#mung bean curd

[vegan-nom-noms]

Mung Bean Curd With Chili Oil Sauce (Liang Fen, 凉粉)

[labratcult]

My favorite thing to make is called "uhhh.... soup?" where you boil water + soup base + a bunch of other ingredients and then wow!! It's soup!

[ayushaktiayurveda]

Ayushakti Diet Plan for Effective Relief from Kidney Stone

Do's

Commence your day with a revitalizing glass of barley or coconut water, setting the tone for effective healing.

Prioritize hydration with nutrient-dense options like pumpkin and mung bean soups. Infuse green cardamom in a touch of sugarcane juice twice daily on an empty stomach.

Elevate your hydration routine with watermelon juice, enriched with ½ tsp of coriander powder, administered thrice a day.

Integrate amla powder into your diet for its potent benefits.

Opt for watery, hydrating foods like cucumber, pomegranate, and watermelon, bolstering the natural elimination of kidney stones.

Don'ts

Exercise caution with red meat, reserving it for occasional consumption. Instead, lean towards chicken, turkey, eggs, and intermittent seafood indulgence.

Approach brassicas with care, incorporating asafoetida or fenugreek to counteract their gas-inducing properties.

Refrain from brinjal, beans, ladyfinger, capsicum, tomatoes, and spinach.

Steer clear of wheat and its derivatives, as well as yogurt/curd, tamarind, and tomatoes. Eschew oily fare, raw salads, red meat, and fermented foods like idli and dosa, along with gas-producing legumes such as kidney beans and chickpeas.

Avoid the allure of chilled water, aerated drinks, cold milk, ice cream, and any other frigid consumables.

Read More:https://www.ayushakti.com/diet-and-food/type/ayushakti-diet-plan-for-effective-relief-from-kidney-stone

[educationalinstitutesindia]

Traditional Breakfast in North India - Kachori With Aloo Ki Sabji

Kachori is a flaky and crispy deep-fried Indian snack. It is usually served with chutney and yogurt or 'dubki wale aloo'. It can also be eaten with a cup of hot masala chai. You can find khasta kachori stalls on practically every street in Delhi's old town. They serve stuffed mung bean dumplings smothered in sweet yogurt and spiced chutneys. History of Kachori Kachori is a popular Indian street food that comes in both savory and sweet versions. These delicious dumplings are usually made with all-purpose flour aka maida and are filled with a variety of ingredients, depending on the region. They are served with spicy aloo curry and different types of chutneys. Kachoris are also a festive recipe that is often prepared for Holi and Diwali. Marwaris are credited with creating this tempting snack. They were traders from the western Indian state of Rajasthan who traveled across the country. They introduced kachoris to various regions and made them a part of the local cuisine. Over the years, this dish has been reimagined in many ways. Today, there are countless varieties of kachoris that are available across the country. The most common type of kachori is the Raj Kachori. This variant originated in Bikaner and can now be found in every corner of the country. It is stuffed with a combination of urad daal and moong dal along with Indian spices. It is topped with curd, green chutney, tamarind chutney, and pomegranate seeds. It is served as a tea time snack or during chaat parties. Another variation is the Mogar Kachori, which hails from Jodhpur. It is a little different from other varieties of kachoris, as it is richly filled with mawa and semolina. It is a very tasty dish that is often enjoyed with spicy aloo sabzi. Moreover, the Shegaon Kachori is a popular variant that is a favorite of people in West Bengal. This type of kachori is soft and is stuffed with peas. It is served as a tea time snacks and it is very filling. This kachori is usually accompanied by a cup of chai or a glass of milk. Other variations of kachoris include the pyaaz kachori, which is stuffed with chopped onion and mixed with a variety of Indian spices. It is commonly found in the states of Rajasthan, Uttar Pradesh and Madhya Pradesh. The filling is then covered in a layer of dough and deep fried. It is a popular street food in the cities of Mathura and Vrindavan. Ingredients Required for Dough Kachori is a very popular north Indian dish. It is often eaten as a starter, alongside a bowl of authentic Indian curry. It is also a favourite street food, especially in Kolkata. This is because it is very easy to make and can be enjoyed on the go. Aloo ki kachori is also a great snack for kids. It is a very easy and quick dish to prepare, but it can be quite filling. Moreover, it is also a very delicious dish. It is best served with a raita or yoghurt dip. It is the perfect finger food for any occasion. Growing up in Kolkata, winters meant a warm and spiced besan filled soft kachori with aloo ki sabji for breakfast. It was a match made in heaven and I loved every bit of it. Whether it was the tandoor cooked ones from dhabas on road trips or the pan-crisped version that my mother made at home, it always satisfied my hunger for a delicious and comforting meal. To make this recipe, you will need a few key ingredients. First, you will need to prepare the sabji. To do this, boil the potatoes and then mash them well. Then add the dry spices, chopped green chillies, ginger paste and salt to taste. Combine everything well and set it aside to cool. Next, you will need to prepare the dough for the kachoris. To do this, mix the refined flour with carom seeds, red chilli powder and a pinch of turmeric. Add oil to the mixture and knead it into a soft dough. Cover the dough and keep it aside for 20 minutes. Once the dough has cooled, divide it into small balls. Flatten each ball with a rolling pin and then scoop 2 tbsp of the prepared sabji into the centre. Bring the edges together and seal it by pressing and rolling. Repeat this process with the remaining dough. Once you have prepared the kachoris, heat the oil in a frying pan and fry them until golden brown. Serve them hot with the sabji and enjoy! Preparation of Kachori Kachori is one of the most loved street foods in North India, especially Rajasthan. This fried treat is a favorite with people on the go and pairs well with a cup of masala chai. It is also a good option for a quick indulging evening snack. The ingredients used in this recipe are a blend of yellow moong daal and spices stuffed in a flaky dough and deep-fried to perfection. While there are many varieties of this dish, the basic preparation remains the same. The ingredients are boiled and mixed together, the dough is stuffed with the mixture, and then deep fried until it turns golden brown and crisp. The final product is a delicious and crunchy snack that can be enjoyed on its own or with various Indian dishes such as aloo ki sabji, rajma sabzi, and pakoras. Most kachoris are made with urad dal as the main ingredient. They are then stuffed with a combination of different spices and vegetables to make them tastier. The savory and sweet flavors of the dish pair well with the spicy and creamy sabji. This makes kachori the perfect dish to eat during winter when the weather gets colder and you want something warm and filling. It is important to use fresh fine maida flour when making kachori to ensure the right texture and flavor. You can substitute it with wheat or atta flour but it will not give you the same flavor and crunch. The kachoris are best when eaten on the same day they are prepared. However, they can be stored in an airtight container and re-fried for later consumption. Another version of kachori that is popular in Jodhpur is the Mogar Kachori. It is filled with soaked moong daal and spices, fried and paired with a spicy aloo sabji. It is a popular breakfast in Rajasthan and can be found on the streets during morning hours for people to pick up on their way home. Other popular variations of kachori include the Kota Kachori and the Pyaaz Kachori. The former is a puffed version that is similar to a gol gappa and is typically eaten in the state of Rajasthan. The latter is a savoury kachori that has a puffed up shape and is made with onion and a lot of spices. Preparation of Aloo Sabzi Preparation of Aloo Sabzi: Our delectable Aloo Ki Sukhi Sabji makes for an easy and nutritious lunch or dinner option with its fresh ingredients and aromatic spices, making this recipe particularly appealing among kids. Perfect with Rotis or Pooris as well! Make this delicious sabji with just a handful of ingredients and in just minutes! For maximum efficiency, boil potatoes a day ahead and keep them chilled to speed up the cooking process. Additionally, the amount of spinach can be adjusted based on your personal preference; feel free to include kasoori methi (dried fenugreek leaves) to customize this dish even further! An essential ingredient for creating delicious potato curry dishes is using high-grade potatoes with high wax contents that resist disintegration during stewing. Gold, red (romano) and Charlotte varieties of potatoes work best with this dish while russet varieties with lower wax content become soggy more quickly when left sitting for extended periods. Begin this recipe by heating oil on medium flame in a kadai/wok/pan and adding cumin seeds, asafoetida/hing, and cumin powder until they begin to crackle, adding chopped tomatoes, green chillis, ginger, turmeric powder, coriander powder, and salt before stirring for 3 minutes or so until the seeds start crackling again. Next add chopped potatoes gently tossed with spices before covering it for another 10-12 minutes on low heat before taking it off of heat and taking it off of heat! Read the full article

[diseasecure]

#Dengue. (3)

Remember, liquid foods are low in calories and other essential nutrients. Therefore, along with liquid food, the patient should also be given soft nutritious food, which is easily digested. Such as soft rice, cooked semolina, sago with milk, small fish without bones or fish broth curry. Patients cannot eat much or normal food due to anorexia. Therefore, food should be selected in such a way that the calorie and nutritional needs of the body are met even if you eat little food. That is, high-calorie foods such as soft mung bean or lentil khichuri, egg pudding, phirni, milk pies, curd, various types of soup, etc. should be eaten.

During dengue disease, the body's demand for protein increases. Our body has a special need for protein to meet various damages and recover quickly. Milk, eggs, fish, chicken, lean red meat etc. are the main sources of protein.

Continue....

[formeryelpers]

A&J Bakery, 1300 E Main St, Ste 102, Alhambra, CA 91801

The last time I went to A&J was many years ago. A&J is a Taiwanese bakery. The signs are in Chinese, so if you’re not familiar with what they offer, it’s confusing. They make their own nian gao (rice cakes), shao bing, mung bean pastries, red bean pastries, etc. They also sell pork sung, jerky, sauces, fermented bean curd and probably some other things (I can’t read Chinese). I think they offer lunch bentos though I went in the late afternoon and didn’t see any. They’re also known for moon cakes.

I bought a pine nut nian gao ($17) aka sweet sticky rice cake as a Chinese New Year gift. I didn’t get to try it. Hope it was good. It was still warm when I bought it. I think there was a red bean filling. 

Herb rice cake ($3.95): Reminds me of a savory Taiwanese rice dumpling, it’s green because it’s made with a mugwort. The glutinous rice cake (mochi) was soft, smooth, and chewy. The filling of dried radish and dried shiitake mushrooms had a very Chinese flavor…loved it. The mushrooms were meaty. There might have been some pork in there too? I don’t know where else you can get these.

A&J Bakery is located in a small strip mall with ample parking. The bakery is small and no frills. Closed on Sundays and Mondays. $30 credit card minimum.

4.5 out of 5 stars. By Lolia S.

[farzanatrading]

Nutritionally Dense foods to Include in Your Female Weight Loss Diet

Fruits and veggies consisting of tomatoes, spinach, okra, cabbage, mushrooms, papaya, pomegranate, guava, apples, and so forth are fine assets of nutrients and nutrients.

 Beans and legumes consisting of mung beans, black-eyed peas, kidney beans, lentils, pulses, and chickpeas are a critical part of the Indian diet. If you're vegan or vegetarian, they may be additionally a remarkable supply of plant protein.

Since protein is a critical part of the fat-loss diet regime for females, eggs are a remarkable supply of it. They also can assist offer an accelerated feeling of satiety and save you from overeating.

 No Indian meal is whole without dairy merchandise like curd, ghee, buttermilk, and cottage cheese.

Indian food gets its protein restoration from meat, tofu, legumes, dairy, nuts, and seeds.

  If you're a non-vegetarian, chook breast and lean meats are excessive in protein and iron and need to be covered in your diet.

Nuts like walnuts, almonds, and pistachios are low in energy and wealthy in antioxidants, nutrients, omega three fatty acids, and so forth. Thereby being a very good snacking option.

Olive oil contains monounsaturated fats, which help to keep your heart healthy and blood sugar levels normal, as well as assist in weight loss by increasing satiety.

Choose from a wide variety of native organic vegetables online varieties at the best prices online. Farzana has the cleanest, safest, and healthiest organic heritage foods.

[morethansalad]

Mung Bean Curd with Chili Oil Sauce / Liang Fen / 凉粉 (Vegan)

[foodffs]

Mung Bean Curd with Chili Oil Sauce (Liang Fen, 凉粉) A traditional street food that’s bursting with the flavors of a savory spicy sauce, liang fen is just what you need to bring a taste of China to your own kitchen!

Recipe => https://omnivorescookbook.com/liang-fen-mung-bean-curd/

[fuckyeahchinesefashion]

street food for breakfast at morning market in dongbei( northeast china) by 我是晴天

dabingzi 大饼子 0.156$ for four cakes

doufunao 豆腐脑( jellied bean curd）0.23$ for one bowl

hazelnuts, mushrooms, leek flowers

chatiaozi 馇条子 (corn noodles)

youzhagao 油炸糕( deep fried cake made of yellow rice, cowpeas and mung beans)  0.156$ for one cake

niurouhuoshao 牛肉火勺( savory chinese beef pasty) 0.125$ for one

dalapier 大拉皮儿 (steamed cold noodles)

jidanhanbao鸡蛋汉堡 (egg burger）0.313$ for one

zhimajiang 芝麻酱 (freshly ground sesame paste)

guozi 果子( also called youtiao, deep-fried dough sticks) 0.156$ for one

[easykorean]

Easy to Learn Korean 1564 – You get what you pay for (part one).

[tea-clementine]

april 3rd ✨

black coffee // 2 kcal

peach and passionfruit curd // 90 kcal

protein pasta with vegetarian mince, grated emmental, crushed tomatoes, peas, corn, mini plum tomatoes, spinach and mung bean sprouts // 814 kcal

kinder surprise // 110 kcal

total: 1016 kcal, 68g

approx. tdee: 1350

fasted: 28h

why did I eat this much when i pretty much just laid in bed all day,,, that's barely a deficit and since i only count a 1000 kcal deficit as "on track", i broke my goddamn streak

(had two bowls of pasta again!)

doing the thing (that literally never works, but maybe this time!) where i post my log early to avoid binging lol

[thebakingqueen5]

KW 2021: Blending Cultures

Day 2 for Kataang Week 2021 hosted by @kataang-week with the prompt Blending Cultures!

Definitely one of my better oneshots this week, mildly inspired by that one tumblr post talking about how the cloudbabies' mixed heritage should've been more highlighted in LoK. Hope I did it justice!

Links: AO3 | FF.net

Summary: Another year, another summer, another week of prompts celebrating our favorite couple. Kataang Week 2021 Day 2: Blending Cultures. Aang and Katara were from two very different cultures, but they made their family work anyways.

Word Count: 2.6K

The Air Nation and the Water Tribes.

Two extremely versatile societies, with rich cultures and very diverse people.

From these two societies came two very special people, who against all odds managed to create a beautiful life together: Avatar Aang from the Southern Air Temple and Master Katara from the Southern Water Tribe.

From the very start, Aang and Katara intertwined their traditions in ways not many believed were possible in the fresh post-war era.

Their wedding, the beginning of their family, had been the grandest event in over a century for both nations given that the war had prevented such festivities during its reign of terror. That day was to be a sign of healing, of peace, and of celebration as their friends and family from all four nations came together at Air Temple Island in honor of love.

Aang had been standing at the marble altar in long flowing robes of the brightest yellows, reds, and oranges. The warm smile on his face complimented the warm hues of his clothing, and a string of engraved wooden beads and thread tassels adorned his neck.

Katara, on the other hand, looked like the night to his day, wearing a deep, dark blue dress passed down from her mother. It had golden thread embroidered on the bodice and skirt to mimic the constellations sailors used to navigate the icy waters surrounding her home, and, in Aang’s opinion, it gave her an absolutely ethereal presence.

Bouquets of ice lilies, pink flowers that grew near the Southern Spirit Oasis, intermingled with the flowers of moon peaches grown at the Air Temples lined the halls of the temple as the bride and groom’s loved ones watched them perform each nation’s respective wedding customs.

As per Air Nomad tradition, the week before the wedding, Aang and Katara had visited the four air temples and meditated in front of each of the eternal tornadoes in hopes that the cardinal wind spirits would guide them in the right direction no matter where life led.

The pair had also gotten complimentary tattoos on their backs, right over their hearts (slightly above in Aang’s case due to his scar): yin for Aang and yang for Katara, to symbolize how they balanced each other and created harmony.

When they stood on the altar, their officiator, Hakoda, had tied three sacred red strings around their ring fingers. They were woven from plants growing around Aang’s original home, the Southern Air Temple, and symbolized the red thread of fate binding them to each other, their soulmates. The strings also stood for the three tenets of a successful marriage: trust, communication, and love, all of which they had plenty of.

The second part of the ceremony incorporated the Southern Water Tribe traditions. Around Katara’s neck rested her mother’s necklace, the symbol for water on one side and the symbol for air on the other, an addition by Aang (with her permission of course) so that she would never have to choose between wearing one pendant or the other.

After their hands had been binded by the threads, their two chosen tribal elders, Pakku and Kanna, stepped up with wooden bowls of navy paint in hand and gave them their marks from ice dodging all those years ago. Katara, once again, received a crescent moon in the center of her forehead, the Mark of the Brave, while Aang was given the Mark of the Trusted, a slightly curved arch that barely touched the tip of his arrow.

“Aang and Katara,” Hakoda began, “Your two marks show that you are the embodiment of bravery and honesty, and these traits will do you well in the years to come. You will always have courage and trust in one another, as those are your natural inclinations, but you must take care to incorporate logic and wisdom into your interactions and decisions with one another to remain as steadfast and stable as the undulations of the great ocean.”

He turned to the enraptured airbender, who was unable to tear his gaze away from his soon-to-be wife.

“Do you, Avatar Aang of the Air Nomads, vow to trust Katara, to accept, learn from, and return her courage and bravery, to love her through wind and hail, through blizzards and storms, in times of plenty and of scarcity, for as long as the moon guides the sea’s waves to shore?”

“I do.”

Hakoda smiled and turned to his daughter.

“And do you, Master Katara of the Southern Water Tribe, vow to have courage for Aang, to accept, learn from, and return his trust and honesty, to love him through wind and hail, through blizzards and storms, in times of plenty and of scarcity, for as long as moon guides the sea’s waves to shore?”

“I do.”

“Then let the spirits of our ancestors, the great Tui and La, and the cardinal wind spirits bear witness to this union and bless it as they have with all those before.”

Hakoda, Pakku, and Kanna all dipped their fingers into a small bowl of water from the Spirit Oasis and sprinkled it over the couple.

“You are now husband and wife. Welcome to the family, son.”

Aang and Katara both smiled widely and pulled each other into a tight embrace.

“We’re married,” the airbender whispered incredulously.

“I know,” she said back. “I was there.”

He laughed and swept her up in a kiss, taking care not to mess up her ornate braids as he closed the distance between them.

“I love you,” he murmured when they finally parted.

“I should hope so, you did just vow to love me no matter what.”

Aang rolled his eyes and pouted. “I’m trying to be sweet here, the least you could do is return the favor.”

Katara gave him an exaggerated sigh and rested her head on his chest, her arms draped around his neck and she closed her eyes in contentment.

“I love you too, Aang. Forever and always.”

“See now that’s more like it!” he grinned, making the waterbender chuckle.

“All that planning, all the months of stress and doing overtime to get the next two weeks off and planning and the wedding invitations and did I mention the planning?” The two shared a short laugh. “All of that and we’re finally here. We’re married. What do we do now? Where do we go from here?”

“Slow down there, Tara. We have the rest of our lives together to figure all that out. Let’s stay in the moment.”

“Rest of our lives. I like the sound of that,” she smiled.

“I did promise you that we would grow old together, did I not? I intend on seeing that through. For now though, the buffet will be starting and I’m famished. Let’s go eat!”

“You sound like Sokka,” she deadpanned, an amused glint in her eyes nevertheless. “Lead the way, my dear husband.”

The airbender gallantly gestured to where the rest of the crowd had already started heading. “But of course, my lovely wife.”

The banquet, like their wedding, was an exquisite culmination of food from all over. There were countless Air Nomad and Water Tribe dishes present, in addition to a few from the Earth Kingdom and Fire Nation like bean curd puffs, mochi, and, of course, Aang’s personal favorite, egg custard tarts.

Though Aang had reassured his bride during the wedding planning that she could arrange for as many meat dishes as she liked for her Water Tribe family, Katara had declined, saying that they could go without it for one day.

Instead, the feast had traditional southern foods like kale cookies, five flavor soup, sea prune stew (which Aang took extra care to avoid), and a new dessert that Sokka had been working on: spun sugar in the shape of a ball that he liked to call “cotton candy”.

The guests attending were especially excited for the Air Nomad cuisine present, as such a variety of foods from their culture hadn’t been seen in over a century. Vegetable-filled dumplings and bowls of savory mung bean curry sat on round platforms that rotated in the center of the tables. Golden platters held coconut macaroons, warm steamed buns, and a large variety of fruit pies made from the trees that grew on the mountainside next to the temples. There was also a special syrup made from maple trees that went over a fluffy Earth Kingdom delicacy called “pancakes.”

Everyone had an absolutely grand time, and the event was one talked about for quite some time to come, both with its political significance (the Avatar’s wedding wasn’t something that happened every day) and the symbolism it had for how the nations themselves could work together if they tried to create something beautiful.

The way Aang and Katara’s traditions mixed that very first day of their family was reflected throughout the rest of their life as they blended their cultures for their children.

Aang often took Bumi, Kya, and Tenzin to meditate by the lagoon for some tranquility and peace of mind. He reminded them of the importance of being open to new ideas and to look at things clearly and calmly. He helped them take on life as it came and have faith that they would always be led in the right direction by fate like a leaf being carried by the wind.

Katara also took the three to the lagoon on the southwest tip of the island, not so much to meditate but rather to observe the motion of ripples and the subtle movement of the water. She taught them to always have hope and to not be detached from their emotions. She wanted them to remain present in the moment, making sure they were aware of what they were feeling without being consumed by it- a delicate balance like the ebb and flow of the tides.

Once Bumi, Kya, and Tenzin each turned 14, their parents took them down to the South Pole for ice dodging, a Southern Water Tribe coming-of-age ceremony and rite of passage. As was tradition, their dad, Aang, was to take the three out on a wooden sailboat to navigate the treacherous and iceberg-filled waters of the Antarctic.

Though he wasn’t born in the Water Tribes, the airbender made sure to ask and learn all he could from Hakoda, Sokka, and Pakku so that he could pass on and perform those special father-child rituals.

No one was grinning wider than Aang when he awarded Bumi the Mark of the Brave for preventing the boat from capsizing, his heart had overflowed with joy giving Kya the Mark of the Trusted after she guided them through a narrow glacial pass, and he felt nothing but pure pride painting the Mark of the Wise on Tenzin’s freshly-tattooed arrow after his creative airbending solution to evade an ice blockade.

Despite his young age, Tenzin was an incredibly skilled airbender. Alongside Aang, he was one of the youngest masters in Air Nomad history, having earned his arrows in an extremely tear-filled ceremony a mere month before going ice dodging.

In fact, all of the kids were quite naturally talented at their respective disciplines. Bumi, a nonbender, took up many martial arts forms and combat styles, specifically “aikido” and “anipak.”

Aikido was an Air Nomad self defense technique. Though Aang taught all his children to use any form of fighting only as a last resort, he wanted to make sure they could protect themselves in a precarious situation. Aikido aligned with the Air Nomad beliefs of pacifism by relying on the principle of using your opponent's energy against them rather than being the aggressor.

Anipak, on the other hand, was the name given to the Southern Water Tribe style of combat. Bumi learned the ways of the boomerang and scimitar, a type of sword with a long curved blade, from his uncle Sokka and grandfather, who were delighted to teach him such a vital part of his heritage.

Both fighting techniques served Bumi well during his time in the United Forces and made him known as a great general, soldier, and leader, not just the child of two of the most powerful benders in the world.

As the only girl and spitting image of Katara, Kya learned healing and the Southern Water Tribe style of waterbending from her mother. Despite being a waterbender, she had the heart and spirit of an airbender like her father. She had a natural aptitude towards healing, much like Katara, but didn’t want to learn to fight. It wasn’t until Aang showed her how to incorporate airbending-like movements into her waterbending that she ever opened up to the idea.

Over the years, both parents taught her well, and, true to her nomadic roots, she went on to travel the globe and became a world-renowned healer who could most definitely hold her own in a fight.

Finally, the youngest of the three was Tenzin. With the weight of a whole nation on his shoulders, it was no secret that he held more of a connection to his Air Nomad side, but there was still significant Water Tribe influence.

Tenzin learned airbending from his father, Aang, but after years of watching his mother and sister waterbend, his movements became quite similar. He incorporated more redirection and punchier motions with his acrobatics to create a unique style of airbending that came from both cultures. These gave him an advantage while fighting and led to the thing that would earn him his mastery tattoos: the air wheel, inspired by a similar spinning water move Tenzin had seen Katara do.

The three cloudbabies had truly gotten the best of both worlds, and carried on their parents’ legacies by ushering the world into new eras of unity, peace, and prosperity.

Of course, despite all Aang and Katara’s efforts, there were still moments when Bumi, Kya, and Tenzin felt detached from their heritage. After all, they weren’t fully immersed in either society, having lived at Air Temple Island all their lives. Whether they were visiting their grandpa in the South or sitting in on an Air Acolyte lesson, there would often be a feeling of not quite belonging.

They were from the two rarest cultures in the world, and their combination had never been seen before. No one completely understood what it was like for them, not even each other. All three of them each had different relationships to each part of their culture, whether it was feeling closer to one or not feeling connected to either.

Katara and Aang did their best to assuage any fears or concerns they had, teaching them everything they wanted to know while also telling them that there was no pressure to learn, that they could go on to forge their own path and leave old traditions behind in the past, if that was what they wanted. And sometimes that reassurance helped, but sometimes it didn’t.

No family was perfect, and that held true for them. They had their fair share of problems, but at the end of the day, both Aang and Katara, as well as their children, were proud to be who they were. They were proud of their heritage, of where they came from, and of their unique set of traditions, and they wouldn’t give it up for the world.

So in spite of all the hardships, all the challenges, and all the struggles, with an abundance of love in their hearts for both each other and their children, Aang and Katara, two very different people from two very different nations, managed to create their own culture, a unique mix of Air Nomad and Southern Water Tribe traditions, just as beautiful and blended as their family.

[ayushaktiayurveda]

We always keep ourselves on toes to meet our daily needs. We stay busy to meet the deadlines. But to fulfil our scheduled work, we forgot to take care of our body. Our body needs to relax at least once in every six months. However, thanks to our festivals which brings in up such enthusiasm to do so.

Navratri is one such festival in which we can enjoy as well as can take good care of our health by naturally detoxifying your body with Navratri fasting.

Detoxifying means removing the toxins from your body and cleansing it just by consuming a particular diet.

Navratri is a festival of joy, happiness. It is the festival where puja of Maa Durga is performed. This festival lies in between the change of seasons and hence, to get used to such climate change, we are fasting for 9 days in which we only consume fruit & liquid diet.

Here's are some of my healthy diet tips for the Navratri fasting that will help you in your fasting.

These nine days are actually for detoxifying your body which includes cleansing, nourishing and building up.

The first three days (day 1-3) are meant for cleansing in which one should consume soup made from Green Potato, White Pumpkin, Red Pumpkin, Bottle Gourd, Green Mung Beans, Rajgira, and Buckwheat. Consume Coconut water and fruit salad to keep your metabolism up.

The next three days (Day 4-6) are for nourishing your body. For nourishment, one should consume Buckwheat, Rajgira or Moraiyo khichadi with Ghee, fruit salad made from Apple, Banana, Fig, Apricot etc. for the meal, one should consume Roti or Pancakes made from Rajgira or Buckwheat, Sama or Moong khichadi, Dry fruits, Coconut water, vegetable soup etc.

The last three days (day 7-9) are for building the immune system & energy. In these days, one should consume smoothie made from White Pumpkin, Amalaki, Pomegranate, and Banana. Include Dates & Figs along with Rajgira or Buckwheat roti with Coconut curry, or veggie & Kheer made from Sabudana or Sama.

However, avoid heavy and fried food in the entire nine days. On the tenth day, break your fast with light food, leafy vegetable and Curd. Drink enough water that will keep one hydrated the entire nine days.

Along with the fast, think positive, be positive, and perform yoga & meditation along with chanting the Maa Durga's mantra to conquer your negativity.

[omnivorescookbook]

Mung Bean Curd with Chili Oil Sauce (Liang Fen, 凉粉)

A traditional street food that’s bursting with the flavors of a savory spicy sauce, liang fen is just what you need to bring a taste of China to your own kitchen!

Recipe => https://omnivorescookbook.com/liang-fen-mung-bean-curd/

[questforthespark]

Today has been a day of few successes and many failures. My projects today began last night with the soaking of soybeans and mung beans.

The mung beans will be sprouted. I drained off the water put them into colanders in big bowls, gave them their first watering, and then covered them with a dark towel.

My next task was rinsing the soybeans and removing their skins. Then I boiled them, drained them, added them to a blender with fresh cold water, and blended them to make soy milk. Then placed the soy milk through a nut milk bag and squeezed it to remove the pulp, or okara.

The soy milk was a success although it's got a decently strong beany flavor. Next up on the docket was taking eight cups of that soy milk bringing it almost to a boil, shutting off the heat, and adding an Epsom salt coagulant to try and separate the curds from the whey in order to make tofu. This was an unmitigated failure and I'm not sure why because I followed the recipe to a T. It started to separate and then never continued. So eight cups of soy milk literally went down the drain. (Featuring the tofu press for the tofu that never was 😭)

I also tried my hand at making homemade mayonnaise with vegetable oil, vinegar, and some of my homemade soy milk, but it refused to emulsify It's currently in the fridge and I will work on it later or repurpose it.

The grand success of the day has been dinner, which was general tso's tofu with broccoli over sticky rice.