#how to buy garbanzo beans

[adamgant]

Healthy Trader Joes Shopping List

Healthy Trader Joe’s Shopping List https://ift.tt/bnBCMaO Sharing some of my favorite healthy products from Trader Joe’s! Hi friends! How are ya? I hope you’re having an amazing day! I have some calls this morning, and then am getting a massage… can’t.wait. For today’s post, I wanted to share some of my favorite healthy finds from Trader Joe’s! During the time-that-shall-not-be-named, the Pilot did all of our grocery shopping because he was “out in the world” and the girls and I were at home. We also got a lot of grocery delivery from Whole Foods and Thrive Market. It kind of stuck around for years after that, until I realized that I actually love grocery shopping and had missed it. So now, we alternate, since we both like going to the store in person — you find so many more fun things that way! Trader Joe’s has some amazing things, and here are some of my favorite healthier finds. While I believe that ALL foods should fit into your lifestyle, this is a list of things that have less ingredients and offer more on the nutritional front (with a few of the soul-hugging must-haves in here, too). Here’s the list! Healthy Trader Joe’s Shopping List PRODUCE/COLD: – Organic fruit: we go for berries, bananas, grapes, apples, and anything seasonal and exciting, like cherries, melon, stone fruits, or rambutan – Organic veggies: sweet potatoes, zucchini, celery, carrots, bell peppers, squash – Edamame – Root vegetable hash – Cold-pressed green juice – Mirepoix (makes soups and casseroles SO easy) – Onions, garlic, and ginger – Medjool dates – Organic guacamole – Salsa! We love their pico and their Salsa Especial BEANS, SPICES, PANTRY STAPLES: – ALL organic beans: each week, I get white beans, kidney beans, black beans, and garbanzo beans – Organic chicken broth – Organic jasmine rice – Organic pasta from Italy – ALL the spices! We love their oregano, basil, thyme, rosemary, garlic powder, and Everything But the Bagel seasoning – Canned tuna, sardines, anchovies – Almond butter – Organic peanut butter – Organic raspberry or strawberry preserves – Chocolate chips – Maple syrup – Oatmeal – Canned tomatoes – Olives – Artichokes BARS + SNACKS: – Date and Chocolate bars – Trail mix – Chomps jerky – Organic dried fruit and fruit leather DAIRY + EGGS: – Kerrygold unsalted butter – Almond milk – Full fat organic Greek yogurt – Organic cheese sticks – Raw or aged cheeses; their parm is amazing – Organic pasture-raised eggs (I prefer the Vital Farms eggs from Whole Foods but these work in a pinch) FROZEN + SWEET TREATS: – Hold the cone! Vegan mini ice creams. These are SO good and the perfect size for a sweet bite – Gone Bananas or Gone Berry Crazy ; fruit simply covered in chocolate and frozen! – Organic frozen berries mix; perfect for smoothies – Cauliflower rice; love this for soups, smoothies, and scrambles – Almond flour chocolate chip cookies mix BREAD + TORTILLAS: – Corn tortillas – Sourdough bread for sandwiches – A sweet treat! They often have gluten-free dessert options with fairly simple ingredients MEAT: – We typically get all of our meat from Butcher Box and Whole Foods, but I do like Trader Joe’s organic chicken thighs and organic deli meat I think that’s it! I just wrote that list off the top of my head with things we always buy! Do you have any Trader Joe’s faves? Where do you get most of your groceries? Here’s a list of my Favorite Trader Joe’s products. Have a great day and I’ll see ya soon! xoxo Gina For more healthy meal ideas and recipes, download my free meal plan and recipe pack for busy friends! They’re all quick and healthy meals you can make in a snap. The post Healthy Trader Joe’s Shopping List appeared first on The Fitnessista. via The Fitnessista https://ift.tt/lSzK674 March 05, 2024 at 12:55PM

[ehgood-enough]

It’s been unseasonably cold lately and I’ve been struggling so today felt like a good day for some nice comforting soup.

I grew up food insecure, getting food from the food pantry; collecting food stamps; relying on school lunch and the neighbors and our friends family to feed us. It wasn’t always like that but that was pretty consistent from about 8 to 13/14 when I started working

That stuff sticks with you. I’m terrified I’m not going to have food. I’ve got so much food and I just keep buying more. I seriously think, if I really needed to I could feed myself for a month on the food I’ve got on hand. I mean it wouldn’t be a fun month but I could do it and I suspect still have pantry stuff left

I wanted some beans in my soup. I haven’t been buying beans regularly in a few years because we stopped eating them so my selection wasn’t great bo kidney beans etc. I decided on some black beans and garbanzo beans. I had just this one can of black beans

This can of beans has moved house at least 3 times. I cannot tell you how hard it was to open this last can of black beans and add them to my soup. I already went grocery shopping this week and omg what if I need BLACK BEANS for some imaginary critical meal

My soup was delicious the black beans were so good in it but as I’m cleaning up and throwing away the can. It just hit me. Growing up food insecure is something that sticks with you. That gnawing fear of this might be my last can of beans never totally goes away

My grandfather grew up during the depression. My pantry isn’t quite as bad as his was but it’s not that far off. He died in the late 1990s and he did well for himself never experienced poverty at all after ww2 and he still could not stop worrying about having enough food

It’s just so important to make sure everyone has enough nutritious food especially children because in addition to the physical problems that can develop due to malnutrition it fucks up your head. It just burns into your growing brain that the food could just be gone at any time.

I wish more people would understand how important it is and would do everything to make sure everyone has enough food. Not this stupidity of trying to limit what people can buy on food stamps, reducing food stamps, letting kids go hungry because their parent can’t afford the school lunch bill

[vegi1]

How to make vegan black peas tofu step by step with black chana

Black Pea Tofu is a vegan dish that is made with black chana (also known as black chickpeas), cooked in a savory blend of spices. It is a delicious vegan-friendly meal that is packed with protein, fiber, and other nutrients.

The dish is a great way to enjoy a vegan-friendly meal without sacrificing flavor or texture. Black Pea Tofu is a great way to get your daily intake of protein and fiber, and it is a great way to add variety to your vegan meal plan.

Black Pea Tofu is a great vegan dish that is packed with protein, fiber, and other nutrients. It is a great way to get your daily intake of protein and fiber, and it is also a great source of iron, magnesium, phosphorus, and zinc.

The dish is also very low in fat and sodium, making it a great option for those who are trying to maintain a healthy weight. Black Pea Tofu is also a great way to add variety to your vegan meal plan.

Black Chana (also known as black chickpeas) is a type of legume that is native to India and South Asia. It is a small, round, black-colored legume that is often used in Indian and South Asian cooking.

Black Chana can be found in most Indian grocery stores or online. It can also be purchased in bulk, which is a great way to save money and make sure you always have some on hand.

Black chickpeas or black garbanzo beans can be easily found on Amazon. I will give you the purchase link here so that you can buy this nutritious black chickpea more easily.

Black pea tofu is very tasty and nutritious and has many uses in all kinds of vegan dishes, which can be used as breakfast, even in all kinds of salads and omelets, and this tofu can be grilled and served with a special sauce.

To make this tofu, be sure to soak the black peas in water for one or two days so that the texture of the cheese becomes softer.

After stirring on the heat, when the tofu reaches the right texture, quickly transfer the ingredients into the mold that you have greased and strain it well and let it cool down, then put it in the refrigerator for three to four hours until it is completely solidified and then Easy to remove from the mold

Preheat the pan before adding the tofu. Preheating the pan will help ensure that the tofu is cooked evenly.

You can store this tofu in water and salt in the refrigerator for one week to ten days.

I added the nutritious mango for its cheesy taste, if you don’t have it, there is no problem.

Also, I added activated charcoal to make the tofu blacker, you can not use it.

instead of fresh garlic, you can add garlic powder.

You can even remove the oil and there will be no problem.

Are you ready to learn how to make vegan black pea tofu? That’s right, today I’m going to show you how to create a delicious and healthy vegan dish out of Indian black chana . We covered step by step instructions for making the perfect tofu, tips and tricks to get the texture just right, and what side dishes to pair with the vegan black pea tofu. So let’s get cooking!

[vitiligocare]

What should you eat if you have vitiligo?

While there’s no officially prescribed “vitiligo diet,” the best nutritional steps that you can take include eating a healthy diet full of good nutrients and drinking lots of water. And, as with any autoimmune disorder, you may benefit from immune system-boosting foods that contain phytochemicals, beta-carotene, and antioxidants.

Here are some foods that people with vitiligo have cited as helpful for their condition:

1) bananas

2) apples

3) leafy greens, such as kale or romaine lettuce

4) chickpeas, also known as garbanzo beans

5) root vegetables, especially beets, carrots, and radishes

6) figs and dates

Vitiligo is often a lifelong condition. There are measures you can take to potentially treat it and prevent it from worsening, including eating a healthy diet. You should see your dermatologist for expert advice on how your skin will react to vitiligo.

Leugo Kit is a prominent and prevailing treatment therapy for Vitiligo. It is an ayurvedic kit which can get rid of this disease soon. Leugo Kit is the most effective treatment for vitiligo or leucoderma skin disorder.

You may visit www.vitiligocare.co to buy Leugo kit or you may contact at +91 8657-870-870

[nihilisticlinguistics]

hi! not completely sure if you're looking for advice or just venting -- if it's the latter, feel free to ignore this

but it's almost always better to avoid using imitation animal products because the imitations:

taste worse than the animal product they are replacing, often because companies are trying desperately to mimic the flavor of an animal product and failing;

don't work the same way as the animal product they are replacing (as you noted above!);

are no more nutritious than, or even less nutritious than, the animal products they're replacing, because the engineering put into these meals is largely in effort to mimic an animal product's flavor and texture so there are huge amounts of additives that are not nutritionally beneficial and way less calorie-dense than other options.

are fucking expensive

before I get into solutions, a disclaimer that my diet includes fish and seafood as well as animal products like eggs and dairy, but I would still consider it to be a plant-based diet as opposed to a plant-only diet, i.e., the bulk of my food is grains, fruits, and veggies. the advice i'm giving should apply regardless.

first: substitutions do not have to be complicated. if a recipe calls for butter, consider using olive oil or vegetable oil instead. some curries will call for ghee; coconut oil will add a different but delicious hit of flavor. when baking, Crisco (vegetable fat) can be used in place of butter. Applesauce is a common egg alternative for breads, but you can use the liquid from a can of chickpeas to whip up instead of egg whites.

second: not everything is about substitution. one of my go-to beloved meals is spaghetti, historically made with ground beef. my partner and i could buy the $7 bags of "beefless ground" at the store every week, or we can buy an 8-oz package of regular white mushrooms and chop those up. that's not going to taste like beef -- and crucially, that's not the point. The funniest meal I've ever made is a stew that contains no animal, no gluten, and no nuts -- what one friend described as "no fun" but it's incredibly delicious because it's just a meal. it's sundried tomatoes and chickpeas and roasted red peppers in a slow cooked tomato sauce. its got onion and garlic and paprika. it doesn't need butter or meat or noodles because the dish isn't trying to be an "alternative" to something with meat, a knockoff of something that's already out there -- it's just a pepper, chickpea, and tomato stew.

third: non-Western cuisines are your friend. when you're starting out with plant-based cooking, start with cuisines that already have that built in. I'm talking curries, both of the South and East Asian varieties. Rice bowls and ramen are both quick meals that can be loaded up with veggies, seasoning, and sauces without adding any animal products. Stir-fries can be made using tofu or other soy products, and while I love adding egg to mine that's always optional. The key here is about learning to cook tried-and-true meals that don't rely on meat so that you learn how to prepare the non-meat parts of your meal in a delicious way. ARFID and other aversions aside, I swear to you it can be done.

fourth: find your preferred proteins and learn how to use them. if you like nuts, use nut butters and add nuts to salads, stir fries, etc. if you enjoy beans, use them in stews and soups, as "burger" patties, and in Latin American dishes. Shoutout to Garbanzo beans/chickpeas for being the hero of falafel and like half the rice bowls I make. Tofu is great for using with strongly seasoned cuisines like Indian and Thai dishes, but also good in a ramen or other brothy-type soup. This way, even if you aren't swearing off animal products entirely, you aren't nutritionally dependent on them.

I was a devoutly picky eater before I started cooking with my pescetarian fiance. Meat, dairy, and grains were the things i considered my "safe" foods. Nowadays I eat meat rarely, have fish/seafood about once a week, and use dairy and eggs as ingredients (like yogurt in a curry or cheese as a pasta topping or in a salad). I still eat grain-oriented dishes because carbs give me power, but when I was a kid you'd be hard-pressed to see one vegetable on my plate beside the chicken and rice, let alone three or four mixed together in a bowl.

Have been trying to learn to cook some recipes so i'm looking up plant based recipes and WHY do 90% of them contain either quinoa or avocados. I KNOW there are plants that aren't those two.

[walks-the-ages]

You know how when you buy a packet of Marigold seeds, it seems like 99% of the package is air, and there's maybe ten, wispy seeds at the bottom of the pack?

Yeah. This is why you should seed save, it is rediculously easy.

I forgot to take picture of the actual (very easy) process, but that HANDFUL of seeds up there? That's from, maybe 7 flowerheads.

All you gotta do to save a fortune and save a million seeds, for Marigolds?

As you're walking past your flowers and you see dead, dried up flowerheads?

Snag them off the plant. Pluck them off, and they'll come off with a quick tug. Stick them in a little plastic bag until you've gathered all of the current seedheads.

Bring your bag inside to a table with a little bowl and your seed's final destination (I used a resealable mylar bag I bought in a pack of 200 purely for seeds and seedsaving).

Then, simply pull the dead flower petals off the top, pull out the main seeds in the center from their frizzy tops, and then, just when you thought you got them all, unroll the flower head entirely and find 20 more lining the inside.

7 seed heads, maybe two minutes of work, and now, I've got hundreds of Marigold seeds, and the flowers outside still have dozens of blooms on them, all of them able to give more and more seeds.

If you garden, you should be seed saving! You don't even need any fancy equipment, just get some ziplock sandwich baggies and a sharpie, and you're good to go!

If you buy Winter Squash,tomatoes, ripe Peppers (Yellow, orange, and red), any kind of dried bean, cantaloupe, seeded watermelon, berries, and any kind of ripe fruit that has seed?

You can rinse, dry, and save those seeds for planting.

You can get free future food from your current food, at no extra cost.

Now, granted, some of the seeds you plant might not be exactly the same as the food you got it from; maybe the food you bought was a hybrid variety, so it might not taste or look the same, but that's not always a bad thing, and even if the end result wasn't identical to the food you bought... This is still free food that you would otherwise not have.

Especially right now, during the Coronavirus Crisis of 2020, when so many people are at home, out of work, and out in the garden for the first time, doing everything they can to provide for their families, seed saving is more important than ever!

If you grow summer squash in your garden, leave 1 squash on at least 1 plant to grow, unpicked until the plant dies, and then harvest them for hundreds of seeds instead of spending $1 for five seeds next year and every year.

If you grow green beans, make sure you leave a few pods to dry completely on the vine to have seed for next year!

Don't buy seed packets for pinto, black, kidney, or garbanzo beans, instead, head over to the cooking section of the store and pick up one pound bags of each variety for under $2 a pop, or even just a bag of Ham 'N' Beans 15 Bean mix, stick them in a cup of water overnight (or snag then from your stockpot before you cook them), and pop them anywhere in the garden that they can climb something, since most of them will be "pole" varieties that climb.

If you're looking to invest far into the future and don't mind a bit of a gamble? Keep your tree fruit seeds. I'm talking citrus like lemons, oranges, mandarins, limes, stone fruits like cherries, peaches, apricots, plums, any kind of apples, pomegranates, avacados, etc. They'll take at LEAST a few years to fruit, but that just means you've got food in the future just waiting for you.

Save your seeds, and whenever possible, educate and help others do the same, and help everyone have more food security, knowing they can grow their own, even in just some sterlite storage containers on the porch.

[befitnesshub1]

10 Substitute For Mushrooms For Kitchen Recipes

Mushrooms are commonly used in a wide variety of foods around the world. Their earthy, meaty flavor adds a unique umami element to the dish. If you are looking for Substitute for mushrooms, we have compiled our top ten options. Some other options may be helpful if you do not enjoy mushrooms and want good alternatives. Other backup options are on the list because they reflect the mushrooms’ taste; Useful if you are allergic to them

Most people prefer healthy mushrooms as part of their daily diet, and not all entries and diets tend to work with this healthy vegetable. However, some people hate this vegetable, especially children, and even those with mushroom allergies cannot eat them.

Only vegetables can only replace if the particular food is suitable for cooking. Not every alternative works for a specific diet.

For example, since you are considered chicken, you can easily replace turkey with chicken in rice dishes. Let’s look at some of the most suitable substitute for mushrooms in cooking and the best food preparation.

What Are Mushrooms?

Mushrooms grow into an umbrella-like structure called the primordium, which then matures into a substrate. Mushrooms are a type of edible fungus. There are more than 14,000 species worldwide. However, you cannot eat most of them. Some of the most popular varieties of mushrooms include a white button, crimini, and portabella.

There are some edible varieties like oyster sauce substitute, enoki mushroom recipe, chanterelles recipe, porcini risotto, shiitake mushroom recipes, and many more.

Mushrooms are earthy and have a delicious taste called Umami. They usually grow on a firm, meaty texture when cooked. The fresh ones give a relatively subtle nut flavor.

Related post: Is It Possible To Lose 40 Pounds In 2 Months? Low Carb Diet

10 Best Substitute for Mushrooms to suit any Situation

You will find Top 10 mushrooms substitutes everywhere you go. We have wrapped up some options that will allow you to match the umami taste of this fungus.

1) Canned or dried mushrooms

If you cannot get your hands on fresh mushrooms or avoid them because they are too expensive, would you like to consider the canned or dried variety? This option will give you a taste similar to the new version.

You can enjoy canned mushrooms as a substitute for the taste of mushrooms. They are not allergic but cannot access fresh ones.

Dried mushrooms build up a sponge in the flavor field, so if you use them in a sauce, use less than what you would call a soup or casserole recipe.

Otherwise, your dish will have an excessive mushroom flavor.

2) Sun-Dried Tomatoes

Sun-dried tomatoes were very popular in the early 1990s. However, this vegetable went off the radar, with more and more people picking regular tomatoes at the time. Since then, it has seen a good rise in popularity, especially among chefs. Tomatoes can dry in the heat of the sun.

Cut these tomatoes into thin slices and fry them in olive oil. They work well with seasonings that include dried herbs, parsley, coriander, and more. They are an excellent choice for mushrooms, and they are popular in many dishes.

You can buy tomatoes that pop with natural flavor and essential vitamins. Cut or dice these vegetables for pasta, meat dishes, fish dishes, and poultry specialties. This vegetable can eat as a fruit to increase energy, improve digestion and eject harmful toxins from the body.

Once that happens, they may become an alternative to mushrooms. This is due to the taste of the soil produced throughout the drying process. Many chefs prefer to use sun-dried tomatoes because they can provide a unique taste in any recipe they touch. You can dice or chop them depending on the dish requirement.

3) Eggplant

Eggplant is very popular in the kitchen. These are egg-shaped vegetables that have vibrant purple skins and taste good. Eggplant is a mild flavoring ingredient that has a “meaty” texture similar to mushrooms. Although not everyone likes eggplant, it is rich in vitamins and is preferred by many cooks due to its sweet taste. While a good alternative to mushrooms, eggplant can easily overcook. Hence, it is essential to take good care of it when preparing food.

As always, the eggplant should be uncovered and then cut into pieces for easy consumption. Eggplants will darken after peeling, so place them vertically in the water to prevent this from happening.

You will not use this to copy the flavor, but it will become a good mushroom alternative if it is the texture you want to change.

Eggplant has a slightly bitter taste, which has the potential to contaminate your food. To avoid this, you need to chop the eggplant and then add salt. Leave on for 10-15 minutes, and then wipe with a paper towel. Salting reduces bitterness and water content.

4) Zucchini

Zucchini is an excellent substitute for mushrooms and comes from the squash family. Eaten primarily as a summer vegetable, its tender flesh, and sweet taste make it ideal for pasta dishes. This vegetable can grow up to a meter on average and is very handy in cooking delicious food.

A young zucchini has a mildly sweet taste, which is similar to mushrooms. Its flesh structure is somehow nostalgic for mushrooms. According to leading chefs, zucchini are good to chop into small pieces.

It is also healthy, nutritious, and delicious. No one would think that zucchini could be used as a mushroom substitute either. The soil taste of this food will somehow simulate the products produced by mushrooms.

The beauty of zucchini is that it can get the flavor from other ingredients in the diet while at the same time adding a little to your diet.

Keep in mind that zucchini has a high water content, which can make some foods too tiring. To deal with this, cover the chopped zucchini with salt and allow resting for 10 minutes before drying with a paper towel. This is the best way to get rid of moisture.

5) Garbanzo Beans (Chickpeas)

Garbanzo beans are also known as toast. This particular ingredient grows only in a few parts of the world. There are two types of beans: The first size is large and has a unique cream color, popular in tins on salad bars or grocery shelves. The second is smaller in size and darker in appearance. However, both options are suitable for a myriad of hot and cold recipes.

Chickpeas are nutritious and add good flavor to salads or dishes. If you plan to cook them, make sure they are well washed and remove all spoiled or discolored beans.

Sometimes, peanut tin cans have so much time that they lose flavor and nutritional value. With this in mind, make sure you have fresh, healthy, and fresh beans packed in cans and look for both dates.

When using these types of beans to replace mushrooms, you first need to know how to cook them.

First, there are a few basic steps to rinse them carefully and inspect them to remove any waste.

Rinse the beans back in the pot filled with water.

Place the pot in your oven and bake the beans for about 3 minutes. Cover the pot.

After this, turn off the oven, but do not remove the beans yet. Let them stay for 2-3 hours.

When finished, the beans are already safe to use as a mushroom substitute.

6) Tempeh

Tempeh is a nutrient-dense soybean product made from cooked, fermented soybeans, high in protein. It is a common ingredient in Indonesia. In particular, it is a soy product that has a strong feeling and characteristics.

The Tempeh tastes almost like mushrooms. If you cut the Tempeh as thin as possible, you can also compare their taste. Tempeh is made by soaking soybeans in water and then cooking them partially. However, if you are allergic to molds, Tempeh is not a good substitute for you.

It gives some subtlety and some acidity, making it a close substitute for mushrooms.

Tempeh is considered a rich source of protein, especially for vegetarians and non-vegetarians. Due to the fermentation process from whole peas, Tempeh has more nutrients compared to tofu. On average, 100 grams of Tempeh contains about 193 calories and 11 grams of fat (of which 2.2 grams is saturated fat).

7) Tofu (Substitute for Mushrooms)

Tofu is a food made with soybeans; condensed soy milk is change into solid, white brick-shaped pieces. It is one of the most popular substitute for mushrooms because of its mild flavor, especially when paired with soy sauce and other umami creamy sauces and herbs. Tofu first appeared in China and quickly spread throughout the continent.

This type of soy diet has expanded its territory to the West and other parts of the world. An enhanced feature of tofu is its rich nutritional and comfortable soft feel. Vegetarians need this food because they need a lot of protein to replace meat or fish.

It is perfect for women. Tofu contains high levels of amino acids and isoflavones, which help the body, activate estrogen.

Also, tofu can use in many dishes, from soups to fried foods. It often comes in large, white blocks. So, you can use a knife or cheese cutter to shape them as you wish for convenience.

Tofu is a popular ingredient used by bean curd and plant-based dieters. Its high protein content makes it a popular meat substitute. A tasty addition – make sure no one you cook is allergic to soy.

8) Russet Potatoes

Rusted potatoes are using as a substitute for baking or frying mushrooms. Potatoes have many varieties in their family. One of them is the russet potato, described as a long and large potato with thick and hard skin.

These potatoes have a relatively large amount of starch, so their flesh is the right color and very dry. Rusted potatoes have an excellent ability to absorb liquid or other concentrates, so they are trendy in making delicious mashed potatoes.

They are not suitable ingredients for boiling dishes such as soups or salads. Based on that, you can easily find out which cases russet potatoes are needed to replace mushrooms.

Rusted potatoes in the preparation of grids should be considered ordinary potatoes.

Clean the skin, especially peel the potatoes.

Dig into the eyes, and then cut them into pieces of suitable shape and size for cooking.

Using this potato substitute can revitalize the fried foods that come with the mushroom topping.

9) Onions

Onions are commonly grown in all over the world and are closely related to garlic, chives and scallions. Onions are an essential ingredient in many dishes and are processed in many ways.

The most common type of onion is usually white, although it varies in size, shape, and color. Interestingly, the onion’s taste is mild and slightly sweet depending on the type and season from very spicy and intense. Red onions are mostly spicy and not suitable for every meal. However, white onions taste a bit sweet and are the perfect place for burgers, chicken, fish, and poultry dishes. Onions can be steamed, fried, or even served as part of cooked dishes. This gives them the versatility that most people are looking for when deciding which vegetables to include in their diet.

When it tastes different from mushrooms, onions should always be on your list for last-minute cooking or making fast, healthy snacks.

Onions can be spicy, but of course, they can pack a lot of flavor and vitamins. Raw onions are very low in calories, only 40 calories per 3.5 ounces (100 g). A fresh onion contains 89% water, 9% carbs, and 1.7% fiber and contains small amounts of protein and fat.

10) Yellow Summer Squash

Golden zucchini has a long, rounded body with an eye-catching golden outer shell. The flesh inside is usually thick, pale yellow, or cream in color, which is very lovely when processed in foods. Yellow Summer Squash is an excellent choice for making soups or porridge, Risotto Nero rice when you go out with mushrooms.

Scientific studies show that golden zucchini contains many nutrients that the body needs. Specifically, it includes various minerals (Mg, Ca, Fe, Zn, etc.) and vitamin A, vitamin B, vitamin C, K, and beta carotene. Along with it is the excellent fiber which helps the digestive system to function more efficiently.

Related post: Best Griddle Temp For Pancakes | How To Make Perfect Pancake

[thewildwaffle]

Sharing Potstickers

The hero struggled against the restraints of the trap they had so stupidly walked right into. What were they thinking? They should have expected something like this. They were just too focused on getting in and stopping the villain’s plans.

Speak of the devil…

The villain sauntered around the corner, stopping when they saw the captured hero. They were carrying a small bowl in one hand. There was a brief look of surprise that was almost immediately covered by their normal expression of suave condescension.

“Ah, [hero], I thought I’d find you here. I see you found my newest security project. Lovely, isn’t it?” They smugly popped something from the bowl into their mouths and began chewing. Suddenly, their eyes bulged and they started sucking in air while still trying to chew. They turned slightly to the side to hide their face. “Hot, hot, hot,” was all the hero could just barely make out them saying.

“You’re not going to get away with this, [villain]. I’ve got backup coming, and this trap won’t hold me long!”

Having recovered, the villain turned back around and took a few steps toward the hero. “Get away with what? You’re the one breaking and entering here serves you right for getting caught in… all that.” They motioned towards the mess the hero now found themselves in. They continued getting closer, eventually squatting down next to the hero’s head. They stared down at them for a moment, still chewing while they considered the hero. After a moment, they lowered the bowl down so the hero could see the contents. Tensing, the hero prepared for something dangerous, poisonous, disgusting, something that would spring at their face, or maybe something…

It was a bowl of potstickers.

Confused, the hero looked back up at the villain.

“You want one? They’re fresh, just made them myself!” The villain offered in a slightly sing-song voice.

The hero frowned and renewed their attempts at freeing themselves. “I’m sure they’re laced with some poison, right? How like you!”

The villain rolled their eyes. They picked up a potsticker and blew on it. “You saw me eat one when I came in.” They held the bowl out again as they ate the one in their other hand. “They’re still hot, so you’ll have to blow to cool it down.”

The hero just stared at them, utterly confused. “Why? What is this really about?”

“Look,” the villain swallowed, “I’m a criminal, not a jerk. It’s rude to eat in front of people and not offer to share. You want one or not?” Without really waiting for an answer, the villain pinched the edge of a potsticker and held it out in front of their face. “Don’t worry, I washed my hands. Just blow on it, it might still be hot.”

Still not completely convinced this wasn’t some part of the villain’s dastardly plan, the hero did as they were told. Yeah, they probably shouldn’t have, but they’d been doing rounds all day and hadn’t had anything to eat all day. And that potsticker did look good. So good.

And it was. It wasn’t like any potsticker the hero had ever eaten before, it had some sort of mushy, creamy content that they couldn’t identify, but as soon as they had swallowed, they wanted another. The food seemed to remind their body just how hungry they were.

“Good?” the villain smiled.

The hero’s tongue went through every nook and cranny in their mouth, hunting down any last morsel. Oh wow, they were really hungry. But, this all could still be part of the villain’s plan. What was really in that potsticker? A poison the villain was immune to? A tiny tracker device of some sort? What? They voiced their concerns aloud.

The villain tutted, feigning hurt shock. “I would never! I don’t know what you think is going on around here, but I was just making a late snack for myself, minding my own business. I’m not even plotting anything today.” 

The hero snorted.

“I am! I can take a ‘me day’ sometimes you know! Fighting off heroes and trying to overthrow society every day can be very taxing on anyone!” The villain stood back up and ate another potsticker, smiling down at the hero. “And if you really want to know, the filling is… it’s… uh… I forget the word. What’s it called. I made it from garbanzo beans? It’s… spiced garbanzo mush and celery?”

“Hummus?”

“Ah yeah, there it is. Yeah. Hummus.” They picked up another one out of the bowl. “You want another one?”

The hero’s mouth was open slightly as they stared up at the villain. The potsticker was pushed in through their lips when they didn’t respond. The hero jerked in surprise, but still hungry, they tried to not lose any bits of the food out of shock.

“Why hummus?” The hero asked after they swallowed. “I didn’t think you were a vegetarian.”

“Oh, I’m not.” The villain jerked the bowl up, sending the last potsticker into the air and catching it in their mouth. “I just haven’t gotten groceries in a while.” They set the now-empty bowl on a side table and flipped a few switches on a command panel. The trap the hero had been caught in receded and they were able to pick themselves up and stand. The villain turned back to them and just smiled.

“Well,” The villain sighed, “You said you had backup coming? I’d suggest you call them off. Like I said, nothing going on here today. I wouldn’t want to waste you do-gooder’s time when you could be, oh I don’t know, getting kittens out of trees or saving bus-loads of kids or whatever.”

The hero shook their head. “No. You’re up to something. We know you’ve been working on some new superweapon!”

“Hmmm…” the villain cocked their head to the side. “And do you have a warrant to search my lair?”

“Uh, no.”

“Ah, well. Then I’m afraid you can’t. As far as the law is concerned, I’ve got a clear record as of 4 days ago. I’m just trying to make my way as an honest, upstanding member of the populace. I suggest you get out of here before I call the police.”

“Upstanding member of… you’re nuts if you think anyone’s going to buy that! You trapped me with one of your evil inventions just now!”

“One, you weren’t hurt. Two, you broke in and got caught in my security system. It’s not illegal for me to have security.”

“You said it yourself, you’re a criminal.”

“Oh,” the villain mocked, “and are you going to take me in for that? You’ve got nothing on me.”

The hero stood awkwardly in the room, fuming. They were right. They couldn’t legally do anything at this point. Not without more evidence. Defeated, they sighed and felt their shoulders drop slightly. “Where’s your front door, I’ll leave.”

“Oh no,” the villain laughed. “You think I’ll give you an opportunity to see more of my lair? No, go out the way you came in. Shoo!” They waved the back of their hand at them like they were trying to get rid of some small puppy, “Shoo! Get out of here.”

Well, this was humiliating. The hero started back out the way they came in.

“And go get something to eat!” The villain called out after them. “I mean real food! So help me if I find out you stopped for some fast-food junk!”

They waited a few moments until the hero was gone and sighed. They picked their bowl back up and rolled their eyes. As they start walking out of the room, they hear a crash and a loud metallic snap from a few rooms down. “Heroes,” they muttered to themselves. “How am I supposed to get my laser drillers done on time when they keep popping in like this?”

[etraytin]

Quarantine, Day 107

June 26

I'm back to two foster kittens now, the orange and white one managed to behave himself for his intake, so he got to come home with me for socializing, yay! The kittens are now called Bixby and Barry, B names because they were trapped on a street starting with B, and that's how we roll in TNR. Their grumpy sibling is pepper, because consistency is the hobgoblin of  small minds. Anyway, I was able to hold and pet Bixby several times today, once for a ten minute stretch that was pretty great. Barry is still very shy, and I think I may split them up tomorrow in the day at least, to keep Bixby from copying his nerves. They are using the litterbox now though, which is excellent news for their future adoptibility. A shy kitten is one thing, a kitten who can't be housetrained is quite another. These guys are doing great. 

Tonight for supper I made spaghetti, which I haven't made for awhile despite having all the ingredients. Spaghetti is usually a staple food around here, but sometimes you just get bored of something, I guess. Plus we haven't been home for ages, and that changes things. I usually use canned tomato sauce because it is good and cheap, then dress it up with other things to make it taste better. I usually saute garlic and onions in olive oil, then cook a pound of ground beef or turkey in it, then add a can of diced tomatoes and two cans of sauce. When I have fresh herbs, like today, I add those after it's simmered a little while, and top it off with a couple handfuls of mozzarella melted in. It's good, and it makes a lot of sauce! My oregano and basil plants are doing amazingly well after the trip and with my son's assiduous watering (he gets computer-time points for watering the plants daily), so I should take advantage of it. I'm thinking of making pesto tomorrow with some of that basil, then doing a pizza or some rotini pasta. Pesto is great and it is also pretty cheap if you are not a snob about it. I learned years ago that pine nuts are SUPER EXPENSIVE, and even walnuts have been out of reach during some lean years, but chickpeas (garbanzo beans) do the same work and are extremely cheap and easy to get hold of. We're doing pretty okay right now so we have walnuts and shredded parmesan that doesn't come in the can, so it's going to be very good pesto! 

Speaking of plants, I've also been experimenting with making tea from the fresh herbs in my garden. Lemongrass tea is good, I recommend it! I'm also planning to try lemon verbena soon. Sage tea doesn't taste very good, but it's good for a sore throat, so I'm hoping to grow enough to dry for the winter. I keep seeing lavender tea recommended, but I am skeptical. Lavender just doesn't seem like food to me. I worry it would be like drinking bathwater. In any case, it's blooming and smelling great, so it's doing its job whether or not I decide to try drinking it, and the bee balm is going to flower any day. It's going to be so pretty on my balcony in a week or so! 

I have been thinking lately about when the appropriate time will be to end this journal. I started it with no end goal in mind, because it wasn't at all clear what the end of quarantine was going to look like. It's still not clear, tbh. People are going out and doing normal things right now, but the infection rate is also shooting up at a worrying pace, because people are morons, and honestly, wearing masks can be very difficult. I don't have too much problem with cloth or paper masks indoors, but they are harder outside, and the N95 is almost impossible. I tried to wear my N95 to the fire call on Wednesday night, but I was the only person of the dozens on scene wearing a mask at all. It was humid and extremely muggy, and the mask straps were too small for my head. I finally gave up and pulled it off because the grieving woman I was dealing with had enough problems without having to try and decipher what I was asking her. I have been extra careful in my mask wearing since then, because it would've been a very easy situation in which to pick something up, and I don't want to pass it along. I feel fine, but that means nothing. Given what's happening in Texas and Alabama and Florida, it seems possible that there might be additional lockdown or quarantining called for, maybe pretty soon. Do I end on Day 120, figuring that's a nice round number, or wait to see if things are over? That's silly thinking, though. I don't think there's been a single moment in the past three months that I have successfully predicted what I or the country would be doing in two weeks.

 In the meantime, I've been preparing the way I always do in uncertain times, by stocking up on groceries. I don't approve of panic buying or hoarding, but when there are plenty of groceries available, it makes a lot of sense to make sure you're ready for unusual things to happen. It definitely makes my squirrel brain happier, if nothing else. That is the same part of my brain that, upon learning I was surprise pregnant at 27, with no job and living on a half-share of a grad student salary, decided that the only thing that would save us all was cleaning out the linen closet and filling it with canned goods and pasta. I suppose I am lucky to have a coping strategy that is relatively harmless and even sometimes useful, and a spouse who doesn't care too much about the sudden loss of closet real estate when I start getting antsy. Now if you'll excuse me, I have a grocery list to make. 

[vanishing-venus]

Weightloss Transformation Post.

Okay folks. I have had an increase of about 200+ followers in the past couple days, and LOADS of questions regarding my weightloss.

I am going to be answer a few of the main ones I got to give you guys an insight and background of my life.

I will not be answering anything that is directly guiding you on how to lose weight via my eating disorder. Sorry, but not sorry because that’s toxic and I never want to give advice on how to fuck your mental health up.

If you have questions you want me to answer that I didn’t answer here, please feel free to ask and I will try my best.

1.) How tall are you?

5’7

2.) How long did it take you to lose 100lbs?

I had an eating disorder about a year before my weightloss really took off. I was binging, purging, and attempting to restrict. After I saw a professional and got diagnosed was when I started to see progress. A little less than 5 months later, I was down 90lbs.

3.) How old was I when my ED developed?

I was 16, I started getting severely rejected by boys, my peers, and random people in high school. I wanted to watch what I ate and exercise but had no idea where to start and had zero clue about nutrition. I dug deeper and deeper into the internet and found awful fucking things that influenced my young impressionable mind.

4.) When did you get diagnosed?

I went to a doctor at 17 because my mental/physical health was declining and I didn’t understand why, and I essentially got diagnosed with BED.

5.) What does your diet consist of?

Whole Foods! I don’t eat ANYTHING that comes out of a package. I make my own oat milk, I cook all my own food, I buy organic, I shop at local food co ops, and buy straight from the source when I can. Eggs, veggies, dairy etc. I do buys select packaged foods when needed, garbanzo beans for hummus and such.

6.) What exercises do you do?

I walk a ton! I also do a little bit of jogging. Some random tummy toning work outs I find that I like, and I ride my bike occasionally when it’s nice.

7.) How do you deal with binges?

Binged are hard to deal with no matter what you do. I always try to be prepared for when binges come. I stock up on safe foods and healthy snacky foods. I like rice crackers, seaweed, veggies and hummus, chips and salsa, soup, homemade popcorn, granola, and yogurt. I try to make sure all food groups are covered between sweet, salty, snacky and spicy. When I am done binging I stay away from the kitchen and bathroom so I am not tempted to screw myself even further. I drink lots of water or tea, and usually sit down and journal shit down. I’ll watch a movie or go for a walk. Talk to myself about how it’s okay to eat, but not to the extent I just did. Remind myself that I make mistakes and that I clearly was so mentally and physically hungry I lost control. That tomorrow is a new day to make adjusts to avoid binging, and clear my head. I avoid marinading in my binge and how fucking awful and defeated I feel.

8.) How do you deal with people confronting you about your weight loss? Good or bad.

I always say that I am working really hard to eat well and not over eat. I also say I am exercising more and that I want to be healthier and happier. I try not to lie because I feel like if you lie enough, your brain starts to believe it. I don’t want to believe that what I am doing is okay or the right things.

[brendamariesmith]

WHAT NOT TO STOCK FOR AN APOCALYPSE, PART THREE (Updated)

Today for what NOT to stock, we have ODDBALL FOOD-LIKE PRODUCTS, things you never knew existed and didn’t think to add to your massive stockpiles (and now that you know, you still won’t want them).

5. PORK RINDS, GENERIC CHEESE CURLS & PEANUT BUTTER PRETZELS (?):

[Photos taken at a Winco store in California, courtesy of novelist/poet, George Randall Leake III.]

What, pray tell, is a peanut butter pretzel? Sounds very dry, like it would stick to the roof of your mouth for eternity, especially without water. These cheese curls are generic, so No Thank You. Pork rinds are basically inflated pig skin and innards, full of air and dry as a desert. I confess that I ate pork rinds by the handfuls as a good Southern kid, but it’s one of the food-ish things that drove me to extreme veganism for years.

Maybe you’ll be lucky enough to live somewhere you can hunt wild boar and make yourself some good ole Southern cracklin’s (fried pork fat for you non-Southerners). Be extremely careful. You don’t want to end up gored to death by a wild boar, like King Robert Baratheon in Game of Thrones. You also don’t want to end up with trichinosis, so cook that boar to death then cook it some more.

King Robert dying after being gored by a boar, bless his heart.

6. CRAB BOIL, DEHYDRATED POTATOES & HUMMUS POWDER

All right, these things make a little more sense IF YOU HAVE WATER. So, if you’ve dug a hidden cistern, like my protagonist Bea did, or if you live by a fresh water source you can control despite the roving marauders with Uzis trying to wrest control away from you, then stock up on that dehydrated food.

If you live where you can gather crabs and you have water to boil them, then go for that crab boil spice, or stock up on the spices that go into it and make your own. I’d be more inclined to put the spice directly on the meat, fish, or fowl rather than waste it in the water, but whatever gets you through the apocalypse is fine by me (as long as it doesn’t involve crimes against me and mine).

Real potatoes that haven’t been dehydrated will last several months if you keep them cool, dry, and unfrozen, perhaps in a root cellar. Planting a potato garden, even in drums and pots, is the best idea. You can bring that drum of potatoes inside when it freezes, if you have a dolly or a lot of people with strong backs.

Instead of hummus powder that requires water, if you can grow your own garbanzo beans, sesame seeds, lemons and garlic, you’re in business. Otherwise, you might want to buy hummus in cans, or its ingredients in cans or jars.

OR, make your own hummus and can it in Mason jars.

To see how my unlikely apocalyptic hero, seventy-year-old Bea Crenshaw, shepherds her grandkids and neighbors through the aftermath of a solar pulse, check out IF DARKNESS TAKES US on Amazon: https://www.amazon.com/Darkness-Takes-Brenda-Marie-Smith-ebook/dp/B07WK9BQHNor order it from your favorite indie bookstore:

The sequel, IF THE LIGHT SHOULD COME, will be out June 2021 from SFK Press.

STAY TUNED FOR FUTURE INSTALLMENTS OF “WHAT NOT TO STOCK FOR AN APOCALYPSE.”

NEXT UP: STILETTO HEELS & OTHER RIDICULOUS THINGS TO WEAR

[the-music-dork]

50 Things You’ve Never Been Asked

Tagged by @all-ringils-blazing

Thank you!

What is the colour of your hairbrush? 

I actually don’t have one

Name a food that you never eat. 

Curry, I’ve tried to like it but I just....don’t :/

Are you typically too warm or too cold? 

Typically I’m fine, but if I have to pick too warm

What were you doing 45 minutes ago? 

Eating lunch

What is your favourite candy bar? 

hmmm, I can’t decide, I love peanut butter/almond butter snickers, and prince polos

Have you ever been to a professional sports game?

Yes, women’s basketball and men’s baseball

What is the last thing you said out loud? 

“My computer shut down for updates :( “

What is your favourite ice cream? 

Pretty much any I love ice cream

What was the last thing you had to drink? 

Water #Hydrate

Do you like your wallet? 

It’s ok, nothing special

What was the last thing you ate?

some chickpeas/garbanzo beans

Did you buy any new clothes last weekend? 

No

The last sporting event you watched? 

Can’t remember, don’t watch sports on purpose.

What is your favourite flavour of popcorn?

 Salty

Who is the last person you sent a message to?

 ummm idk I think my friend

Ever been camping? 

Yeah, I actually had a camping trip in May that I was going to do with a friend of mine that’s not going to happen now

Do you take vitamins? 

Yeah usually

Do you go to church every Sunday? 

Not really

Do you have a tan?

 Not right now, I’ve been stuck inside with a lot of chill and rain, I will in the summer though #ThanksGrandma 

Do you prefer Chinese food over pizza?

 Pizza!

Do you drink your soda with a straw? 

No bc I don’t put ice in mine and then it just makes the straw float

What colour socks do you usually wear? 

Usually white and gray bc I hate matching socks so I just bought a bunch of the same

Do you ever drive above the speed limit? 

Yep

What terrifies you? 

Locked-in syndrome, heights

Look to your left, what do you see? 

My window, it’s raining

What chore do you hate most? 

Probably a toss up between cleaning the bathroom and washing the dishes

What do you think of when you hear Australian accent?

It’s not my favorite accent, but I don’t dislike it or think anything about it really.

 What’s your favourite soda?

 Cherry+Vanilla Coke from the fountain at my school, or rootbeer from the tap at Fitz’s in St. Louis

Do you go in a fast food place or just hit the drive?

 I’m a go-in kinda person idk

What is your favourite number? 

53

Who’s the last person you talked to? 

My mom

Favourite cut of beef? 

Chuck roast

Last song you listened to? 

Me and Bobby McGee

Last book you read? Cover to cover? 

Y’all idek, it’s been a bit

Favourite day of the week? 

Saturday

Can you say the alphabet backwards?

 Nope

How do you like your coffee? 

I can’t have coffee #Tachycardia life

Favourite pair of shoes?

 my worn but somehow still good tennis shoes

The time you normally get up? 

used to be 7:45 but now it’s kinda whenever

What do you prefer, sunrise or sunsets? 

Sunsets

How many blankets on your bed? 

One 

Describe your kitchen plates. 

Mismatched

Describe your kitchen at the moment?

disorganized but clean

Do you have a favourite alcoholic drink?

 Bourbon, Irish cream, spiked hot chocolate

Do you play cards?

 not really

What color is your car?

 Gold

Can you change a tire? 

I have never needed to, don’t know

Your favourite state? 

If I don’t say my own I feel like that’s bad lol, so Indiana

Favourite job you’ve had? 

I worked in a kid’s indoor play gym that was pretty cool

How did you get your biggest scar?

 I smashed the hell out of my knee and it still looks kinda skinned but it’s just a scar

MY TAGS TIME: @moony--the--marauder or anyone else that wants to I know this is super long.

[jenroses]

okay but I turned garbanzo beans into chocolate pudding today and it’s actually really fucking good.

Method as I did it:

1. Drain 3 cans of TJ’s organic garbanzo beans into a mason jar, reserve the can liquid for later. 2. Sit there and watch about 10 colbert clips while slipping the skins off the beans. You don’t necessarily have to do this, but I wanted it SMOOTH. 3. Rinse a lot. On the last rinse, leave the water in, put in some baking soda, and leave overnight in the fridge, covered.  4. MEANWHILE, fill a salad shooter with pecan halves and turn it on, directing the blast into a nonstick pan. Do it again. You need two chutes worth for 1 pie crust. There are better tools to accomplish the task of chopping nuts finely. A food processor, for example, but the blades were awol. A magic bullet, but again, the blades were awol. A coffee grinder, which had disappeared entirely. The salad shooter was just the only thing I had all the parts for. Probably 2 cups, pre-crush, and if you buy pecan meal, you’ll need ehhh a cup and a half.  5. Turn the pan on and toss in whichever you can tolerate of: 2 tablespoons butter OR 2 tablespoons Earth Balance (soy free is what I used) OR 2 tablespoons of EVCO (coconut oil.)  6. Add a bloop of dark maple syrup. No, I don’t know how much that is. Enough to lightly coat the nuts and make them stick together. I’d guess a quarter cup.  7. Toast until everything is super duper bubbly and starting to brown. Stir obsessively and stop before it burns.  8. Dump into a greased pie plate, and use a glass or a bowl (also greased probably) to press the crumbs along the bottom and sides of the plate, like a crumb crust. Cover, let set. Will stay crisp for days. 

4. 3 days later (oops) drain the garbanzos and put them into a blender with the following: 4 oz maple syrup 1/2 cup cocoa powder. I used half dutched, half regular, would probably go all dutched next time. hearty pinch of salt, probably Vanilla, vanilla bean paste, and/or a spoonful of rum, to taste. Pick one or two of those. Probably. 5. Start the blender going, open a can of coconut cream, poke a hole down through the solid fat on top, and pour a couple tablespoons of the liquid into the blender as it spins. I was using a food processor. An actual fancy blender would be very fast. 6. Take the coconut milk fat and chisel it out of the can, and put the pieces in a microwave dish. Microwave 30 seconds. Dump in a bunch(tm) of chocolate chips into the coconut milk and stir, put back in for 20 seconds, stir, they should be mostly melted. (I’m guessing half a cup? Bout equal amounts of coconut milk and chocolate). Stirring this produces a coconut based chocolate ganache, pretty liquid. Dump it into the blender. This is actually going to help the pie set up later should it last so long. 7. At the last minute, pulse a handful of chocolate chips into the blended mix.  8. Pour into the pie crust.  9. Chill for hours everything you didn’t already eat with a spoon.

The thing I’m still debating is whether I’m going to make an aquafaba meringue topping. I may just make meringues.  I like eggs and can eat them, but I have a kid who can’t. Leaving aside the peeling of the garbanzos, this was overall MUCH faster than making custard or pudding, and doesn’t leave me feeling gross. I have issues with cooked milk and conventional eggs, so other people’s pudding is something I tend to pay a price for.  There was zero garbanzo taste. This is based roughly on this recipe, with my own additions due to wanting it to be a pie. The chocolate chips and coconut milk added a LOT.  Most beans would work in this recipe, cashew cream could easily sub for coconut cream. 

[madamlaydebug]

A common concern among people who follow - or want to follow - a plant-based diet is protein intake. Will you be getting enough protein if you give up the consumption of animal products? The truth is, your worries are probably misplaced, as you should be more concerned about getting enough fiber, bio-minerals, and antioxidants, all of which you'll definitely get if you follow Dr. Sebi's Nutritional Guide. Dr. Sebi stated that no one really knows what a protein is, because it's a term to define something that already has a name. What did he mean by that? He meant that we shouldn't be fooled into buying and consuming man-made protein supplements, and we should focus on eating alkaline-forming foods with which the human body shares a chemical affinity, with an emphasize on mineral-rich foods, like those listed in the Nutritional Guide. You certainly don't need protein supplements, as plant-foods contain everything your body needs for the structure, function, and regulation of the body's tissues and organs, including building and repairing muscle:

1) Chickpeas. Also known as garbanzo beans, they are excellent sources of complex carbs, fiber, iron, folate, phosphorus, potassium, manganese, and several beneficial plant compounds, which help decrease cholesterol, regulate blood-sugar levels, lower blood pressure, aid in muscle formation and maintenance, and even decrease belly fat. This zesty Chickpea-Lime Soup is scrumptious, and this Crispy Falafel recipe is definitely an instant classic. 

2) Spelt and Teff. Spelt and teff belong to a category known as "ancient grains". They're both excellent sources of complex carbs, fiber, iron, magnesium, phosphorus, zinc, selenium, and manganese. This Cucumber Pasta Salad is made with spelt pasta, so it's fresh and also packed with nutrition and flavor! 

3) Hemp seeds. Hemp seeds are one of the best plant-foods for muscle maintenance, so they are recommended for athletes or very active people. They also contain a good amount of minerals like magnesium, iron, calcium, zinc, and selenium. There's nothing easier than adding a tablespoon of hemp seeds to your morning smoothie to be energetic all day long. 

4) Amaranth and Quinoa. They both are complete sources of complex carbs, fiber, iron, manganese, phosphorus, and magnesium. This "Energizer Smoothie" packs all the power of amaranth and quinoa, along with hemp milk, for a double-punch of sustainable energy. 

5) Wild Rice. One cooked cup of wild rice provides a good amount of fiber, manganese, magnesium, copper, phosphorus and B vitamins. This recipe is our version of classic "fried" rice, so you can satisfy your cravings for Chinese take-out with a healthier alternative. 

6) Mushrooms (all kinds, except shiitake). Due to their "meaty" texture, mushrooms are a common alternative for meat in a plant-based diet. They are filled with minerals such as selenium, potassium, and copper, among many other vital nutrients. How about firing up the grill for this mouth-watering Chickpea-Mushroom Burgers?

7) Nuts and nut butter. Nuts approved by the Nutritional Guide are very nutritionally dense foods, as they contain a great amount of healthy fats and other beneficial nutrients. Take this No-Bake Walnut Date Bars on the go for a fulfilling snack wherever you are. 

In conclusion, our bodies can get everything they need from plant-foods, and you definitely shouldn't be tempted to buy protein supplements. Plant-foods provide everything your body needs to thrive, and you should be more focused on consuming the proper amount of minerals. 

[garbanzobeansuppliers-blog]

Different ways to use chickpeas flour

If you have gone through the ranges of flours at the grocery shop recently, you have possibly come crossways chickpea flour. With its light yellow shade, it is an exclusive element that is getting into more and more kitchens nowadays. What is it and how may you employ it?

What Is Called as Chickpea Flour?

Chickpea flour, also called as garbanzo bean or gram flour, is easily ground uncooked chickpeas. As it is exclusively composed of chickpeas, it is of course gluten-free and also affluent in fiber, protein, and different vitamins and minerals. It is an attached element in South Asia and Southern Europe, but has currently attained popularity all-inclusive like gluten-free flour.

How to Make Use of Chickpea Flour

There are various conventional dishes that known for chickpea flour. It is employed to make a slender pancake known as socca, which is also produced in Liguria, Italy, but known as farinata. In India, it is employed in innumerable dishes such as crepes known as pudla and a fudge-like sweet known as Mysore pak. Further than these typical uses, chickpea flour may be employed as portion of a gluten-free flour mix for baked products, like a binder for veggie burgers and fritters, and like a thickener for soups.

Chickpea flour is of course opaque, with a stickier feel than wide-ranging flour when appended to liquids. Due to these traits, it creates an unbelievable binder for baking or for dishes that require a somewhat additional constancy.

Incongruously, in spite of its dense touch, chickpea flour creates for an extremely light batter when cooking. Just mix it with spices and mix soda prior battering and frying your preferred foods to make a simple tempura such as texture.

Finally, if you wish to know about chickpeas suppliers or how to buy garbanzo beans, then visiting Global Garbanzo is the best option.

[ourprincesspaige-blog]

WARM

We worked our way into a single cell, in spite of my internal dialogue (it was forever stuck in conflict mode)

One of us the moon, the other lapping the shore

And after a month or so, I was never the moon, always the water

She kept me consistent

And I loathe consistency, but for her I went into low tide, high tide, and near silence at the exact same times each day:

Our hands wrapped up together and resting on her thigh or the seat between us Mine bigger, with a jagged life line

(don't believe in palm reading anyway. going to die before I’m ready anyway. will never finish all the books I buy. have thrown out perfectly good garbanzo beans because Let’s Be Real I’m Never Gonna Eat These. don’t care. don’t care about any of that. I took a chance on her anyway).

And her hands, soft and little and she was still in charge

Didn't matter I was taller, didn't matter who was younger Or who knew how to cross a busy street Without using the crosswalk and without being killed Life experience, education, net worth None of it mattered

All I knew was that When she was gone at work and I was at home, Tending to things and doing my own work When we were apart I kept seeing her smile

There were times I would get up and go down the street to the cafe, or disappear at the library Or even just go into the next room

Not because I needed alone time or anything else

But

So I could see that smile when I came back a little while later. She kept me warm. And when she was away and I got cold, holding her happy open face in my mind, that warmed me too.