

From start to finish this recipe takes about an hour of work, give or take some negligible time for prep.

The batter is perhaps the babybird of all cake batters. The gloopy, protruding crumbs of butter, not unlike a squabs beady pupils visibly dark under its skin, break up the mass of sickly smooth and reassuringly sweet-smelling oak-colored liquid. You can feel the confusion of bees outside your home, wondering if this your attempt at making royal jelly.

Just like a babybird, it becomes more than the sum of its parts. Layer on that honey drizzle, layer it on thick, theres no risk of drowning subtle flavors. Its crisp edges will keep its form, springy and warm, inviting you as if you're not the one who crafted it (food you didn't cook always tastes better). The bees are sooooooooooooooo jealous of your opposable thumbs and muscular strength.

If you dont have eggs you could try substituting with apple mash. I can't vouch for it in this recipe but replacing eggs with mashed up apples for pancakes gives it adds a nice fruity flavor without changing the texture, and in theory should work here as well.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

270 grams all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp freshly ground nutmeg

1 stick unsalted butter

160 grams milk

2 eggs

110 grams your favorite honey

1 tsp vanilla extract

Muffin tray and parchment paper

Method:

Preheat oven to 350f

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

 Add the butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs. 

In a small bowl beat the eggs until just combined. Pour in milk and then vanilla extract while stirring.  Keep stirring vigorously while slowly pouring in honey.

Stir until the mixture is consistent in color.

Pour the liquids over the dry mixture and stir until just combined.

Pour the batter into a greased muffin tray, don't use any muffin paper/lining/cups.

Bake for 16 minutes, or until they reach their full height.

Carefully remove from the muffin pan and place the muffins upside down on a parchment lined tray.

Using a silicone pastry brush, generously cover the tops of the cakes with honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.

Bake for an additional 8-10 minutes, or until the cakes are golden brown.

Remove from the oven and allow to cool.

[cjlouwho]

👉👈 For the prompts, maybe something along a similar vein to Financially Irresponsible Tommy? Like, maybe Tommy refuses to write down a grocery list and just goes to the store and buys whatever he feels like, driving Buck insane?

A little off, because (technically) he did write a list 😂 enjoy!

“You bought six jars of spaghetti sauce?” Buck asked, staring at the pile of groceries laid out on the kitchen island.

Tommy smiled, very proud of himself. “They were buy one get one free.”

“Right. And you got six, because?”

“Because the guy restocking the shelves said the sale would end today. I don't know when they'll go back on sale, and you're always looking at the flyers that come in the mail to see the deals.” He picked up one of the jars. “This was a deal.”

Buck nodded. “I do love a good deal. It- It just seems like when you buy so many at once, it kind of adds up anyway. Plus, I've always made homemade sauce.”

Tommy began unloading the final bag. “I know you do, and it takes forever. This is going to save so much time, Evan.”

“You make a compelling argument.”

Buck continued looking everything over. Three cans of green beans, a family size bag of cinnamon cereal, baking chocolate, three different kinds of flour, two half gallons of milk, one very small can of beanie weenies, taco seasoning, and two 24 count cases of green, and only green, gatorade.

There was plenty more mixed in, but there was one glaring thing missing.

“Hey, Babe?”

Tommy turned from where he was standing at the pantry, putting away the six pack of canned split pea soup. “Mhm?”

“You didn't buy any pasta.”

“Why would I get pasta?” Tommy asked.

Buck closed his eyes, taking a deep breath. “For the six jars of spaghetti sauce you bought.”

“You're not even eating pasta right now, Evan.”

Another deep breath. He should really start going to yoga. “Ignoring the fact you can get low carb pasta, why did you buy six jars of sauce if we're not eating pasta?”

“For when we do eat pasta,” Tommy replied as though it should be obvious.

Buck pushed himself away from the counter, walking closer to Tommy. “Tommy, Honey,” he started, bringing his hands to Tommy's face, “I love you, I really do, but this might be how I die for a second time.”

Tommy eyebrows furrowed. He wrapped his hands around Buck's wrists and pulled them back far enough to speak. “What are you talking about?”

“This,” he said, nodding back toward the groceries, “makes no sense to my brain. Have you ever made a grocery list before?”

“I had a grocery list!” he defended, letting go of Buck's wrists to pull the list from his back pocket. He handed it to Buck, who looked even more dismayed as he read it over.

“I think I'm gonna have an aneurysm.”

Tommy rolled his eyes playfully, heading back to the island to grab more groceries. “You're being very dramatic. I got everything on that list.”

“The list consists of five items!” Buck exclaimed. “Three of which are ineligible!”

Tommy came and stood behind Buck, peering over his shoulder. “Which three?”

As Buck pointed, Tommy began to read them off one by one.

“Chickpeas.”

“Why do we need chickpeas?”

“In case I want hummus.”

“You know it takes more than chickpeas to make hummus, right?”

Tommy glanced over at him. “I do now.”

Buck sighed. “What's this one?” he asked, pointing to the second item.

“Onion powder.”

“Okay, but we already have onion powder here.”

“And now we won't run out for a really long time.”

Moving on, Buck pointed to the last item.

“Meat.”

That's when Buck turned, pressing the list against Tommy's chest for him to take. “You didn't get any meat, Tommy!”

“Yes I did!” Tommy reached over and picked up an item, holding it out for Buck to see. “I got canned ham.”

“Canned ha- Tommy, my head is gonna explode,” Buck replied, pressing his fingers against his temple.

Tommy simply smiled at him, leaning in and giving him a peck on the lips. “You're so cute.”

“You're never going shopping again,” Buck decided. “Ever. I- I'll take over grocery shopping full time.”

“Evan, I go grocery shopping to decompress. You can't take that from me.”

“Your decompression is gonna be the reason I start taking blood pressure medication.”

Tommy placed the can of ham back on the counter and moved closer to Buck, wrapping his arms around his waist. “What if we go together next time?” he asked. As Buck's arms drifted over his shoulders, Tommy began swaying them gently back and forth as though they were dancing along to music. “I can show you my method firsthand, so you understand it better.”

Buck thought it over for a few seconds. “Can I bring an AED with us in case you need to restart my heart?”

Tommy nodded. “We could even pick up Jee on the way, for emotional support.”

“I don't know if I could subject her to this.”

“Christopher then?”

“Yeah,” Buck agreed. “Yeah, that'd be good.”

Tommy kissed him again, Buck sighing into it. One thing Tommy's kisses could always do is melt Buck's tension away, even if he was the one causing it.

“Why don't you go relax?” Tommy suggested once they parted. “I'll finish putting everything away and start dinner.”

“Okay,” Buck agreed. “What are you gonna make?”

Tommy looked around at all the random things he'd purchased. “How does canned ham with chickpeas and gatorade sound?”

Buck pursed his lips together. “Yeah, I'm gonna order food,” he replied, giving Tommy a pat on the ass before walking away.

[prettieinpink]

Question about Cycle Syncing. Do you know where i can find, like a masterlist of food that fits into the steps of the cycle? I always see the same food but how abt the rest? Would be nice to know for example for meal building.

MASTERLIST: NUTRITION CYCLE SYNCING

This post is a masterlist of everything that is recommended you eat while cycle syncing. if you don’t know what that is, read this beginner guide.

This post is a researched post, because I actually couldn’t find a proper masterlist. So, I researched what kinds of nutrients you need during your 4 phases, but I am NO DOCTOR. Just a little disclaimer!

MENSTRUAL/FOLLICULAR PHASE - high iron, vitamin C foods

VEGETABLES

Spinach

Silver beet

Broccoli

String beans

Peas

Sweet potatoes

Beet greens

Dandelion greens

Collards

Chard

Chilli peppers

Sweet yellow peppers

Parsley

Brussel sprouts

FRUITS

Oranges

Guavas

Black currants

Cantaloupe

Kiwis

Lemons

Lychees

Papayas

Strawberries

Oranges

Watermelon

Figs

Prunes

PROTEINS

Beef

Lamb

Liverwurst

Pork

Veal

Dried beef

Eggs

Shrimp

Clams

Tuna

Sardines

CARBS/OTHER

Whole wheat bread

Enriched pasta

Rye bread

Enriched rice

Tofu

Beans

Lentils

OVULATORY PHASE – complex carbs, lean proteins, anti-inflammatory, vitamin B6, folate/choline

VEGETABLES

Carrots

Spinach

Sweet potato

Red potato

Green peas

Chickpeas

Butternut squash

Asparagus

Turnip greens

Romaine lettuce

Beets

Sweet corn

Mushrooms

Pumpkin

Parsnip

Cauliflower

FRUITS

Bananas

Avocado

Mango

Blueberries

Apple

Peaches

Tangerine

Pink grapefruit

lemons

PROTEINS

Egg whites

Strained yoghurt

Skinless white meat poultry

Plain greek yoghurt

Low fat cottage cheese

Tofu

Lean beef

Powdered peanut butter

Beef liver

Pork loin

Bison

Organ meat

CARBS/OTHER

Lentils

Kidney beans

Green peas

Walnuts

Flaxseeds

Cashews

Almonds

Pistachios

LUTEAL PHASE – High fibre, vitamin B12, magnesium

VEGETABLES

Spinach

Swiss chard

Collard greens

Green peas

Sweet corn

Cabbage

Arugula

Bok choy

Celery

Lettuce

FRUITS

Pears

Strawberries

Avocado

Apples

Raspberries

Blackberries

Blueberries

Bananas

PROTEINS

Animal liver

Animal kidney

Clams

Swiss cheese

Turkey

Crabs

Ham

CARBS/OTHER

Oats

Popcorn

Almonds

Fresh coconut

Sunflower seeds

Dark chocolate

Wheat

barley

[divya1234]

Exploring the Health Benefits of Green Peas Powder: A Nutritional Powerhouse

Green peas powder, derived from the small spherical seeds of Pisum sativum, is an exceptional addition to any diet. This humble powder packs a punch in terms of nutrients, offering a wealth of vitamins, minerals, fiber, and protein. Let's explore why green peas powder is considered a nutritional powerhouse and how it can benefit your health.

One of the most significant benefits of green peas powder is its impressive vitamin content. It is rich in Vitamins A, C, and K, along with an array of B vitamins, including folic acid. Vitamin A is crucial for maintaining good vision, a healthy immune system, and proper functioning of the heart, lungs, and kidneys. Vitamin C is a potent antioxidant that supports immune function, skin health, and the absorption of iron from plant-based foods. Vitamin K plays a vital role in blood clotting and bone health. B vitamins, particularly folic acid, are essential for energy production and the formation of red blood cells.

In addition to vitamins, green peas powder is loaded with minerals that are essential for overall well-being. It contains manganese, phosphorus, and iron. Manganese is important for bone health, metabolism, and antioxidant protection. Phosphorus is necessary for the formation of bones and teeth, as well as for energy production and storage. Iron is crucial for the production of hemoglobin, which carries oxygen in the blood, and it also supports muscle metabolism and healthy connective tissue.

Fiber is another key component of green peas powder. A diet high in fiber is known to support digestive health by promoting regular bowel movements and preventing constipation. Fiber also helps maintain a healthy weight by providing a feeling of fullness and reducing overall calorie intake. Additionally, it can lower cholesterol levels and reduce the risk of heart disease.

Green peas powder is also low in carbohydrates and calories, making it an excellent choice for those looking to manage their weight. Despite being low in calories, it is incredibly nutrient-dense, ensuring that you get a good dose of essential nutrients without excess calories. The presence of antioxidants in green peas powder further enhances its health benefits. Antioxidants protect the body against damage from harmful free radicals, reducing the risk of chronic diseases and promoting overall health.

Incorporating green peas powder into your diet is easy. It can be added to smoothies, soups, and baked goods or used as a protein boost in various recipes. Its mild flavor blends well with other ingredients, making it a versatile addition to your kitchen.

green peas powder is a nutritional powerhouse that offers a wide range of health benefits. From supporting eye health to promoting a healthy heart, aiding digestion, and providing essential vitamins and minerals, this superfood is a valuable addition to any diet. Embrace the power of green peas powder and enjoy its numerous health benefits.

For more information visit us:

[morethansalad]

Vegan Spring Vegetable Pasta

[qiu-yan]

ok so i found the collab cafe the jiang cheng roll cake is from. and here's the full menu:

english translations (from the wiki):

wei wuxian:

Food: Wei Wuxian's Red Curry (red curry, rice, fried chicken, vegetables, monaka) Drink: Mixed Berry Lassie (strawberry lassie, blueberries, strawberry sauce)

lan wangji:

Food: Lan Wangji's Jingshi and Cold Springs Plate (chocolate brownies, whipped cream, strawberries, cotton candy, vanilla and chocolate ice cream, blue jelly, matcha powder, mint, monaka) Drink: Blue Soda (blue soda, lemon)

lan xichen:

Food: Lan Xichen's One Soup and Three Dishes Vegetarian Plate (simmered ganmodoki and green beans with white dressing, deep-fried tofu, clear soup, multigrain bread) Drink: Blue Elderberry Tea (blue elderberry and butterfly pea flower tea, lemon)

jiang cheng:

Food: Jiang Cheng's Zidian Roll Cake (purple rolled cake, grape ice cream, mint, plum berry sauce, whipped cream, monaka) Drink: Grape Soda (grape soda, crackling candy)

jin guangyao:

Food: Jin Guangyao's Hospitality Lunch Box: chirashi sushi, kinpira burdock, hijiki, fried chicken and shrimp, weiner, vegetables, cream puffs, strawberries, monaka) Drink: Citrus Tea (black tea, orange, lemon, mint)

jin zixuan:

Food: Send Me Your Thoughts! Carrot Mousse Cake Handmade by Jin Zixuan (carrot mousse, whipped cream, blue sauce, sugar pearls, mint, monaka) Drink: Lemonade (lemonade, lemon, mint)

jiang yanli:

Food: Jiang Yanli's Gratin (penne gratin, salad, edible flower, monaka) Drink: Strawberry Milk (strawberry milk, strawberries, whipped cream, strawberry sauce, mint)

[buffetlicious]

If all Zong Zi or Rice Dumplings look the same to you, you’re not alone! Zong Zi (粽子) or Bak Chang are a variety of glutinous rice dumplings traditionally eaten by the Chinese during the Dragon Boat Festival (端午节). Here are six types of popular Zong Zi from various dialect and ethnic groups in Singapore.

Hokkien Rice Dumpling (福建咸肉粽) - One of the most common Zong Zi that can be found in markets and stores, the Hokkien Zong Zi is wrapped in bamboo leaves is recognized by its dark appearance from soy sauce infused rice and distinct aroma from the five-spice seasoning. Usually made with pork belly, salted egg yolk, chestnuts and dried shrimps.

Cantonese Rice Dumpling (广东咸肉粽) - The ingredient that sets Cantonese Zong Zi apart is the filling of mung beans or green beans. One can also order a variation with a salted egg yolk. The glutinous rice is also seasoned with salt and garlic oil instead of soy sauce.

Nyonya Rice Dumpling (娘惹粽) - The Nyonya Zong Zi is the most distinguishable rice dumpling for its bright blue tip that is typically made from the extract of the butterfly pea flower. It is also sweeter in taste and aroma because of its pandan leaf wrapper and candied winter melon.

Teochew Rice Dumpling (潮州粽) - The savoury yet sweet taste of a Teochew Zong Zi comes from various ingredients such as red bean paste or lotus paste, fatty pork belly, earthy mushrooms and dried shrimp. Chestnuts are also added to the dumpling for texture.

Hainanese Rice Dumpling (海南肉粽) - The Hainanese Zong Zi’s most distinctive trait lies in its portion. It is filled with generous chunks of pork belly, whole chestnuts, mushrooms, and seasonings of savoury additions like five-spice powder, dark soy sauce, and black pepper. It is also usually served with a dollop of palm sugar syrup, adding a nice balance of sweetness to its savoury and slightly spicy flavour.

Hakka Rice Dumpling (客家粽) - Steamed in bamboo leaves, the Hakka Zong Zi consists of preserved vegetable filling, juicy pork belly strips and savoury mushrooms. It is also sometimes filled with beans.

Zong Zi info from here and images from Ministry of Culture, Community and Youth.

[dinosaurwithablog]

It's only 6:28 am and I've already made dinner. I couldn't sleep so I made a big pot of beef vegetable stew!! It's delicious so I might have some for lunch and dinner 😁😋 it has beautiful cubes of beef, carrots, onions, pearl onions, potatoes, mushrooms, peas, sweet petite baby corn, green peppers, celery, and minced garlic with basil, a touch of oregano, garlic powder, salt, and pepper. I used the beef stock that I made a little while ago and added a roux to it to thicken it. It came out very well. I might have some for breakfast, too!! 🤣😋😍 I'm gonna serve it with homemade bread, slathered in butter. I'm getting hungry... 😁 It's the perfect meal for a cold winter day!! I'm the words of Julia Child.... bon appétit!!!

[tightwadspoonies]

Eating Well

If you are someone who struggles to figure out what to eat, this post may help.

There is a lot of information out there about eating well. It's important to know it's not as complicated as most guides try to make it. The following is a simple way of looking at food adapted from David Werner's Where There Is No Doctor:

You need a main food, or foods. A "Main Food" is one or more starch bases, like pasta/noodles, bread/tortilla/biscuits, hominy, rice, potatoes, taro, millet, barley, or another grain or starchy tuber.

These are usually cheap and should make up a majority of your calories. They often also provide an amount of protein, vitamins and minerals.

However, living on starchy bases alone is not adequate. To them, you need to add at least one or two each of "Go Foods", "Grow Foods" and "Glow Foods" every day.

"Go Foods" are energy foods. They are things like oils, fats, peanuts, other nuts, oily seeds (like sesame and sunflower), and sugars (like granulated sugar, honey, maple syrup, and fruit juices). Eat more of these if you are doing heavy work. They can also replace some of your Main Food, though they are often somewhat more expensive.

"Grow Foods" are foods that build muscle and other body tissues and heal injuries. They include animal foods (like meat, eggs, milk, and fish), legumes (beans, peas, peanuts, and lentils), and seeds (pumpkin, sesame, sunflower, melon, etc...).

"Glow Foods" are foods that contain a lot of vitamins and minerals. These include dark green leafy vegetables (spinach, kale, collards, turnip greens, radish greens, etc...), orange vegetables (carrots, pumpkins, sweet potatoes, tomatoes, peppers, winter squash of any kind, etc...), fruits (apples, pears, berries, quince, etc...) and other vegetables (turnips, radishes, summer squash, onions, cabbage, etc...), herbs and spices (chili powder, garlic, cumin, thyme, oregano, sage, cinnamon, etc...).

Example meals (each meal does not need to contain all types of foods, as long as someone is eating some of each every day):

A rice bowl (Main) with vegetable (Glow) and bean (Grow) curry (Glow).

Oatmeal (Main) with whole or coconut milk (Go, Grow) and berries (Glow)

Spaghetti (Main) with tomato sauce (Glow) and meatballs (Grow)

Tapioca pudding (Main, Grow, Go) with cinnamon and nutmeg (Glow)

Farrow (Main) with stewed tomatoes (Glow) and olive oil (Go)

Zucchini boats (Glow) with black beans (Grow), rice (Main) and cheese (Go, Grow)

Baked potato (Main) with broccoli (Glow) and cheese (Go, Grow)

Potato (Main) and spinach (Glow) curry (Glow)

Whole fat yogurt (Grow, Go), granola (Main, Go), and berries (Glow)

Peanut butter (Go, Grow) and jam (Go, Glow) on toast (Main)

[timetraveltasting]

TEMPLAR BOAR WITH CAMELINE SAUCE (14th c.)

This past Thursday, the Corpus Christi public holiday in my part of Germany, known here as Fronleichnam, gave me a little extra time to make another Tasting History dish: Templar Boar with Cameline Sauce. The diet, eating habits, and table manners of the Templars were governed by strict rules, including only eating meat three times a week (two meat meals on Sundays). This dish was one of those they would have eaten for one of their meat meals during the 14th century. The spices present in the sauce would have been accessible to them during the crusades, but Cameline Sauce did become a popular dish in much of medieval Europe eventually. This dish is based on two 14th century primary sources: Le Viandier de Taillevent by Guillaume Tirel and Le Ménagier de Paris, a treatise written by an older man (as yet unnamed) to teach his 15-year-old bride how to run his household and please him, in every way (...yikes). The sauce, Cameline, is named as such due to the rich brown colour, which looks like the wool of a camel, also known as cameline. I chose to make this recipe next because I haven't made boar before, and the rich, silky, brown colour of the sauce made it look really tasty. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I made a couple changes to the modern recipe below. I used boar goulash pieces instead of tenderloin, because it was the only form of boar I could find at my grocery store. The white wine I used (and drank with dinner) was a dry Riesling from the Mosel Valley in Germany. The red wine was a Bordeaux Merlot. I used saffron powder instead of threads, and I did opt to add the optional tablespoon of red wine vinegar. the white bread I used was a classic French baguette.

I also made a couple changes to the method. Because I used French baguette, which has quite small slices, I hollowed out about half the baguette (since baguettes are mostly crust). I also simmered the sauce for much longer than Max says to, because it wasn't quite the thickness I was looking for. Otherwise, I followed Max's recipe exactly, probably to the detriment of my boar. Because I had used goulash pieces instead of tenderloin, I probably should have adjusted how I cooked the boar to accommodate these smaller pieces. Unfortunately, I didn't, and as a result, I was left with very chewy, dry boar. Basically, the sauce was the saving grace of the boar! I served the boar and Cameline sauce with some green peas, garlic bread, and a glass of the dry Riesling wine.

My experience tasting it:

I already knew I had ruined the texture of the boar, but I hoped that the sauce would help. I warned my husband. Luckily, the Cameline sauce did a lot of heavy-lifting to bring some moisture back to the board. The sauce turned out wonderfully - a beautiful, silky brown. Flavour-wise, it reminded me of a jus, but more heavily-spiced. I was worried the Cameline sauce would end up tasting sweet due to the brown sugar and several spices that are more often used in baking, but in fact, the spices were well balanced by the taste of the wine and vinegar. The sauce also went really nicely with the peas, and I imagine would also have tasted good with potatoes or other red meats. My husband and I dipped the garlic bread in it as well, which was really tasty. It went alright with the dry boar, but I would like to use the sauce with another, more tenderly-cooked meat. We had leftover Cameline sauce, so we will probably try that again tonight. If you end up making it, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Saffron

Templar Boar with Cameline Sauce original recipes (14th c.)

Sourced from Le Viandier de Taillevent by Guillaume Tirel and Le Ménagier de Paris respectively.

“Sanglier: Fresh Wild Boar Venison. Cooked in wine and water and boiled again; eaten with Cameline Sauce.”

— Le Viandier de Taillevent, 14th century

“Cameline. Note that in Tournai, to make cameline they grind ginger, cinnamon, saffron, and half a nutmeg, moistened with wine then taken out of the mortar. Then grind in a mortar untoasted white breadcrumbs that have been soaked in cold water, moisten with wine and strain. Then boil everything and finish with brown sugar, and that makes winter cameline. In the summer, they do the same but it is not boiled at all. ”

— Le Ménagier de Paris, 14th century

Modern Recipe

Based on Le Viandier de Taillevent by Guillaume Tirel, Le Ménagier de Paris, and Max Miller’s version in his Tasting History video.

Ingredients:

Boar tenderloin

Olive oil for searing

Equal parts wine and water for boiling

1 thick slice of white artisanal bread without crust

1 ¼ cups white wine

¼ cup red wine

1 tsp ginger

2 tsp cinnamon

½ tsp nutmeg

Pinch of saffron threads

2 tbsp brown sugar

Pinch of salt

1 tbsp red wine vinegar (optional)

Method:

De-crust the bread and break it into small pieces. Soak the bread in water for a few hours, then pour in the red wine for the sauce.

Heat olive oil in a pot then sear the boar on all sides.

Remove it from the pot and boil equal parts wine and water, then add the boar back in and boil, covered, for 10-15 minutes or until fully cooked. Then let it rest.

To make the sauce, mix the spices and white wine. Strain the bread/wine mixture from earlier into a saucepan, then press the bread through the strainer.

Add the spiced wine mixture and bring to a simmer. Let simmer for 15 minutes, or until half reduced, then add the sugar and salt, and if you want, a tablespoon of red wine vinegar. Simmer until thickened.

Slice the boar and pour the sauce over it. Optionally, serve with roasted chestnuts and wine.

[najia-cooks]

[ID: First image is a thin crèpe topped with ground 'meat,' herbs, and tomato, and garnished with lemon. Second image is a close-up of the same crèpe with a thick red sauce drizzledover it. End ID

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि / Chatamari (Newari rice crèpe)

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि (chatā̃mari), sometimes called "Newari pizza," are rice crèpes made plain or with a savory topping. Chatamari are a popular festival food among the indigenous 𑐣𑐾𑐰𑐵𑑅 / नेवा: (Naivāḥ / Newa) people, most of whom live in the 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅 / नेपाः गाः (Naipāḥ gāḥ / Nepa Valley) in central Nepal. [1] They are regarded as a near-compulsory addition to the table for holidays including 𑐴𑑂𑐩𑐥𑐸𑐖𑐵 / म्ह पूजा (mha pūjā) and 𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵 / दिगु पूजा (digu pūjā), when they are served as snacks and appetizers.

A chatamari consists of a thin, fried crèpe, fluffy on the inside and crispy around the edges, and an optional juicy, well-spiced topping. Common toppings are vegetable (with black-eyed peas, potato, and/or soy chunks); meat (with minced chicken or buffalo and tomato); a cracked egg; or some combination thereof. Ginger, garlic, red onion, cumin, turmeric, and sometimes red chili powder and coriander add bite and aroma. To cook chatamari, a thin layer of batter is spread on a tawa, and the batter is topped; the whole is then covered with a clay conical lid and left to steam.

This recipe is for a 𑐎𑐷𑐩𑐵 / कीमा (kīmā; minced meat)​ chatamari with potato, but you can try replacing the meat substitute with cooked black-eyed peas, replacing the potato with more meat, or replacing the meat and potato with vegetables of your choice (try green peas, julienned carrots, and green onion)—the basic format of this dish is highly customizable.

The Nepali language is increasingly the language of broadcast, education, and even the home, to the detriment of other languages including the Newa language Nepal Bhasa (𑐣𑐾𑐰𑐵𑑅 𑐨𑐵𑐫𑑂‎ / नेवा: भाय्, nevāḥ bhāy). Scripts historically used to write Nepal Bhasa and Sanskrit have been almost entirely replaced with Devanagari. 𑐥𑑂𑐬𑐔𑐮𑐶𑐟 / प्रचलित (prachalit; lit. "common") was the script used by literate Newa until it began to decline at the turn of the 20th century; the 1960s governmental policy of सांस्कृतिक एकता (Nepali: sā̃skr̥tik ektā; cultural unity) further marginalized it.

Revival efforts have begun, which claim Prachalit (and the ornamental script Ranjana, also used to write Nepal Bhasa and Sanskrit) as parts of Newa identity, and seek to teach them at fairs and in workshops. A process of "ethnicity-building" and identity formation within Nepal, including pushes to use students' mother tongues as the language of instruction (with Devanagari as a "common" script) and to use minoritized languages in television and radio broadcast, have been ongoing since the 1990s.

[1] Terminology is given in Nepal Bhasa unless otherwise specified, in Prachalit followed by Devanagari script. "𑐔𑐟𑐵𑑄𑐩𑐬𑐶," "𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵," and "𑐎𑐷𑐩𑐵" are my transliterations from Devanagari into Prachalit. Latin transliteration is ISO 15919 standard except: "च" ([t͡ʃə]) is rendered "cha" and not "ca." Where two Latin phrases are given, the first is ISO from Devanagari, and the second is the typical English-language spelling or phrase.

Recipe under the cut!

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Ingredients

Makes 4 large.

For the topping:

3/4 cup (74g) textured vegetable protein + 1/2 cup (118mL) broth

Or 1 1/2 cup ground beef substitute of choice

1 russet potato (200g) (optional)

2 roma tomatoes, minced or thinly sliced

1 small red onion, minced or thinly sliced

1 green chili, diced or thinly sliced

1/2-inch chunk (5g) ginger, peeled and grated or pounded

2 cloves garlic, grated or pounded

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp red chili powder (substitute sweet paprika to reduce spice level)

1 tsp meat masala (optional)

2 Tbsp neutral oil (if not including 'egg')

Cilantro, to top

For the egg (optional):

2 Tbsp yellow mung flour or chickpea flour (besan)

1/4 cup coconut milk

1 tsp kala namak (black salt)

You may also use any other egg substitute. This one is inspired by Vietnamese bánh xèo. The coconut milk provides binding and fat; the final topping will not taste of coconut. You may replace it with any neutral oil.

For the batter:

1 1/2 cup (240g) white rice flour

About 1 1/2 cup (350 mL) cool water

Mustard oil, to fry

The chatamari in the photo is served with achar.

Instructions

For the batter:

1. Measure flour into a bowl. Pour in water slowly while whisking until a smooth, pourable batter (the consistency of crèpe batter) forms. Set aside to rest while making the filling.

For the filling:

1. Peel and cube potato, then boil until soft. Mash thoroughly with a bean masher or fork.

2. Hydrate TVP in broth or stock (I used water with 1/2 tsp vegetarian beef stock concentrate) for 10 minutes.

3. Mix potato, minced tomatoes and onion, ground 'meat', spices, and 'egg' together in a large mixing bowl until well-combined.

To assemble:

1. Heat a large tawa, comal, or nonstick skillet on medium. Fill a ladle with 100 mL (a bit less than 1/2 cup) of batter, and pour it into the center of the skillet; it should become round on its own. Thin it out a bit with the bottom of the ladle.

2. Cover the top of the batter with the topping, leaving a bit of space on the edge. Optionally, add about 2 tsp of oil around the edges of the chatamari to crisp.

3. Lower the heat to low and cover. Cook for 7 minutes. Remove chatamari onto a plate.

If the rice pancake cracks, your batter is too thin; try resting it, uncovered, for 5-10 minutes, then stirring it and trying again.

4. Raise heat to medium for a minute. Add another ladle of batter, top the chatamari, add oil, lower the heat and cover to cook as before. Repeat until batter or filling runs out.