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freelanceexorcist · 10 months ago

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You wondered how to convince the dev team to give Sephiroth a better outcome.

I have been trying to help get him a better outcome. I wrote a letter for him. I made many beautiful gifts for him. I made a petition. And I will continue to make things. If you want to help me, you can go here: https://chng.it/2swfrH6dfp

Or if you'd rather just give me suggestions, then please tell me any ideas you have. I owe my life to this character; my childhood was horror for a variety of complicated reasons, and his existence meant I wasn't alone, and knowing that I wasn't alone helped keep me breathing, so... now that I have an opportunity and the means, I would do almost anything to try to keep him safe.

I'm so sorry I went so long without seeing this! I've read many of your letters to him. You are very fond of the character and it seems like he has gotten you through some very difficult times in your life. I've been there, so I get it. These characters were created to entertain us, and entertainment brings pleasure, which distracts us from the hard times we're facing and that ultimately helps us heal.

If you're so inclined, here's a recipe I love and that my family loves. It was sent to my mom (RIP) by my cousin, who turns 92 this year. If you're vegetarian or vegan, you can find a substitute for the meat. Maybe he can learn to make it. It's okay if he burns it if he lines the bottom of a nonstick stock pot with the leftover cabbage leaves:

STUFFED CABBAGE CASSEROLE

Source: Ann Sullivan with modifications by Cassie Jackson

All of the flavor of traditional stuffed cabbage, but a quarter of the work!

1 lb ground 80/20 ground beef

1/2 lb ground pork

1 medium onion, diced

1 small to medium head of cabbage with outer leaves removed and set aside and core removed, chopped into strips

1 can of tomato soup

Water or beef broth

3 large garlic cloves, minced

1 cup of uncooked rice, rinsed thoroughly

1 egg

1 large can of diced tomatoes, undrained

1 large can of sauerkraut, drained

1-2 packages of kielbasa

Salt, pepper, onion powder, garlic powder and smoked paprika to taste

In a large mixing bowl, combine beef, pork, onion, egg, uncooked rice and about ¼ of the can of tomatoes. Season with salt, pepper, onion powder, garlic powder and paprika. Mix with hands until all ingredients are thoroughly combined.

Form the meat mixture into balls about the size of golf balls.

Line the bottom of a large soup pot with the reserved outer cabbage leaves. Add layers of cabbage, then sauerkraut, then diced tomatoes (juice included), then some garlic. Add the meat mixture by pinching off golf ball sized amounts and either rolling them into balls or just dropping them into the pot. Repeat the layers until all of these ingredients are in the pot.

Put the tomato soup in a small bowl or measuring cup, then add the same amount of water. Whisk together. Add the mixture to the pot along with the remaining diced tomatoes and mix together.

Cook on medium low to medium heat for at least an hour, stirring occasionally. Cut the kielbasa into about 2 to 2-1/2” long pieces and add these to the pot, cooking for about another 30 minutes. It’s done when the meat balls are no longer pink in the middle and the rice is cooked. If desired, turn the heat down to its lowest setting and let the pot sit on the stove warming until ready to serve.

Leftovers can be frozen, but wait a day or two, because the longer it sits in the fridge, the more the flavors blend together, making it even better the next day and the day after.

Please be well. I'm rooting for you.

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staliaatreides · 7 days ago

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"Babarki"

Gluten free egg-bread balls baked, then added to my home-made sauerkraut, which was drained, but not rinsed. A half stick of butter (1/4 cup) thrown in, and cooked mostly on low for a couple of hours (with a lid), turned up to medium to raise the temp just before serving.

Online, you can find similar recipes/food under the spelling 'bobalki', (so my family has an interesting [l] > [ɹ] change in pronunciation from the source it seems?).

It's interesting to see how my family makes these versus other people who have posted recipes online. The bread is often called 'sweet' (and there are some neat variants I need to try where they are tossed in honey and poppy seeds, rather than served in sauerkraut, that sound very tasty), though I wouldn't call it sweet myself.

Usually, we don't do gluten-free (I ended up adopting the recipe the family uses by substituting with King Arthur Baking's Gluten-free Measure for Measure flour and one teaspoon of xanthum gum per cup of flour added additionally) but I am determined this holiday season to not lose to falling apart dough again, after two failures this year: the awful pretzels, and then a batch of pasta dough for ravioli that got trashed (which I didn't talk about on here). I didn't lose this time, fortunately!

As a note, my family uses twice the butter I did.

Bonus, the meal I did it with (bought kielbasa and pierogi):

#continuing culinary exploration #the queue must flow

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reetasharma201 · 2 months ago

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Celebrate a Delicious & Sustainable Holiday with Veganstore’s Top Picks!

The holiday season is upon us, and it’s the perfect time to spread cheer, warmth, and—why not?—some delectable plant-based goodies! Whether you’re shopping for friends, family, or looking to treat yourself, Veganstore has carefully curated a range of ethical, eco-friendly, and delicious vegan treats that are ideal for any holiday occasion. From satisfying snacks to rich spreads and unique gift options, Veganstore makes holiday shopping easy for those who want to embrace cruelty-free and sustainable products.

Why Choose Veganstore for Holiday Gifts?

Veganstore goes beyond offering delicious plant-based products. Our commitment is to sustainability, quality, and wellness, all while maintaining a 100% cruelty-free standard. Every product at Veganstore is thoughtfully selected to deliver the best flavors, nutrition, and ethical goodness.

Here’s what makes Veganstore the ideal destination for your holiday shopping:

Diverse Selection: From snacks and spreads to pantry essentials, we’ve got something for everyone.

Trusted Brands: We feature only the best brands known for quality and taste.

Health-Conscious Products: All our products are vegan, dairy-free, and egg-free, meeting the highest standards for a balanced diet.

Veganstore’s Holiday Picks: Gift Ideas for Everyone on Your List

If you’re ready to explore our best offerings, here’s a sneak peek at some of the top choices that will make the perfect gift or addition to your holiday festivities:

Nothing Naughty Vegan Protein Bars – Caramel & Ginger Flavors

These protein-packed bars come in delightful caramel and ginger flavors, making them a perfect snack for busy days or post-holiday workout recovery. With no added nasties, they’re a wholesome, tasty treat for anyone on your list.

Bennetto Dark Chocolate Snackpac

A rich, indulgent dark chocolate that’s 100% vegan and ethically sourced. This chocolate snack pac is perfect for dessert lovers who want a guilt-free indulgence. A beautiful addition to any holiday gift box!

Amaze Balls (Twin Pack) – Vanilla Flavor

These bite-sized, flavor-packed treats are as fun as they are nutritious. With a delightful vanilla flavor, Amaze Balls are great for anyone with a sweet tooth or as a little treat in a stocking stuffer.

Incafe Fiesta Coffee (Ground)

Cozy up this season with the aromatic delight of Incafe Fiesta Coffee. Perfect for the coffee lover in your life, this ground coffee delivers a rich, bold flavor that will warm up any chilly morning.

Ceres Organic Brown Rice Crackers & Chickpea Crisps

Light and crunchy, these organic crackers are ideal for holiday appetizers or paired with one of our vegan spreads. They’re a versatile, gluten-free snack everyone can enjoy!

Be Nourished Organic Sauerkraut – Plain & Beetroot Flavors

Sauerkraut may not be a traditional holiday item, but its health benefits make it a must-have! Full of live cultures, Be Nourished Organic Sauerkraut is great for digestion, perfect for post-feast detoxing, and adds a zesty twist to any meal.

Ceres Pukka Tea Day to Night Blend

For those who love cozying up with a warm beverage, this tea blend is a beautiful gift choice. With a soothing selection that’s ideal from morning to night, it’s a lovely, thoughtful addition to any gift basket.

Vutter Plant-Based Butter – Avocado & Plain Flavors

Vutter’s vegan butter offers all the creaminess of traditional butter with a plant-based twist. Perfect for spreading on toast or using in holiday recipes, this is an essential kitchen item for any vegan.

Savour Cashew Cheese – Cumin, Chipotle & Ash Flavors

The holidays aren’t complete without a cheese platter, and our plant-based Savour Cashew Cheese is the star of any vegan spread. With unique flavors like cumin, chipotle, and ash, it’s a fantastic dairy-free option for entertaining guests.

Holiday Tips: Building the Perfect Vegan Gift Box

Creating your own custom gift box from Veganstore is easy and fun! Here’s a quick guide to curating a thoughtful, delightful box for anyone in your life:

Choose a Snack Base: Start with a mix of savory and sweet snacks, like our vegan protein bars, chocolate, and crackers. It’s a perfect way to add variety to the box.

Add a Warm Beverage: Include the Incafe Fiesta Coffee or Ceres Pukka Tea for a comforting treat that pairs well with any holiday morning or afternoon relaxation time.

Top It Off with a Spread: Add a jar of Be Nourished Sauerkraut or a pack of Savour Cashew Cheese to make your gift box truly gourmet.

Personalize It: Add a holiday card with a heartfelt message or a personalized note to make the gift extra special.

A Vegan Holiday Celebration Awaits!

With the holiday season quickly approaching, now is the time to explore Veganstore’s delightful selection of plant-based goodies. Whether you’re building the perfect gift box or looking for holiday pantry essentials, our range of vegan, eco-conscious products has you covered.

Give a gift that’s both tasty and meaningful this season—one that celebrates wellness, ethics, and love for the planet. Browse Veganstore today for the best vegan holiday gifts!

#vegan food #vegan organic

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quinloki · 1 year ago

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hey quin! hope you’re having a good day so far! have a random question of the day: is there any seasonal winter food (like cookies that are only sold around the holidays or anything like that) that you always look forward to having when it’s around? -🦅

Hmmm…

A few things I guess. I love a lot of squashes that are in season around here this time of year. I do love the “pumpkin spice” scent as well, but I don’t often eat much of it.

I like that pecan pies are made for celebrations, and that hams have roasted pineapples on them. My family makes sauerkraut balls from some 150 year old recipe that I need to learn how to make for myself honestly, but I like those.

I like autumn corn over spring and summer harvests, and artichokes are in season now so I should buy a dozen, cause I love those.

Good time for salmon too. ^_^

So yes, I suppose there are things I look forward to right now. Lots of my favorite foods are in season in the autumn - but I also like a *lot* of foods, so there’s always something to look forward to. 🥰

Anything you look forward too?

#quin answers #anon asks #🦅

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lilithsrevolution · 1 year ago

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Scrumptious Sauerkraut Balls Recipe Sauerkraut and pork sausage are combined with herb cream cheese to make these sauerkraut balls, which are then breaded and deep-fried until crisp.

#sauerkraut balls #sauerkraut #bread crumbs #herb cream cheese #cream cheese

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sfrecipes · 3 years ago

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Recipes: BAVARIAN INN & Resort SAUERKRAUT and JAEGERSCHNITZEL (Veal Cutlet Hunter Style)

BAVARIAN INN SAUERKRAUT

(Makes One Gallon)

You may purchase Sauerkraut in a tub from your local market, but unlike at the Ball Park this is where the work begins.

Ingredients:

One Gallon Pre-Bought Sauerkraut

One Bay Leaf

12 Ounces Smoked Pork (Ground)

2 Juniper Berries

3 Cups Chicken Stock

1 Cup Dry White Wine

One Table Spoon Carraway Seeds

½ Onion Julienne

½ Cup of Corn Starch

3 Table Spoons Butter

* Place pre-purchased Sauerkraut in a strainer, wash three times with cold water.

* Sautee butter, Ground Pork, Onions and Juniper Berries until Pork is browned.

In a large pan combine all ingredients except cornstarch.

*Allow to simmer for one hour, stirring every ten minutes. Remove Bay Leaf

*Combine Corn starch and chilled water adding with the finished Sauerkraut until desired consistency is met.

JAEGERSCHNITZEL (Veal Cutlet Hunter Style)

Wine Recommendation: Red Rhone such as Chateauneuf du Pape, or California Syrah

Serves 4

2 lbs. Tender veal (or 4 8oz. Veal steaks)

4 strips of bacon, chopped

4 clove shallots chopped

½ lb. Fresh button mushrooms, sliced

1 oz. dry white wine

½ cup flour

Salt and Pepper

Butter

· Saute mushrooms in butter

· In a separate pan sauté bacon until golden brown, add shallots and wine

· Thicken lightly with one tbsp. of flour

· Combine pans, simmer lightly for 5 minutes

· Lightly salt and pepper the veal steaks, then lightly turn in flour

· Cook steaks in a separate pan in butter until done.

· On preheated plates serve veal steaks and top with mushroom sauce

Recipes courtesy of Bavarian Inn & Resort, Shepherdstown, West Virginia

#recipes #bavarian inn #sauerkraut #jaegerschnitzel #west virginia #shepherstown

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drlaurynlax · 6 years ago

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The Best 14-Day Keto Meal Plan for Women Now

A Delicious 14-Day Keto Meal Plan & Supplements for Women-7 sample days of what to eat, plus non-boring creative meal ideas for mixing it up.

So, you’ve decided to give the whole “keto meal plan” thing a try.

How to Do the Keto Meal Plan for Women

Even though eating high fat used to be scary, you’re open to giving it a shot-bring on the butter and bacon! …

You’re also looking to keep meals enjoyable, creative and delicious. (You’re a little concerned about getting burnt out on eggs, beef, cucumbers and coconut oil).

Furthermore, you’re hoping keto doesn’t feel like a chore, or like you’re a slave to counting calories or macros.

I’ve got your back with this 14-day body-boosting keto meal plan and supplement plan for women who want to:

FEEL good

Ensure they are getting all their nutrients

And stress LESS (not more) about what you eat

-With plenty of keto meal plan variety and creativity and variety to keep things interesting.

Keto for Health vs. Keto for Dieting

Unfortunately, when adopting any new way of eating, it’s easy to fall into the restrictive mentality:

Thinking about what you CAN’T have vs.what you CAN have.

Most keto diet articles, keto meal plan, books and YouTube videos teach you how to count macros and fat grams, shed body fat, monitor ketones in your breath, or get bigger biceps in the gym (courtesy of bodybuilding bros online)…

But NO ONE talks about:

Listening to your body

Supporting your hormones

Boosting your gut health

Fighting gut inflammation

Or ensuring you’re eating all the essential micronutrients (vitamins and minerals) you as a woman need.

After all, as a woman, there are a few things you need to be mindful about a keto diet meal plan.

And no one talks about whether or not keto is a lifestyle, or a short-term diet and body-fat loss solution.

The Big Keto Questions

Should you avoid carbs for the rest of your life?

Do you need to monitor your breath or urine ketones every day to make sure you’re still in ketosis?

Do you need to count your fat grams and carbs?

The short answer: None of these things.

In fact, when you view keto meal plan as a lifestyle (like this 14-day Meal Plan)…NOT a fad or restrictive diet…you CAN take a deep breath.

Long Term vs. Short Term Keto

If you’re transitioning to a keto meal plan or you’ve been doing it for awhile, it’s imperative to realize that keto has been studied and used extensively as a short-term diet solution for curing epilepsy (1), boosting brain power (2), balancing blood sugar (3) and shedding weight and body fat in obese individuals (4), BUT once you’ve transitioned into a lifestyle of ketosis, it doesn’t mean you’re bound there for life.

In fact, as this article explains, women may be able to handle more carbs than keto evangelists claim-and may even benefit from them in the long term from a hormonal and energy output (i.e. fitness) point of view.

In addition, for women who are ALREADY healthy (i.e. NOT obese, diabetic or experiencing horrible PMS), long term low-carb diets and/or not eating ENOUGH fat with their keto meal plan can be MORE stressful-not less-for your body, specifically your hormones.

Long-term low-carb diets can cause you to overproduce cortisol and norepinephrine. It can create an imbalance that increases pressure on the hypothalamus, pituitary and adrenal glands.

Unfortunately, it can result in symptoms of HPA-Axis Dysfunction including:

Difficulty attaining a healthy weight

Less energy and fatigue

Feeling unrested (even if you get enough sleep)

Constipation, bloating after meals and gut issues

Needing caffeine to feel “normal” or function

Insatiable appetite or complete lack of appetite (imbalance)

Anxiety, stress or low mood

Poor sleep

Craving/thinking about sugar or carbs

Poor workout results or recovery

Amenorrhea or horrible PMS

Not feeling like your “self”

Low carbohydrate diets can also impact the hormone Leptin-necessary for turning ON reproductive hormone function (like your period). Even if you ARE eating enough fat, leptin is turned on by carbohydrate metabolism, and in the long-term may be decreased through a very low carb intake.

No One Size Fits All

There really is NO one-size-fits-all approach to diet.

Some women thrive off extremely low carb diets, while others lose their period, or even gain weight after an initial rest. It all depends on TONS of other lifestyle factors like:

Your personal health history

Sleep and recovery habits

Your stress levels in other areas

Body composition

Hormonal or thyroid imbalances

Gut health

And beyond

If you have bacterial overgrowth for instance in your gut, then keto potentially can worsen the condition, as gut bacteria actually also feed off ketones. If you are burning a candle at both ends, and sleeping less than 6 hours per night, then your naturally elevated cortisol levels may be MORE stressed out by keto if you keep it up long-term.

Also, if you were eating sugar or a low-fat diet before, then your body will probably LOVE keto-a night and day difference from before.

You are NOT weak for going keto for a short term reset, then transitioning back to a modified keto (adding in a little bit more carb). And you are NOT strong for “sticking with keto meal plan” (even though it seems like your body is not responding favorably).

Simply put: Listen to your body.

Listening to Your Body: Balance (Not Keto Perfection)

For this reason, I’m a big advocate of a modified keto diet for many of my own clients interested in balancing their blood sugar, regulating their hormones, detoxing off sugar, or experiencing bloating or SIBO-like symptoms from carbohydrate intake.

What it entails?

A 7-30 day “keto reset” followed by a transition into a “modified keto,” incorporating BALANCE with a little more starchy carb and/or fruit to compliment their higher fat and moderate protein diet.

Keto Reset: 7-30 Days

Eat:

Higher Fat with a variety of healthy fats (aiming for 50-60% of intake being from fat)

Moderate Sustainable Protein

Lots of Greens and Low-starch veggies for their carbs, sticking to 20-30 grams of “net carbs”)

Modified Keto-Longer Term

Eat balanced at each meal:

Healthy Fats with Each Meal (1-2 servings, and VARIETY-not just butter, coconut oil and bacon every meal)

Sustainable proteins (the size of 1-2 palms of your hand)

Lots of Greens

Starchy Carbs/Fruit (Incorporate approximately 1-2 additional servings of starchy carbohydrate and/or fruit back into your diet daily

The best part? No counting or ketone monitoring necessary.

By the time my clients reach the Modified Keto stage, 7 to 30 days later, and are re-introducing carbs, they are MORE connected to their body and how it feels-naturally.

They recognize when “brain fog” sets in, or their SIBO symptoms (bloating) flares, or when they feel like they have a lot more energy and strength in their daily life. They are better able to self-regulate the just-right amount of carbohydrate and timing for their body (for instance in the evenings before bed, or after a workout).

It won’t come overnight, but if you stick to the philosophy of “balance” and tune in to HOW YOUR BODY FEELS, instead of what you “should eat” or what your keto monitor says, your body won’t steer you.

Here’s a sample 14-day keto meal plan including:

7 days of a “Strict” Keto (low carb) sample

7 days of a “Modified” Keto sample

daily supplement plan

14-Day Keto Meal Plan & Supplement Plan for Women

Keto Meal Plan Food List: Eat in Abundance

Sustainable Proteins:

Wild caught fish

Pastured poultry

Grass-fed beef and bison

Organic organ meats

Chicken Broth

Healthy Fats

Avocado

Avocado Oil Mayo

Pastured Egg Yolks

Raw, soaked Nuts & Seeds

Grass-fed Organic Dairy (Cream, Sour Cream, Kefir)

Butter& Ghee

Organic Extra Virgin Olive Oil

MCT Oil

Coconut Oil

Pastured Bacon

Coconut Butter

Olives

Fermented Foods

Sauerkraut

Fermented Veggies

Coconut Yogurt

Water Kefir

Goat’s Milk Kefir/Kefir

Veggies

*Eat ENOUGH veggies. Only 1 in 10 Americans eat 3 or more servings/day. This is a pitfall of keto.

Dark leafy greens

Green veggies (Zucchini, Asparagus, Cucumber, Broccoli, Brussels sprouts)

Cauliflower

Mushrooms

Bell Pepper

Spaghetti Squash

Occasional Starchy Tubers & Fruits

*After you’ve completed an initial keto-reset (7-30 days), eating less than 20-30 grams of carbs/day, reintroducing a little bit of starch may be warranted (especially for active women, women with hormonal imbalances or women without blood sugar dysregulation).

This is called “modified keto” and may entail a serving or two of starchy carbohydrate, such as sweet potato with dinner or squash with protein after a workout, while still being able to maintain ketosis (fat burning and using fat as energy first).

Starchy Tubers & Veggies

Sweet Potatoes

Butternut Squash

Acorn Squash

Carrots

Beets

Green tipped plantains

Yuca/Cassava

Taro

Snow Peas

Fruits

Fresh or Frozen

Green Tipped Bananas

Berries

Citrus

Apples

Pears

7-Day Keto Reset

DAY 1

Breakfast

2-3 Pastured Eggs in Grass-fed Butter

Organic Bacon (or Turkey Bacon)

Spinach, Zucchini & Mushrooms

Lunch

Tuna Salad with Paleo Mayo atop Leafy Greens

Asparagus

Handful Macadamia Nuts

Dinner

Cracklin’ Chicken Thighs

Cauliflower Mash with Butter & Garlic

Chard in Coconut Oil

DAY 2

Breakfast

Savory Sausage (use ground turkey, pork or beef, no maple)

1/2 Avocado

Spinach sauteer in Ghee

Lunch

“Unwich:” Turkey in Collard Greens with Avocado, Mustard & Grass-fed Cheddar

Pickles

Dinner

Herb Crusted Salmon

Leftover Cauliflower Mash with Ghee & Garlic

Tuscan Kale sautéed in Coconut Oil

DAY 3

Breakfast

Green Smoothie Made with:

Coconut Milk Greens Avocado 1/2 green-tipped Banana 2 Pastured Eggs or Collagen Powder Carob Powder-optional

Lunch

Leftover Dijon Chicken Thighs

Cucumbers with Paleo Ranch

Dinner

Grass-fed Anti-Inflammatory Meat Balls

Zucchini Squash

Broccoli with Butter

DAY 4

Breakfast

Hardboiled “Deviled” Eggs

Pastured Bacon

Chard in Ghee

Lunch

Leftover Meatballs dipped in Aioli Mayo https://thepaleoway.com/recipe/aioli/

Roasted Zucchini Chips drizzled with Olive Oil

Rainbow Carrots

Dinner

Chicken Stir Fry

Cauliflower Rice

DAY 5

Breakfast

Turmeric Milkshake Smoothie

Add Collagen or Additive-Free Protein Powder

Lunch

Canned Wild Caught Salmon

Avocado Oil Mayo

Roasted Brussels Sprouts

Dinner

Grass-fed Beef Tacos with: Romaine, Guacamole, Grass-fed Cheddar, Lime

Roasted Zucchini & Yellow Squash drizzled with Olive Oil

DAY 6

Breakfast

Coconut Yogurt

Macadamia Nuts

Raspberries

Lunch

Leftover Tacos over Power Greens

Guacamole, Cheddar & Lime Juice

Dinner

Creamy Chicken & Kale Soup

Coconut Flour Cornbread with Butter

DAY 7

Breakfast

Savory Turkey Sausage

Mushrooms & Power Greens

Lunch

Chicken & Kale Soup

Greens Salad with Green Goddess Dressing

Dinner

“Pizza” (Coconut Flour & Arrowroot Crust) with Chicken, Basil Pesto, Olives & Optional Tomatoes

Greens in Paleo Ranch

7-Day Modified Keto Meal Plan

DAY 1

Breakfast

“Hash:” Organic Ground Turkey, Greens & Mushrooms in ghee

1/2 Avocado

Lunch

Chicken Salad with Paleo Mayo

Collard Green Wrap

Roasted Rainbow Carrots

Dinner

Fish Tacos with Grapefruit Avocado Salsa

Roasted Zucchini Chips

DAY 2

Breakfast

Easy Egg Muffins

Handful Berries

Lunch

Leftover Crispy Fish (from Tacos) atop Greens

Leftover Roasted Rainbow Carrots

Paleo Ranch

1/2 Avocado

Dinner

Grass-fed Steak

Roasted Asparagus

Power Greens sautéed in Ghee

DAY 3

Breakfast

Chocolate Banana Smoothie

Lunch

Chicken Balance Bowl

Dinner

Grass-fed Anti-Inflammatory Meat Balls

Sautéed Spinach in Ghee

Cauliflower Rice

DAY 4

Breakfast

Chicken Sausage

Power Greens in Coconut Oil

1/2 Avocado

Lunch

Leftover Meatballs

1/2 Sweet Potato

Roasted Asparagus drizzled with Avocado Oil

Dinner

Orange Chicken

Over Sautéed Cabbage

DAY 5

Breakfast

Berry Green Smoothie

Lunch

Canned Wild Tuna with Avocado Oil Mayo

Roasted Zucchini “Chips”

Dinner

Meatloaf Muffins

Roasted Broccoli

DAY 6

Breakfast

Coconut Flour Blueberry Pancakes

Organic Turkey Bacon

Lunch

Leftover Meatloaf Muffins

Zucchini Chips

Dinner

Thai Chicken Soup topped with Avocado

Mixed Greens with Oil & Vinegar

DAY 7

Breakfast

Scrambled Eggs, Pastured

Ghee

Mushrooms, Asparagus & Power Greens

Lunch

Turkey & Avocado stuffed Lettuce Wrap

Roasted Assorted Veggies

Dinner

Cheesy Chicken Casserole

Keto Meal Plan Support Supplements

Soil Based Probiotic : (like Primal Blueprint Probiotics ).

Healthy gut bacteria to boost gut and all around health.

Take 1 in the morning and preferably 1 at night. Also, don’t neglect fermented foods (like sauerkraut and fermented veggies for food-based, lactic acid probiotics).

Pre-Biotic Fiber: Partially Hydrolyzed Guar Gum (like Sunfiber)

Prebiotics are essential fiber for digestion and maximal absorption of your probiotics. (Often low on a keno-diet). Take 1 serving/day in water or tea.

Digestive Enzymes

Helpful for fully breaking down you food (especially if you experience bloating or constipation around meals). Take 1-2 with meals to banish bloating.

Bile Salts: Beta TCP

Are you fully digesting your fats with your keto meal plan? If you gallbladder or liver are not in tip top shape, fats may make you feel sick or nauseas after eating them. Take 1-2 capsules with meals.

Fermented Cod Liver Oil: Rosita

Omega 3’s, Vitamin A and Vitamin D-essential for energy and absorption of all the healthy fats you eat. Take 1 tsp./day. Unlike most fish oils, fermented cod liver oil is less likely to go rancid.

Like these plans? Want More?

Join the Thrive Life Project-a 30 day nutrition, fitness, mindset and TOTAL BODY reset!

Whether you choose a Ketogenic-inspired diet or not, the Thrive Life Project was created for you to learn how to reconnect to your own body, find the way of eating and working out

that works for YOU (no one else), AND quiet the diet-rule noise in the health world.

Join the 30-day reset today and let’s reinvent the way your body LOOKS, MOVES AND FEELS on your own terms.

The post The Best 14-Day Keto Meal Plan for Women Now appeared first on Meet Dr. Lauryn.

Source/Repost=> https://drlauryn.com/hormones-metabolism/keto-meal-plan-for-women/ ** Dr. Lauryn Lax __Nutrition. Therapy. Functional Medicine ** https://drlauryn.com/

#Holistic #Nutrition #Therapy #Recovery #Functional #Medicine #Dr. Lauryn Lax #Dr.Lauryn

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e-n-silvermane-blog · 6 years ago

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Big Game Recipes

Easy Elk or Deer Jerky.

I'll begin with a five-pound heap and also you also may adjust appropriately.

Inch ) 5 pounds Elk or Deer

*cut the beef directly to pieces (No more than the usual 1/4 inch thick and approximately 1 inch wide)

two ) 24oz jar of hazel-nut teriyaki sauce

3) [b]Two three shots of JD or Southern relaxation [/b]

4) black-pepper (route ground)

5) Ground red pepper (if you prefer it sexy )

Place chopped meat along with the ingredients into a bowl, then mix it up, twist it up and allow it to boil for 24 to 48 hrs. Just take the beef out a strip at one period, pat down them with a paper towel and set them in your toaster (I have a"Big Chief Smoker"). The trick to my own jerky could be that your hazel-nut teriyaki I just use"cherrywood" to do my smoking (GREAT THE WORD IS OUT! Everybody WILL HAVE GREAT JERKY LIKE ME). I personally use two or three pans of cherrywood and let it move until it's jerky. I do enjoy to rotate the beef racks round to find an improved drying consistency. Total drying period is roughly 8 to 12 hrs.

Offered by: Wildarcher

Antelope using sauerkraut and Sour-cream

2 pounds. Antelope beef cut into 1 inch balls

inch t. flour

inch teaspoon. Salt

inch t. paprika

2 onions, finely chopped

1 tsp minced

inch teaspoon. Caraway seeds

1/2 cup dry white wine

inch large can (27 oz.) Sauerkraut

inch cup sour cream

Coat match in milk, salt, and paprika. Brown beef

at skillet. When browned put in casserole dish.

Mix in garlic, onions and caraway seeds. Pour

wine. Cover and bake at 425 until meat is tender

(1 1 1/2 hours) Stir in sauerkraut and reunite to get half an hour. Stir sour cream and cook till sexy.

Function with noodles.

Boar at a Blanket

Inch pounds. Ground boar

1/2 cup barbeque sauce

1/4 onion

12 t. brown-sugar

inch 10 ounce. Can refrigerated biscuits

two ounces. (1/2 cup) shredded cheddar cheese

Heat oven to 400 degrees. Grease 10 muffin cups.

Brown boar in skillet drain. Stir

sauce, onion and brown sugar. Cook for a minute to

combine tastes.

Separate dough into 10 biscuits. Put a single biscuit

in each muffin cup. Firmly press in bottom and upward

sides forming a cup from the soup. Spoon roughly 1/4

cup of beef mixture into each biscuit. Sprinkle each

using cheddar cheese. Bake for 10-12 minutes until

biscuit borders turned into golden brown. Let cool for a single

second then remove from pan.

Elk Loin Bearnaise

4 elk loin steaks

olive-oil

peppermint powder

black pepper

1/2 recipe Knorr Bearnaise sauce mixture

Scrub each side of beef with a tiny number of olive

oil. Season with garlic powder and honey into the taste. Let steaks rest 1/2 hour before ingestion.

Get the bearnaise sauce based on package

guidelines. Broil steaks on the side for 4 minutes

after three minutes on another side ( for medium rare).

Spoon sauce over steaks and serve.

Smothered Moose Steak

3 pounds. Round moose beef (2 1/2 inches thick)

3 t. butter

Salt and pepper

3 large onions, sliced

Inch 28-oz. Can berries

Smear beef in butter on just one side in dutch-oven.

Turnover and sprinkle with pepper and salt. Put

Onions and add berries. Bake for 2 hours

In 350. Serve with roasted potatoes and salad.

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askmerriauthor · 6 years ago

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Oh, don’t you think for one flippity-bippity second I’d leave these dishes in their “as shown on the card” presentation were I to try making them. The only time I’d MAYBE use any gelatin or aspic would be in making the ham/banana terrine. Like, the bulk of these dishes are just normal, legit meals that have been warped into weirdness.

I did some digging on why there’s so many gelatin-based dishes coming out of the 50s and 60s, and what it boils down to is essentially a fad. It was a mix of different elements - post war scarcity, convenience, affordability, novelty, status flaunting, and just general experimentation with powdered gelatin having become a readily available item. Not to mention that the gelatin purveyors - Knox, Kraft, etc - advertised the everlovin’ daylights out of “gel cuisine” and flooded everyone with the idea of cooking with gelatin molds as some trendy, fancy deal. Businesses played a large part in forcing the public to think it was a good idea to use their products for every damn thing, so nuts to that in this modern era.

Lemon-Nut Vegetable Mold? Like I said before, that’s pretty much just a mixed radish salad and I’d serve it as such. No gelatin, fresh veg and lemon dressing on a plate, topped with roasted walnuts. Gotta get those radishes super thin and cold so they’re crispy, so either a mandoline or straight-up shredded.

Perfection Salad... I probably wouldn’t bother with at all. It’s just a visual novelty and the ingredients it contains don’t actually sound appetizing in the slightest. I could maybe make a sort of tangy slaw out of it? Overall it’s not really a functional recipe without adding more to it and that kind of defeats the purpose at that point. I might just make this as-is and use it as a terrifying centerpiece/conversation starter.

Crown Roast of Frankfurters is sausage and sauerkraut, so that’s pretty much a done deal right there. Skip the silly plating. Get some good strong mustard, a nice bread roll, and a refreshing beer. That’s a fine meal any day of the week.

Milk Chicken? Toss the silly banana decorations, break down the chicken properly for roasting with a proper mirepoix, and apply the besamel sauce in a way that doesn’t look like Elmer’s Glue. Hell, mix it all together with a breadcrumb topping and make it a gratin. Easy peasy. It’s actually pretty remarkable that the vintage recipe card managed to make roast chicken and veg look so unappetizing because it’s one of the simplest and most delicious meals out there with absolutely no fanfare.

Sweet-Sour Chicken Mold, if I did indeed make it into a mince, would promptly be made into chicken meat balls and served with a bitter greens salad, or used to make pan-fried dumplings. If not in a pate-like state, I’d just play it straight and make grilled chicken breast with a sour cream and dill sauce. Toss on a little paprika, serve alongside fried mushrooms or sauteed asparagus.

#food #recipe #vintage recipes

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petnews2day · 2 years ago

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Thirsty Dog Brewing’s beer dinner uses author’s regional cookbook for menu pairings

New Post has been published on https://petn.ws/Gq2V

Thirsty Dog Brewing’s beer dinner uses author’s regional cookbook for menu pairings

AKRON, Ohio – Thirsty Dog Brewing Co. is planning a Taste of Akron beer dinner featuring recipes from Judy Orr James’ cookbook, “Akron Family Recipes: History and Traditions from Sauerkraut Balls to Sweet Potato Pie.” The dinner is 6 p.m. Wednesday, Nov. 30. James will sell and sign her book at the dinner. James worked […]

See full article at https://petn.ws/Gq2V #DogNews

#Dog News

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obeourbigescape · 2 years ago

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New Post has been published on https://ourbigescape.com/25-great-authentic-lithuanian-recipes-2022/

25 Great Authentic Lithuanian Recipes (2022)

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Authentic Lithuanian recipes have a rich and varied culinary tradition that has been influenced by both its neighboring countries and its own unique history.

Lithuanian Food and Cooking

One of the staples of traditional Lithuanian recipes is dark rye bread, which is often eaten with cheese or sour cream. Other popular dishes include Kugelis (a potato pudding), zeppelins (stuffed pancakes), and cold borscht (beet soup). For those with a sweet tooth, there are a variety of delicious desserts to choose from, including Spurgos (cream puffs) and Koldunai (fried dough balls). Authentic Lithuanian food is hearty and filling, making it the perfect comfort food for a cold winter day. Whether you’re looking for a quick snack or a leisurely meal, Lithuanian food has something to offer.

Jump to Lithuanian Food and Cooking Jump to 5 Most Popular Lithuanian Food Jump to 5 Most Popular Questions About Lithuanian Food Jump to 25 Authentic Lithuanian Recipes

Traditional Lithuanian food is often heavy and filling, making it the perfect fare for a country with long, cold winters. Potato dishes are common, as are dishes made with cabbage, mushrooms, and other hearty vegetables. Meat is also popular, particularly pork and beef. Smoked meats and sausages are also commonly found on Lithuanian tables. Fish is less common, although freshwater fish such as pike, eel, and perch are sometimes eaten.

Lithuanians typically wash down their meals with beer or mead, although wine and vodka are also popular.

Traditional Lithuanian recipes are often heavy and filling, making it the perfect fare for a country with long, cold winters. Potato dishes are common, as are dishes made with cabbage, mushrooms, and other hearty vegetables. Meat is also popular, particularly pork beef. Smoked meats sausages are also commonly found on Lithuanian tables. Fish is less common; freshwater fish such as pike, eel perch are sometimes eaten.

5 Most Popular Lithuanian Food

Though it may not be as well-known as some of its neighbors, Lithuania has a rich and flavorful cuisine that is definitely worth exploring. Here are five of the most popular dishes in Lithuania:

1. Cepelinai

Lithuanian Cepelinai are a type of dumpling that is made with potato and ground meat. The dough is formed into large, oval-shaped dumplings, which are then boiled in water. Cepelinai are traditionally served with sour cream, bacon, and onions. While they may not look very exciting, Cepelinai are actually quite delicious. The combination of fluffy potatoes, rich meat, and creamy sauce makes for a hearty and satisfying meal. And because they are so filling, Cepelinai are the perfect food for a cold winter day. If you’re ever in Lithuania, be sure to try this traditional traditional Lithuanian recipe. You won’t be disappointed.

2. Zeppelins

The zeppelin is a traditional Lithuanian recipe that is made by stuffing a whole chicken with sauerkraut, bacon, and onions. The stuffed bird is then slow-cooked in a rich tomato sauce. The result is a fragrant and flavorful dish that is perfect for a winter meal. The zeppelin can be served with mashed potatoes or boiled potatoes, and it is often garnished with fresh dill. While the dish may sound complex, it is actually quite easy to prepare. Zeppelins are typically made in advance and reheated just before serving, making them ideal for busy weeknight dinners. So if you’re looking for a delicious and hearty meal, look no further than the Lithuanian zeppelin.

3. Kugelis

Kugelis is a traditional Lithuanian recipe that is typically made with potato, bacon, and onion. It can be served either hot or cold, and is often garnished with sour cream or dill. Kugelis is said to date back to the 15th century, when it was first mentioned in a cookbook from the Grand Duchy of Lithuania. The dish gained popularity in the 19th century, when potatoes became a staple of the Lithuanian diet. Today, kugelis is enjoyed by many people both inside and outside of Lithuania. While it is sometimes made with other ingredients such as cheese or mushrooms, the traditional recipe remains the most popular. Whether you’re looking for a hearty meal or a simple snack, kugelis is sure to satisfy.

4. Potato pancake

Potatoes are a staple in Lithuanian food, and potato pancakes are a popular dish. Also known as Draniki or Deruny, potato pancakes are typically made with grated potatoes, onion, egg, and flour. They can be fried in either butter or oil, and they are often served with sour cream or applesauce. Potato pancakes are usually eaten as a side dish, but they can also be served as a main course. In addition to being delicious, potato pancakes are also a good source of nutrients. Potatoes are rich in Vitamin C and potassium, and they also contain fiber and protein.

5. Salmon soup:

Salmon soup is a authentic Lithuanian recipe that is typically served during the Christmas holidays. The soup is made with salmon, potatoes, onions, carrots, and dill. It is lightly seasoned with salt and pepper. While the ingredients may vary slightly depending on the region, the basic recipe remains the same. Salmon soup is a hearty and filling dish that is perfect for a cold winter’s day. It is also a healthy option, as salmon is a rich source of omega-3 fatty acids.

5 Most Popular Questions About Lithuanian Food

1. What is the national dish of Lithuania?

There is no single national dish of Lithuania, but a few dishes are particularly popular authentic Lithuanian recipes. These include Cepelinai (potato dumplings stuffed with meat), Kugelis (a potato pudding), and zeppelins (Similar to Cepelinai, but made with less potatoes and more meat).

2. Where does Lithuanian cuisine come from?

Lithuanian cuisine has been influenced by a variety of different cultures over the centuries. The country was once part of the Soviet Union, so there are some Russian influences in the food. Additionally, Poland, Germany, and Scandinavia have all had an impact on Lithuanian cuisine. You will find all of these tastes woven into authentic Lithuanian food.

3. What are some traditional Lithuanian recipes?

In addition to the dishes mentioned above, other popular traditional Lithuanian recipes include cold borscht (a beet soup), speckled Trout with mashed potatoes, and various pies filled with fruit or cheese. There are also many delicious pastries and desserts popular in Lithuania, such as honey cake and whirlpools (fried dough coils dipped in sugar).

4. Where can I find Lithuanian food?

If you’re interested in trying authentic Lithuanian food, there are a few restaurants in larger cities that specialize in Baltic cuisine. Alternatively, many of the dishes mentioned above can be found at Lithuanian markets or delis. Finally, if you’re feeling adventurous, you can try making some traditional Lithuanian recipes at home.

5. What pairs well with Lithuanian food?

Lithuanian food is typically hearty and filling, so it pairs well with lighter sides such as salads or cooked vegetables. Additionally, beer or vodka are popular beverages to enjoy with Lithuanian cuisine.

25 Authentic Lithuanian Recipes

10 Main Course Ideas – 10 Authentic Lithuanian Recipes

1. Zrazai Beef Rolls

“The traditional name for this traditional Lithuanian recipe comes from Polish,and they are now officially called “Musti suktinukai”, but the old name is still popular. This is a stuffed beef roll. A bit different from the more familiar German Rouladen. Sandwich steaks are a great way to shortcut the prep.

2. Lithuanian Potato Sausage (Vedarai)

This authentic Lithuanian recipe for potato sausage, or Vedarai, can be made entirely meatless or with the addition of chopped, cooked bacon. Lithuania is a largely agrarian society and it has relied on the potato in its cuisine, using it in sausage, savory puddings like kugelis, pancakes, dumplings like Cepelinai, breads, and more.

3. Lithuanian Herring Salad

“I remember Mother sitting around the kitchen table with her friends, skinning and gutting herring, to make this appetizer salad from a traditional Lithuanian recipe for New Years and other big community events. I am now able to buy herring fillets, which simplifies the prep quite a bit. Servings is a wild guess – I eat this with abandon, so be advised

4. Kibinai

Originally it is a Crimean Karaites (a tiny ethnicity in Lithuania and in a few other countries in the world) national dish. Now is a traditional Lithuanian recipe eaten all around the country. It’s usually filled with mutton and onions, but over the many year it was adopted to Lithuanian taste buds and now mostly it’s made with pork and chicken.

5. Skilandis

This authentic Lithuanian recipe from my trip produces a texture which is stiff, while the color is pink to dark red, with chunks of fat visible. Seasonings such as garlic, black pepper, cumin, bay leaf, nutmeg and juniper can be added to the meat mixture. The flavor of this sausage is acidic, smoky and slightly spicy, with a unique aroma that develops during the long maturation and drying process.

6. Potato Pudding (Kūgelis)

The perfect potato pudding is soft and fluffy and this authentic Lithuanian recipe delivers, though many home cooks hold their own opinion on whether you should strain off the liquid when grating the potatoes, which gives a drier result, or keep the liquid, resulting in a moister dish. Both are good, it is simply a matter of taste. Commonly served with apple or lingonberry preserves, this also tastes delicious reheated.

You May Also Like: 25 Authentic Finnish Recipes and Foods (2022)

7. Lithuanian Cepelinai

Try this traditional Lithuanian recipe for a taste of this Baltic state’s cuisine with these zeppelin-shaped dumplings, filled with pork mince and served with creamy mushrooms

8. Lithuanian Homemade Palangos Sausages

Palangos sausage is a cooked and smoked authentic Lithuanian recipe for a wonderful sausage. It owes its name to Palanga town which is the busiest Lithuanian resort town through which the Sventoji and Raze rivers flow into the Baltic Sea. Palanga has beaches of sand (18 km long and up to 300 m wide) and beautiful sand dunes.

9. Lithuanian Bacon Buns

Authentic Lithuanian recipe create an extremely tasty and bun, perfect for St. For the Easter table. You can change the filling according to your wishes and make your favorite products. Maybe someone doesn’t like spinach, but likes mushrooms or nuts 🙂

10. Balandeliai: Lithuanian Stuffed Cabbage

This traditional Lithuanian recipe for Lithuanian stuffed cabbage is known as Balandeliai or “little doves.” This dish is common throughout Eastern Europe and the recipe varies from country to country, region to region, and family to family.

10 Side Dish Ideas – 10 Traditional Lithuanian Recipes

11. Kastinys

Żmudzki Kastinys is a combination of cream, garlic and butter that comes from Lithuanian cuisine. The taste resembles our traditional Poznań potato cole or simply cottage cheese.

12. Lithuanian Cucumbers and Honey

Lithuanian cucumbers and honey are called Agurkai su Medum and are a traditional Lithuanian food. This simple combination was actually invented by Jogailia, the Grand Duke of Lithuania. A recipe that is super simple and delicious. I had never thought of combining cucumbers with honey but it is honestly somewhat addicting. We really enjoyed it as a starter on a hot summer day as part of Lithuanian meal.

You May Also Like: 20 Best Traditional Albanian Recipes

13. Lithuanian Sauerkraut

And then there’s “pickling” including the authentic Lithuanian recipe for sauerkraut . Lithuanians love fermented foods, with cucumber pickles, sauerkraut and sour milk or kefir being eaten regularly and in abundance. As luck would have it, I also love fermented foods, so much so that I have a section of my worktop permanently dedicated to fermenting foods. My little fermentation station usually has my sourdough starter, a flask of yogurt and a 3 litre (3 quart) jar of either pickles or sauerkraut.

14. Lithuanian Saltibarsciai

Saltibarsciai (Shalt-eh-barsh-chay) is a cold version of the well-known and loved borscht; (red beet soup) found throughout Eastern Europe including Lithuania, Poland (known there as “Chlodnik“), Ukraine, and Russia. This authentic Lithuanian recipe for the soup is a combination of beets and cucumbers and calls for kefir (kefyras in Lithuanian) although some recipes use sour cream, yogurt, or buttermilk instead of the traditional kefir.

15. Dumplings (Lithuanian koldūnai)

Dumplings (Lithuanian Koldūnai) is a traditional Lithuanian recipe that requires a little bit of patience and time. Of course, it the most fun is to make dumplings with someone or with the whole family. Then it’s more fun and the process is way faster. This time I made the dumplings by myself, but with a good music, so to me it was like a relaxation.

16. Traditional Lithuanian Potato Pancakes

To make this authentic Lithuanian recipe for potato pancakes, you should choose starchy potatoes that release as little liquid as possible. If you do not have such potatoes, the potato mass can be drained and thus avoid excessive moisture content. You can also add flour to the dough, but the more it is, the harder the pancakes will be.

17. Lithuanian Vegetable Salad

Lithuanian vegetable salad is very similar to a potato salad. It is one of the best salad’s of its kind, we have had. It is called Darzoviu Misraine the way we made it or it is known as Balta Misraine if you do not include the beets. You can add or subtract vegetables according to your taste in this traditional Lithuanian recipe , however, the two ingredients that must be included are sour cream and salt.

18. Baked Whistlers (Švilpikai) / Švilpikai orkaitėje

Whistlers are one of my authentic Lithuanian recipe discoveries that I’m crazy about and I could eat it for several days in a row. Because of this, mostly, when I cook them, I always double the portion, that it would be enough for a few days. My husband is also a big fan of this dish (I’m still joking that he was supposed to be Lithuanian in a past life :D), so I make whistlers at least once a month.

You May Also Like: 33 Best Italy Dishes & Italy Traditional Food

19. Lithuanian Honey Spirits | Krupnikas

They say Lithuania has the largest collection of amber in the world – known as the gold of the Baltics – but I uncovered a far more enticing “gold” in their liquor cabinets and found an authentic Lithuanian recipe for it: Krupnikas, or Honey Spirits. This boozy drink tastes like heaven on fire – a sweet, fragrant blend that is almost too complex to describe… sure there’s honey, but there’s also orange peel, an entire vanilla bean, ginger, cardamom, allspice, and so much more.

20. Creamy Dill Pickle Soup

Creamy dill pickle soup combines grated dill pickles with potatoes, onions, celery, carrots and garlic in a creamy broth that is perfectly seasoned. Family and friends alike just love this most unusual soup. I love to serve it with Garlic Knots or Triple Cheese Garlic Bread. This is a take on a traditional Lithuanian recipe.

5 Desert Ideas – 5 Traditional Lithuanian Recipes

21. Šakotis (Tree Cake)

Lithuanian šakotis or raguolis. Traditional Lithuanian recipe and Belarusian recipe for spit cake. It is a cake made of butter, egg whites and yolks, flour, sugar, and cream, cooked on a rotating spit in an oven or over an open fire.

22. Pyragas „Napoleonas“ (Cake „Napoleon“)

I am setting out on a adventure in making her a special dessert made from a traditional recipe and I have looked everywhere to find one. She has told me about an authentic Lithuanian recipe for a Napoleonas Torte that is her very favorite–of course she’s one of THOSE friends… her favorite can’t be just chocolate…or vanilla…It HAS to be a torte from Lithuania…from the 1800’s…of course…

23. Sausainiai Grybukai (Mushroom Cookies)

The mushroom cookie, officially named “Lithuanian Grybai,” is one of my most requested cookie recipes. Not only do they taste wonderful, but as you can see they are completely adorable! Here is a traditional Lithuanian recipe for the cookies

24. Varškės Spurgos (Curd Cheese Doughnuts)

The most favorite delicacy from childhood made from my mothers authentic Lithuanian recipe is cottage cheese donuts with powdered sugar. A very simple and quick recipe, the baked donuts are fluffy and soft and quickly disappear from the table.

You May Also Like: 33 Great Turkish Foods With Turkish Recipes

25. Tinginys – Lithuanian Lazy Cake Cookies

Tinginys is a simple cake with this authentic recipe, made by mixing crushed-up biscuits or cookies with cocoa, condensed milk, melted butter, sugar, and other optional add-ins.

Once mixed, the mixture is rolled into a plastic casing or cling film, and then simply left to set in the refrigerator. Hence the name ‘lazy cake’.

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halolalasrecipes · 3 years ago

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Pierogi z Kapustą i z Grzybami (Polish Sauerkraut and Mushroom dumplings)

Filling:

27 oz can of sauerkraut

8oz of mushrooms

1oz of dried mushrooms

1 large onion

1 cup of vegetable broth

1/4 tsp black pepper

2 + 3 tbs of butter

Dough:

6 cups of all purpose flour

2 tsp of salt

2 eggs

600 ml of warm water

To make the filling you will need to soak dried mushrooms in hot water for at least 1 hour. Boil on low heat for about 20 minutes, or until soft. Drain but reserve the water from boiling. Cool and mince. Heat 2 tbs of butter in a large frying pan on medium heat. Add minced onion. In the meantime, shred the portobello mushrooms on the largest vegetable shredder and add to the pan. Sauté until golden brown. Add sauerkraut (liquid and all) to the pan, add mushrooms, vegetable broth, mushroom water and pepper. Heat through and cook uncovered until all liquid evaporated (about 30 min). Add remaining butter, stir and cool. The filling is ready! To make the dough, I’m using a kitchen mixer with the hook attachment. My bowl is not that big so I have to split the recipe in half. If you’re mixing the dough in a bowl on on a surface, fill free to do all at once. Place egg and salt in bowl first, whisk lightly. Add flour and water. Mix until ingredients combine and form a dough ball. Take out a portion of it (probably about a third) onto a floured surface and roll out. View a video below to see the rolling and stuffing method. Boil in a large pot with a tablespoon of oil and a tbs of salt until they all float to the top. Take out and spread on a large plate or surface so they are not touching until cool or serve immediately. You can also brown them in a bit of butter until golden brown.

#polish #recipe

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radiantgoodhealth · 6 years ago

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Autumn: Cider, Football, and Your Lung Health

Friend: I can feel autumn coming. Me: I know. How are your lungs? How is your sadness, your depression?

Friend: Pardon me?

Now, those are weird questions to come up when you hear “I can feel autumn coming,” ain’a?

Autumn is, in fact, coming and with it the body-mind changes that acupuncture and traditional medicine treat with every seasonal change. We are organic beings after all, made up of the stuff of this precious Earth, living in the ecosphere of our little blue ball, and necessarily responding to, adapting to the cycles she offers us.

Sometimes, we ain’t all that good about adapting to these changes. In Traditional Medicine, autumn is the driest season of all.

Even the sun’s rays begin to dry up, so to speak, as our daylight hours suddenly shorten, and we move toward the Winter Solstice.

Let’s look at the Lung River and it’s qi. Most acupuncturists use the terms ‘channel’ or ‘meridian’ to describe the discrete pathways our vital energies—our qi—flow through in our body-mind. For me, those are meh terms. I use “river”. Qi flows through 14 different and discrete rivers inside you, me, and all living beings. Acupuncture helps to keep those rivers contained in their banks when they are too exuberant, full of qi in times of depletion, and flowing smoothly always, from their wellspring to the sea. When those are all balance, we are healthy. And then, there’s autumn.

The Lung River is associated with autumn and autumn is associated with dryness. A dry Lung River is an unhappy one; lungs like to be wet (but not too wet). Since the lungs are the most exterior of all the qi-organs, the harvest season can give us problems if we are not full of care for them.

Every season has its own emotion as does every qi River. Autumn and the Lung River are associated with the emotions of grief and sadness—particularly things that have arisen more recently. For example, a child trauma will more like settle in the Heart River but may arise acutely in autumn. A loss within the last few months or year will probably damage the Lung River now.

Think of what it feels like to sob—the Lung qi is moving erratically up and down, the River is in turmoil, tossing in any direction; breathing is hard, there may be pain in the chest and shoulders, there is constriction and anxiety.

In our medicine, each River is associated with one of the elements of our planet. The Lung River is associated with the element of metal (ore, minerals). Metal can generate good body fluids (think of a metal cup full of cool water and the condensation that forms on its outside). Metal can also hold heat such that good body fluids evaporate or become scorched. Think about that time your very wet cough (cold, damp, and phlegmy) turned into a persistent dry, scratchy, hoarse cough (heat and dry), your sputum changed from white and liquid to yellow or green and thick—heat and dryness cook fluids and cooked fluids are a problem for the Lung River.

Another fascinating aspect of the Lung River is that it regulates the cou li, that space between the skin and the musculature. The cou li is the space where our defensive qi (we call it the wei qi) moves to protect us from exterior pathogens. Or, if you like, we can rename all these components as “lymph and immune systems.” Functionally, we are using different words to describe the same phenomena, although the traditional medicine terms also include more subtle effects. For example, grief is very often followed by sudden illness related to breathing or opportunistic infection.

Autumn Precautions

We need to take smart care of our Lung River for the next three months. We do this in three ways: Good cover, good emotions, and good food.

Good Cover: Our upper back and neck, from the base of our skull, across our shoulders, and extending a down the paraspinals is called the “wind gate.” This is the original source of infectious coughs and colds that are so common in the cold, damp weather of autumn. It is important to keep this area impeccably protected from wind, cold, and dampness during this season—especially so on warm days when the pernicious qualities are masked by the sun’s warmth. Pull up your collar, wear a hoodie, toss a scarf or a sweatshirt over your shoulders.

Protect your wind gate and you protect your Lung qi. Protect your Lung qi and you prevent related diseases.

This is a good opportunity to consider the relationship between traditional energy medicine and contemporary biomedicine. We know that the common cold and influenza are caused by viruses. No dispute. What’s with this “wind gate” chatter then? The wind gate is an exposed area of the cou li, This is our immune system, energetically speaking. Sweep it away with damp, cold, wind and you’re left exposed to viral and bacterial lung infections. Nothing “wu-wu” here—just different words to pick out the same phenomena. Cover your shoulders, rest appropriately, boost your wei qi, and don’t let opportunistic infections get a foothold.

Good Emotions: It’s fair to say that all illness, from the perspective of traditional medicine, is entangled with some emotion or other. Even happiness can go into deficiency (a kind of depression—there are many of these in traditional medicine) or excess (difficulties ranging from insomnia to mania). Each of the qi rivers are associated with a different emotion. We live, unhappily, in a culture were all emotions are either suspect, commodified, or devalued…except warrantless anger which seems to be permitted in every circumstance. So, we learn young to squash them down. Wall out sadness. Crush grief under the weight of a mountain of feel-good. Deny love. Deny them all if we can.

When the sadness of autumn arises, don’t look away. You needn’t let current sadness or old grief mow you down. Khalil Gibran said in The Prophet “to suppress a truth is to give it power beyond endurance.” Our emotional state is one of many true states.

So, if you’re truly sad, that emotion must have its day, either by you permitting it (even encouraging it) or by the emotion simply taking over because it is unbearable to wall it off another minute.

At the same time, we must surely not allow emotions to pretend to a permanence and power they don’t truly have. Emotions are soap bubbles. They arise, catch our attention, then pop and fall away, only to be replaced by another emotion—maybe the same one or a related one or an opposing one—each of which will arise, pop, and disappear like all the others. Our emotions only gain strength over us if we forever deny them their voice—and then they gain power ‘beyond endurance’. At that point, they manifest as illness, psycho-emotional, mental, physical diseases, or combinations of these. Deep breath.

If you need to, want to, or must, just have a good cry, especially if one arises naturally, spontaneously. Then “pop” it’ll be gone...for now or forever, who knows? Take a deep breath (directing your Lung River qi downward) and take the next step of your life. Humans have emotions. Be a human. Good Food: Autumn allows us to access the excess of the harvest with an eye to preserving techniques for the next season. It is, in this sense, a season of conservation, of storage and preserving, anticipating the beginning of drawing within in winter.

Sour and fermented foods are especially helpful in this season since they nourish the yin and the jin ye (the body fluids, including those on the intima of interior lung tissue).

Grains: One good choice for the season is sourdough bread. It takes a bit to get a starter going, but so very worth the time and effort. The best sourdough starter I know of involves a pound of organic grapes, locally grown if you can get them. Wrap them in a cheesecloth and give them some gentle bonks with a pastry pin—enough to break the skins without creating jam. Squeeze the juice into a suitable container, add enough water to make 2 cups, and add 2 cups of (preferably organic) flour (white or wheat seem to work well; feel free to experiment with rye or buckwheat). For the first week, you’ll need to add water and flour every day to keep the grape yeast-beasties well fed and stimulate fermentation. Once the concoction bubbles, you can use it as the base for your favorite bread recipe. Keep it fed!

Aduki (adzuki) beans, barley, millet, almonds, sesame seeds, and pinenuts stimulate yin fluids. Add them into soups. Millet is a wonderful warm breakfast cereal or savory side dish.

Meat, fish, and proteins: Tofu, clams, crabs, oysters, mussels, oily fish, pork, and lamb—these are the go-to yin nourishing fluids and especially beneficial to the Lung River.

Veggies: Generally speaking, you probably can’t eat too many vegetables, so long as they are a dominant part of an overall balanced diet. Leeks, cukes, pears, loquat, mushrooms—these are the roots, the sours, and the fungi of good Lung River health.

Foods: Pickles of all kinds, sauerkraut (and other fermented veggies), rose hip tea, citrus fruits, and “the sour varieties of apples, plums, and grapes.”

Welcome to autumn! It’s a grand season, full of richness (and dryness), harvests (including the inadvertent one of lung harmful bacteria or viruses), and the opportunities to both store the goodness of our lives and let go of the dead leaves of it. As a wise woman once said, ‘The trees drop their leaves when they are dead; that is good advice to follow.’ If you’d like a Lung River nourishing preventive care treatment—or if the season overtakes you and you fall ill—please consider visiting us at the Enerqi Center. Prevention may be worth more than cure, but if you’re sick, the curative effects of good acupuncture, good herbal medicinals, and the ever popular TDP heat lamp-liquid moxa combo are beyond compare, and key components of your Radiant Good Health.

Works Cited

Gibran, K. (n.d.). The Prophet.

Maciocia, G. (2005). The Foundations of Chinese medicine. Churchill Livingstone.

Pitchford, P. (1993). Healing with whole foods: oriental traditions and modern nutrition. Berkeley: North Atlantic Books.

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