#spray dried pumpkin powder

[divya1234]

Versatile Culinary Uses and Health Benefits of Pumpkin Powder

Pumpkin powder, created by spray drying ripe pumpkins, is a versatile and nutritious ingredient that has gained popularity for its culinary and health benefits. This finely textured, free-flowing powder is rich in vitamins, minerals, and antioxidants, making it a valuable addition to a wide range of dishes and health products.

Nutritional Profile

High in Vitamins and Minerals: Pumpkin powder is an excellent source of vitamins A, C, and E, which are essential for maintaining healthy skin, vision, and immune function. It also contains significant amounts of potassium, magnesium, and dietary fiber.

Beta-Carotene: The vibrant orange color of pumpkin powder is due to its high beta-carotene content. Beta-carotene is a powerful antioxidant that the body converts into vitamin A, supporting eye health and immune function.

Antioxidants: Pumpkin powder is rich in antioxidants, which help protect the body from oxidative stress and inflammation. This can reduce the risk of chronic diseases such as heart disease and cancer.

Dietary Fiber: The fiber content in pumpkin powder aids digestion and promotes a healthy gut. It can help prevent constipation and support regular bowel movements.

Culinary Applications

Pumpkin powder is a versatile ingredient that can be used in a variety of culinary applications, enhancing both the flavor and nutritional value of dishes:

Baking: Pumpkin powder can be used as a substitute for wheat flour in baking. It adds moisture, flavor, and nutrients to cookies, cakes, muffins, and bread. Its natural sweetness and vibrant color make baked goods more appealing.

Soups and Sauces: Adding pumpkin powder to soups and sauces enhances their nutritional content and imparts a rich, creamy texture. It blends well with other ingredients, creating a smooth and flavorful base.

Smoothies and Beverages: Pumpkin powder can be blended into smoothies, shakes, and other beverages for an extra nutritional boost. It acts as a natural sweetener and colorant, making drinks more appealing.

Snacks: Use pumpkin powder in energy bars, granola, and other snacks to increase their nutrient content. It adds a pleasant flavor and enhances the nutritional profile of snack foods.

Condiments and Seasonings: Pumpkin powder can be incorporated into spice blends and seasonings, adding a unique flavor and nutritional benefits. It pairs well with other spices and herbs, creating versatile seasoning options.

Production Process

The production of pumpkin powder involves several steps to ensure the preservation of its nutritional qualities:

Selection of Raw Materials: Only high-quality, ripe pumpkins are selected for production.

Cleaning and Preparation: The pumpkins are thoroughly cleaned and prepared for processing.

Pulp Extraction: The pumpkin pulp is extracted and processed into a slurry.

Spray Drying: The slurry is spray-dried to produce a fine, free-flowing powder. This process involves removing moisture while retaining the essential nutrients and flavor.

Packaging: The final product is sieved for consistency and packaged under hygienic conditions to maintain its quality.

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[downincmi]

Exploring the Plant Collagen Market: Innovations and Opportunities

Plant Collagen: The Future of Skin Care is Here

What is it?

As our bodies age, collagen production naturally declines which can lead to wrinkles and sagging skin. Traditional collagen supplements are typically derived from animal sources like bovine cartilage. However, a new alternative is emerging – plant-based collagen. Plant-based collagen involves extracting collagen-producing proteins from plant sources and processing them into supplements similar to traditional collagen. The main plant sources utilized are bamboo, pumpkin and aloe vera which all naturally produce collagen-like proteins. Developing plant-based collagen explores more sustainable alternatives to animal products while delivering comparable skin rejuvenating benefits. Processing Plant-Based Collagen

Extracting usable collagen from plants requires multi-step processing to isolate and concentrate the collagen-producing proteins. For example, when extracting from bamboo, the stalks are first dried, ground into a powder and soaked in water to dissolve the valuable proteins. The mixture is then filtered and treated with enzymes to break down other plant materials not beneficial for collagen production in the body. Additional purification separates out the collagen-rich fraction which is then spray dried into a powder and packaged as a supplement. While more complex than simply collecting and processing animal cartilage, this plant extraction method yields a versatile collagen ingredient. Scientific Validation of Efficacy

One concern with plant-based collagen is whether the body can utilize the non-animal proteins in the same way. Studies have looked into this question and found plant-based collagen promotes collagen production in human skin cells just as effectively as traditional collagen. Specifically, when applied topically or taken orally, plant-based collagen stimulated collagen type I and III synthesis, the primary types that maintain skin structure and elasticity. Additionally, plant-based collagen supplementation was shown to increase moisture levels and firmness while reducing wrinkles and dark spots according to subjective self-assessments. More clinical trials continue to validate plant-based collagen comparable anti-aging benefits to traditional supplements. Sustainability Benefits of Plant Collagen

Beyond comparable efficacy, plant-based collagen offers sustainability advantages over conventional sources. Raising livestock for cartilage or other by-products requires huge land and water footprints as well as greenhouse gas emissions. Additionally, over-reliance on animal products risks further pandemics from zoonotic disease transmission between humans and livestock. In contrast, plant-based collagen utilizes agricultural by-products or crops grown on marginal lands not suitable for food production. This lightens the pressure on natural resources and land use change. Plant-based collagen also avoid concerns around harming or exploiting animals. As consumer demand for more sustainable products increases, plant-based collagen presents a viable alternative meeting both wellness and environmental priorities. Formulation Flexibility

Another upside of plant-based collagen is formulation versatility across different product categories. For instance, bamboo collagen readily dissolves allowing incorporation into supplements, foods, beverages and topical creams or serums. Its neutral taste also makes it suitable for inclusion in protein powders, snacks and flavor-matched applications. Pumpkin and aloe collagens offer additional formulation functionality beyond basic supplementation. Pumpkin collagen contains antioxidants enhancing its skin protectant qualities. Aloe collagen lends itself to soothing products given aloe's hydrating properties. With continued innovation, plant collagens expand formulation possibilities compared to animal-based options restricted mainly to capsules or gummies. This variety satisfies more consumer purchase preferences. Accessibility Advantages

While traditional collagen supplements inhabit the wellness aisle, plant-based collagen opens the door to mainstream channels like grocery as well as affordable private label options. Its non-animal credentials allow marketing in vegetarian and vegan spaces too often underserved by beauty and wellness. This broader reach shares the anti-aging benefits with wider audiences. Additionally, plant-based collagen production relies more on agricultural expertise than animal husbandry knowledge. This decentralized model facilitates small business and farming community participation meeting local and artisanal demands. Overall, the accessibility on multiple levels makes plant-based collagen well-positioned for widespread adoption as an alternative collagen source. The Bottom Line

With research validating efficacy and benefits around sustainability and formulation, plant collagen emerges as a compelling alternative to animal-derived supplements. Utilizing agricultural resources reduces impacts on land and water while avoiding animal welfare trade-offs. Innovation continuously optimizes plant-based collagen extraction yielding consistent, concentrated collagen-promoting nutrients. This flexibility supports incorporation across various product categories from supplements to foods meeting diverse consumer needs. Looking ahead, plant-based collagen shows promise to not only revolutionize the collagen category but expand accessibility of anti-aging nutrition worldwide.

[nancylfitness]

The Well-Stocked Kitchen

Forage in the pantry

Chow, nosh, eats, edible fare – be prepared in the case of:

unexpected guests

cannot go grocery shopping due to inclement weather

not in the mood to go ‘out-to-dinner’.

With a well-stocked kitchen and essential ingredients in the pantry, it is possible to quickly prepare delicious, nutritious cuisine in a moment’s notice.

Listed below are some ‘must have’ items that can be combined in various ways to create a satisfying and nutritious meal without having to make a trip to the store.

Pantry Basics

Basic Herbs & Spices & Seasonings

Basil

Cinnamon, ground

Garlic powder

Onion Powder

Oregano

Paprika

Parsley, dried

Pepper

Red Pepper, crushed

Rosemary

Salt

Tarragon

Thyme

Beyond Basic Herbs & Spices & Seasonings (for some added pizzazz)

Allspice

Bay Leaves

Cloves

Coriander, ground

Cumin, ground

Curry Powder

Cream of tartar

Dill

Five-spice powder

Ginger, ground

Sage

Sesame seeds

Nutmeg

Basic Dry Goods

Baking soda

Baking powder

Beans, dried: black, cannellini / navy, kidney, garbanzo, lentil

Bread, baguette & sandwich bread

Breadcrumbs

Cereal, non-sweetened breakfast

Cocoa powder, unsweetened

Cornmeal

Cornstarch

Flour, all purpose

Grains: barley, millet, bulgur, quinoa, couscous

Pasta: standard, whole grain, rice noodles, egg noodles

Nuts / Seeds: almonds, peanuts, sunflower, mixed seeds, mixed nuts

Rice: long-grain white, brown

Rolled Oats

Tortillas, whole wheat / corn

Yeast, dried

Basic Canned Goods

Broth, low sodium chicken & beef.

Beans: cannellini, navy, chickpeas, black beans

Evaporated milk

Mushrooms

Tomatoes

Tomato paste

Tuna, Salmon

Artichokes

Ham

Vegetables: Corn, Green beans

Sweeteners

Honey

Sugar, white & brown

Syrup, maple

Drinks

Club soda

Coffee

Tea

Water

V-8

Snacks

Crackers, assorted

Popcorn, kernels (for popping)

Dried fruit: raisins, apricots, cherries

Refrigerator

Butter, unsalted

Cheese: sharp cheddar, feta, parmesan, mozzarella

Eggs, large

Milk:  dairy, coconut, almond

Yogurt, plain  Greek

Produce

Avocados

Carrots

Celery

Bell peppers

Broccoli / Cauliflower

Eggplant

Leafy greens & Spinach

Lemons

Limes

Garlic

Onions, red & yellow

Parsley / Cilantro

Potatoes: sweet / yams, white / new

Scallions

Tomatoes

Zucchini

Freezer

Ground meat: beef, turkey / chicken

Chicken breasts, boneless & skinless

Vegetables: peas, chopped spinach, okra

Fish & Shellfish

Bacon, lean or Canadian Bacon

Frozen fruit: strawberries, blueberries, etc.

Gingerroot (cut in pieces, stored in plastic baggie)

Ice cream, vanilla

Pork, ground or boneless

Sausage, Italian or Turkey

Jars / Bottled Items

Clam juice

Condiments: ketchup, mayonnaise,  mustard

Jelly, jam / preserves

Non-stick spray

Oils:  olive (extra virgin), canola, sesame

Olives: green, black, calamata

Parmesan, grated

Peanut butter or other nut butter variety

Salsa

Soy / Teriyaki sauce

Tabasco hot sauce

Vanilla extract

Vinegar: distilled white, balsamic, rice wine

Wines: Marsala, Madeira, and Sherry

Worcestershire sauce

More Jars / Bottled Items

Applesauce

Capers

Hoisin Sauce

Pesto

Pumpkin Purée

Salad dressing

Look for our next cookbook.  It will feature a collection of recipes that use only the above list of pantry basics.

[renalittleson]

Pulled Pork and Pumpkin Cornbread Torta Recipe Decadent, over-the-top, and delicious, this barbeque pulled pork torta is assembled with homemade pumpkin cornbread and sprinkled with fall-inspired toppings. 1/2 cup packed brown sugar, 1 cup solid-pack pumpkin, 1/2 teaspoon baking soda, 1/3 cup vegetable oil, nonstick cooking spray, 1/2 cup dried cranberries, 1/2 cup sour cream, 1 cup yellow cornmeal, 4 cups cooked pulled pork heated, 2 large eggs, 1/2 cup toasted chopped pecans, 1/2 cup barbeque sauce, 1 tablespoon baking powder, 1/4 teaspoon freshly ground nutmeg, 1/2 cup toasted pepitas, 1 cup bread flour, 1 teaspoon ground cinnamon, 1/2 teaspoon salt

[endtimesbeacon]

Parasites - Large Part of THE PROBLEM - Here: Anti-Parasite Foods for New Habit

Parasites - Large Part of THE PROBLEM - Here: Anti-Parasite Foods for New Habit.  The PROBLEM - Parasites Have Been Injected into You, Sprayed into the Air, Put into Your Foods in Addition to Natural Parasites.

- Successful cancer healers have found, said: "Cancer is parasites", "Cancer is Fungus"  Fungus acts as a parasites and spews tons of toxins into your body.  The Candida fungus' waste products puts out around 70 toxins into your body once it escapes your gut, and most people arguably have leaky gut thanks to the satanic allopathic pharmakeia MD world, their shots, their medicines, their treatments and their infiltration into government after which started poisoning and infecting us from every angle that you can imagine.  - The Jabbed have had some hideous parasites injected into them.  If you exchanged fluids with the jabbed you may have picked up much of those parasites . Plus you have the AI Cyborg robot self building parasite.  These foods are associated with being heavy anti parasite and are mostly easy to eat on a regular basis.  - Technically everyone, at least in the USA has a large parasite problem mostly thanks to the satanic allopathic pharmakeia MD world and their infiltration into everything.  - So what's the bottom line root cause here?  It's the satanic allopathic pharmakeia MD world.  They are the parasites that must be detoxed out of the planet, everything and everyone related to it must be shut down and brought to justice.  Those supporting the satanic allopathic pharmakeia MD world are in association, guilty of their crimes. The satanic allopathic pharmakeia MD world is the most prolific mass maimers and murders, arguably this world has ever known - and they'll tell you from their own statistics!   If you want humanity to survive then satanic allopathic pharmakeia MD world must go with zero compromise.  All those in the satanic allopathic pharmakeia MD world - repent and get out of Babylon (the satanic allopathic pharmakeia MD world) as fast and as far away as you can. Save  yourself and save your soul.  You have military tribunals awaiting you and worse, when the masses find out how you conned them all these decades it is expected to be a brutal slaughter when they find out that you murdered their family members and their children.  There will be nowhere you can hide.  - Not intended to he health advice. Seek the advice of your own non satanic, knowledgable health care professional  Parasites Thrive in a Weak Host and a Host that Feeds them the Garbage They Like or and Excess of a Food Type Out of Balance, Out of Natural Balance Such as Refined Grain, Sugars Etc. Others Call Bad Gut Biome Bacteria Parasites But They Exist Largely as a Clean Up Crew for The Junk and Toxins that You Keep Eating and Drinking Plus Junk in Toxins You Take in from Your Poisoned Air Found Excellent Article That Takes You Through the List and Benefits Along with Clinical Studies of Multiple Foods that  You Can Start Using HABITUALLY to Help Battle and Knockout Bad Parasites in the Body.  This is Super Important for the Vax'd But Also the Non Vaxed.   Did you know that you can pick up someone's gut biome, one's personal biome just by hanging around them?  They have a what was it, around a 3 foot cloud where not only their soul aura floats but their physical gut biome, physical body biome floats.   So careful who you hang around. Don't hang around gross toxic people or vax'd people or they will pollute your body and your soul. (See Kat Kerr videos on soul pollution and how to cleanse out your soul through losing)  Flaxseed oil - Sauerkraut - Pumpkin seeds - Cayenne pepper (easy to take in capsules)(has many benefits) - Garlic - cooking, garlic oil capsules, garlic powder capsules make it easier - Figs - Dried figs are great Terrasoul and others, Smyrna figs best, tasty, powerful, remember it was a Fig poultice on skin infection that cured Hezekiah as God instructed prophet to use on him allowing him to advance into his 15 year extension  - Ginger - easy to add some slices of ginger to your cooking, baking, drinks.  Organic ginger powder makes it easy too.  Ginger powder capsules. Tons of benefits. - Cinnamon - well you know what to do with cinnamon - add it to everything!  Ceylon cinnamon considered best.  - Cloves - highly anti-parasite. Super antioxidant.  Add to your cooking, baking. Capsules are popular.  Tinctures.  - Turmeric - a Master food, supplement over 700 clinically studied benefits.  A strong turmeric habit has been associated with wonders.  - Kimchi - Koreans will love you if you eat your Kimchi! :) - Berries - the fresher the better.  Sometimes organic frozen berries are "fresher" since they can pick them ripe naturally then quickly freeze them for top quality.  - Pomegranate - it's Biblical!  Juice too.  There are pomegranate supplements! See Article for The Details and Clinical Studies Here: 13 Best Foods That Kill Parasites In Humans

What is a parasite?

A parasite is an organism that lives on or inside another organism, causing it harm. It feeds at the expense of its host, thus depriving it of many key nutrients necessary for its proper functioning. Moreover, an internal parasite (endoparasite) can also harm its host by releasing toxins, such as metabolic wastes, into its body.

What are common human parasites?

Human parasites include protozoa and worms1. Parasitic worms (helminths) comprise different groups, such as2 - Roundworms (nematodes) - e.g., Ascaris, pinworms, and hookworms - Tapeworms (cestodes) - e.g., Taenia and Echinococcus - Flatworms (trematodes) - e.g., Liver flukes and blood flukes Protozoa are one-celled animals found worldwide. All higher animals are infected with one or more species of protozoa3. The most significant parasitic protozoa that infect humans globally are4: - Plasmodium - Trypanosoma - Leishmania

Where do human parasites live?

Internal parasites can colonize different parts of the human body, such as - The digestive system - Connective tissue - The circulatory or lymphatic system - Hollow organs (lungs or urogenital organs) Read the full article

[justperfumeasks]

Do you have any recommendations for autumn perfumes?

Hello! Autumn vibes are usually cosy, toasty, bringing to mind things like open fires and smores, and if you're in the USA pumpkin spice season haha. It's also cooler weather so heavier perfumes work better. While I don't personally change my perfume much seasonally, there's several in my collection I would say bring to mind autumn. Feels like everyone in the perfume world is recommending Maison Margiela's By the Fireplace for autumn - it's very smoky, a little sweet, and smells very authentically of a camp fire to me (a bit too authentic for me haha but a good choice if you want that cosy fire vibe). Black Sugar by Korres is a really good amber and caramel that has that sweet, hot drink energy. On that same note is YSL's Opium Black which has coffee notes - I am not a big fan of this one myself, though I did use up my bottle, and it suits the season (the Intense and Illicit Green flankers have even more coffee and and vanilla). This is probably a little heavy for some but I love Dolce & Gabbana's Pour Femme Intense - the marshmallow and sandalwood in this is such a divine and comforting blend. Autumn is also a good time for spicier scents - Narciso Rodriguez's Rose Musc has cloves, cinnamon and rose and brings to mind that kind of mulled wine vibe. MOR have an Orange Blossom and Tobacco Leaf perfume that is a lighter version of those same kind of dank autumn notes. We discussed Demeter the other day and they have a really authentic smelling Pumpkin Pie spray, which I don't have any more but recall really enjoying. Twilly d'Hermès Eau de Parfum screams autumn and scarf weather to me too - while the top notes are very springy it dries down to a comforting powder with a kind of herbal quality. Hope some of those give you some ideas! x

[linlincoffee]

The Names of Different Coffee Drinks

Coffee drinks have many different names that come from many sources. Coffee houses have 64 drink selections they agree have the same basic recipe. Some of these drinks have different names or have a number of variations. A good barista is one who knows how to make them all.

Affogato is Italian for drowned. This can be a drink or served as a dessert a drink or dessert with espresso that may also incorporate caramel sauce or chocolate sauce.

The Baltimore is an equal mix of decaffeinated and caffeinated brewed coffee while the Black Eye is dripped coffee with a double shot of espresso creating a strong taste.

The Black Tie is a traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.

The Breven is made with steamed half and half cream while the Caffè Americano or simply Americano is prepared by adding hot water to espresso, giving a similar strength, but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. Variations include the Long Black, Lungo and Red eye.

The European Café au Lait is a continental tradition known by different names, but is the most popular drink in European coffee houses. It is made using strong or bold coffee as well as espresso that is mixed with scalded milk in a 1 to 1 ratio.

Cafe Bombon was made popular in Valencia, Spain and modified to suit European tastes and many parts of Asia such as Malaysia, Thailand and Singapore. The basic European recipe uses espresso served with sweetened condensed milk in a 1 to 1 ratio. The Asian version uses coffee and sweetened condensed milk at the same ratio. For visual effect, a glass is used, to create two separate bands of contrasting color.

In America, the Caffe Latte is a portion of espresso and steamed milk, generally in a 2 to 1 ratio of milk to espresso, with a little foam on top. This beverage was popularized by large coffee chains such as Starbucks.

The Cafe Medici starts with a double shot of espresso extracted using a double filter basket in a portafilter that is poured over chocolate syrup and orange or lemon peel, which is usually topped with whipped cream. This drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.

A Cafe Melange is a black coffee mixed or covered with whipped cream. This drink is most popular in Austria, Switzerland and the Netherlands.

A Cafe Miel has a shot of espresso, steamed milk, cinnamon, and honey. Miel is honey in Spanish.

Coffee milk is similar to chocolate milk; but coffee syrup is used instead. It is the official state drink of Rhode Island in the United States.

A Cafe mocha or Mocha is a variant of a caffe latte, but a portion of chocolate is added, typically in the form of chocolate syrup. When bought from a vending system, instant chocolate powder is used. Mochas can contain dark or milk chocolate.

Moccaccino is a term used in some regions of Europe and the Middle East to describe caffe latte with cocoa or chocolate. In the U.S., it usually refers to a cappuccino made with chocolate.

Cafe Zorro is a double espresso added to hot water in a 1 to 1 ratio.

Ca phe sua da is a unique Vietnamese coffee recipe that means iced milk coffee. Mix black coffee with about a quarter to a half as much sweetened condensed milk, pour over ice. Phe sua nong means hot milk coffee, which excludes ice. In Spain, a similar drink is called Cafe del Tiempo, hot, or Cafe con Hielo, ice.

Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is served in a porcelain cup, which has far better heat retention. The foam on top of the cappuccino acts as an insulator to help retain the heat, allowing it to stay hotter longer.

The Caramel Machiatto or C-Mac is a vanilla latte with foam and gooey caramel drizzled on top, while Chai Latte notes that the steamed milk of a normal cafè latte is being flavored with a spiced tea concentrate.

A Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip while Cinnamon Spice Mocha is mixed cinnamon syrup, topped with foam and cinnamon powder.

A Cortado, Pingo or Garoto is an espresso with a small amount of warm milk to reduce the acidity. The ratio of milk or steamed milk to coffee is between 1 to 1 to 1 to 2. Milk is added after the espresso is made.

Decaf is a beverage made with decaffeinated beans while a Dirty Chai is Chai tea made with a single shot of espresso.

An Eggnog Latte is a seasonal blend of steamed 2% milk and eggnog, espresso and a pinch of nutmeg. In Germany, the Eiskaffee, ice cream coffee consists of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.

An Espresso Romano is a shot of espresso with a small rind of lemon and sugar added.

A Flat White is prepared by pouring creamy steamed milk from the bottom of the jug over a single shot of espresso creating a lighter froth. This drink originated in New Zealand and Australia.

Frappuccino is the name and registered trademark of Starbucks blended ice beverage and bottled coffee beverage that may different flavors.

Galao is a hot drink from Portugal made of espresso and foamed milk. It is made in a tall glass with about one quarter coffee, three-quarters foamed milk.

Guillermo was originally made with one or two shots of hot espresso, poured over slices of lime or on ice; sometimes served with a touch of milk.

Another seasonal blend, a Gingerbread Latte consists of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon and vanilla powder.

Greek frappé coffee is a foam-covered iced coffee drink made from spray-dried instant coffee. It is a very popular Greek summer drink.

A Green Eye, also known as Triple Death, is dripped coffee with a triple shot of espresso.

Half-caf is made with half and half parts caffeinated beans and decaffeinated beans. Iced coffee varieties include Farmers Union Iced Coffee and Toddy coffee.

South Indian Coffee, also known as Madras Filter Coffee or Kaapi is a sweet milky coffee made from dark roasted coffee beans and chicory. It is especially popular in the southern states of India.

Instant coffee is a beverage derived from dehydrated brewed coffee beans that come in powder or granules. Some brands include Chock full o'Nuts, Japanese canned coffee, Moccona and Nescafe.

Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar.

Kopi susu is found in Malaysian Borneo and Indonesia. Kopi susu means coffee milk and is served in a glass of cooled mixed black Arabica coffee including grounds with about a quarter to a half a glass of sweetened condensed milk. Kopi Turbruk uses sugar instead of sweetened condensed milk.

Libbylou is a hot espresso made with equal parts mocha and white mocha topped with espresso and steamed half and half. It is served plain without a topping,

Liqueur coffee, is brewed coffee with a shot of liqueur and usually served in a warmed glass. Sugar is required in the coffee mixture to help the cream float. There are 17 varieties; each uses a different liqueur.

Macchiato is an espresso with a dash of foamed milk that is put directly into the espresso cup first; espresso is dispensed into the cup. Cocoa is then sprinkled over the drink.

Mary Turner Coffee is a soft amount of milk, 3 sweeteners, and the rest coffee. It's an evening drink.

Mazagran is a long cold coffee beverage from Portugal and served in a tall glass. It is made with at least strong coffee, usually espresso, lemon and ice. Sometimes sugar, rum or water is added or a fast version uses previously sweetened espresso in a cup with ice cubes and a slice of lemon.

Mochasippi is prepared by baristas in coffee houses in southern states. Similar to the Mocha, but a Mochasippi contains actual shots of espresso rather than a powdered instant coffee.

Pumpkin Spice Latte is a Fall seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinch of pumpkin pie spice.

Pocillo is a shot or small portion of unsweetened coffee, now usually made either using an espresso machine or a moka maker, but traditionally made using a cloth drip and served in cups made for the purpose in Latin America.

Raspberry Mocha is a regular mocha with raspberry flavoring.

Red Eye is a dripped coffee with a single shot of espresso while a Red Tie is a traditional Thai Iced Tea, a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream along with a single shot of espresso.

A Red Tux is a Zebra Mocha with raspberry flavoring.

Regular Coffee in New York City, a regular coffee with cream and sugar. A variant phrasing is coffee regular.

Ristretto is a very short shot of espresso coffee. All strengths of flavors are usually attributed to espresso in general, but are more pronounced in Ristretto.

Skinny Latte is a reduced calorie latte made with steamed non-fat milk and artificial sweeteners, such as Splenda or Equal. A Soy Latte is a latte made with steamed soy milk.

A Torpedo is made by placing the froth from steamed milk in cup with espresso coffee falling though the froth. The torpedo creates a very clean and distinct flavor for those who prefer a stronger taste of espresso than through conventional cappuccino.

Triple C's combines Cinnamon Dolce Latte with caramel syrup and chocolate syrup.

Turkish coffee is made by immersing the coffee grounds in water that is hot but not boiling long enough to dissolve the flavorsome compound. In Turkey, sweetness used is from a pinch to two teaspoons. Pouring that creates the most foam is considered the best cup.

Vienna coffee is the name of a popular traditional cream based coffee beverage. Made by preparing two shots of strong black espresso in a coffee cup, it is infused with whipped cream until the cup is full; then topped with more cream and chocolate sprinklings.

White Chocolate Mocha or sometimes referred to as White Mocha and is a sweet mixture espresso, steamed milk, white chocolate syrup. This sugary drink is often topped with whipped cream.

Yuanyang, sometimes also called Ying Yong, is a popular beverage in Hong Kong. Made of a mixture of coffee and Hong Kong-style milk tea, it is served hot or cold. Yuanyang means pair of two unlike items as used in this drink.

Zebra Mocha, sometimes known as a Black Tux, is a mixture of regular mocha with a white chocolate mocha.

Local drinks add to the variety of coffee drinks covered here as do new creations whether by customers or by baristas themselves. If they become known around the world, they will join the list above.

[hawkbucks]

SteveTony Harry Potter AU for anon! :D Whose ask I have lost once again since it was on my old blog. 

Original prompt: hogwarts!au where tony & steve's class started lessons abt Amortentia, but Tony is unaware of w/c potion they are brewing; he's too out of the loop bc of another allnighter maybe? So Tony's confused as to why the room smells so much like Steve & thinks that he’s pranking him bc of a prank he did on him earlier? Or thinks Steve somehow found out he likes him and it's his way of teasing/making fun of him so he snaps loudly at Steve to Cut It Out

Tony wrinkles his nose as he measures out exactly 20 grams of powdered moonstone and adds it into his cauldron. They’re supposed to be making a potion that does… things? To be quite honest, he isn’t sure what it is they’re supposed to be making. Every word that his professor uttered went in one ear and out the other, the nook and crannies of his mind busy being taken over by dreamy thoughts of cuddling up in his warm bed with a belly full of food. Damn his N.E.W.T.-levels and the near obsessive way they have to study for them.

He stirs his potion clockwise once, then counterclockwise thrice, idly following the instructions written out on the textbook he has sitting next to his cauldron. He reduces the flame underneath his cauldron and leaves the potion to simmer, waiting for it to turn a sky blue.

He starts to crush 5 dried rose petals in his mortar and pestle, eyes wandering around the room. One student, Peter Quill if his memory serves him right, seems to having trouble with the way that he’s still trying to stir some peppermint into his cauldron. Another student, Kamala Khan, seems to have already finished, the professor standing over rnext to her and complimenting the fantastic sheen of her potion.

Then there’s Steve Rogers, who Tony’s eyes always seem to land on no matter where they are or what they’re doing. He seems to be on the same stage as Tony, the tip of his pink tongue poking out between his teeth as he works on crushing the petals. Tony briefly wonders if Steve’s hands are as large as they appear to be.

That’s inappropriate, his mind chides, but can anyone blame him? Steve Rogers is the epitome of perfect Hogwarts student. He’s a prefect (that Tony strongly suspects will be made Head Boy) as shown by the badge pinned to his chest, the Keeper on the Gryffindor Quidditch team along with being the team captain, an excellent dueler, and he’s earned an Outstanding on all of his O.W.L’s bar 2 subjects.

In short, he’s way out of Tony’s league, which is exactly why Tony’s chosen to have a crush on him.

It’s not helped by the fact that Steve seems to go out of his way to talk to Tony whenever he can, whether that means complimenting him on his wandstance or offering to buy him a Pumpkin Pasty or a Cauldron Cake whenever their shockingly interwoven group of friends ventures to Hogsmeade for the weekend. Plus, Steve, it turns out, is a bit of a nerd when it comes to collecting Chocolate Frog cards. It’s frustratingly endearing, especially when he offered to give Tony his card of Derwent Shimpling simply because he knew that Tony was intrigued by Shimpling’s story.

Speak of the devil, Steve catches his eye and smiles sweetly, eyes closing into crescents as he tilts his head to the side.

Tony huffs, embarrassed at being caught staring, and turns his eyes back to his cauldron.

The potion’s color is satisfactory, and he assumes the petals are crushed enough. He places the pestle off to the side. Using one hand, he stirs the potion clockwise and pours in the petals with the other.

It takes effect almost immediately; the surface of the potion forms this beautiful mother-of-pearl sheen, starting from where the petals were dropped in and expanding the more and more Tony stirs it. Steam spirals up into the air. He takes a deep breath, relieved that his potion turned out better than he expected.

And, wow, that potion smells fantastic. Freshly brewed coffee, petrichor, and… Steve, all sandalwood and vanilla. He takes another sniff, chest clenching when he realizes that Steve’s scent isn’t going away. He fists his hands, shoving them into the pockets of his robes.

The first thing his mind jumps to is that Steve knows. He knows all about Tony’s pathetic little crush on him and decided to tease him by spraying that stupid cologne or whatever he uses all over the room to see that lovesick look in Tony’s eyes whenever he catches a whiff of that scent that he associates so strongly with desire. It has him thinking whether Steve ever thought of him as a person or if he thought of him as a heart that he could string along and play with until he got bored.

God, and all of his other friends probably knew about this, too. Lose one, lose ‘em all, he supposes.

“Can you cut that out, Rogers?” he calls out, an agitated set to his jaw. He ignores the curious looks that a few other students throw his way.

Steve looks up from where he’s putting the petals into his own mixture, confused and looking as innocent as the day he was born. “What? I’m—am I doing something wrong?”

He’s a good actor, Tony’ll give him that. How else would he have been able to put him under the false pretense that Steve might actually want to be friends? “Stop spraying your perfume all over the room. It’s suffocating.”

Steve’s eyes go wide. Ha. Caught. “I’m—I’m not spraying anything.”

Tony snorts. “Sure.”

“No, I—Tony, you know what we’re making, right?” A few students snicker in the background, and Steve throws a hard glare their way. “We’re making Amortentia.”

Amortentia. Oh. Oh, no. He looks down at the textbook and, sure enough, Amortentia is written in bold words right at the top of the page. Heat engulfs his entire face and his knees start quaking. The most potent love potion in existence, he reads, finding this all very familiar from the precursory study he had to do a week before, distinctive for its mother-of-pearl sheen, spiraling steam, and an odor unique in the fact that it adapts itself to smell pleasant to anyone within sniffing range, with each person having their own combination. He should’ve known the second the petals hit the liquid.

Instead, he ends up outing his crush in front of all his classmates. Gossip spreads like wildfire around the school, so he has no doubt that everyone from the Headmaster to the squid in the damn lake would know about his crush by the end of the week, if not the end of the day.

“Professor,” Tony manages to get out, voice miraculously not wavering, “I need to use the restroom.”

He doesn’t wait for his professor to reply before he’s sweeping out of the room, tears threatening to fall.

Stupid. How could he be so stupid. He couldn’t just keep his mouth shut and confront Steve about it after class. No, he had to put on a show and now everyone knows. Everyone knows. They’re probably making fun of him. Steve’s probably laughing. Fine. It’s fine.

“Tony, wait!” Steve calls out from behind him, having followed him out into the hall.

He continues to walk, upping his speed. If Steve wants to mock him, then he can damn well do it later.

Steve’s footsteps get faster, louder, and then Tony’s wrist is held in a firm yet gentle grip, keeping him from moving any further forward. “Wait, Tony, please,” Steve says, out of breath.

Tony turns around, eyebrows furrowed together as he desperately tries to blink away the tears. “It’s not like you’re giving me much of a choice,” he grouses. He gives one experimental tug of his wrist, unsurprised that Steve’s grip doesn’t falter even a bit.

Steve pulls him closer until they’re standing almost chest-to-chest. Tony has to tilt his head up to even look at Steve in the eye. “The Amortentia… did you really not know?”

A peal of laughter tears itself from Tony’s throat. “No. I didn’t know. Why? You here to make fun of me all because it had your scent? Because I admitted to having a crush on you without me even knowing?” He tries one more time to get his wrist out of Steve’s hand. “That’s a pretty low blow, Rogers.”

Steve shakes his head. “The Amortentia scented like you for me.”

He sounds so genuine, so honest, that Tony hopes. Oh, he hopes. “You’re joking,” comes out of his mouth instead. “You’re lying.”

“Out of everything you think I’d lie about, do you really think I’d lie about this?” Steve says. “Honey and lavender. That’s what I smell, and it comes from you. You and hot chocolate and paint. That’s what it smells like for me. I like you, Tony. I’ve always liked you.”

Tony frowns. “Yet you’ve never told me.” 

“I didn’t think you’d like me back,” Steve admits, expression turning sheepish. “I mean, you could have anyone, really, so I… I don’t know. I didn’t think that I’d have a chance.”

“You,” Tony says in disbelief, “didn’t think you’d have a chance with me?”

Steve shrugs, smiling nervously. “You’re real kind, Tony. I’ve seen how you are with that Peter Parker kid; you’re basically his older brother. You’re not afraid to speak up, and I admire that. You’re smart and talented and…—” a red flush appears on Steve’s cheeks— “you’re cute. You could have anyone, and I didn’t think that you’d want that anyone to be me.”

Tony searches Steve’s face, stares him in the eye, looks for anything that could tell him that Steve is lying. He wants to believe that Steve is truthful, but he doesn’t want to but his heart at risk by blindly accepting his words at face value.

Thankfully, he finds nothing but earnesty.  

“You’re really not lying, are you?” he says, voice no louder than a whisper.

Steve swallows, his adam’s apple bobbing. “I’m really not.” He loosens his grip on Tony’s wrist. “Sorry for just grabbing you like that. I do, uh… I do like you very much.” He fully lets go of Tony, chewing on his lower lip.

Tony nods. “It’s alright.” He hesitates for a second before slowly reaching out with one hand and intertwining his fingers with Steve’s, restoring that connection. “We should probably get back to class.”

Steve laughs and squeezes Tony’s hand. “We probably should.”

[divya1234]

The Nutritional Powerhouse of Pumpkin Powder

Pumpkin powder, derived from the nutritious and versatile pumpkin (Cucurbita pepo), is a highly beneficial ingredient that offers a range of health benefits. This vibrant orange powder, produced by spray drying ripe pumpkins, retains the essential nutrients found in fresh pumpkins, making it an excellent addition to various culinary and health applications.

Nutritional Benefits

Rich in Beta-Carotene: Pumpkin is one of the best-known sources of beta-carotene, a powerful antioxidant responsible for its bright orange color. Beta-carotene is converted into vitamin A in the body, which is crucial for maintaining healthy vision, skin, and immune function.

Low in Calories, High in Nutrients: Despite being low in calories, pumpkin powder is packed with vitamins and minerals. It is an excellent source of vitamins A, C, and E, as well as potassium, magnesium, and dietary fiber. These nutrients support overall health and well-being.

Antioxidant Properties: The antioxidants in pumpkin powder help protect the body from oxidative stress and reduce inflammation. This can lower the risk of chronic diseases, including heart disease and cancer.

Supports Digestive Health: The dietary fiber in pumpkin powder aids in digestion and promotes a healthy gut. It can help prevent constipation and support regular bowel movements.

Boosts Immune System: Pumpkin powder's high vitamin C content enhances immune function, helping the body fight off infections and illnesses more effectively.

Production Process

The production of pumpkin powder involves a meticulous process to ensure the preservation of its nutritional qualities:

Selection of Raw Materials: Only high-quality, ripe pumpkins are selected for production.

Cleaning and Preparation: The pumpkins are thoroughly cleaned and prepared for processing.

Pulp Extraction: The pumpkin pulp is extracted and processed into a slurry.

Spray Drying: The slurry is spray-dried to produce a fine, free-flowing powder. This process involves removing moisture while retaining the essential nutrients and flavor.

Packaging: The final product is sieved for consistency and packaged under hygienic conditions to maintain its quality.

Culinary Uses

Pumpkin powder is incredibly versatile and can be used in a variety of culinary applications:

Baking: It can be used as a healthier alternative to wheat flour in baking. Pumpkin powder adds moisture and flavor to cookies, cakes, muffins, and bread.

Soups and Sauces: Adding pumpkin powder to soups and sauces enhances their nutritional value and imparts a rich, creamy texture.

Smoothies and Beverages: It can be blended into smoothies, shakes, and other beverages for a nutritional boost. Pumpkin powder also acts as a natural sweetener and colorant.

Snacks: Use pumpkin powder in energy bars, granola, and other snacks to increase their nutrient content.

Condiments: It can be incorporated into spice blends and seasonings, adding a unique flavor and nutritional benefits.

For more information visit us:

[thesporkidentity]

Roasted Gourd Seeds

One of my favorite parts of autumn and winter squash is that you get to eat the seeds afterwards. You can do this with whichever types of seeds, but the smaller ones from acorn squash will take less time that the larger ones from a pumpkin. Basically acorn < butternut < spaghetti < pumpkin in terms of timing. This is a really simple one, really the only important thing is the temp and timing because I can’t tell you how many times I burned them working that out and i need to save it somewhere so i stop doing that lol.

Ingredients

Seeds

Salt

Pepper

Any other seasoning you want

Cooking spray

Directions

Wash the squash goop off the seeds and let them dry out for a day.

Preheat oven to 350F.

Line a cookie sheet with tin foil and spray with a light layer of cooking spray.

Lay out your dried seeds and spray with a light layer of cooking oil (you can toss in oil, but I always end up with too much and it doesn’t work right. So for me, personally, it’s better to use the olive oil spray so they’re not saturated.)

Sprinkle salt and pepper on top (and whatever else you like, paprika and garlic could taste nice, or you could do curry powder and cumin, or cinnamon and some brown sugar, but I just like the salt and pepper and the flavor of the seeds themselves).

Bake for 12-15 minutes until they’re a nice golden brown.

[coolveggiedelightuniverse]

Fall Cornucopia Stuffed Acorn Squash

This stuffed acorn squash dish tastes like fall. The stuffing includes, among other things, sweet potato, apple, vegan sausage, pumpkin seeds, and cranberries. All this goodness comes in at under 400 calories per serving and has a little over 18 grams of protein per serving.

Makes 4 servings

Ingredients

For the Baked Squash

2 large acorn squash

Olive oil cooking spray

Black pepper

Sea Salt

1/2 tsp dried Rosemary

Directions for the Squash

Preheat oven to 400 degrees Fahrenheit

Wash squash and cut in half stem to end and scoop out seeds with spoon

Spray inside of squash lightly with the olive oil

Season each squash with a dash of sea salt, black pepper, and dried rosemary

Using a fork pierce outside of squash on each side

Place on a baking sheet lined with parchment paper (the parchment paper will save you much time afterwards, when it is time to clean up!

Once oven is preheated, cook in oven for 45-50 minutes, or until tender.

While the squash is baking, you can prep and cook the stuffing

Once squash is done and removed from oven, reduce oven heat to 350 degrees Fahrenheit

For the Stuffing

2 tsp olive oil

1 small yellow onion, thinly sliced

2 garlic cloves, minced

2/3 cup white wine (I used a Chardonnay; if don’t have wine, you can substitute vegetable broth)

1/2 cup vegetable broth

1 1/2 cup diced sweet potatoes

1 vegan serving vegan sausage (I used Field Roast’s Vegan Apple Sage Sausage, diced

1 medium yellow apple, peeled and diced

1/2 cup dried cranberries

1/4 cup raw pumpkin seed

2 Tbsp pin nuts

Sea salt and pepper

1 tsp dried parley

1 tsp dried thyme

1 tsp ground sage

1/2 tsp cinnamon

1/4 cup pure maple syrup

1 tsp vegan Worcestershire sauce (store bought or you can easily make your own, see below)

1/2 cup parmesan (vegan or regular, if you prefer)

Fresh parsley or dried for garnish

Directions for Making the Stuffing

Heat 2 tsp of olive oil over medium heat

Once oil is hot, add the sliced onions, a dash of salt, and black pepper

As onions start to brown, add 1/3 cup of the white wine and reduce

Once liquid has absorbed, add the sausage, minced garlic, and diced sweet potato to the onions; then add the remaining 1/3 cup of wine, plus the parsley, thyme and sage. Cook until the liquid reduces

Add the vegetable broth, cranberries, pine nuts, pumpkin seed, and apple, vegan Worcestershire sauce, and cinnamon. Cook covered for 5-6 minutes on medium heat, or until the sweet potatoes are tender and the apples cooked.

Remove lid and add the maple syrup. Cook until the maple syrup is reduced to a honey-like consistency

Taste to see if needs more salt, if so add a dash

Once ready, spoon 1/4 of the mixture into each of the squash.

Top with Parmesan cheese

Bake in oven (temp reduced to 350 degrees Fahrenheit) for 15 minutes

Garnish with chopped fresh parley (or dried) and serve

Nutritional Information (per Serving) 

Calories:        343

Protein          18.5 grams

Total Fat        6.4 grams (Sat. fat 1.7 grams)

Cholesterol .  4.4  mg

Recipe for Homemade Vegan Worcestershire Sauce

1 cup Apple Cider Vinegar

1/3 cp Coconut Aminos

3 Tbsp Brown Sugar

1 tsp Dijon Mustard

1/4 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp garlic powder

1/2 tsp, onion powder

1/8 tsp black pepper

Place all ingredients in a sauce pan, bring to a boil on stove top, reduce heat to low, allow to simmer 3 minutes. Remove from heat, Once cooled, it is ready to use. Store in airtight container in refrigerator. Good for about one month.

[dailyveganmeal]

Vegan Carrot Muffins

These gratifying, hearty Vegan Carrot Muffins are a cozy way to start out your mornings.  Make them ahead of time and enjoy them to your heart's content when you want a quick breakfast on the run or for a healthy afternoon snack for the kids.

These Vegan Carrot Muffins are fluffy, moist and delicious.  Just like carrot cake, you can add in pecans or walnuts, raisins, dried currants, chocolate chips or coconut to give them some extra texture. Whole-wheat flour will make them even healthier, if that's a 'healthy' goal for your New Year's resolution.  We also really like this King Arthur White Whole Wheat Flour (Amazon affiliate link).  It tastes like all-purpose flour, but is a lot healthier.  You can also make them more lightened-up by not adding a vanilla glaze on top, but I like a little sweetness, so I love me some vanilla glaze on top. YUM! By drizzling some vanilla glaze on top you make these sweet treat dessert muffins and you can also control how much glaze you want on top!

Once the carrots are finely shredded, this recipe is so easy to throw together.  One large bowl and no mixer and most importantly, when mixing the batter, mix it until it is just combined. When you over-mix the batter, the air bubbles collapse and ruins the fluffy texture.  This is the golden rule when making most quick breads and muffins. Also, after removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.  Otherwise, they will continue to bake which may dry the muffins out. Enjoy these lightly spiced carrot muffins that the whole family will love for breakfast or as a snack anytime of the day.  You might also enjoy these Chocolatey Vegan Pumpkin Muffins too!

Vegan Carrot Muffins

Enjoy a lightly spiced carrot muffin that the whole family will love for breakfast or snack anytime of the day. Drizzle some vanilla glaze on top to make them sweet dessert muffins. Vegan Carrot Muffins1 cup unsweetened applesauce or 2-3 bananas (mashed)1/2 cup maple syrup or ¾ to 1 cup brown or granulated sugar1 flax egg3 tablespoons vegan butter (melted or you can use olive oil, or oil of choice or 6 tablespoons of your favorite nut butter)1 teaspoon pure vanilla extract1 1/2 cups all purpose-flour (or whole wheat flour or gluten-free flour 1 for 1)1 teaspoon baking powder½ teaspoon baking soda2 teaspoons ground cinnamon1/4 teaspoon salt1 cup carrots (finely shredded or grated, 2-3 carrots)1/2 cup of your favorite mix-ins raisins (pecans, walnuts, or chocolate chips, or coconut)Vanilla Glaze1 cup powdered sugar1-2 tablespoon almond milk Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or spray tins with non-stick cooking spray.In a large bowl whisk the applesauce, maple syrup or sugar, flax egg, melted vegan butter or oil, and vanilla. Stir in the flour, baking powder,, cinnamon, and salt. Stir ingredients together until just combined and flour still showing through.Fold in the shredded carrots and any of your add-ins and mix until just combined without overmixing. Overmixing makes them chewy.Using an ice cream scooper, divide the batter between the prepared muffin cups and bake 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from tins shortly after baked and transfer to a wire rack to cool. If you want to add vanilla glaze for a sweeter treat, mix together 1 cup of powdered sugar and 1-2 tablespoons almond milk and drizzle over muffins.To store, seal at room temperature for up to 3 days. Vegan Carrot Muffins Gallery

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[aloveafare]

Winter Menu Ideas: Soup, Salad, and Dessert

Need a full meal idea? First we have Acorn Squash Soup with Wild Rice and Toasted Pecans. Then we are on to a Panko Chicken and Mixed Greens Salad. And for dessert some Eggless Tahini Pumpkin Brownies. 

Acorn Squash Soup with Wild Rice and Toasted Pecans

Makes 4 servings

INGREDIENTS

1 medium acorn squash

1 teaspoon olive oil

¼ cup chopped celery

1 clove garlic, crushed

2 cups vegetable broth

1 cup milk

½ tablespoon dried tarragon

salt and pepper to taste

½ cup pecans chopped

1 (8 ounce) package ready to serve wild rice ( I use Simply Balanced Cultivated Wild Rice)

optional dollop of plain Greek yogurt

DIRECTIONS

Slice acorn squash in half and remove seeds. Place squash skin side down in steam pot with a little bit of water, enough to cover the bottom. Cover and steam for 15-20 minutes or until flesh is tender. 

In a separate pan add olive oil and celery. Heat on medium heat 5 -7 minutes. Add garlic and remove from heat. Stir to coat garlic with a little oil. Set aside. 

Once squash is cool remove flesh from skin by using a spoon and scooping it out. Discard skin and put flesh back in soup pot without steamer basket. Turn heat to medium-high and add celery and garlic mixture, vegetable broth, milk, dried tarragon, salt, and pepper. Heat 5-7 minutes and then turn down to simmer for an additional 5-7 minutes. 

Meanwhile heat wild rice according to package instructions. Heat the pan you used to cook the celery and garlic and heat on medium heat. Add pecans and heat 5-6 minutes or until slightly brown keeping a close eye on them so they don’t burn. 

When squash is heated through remove pot from heat and puree mixture with an immersion blender, regular blender or food processor. 

Pour soup in bowl and add wild rice and pecans. Add optional dollop of plain Greek yogurt. 

Mixed Greens and Panko Chicken Salad

Serves 4-5

INGREDIENTS for Panko Chicken

2 cups panko bread crumbs

1 tablespoon garlic salt

1 teaspoon dried parsley

1 teaspoon dried tarragon

1 teaspoon dried sage

½ teaspoon black pepper

1.5 pounds chicken breast tenderloins

1 cup plain Greek yogurt

¼ cup milk

¼ cup water

INGREDIENTS for Mixed Greens Salad

1 package mixed greens

Zucchini slices

Pomegranate seeds

juice from one lemon

1 crushed garlic clove

1 teaspoon apple cider vinegar

½ cup plain Greek yogurt

1 tablespoon olive oil

1-2 tablespoons water if too thick

cracked black pepper

DIRECTIONS for Panko Chicken

Preheat oven to 400 degrees Fahrenheit. Spray a large cookie sheet with oil and set aside. To a bowl add bread crumbs, garlic salt, parsley, tarragon, sage, and black pepper. Stir to combine.

In a separate bowl add yogurt, milk, water and stir to combine.

Dredge chicken tenderloins in yogurt mixture and then in bread crumb mixture.

Place chicken tenderloins on a prepared baking sheet. Leave some room between each tenderloin. Spray tops of chicken tenderloins. Bake 10 minutes, check and flip. Put back in oven and bake an additional 7-10 minutes checking after 7 minutes. The chicken temperature should reach 165 degrees.

While chicken is baking place equal amounts of mixed greens, zucchini slices, and pomegranate seeds on each plate.

To a jar with a lid add juice from lemon, crushed garlic clove, apple cider vinegar, plain Greek yogurt, olive oil, and water. Shake well.

At this time the chicken should be done and place pieces on top of mixed greens. Add a sprinkle of cracked black pepper if desired. Drizzle with dressing and serve.

Eggless Tahini Pumpkin Brownies

Makes 12 plus pieces

INGREDIENTS

1 cup sugar

½ cup cocoa powder

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

1/3 cup sesame oil

1 cup all natural pumpkin puree

1 cup water

2 tablespoons vanilla extract

3 tablespoons tahini ( I use Pepperwood Organic Whole Seed Tahini)

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 9 square cake pan with oil and set aside.

In a medium bowl mix together sugar, cocoa powder, flour, salt, and baking powder. Set aside.

In a separate bowl mix together sesame oil, pumpkin puree, water, and vanilla extract. Add wet ingredients to dry ingredients and stir to combine.

Pour ingredients into prepared cake pan. Drizzle tahini on top of mixture and swirl around with a knife. Bake in oven 25-30 minutes or until toothpick comes out clean when inserted. They stay fresh for about 3 days.

[petnews2day]

Dune Bird Wines Is Pairing Michigan Beans and Grapes

New Post has been published on https://petnews2day.com/pet-news/bird-news/dune-bird-wines-is-pairing-michigan-beans-and-grapes/

Dune Bird Wines Is Pairing Michigan Beans and Grapes

Two products from Michigan are beans and wine, and they pair well together.

9&10’s Meredith St. Henry visited Dune Bird Winery in Northport and paired their wine with bean-inspired dishes with the Michigan Bean Commission.

The three dishes and pairings were: baked buffalo bean dip with Dune Bird Dry Riesling; white bean, kale and roasted butternut squash mac & cheese with Dune Bird Pie Chaser; and Michigan black bean brownies paired with Dune Bird Pure Leland Sparkling and a dirty pumpkin chai.

You can find recipes for all the dishes below.

Baked Buffalo Bean Dip

Makes 10 servings

INGREDIENTS:

2 (15-ounce) cans Michigan White Beans, drained and rinsed (or 3 cups cooked dry beans)

4 ounces light cream cheese

1/2 cup plain Greek yogurt

2/3 cup buffalo sauce

3/4 cup shredded pepperjack cheese

3/4 cup shredded mozzarella cheese

2 green onions, sliced

1/4 cup chopped cilantro

Carrot sticks, for serving

Celery sticks, for serving

Tortilla chips, for serving

DIRECTIONS:

1.Preheat oven to 375° Grease a large pie plate or an 8×8-inch pan with cooking spray and set aside.

In a food processor add one can of the beans with the cream cheese, Greek yogurt, and buffalo sauce; process until smooth. Pour into prepared baking dish.

Stir in remaining white beans, 1/2 cup of pepperjack cheese, and 1/2 cup of the mozzarella cheese.

Sprinkle with remaining shredded cheeses and bake for 25-30 minutes or until bubbly hot and golden brown. Top with green onion and cilantro.

Serve with fresh vegetables and tortilla chips.

White Bean, Kale & Roasted Butternut Squash Mac & Cheese

Makes 6 servings

INGREDIENTS:

3 cups dry medium shell pasta

3 cups chopped kale

1-15 ounce can Michigan White Beans, drained and rinsed (or 1-1/2 cups cooked dry beans)

1-3/4 cup 2% milk

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon Dijon mustard

1 teaspoon pink salt

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

4 ounces shredded gouda cheese

8 ounces shredded cheddar cheese

1/4 cup grated parmesan cheese

2-1/2 cups roasted diced butternut squash

DIRECTIONS:

Cook pasta as directed on package. Add chopped kale to pasta in the last minute of cooking. Drain. Meanwhile combine white beans, milk, onion powder, garlic powder, Dijon mustard, salt, pepper, and red pepper flakes in a blender. Blend until smooth.

Pour white bean mixture into a medium sauce pan and bring to a boil. Turn off heat and stir in cheese until melted.  Combine cooked pasta/kale and butternut sauce with the sauce.  Let stand 5 minutes.

Michigan Black Bean Brownies

Makes 16 servings

INGREDIENTS:

1 can Michigan Black Beans, rinsed and drained (or 1-1/2 cups cooked dried beans)

2 large eggs

1/2 cup cocoa powder

1/2 cup maple syrup

1 teaspoon coconut oil

1 Tablespoon almond milk

1 teaspoon balsamic vinegar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon espresso powder

1/2 teaspoon vanilla extract

1 cup dark chocolate chips, divided

DIRECTIONS:

Preheat the oven to 350°F.

Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper.

Blend the black beans, eggs, cocoa powder, maple syrup, oil, almond milk, balsamic, baking soda, baking powder, espresso, and vanilla in the blender until smooth and pour into a bowl.

Fold in 3/4 cup chocolate chips until combined.

Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.

Allow the brownies to cool completely before slicing them into squares.

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[alexbluebanana]

Low calorie snacks / foods that are under 70 - 100 calories 🦋✨

1. Egg Muffins 🥚🧁

These will be around 95 -45 calories depending on the things you add to it.

What you need :

12 large eggs

A selection of chopped veg of your choosing (e.g. broccoli, onion, peppers)

A selection of chopped herbs of your choosing (e.g. coriander)

Now these specific things aren’t required and you can mix it up a bit to fit what you like! The only thing you absolutely need is the eggs the rest is just extra!

2. Salmon and cucumber bites 🥒

This little snack has 12g protein and only 93 calories ☺️

How to make it :

Slice a quarter of a cucumber

distribute 2tbsp of plain Greek yogurt between the slices

top with salmon (50g between the slices)

and sprinkle with black pepper.

3. Baked zucchini Parmesan

52 calories per serving

What you need :

1 cup sliced zucchini

1 tablespoon shredded Parmesan cheese

10 squirts butter spray (not really necessary)

How to make it :

Line a cookie sheet with aluminum foil

then coat with some cooking spray

Place the zucchini slices out on the pan

then spritz with them with the butter spray ( optional)

Sprinkle on the parmesan cheese

Put it in the oven

Broil for a few minutes

4. BLT Wonton cups 🍣🥤

2 wontons are 95 calories & 3.5g protein

What you need :

6 slices center-cut bacon or turkey bacon

12 small square wonton wrappers

1/4 cup fat-free mayonnaise

3 tbsp. Hellmann's/Best Foods Dijonnaise

Dash garlic powder

Dash each salt and black pepper

1 cup seeded and chopped plum tomatoes

2 cups finely chopped lettuce

How to make it :

Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with nonstick spray.

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave.

Place each wonton wrapper in a cup of the muffin pan, and press it into the bottom and sides.

Lightly spray with nonstick spray.

Bake until lightly browned, about 8 minutes

Finely chop bacon. In a large bowl, mix mayo, Dijonnaise, garlic powder, salt, and pepper.

Stir in tomatoes, lettuce, and bacon.

Once cool, transfer wonton shells to a large plate. Evenly distribute BLT mixture among the shells, about 3 tbsp. each

5. Celery , red onion and orange salad 🥗

About 88 calories per serving and this recipe is for two servings 💓

What you need :

2 tsp olive oil

10ml balsamic vinegar

1g freshly ground black pepper

25g red onion

145g fresh oranges

200g celery

How to make it :

Put the olive oil, vinegar and pepper into a small container with a lid.

Shake until well blended.

Peel the onion and orange and thinly slice.

Finely chop the celery.

Lay the orange slices on a plate.

Distribute the celery and onion on top.

Drizzle with the dressing and serve.

6. Ginger spiced pumpkin soup 🎃🍜

86 calories per serving ( 6 servings in this recipe)

What you need :

1 fresh pumpkin

1 large onion

1 tbsp olive oil

1 tsp dried ginger

½ tsp chilli powder

½ tsp dried cumin

1 vegetable stock cube

1 tsp clear honey

How to make it :

Start by cutting the top off your pumpkin then scoop out all the seeds with a spoon.

Using a small sharp knife, extract as much of the pumpkin flesh as you can. You should end up with around 750g but it doesn't matter if it isn't too accurate.

Chop up the pumpkin flesh into cubes

Peel & finely chop the onion.

Heat the olive oil in a big pan and gently fry the onions until soft (do not colour) - about 5 mins.

Stir in the ginger, chilli and cumin and cook for a further 1-2 minutes.

Add the pumpkin then cook on gently for 5 minutes, stirring occasionally.

Meanwhile make your stock with boiling water to 1 pint and stir in the honey.

Pour the stock over the pumkin and spices.

Bring to the boil, reduce heat, cover and simmer gently for 30-35 minutes until the pumpkin is soft.

Give the soup a stir occasionally and turn down the heat if it starts to stick.

Puree with a hand blender ( or don’t ) and season to taste with salt and pepper.

7. Mocha ice pops 🍦🍫

54 calories per 1 ice pop

What you need :

2 ½ cups hot brewed coffee

4-5 tablespoons sugar

2 tablespoons unsweetened cocoa powder

1 cup half-and-half

¼ teaspoon vanilla extract

How to make it :

Whisk coffee, sugar to taste and cocoa in a medium bowl until the sugar has dissolved. Whisk in half-and-half, vanilla and salt until combined

Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours.

Dip the molds briefly in hot water before unmolding

Original thread by @HORRORVOID