#vegan South American salad

[deliciously-vegan]

Chickpea Palm Heart Salad

[[MORE]]

2 cans (540 ml each) chickpeas, drained and rinsed 2 cans (400 ml each) palm hearts, drained and chopped 1 red pepper, cored and chopped 1 yellow pepper, cored and chopped

4 green onions, chopped 1 bunch fresh parsley leaves, chopped 1 bunch fresh mint leaves, chopped

In a large serving bowl, combine the; chickpeas, palm heats, red pepper, and yellow pepper. Pour the dressing over top and stir to combine. Fold in the green onions, parsley and mint.  

Dressing

¼ cup olive oil the juice of one large lemon 1 tsp cumin ½ tsp sea salt ¼ tsp black pepper

Whisk together all of dressing ingredients in a small glass bowl. Pour over salad.

[morethansalad]

Vegan Brazilian Potato Salad

[kajaono]

I think the US has been a huge cultural shock for me for several different reasons (German here)

I have been to A LOT of different countries (Europe as well as south east Asia). And of course these countries all have different rules (how to tip f.e) and different food and traditions. But in the end it is always -more or less- easy navigating in those countries, because the „standard rules“ for „standard stuff“ are the same.

Not in the US… Idk if they even realize that btw?

That starts with the tipping. Every country has their own rules when to pay, who to tip, how much to tip. But no matter where i was, you usually round up to the next appropriate sum, hand out the money and say: „thank you.“

Not in the US. First you pay, (it’s not what you expect btw, because taxes aren’t included yet) then you get the recipe, then you write down your tip by hand, then you have to calculate the finale number and also write down the finale number by hand. The most complicated way to give a tip I ever encountered?!

Public toilets look like an invitation to spy on your neighbor?! (Just a side note)

Food? I have been on many different flights throughout my life (shame on me) and so far everyone said: „and after the dinner we serve water and coffee“. The American airline was the first one to say: „we serve a big selection of Coke“?! (That isn’t healthy!)

Same goes for the coffee break during our conference. Coffee wasn’t served, but Pepsi and Dr. pepper. Believe me, I am used to be served all kind of different stuff during coffee break from Fika to Geplak. But you always get water or tea or coffee.

And finding healthy food is incredible difficult. The US is the first country I have been to where they write the kcal next to their foods. I tried to find something without meat, a salad bowl… something like that. Nothing. Even the pizzeria served Burger? (Okay I was in Kansas City but still. Which Pizzeria served Burger?)

Also in the most rural area in Indonesia i was able to find an all vegan restaurant. Sure it’s part of their culture with having three major religions around, but today you can also easily find humus or avocado toast, nearly everywhere. Not in Kansas City. Atlanta Airport or Detroit airport. Nothing.

Also the insane amount of plastic that is used? I mean… maybe I was naïve but I thought: „hey they are western, I am western. The trash rules are probably similar.“

Yeah… no… Java has better anti plastic rules then the US (I am not talking about if Java also handles the plastic better at the end of the chain, but Java managed to enforce strict rules in a few years. Hardly any plastic anywhere. In the US? Everywhere.)

Also the costumer service. I mean they are all super friendly, they call you „hun“ and „babe“ (which i can deal btw) but because they act so bff with you I had more then one situation where they crossed the line to: „inappropriate“ in a way that I have never seen a costumer service do ever before

On the other hand I probably encountered the best costumer service ever.

So yeah… I had a wild time

[oxford-golf]

Dining at Oxford Golf Resort: A Premium Multi-Cuisine Restaurant Near Pune

When it comes to dining experiences, Oxford Golf Resort offers a delightful journey for your taste buds. The resort’s multi-cuisine restaurant near Pune ensures that every meal is a memorable one, whether you're in the mood for local Indian delicacies, international flavors, or something in between. Nestled in the serene surroundings of Lonavala, this restaurant combines exquisite food with beautiful views, making it the perfect place to unwind after a day of golf or exploration.

A Diverse Culinary Experience

The multi-cuisine restaurant at Oxford Golf Resort is designed to cater to a wide range of tastes, ensuring there's something for everyone. Whether you're a fan of Indian, Continental, or Asian cuisines, the restaurant serves a rich variety of dishes made with the finest ingredients. The chefs here take great care in preparing meals that are both flavorful and satisfying, with a menu that features:

Indian Delights: From traditional North Indian curries to South Indian specialties, the restaurant offers a rich variety of Indian dishes that capture the essence of authentic regional flavors.

Continental Cuisine: Enjoy an array of European and American dishes, from pastas and pizzas to steaks and fresh salads.

Asian Flavors: Savor the vibrant flavors of Asian cuisine, with dishes ranging from Thai curries to Chinese stir-fries and sushi.

Vegetarian and Vegan Options: The restaurant also caters to dietary preferences with a range of vegetarian and vegan dishes that don’t compromise on taste or variety.

A Scenic Dining Ambience

The dining experience at Oxford Golf Resort is not just about the food—it’s also about the ambiance. The resort’s restaurant offers both indoor and outdoor seating, allowing guests to choose between a cozy indoor environment or an al fresco dining experience with breathtaking views of the lush greenery and the sprawling golf course. Whether you're enjoying a meal with family, friends, or business colleagues, the setting is sure to enhance the experience.

Perfect for Special Occasions and Casual Dining

Whether you're celebrating a special occasion or simply looking for a relaxed meal, the multi-cuisine restaurant near Pune provides the ideal setting. The restaurant’s elegant décor, attentive service, and diverse menu options make it a great choice for a romantic dinner, a family celebration, or even a casual lunch after a round of golf.

Signature Dishes and Beverages

Along with its wide-ranging menu, the restaurant also offers a curated selection of signature dishes and beverages that are specially crafted to provide a memorable dining experience. From refreshing cocktails and mocktails to premium wines, the beverage menu complements the rich flavors of the food. The restaurant’s desserts are a perfect way to end your meal—whether it’s a rich Indian sweet or a decadent Western dessert.

Ideal for Corporate and Social Gatherings

The Oxford Golf Resort’s restaurant is not only a great place to dine during your stay, but it also serves as an excellent venue for corporate lunches, social gatherings, and private events. The spacious dining area and professional service staff ensure that your event runs smoothly while your guests enjoy a fine culinary experience. Whether you're hosting a small business meeting or a larger event, the restaurant offers a comfortable and sophisticated environment.

Oxford Golf Resort offers one of the best multi-cuisine restaurants near Pune, where guests can enjoy a variety of dishes in an exquisite setting. With its diverse menu, beautiful views, and exceptional service, dining at Oxford Golf Resort is an experience that enhances your stay. Whether you’re here for a round of golf or just looking to indulge in delicious food, the restaurant promises to deliver a satisfying and unforgettable experience.

Book your table today and enjoy a culinary adventure at Oxford Golf Resort, where fine dining meets natural beauty.

[rabbitcruiser]

National Avocado Day 

Looking for a healthy and versatile ingredient to add to your meals? This tasty fruit is loaded with nutrients and can be used in a variety of delicious dishes.

Avocados, especially when sliced and placed on toast, may have seemed like a fad in the early 2000s. But, happily, they are here to stay.

And to make sure they are paid the attention they deserve, they have their own day – National Avocado Day!

History of National Avocado Day

Originating in south-central Mexico, avocados have been around for thousands of years, but likely were not cultivated until around 500 BC. Even then, the first mention of this fruit in the English language wasn’t until 1696.

By 1871, the avocado had been introduced to the United States, where they grew particularly well in California. But it took some time – more than 100 years – for them to come into popularity in the US. This was probably because the fruit seemed exotic and most people really didn’t know what to do with it or how to get their families to agree to eating it.

The avocado industry had taken a big hit after the 1980s “low-fat diet” trend in the US, so in the 1990s, the industry worked hard to educate and do some creative marketing for the American population. The idea was to associate the avocado with Latin dishes which brought the fruit more attention, and the idea worked.

Once considered to be a strangely colored, weirdly shaped, bumpy fruit that people didn’t know how to cut, the avocado was presented in a new way and normalized. Sales increased, crop values spiked and the California avocado industry grew by leaps and bounds.

National Avocado Day is celebrated on the last day of July, at the peak of the avocado season in California. But, luckily, avocados can usually be found in supermarkets all year round for people who want to eat them in all of the seasons.

National Avocado Day was founded in 2017 and has been observed annually and gaining in popularity ever since.

National Avocado Day Timeline

500 BC Avocados are first cultivated

Having grown wild for thousands of years, avocados were likely first cultivated in Mexico.

750 BC Mummies are buried with avocados

As mummies are often buried with possessions they might need in the afterlife, some Incan mummies dating back to this time in Peru have avocado seeds buried with them.

16th Century Avocados are introduced to Spain

Having been native to Mexico, the fruit spreads through Central and South America before it is taken back to Spain, its first introduction into Europe.

1833 Avocados make it to America

First making it to Florida, and then to California around 20 years later, California is now the leading producer of domestic avocados in the US.

1935 Rudolph Hass Patents the Hass Avocado

Originally discovered in the late 1920s, Rudolph Hass works hard to propagate this small, dark-purple-skinned variety and it ends up being a big hit.

How to Celebrate National Avocado Day

National Avocado Day is the time to make a salute to this deliciously creamy and adaptable fruit. Check out some of these ideas for celebrating and enjoying the day:

Eat a Delicious Avocado

Since the popularity of avocados has increased as a food that goes far beyond guacamole, eating avocados has become second nature for many! A healthy snack on its own, or part of a nutritious meal, avocados can be eaten on toast, in salads, with eggs, in sushi rolls, in smoothies and much more.

Avocados are perfect for sharing so grab a friend, and a knife and begin slicing through that avocado in celebration of National Avocado Day!

Bake Using Avocados

Many people think that avocados are only for savory eating, but that’s simply not true. They can be used in many different recipes for baking sweet treats. It provides a healthy, vegan fat option that can often be used to replace butter, shortening and sometimes even eggs. Avocado can provide moistness with added health benefits

Try out some of these ideas for baked avocado treats:

Avocado Brownies. Avocado and chocolate make a great pair! Try making healthy brownies with almond flour, maple syrup, avocado, eggs, coconut sugar, cocoa powder and a few other ingredients.

Avocado Banana Bread. This delightful recipe is like classic banana bread – but better! It’s moist, tasty and doesn’t use any butter.

Avocado Mint Fudge Bars. A healthier version of “grasshopper” cookies, this recipe has healthy ingredients like coconut oil, maple syrup, cacao nibs and peppermint extract. And they don’t need to be baked, just frozen.

Avocado Ice Cream. This one might seem hard to believe, but avocados make a healthy and tasty alternative to ice cream. Combine the ripe mashed fruit with lime juice, milk, cream and sugar and blend them in an ice cream freezer or make them into avocado pops.

Try Growing an Avocado Tree

It’s not as difficult as it might seem! In fact, special contraptions can now be found in stores that are meant for just this purpose. Simply harvest the seed of an avocado, peel off the layer of dead skin, then poke it with toothpicks in a circle. Using the toothpicks, place the seed over a glass or jar that is filled with water, with the bottom in the water but the rest in the open air.

Place it in a warm place, let the roots grow, and change the water every few days. In a few weeks, a seedling will grow and eventually it can be planted into soil. It may take a few years (perhaps 5 or more) until the tree is ready to produce fruit, but it’s a great project and totally worth the wait!

Make Avocado Mixed Drinks

Who knew that cocktails could be so delicious and also have nutritional value? In honor of National Avocado Day, check out some of these ideas for making tasty cocktails using this delightful fruit:

Avocado Margaritas. Keeping with the theme of Mexican food, use all of the same ingredients as a classic margarita, but add ½ avocado. It’s a deliciously creamy treat that is best enjoyed with tortilla chips and guacamole.

Avocado Mojito. Adding avocado slices to mojito ingredients turns it into something a little bit more like a milkshake. Rich and creamy, with hints of lime and mint, it’s a refreshing summer drink.

Avocado Daiquiri. Usually made with strawberries, substituting with an avocado creates a uniquely smooth drink with a kick of rum.

Avocado Martini. This could really upset James Bond with his classic vodka martini, but who cares? Vodka, dry vermouth, dulce de leche, milk and sweetened condensed milk take this recipe so far beyond 007.

Create an Avocado Face Mask

Some skin experts have found that avocados contain ingredients that are super healthy for the skin! Instead of buying a mask at the store that is pre-made, pre-packaged and filled with preservatives, make your own at home. Blend together avocado, plain yogurt, honey, and lemon juice. Wait 20 minutes and then apply to your face to keep your skin young and healthy looking.

National Avocado Day FAQs

Are avocados good for you?

Yes! Avocados are a healthy food that contains vitamins, minerals and healthy fats.

Are avocados fruits or vegetables?

Because they have a fleshy pulp and a seed, avocados fit the classification of a berry, making them a fruit.

How to ripen an avocado?

The best way to get an avocado to ripen is to either set it on the counter and let it ripen naturally, or put it in a paper bag with a banana or apple.

Do avocados go in the fridge?

Avocados should be stored at room temperature until they are ripe and then put in the refrigerator so they will keep longer.

How do avocados grow?

Avocados grow as a fruit on trees, which can be cultivated from the pit of an avocado that has been eaten.

Source

[besttimetoeatsauerkrautfor]

The Secret to Thriving Health: Unveiling the Power of Quinoa

In the realm of superfoods, there exists a humble grain that stands tall among the rest, beckoning health enthusiasts and culinary adventurers alike. quina health, pronounced keen-wah, isn't just another health trend; it's a powerhouse of nutrition that has been a staple in South American diets for centuries. Let's delve into the wonders of quinoa health and unearth the secrets it holds for our well-being.

Unveiling the Mysteries of Quinoa

What Makes Quinoa Unique?

Complete Protein Source: Unlike most grains, quinoa is a complete protein, containing all nine essential amino acids. This makes it an excellent choice for vegetarians and vegans looking to amp up their protein intake.

Rich in Nutrients: Quinoa is loaded with essential vitamins and minerals such as iron, magnesium, and potassium, contributing to overall health and vitality.

Gluten-Free: For those with gluten sensitivities or celiac disease, quinoa serves as a nutritious alternative to gluten-containing grains.

Unlocking the Health Benefits

Gut Health: The Epicenter of Wellness

The gut, often referred to as our "second brain," plays a crucial role in our overall health. It's where the magic of digestion happens and where a significant portion of our immune system resides. Incorporating quinoa into your diet can work wonders for your gut health.

Why?

Fiber-Rich: Quinoa is a fantastic source of dietary fiber, promoting healthy digestion and regular bowel movements. A happy gut equals a happy you!

Prebiotic Properties: The fiber in quinoa acts as a prebiotic, fueling the growth of beneficial bacteria in the gut. These friendly microbes play a pivotal role in maintaining gut balance and supporting immune function.

Timing Is Everything: When to Enjoy Quinoa for Optimal Gut Health

Ah, the million-dollar question: when is the best time to indulge in this nutrient-packed grain for maximum gut benefits?

Morning Glory: Kickstart your day with a hearty quinoa breakfast bowl. Pair it with fresh fruits, nuts, and a drizzle of honey for a nutritious and satisfying start to your morning. Your gut will thank you for the fiber boost, setting the tone for a day of digestive bliss.

Lunchtime Delight: Incorporate quinoa into your midday meals for sustained energy and gut support throughout the day. Whip up a quinoa salad loaded with colorful veggies and a zesty dressing for a refreshing and wholesome lunch option.

Evening Elixir: Wind down your day with a comforting quinoa dish that soothes both body and soul. Whether it's a cozy quinoa soup or a savory stir-fry, indulging in quinoa during dinner time ensures a nourishing end to your day while providing essential nutrients for gut health.

Beyond the Plate: Cultivating a Healthy Lifestyle

While quinoa certainly takes center stage in promoting gut health, it's essential to complement its benefits with a holistic approach to wellness. Incorporate regular physical activity, prioritize adequate sleep, and manage stress levels to foster a thriving gut environment.

Physical Activity: Get moving! Regular exercise not only benefits your physical health but also promotes gut motility, aiding in digestion and nutrient absorption.

Quality Sleep: Aim for seven to nine hours of quality sleep each night to support overall well-being, including gut health. Sleep deprivation can disrupt gut microbiota balance, leading to digestive woes.

Stress Management: Chronic stress can wreak havoc on your gut health. Practice mindfulness techniques such as meditation, deep breathing, or yoga to keep stress levels in check and maintain a harmonious gut environment.

In Conclusion: Embrace the Quinoa Revolution

In a world inundated with fad diets and fleeting health trends, quinoa stands the test of time as a nutritional powerhouse with unparalleled benefits for gut health. By incorporating this versatile grain into your daily routine and embracing a holistic approach to wellness, you can cultivate a thriving gut environment and embark on a journey to optimal health and vitality. So, what are you waiting for? Join the quinoa revolution today and nourish your body from the inside out!

[metaphoricgibberish]

I saw on your twitter you live in SF, I just moved to Berkeley a couple months ago and was wondering if you could give me some recs in the area for bookstores and restaurants (sorry I know this isn’t related to fics or Pedro)

omg no please don’t apologize i love the Bay Area so much i’d love to give you recommendations!!

i know sf much better as i’ve lived here for like (oh god) 12 years, so most of my recommendations will be on this side of the bay—

bookstores:

- Green Apple Books (Inner Sunset & Inner Richmond) — the one in the Richmond is far larger, but both are amazing used bookstores with incredible selections. The one in the sunset has readings occasionally which is really cool.

- City Lights (North Beach) — perhaps one of the most famous bookstores in the country. they even have their own publishing company. literally three stories of books. the third floor is entirely poetry with a cute little reading nook.

- Dog Eared Books (Mission) — cozy bookstore on Valencia, they sell used and new books.

- Half Price Book (Downtown Berkeley) — omg this place is huge. it’s family owned and also sells music and movies. i once found a city lights beat poetry collection from the late 50’s here for like 15$

- Pegasus Books (Thousand Oaks, Berkeley) — huge selection of used and new books. they also do readings here occasionally.

BIZARRE WILDCARD OPTION: Bound Together Bookstore (Haight-Ashbury) — this place is weird af but worth at least one visit. they sell a lot of local zines which is cool, but also have a lot of conspiracy literature, anarchist and counterculture books.

restaurants (i’ve been vegetarian for fourteen years so keep that in mind, i also have a real affinity for Central and South American food):

Rooh (Mission Bay) — elevated Indian food. sooooo good. best naan i’ve ever had in my life.

Pancho Villa (Misson) — great, affordable Mexican food.

El Farolito (Mission) — best burritos in the city, don’t let anyone else tell you differently. it is cash only, though, so be prepared for that.

Panchita’s Pupuseria (Mission) — real Salvadoran pupusas. cheap and sooo fucking good.

Burma Superstar (Richmond) — incredible Burmese food. best tea leaf salad i’ve ever had in my life. good cocktails too, if you’re into that.

Chile Lindo Empanadas (Mission) — only real Chilean empanadas in the city. so incredibly good that they’re only open Thursday-Saturday and they sell out FAST.

Fiorella (Sunset & Richmond) — great Italian. the one in the Richmond has a larger menu and cocktails, but books up fast. sunset location is just as good, easy to get a table.

Greens (Marina) — INCREDIBLE vegan food. pretty expensive, but worth the buck as it is right on the bay and the food is divine even for those who don’t normally eat vegan. good place for a date or anniversary.

feel free to message me off anon (or again on anon if you’re more comfy that way) for more recs or tips on bay stuff. my whole family is from here (specifically South Bay and sf) and i love talking about this place. i hope you’re enjoying your time here so far <3

[pearlsmith25]

Quinoa Grain Market Future: Anticipating Disruptive Forces

Market Overview:

Quinoa is a pseudo-cereal that is gluten-free and high in protein, fiber, calcium, iron and other vitamins and minerals. It is widely used in breakfast cereals, snack bars, soups and other packaged food products as a high-protein ingredient and substitute for wheat, rice and oats. With nutritional qualities like a complete plant-based protein, quinoa is becoming a popular choice for health-conscious consumers.

Market Dynamics:

Rising consumer preference for healthy and nutritious food options is one of the major factors driving the growth of the global quinoa grain market during the forecast period. According to surveys, nearly 60% of global consumers say they are actively seeking out healthier foods. This propels food companies to develop new product lines made with ingredients like quinoa that are high in essential nutrients but free from allergens like gluten. Additionally, increasing focus on vegan and plant-based diets has led to surge in demand for protein-rich gluten-free alternatives to conventional grains. Quinoa fits well in vegan and vegetarian diets, thus contributing considerably to the market growth.

Quinoa Grain Market Drivers

Rising Health Consciousness Among Consumers is Driving the Demand for Quinoa

Quinoa is being increasingly preferred by health conscious consumers as it is gluten-free, high in protein and fiber as well as contains various vital nutrients. The rising cases of celiac disease, diabetes and obesity have made consumers more aware about choosing healthy food options. Quinoa has emerged as a popular alternative to wheat and rice as it does not spike blood sugar levels. Its protein content also makes it a suitable substitute for meat protein. Moreover, quinoa can be easily incorporated into various recipes for salads, soups, baked goods etc appealing to modern lifestyles and tastes.

Growing Applications of Quinoa in Diverse Food Products is Fueling Market Growth

With increased research on nutritional benefits and various culinary uses of quinoa, food product manufacturers are exploring its potential in various food applications. Quinoa flour is being used to make gluten-free baked goods like breads, pasta, snacks etc. It is also finding applications as a thickening agent in soups, sauces and dairy products due to its nutty taste and texture. Breakfast cereals, energy bars are some other notable product categories incorporating quinoa. Even restaurants have quinoa dishes on their menus to cater to health-conscious urban population. Such diverse applications are promoting wider acceptance and increased consumption of quinoa grain.

Quinoa Grain Market Restraint

High Price of Quinoa acts as a Barrier in its Wider Acceptance

While demand for quinoa is growing exponentially due to its nutritional profile, its high price point restricts its mass consumption. Quinoa cultivation requires manual labor intensive practices and South American countries where it is primarily grown have lower agricultural productivity and wages compared to other major grains. This keeps the prices of quinoa grain significantly higher compared to wheat, rice and corn. For cost-conscious consumers, its premium price acts as a deterrent. This remains a major challenge for quinoa producers and suppliers to make it affordable for the masses without compromising on quality and nutrition. Strategies need to be developed to reduce production costs through mechanization and yield improvements.

Quinoa Grain Market Opportunity

Opportunity to Increase Cultivation Area Across Different Geographies

Though South America dominates quinoa cultivation currently, experiments show it can be successfully grown in various soil and climatic conditions across North America, Europe and Asia. Countries like United States, Canada, China are intensifying efforts to cultivate quinoa as a rotational or complementary crop. This will not only create new revenue streams for farmers but also help meet the rising global demand. Diversifying cultivation base will make supplies more reliable and reduce import dependency of major buyer markets. It opens up the possibility of localized quinoa flour and food processing industries as well. With adequate research support, more regions can be tapped to commercially produce quinoa on larger scales.

Quinoa Grain Market Trends

Innovation in Processing and Product Development is a Key Trend in the Industry

To stay competitive and capitalize on the popularity of quinoa, companies are innovating continuously in processing technologies as well as new product development. Advanced equipment for efficient threshing, washing and sorting helps improve yields and consistency. New variants of quinoa like black, red and rainbow quinoa are adding excitement. Nutritionally enhanced versions through fortification with vitamins and minerals are also trending. Food product innovation especially for kids through snacks, breakfast cereals and baked goods made with quinoa have high potential. Use of quinoa in pet food, animal feed and Bioplastics show it has applications beyond human nutrition. The industry is witnessing vibrant innovation which will drive the quinoa market to new heights in coming years.

[foodieaty]

Top Proteins to Add to Salads for Ultimate Satisfying Power

Boost salad satisfaction with these top protein sources. From chickpeas to salmon, learn how to create nourishing, protein-rich salads.

We've all experienced it: enjoying a seemingly substantial salad, only to feel hungry shortly after finishing. To combat this, choosing the right proteins can make your salads more filling and satisfying. Proteins play a dual role by reducing the hunger hormone ghrelin and promoting fullness through the peptide YY hormones. Additionally, a high-protein diet may lead to eating fewer calories and, ultimately, weight loss.

We consulted expert nutritionist Lauren Manaker, MS, RDN, LD, CLEC, for her top protein-packed salad toppings to help keep you full and satisfied. The list provided below offers diverse options to boost your salad's protein content while maintaining delicious flavors.

1. Chickpeas

Chickpeas, also known as garbanzo beans, are a great addition to salads for those looking to increase protein intake. One serving (1/4 cup) adds about 3 grams of protein, which might not seem significant but collectively contributes to your overall daily protein intake. Chickpeas are especially beneficial for vegetarians and vegans who are always seeking plant-based protein options.

2. Black Beans

Black beans, a staple in South and Central American cuisines, are another protein-rich food to toss into your salad. A single teaspoon of black beans can contribute nearly 6 grams of protein to your salad, significantly enhancing its filling factor.

3. Quinoa

Quinoa, often mistaken for a grain but is actually a seed, is an exceptionally nutritious food recognized as a "superfood," that could be a delightful addition to your salads. A cup of cooked quinoa holds roughly 8 grams of protein, making it one of the highest protein sources among plant-based foods. Uniquely, quinoa is a complete protein, meaning it contains all nine essential amino acids our bodies can't produce on their own.

4. Salmon

Salmon is a fantastic protein option for those looking to enrich their salads with a high-quality animal protein source. A 3-ounce (85 grams) serving of cooked salmon packs an impressive 22 grams of protein, ensuring your salad is not only delicious, but also leaves you feeling full and satisfied.

5. Hard-Boiled Eggs

Hard-boiled eggs can be an excellent source of protein to add to your salads. One hard-boiled egg provides around 6 grams of high-quality protein, which makes it a quick and convenient protein source to include in a meal.

6. Walnuts

While not as high in protein as other options on this list, walnuts still offer an impressive nutritional boost to your salads, making them a valuable component to consider. One ounce of walnuts (roughly 14 halves) contains about 4.3 grams of protein. However, what truly distinguishes walnuts as a protein source is their unparalleled fat composition.

7. Pistachios

Pistachios are a versatile and delicious addition to any salad, ticking both the boxes of nutrition and flavor. One ounce of shelled pistachios (about 49 kernels) provides roughly 6 grams of protein, which contributes a decent amount of plant-based protein to your salad.

[halftheguilt]

Delicious and Nutrient-Rich Garlic Roasted Potatoes Recipe

Indulge in the ultimate side dish - Garlic Roasted Potatoes. This recipe takes humble spuds to a whole new level, with a burst of garlicky goodness and a perfect crispiness that will make your taste buds dance. Whether you're following a specific diet plan or simply want a delicious accompaniment, these potatoes are the ideal choice. These garlic roasted potatoes are not only a treat for your taste buds but also a healthy addition to your meals. Loaded with essential nutrients and packed with flavor, they make for a fantastic side dish for any cuisine.

Cultural Background and Significance

Garlic roasted potatoes are a versatile dish enjoyed in many cultures worldwide. They're often part of traditional Sunday roast dinners in the UK and are a beloved side dish at American barbecues. Potatoes themselves have a rich history, originating in the Andes region of South America, and have become a staple in various cuisines.

Health Benefits of Garlic roasted potatoes

Garlic roasted potatoes offer a multitude of health benefits. Potatoes are an excellent source of vitamin C, potassium, and dietary fiber. Garlic, renowned for its immune-boosting properties, adds a flavorful twist while providing antioxidants and potential heart health benefits. Moreover, this dish is a healthy alternative to fried potatoes, as it's roasted with minimal oil.

Tips for a Perfect Cook

- Even Slicing Ensure the potatoes are evenly sliced to promote uniform cooking. - Parchment Paper Use parchment paper on your baking sheet to prevent sticking and make cleanup easier. - Fresh Herbs For an extra burst of flavor, use fresh rosemary and thyme.

Variations and Modifications

- Cheesy Version Sprinkle grated Parmesan cheese over the potatoes during the last 5 minutes of roasting. - Spicy Kick Add a pinch of cayenne pepper for a spicy twist.

Common Mistakes to Avoid

- Overcrowding Avoid overcrowding the baking sheet to ensure even browning. - Not Preheating the Oven Preheat the oven for best results.

Frequently Asked Questions

Can I use sweet potatoes instead of regular potatoes?Yes, you can use sweet potatoes for a different flavor profile.Can I make these in an air fryer?Yes, you can. Adjust the cooking time accordingly.Can I prepare these potatoes in advance and reheat them?Yes, you can prepare them in advance and reheat in the oven for a few minutes to restore their crispiness.What's the best type of potato to use for this recipe?Russet or Yukon Gold potatoes work well due to their starchy nature, which makes for a crispier exterior.Can I use fresh herbs instead of dried ones?Absolutely! Fresh herbs can add a more vibrant flavor to the dish. Just remember to adjust the quantity since fresh herbs are less concentrated.Are garlic roasted potatoes suitable for a vegan diet?Yes, this recipe is vegan-friendly as it uses olive oil and excludes animal products.Can I make a larger batch for a crowd?Certainly! Adjust the quantities accordingly, but be mindful of the cooking time and use multiple baking sheets to prevent overcrowding.How do I store leftover garlic roasted potatoes?Store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven for the best results.Can I customize the seasoning to suit my taste?Absolutely! Feel free to experiment with different seasonings and spices to match your preferences.What main dishes pair well with garlic roasted potatoes?These potatoes complement a variety of main dishes such as roasted chicken, grilled fish, or even as a side with a hearty salad.

Conclusion

In conclusion, these Garlic Roasted Potatoes are the perfect blend of comfort and nutrition. Whether you're looking for a delicious side dish for your family dinner or a healthy addition to your diet plan, these crispy, golden-brown potatoes won't disappoint. Give them a try today and share your love for this recipe with your friends and family. Don't forget to follow @HalfTheGuilt101 on social media for more exciting recipes. Read the full article

[deliciously-vegan]

Peruvian-inspired “Chicken” Salad

[[MORE]]

Vegan Chicken

4 cups dehydrated soya chunks 4 cups veggie bouillon

1 tbsp olive oil

Place soya chunks in a large glass mixing bowl. Pour veggie bouillon over top. Stir and let sit, stirring occasionally, for about 30 minutes then drain.

Heat 1 tbsp olive oil in a large saucepan over medium-low heat. Cook soya chunks for 8-10 minutes, stirring frequently. Set aside to cool.

Salad

1 red pepper, cored and chopped 1 green pepper, cored and chopped 1 cup grated carrots 1 cup corn kernels 1 jar (100 ml) capers, drained 6 green onions, chopped

In a large glass mixing bowl, combine the; red pepper, green pepper, grated carrots, corn kernels, capers, and green onions. Stir in the cooked soya chunks. Pour dressing over top and stir thoroughly, until everything is well-combined. Ideally, allow to marinate for about an hour before serving.

Delicious as is or in a wrap.

Dressing

1/2 cup vegan mayo 2 tbsp olive oil the juice of two limes 1 tbsp huacatay (black mint) paste 1 tbsp cilantro paste 1 tbsp agave 1 tsp garlic powder 1 tsp sea salt 1/2 tsp black pepper

Whisk together all of the dressing ingredients and pour over salad.

[rockislandadultreads]

National Grilling Month: Cookbook Recommendations

Master of the Grill edited by America’s Test Kitchen

Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

How to Grill Everything by Mark Bittman

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.

Grilling Vegan Style by John Schlimm

Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

Rodney Scott’s World of BBQ by Rodney Scott

Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.

In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.

[writingwithcolor]

Asexual Desi in the United States (POC Profiles)

Hey there! Thanks so much for making space for this! I’m a second-generation immigrant, born to two South Indian (Hindu, Tamil, Brahmin) immigrants. I grew up in a part of the United States that had a large Asian American population, but not a huge South Asian population – at least, not until later.

Beauty Standards

Skin color and colorism have been discussed a lot already, so let’s talk about hair! My hair has always been very thick and curly. When I was little, my mom would cut it super short – but then at some point, I put my foot down and insisted on growing it out. From then on, until I learned to do/experiment with my hair myself, my dad would spend half an hour each morning just braiding my hair. For most of elementary school, I was the only non-White kid who had hair like this, and as a result, it became incredibly important to me to straighten my hair at every possible opportunity.

To add to this: in the 90s and early 2000s, one popular perception I was raised on was that curly hair = unclean and unprofessional, at least in the U.S. Unfortunately, I internalized that a little too hard, to the point that, even when naturally curly hair has become more widely accepted, I still struggle to feel comfortable and confident in my appearance when I don’t take that extra time to straighten my hair. I’m working on it, but progress is slow!

Food

I was raised vegetarian (not very strictly) in a region and at a time when vegetarian/vegan options were not super commonplace. I didn’t have a “lunchbox story” because my mother had cousins that also grew up in the U.S. who advised her to send me to school with sandwiches and pasta salads for lunch – though I do remember another Indian classmate who brought roti sabji to school once and the other kids gave him shit for it.

In hindsight, the “Indian” food I used to eat at home was actually a mishmash of cuisines from both North and South India. Dals, roti, and yogurt rice were super common (yogurt rice is currently one of my top comfort foods!), and my mom got into a habit of making a vegetable side dish with every meal (cauliflower, potatoes, and cabbage were especially common). Every so often, we’d also eat dosa with chutneys and sambar – though the amount of time and assembly required meant that we reserved this for special occasions. I also grew up eating eggs, though my parents never did (they’ll eat desserts with eggs baked into them, though). On the day of each new moon since my grandfather died, my parents have also insisted on eating only sattvic foods (though loosely interpreted to mean: just no garlic or onions), though they never insisted that I follow this as well.

I can’t stand most Indian sweets, except for gulab jamun and jalebi. Almost everything else makes me gag. When I was a kid, I figured I would one day acquire a taste for them, but somehow that never happened…? For the most part, my family’s accepted this as a weird quirk of mine, but over the years, there have been some aunties and uncles who said this made me whitewashed and “too American.”

My family also celebrates primarily with food! Birthdays, holidays both American and Indian, even Mother’s Day and Father’s Day meant either going out to eat or cooking a special (frequently non-Indian) meal.

Language

So fun fact: I forgot how to speak my native language! Yes, it haunts me to this day.

Initially, I grew up speaking both Tamil and English. I was also a terribly shy and quiet kid – so when I was in kindergarten, and I was spacing out a lot and not following directions properly, my teacher saw me speaking in Tamil to my grandparents when they came to pick me up at the end of the day, and assumed that I couldn’t speak English. I’m my parents’ first child, and they hadn’t been in the U.S. for very long before they had me – so when my kindergarten teacher brought this up with them, they panicked and insisted on speaking only English at home, just to stamp out any doubt that I wasn’t fluent in the language. (Another fun fact: I had a half-White friend then who also didn’t say a word her first day of kindergarten! Her parents were advised to take her for counseling and speech therapy.)

I don’t blame my parents for this at all – they were first-time parents with a young kid in a new-ish country; how were they supposed to know how to handle pushy, racist teachers? They just wanted me to do well in school, and they did the best they could with what little they knew of how to navigate the system.

Eventually, I reached a point where I could no longer speak Tamil, though I could still understand it. Right now, I can comfortably watch Tamil movies without subtitles and understand all the family gossip, but that’s about the extent of my knowledge of the language. It’s a point of insecurity for me – when so much of culture and identity is supposed to be tied up in language, I can’t help but feel like I screwed up somewhere. I’ve met a small handful of other Desi peers in similar situations, but it still feels incredibly isolating.

Identity issues

My name’s not difficult to say, exactly – but it’s not super intuitive for people unfamiliar with Indian names to get right away. Naturally, when I was younger and living in an area less densely populated by other South Asians, this meant that people were less likely to make an effort to say my name right.

For pretty much my entire life, I’ve had a “preferred mispronunciation” of my name – not the way my name is actually supposed to be pronounced, but if you’re going to mess it up, then I’d prefer that you mess it up in this particular way. Almost every Desi kid I went to elementary, middle, and high school with had a preferred mispronunciation; the only people who didn’t have one were people with really easy to pronounce names like “Neesha.” Heck, we referred to each other by preferred mispronunciations, even though we all knew perfectly well how to properly say each other’s names properly!

Come college, I decided to try introducing myself to people with my name as it’s actually pronounced. It was a strange experience, because I didn’t anticipate how exhausting it would be to have to break down that pronunciation over and over again because it was still difficult for people unfamiliar with Indian names to get it right away. To complicate things even further, I still went by my preferred mispronunciation academically and professionally.

This is by no means a universal opinion, and I don’t intend to speak for anyone but myself here, but: I don’t hate my preferred mispronunciation of my name? At this point, it’s just as much a part of me as the actual pronunciation of my name.

Dating and Relationships

Most of my relatives were connected with their spouses through arranged marriages. They would be introduced through their parents, and then they would spend several months texting, emailing, and talking to each other before announcing to the family that they’d agreed to marry each other. There are some exceptions to this, however: my parents and a few other aunts and uncles met for the first time just days before their wedding; on the flip side, I also have some aunts and uncles who had love marriages. The impression I got was that my parents would generally be okay with me dating and marrying a non-Indian person, but I’d have a fight on my hands with my extended family – though they, too, would eventually come around.

I didn’t know I was asexual until I was in my twenties. Until then, I’d assumed that I was just doing what was expected of me, as a “good Indian girl” – I didn’t date anyone when I was in high school, though I had a few crushes here and there; I dated a White boy when I was in college, and then another Southeast Asian boy after I graduated, but neither relationship lasted for very long. It wasn’t until I was in my early twenties that I got to a point where I was comfortable and confident in my sexuality, where I could say things like: “I could die a virgin and have zero regrets,” and: “I could never get married, never have kids, and I would be totally fine” without feeling like I was doing something wrong.

… and then came my mid-20s. By the time I was done with grad school, my family – both parents and extended – started clamping down hard on the fact that I was still single, that I hadn’t expressed that much interest in dating. They felt personally responsible, assuming that they’d somehow given me the impression that because they wouldn’t have approved of me dating when I was younger, that somehow convinced me to never try in the first place. It has been intensely uncomfortable to dance around this topic, and pretend I’m just delaying this part of my life until I pass xyz milestones. 

Realistically speaking: I don’t think I could ever use the word “asexual” to describe myself to anyone in my family, even my parents. My parents at least are pretty open-minded, and they’re making a strong effort to wrap their heads around LGBTQ+ issues, but they’re not there yet. This is not a conversation I’m ready to have with them. A part of me has resigned myself to having to lie about this part of myself when the day comes where my family deems me “too old” to still be single, and… I’m sorry, this is not terribly optimistic. I don’t have an answer for this part yet.

Things I’d like to see more/less of

Just more Desi characters in stories that aren’t inherently about them being Desi! Y'all have no idea how excited I was to see a character named Jeevan Choudhary at the core of a post-apocalyptic story like Station Eleven, playing a pivotal role that isn’t necessarily contingent on him being Desi.

I’d also love to see more loving, supportive Desi parents! It’s so common to see strict parents who want their children to follow a certain path, who then serve as obstacles for those children to overcome as they pursue their dreams – both in Western and Indian media! It would be nice to see the opposite, for once.

I’d also love to see more sci-fi/fantasy stories centered on Desi protagonists – and not as “the smart one” in the group.

Read more POC Profiles here

[goawaywithjae]

There are Michelin-rated vegan restaurants. I've eaten all over the world now as a vegan and there are so many places that are truly challenging the stereotype that vegans eat nothing but rabbit food. Even with Korean food, people think of meat and barbecue, but a lot of (it) is plant based. There are great restaurants in South Korea that are entirely vegan. Los Angeles was another food epiphany for me because I had experienced bad vegan food before – wilty salads with terrible dressing and not much texture. L.A. was great, because I got to eat American vegan food that was done well. Chicago is also a great city for vegan food.

-- The Korean Vegan

[rabbitcruiser]

National Avocado Day 

Looking for a healthy and versatile ingredient to add to your meals? This tasty fruit is loaded with nutrients and can be used in a variety of delicious dishes.

Avocados, especially when sliced and placed on toast, may have seemed like a fad in the early 2000s. But, happily, they are here to stay.

And to make sure they are paid the attention they deserve, they have their own day – National Avocado Day!

History of National Avocado Day

Originating in south-central Mexico, avocados have been around for thousands of years, but likely were not cultivated until around 500 BC. Even then, the first mention of this fruit in the English language wasn’t until 1696.

By 1871, the avocado had been introduced to the United States, where they grew particularly well in California. But it took some time – more than 100 years – for them to come into popularity in the US. This was probably because the fruit seemed exotic and most people really didn’t know what to do with it or how to get their families to agree to eating it.

The avocado industry had taken a big hit after the 1980s “low-fat diet” trend in the US, so in the 1990s, the industry worked hard to educate and do some creative marketing for the American population. The idea was to associate the avocado with Latin dishes which brought the fruit more attention, and the idea worked.

Once considered to be a strangely colored, weirdly shaped, bumpy fruit that people didn’t know how to cut, the avocado was presented in a new way and normalized. Sales increased, crop values spiked and the California avocado industry grew by leaps and bounds.

National Avocado Day is celebrated on the last day of July, at the peak of the avocado season in California. But, luckily, avocados can usually be found in supermarkets all year round for people who want to eat them in all of the seasons.

National Avocado Day was founded in 2017 and has been observed annually and gaining in popularity ever since.

National Avocado Day Timeline

500 BC Avocados are first cultivated

Having grown wild for thousands of years, avocados were likely first cultivated in Mexico.

750 BC Mummies are buried with avocados

As mummies are often buried with possessions they might need in the afterlife, some Incan mummies dating back to this time in Peru have avocado seeds buried with them.

16th Century Avocados are introduced to Spain

Having been native to Mexico, the fruit spreads through Central and South America before it is taken back to Spain, its first introduction into Europe.

1833 Avocados make it to America

First making it to Florida, and then to California around 20 years later, California is now the leading producer of domestic avocados in the US.

1935 Rudolph Hass Patents the Hass Avocado

Originally discovered in the late 1920s, Rudolph Hass works hard to propagate this small, dark-purple-skinned variety and it ends up being a big hit.

How to Celebrate National Avocado Day

National Avocado Day is the time to make a salute to this deliciously creamy and adaptable fruit. Check out some of these ideas for celebrating and enjoying the day:

Eat a Delicious Avocado

Since the popularity of avocados has increased as a food that goes far beyond guacamole, eating avocados has become second nature for many! A healthy snack on its own, or part of a nutritious meal, avocados can be eaten on toast, in salads, with eggs, in sushi rolls, in smoothies and much more.

Avocados are perfect for sharing so grab a friend, and a knife and begin slicing through that avocado in celebration of National Avocado Day!

Bake Using Avocados

Many people think that avocados are only for savory eating, but that’s simply not true. They can be used in many different recipes for baking sweet treats. It provides a healthy, vegan fat option that can often be used to replace butter, shortening and sometimes even eggs. Avocado can provide moistness with added health benefits

Try out some of these ideas for baked avocado treats:

Avocado Brownies. Avocado and chocolate make a great pair! Try making healthy brownies with almond flour, maple syrup, avocado, eggs, coconut sugar, cocoa powder and a few other ingredients.

Avocado Banana Bread. This delightful recipe is like classic banana bread – but better! It’s moist, tasty and doesn’t use any butter.

Avocado Mint Fudge Bars. A healthier version of “grasshopper” cookies, this recipe has healthy ingredients like coconut oil, maple syrup, cacao nibs and peppermint extract. And they don’t need to be baked, just frozen.

Avocado Ice Cream. This one might seem hard to believe, but avocados make a healthy and tasty alternative to ice cream. Combine the ripe mashed fruit with lime juice, milk, cream and sugar and blend them in an ice cream freezer or make them into avocado pops.

Try Growing an Avocado Tree

It’s not as difficult as it might seem! In fact, special contraptions can now be found in stores that are meant for just this purpose. Simply harvest the seed of an avocado, peel off the layer of dead skin, then poke it with toothpicks in a circle. Using the toothpicks, place the seed over a glass or jar that is filled with water, with the bottom in the water but the rest in the open air.

Place it in a warm place, let the roots grow, and change the water every few days. In a few weeks, a seedling will grow and eventually it can be planted into soil. It may take a few years (perhaps 5 or more) until the tree is ready to produce fruit, but it’s a great project and totally worth the wait!

Make Avocado Mixed Drinks

Who knew that cocktails could be so delicious and also have nutritional value? In honor of National Avocado Day, check out some of these ideas for making tasty cocktails using this delightful fruit:

Avocado Margaritas. Keeping with the theme of Mexican food, use all of the same ingredients as a classic margarita, but add ½ avocado. It’s a deliciously creamy treat that is best enjoyed with tortilla chips and guacamole.

Avocado Mojito. Adding avocado slices to mojito ingredients turns it into something a little bit more like a milkshake. Rich and creamy, with hints of lime and mint, it’s a refreshing summer drink.

Avocado Daiquiri. Usually made with strawberries, substituting with an avocado creates a uniquely smooth drink with a kick of rum.

Avocado Martini. This could really upset James Bond with his classic vodka martini, but who cares? Vodka, dry vermouth, dulce de leche, milk and sweetened condensed milk take this recipe so far beyond 007.

Create an Avocado Face Mask

Some skin experts have found that avocados contain ingredients that are super healthy for the skin! Instead of buying a mask at the store that is pre-made, pre-packaged and filled with preservatives, make your own at home. Blend together avocado, plain yogurt, honey, and lemon juice. Wait 20 minutes and then apply to your face to keep your skin young and healthy looking.

National Avocado Day FAQs

Are avocados good for you?

Yes! Avocados are a healthy food that contains vitamins, minerals and healthy fats.

Are avocados fruits or vegetables?

Because they have a fleshy pulp and a seed, avocados fit the classification of a berry, making them a fruit.

How to ripen an avocado?

The best way to get an avocado to ripen is to either set it on the counter and let it ripen naturally, or put it in a paper bag with a banana or apple.

Do avocados go in the fridge?

Avocados should be stored at room temperature until they are ripe and then put in the refrigerator so they will keep longer.

How do avocados grow?

Avocados grow as a fruit on trees, which can be cultivated from the pit of an avocado that has been eaten.

Source

[ravenowlsworth]

i wanted to answer all of these question form this post https://slavicafire.tumblr.com/post/170115759113/hi-im-not-from-the-us-ask-set

and like i said, if followers of mine decide to fill this out as well, please tag me so i can read :D

1. favourite place in your country? idk any place where i can feel happy

2. do you prefer spending your holidays in your country or travel abroad? im not a travel person

3. does your country have access to sea? noth- and baltic sea

4. favourite dish specific for your country? potato dumplings and red cabbage  METTBRÖTCHEN (i make it vegan though) potato salad (with apples) German Meatballs like Klopse, but also Bouletten (vegan version) berliner donuts, oh and schupfnudeln and BREAD !!! .. wait those are not dishes ^^

5. favourite song in your native language? not into many german music, i guess stuff from die ärtze and die toten hosen, most of their songs are in german

6. most hated song in your native language? /

7. three words from your native language that you like the most? suddenly i dont know any german words anymore ... Pusteblume Machete (the german pronunciation)  its past midnight i cant think anymore lol

8. do you get confused with other nationalities? if so, which ones and by whom? no

9. which of your neighbouring countries would you like to visit most/know best? out of the 9 we have i think the netherlands

10. most enjoyable swear word in your native language? meine fresse!, beschissen, kacke

11. favourite native writer/poet? i used to read a lot of sebastian fitzek

12. what do you think about English translations of your favourite native prose/poem? i dont think ive ever read something in english thats originally german but like the other way around i would find it weird because of little untranslatable details and translation errors (just more noticeable when you know both languages)

13. does your country (or family) have any specific superstitions or traditions that might seem strange to outsiders? i feel like i am not cultured enough to make a comparison :/

14. do you enjoy your country’s cinema and/or TV? no

15. a saying, joke, or hermetic meme that only people from your country will get? it urged me to watch a stefan raab nippel mix on youtube and now i don’t know anymore

in addition to no. 10: https://youtu.be/LG2hvf9k_jE

16. which stereotype about your country you hate the most and which one you somewhat agree with? hate: everybody is nazi and wears lederhosen agree: sauerkraut and beer

17. are you interested in your country’s history? nothing in particular right now

18. do you speak with a dialect of your native language? east german/berlin dialect

19. do you like your country’s flag and/or emblem? what about the national anthem? ...brüh im lichte dieses glückes

20. which sport is The Sport in your country? ... fo, i mean soccer

21. if you could send two things from your country into space, what would they be? tbh i am not sure about the purpose of sending something into space

22. what makes you proud about your country? what makes you ashamed? proud: accounting for the past, when i was in school it was part of the curriculum. ashamed: despite that we have so many racists, holocaust deniers and political alt right party.

23. which alcoholic beverage is the favoured one in your country? ... beer

24. what other nation is joked about most often in your country? it depends which part of germany you are, since we have so many neighbors. i guess where i come from its poland and turkey, but its borderline xenophobic so ehh

25. would you like to come from another place, be born in another country? im indifferent

26. does your nationality get portrayed in Hollywood/American media? what do you think about the portrayal? oh its either all nazi, or bavaria (south germany), gives me a headache

27. favourite national celebrity? i googled “german celebrites” but i dont really like any of them

28. does your country have a lot of lakes, mountains, rivers? do you have favourites? i would say average on all of these, i like the harz mountains (where the blocksberg is) just because its the only place i visited more than twice

29. does your region/city have a beef with another place in your country? yeah, with like the entire rest of germany lol

30. do you have people of different nationalities in your family? not that i know of, my family isnt that big anyway