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macgyvermedical · 8 months

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How to Cook Cheap Staples:

I recently learned that in the USA, on average, each person eats about 1,670 calories per day of just 4 foods: wheat, corn, rice and soy.

Wheat, corn, rice and soy also happen to be some of the cheapest foods available in US grocery stores. If you buy them as wheat flour, corn meal, rice, and soybean oil. If you buy them as bread, soda, rice cakes, and fried foods, they can also be some of the most expensive.

Based on the least expensive versions of these staple crops available on Amazon (because I didn't want to get off the couch to go to the store for you all), you can get 23,380 calories (the average 1,670 calories per day for 2 weeks) in 5lb of brown rice ($6.20), 5lb of wheat flour ($2.49), 2lb corn meal ($2.98), and 32oz of soybean oil ($6.48).

This means if you make all your own staple foods, 3/4 of your calories could be taken care of for about $9/week. You could even go cheaper than this if you buy white rice. I just threw the brown stuff in there for flair and fiber.

Here's how to cook your staples:

Yeast Bread Loaf

Quick Bread Loaf

Tortillas

Pancakes

Fresh Pasta

Hand Pie/Pierogi/Dumpling Dough

Polenta (don't need the cheese or butter)

Cornbread (can replace butter with oil and buttermilk with milk or water)

Corn Cakes

Tortillas (masa- this is different than cornmeal)

Tamale dough (masa)

Steamed Rice

Congee

Rice Pudding

Rice Cake

If you're trying to save money, shoot for a meal plan that basically includes your staples as the primary food, and adorn with your protein and vegetables. That means, say, a bowl of polenta with tomato-beef sauce. Or rice with black beans, onions, peppers, and spices. Keep in mind that since your staples have been taken care of, you just need about 400 calories in legumes, meat, fruit, and vegetables per day to meet a 2,000-calorie target. That's pretty much an apple and peanut butter for breakfast, a little tomato-beef sauce at lunch, and a handful of beans flavored with onions, bacon, and peppers at dinner.

If that sounds like you're eating mostly starch and fat, you're right, but technically if you're the average American you're already doing that. This is just doing it cheaper.

#food #food security #cheap #tightwadery

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jmtorres · 11 months

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how to math foods from their nutrition info and ingredient list:

in the US, ingredient lists have to be in order from largest to smallest amount. so like I'm looking at these chicken gyoza I get from Sprouts:

nutrition label:

serving size: 7 gyoza, or 140g. This is slightly complicated by the fact that the ingredients list (below) is divided into filling and wrapper, but I'm mostly interested in mathing out the filling anyway. by looking up gyoza wrappers separately I have determined 7 wrappers is around 39-40g. (fodmap app says I'm good up to like. 30 wrappers. yay I don't have to worry about the wrappers.)

So I'm looking at a serving size of 100g for the filling.

the ingredient list looks like this:

Ingredients: Filling: Boneless Chicken, Cabbage, Sugar, Salt, Onion, Soybean Oil, Sesame Seed Oil, Ginger, Garlic, White Pepper. Wrapper: Unbleached And Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Food Starch, Salt, Soybean Oil.

Because the ingredient list is by amount, I know that chicken (the first ingredient) could be almost all of that 100g, but the most cabbage (second ingredient) there could be is just under 50g, because there has to be more chicken than cabbage. and the same applies down the line. so the list is:

chicken - less than 100g

cabbage - less than 50g (half)

sugar - less than 33g (one third)

salt - less than 25g (one fourth) 1.6g (see below)

onion - less than 20g (one fifth) 1.6g

soybean oil - less than 17g (one sixth) 1.6g

sesame oil - less than 14g (one seventh)1.6g

ginger - less than 12.5g (one eighth) 1.6g

garlic - less than 11g (one ninth) 1.6g

white pepper - less than 10g (one tenth) 1.6g

and likely everything from sugar down is actually much lower -- you don't have your seasonings take up a third of your material. but those are the greatest amounts a serving could contain based on this nutritional label. and in fact, I can look up what the sodium content is--650mg, or less than a single gram, according to the nutrition label. sodium is about 40% of salt's mass so call that 1.6g salt, and then figure out that everything lower on the list than salt (4) has to also be less than 1.6g. (and. salt is also in the wrappers. so this is more salt and more subsequent seasonings than is in the fillings. 1.6g is our high safety estimate.)

so, what does my fodmap app say about these ingredients?

chicken's fine, don't need to worry about my meats pretty much.

cabbage: safe serve is 75g. I'm good.

sugar: safe serve is 50g. I'm good.

salt: does not contain fodmaps

onion: 12g is a yellow serve. but since we know onion actually has to be less than 1.6g, I think this is safe.

oils: no fodmaps

ginger: 5g is a safe serve, since we're under 1.6g we're good.

garlic: I had to look up a bunch of stuff to figure out what qualifies as a safe serve of garlic, because it's miniscule. but it's like 1.46g. that's close enough to 1.6g (and garlic is enough ingredients down from that salt) that I think this is probably safe.

white pepper: not sure, but black pepper would be fine?

Yay, I can eat a serving of these gyoza! my tendency to eat two servings for a meal might be pushing things but like. overall. safe food despite inclusion of fodmap ingredients due to how little of those ingredients are actually in there.

I do shit like this in my head like all the time. like when I'm trying to figure out how much lactose a cheese has, I'll check its sugar content. regular milk runs at about 4% lactose but I know 1-2% is generally safe for me to consume, so if the g of sugar in a cheese is less than 2% of the serving size I'll know it's okay for my level of lactose intolerance. (although there's a complication on sugar! if the amount of sugar in a serving is less than 5 calories - less than about a gram - the label does not have to report it! which is why tic tacs are listed at 0 calories and 0g of sugar even though their primary ingredient is sugar. because a serving size is less than half a gram. anyway this means that if i'm looking at a label that says 0g sugar and i want to be sure the percent of sugar (that is potentially lactose) is less than 2% of the serving, that serving size has to be at least 50g for me to be sure the "rounded down" to zero sugar is still at a safe amount. tricky with cream cheese where they set the serving at 30g.)

anyway shoutout to the gnocchi company (Del Cecco ftw) that put on the ingredient list that the first ingredient (mashed potatoes) comprised 80% of the gnocchi and the second ingredient (potato starch) comprised 15%, you made my life so much easier.

#low fodmap #food #chronic health issues #nutrition

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sasusakucoded · 10 months

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Sakura: Sarada, can you help me with the grocery shopping? I need to go to the hospital in the morning.

Sarada: I also have a training in the morning, Mama..

Sasuke: I'll do it.

Sakura: Are you sure, Anata?

Sasuke: Yeah. It's a simple task. Just give me a list.

Sakura: Thank you, Anata! Let me make one.

---

Sakura's grocery list:

Tomatoes

Garlic

Onion

Bananas

Cabbage

Flour

Pepper

Chips

Eggs

Udon

Miso

Enoki

Black tea

Pork chop

Chicken

Beef tenderloin

Get anything you want :)

---

Sasuke: Tadaima! *his clones that carried the bags popped like bubbles as soon as he got home*

Sakura: Okaeri! Arigato, Anata! *helps him with the bags*

Sarada: Hello Papa! *takes the other bags*

Sasuke: There's more here.

Sarada: Oh? Is it really that much? Are we having a party?

Sakura: No, it's just for today and tomorrow— Anata, why are there so many bags?

Sasuke: *nervous* I just bought the listed items.

Sakura: *starts unpacking* Why are there so many bananas??

Sasuke: It's discounted if I buy 5 bundles.

Sarada: There's literally one piece of garlic and onion.. Papa?

Sasuke: ...

Sakura: What's this? *holds a big jar*

Sasuke: Miso.

Sakura: Anata.. This.. The soybeans are still fermenting. You can still see the mold.

Sarada: Yuuuuck!

Sakura: And the enoki mushrooms.. Why are they still planted?

Sasuke: They said it's fresher—

Sarada: And the flour, Mama! It's one sack!

Sakura: Anata, the only correct thing that you bought is the tomatoes..

Sarada: I thought it's a simple task, Papa. *mimics him*

Sasuke: I'm sorry.. I just want to help. *walks away to the bathroom to shower*

---

Sakura: Hey I think we went overboard.

Sarada: Sorry, Mama. I didn't mean to upset him.

Sakura: *continues unpacking* Oh.. Now I feel worse..

Sarada: Why Mama?

Sakura: He bought our favorites.. My Sasuke-kun..

Sarada: Chaaa!

---

Sakura: *enters the bedroom* Anata..

Sasuke: Sorry. I caused more trouble than helping—

Sakura: Anata, no! I'm so sorry for overreacting too.

Sasuke: No, don't sugarcoat it, Sakura.

Sakura: Anata, I'm sorry.. I know our reactions upset you. We were just surprised.. But nothing will be wasted anyway. We will still use all of those.

Sasuke: Sure.

Sakura: Come on, let's eat dinner. Sarada prepared food.. And she wants to apologize too.

Sasuke: Hey, she doesn't need to. You didn't have to be sorry to me. I was the one at fault.

Sakura: *takes his hand* Let's go now.

---

Sarada: Papa! *hugs him* I'm sorry. I didn't mean to hurt your feelings.

Sasuke: Hey, I'm not hurt.. I was just upset of myself..

Sarada: You're an Uchiha! This is nothing! *grins* I'm really sorry, Papa.

Sasuke: Told you I'm okay.

Sakura: Next time let's do the grocery trip together!

Sarada: Yes! I would love too!

Sasuke: Yeah. I'll just carry the bags next time.

---

Sakura: Come to think of it, 3 trays of eggs was not a bad idea at all.

Sarada: Maybe Papa's onto something.

Sasuke: *smirks*

#sasusaku #sasusaku headcanon #ss headcanon #sasusakusara #uchihas #sscoded no 85

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nightmarist · 9 months

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Our one year campaigniversary is November 3rd which lines up perfectly for one of our next sessions, so I have a little shopping list to make food for everyone.

Brandon is jewish but like, loosely. I know he says hes ok with pork occasionally but I tend to avoid it anyway. Hes super allergic to eggs and onions though (somehow not garlic though).

Candi is the only one who doesnt eat beef, but she'll eat chicken and fish. I'm making a separate food for her (and extra for anyone else).

She's allergic to a ton of stuff though so I have to be cautious. I asked her for a list of everything and thankfully its stuff I don't cook with anyway. No nuts of ANY kind, no soybean, no coconut (i fucking Hate coconut!!!), no wheat. She's not allergic to beef just prefers to not eat it herself.

I was planning on making wheat pan dulce for dia de los muertos and bring the leftovers, but I can totally sub wheat for masa. Its more traditional anyway haha.

So the plan is:

Slowcooked Brisket (potatoes, carrots, celery, red and green peppers, coca cola, brown sugar, salt, pepper, garlic, rosemary, oregano, thyme, black pepper)

Chicken Risotto (cilantro, lime, avocado slices, shredded carrot, red and green peppers, garlic, salt, pepper, basil, oregano)

Pan Dulce de Maiz (its just a brioche recipe but with corn flour instead of wheat)

I'm double and triple checking everyone just in case but this seems like the plan <3<3<3

So excited.

#she says she sometimes eats dairy stuff so i asked her if she has any butter restrictions or preferences since my pan dulce needs butter

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teddytoroa · 1 year

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recipe for u:

spaghetti, olive oil, lemon juice from a lemon (not a bag unless you have absolutely no other choice), salt, chilli crisp/chilli flakes (optional but recommended)

boil a big pot of water and salt it generously and do NOT add oil to the water jesus christ. cook enough spaghetti for one bowl for you. however much u want idk thats not my problem. while thats cooking make a little vinaigrette whisking the olive oil and lemon juice with a 3:1 ratio of oil:lemon (you can use the fork youre gonna eat the spaghetti with its fine its nbd i do that). i tend to do 3 tablespoon olive oil: 1 tablespoon lemon juice and then keep the extra vinaigrette in a jar in the fridge bc it lasts a couple days and you can put it with other things or more spaghetti. Add a little salt (however much tastes right to you) and add the chilli crisp/chilli flakes if you want that. i like lao gan ma chilli crisp i just try to not get any of the soybeans in my spaghetti but you can use whatever you got. if you dont want chilli you can use regular black pepper or garlic powder or any other seasoning you like. toss a couple spoonfuls of the vinaigrette with your hot drained spaghetti til its all coated and put in a bowl and eat it. you can put cheese on if you like but it should really only be parmesan bc other cheeses will taste weird with the lemon. love u bye.

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sifasdt · 1 year

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SIFAS Daily Theatre Classic: 2022-01-06

(Transcription after the break.)

[Image transcription:]

SIFAS Daily Theatre for 2022-01-06

New Year's Never Ends!

Emma: Thanks for waiting, Umi-chan~. I made a simple lunch, would you like to eat it? Umi: Thank you, Emma. But, you call this simple....? It looks very elaborate to me.... Emma: It is simple~. I just rearranged some new year's leftovers. Umi: Eeeh!? These were all made from leftovers!? Emma: I made a sandwich out of sweet omelet rolls. This one was just salad and tuna with some mayonnaise. Simple, right? Umi: Well, when you put it that way, yes. But it's still amazing how you came up with the idea. Emma: Ahaha, I was just lucky it worked out. Besides, it's even more amazing how new year's dishes can still taste delicious after being repurposed~. I can always enjoy them! Come on, try it. Umi: Okay, thanks for the food. *Munch*....! It's delicious! Emma: Fufu. We have black soybean pudding for dessert! Umi: I thought I was tired of eating new year's dishes, but you're right, Emma. I can eat these forever~!

[End transcription.]

#love live #sifas #sifas daily theatre #emma verde #umi sonoda

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crones-trash · 2 years

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Still feeble & shaky this morning but I'm gonna tell you about yesterday: The day started exceptionally well w/ a clear blue sky & very little traffic going 75mph on a good roadway. The terrain continued to ripple w/ long inclines up & short dips down before climbing again. As my ears kept popping, I realized I had been wrong about being on the High Plains & was still getting there.

Previously in eastern Kansas, the fields had been lush & prosperous. Now the grassy hillocks were brown instead of green; the cornfields stunted & desiccated by heat & drought. An early harvest left only small rolls of hays in parched brown-stubbled fields. Any attempts at soybeans surely failed. The sorghum was stunted but had ruby red crowns ready to harvest.

After a couple hours of driving, I finally passed a sign for The High Plains Museum in Goodland Kansas to confirm I had finally arrived. Farming gave way to sparse herds of cattle grazing on yellowing grass & drinking from shrinking ponds. I thought of climate change but it was never all that great in this territory. I saw no mansions, only ramshackle farmhouses.

At the top of each hill, I kept expecting to see the Rockies on the horizon but all I saw was a low line of fleecy white clouds w/ dark underbellies. Peering into the near distance, I noticed a layer of brownish smudge flowing low to the ground & thought it might be dust on the wind.

I didn't need the rustic Welcome to Colorado sign to know when I left Kansas. The good roadway stopped & was replaced by a bone-jarring bumpy mess of neglect. And the closer I got to Denver, the more obvious it became the smudge was ever-thicker smog!

The clouds that had been on the horizon loomed larger & mavericks ahead of the herd cast ink black shadows on the sun-bright landscape. All I could see ahead was the mass of clouds & the layer of smog below them. I was 30 miles from Denver when I started to see the deeper blue hint of the outlines of the mountains. I would have stopped for my souvenir photo but, when I lifted my polarized sunglasses, that hint disappeared. All I would have gotten was a photo of clouds.

Then I entered Denver traffic & white-knuckled my way to a motel in the south part of the city. I made good time arriving in 5 hours but failed to factor in being in a different time zone. Good thing there was a Chic-fil-A next door. Of course, the first thing I needed to do was pee & dammit there were key-locks on the door & a sign saying the restrooms were reserved for paying customers. I turned to a nearby employee & begged, "I gotta pee before I can eat." She graciously punched in the code for me.

I enjoyed a leisurely meal then went to check into the motel. There to my shock they didn't have a room on the ground floor for me. I wailed, "I can't climb stairs. I told the reservationist 3 times!"

I had reserved a motel for the next night in Longmont, which is closer to where my son who lives north of Boulder. I called them from my car & after confirming they had a room available on the fucking ground floor, I drove another hour in fiercely confusing heavy traffic to get there. I was so shaky when I checked in the clerk actually came out to help me get my bags from my car into my room.

This is NOT the best motel room I've had. Oddly, despite advertising Free Wifi, there are no plugs in the light fixtures to even re-charge a phone much less a laptop. I had to unplug the TV to recharge my laptop.

They do, however, have delightfully creamy Chamomile & Honey soaps that at work well in hard water. AND there is a Waffle House across the highway.

I called my son to say I'd be over in the morning. He archly replied, "I have a job." His windows of availability were 9:30-11am & 3-5pm. Also, his wife & children had many things to do. I might make it over there this afternoon but maybe not.

The full weight of my accumulative exhaustion is holding me down. My body is still on East Coast time & I was asleep by 8:30pm then woke up at 2:30am to pee & again at 5:30, tried to go back to sleep but hunger forced me out for breakfast at 6:30. Thank gawd Waffle House is 24/7. Now I'm barely holding myself upright to type this.

I reserved the room for tonight & when I feel functional I'm gonna go to the desk & hopefully get a discount for reserving the next 9 nights.

I NEED TO REST!

#My Journey to the West #exhausted & in pain

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ihartkimchi · 1 year

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Straight outta Japan~🌸 (pt. 1)

Guess who’s back?!!

I just arrived at my home country from my week long trip to Japan for my birthday!! So here’s some photo dump about my weeb adventures in Japan~

UNIVERSAL STUDIOS JAPAN~

This is definitely one of the first things I put in my vacation itinerary cause there’s no way I’m missing out on their JJK attraction!!

This is like a 4D cinema ride where an original JJK story was animated just for it! There wasn’t any subtitles throughout the ride sadly but from what I got, it seems that there is going to be an Osaka branch of the Jujutsu school and there’s seem to be some foul play involved which prompted our main trio Yuji, Megumi and Nobara to investigate the sketchy principal.

The story is actually very interesting and there’s some potential for expansion so I’m thinking of including it in my fanfic, Plane of Absolution! Maybe in like a future arc where Makoto/Kamui gets to investigate it along with the main trio or something? Who knows! That’s still a long way to go since we’re barely in the beginning!

And of course the merch!!

I managed to get Satoru’s popcorn holder but it was so expensive at ¥4,500! I wasn’t able to get Yuuji’s drink bottle or else I’d go over budget but it looked something like this.

It was a bit cheaper than the popcorn holder at ¥2,500 if I remember correctly but I’d go broke if I bought it lol so I settled with the one I got lol（┬┬＿┬┬）

Since JJK was one of their main attraction, there’s an exclusive merch store for it right next to the 4D theater!! I didn’t get to shop anything in it though since as always, theme park prices are insane! I can get better price deals in Akihabara!! ಥ‿ಥ

But anyways here are some pics inside it~

And of course the food!! There were tons of JJK themed food in USJ as well, there was the casual snack place and the other one was the Dining Hall where Gojo’s realistic life size statue is located!

Here’s the snack bar where you can buy light snacks and its located right across the cinema so it’s hard to miss.

And of course! The big daddy of them all- the Dining Hall!!

This one is a little further than where every other JJK attraction was located; it’s closer the the Spiderman ride, just a block away from it. I couldn’t even spot it tbh, it was so lowkey! I had to ask a staff where it was cause I was genuinely lost!

There’s actually a roleplaying going on here, it goes with how the customers are alumni’s of Jujutsu tech and is being welcomed by the students in the Dining Hall in a get-together arranged by Gojo-sensei!!

I wasn’t able to take pictures of the outside since I was so hungry already I just want to eat lol!! o((*^▽^*))o

I’m ngl, the food was really expensive! Ranging from ¥3,000- ¥4000 yen, and that’s not even including the pictures with Gojo-sensei!! You are definitely paying for the experience!

It was so expensive actually that my other family left to find cheaper food lol and since they weren’t really fans of JJK there was no point to eat here really. My rich aunt was the only one who stayed with me since she’s the one with the nice phone to help me take pics inside!

I ended up ordering this sushi set- according to the waiter Megumi cooked this for me!! ٩(*•͈ ꇴ •͈*)و ̑̑❀

It cost around ¥3,700 yen and according to the website my orders consists of :

Assorted Sushi (Sardine, Greater Amberjack, Sea Bream, Squid, Sweet Shrimp),Scallop and Lotus Root with Ginger-Kiwi Vinegar, Meatballs simmered with Ginger, Assorted Tempura (Pork & Julienned Ginger, Mochi, Shishito Pepper),White and Black Sesame Tofu, Black Soybeans with Cream Cheese, Seedless Grapes with Mashed Tofu, Roasted Green Onion with Green Pepper Miso, Grilled Turban in the Shell, and Miso Soup.

The meal is honestly delicious and definitely tasted expensive! Would I buy it again? No lol but it’s definitely a must experience if you are a fan of JJK!

My aunt ended up ordering the Yuji special as well as the Tapioca Lemonade Tea that came with a free random character coaster! She managed to get Gojo and decided to give it to me!!

I’m not sure which character was the drink for but on the other hand these are the menu for the Yuji special!

Tempura Rice Bowl (Conger Eel, Shrimp, Sillago, Pumpkin, Shishito Pepper, Maitake Mushroom, Red Pickled Ginger), Hot Somen Noodles, and Side Dishes (Beef Tongue with Yam, Pickled Radish with Tofu Paste)

Just quick note, but the Yuji meal was HUGE!! I was so surprised when the waitress came with the order! I guess it make sense since Yuji looks like the type to be a big eater >.<

Now to the main event of the Dining Hall- meeting Gojo-sensei!

There’s a life-size Gojo statue inside the dining hall which is the main reason why you want to eat there in the first place- esp with their expensive menu! The chance to meet Gojo-sensei!!

The statue was so realistic its kinda creepy >3< ! You can see its pores and I lowkey expect it to breathe lol~~

You can only enter the restaurant if you are buying a meal and it actually make sense why they are limiting the amount of people since the statue is fragile and you’re not even allowed to touch it!

The photos are really expensive guys! It at ¥2,500 yen for the set of 3 photos! The first 2 is your choice of the ready made Gojo pictures and the third one is your picture with him. And there’s only really 2 poses you can do with him since the people there don’t want you touching the statue- its either the pointing pose (which is the one picked) and the peace sign pose.

The staff there will allow you only 1 photo with your personal phone/camera but everything else, you have to purchase lol~

and of course the anya sticker for censorship lol, I don’t want to doxx myself! Σ(ﾟДﾟ；)

The photoset comes in a foldable photobook like this~

After paying for your meal at the cashier you can approach the lady there and inform her about your picture purchase. She will guide you with a tablet to help you pick which pictures you liked and the lady at the elevator will give you your photobook. They all speak conversational English as well, so definitely foreigner friendly!

After purchasing it, they will give you the receipt where you can claim a digital copy of your photos using a link to their website with an exclusive password listed on it. You have to claim the photos immediately though since it will only last a month in the USJ database and can only be claimed while your IN Japan, so foreign tourists really need to claim it immediately before they leave the country.

There are also other JJK attraction like the Hollywood Dream x JJK ride- there wasn’t really any JJK pictures there so I didn’t bother taking any but I did ride it! The ride has this gimmick of allowing the riders their option of music to listen to while riding the roller coaster and one of the songs there is Kaikai Kitan by Eve which is the OP for JJK!

It was so fun actually and definitely a great and energetic song to ride a roller coaster to!

Another attraction is the Jaws photo opportunity x JJK where you can choose a JJK frame to accompany your photo with the Jaws shark. I wasn’t really interested in it cause it was expensive af lol!!

If any of y’all want to experience this, y’all better hurry up since this attraction is only up until this July 2023!!

Was it expensive? Yes.

Was it worth the money? Hell yeah!

#random ramblings #jujutsu kaisen #jjk #vacation #japan #universal studios japan

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change-life-change-world · 2 years

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Moderate Yin and Yang Food That Will Keep You Fit And Healthy

If you balance your diet with moderate-energy foods, you can easily keep your body and mind healthy. Avoid extreme yin and yang foods and have these moderate foods.

Hello, I'm Hiroyuki Naka, a macrobiotic mentor.

Last time I listed some foods with extreme yin and yang qualities that are difficult to balance. Here are some moderate-energy foods to balance your diet to achieve health and freedom.

These moderate energy foods are relatively easy to balance and can be divided into moderate yin and moderate yang.

If you’re sick, suffering from a cold, or the COVID-19 that’s currently sweeping the world, and you’re feeling physically drained, you should choose what to eat from these moderate yin foods or moderate yang foods I'm going to show you.

Let’s begin with grains.

Moderate yin grains are sprouted brown rice, green rice, oatmeal, sorghum, couscous, job’s tears, pressed barley, whole barley, whole wheat flour, whole wheat udon noodle, whole wheat somen noodle, corn, and polenta.

Moderate yang grains include brown rice, red rice, black rice, whole buckwheat, barnyard millet, foxtail millet, common millet, quinoa, amaranthus, glutenous brown rice, whole wheat pasta, 100% buckwheat noodle, and whole wheat natural yeast bread.

Next, vegetables.

Moderate yin vegetables are leaf vegetables such as Japanese mustard spinach, edible chrysanthemum, pak choi, Chinese cabbage, tah tsai, okahijiki (Salsola komarovii), Mitsuba (Japanese parsley), Daikon leaf, radish, wasabi leaf, turnip leaf, Seri (Japanese parsley), watercress, Mizuna greens, mustard leaf, and rape leaf.

White leek, parsley, celery, broccoli, and cucumber.

Snap peas, green peas, green beans. Sprouts such as bean sprouts, radish sprouts, and alfalfa sprouts. Lettuce.

Edible wild plants come out in spring such as Fuki-noto (Japanese butterbur), and bamboo shoots.

Mushrooms such as dried shiitake mushroom, fresh shiitake mushroom, shimeji mushroom, maitake mushroom, enoki mushroom, matsutake mushroom, nameko mushroom, and mushroom.

Taro, konnyaku, horse radish, and ginger.

Seeds and nuts such as almonds, peanuts, sunflower seeds, walnut, and ginkgo nut are moderate yin.

Moderate yang vegetables are root vegetables such as burdock, lotus root, carrot, daikon radish, dried strips of daikon radish, Japanese yam, and turnip. Round vegetables such as cabbage, Brussels sprouts, cauliflower, pumpkin, and onion.

Chestnut, sesame seed, pumpkin seed, and Yoshino kudzu are moderate yang.

Moderate yin beans are soybean, natto, tempeh, tofu, pinto bean, fava bean, chickpea, kidney bean, mung bean, edamame (young soybean), and soybean product such as fried tofu, soy milk, and okara (soy pulp).

Moderate yang beans are lentil, azuki, black soybean, and Koya-tofu (freeze-dried tofu).

Moderate yin seaweeds are nori, aonori, mozuku, agar, wakame, mekabu, and mehibi.

Moderate yang seaweeds are hijiki, arame, and kelp.

Next, fruit.

Moderate yin fruits are tangerine, orange, lemon, peach, Japanese pear, pear, melon, watermelon, grape, and persimmon.

Moderate yang fruits are apple, berries such as strawberry, blueberry, raspberry, cranberry, and blackberry, and dried fruit such as raisin and cherry.

As for seasonings, white miso, vinegar, barley miso, rape seed oil, olive oil, and corn oil are moderate yin.

Natural sea salt, blended miso, rice miso, soybean miso, soy sauce, plum vinegar, and sesame oil are moderate yang.

Moderate yin condiments good to eat brown rice with are perilla condiment, wakame condiment, and aonori condiment.

Gomashio (salt with sesame) and tekka miso are moderate yang.

Among pickles, Bettara-zuke, Nara-zuke, Nozawana-zuke, Asa-zuke, sweet ginger pickles, and German salt pickled cabbage Sauerkraut are relatively yin.

Takuan, Nuka-zuke (typical Japanese pickles made of fermented rice bran), Furu-zuke, and Umeboshi (pickled salty plum) are yang.

Among sweeteners, brown rice amazake, beet sugar, maple syrup, and apple juice are yin, and rice malt syrup is yang. Raisins are used as sweetener occasionally which is yang.

As for tea, Mugi-cha (roasted barley tea) drunk often in the summertime in Japan, green tea and herbal tea are yin.

Hoji-cha, San-nen-bancha, Kuki-cha (green tea mainly uses stems instead of leaves), roasted grain beverage are yang, and dandelion coffee (roasted dandelion root) is very yang.

And animal-derived foods of moderate energy compared to the extreme yang animal-derived foods I mentioned former are white-fleshed fish such as sea bass, flatfish, flounder, sillago, sea bream, cod, and tilefish, and river fish such as carp, crucian carp, sweetfish, trout, and rockfish, and shellfish such as Japanese clam, oyster, abalone, and turban shell.

Those foods of moderate energy are relatively easy to balance, but if you continue to eat the same food as it is said to be good for health, you’ll get biased yin or yang anyways which leads to sickness or illness.

To avoid that, when you eat yin food, it is necessary to prepare yang food to make balance, and vice versa is right.

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Originally distributed by Hiroyuki Naka, a macrobiotic mentor, as an E-mail newsletter in Japanese on Feb 8th 2022.

Translated by Meerabai

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿

"What Is the Difference Between People Who Are Infected With COVID-19 And Those Who Are Not?"

Hiroyuki Naka, a macrobiotic mentor explains the difference through the yin-yang theory.

A-must-see YouTube video by Hiroyuki Naka.

youtube

English subtitle coming soon!

#Moderate yin and yang foods #macrobiotics #the Order of the Universe #healthy diet #Hiroyuki Naka #Michio Kushi #yin and yang

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sfarticles · 2 months

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Popularity of grains, beans is growing

While dining out during a recent trip, I noticed that the restaurants had several dishes where beans and grains were mentioned in the item’s name or description. Looking at some old menus in my archives, it was rare to see items with beans and grains mentioned. Today, in the United States, their popularity is growing by leaps and bounds.

There are many reasons: health benefits, affordability, interest in plant-based diets, cultural influences, many grains are gluten-free, sustainability and versatility.

Talking about versatility; brownies made with black beans (they’re quite good, and people won’t know what the secret ingredient is), burgers made with a variety of beans, bean-based dips (have you tried a dessert hummus with chocolate as an ingredient?), grains in salads and soups, grains such as quinoa and oats in smoothies as well as grains and beans in those popular breakfast and lunch bowls.

All it takes is creativity to prepare nutritious and flavorful dishes using beans and grains in recipes.

A staple in many cuisines around the globe, especially China, Mexico, India and Brazil, beans and grains have been nourishing the world for thousands of years.

Did you know?

• Lentils were eaten 13,000 years ago in the Middle East.

• Beans are considered symbols of good luck and prosperity in many cultures. In regions in the United States, it is customary to eat black-eyed peas on New Year’s Day. They are eaten at Rosh Hashana, the Jewish New Year as a symbol of a prosperous year ahead. A good friend from Brazil prepares lentils on New Year’s Eve, symbolizing wealth and good fortune, his culture’s tradition he continues here in the U.S.

• Beans come in all shapes, colors and sizes, and come in thousands of varieties.

• Quinoa (a complete protein on its own), farro, spelt and amaranth are ancient grains that have gained popularity due to their health and nutritional benefits. They were part of the diet of ancient civilizations. Everything old is new again!

• Rice, millet, sorghum, buckwheat and rice are among the gluten-free grains, the perfect option for those with diet restrictions.

My goal to include more beans and grains in my diet led me to getting a copy of “The Complete Beans & Grains Cookbook: A Comprehensive Guide with 450+ Recipes,” by the editors of America’s Test Kitchen (2024, $34.99)

And complete it is…. before presenting the recipes, there is an in-depth discussion about beans. You’ll learn about common beans vs. heirloom beans, colors and flavors. There is a compilation of two dozen dried beans used in the recipes. Each bean is discussed in detail, including tasting notes and the recipes they are used in.

From here you’ll master how to cook dried beans resulting in the perfect flavor and texture. For those who prefer to use the convenience of canned beans, that’s covered, too. This is followed by a primer about lentils, a member of the legume family as well as other legumes such as fava beans, green beans, peanuts and soybean varieties.

Then, it’s onto grains: common, whole and heirloom. Twenty-one grains are discussed in detail, plus which recipes they are used in. Then, how to cook grains along with a helpful chart to keep handy. The next section is about varieties of rice used in the recipes along with a rice cooking chart. Concluding the introduction is the equipment that was tested by the test kitchen to cook beans, grains and rice.

Along with the signature headnotes, for which America’s Test Kitchen is known, the recipes that call for heirloom bean and grain varieties that might be more difficult to find, and a-bit-more-expensive, substitutions for a common grocery store alternative, are given. In a hurry…recipes that can be prepared in 45 minutes or less are flagged.

The editors said:“ Even if you are an old hand at cooking beans and grains, there are hundreds of inventive recipes waiting for you. There are traditional recipes for Hoppin’ John, Tacu Tacu and Adasi. There are comfort classics including New England Baked Beans, Ribollita and Arroz con Pollo. There are celebratory dinners such as Chickpea Bouillabaisse, Kibbeh bil Sanieh and Plov.

Let’s get started with these recipes ….

Nutty, earthy farro is one of the fastest-cooking whole grains around, and it works to make the perfect good-for-you Farro Salad With Roasted Eggplant. (Courtesy of America’s Test Kitchen)

Farro Salad with Roasted Eggplant

Serves: 4 to 6

Total time: 1¼ hours

The headnote says: “Why this recipe works: Nutty, earthy farro is one of the fastest-cooking whole grains around, and it works to make the perfect good-for-you grain salad. While the farro cooks, we broil cubed eggplant until it’s nice and brown, which brings essential meatiness and savory, caramelized flavor to the salad. A hefty amount of jarred, roasted red peppers add sweetness and extra veggie goodness.

“Once the farro is cooled, we toss everything together with thinly sliced scallions and a lemony dressing that permeates the whole dish. Do not use pearl, quick-cooking, or pre-steamed farro (check the ingredient list on the package to determine this) in place of the whole farro.”

Ingredients:

1½ cups whole farro

½ teaspoon table salt, plus salt for cooking farro

1½ pounds eggplant, cut into ½‑inch pieces

6 tablespoons extra-virgin olive oil, divided

1 teaspoon grated lemon zest plus 1 tablespoon juice

1½ cups jarred roasted red peppers, rinsed, patted dry, and cut into ½‑inch pieces

3 scallions, sliced thin

¼ teaspoon pepper

Directions:

1. Adjust oven rack 4 inches from broiler element and heat broiler. Bring 4 quarts water to boil in large pot. Add farro and 1 tablespoon salt and cook until grains are tender with slight chew, 15 to 30 minutes. Drain farro, spread onto rimmed baking sheet, and let cool for 15 minutes.

2. Meanwhile, toss eggplant with 3 tablespoons oil, then transfer to aluminum foil–lined rimmed baking sheet and spread into even layer. Broil eggplant until well browned, 15 to 17 minutes, stirring halfway through.

3. Whisk remaining 3 tablespoons oil and lemon zest and juice together in large bowl. Add cooled farro, eggplant, red peppers, scallions, pepper, and salt and toss to combine. Season with salt and pepper to taste. Serve.

Buckwheat Tabbouleh features bulgur parsley, mint and chopped tomatoes tossed in a bright lemon vinaigrette, classic Mediterranean tabbouleh has a refreshing flavor profile that makes it a great light side. (Courtesy of America’s Test Kitchen)

Buckwheat Tabbouleh

Serves: 4

Total time: 35 minutes, plus 45 minutes cooling and resting

The headnote says: “Why this recipe works: Featuring bulgur (a product of the wheat berry), parsley, mint and chopped tomatoes tossed in a bright lemon vinaigrette, classic Mediterranean tabbouleh has a refreshing flavor profile that makes it a great light side. To give this classic our own spin, we swap the bulgur for another grain: mild, appealingly earthy, buckwheat groats.

“Because buckwheat contains a fair amount of starch, we make sure to cook it pasta-style in plenty of water; the water washes away the excess starch, producing separate, evenly cooked kernels. For the herbs, we add plenty of fresh, peppery parsley; 1½ cups has just enough of a presence to balance well with ½ cup of fresh mint. To ensure undiluted, bright flavor in the final tabbouleh, we salt the tomatoes to rid them of excess moisture before tossing them into the salad.”

Ingredients:

¾ cup buckwheat groats, rinsed

½ teaspoon table salt, divided, plus salt for cooking buckwheat

3 tomatoes, cored and cut into ½-inch pieces

2 tablespoons lemon juice

Pinch cayenne pepper

¼ cup extra-virgin olive oil

1½ cups minced fresh parsley

½ cup minced fresh mint

2 scallions, sliced thin

Directions:

1. Bring 2 quarts water to boil in large saucepan. Stir in buckwheat and 2 teaspoons salt. Return to boil, then reduce to simmer and cook until tender, 10 to 12 minutes. Drain well. Spread buckwheat on rimmed baking sheet and let cool for 15 minutes. (Buckwheat can be refrigerated in airtight container for up to 2 days.)

2. Meanwhile, toss tomatoes with ¼ teaspoon salt in bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let sit for 30 minutes, tossing occasionally.

3. Whisk lemon juice, cayenne, and remaining ¼ teaspoon salt together in large bowl. Whisking constantly, drizzle in oil.

4. Add drained tomatoes, cooled buckwheat, parsley, mint, and scallions and gently toss to combine. Cover and let sit at room temperature until flavors meld, at least 30 minutes or up to 2 hours. Toss to recombine and season with salt and pepper to taste. Serve.

Corn Pudding is a rustic, souffle-like casserole. (Courtesy of America’s Test Kitchen)

Corn Pudding

Serves: 6 to 8

Total time: 1 hour

The headnote says: “Why this recipe works: Recipes for this rustic, soufflélike casserole, a traditional part of many a Thanksgiving spread, often call for boxed corn muffin mix and canned cream corn, but here we opt for a fresher take. We swap out the creamed corn for frozen corn kernels, which have a better texture and more flavor than canned. To ensure a silky base brimming with the flavor of sweet corn, we buzz some of the kernels with cream in a blender.

“In place of the boxed muffin mix, we simply combine flour, cornmeal, salt, sugar, and a touch of baking soda; for rich flavor and light texture, we add sour cream and melted butter. Baking the mixture for 35 minutes in a 400-degree oven sets the pudding without drying it out.”

Ingredients:

1 pound frozen corn

¾ cup heavy cream

½ cup (2½ ounces) all-purpose flour

⅓ cup (1⅔ ounces) cornmeal

¼ cup (1¾ ounces) sugar

1¼ teaspoons table salt

¼ teaspoon baking soda

1 cup sour cream

6 tablespoons unsalted butter, melted

1 large egg, lightly beaten

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8-inch square baking dish. Combine corn and ¼ cup water in microwave-safe bowl. Cover and microwave until corn is tender, about 7 minutes. Drain corn.

2. Combine cream and 1½ cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour, cornmeal, sugar, salt, and baking soda together in large bowl. Whisk sour cream, melted butter, egg, pureed corn mixture, and remaining corn together in separate bowl. Whisk sour cream mixture into flour mixture until combined. Transfer batter to prepared dish.

3. Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm.

Recipes courtesy of America’s Test Kitchen.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.

#Beans & Grains cookbook #America's Test Kitchen

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gaosbu433 · 2 months

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Skincare tips, 8 beauty and skincare tips

Skincare is a key concern for every beauty loving woman and can be said to be a daily routine. However, many people, even when using expensive skincare products, find that the condition on their faces is still unsatisfactory. Today, let’s introduce some skincare tips.

Skin cleansing

Maintaining skin cleanliness is the foundation of skincare, which means it is important to clean the skin in the morning and evening every day, but do not use overly complex cleansing products. If you want to apply makeup, try to put on light makeup as much as possible, and be sure to remove it carefully every night without leaving any residual makeup.

2. Skin care

Many people will have a series of skin care products. It is suggested to choose pure natural plant essence liquid as far as possible to protect the skin, mainly to moisturize and repair the skin. Do not use artificially synthesized skincare products with complex ingredients to avoid irritation to the skin.

3. Whitening

Sunscreen is the foundation of whitening, so it is important to avoid prolonged exposure to sunlight when going out. In addition, you can eat more barley Congee, oatmeal Congee, Snow fungus soup, Winter melon soup and other foods, or directly use rice washing water to clean the skin, which can play a very good whitening effect.

4. Wrinkle removal

In addition to those special essence and cream, you can also often eat honey, black beans, soybeans, white fungus, bird’s nest, yam, peach gum, pumpkin and other foods to eliminate wrinkles. You can also use aloe gel, native honey to protect your skin, which can effectively supplement nutrients such as colloid and vitamins, making your skin full of elasticity.

5. Fade color spots

The direct cause of pigmentation is pigment deposition, but it is also related to pathological factors such as endocrine disorders, such as liver disease causing melasma. Therefore, in order to remove pigmentation, it is necessary to first eliminate the primary disease, and then use some methods to lighten the pigmentation.

6. Acne removal

Facial acne, blackhead acne, acne marks and other problems are also important problems that hinder the skin. Therefore, the first thing to do is to eliminate mites and other factors that can cause acne, and then consider some acne elimination methods, such as pearl powder, Qizibai facial mask, and mung bean kelp soup.

7. Detoxification

If you put in a lot of effort to take care of your skin but never achieve the desired results, then you need to consider whether skin problems are caused by high levels of toxins in the body. Only when the internal environment of the body is clean can the face be clean. Therefore, it is important to eat more fresh fruits and vegetables in daily life, and drink honey lemon water every morning to keep bowel movements smooth and promote detoxification in the body.

8. Going to bed early

Going to bed early is the best beauty method. People who can consistently go to bed after 9 o’clock can not only better maintain their physical health, but also make their complexion rosy. Problems such as dull skin and acne can be greatly improved. Those who often stay up late look at least ten years older than those who go to bed early.

Conclusion: The above is an introduction to skincare knowledge. I believe that every beauty loving woman has her own maintenance experience, but many things are common. For example, if you want to have fair, smooth, and delicate skin, you must first ensure that your internal environment is clean.

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jeninthegarden · 5 months

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2024 Seed List

Carry on!

There was no fall planting. The summer’s deluge kept all things green growing and bushy, but nothing bloomed or fruited. Timing-wise, the spring planting schedule was perfect and the garden was fully planted and mulched, and weed free! The greens and peas flourished. All the roots and brassicas germinated. The companion planting was perfect. The kale was prolific right out of the gate, combination of transplants, regrowth and self germination. I purchased celeriac and cabbage and brussel sprout seedlings, got them in early and they were robust. I managed to germinate 12 zucchini plants and nasturtiums. I had 4 different types of sweet potato slips successfully transplanted. My lupines returned and even bloomed. And for a few verdant weeks all was picture perfect. Then the rains set in, things got bigger and bushier. All the root crops remained tiny threads with giant green tops. The radish-turnip-pepper companion planting fell apart as the radish tops over-shadowed everything and the pepper plants rotted away.

Years past I have purchased predominantly from PineTree Seeds because their prices have been lowest. Not this year. This year they are among the most expensive, and their assortment is not interesting. Johnny Seed and Territorial Seed have historically been the most expensive but have the greatest variety, but this year Johnny Seed is in the middle range because they sell so many more seeds per package. I like to get more seeds from Hudson Valley Seeds and Fruition Seeds because both companies are actually in my planting zone and offering seed varieties that grow here, and that I should therefore be able to grow here without too much difficulty. Fruition is in the middle range this year, and Hudson Valley among the least expensive. They do not, however, have a great variety. Burpee always has something new that I fall for. And to be fair, their new varieties are always good. RH Shumway also always has something different, and I find their old fashioned newsprint, black & white catalogue charming.

The following seed list is comprised of just the edibles I am ordering.

Legumes:

Bush beans: “Velour”. A compact, bush-habit plant, very heavy-bearing bright purple, stringless pods over a long season. This is my top choice for bush beans. Very heat and drought tolerant. This past season it was the only summer bean to produce. Finding it can be tricky. This year, Hudson Valley Seed has them.

Fava beans- “Varoma” from Johnny Seeds. Whereas last year there were 5 or 6 varieties on the market, this year only Johnny Seed has any variety besides Broad Windsor. I have had good success with Varoma in the past few years. I had spent several years, a decade ago, trying to grow Broad Windsor without luck.

Noodle beans: May take a break from these this year. Or plant what I already have. They are yardlong, shoestring pod, pole beans that have a very nutty flavor. But they require very strong support.

Pole beans- “Cave Beans” a 1500 year old heirloom from the southwest from RH Shumway. “Hank’s Xtra Special Bake Bean”, rare heirloom from Hudson Valley Seed. These are random choices because they sound interesting.

Runner beans: I have a lot of these that were never planted in the past two years so, maybe they make it into the ground this year. They are sweet and rich flavor, a bit like fava bean, but meatier, good in salad or soup.

Shelling Peas: “Dual Pea” from RH Shumway is a fast growing, medium sized shelling pea with 12 peas per pod. Nothing compares to the taste of a raw, fresh shelling pea.

Snap Peas: “Sugar Daddy” is an award-winning snap pea from Hudson Valley Seed. Fast growing and bush type. I also saved a bunch from the 2023 harvest, so will certainly plant those.

Soybeans: “Panther” from Hudson Valley Seeds. I only ever eat soybeans steamed, in the pods with salt as a finger food snack.

Fruits:

“Cardoon” I will buy seedlings from the local nursery – there were plenty available last year so hopefully the trend continues. Looks like aloe vera and tastes like artichoke. It is cold hardy and perennial – I have seen it in botanical gardens, in winter, here about alongside Salad Burnett.

Corn – “Kandy Corn” a sweet corn from Burpee. This is a variety I have grown successfully in the past. It is an enhanced sugar variety making it exceptionally sweet.

Cucumber- “Double yield” double duty pickling and slicing variety from Hudson Valley Seed.

Eggplant: I will buy seedlings from the local nursery. Need a break after 3 years of germinating hundreds of exotics and getting no fruit.

Gourds- No gourds this year! Pinky swear.

Melon – “True Jenny Lind” aromatic musk melon from Hudson Valley Seed. “Olympic Express” from Burpee is a prolific, early maturing orange melon.

Okra – “Baby Budda” has proved to be the most successful – small, compact plant suitable for patio containers, super productive and early maturing from Burpee.

Pepper – I will buy seedlings from the local nursery. Haven’t had a decent harvest since I planted them in the orchard, so I’m taking a break from germinating them.

Tomatoes – I will shop locally for other seedlings. Not starting my own this year. Plenty of varieties of seedlings are available.

Watermelon: “Sweet Siberian” yellow fleshed, short season small from Hudson Valley. “Ambrosia” small, sweet and short season red flesh from Fruition Seeds.

Winter Squash and pumpkins: “Candy Roaster” winter squash from Hudson Valley Seed, a banana shaped heirloom from Apalachia. And I still have a ton of unused seeds to try from the past two years.

Zucchini- “Cupcake”from Burpee – a new hybrid that is round like a bell pepper and supposed to be excellent for stuffing. Expensive.

Roots:

Beets: I’m refocused on cylindrical beets, for spacing purposes. “Cylindra” from Hudson Valley Seed

Carrot: pelleted seeds was a waste. So back to regular seeds, I’ve ordered “Yellowstone”, a 9-inch yellow variety from Hudson Valley Seed.

Celeriac: I will buy seedlings from the local nursery. This worked so much better than growing from seeds.

Parsley Root: Not doing it this year.

Parsnips: Ordered “White Spear” from Territorial Seed which is a yard long(!) variety. I winter sowed some this past fall, in the front flower bed, with the garlic.

Potatoes: Going back to growing them in containers. I will buy some from the store and sew them to avoid the horrible shipping costs. “Makah Ozette” This looks like a fingerling variety of Occa, a small south American tuber predating the potato. It is supposed to be nutty and creamy, from Burpee. I’m a sucker.

Radish: like beets, I’m focused on cylindrical radishes. “Nelson” an improved French breakfast type, from Johnny Seed. “Shunkyo” a Chinese long, hot-sweet daikon, carrot shapped for spacing.

Rutabaga: Not doing it this year. Unless I plant the seeds I already have.

Sweet Potatoes: Growing my own slips over winter. Will grow in containers since the floods stunted their growth in 2023.

Turnips: “Long Noir” a long, black-skinned turnip that is very sweetfrom Fruition Seed. “Scarlett OhNo Revival” a red skin, white flesh turnip with edible greens from Hudson Valley.

Greens:

Arugula: “Wild Arugula” the fast growing, heat tolerant, wild heirloom variety from Hudson Valley Seed.

Chard: “Perpetual” a long season, heat resistant that regrows for several years from Territorial Seed. “Silverado” a large, silver chard from Hudson Valley seeds with short, tender stems, heat resistant and makes a good spinach substitute in the hot summer.

“Claytonia” from Fruition Seeds. It is a succulent green that looks like a bouquet of little lily pads.

Escarole: “Batvian Full Heart” from Hudson Valley Seeds. Good for braising and bean soups.

Lettuce: “Sunland” a heat resistant romaine with very thick, crisp leaves from Johhny Seeds. Early varieties “Ithaca” NY State iceberg and “North Pole” from Hudson Valley Seed. “Wildest Mix” from Territorial Seed

Mache: “Mache” from Hudson Valley Seed. “NY Hardy Mache” from Fruition Seeds.

Orach: “Ruby Red Orach” from Hudson Valley Seed; a violet red, velvet leafed spinach that grows on an 18 inch, upright stalk.

Radicchio: “Red Traviso” a loose leaf red variety from Burpee. The only radicchio I could find for less than $6 dollars a packet.

Spinach: “Giant Winter” from Fruition Seeds.

Brassica:

Asian Greens: “Tatsoi” fast growing 6-inch rosette from Hudson Valley Seed. “Celtuce” Spring Tower, a tall lettuce with a celery like stalk, from Johnny Seed.

Broccoli: “Turkish Rocket”, a perennial broccoli raab from Fruition Seeds.

Chinese Cabbage: “Red Trumpet” a tall, fluted pink variety from Johnny Seed.

Cauliflower: “Baby Hybrid” a small 3 inch heads with edible leaves, from RH Shumway. Other than that, I will buy seedlings of “Fioretto” an open head, branching cauliflower, and for “Romanesco” a green, geometric looking pyramid crown hybrid that has a very nutty flavor.

Collards: champion from Hudson Valley Seeds

Kale: “Autumn Star Kalettes” from RH Shumway, are a cross between kale and Brussels sprouts that look like kale roses. “Mermaid mix” from Fruition Seeds is a baby kale mix of lacy, frilly, purple, blue and green kales.

Mustard: “Wasabina” a frisse variety mustard that tastes like wasabi/horse radish from Hudson Valley Seeds. “Giant Red Indian” mustard, I don’t plant this anymore because it self-seeds everywhere.

And, because they seem to go with the brassicas in planting rotations, the alums:

Chives: still have seeds left from last year.

Garlic: I planted several heads of both standard and elephant garlic in the front flower bed in the fall.

Leek: I have better luck with buying the sets instead of starting from seed.

Onion: I am doing the regrow project. It works very well.

Scallions: I am doing the scallion regrow project.

Shallots: “Cuisse du Poulet du Poitou Shallot” from Fruition Seeds are shallots the size of a chicken thigh. I’m obsessed and can’t let go. Germinated it but never got it past yarn width sets because of the rain.

Flowers for companion planting:

Marigold: “Mexican Mint” a Mexican variety that tastes like anise and tarragon, from Hudson Valley Seeds. Plus I have plenty of giant gold and orange seeds left.

Nasturiums: “Tall Trailing Mix” vining variety that grows to 6 feet long from Territorial Seed.

Herbs for companion planting:

Basil: will buy seedlings to keep in pots and plant under the tomatoes

Borage: I have seeds left from previous years, and it self-seeds.

Dill: I can buy seedlings locally. It is best to plant in pots or flower beds just to keep it away from the root crops.

Lovage:I have an established plant so I need to start harvesting the seeds to resow elsewhere.

Marjoram: waiting to see if it re-grows in the garden where I planted it 2023

Tarragon: waiting to see if it re-grows in the garden where I planted it 2023

Angelica: “Holy Ghost” did not germinate so we will try again.

Grains and Seeds:

Amaranth: Spinach variety “Cataloo” from Territorial Seed.

Quinoa: “Dejulis Pink Quinoa” from Hudson Valley Seed, rivals Love Lies Ableeding amaranth.

#backyard veg garden #hudsonvalleygardening

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suntodayseeds-blog · 6 months

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vegi1 · 7 months

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41 Vegan Breakfast Meals to Gain Weight

You need to have a meal plan that contains foods high in protein, healthy fats, and whole carbohydrates if you want to gain weight the proper way.

As a result, I’ve tried to include meals that strike the proper balance between flavor and nutrients in my list of plant-based breakfast ideas to help you gain weight.

Making sure you consume enough calories each day is a part of this. Whether you’ve been eating vegan for a short period or a long time, it’s crucial to make sure your nutritional requirements are covered.

When switching to a plant-based diet, many people lose weight, often accidentally, due to cutting out high-calorie items like meat, dairy, and other animal-based foods.

Track your calorie intake and add 250-500 calories to your current calorie intake.

Include protein at every meal and Choose High-calorie High-protein foods.

Eat more meals and snacks throughout the day. (Try to eat 5-6 meals a day.)

Don’t forget about healthy fats.

Exercise regularly. Exercise helps to stimulate muscle growth and repair.

Don’t forget the snacks

A filling breakfast like stuffed avocado toast, tofu scramble with vegetables and a side of baked potatoes or sweet potatoes, or overnight oatmeal topped with fruit, nuts, nut butter, and seeds like flax or chia are some of my favorite ways to start the day.

I make sure I eat enough food every day, among other things, by putting healthy fats like nut butter, olive oil, avocados, etc. in my diet.

If you enjoy smoothies as much as I do, you may up the calorie count of your favorites by adding some peanut butter, almond spread, hemp seeds, or vegan protein powder.

Lunchtime favorites include sandwiches and wraps with a cup of soup or a side salad.

Chickpea salad on a sandwich or wrap is a fantastic option and also happens to be one of my kids’ favorite meals for school.

I enjoy having a substantial serving of whole grains for dinner, such as brown rice or quinoa, along with tofu or tempeh, beans, or hummus, as well as a lot of vegetables, and I like to finish it off with roasted pumpkin or seeds of sunflower or toasted seeds of sesame. Also legume-based pasta like chickpea or lentil may make a filling meal.

If you’re following a vegan diet and hoping to gain weight or, like me, you exercise and want to build muscle or keep it off, there are many delicious and fulfilling methods to up your daily calorie intake.

This collection offers some excellent high-calorie vegan morning food suggestions to get you going.

Tofu: One of the best options is black pea or chickpea tofu to get your daily protein. Which you can add to breakfast sandwiches and salads

Homemade vegan cheese: You can make vegan cheeses at home using cashews, sunflower seeds or pumpkin seeds. Spread it on breakfast and serve it with walnuts, tomatoes and cucumbers.

Tempeh: Tempeh is a mildly nutty food made from slightly fermented soybeans.

Chickpeas: You may roast them, make hummus out of them, or create pancakes and waffles using chickpea flour.

Hemp seeds: Hemp seeds are simple to incorporate into smoothies or to sprinkle over toast.

You can use soy milk in coffee, oatmeal, cereal, and smoothies.

Oats: A great approach to increase your diet’s protein intake is by eating oatmeal. Oatmeal can also be supplemented with additional ingredients like soymilk, seeds, almonds, or almond butter.

Nut Butter: You can put nut butter on toast, pancakes, waffles, oatmeal, and smoothies.

Chia Seeds: Use these to make a delicious chia pudding, as well as smoothies, baked goods, and porridge.

Seitan: Seitan is a high-protein, wheat-based meat substitute. You can slice and grill seitan and add it to breakfast wraps or salads. Lentils: Lentils are rich in protein and fiber. You can add cooked lentils to oatmeal or use them to make pancakes and cakes. Also, Iranian breakfast lentil soup is great for breakfast.

Beans: One of the best sources of protein for vegetarians is beans. You can add baked beans to burritos, bowls, or breakfast salads.

Nuts : Nuts are an excellent source of protein, fiber and healthy fats. You can add them to oatmeal, salads and smoothies. To increase your daily weight, include 5 almonds or walnuts in your breakfast.

The traditional rolled oats are no-cooked overnight and are served cold. To keep this dish vegan, prepare it with water or plant-based milk; omit the honey or replace it with agave nectar instead.

Combine your preferred ingredients with your overnight oats. You can substitute any of your preferred high-protein toppings, such as chopped almonds and banana slices, for the fresh strawberries and sliced almonds that are called for in this particular recipe.

Total Time: 10 min

Calories: 376

Protein: 13g

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rabbitcruiser · 11 months

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National Eat Beans Day

National Eat Beans Day (or National Eat Your Beans Day) occurs on July 3 each year, and we guarantee it will be a holiday that will give you a whole new appreciation for legumes as a food group. And if not, perhaps our fun facts and riddles will have you full of beans. Try this one on for size — ‘I am a bean, very lean. I am not fat, I’m sure of that. Like all beans, I’m small and round — but unlike others, I don’t grow in the ground’. Giving away the answer would be too easy, but we’ll give you a hint — this may be a kid’s favorite kind of bean. It may also surprise you to know that beans are not strictly classified as ‘veggies’ either since legumes by definition are any seeds or fruits that grow within pods or the edible pods themselves, which grow on leguminous plants (i.e. those belonging to the pea family). This opens up a whole world of beans to us, which should be exciting, especially for those who grew up being forced to eat beans as a vegetable.

History of National Eat Beans Day

Though the exact date and reason for National Eat Beans Day being made a holiday are not known, we do know that the history of the bean itself predates even the invention of the pots used to cook beans. Bean cultivation dates back as early as 7,000 years ago, making it a staple that has stood the test of time, and we’re not surprised. With amazing health benefits, legumes are plant-based, protein-packed powerhouses of nutrition. So this also means that they’re for everyone, no matter the diet or lifestyle choice. It’s very rare to find a person allergic to beans too, though some legumes can trigger allergic reactions, such as peanuts.

Beans are originally from wild vines which grow in Central and South America. This is known as the common bean, and since then, thousands of bean varieties exist today and are cultivated all over the world. They are one of the most versatile crops and can be grown almost anywhere. 5,000 years ago the lima bean and other varieties were a popular favorite among the Incas and Aztecs, and the popularity of beans is so much so that they are worth a mention in Homer’s “Iliad,” where he uses beans as a metaphor. Ancient Egyptians seem to have also been partial to beans and lentils, as paintings and physical evidence shows that bodies were buried with beans, to nourish them on their journey to the afterlife. By the 1500s, with the advent of trade via ships, beans began to reach all the corners of the globe and more varieties began to be cultivated. Though often viewed as a poor man’s food, beans have been an important source of nourishment for people in dire circumstances; such as the soldiers who fought in the First and Second World Wars, or the Europeans who were dying out due to the spread of the plague in Europe, during the Middle Ages. Who would have thought beans could be such lifesavers.

National Eat Beans Day timeline

700 B.C. The French Revamp Vegetable Soup

The French begin to add chickpeas to their vegetable soup, making it a heartier meal in every way.

800 A.D. Chickpea Cultivation Helps Save Lives

Emperor Charlemagne orders the cultivation of chickpeas to save people from the ravage of war, and it works.

1700s Beans Spread Across the World

With the increase in trade, beans begin to be traded all over the world.

1920s Beans Help Ward Off the Great Depression

Beans become the poor man’s meat during the Great Depression in America, enabling many families to survive.

National Eat Beans Day FAQs

What are the healthiest beans to eat?

The top nine healthiest beans/legumes to eat are — chickpeas, lentils, peas, kidney beans, black beans, soybeans, pinto beans, navy beans, and peanuts.

Is it bad to eat beans at night?

Yes, eating beans at night is not recommended. This is because beans can cause indigestion or gas problems, so it’s better to stick to eating that bowl of chili during the daytime.

Is it okay to eat beans every day?

Yes! Not only are beans low in fat, but they are also great sources of protein and fiber, and they come packed with nutrients like iron, folate, calcium, and potassium. This can help protect against high cholesterol which may lead to heart disease. The recommended portion size of beans/lentils is 25-38 grams a day.

National Eat Beans Day Activities

Eat beans

Grow your own beanstalk

Fix up a care package

Yes, you guessed it. Sometimes simplicity is everything. In this case, we’re keeping it real simple, by telling you to go eat some beans — green, black, red, or yellow — the choice is yours. Boil them, bake them, saute them, mush them, or eat them raw; beans are bound to have your body thanking you for years to come.

Though we cannot guarantee a hen laying golden eggs at the end of it, we can guarantee that there’s nothing better than the feeling of eating your own home-grown produce. And what’s more, the golden glow of health which your beans will bring you is worth far more than any golden egg-laying hen!

One of the things we love about beans is how affordable (we daresay cheap even) they are. So why not take the time to gather some different types of legumes, a hand-written little booklet of recipes, and give them to a family who may need extra beans.

5 Recipes We Bet You Never Thought Used Beans

Beanie brownies

Honey-roasted chickpeas

Navy bean pesto

Bean burger

Alfredo sauce

These ooey-gooey delicious brownies come with a surprising twist — black beans are the star ingredient!

Step aside, caramel popcorn, as this delicious, crunchy snack takes over the coffee table at your next movie night.

Pureed navy beans with any greens can make an amazing and hearty pesto sauce.

All the flavor, all the protein, but not meat. Perfect for everyone, even those hardcore meat lovers.

White beans can make the perfect, silky alfredo sauce, which will cause all to go “mama mia”!

Why We Love National Eat Beans Day

Beans are healthy

Beans have a variety

Beans are cheap

If we have not said this enough times already, we will say it again — beans are so good for you. Not only are they amazing sources of protein and fiber, but they also contain folic acid, iron, potassium, and calcium, all of which are beneficial to prevent all sorts of medical conditions.

Some say that there are as many as 4,000 varieties of beans out there. If that doesn’t inspire you to start exploring and experimenting in the kitchen, we don’t know what will. Trying out different beans can also bring you one step closer to exploring a whole new cuisine or culture, and variety is the spice of life, after all.

We’re glad that beans were overlooked by the rich snobs throughout history so that we all can enjoy the delicious benefits of beans without feeling the pinch in our pockets. For something to be cheap and nutritious almost stretches belief.

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