#it is Texture and I want to pour dr pepper on it

[tj-crochets]

Hey y'all! My mom's been saying I should get an air fryer but I know absolutely nothing about them. What makes an air fryer better than an oven? Are there particular air fryer qualities I should look for?

[ziracona]

What are the ilm survivors (+ Philip, anna, and brain-cell wielding legion) favorite foods and drinks, do you think?? If that's a big question then would you mind me asking a few Philip hcs, or hcs for Philip and Anna as friends?? :0

Haha, I actually answered this just the other day here in this ask, although just for survivors + Philip, so I’ll add Anna and Legion here. Brain-cell wielding I’m not sure if means Susie, or Susie and Joey, since I’ve said in the past Susie took the brains and left, and now the rest of them only have half a cell between them, that somehow Joey is constantly the one in possession of, so I’ll answer for both the more-good kiddos. : )

Anna is interesting. Kinda like my poor boy Mikey, she’s had very little experience with food that actually tastes good or complicated (tho she has had at least twice the taste experience he’s had because Michael’s had like--prison mush and nothing since age six TuT).  She’s never really had anything but meat and fruit and some vegetables, all with very little variance or flavoring, because she had no one to teach her how to cook, and experimenting with spices would not have been high on her to-do list if she’d even thought of it, so like, being in reality is insanely cool for her when it comes to food. First time eating pizza? A spiritual experience. Min’s curry? Heaven. Nea makes her empanadas, Quentin does some really nice spaghetti with garlic bread? She could die. Because she’s so excited and everything is so new, it’s hard to say she’s got one favorite? She really likes anything unusual to her, so anything complicated, spicy, sweet, with nice texture, etc. And she is constantly discovering new favorites all the time. She also loves just trying all kinds of things, because it’s such a wild new experience for her. That all said, she does really like meat still, just because physically, her body is used to a diet of almost nothing but fresh meat, berries, and the occasionally wild gourd, fern, onion, cabbage, etc kind of thing, and so that’s what it wants to make it feel healthy. One of her favorite stables is a kind of hommade jerky that Alan Smith makes, actually. It’s something he did forever ago, when Quentin was a kid, and does again on request, cutting meat into strips, seasoning, and smoking it to cure out in the shed. The kind of meat doesn’t really matter, so long as it’s lean, because it’s the seasoning and smoking process that makes it taste super good and also have a really pleasant texture. She also loves Garlic though like Anna is very happy about the sudden addition of garlic into her life. Garlic bread. Mmm. Likes chocolate a lot and especially kinds with like hard shells and melted insides, because complex texture is such a wonder to her. Is constantly fascinated by new things, like seeing a doughnut, or a milkshake, or cotton candy, or a pie, or really anything for the first time, and very game to try things out. Not polite at all though, because polite about food is not a concept she has learned, and will not hesitate to very visibly express if she thinks something tastes like crap. For drinks, water was like, the only thing she really had before, until Min and Quentin in the realm, and she similarly likes things that are complicated or weird in texture and sweet. She likes Hot Chocolate and thick, cold things like smoothies or slurpies and such especially. Again though, unfortunately for the girl, her body is like “Uhm. The fuck is this?” if she consumes copious amounts of refined sugar, so she has to kind of work up to stuff like a slushie or she’ll get incredibly sick, and it’s not fair. :’-]  She gets Alan to teach her how he makes his jerky once they’re not super weird around each other, and the first like “I’m going to try cooking now” thing she makes is using the oven to basically make a roast, but with the jerky spices and a shit ton of garlic, and it’s a weird taste, but not bad, just super unexpected for like, a cooked turkey, but she’s extremely proud of it because it’s way better than anything she’s ever cooked before and it was only her first attempt, and she likes to make this and slowly learn and make other things as gifts for her kids. She is very proud of her building knowledge, and fascinated by new details whenever she learns them when it comes to cooking or really any other learnable skill she knew next to nothing about before.

Susie’s favorite drink, hands-down, is Coca-Cola. She’s obsessed with it and loves it. Drinks one a day, almost religiously, as her treat to herself. If she drinks alcohol, it’s almost for sure going to be whiskey and coke if she’s picking, but honestly that’s only if she wants to be drunk. She prefers the taste of coke to any other drink on the planet and it’s worse mixed with alcohol, so for taste, she’d say “You can’t improve upon perfection!” with a big grin and crack open a classic cocacola. Meg doesn’t understand her obsession but thinks it’s ridiculously cute, and will always bring her one home. Likes to get her the glass bottle ones because they are class and more fun to drink from. Susie likes to keep one on hand and pour her two-liter into the glass coke bottle she keeps and drink if from that instead of a normal glass. Don’t judge her. It’s a small happiness she gives herself. She just really likes cocacola. Susie’s favorite food would be harder to pick, but it might be pizza? Wildly, she would be the first character to pick that. But really good pizza, like, with a high sauce radio and a brookly-style or not super thick type crust? Man, with the right toppings, it’s pretty heavenly. Also likes fresh peaches and nerds (as in the candy, lol). Don’t judge her.

Joey likes Dr. Pepper the most, and he and Susie have fought about it before, although his enjoyment does not even begin to match her unbridled love for her favorite. Favorite candy is Snickers. He likes the nuts in them and the consistency. Joey also likes pizza a lot, and it would be up there, as would just like, burgers with onion and a lot of lettuce and condiments, but if asked for his favorite food, would probably say spaghetti (another classic choice it is wild to me is only being picked here for the first time). Joey’s family was poor, and spaghetti is one of the few dishes that is super cheap to make and can actually still taste really good while costing nothing, so it was something his mom made a whole lot, and out of the regular dishes she made, it was by far his favorite. Probably pre-realm, he’d have said something else, like a specific type of burger or complicated sandwich--something he only rarely got--but post-realm, he misses his mom and his family lot, so her kind of spaghetti is his favorite as it reminds him of home. Meat is expensive, so she used to cook mushrooms into the tomato sauce she used instead, and he really loves the taste of it like that. They make it a little sweeter and add a nice cooked-carrot consistency to mouthfuls. Tells Jeff how to make it that way, and gets to have it pretty frequently. His second favorite is probably the homemade personal pizzas Jeff makes for them on request. Jeff is a really good baker, and he has a very good pizza crust recipe.  

There you have ‘em! (Also I’m totally happy to do Philip hcs or some about Anna and Philip as friends if you’d like those too ❛∀❛ )

[homosexualmorelikehomiesexual]

stuff i know about cooking

For baking - use butter for the oil and milk instead of water. Add vanilla, i don’t care if it doesn’t call for it.  Add. The. Vanilla. Add some cocoa powder if its brownies or cake or fudge or anything chocolate. (on that note, use semi sweet chocolate chips, not regular.)

Anything involving pasta - salt the water and add butter/olive oil before putting the noodles in. If you can, make your own sauce.

For spaghetti sauce? chop up a bunch of tomatoes doesn’t matter what kind, add a shit ton of basil (fresh if you can get it) and garlic and salt and pepper, put it in a pan with a little olive oil. boom, you have sauce.

For white sauce.. butter. garlic. in a pan. brown it. add a spoonful of flour until its lumpy. turn the heat down. pour your milk in and stir until the lumps melt and the liquid is getting thick. add a shit ton of parmesan. more parm that that. dont ever add mozzarella, it makes the texture all funky. put sliced mushrooms or green onion in with the garlic and butter, if you like that.

Anything that involves cheese, add some parmesan. And dont you dare buy the pre shredded stuff, get an actual block of parmesan, p l e a s e trust me its so worth it. Add cream cheese if you think you can get away with it.

For mac and cheese, use about 2 1/2 cups of dry noodles and enough water to cover them in the pot. cook the noodles. (add your butter and salt, also throw in some beef bouillon and garlic. When in doubt, bouillon and garlic are your friends.) boil covered until they’re almost done, then take off the lid until theyre done and theres not much water left. add more butter. add some cream. add a shit ton of cheddar cheese. add some parm. add black pepper and maybe more salt. add cooked ground beef if you have the incentive to make it before, if you didn’t its really good as it is.

For ramen, hard boil an egg in the water. ditch the flavor packet for beef buillion, and garlic and onion powder. if you want it to taste like actual asian food, add oyster sauce and a liiiiitle bit of sesame seed oil. add a pat of butter. take out the egg after 6-10 minutes, remove the shell, put it back in the broth. add some frozen shrimp. add your noodles. if you want, add frozen peas right before the noodles are done. if you dont want faux asian food, forget the sesame oil and oyster sauce, instead add leftover chicken if youve got it, lemon pepper seasoning (beware its mostly salt), lots of black pepper, a little extra butter and garlic, and only use chicken bouillon. once its done, add a dollop of sour cream on top.

For eggs, add cheese+salt+pepper+garlic. The more you beat them, the fluffier they are. Add cheese after its mostly cooked, if you do it while it cooks it just sticks to the pan. If you want to make it more portable, pour the egg into the pan with some butter. dont touch it, wait until it bubbles, then place a tortilla on top. kinda gently press down on it so it sticks. wait a little bit, then flip it and add cheese. then fold. slice it up and eat it with sour cream or ranch, you’ve got yourself a breakfast quesadilla

For pancakes...i’m sorry, i dont know why i suck at making pancakes, i always have, its a curse BUT! thats ok bc i can teach you the art of french toast.. 2-3 eggs, milk, vanilla, cinnamon. in a bowl, mix it. add some ginger/nutmeg/allspice along with the cinnamon if you wanna be fancy. have your bread on your far left, then the bowl of goop super close to the pan to avoid dripping, then an empty plate to the right of the pan. turn on the heat, once you add some butter and it kinda foams, its hot enough. QUICKLY dip a piece of bread in the egg stuff, once on each side. plop it in the pan. it will make big scary noise, don’t be afraid wait about a minute, flip it over. once its done, add another piece of butter. turn down the heat and repeat the process, you will need less butter and less heat as time progresses. the longer the bread soaks in the egg, the more soggy it will be. you dont want that. serve it with butter and enough brown sugar to make your teeth cringe just looking at it. throw some strawberries on that bitch for pizzazz. (also when you clean out the pan if its still hot it make Big Scary Sound when you put cold water on it. this is normal its just physics doin its thing)

TL;DR: when in doubt, garlic. bouillon. parmesan. butter. vanilla. cocoa powder. brown sugar. google how to make pancakes because i truly cannot help you

[missguomeiyun]

Homecookings [March ed.]

How was everyone’s March 2020??!

Here’s mine: Started off the month with staycation, which I didn’t get a lot done (nowhere close to what I had planned) but at the same time, I got quite a lot done. I’m referring to a newly self-taught skill, which is ink painting. I busted out my ink block FINALLY. Those ones where you gotta swirl & melt it in a water reservoir. It’s super old-school & it’s how oriental ink painting is supposed to be done (the liquid ink bottles are modern-style). The ink block has been around for so long; & for the longest time, I didn’t want to start using it bcos I didn’t wanna ruin it lol I wanted to “save” it. But you know what? LET’S GET IT!!!! Every day, I worked on a painting, & I actually ended up with 10 in total. It wasn’t as hard as I thought; I tried different styles, & after 10, I think I have a good grasp of the technique!

^ Just sharing one :)

I rarely talk about current events on this blog bcos it’s a place for me to document my food adventures as well as travel-related (but mostly food-related) topics, with the rare appearance of Kpop/Kdrama talk. But things have been CRAZY in Alberta! With the COVID-19 ‘formally’ entering the province early March, & ppl hoarding things, to school closures & online classes.. . now semi-lockdown, where only essential service is open, etc.. . The province has, is, & will be going through a lot of changes, as a whole.

To say the ‘official entry’ hasn’t impacted me/my life at all is a lie, however, the impact has been very minimal. Since starting mid-March, there has been daily updates regarding the cases by our Chief Medical Officer of Health, Dr. Hinshaw. *My personal view only* Everyone’s situation is different, & I fortunately, am able to keep my lifestyle pretty much the same at this point. I’m a pretty big home-body to begin with, & as much as I love seeing my friends, I don’t see them that often anyway due to shift work *shrugs* so in terms of the practice of social distancing to my social life, in all honesty, not much impact. 

Well, what about my work?! Am I sent home to work???! No. Don’t wanna go into too much detail here, but I will share a little. As a medical laboratory technologist, PPE at work + hand-washing practice is “normal”, as in, there’s nothing to change about it. I may wash my hands more, but ppl that hang out with me know I sanitize/wash hands often anyway so. .. I’m still going to work as a regular full time, doing the things I do; we are an essential service & we gotta be open no matter what! The company has adopted some recommended guidelines put forth by Public Health, such as, “sick leaves” (+ follow up) have now expanded in definition, & staff gets mandatory temperature check at the entrance before we enter the facility. The biggest change at work has been the change in work volume - we are so used to busy, busy, busyyy & now it’s like “let me pick up the next phone call pls!”

Anyway, didn’t mean to start off with such a loooooong update ... Let’s start the real deal: homecookings this month!

Hmmm .. . what do you think I did with this?

^ KitKat-covered wafer rolls. I find milk chocolate reallllyyyy sweet so I melted some tiramisu KitKat with some brewed coffee (1. to de-sweeten, & 2. to make the mixture more runny). I crushed majority of the KitKat but I aimed to keep some wafers as large-ish pieces to fulfill texture-building. Then I poured the mixture on top, let cool, then cut into individual pieces.

^ I then up’ed my game, & nearly tripled the amount of coffee that I used the 1st time. The resulting melted KitKat + coffee mixture was very bitter - just the way I liked it. I didn’t use as much wafer rolls this time bcos I couldn’t; that’s all I had left in the house. But I had some chocolate mix left; thus I just scooped some over Oreo thins.

PS: Oreo thins wins!

PPS: For both experiments, I used half of the large KitKat bar! mmm.. coffee amount was pretty much YOLO-’d.

^ Kimchi + chicken mini tacos. Stir-fried up some chicken breast & cut up kimchi, & scooped on top of soft corn flour + wheat tortilla tacos. Added some mozza shreds & green onion after.

^ Another fusion soft taco, consisting of Costco fries & basa fish fillet that’s been cooked in pasta sauce. Decided to add some bacon ranch dressing as well. This was surprisingly a success! I’m not a huuuuge fan of fish, in general. I’ve never tried basa with tomato + herb pasta sauce. I was gonna eat the basa on its own like that, but then I thought, let’s fish taco-it! Got a nice crunch & softness of the basa in 1 bite :D

^ Beef + cabbage with flat rice vermicelli noodles. This is like my home-made bun bo hue but with a looooooot of cabbage bcos I love cabbage! I used the canned pho soup (diluted it with water), some fish sauce, & fire chicken sauce! Doesn’t look like much, but it was spicy!

^ baked salmon - used coarse sea salt, fresh ground black pepper, furikake, & white truffle olive oil. YUM!

^ another baked salmon. I know this probably sounds stupid, but I’m 100% transparent about it haha I have a foil sheet on my toaster oven tray, & I’m not a fan of changing it out every single time, so I’ve come to a consensus with myself that I’ll bake, but use some other dish as a vessel, instead of “baking” on a tray or pan. The last salmon, I used a white dish - it was SO hard to wash afterwards. So this time, I used one of these stainless steel dishes my mom has (& uses for steaming). It was less of a mess!

Anyway, what flavour is the salmon here? Salt, fresh ground pepper, garlic, & honey!

^ cheese tortellini with pan-seared chicken breast. I made the sauce using: milk, butter, salt, dried parsley, & 2 slices of Kraft mozza singles. Topped with more dried parsley & fresh ground black pepper. (Don’t worry! I had steamed broccoli on the side for my “greens” portion.)

^ Vegetarian bibimbap. The fried tofu was store-bought, but I cooked it in Korean soy sauce + sugar, so kind of like braised tofu. Mixed salad greens at the bottom, then rice, then the tofu; lastly, some sesame seeds + bibimbap paste.

^ Ramyeon with mixed greens + chicken breast. Gotta keep it healthy! haha you might find that this is weird - to put salad greens in soup. But let me tell you, use a small amount & try this the next time you buy these veggies. Like just try! If it fails & you don’t like it, you won’t waste too much of it. When you pour soup over it, the greens start to “cook” & decrease in size significantly. With these salad greens, this ‘sorta cooked but not cooked’ texture is another way I personally enjoy them.

A glass of milk.. . the base for dalgona “hot chocolate”. Do you think it worked or not?

I used 2 tbsp hot chocolate powder with 1.5 tbsp sugar & also 1.5 tbsp of warm water. I manually whisked for a loooooong time, but it didn’t really froth. It became more dense if anything. But anyhow, I ended up with a somewhat heavy product, but was able to *feel* there was some air in it. I went for it.. . scooped it on top of the milk.. . And.....

This happened! It did not build up on top, but settled nicely at the bottom lol. You try with hot chocolate powder & let me know if it worked for you or not! :P

^ Post-night shift brunch =] I try to eat somewhat cleaner when I’m on nights by doing less meat compared to my usual diet. I don’t know what it is. .. I just crave more vegetables + non-meats. So I made braised tofu (just soy sauce & sugar) & cabbage soup (seasoned with gochujang & salt, so it’s a little spicy). It looks really red but it’s actually very mild.

All in all, pls stay home if you can during this time. If the sacrifice isn’t done now, the result will be much more devastating later down the road.

Talk to you later~

[glittertomb]

Eating Cleaner Tricks

Want tacos but nervous about the high fat content? Yogurt is a great sour cream alternative for tacos and has loads of probiotics for digestive health (and no lactose because it’s broken down during the heating process). Lettuce wraps add a fresh flavor and texture if you want to skip flour or corn tortillas. And when I make tacos, there are so many yummy ingredients like roasted corn and potatoes, carmelized onions and peppers, fresh tomatoes and homemade guacamole, or spicy black beans and fresh herbs, that I don’t even notice when there isn’t cheese or meat.

Did you make hummus but it has a weird texture? I’m an expert at ruining good food and not being able to afford more, so I came up with this trick to save my hummus the other day. I threw it in a pan and made veggie burger patties, and now the crispy, warm texture on the outside overrides my qualms with the lumpiness and grainy-ness of the hummus. Make some homemade tzatziki (yogurt, cucumber, garlic, salt, and lemon) and throw it in a wrap with some fresh greens.

Want to make a healthy breakfast but don’t have time in the morning? The night before, mix eggs and whatever veggies you have in a bowl with a little salt and pepper, and laddle the mixture into a muffin pan. Throw it in the oven for about 20 minutes and now you have little egg and veggie “muffins” that you can pop into the microwave during your morning routine. Pro tip: if you’re going to use spinach, pre-cook it and drain as much liquid as you can out of it, otherwise your egg bundles with look a little dr. seuss-y. ;)

Want to buy fresh produce but it goes bad before you can use it? Smoothies, baby. Buying a blender can be expensive, but you will save so much money by not throwing rotten food away. The second my bananas start going brown, my celery starts getting limp, or my kale starts to yellow, I throw it in my freezer’s “smoothie tub” so I can use it for months to come. My favorite things to save are apples, ginger, bananas, cucumber, celery, kale, pitted fruits, melon, and oranges. I’ll cut up most of the fruits and veggies... but leave bananas in the peel or they get yucky! Take the banana out 10 minutes before you make your smoothie and by that time the peel will come off easily.

Feel bad about throwing away zucchini stems, broccoli ends, carrot tops, and celery stalks? Save it for soup! I also have a “soup tub” in my freezer where I save the “undesirable bits” of mushrooms, potatoes, tomatoes, garlic, and any other vegetable that would go well in a soup broth. Another good idea is to get a turtle, lizard, rat, hamster, or rabbit. They’ll help keep ends and leafy greens out of the bin (just make sure to do your research on what they can and cannot eat!). My hamster cage is close to my cutting board and my favorite part of the morning is seeing the little whiskers twitch as she’s half asleep but can smell me preparing her favorite veggie ends.

Love to drink tea but don’t always have “tea time”? Make a huge vat of iced tea and keep it in the fridge so you can easily grab a glass without the time, hassle, or mess. I find that as a fully-fledged Adult ™, the thought of extra work, even for things I love, is exhausting, so I’ll drink more tea if it’s already prepared and all I have to do is pour. When making iced tea, you’ll want to use extremely hot water to get the most from the infusion (unless you’re making green or white tea, because they are more delicate). I would tell you the ratios, but it’s extremely dependent upon the company, how old the tea is, and whether or not it’s loose leaf, so that’s an experiment for you to try. Lean on the side of less water cause it’s easier to dilute.

I’ll add more things as I think of them. :)

[mariocxvf177]

L'histoire De Domaine De Massereau Vin

In this article, we will examine transforming Tips to transform your basement into a wine cellar.

Assess your basement

Is your basement wanting to be converted into a wine cellar? Just before making an attempt a costly renovation, it is crucial to gauge When the project is possible. The basement must be roomy enough to accommodate a wine cellar of acceptable dimensions. It should be equipped to accommodate almost any refurbishment that aims at controlling the atmosphere from the home which in turn will affect the storing and ageing of the wine. Any inadvertent development could adversely have an impact on your wine collection and in many cases hurt exactly the same.

Any basement that is definitely to host a wine cellar must be sealed off that has a concrete sealant and become fabricated from concrete. The ceiling on the room must have a minimum of an R-19 insulation.

Command the climate

It would be a costly affair but we very advise that you choose to spend money on an HVAC (heating, air flow and air-con) process that may be certain to wine rooms. Conventional systems are not able to control humidity and temperature inside the area in a method that HVAC methods can.

System

Guantee that you have got each individual element of the remodeling challenge prepared out down to the tiniest depth. There shouldn't be any disagreeable surprises or unforeseen deviation from your execution. Be sure to Take note - changing your basement into a wine cellar is often a high priced proposition. A mean reworking job will operate into a number of tens of A huge number of bucks. Also, if concrete pouring and excavation are concerned, it can improve the charges even more.

Insulation

Just in case you do not have the spending budget for an HVAC method, you may even now control the temperature within your basement wine cellar successfully by means of insulation. Basement insulation is primarily governed by factors like geographical site so it is recommended that you simply look for Experienced enable Within this regard. As an example, if you can be found during the southern U.s., it really is highly recommended to install moisture obstacles outside the house each individual wall along with the ceiling and floor. To prevent mould and condensation buildup, you could possibly also increase closed mobile foam insulation.

As has become reviewed over, converting a basement right into a wine cellar is an expensive affair. Therefore, setting up the execution effectively and following the aforementioned methods will certainly assist in acknowledging the wine cellar of the dreams.

Should you are located in Georgia, US, and searching for basement contractors in Atlanta, you might be in luck. There are several design providers in the area that provide great remodeling companies at cost-effective costs.

Wine pairing is a popular matter within the wine entire world but Were you aware that there's a wellbeing connection? Do you know that some of the compounds in wine are good in your heath? Wine pairing will now be more about what wine goes with all your chicken, lamb or nut roast. In my new book Nutriwine I demonstrate how wine pairing is going to be practiced in the future - having a wellness relationship.

Wine Pairing & The Molecular Well being RecomendationThe entire working experience of wine tasting receives far better when You begin to pair wine with foods. This will likely also further broaden your frontal cortex for wine information and facts and lead to more health peaks in your body biochemistry mainly because it reacts to your flavour and also the food items is a lot better digested. Most of the time people pair white wine with white meat like chicken and fish and red wine with beef typically beef and lamb. Pretty sweet wine goes with dessert as any other wine paired which has a sweet dish will style acidic. The whites will Lower via brine and the reds will insert texture for the meat and both will attract out flavours. For restaurants it might be practical to evaluate the factors concerning flavor with the wine as that cannot be altered the food items can be made within the wines available. Afterall The weather in wine are established extended prior to deciding to dine.

Whites will range concerning dryness to sweetness and age as We have now seen earlier. With reds your discussing tannin and oak from a style range between smooth to a tough style that extends to leathery. A dry Savignon Blanc will go effectively with grilled fish and crab with its citrus notes. With roast hen you might have a Chardonnay to complement the butteryness or possibly a velvety Merlot to attract out the feel of the meat. Coming to beef you could have Pinot Noir or a Cabernet Savignon their total entire body and also tannins complement the meat. Champagne will Slash by way of any brine in fish dishes like caviar and oysters. There are a selection of very easily printable cost-free charts on the web to down load and print to aid your wine pairing. With the huge popularity of Asian food stuff now around the world think Rieslings from Germany for refreshing crispness.

You may think that each one this is pie within the sky but there is loads of science behind wine pairing. As an example bell peppers include 2-methoxy-three-isobutylpyrazine which can be located in Savignon Blanc. So All those two would go effectively alongside one another. This is a very simple example of how subtle This could certainly get but basically He's matching the food items and wines primarily based on their aromatic and flavour compounds. If they're very similar they will not clash and alternatively produce a gastromic synergy.

The main purpose of wine pairing with food items is synergy that improves your dining working experience. Like several great marriage the wine must not overtake the food stuff along with the foodstuff will have to not overtake the wine. Together they convey out the ideal of one another. White wine such as will Reduce by fishy style and the citrus notes will complement the flavor of your dish. Lemon is usually served with fish and lemongrass in Asia.

There's two paths when it comes to wine pairing. One particular is by adhering to the recommendation of gurus in what wine to pair using your food items and one other is empirical - personal demo and mistake. All and sundry will have different likes and dislikes. As Vaynerchuck suggests generally in Wine Library TV if you are attempting a different wine with the meals each day in 6 months you'll know your likes and dislikes.

Dr Maury was a french medical professional also competent in acupuncture and homeopathy. In regards to wine Maury thinks that wine acts being an aid to https://www.domainedemassereau.com/ digestion. Medoc wines are wonderful at firming the tummy with their tannins with calcium and magnesium. Also the intestine walls get toned significantly if the individual is liable to diarrhea or irritable bowel syndrome. For constipation he endorses sweet wines like Anjou superior in glycerol that will Possess a delicate epsom salt influence. Yet another promoter of wine and health and fitness was Dr Luca California. He also wrote a number of textbooks on the topic. Because their books We've far more scientific reports to confirm the things they were saying at the time about wine and wellness.

The Lively compounds of wine for well being are B vitamins, minerals and phenolic compounds, for example; anthocyanins, catechins, quercetin and resveratrol. The B natural vitamins are Vitamin B1 (thiamin), Vitamin B2 (riboflavin) and vitamin B3 (niacin) especially. B nutritional vitamins are essential for Electrical power production in the body. Viamin B1 is good with the pumping strength of the center and concentrations are depleted with lasting usage of diuretics. Thiamin is likewise fantastic for your nervous procedure and protects the anxious process from hurt particularly in diabetic neuropathy. Additionally enhances your wondering and was the initial vitamin to generally be found. Vitamin B2 allows in the creation of thyroxine hormone which controls metabolism and pink blood cells when it really works with iron. Main advantage of riboflavin is usually that it shields the eyes specially the lens against cataracts. 50 % of your body's demands for Vitamin B3 comes from the amino acid tryptophan. Staying a pure anti-inflamatory it has benefited Individuals with arthritis. In nerve wellness it is said to relieve melancholy anxiousness and insomnia.

[bethadastra]

A Thing

Thanks @commander-hot-pants for the tag! ❤️ Always happy to overshare!

1. You’re trapped in a room with your 3 favorite characters. What is happening? Are they getting along? 

Um I would hope so, though it’d probably be more awkward than I’m imagining… Lisbeth Salander would be ignoring everyone, Seven of Nine would be disapproving of everything in the room, and Garrus Vakarian would be making terrible dad jokes a la ME1 elevator scenes. I think they’d bond over how messed up they think humans are though :) And I’d be in the corner fangirling soooo bad.

2. Which would you rather have, a holodeck that exists outside of time, or a replicator that can create anything already in existence? 

Definitely the holodeck outside of time. I’m a kinetic learner and would use that holodeck so that I know how to do everything from speak more languages to skiing well. I’d also use the holodeck to catch up on commissions and take secret naps.

3. You’ve been transported to 2182. (your) Shepard is walking towards you, and you have half an hour to change the timeline. What do you do? 

I TELL SHEPARD NOT TO LET NIHLUS GO AHEAD OF HER. But I’d say it in a super cryptic riddle-y way so that it only makes sense when she finally meets Nihlus. Because I’m an asshole like that.

4. What is your best memory? Say as much or as little as you want. 

Um I honestly have too many to choose from??? But a current fave is last week when I set my partner’s toy drone on the ground where my dog could see it, and he. Totally. Flipped. He hates drones and wants to catch them but also has a healthy fear of the props, so as soon as it was on the ground he was making these hilarious whimper-growls and was pawing at the props so much it looked like he was doing the hokey-pokey. It’s a delightful memory.

5. Would you rather fight a horse sized duck or a dozen duck sized horses? 

To the death?? The duck, because I don’t want to live in a world with ducks that big.

6. What is your favorite texture? 

I have a poly-blend sweater that is the most perfect fabric texture ever; I loved it so much that I got a second sweater (and I never buy duplicate clothing items).

7. Do you have a secret/obscure talent or skill you wanna tell us about? 

I’m scary fast at solitaire. But I’m terrible at every other card game.

8. What is your dump stat? 

Lets just ignore the fact that I had to google what a dump stat is. Dexterity. Grace and coordination is for the birds.

9. For the rest of your life water tastes like another liquid. You can pour it straight from the tap, it has all the benefits of water, but to you it tastes like the liquid. What liquid? 

DR PEPPER. It’s the only soda I like, and 99% of the time I ask for it when I go out. Not sure how that’ll affect my ability to cook things or go swimming, but that’s a battle for another day.

10. How would 15 year old you think about where you are right now? 

She would be intimidated AF around me. I don’t think she’d have the guts to say it, but she has a lot of respect for people who try new things on their own (something I do a lot now). She’d be really impressed that I’m living in a big city, got a good education, and that I’m working at a dream job with a great social network and a plethora of once-in-a-lifetime experiences. She’d also probably be very distraught over the fact that her-in-the-future still gets acne and cramps.

Here’s my Super Original Questions™ for... @sunshine-ita @theravenofwynter @wafflesrock16 @springonpalaven @skylo-ben @nitrostreak @rogue-spectre @kestrelsansjesses @vorchagirl @scientistsalarian and anyone I might have forgotten who would like to overshare :)))

1.     Last book you read?

2.     If you were a nonhuman species from Mass Effect, which would you be?

3.     What’s your favorite #hashtag to use?

4.     Do you have any superstitions or things that make you lucky/unlucky?

5.     Baking or cooking?

6.     Where’s a place in the world that you haven’t been to yet, but would love to visit?

7.     Does your main Shepard have a face claim? Who is it?

8.     What is your remedy for recovering from a cold?

9.     What is your favorite time of day?

10.  Somebody gives you $1000, and the only rule is that it has to be spent today for yourself only. What do you spend it on?

[brooksopim753]

Vous En Avez Marre De Domaine De Massereau ? 10 Sources D'inspiration Qui Raviveront Votre Amour

In this post, We're going to go over remodeling ideas to transform your basement into a wine cellar.

Evaluate your basement

Is your basement wanting to be converted into a wine cellar? Just before trying a costly renovation, it's important to gauge If your project can be done. The basement really should be roomy enough to house a wine cellar of reasonable measurement. It ought to be able to support any sort of refurbishment that aims at managing the ecosystem on the home which consequently will influence the storing and getting older of your wine. Any inadvertent design could adversely have an impact on your wine assortment as well as harm the same.

Any basement that's to host a wine cellar needs to be sealed off that has a concrete sealant and be manufactured from concrete. The ceiling on the home should have at least an R-19 insulation.

Management the local climate

It could be a costly affair but we highly endorse that you choose to put money into an HVAC (heating, air flow and air conditioning) process that's precise to wine rooms. Regular systems are unable to control humidity and temperature inside the area in a method that HVAC techniques can.

Strategy

Make certain that you might have every element of the reworking job planned out all the way down to the tiniest detail. There really should not be any disagreeable surprises or unexpected deviation from the execution. Be sure to Take note - converting your basement into a wine cellar is usually a costly proposition. An average transforming position will operate into quite a few tens of A huge number of pounds. Moreover, if concrete pouring and excavation are concerned, it's going to raise the fees additional.

Insulation

Just in case you do not have the price range for an HVAC system, you are able to still Manage the temperature of your basement wine cellar effectively via insulation. Basement insulation is primarily ruled by variables which include geographical spot so it is recommended that you choose to search for Experienced aid With this regard. For example, when you can be found during the southern United States, it truly is sensible to install humidity obstacles exterior each wall in addition to the ceiling and floor. To circumvent mildew and condensation buildup, you could possibly also increase closed mobile foam insulation.

As has long been discussed over, changing a basement right into a wine cellar is a costly affair. Consequently, planning the execution appropriately and adhering to the aforementioned methods will definitely assist in acknowledging the wine cellar of your respective desires.

When you are located in Georgia, US, and seeking basement contractors in Atlanta, you're in luck. There are many building providers in the area which offer excellent reworking companies at cost-effective prices.

Wine pairing is a well-liked subject matter from the wine earth but did you know that there is a health and fitness link? Do you realize that a few of the compounds in wine are fantastic on your heath? Wine pairing will now be more about what wine goes with the chicken, lamb or nut roast. In my new guide Nutriwine I reveal how wine pairing will likely be practiced Later on - which has a overall health relationship.

Wine Pairing & The Molecular Wellness RecomendationThe entire working experience of wine tasting receives far better when you start to pair wine with food items. This may also more increase your frontal cortex for wine information and trigger additional overall health peaks in the body biochemistry mainly because it reacts on the flavour and the food items is a lot better digested. In most cases folks pair white wine with white meat like rooster and fish and crimson wine with beef usually beef and lamb. Extremely sweet wine goes with dessert as some other wine paired using a sweet dish will style acidic. The whites will Reduce by way of brine plus the reds will include texture on the meat and the two will attract out flavours. For restaurants it could be valuable to take into account the elements with regard to taste on the wine as that can't be altered the food is often designed within the wines made available. Afterall the elements in wine are set prolonged before you dine.

Whites will range concerning dryness to sweetness and age as We now have found earlier. With reds your talking about tannin and oak from a flavor range between gentle to a hard style that extends to leathery. A dry Savignon Blanc will go effectively with grilled fish and crab with its citrus notes. With roast hen you might have a Chardonnay to enrich the butteryness or even a velvety Merlot to draw out the texture from the meat. Coming to beef you might have Pinot Noir or possibly a Cabernet Savignon their complete overall body and likewise tannins complement the meat. Champagne will Lower by means of any brine in fish dishes like caviar and oysters. There are a variety of conveniently printable absolutely free charts on the internet to download and print to aid your wine pairing. With the large acceptance of Asian meals now all over the world Assume Rieslings from Germany for refreshing crispness.

You might think that all That is pie during the sky but there is a lot of science guiding wine pairing. By way of example bell peppers consist of 2-methoxy-three-isobutylpyrazine which can be found in Savignon Blanc. So Those people two would go effectively with each other. This can be a quite simple illustration of how advanced this can get but generally He's matching the foods and wines centered on their aromatic and flavour compounds. If they are equivalent they won't clash and as an alternative create a gastromic synergy.

The leading objective of wine pairing with foods is synergy that boosts your dining expertise. Like every great relationship the wine will have to not overtake the foodstuff plus the food stuff need to not overtake the wine. Collectively they bring about out the top of each other. White wine by way of example will cut as a result of fishy style as well as citrus notes will enhance the flavor from the dish. Lemon is generally served with fish and lemongrass in Asia.

There's two paths In relation to wine pairing. One is https://diigo.com/0icfq1 by adhering to the advice of specialists in what wine to pair together with your meals and the other is empirical - own trial and error. All and sundry will likely have distinct likes and dislikes. As Vaynerchuck says usually in Wine Library Tv set if you are trying another wine with all your foods day to day in 6 months you may know your likes and dislikes.

Dr Maury was a french health practitioner also competent in acupuncture and homeopathy. When it comes to wine Maury believes that wine acts being an support to digestion. Medoc wines are perfect at toning the belly with their tannins with calcium and magnesium. Also the intestine partitions get toned notably if the person is vulnerable to diarrhea or irritable bowel syndrome. For constipation he suggests sweet wines like Anjou significant in glycerol that will Possess a delicate epsom salt result. One more promoter of wine and overall health was Dr Luca California. He also wrote several textbooks on the subject. Given that their books Now we have way more scientific research to confirm the things they have been indicating at time about wine and health and fitness.

The active compounds of wine for health are B natural vitamins, minerals and phenolic compounds, like; anthocyanins, catechins, quercetin and resveratrol. The B vitamins are Vitamin B1 (thiamin), Vitamin B2 (riboflavin) and vitamin B3 (niacin) especially. B natural vitamins are important for Electricity creation in the human body. Viamin B1 is good for your pumping strength of the guts and ranges are depleted with long-term use of diuretics. Thiamin is also great with the anxious process and guards the anxious system from hurt significantly in diabetic neuropathy. Furthermore improves your thinking and was the primary vitamin to be uncovered. Vitamin B2 will help in the manufacture of thyroxine hormone which controls metabolism and crimson blood cells when it works with iron. Main good thing about riboflavin is it guards the eyes significantly the lens in opposition to cataracts. 50 % of your body's requirements for Vitamin B3 originates from the amino acid tryptophan. Becoming a all-natural anti-inflamatory it's benefited All those with arthritis. In nerve health it is said to simplicity depression anxiety and sleeplessness.

[plants-rule]

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Garden Veggie Burger with Baked Russet Chili Fries – Healthy, Plant-Based, Gluten-Free, Essential Oil-Free, Vegan Dinner Recipe

The Best Veggie Burger Sauces and Toppings:

Simple, Oil-Free, Plant-Based, Vegan Ideas for Topping that Delicious Burger

So you’ve mastered the perfect veggie burger. You’ve got that beautiful smoky Southwestern Black Bean Burger nestled in its bun, and now you need something else.

Well, the burger is only the beginning. How do you take that plant-based delight to the next level? How do you make the ultimate veggie burger? You need toppings!

It’s time to think beyond the standard ketchup and mustard…get creative! All of these recipes are oil-free and vegan, which means guilt-free enjoyment. From Easy to Advanced, here are some of the best sauces and garnishes for finishing that perfect burger.

These are my Best Veggie Burger Sauces and Toppings Recipes:

Keep It Simple: Easy Toppings

Sliced Heirloom Tomatoes

Heirloom tomatoes come in a beautiful variety of colors and sizes. In the peak of the season, they are loaded with juicy, fresh flavor. Check out the varieties at your local farmer’s market and try something new.  Pick up an assortment and slice with a sharp knife. These make an elegant, enticing topping for fresh Chickpea Garden Veggie Burgers.

Smashed Avocado

Cool, creamy avocado makes a great replacement for cheese or mayo. Because it has a lot of healthy fat, it gives you the same rich flavor as those dairy sauces – without the cholesterol or salt. You can smash an avocado in a small bowl with a little bit of salt and pepper.  After that, feel free to add a splash of lime juice or chopped cilantro. Finally, spread it on your veggie burger just before serving.

Trying to find ripe avocados at the market? Ask the people who work there — often they have some ripe ones in the back which they use to make guacamole

Fresh Market Lettuce

Lettuce comes in a variety of flavors, colors, and textures. Simply adding a few leaves to a burger can have a big impact on flavor. For mild flavor and soft texture, try buttery red and green leaf lettuces. Conversely, use crisp, Romaine and Iceberg for a hearty crunch. Boston Bibb lettuce works great as a bun-replacement if you’re looking for a gluten-free, grain-free option.

Organic Red and Green Leaf Lettuce from the Farmers Market

Beautiful Organic Bibb Lettuce from the Farmer’s Market

Shaved Onion

If you want a sharp, crispy crunch, shaved onion is for you. Red onion offers colorful appeal and a sharp bite. on the other hand, Sweet Vidalia or Walla Walla onions have a more mild flavor. For even more natural sweetness, grill the onions until charred on both sides. Use them to top the Ultimate Vegan Portobello Mushroom Burgers.

Sweet Candy Onions have naturally sweet flavor

Sweet Cipollini Onions have naturally sweet flavor

Chef’s Tip: Use a mandoling to thinly slice red onion

Take It Up a Level: Add a Chef’s Touch to your Sauces

Hummus: All Varieties

For a healthy, plant-based substitute for mayo and cheese, opt for hummus. Similarly, hummus gives you the same cool, creamy texture, but with a lot less fat. Just as mayo can be flavored with chipotle powder or basil, so can hummus. Make a batch of Smoky, Oil-Free Poblano Hummus, Roasted Red Pepper Hummus, or Spinach Basil ‘Get your Greens’ Hummus.  Or buy pre-made, oil-free hummus at the grocery.  Engine 2 and Cedar’s offer “Fat-Free” varieties.  My favorites are roasted garlic and spicy jalapeno.

Smoky, Oil-Free Poblano Hummus – Healthy, Gluten-Free, Creamy, Spicy, Mexican Vegan Dip Recipe

Pesto: Basil, Sun-Dried Tomatoes, Sunflower Seed

Nutty, rich pesto adds a burst of intense flavor to any burger. You can start with traditional basil pesto. Yet, be sure to double-check and use a dairy-free brand if making this for vegans.  My favorite recipe is Oil-Free Sun-Dried Tomato Pesto. It is delicious spread on Super Green Gluten-Free Quinoa Sliders.  For a nut-free option, Oregano Sunflower Seed Pesto brings classic Greek and Mediterranean flavors.

Oil-Free Sun-Dried Tomato Pesto – Easy, Healthy, Plant-Based, Gluten-Free, Raw, Quick, Simple, Vegan Dip Spread Recipe

Vegan Cheese

Store-bought vegan cheese isn’t what it used to be. Five years ago, the options were limited and the ingredients were mainly oil and tapioca starch. Not only did this create an oily cheese, it had an odd texture that would stick to your teeth. 

Conversely, today’s dairy-free cheese’s are much better.  Based around nuts like almonds and cashews, these cheeses have been cultured (like dairy cheese) and have less stabilizers. You get a flavor that is smoother and melts better.  Some popular brands are Kite Hill, Miyoko’s Cheese, and Dr. Cow. If you can’t find these brands, try to find a brand that boasts it’s a “Nut-Based” Cheese.  Or check the ingredients label and look for almonds and cashews (avoiding coconut oil, canola oil, and tapioca starch).

To make your own, check out this recipe from Chef Maggie Wescott. It’s legit: Stretchy Vegan Cashew Mozzarella

Stretchy Vegan Cashew Mozzarella Cheese from Chef Maggie Wescott

Caramelized Onions

Onions are cooked low and slow for sweet, golden brown delicious flavor. This is a topping you can make right on the grill: Set up a small pan over low heat and keep an eye on it. The longer it cooks, the better. Use this to match the hearty flavor of the Ultimate Vegan Portobello Mushroom Burgers. Similarly, the subtle sweet flavor also works great on spicy foods like Easy Vegan Lentil Tacos and Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole.

Time to Impress: Fancy Toppings to Wow your Crowd

Take your toppings to the next level with these Chef-Crafted recipes. Make a batch of these sauces and freeze extras for enjoying all summer. Besides burgers, they also work great over roasted potatoes, grilled vegetables, grain bowls, and bean salads.

Chipotle Barbecue Sauce: Oil-Free, Vegan Recipe

Spicy, sweet, and naturally sweetened with sweet onion and dates, this oil-free sauce packs bold flavor. Chipotle peppers bring smoky heat, which means it goes great on veggie burgers with Southwestern or Mexican flavors. Slather it on Southwestern Sweet Potato Black Bean Veggie Burgers. Use extras in Chipotle Baked Beans and on BBQ Lentil loaves.

Mini BBQ Lentil Loaves – Healthy, Easy, Plant-Based, Gluten-Free, Oil-Free Summer Vegan Recipe

Green Goddess Silken Tofu Dressing

Packed with bright, fresh flavor this creamy dressing is must-have sauce for burgers. Use it as a healthy, oil-free, vegan substitute for mayo or sour cream. With summer-inspired herbs, it works best on burgers inspired by the garden or needed a cool finish. Try it on Korean Red Beet Teriyaki Veggie Burgers. The red and green colors will entice even the pickiest eaters.

Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe

Sweet Heat Tomato Jam

Imagine the best ketchup in the world…and you may just START to understand this slow-simmered jam. Sweet, juicy cherry tomatoes pair with thyme and a splash of balsamic vinegar for unreal flavor. This is one of the first recipes I learned when I started doing prep work at my culinary internship. It’s still one of my favorite recipes. Use it on burgers, southern grits…or just eat it with a spoon.

Peppery Southern Grits, Tomato Jam and Braised Greens – Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

Vegan Nacho ‘Geez!’ Sauce

This sauce is for the inner child we all have. I can still remember going to a friend’s birthday pool party. Amidst the burgers and hot dogs, the standard slices of American cheese were replaced with a warm, pourable cheese sauce. My mind was blown. Not only did I drown my burger in sauce, but we were all using it on fries, tortilla chips, and even pretzels.  

This Geez! sauce works the same way, but it’s much healthier.  Who knows what kind of chemicals went into that processed, neon-orange cheese dip. Pumpkin, cashews, and nutritional yeast for whole food, all-natural flavor in this vegan recipe.

Pour it over a juicy Portobello Mushroom Burger or use it over grilled vegetables and Whole Roasted Cauliflower.  Childhood is calling your name.

Vegan Nacho Geez! Sauce on Roasted Brussels – Healthy, Plant-Based, Oil-Free, Vegan Recipe

  Make These?  Let me Know!

If you give any of these bean recipes a try, let me know!  Leave a comment, or take a picture and tag it @chefkatiesimmons or #plantsule on Instagram.

Peace and chickpeas, Chef Katie

The Best Veggie Burger Sauces and Toppings The Best Veggie Burger Sauces and Toppings: Simple, Oil-Free, Plant-Based, Vegan Ideas for Topping that Delicious Burger…

[sherristockman]

How to Make Aioli Dr. Mercola You’ve probably seen the word “aioli” on menus — it’s served as a dip for crunchy raw veggies, spread on sandwiches and used as dressing for salads. It looks a lot like mayonnaise, which is why many people think it’s just garlic mayo. However, its distinct taste and the process by which it’s made prove that it’s a different type of sauce altogether. Read on to find out what aioli is and how you can make it at home. What Is Aioli? Aioli is a thick garlic sauce that’s traditionally used in the cuisines of Provence, France and Catalonia, Spain, although it’s now widely popular throughout the Mediterranean. A truly authentic aioli is made from just three ingredients: garlic, olive oil and salt. In fact, its name comes from the Occitan words “ai” and “oli,” which means garlic and oil, , so referring to this sauce as “garlic aioli” is actually redundant. A dollop of aioli can provide you with many health benefits. Its main ingredient, garlic, is known to have potent anti-inflammatory, antibacterial, antifungal and antiviral properties. It may help alleviate inflammation, improve heart health, maintain proper immune function and reduce the risk for certain types of cancer. Meanwhile, olive oil is rich in monounsaturated fatty acids, which may help reduce bad cholesterol levels, lower the risk for heart disease, maintain healthy weight and reduce belly fat. Although aioli sounds like a simple condiment to make, the traditional method of preparing authentic aioli is actually painstaking and requires some work on your part. It involves mashing garlic into paste using a mortar and pestle. While stirring and mashing, you have to slowly add in the olive oil, and then continue mashing until the mixture turns pale and smooth. This entire process can be tricky and time-consuming, since garlic is not really an excellent emulsifier. To speed up the process, some cooks add other emulsifiers into the mix, the most common of which are egg yolks, making the aioli similar to mayonnaise. But unlike aioli, mayonnaise can be made with other neutral oils and does not necessarily have garlic. Other emulsifiers that you can use to improve the texture and consistency of aioli are bread, lemon juice and mustard. , Here’s How You Can Make Basic Aioli From Scratch Learning how to make basic aioli can come in handy for days when you need to serve a garlicky sauce with seafood, crudités or grilled meat. If you have the muscle power and patience, you can make aioli the traditional way using a mortar and pestle. But if you’re looking for an easier route, you can simply use a food processor. Here’s a simple recipe from The Spruce that you can follow: Ingredients: 7 cloves of garlic, chopped 2 free-range egg yolks 2/3 cup olive oil 1 teaspoon lemon juice 1/2 teaspoon Himalayan salt Procedure: Put the garlic cloves, salt and egg yolks into the food processor and process until the ingredients are combined. With the food processor still running, slowly drizzle the olive oil into the mixture. Continue processing until you reach the desired consistency. Try Making These Appetizing Aioli Recipes You can take garlic aioli up a notch by flavoring it with different spices, herbs and condiments — this allows you to create a variety of delicious and colorful sauces that you can use for various dishes. For example, if you want to make your aioli spicier, you can simply mix it with chipotle, sriracha, jalapeno or wasabi. Add one or more of these spices in small amounts until you reach your desired spiciness level. If you’re not into spicy foods, there are many other ingredients that you can mix into aioli for extra flavor, such as avocado and basil . You can also add in lemon juice or zest if you want your aioli to taste tangier. Some aioli sauce recipes are also flavored with truffle oil, but I suggest that you avoid this, since truffle oil is not actually derived from real truffles. Rather, it’s a mixture of base oil and artificial chemicals like 2,4-dithiapentane. Aioli sauce is commonly used on burgers, or added to pasta, salads and potatoes. Whether you’re tired of those usual dishes or you’re simply looking for healthier alternatives, you should try making these nutritious and delicious recipes: Wild Salmon Deviled Eggs Recipe Ingredients: 6 free-range, organic eggs 4 ounces canned wild traditional sockeye salmon 4 tablespoons aioli 1 tablespoon salmon roe 1 teaspoon chopped dill Procedure: Fill a medium saucepan with water and bring to a boil over high heat. Reduce the heat to low so that the water is simmering, then add the eggs and cook for seven minutes. Drain, and when completely cool, peel the eggs under cold water. Allow the eggs to cool completely. Slice the eggs into halves lengthwise. Carefully remove the yolk from the white and place the yolks in a bowl. Mash the yolk with a fork until broken down into fine pieces. Add the wild salmon and aioli. Whip the mixture until smooth and creamy with a spatula or wooden spoon. If you like, you can place the mixture in a food processor and blend until smooth. Season with a little salt and pepper, if needed. Spoon the mixture into a disposable piping bag. Lay the egg white halves hole-side up, then pipe the salmon mixture evenly into the holes until all the salmon mixture is used up. Top each filled egg with 1/4 teaspoon of salmon roe and sprinkle with some freshly chopped dill. Crispy Brussels Sprouts With Black Garlic Aioli Ingredients: For the black garlic aioli: 3 cloves aged black garlic, minced 1 egg yolk 1 1/2 teaspoon lemon juice 1/4 cup extra virgin olive oil Pinch of Himalayan salt For the Brussels sprouts: 1 pound Brussels sprouts, trimmed and cut into wedges 3 tablespoons coconut oil Himalayan salt and freshly cracked black pepper, to taste Procedure: For the black garlic aioli: Using a mortar and pestle, mash the garlic and salt together to create a paste. In a bowl, whisk the yolk and lemon juice, and then pour the mixture into the food processor. With the food processor running, slowly drizzle in the olive oil until it’s fully incorporated and the mixture is emulsified. Add the garlic paste, and then pulse to combine the ingredients. Pour the aioli in a bowl then set aside. For the Brussels sprouts: Preheat the oven to 425 degrees Fahrenheit. In a bowl, combine the Brussels sprouts and oil. Season with salt and pepper, to taste. Gently mix to coat the sprouts. Pour the mixture onto a baking sheet and put it in the oven. Bake for 10 minutes then stir gently. Bake until the sprouts start to caramelize and turn crispy, about 10 to 15 more minutes. Remove the Brussels sprouts from the oven and serve them with the aioli. (Recipe adapted from The Daily Meal ) Here’s How to Fix a Broken Aioli So you’ve been enthusiastically whisking aioli, hoping to create a flavorful sauce that your family and friends will surely enjoy, when suddenly the mixture separates. Don’t give up and throw away the separated mixture just yet, since it can still be fixed. Aioli usually separates when the olive oil is added into the mixture too quickly. To keep it from going to waste, you just need an extra egg yolk and a small amount of oil. Whisk the egg yolk in a bowl and then carefully add in the oil, being careful not to drizzle it in too fast. Once the mixture emulsifies properly, add in the separated aioli, whisking all the while. Continue mixing until the sauce becomes creamy and homogenous. ,

[jakehglover]

How to Cook Broccoli

Broccoli (Brassica oleracea var. italica) is a vegetable that means “branch” or “arm,” which pertains to its small, tree-like appearance. It belongs to the cruciferous family of vegetables, which also includes Brussels sprouts, cabbage, kale and cauliflower. It is considered to be one of the healthiest foods available, and research has shown that the nutritional value of broccoli is unmatched, as it may help:

Fight Cancer

  Broccoli’s ability to fight cancer is arguably its most well-known benefit thanks to its naturally occurring sulforaphane.

  Experts believe that this compound works by activating more than 200 different genes that fight cancer, while switching off those that fuel tumors, as well as detoxifying present carcinogens in your system.

Promote Digestive Health

  Broccoli is rich in dietary fiber, which is an important nutritional component to promote wellness. Fiber helps nourish gut bacteria, as well as adding bulk to your stools to help promote regular bowel elimination.

  Furthermore, it breaks down into short-chain fatty acids that may help reduce your risk of inflammatory diseases.

Slow Down Aging

  Consuming broccoli may help restore your metabolism to more youthful levels.

  It allows your body to produce the enzyme nicotinamide mononucleotide (NMN), which helps increase nicotinamide adenine dinucleotide (NAD), a compound involved in mitochondrial health and energy metabolism.

Fight Free Radicals

  Phenolic compounds in broccoli have great potential in helping fight free radicals throughout your body, which is a major source of inflammation.

Maintain a Healthy Weight

  Animal studies suggest that the sulforaphane in broccoli may help curb obesity by speeding up tissue browning. Brown fat is a beneficial type of body fat that can help you stay slim.

  Furthermore, the calories in broccoli are very low, making it an ideal health food that won’t give you excess pounds. A 3.5-ounce serving (100 grams) only contains 28 calories.

    Sulforaphane was also discovered to help decrease certain gut bacteria known to induce metabolic endotoxemia and obesity.

Manage Diabetes

  According to one study, diabetics who took broccoli sprout extract for 12 weeks were able lower their fasting blood sugar levels by 10 percent.

  Even though this may look like a small number, the researchers noted that this difference is significant enough to reduce your risk of diabetes-related health complications.

  However, many people do not enjoy broccoli’s flavor, making them miss out on its powerful health-promoting properties. This is because it contains allylisothiocyanate (AITC), a compound that gives the vegetable a pungent taste.[i]

If you’re looking to add broccoli into your diet but the flavor isn’t to your liking, there are plenty of ways you can cook broccoli. Discover how you can make the most out of this vegetable and get enjoyment from it for years to come.

How to Cut Broccoli Properly to Maximize it’s Nutrition

  Most broccoli dishes require florets in different sizes. Knowing how to slice the vegetable properly will allow you to prepare your dishes accordingly to avoid wasting edible parts. To begin slicing broccoli, follow this procedure:[ii]

1.       Cut off and discard the very bottom part of the stem since it is usually tough.

2.       Next, trim away small florets to make the stems easier to peel.

3.       Using a peeler or a small knife, remove the outer layer of the stem to expose the tender green flesh underneath.

4.       Separate the florets and the stem.

5.       Now, you can slice the vegetable in any way you want. For small cuts, make slices one-fourth to one-half inch thick. For larger pieces, cut the stems into 1- to 3-inch sections.

With this process, you will be able to include the stem in your dishes as this is an edible part of the plant, too. This allows you to make the most out of the vegetable and getting value for your money.

Different Cooking Processes for Broccoli

  Eating broccoli raw is one of the simplest ways to get the vegetable’s nutrients and antioxidants into your system. However, the main disadvantage to this approach is ingesting oxalic acid, a chemical that can cause irritation to your mouth and intestinal tract. It also blocks the absorption of iron and calcium, which are crucial nutrients for a healthy body.[iii],[iv]

However, do not fret because broccoli is a versatile vegetable – it can be cooked in a various ways to give you different results. So how long does it take to cook broccoli? The answer depends on the cooking method you choose. Here are some ways on how to cook fresh broccoli:[v]

·         Steamed: Steaming your broccoli may not sound like the most appetizing thing ever, but it’s one of the healthiest methods to consume brocolli. Lightly steaming your broccoli for three to four minutes eliminates epithiospecifier, which is a heat-sensitive, sulfur-grabbing protein that inactivates sulforaphane, a very crucial nutrient in the vegetable. Don’t go beyond this specified time as the nutrients will greatly decrease afterward.

  ·         Sautéed: Sautéing broccoli gives the vegetable a crispy texture when cooked with a high-quality cooking fat. You can create a simple sautéed broccoli snack by frying it in coconut oil and a pinch of salt over high heat.

  ·         Roasted or baked: Roasting is another way of cooking broccoli aside from the usual steaming and sautéing. Simply mix the vegetable with a few teaspoons of coconut oil and a pinch of salt, then place it in the oven for 20 to 25 minutes at 425 degrees Fahrenheit.

  ·         Blanched: Blanching is a process that involves boiling the broccoli (or any vegetable) in a large pot of water with a teaspoon of salt. Wait for one and a half minutes, remove the broccoli from the pot, then plunge it into ice-cold water to stop the cooking process. This helps the broccoli maintain its green color, and removes any bitterness in the flavor.[vi]

But what if you don’t have fresh broccoli on hand and you only have the frozen variety? If you you don’t know how to cook frozen broccoli, there’s no reason to worry because the process is practically the same as the ones mentioned above – you just have to thaw it beforehand.[vii]

To thaw frozen broccoli, simply place it in a bowl of warm water for a few minutes, then drain off the water. To speed up the process, keep changing the water once it gets cold until you get the desired firmness. From there, you can proceed to cooking your broccoli normally.[viii]

Two Amazing Broccoli Recipes You Have to Try

  Like many people, you may have not enjoyed the taste of broccoli because you didn’t like the way it’s cooked. But used correctly (and in an enticing way), it can quickly become your favorite vegetable for the years to come. I highly encourage you to check out the two recipes listed below that use broccoli as the main ingredient. Not only are they delicious, but nutritionally fulfilling as well.

  Creamy Ketogenic Broccoli Soup With Wild Trout and Rosemary

  Ingredients:

  ·         2 tablespoons of coconut oil

·         2 cloves of garlic, minced

·         2 heads of broccoli, broken into florets and stalks chopped

·         1 onion, chopped

·         3 cups of organic chicken broth

·         1 tablespoon of finely chopped fresh rosemary

·         1 tablespoon of dill (leaves only), finely chopped, plus extra for garnish

·         Zest of 1 lemon  

·         1 wild-caught rainbow trout, skin and bones removed, flesh smoked and flaked

·         2 tablespoons of sunflower and pumpkin seeds, toasted (optional)

  Procedure:

  1.       Heat a saucepan over medium-high heat with the coconut oil. Add the onions and cook for five minutes until translucent.

2.       Add the broccoli stalk and garlic and cook for another five minutes until everything starts to brown, stirring occasionally. 

3.       Add the broccoli florets, rosemary and dill, then pour in the broth and bring to a boil. 

4.       Reduce the heat to medium-low and gently simmer for 20 minutes or until the broccoli is tender. Season with sea salt and freshly cracked pepper.

5.       Using a handheld/stick blender, blend the soup until it has a thick a chunky texture.

6.       Ladle the soup into serving bowls, then top with the smoked rainbow trout flakes, a sprinkle of toasted seeds and a sprinkling of lemon zest. Serve hot.

    Another recipe you can try is the Beef Broccoli Stir-Fry. Compared to the soup, the stir-fry recipe works better as the main course because it contains a mixture of meat and vegetables.

Beef Broccoli Stir-Fry

Ingredients:

·         1 pound organic grass fed ribeye boneless steak, sliced into thin strips

·         1 cup organic broccoli florets

·         1 cup lima bean pods

·         1 small organic red bell pepper

·         3 cloves garlic, crushed

·         1/2 cup water or beef broth

·         2 tablespoons Dr. Mercola coconut oil for stir-frying

  For Marinade:

·         5 tablespoons organic Kikkoman soy sauce

·         1 tablespoon Dr. Mercola raw honey

    Procedure:

  1.       Combine marinade and stir.

2.       Pour marinade over sliced beef. Cover, place in the refrigerator and let set for 30 minutes or up to one hour.

3.       Heat coconut oil in a pan. Place marinated beef in the pan and cook until it becomes tender. Set aside.

4.       In another pan, sauté garlic and then add broccoli, lima bean pods and red bell pepper. Cover and let simmer for one minute.

5.       Add water or beef broth. Cover and bring it to a simmer for one minute.

6.       Add the beef to the vegetable mixture, and all juices accumulated. Cook for three minutes longer, stirring frequently.

7.       Remove from heat and serve.

    Broccoli Should Be a Regular Fixture in Your Diet

  If you’ve avoided broccoli before because you don’t like the taste, I urge you to have a second look. It’s one of the healthiest foods you can eat that can help boost your overall well-being. That being said, make sure that you purchase organic broccoli to help maximize the nutrients you’re getting. The possibilities with this vegetable are endless, so get cooking right now!

[i] Huffpost, July 12, 2013

[ii] CookThink, “How to Cut Broccoli Into Florets”

[iii] The Healthy Home Economist, July 8, 2017

[iv] Live Science, June 15, 2017

[v] Kitchn, September 26, 2016

[vi] The Spruce, October 15, 2017

[vii] Martha Steward, October 12, 2015

[viii] See reference 8

from HealthyLife via Jake Glover on Inoreader https://articles.mercola.com/sites/articles/archive/2018/04/08/how-to-cook-broccoli.aspx

[gamethyme]

Cooking Is Less Scary Than You Think It Is

I cooked yesterday.  I cook frequently, but usually I have a recipe in front of me.  Yesterday, I didn’t.

I made ham.  We had a pre-cooked ham that was about three-and-a-half pounds.  Score the top of the ham in a cross-hatch pattern. Which means “make the top look like a chessboard is cut into it.” Go about half an inch deep with your scoring. Heat the oven to 350, put the ham into a baking dish, and toss the ham in for an hour.  While it bakes, take:

Pineapple Juice (all the juice for a short can of pineapple chunks)

Brown Sugar (about 1.5 Tbsp)

Spicy Brown Mustard (about 2 Tbsp)

Apple Cider Vinegar (about 1/2 Tbsp)

Ginger Extract (about 1.5 Tsp)

Black Cherry Soda (about 2 Tbsp)

Fireball Whiskey (half a shot, more or less).

Pinch of Salt (not too much, though, because ham is usually salty all by itself)

Pepper to taste

If you don’t have all of that stuff, don’t panic. Don’t feel like you need to rush out and buy it.  Fireball Whiskey, for example, adds a bit of smoke flavor and a bit of cinnamon. You can just add cinnamon directly (just a pinch, though) instead. The apple cider vinegar could be white vinegar - it just changes the flavor slightly. If you’re changing vinegar types, start with half of what I used. You can add more during the next step.  You can use Dr Pepper (even Cherry Doctor Pepper) or Coke or just about any non-Diet soda in place of the Black Cherry Soda. You can use just about any mustard in place of the spicy brown, too. Even yellow mustard. If you have ground cloves, they’re a classic pairing with ham, too. Some people stick whole cloves into the ham while it’s baking. Clove oil can be used, too (or even substituted for the ginger extract - but use a bit less, as clove oil is crazy-strong).

Whisk all that stuff together, and then heat it until it boils just a bit. Keep stirring the whole time, though. If you don’t have a whisk, use a fork. 

Taste it while it’s heating. It’s easy to be unbalanced flavor-wise. Note how all of my quantities start with “about” instead of being precise? That’s because my palate and yours may not agree on what’s “right.” Balance it for your palate to your liking, not mine. What it sweeter? Add more soda or brown sugar. Need more heat? Add more ginger or cinnamon. You could even put a cinnamon stick into the pan while it boils (just fish the stick out afterwards).  

Once it boils slightly, reduce heat to low and let it thicken. Keep stirring as long as it’s on the stove.  Once it’s about the same consistency as gravy, remove from heat and set it aside. I poured it into a small bowl and washed the pan right away, because we needed the pan for another part of dinner. I also stirred the glaze every few minutes while it cooled on the counter.

After the ham has been in for about an hour, pull it out. Using a brush, paint the ham with your glaze. Paint the entire outside, and make sure that it goes deeply into the scoring.  Use all the glaze.  Don’t be shy.

Throw the painted ham back in the oven for another hour or so.  Some of the glaze will run off the ham into the bottom of the pan, where it will caramelize and burn. That’s fine. That’s normal. The glaze on the ham itself should be fine (and I’m not sure why that is).

Pull it out of the oven and let it sit for five or ten minutes.  Then just slice and serve. You can let it sit longer if you want to - but five or ten minutes will give you a steaming hot ham.

We served with stuffing (from a box), corn (from a packaged-and-frozen bag), rolls (from the store), and mashed potatoes (from scratch).

Mashed potatoes are easy, too. 

As soon as you put the ham back in the oven after glazing it, get some water boiling. While that water heats up, dice as many potatoes as you want (1-2 potatoes per person is about right for most households). Don’t worry about all the potato pieces being the same size, either. That’s one of the beauties of mashing. I usually cut the potatoes in half length-wise. Then, with the cut side down, I cut them lengthwise into quarters. Then I cut cross-wise into 1/2″ pieces.

Once that water is boiling, add the potatoes to the water. Boil them for about 20 minutes.  Drain the water (but don’t stress out if there’s a little left in the pan - water doesn’t hurt mashed potatoes, regardless of what you may have heard). Stir in some sort of creamy element - I used a mixture of sour cream and butter, but you can use milk or crema or margarine or cream cheese ... there are tons of things you can use - and mash the potatoes. Use about a tablespoon of creamy element per potato.  Add salt and pepper, too. To taste - again: my palate isn’t like your palate. 

Don’t mash too long or the potato will get a gluey texture. Even if it gets a glue-like texture, it’ll still taste good, so don’t stress too much.

You can doctor that potato recipe in a ton of ways - you can leave the potato peels on before you boil, for example. Or you can change varieties of potato. Some people mix in sweet potatoes. I minced (and added) garlic to our potato yesterday (1-2 cloves per potato - again: you can use jarred minced garlic, which tells you how much stands in for 1 clove). You could add cheese during the mashing step.

Don’t be afraid to doctor boxed food a bit, either. For example, stuffing calls for 4 Tbsp of butter. I usually use 5 Tbsp. Before we served the corn, I stirred in some butter and added salt & pepper. And those are really minor tweaks. You can go nuts, if you really want to - I’ve added bacon to stuffing, for example.

The trickiest part was figuring out all the timing.

Ham in --> start on the glaze.

Add potatoes to the boiling water --> start on the boxed stuffing

Potatoes mashed --> throw the corn in the microwave

When everything is done, just sit down and eat.

[sherristockman]

How to Cook Broccoli Dr. Mercola Broccoli (Brassica oleracea var. italica) is a vegetable that means “branch” or “arm,” which pertains to its small, tree-like appearance. It belongs to the cruciferous family of vegetables, which also includes Brussels sprouts, cabbage, kale and cauliflower. It is considered to be one of the healthiest foods available, and research has shown that the nutritional value of broccoli is unmatched, as it may help: Fight Cancer Broccoli’s ability to fight cancer is arguably its most well-known benefit thanks to its naturally occurring sulforaphane. Experts believe that this compound works by activating more than 200 different genes that fight cancer, while switching off those that fuel tumors, as well as detoxifying present carcinogens in your system. Promote Digestive Health Broccoli is rich in dietary fiber, which is an important nutritional component to promote wellness. Fiber helps nourish gut bacteria, as well as adding bulk to your stools to help promote regular bowel elimination. Furthermore, it breaks down into short-chain fatty acids that may help reduce your risk of inflammatory diseases. Slow Down Aging Consuming broccoli may help restore your metabolism to more youthful levels. It allows your body to produce the enzyme nicotinamide mononucleotide (NMN), which helps increase nicotinamide adenine dinucleotide (NAD), a compound involved in mitochondrial health and energy metabolism. Fight Free Radicals Phenolic compounds in broccoli have great potential in helping fight free radicals throughout your body, which is a major source of inflammation. Maintain a Healthy Weight Animal studies suggest that the sulforaphane in broccoli may help curb obesity by speeding up tissue browning. Brown fat is a beneficial type of body fat that can help you stay slim. Furthermore, the calories in broccoli are very low, making it an ideal health food that won’t give you excess pounds. A 3.5-ounce serving (100 grams) only contains 28 calories. Sulforaphane was also discovered to help decrease certain gut bacteria known to induce metabolic endotoxemia and obesity. Manage Diabetes According to one study, diabetics who took broccoli sprout extract for 12 weeks were able lower their fasting blood sugar levels by 10 percent. Even though this may look like a small number, the researchers noted that this difference is significant enough to reduce your risk of diabetes-related health complications. However, many people do not enjoy broccoli’s flavor, making them miss out on its powerful health-promoting properties. This is because it contains allylisothiocyanate (AITC), a compound that gives the vegetable a pungent taste.[i] If you’re looking to add broccoli into your diet but the flavor isn’t to your liking, there are plenty of ways you can cook broccoli. Discover how you can make the most out of this vegetable and get enjoyment from it for years to come. How to Cut Broccoli Properly to Maximize it’s Nutrition Most broccoli dishes require florets in different sizes. Knowing how to slice the vegetable properly will allow you to prepare your dishes accordingly to avoid wasting edible parts. To begin slicing broccoli, follow this procedure:[ii] 1. Cut off and discard the very bottom part of the stem since it is usually tough. 2. Next, trim away small florets to make the stems easier to peel. 3. Using a peeler or a small knife, remove the outer layer of the stem to expose the tender green flesh underneath. 4. Separate the florets and the stem. 5. Now, you can slice the vegetable in any way you want. For small cuts, make slices one-fourth to one-half inch thick. For larger pieces, cut the stems into 1- to 3-inch sections. With this process, you will be able to include the stem in your dishes as this is an edible part of the plant, too. This allows you to make the most out of the vegetable and getting value for your money. Different Cooking Processes for Broccoli Eating broccoli raw is one of the simplest ways to get the vegetable’s nutrients and antioxidants into your system. However, the main disadvantage to this approach is ingesting oxalic acid, a chemical that can cause irritation to your mouth and intestinal tract. It also blocks the absorption of iron and calcium, which are crucial nutrients for a healthy body.[iii],[iv] However, do not fret because broccoli is a versatile vegetable – it can be cooked in a various ways to give you different results. So how long does it take to cook broccoli? The answer depends on the cooking method you choose. Here are some ways on how to cook fresh broccoli:[v] · Steamed: Steaming your broccoli may not sound like the most appetizing thing ever, but it’s one of the healthiest methods to consume brocolli. Lightly steaming your broccoli for three to four minutes eliminates epithiospecifier, which is a heat-sensitive, sulfur-grabbing protein that inactivates sulforaphane, a very crucial nutrient in the vegetable. Don’t go beyond this specified time as the nutrients will greatly decrease afterward. · Sautéed: Sautéing broccoli gives the vegetable a crispy texture when cooked with a high-quality cooking fat. You can create a simple sautéed broccoli snack by frying it in coconut oil and a pinch of salt over high heat. · Roasted or baked: Roasting is another way of cooking broccoli aside from the usual steaming and sautéing. Simply mix the vegetable with a few teaspoons of coconut oil and a pinch of salt, then place it in the oven for 20 to 25 minutes at 425 degrees Fahrenheit. · Blanched: Blanching is a process that involves boiling the broccoli (or any vegetable) in a large pot of water with a teaspoon of salt. Wait for one and a half minutes, remove the broccoli from the pot, then plunge it into ice-cold water to stop the cooking process. This helps the broccoli maintain its green color, and removes any bitterness in the flavor.[vi] But what if you don’t have fresh broccoli on hand and you only have the frozen variety? If you you don’t know how to cook frozen broccoli, there’s no reason to worry because the process is practically the same as the ones mentioned above – you just have to thaw it beforehand.[vii] To thaw frozen broccoli, simply place it in a bowl of warm water for a few minutes, then drain off the water. To speed up the process, keep changing the water once it gets cold until you get the desired firmness. From there, you can proceed to cooking your broccoli normally.[viii] Two Amazing Broccoli Recipes You Have to Try Like many people, you may have not enjoyed the taste of broccoli because you didn’t like the way it’s cooked. But used correctly (and in an enticing way), it can quickly become your favorite vegetable for the years to come. I highly encourage you to check out the two recipes listed below that use broccoli as the main ingredient. Not only are they delicious, but nutritionally fulfilling as well. Creamy Ketogenic Broccoli Soup With Wild Trout and Rosemary Ingredients: · 2 tablespoons of coconut oil · 2 cloves of garlic, minced · 2 heads of broccoli, broken into florets and stalks chopped · 1 onion, chopped · 3 cups of organic chicken broth · 1 tablespoon of finely chopped fresh rosemary · 1 tablespoon of dill (leaves only), finely chopped, plus extra for garnish · Zest of 1 lemon · 1 wild-caught rainbow trout, skin and bones removed, flesh smoked and flaked · 2 tablespoons of sunflower and pumpkin seeds, toasted (optional) Procedure: 1. Heat a saucepan over medium-high heat with the coconut oil. Add the onions and cook for five minutes until translucent. 2. Add the broccoli stalk and garlic and cook for another five minutes until everything starts to brown, stirring occasionally. 3. Add the broccoli florets, rosemary and dill, then pour in the broth and bring to a boil. 4. Reduce the heat to medium-low and gently simmer for 20 minutes or until the broccoli is tender. Season with sea salt and freshly cracked pepper. 5. Using a handheld/stick blender, blend the soup until it has a thick a chunky texture. 6. Ladle the soup into serving bowls, then top with the smoked rainbow trout flakes, a sprinkle of toasted seeds and a sprinkling of lemon zest. Serve hot. Another recipe you can try is the Beef Broccoli Stir-Fry. Compared to the soup, the stir-fry recipe works better as the main course because it contains a mixture of meat and vegetables. Beef Broccoli Stir-Fry Ingredients: · 1 pound organic grass fed ribeye boneless steak, sliced into thin strips · 1 cup organic broccoli florets · 1 cup lima bean pods · 1 small organic red bell pepper · 3 cloves garlic, crushed · 1/2 cup water or beef broth · 2 tablespoons Dr. Mercola coconut oil for stir-frying For Marinade: · 5 tablespoons organic Kikkoman soy sauce · 1 tablespoon Dr. Mercola raw honey Procedure: 1. Combine marinade and stir. 2. Pour marinade over sliced beef. Cover, place in the refrigerator and let set for 30 minutes or up to one hour. 3. Heat coconut oil in a pan. Place marinated beef in the pan and cook until it becomes tender. Set aside. 4. In another pan, sauté garlic and then add broccoli, lima bean pods and red bell pepper. Cover and let simmer for one minute. 5. Add water or beef broth. Cover and bring it to a simmer for one minute. 6. Add the beef to the vegetable mixture, and all juices accumulated. Cook for three minutes longer, stirring frequently. 7. Remove from heat and serve. Broccoli Should Be a Regular Fixture in Your Diet If you’ve avoided broccoli before because you don’t like the taste, I urge you to have a second look. It’s one of the healthiest foods you can eat that can help boost your overall well-being. That being said, make sure that you purchase organic broccoli to help maximize the nutrients you’re getting. The possibilities with this vegetable are endless, so get cooking right now! [i] Huffpost, July 12, 2013 [ii] CookThink, “How to Cut Broccoli Into Florets” [iii] The Healthy Home Economist, July 8, 2017 [iv] Live Science, June 15, 2017 [v] Kitchn, September 26, 2016 [vi] The Spruce, October 15, 2017 [vii] Martha Steward, October 12, 2015 [viii] See reference 8

[jakehglover]

Satisfyingly Light Vietnamese Pho Recipe

Recipe by Dr. Mercola

  If there’s a dish that Vietnamese cuisine is most known for, it’s a steaming and comforting bowl of pho (pronounced as “fuh”). Considered Vietnam’s national dish,[i] pho begins with tender rice noodles and thinly sliced raw beef. Hot and flavorful broth is poured over these ingredients, cooking the beef.[ii] Finishing touches include herbs, bean sprouts, scallions, chili peppers, lime wedges and other garnishes.[iii]

  If you want to bring the flavors of Vietnam into your home, try making this Satisfyingly Light Vietnamese Pho Recipe. The harmony between savory, sweet and spicy flavors makes this a very unique dish that’s perfect for sharing or as an individual serving. Plus, instead of rice noodles, it uses healthier and lighter shirataki noodles.

  Ingredients:

  3 to 4 beef soup bones

1 large onion, halved and charred

3 to 4 slices of fresh ginger

1/2 Tbsp. Dr. Mercola’s Himalayan salt

2 Tbsp. fish sauce

1 pod star anise

1 cinnamon stick

1 tsp. coriander seeds

3 whole cloves

  Assembly ingredients for 1 serving:

  Shirataki noodles, drained and rinsed

1/4 lb. raw, grass fed flank steak, thinly sliced

1 cup bean sprouts

2 Tbsp. scallions, sliced

3 Thai basil leaves (optional)

3 to 4 slices of jalapeno (optional)

  Procedure for Cooking:

  Place beef bones in large pot and cover with 4 quarts of cold filtered water. Cook on high heat and bring it to a boil. Boil for 3 to 4 minutes. During this time, foam (or scum) will be released and rise to the top.

Drain the bones, discard the water and rinse the bones with warm water. Scrub your stockpot to remove any residue that was left behind.

Add the bones back to the stockpot and cover with 4 quarts of cold filtered water. Bring to a boil and then lower to a gentle simmer.

Place halved onions and sliced ginger on baking sheet and broil on high for 10 to 15 minutes, turning occasionally so they can brown or char on all sides.

Add star anise, cinnamon stick, coriander seeds and whole cloves to a dry frying pan. Place onto low heat and cook until fragrant. Stir occasionally to prevent burning. Place toasted spices into an herb sachet or cheesecloth then tie with twine to seal.

Add salt, fish sauces, sachet of spices, charred onion and ginger to the stockpot.

Continue to simmer broth uncovered for 6 hours. If at any time foam or scum rises to the surface, skim it out with a spoon.

Carefully remove bones, sachet of spices, onion and ginger from the broth. Then strain the broth through a fine mesh strainer.

The broth will have a layer of fat. You can either skim the surface of the broth using a spoon or you can refrigerate the broth overnight and as the broth cools, the fat will solidify on the surface, making it easy to remove.

  Procedure for Assembly:

  Place broth over medium heat and bring to a gentle simmer.

Arrange shirataki noodles and raw meat into the bowls, then top with hot broth.

Let the noodles and beef sit in the hot broth for 1 to 2 minutes, until the raw meat is no longer pink and the noodles are cooked.

Add bean sprouts, Thai basil, jalapeno slices and scallions, and enjoy!

  A Simply Pho-nemonal Vietnamese Pho Recipe (Pun Intended)

  If you’re trying Southeast Asian food for the first time, this Satisfyingly Light Vietnamese Pho Recipe is an excellent introduction. Not only is a warm bowl of pho delicious, but you can also reap many nutrients that may boost your wellbeing.

  Add your own twist to this recipe by using grass fed chicken bones instead of beef to make pho broth,[iv] or by adding grass fed chicken breast and/or unpasteurized eggs as garnishes. Take a cue from stalls in Vietnam nowadays that offer a variety of pho choices, so you shouldn’t feel bad if your finished product isn’t as “traditional.”[v]

  Shirataki Noodles Spell Good News for Your Health

  What makes this pho unique is the use of shirataki noodles instead of traditional rice noodles. Also called konjac noodles or miracle noodles, shirataki noodles are long, white and translucent, and are made from the glucomannan fiber from the konjac plant’s root.

  These noodles contain 97 percent water, 3 percent fiber, virtually no calories or digestible carbs, plus numerous health benefits your body will thank you for. Glucomannan fiber, which is the base of the noodles, has been linked to various health benefits:

  Weight loss: Studies show that consuming this fiber before eating a high-carb meal can lower the body’s levels of ghrelin, or hunger hormone. Glucomannan was also revealed to help reduce fasting levels when taken daily for a month.

Reduced cholesterol levels: This is done by raising the amount of cholesterol excreted in the stool, leaving less cholesterol to be absorbed in the bloodstream.

Lowered blood sugar and insulin levels

Constipation relief and improved bowel movements

  Glucomannan fiber is a viscous fiber that can absorb up to 50 times its weight in water. As a result, shirataki noodles can move through your digestive system slowly, allowing you to feel full and delaying nutrient absorption into the bloodstream.[vi]

  Shirataki noodles are considered resistant starches, because these are soluble and can act as prebiotics that feed the healthy bacteria in your gut. You can also eat more of them without feeling discomfort and gassiness, as the noodles are fermented very slowly. Resistant starches are also able to:[vii]

  Add significant bulk to stools and help maintain regular bowel movements

Prevent blood sugar spikes, since they’re not digested

Improve insulin regulation, resulting in a lowered risk of insulin resistance

  You can eat shirataki noodles either cold or hot. If you're eating them cold, drain, rinse (to remove most of the slightly fishy konjac root odor) and dress with your preferred seasoning.

  On the other hand, for hot noodles, add them to a pot of homemade broth to let the noodles soak up the flavor. For a more regular noodle texture, heat in an ungreased skillet for a few minutes. This will allow some of the water in the noodles to evaporate, removing some of that mushy and gel-like texture.

  Bank on Grass Fed Beef for Meaty Goodness

  Adding tender grass fed beef slices to your pho provides extra savory flavor. Whether used in pho or your other favorite dishes, this is the best type of beef that you should use.

  Unlike meat from concentrated animal feeding operations (CAFOs) that are most likely to be contaminated with harmful bacteria strains and contain traces of artificial ingredients, growth hormones and artificial drugs, grass fed beef is not only safer, but delivers these nutrients, too:

  Heart-healthy omega-3 fatty acids

Minerals such as calcium, magnesium and potassium

Vitamin E and B vitamins

Beta-carotene

Vaccenic acid

Conjugated linoleic acid (CLA)

  Ideally, purchase grass fed beef from local organic farmers and ranchers. These people often run small biodynamic farms that tend to be cleaner, since the animals aren’t crammed in massive feedlots. Plus, animals raised in these environments have a lower possibility of harboring harmful pathogens. Cows in these farms, because they have access to grass (a staple in their natural diet), also tend to have better health and meat quality.

  If there are no organic farmers and ranchers in your area, you can buy from grocery chains, too, but make sure to check for these labels first:

  100% USDA Organic: No antibiotics were used at any stage of production

“No antibiotics administered” and other similar labels: Especially when accompanied with a “USDA Process Verified” shield, having these labels means that antibiotics weren’t used at any stage of production

“Grass fed” label alongside the USDA Organic label: No antibiotics were used at all, although if the grass fed label appears alone, antibiotics may have been used.

“American Grassfed” and “Food Alliance” Grass fed labels: Animals were both fed grass and did not receive antibiotics. Although this is the best among all these labels, it’s still in its early stages of development so it’s not as widespread yet.

  These Spices in Your Pho Are Simply Fantastic

  Whether they’re added to the soup broth or used as a garnish, these spices are double-duty, providing impeccable flavors and important health benefits:

  Ginger: This popular root crop has shown to help relieve nausea, morning sickness and motion sickness. Studies also associate regular ginger intake with helping reduce muscle soreness and swelling (like knee pain[viii]) and boosting agility and movement. Other research also indicates that ginger can help decrease fasting blood sugar levels among diabetics[ix] and boost attention and cognitive processing capabilities.[x]

 Cloves: These can enhance digestion by stimulating secretion of digestive enzymes, boost the immune system and provide the organs, especially the liver, with a potent defense against free radicals.[xi]

 Cloves also help control blood sugar levels, preserve density and mineral content in bones and treat gum diseases like gingivitis and periodontitis. Lastly, cloves have anti-inflammatory, antibacterial, anti-carcinogenic and anti-mutagenic properties.

 Jalapeno: Chili peppers like jalapeno were found to help fight inflammation, enhance immunity, protect the heart, lower insulin levels, prevent sinusitis and relieve congestion.[xii] A compound called capsaicin in chili peppers may be beneficial for weight loss, since it can aid in reducing calorie intake and shrinking fat tissue.[xiii]

  Capsaicin also contributes to the peppers’ pain-relieving abilities, especially against arthritis and neuropathic pain, and among dermatologic conditions that can trigger painful itching.[xiv] Research has shown that capsaicin may help prevent the growth of breast cancer cells as well.[xv]

Sources and References

  [i] “The History and Evolution of Pho: A Hundred Years’ Journey,” Loving Pho, April 8, 2009

[ii] Christensen, “How To Make Quick Vietnamese Beef Noodle Pho,” Kitchn, January 21, 2017

[iii] See ref. 2

[iv] See ref. 2

[v] “History of Pho: The Story Behind Vietnam’s Bowl of Happiness,” Project Bly, July 31, 2014

[vi] Spritzler, “Shirataki Noodles: The Zero-Calorie ‘Miracle’ Noodles,” Authority Nutrition

[vii] Wanjek, “Resistant' Starches Heal the Colon, Prevent Cancer & Diabetes,” Live Science, February 27, 2013

[viii] Altman, RD. and Marcussen, KC., “Effects of a Ginger Extract on Knee Pain in Patients With Osteoarthritis,” Arthritis and Rheumatism

[ix] Iran J Pharm Res. 2015 Winter; 14(1): 131–140.

[x] “Zingiber officinale Improves Cognitive Function of the Middle-Aged Healthy Women,” Evidence-Based Complementary and Alternative Medicine

[xi] “13 Surprising Benefits Of Cloves,” Organic Facts

[xii] “Chili Pepper, Dried,” The World’s Healthiest Foods

[xiii] “Proteomic Analysis for Antiobesity Potential of Capsaicin on White Adipose Tissue in Rats Fed With a High Fat Diet.,” Journal of Proteome Research

[xiv] Carollo, “The World’s Hottest Pepper: Brings Pleasure and Pain Relief,” ABC News, February 20, 2012

[xv] Weiler, “Spicy Molecule Inhibits Growth of Breast Cancer Cells,” Ruhr-Universität Bochum, December 20, 2016

  https://articles.mercola.com/herbs-spices/chili-peppers.aspx

https://articles.mercola.com/herbs-spices/star-anise.aspx

https://articles.mercola.com/sites/articles/archive/2015/09/09/grass-fed-beef-vs-conventional-ground-beef.aspx

https://articles.mercola.com/sites/articles/archive/2016/03/07/coriander-benefits.aspx

https://articles.mercola.com/sites/articles/archive/2016/05/09/superfood-ginger-turmeric-carrot.aspx

https://articles.mercola.com/sites/articles/archive/2016/05/23/shirataki-noodles-high-fiber-food.aspx

https://articles.mercola.com/sites/articles/archive/2017/01/16/can-capsaicin-chili-peppers-beat-cancer.aspx

  from HealthyLife via Jake Glover on Inoreader https://articles.mercola.com/sites/articles/archive/2018/03/25/vietnamese-pho-recipe.aspx

[sherristockman]

Creamy Ketogenic Broccoli Soup With Wild Trout and Rosemary none Soups are one of the oldest types of foods, with origins dating back to 6000 B.[CO1] C. The word is derived from the French word “soupe,” which is basically a direct translation of soup or broth. It is believed that the first commercially served soup originated in France in the 16th century; hence, the attribution of the name to the country. What makes a soup exciting is that it can consist of anything you like. That being said, throwing a bunch of ingredients into a pot, turning up the heat and calling it a day won’t make your creation a work of culinary art. Soup requires careful preparation and calculation of ingredients to create a delicious result. In this regard, this ketogenic recipe by Pete Evans truly excels. The base stock used is organic chicken broth, and is further enhanced by wild-caught trout, vegetables such as broccoli, garlic and onion, plus healthy servings of lemon and rosemary to add a wonderful aroma. Ingredients: · 2 tablespoons of coconut oil · 2 cloves of garlic, minced · 2 heads of broccoli, broken into florets and stalks chopped · 1 onion, chopped · 3 cups of organic chicken broth · 1 tablespoon of finely chopped fresh rosemary · 1 tablespoon of dill (leaves only), finely chopped, plus extra for garnish · Zest of 1 lemon · 1 wild-caught rainbow trout, skin and bones removed, flesh smoked and flaked · 2 tablespoons of sunflower and pumpkin seeds, toasted (optional) Procedure: 1. Heat a saucepan over medium-high heat with the coconut oil. Add the onions and cook for five minutes until translucent. 2. Add the broccoli stalk and garlic and cook for another five minutes until everything starts to brown, stirring occasionally. 3. Add the broccoli florets, rosemary and dill, then pour in the broth and bring to a boil. 4. Reduce the heat to medium-low and gently simmer for 20 minutes or until the broccoli is tender. Season with sea salt and freshly cracked pepper. 5. Using a handheld/stick blender, blend the soup until it has a thick a chunky texture. 6. Ladle the soup into serving bowls, then top with the smoked rainbow trout flakes, a sprinkle of toasted seeds and a sprinkling of lemon zest. Serve hot. Note: This recipe makes four servings. Blend [TNAS2] Broccoli to Enjoy It in a New and Interesting Way Broccoli is commonly eaten raw or lightly steamed, but in this recipe, it is blended to create a thick consistency. This gives the soup a green color and a creamy texture that help it stand out from other soups. Furthermore, broccoli is one vegetable I recommend people should eat regularly because it’s one of the healthiest foods you can consume. It contains vitamins, minerals, fiber and antioxidants that all work together to help fight diseases such as: Osteoarthritis Cancer High blood pressure Heart disease Kidney disease Diabetes Neurodegenerative diseases Allergies Coconut Oil, Trout and Seeds Provide Healthy Fat for This Ketogenic Recipe The ketogenic diet is all about consuming high-quality healthy fats, moderate amounts of protein and minimal carbohydrates, and this recipe adheres to this tenet closely. The coconut oil, trout and plant seeds all contain generous amounts of beneficial dietary fat that can help support proper biological functions. Coconut oil, for example, contains medium-chain triglycerides that may help with weight management by reducing your hunger. In one study, researchers found that ketones produced by the oil are responsible for this effect.[i] Other impressive benefits of coconut oil include:[ii] · Helping improve blood cholesterol levels · Promoting hair health · Boosting brain function · Fighting harmful microbes On the other hand, wild-caught trout and pumpkin and sunflower seeds contain omega-3 fatty acids,[iii].[iv] an essential nutrient that you must acquire from your diet because your body can’t make its own supply of it. Omega-3 offers body-wide health benefits that may help against diseases such as: · Depression and anxiety: Research has found that an increased consumption of omega-3 fats may reduce your risk of depression and anxiety.[v].[vi] · Heart disease: Several studies have found that omega-3 fats can benefit your cardiovascular system in many ways, such as improving HDL (good) cholesterol levels,[vii] prevent the formation of blood clots[viii] and reduce the presence of triglycerides.[ix] · Inflammation: Omega-3 fatty acids were found to help reduce inflammation by regulating the activation of inflammatory pathways.[x] · Mental disorders: Increasing omega-3 fat consumption may help reduce the frequency of mood swings and relapses in people with schizophrenia and bipolar disorder.[xi],[xii] Rosemary [TNAS3] and Dill [TNAS4] Boost the Flavor and Aroma of This Soup Recipe Herbs are always a welcome addition to any dish, as they can help improve the taste in many ways. Rosemary, for example, is known for its bright, unique flavor while dill is prized for its versatile, warm aroma. Working together in this recipe, these two ingredients add a wonderful layer of flavor to the dish. Furthermore, both rosemary and dill are nutritious in their own right. Rosemary contains a balance of important nutrients, such as vitamin A, B and C, manganese, iron, copper and calcium. Potential health benefits of this herb include reducing cognitive decline in the elderly, as well as the inhibition of ovarian cancer cell lines. Dill is noted for its calcium, potassium, niacin, copper, phosphorus and other phytonutrients. Several notable potential health benefits of this herb include promotion of digestion, boosting your immune system, controlling inflammation and preventing insomnia.[xiii] Maximize the Nutrients in This Recipe by Using High-Quality Ingredients To make sure that you’re getting the most out of this recipe, make sure to use high-quality ingredients from reputable providers only, especially for the fish. The trout should be wild-caught to help reduce your risk of ingesting mercury and other toxic chemicals associated with farmed fish. As for the herbs and vegetables, they must be certified organic to ensure that you’re not ingesting pesticides and other hazardous chemicals commonly sprayed on growing crops. About Pete Evans Pete Evansis an internationally renowned chef who has joined forces with Dr. Mercola to create a healthy cookbook that’s loaded with delicious, unique Keto recipes, ideal for people who want to switch to a ketogenic diet. The “Fat for Fuel Ketogenic Cookbook” will be released November 14. Pete has had numerous noteworthy contributions to the culinary world. He has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala GʼDay USA dinner for 600 in New York City. Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s “Home show,” “Postcards from Home,” “FISH,” “My Kitchen Rules” and “Moveable Feast.”

[sherristockman]

Feast on This Fresh and Fantastic Fermented Veggies Recipe Dr. Mercola By Dr. Mercola What do foods like natto, sauerkraut, kimchi, miso, lassi and kefir all have in common? Hint: It’s not an ingredient. Rather, it’s actually how all of these are made: fermentation. According to the George Mateljan Foundation, fermentation refers to an enzyme-controlled chemical process that breaks down an organic substance into simpler parts, typically with help of bacteria, yeasts or carbon dioxide.[i],[ii] Fermented foods often have a unique taste and peculiar smell, which is why not a lot of people are drawn to them at first. In some cases, they are even considered to be an acquired taste.[iii] However, different studies have attested fermented foods’ benefits when it comes to improving your gut health and optimizing overall health naturally, making a strong case for why they should be added into your diet. You can start by making this Fresh and Fantastic Fermented Veggies Recipe. Creating your own fermented vegetable mix at home is feasible and worth the hard work you’ll be putting into it. Ingredients: 1 cup of freshly juiced organic celery 4 cups organic shredded mixed purple and green cabbage 1 medium organic sweet potato, peeled 1 to 2 small cloves of garlic 1 medium organic beet, peeled 1 packet Dr. Mercola’s Kinetic Culture Procedure: 1. Shred all the vegetables. 2. Juice celery to create a brine, 1 cup for every quart of vegetables. 3. Add 1/4 teaspoon of Kinetic Culture to the brine. Pour the brine over the shredded vegetables and mix in a large bowl to distribute evenly over all vegetables. 4. Pack into jar, compressing vegetables with a masher to remove air pockets. Vegetables should fill jar to the very top. Add more vegetables if needed to reach the top of the jar. 5. Top off with a cabbage leaf, tucking the edges of the leaf into the sides so all vegetables are under it. 6. Add Dr. Mercola’s Jar Lid to top of the jar, leaving it slightly cracked open. 7. Ferment at approximately 72 degrees for three to four days. 8. When the vegetables reach desired taste and texture, store in the refrigerator. Note: In the winter, it may take longer if surrounding temperature is colder. A temperature-stable environment (such as inside an empty cooler) is recommended. Fermented Veggies Are Full of Health Benefits You Shouldn’t Miss The concept of fermenting foods is not entirely new, despite what many people think. The United Nations’ Food and Agriculture Organization (FAO) highlights that: “Fermentation is one of the oldest forms of food preservation technologies in the world. Indigenous fermented foods … have been prepared and consumed for thousands of years and are strongly linked to culture and tradition, especially in rural households and village communities … There is reliable information that fermented drinks were being produced over 7,000 years ago in Babylon (now Iraq); 5,000 years ago in Egypt; 4,000 years ago in Mexic;, and 3,500 years ago in Sudan … Fermentation of milk started in many places with evidence of [other] fermented products in use in Babylon over 5,000 years ago … China is thought to be the birth-place of fermented vegetables …” Not only did the communities mentioned above maintain their own food supply, but they most likely improved their health, too. It’s not too late to try making fermented foods and discovering a treasure trove of benefits that you can get from adding them to your diet. In general, fermented foods are known to: Deliver more bang for your buck, since they contain 100 times more probiotics compared to probiotic supplements Detoxify the body by drawing out toxins and heavy metals from the body Restore normal gut flora when taking antibiotics Reduce risk for type 1 and type 2 diabetes,[iv] brain diseases like Alzheimer’s, urinary and female genital tract infections and infection from pathogenic microorganisms or Helicobacter pylori Improve symptoms linked to lactose intolerance and autism[v],[vi] Improve conditions like leaky gut, atopic dermatitis (eczema), acne and premenstrual syndrome These foods provide a wide and natural variety of good gut bacteria or probiotics, helping improve gut health and preventing development of health problems. Nourishing your gut with probiotics can play a role in maintaining optimal health, particularly by: Combating inflammation and controlling growth of disease-causing bacteria Developing and operating the mucosal immune system in your digestive tract Controlling asthma and lowering allergy risk Producing antibodies that combat pathogens Absorbing minerals and eliminating toxins Benefiting mood and mental health Regulating dietary fat absorption Preventing acne and other conditions like obesity and diabetes Lastly, fermented foods are an outstanding nutrient source, particularly of B vitamins and vitamin K2. The latter is known to help prevent arterial plaque build-up and lower your risk for heart disease. Other nutrients found in fermented foods include:[vii],[viii],[ix],[x],[xi] Beneficial enzymes Conjugated linoleic acid or CLA (in fermented milk products) High amounts of bioavailable minerals Short-chain fatty acids that may boost immune system function What Are the Most Ideal Vegetables to Ferment? Cucumbers and cabbage are most often used for fermentation, although you are definitely free to use your favorite vegetables, provided that they are organically grown, high-quality and GMO-free, to ensure a better and healthier outcome. If you can’t grow your own produce, talk to a local farmer who may sell organic vegetables. Ideally, here’s a basic “formula” of what a good fermented vegetable mix looks like: · Red or green cabbage: This should be the “backbone” of any batch of fermented vegetables that you’ll make. About 80 percent of the mix must be composed of cabbage. You will need five to six medium-sized cabbages for 10 to 14 quart jars of fermented vegetables. When placing cabbage inside the container, make sure the leaves are dense and tightly packed, and don’t forget to set aside extra leaves for the jar tops to tuck all the vegetables neatly into the jar. · Crunchy hard root vegetables like carrots, golden beets, radishes and turnips: These provide additional crunch and flavor to the mix. Peel the skins first, because they have bitter flavors. Other crunchy ingredients you can try adding include red bell peppers and Granny Smith apples. If you like some spice, you can also add one hot Habanero pepper, which will be enough for the entire batch. When handling it, just make sure to wear gloves. · Aromatics: The fermentation process concentrates the pungent flavors, so you really want to only add small quantities of aromatics as a finishing touch. Peeled garlic, peeled ginger and/or herbs like basil, sage, rosemary, thyme or oregano will work. You might want to skip adding onions since they can deliver an overpowering flavor. · Sea vegetables: Whole dulse or flakes are good additions to fermented vegetables. If you have wakame and/or sea palm you can add these too, although they need to be presoaked and diced into the desired size. You can also use arame and hijiki, but because they have fishy flavors, be cautious when adding them to the rest of the vegetables. These Fermenting Tips Are a Must in Your Arsenal Take note of these other tips that’ll help you produce fresh and excellent fermented vegetables:[xii],[xiii] Wash and prepare vegetables properly to remove bacteria, enzymes and other debris. The vegetables may be grated, sliced, chopped or left as a whole. However, be consistent with their size and shape, since that can impact the speed of fermentation and texture of the finished product. Pint and quart jars can come in handy: Large, glass Mason jars with self-sealing lids are the most ideal for fermenting vegetables. You’ll need containers that have a wide mouth that should fit your hand or another tool like a masher, so you can tightly pack the vegetables and remove air pockets. Avoid using plastic jars since they can leach chemicals into the food. The same goes for metal containers because they can be corroded by salts mixed with the vegetables. Try using a stone crock: You can use this if you want to make larger batches. At least 5 pounds of vegetables can be fermented in a 1-gallon container, so a 5-pound crock can hold a batch that weighs 5 gallons. Prepare your brine: Fermented vegetables may need to be covered with brine. You can ferment foods using natural and unprocessed salt like Himalayan salt, salt-free brine (a starter culture mixed with celery juice, which may be enough for 10 to 14 quarts of fermented vegetables) or a starter culture only. When adding brine to your vegetable mix, ensure that the vegetables are completely covered with it, and poured all the way to the top of the jar to eliminate trapped air. Allow the vegetables to “ripen” for a week: After packing the vegetables down, wait for a week or more to allow the vegetables to “ripen” and the flavors to develop. Put the lids on the jar loosely, since they will expand because of gases produced during fermentation. The jars should be placed in a relatively warm location with a temperature of 72 degrees Fahrenheit for a couple of days. Allot three to four days for the vegetables to ferment during the summer. In the winter, set aside seven days for the vegetables to “ripen.” Move the vegetables to cold storage: Move the fermented vegetables to the refrigerator when they are ready. Telltale signs that your vegetables are ready include bubbles that appear throughout the jar and development of a pleasant sour aroma and flavor. Vegetables with a rotten or spoiled odor should be tossed out, and the container must be washed immediately. Afterward, you can try your hand at making another batch. Labeling is important: There might be instances when you’ll forget when you’ve made a particular batch and what its ingredients are. When labeling, include the ingredients, the date when the batch was made and how many days were allotted to ferment the vegetables. One last tip: When serving fermented food, always use a clean spoon and never eat straight out of the jar, since the entire batch can be contaminated with bacteria from your mouth. Don’t forget to share this recipe with your friends and family, so they too can start making their own fermented veggies and start reaping the wholesome benefits.