#turmeric egg milk

[newsfeed2023]

Milk, egg and turmeric are beneficial in vitamin D deficiency. milk egg turmeric vitamin d deficiency

Image Source : FREEPIK milk_egg Milk egg and turmeric in Vitamin D deficiency: Vitamin D deficiency causes many health problems. First of all, the bones become weak and you can become a victim of osteoporosis. Apart from this, its deficiency also damages brain health. In such a situation, consumption of milk, egg and turmeric can be beneficial for you. How and why, know about this in…

[morethansalad]

Butter Bean Scramble Breakfast Bowl (Vegan)

[july-19th-club]

having one of my favorite egg dinners rn okay listen listen here's what ur gonna do. ur gonna take two or three eggs. scramble them in a cup with salt, milk/cream if desired, and pepper. i happened to have some indian peppercorns from penzys rn but thats just gilding the lily. i mean this is scrambled eggs ultimately. you're gonna fry up some red and orange peppers, diced, in a little bit of olive oil. when they're starting to soften & just BARELY caramelized, toss in some cumin and fennel seeds to toast in the pepper-oil, if you only have powdered then just add it to the egg mixture. pour egg mix over peppers, and scramble til desired doneness. NOW you're gonna throw some feta in there (i usually use feta bc it's what i have, but the plus side is that it melts a bit). serve with turmeric milk which i just heat up the milk for two minutes in the microwave because i am far too lazy to heat any sort of hot milk drink on the stove and i add my spices once it's hot. i use honey, turmeric, the same pepper i ground in the eggs, powdered ginger (do NOT use fresh unless you want curdled milk or you are using nondairy milk in which case go wild) and a little bit of nutmeg for garnish. delicious nutritious and good

[vsonker]

Healthy Diet Chart for Weight Loss: A Medically-Backed Guide

Healthy Diet Chart for Weight Loss: A Medically-Backed GuideMaintaining a healthy weight is crucial for overall well-being, reducing the risk of chronic diseases, and improving quality of life. A well-planned diet is key to effective weight loss and long-term success. This article offers a medically-backed diet chart designed to promote sustainable weight loss without compromising essential…

[brightsoulblogger]

Turmeric is a spice that comes from the root of the curcuma longa plant, which is a perennial in the ginger family. Its major active ingredient is curcumin. “Curcumin gives turmeric that yellowish color,” Hopsecger says. “But beware: It stains easily. Try not to get it on your clothing!”

[thereignclub-trc]

100 foods that you should eat:

1. Oysters

2. Liver

3. Eggs

4. Wild game

5. Salmon

6. Bone marrow

7. Kefir

8. Microgreens

9. Steak

10. Shrimp

11. Scallops

12. Raw milk

13. Blueberries 

14. Pomegranate 

15. Kiwi

16. Potatoes

17. Butter

18. Olive oil

19. Ghee

20. Chicken

21. Rice

22. Spinach

23. Carrots

24. Clams

25. Mussels

26. Avocados

27. Coconut oil

28. Watermelon

29. Yogurt

30. Sauerkraut

31. Kimchi

32. Sourdough 

33. Raw honey

34. Bee pollen

35. Cacao

36. Fresh herbs

37. Sweet potatoes

38. Lobster

39. Crab

40. Pork

41. Bone broth

42. Raw cheese

43. Onions

44. Zucchini 

45. Cucumbers

46. Garlic

47. Ginger

48. Turmeric

49. Strawberries 

50. Blackberries

51. Raspberries 

52. Colostrum

53. Honeycomb

54. Dark chocolate

55. Sardines

56. Tuna

57. Cod

58. Pumpkin seeds

59. Brazil nuts

60. Mushrooms

61. Grapes

62. Oranges

63. Apples

64. Dates

65. Asparagus 

66. Cherries

67. Lemons

68. Limes

69. Bananas

70. Mango

71. Dragonfruit 

72. Olives

73. Pineapple

74. Peaches

75. Grapefruit

76. Brussel sprouts

77. Beets

78. Cabbage

79. Cauliflower 

80. Mahi mahi

81. Seaweed

82. Salmon roe

83. Cod liver

84. Lamb

85. Coconuts

86. Tomatoes

87. Pickles

88. Artichokes

89. Beef tallow

90. Squash

91. Avocado oil

92. Spirulina

93. Eggplant

94. Celery

95. Chia seeds

96. Flaxseeds 

97. Pistachios

98. Cinnamon

99. Goji berries

100. Vanilla

[foodshowxyz]

Burmese Coconut Chicken Noodle Soup (Ohn No Khao Swè) 🍜🍗🥥 ( full recipe ⬇️ )

Ingredients:

For the Soup:

• 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces 🐔

• 2 cups coconut milk 🥥

• 4 cups chicken broth 🍲

• 1 cup chickpea flour (or gram flour) 🌾

• 1 medium onion, finely chopped 🧅

• 3 garlic cloves, minced 🧄

• 1-inch piece of ginger, minced 🧑🏻‍🍳

• 2 tbsp fish sauce 🐟

• 2 tbsp soy sauce 🌿

• 1 tsp turmeric powder 🌿

• 1 tsp paprika 🌶️

• 1 tsp ground coriander 🌿

• Salt and pepper to taste 🧂

• 1 tbsp vegetable oil 🫒

• 1 lb egg noodles 🍜

For Garnish:

• 1/2 cup chopped cilantro 🌿

• 1/2 cup sliced green onions 🧅

• 1/2 cup fried shallots 🧅

• 2 hard-boiled eggs, halved 🥚

• Lime wedges 🍋

Instructions:

1. Cook the Chicken:

• Heat vegetable oil in a large pot over medium heat.

• Add the chopped onions, garlic, and ginger. Sauté until fragrant and onions are translucent.

• Add the chicken pieces and cook until they are no longer pink.

2. Make the Soup Base:

• Stir in turmeric, paprika, and ground coriander. Cook for another 2 minutes.

• Add chickpea flour and stir well to coat the chicken.

• Gradually pour in the chicken broth, stirring constantly to avoid lumps.

• Add coconut milk, fish sauce, and soy sauce. Bring to a simmer and cook for 20-30 minutes, until the chicken is tender.

3. Prepare the Noodles:

• Cook the egg noodles according to the package instructions. Drain and set aside.

4. Assemble the Soup:

• Divide the cooked noodles into bowls. Ladle the coconut chicken soup over the noodles.

5. Garnish and Serve:

• Garnish with chopped cilantro, sliced green onions, fried shallots, and halved hard-boiled eggs.

• Serve with lime wedges on the side.

[najia-cooks]

[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID]

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

Patreon | Tip jar

Makes 6-8 small sandwiches.

Ingredients:

English muffins, buns, bagels, or rolls

Hollandaise sauce (optional)

Tomato, tempeh, avocado, spinach, and/or hot sauce as desired

For the sausage patties:

1 cup TVP

1 cup water

1 tsp vegetarian beef stock concentrate or beef pho seasoning

1 1/2 Tbsp ground dried shiitake mushrooms

2 Tbsp total fresh minced sage, rosemary, and thyme, or 2 tsp dried

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 tsp smoked paprika

1/2 tsp sumac (optional)

1/2 tsp fennel seeds, toasted and ground

1/4 tsp ground ginger

1/4 tsp black peppercorns, toasted and ground

5 cloves, toasted and ground

Large pinch MSG (optional)

1/4 cup vegan mayo (substitute any neutral oil)

1 Tbsp aged soy sauce (substitute any soy sauce)

1 Tbsp vegetarian oyster sauce

1 Tbsp Caribbean burnt sugar (or substitute molasses)

1-2 Tbsp maple syrup or brown sugar

1/2 tsp liquid smoke

2 Tbsp ground flaxseed

1/4 cup (30g) chickpea flour (or all-purpose flour)

2 Tbsp potato starch (if needed)

1 Tbsp cooking oil, to fry

You could also make these patties with Impossible or Beyond ground beef. Use 2 cups (350g) ground beef; omit the water and stock concentrate; halve the soy sauce, oyster sauce, burnt sugar, and liquid smoke.

For the egg patties:

1/4 cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 1/4 cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

1/4 tsp kala namak (black salt), or substitute table salt

1/4 tsp fenugreek seeds, toasted and ground (optional)

1/4 tsp white peppercorns, toasted and ground (optional)

Cooking oil, to fry

Instructions:

For the egg patties:

1. Whisk all ingredients except coconut milk together in a medium mixing bowl.

2. Add coconut milk while stirring until a batter forms, about the consistency of pancake batter. It should be thin enough to flow, but thick enough to coat the back of a spoon.

3. Cover and allow to rest at room temperature while you prepare the TVP patties.

For the TVP patties:

1. If using whole spices: toast each spice for a few minutes in a dry skillet on medium heat until very fragrant. Remove skillet from heat and toast ground spices, stirring constantly, for 30 seconds. Grind all spices in a mortar and pestle or in a spice mill.

2. Whisk 1 tsp of vegetarian beef stock concentrate with 1 cup of just-boiled water in a large bowl until just combined. Add spices, soy sauce, oyster sauce, maple syrup, burnt sugar, maple syrup, liquid smoke, and TVP and mix well. Allow TVP to rehydrate for about 10 minutes.

3. Stir in herbs, flaxseed, and flour and mix until well-combined. Add breadcrumbs 1/4 cup at a time until patties hold together.

4. Form TVP mixture into patties about 4" in diameter (or as desired) and place on a plate. Refrigerate for about 10 minutes to allow to set.

To cook:

1. Heat a cast-iron or nonstick pan on medium-high with a couple teaspoons of oil. Place egg rings (or mason jar rings) in the pan, and pour enough batter in each one to make a patty about 1/2" (1cm) thick. Allow to brown for a minute or two.

2. Turn the heat down to low and continue cooking until the top of the egg patties have mostly solidified and are a shade darker.

3. Carefully flip each patty and remove the egg ring. Pour another couple teaspoons of oil in the pan and return the heat to medium-high. Fry, flipping if necessary, until each side of the patty is golden-brown and crispy.

4. Meanwhile, heat a Tbsp of oil in another large skillet on medium-low. Place patties in the skillet and flatten gently with the back of a spatula. Allow to cook for about 5 minutes on each side, until browned, crispy, and cooked through.

5. Assemble breakfast sandwiches with TVP patties, egg patties, and vegetables and sauces of your choice. Serve warm.

[angelmush]

my cooking endeavors this week:

- for tonight (monday) i will try to be crafty and use the leftover chicken breast i saved from when i roasted the whole bird a few days ago. i think if i just reheat it in a pan and we eat it on top of jasmine rice cooked in chicken stock and turmeric and maybe buttered, it could be good to soothe the nausea that my gf was suffering from yesterday

-on tuesday i don’t work so i have pretty lofty cooking plans that involve a meaty slab of slow cooked pork shoulder and a wealth of whole toasted spices (curry leaves, cinnamon sticks, cloves, cardamom, coriander, cumin, fennel, etc) to grind and make into a curry powder. i want to slow cook the pork w coconut milk and lemongrass and stock for a few hours and serve it steaming hot over rice

- i also have a square of pie dough i made last week when i made quiche that i want to utilize for a gooey tart cherry pie with (my gf’s wish is my command ofc <333)

- on wednesday my gf won’t be home for dinner so i will probs just have like . a pb+j LOL

- for thursday, it’s a bit of an experiment. the best part of the roasted chicken i made last week was the wings, and it wasn’t even close. they came out sooo crispy and juicy and flavorful and spiced. i want to try recreate them on just a batch of wings, and maybe eat them w steamed jasmine rice and cucumber salad ? i’ll dry brine them and roast them in the oven and see how close i can get

- on friday we are going to have rice bowls w crispy skin salmon (our faveee) and rice and nori and cucumbers and avocado and toasted sesame seeds and chili oil and scallion !! easy and fast and flavorful

- saturday i work late so it’s leftovers in my lunchbox eaten hastily in the breakroom lol

- and for sunday dinner, my gf sent me a link to a video of this cold noodle soup dish w a cashew butter broth and buckwheat soba and soft boiled eggs and cold crisp veggies (purple cabbage and cucumbers and lime) that we both are eager to try !!

[carpentrix]

Now is the season when the corpses of the Christmas trees line the sidewalks of the city. Needled and not without dignity, they've been laid to rest on their sides by the trash bins, by the curbs, stripped of lights, tinsel, strands of cranberries or popcorn, all the ornaments in their yearly dangle. It is the new season now. The sky is low today, no stars tonight, the moon's fullness felt behind a woolly blanket of cloud. We move into winter. A friend on the phone spoke of thinking gone was the only good option. Two days ago, another friend made me a mug of warmed milk with honey, turmeric, cinnamon, ginger. The color of pale egg yolk, it tasted like kindness and my whole nervous system responded, melting and soothed. I haven't taken down my small tree. Its final days are here, but I do love its glow.

[Painting: Skating by Linden Frederick.]

[utilitycaster]

@wanderingbasilisk replied to your post “my totally biased opinion is that the black moss...”:

...do you perchance have that recipe, and would be willing to share it? 👀

​I do (thanks past me for never deleting my texts), and have asked permission to share, and it has been granted.

2 c flour (all purpose)

1 c sugar (white granulated)

1 stick (8 tbsp) butter

3 tsp baking powder

2 eggs

1/2 c cocoa powder

1 tbsp heavy cream

1 c beet juice

matcha powder (straight matcha powder - not sweetened matcha latte powder) and turmeric to taste; I believe the recommendations were 1 tbsp matcha and 2 tbsp turmeric.

The recommendation was to do a matcha creme patissiere for frosting but for some reason creme patissiere consistently eludes me so I'd do a matcha-flavored, light on the sweetening version of your go-to cupcake frosting. I think I did a not-very-sweet whipped cream, honestly. The recipe he recommended, if you are a better pastry chef than I and wish to try, is this one (matcha pastry cream only although if you feel like making pate a choux as well, I support this endeavor)

Edited: realized I did uh. not provide any details on the making thereof bc they were not in the screenshots. basically, standard cupcake rules:

Cream together butter and sugar

Beat in eggs

Add the dry ingredients, mixed together, a little at a time; alternate with the remaining wet ingredients (ie, the beet juice and cream). Essentially, find and follow a normal butter-based chocolate cupcake recipe except put matcha and turmeric in with the flour and sub in beet juice and cream for the milk/buttermilk.

Bake at 350 F (180 C) for 20-ish minutes, do the toothpick test as needed.

Notes:

You do want straight up beet juice that isn't mixed with various other fruits, and this can be a pain in the ass to find. I don't have a solution here, just a heads up.

Once you have used a cup of beet juice, you will have a bunch of beet juice left over. You can either use this to make even more cupcakes, or you can make a very lazy borscht (which is what I did) or you can just drink it. I don't know your life.

You can leave out the heavy cream and swap butter for margarine if you are dairy free, which my brother and his friend did test, but egg-free versions were not tested so if you are vegan/have an egg allergy you'll need to play around with your go-to substitutes.

Similarly, should play well with your go to gluten-free all purpose baking flour.

Recipe was developed prior to Jester's Isharnai cupcake scene (hilariously, in looking back through my texts, I received the recipe the Friday after that episode aired) so no guarantees on efficacy re: hag distraction

[morethansalad]

Vegan Egg Drop Sandwich (Korean Breakfast Sandwich)

[indnwitch]

Vegan/Vegetarian shopping list:

Pre Made salad bags (it’s a lot cheaper to just buy bagged salad and add to it, then buying a bunch of ingredients that will go bad if not used)

Make a list of fruits and vegetables that you like and get them (some times if you get the funky shaped ones you get a few cents off, even if you don’t that stops the funky shaped produce from being tossed)

Nut butters (most almond and peanut butters are vegan, jelly and Jams aren’t because they’re made with gelatin)

Bread, check the ingredients because a lot of breads are accidentally vegan/vegetarian ( Vegetarian/Vegan (link) Sandwiches will be your best friend)

Pasta (like bread a lot of pasta is accidentally vegan, CHECK THE INGREDIENTS)

Rice and beans are some of the cheapest things to buy, buy them dry and you can have them for a while in your pantry

Google vegan ramen, (if you’re like me and love spicy ramen then you’ll be happy to know Samyang 2x spicy hot chicken flavor Ramen in the red pack is VEGAN they use artificial chicken flavor rather then animal products. Vegan Kimchi regular and spicy is a lot easier to find then you may think just look for ones without fish sauce and shrimp)

Tofu (tofu is very versatile and it’s great source of vegan/vegetarian protein made from soy, it takes flavor beautifully and it’s relatively cheap firm/extra firm is best)

Cheese (there are so many vegan cheese options, for grated parmigiana follow your heart has both grated and shredded, Violife has a block. Violife has the best shredded substitutes, and singles. Daiya is a little weird in my opinion however they’re cheddar dairy free Mac and cheese is amazing (you just gotta use different pasta then it comes with)

Meat substitutes ( We’ve come a long way with decent vegan meat substitutes, beyond meat makes a whole variety of plant based meat substitutes that are very tasty especially if you’re still craving that meaty texture. Impossible meat substitutes also has amazing plant based meat substitutes, Impossible also has vegan chicken nuggets that tastes like McDonald’s and even have dino shaped ones. Light life has everything from vegan sausage crumbles to Bacon, the vegan bacon and hot dogs are amazing)

Eggs (just egg and simply egg are planted based substitutes for eggs, they’re liquid like an egg beater but can be used in place of eggs from a scramble to a baking ingredient)

Dairy (Vegan milk/coffee creamer you got options coconut, almond, soy, oat, pea protein. Pick what you like best. Personally California farms Oat milk in original and California farms oat vanilla creamer are my favorites. I’ll throw cream cheese and Yogurt in here as well Kite Hill regular and Strawberry cream cheese are my favorite, Kite Hill blue berry, and Strawberry vegan yogurt are my favorite. MIYOKO’S vegan butter)

Snacks (Lenny and Larry’s plant based chocolate chip cookies, Spudsy sweet potato puffs they have a million different flavors I like the hot fries. Vegan rob’s dragon puffs these are the vegan equivalent to hot Cheeto puffs but without the red dye 40. Vegan rob’s also has cheese puffs)

Sauces (Anne’s goddess dressing is very tangy, Diaya blue cheese and Caesar dressings are amazing, can be thick though, they also have ranch but I got a vegan homemade ranch recipe. Hot sauce, Franks, Cholula, Tabasco, and Tapatío are vegan. Ketchup& mustard are vegan. Hellmans and follow your heart have vegan mayonnaise,Sir Kingston’s and Follow your heart also have chipotle Mayo. Follow your heart also has vegan sour cream)

Seasonings (seasons you should have in your cabinet click here, the dollar tree sells all these for a dollar and most grocery stores sell adobo)

[foods-n-others]

gravy

milk - 0.25 units

egg - 1 unit

leaf - 0.005 units

rasam powder - 0.25 units

turmeric powder - 0.05 units

hot powder - 0.05 units

salt - 0.025 units

[curvycarbivore]

Fluffy Tofu Omelette (Vegan)

Yield: 2 servings | Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes

-----------------------------------------------------------------------

Fluffy, eggy, and packed with protein! Try this completely vegan omelette recipe, made with tofu and flavorful spices. Plus you don't have to worry about the cholesterol that comes with eating regular eggs. For this, you can choose your own filling; I went with carrots, peppers, onions, mushrooms, and vegan cheddar cheese. What will you put in yours? Let me know in the comments below!

Omelette Ingredients:

1/2 block firm tofu

3 tbsp unsweetened almond milk

1 1/2 tbsp flour

1 tbsp cornstarch

1/2 tsp baking powder

1/4 tsp turmeric

1/4 tsp kala namak

1/4 tsp garlic powder

1 tbsp vegan parmesan cheese (optional)

Filling Ingredients:

Cooked vegetables

Vegan cheese

Herbs for topping

Hot sauce for topping

Directions:

Heat a non-stick frying pan on the stove over medium heat.

Cook any vegetables that you would like in your omelette (I chose to use leftover cooked carrots, onions, peppers, and mushrooms from dinner the night before).

Chop your veggies into small pieces and cook them in a frying pan for 5-10 minutes or until they're soft.

Next, make the omelette batter.

Place the tofu, almond milk, flour, cornstarch, baking powder, spices, and parmesan cheese in a blender or food processor (don't worry about pressing the tofu).

Blend until you have a smooth consistency (it will be slightly thicker than pancake batter).

Now, cook the omelette.

Spoon about half of the batter into a clean heated frying pan, then use your spatula or a spoon to shape it into a 7-8" circle.

Cover and cook for 3-4 minutes, or until the top looks slightly cooked and you can lift the bottom up.

Carefully flip the entire omelette over.

Immediately place your fillings on half of the omelette.

Cover again, and cook for another 1-2 minutes.

Remove the lid, and carefully fold the omelette in half by folding the plain side over the filling side.

Press the omelette slightly down with your spatula so it stays folded.

Remove from the pan.

Repeat with the rest of the batter.

Serve immediately with your favorite sides.

Tips and Tricks:

Cooking the vegetables ahead of time is optional, though highly recommended. I find that if you use raw veggies, it increases the cooking time for the omelette, and it might burn or dry out. If you do not choose to pre-cook the veggies, be sure to dice them up very small to minimize cooking time.

You can make the batter and cook any veggies ahead of time for a quick breakfast. Store them both in the fridge, then follow the instructions above.