#raw cocoa beans

[leahazel]

Mad Spring - sour gummies, you feral little goblin. Tangfastics. Airheads. Sour Patch Kids. Like High Summer, you choose fruit-flavored gummy sweets, but you pick ones coated in Pain Sugar. It isn’t enough to just get sugar: you’re chasing a different Sensory Experience (TM) than the rest. And that’s great.

Warm Spring - white chocolate, ruby chocolate, pastel mint drops, cotton candy, bubblegum. Marshmallows. Sweet, creamy, usually pastel. You have no particular objection to floral tastes like lavender and rose. You may be able to appreciate Turkish Delight.

Midsummer - tropical fruits: chewy and slightly creamy in pastel colors. Starburst/Opal Fruit, Creamsicles/Solero. Maoam strips. Cream sodas. Skittles, despite being jewel-toned, are in this season. Coconut and pineapple flavors go here. Also the home of chalky-type sweets like Love Hearts/candy hearts, smarties (usa) and You may be also able to appreciate Turkish Delight.

High Summer - Gummy bears and chewy, jellyish, jammy, gummy, springy in bright jewel tones. Gummy worms and jelly snakes, jelly babies, jelly beans, Haribo. Clearer and gummier than Midsummer.

Autumn Night - darker and more complex sweetness, often including an element of burning or alcohol, or another challenge. Cherry cordials, marzipan, champagne truffles. Also home of burnt-sugar tastes: maple candy, bonfire toffee, candy corn. Also home of matcha; red liquorice; red bean paste. When people bring you sweets from other countries, they’ll choose unusual local delicacies. You almost certainly were fascinated as a kid by lollipops at the science museum sold with real bugs in them.

Autumn Salt - peanut butter and peanut brittle, salted caramel, toffee, butterscotch. Toffee popcorn, Reese’s Peanut Butter cups, Snickers, Daim. If nobody has any nuts, you’ll choose chocolate with nuts, crisp or crunch over other things. Sweet just isn’t enough.

Winter Spice - herbal, spicy and medicinal sweets, usually hard old-fashioned sweets. Red-hots, burning cinnamon, chilli - eucalyptus, root beer, menthol; sarsaparilla. Hard candy, generally: old fashioned ‘boiled sweets,’ things that look gorgeous in glass jars. Parma violets. Fisherman’s Friends. You’re the only person who would eat a gingerbread house after decorating it. You’re also possibly a ghost, or used to be a Mad Spring. It’s also about the SENSATION.

Midwinter - dark black Licorice. Salty? Sweet? saltlakrids? Allsorts? Australian? You might like other things too, but when your loved ones are in another country, they go to the licorice aisle and get you the weirdest local variant they can find.

Long Winter - true chocolate, basic chocolate stuff: M&Ms. Dairy Milk. Hershey’s Kiss. But also home of fudgy tastes and sugar-on-sugar in a long slow sauce. Marshmallow, Handmade fudge, Phish Food ice cream.

Cool Winter - naturally, the homebase of minty tastes. peppermint wheels, York’s Peppermint Patties, After Eights. Also orange - chocolate orange - and, oddly, pixie sticks/sherbet and other sweet things that involve eating simple flavored sugar.

[cocoapowdersupplier]

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[immortal-bv]

The Rich Essence of Chocolate: Immortal Investment BV's Dried Cocoa Beans Await You

Introduction

In a world that constantly craves unique and luxurious flavors, Immortal Investment BV's dried raw cocoa beans emerge as a treasure trove for connoisseurs of fine chocolate. These ethically sourced, premium cocoa beans offer a journey through the world of chocolate-making like no other. Whether you're a passionate baker, a hot chocolate enthusiast, or simply someone who appreciates the finer things in life, our dried cocoa beans promise to elevate your culinary experience to new heights. Join us as we delve into the smooth, rich, and ethereal world of Immortal Investment BV's dried raw cocoa beans.

Ethical Sourcing: The Heart of Our Commitment

At Immortal Investment BV, our commitment to quality extends far beyond just taste. We believe in sustainable and ethical sourcing practices. Our cocoa beans come from carefully selected farms and cooperatives, ensuring fair wages for the hardworking farmers and promoting environmentally responsible farming methods. By choosing our cocoa beans, you're not only indulging your taste buds but also contributing to a better and more sustainable future for cocoa farming communities.

The Art of Crafting Excellence

Our dried raw cocoa beans are the embodiment of excellence. Each bean is meticulously hand-picked to guarantee that only the finest quality beans make their way into your hands. This level of care and attention to detail results in cocoa beans that are bursting with flavor and aroma, ready to infuse your recipes with a truly luxurious touch.

A Versatile Culinary Companion

The versatility of Immortal Investment BV's dried raw cocoa beans knows no bounds. Whether you're a seasoned baker looking to craft the perfect chocolate cake, a dedicated chocolatier in search of that ideal chocolate base, or simply craving a comforting cup of hot cocoa on a cozy evening, our beans have got you covered. Their rich, full-bodied flavor and aromatic profile make them an essential ingredient for a wide range of culinary delights.

Unleash Your Culinary Creativity

With Immortal Investment BV's dried raw cocoa beans, you hold the key to unlocking a world of creative possibilities. Experiment with different roasting levels to create your own unique blend of cocoa, or grind them into your homemade chocolate bars for a personalized touch. The possibilities are endless, and the results are always delicious.

Order Your Cocoa Adventure Today

Now, you have the chance to embark on a cocoa adventure like never before. Immortal Investment BV offers you the opportunity to purchase our premium dried raw cocoa beans online. With just a few clicks, you can have these exquisite beans delivered straight to your doorstep, ready to be transformed into your favorite chocolatey creations.

Conclusion

In the world of cocoa, Immortal Investment BV's dried raw cocoa beans stand as a testament to quality, ethics, and flavor. Whether you're an experienced chocolatier or a chocolate enthusiast eager to explore new horizons, our beans promise an unforgettable journey of taste and aroma. With each bite, you'll savor the rich, smooth flavor that only premium cocoa beans can provide.

Don't miss out on this opportunity to elevate your culinary creations. Order your Immortal Investment BV dried raw cocoa beans today and experience the true essence of chocolate-making magic. Indulge in the sumptuousness of ethically sourced, handpicked cocoa beans, and savor the sweet rewards of your culinary adventures.

For more info :-

Dried Raw Cocoa Beans for Sale Online

AU Gold Bars for Sale Online

[etzabulksupply]

The Quickest & Easiest Way To Purchase Raw Cocoa Beans

Many times you have noticed that it is difficult to get the raw beans at your location. But, now some companies can help you in getting them in your region. They are mainly used by those organizations that are in the production of chocolate and other cocoa-based products. So, it is easy for them to contact them and get the product quickly and safely.  

When you Purchase Raw Cocoa Beans, check that you will get the best quality. They are a natural superfood that is packed with nutrients and health benefits. In fact, they are one of the richest sources of antioxidants on the planet. That’s why many companies use these beans when they make chocolates. As it is very good for health the demand for it has been increasing.

[theambitiouswoman]

Superfoods you should incorporate in your diet:

Superfoods are nutrient-dense foods that are considered beneficial for your health due to their high concentration of vitamins, minerals, antioxidants, and other beneficial compounds.

Combine these superfoods with a variety of other whole foods to ensure you're getting a wide range of nutrients. Also, be mindful of portion sizes and any individual dietary restrictions or allergies you may have.

Berries: Blueberries, strawberries, raspberries, and other berries are rich in antioxidants, fiber, and vitamins.

Leafy greens: Spinach, kale, Swiss chard, and other leafy greens are packed with vitamins, minerals, and fiber. They are low in calories and provide important nutrients like vitamin K, vitamin C, and folate.

Cruciferous vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are part of the cruciferous vegetable family. They contain compounds that may help reduce the risk of certain cancers.

Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds, and hemp seeds are excellent sources of healthy fats, protein, fiber, and various vitamins and minerals.

Fish: Fatty fish like salmon, sardines, and mackerel are rich in omega-3 fatty acids, which are beneficial for heart health and brain function.

Whole grains: Quinoa, brown rice, oats, and whole wheat are examples of whole grains that provide fiber, vitamins, and minerals.

Legumes: Beans, lentils, chickpeas, and other legumes are high in fiber, protein, and various nutrients. They are also a good source of plant-based protein.

Turmeric: This spice contains curcumin, a compound with potent anti-inflammatory and antioxidant properties.

Green tea: Green tea is rich in antioxidants called catechins and is believed to have various health benefits, including improved brain function and a lower risk of certain diseases.

Dark chocolate: Dark chocolate with a high cocoa content (70% or higher) is a source of antioxidants and may have positive effects on heart health and mood.

Avocado: Avocados are rich in healthy fats, fiber, and various vitamins and minerals. They also provide a good source of potassium.

Greek yogurt: Greek yogurt is a protein-rich food that also contains beneficial probiotics, calcium, and vitamin B12.

Sweet potatoes: Sweet potatoes are packed with vitamins, minerals, and fiber. They are an excellent source of beta-carotene, which is converted into vitamin A in the body.

Garlic: Garlic contains sulfur compounds that have been associated with potential health benefits, including immune support and cardiovascular health.

Ginger: Ginger has anti-inflammatory properties and is commonly used to aid digestion and relieve nausea.

Seaweed: Seaweed, such as nori, kelp, and spirulina, is a rich source of minerals like iodine, as well as antioxidants and omega-3 fatty acids.

Pomegranate: Pomegranates are packed with antioxidants and are believed to have anti-inflammatory properties. They are also a good source of vitamin C and fiber.

Cacao: Raw cacao is the purest form of chocolate and is rich in antioxidants, flavonoids, and minerals. It can be enjoyed as nibs, powder, or in dark chocolate form.

Quinoa: Quinoa is a gluten-free grain that provides a complete source of protein, along with fiber, vitamins, and minerals.

Extra virgin olive oil: Olive oil is a healthy fat option, particularly extra virgin olive oil, which is high in monounsaturated fats and antioxidants.

Chia seeds: Chia seeds are a great source of fiber, omega-3 fatty acids, and antioxidants. They can be added to smoothies, yogurt, or used as an egg substitute in recipes.

Beets: Beets are rich in antioxidants and are known for their vibrant color. They also contain nitrates, which have been shown to have beneficial effects on blood pressure and exercise performance.

Matcha: Matcha is a powdered form of green tea and is known for its high concentration of antioxidants. It provides a calm energy boost and can be enjoyed as a tea or added to smoothies and baked goods.

Algae: Algae, such as spirulina and chlorella, are nutrient-dense foods that are rich in protein, vitamins, minerals, and antioxidants. They are often consumed in powdered or supplement form.

Fermented foods: Fermented foods like sauerkraut, kimchi, kefir, and kombucha are rich in beneficial probiotics that support gut health and digestion.

Maca: Maca is a root vegetable native to the Andes and is often consumed in powdered form. It is known for its potential hormone-balancing properties and is commonly used as an adaptogen.

Goji berries: Goji berries are small red berries that are rich in antioxidants, vitamins, and minerals. They can be enjoyed as a snack or added to smoothies and oatmeal.

Hemp seeds: Hemp seeds are a great source of plant-based protein, healthy fats, and minerals like magnesium and iron. They can be sprinkled on salads, yogurt, or blended into smoothies.

Moringa: Moringa is a nutrient-dense plant that is rich in vitamins, minerals, and antioxidants. It is often consumed as a powder or used in tea.

Mushrooms: Certain mushrooms, such as shiitake, reishi, and maitake, have immune-boosting properties and are rich in antioxidants. They can be cooked and added to various dishes.

[reasonsforhope]

The Surucuá community in the state of Pará is the first to receive an Amazonian Creative Laboratory, a compact mobile biofactory designed to help kick-start the Amazon’s bioeconomy.

Instead of simply harvesting forest-grown crops, traditional communities in the Amazon Rainforest can use the biofactories to process, package and sell bean-to-bar chocolate and similar products at premium prices.

Having a livelihood coming directly from the forest encourages communities to stay there and protect it rather than engaging in harmful economic activities in the Amazon.

The project is in its early stages, but it demonstrates what the Amazon’s bioeconomy could look like: an economic engine that experts estimate could generate at least $8 billion per year.

In a tent in the Surucuá community in the Brazilian Amazonian state of Pará, Jhanne Franco teaches 15 local adults how to make chocolate from scratch using small-scale machines instead of grinding the cacao beans by hand. As a chocolatier from another Amazonian state, Rondônia, Franco isn’t just an expert in cocoa production, but proof that the bean-to-bar concept can work in the Amazon Rainforest.

“[Here] is where we develop students’ ideas,” she says, gesturing to the classroom set up in a clearing in the world’s greatest rainforest. “I’m not here to give them a prescription. I want to teach them why things happen in chocolate making, so they can create their own recipes,” Franco tells Mongabay.

The training program is part of a concept developed by the nonprofit Amazônia 4.0 Institute, designed to protect the Amazon Rainforest. It was conceived in 2017 when two Brazilian scientists, brothers Carlos and Ismael Nobre, started thinking of ways to prevent the Amazon from reaching its impending “tipping point,” when deforestation turns the rainforest into a dry savanna.

Their solution is to build a decentralized bioeconomy rather than seeing the Amazon as a commodity provider for industries elsewhere. Investments would be made in sustainable, forest-grown crops such as cacao, cupuaçu and açaí, rather than cattle and soy, for which vast swaths of the forest have already been cleared. The profits would stay within local communities.

A study by the World Resources Institute (WRI) and the New Climate Economy, published in June 2023, analyzed 13 primary products from the Amazon, including cacao and cupuaçu, and concluded that even this small sample of products could grow the bioeconomy’s GDP by at least $8 billion per year.

To add value to these forest-grown raw materials requires some industrialization, leading to the creation of the Amazonian Creative Laboratories (LCA). These are compact, mobile and sustainable biofactories that incorporate industrial automation and artificial intelligence into the chocolate production process, allowing traditional communities to not only harvest crops, but also process, package and sell the finished products at premium prices.

The logic is simple: without an attractive income, people may be forced to sell or use their land for cattle ranching, soy plantations, or mining. On the other hand, if they can make a living from the forest, they have an incentive to stay there and protect it, becoming the Amazon’s guardians.

“The idea is to translate this biological and cultural wealth into economic activity that’s not exploitative or harmful,” Ismael Nobre tells Mongabay."

-via Mongabay News, January 2, 2024

[capricorn-0mnikorn]

Quotes:

"If you've ever had the chance to try a raw cocoa bean, you will realize that the aroma pretty much doesn't have anything to do with the conventional milk chocolate," Krug says.

That's because chocolate's aroma forms during the fermentation and roasting of the cocoa bean. Krug and her colleagues tried fermenting and roasting more than a hundred other ingredients, including apricot pits*, olive kernels, jackfruit seeds and potato peels, until they finally settled on oats and sunflower seeds.

*Apricot Pits?! I thought they had cyanide in them...

The goal for ChoViva isn't to replace chocolate entirely, says Max Marquart, who runs the business side of Planet A Foods. Instead, he hopes to replace chocolate in applications where it's merely an ingredient in a larger product. He cites candies like M&M's and Snickers bars or even cereal or ice cream with chocolate chunks.

@athelind (and anyone else allergic to chocolate): I hope this becomes a viable and widespread alternative for you.

[zvaigzdelasas]

In a report published Thursday (May 11) Oxfam said earnings for US companies Hershey, Mars and Mondelez in addition to Italy's Ferrero and Swiss peers Lindt & Spruengli and Nestle had increased since the onset of the pandemic in 2020, a period when inflation has skyrocketed. The world’s four largest public chocolate corporations [Editor's Note: Hershey, Lindt, Mondelēz and Nestlé] together made nearly $15 billion in profits from their confectionary divisions alone since the pandemic broke. THis amount was up by an average 16 percent since 2020. The giants paid out on average more than their total net profits (113 percent) to shareholders between 2020 and 2022. At the same time, an Oxfam survey of more than 400 cocoa farmers in Ghana -- the second-largest global producer of the commodity -- found their net incomes had fallen by an average of 16 percent since the same period. For women, the average drop was 22 percent, it added.[...]

The charity claimed that up to 90 percent of Ghanaian cocoa farmers do not earn a living income, "meaning they cannot afford enough food or other basics such as clothing, housing and medical care. Adding that "many of the 800,000 farmers in the country survive on just $2 a day." The NGO also noted that while Ghana produces about 15% of the world's beans, it receives only about 1.5% of the sector's estimated $130 billion annual global earnings. We 'do everything we can to help'[...]

Oxfam's Behar added on Thursday that chocolate giants needed "to put their money where their mouth is". "They must rid themselves of their colonial legacy of extracting raw materials and keeping farmers in poverty while making astronomical profits for their rich shareholders," he added.

12 May 23

[fatehbaz]

Americans [...] would sip the rich cocoa as a hot drink. Cocoa made its way to North America on the same ships that transported rum and sugar from the Caribbean and South America [...] and was heavily reliant on the labor of enslaved Africans throughout the diaspora. [...] [B]y the early 1700s, Boston, Newport, New York and Philadelphia were processing cocoa into chocolate to export and to sell domestically. Chocolate was popular in the coffeehouse culture and was processed for sale and consumption by enslaved laborers in the North. Farther south, in Virginia, cocoa was becoming [...] so popular that it is estimated that approximately one-third of Virginia’s elite was consuming cocoa in some form or another. For the wealthy, this treat was sipped multiple times a week; for others it was out of reach. [...]

The art of chocolate-making – roasting beans, grinding pods onto a stone over a small flame – was a labor-intensive task. An enslaved cook would have had to roast the cocoa beans on the open hearth, shell them by hand, grind the nibs on a heated chocolate stone, and then scrape the raw cocoa, add milk or water, cinnamon, nutmeg or vanilla, and serve it piping hot.

---

One of the first chocolatiers in the Colonies was an enslaved cook named Caesar.

Born in 1732, Caesar was the chef at Stratford Hall, the home of the Lees of Virginia, and in his kitchen sat one of only three chocolate stones in the Colony. The other two were located at the governor’s palace and at the Carter family estate, belonging to one of the wealthiest families in Virginia. Caesar was responsible for cooking multiple meals a day for the Lees and any free person who came to visit. [...]

---

The work was oppressive in the plantation kitchens at Christmas time. [...]

[T]hose working in the big house kitchen and as domestic laborers were expected to work around the clock to ensure a perfect holiday for the white family. The biggest task at hand was to cook and serve Christmas dinner, and chocolate was a favorite addition to the three-course formal dinner. [...] Oyster stew, meat pies, roasted pheasant, puddings, roasted suckling pig and Virginia ham are some of the many dishes that would be served in just one course. The night would finish with the sipping of chocolate: toasted, ground and spiced [...] and served in sipping-cups made specifically for drinking chocolate. [...]

---

Decades before the two well-known enslaved chefs, Monticello’s James Hemings and George Washington’s Chef Hercules, [...] Caesar was running one of the Colonies’ most prestigious kitchens inside of Stratford Hall, and making chocolate for the Lees and their guests. [...] [H]is son, Caesar Jr., lived nearby and was the postillion [...].

The stress of cooking the most important dinner of the year was combined with the fear of what was to come on Jan. 1. New Year’s Day was commonly known as heartbreak day, when enslaved folks would be sold to pay off debts or rented out to a different plantation. Jan. 1 represented an impending doom, and the separation of families and loved ones. [...] Caesar disappeared from the records by the end of the 18th century. By 1800, his son Caesar Jr. was still owned by the Lees, but as that year ended, Christmas came and went, and Caesar Jr. was put up for collateral by Henry Lee for payment of his debts.

---

The world Caesar lived in was one fueled by the Columbian Exchange, which was built from enslaved labor [...]: pineapples, Madeira wine, port, champagne, coffee, sugar and cocoa beans. These items traveled from plantation to dining room via the Atlantic trade, and were central to securing the reputation of Virginia’s plantation elite. The more exotic and delicious the food, the more domestic fame one would reap. Having cocoa delivered directly to your home, and having a chocolatier in the kitchen, were exceptional. It was through Caesar’s culinary arts that Stratford Hall became well-known throughout Colonial Virginia as a culinary destination.

---

All text above by: Kelley Fanto Deetz. “Oppression in the kitchen, delight in the dining room: The story of Caesar, an enslaved chef and chocolatier in Colonial Virginia.” The Conversation. 21 December 2020. [Bold emphasis and some paragraph breaks/contractions added by me.]

[sketches-and-such]

Slowly compiling cookbook concept illustrations and testing out digital watercolor brushes while I'm at it!

These are two of my favorite go-to smoothies, broken down botanically. Recipes included, because I enjoy pushing the out-of-the-box vegetable agenda.

BEET & BLUEBERRY COCOA SMOOTHIE

3/4c. water + 1Tbsp hemp seeds, blended

1/2c. cold coffee or almond milk

3/4c. frozen blueberries

1/2c. beets, steamed & frozen

1/2c. cauliflower, steamed and frozen

4 Ice cubes

2-3 Tbsp. Dark unsweetened cocoa powder

1tsp vanilla

1 Tbsp almond butter

Tiny pinch of salt

Liquid stevia to taste

______________________________________

COFFEE SMOOTHIE

3/4c. water + 1 Tbsp hemp seeds, blended 

1/2c. strong cold espresso or cold brew

4 cubes papaya (banana would probably work too)

4 ice cubes

3/4c. spaghetti squash, cooked and frozen

3/4c. zucchini, sliced steamed and frozen

1 Tbsp tahini

1tsp. vanilla

Handful of raw coffee beans 

1 tsp espresso powder (optional)

Tiny pinch of salt

Liquid stevia to taste

[drmsss]

LIST OF MY FAVORITE FILMS THAT I HAPPENED TO WATCH IN AUGUST…… :)

AAVESHAM: I like the silliness ( doesn’t mean to say it’s dumb & meaningless) of this film in particular…. I fancy its presentation style ( like it’s very comical & animated ) ….

SAPTA SAGARADAACHE ELLO- SIDE A&B: I look at this series of films as dark chocolate… side A is similar to 55% cocoa dark chocolate & side B is almost identical to 90% cocoa dark chocolate.… Amongst the dairy milk (which contains more amount of sugar than cocoa beans) kinda romantic films, this film is not that type.…. It's more raw, rooted & hard-hittin’ …

VAAZHAI: After watchin’ this film, I was like “I am not even eligible to say the word tribulation to describe my downs ” as the director conveyed to me the true meanin’ of the word “hardship” …. Many people say that this film is not a commercial film which I don't agree….

SARIPODHAA SANIVAARAM: I watched this film yesterday... I think this film’s director made this film with the feelin’ “This is what you wanted right?? Take it take it” … But he did not cook this film in an unambitious way… He had done it in an admirable & intelligent way… I watched Ante Sundaraniki before & I like that film as well.… That film is more rooted compared to this film… But that doesn't make this film weak either:)

I am not a film expert.… I’m just an admirer of films

[tropic-havens]

Cacao fruit, raw cacao beans, Cocoa pod

[blasphemyisjustforyou]

Favorite bean

vanilla 😌 ooo or cocoa. but only bc of their products. I do not think I would like to eat a cocoa bean raw. or a vanilla bean, for that matter.

[fallenangelofsalt]

Purple Gold 4 (major TW for drowning and fear of death, plus some wild murder-related imagination)

Masterpost

@styck-figure @whirld-of-color I think I went a bit overboard on the metaphors here.

It's been two weeks since your fall.

You wake up with tear stains in your pillow and corndogs in your mouth, like you've done for fourteen days now.

You get up with a wince and aching legs, and bite into a carrot to chase away the taste in your mouth. Your mom liked to slip them in your meals when she wanted you to feel better, the crunchyness of the raw slices pleasant in your teeth even if the taste got funny sometimes, but now it always tastes like bone.

(It tastes like eating pork ribs and scraping your teeth on the bone to chew on the last scraps of meat still clinging to it, the rock salt caught around the edges of your mouth keeping the picked clean leftovers deliciously salty on your tongue. Dad made it with love, and you can tell with every bite. You really miss him.)

You walk outside to check on your small farm, aches fading into mild numbness after a few steps in the sun. Your carrots grew well, the wheat, beetroot, watermelons and potatoes just a few steps behind. You reap the full grown crops and plant new seeds calmly before dumping the fruits of your labor inside the small chest already filled with seeds, hastily harvested mushrooms, apples, bones, bowls and some fish.

(You wonder at the other, bigger chests in your base, filled almost to the brim with enchanted books and bows and fishing rods, iron and gold, music disks and name tags, saddles and horse armor, redstone and gunpowder. You wonder if it was really meant to be that easy to find those moss-filled rooms, if the stuff you fished up was really that easy to get. You swear you feel the sunshine wrap itself around you, a gentle but impossible hug, just like the laugh you hear in the wind.)

Your weapons and tools never left your inventory, but you to take a couple minutes to stock up on food and put on your armor, iron leggings, chainmail chestplate from a zombie that dropped in oddly perfect condition and leather boots from five days ago where the only thing you managed to get in six hours of fishing was four chests worth of heavily damaged leather boots before you gave up and went to sleep, but not before combining all of them into two less damaged ones.

You head out towards the jungle biome you found a while ago. Before the fall. You remember seeing cocoa beans and cookies on gameplays during your past visits to the outernet, and wonder if you could make hot chocolate in this world. Maybe it would help with the nightmares of hugs and love and laughter and happiness and dad you've been having lately.

(You avoid the pumpkin patch that wasn't there before, every carved out gaze aimed towards your base, your bed, you. You avert your eyes, pretend you don't hear the squirming, and hope they'll go away while you're gone.)

~

You reach the jungle by sunset.

You know better than to stay outside at night, so you take out your shovel and make a quick dirt hut to wait for dawn. You made a clock a while ago so there is no need for doors or windows for mobs to spot you.

The wait is long and boring, but you have plenty of food on you, and at no point do you hear the telltale noise of creepers.

The next morning you exit the hut, iron axe slung over your shoulder as you search for cocoa. You catch glimpses of ocelots darting out of sight and collect plenty of melon slices and jungle saplings between cutting down trees and harvesting cocoa beans.

You even find some sugar canes at the edge of a river, and make a mental note to get some cows and chickens later, you've been itching to try some cake.

After a while of chopping wood and a near-full inventory, you look up at the towering two by two trees that nearly block out the sun entirely, and wonder if you could climb far enough to reach the leaves at the very top.

(A childish goal, but you can't help but think it sounds fun, and maybe, on the back of your mind, something childish and small and fragile like glass whispers that he will catch you if you fall. You don't know who he is, but maybe you want to believe in the glass dust inside your bones, even as it scrapes you raw from the inside out.)

You approach the tallest tree in view, covered almost entirely by vines swaying to the gentle breeze. You place your hands on the vines, and pause, taking off your heavy armor before you take a deep breath, grab the plants once more, and start climbing.

Your hands hold on to vines and uneven bark, ignoring the slight scrapes left on your fingers and the way the wood seems to shift beneath your grasp, the vines tangling just under your feet every time your grip slips even slightly.

You reach the lowest branch, taking a break to rest your limbs and taking a look at the jungle from your new vantage point. You see ocelots peeking out of the foliage, gazing curiously at you. You munch on a carrot before returning to your goal.

As you get closer, the jungle seems to cheer you on. The meowing of ocelots growing louder the further you go, the wind almost deafening as it ruffles the leaves and vines like a playful challenge.

Finally, you reach the upper canopy, leaves getting stuck in your braid as you squeeze yourself between them, until your hand breaks free above it all and you finally stand at the very top of the jungle.

Drunk in childish triumph, you look up at the sky in unrestrained joy, a shout of delight tangling with the laughing wind, and as you gaze at the flourishing biome from the top of the platform of leaves you swear the sky smiles at you.

(The sun squints with fondness and the clouds mimic your excitement, but the teeth you pretend aren't there shift into a shape of spirals and fractals that could only be described as mischief.

There is no malice there, but maybe that should scare you more.)

Suddently, the leaves vanish, your feet sinking into air like they were never there, and you fall.

Your fall only takes a couple seconds, and maybe you'd be grateful for landing on water, but the river where you found the sugarcane had been left behind hours ago and a panicked glance around before you hit the water revealed no nearby land.

You fight to keep your head above the surface, but your father never bothered teaching you how to swim, and your mom had been too sick to do it herself. In barely any time, you sink.

Holding your breath and flailing your limbs frantically, you look around in panic for something, anything to keep you from drowning, and yet there is nothing.

(He can't save you here. He won't.)

Clawing desperately in the direction of the light, you barely notice yourself opening your mouth, begging for him to save you-

You notice your mistake-

You end up inhaling anyways, water flooding your lungs, salt burning on the cuts inside your bones and leaving you full of tears that won't go away no matter how much you claw at your throat. Your screams and sobs go unheard, silenced by the blue caging you on all sides.

The darkness is almost gentle when it closes in, but you know what comes after.

You wake up once more, in that not-quite-space, with something formless holding you tight in its unphysical grasp.

This time, it doesn't rip you open right away, and yet maybe it does, something sharp and soft cracking your head open like taffy and ripping your stitching anew until your waterlogged lungs and bleeding ribs are exposed in the bright darkness of the unlife. Glass dust lands on your heart and spine, burrowing into your flesh and causing beads of your namesake to well up and float off to rest between sky-spiral teeth.

You want to squirm, to cry, to beg. Yet you are terrified of moving, of making a single sound, of the thought of the fingers caging you in starting to squeeze and crush until you pop into leftover nonexistence, of the sharpness you feel around your heart biting down on it like a bitter, sour apple, purple-coded blood driping down the sharp nothingness of its mouth to pool inside your small pocket of unreality.

None of it happens. The sky bares its teeth with love instead.

It stitches you back together once more, and your skin feels tight and loose and off-color for a moment before you fall back into existence.

You wake up in bed, a sharp ache in your body and pineapple slushie on your tongue.

When you finally muster up the strenght to get up, you note more gold in your hair and a pair of strange eggs in your inventory.

(The pumpkins are still there when you go outside.)

[madamlaydebug]

Great Rising,

Couldn't sleep so at 5am I was up making Almond Milk...

Prep time

10 mins

Total time

10 mins

Simple homemade almond milk that's creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Vegan, Gluten-Free

Serves: 5 cups

Ingredients:

1 cup (112 g) raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)5 cups (1200 ml) filtered water (less to thicken, more to thin)pinch sea saltoptional: 2 dates, pitted, or other sweetener of choice (omit for unsweetened)optional: 1 tsp vanilla extract or 1 vanilla bean, scraped (omit for plain)optional: 2 Tbsp (10 g) cocoa powder for "chocolate milk" or 1/2 cup berries for "berry milk"

Instructions:

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking, as it tends to separate.

Notes

*Nutrition information is a rough estimate for 1/2 cup of 10 total servings calculated with 5 cups of water, no additional add-ins and the remaining almond pulp nutritional content subtracted.

*This is not my original recipe but my take on many almond milk recipes I've found and tested.

Nutrition Information

Serving size: 1/2 cup (1 of 10 servings)Calories: 30 Fat: 2.4g Saturated fat: 0gCarbohydrates: 1g Sugar: .7g Sodium: 19mgFiber: .7g Protein: 1g

[gildedpanic]

Now that I have my own kitchen, I've been cooking more. I made donuts (and various other foodstuffs)!

More of this week's recipes below the cut :-)

~~Donuts~~

Dough (⭐️⭐️⭐️⭐️): https://www.biggerbolderbaking.com/no-yeast-homemade-donuts/#wprm-recipe-container-18314

Glaze (⭐️⭐️⭐️⭐️): 1 cup powdered sugar, 1 tsp vanilla extract, 3 tbsp water. For the chocolate I added some unsweetened cocoa powder.

Notes: I used Bobs Red Mill Egg Replacer, storebrand vegan butter, and water instead of the buttermilk because I accidentally left my milk out and had to throw it away. I made my own powdered sugar by combining granulated sugar and cornstarch in a blender.

~~Bread~~

Recipe (⭐️⭐️⭐️): https://anitalianinmykitchen.com/no-yeast-bread/

Notes: I've been using this recipe for years. It's super simple and easy if you just want something quick. I've found it to be better for more savory recipes if you add in some Italian seasoning to the dry ingredients and brush it with olive oil so the crust is a little crispier. Although, my sister loves the recipe as is and often eats it with just jam/butter.

~~Chickpea Concoction~~

Main(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/hgCPzx1u478

Flatbread (⭐️⭐️⭐️): https://www.youtube.com/shorts/RYvU-25g-Ow

Notes: I didn't have a chili or red pepper, but I added a bunch of spinach for the extra iron. I also forgot to buy turmeric last week so I had to do without that. It was obviously pretty bland at first, so I just kept adding spices/seasoning until it tasted right. This recipe came out really good, but I honestly couldn't tell you how to replicate it yourself. The base is a good start, so just follow your cooking instincts and believe in yourself? The flatbread was nothing special; used a tiny bit of maple syrup in place of the honey and it came out fine. (PS. There's rice beneath the chickpeas) (PPS. Save the aquafaba! You can do a bunch with it, including making homemade mayonnaise)

~~Seitan~~

Recipe (⭐️⭐️⭐️⭐️): https://www.youtube.com/watch?v=yxNaThLDrsk&t=204s

Notes: Second time making this recipe. I didn't have sage but I added a tiny bit of Italian seasoning. Used sriracha instead of the sweet chili sauce and left out the garlic because I ran out. I think I accidentally added too much oil to the pan, so watch out for that. ALSO: Make super duper sure you are not cooking this too fast. I didn't add the sauce while it was in the pan because, again, way too much oil. I should honestly give this recipe 5 stars for how easy this seitan was compared to literally every other recipe. Would go well with some broccoli.

~~Bannocks~~

Recipe (⭐️⭐️⭐️):https://www.scotchandscones.com/scottish-bannocks/

Notes: Really good use of oats if you're someone (like me) who hates the texture of oatmeal. Only blended the oats 3/4 of the way so there were still some full bits. Added ~0.5 scoop of vanilla protein powder and used vegan butter. The chocolate topping is just peanut butter mixed with a bit of cocoa powder. I baked it for a little longer than the recipe said to. Pretty good, but next time I would probably add some more stuff like cinnamon/maple syrup/apples/etc. Also you could definitely add some vital wheat gluten in there if you are looking to get better macros as the baking powder should get rid of any strange taste.

~~Microwave Red Beans and Rice~~

Recipe (⭐️⭐️⭐️): Rice, canned red beans, canned diced tomatoes, and a buttload of cajun seasoning.

Notes: When my mom went away to college she complained about missing my grandma's red beans and rice, so my grandpa bought her a dozen cans of kidney beans to eat raw out of the can. This is a half-step up from that. It takes like three minutes. It’s just some cooked rice out of the fridge, add ~1/4 can tomatoes + ~1/2 can beans, microwave for 1.5 minutes, and dump in the seasoning.

~~Crab Sushi~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.youtube.com/shorts/XiN-QyUWt8c

Notes: Okay, I know it looks gross. But! This crab salad is very very good. I've made it 3 times now (or 4? When I made it the second time my mom ended up eating all the crab salad before I could roll it up and I had to make a whole new batch). My sisters like it even though they hate sushi. My dad likes it even though he dislikes veganism. When I made it this week I didn't even have any cucumber or avocado but it still tasted /okay/. I would recommend julienning some carrots if you have any extra, but that's just because I like my maki to have some crunch. Also, if you make a lot of sushi please make your life easier and pick up some Mizkan Sushi Seasoning.

~~"Arepas"~~

Recipe: 2 parts corn meal/flour, 1 part AP flour, some salt and oil/butter. Pour in warm water until it forms a dough, then fill with some beans and mozzarella and fry.

Notes: Please no one get mad at me for calling them arepas. Good with avocado if you have it.

~~Macaroni and Seitan Nougats~~

Macaroni(⭐️⭐️⭐️): https://theeburgerdude.com/vegan-instant-mac-cheese/#recipe

Seitan(⭐️): https://www.sixvegansisters.com/2018/08/24/seitan-fried-chicken/

Notes: The mac was super easy, and TheeBurgerDude has never led me astray so I suspect the recipe would be at least four stars if I wasn't missing literally half the ingredients. I didn't have mushroom seasoning, lactic acid, or msg, but I added some extra salt and nooch yeast. I also still didn't have milk so I mixed flour and cornstarch with water and used that for both the mac and nougats, along with some extra butter. The seitan was pretty gross, but I think that was mostly my fault. From what I can tell, I may not have kneaded the dough for long enough, my chicken broth:water ratio was off, I simmered the seitan at too high of a heat, and I fried it too quickly. Glad I only made a half batch. Maybe would have tasted better with a thick layer of breadcrumbs?

~~Seitan Nougats 2: Electric Boogaloo~~

Recipe(⭐️⭐️⭐️⭐️⭐️): https://www.stephsunshine.com/vegan-life/crispy-fried-tofu/

Notes: I've used this recipe a ton and it works well with regular and lentil burmese tofu. I usually add some extra spices to it, but this time I only added some paprika to get it kinda similar to what the original seitan recipe called for. I used the leftover seitan dough from the previous recipe (boiled, but not yet fried) and pressed the pieces into very flat discs because the seitan puffs up while frying. It came out much better, maybe 3.5 stars. Did not pair well with the macaroni though. The end result oddly reminded me more of tempura than anything else, so it might work well with that sorta stuff? If you were making it from scratch, I would replace the chicken broth with vegetable broth. Relatively cheap and filling, though (this photo is ~$1.87, 823 kal, 46g protein, 115g carbs, 31g fat. Two servings of mac + One serving seitan)!