#like hazelnut or peanuts or cashews or pecans etc

[snailposts]

first of all 100% agree most nuts should not be salted. almost inevitably it completely masks the taste

1-2 can be flipped depending how you see it

1 . Walnut. this is my favorite in the same way people's favorite ice cream flavor is vanilla. there are more interesting nuts, but this one i would never get sick of. extremely easy to eat. also can add a nice texture to a meal :)

2. Hazelnut. by far the best flavor, even better roasted and enhances many confections. only think holding me back is their hardness. ALSO tying these with Chestnuts, which are extremely underrated. i might put chestnut first if they were more readily available

3. Cashew. in childhood i would eat huge amounts of these. very pleasant flavor and texture if you DO NOT SALT IT. i prefer whole to halves.

from here on out i could take or leave these nuts. if i were a bigger nut enthusiast my rankings might be different but i am not

4. Almond. at first i put these dead last bc the nut itself sucks. tough, chewy and bland. however almond *flavored* things are generally really good. marzipan, amaretto, ajoblanco etc. i love almond milk drinks but like. whole milk flavored with almonds NOT the milk alternative

5. Pistachio. there's potential here, but by itself it's kinda too small and shrively to enjoy. best incorporated into desserts with other delicate flavors like rose and cardamom. however with these enhancements it becomes an elite nut.

6. Brazil nut/Macademia nut/miscellaneous. i don't eat these often enough to have a real opinion but they're fine. macademia nuts are good texture but flavor is meh

7. Peanut. can be really good roasted/fried in savory dishes but otherwise they don't do it for me. boiled peanuts in southern usa are pretty good tbh. i hate the salted/seasoned kind in a can and unfortunately that's what i mostly associate them with.

8. Pecan. i forget you exist sometimes sorry. too similar to walnuts and strong association with shitty desserts

This is so hard but I need to force myself to do it because it's so important. I want to be strong and I want to try.

Nut Ranking

Peanut

Pistachio

Cashew

Almond

Walnut

Hazelnut

Pecan

God this is so fucking hard. I think I'm now absolutely sure about 1 and 2 but after that it's a mess.

[melting-clouds]

I'm not trying to prove a point, I'm just curious.

[honey-minded-hivemind]

For the Wings of Fire 🐛SilkWing🦋 AU, I have a few things in mind. SilkWings are colorful and rare in this au, as for each separate tribe au, that tribe is the equivalent of mutants for the dragons. SilkWings aren't necessarily hated or anything, but there aren't many, the ones that do exist act elusive for the most part, and the young ones, the dragonets, are hard to find but once found are hidden away. Flamesilks, the rare few who were caught by the other Pantalan tribes, were used for their silk, and the other SilkWings freed them. SilkWings are usually calm, but when one of their own is endangered, especially a dragonet, they go from serene butterfly to deadly moth. Are vegetarians.

So. Many. Colors. Reds, red-oranges, oranges, yellow-oranges, yellows, golds, yellow-greens, green-yellows, greens, green-blues, blue-greens, blues, indigos, purples, browns, whites, silvers, grays, pinks, etc. ... And they are iridescent to boot.

Just because they are vegetarian doesn't mean their food isn't tasty. Roasted yams, baked potatoes, mushrooms, broccoli, carrots, sweet peas, charred brussel sprouts, tomato bisques, cream of mushroom soup, fried onions, cream of corn, corn-on-the-cob, grits, apples, oranges, bananas, pineapples, raspberries, blueberries, strawberries, lemon cakes, key lime pies, strawberry tarts, cherry preserves,, pecans, walnuts, cashews, chestnuts, hazelnuts, peanuts, pecan pies, hazelnut mousse, boiled peanuts, walnut brownies, honey, honey-roasted everything! Even different grains, like white rice, brown rice, jasmine rice, oats, barley, wheat, whole-wheat bread, oatmeal, porridge, crackers, biscuits, cookies... Herbs such as rosemary, garlic, thyme, pepper, dill, mint, sage, etc. ... Even seaweed from the sea...

Hugging is practiced, crocheting and knitting silk blankets and scarves happens every other day, planting gardens and collecting seeds, feeding birds and making bird feeders with pinecones, peanut butter, and various seeds, collecting various rocks and minerals and gems, weaving silk hammocks between their tree top homes and constructing bridges and building homes and huts and the like with wood, flax, leaves, and more silk...

Dragonets are cared for and protected, but seldom allowed to leave the hidden home of the SilkWings... But they are met with open arms and wings, accepted completely as they are, and aren't expected to get everything right all of the time.

And then Monarch (SilkWing! Reader) stumbles into their lives...

[shivshaktimachtech]

Why Should You Buy Automatic Gear Pump Based Filling Machine For all Types of oils?

Why Should You Buy Automatic Gear Pump Based Filling Machine For all Types of oils? When we take the name of filling machine, many names come to your mind like volumetric filling machine, flowmatic filling machine, servo gear pump filling machine, servo operated piston filling machine, servo filling machine, overflow liquid filling machine, gravity filling machine, automatic positive displacement pump filling machine, Flowmatic Plc Base Auto Volume Adjustable Liquid Filling Machine, Electronic Liquid Filling Machine, etc. A few of these names are different names for the Automatic Gear Pump Based Filling Machine itself. The Gear pumps use the action of rotating gear to transfer oil. The gear pump becomes self-lubricating while oil passes through the gear pump, so the life expectancy of the gear pump increases. Automatic Gear Pump Based Filling Machine can handle a wide range of filling volumes, container sizes, and similar liquids. While originally Automatic Gear Pump Based Filling Machine is designed for all types of different oils. Automatic Gear Pump Based Filling Machine is accurately measured by reading the revolutions of the pump and servo motor. Automatic Gear Pump Based Filling Machine is suitable to fill different type of oils like Coconut oil, Corn oil, Cottonseed oil, Olive oil, Palm oil, Palm kernel oil, Peanut oil, Rapeseed oil, Safflower oil, Soybean oil, Sunflower oil, Mustard oil, Almond oil, Argan oil, Cashew oil, Hazelnut oil, Macadamia oil, Marula oil, Mongongo nut oil, Pecan oil, Pine nut oil, Pistachio oil, Walnut oil, Cod liver oil, Shark liver oil, Cooking oils, Vegetable oils, Essential oils, Ayurvedic Hair Oil, Beard Oil, Herbal Hair Oil, Hair Growth Oil, Onion Hair Oil, Hair Fall Control Oil, Amla Hair Oil, Coconut Hair Oil, Cantharidine Hair Oil, Anti Dandruff Oil, Hair Oil, Jasmine Hair Oil, Almond Hair Oil, Baby Hair Oils, Arnica Montana Oil, Engine Oil, Lubricating Oil, Gear oil, Brake Oil, Tyre Oil, Coolant Oil, Motor Oil, Front Fork Oil, Shock Absorber oil, engine oil, Clutch Fluid, Mineral Oils, Hydraulic Oils, Core Oil, Oil Stabilizer, Silicon Oil, Engine Coolant, Starter Oil, Antifreeze Coolant, Coolant Cleaners, Spindle Oils, Turbine Oils, Air Compressor Oil, Diesel exhaust fluid. To get the best automation solutions for your liquid product, we have different types of Automatic Liquid Filling machines. To see all types of Automatic Liquid Filling Machine, please visit our website: https://shivshaktimachtech.com/bottle-liquid-filling-machine/ Email Id: info@shivshaktimachtech.com Mobile No: +91-9157153198 Read the full article

[baekwin]

24 & 35 !

24. do you have any allergies? WHAT A CAN OF WORMS U HAVE OPENED ANNA i am in fact allergic to dairy (all forms except cheese (bc i accidentally-on-purpose exposure therapied myself to it when i was 9) and butter (no idea why)), eggs, and every nut to exist, including but not limited to peanuts walnuts cashews pine nuts hazelnuts pecans macadamia nuts etc etc. macadamia unfortunately is in a lot of moisturizing hair care and body lotion so i have to watch out for that. also people are recently very taken with cashew butter as a dairy free alternative which is not fun for me. also sometimes they like to use almond flour in vegan desserts which is not fun for me either. also sometimes i am allergic to carrots

35. favorite dessert? gulab jamun and jalebi, both indian both delicious and if u haven’t tried them u MUST

random ask game 💌

[lawblrworld]

(Mostly) healthy study snack ideas.

I LOVE to snack while I work, but this can be a problem, especially during exam times when I work almost all day, so I always need to think about how to make my snacks a little healthier to avoid eating junk food 24/7. Here are a few easy & mostly healthy snack ideas to fill up your next study session:

1. Naan/ pita bread with a healthy dip (e.g. hummus, tzatziki, paté, low fat cream/ cottage cheese, guacamole, salsa, Baba Ganoush, tahini etc.)

2. Mixed berries (blueberries, raspberries, strawberries, gooseberries, cranberries, cherries, mulberries, black berries, currants, goji berries)

3. Toasted brown/ rye bread with your fave topping (sugar free peanut butter, nut butter, tahini, bananas and honey, camembert/ brie cheese, salami and cheddar, pastrami, vegemite/ bovril/ marmite and gouda cheese, chunky cottage cheese and chives, chicken mayo and spinach, avo and sprouts etc.)

4. A bowl of sugar free instant oats with some fun toppings (my favourite is adding 1/2 tbsp of nutella & 1/2 a sliced banana, but you can also add: peanut butter and banana, mixed berries, cinnamon and vanilla, choc chips and coconut flakes, apple and cinnamon, dates and vanilla) (For the adventurous: my family loves eating sugar free oats with small blocks of cheese and a bit of butter - the cheese melts in the warm oats and it becomes more like a mac ‘n cheese vibe)

5. Nuts and seeds (almonds, pecans, hazelnuts, brazil nuts, cashews, pistachios, macadamia, peanuts, walnuts, pine nuts, sunflower seeds, pumpkin seeds)

6. Popcorn (For a healthier option, skip on the pre-packed microwave bags & just buy the loose kernels and pop it in a microwave safe bowl with a lid- just add whatever salt or flavour you want)

7. Veggie sticks and hummus (sliced carrots, sliced cucumber, sugar snaps, peppers/ capsicum, jalapeños, mini tomatoes, broccoli, asparagus)

8. Baked sweet potato fries (done in the oven) with a creamy mayo or ketchup

9. Pretzels and your fav dip (if you feel like a real treat, these are amazing with nutella)

10. Mixed fruit salad bowl (mango, kiwi, dragon fruit, berries, pineapple, apple, banana, grapes, starfruit, litchi, pear, persimmon, papaya, melon, cherry, pomegranate, watermelon, guava, granadilla/ passion fruit, fig, peaches, plum)

11. Mini snack platter (crackers, fruit, cheese, deli meat, chips, veggies, dips, cooked cold meats, nuts).

12. Sushi (a treat you can never go wrong with)

13. Dark chocolate.

14. Homemade iced coffee (make cold brew the night before from coffee grounds & stick it in the fridge. Just add sweetener and your milk of choice the next day)

[nutsarabia]

Nuts in Dubai

Nuts are the type of food that is loved by people all over the world. These are superfoods that contain various nutrients like Vitamin E, Fiber, Copper, Proteins, Fiber, etc. Due to all these nutrients, nuts can help to reduce heart problems, aid in weight loss, lower cholesterol and triglycerides, etc. As you all know that Dubai is one of the best among all the modern cities, but its weather is very dry. So people there tend to eat more nuts to fill their tummy, along with the normal food. Thus, nuts are very popular in Dubai. Now, if you want to shop Nuts in Dubai, then the best website to get the best quality nuts is from Nuts Arabia. We provide many types of nuts on our website like Macadamia, Pistachios, Hazelnuts, Mixed Nuts, Cashew, Almond, Walnuts, Peanut Kernels, Pinenut Kernels, and Pecan Kernels. There are many other items provided by the Nuts Arabia website like pulses, herbs, dried fruit, seed, spices, other than nuts. All of the products available on our site can be purchased by you as a guest or as a registered user. If you want to buy items as a registered user then click on the ‘My Account’ icon, next once the ‘My Account’ list opens up, then click on the ‘Register’ word. On the new ‘Register’ page fill in your details and at last click on the ‘Register’ button. Thus, if you want to shop Nuts in Dubai, then just visit the Nuts Arabia website and get your favorite nuts delivered to your doorstep.

To Shop Nuts: Visit: www.nutsarabia.com

[krishmashah19]

Different Kinds Of Nut Butters & How Can You Use It

Different Types Of Nut Butters

As we all know by now, that nuts should be an integral part of your daily diet when you are trying to eat clean and healthy. It is one of the most important ingredients for a vegan diet. Rightly so, nuts are loaded with protein and a wide variety of vitamins and minerals, making them a nutrient-dense powerhouse.

Today nuts are being used to make all sorts of delish products that you can consume on a daily basis. To name a few - nut milk, nut butter & spreads, nut oils, vegan desserts, etc. Out of all Nut Milk and Nut Butter have quickly gained popularity. They are absolutely delicious to consume, especially the nut butter.

Nut Butters can be made from any but of your choice - like almonds, cashews, hazelnuts, pistachios, walnuts, pecans, peanuts, etc. Till now Peanut Butter was widely available and we were most familiar with it. However, there are a number of companies that have started making nut butter with other nuts as well.

You can make some at home as they are fairly easy to make it yourself.

Almond Butter:

Roasted whole almonds have skins that will fleck the butter. When the almonds start to come away from the sides of the food processor, the butter is ready. Slivered, toasted almonds take about 3 1/2 minutes to form a butter, but roasted whole almonds have additional oil and will be ready in just 2 1/2 minutes. This mild, sweet butter is adaptable in sweet and savory dishes. Try almond butter on a sandwich with apples and brie or Gouda cheese.

Macadamia Butter:

Because of maca­damias’ high fat content, the nuts grind into a butter too thin for spreading on bread in just 2 minutes. Chill to thicken it. Its buttery flavor is great for desserts.

Hazelnut Butter:

This grainy, thick butter with brown specks is fruity and naturally sweet. Processing it takes about 2 1/2 minutes. Bags of chopped nuts have few skins, so don’t worry about removing them. If nuts are whole, toast them in a 400° oven for 5 minutes or until they start to look shiny and the skins begin to loosen. Rub them in a dishtowel to remove skins. Mix a 1 to 1 ratio of chocolate syrup and hazelnut butter for a delicious spread that’s great on toasted honey wheat bread with bananas or on apple wedges.

Peanut Butter:

Use plain roasted peanuts, rather than dry-roasted peanuts, which are seasoned with paprika, garlic, and onion powder. This smooth nut butter has distinctive fresh peanut flavor and the nuts take about 2 minutes to process. It is lighter in color than commercial peanut butters and is grainier than commercial hydrogenated brands.

Walnut Butter:

Like pecan butter, this soft, oily butter is ready in about a minute. It, too, has a bitter aftertaste from the skins, making it good for recipes but not on sandwiches.

If you think its too much trouble to make it yourself - do not worry!! You can get your nut butter from The gourmet box known best for Gourmet Food Online In India.

[dietauthority]

Top 10 Health Benefits Of Nuts

Almonds, cashew nuts, coconut, hazelnuts, peanuts, pine nuts, poppy seeds, brazil nuts, chestnuts, flax seeds (linseeds), macadamia, pecans, pistachio, pumpkin seeds, quinoa, sunflowers seeds, walnuts, sesame seeds etc. - every one of these are grouped into a solitary family members called Nuts.

Nuts include healthy proteins reasonably with exemption of chestnuts and also fats in high quantity. Nuts benefits a great deal to the over all body as well as are considered to be good resources of fibers as well as nutrients, vitamins B, vitamin E, minerals such as iron, zinc, potassium, magnesium, anti-oxidant minerals, and anti-oxidant compounds.

Try to discover a minimum of few of these nuts as well as take a handful of them daily. Want to know why. Read additionally about the Health benefits of Nuts:

1. Nuts are abundant in power as well as nutrients. The monounsaturated fats in nuts assist reduced bad cholesterol as well as enhance great cholesterol.

2. They assist in protecting against coronary artery conditions, and also strokes.

3. They are rich in omega-3 crucial fatty acids with anti-inflammatory properties. They help in managing high BP, battle versus bust, colon and prostate cancers.

4. They likewise benefit in rheumatoid arthritis, Alzheimer's illness, depression.

5. Poly-phenolic flavonoids in nuts shield from cancers, heart illness, degenerative nerve diseases, Alzheimer's disease.

6. They are a rich source of potassium, manganese, calcium, iron, magnesium, zinc, fluoride, selenium. Manganese is a powerful cost-free radical scavenger. Potassium controls heart rate, blood stress. Copper aids in producing red blood cells. Fluoride avoids dental problems.

7. They include vitamin E which assist in maintaining cell as well as mucous membrane layers of the skin and also safeguards from complimentary radicals.

8. They consist of B facility which is quite necessary for health.

9. You may ask if they are great for heart's health as they have a high existence of fat content?

It might seem odd yet the solution is of course. Research study states that individuals who eat nuts daily have a healthier heart than individuals who don't. Simply put 30 grams of nuts everyday can assist your heart remain healthy. They

Help in correct law of blood cholesterol.

Reduce bad cholesterol and also increases good cholesterol.

Arginine in nuts protects against from setting of arteries by boosting its elasticity.

Anti-oxidants, vitamins as well as minerals assist combating against inflammation.

Maintains healthy high blood pressure as a result of the presence of reduced sodium and high potassium content.

10. For people with excess weight:

Nuts contain high fat material. So if you are currently a little fat, do you should stay clear of nuts? The answer is no due to the fact that nuts maintain you away from excessive weight. They release satiety hormonal agents in the digestive tract assisting you to manage cravings. You have to substitute them with low healthy food in your diet. Replace the refined meat, grain foods like bread, sweet treats etc. with these handful of nuts.

Nuts Nutrition Chart:

How numerous need to I consume daily?

You should ideally take in 30 grams of nutes.

Well, it is not possible to consider all the nuts each time in your home. Right here is a rough listing to offer you some idea on exactly how several nuts to take per day, i.e., for 30-50 grams.

20 almonds/15 cashews/ 20 hazelnuts/ 15 macadamias/ 2tbsp want nuts/ 60 pistachios in shells/ 10 whole walnuts/ 20 half walnuts each day could do the job for you. If you acquired combined nuts, then merely take a small handful of the mixture.

So which is your preferred Nut?

I hope this short article on 'advantages of eating nuts' helps you achieve good health.

[bigyack-com]

Why You Should Include Nuts In Your Childs Diet, Side Effects, And How To Do It  

Regularly eating nuts as part of an overall healthy diet can help to reduce cholesterol Highlights Nuts are a source of good fatsNuts help boost brain functioningExcess of nuts may prove detrimental to health The year is coming to an end, in a few days we'd be making new resolutions and attempt to undo all that we have been doing wrong all this while. While you are thinking of some new ones for yourself, it is a good idea to make necessary intervention into your child's life too.  Nuts are natural treasure troves of nutrients like vitamins, minerals, antioxidants, healthy fats, protein and fibre, which help children grow, develop and learn. Examples of nuts include almonds, Brazil nuts, cashews, chestnuts, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Peanuts are technically a legume, but they are commonly referred to as a nut as they have a similar nutritional composition.   1 serving of nuts can provide: 36% of a child's daily vitamin E requirement13% of a child's daily fibre requirement4g protein  (Also Read: 7 Incredible Cashew Nut Benefits: From Heart Health to Gorgeous Hair)

Nuts are natural treasure troves of nutrients like vitamins, minerals, antioxidants Regularly eating nuts as part of an overall healthy diet can help to reduce cholesterol, regulate blood pressure, reduce the risk of diabetes and heart disease, maintain regular bowel movements and even support bone health. Additionally, it may do wonders for children too.  Here are some incredible reason why they should be part of your child's diet:  1. Nuts are good sources of vitamins like vitamin B, E, niacin, folate, protein and manganese and are packed with many important minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.  2. Nuts are heart-healthy because they're a good source of monounsaturated fatty acids. Few nuts like walnuts, almonds etc contains a good amount of omega-3 fats. Considered super healthy for brain development in children, nuts also help keep their immune system strong. (Also Read: Here's How You Can Store Nuts For Long-Term Use)

Photo Credit: iStock 3. Nuts make a perfect snack. A handful of nuts provide you with good amounts of energy. Also dubbed as a source of good fats, these nuts can be added to a child's daily diet. And the best part, it does not require any skill or time to fix this yummy, crunchy, healthy treat in snack boxes. Parents can buy a healthy trail mix or prepare one at home and store. Most commercial trail mixes have a lot of added sugar, so do not forget to check the food label for added sugar content. 4. They can be eaten in various forms like roasted or boiled and many products made from peanuts like peanut butter, peanut oil, peanut/almond flour, dry roasted peanuts (snacks) are readily available. Walnuts, almonds, pistachios can be added to a daily bowl of porridges, cereals or healthy desserts too. (Also Read: What is the Best Time to Consume Nuts? We Find Out!)

Nuts are a source of good fats Side-Effects Of Nut Consumption Nuts can also cause some side effects. Excessive intake may lead to gas and heartburn. So portion control is important. A fistful of mixed nuts or 5 soaked almonds or 1 walnut is a good amount to begin with.  Peanut allergy is also very common and is a very serious food allergy that a child can develop. It's best to take a test if you suspect you have a peanut allergy. Children with peanut allergies should be cautious and check the nutritional label or the menu before buying any product or eating a dish in a restaurant. When And How To Introduce Nuts To A Child?  Nevertheless, nuts can be a choking hazard, so make sure your child is able to handle the texture before giving nuts as a snack. A good age is when child starts handling hard food and is comfortable with the texture. Most manage well after 3 years of age. For children between 2 to 3 years of ages, ground peanut/ almond flour etc can be added in different cereals. Also, as you add this perfect snack to your Lil'ones diet, make sure you add a glass or two of water in addition to what the child usually takes to prevent constipation that might come along with increased dietary fat and fiber from nuts. About Author: Pariksha Rao is a Co-Founder and Chief Nutrition Office (CNO) LIL' Goodness & sCOOLMEAL.  Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same. (This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.) Read the full article

[bubblesweets6-blog]

Breakfast Cookies

Naturally sweetened, vegan, and gluten-free. These breakfast cookies are a great on-the-go bite and good for any time of day!

Breakfast cookies!

How often do you say you get to have cookies for breakfast?

I remember when we were growing up, any kid at school that said they had cookies or cake for breakfast was the “luckiest.”

Well now you can feel good about eating cookies for breakfast because these breakfast cookies are actually packed with the good stuff!

What are these breakfast cookies made with?

These breakfast cookies are actually made with zero refined sugar!

They’re sweetened naturally with ripe bananas and maple syrup.

They’re also vegan and gluten-free; if you use gluten-free flour and rice flour.

There is no egg used in this recipe, either!

My favorite part of this breakfast cookie is the mix ins that you can add in.

You can do your favorite nut, favorite dried fruit, chocolate chips, or a combination of all!

What is the texture of these breakfast cookies?

The texture is kind of like an oatmeal chocolate chip cookie but way more dense.

Even though it’s dense, it is SO incredibly moist because of the banana.

It actually gets softer over time too from being in the plastic bag or container.

I think the molecules of the banana mix together with the air to make it more ripe or something.

Well, not ripe. Soft. It’s hard to describe.

I kind of like to think of it as a banana or fruit getting even riper and softer.

The cookies do that the longer they sit. It’s like they give off a slight moisture.

Additionally, there is an exceptional chew to these breakfast cookies.

What can I substitute for brown rice flour?

I thought I was going to substitute brown rice flour too because I didn’t want to go to the store for it but apparently you can’t substitute it easily.

If you need to substitute it, I would substitute sorghum flour but still, that’s something you’ll likely have to go to the store for.

You can’t just use all almond flour in this recipe too like other recipes where if you don’t have whole wheat flour, you can just use all all-purpose flour.

It’s something about baking gluten-free that makes it a bit tricky.

I’m not super familiar with gluten-free baking so I tend to just stick to what the recipe says.

I found this recipe in a magazine my parents gave me.

And turns out, this recipe is actually from Laura Wright’s cookbook, The First Mess.

If you really need to do substitutions for the flour, I would read this article here for more information.

Can you use quick cook oats?

No! Definitely don’t do that.

You will need good ole classic rolled oats for this recipe.

What mix ins could you add into these breakfast cookies?

I like being a little different so instead of the standard chocolate chips and dried cranberries that I think most people would do, I added in pumpkin seeds and dried tart cherries!

You can certainly use a combination of anything you love. Here are some ideas:

Coconut chips

Dried blueberries

Dried cranberries

Dried apricots

Chopped pecans

Sliced almonds

Pistachios

Pitted and chopped dates

Chocolate chips

Butterscotch chips

I could go on and on. You literally can add in whatever you want.

You can make this breakfast cookie your own.

What other nut butters can you use in this recipe?

So the original recipe calls for almond butter and that’s how I made them the first time.

The second time, I used cashew butter.

Both turned out fabulous.

I think you can use whatever nut butter you want.

Peanut butter, almond butter, cashew butter, etc.

Although I wouldn’t use chocolate hazelnut butter, haha – just might be a tad bit too sweet.

Oh! I also used crunchy almond butter the first time (because I love crunchy) and I think it just added more awesome texture to this recipe.

Breakfast cookies…all day?

I would hope that is a given!

Just because they’re called breakfast cookies doesn’t mean you have to eat them for breakfast.

Although, I think that’s probably the most fun because who doesn’t love saying you had a cookie for breakfast?

Are breakfast cookies healthy?

I mean, I think generally nothing that has “cookie” in its recipe title is healthy but the term healthy is super subjective.

My healthy isn’t your healthy and your healthy isn’t mine.

I believe in moderation and you can see for yourself below in the nutrition facts whether or not this fits into your daily life.

I would say one or two at most but hey, #yolo.

Look at the chockfull of ingredients in one of these cookies!

I totally want to make this recipe again. It’s seriously SO good.

Other wholesome breakfast ideas:

Grab all the ingredients to make this now or pin this photo below to save this recipe for later!

These naturally sweetened cookies are vegan and gluten-free. Perfect cookies to eat for breakfast and chockfull of texture and ingredients!

Course: Breakfast, Breakfast/Brunch, Dessert

Cuisine: American

Servings: 12 cookies

Calories: 226 kcal

Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together oats, cinnamon, baking soda, salt, almond flour, and brown rice flour until all combined.

In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until all combined and mixture is smooth.

Pour the liquid mixture into the large bowl with the dry ingredients and throw your add-ins into the bowl. With a spatula, stir mixture until you have a unified and stiff dough.

Using a large cookie scoop (about two tablespoons), scoop and drop dough onto prepared baking sheet.

Lightly oil your palms with coconut oil and gently flatten each mound of dough with the palm of your hand.

Bake cookies until lightly golden brown, about 15-17 minutes.

Cool cookies completely then store in an airtight container for up to five days.

Recipe courtesy of American Lifestyle Mag and Laura Wright of The First Mess cookbook.

Nutrition Facts

Breakfast Cookies

Amount Per Serving (1 cookie)

Calories 226 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Total Carbohydrates 24g 8%

Dietary Fiber 4g 16%

Sugars 10g

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.

There are affiliate links in this post.

Posted on September 04, 2018

breakfast, cookies, cookies for breakfast

Source: https://www.tablefortwoblog.com/breakfast-cookies/

[toretandtasse]

Diets and Dietary Restrictions

Choose one of the dietary concepts discussed in class; Eat Right for your Blood Type, South Beach, Atkins, Mediterranean, Paleo, etc. and adhere to it for a week.

- Vegan diet

What is a vegan diet? According to HealthLink BC, A Vegan diet is a totally vegetarian diet. Besides not eating meat, vegans also don’t eat any food that comes from animals such as milk products, eggs, honey and gelatin (which comes from bones and other animal tissue).

And also, according to them, there are many reasons why some people choose to exercise a vegan diet, and some of the examples are,

It can be healthier than other diets.

Some people think it's wrong to use animals for food.

Some religions forbid eating meat.

Eating less meat can be better for the environment because most meat is commercially farmed.

Some people don't like the taste of meat.

2. Choose one of the eleven Food food allergens and pretend that have that allergen. How would you adjust your weekly diet choice to incorporate that allergen? Share your experience on your blog. Please include the following...

-Nut allergy (almonds, hazelnuts, pecans, walnuts, cashews, chestnuts, coconuts)

Peanut allergy is one of the most common allergies in children and although the allergy will improve with time for some, for others it will become worse. People who are allergic to peanuts will not necessarily be allergic to tree nuts or seeds.

Symptoms of peanut, tree nut or seed allergies vary and range from milder reactions to a severe allergic reaction (anaphylaxis). The most common symptom of a nut allergy is raised red bumps of skin (hives) and other allergic symptoms such as runny nose, cramps, nausea or vomiting. The best way to manage peanut, tree nut and seed allergies are to avoid all products containing these foods.

Food allergies can be life-threatening and peanuts, tree nuts and seeds are some of the most common food triggers for life-threatening severe allergic reactions. If you, or a child in your care, have a severe allergic reaction (anaphylaxis), call triple zero (000) for an ambulance. Do not stand or walk. Administer adrenaline (epinephrine) via autoinjector (EpiPen®), if available.

2.1 Examples of typical daily menus and my 7-day log of eating habits

-Breakfast

Breakfast kick-starts your metabolism, helping you burn calories throughout the day so it is important to have a filling breakfast. For breakfast, I choose to have oats, oat milk, strawberry yogurt, dried cranberry, dried peaches, brown sugar and maple syrup. For the topping, there's a fresh strawberry, blueberry and slice of bananas.

Oats are rich in carbs and fibre, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals.  

-Lunch

 It consists of, potatoes, cherry tomatoes, avocado, spinach and tofu.

Potatoes contain a good amount of carbs and fibre, as well as vitamin C, vitamin B6, potassium and manganese. While Tomatoes are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate. Avocados are very high in potassium, which should support healthy blood pressure levels it is also loaded With Heart-Healthy Monounsaturated Fatty Acids and also rich in fiber. Adocados can also Lower Cholesterol and Triglyceride Levels and also high in antioxidants. Spinach is low in carbs but high in insoluble fiber. This type of fiber may benefit your digestion. It is also an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Tofu is low in calories but high in protein and fat. It also contains many important vitamins and minerals. Research indicates that soy has a protective effect against breast, digestive, and prostate cancers. Eating tofu may protect against a variety of health conditions, such as heart disease, diabetes, and even certain cancers.

Provide one recipe that you have created (using standard recipe format) that utilizes the concepts discussed (in class).

Quinoa salad with hummus and steamed vegetables.

At the end of the week, reflect on your experiences.

Provide some advice or ideas that would allow you to maintain your dietary choice and be a chef.

In my opinion, you need to have a lot of knowledge regarding this particular diet if you want to continue doing the vegan diet. You need to deliberately study the diet and know where you can get or supply the vitamins and minerals that you can get in animal products.

Would you continue with your choice?

No. As a person whose familiar and accustom eating the animal product. Being vegan is a big challenge. I need to remove all the product that I have been eating since I was young and it takes a lot of time and effort just to replace the product where I get my proteins and other vitamins that I usually get from animal products. Also, a vegan diet is not cheap, and a lot of product is made especially for this type of diet. You also need to buy vitamins and minerals in order for you to get the vitamins that you can get with animal products.

Reference

HealthLink BC. Vegan Diet. February 02, 2019. Retrieve from https://www.healthlinkbc.ca/

Rachel Link. The Vegetarian Diet: A Beginner's Guide and Meal Plan. October 17, 2018. Retrieve from https://www.healthline.com/

Better Health Channel. Nut Allergies. July 2017. Retrieve from https://www.betterhealth.vic.gov.au/

Lorna Kring. Nutritious Nuts: Great For Snacking. March 26, 2015. Retrieve from. https://foodal.com/

Rachel Link. Potatoes: Healthy or Unhealthy?. May 18, 2017. Retrieve from https://www.healthline.com/

Adda Bjarnadottir. Tomatoes 101: Nutrition Facts and Health Benefits. March 25, 2019. Retrieve from https://www.healthline.com/

Kris Gunnars. 12 Proven Health Benefits of Avocado. June 29, 2018. Retrieve from https://www.healthline.com/

Kris Gunnars. Spinach 101: Nutrition Facts and Health Benefits. May 14, 2019. Retrieve from https://www.healthline.com/

Alina Petre. What Is Tofu, and Is It Good for You? December 13, 2018. Retrieve from https://www.healthline.com/

Ania (Lazy Cat Kitchen). Savoury Vegan Breakfast Bowl. April 24, 2019. Retrieve from https://www.lazycatkitchen.com/

https://www.healthline.com/nutrition/9-benefits-oats-oatmeal#section2

[appletable80-blog]

HOW TO REPLACE EXPENSIVE (& SOMETIMES ECOLOGICALLY AND/OR ETHICALLY SUSPECT) NUTS IN VEGAN COOKING

After almost 11 years of blogging, I must be getting lazy, because I found myself doing fewer and fewer blog posts every month, and then... nothing new, for about a month and a half. But, in the last little while my interest has been sparked again.  My current interest is in cutting way down on the amount of  oil and expensive (and potentially ethically and environmentally suspect) tree nuts that I use in creamy vegan mixtures, such as sauces, cheeses, mayo, ice creams, spreads, etc.. My reason is only peripherally due to the fact that we are trying to lose some weight. I know that nuts are good for us and I will certainly use walnuts, pecans, etc., in baking for special occasions or for our weekly treat, but it has bothered me for some time now that so many cashews and coconuts are used in vegan cooking these days.  (Oh, and don't forget about almonds!) It's not that I have anything against cashews per se, but, to quote from this article, "What are the most eco-friendly nuts?" (worth a read): "Cashews are a little trickier. They’re light on the land, providing wildlife habitat and preventing erosion, but the processing stage is much more intensive. Cashews grow primarily in Vietnam, India, and northern Africa, but most are shipped to India for processing; there, workers shell the nuts by hand, sometimes exposing their skin to burns from the caustic oils inside. (Check out this detailed look at the system.) And that’s nothing compared to the human rights abuses suffered by some cashew processors in Vietnam, according to Human Rights Watch. Fortunately, there are some Fair Trade cashews to be had, and I’d go for them whenever possible."  Here is an article about the treatment of cashew processors in India. Note from me: They, of course, are more expensive than non-Fair Trade. (And organic does not necessarily mean fair trade as well.)

The other tropical nut that is over-used in vegan cooking lately (in my opinion) is the coconut.  I won't go into the nutrition debate here, but there is an animal cruelty issue with coconut products, as well as human and ecological issues. The following is from an article entitled "Are coconut products bad for the environment?":

"...The use of coconut oil grew 780 percent between 2008 and 2012, and the demand for coconut water jumped 168 percent between 2010 and 2013. And if an informal survey of my local yoga-goers and farmers market-shoppers is any indication, the boom is still going strong. So what kind of impact are we having? The first consideration: Everyone’s favorite hairy-on-the-outside, succulent-on-the-inside fruit (sorry, kiwi) comes to us from the tropics — Indonesia, most often, plus the Philippines and India, and to a lesser extent, Brazil, Sri Lanka, and Thailand. So unless you’re currently lounging on an idyllic beach — you lucky so-and-so — that coconut product was shipped a considerable distance to reach you, with all the transportation-related carbon emissions that entails. Locavore eating it’s not. Then there’s the growing of the trees themselves. Fortunately, coconut farming isn’t linked to the kind of deforestation that makes palm oil so devastating to local ecosystems. But those lovely coconut trees can still be grown in a monoculture, which hurts tropical biodiversity and soil quality. And finally, there’s the human rights side of things. As with other cultivators of the tropics (those who produce chocolate, cashews, and coffee, to look just at the Cs), coconut farmers very often toil in terrible poverty — as high as 60 percent of them in the Philippines. Coconut water alone sells for a couple of bucks or more per bottle, but the farmers behind it make as little as 12 cents per coconut. Kind of a bitter system, huh?" See also http://www.onegreenplanet.org/environment/is-your-obsession-with-coconuts-harming-the-environment/ Apart from the above concerns, there is the animal cruelty issue I mentioned above. I urge you to read the following and be an informed consumer: See this article for a list of cruelty-free brands of coconut products and other products that contain coconut oil. See photographs at this article:  "Life in chains: Heartrending pictures of caged Indonesian monkeys being sold to coconut farmers" Published earlier this year, the most comprehensive article I read, Pay Coconuts, Get Monkeys, gives us an idea  of what life is like for these monkeys, how valuable they are economically, and how legal loopholes enable trainers and “zoos” to essentially get away with animal abuse and neglect. Early on in the piece a man called Noi Petchpradab, who has been training macaques to harvest coconuts for thirty years, was interviewed and discusses daily life for these working monkeys: "When they are not working, the animals are chained to tree stumps, which Mr. Noi said is due to their aggressiveness. They are given three daily meals, consisting of rice mixed with Lactasoy milk." The article also goes on to say: "Due to their ability to work for long hours, the macaques are capable of collecting 600-1,000 coconuts per day, compared to only 100-200 for humans. On a few occasions, he admitted, the monkeys are so tired they faint. VIDEO: https://youtu.be/8gWEsNL-RJc This practice will surely continue as long as there is both a market for coconut oil and consumers who are ignorant to the fact that this is even happening. Also, there will always be an economic incentive for people in these areas to use monkeys as performers as long as tourists are willing to spend money to visit them."

So, what about the domestic favorite, almonds?? See this article: Here’s the Real Problem With Almonds  and this one: The Problem With Eating Almonds That No One Is Talking About "If you care about the drought in California, you might want to read this."

**************** What to do?  Yes, we  could use macadamia nuts, Brazil nuts, hazelnuts, pistachios, pine nuts.  But these nuts can be beyond the average budget even if they are grown in North America (especially the last two).   I have not really researched macadamia nuts-- we think of Hawaii first, but they are native to and grown extensively in Australia. Organic macadamias sell for about $25 lb Cnd.  I have used Brazil nuts because, according to this article, "What are the most eco-friendly nuts?: "What about those exotic nuts you mentioned? Brazil nuts, grown in – wait for it – Brazil’s Amazon, actually support the rainforest because they don’t grow well without their natural, diverse ecosystem around them. Cultivating them, then, gives locals an economic incentive not to slash and burn. "Hazelnuts are a dream to grow: long-lasting, hardy, erosion-blocking, and requiring no pesticides. You can find US hazels, mostly from Oregon, and that’s a good bet because of child labor issues associated with Turkish hazelnuts."  But, again, not for everyone's budget in the long run.

****************** So, what's my solution, one that will allow me to make rich-tasting, creamy vegan dishes even on a tight budget and while trying my best to avoid humanitarian and ecological pitfalls? Peanuts and seeds!  They are inexpensive, easy to find, grown in North America, and chock full of nutrition and good fats. I have only just begun my kitchen explorations, but have produced a few delicious items so far, so read on, if you are interested.

I'd love to hear what you think, and/or any recipes you've come up with. MY THREE STAPLES: (You can use them alone or in combination.)

Unsalted Dry-Roasted Peanuts Other possibilities? North American-produced organic hulled hemp seeds and/or pumpkin seeds are other possible choices, but they are also fairly expensive when compared to the three choices above, and can lend a greenish hue to your finished product. Printable Copy BRYANNA'S TOFU & PEANUT OR SUNFLOWER SEED “RICOTTA” Makes 3 1/2 c. Adapted from my book “Nonna’s Italian Kitchen”. This mixture is very similar to the creamy full-fat ricotta used in Italy.  It's so creamy that you can use it as a spread on bread, or as a filling for crespelle (crepes), or in desserts.  NOTE:  Most vegan ricotta recipes that I have seen contain herbs.  This puzzles me because the ricotta that I grew up using in San Francisco was plain.  You could add herbs if you wanted, but it was used as-is in lasagne and in desserts, too. (No, that's not a typo: "In Italian, lasagna refers to one sheet of pasta and its plural form, lasagne, refers to the dish with several layers.") Ingredients: 2 (12.3 oz.) boxes extra-firm silken tofu, crumbled (OR 2 lb. medium firm tofu, pressed down to around 24.6 oz. and drained) 1/2 c. shelled chopped dry-roasted, unsalted peanuts, OR raw shelled sunflower seeds (OR 1/2 & 1/2) 2 T. + 1 tsp. fresh lemon juice 1/2 tsp. salt In a food processor, high-speed blender mix about 3 cups  of the crumbled tofu with the soaked,drained peanuts or sunflower seeds, the lemon juice and salt. Process until they are very smooth.  Then crumble in the remaining tofu and process again in bursts. The resulting mixture should be mostly smooth, but with a little graininess-- it doesn't have to be like cream cheese. Scoop the "Ricotta" into a plastic container and refrigerate.  It firms up when chilled.

More recipes using seeds and/or peanuts instead of nuts: EASY, INEXPENSIVE, NO-COOK, OIL-FREE VEGAN CREAMER

and 

Enjoy!

Source: http://veganfeastkitchen.blogspot.com/2018/01/how-to-replace-expensive-sometimes.html

[edgystuff]

The Old World Diet

Want to stop your constant fatigue, brain fog, feeling of being bloated? Want to start waking up early, jumping out of bed? Want to have more energy than you remember ever having? This diet can do that for you.

Growing up in France, food on the table used to always come well prepared - peeled, cooked until very soft, prepared at home. Many dishes were following traditional recipes that had been perfected over centuries. Since globalization had not quite happened yet, fruits and veggies were locally grown and only appeared when in season - and even then I wasn’t that big on them, I was nuts about nuts. Grass-fed red meat was consumed no more than once a week, and chicken was a delicacy, reserved for special occasions, freshly killed from the local farm. A pet peeve I developed was snack packages being left open - see, they would go stale within a couple days. No human ate corn really, it was known to be animals food. I can’t remember any exposure to soy, except in my teenage years when I started enjoying Asian food. And above all fresh baguette, pasta and other white wheat derivatives were the basis of our energy.

Since I was quite the rebel and had a tendency to question absolutely everything, especially when it came from my parents, I was very suspicious of the French countryside food traditions. For me a lot of that food selection and meticulous preparing was akin to old wives’ tales. Moving to the US in 2003, then in my early twenties, was a pivotal moment for my diet. I started following all these pseudo-health advices, eating a lot more varied fruits, vegetables and legumes. For the first time they came to me with skin on, partly cooked, sometimes raw, because see otherwise “you lose all the vitamins.” Any fruit could be obtained all year round, though it seemed quite tasteless. Meats were on the menu every day, especially chicken which was the cheap every day option.

Fast forward about 15 years and I had developed many debilitating health issues: massive fatigue and brain fog, blank memory, blurry vision, constant constipation. My brain felt just like a piece of plastic. I would find myself just sitting in my car in a daze. I would sometimes go a full week without going number two (it’s quite a terrible feeling). Most of the time I couldn’t gather any energy to exercise, feeling just knocked out. This made me doubt everything, even my mind - maybe I was just utterly depressed and it created all my health issues? But I realized over time that certain food didn’t make me feel good, although it was so hard to pinpoint which ones. I was supposed to be eating healthy food, following the nutrition advices of many well crafted science-backed blog posts. I had tried gluten free and other arbitrary subtraction diets for months at a time but nothing seemed to feel good past the first couple weeks of positive placebo effect.

Then one day I decided to try something: to forget about what is said to be healthy, and instead to go back to my childhood diet. Exit many fruits and all the obscure grains, legumes and veggies I never heard of before age 20. Shoot for high quality meats, and less often. Satisfy that craving for bread and pastries. Well almost immediately I regained energy. Within a few weeks I was feeling my normal self again, with most symptoms gone. Within a few months, my sharpness and energy reached unprecedented levels - my brain was like overclocked, I could visualize decades-gone events sharply by memory, and my high levels of energy felt almost scary.

This was not the happy ending quite yet. Since I did not really understand what was truly bad for me yet, I then went through many relapses for another 2-3 years. Often times I was pressured by others to eat “healthy”, or I would convince myself that maybe I wasn’t sensitive to some food anymore. Maybe I was just dealing with a lot of stress of early parenthood and could not quite make the food choices I wanted. But finally it came together in 2019 when I put together my experiences with the teachings from the Plan Paradox book. Although the book has its flaws and shoots in too many directions, the main teaching is that plants don’t just give food away to us for free - they absolutely defend themselves with the largest chemical arsenal known to mankind! It makes so much sense, and is why animals need to have a very specialized diet to be able to handle a narrow set of food - and why it can take them hours or days to properly digest things. But somehow humans are now believing that they can eat anything, any time, and keep on with our crazy active lifestyles. Coming up with my new diet, I thought a good description would be “Old World Diet” for bringing me back to what Europeans refined over centuries.

Whole grain food, or how to kill you GI

Principles and rules

What are some principles of a good diet?

Your body and mind should feel good at most times. You should start feeling better right away, there is no “die off” period during which “some dying bugs release chemicals” (the die off period is the most common excuse for bad diets).

Your weight should stay same or reduce, even though you are eating until full satisfaction.

Your GI should not hurt, feel bloated or constipated in any way. Regular daily bowel movements, typically in the morning.

The ideas of the diet can fit in a blog post, not a 700 page book.

Here are the main rules of the diet:

Stick to refined foods as much as possible. Refined doesn’t mean that you should go for chemicals - it means that the food was prepared in the “most evolved way” to make it the easiest to digest - shelled, peeled, deseeded, cooked until soft, etc.

Stay away from anything too sweet, especially fructose, which tricks your body into eating a lot of it. Many fruits are evolved to make you fat.

Stay away from anything known to be poisonous, or which may not be ripe for consumption. This seems obvious, but apparently not, look at all the potatoes.

What (bad stuff) you don’t eat is more important than what (good stuff) you eat. Stop harming yourself.

Supplements and vitamins are great. They are the way to bring back what was lost in processing - without the poisons.

You eat what the things you eat, ate.

The food list

With this in mind, the Old World Diet:

Main grains like wheat and rice are fine, but only in most refined form like white flour and white rice. Baguettes and other breading, white pasta is all good. Prefer bakery items that have risen by yeast (break up gluten) and are vitamin enriched. But stay away from whole grains! This includes most of corn based products, like corn flakes and most breakfast cereals. Also no to oats and other whole cereals found in most energy bars.

No legumes: anything soybean / soy based is off. Same for most bean and pea families. They are some surprise entries in this category, like peanuts and cashews (not nuts) which must be avoided.

Real nuts (shelled and peeled) are your friend. Best are pistachios, hazelnuts, and pecans. Almonds are fine but prefer peeled or as a flour.

Reduce meat consumption and shoot for highest quality like grass-fed beef and pasture raised chicken.

Fish and seafood should be your main protein, as long as wild caught to avoid corn feeding.

Milk should be A2 casein (coming from southern european cows). There are brands that promote A2 (like the A2 brand). But really, truly, just stay away from milk altogether if you can. It’s got enough calcium to build a cow, along with an overdose of vitamin D that increases its absorption. Hypercalcemia is a very debilitating condition. On the other hand, butter has little casein so is fine, but prefer yellow-colored European style butter.

Limit fruit consumption to only local, organic and very ripe fruit. Rule of thumb: it should smell very good. Still many fruit have high doses of fructose and are the surest way to become fat. Avocados are fruit, and although they don’t have the usual sugar, they personally make me feel really bad.

No nightshades! Potatoes, tomatoes, eggplant are off the menu. Maybe once in a while if peeled, deseeded, ripe and well cooked. Tomato paste may be ok.

Having a bit of regular sugar or maple syrup is fine, since they both have 50% or less fructose ratio. In general just avoid sugar and ban any fructose rich food (like honey).

For alcohol, the best is some clean white wine with lower sugars, like Sauvignon Blanc. Some red wine feels ok too, but it varies quite a bit based on skin content and amount of aging. Many beers seem to too much of the original lectins (the bad proteins attacking your gut) and are not aged long enough, so in doubt go for very clear Belgium-style ones. Overall the harder alcohols like whisky seem to be much easier to digest.

Overall it is close to the Plant Paradox diet, but with notable differences:

White wheat flour (with gluten) and white rice are fine really. Enjoy these delicious breads and pasta. That’s where you can draw most of your energy, and digesting them seem really easy once all of the gut-attacking substances are removed. Take the ones enriched with iron / thiamine / etc.

Avocados are not fine. Overall double check that the food is not banned in the FODMAP list.

White wine or champagne seems to go better than red wine, even with the need for sulfites.

A2 milk, so easy to digest. But really just ditch the milk.

Great: traditional white bread, enriched with vitamins

Easy dinner: sardines on a brioche bun, with white wine

Trusting our history rather than pseudo-science

Fairly simple diet isn’t it? Personally I have been feeling amazing and lost quite a bit of weight after just a few weeks on it. GI is working like clockwork. This diet just brings you back to the most evolved food humanity was using before the health craze shifted us off track. What we are seeing really with all these bad “healthy” diets, is that modern science and medicine have become self-fulfilling. They are somehow telling us what healthy foods are (which they are not, besides for animals with specialized digestion that have plenty of time to digest them), which in turn make us sick in ways that are impossible for your body to fix (mostly auto-immune diseases, so your body IS the attacker) and finally we are given medications to fix ourselves (but they are just about reducing the inflammation and pain really). It’s time to stop this vicious pseudo-scientific cycle. Think about it - humanity mostly evolved by preparing their food better than animals, starting with the discovery of fire for cooking, which gave them their huge advantage over animals. It is time to enjoy the benefits of humanity’s experience and live a pain-free, energy-filled life.

[guitarsun40-blog]

HOW TO REPLACE EXPENSIVE (& SOMETIMES ECOLOGICALLY AND/OR ETHICALLY SUSPECT) NUTS IN VEGAN COOKING

After almost 11 years of blogging, I must be getting lazy, because I found myself doing fewer and fewer blog posts every month, and then... nothing new, for about a month and a half. But, in the last little while my interest has been sparked again.  My current interest is in cutting way down on the amount of  oil and expensive (and potentially ethically and environmentally suspect) tree nuts that I use in creamy vegan mixtures, such as sauces, cheeses, mayo, ice creams, spreads, etc.. My reason is only peripherally due to the fact that we are trying to lose some weight. I know that nuts are good for us and I will certainly use walnuts, pecans, etc., in baking for special occasions or for our weekly treat, but it has bothered me for some time now that so many cashews and coconuts are used in vegan cooking these days.  (Oh, and don't forget about almonds!) It's not that I have anything against cashews per se, but, to quote from this article, "What are the most eco-friendly nuts?" (worth a read): "Cashews are a little trickier. They’re light on the land, providing wildlife habitat and preventing erosion, but the processing stage is much more intensive. Cashews grow primarily in Vietnam, India, and northern Africa, but most are shipped to India for processing; there, workers shell the nuts by hand, sometimes exposing their skin to burns from the caustic oils inside. (Check out this detailed look at the system.) And that’s nothing compared to the human rights abuses suffered by some cashew processors in Vietnam, according to Human Rights Watch. Fortunately, there are some Fair Trade cashews to be had, and I’d go for them whenever possible."  Here is an article about the treatment of cashew processors in India. Note from me: They, of course, are more expensive than non-Fair Trade. (And organic does not necessarily mean fair trade as well.)

The other tropical nut that is over-used in vegan cooking lately (in my opinion) is the coconut.  I won't go into the nutrition debate here, but there is an animal cruelty issue with coconut products, as well as human and ecological issues. The following is from an article entitled "Are coconut products bad for the environment?":

"...The use of coconut oil grew 780 percent between 2008 and 2012, and the demand for coconut water jumped 168 percent between 2010 and 2013. And if an informal survey of my local yoga-goers and farmers market-shoppers is any indication, the boom is still going strong. So what kind of impact are we having? The first consideration: Everyone’s favorite hairy-on-the-outside, succulent-on-the-inside fruit (sorry, kiwi) comes to us from the tropics — Indonesia, most often, plus the Philippines and India, and to a lesser extent, Brazil, Sri Lanka, and Thailand. So unless you’re currently lounging on an idyllic beach — you lucky so-and-so — that coconut product was shipped a considerable distance to reach you, with all the transportation-related carbon emissions that entails. Locavore eating it’s not. Then there’s the growing of the trees themselves. Fortunately, coconut farming isn’t linked to the kind of deforestation that makes palm oil so devastating to local ecosystems. But those lovely coconut trees can still be grown in a monoculture, which hurts tropical biodiversity and soil quality. And finally, there’s the human rights side of things. As with other cultivators of the tropics (those who produce chocolate, cashews, and coffee, to look just at the Cs), coconut farmers very often toil in terrible poverty — as high as 60 percent of them in the Philippines. Coconut water alone sells for a couple of bucks or more per bottle, but the farmers behind it make as little as 12 cents per coconut. Kind of a bitter system, huh?" See also http://www.onegreenplanet.org/environment/is-your-obsession-with-coconuts-harming-the-environment/ Apart from the above concerns, there is the animal cruelty issue I mentioned above. I urge you to read the following and be an informed consumer: See this article for a list of cruelty-free brands of coconut products and other products that contain coconut oil. See photographs at this article:  "Life in chains: Heartrending pictures of caged Indonesian monkeys being sold to coconut farmers" Published earlier this year, the most comprehensive article I read, Pay Coconuts, Get Monkeys, gives us an idea  of what life is like for these monkeys, how valuable they are economically, and how legal loopholes enable trainers and “zoos” to essentially get away with animal abuse and neglect. Early on in the piece a man called Noi Petchpradab, who has been training macaques to harvest coconuts for thirty years, was interviewed and discusses daily life for these working monkeys: "When they are not working, the animals are chained to tree stumps, which Mr. Noi said is due to their aggressiveness. They are given three daily meals, consisting of rice mixed with Lactasoy milk." The article also goes on to say: "Due to their ability to work for long hours, the macaques are capable of collecting 600-1,000 coconuts per day, compared to only 100-200 for humans. On a few occasions, he admitted, the monkeys are so tired they faint. VIDEO: https://youtu.be/8gWEsNL-RJc This practice will surely continue as long as there is both a market for coconut oil and consumers who are ignorant to the fact that this is even happening. Also, there will always be an economic incentive for people in these areas to use monkeys as performers as long as tourists are willing to spend money to visit them."

So, what about the domestic favorite, almonds?? See this article: Here’s the Real Problem With Almonds  and this one: The Problem With Eating Almonds That No One Is Talking About "If you care about the drought in California, you might want to read this."

**************** What to do?  Yes, we  could use macadamia nuts, Brazil nuts, hazelnuts, pistachios, pine nuts.  But these nuts can be beyond the average budget even if they are grown in North America (especially the last two).   I have not really researched macadamia nuts-- we think of Hawaii first, but they are native to and grown extensively in Australia. Organic macadamias sell for about $25 lb Cnd.  I have used Brazil nuts because, according to this article, "What are the most eco-friendly nuts?: "What about those exotic nuts you mentioned? Brazil nuts, grown in – wait for it – Brazil’s Amazon, actually support the rainforest because they don’t grow well without their natural, diverse ecosystem around them. Cultivating them, then, gives locals an economic incentive not to slash and burn. "Hazelnuts are a dream to grow: long-lasting, hardy, erosion-blocking, and requiring no pesticides. You can find US hazels, mostly from Oregon, and that’s a good bet because of child labor issues associated with Turkish hazelnuts."  But, again, not for everyone's budget in the long run.

****************** So, what's my solution, one that will allow me to make rich-tasting, creamy vegan dishes even on a tight budget and while trying my best to avoid humanitarian and ecological pitfalls? Peanuts and seeds!  They are inexpensive, easy to find, grown in North America, and chock full of nutrition and good fats. I have only just begun my kitchen explorations, but have produced a few delicious items so far, so read on, if you are interested.

I'd love to hear what you think, and/or any recipes you've come up with. MY THREE STAPLES: (You can use them alone or in combination.)

Unsalted Dry-Roasted Peanuts Other possibilities? North American-produced organic hulled hemp seeds and/or pumpkin seeds are other possible choices, but they are also fairly expensive when compared to the three choices above, and can lend a greenish hue to your finished product. Printable Copy BRYANNA'S TOFU & PEANUT OR SUNFLOWER SEED “RICOTTA” Makes 3 1/2 c. Adapted from my book “Nonna’s Italian Kitchen”. This mixture is very similar to the creamy full-fat ricotta used in Italy.  It's so creamy that you can use it as a spread on bread, or as a filling for crespelle (crepes), or in desserts.  NOTE:  Most vegan ricotta recipes that I have seen contain herbs.  This puzzles me because the ricotta that I grew up using in San Francisco was plain.  You could add herbs if you wanted, but it was used as-is in lasagne and in desserts, too. (No, that's not a typo: "In Italian, lasagna refers to one sheet of pasta and its plural form, lasagne, refers to the dish with several layers.") Ingredients: 2 (12.3 oz.) boxes extra-firm silken tofu, crumbled (OR 2 lb. medium firm tofu, pressed down to around 24.6 oz. and drained) 1/2 c. shelled chopped dry-roasted, unsalted peanuts, OR raw shelled sunflower seeds (OR 1/2 & 1/2) 2 T. + 1 tsp. fresh lemon juice 1/2 tsp. salt In a food processor, high-speed blender mix about 3 cups  of the crumbled tofu with the soaked,drained peanuts or sunflower seeds, the lemon juice and salt. Process until they are very smooth.  Then crumble in the remaining tofu and process again in bursts. The resulting mixture should be mostly smooth, but with a little graininess-- it doesn't have to be like cream cheese. Scoop the "Ricotta" into a plastic container and refrigerate.  It firms up when chilled.

More recipes using seeds and/or peanuts instead of nuts: EASY, INEXPENSIVE, NO-COOK, OIL-FREE VEGAN CREAMER

and 

Enjoy!

Source: http://veganfeastkitchen.blogspot.com/2018/01/how-to-replace-expensive-sometimes.html

[middletuna7-blog]

HOW TO REPLACE EXPENSIVE (& SOMETIMES ECOLOGICALLY AND/OR ETHICALLY SUSPECT) NUTS IN VEGAN COOKING

After almost 11 years of blogging, I must be getting lazy, because I found myself doing fewer and fewer blog posts every month, and then... nothing new, for about a month and a half. But, in the last little while my interest has been sparked again.  My current interest is in cutting way down on the amount of  oil and expensive (and potentially ethically and environmentally suspect) tree nuts that I use in creamy vegan mixtures, such as sauces, cheeses, mayo, ice creams, spreads, etc.. My reason is only peripherally due to the fact that we are trying to lose some weight. I know that nuts are good for us and I will certainly use walnuts, pecans, etc., in baking for special occasions or for our weekly treat, but it has bothered me for some time now that so many cashews and coconuts are used in vegan cooking these days.  (Oh, and don't forget about almonds!) It's not that I have anything against cashews per se, but, to quote from this article, "What are the most eco-friendly nuts?" (worth a read): "Cashews are a little trickier. They’re light on the land, providing wildlife habitat and preventing erosion, but the processing stage is much more intensive. Cashews grow primarily in Vietnam, India, and northern Africa, but most are shipped to India for processing; there, workers shell the nuts by hand, sometimes exposing their skin to burns from the caustic oils inside. (Check out this detailed look at the system.) And that’s nothing compared to the human rights abuses suffered by some cashew processors in Vietnam, according to Human Rights Watch. Fortunately, there are some Fair Trade cashews to be had, and I’d go for them whenever possible."  Here is an article about the treatment of cashew processors in India. Note from me: They, of course, are more expensive than non-Fair Trade. (And organic does not necessarily mean fair trade as well.)

The other tropical nut that is over-used in vegan cooking lately (in my opinion) is the coconut.  I won't go into the nutrition debate here, but there is an animal cruelty issue with coconut products, as well as human and ecological issues. The following is from an article entitled "Are coconut products bad for the environment?":

"...The use of coconut oil grew 780 percent between 2008 and 2012, and the demand for coconut water jumped 168 percent between 2010 and 2013. And if an informal survey of my local yoga-goers and farmers market-shoppers is any indication, the boom is still going strong. So what kind of impact are we having? The first consideration: Everyone’s favorite hairy-on-the-outside, succulent-on-the-inside fruit (sorry, kiwi) comes to us from the tropics — Indonesia, most often, plus the Philippines and India, and to a lesser extent, Brazil, Sri Lanka, and Thailand. So unless you’re currently lounging on an idyllic beach — you lucky so-and-so — that coconut product was shipped a considerable distance to reach you, with all the transportation-related carbon emissions that entails. Locavore eating it’s not. Then there’s the growing of the trees themselves. Fortunately, coconut farming isn’t linked to the kind of deforestation that makes palm oil so devastating to local ecosystems. But those lovely coconut trees can still be grown in a monoculture, which hurts tropical biodiversity and soil quality. And finally, there’s the human rights side of things. As with other cultivators of the tropics (those who produce chocolate, cashews, and coffee, to look just at the Cs), coconut farmers very often toil in terrible poverty — as high as 60 percent of them in the Philippines. Coconut water alone sells for a couple of bucks or more per bottle, but the farmers behind it make as little as 12 cents per coconut. Kind of a bitter system, huh?" See also http://www.onegreenplanet.org/environment/is-your-obsession-with-coconuts-harming-the-environment/ Apart from the above concerns, there is the animal cruelty issue I mentioned above. I urge you to read the following and be an informed consumer: See this article for a list of cruelty-free brands of coconut products and other products that contain coconut oil. See photographs at this article:  "Life in chains: Heartrending pictures of caged Indonesian monkeys being sold to coconut farmers" Published earlier this year, the most comprehensive article I read, Pay Coconuts, Get Monkeys, gives us an idea  of what life is like for these monkeys, how valuable they are economically, and how legal loopholes enable trainers and “zoos” to essentially get away with animal abuse and neglect. Early on in the piece a man called Noi Petchpradab, who has been training macaques to harvest coconuts for thirty years, was interviewed and discusses daily life for these working monkeys: "When they are not working, the animals are chained to tree stumps, which Mr. Noi said is due to their aggressiveness. They are given three daily meals, consisting of rice mixed with Lactasoy milk." The article also goes on to say: "Due to their ability to work for long hours, the macaques are capable of collecting 600-1,000 coconuts per day, compared to only 100-200 for humans. On a few occasions, he admitted, the monkeys are so tired they faint. VIDEO: https://youtu.be/8gWEsNL-RJc This practice will surely continue as long as there is both a market for coconut oil and consumers who are ignorant to the fact that this is even happening. Also, there will always be an economic incentive for people in these areas to use monkeys as performers as long as tourists are willing to spend money to visit them."

So, what about the domestic favorite, almonds?? See this article: Here’s the Real Problem With Almonds  and this one: The Problem With Eating Almonds That No One Is Talking About "If you care about the drought in California, you might want to read this."

**************** What to do?  Yes, we  could use macadamia nuts, Brazil nuts, hazelnuts, pistachios, pine nuts.  But these nuts can be beyond the average budget even if they are grown in North America (especially the last two).   I have not really researched macadamia nuts-- we think of Hawaii first, but they are native to and grown extensively in Australia. Organic macadamias sell for about $25 lb Cnd.  I have used Brazil nuts because, according to this article, "What are the most eco-friendly nuts?: "What about those exotic nuts you mentioned? Brazil nuts, grown in – wait for it – Brazil’s Amazon, actually support the rainforest because they don’t grow well without their natural, diverse ecosystem around them. Cultivating them, then, gives locals an economic incentive not to slash and burn. "Hazelnuts are a dream to grow: long-lasting, hardy, erosion-blocking, and requiring no pesticides. You can find US hazels, mostly from Oregon, and that’s a good bet because of child labor issues associated with Turkish hazelnuts."  But, again, not for everyone's budget in the long run.

****************** So, what's my solution, one that will allow me to make rich-tasting, creamy vegan dishes even on a tight budget and while trying my best to avoid humanitarian and ecological pitfalls? Peanuts and seeds!  They are inexpensive, easy to find, grown in North America, and chock full of nutrition and good fats. I have only just begun my kitchen explorations, but have produced a few delicious items so far, so read on, if you are interested.

I'd love to hear what you think, and/or any recipes you've come up with. MY THREE STAPLES: (You can use them alone or in combination.)

Unsalted Dry-Roasted Peanuts Other possibilities? North American-produced organic hulled hemp seeds and/or pumpkin seeds are other possible choices, but they are also fairly expensive when compared to the three choices above, and can lend a greenish hue to your finished product. Printable Copy BRYANNA'S TOFU & PEANUT OR SUNFLOWER SEED “RICOTTA” Makes 3 1/2 c. Adapted from my book “Nonna’s Italian Kitchen”. This mixture is very similar to the creamy full-fat ricotta used in Italy.  It's so creamy that you can use it as a spread on bread, or as a filling for crespelle (crepes), or in desserts.  NOTE:  Most vegan ricotta recipes that I have seen contain herbs.  This puzzles me because the ricotta that I grew up using in San Francisco was plain.  You could add herbs if you wanted, but it was used as-is in lasagne and in desserts, too. (No, that's not a typo: "In Italian, lasagna refers to one sheet of pasta and its plural form, lasagne, refers to the dish with several layers.") Ingredients: 2 (12.3 oz.) boxes extra-firm silken tofu, crumbled (OR 2 lb. medium firm tofu, pressed down to around 24.6 oz. and drained) 1/2 c. shelled chopped dry-roasted, unsalted peanuts, OR raw shelled sunflower seeds (OR 1/2 & 1/2) 2 T. + 1 tsp. fresh lemon juice 1/2 tsp. salt In a food processor, high-speed blender mix about 3 cups  of the crumbled tofu with the soaked,drained peanuts or sunflower seeds, the lemon juice and salt. Process until they are very smooth.  Then crumble in the remaining tofu and process again in bursts. The resulting mixture should be mostly smooth, but with a little graininess-- it doesn't have to be like cream cheese. Scoop the "Ricotta" into a plastic container and refrigerate.  It firms up when chilled.

More recipes using seeds and/or peanuts instead of nuts: EASY, INEXPENSIVE, NO-COOK, OIL-FREE VEGAN CREAMER

and 

Enjoy!

Source: http://veganfeastkitchen.blogspot.com/2018/01/how-to-replace-expensive-sometimes.html