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cathygeha · 3 years

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REVIEW

The Hate Project by Kris Ripper

The Love Study #2

Adored this Carina Adores romance! It had me smiling, caring, chuckling, and hoping for the best for two rather prickly characters. I will say that the story grew on me and I was not enamored at all by the end of the first chapter BUT by the end of the second chapter I was invested and wanted to know what would happen.

What I liked:

* The slow build of the relationship

* That the two men were not “easy” to love from the first moment you met them

* The group of friends that go by a name that would be censored if I typed it in her…they are there for one another no matter what.

* Being able to read and understand this book without having read book one in the series first

* Stepping into a world that is not my own

* Oscar: anxiety plagued, quirky, caring, organized, interesting, a person that as explained helped me understand better someone I know.

* Jack: bright, cautious, caring, loves his grandmother, a person with potential that is tapped in this story.

* That both characters became more and more real as I read, I was invested in them and their HEA was something I truly wanted them to achieve.

* Evelyn: Jack’s grandmother is a character and oh so lovable!

* The way the hoarding aspect of the story was handled

* Finding out what “The Secret” was

* All of it really except…

What I didn’t like:

* Having to say goodbye to the characters when the book ended…

Thank you to NetGalley and Harlequin-Carina Adores for the ARC – This is my honest review.

5 Stars

The Hate Project by Kris Ripper is available in eBook, trade paperback and audiobook formats on April 27th!

BOOK DESCRIPTION

This arrangement is either exactly what they need--or a total disaster

Oscar is a grouch.

That’s a well-established fact among his tight-knit friend group, and they love him anyway.

Jack is an ass.

Jack, who’s always ready with a sly insult, who can’t have a conversation without arguing, and who Oscar may or may not have hooked up with on a strict no-commitment, one-time-only basis. Even if it was extremely hot.

Together, they’re a bickering, combative mess.

When Oscar is fired (answering phones is not for the anxiety-ridden), he somehow ends up working for Jack. Maybe while cleaning out Jack’s grandmother’s house they can stop fighting long enough to turn a one-night stand into a frenemies-with-benefits situation.

The house is an archaeological dig of love and dysfunction, and while Oscar thought he was prepared, he wasn’t. It’s impossible to delve so deeply into someone’s past without coming to understand them at least a little, but Oscar has boundaries for a reason—even if sometimes Jack makes him want to break them all down.

After all, hating Jack is less of a risk than loving him…

The Love Study

Book 1: The Love Study (available now!)

Book 2: The Hate Project (available April 27)

Book 3: The Life Revamp (coming November 30)

Add The Hate Project to your Goodreads!

EXCERPT

I’d never had friends until college. And even then, I wouldn’t have had friends except that Ronnie and I were freshman year roommates (before she transitioned, obviously), and she was friends with Dec and Mase and Mia, and they came around a lot and just sort of looped me in. It happened slowly over that first year and suddenly I had…friends.

What’s that thing with snake poison, where you take it in small doses every day to grow your immunity to it? That’s what happened with the Motherfuckers. Eventually I built up a tolerance to their, like, happiness and friendliness and optimism. Now my brain just recognizes them as a part of me. The same thing probably happened to them: eventually they built up a tolerance to my moods and freak-outs.

The most important thing you need to know about my friends is that they’re all way better people than I am. You can tell because they threw me a pity party. There’s the aforementioned Declan and Sidney, who got together during the commission of a video series called The Love Study on Sidney’s YouTube channel. Then there’s Mia and Ronnie, disgustingly married to each other. And the last of the official Motherfuckers is Mason, who once tried to get married (to Dec) and was left at the altar (by Dec). Which was awkward for a while, but now it’s fine. Though of all of us Mase is the one who wants a white picket fence and 2.5 kids.

Sounds fucking awful to me, but to each his own, I don’t judge, whatever floats your life raft, et cetera.

Since I didn’t want to get my impotent rage-slash-panic germs on anyone, I took up a seat in the corner and didn’t leave it except to use the bathroom and acquire victuals. By which I mean vegan, gluten-free, cauliflower-based pizza that turned out to be delicious. It used to be that my friends had an informal rotation for who’d sit with me, trading off for the duration of the social event, but that was before Jack. Jack was new to the group. Dec had collected him from work, and for reasons I didn’t understand (I would have suspected sexual favors if I didn’t know better), he kept mostly showing up to drinks with the Motherfuckers. And was now also on the invite list for ad hoc gatherings to celebrate catastrophic job loss.

Jack and I had no other setting with each other than arguing. Since neither of us was all that nice (and everyone else in the Motherfuckers was very nice), it worked out. He thinks he knows everything, I definitely know everything, and even though for the most part we would arrive at the same point from different angles, we spent most of our fights poking at each other’s angles to prove they were incorrect.

I probably shouldn’t have been surprised when it turned out bickering was actually foreplay.

Since the party was in my honor I was obligated to stay through dinner, and I did. In my corner. Weathering the well-intended reassurances of my friends was hard enough, but when Dec brought out one of those quirky adult card games where kittens exploded I had to get the hell out of there. Too much goodness on a bad day.

Jack apparently had a similar thought. It wasn’t the first time we’d made our escape at the same moment. This time, instead of parting ways on the sidewalk with a lukewarm we know each other through friends wave, both of us stopped.

He stopped a second before I did, which I immediately decided made him more desperate. It wasn’t charitable, but I believe in keeping track of who has the advantage in any encounter. Even a one-off.

“I live ten minutes away,” he said.

“Good for you.”

His lips twisted a little, from not-smile to not-impressed. “This is a pity fuck, Oscar. Take it or leave it.” With that he turned and made for a black two-door something-something on the other side of the street.

I hesitated. For about five seconds. But following up a pity party with a pity fuck sounded about right. “Just to clarify,” I called as I caught up with him, “I don’t do relationships.”

He hit a button that unlocked his car. “Just to clarify, I’m not offering one.”

Carina Adores is home to highly romantic contemporary love stories featuring beloved romance tropes, where LGBTQ+ characters find their happily-ever-afters.

A new Carina Adores title is available each month in trade paperback, ebook and audiobook formats.

● The Hideaway Inn by Philip William Stover (available now!)

● The Girl Next Door by Chelsea M. Cameron (available now!)

● Just Like That by Cole McCade (available now!)

● Hairpin Curves by Elia Winters (available now!)

● The Love Study by Kris Ripper (available now!)

● The Secret Ingredient by KD Fisher (available now!)

● Just Like This by Cole McCade (available now!)

● Teddy Spenser Isn’t Looking for Love by Kim Fielding (available now!)

● Best Laid Plans by Roan Parrish (available now!)

● Hard Sell by Hudson Lin (coming May 25)

● For the Love of April French by Penny Aimes (coming August 31)

● Sailor Proof by Annabeth Albert (coming September 28)

● Meet Me in Madrid by Verity Lowell (coming October 26)

● The Life Revamp by Kris Ripper (coming November 30)

Buy The Hate Project by Kris Ripper Links

Harlequin.com: https://www.harlequin.com/shop/books/9781335509178_the-hate-project.html

IndieBound: https://www.indiebound.org/book/9781335509178

Walmart: https://www.walmart.com/ip/Love-Study-The-Hate-Project-2-Reissue-Edition-Paperback-9781335509178/964923621

Amazon: https://www.amazon.com/Hate-Project-Love-Study-Book-ebook/dp/B08FBCCK63

Barnes & Noble: https://www.barnesandnoble.com/w/the-hate-project-kris-ripper/1138917233

Apple Books: https://books.apple.com/us/book/the-hate-project/id1526452840

Google Play: https://play.google.com/store/books/details/Kris_Ripper_The_Hate_Project?id=qpv1DwAAQBAJ

Kobo: https://www.kobo.com/us/en/ebook/the-hate-project

ABOUT THE AUTHOR

Kris Ripper lives in the great state of California and zir pronouns are ze/zir. Kris shares a converted garage with a kid, can do two pull-ups in a row, and can write backwards. (No, really.) Ze has been writing fiction since ze learned how to write, and boring zir stuffed animals with stories long before that.

Connect with the Author

Website: https://krisripper.com/

Facebook: https://www.facebook.com/groups/405062456366636/

Twitter: https://twitter.com/Kris_Ripper

Instagram: https://www.instagram.com/krisripper/

Goodreads: https://www.goodreads.com/author/show/8053438.Kris_Ripper

Amazon: https://www.amazon.com/Kris-Ripper

#Kris Ripper #The Love Study 2 #NetGalley #Harlequin #Carina Adores #romance #RomCom #Anxiety #Frienemies #M/M romance #LGBTQIA

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wineanddinosaur · 3 years

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VinePair Podcast: What Will 2021 Bring for the Drinks World?

Making predictions about what the year in drinks will look like is always difficult, but doing so for 2021 is even harder. From uncertainty about how rapidly and extensively the broader public will be vaccinated, to questions about stimulus and support for bars and restaurants, there are many variables to consider. Yet there are some things that do seem likely, and on this week’s “VinePair Podcast,” Adam Teeter and Zach Geballe offer their predictions for the new year.

With the rise of home bartending during lockdowns and stay-at-home orders, cocktail bars will need to offer a more complex and compelling experience to lure would-be drinkers in, especially with the continued explosion of ready-to-drink and ready-to-serve cocktail products. A public that has largely avoided leisure travel might swarm traditional wine tourism destinations like Napa Valley in the second half of 2021 if doing so becomes safe again. Will a devastated tourism industry be able to handle that influx of business? These are the kinds of predictions being discussed on this week’s episode.

Listen online

Listen on Apple Podcasts

Listen on Spotify

Or Check out the conversation here

Adam: From Brooklyn, New York, I’m Adam Teeter.

Zach: And in Seattle, Washington, I’m Zack Geballe.

A: And this is the “VinePair Podcast.” And Zach man, 2021, man.

Z: I know. It’s a weird time warp because, unsurprisingly, we are recording this before New Year’s Eve. You all are listening to this in the future, which is always the case, but as most pointed at the end of the year. We’ll get to our predictions in a minute, but boy, I’ve been looking forward to it not being 2020 for about the entirety of 2020. I don’t think I’ve ever been as excited for a year to be over.

A: I think that’s the case for most people. Before we jump into the predictions episode, a word from today’s sponsor. Are you aiming to cut back on calories and alcohol, but still want to enjoy a delicious glass of wine? I definitely need to cut back on calories. Mind & Body Wines are your perfect solution. These low-calorie, low-alcohol wines are only 90 calories per serving and are vegan, gluten-free, non-GMO and made without added sugar. With Mind & Body Wines, you can sip without sacrifice. Learn more at mindandbodywines.com. And now, Zach, that we are thinking about what is coming up in 2021, before we jump into that, is there anything you want to reflect on from 2020 that was just absolutely delicious? Was there something that you came across that you were just like, “man, I’m really glad I consumed that.”?

Z: Well, we all threw on our favorite drinks of 2020 in the last episode. So if you missed that, give it a listen. Adam and I summed up what happened, but at the end we got just about everyone on the VinePair team, including you and me, to mention a favorite drink or two from the year. So, that was fun. And you guys can go listen to that if you want a little more. But in this last week, it’s funny, I’m going to sound a little bit like you. Although obviously it’s a wine we both love. But I did something that I feel like you do a lot on this podcast, which is I opened a really nice bottle of Barolo the other night from a producer, Marengo, that I liked quite a bit, from the Bricco delle Viole vineyard. And it was one of those things where I drink a lot of different wines, obviously. You will hear about some of them on the podcast and all that, but Barolo has always been one of my favorites, always I’m sure will be one of my favorites. And every now and then I return to it. My wife is a big fan as well. It was everything I wanted out of a bottle of Barolo. It had tannin and acidity that I expect from Nebbiolo, but beautifully aromatic, lots of violet, hence the name of the vineyard, and smoky notes, and it’s just delicious. And we’ll get into this with predictions in a minute, but it was a reminder of, “oh yeah, this is considered one of the world’s great wine regions for a damn good reason.”

A: Yeah, man. So I did drink some Barolo. But also what I had that I had never made before and realized that it’s actually a lot easier than I thought, was a Paper Plane. So I made Paper Planes one night, and they were delicious. I mean, I did not have Aperol, so I used Select. So it’s a much darker red. So the Paper Plane actually came out a much darker red color. But I actually liked that, it was really cool. And Naomi was like, “wow, this seems very holiday-themed.” It’s just a deep, dark red cocktail. And it was just really delicious and I forgot how tasty it is. And it’s one of these cocktails that I would order out, but I never made it at home, mostly because I’m usually like, “oh, I don’t have amaro, I also don’t have Nonino. I’m just gonna use a different amaro.” And again, it worked really well. I highly recommend it to people. And then I also made another cocktail that I’ve also enjoyed a lot over the break, The Last Word. That was another really tasty cocktail. Again, it was like, “Why do I have Maraschino liqueur lying around? Why do I have green chartreuse? I guess I’ll figure this out.” I enjoyed both of those. And they were fun to play around with over the holidays. Now that we’re getting into 2021, maybe I don’t have to drink all the time. I already have my rolling machine, I do it all the time. As I’ve told you before, I always take two to three days off a week of not having a drink. And then a few other days a week I’ll have one drink and then on Friday and Saturday we’ll have a bottle of wine or something. I feel like I’m just maybe not going to have a drink for a few weeks. It’s felt like a lot. I was saying, I don’t think that dry January is going to be a huge thing this year. I still don’t think that. I do think that I’m ready to get back into a little bit of shape.

Z: I think it’s a good transition into some of what we’ll be talking about in terms of predictions. Because you mentioned dry January and I think you’re right. I think we’re in this very strange period of time. Right? Especially in the first half of 2021, where on the one hand there are signs of real hope. People are getting vaccinated. It does seem that by the end of 2021, when you and I are doing our year-end review and our predictions for 2022, probably life will be more like it wasn’t 2019 and less like it was in 2020. But we’ve still got a ways to go for most of us. Especially people who are not front-line workers and who are not high-risk individuals. It’s probably going to be months before any of us are vaccinated. And so, a lot of my predictions could split 2021 in half. But I want to start with one that I think is related to what you were talking about with cocktails. And that is, I think when people go back out to drink, I think the bars and the cocktail bars that are going to succeed are, as we talked about last week, are the ones that deliver an experience that you just cannot replicate at home, unless you are an obsessive. So tiki, I think places that are doing really intricate cocktails. I bet you now, after having made a Paper Plane and The Last Word at home, you’re like, “Do I want to pay $18 for that in a bar, or do I want to $18 for something that I never in a million years would try at home?” And so I think for the cocktail-drinking public, these nine, 10, 11 months, whatever, plus however many more before bars reopen fully, are going to have been times when people figured out the Manhattan, they figured out the Old Fashioned, they figured out the Martini, whatever they’re their go-to classic cocktail or in that realm, the Negroni, et cetera. And I just think, if you’re going to make it as a cocktail bar in 2021, you’re going to have to blow people’s minds in a way that happened a decade ago, when craft cocktail bars were really on the rise and people were smoking cocktails and setting things on fire. And I think that is where we’re going to see people’s attention because they’re going to want something they can’t do at home and they’re going to want to show, right? I think we’re going to see suspenders come back. That’s what I would say.

A: I think so. I’m going to build on this because I think it’s one whole idea. So I think two things: One, you’re 100 percent right. And two, another reason for that is going to be because we’re going to see RTS or RTD, however you want to say it, ready-to-serve drinks come online big time in 2021. And I’m not talking about the craft brands that have been doing it already. But I’m talking about the Bacardis, Diageos, Brown-Formans of the world that are going to come out with their brands attached to batch Martinis, batch Manhattans. It’s going to be all over the spirit stores. And again, you’re going to be able to get for most people now, if you don’t want to make it at home, a very solid version of that same cocktail in a box, in a bottle, in a single serve. And you’re just not going to pay that same money for that. It’s more money for that identical drink out. Right? If all of a sudden, and I have no information to back this up, but let’s just say if all of a sudden Kettle One starts bottling Martinis, right, Tanqueray does the same thing. We already know Tanqueray came out this summer with gin and tonic, right? Why are you going to pay for that out at three times markup? You’re just not. Or the other bars that I think will succeed are just gonna be the bars where people are going to just have a good time, right? And those bars are going to do really well with, as we even said, this summer frozen drinks, Margarita, gin and tonics, vodka sodas, rum and Cokes. There are going to be those bars and there’s going to be a lot of fun. And then there’s going to be the serious cocktail bars where you’re willing to spend 18 to 20 bucks a cocktail. But the idea that anyone’s going to spend $16 on an Old Fashioned anymore, I think is not going to be. Unless it’s at a place that does not exist as a bar first. So what I mean by that is restaurants, right? Where you’re like, “Well, I’m already here. And I’d like an Old Fashioned while I’m waiting for my table or to start the meal. So I’ll order one because it’s a cocktail I know, and I really like it.” But if you’re going to a cocktail bar specifically to go to a cocktail bar, I think you’re completely right. Because a lot of these cocktails are going to be even easier to enjoy at home when we have RTDs and RTSs really widely available.

Z: And I actually wonder, Adam, this is a thought that occurred to me while you were talking and is not something I had exactly thought about. But I wonder if even in the situation you described, at a restaurant, I wonder how many of those kinds of establishments, and I have some thoughts about restaurants that I’ll get to in a little bit, how many of those restaurants are really going to truly have a dedicated bartender on staff? If you can get a good- quality RTS or RTD cocktail as in your average neighborhood restaurant, do you really want to pay someone to make a Manhattan when you can just have a server open a can or a bottle, pour it into a glass or pour it over ice or whatever. You can keep your bottle of premixed Martini in the fridge, pour into a Martini glass, garnish it, and serve it. And you don’t have to pay someone to stir a cocktail. I’m not sure that right away, that’s going to be what people are OK with. But as these products become more ubiquitous, I think that will happen. And there are a lot of cocktails, frankly, I don’t even think that’s a bad thing. There’s certainly a part of me that will bemoan the lack of bartenders in restaurants and bars, from someone who thinks that it’s good for us to have jobs that people can do, since our society in this country in particular still really requires you to have a job, to be a part of society in any meaningful way, for most people. I do think you’re going to look at a lot of these positions in restaurants and bars and say, “Well, if I can pay essentially the same thing for a premixed Martini, if my pour cost is essentially the same as to buy a bottle of gin and a bottle of vermouth, and then I don’t have to pay someone to do that.” To me, that’s a hard value proposition to pass up if you’re a restaurant. And I’m sure that the big players are going to be happy to subsidize that cost, to some extent, to get those products not just into liquor stores and grocery stores, but into restaurants and bars.

A: One hundred percent. So I think another big trend we’re gonna see this year, and this is more of a prediction trend, is the return to normal is going to be uneven across the world. And what I mean by that is, I think we’re going to see a lot of countries, we’re already seeing this, by the way, that we’re haphazardly rolling out our own vaccine here and hearing about how that’s working compared to other countries that have a different organizational system, right? It’s going to take longer, I think, for us to roll out our version of the vaccine than for, let’s say, potentially in Italy or Germany, for example. And we may start seeing that those countries are getting back to normal. For trade people listening, these big conferences, there may be an in-person VinItaly this year, right? I mean, I’ve heard that it’s going to potentially happen this summer, right? There may not be a lot of Americans attending. But there may be a lot of people from Europe who attend because they all got the vaccine faster than we did. There may be a ProWein this year. There may be some other version of Bar Convent, right? ‘Cause Bar Convent Berlin happens in the fall. Right? So that may still happen this year if Germany all gets vaccinated, right? We may not have a Bar Convent Brooklyn. Or we may not have Tales in the same way, depending on what the rollout looks like. So what I’m trying to say, I guess, is there’s going to be some frustration. I think at some point being on the outside, looking in. And for other countries as well, right? As we are just all figuring out on our own. We have seen this from what happened in 2020 with how each country handled dealing with the virus in the first place, right? And who mask-mandated, who didn’t. Who locked down travel. Who didn’t. It’s going to be the same. And I think that’s to say that, I don’t think 2021 will fully be normal until, as you said, Zach, the very potentially end of the year. And I think along with that, there will be some frustration. Some people who say, “Oh, well, this doom and gloom, blah, blah, blah.” And I don’t think it’s ultimately going to be, but I think there could be months where it feels that way. When we see that there are other countries that have vaccinated faster or were more organized to do that. And we just weren’t and therefore we’re not able to return to normal as fast as they are.

Z: For sure. And that’s interesting because I had a couple of things on my list of predictions that tie into this. So I’m going to say that I think one thing that’s also going to be true is that Q3 and definitely Q4 of 2021 are going to be monster wine- tourism quarters. We can discuss it with someone else on a different podcast, on a different dimension. But let’s be honest. This whole period of time has dramatically impacted or just dramatically and differently impacted different parts of this country and in different parts of society. And there are a ton of people that I know who are, frankly, financially doing just fine. They were able to work from home. Frankly, they probably spent less money on a lot of things this year than they would have, and yes, they maybe went out and bought the rower or the Peloton, or they paid the astronomical prices to get free weights or whatever sent to their house. But for the most part, they’re not traveling, most of them. They’re probably not dining out as much. And for a lot of people, when that feels safe, when things are reopened to some extent, I mean, Napa, Sonoma, maybe if the weather’s decent still the Finger Lakes, Virginia, and Europe, too. If people are able to travel there safely and legally, I think it’s going to be a massive, massive second half of the year for tourism because so many people have missed that element. And obviously it will be big for tourism in other ways outside of wine, but that’s what we talk about here. And so it’s going to be a monster year. And yet what I think is also going to be complicated, is to what extent are the places that have been suffering and the industries that have been suffering — hospitality, tourism, to some extent air travel although they’ve obviously been heavily subsidized, are they going to be able to meet that demand? I think that’s the other big question.

A: It’s gonna be interesting. This is just anecdotal, the airlines have not released this information. I think Q3 and Q4 is the smart call here. The reason for that is, I think most people in the U.S. are hopeful that they’ll have access to the vaccine by June or July, right? So that means that the second half of the year, but really heavy in like that September, October, November, December. So I think the last four months of the year, the end of Q3, beginning of Q4, people feel like they’ll feel really safe. And I’ve seen tons of people posting online throughout this week that they have gone ahead and purchased airline tickets for that time next year, because airline fares right now are at an all-time low. So people saying, “Well, I’m going to take the risk if I need to. If I need to cancel, I’ll buy it with insurance or get reimbursed.” But people are saying that they’re seeing flights in comfort from New York to Vienna for $400 round trip over Christmas. Flights to Rome. Just because, right now, no one is traveling, so the airlines are keeping their prices low. So I think you’re right. And I think it’s going to be a combination of people who are just planning ahead and saying, “I’m going to grab it.” And there’ll be the people who did just fine saying ”screw it, I don’t care, by the time I’m ready in June to book that trip in the fall, the prices have tripled. I’m going to pay it, too, because I made a ton of money on the market in 2020.” And they’re going to go. I think it’s going to be, OK, boom time. And hopefully these tourism locations are prepared and are ready to staff up. Because I think you’re right. That’s going to be the biggest question because so many places have cut jobs, have closed, whatever, are they going to be prepared? And are the same people going to be in the market ready to work?

Z: Well, that’s another one of my other big predictions or at least things to watch for 2021. I think that the demand will be there and the demand will be there for tourism and also be there for eating and drinking out just in one’s own hometown or city. But I think a huge as yet unanswered question, and it will have to be answered in part by federal and to some extent state governments but also by people like you and me and everyone else, who reopens when it comes to restaurants and bars and what kinds of places are there to meet that demand? Because the demand will 100 percent be there. It will be a huge year, second half of the year, probably for restaurants and bars. Because every last person is sick and tired of eating at their house, drinking at their house. As much as we’ve all come to appreciate parts of it. I think that it’s true that some things will linger that we talked about, that certain cocktails will be at-home cocktails more than they’re out cocktails. But the point is people are gonna want to go do s***. I mean, we see this now when it’s unsafe for most people to do stuff and it will be all the more so when people feel it is safe or reasonably safe to do so. Yeah. But of course the big question is, again, are all the places that reopened going to be only the places with corporate money behind them? Huge multinationals behind them? I don’t know. I honestly think this is one of the hardest things to answer because we’re still in this period of time where a lot of places that are quote unquote closed for now that have not officially announced that they’re closing, but are figuring out if there’s money that comes from the federal government to help those small, independent restaurants and bars reopen, which will cost an individual operator more than they could reasonably afford in most cases. Especially if they didn’t have huge savings, which they presumably burned through trying to stay viable in the early part of the pandemic, potentially. I just don’t know whether the places that reopen, if they’re going to be as many of them, and if they’re going to be with the ethos that I think you and I generally prefer to support, which is not a massive chain of restaurants. I don’t know, I honestly don’t. I wish I could feel confident that I can make a prediction that the neighborhood spots, the small restaurant companies that we like, that I worked for, are going to come back online. I will have to wait and see on that one, I think.

A: I think what’s going to happen, we’re talking about openings, we’re about to see the largest group of new faces, money, and names in the hospitality industry in decades, because there is a lower barrier to entry. The power structure has been dismantled. There is none, right? Right now it’s about, can you afford the real estate and do you have money? And as we’ve said earlier, there are people that are hospitality fans. There’s also a generation that maybe has been saving and didn’t open, right? I think there’s going to be the places that do have, the mom and pops we’re talking about, are going to be people we’ve never met before. Because I think a lot of the people who we’ve met have gotten f***** and have lost a lot and are probably out or are out of the cities we live in. And maybe they’re going to go and open a great place in the Hudson Valley or somewhere in Pennsylvania or Jersey. ‘Cause they want to stay close to the city or for you, outside of Seattle, maybe they’re going to go to one of the wine regions or whatever, and open a nice restaurant where they can afford the rent. Because they’re done with the city, right? Because they probably got screwed by their landlord. But I think a lot of people haven’t had that experience because maybe during this pandemic, they were still in finance or they were in consulting, whatever, and they did well and now they want to back something and they have a buddy who, over the course of the pandemic, got really good at making bread. And they’re gonna open a bakery together. I mean, who knows? But I’m hearing this stuff. And I just feel like it’s going to be really interesting to see what happens. And the biggest question to me that we talked about a lot over the last few months, what does the structure of that restaurant look like? How many people will be hired for each job? Or will this be a completely new business model, right? How much will it be that every single restaurant, even the casual neighborhood restaurant needs a somm, right? Or did you just get really good at buying wine? Because you got into wine over the pandemic, and you could probably do it yourself. Why would you need to hire someone that has some certifications, right? Because you’re just opening at the end of the day, a place that serves really dope burgers and good salads and maybe a solid fried chicken, you know what I mean? If that’s what you’re doing, you don’t need a somm. Because as you said, people are going to be desperate just to go out and eat anything, including burgers. I want to eat a burger out. I want to be in a crowded restaurant. I want wine that I can buy off a list. I just am ready for that, and I think most people are. And people are going to go crazy. I think it’s good. I think we are about to see a new version of the Roaring ’20s. I think it’s going to be a massive, Roaring ’20s again, where people are going to really party for the next two years. Again, we’ve talked about this, but people who feel like we just got out of college, what it feels like to just be married, what it feels like when you go out after having your first kid. All of these things, people thought they missed and you’re gonna try to play catch up. And so I think it’s going to mean people are going to spend more income. Whether that’s a good thing for the long run and the healthy economy, maybe not. They may not save as much as they should, although they do have this to look back on to say, “Well, maybe I did need that rainy-day fund.” I just think it’s going to be really interesting to see what it looks like. But what is exciting to me is I do think you’re going to have a lot of new blood come into the industry and people that we are just unaware of. Because yeah, they got into making cocktails or something and say, “I want to own a cocktail bar.” And they’ll probably do it. That also means we’re about to see the return of the Eater Deathwatch, where there’s going to be a lot of places that don’t make it because the people who run them are green. I’ve had people reach out to me over the last month, emails like, “Hey, I’m thinking about opening a wine bar would love some thoughts” or “Hey, I was going to open this really cool cocktail bar, I’m based in Brooklyn.” A lot of people, actually,

Z: Adam, are you announcing a VinePair bar?

A: No, not at all. I don’t want to do that. But I do think that there’s a lot of people who are thinking about it throughout this whole pandemic, like, “yeah, I had a good job. I also f****** hate my job. So I want to do this instead. This sounds fun.” And they didn’t experience any of the pain that the people who owned restaurants through this pandemic experienced, right? So they’re going to come into it without having to deal with it, and they’re going to have the capital. It’s going to be really interesting.

Z: For sure. And along those lines, a thought that I’ve been having is — and you talked about whether the structure of these restaurants and bars will be the same as it had been — I think that along with that, you’re going to see the first real serious decline in two things. One is, I think tipping culture is on its way out. And I think that a lot of these places that reopen are not going to be centered around tips. And I think the other thing that’s going to change is I think we are going to have a bigger bifurcation of the industry between full service and casual or counter service.

A: You’re 100 percent correct. I was about to say that, too. I know you listened to the Popina interview I did. So when I moved to New York over a decade ago from Atlanta, there were a lot of restaurants that had the model that Popina switched to over the pandemic, right? They’re not fast casual. This is not Chipotle. They are casual dining establishments with great drinks programs, et cetera. But everything was ordered at a counter. And then you sat down and there was just a runner. There was Taqueria Del Sol. There was Figo, there were a bunch of them in Atlanta. And I was always shocked that I came to New York and there were two things: It was either a sit down restaurant with a server and a menu and whatever, or it was everything trying to be the next Chipotle. And I think that middle that James has pivoted to is going to stay. And I think he’ll stay, right? I would assume he would at least for certain services, maybe he’s fine dining on Friday and Saturday nights, or during the day, it’s counter service. Who knows? But I think you’re completely right, it’s going to be this way at a lot of places. People are going to go to a place where they can order a solid burger, but sit down and order a nice bottle of wine off of a list that then is brought to their table with their burger. I think you’re completely right. And going to be really interesting to watch.

Z: And I think it’s also one of those things where you realize an industry reset is going to make and will continue to make a lot of these, “well, that’s just the way we’ve always done it” kind of policies and practices look really obsolete. And again, unfortunately, it’s the case that front-of-house labor, in particular, is going to be the loser in all this. Because that’s where I came from, mostly. There’s a lot of positives to that. But the honest truth is, the experience that people like about restaurants is a little bit about service. It’s a little about sitting down and having someone come to your table and bring you a menu or talk to you about the menu and take your order and great. And there will be restaurants that do that, but I think there will be fewer of them. Because for most people, most dining experiences are not meaningfully different if you order at a counter and sit down, versus if you sit at the table first and look at the menu there. And it allows operators to cut costs, which is going to be huge because whether it’s existing businesses that try to reboot, or some of these new ventures that aren’t backed by huge amounts of money, they are going to be tight on funds. I think also you’re going to see, along with that — and I hope this isn’t too in the weeds or too technical, but I think you’re going to see a lot of distributors and purveyors who also got badly, badly f***** by the way things went down, especially in March and April where people closed down and basically said, “Hey, look, I’m not doing any business. I can’t pay you what I owe you. I can’t pay you for the wine shipment I received last week.” And a lot of places operate with 30-day terms or 60-day terms where you don’t pay the moment the wine shows up at your doorstep. You pay once you’ve sold a decent amount of it or when you have cashflow coming through from that. And so same thing with food, et cetera. I think you’re going to see a lot of the distributors and purveyors that are still there, that maybe were able to pivot to selling to grocery stores or to places that were doing delivery and takeout, et cetera. They’re going to be cautious, too. Everyone’s going to be cautious. I mean, a lot of cash on the barrelhead transactions for a while. And so things that allow you to keep labor costs down, especially front-of-house labor costs down are going to be big. I have one last two-part prediction, which is like a happy ending and an unhappy prediction. So I think happily for most of us, I think that fairly early in the Biden presidency, the tariffs on European wine and spirits are going to be repealed. I don’t really see that as being a thing that sticks around, it’s made zero sense for anyone. And it’s a thing where all levels of the industry, big, small, everywhere is in agreement that tariffs suck, really. There’s no one who’s benefiting from it in this country, which means that I don’t think it’s going to last longer than the current sitting president will last. Unfortunately though, I think previously I was pretty optimistic that a lot of things that happened through this pandemic would create a groundswell of effort to really make direct-to-consumer, especially liquor shipping, more permissible. I’ve gotten less optimistic about that. I don’t think that we’re going to see big changes in 2021. I don’t mean we won’t see them ever, but I think one of the things that’s happened in the pandemic is power has even more firmly consolidated in some of the big brands, because they’ve been the ones who’ve really been killing it (the big companies). And I think they don’t have a vested interest in upending things. And the big distributorships very much of a vested interest in keeping control of liquor distribution. And I just don’t see there being enough of a groundswell to make much of a change in 2021. I hope I’m wrong. I really do. But that’s my two-part legalistic prediction.

A: So yeah. I have one other prediction, but I want to comment on one of the things you said. I think that you’re right about DTC. I think there will be more people that do do DTC once in a while than there used to be. The people who are screaming that DTC is the future and they’re building the next great X, Y, or Z I think are gonna not be correct. And that’s because you just cannot replicate the experience of going to the shop online. People have tried until you can build a Pandora or Spotify-like model for alcohol, which is very difficult, especially given all of the different labels. What was it, 130,000 new wines came into the market over the last year, right? Unless you can figure that out, you’re only going to be able to do that with the big brands. And the big brands are also already in the supermarket. They’re already at the liquor store. And I think that what most consumers do still value is walking into the store and asking someone and being pointed, “Hey, I read about this orange wine on VinePair. Can you point me to the orange wines you have in the store?” Because they don’t want to sit and go through that on wine.com. Not to pick on wine.com, but just all the orange wines on wine.com are available. They don’t want to do that. That is a waste of everyone’s time, right? Even if I felt that way about clothes, I’ve done a lot of online clothes shopping — I’m a fancy man, I like fashion — but I want to go back into the stores, because I would like to ultimately talk to the people at the stores, the brands I like and be like, “Hey, what great jackets do you have in?” Or whatever. Instead of looking for 35 parkas, that’s what I was doing today, right? To figure out how I can get something for the winter. I just don’t want to do that. And I think that it’s going to be a mix. We’re going to gain a little bit, but I don’t think it’s going to be to the level that everyone thinks it’s going to be very honest. And I think you’re right there. So the other thing I do strongly believe is going to happen in 2021, I think it’s going to make a lot of people who listen to podcasts, especially those who work with brands, et cetera, very happy, I do very strongly believe the data supporting the rise of premiumization will continue. The drive towards consumers to spend more money on wine, beer, and spirits is going to continue. We’ve seen it grow in the pandemic. I don’t think that’s going to change. I think the people who, as we said, had done pretty well already in the pandemic are gonna continue to do well. There’s not going to be a massive fall off there. They’re going to have money. They’re going to look for premium wines. They’re going to look for premium beers. I remember at the beginning of the pandemic, I was like, “Oh, there’s gonna be the death of the really expensive 4-pack of craft beer.” There hasn’t been. No, no, no. There hasn’t been at all. People are buying them. I was wrong. I think it’s going to continue in a very, very, very strong way, especially people wanting to go out and party and celebrate and have a good time. So if you are working with premium brands, you are going to be in a great position. If you’re working with those brands that are sub-premium, below that $15 price point, really $10 price point, I think it’s not going to be as positive as people were hoping it would be in April when we were talking to them saying, “Yeah, this is going to be just like the 2008 recession.” I don’t think it’s going to be.

Z: Yeah, well you’re right, because this recession, such as it is, is even more than that one is so weirdly divided. People who were going to spend on relatively expensive wine have largely not been hurt. I mean, there’s a lot of s***** things about it and we’ll see, legislatively and whatnot, what happens in 2021. I think in general, you’re right. I think that one thing that was wrong that maybe we got wrong and I think lots of people got wrong early on was there was a period in April or March, April, whatever, when people were hoarding and like “I’m going to buy a bunch of cheap booze.” I think maybe it also made sense when people thought that they were only going to be quarantining or staying at home for a month, two months, maybe three months. And when it became clear, well, s***, this is stretching on for who knows how long. People are like, “You know what? I want to actually drink something I like. Not just something that I bought in a panic because it was the $11 bottle of generic wine on the shelf when I happened to be at the grocery store and it was the only thing I could find.” I think you’re right. I think the premiumization will continue and will stay and will provide lots of opportunity.

A: At the beginning of the pandemic, one of the things that everyone got wrong, including us, was that we saw all these massive layoffs happening and we thought that they were going to continue. And yes, they did in the industries that we all know have been massively affected, including the one that we love, and that industry is going to need all of our help. In the advertising industry, I’m talking to agencies, or consulting, finance, et cetera, they just use Covid as an excuse to cut, to trim fat, right? That’s what they did. And you listen to any economist who has studied this for the past few months, and that’s basically the conclusion they’ve come to. Yeah, all these industries just used Covid as an excuse to literally trim back at excess bulls*** and save money and basically come out leaner, right? They didn’t cut because they were bleeding. And I think that we’re going to see that completely play out in 2021 where a lot of these companies are going to be totally fine with workers who are making not very good salaries who have money and are going to spend it. Well Zach, I can’t wait to talk more about what’s to come in 2021. So I think it’ll be a really exciting year. I think there’s gonna be a lot of cool s*** that happens. I’m definitely excited to stand in a crowded bar again. I don’t know about you. But we’ve waxed on and off for the past 30-plus minutes about our predictions, but we threw it out to some of the listeners and asked them. You’ve picked some of the best ones that were sent to you via either audio recording or on Instagram of what some of our listeners’ predictions are, so I’m going to let you play that package right now.

Z: Let’s do it. Hey everyone, Zach here. We’ll hear some listener predictions in just a minute, but I wanted to share some that we received via Instagram, of course, at VinePair and a few that I really loved that were some fun predictions. Prediction for a big year for fruit brandies. I think that could be super exciting. More transparency in spirits, so better ingredient labeling and nutritional information. Canned seltzer cocktails, another call for high-end canned cocktails, a few of you thought that that was going to be a big deal. Hard seltzer is going to have an even bigger year than they did in 2020, which I guess if everyone’s out drinking again in public, that could be the case. Frozen drinks. I think they had a pretty big year this year, but I could see them taking off again. Some upgraded and more fancy cocktail mixes for at-home work, something that Adam and I just touched on in the episode. And then, a couple that I really enjoyed were people talking about canned Champagne. I don’t know if a Champagne house would go that route, but you never do know. And then someone might just be giving me a hard time, thinks we’re going to have a big year for a natural white Zinfandel. So, we’ll hear from the listeners in just a second, but thank you all for sharing. And we look forward to getting your thoughts on 2021 as the year progresses.

Rockford: Hi, my name is Rockford. In 2020, consumers have realized how hard it is to buy your wine and have it delivered to your house as compared to groceries. So for 2021, my trend is any initiatives that can streamline this process or initiatives that can simplify overall these rules that prevent us from getting our wine delivered to your home. I think the pandemic has shown us that there is demand for wine delivery. I saw that in my neighborhood Facebook group, where people erupted in cheers when they learned that Total Wine delivered to our neighborhoods.

Lucy: Hey VinePair crew, this is Lucy calling in from London. My prediction for 2021 is Cru Muscadet. In 2020, we saw a huge amount of interest in Cru Beaujolais. And I think 2021 is the year for Cru Muscadet. It’s an amazing terroir-driven wine. Great with food, without food, and it’s got serious aging potential.

Morgan: Hi VinePair listeners, my name is Morgan Stutzman, and I work in marketing with Trinchero Family Estates. I think this year will be the year of comfort and health. I think the hard seltzers will continue to show growth and we will see the wine-based seltzers emerge within that category as the consumers branch off from traditional beer-based seltzers for more premium and different options. I think we will see an increased interest in the better-for-you wine products. The new, younger consumers are looking for more wine products that can fit into their active lifestyle without giving up their glass of wine at the end of the day. And lastly, I think the RTD market will continue to grow this year. I think Margaritas will continue to capitalize on the going out experience at home. And as people are potentially able to gather as this year goes on, I think that the larger format classic cocktails will become popular for hosting.

A: Those were all incredibly insightful.

Z: Yeah. We have some smart-a** listeners. Well, smart and smart ass actually, to be fair. There were a few that were like, “the ‘VinePair Podcast’ gets a new host” but we’re not going to play that.

A: So we’re not gonna play those, come on. But Zach, let’s keep it going into 2021. Can’t wait to talk more.

Z: Talk to you next week. Sounds great.

Thanks so much for listening to the VinePair Podcast. If you enjoy listening to us every week, please leave us a review or rating on iTunes, Spotify, or wherever it is that you get your podcasts. It really helps everyone else discover the show. Now for the credits, VinePair is produced by myself and Zach Geballe. It is also mixed and edited by him. Yeah, Zach, we know you do a lot. I’d also like to thank the entire VinePair team, including my co-founder, Josh and our associate editor, Cat. Thanks so much for listening. See you next week.

Ed. note: This episode has been edited for length and clarity.

The article VinePair Podcast: What Will 2021 Bring for the Drinks World? appeared first on VinePair.

source https://vinepair.com/articles/2021-predictions/

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isaiahrippinus · 3 years

Text

VinePair Podcast: What Will 2021 Bring for the Drinks World?

Listen online

Listen on Apple Podcasts

Listen on Spotify

Or Check out the conversation here

Adam: From Brooklyn, New York, I’m Adam Teeter.

Zach: And in Seattle, Washington, I’m Zack Geballe.

A: And this is the “VinePair Podcast.” And Zach man, 2021, man.

Z: Adam, are you announcing a VinePair bar?

A: Those were all incredibly insightful.

A: So we’re not gonna play those, come on. But Zach, let’s keep it going into 2021. Can’t wait to talk more.

Z: Talk to you next week. Sounds great.

Ed. note: This episode has been edited for length and clarity.

The article VinePair Podcast: What Will 2021 Bring for the Drinks World? appeared first on VinePair.

source https://vinepair.com/articles/2021-predictions/ source https://vinology1.tumblr.com/post/639490041440337920

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kristinsimmons · 4 years

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Cozy At Home Spicy Any-Veggie Soup

Hi everyone! It has been so hard to find the right words for this post as my heart is breaking for the world right now. I hope you are all staying safe and doing well. How are you doing? I’m wishing you all love and strength to get through whatever challenges may be coming your way during this pandemic. We’re about to start our 7th week of “sheltering at home” and are all doing well & taking things one day at a time.

A gift from my heart

We’ve been trying to do our part by helping the community in various ways, but I also want to do a little something personal for some of my blog readers who are working on the frontlines and in essential services during this pandemic. This idea is a small way for me to connect with you and say thank you for all that you’re doing! So that said, I’d like to mail a signed and personalized copy of my brand new cookbook (my very first hardcover….eek!), along with an Oh She Glows Recipe App download, to 15 frontline and essential workers located in Canada or the US. These gifts will be sent out as soon as my book launches early this fall. Side note: I almost nixed this idea because I worried there would be hard feelings if I couldn’t send one to everyone who reaches out (I will likely have a lot more than 15 emails), but I hope you’ll understand that even though I can’t send you all one, I’d still like to do this to bring a smile to some of your faces during this difficult time. (And I’ll be doing more cookbook giveaways for the entire OSG community in the late summer and fall, too, so there will be other opportunities coming up.) You can nominate yourself or someone you know. Please send a brief email along with your city, and province or state (or your nominee’s story and location) to [email protected] by May 1, 2020. We’ll select 15 frontline and essential heroes and I will cover all costs of shipping, the book, etc. Due to the volume of emails we anticipate receiving, we’ll only be able to reply to those who are selected, but I want to say a huge thank you in advance for sharing your story with me and to all of you out there who are making sacrifices for your communities every day.

A little about this soup

Today, I’m sharing a versatile, nutrient-packed, and pantry-friendly soup that I’ve been making for the past several weeks. I can’t tell you how much of a go-to recipe this has been while trying to juggle work deadlines and refereeing (oops, I mean parenting) and homeschooling. You can use virtually any veggies you have on hand as long as it totals about 8 cups (be sure to see the Tips in the recipe below for ideas). I’ve created both Instant Pot and stovetop versions for you as well. I love that I can throw everything into my Instant Pot, turn it on, and walk away! And the stovetop version is almost as simple…the only difference is that you’ll need to stir it a few times during cooking. I’m whipping this up twice weekly until the warm weather sets in. I hope it brings you some comfort during these trying days. I’d love to hear which veggie combos you use…my favourite combo so far is: broccoli, carrots, butternut squash, frozen green beans, and sliced cremini mushrooms. A nutrient powerhouse! I’m not joking when I say that I’m eating this daily for lunch…it helps balance out all the baked goods that I’ve been stuffing in my face…lol.

PS – I’ll be sure to share a lot more details about the new book (as well as the big cover reveal!) soon. If you haven’t already, be sure to sign up for our newsletter, as we’ll be relaunching it this spring and revealing the cover and details there first.

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

Cozy At Home Spicy Any-Veggie Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

This spicy, bursting-with-flavour soup can be made with whatever veggies you have lurking in the crisper and pantry. My favourite combination of veggies is broccoli (rich in immune-boosting vitamin C), butternut squash, carrots, and frozen green beans, and I’ve detailed the amounts I use in my recipe below. You can use any veggies you love as long as it totals 8 cups of chopped veggies (see my Tip below for ideas!). I’ve also provided two different cooking methods: a hands-free Instant Pot method and a traditional (but still very easy) stovetop method. The beauty of this soup is that it’s so simple to make—we simply add the ingredients to the pot and let it cook away! The soup’s spicy flavour comes from using a generous amount of red pepper flakes. I like 2 teaspoons for a moderate, zippy heat level, but if you aren’t a fan of a lot of heat, start with 1 teaspoon and go from there. If you want to use my Instant Pot method, you can find the directions at the bottom of the Tips section. This recipe is adapted from my 8-Minute Pantry Dal.

Yield 8 cups (2 L)

Prep time 15 Minutes

Cook time 25 Minutes

Total time 40 Minutes

Ingredients:

1 tablespoon (15 mL) coconut oil or olive oil

2 1/2 cups (625 mL) water

1 (14-ounce/398 mL) can light coconut milk

1 (14-ounce/398 mL) can fire-roasted diced tomatoes*

3 cups (190 g) broccoli florets (1 1/2-inch florets)**

2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)

1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)

1 1/2 cups (160 g) frozen cut green beans***

2 teaspoons red pepper flakes, or to taste****

1 teaspoon fine sea salt, or to taste

1 teaspoon garlic powder

1 cup (170 g) uncooked red lentils

2 tablespoons (30 mL) apple cider vinegar, or to taste

Herbamare, for garnish (optional)

Directions:

Stovetop method: To a large pot, add the oil, water, coconut milk, diced tomatoes (with juices), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with 3/4 teaspoon), garlic powder, and red lentils. Stir to combine.

Set the heat to high, cover with a tight-fitting lid, and bring the mixture to a low boil. Once it comes to a boil, remove the lid and reduce the heat to medium. Stir again, scraping off any lentils stuck to the bottom of the pot.

Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the veggies are just fork tender. The veggies should have a touch of resistance when pierced with a fork. The cook time will vary based on the type of veggies you use.

After cooking, remove the lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste (we love 2 tablespoons for a lot of brightness). Sometimes, there may be a slight separation in the soup after adding the vinegar, depending on the brand of coconut milk used. This is nothing to worry about. Season with more salt, if desired (I add another 1/4 teaspoon of fine sea salt, plus a bit of Herbamare). I also enjoy adding a bit more apple cider vinegar to my individual serving because I adore its tanginess in this soup. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days.

Tips:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

** You can use practically any veggies you have on hand (most veggies should work, however, I probably wouldn’t try beets or eggplant, but maybe that’s just me). Veggies to try out: broccoli, cauliflower, bell peppers, carrots, sweet potatoes, yellow or red potatoes, button mushrooms, squash, sautéed onions/garlic/celery, thickly sliced zucchini (with skin), kale, frozen peas, etc. Just make sure the chopped veggies total 8 cups. If using onion, celery, or garlic, be sure to sauté them in the oil over medium heat for about 5 minutes, until softened, before adding the remaining ingredients. I have not tested any frozen veggies besides frozen green beans, so I can't vouch for other ones working.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

**** 2 teaspoons of red chili flakes results in a zippy, moderate level of heat (my fave way to make this soup!). If serving to spice-shy folks, start with 1 teaspoon (for a mild soup) and add more after cooking, if desired.

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

2. Now, pour the red lentils evenly overtop the mixture and gently press them into the liquid with your hands or a spoon (do not stir the lentils into the mixture as this can result in a burn notice in some machines).

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 1 minute on high pressure. After a few seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! (Pro tip: it will take about 25 minutes for the machine to come to pressure before the 1 minute timer is triggered.)

5. You’ll hear a few beeps when the 1 minute timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the soup (simply shift the Steam Release Handle to the “Venting” position to release the pressure). Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.

6. Carefully open the lid. My Instant Pot defaults to the “keep warm” setting, so I cancel it and turn the machine off to avoid over-cooking the veggies. Stir in the apple cider vinegar (starting with 1 tablespoon and adding more from there, to taste...we love 2 tablespoons for a nice zing). Sometimes, there may be a very slight coconut milk separation in the soup after adding the vinegar. This is natural and nothing to worry about. Season each bowl with a sprinkle of salt or Herbamare, if desired, and enjoy!

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Cozy At Home Spicy Any-Veggie Soup published first on https://wittooth.tumblr.com/

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susantregre · 4 years

Text

Cozy At Home Spicy Any-Veggie Soup

A gift from my heart

A little about this soup

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

Cozy At Home Spicy Any-Veggie Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Yield 8 cups (2 L)

Prep time 15 Minutes

Cook time 25 Minutes

Total time 40 Minutes

Ingredients:

1 tablespoon (15 mL) coconut oil or olive oil

2 1/2 cups (625 mL) water

1 (14-ounce/398 mL) can light coconut milk

1 (14-ounce/398 mL) can fire-roasted diced tomatoes*

3 cups (190 g) broccoli florets (1 1/2-inch florets)**

2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)

1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)

1 1/2 cups (160 g) frozen cut green beans***

2 teaspoons red pepper flakes, or to taste****

1 teaspoon fine sea salt, or to taste

1 teaspoon garlic powder

1 cup (170 g) uncooked red lentils

2 tablespoons (30 mL) apple cider vinegar, or to taste

Herbamare, for garnish (optional)

Directions:

Tips:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

from Oh She Glows https://ift.tt/3bEqYHa

#Oh She Glows

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beccameliora · 4 years

Text

Read More Cozy At Home Spicy Any-Veggie Soup

The following post Cozy At Home Spicy Any-Veggie Soup is republished from Oh She Glows by Angela (Oh She Glows)

A gift from my heart

A little about this soup

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

Cozy At Home Spicy Any-Veggie Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Yield 8 cups (2 L)

Prep time 15 Minutes

Cook time 25 Minutes

Total time 40 Minutes

Ingredients:

1 tablespoon (15 mL) coconut oil or olive oil

2 1/2 cups (625 mL) water

1 (14-ounce/398 mL) can light coconut milk

1 (14-ounce/398 mL) can fire-roasted diced tomatoes*

3 cups (190 g) broccoli florets (1 1/2-inch florets)**

2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)

1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)

1 1/2 cups (160 g) frozen cut green beans***

2 teaspoons red pepper flakes, or to taste****

1 teaspoon fine sea salt, or to taste

1 teaspoon garlic powder

1 cup (170 g) uncooked red lentils

2 tablespoons (30 mL) apple cider vinegar, or to taste

Herbamare, for garnish (optional)

Directions:

Tips:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

#Oh She Glows

0 notes

bestnaturalsecrets · 4 years

Link

A gift from my heart

A little about this soup

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

Cozy At Home Spicy Any-Veggie Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Yield 8 cups (2 L)

Prep time 15 Minutes

Cook time 25 Minutes

Total time 40 Minutes

Ingredients:

1 tablespoon (15 mL) coconut oil or olive oil

2 1/2 cups (625 mL) water

1 (14-ounce/398 mL) can light coconut milk

1 (14-ounce/398 mL) can fire-roasted diced tomatoes*

3 cups (190 g) broccoli florets (1 1/2-inch florets)**

2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)

1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)

1 1/2 cups (160 g) frozen cut green beans***

2 teaspoons red pepper flakes, or to taste****

1 teaspoon fine sea salt, or to taste

1 teaspoon garlic powder

1 cup (170 g) uncooked red lentils

2 tablespoons (30 mL) apple cider vinegar, or to taste

Herbamare, for garnish (optional)

Directions:

Tips:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

via Oh She Glows

#IFTTT #Oh She Glows

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lewishamledger · 6 years

Text

Pride and Joy

Joy’s Health Sanctuary has been spreading goodness in the Catford community and beyond since it opened in February last year. We met owner Joy Thompson and her two daughters at their health food hub

Words: Rosario Blue; Photo: Lima Charlie

Nestled snugly between La Ciabatta and The After-School Club on Catford’s Rushey Green, you could miss Joy’s Health Sanctuary if you weren’t looking.

Arriving at the small but perfectly formed shop, I am met with a warm, welcoming energy and beaming smiles from a team of glowing and busy women, who are hard at work serving a queue of appreciative customers.

Joy’s Health Sanctuary is run by three enterprising women, all from the same family and each with a shared goal: to promote and nurture healthy living. Joy Thompson is the owner and her daughter Karlene Davis is her business partner (she cooks, too). Joy’s older daughter Katrina Thompson is a nutritional therapist.

What turned into Joy’s Health Sanctuary began while Joy was working for the NHS. “I used to bring in all my fresh juices, my cakes,” she explains. “I used to hand it all to my friends and they really enjoyed it.

“People got to hear about it and then friends and colleagues were putting in their orders. Every Monday I would bring their orders in, run around to different departments and hand out my cakes and my juices. From there I thought, ‘I could do this as a business.’ So I started looking for somewhere.”

Her first “somewhere” was Elephant and Castle Market. “On the market it was good,” says Joy, “but it wasn’t easy to work there during the winter months.” As a result she decided to find herself a shop.

“The reason I chose Catford was my three daughters – they all live in Catford,” she says. “I found this little shop. It wasn’t the size I really wanted but you know what, sometimes the universe gives you things you can handle. The only downfall is that we have grown out of the space.”

Katrina teaches nutrition, offering various programmes designed to suit a range of people and keep them engaged.

“You have to work at their pace,” she says of the role. “Because a lot of times they know they need extra help, but there can be resistance. You know, ‘I have to give up this, I have to give up that.’”

Katrina says that encouraging customers to improve their health is all about baby steps – and a positive attitude. “I’ll say, ‘Don’t focus on what you’re giving up. Focus on what you’re going to have now and what you can enjoy, and think of these foods as being healing.’

“You just start with something where they can go away and feel like, ‘Yeah, I can do that’ and then they can make that into a habit and move on to the next thing, rather than giving them so many things they’ve got to do so they become overwhelmed and don’t do anything.”

Joy’s offers a range of juice cleanses, where customers receive a pre- and post-cleanse support guide, five cold-pressed juices and aloe vera shots, a juice plan, juice recipes and a consultation.

With three, five and seven day options available, the cleanses promise to boost energy, regulate blood sugar levels and bolster the immune system. All the juices can be collected from the shop, making the process as easy as possible.

Every Thursday or Friday, Karlene makes healthy vegan ready meals that customers can pick up pre-cooked for lunch or a lazy but super-healthy dinner. She is also working on her own hair care range.

“Karlene, she does the food and she does a brilliant curry – organic brown basmati rice with butter bean, sweet potato and spinach,” says Joy. “It’s all vegan, it’s all healthy and it’s all organic.”

There’s even vegan cake on offer, with no sugar, dairy or gluten but with a taste as sweet and soft as an average waist-attacking cake. Favourites include a pineapple variety made with spelt flour and coconut oil.

In addition, the shop sells healthy fruit juice, dairy smoothies and protein shakes. The smoothies are blessed by the gods. They come in an array of mixed fruit and natural herb flavours, with various health benefits to match.

The Joy’s Green Special option, for example, is made with fresh coconut water, kale, cucumber, celery, kiwi, moringa, lime and mixed greens such as chlorella, barley grass, wheatgrass and spirulina.

The incredibly tasty callaloo patty, meanwhile, is not just a show of talent; it is also evidence that meat-free doesn’t have to mean fun-free. It is proof that anyone struggling to live the meat- and dairy-free life could do it with ease and enjoy themselves while doing so.

What’s so great about Joy’s Health Sanctuary is that it helps to promote healthy living in a way that doesn’t feel like doom and gloom. Joy and her daughters are happy to talk in detail about their products but also encourage all their customers to do their own research first.

Speaking about the importance of letting customers be in control of their choices and decisions, Joy says: “You’ll get customers come; I say the first thing they need to do is have a good cleanse.

“I don’t say, ‘OK, buy this, buy that off the shelf’; I say, ‘Do your research, have a good cleanse and then come back and then, you know, if anything, I will link them up with Katrina to help them on that healthy path.”

As we chat, there is rarely a moment for Joy, Katrina and Karlene to pause for breath – the shop is a hive of activity and all hands are truly on deck.

Customers are never left aimlessly searching for products; they are immediately attended to. If they weren’t, there would quite easily be a queue leading out the door, given the number of people passing through.

Since the business has clearly proven a hit since it opened last year, has Joy thought about expanding? “That’s been my dream from day one,” she says. “When I got the shop, my girls were saying to me, ‘Oh Mum, it’s too small, it’s too small’.

“They said it was too small for what I wanted it for, because initially I always wanted to have a space where customers could actually come and sit down, relax and have a nice healthy meal.”

Joy’s vision for the business includes a wellbeing centre fronted by Katrina. “I also want space for Katrina to have her office, because she’s a nutritionist. Customers could come in and have their consultation with her.

“There could also be a treatment room where they can come and have a nice massage or a facial and then go upstairs, order a nice healthy meal and a juice and sit down and just chill out. That’s my dream.”

If the business were to expand, there’s no doubt that Joy and her daughters would have plenty of support from their customers, who include both Catford residents and workers and others from further afield.

A quick glance at the shop’s reviews online reveals a multitude of happy shoppers, including Maya Matanah, who said: “Thank you all at Joy’s Health Sanctuary for sharing such love as you provide goodness in the community.”

Another fan of Joy’s, Sabena Malik, said: “Joy makes her juices with only the best organic ingredients. I’ve always been a bit sceptical about vegetable juice but Joy made me her special and I absolutely loved it.

“I got so many tips on juicing and inner health too. Joy also sells organic health food from all over the world. I travelled 1.5 hours to get to Joy’s Health Sanctuary, so worth the trip. Love a family business with a personal touch.”

A third, Dorothy Norris, added: “I love this place – I love the atmosphere, the warmth, the laughter, the shared knowledge, the smoothies – and I love that anything you buy here is healthy.”

Johnson Olaniyan described the shop as “a blessing for the Catford community of Lewisham borough”; while Joanne Marrtin said: “The knowledge Joy is happy to share is amazing. Please support this store, it’s a gem we benefit from having in our community, so support.”

Having built up such a loyal clientele, there’s no doubt that Joy’s Health Sanctuary is heading for continued success. They are promoting a lifestyle that is so desperately needed right now; and they are making a difference to people’s lives.

“We have had customers who have come in and bought products from us to help them with whatever issue they have, and they have then come back like a month or so later to say it has actually worked,” Karlene says.

“For instance, we have a lot of elderly people who are coming and saying, ‘I’ve got high blood pressure, how can you help me?’

“We recommend the product, tell them to do their research; they’ll buy whichever products that we may recommend and then they’ll go away and come back and say ‘Oh, I’ve come back for some more. It’s really, really worked.’ So obviously that makes us happy.”

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helatherwhite · 7 years

Text

Dark Chocolate Avocado Mousse ~ low-carb, vegan, AIP

Chocolate Avocado Mousse.

Believe me, you are going to want to make this recipe right now. Like immediately.

Most likely you've seen these on the internet before, but believe me, this one is amazing.

Avocados are a special diet girl's best friend when it comes to making desserts. And I'm soooo excited to bring more of them to you in the near future.

I already have these multiple healthy avocado recipes including Grasshopper Bars, Avocado Lime Pudding***, and Chocolate Avocado Truffles*** on my site, and today, we're adding this delectable, dark, and rich Chocolate Avocado Mousse.

After trying this recipe you are for sure going to want to stock up on avocados when they are on sale and follow my instructions for freezing avocados so you can whip up this pudding anytime a heavy duty chocolate craving hits.

Can you say Yum?

The Birth of this Chocolate Avocado Mousse

The other week, one of my college housemates was in town.

We went out for lunch and thoroughly enjoyed catching up on life–and we had a lot of catching up to do. Wow, has the time flown! Her daughter was graduating from a master's program that weekend and is getting married soon – and she had just come from another graduation of her 2nd daughter….and there is talk of marriage there too. Slow the train down!!

We enjoyed the food as well.

We almost never eat out. With the special diets in our family, it's not that much fun to navigate menus and bother the wait staff with all of our question. And then typically you end up with something that you could have made much better at home). PLUS I'm the ultra frugal type. There have been so many times in my life when eating out wasn't an option due to finances that I just don't think about it as being a normal thing.

The Healthy Dessert Dilemma

This restaurant was amazing. It's famous in my city for yummy food that's allergy-friendly–and BOY did it fit the bill. We had a to wait for a verrrrrrry long time to get seats (people were literally standing outside for lunch seats at 1:30 in the afternoon), and it was worth it. We spent our time looking at our lunch options, but mostly at the dessert options.

MMMMMMMM…Huge gluten-free cupcakes with heaps of dairy-free frosting, bars, cookies. It all looked amazing. My friend pointed out her favorite–the Chocolate Avocado Pudding. I was basically drooling over everything, but my eyes quickly went to the cheesecakes. One of them looked particularly good. It was a Chocolate GF Cheesecake, but it appeared to have dairy in it.

Dairy and I aren't getting along well, so I put it out of my mind. I struck up a conversation with a man behind the food counter and we talked.

About chocolate and desserts and all of those things important to life itself.

Out the desserts came. We were pretty full, but you know. Dessert has to happen sometimes. Especially when it's chocolate. And avocado. When you can have chocolate THIS healthy–it has to happen.

We didn't eat much of the treats then but sampled them each several times after sharing a bite of our own dessert with each other. I thought my cheesecake was perfection and my friend's pudding was pretty yummy too.

I'm soooo going to recreate that cheesecake….just you wait. But for now, I tackled the chocolate avocado pudding, thinking it would be easier to handle. And of course, since that lunch date, I have needed healthy chocolate badly so it had to happen soon.

Chocolate Avocado Mousse. Nailed.

Well, I nailed it. And if I do say so myself, it's better than the one in the restaurant.

I like my chocolate dark. and sweet. with a little salt. And this is it.

And now you can have it too.

The avocados add such richness to this–they are super health and creamy and you'll be getting loads of fiber and other nutrients in with your chocolate.

Like we needed a reason to eat more, chocolate, right?

Eat it on its own for a lovely treat, but you'll want to share some with someone you love. Maybe.

Sharing chocolate is a good thing, but it's hard. You know what I mean.

It's great as is, lovely with a dollop of whipped something, or even sprinkles of chocolate powder, shavings, nuts…berries. Whatever your health-chocolate-loving heart desires.

Just make it, and then thank me.

Chocolate Avocado Mousse or Chocolate Avocado Pudding?

You Choose!

So I did intend to make this as a Chocolate Avocado Pudding, but after making it, I made a lovely discovery.

You can indulge in this recipe immediately for a lovely smooth Chocolate Avocado Pudding treat. OR you can let it chill for at least an hour in the fridge and then you will have a heavenly Chocolate Avocado Mousse.

Mmmmmmm…

Either way you have a dessert that you will love and that will love you back. Not only are avocados seriously good for you, but check out how good chocolate is good for you here.

Now, I do have other healthy chocolate recipes on my site, namely this Chocolate Chia Pudding, Chocolate Peanut Butter Chia Pudding, Chocolate Truffles, and also this Chocolate Almond Chip Ice Cream.

Oh, and then don't forget Dairy-Free Homemade Chocolate Chips.

Shame on me.

So you'd think that would be enough?

Who am I kidding? There can never be enough healthy chocolate!

In fact, I'm working on several more right now.

I say bring on the healthy chocolate. Now. Coupled with some whipped cream.

Dark Chocolate Avocado Mousse ~ low-carb, vegan, AIP

Author:

Adrienne

Recipe type: breakfast, dessert, snack

Cuisine: dairy-free, vegan, low-carb

Serves: 4 servings

Prep time: 5 mins

Total time: 5 mins

Rich Easy Chocolate Avocado Mousse (or Chocolate Avocado Pudding). Healthy creaminess in a chocolate avocado Pudding that's loaded with fiber and nutrients, plus it's low-carb, vegan, & dairy-free.

Ingredients

3 Haas avocados

¾ cup coconut milk (any dairy-free milk will work as well. Here is my Easiest Homemade Coconut Milk)

110 g cocoa powder (use carob for AIP)

12 scoops stevia extract (or 1½ cups of another sweetener. See How to use stevia.

11 T xylitol (or equivalent)

1½ tsp vanilla

¼ tsp salt

Instructions

Place all ingredients in a food processor.

Blend thoroughly until smooth.

Garnish w/ whipped cream, whipped coconut cream, chocolate

shavings, chocolate nibs, chocolate chips, or nuts.

Eat immediately to enjoy a Chocolate Avocado Pudding

Refrigerate for at least an hour to have Chocolate Avocado Mousse.

Notes

For AIP (autoimmune paleo), use whatever sweetener is on plan and works for you

3.4.3177

What will you put atop your delectable Healthy Chocolate Avocado Mousse?

The post Dark Chocolate Avocado Mousse ~ low-carb, vegan, AIP appeared first on Whole New Mom.

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scottishfoodreview · 7 years

Text

A close en-Counter

THE COUNTER®CUSTOM BURGERS NOW OPEN IN GLASGOW

I can almost hear the groans now as you read that another burger restaurant is opening in Glasgow...

This one is of course promising something different, (don't they all) so when we were invited to the launch, we thought it right and proper to head on down!

First off, this one isn't in the City Centre, it's not even North of the river, it's down at The Quay, tucked in the corner between the Casino and the Cinema. That means loads of easy parking, or you're going to need to catch the Subway or a bit of a walk if you're in the town.

The Counter brings mouth-watering, premium burgers and ‘The Counter Culture’ to hungry diners in Glasgow. The Counter offers a checklist-style menu of over 100 ingredients creating a million possible combinations, through which guests are granted the freedom to build the burger or salad that suits their specific palates and lifestyles.

They really do mean complete freedom, you can choose your bun, from a choice of six, including brioche, ciabatta, even a muffin or in a bowl over a bed of organic fresh mixed greens, lettuce blend, or kale. Next up pick your burger (or burgers, you can double up)there is a choice of beef, turkey, chicken, veggie or salmon.

Want Cheese, the Counter has more than Eurovision, choose from fourteen dairy delights including Danish blue cheese, Greek feta, herb goat cheese, truffle gloucester, chile red devil, gruyère and soft ripened brie.

Top it off with whatever takes your fancy, carrot strings, dill pickles, dried cranberries, grilled pineapple, roasted corn & black bean salsa, bacon onion marmalade, fried egg, avocado and fried onion strings, even salt & vinegar crisps, which of course I had to go for...

To finish drizzle over a sauce, one of 23 including basil pesto, chipotle aioli, tzatziki or sweet sriracha, and apricot sauce. Oh and then there is the choice of nine sides including sweet potato fries, crispy onion strings or grilled vegetable skewers. You definitely would never need worry about getting bored of the menu!

"We are proud to open The Counter in Glasgow and bring the ultimate burger experience from LA to the UK. We have exciting plans for developing The Counter in England and Scotland committing £20m to this new venture over the next five years." -- Khalid Iqbal, chairman of Daniel Johns Group

The restaurant which can seat up to 100 covers was designed and fitted by Restaurant Design Associates to reflect the brand’s LA roots. With the focal point of course being the counter which has a high-end marble effect finish, booth style seating including USB ports and plug points, and an open serving hatch also offers a ‘live’ experience from the kitchen.

"The RDA team is thrilled to have helped bring US dining concept The Counter to Glasgow – it’s very first UK site. When we were initially introduced to the concept in Los Angeles at the start of this year, we felt the challenge would be to harness the key elements of US restaurant culture, and translate it for diners here in the UK. To introduce some of the Californian sunshine to Glasgow, we’ve included a wall-long façade featuring Santa Monica Beach, paying homage to the first opening for The Counter in Los Angeles. This sits alongside the ‘Burger Love’ wall, which offers diners the perfect backdrop for selfies and social media snaps – also inspired by the US sites we visited." -- Nick Bradley, Director at Restaurant Design Associates

The Counter Glasgow also offers vegan and gluten free options, in addition to a kids’ menu. For those who would prefer to forego the step-by-step burger building process, The Counter offers a list of expert builds and signature burger suggestions. The burger joint prides itself on using only the best of humanely-raised and handled, antibiotic and hormone-free, vegetarian-fed, 100% natural halal beef, chicken and turkey and vegan veggie burgers, all grilled to order.

"We built The Counter as a space for guests to create burgers without limits and to have fun in the process. It is great to see this concept brought to life in Glasgow and we’re excited to work with Khalid Iqbal and Daniel Johns Group to expand the offering throughout the UK." -- Jeff Weinstein, founder and co-CEO of The Counter

Alongside your custom made burger they serve a selection of handmade ice cream shakes, floats, craft beers and wine, cocktails, mocktails and ‘spiked shakes’, including Frozen Mexican Hot Chocolate, Red Velvet or Minted. Or in true The Counter style you can ‘create your own’ shake.

We will be back in a few weeks to give the Counter a full review.

#glasgow #restaurant

0 notes

kristinsimmons · 4 years

Text

Cozy At Home Spicy Any-Veggie Soup

A gift from my heart

A little about this soup

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

Cozy At Home Spicy Any-Veggie Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Yield 8 cups (2 L)

Prep time 15 Minutes

Cook time 25 Minutes

Total time 40 Minutes

Ingredients:

1 tablespoon (15 mL) coconut oil or olive oil

2 1/2 cups (625 mL) water

1 (14-ounce/398 mL) can light coconut milk

1 (14-ounce/398 mL) can fire-roasted diced tomatoes*

3 cups (190 g) broccoli florets (1 1/2-inch florets)**

2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)

1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)

1 1/2 cups (160 g) frozen cut green beans***

2 teaspoons red pepper flakes, or to taste****

1 teaspoon fine sea salt, or to taste

1 teaspoon garlic powder

1 cup (170 g) uncooked red lentils

2 tablespoons (30 mL) apple cider vinegar, or to taste

Herbamare, for garnish (optional)

Directions:

Tips:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

Cozy At Home Spicy Any-Veggie Soup published first on https://wittooth.tumblr.com/

0 notes