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Making the Stinky, Sticky, Slimy Beloved Superfood of Japan: NYrture Natto | food. curated.

But, to me, that’s fun, you know it’s interesting. It’s something to talk about. Nacho truly, is the Japanese cheese? It’s a vegan version of a you know, really complex umami rich, like washed rind, cheese and yeah. Many cheese lovers really enjoy natto and see that that parallel in the flavor profile, it’s a food that I feel like more people need to have access to, because I think it can benefit a lot of people by incorporating it into their diets hi.

My name is ana anat ani, i’m the founder and owner of nurture food, which makes natto in brooklyn new york natto is, is really a ubiquitous food and everyday food. That’s most commonly eaten for breakfast. Yes, I feel, like I have sort of taken on the mission of being a cheerleader, a spokesperson, an evangelist for natto in the in America, and it really is because I I truly believe that natto is just so special, so unique.

I think, if there’s any food on earth that deserves to be called a superfood, it’s not Oh in a weird way: I’m I’m an urban farmer, an urban microbe farmer, I grow bacteria and those bacteria eat soybeans and they help me produce natto yeah, I’m a nerd! So this is day one of nature’s natto making process every bath starts with this step, which is me hand sorting through the beans about the process and our beans are beautiful and fantastic.

I like to think that every single nacho being we sell, has passed underneath my eyes, I’m a microbiologist actually and that’s how I got into this business just being fascinated by by the by the power of of the microbial world. And so you know I’m interested in how consuming some of these good bacteria, these probiotics types of bacteria, in the form of fermented foods, how that impacts, human health, our first products, so those little white nuts are actually chemically pure umami taste.

I mean there’s documentation like written documentation describing natto for over a thousand years in the West and in America it’s virtually unknown. It makes me think that if more adults would come to natto with just an open minds, a lot more of them might find that they actually like it. This might be excessive, but I readed them ten times. You know soak them, agitate them and then dump out the water, and then they sit in the bath overnight are able to of to hydrate.

So they will swell to over twice twice the weight and volume. When I first learned how to make not two from a fifth generation not to maker in Tokyo, he told me that the most important step was to choose the best bean you could to start with, and he was right. The best nachos soybeans in America are grown in the northern Midwest, mostly in North Dakota, and something that a lot of people don’t realize is that most of the natto that’s made in the world ie the natto that’s made and sold in Japan is actually most of It is made from u.

S. Grown soy and the bulk of that also from North Dakota. Specifically, so we also have black soybeans and then another brown bean which is certified organic natto soybeans, are are very different from the typical commodity soybean. Thus they’re non-gmo sort of by definition, but soybeans that are used to make nacho by any decent automaker our really beans that have been selected carefully selected over generations to be ideal.

For this particular fermentation process. What makes nurture natto unique our natto is fresh. It’s never been frozen, unlike all all the natto that is imported from Japan is frozen before export and that’s important one because you know freezing and thawing foods can really affect its taste and its texture. But two if people are motivated by eating natto for its health benefits, freezing and thawing also significantly damages those health benefits as well.

Oh is it got some sugar to it? It has at least three completely unique properties that are, unlike any other food on earth. Okay, number one: it’s probiotic right: it’s fermented with bacillus subtlest, which is a member of the healthy gut microbiome. So it’s a probiotic bacteria that isn’t found in any other fermented foods, certainly in the West. So a second one is that natto is the most concentrated food source of vitamin k2 of any food on earth and it beats any other by an order of magnitude, and so vitamin k2 is essential for for bone health.

But it’s also very important for cardiovascular health. It doesn’t matter how much calcium you eat if you don’t have enough vitamin k2 to help recruit it out of your bloodstream and bring it to your bones. It accumulates and causes arterial calcification and leads to heart disease. The third reason is that there’s an enzyme named after natto, it’s called natto kinase, and this enzyme is a natural blood thinner.

It has an enzymatic activity which actually has been shown to be capable of breaking down blood clots and the only natural source of it is natto. Well, there are some cardiologists, actually you who are starting to promote. Not to so you know, we’re really hoping to work with health, healthcare providers to educate them and hel them educate their patients. Whether your reason is the vitamin k2 or the natto kinase content or or the probiotics.

You know why not at least give it a try and eat the food which is one delicious. I think cheaper than taking a pill and three you get all three of these benefits at once. Many Japanese people have told me that our natto is the most delicious. Not toe that they’ve ever had either here or even in Japan, which is great to hear. I’ve also gone to the National nacho competition in Japan and met many natto producers from Japan and also gotten really high praise from natto producers in Japan.

I think this favorite moment of mine in the entire you know week-long process of making the nacho is that moment like after the fermentation is complete when I get to just pull back the film on on a fresh tray of nacho and just see that Nevernever stickiness, Those spiderwebs sort of coming off the off the beans and sort of the the the more resistance I have from those strings, the better. I know the fermentation is the better than natto, so it’s also sort of a quality control assessment at the same time, but I love that feeling of like the the biofilm resisting my pull so yeah.

We really look at this as as a long game we’re at the very beginning of it right now, but you know I I suspect it may take ten years, maybe twenty years or not so to become known enough for people to recognize it as a thing as A food so it’ll take a while and a lot of Education and exposure like this to just spread the word or logo. Many people comment on our logo. It’s actually a mathematical function, it’s a Fermont spiral or a parabolic spiral, and I loved it because the center of it kind of looks like a yin-yang symbol and to me it represents the two ingredients and our food, the soybeans and the probiotic bacteria.

It’s sort of coming together and synergizing and making something better, bigger, more beautiful than the two components alone.


 

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1051795

Superfoods: Raw Soup Class. ‘Manna – The Ubuntu Living Show’

Welcome back to raw food prep class. Today, we’ve got another delicious recipe for you and we’re going to get into some of the liquid feasting, and what do I mean by that? I mean soups, making soups once again, soup making is one of those staple foods.

Everyone eats soup, everyone. Most people know how to make soup. Soup is normally just boiling vegetables in water until it just become soup. What we’re going to do today is make soup, probably faster than you’ve ever made before tastier than you’ve ever seen. Tasted. Well, when you make it yourself tastier than you would have ever tasted before and colorful, amazingly colorful, not losing all of that color in the cooking and we’re going to do that is with using our blender.

🙂 – >FUNFACT: Pumpkin seeds are a great addition to Soups!

Now, once again, I’m going to be using the power blender, but you can use a hand blender with this recipe or you can use a normal smoothie maker with this recipe it will work with that. You might just need to build a little bit longer. The recipe we’re going to be doing is a tomato and red pepper soup. So we’re going to be blending up tomatoes, red peppers and some other ingredients, and literally five minutes.

Your supers done on the table ready to be eaten soup normally as a half day to hold a affair with things slowly simmering and adding spices and getting the flavors right. Will this recipe it’s so easy, just tucking in a blender turning it on and having an awesome soup? So let’s get started you’ll notice. The first thing in the blender is that it’s got some water in it. Now this waters been warmed through slightly.

So that’s a boil: there’s just gotten a bit hot. That way we can have a hot soup and some of you were wondering or cold soups. None about that doesn’t have to be cold. You can have it warm by using hot water as your base. Okay, so we’ve got the hot water in there and now we’re going to get going with the tomatoes first and that’s some great big Tomatoes here start with 3, i’m going to pull off the little green, but that is actually poisonous.

If you have enough of that. Just chopping it into quarters is fine for the blender, so tomatoes are great to eat because they got a lot of something called lycopene in it. What happens with like a penis? It becomes more absorbable available when you’re blending it or you when you’re cooking it. As I’m not partial to cooking, I prefer blending it and using warm water does the same thing, but if you look at it tomato by cutting it open and certain segments of it as well, when you look at it, it’s just got the most beautiful water eNOS.

It’s great for for getting liquid into our systems for higher for making us hydrated, and it’s also particularly good for for the lungs and for the reproductive system with the seeds. Many benefits with tomatoes: okay to more urgently for tomatoes, are in next we go out red peppers. Now these are beautiful. Looking red peppers thing to remember with your red pepper, is that a green pepper is green because it’s not ripe, whereas a red pepper is a green pepper, that’s ripe! So it’s not there’s a different kind of pepper.

It’s just that the ones picked when it’s actually ripe and picking fruit when it’s ripe is much better for your health and picking fruit when it’s not ripe, because the fruit draws up all the nutrients at the end of its ripening period. So that’s when you’re getting most of the flavor developing as well. So it’s had a chance to ripen on the plant to absorb all those minerals in it that your body craves we’re going to chop that up into two squares to blend that through nicely as well.

This is another reason why, when you go to the shops, red peppers are more expensive than green peppers, because it’s quicker to grow something when you pick it not right to letting it grow all the way to being ripe. Okay, now he has an important question: what do you do with that? The seeds of the pepper you take it outside and you throw it in your garden and then it’s going to grow pepper plants, never waste anything out of your garden.

This is how many pepper plants does that maybe 30 or 40 red pepper plants that you can grow and, if you think of how much money that’s going to save you in the long run. Just from planting this, one pepper seeds phenomenal so really get into any of the fruit that you have, if you cut it open and their seeds in it, put it in your vegetable garden. True, okay, let’s do one more I like to add but more of this because it gives the super bit more of a texture to it.

It’s not so watery Tomatoes quite watery, so it does make the soup quite watery excellent, but the peppers in so tomatoes peppers. What else we got? Ah red, onions? Ok, so I use red onions. I prefer red onions to white onions because they’re red now the color in food indicates the antioxidants in the food antioxidants. Remember those things that stop us from rusting from the inside out and the more color it has the deeper the colors.

The more antioxidants are present, so the red onions got plenty of antioxidants in it. I’r just going to need about a quarter of a red onion for this amount of soup. Yeah quarter, rest of your red onion, keep and use that for another soup. Okay, now we’re going to get into some more flavoring aspects. We start off with basil. We’ve got a mixture of purple and green basil once again, purple color amazing, color too there’s so few foods are actually purple.

So if you can get hold of purple basil, excellent, excellent potent strong, smelling and tasting basil, so we’re given these or rinse we’re just going to pop all of that in their mothers or finish its go basil and bezels also incredibly easy herb to grow in your Garden, get a seedling, get some seed, get it growing. It really likes a lot of sunlight, so it’s normally only going to grow in the middle or towards the end of summer.

Okay. What else do we have for flavor? We have a little bit of rock salt, and this is Himalayan rock salt. It’s a type of salt. That’s been laid down, thousands, if not millions of years ago, and it’s a complete mineral salt like sea salt is so yeah. You could choose either sea salt or rock salt. I put a bit of that in this is very different salt to the salt that you get you buy, packets of iodized, table salt iodized table salt is not the same thing.

It’s gone through a process where a lot of the minerals are lost and a lot of toxic things are added to it. So make sure you getting a natural source of salt, either sea salt or rock salt is a thing to go through. Go for okay. What else have we got? Ah now we like to have our soup a little creamy, but I’m not going to use any animal cream in here. So i’m going to use nuts and I’ve got some cashew nuts raw cashew nuts and they’ll, give it a creaminess and slack more of a heaviness to the soup to make it more filling.

So I’m just going to put about a handful of cashews in there. Two more there we go. What else is on the table? We’ve got some olive oil, olive oil again bit of an oil eNOS and taste to you, soup for your soup. So just add in about a tablespoon to two tablespoons in there yeah that’ll. Do it that’ll sink through, and then we have all these ones? Let’s put these and go G berries. Now I talked about go geez all the time, because they’re amazing amazing, amazing food.

They have incredible nutritional values to them, so add them into whatever you can now. The reason I want to put them in the soup, firstly, is the color we’re trying to make a red soup red go G. Berries will make it an amazing red orange color. Second reason I want to add the goji berries is for its thickening properties. Go geez make the soup thick, so it acts as a natural thickness. You don’t have to use any other thickness yea once again, not a handful will be fine for that excellent got the goji zip.

Obviously the main thing the goat cheese are doing is upping the nutrient density of our soups and making it have more nutritional value for us and remember we eat for nutritional value. So you want to keep thinking I’m going to add the nutritional value of this meal. What else have I got our got a little bit of cayenne, pepper now, Kane pepper is a type of chili and I like to add chili pot, especially to the red soup color again, but also that spiciness goes very well with the red pepper and with the Tomato, if you don’t like spicy food, you don’t have to add it and Kane pepper is very spicy, so be careful that you don’t add too much in there.

Nothing i’m going to put in about half a teaspoon, I’m actually looking forward to a bit of spiciness. Today and in winter adding spices to your soup is an excellent way of making it warming to the body. So all our ingredients in you can see. I amazingly had layers other thing: you’ll notice is I’ve laded that the most water content foods are at the bottom. So that means that the tomato has got most water in its at the bottom and then goes.

I have to dry a dryer. That’s so that the blades, when they start spinning, have something to grab onto because if you throw the dry stuff in first it’ll, probably get stuck and then you’ll have to use the tamper to squash it or take it all out and put it back in. So this makes it blend a lot easier. Other things you could add are things like garlic. If you like garlic or any other herbs or aghanim is one that comes to mind, but you can play with flavors there.

But let’s get this blending and see what it looks like ready. You want to leave it blending, so you don’t hear, knocks and things because when it’s knocking the little bits are so solid bouncing around. We want a suit to be completely smooth, so you want to blend it until it’s looks and sounds like it’s completely smooth, so very much depends on what you’ve actually put in the blender okay. Now one of the most important things, obviously is the taste test.

Because have you put enough salt? Did you put in too much spice you’ve got to test all of the stuff and that you really can do only with your taste buds. So a teaspoon comes in handy for that wow. That is quite spicy, but I love it. It is excellent, so I’m going to pull that out into a bowl. You can see the amazing orange color in that. If you wanted a more red, you can add in more cane pepper or more goji, berries that’ll make it more red.

Now you have to garnish something properly and what I like the most is the sprouts that I’ve grown in the kitchen garden sprout errs. These are falfa amazing sprouts. Most people have had our felt at some point: grow them in your kitchen, garden, sprouter and then use a handful of that on top perfect. Now, you’ve got some living green sprout energy in your soup, and that’s it. We’ve made a tomato soup, it’s taken us maximum five minutes, it tastes amazing.

It looks amazing anyone’s going to be impressed and think that you’ve been slaving away at the stove for hours, but all you’ve done is just blended up a few things. So we’re going to tuck into that and enjoy that and try this at home see how it works out. If it’s not going smooth enough, maybe you need to likely steam your vegetables to get it soft enough. Maybe your blender can’t handle the the solidness, but just try it you’ll figure out a way to make it delicious now.

Why is this soup better than buying a soup or four shelf in a supermarket somewhere packaged one a ready made meal? Firstly, you’ve put your own love attention and energy into making it mom’s food always tastes better than any other food, and there’s a reason for that, because she loves to feed her children and in that way, when someone makes it themselves there’s always an energy of love And caring that comes through with that food and that can’t be matched with anything that you’re buying the shop.

Secondly, you’ve had control over the ingredients, so you know exactly what’s gone in there. You know you’ve put in good organic ingredients and you have not put in any poisons what poisons could be in there. Well, there could be preservatives that could be flavorants. It could be colorants. There could be all manner of poisons present in package soups that you got to be careful of. You have to read the ingredients and then you’ll learn about that.

What else yeah it’s as quick as may be pouring something in and mixing it through. Maybe a little bit longer, but certainly not as long as doing on a stove. So blending is much quicker for that and I suppose also you learning how to feed yourself as opposed to relying on a shop or someone else to do it for you, which is so important to do, knowing what to do for yourself to nourish yourself. Taking that time for yourself to actually honor your body, it’s the only body you have in this life and, if you’re expecting someone else to do it for you, it’s not going to happen.

You’re just going to get inferior grade low nutrient dense foods that are not going to give your body what it needs, which is that nutrient boost. The other thing, of course, is that the extreme processing that a lot of these things go in to go through to get onto the shelf means that it’s been very denatured. So any vitamins, minerals and nutrients, and certainly antioxidants, are probably not even there anymore by the time you end up eating it.

So, what’s the point of eating food, if it’s not actually giving your nutrition we eat for nutrition for nutrients, so you need to make your own to make sure you’re getting the nutrients in that’s enough reasons to start making your own soup and lastly, of course, is A taste amazing, so full flavor, you can add flavors to it. Okay, enough talking make your own okay excellent. Thank you! Sayonara, most of best soup ever yeah.

I think everyone’s going to want to try this come along. We’ve got some more balls back their legs. Oh around 70, a kilo. So if we’re using a hundred grams there’s a lot that normally picking back, I sell these little better. Oh yeah there were people of messenger Larry hands for, like twenty bucks, yeah grams of nuts father kept protein at all protein. Oh no! You want it now teaspoons, but hey. Thank you very yeah.

Oh you got Big Springs. No, I think, there’s no squeeze an asset makes it go long. Hmm, it’s not half an eater, you just hot water, right, hmm, hot soup! That’s man feels so light. It’s like eating light. Hmm, you are eating, like hmm, transform line, hmm lightly, sound mmm, but boiling water. You could you like to see popping on you, don’t have to use boiling water and the kettle has an anomaly. Point2 water does at 70 Celsius.

It doesn’t like going about 70 because that’s where the molecule stop being deranged, when your kettle will go to around it’ll, take most of the Sun would be around 78 I’ll quickly go to 70 and will stay there for about half the time. It’s boiling then, at the very end, for the last say ten seconds: they’ll shoot up 200. So you can stop it’s a 20 seconds before boils and it’ll be a 79 and 100 and your water wouldn’t have deranged and it’s not spoiling.

But my and that’ll burn your mouth 55 will, if you want it really 55 will burn your mouth and it changed their effect or anything. Well. How about people use it for killing germs and such what is it Jim? It’s just bacteria yeah heaviest organ in our body is bacteria right in kilogram of flora, more cells, more from nor organisms back to olin, isms and cells in our body, Oh seriously, something whose body is it it’s more than than they are of us, but I’m certainly There we asked who I’m that which is conscious or Burton someone’s overrun with them parasites and Candida, yeast and mold, which are also just bacteria, which most people are that stuff likes a certain brand of food as its energy, refined, carbs, refined, sugars and processed meat or Meat, so you think about consciousness of all those millions and millions of organisms and your consciousness from your cells, which is fast mall in proportion wise and how many units they are like people think well yeah.

I very well about eating this junk you’re right. It’s the yeast model, fungus, bacteria and parasites that are influencing consciousness to equal Bayless energy like even then. This morning I was hungry after I got super foods coming, I must have eat crap and I bought jungle. Oats pause – I was like sorry juggalos, but like it’s not very healthy, is it is sugar and stuff we’re turning um and, like other when I’ll come home.

There’s like a banana bread like there’s a mango there and there’s banana bread, and I’m like, I know which one’s good for me, but I got ta eat it. I’r feeding the because you who am I feeding bacteria Candida fungus, molds yeast. We have a visitor and because silos hello, I mean the corporation yeah, so she’ll check this outside god. That’s expect the nearest exit. Maybe I’m scared, maybe I’m scared, maybe I’m maybe I’m maybe I’m free and alone.

I maybe I’m scared me happy dreaming of a broken heart since the day we made happened, dreaming of a broken heart and I can’t forehead


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Eating For Longevity: Health Boosting Staples of The Italian Diet

Now I know what you’re thinking, what about that pizza and pasta? Isn’t it loaded with lectins sure, but pizza and pasta aren’t the only things Italians eat? That’s like assuming all weed is cheeseburgers. The truth is, the Italian diet is actually made up of some of the healthiest things on the planet and today I want to walk you through just a few of those olives and olive oil.

You know how much I love olive oil. I’ve done a whole article on it. After all, it’s great for your heart, health, your brain, your immune system and even your weight. Now the Italians make some of the best olive oils on the planet and eat plenty of it too. Whenever I’m in Italy, I love the chance to sample the local olive oils, the range and flavors from the grassy and spicy buttery is amazing. How about wild caught seafood? Italy’s got water on three sides.

So it’s no surprise that seafood is a mainstay of the Italian diet and wild caught seafood, including fish shellfish, shrimp. Lobster mussels and even squid and octopus are incredible for your health and don’t forget anchovies and sardines thanks to their lean protein and, most importantly, their high omega-3 content. Shrimp even have an added bonus if you eat the shells, you’re consuming one of nature’s lectin blockers and don’t worry, the shells are completely edible.

They just add a little bit of texture to the mix. Now, how about leafy greens, it seems like there’s always a plate of dark polyphenol, rich leafy greens on the table in Italy, sometimes they’re raw drizzled in balsamic, vinegar and olive oil, sometimes they’re braised for hours and all oil and garlic until they’re, practically falling apart and Anyway, they make them they’re too delicious to resist, and since they play such a key role in your health and keeping those gut bugs happy, why resist at all? Now how about red wine? Let me be clear: I am not telling you to go crazy and drink.

A bottle of red wine every night and if you’re not a drinker, please don’t start on my account, but a small florida. Six ounce glass at night is actually pretty good for your health, thanks in part to a polyphenol called resveratrol and resveratrol is linked to a huge number of health benefits. It’s got anti-inflammatory properties, antiviral properties and it’s even connected to heart and brain health, so feel free to pour yourself a toast to good health.

But remember a four to six ounce is not a big pour. It looks something like this. The easy way to remember is that there’s six ounces, four of them in every bottle, so for six ounce servings we’ll make a bottle of wine. That’s not much! How about garlic and onions? When I read Italian recipes, they almost always seem to start with garlic, onions or a mixture of the both cooked in olive oil and that’s fantastic both when it comes to flavor and when it comes to your health.

You see. Garlic and onions are chock-full of polyphenols and they’re pretty high in sulfur too, and sulfur helps build strong muscles, keep your veins and arteries healthy and even help your skin look great now, along with these five staple ingredients, the Italian diet is also rich and a few Other foods that are incredible for your health nuts, especially hazelnuts, walnuts, pistachios and pine nuts fresh herbs like basil, parsley and oregano pasture-raised eggs, actual pasture-raised eggs, the italian eggs have almost reddish yolks they’re, so rich, also important to note the foods that are missing from the Typical Italian diet, or that are often eaten an extreme moderation, I’m talking about things like meat, especially highly processed foods, meat.

That’s not pasture raised tons of dairy or any dairy with the casein a1 protein. You know. All in all, the Italian diet is a good prescription for health and a great way to make sure you’re eating delicious meals that satisfy you and your gut bugs I’m dr. Stephen Gundry, and I’m always looking out for you. Thanks for reading click, the circular blog icon to subscribe and make sure you don’t miss a single article, click on the left to read another great article and don’t forget to visit my website for more of my best tips, because I’m dr.

Gundry and I’m always looking Out for you,


 

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Plant-based Vegan Pantry Tour | Vitamins, Supplements, Superfoods, Grains, Beans & More!

So I recently did a vegan fridge tour and I had asked you guys if you’d be also interested in seeing what is in our pantry and there was a resounding yes. So today that’s what we’re going to do and while we don’t exactly have a pantry per se, I’m going to show you where we keep all of our bulk dragons, alright guys. So here it is in all its glory.

So we’re going to start down on the bottom drawer and work our way up. So this bottom drawer is where we keep all of our supplements and our superfoods, so any type of powder or supercede we might add, into a smoothie or nice cream and then daily supplements that we use to fill in any gaps nutritionally and for max as well. So these are the supplements that we grab and use daily. This is a vitamin d3 from Mary Ruth’s that we give to max just three sprays of that this b12 we take daily and give him just a teeny, tiny drop, and we take that every day as well, and then this is the new vitamin.

D3, we’ve been trying just to kind of change it up and it’s also summertime. So we don’t have to use a whole lot of it, but we’re really liking that right now and then these are dusty and eyes. Multivitamins, I’m still breastfeeding at 18 months. Max is a year and a half old, so I’m still taking just one of these prenatal prenatal multis every day I love, love it and dusty has immense multi. Some of our favorites here dusty, loves ashwagandha.

This is an adaptogen that he adds into his protein shakes. We’ve got some dried dragon fruit powder that makes your smoothie bold extremely pretty in pink. If he wants something, that’s going to go a little bit further than that frozen variety, a cow powder: this is a favorite of ours, we’ll add that to make chocolate, nice cream, coconut flakes to top our smoothie bowls with or to bake with turmeric.

This is one of the best anti-inflammatory powders to add to your smoothies. You can also make turmeric lattes with it blueberry powder, extremely extremely high in antioxidants matcha. So I have this organic green tea matcha powder that I sometimes like to drink. If I want a little jolt of energy, I’m not a coffee drinker, neither is dusty, he doesn’t do any caffeine, chia seeds, so this is probably the most used bag in this whole pantry.

So that’s why we have a giant bag of it. We always add this to smoothies we make chia pudding, we’re always grinding it and sprinkling it on Max’s meals, maca powder. So this is something we phase in and out of our smoothies. This one is a great adaptogen for hormonal balance, as well as energy, and sleep really love this taste and smell of it as well, particularly this kiva brand. We’ve got it on our amazon store, camu, camu, extremely high in vitamin c yeah, seven hundred and sixty percent vitamin C in just one teaspoon.

So if you’re feeling like you need a little boost during cold and flu season, that’s a great one. Acai, everybody knows acai powder. This is one of the highest sources of antioxidants. Of any berry on the planet also has healthy, Omega threes in it, which is kind of interesting, vanilla bean powder. So this is typically what I use to bake with or blend with in place of, vanilla extract, they’ve a lot more whole in pure, it’s just straight from the vanilla bean, and this would be our other most used other than the chia seeds is daily green boost.

I put a tablespoon of that in our smoothies every morning and it has a ridiculous amount of vitamins and minerals, especially folate vitamin K, four hundred and ten percent. It’s got lots of iron, manganese and all kinds of other good stuff, so super high in minerals, very alkalizing and anti-inflammatory. So, if you’re interested in trying out daily green boost, which is just a barley, grass juice powder, you can use eat, move rest and get a discount and for everything else, honestly, we buy mostly on Amazon, Prime, so we’ll have it linked below.

In the description on our amazon store moving on to the second drawer, this is the bulk of our pantry pun intended. So this is where we keep all of our bulk purchases. Keep in these mason jars, because it’s just a lot easier and cleaner for us. That being said, with Kovan 19, the bulk bins have been wiped clean. I think they’re trying to prevent the spread of germs. So it’s been really difficult to find bulk things, so we’ve had to buy more plastics and again, like I said in the refrigerator tour, we have a lot of plastics but we’re doing our best.

We use our reusable bags, whatever we’re able to, but things are a little bit bumpy right now so go easy on us, so you can see that I got to use my handy dandy label maker here, though I’ll walk you through some of our top used grains And legumes and beans over here on the far side, we have split red lentils, so these are definitely our most used. They’re super high in protein and super high in iron, they’re, really great for thickening up curries and soups and stews quinoa is actually not a grain.

It’s a seed and it is a complete protein. We use that one, a ton, it’s very versatile brown rice, use that a lot as well steel cut oats. I love to use to grind up into flour for baking these are not white rice. This is green lentils. Those are great for making like a mock meat kind of like taco meat dish or a lentil Bolognese we’ve got oat groats. These are one step above steel cut oats. So again, usually all I use those for is blending into flour.

I’ve got red kidney beans. Those are great for chilies, more lentils, more lentils, and these usually, I have garbanzo beans dried in here, but right now I actually have buckwheat. This is another seed that is a complete protein like quinoa and usually what I like to do is soak and sprout it and then I’ll dehydrate it. So it’s kind of like a crispy crunchy smoothie ball topper. It’s really really good.

Here. We’ve got our canned beans. This is kind of just as a backup for those lazy days when cooking from dry isn’t really an option. So we’ve got black beans, cannellini beans, canned pumpkin – I like to make things for max with that and bake with it. We’ve got coconut cream, so fun fact. Instead of buying light, coconut milk or even just regular, coconut milk, buy coconut cream and dilute it with water yourself, it’s the same exact thing: this is just more bang for your buck.

We’ve got this red curry paste. This is something we always put in, like our red lentil, sweet, potato, veggie stews, it’s kind of like a Thai and or Indian flavor strained Tomatoes. So we even buy this in a glass bottle instead of a jar. This is what we use to make everything from pizza, sauce to pasta, sauce to thickening up our stews you’ll, also see it sometimes in different varieties labeled as tomato puree.

So the reason we like this is because it has one ingredient, organic strained, Tomatoes. A lot of canned and jarred sauces are going to be high in sugar and salt and fat, so instead we just use this and we just season it ourselves. It got a couple of dried bean medleys from Bob’s Red Mill over here that we honestly like never use but they’re great in the winter time amaranth. So this is yet another complete protein.

It’s a seed even smaller than quinoa, and this one is by far the highest and iron. So this is what we’ve been enjoying making for max in a lot of his little recipes to get extra iron in his diet, and then we also found an Emirates flour. So this has been great to add into waffle and pancake recipes, even putting a tablespoon into a shake for extra protein and iron in the far back here. This is the fun stuff, so saltines are basically a firmer feeling under the weather.

There are days where I’ve been sick and all I could stomach was crackers, and then we’ve got some different pastas. Our favorite is Bond’s up. This is all chickpea, pasta and again super high in protein and iron max loves them and they just came out with a plant-based mac and cheese. It is awesome, you guys so check it out and a gluten free brown rice, pasta. We do try to stay gluten. Free as much as possible, personal favorite is this millet and brown rice ramen.

So it’s not flavored or anything. You add your own seasoning, but it is so good and then in the back. We have these for homemade sushi over here on the door every once in a while I’ll find a really cool kind of like infographic thing to print out, and this one is the PB 3 plate from plant-based juniors. So plant-based, juniors and nutritious Vita are my go-to resources for evidence-based toddler and infant nutrition.

So these are just helpful reminders for us as we’re preparing Max’s daily meals, to make sure that we’re meeting his vegan plant powered nutritional needs your drawer up. So this is Dusty’s. Favorite this is our nuts nut, butters and kind of our snack drawer. So we have a lot of dried fruits on this shelf again, a lot of these things go on top of smoothie bowls or we’re just grabbing and munching after meals and they’re all super nutritious.

So this is considered nature’s candy front and center is my personal favorite. We’ve got medjool dates. They are super juicy and delicious right now, so I love to just pick these and pop them in the freezer. For some reason they taste so much better. That way – and I also bake with them so I’ll puree them into date – paste right behind there is dusty and ice other favorite snacks. So these are the broken s.

We’ve got the trail mix, which is so good because it has the sweet crunchy fruit in with the nut, and it’s like a hard crunchy shell, but they’re so good. You’ve just got to trust me on that and then just the plain bucha is really amazing, as well Dusty’s go-to, after-dinner snack is these dark chocolate chips over here we’ve got some unsweetened and no-salt-added almond butter. So, just one ingredient: that’s what you always want to look for with your nut and seed butters, no added oil, salt or sugar.

We’ve got peanut butter, our new favorite and Max’s favorite. Is this raw cashew butter? It’s the highest source of iron of any of these nut butters, so organic coconut butter. This is what we recommend using to flavor up your soups and stews instead of coconut oil for extra fat. If that’s what you’re wanting, because this is just 100 % whole coconut, so it doesn’t have the fat extract it. It’s the whole coconut and it’s got a little bit of a sweet taste and really like to add that to bulk up Max’s recipes right up front.

Probably our most used nut is cashews just simply because they’ll have to soak them and blend them into like a cashew cream or cashew cheese sauce behind that we have rolled oats. So this is something I use again for baked goods. I make a ton of oat flour, that’s basically my go-to for all my baked goods. We also make oatmeal pretty much every other day, dusty and Max both enjoy it so funny story.

I ordered some holy basil on Amazon because, after our Costa Rica retreat, we learned so much about holy basil being like the top of the top as far as adaptogenic superfoods. It’s just great for everything it heals everything literally, so I went on Amazon and ordered some holy basil tea and it showed up in a two pound bag. So we’ve been keeping it in this giant jar we’ve also got almonds and all kinds of seeds.

We’ve got sunflower seeds, pecans pistachios walnuts and even some organic Nebraska grown popcorn. Some of both of our favorite smoothie Bowl toppers are cacao nibs. These are fantastic, so high in antioxidants, white, mulberries and goji. Berries are Dusty’s favorite, typically, dried fruit is also going to be really high in iron. I know I’m talking a lot about iron, but it’s a nutrient of extreme importance when you have infants and toddlers running around.

So we’ve been really focusing on that, and these are my new favorite go-to crunchy munchy for the top of my smoothie bowls they’re, just freeze-dried organic strawberries, they’re, it’s so so good. Last but not least, top shelf is pretty much devoted to all kinds of baking, flours and powders and potions, but over here on the far side is one of our favorite snack crackers Mary’s gone crackers. These are organic.

They are full of just a whole bunch of different seeds, they’re even oil-free, and Max loves them too. We are oil free, but we keep olive oil on hand just to again add extra calories. Healthy fats to Max’s meals is totally fine for toddlers and babies to consume a little bit of oil, and then we’ve got some brewers yeast. So this is something that I’ve experimented with with baking and even blending into smoothies.

It’s supposed to be a galactic OGG. In other words, it’s supposed to help increase your milk supply, so if you’re breastfeeding, you might want to look into Brewers ease so other than b12 and d3. Another nutrient of concern, especially for vegans and vegetarians, is iodine. So we get our iodine from sea vegetables. This is the kind you want to go for is USDA Organic, that’s from the Maine coast, so this is dulse flakes, but it looks like fish food to be honest, but you can sprinkle it on salads.

You can even put it in soups, and this kelp is actually in, like extremely large seaweed pieces. It’s super salty. So if you have a salt craving, it’s good to munch on this best way to make sure that you don’t overdose on iodine would be to actually drop some of this into a boiling water of soup. Last thing over here in the corner is our go-to cereal. So this is by Nature’s Path: organic. It’s called Mesa sunrise.

This is completely gluten. Free, USDA, Organic and honestly dusty has a bowl of this. Almost every night, late night before bed, it’s hilarious and Max has kind of entered the picky toddler stage. So if there’s ever a time where he won’t eat his food and I’m starting to get nervous like hey, you need to eat buddy, then I usually can get his appetite revved up. If I give him some of this cereal and back here, I’m not going to go into too much detail because I rarely use this.

But we’ve got some different, balsamic vinegars and flavorings like that, and then some baking soda cornstarch and different flours, coconut flour, brown, rice, flour, arrowroot powder, buckwheat, flour and coconut sugar, which we very rarely use and that pretty much sums it up so right now, I’m actually Soaking some dry chickpeas that we’re going to pop in our instant pot and use some way shape or form for dinner.

Most likely we’ll make some chickpea patties so over here in this corner of the kitchen, is where we keep more dry goods. This is pretty much just protein powders, you guys know some warrior is our go-to. If you guys haven’t already, we definitely highly recommend checking out the warrior blend, so we love the natural vanilla and the chocolate and they’re super super high in iron again, and you get 20 % off.

We will link it below use our discount code, eat move rest and give it a go. Then down here is the mother lode. So this is where we keep our potatoes and our sweet, potatoes, onions and garlic. We bought some of these tin cans and it works out great for keeping all of these puppies in place. My personal favorite, this red-colored, it’s kind of a reddish sweet potato. It’s called a Japanese yam, it’s white inside and they taste like birthday cake, no joke.

Last but not least, this is our spice cupboard and I would say this is where the goldmine is, if you’re looking to transition to a plant-based or vegan diet, the best way to enjoy your meals is to flavor them. So, of course, salt and pepper is always good, but there are so many other options out there. If you kind of get into ethnic cuisine, like we love to make a lot of Thai foods and Indian foods, you really have to build up your spice cabinet.

Some of our favorites are curry powder and garlic powder Cayenne cumin and for something sweeter and really like to use pumpkin pie, spice and cinnamon. So because we buy in bulk and we don’t have a whole lot of space in our kitchen. We do store excess and extra down in the basement, especially with quarantine, we’re trying to make as few trips as possible to the grocery stores. So we do have a lot of overflow down in the basement.

All right, you guys I’m about to make some overnight oats. I hope you enjoyed the pantry tour. If you haven’t already checked out the fridge tour, I will link that below and make sure that you subscribe to our blog by hitting that subscribe button and clicking that doll to turn on notifications that way I’ll get alerts. Whenever we put out brand new content on our blog leave me some love in the comments below give this article a thumbs up and share it with someone who might be inspired or encouraged by it until next time keep the rest.

Your best bye, guys we’re dusty, Aaron Max and Bo and we’re the stanzas. We aspire to live a plant centric faith forward, healthy lifestyle and welcome all of the adventures that accompany it. Join us every week, as we blend chopped juice, run, lip rides and master our minds in between on the ultimate quest to find better, balanced, deeper connection and true happiness within


 

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How To Meal Prep On The Keto Diet?

If you ever wanted to get organized with prepping meals on the ketogenic diet, then you are in the right place. You are going to be pretty excited about what we are going to discuss and that is the organization organizing yourself. Your kitchen and grocery list will allow you to become more efficient in prepping them all. Step 1 get the right kitchen equipment. Many people are new to the keto diet and looking for an easy, prepping solution doesn’t realize that an ill equipped kitchen can lead to disaster and stop you from deciding what you want to eat.

You will find the following equipment will serve you well for years to come, one-pass putting some money on this is highly recommended. If you will be cooking most of your meals in it, they are a safer option and easier to clean than most standard skillets to night steps. There is no going on hand and Dan like set when you can get a high quality. Chef’s knife for Amazon’s make sure if you are a student and a well branded, we’ll be a great addition to the arsenal of kitchen equipment for slow cooker busy with your life.

You can create a nice set and forget meals by throwing everything into one. What and enjoying it later, it is also great for making broth five food containers being on the go, can be stressful, so make sure to buy instant that you can store food in as in portions step to that think that a dash of coconut oil and a Slab of Romney will be enough to keep you going, but have you thought about how long grab condiments, such as the mixture of spices, sputter, baking powder, Cheetos, sweeteners, coconut flour, olive oil, as these will make you whole eating it serious much more pleasurable, step 3 decide On what you are going to eat, the last and final step is looking at what you are going to eat and those haven’t got a clue.

To be honest, there are hundreds, if not thousands, of meal plans and recipes that you can find over the internet for free. Once you have your list of what you are going to eat. It is time to make a shopping list, take the shopping list and split it into categories, so you are grabbing all the foods you first, if you want to stay away from processed food which is man-made and stick to the wholesome food and there you have it A quick 3-step system for conquering meal prep on the ketogenic diet, and now you know what to do.

It is time to go out and do some shopping if you’re serious about the keto diet make sure to check out this site right there. This site is helping thousands of people that their custom keto lands, and you can check it out instantly by clicking the link. In my article description below

Pumpkin Seeds are a great addition to your Keto snack list!

 

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Loving Earth Styrian Pumpkin Experiment!

That was going from now pumpkin, say: pumpkin seeds, okay, so let’s cut it open and have a look to see if the seeds look the same as they do in the packet. This would be good if them I don’t know, this is tough enough. Cutting technique run from heaven and up, and we came in epic fail.

Ah that would be awful where’s. The pumpkin seeds, Oh YUM, Hey, look at that is these. Are these are activated? Go, that’s not activated right. That must be the difference. They’re lighter yeah. It looks good good, we’ll have to plant these and stop cycle again. Oh cool good one thanks, guys, see. Jack’s call me


A new kind of pumpkin seed snack! Roasted by two men.

 

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A Weird Way To Cook PUMPKIN SEEDS!!

Is it her long, hair good morning, guys? Okay, so we are adult aday and grace is in her car seat and Austin’s going to be in his car and I’m going to be in this car and we were driving to get our oil change. Hopefully, in both cars and we’re hoping it’s not going to be like a huge weight, if not, we might have to mess around walmart for a long time and just see we can get into you, huh pissed, off no babe.

Are we getting chipotle on the way gluten-free? Oh yeah, Mary kept guys, we dropped off Austin’s car at walmart to get the oil changed. This is the one that needs it works. So it’s like an hour and treatments. Is that what they said, yeah yeah, it’s like an hour 20 minute way. You said we’re like you know what let’s not to mind today, maybe when we get back, if we have time or when we go back in, we feel like we still need to do.

Some things we can see him how long it will take so we’re at ok, baby she’s, cheap me, but the other one is this week. I am so hungry and jaboulet sounds so good right now. What I could eat, but grace is asleep. So we’re going to let her sleep a little bit longer because she was not happy to be in the car. You know she was very angry. She was even crying. She was like yeah we’re getting ready to go in just want to update you guys and we always go to walmart to change our oil.

I know some people are like that seems really dumb, because you can just change your own oil. It’s not that we don’t understand how to change your oil or anything like that, but with my car – and I don’t know specifically yours and what was at the normal price – hmm yeah. So it’s sixteen dollars, you guys for 1669 or something like that to change your oil at walmart, which is cheaper than if you buy the filter, the oil and just those things it’s cheaper to just go and get it done.

Have someone else do it? So that’s what we just have someone else to it. So yeah, it’s just a lot cheaper and that way you don’t have to do it yourself. You just drive your car to walmart and then you shop at walmart. Well, your change. We just got our food guys. We’re going to eat really quick, I am so hungry. It looks so good. You want to eat baby to my son. We made it. Oh, yes, we get driving on the way home and we stopped and picked up some stuff at walmart, which we actually have to go through and play, but um yeah.

It was interesting. We, like I said we didn’t get my car down, but we got austin’s to car done, so that was the one that we really needed to do either way we got something done and walmart sucks for food. We were supposed to get especially that one yeah. I trust you that one wasn’t like a supercenter whatever, and so we were supposed to get like a lot more groceries and we got like not even a fourth of what we needed.

It was like just random stuff. Basically, mommy said, I’m sorry, hey one, two one. Two three I’m exhausted, though you guys we have not been getting enough sleep. We have been staying up way too late and just huh there’s not yet enough sleep, but ones update you guys, really quick on how the working out has been um. I’m definitely still doing it. I am definitely still gluten free um going on. I have no clue how many days, but I have yet to have any gluten on purpose that I’ve been aware of, for hey.

Did you guys know of since I started so lot of time? So it’s like a week and a half I think now or something like that. May I help you miss, but yeah, so it has been going good on the gluten part, but I just had this such a lack of sleep that my ability to actually work out has gone down. I’m sure I could still do it, but I just I’m just so tired. I don’t have very much motivation. I don’t know if it’s my eating habits that have changed that or not getting enough food or something I don’t know, but I am still working out, but not like every single day like I was, and I don’t plan to stop working out no matter what I Want to continue what i’m doing, but it has been.

I think, two days since I worked out last and then like I was doing like at least every other day before that and then a lot of times. I would be like two days in a row skip one two days in a row skip one kind of thing, so it’s not bad. I mean i’m still definitely working out doing the same exact routine that I shared with you guys on Twitter. I’m really really just trying to figure out what is best for me in my body and what can make me feel better because I’ve just been struggling with this just this type of deal for far too long, and i’m just i’m ready to start feeling better and Getting healthy and everything alright guys, so we just finished up dinner.

I’m trying to get cleaned up awesome just went down really quick just for a minute. Where was all over you, but grace is currently over here, playing in the pots and pans having a good old time mm-hmm and I am making the pumpkin seeds. So I don’t know the actual way that you’re really supposed to do these. But this is like super good, the way that I’ve done it. This is me that my dad’s always done it, but basically I just have this on medium to medium.

Highish really don’t want to come too fast north of come to slow. That’s the tricky part! You don’t be too mean like hard and all that we do in the movies crispy. So I put a bunch of butter in there and then like a little bit of oil just to help make them crispy, and then you just spread them this way. There’s the final guys Oh runaway baby mm-hmm, but I overcooked him a little bit on one side. So that stinks, but they still taste okay and then they take a lot of salt and then I also put a napkin underneath because they’re super greasy with the way.

I cook to them, and I’m sure, there’s many actual wastes and my recipes to do this, but this is just how I do it and is really good this way. Hey. You know myself, what’s good, thank you big yeah. I think they’re going to crispy mm-hmm right. I, like them, crispy all right, hey, I feel like today’s vlog is everywhere. I don’t feel like. We did very good today with flogging what I really was hoping to blog, so I hope it doesn’t suck, but i’m going to go ahead and end today’s vlog with a snap, because I do have one from a very special viewer.

Let’s see here and it is Casey Blanton and she is so sweet and she’s actually one of the frequent people that sends me snaps and I love it so much. But let’s go ahead open up her snap from the day, so cute Casey. I love your costume and I hope that you had a lot of fun and so let’s go ahead and open up my mom’s just for fun. Oh good, sorry, mom, but guys. If you want me to show your snap in the vlogs, all you have to do is snap me and I will open them up and of course we are still doing comment of the day.

So leave your comments down below and we are also doing the thug of the day and you get to be the bug of the day and you get highlighted in our article. If you just simply share our article on Facebook or Twitter super simple, I always post on Facebook always posted on Twitter. In the morning, whenever I first post, the article all you have to do is retweet, and then all you have to do is share on one of the two social medias, and I will definitely call you out and give links to all of your stuff and everything.

But yeah I’ve just been having a lot of fun just trying to interact more with you guys. So that’s what this is all about, and I love the fact that, like with the sharing thing like you’re sharing and by that I’m able to help anybody out there, I know that it takes a long time. I know they’d, like the amount of subscribers that we have is like very, very slim, compared to most on YouTube, but I remember whenever I had around 20 subscribers, so it takes a long time.

So if I can help out somebody who has less subscribers than us and send them our amazing subscribers, you guys are all amazing. I would love to do that so yeah. So with that being said, today’s best bug goes to Briana’s life. She is a youtuber guys. Go check out her blog. I will definitely whoa. I wouldn’t eminently link her down below and go follow. Her social medias will give her lots of love. You guys she has been doing youtube for a little bit now and she just deserves so many more subscribers.

So go check out. Her blog subscribe, give her all the love that you give us because seriously she deserves it so much and thank you brianna for retweeting, our tweet that is so sweet of you so happy to have you and yes, you’re amazing. I think that is all for today’s vlog guys, like I said I hope it isn’t horrible. It might be a quick one on our might just be a little bit everywhere, but I’m hoping to pick back up tomorrow and have a little bit more of a cleaner vlog and then just more going on tomorrow.

But thank you guys so much for reading give us a thumbs up. If you enjoyed today’s vlog, we love you laughs, don’t forget to keep your day full of grace and we’ll see you guys tomorrow.


A new kind of pumpkin seed snack! Roasted by two men.

 

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Want to shield your gut from lectin damage? Eat this, not that

They always say the same thing. Why can’t I eat my favorite food, some of the most common ones, peanut, butter, diet, soda rice and pasta, yogurt and beans. If you’re a fan of any of these, I’ve got some good news, they’re easy to swap out, and I’ve got some substitutions, they’re, absolutely delicious. First peanut butter, you may as well call it lectin butter because it’s made with one of the worst ingredients for your health, but these days there are plenty of healthy lectin, free alternatives on grocery store shelves.

Things like almond butter, walnut butter, hazelnut butter tahini, which is basically sesame seed butter and my favorite pistachio butter just make sure to avoid cashew or sunflower seed butter they’re, both pretty common, and if you want almond or walnut butter to taste a little peanut ear. I’ve got a trick whisk in a couple of drops of coconut aminos to boost the savory flavor. Now, let’s talk about diet soda at first.

This was a hard one for me, I was a huge diet. Coke addict! Now, I’m not going to tell you how terrible diet soda is for your health at this point you better already know, but if you want a refresher, there are a couple of good articles right here on my youtube blog, maybe you saw the one where I share. My favorite soda hack, my balsamic, vinegar, soda just in case I put a link to it on the description below it’s a great alternative, but it’s not the only one, if you’re dying for something fruity make an infused water or an infused sparkling water.

If you find yourself craving bubbles, I use lemon and orange slices and even some fresh berries and for a really special treat. You can look for sodas that are sweetened only with stevia. Now they shouldn’t be an everyday thing, but if you’ve got a craving, you just can’t be and you’ve tried everything else. It might help. Next up rice and pasta, good news, carb lovers: there are about a million substitutes for both rice and pasta, and some of the swaps are more flavorful than the originals.

I love Capello’s pasta made from almond flour and tapioca flour. You can find it in the gluten free frozen food, section of Whole Foods and other stores. Now you already know about one of my other favorites miracle noodles and good news. They make miracle rice too, and if you’re looking for ways to use them check out the recipes section and the plant paradox or the recipe articles here on my YouTube page, of course, not everyone loves miracle noodles as much as I do, but they’re not your only Option you can use millet or sorghum in place of rice or even cauliflower rice, which is hugely popular right now.

You can find it fresh or frozen in most major supermarkets even Costco, and you can also make noodles out of any vegetables by spiralizing them or cutting them in into thin strips, maybe you’ve heard of zucchini noodles, but of course they don’t fit in the plant. Paradox plan still the same idea works with beets, carrots, sweet potatoes, even daikon radish, and you can even find some noodle produce at health food stores.

These days, here’s some beet noodles. These are actually fantastic. Fourth yogurt, even Greek yogurt is off the plan. That’s because the cow’s milk yogurt sold in this country has casein a1 a protein that seriously damages your gut and for a lot of people. That’s a problem because it’s their go-to healthy breakfast item. If you’re one of those people who needs to have a yogurt for breakfast, what can you do? Go to the regular old yogurt section in your grocery store and look for goat’s milk, yogurt or sheep’s milk yogurt or, if you’re, in the mood for a vegan option? Almond or coconut yogurt they’re pretty widely available we’re just like regular yogurt and are delicious too okay.

Finally beans. I know we’ve discussed this one before, but it’s worth a reminder, especially for you vegetarians and vegans, who are used to getting your protein from beans. Beans are left and heavy, but it’s possible to reduce the lectins by pressure cooking. So if you’ve got a pressure cooker put it to use, if not look for Eden brand canned beans, they come in non BPA line, cans and they’re pressure-cooked ahead of time and if you’re, looking for a completely non bean alternative, look no further than pine nuts.

If you soak them in liquid, like water or even chicken stock, they get a texture similar to beans. In fact, pine nuts cooked into a traditional chili have almost the exact same texture as beans, and there you have it. Five of my favorite plant paradox friendly substitutions, but I want to know what you’re struggling with so do me a favor and leave a comment below and let me know if you’re having trouble finding a swap out for your favorite food, it could make it into my Next article, I’m dr.

Stephen gondry, and I’m always looking out for you thanks for reading click, the circular blog icon, to subscribe and make sure you don’t miss a single article. Click on the left to read another great article and don’t forget to visit my website for more of my best tips, because I’m dr. Gundry and I’m always looking out for you.


A new kind of pumpkin seed snack! Roasted by two men.

 

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Mummy’s Cooking – Pumpkin and Water Melon seeds Burfi

Pumpkin Seeds, 1/2 Cup, Water, Melon Seeds, 1/2 Cup, Jaggery, 3/4 Cup, Ghee, 1, Tbsp, Pumpkin and Water Melon Seeds are good for prostate health. These seeds have more medicinal values, Take Jaggery in a pan and add 1/4 cup of Water and heat until the Jaggery is completely dissolved, Take a pan, add Ghee and roast Pumpkin and Water Melon Seeds until light Golden Brown Strain the syrup to remove any impurities When Roasted light Golden Brown remove from the stove Add the Jaggery syrup to the same pan Grease a plate with little Ghee Boil until you get a hard ball.

Consistency Leave a drop of Syrup in water to know the right. Consistency Now add the roasted seeds and mix. Well, Pour this mixture onto a greased plate and let it cool Now cut into pieces when it is still warm, Let it cool completely and take out the pieces, Pumpkin and Water Melon Seeds. Burfi is ready. Both seeds are healthy. These Seeds contain host of nutrients. This helps in lowering down sugar level blood pressure and helps in healthy heart.

The power of antioxidants are more. These seeds are good for Prostate Health And also good for Kidney and Hydrocele problems. This contain many micro nutrients Watch Mouth Freshener in our Channel. You can also dry roast these seeds and include in your diet, daily, Try and enjoy this healthy, Burfi Post your comments and Subscribe for more Healthy Recipe, Thanks for Watching


A new kind of pumpkin seed snack! Roasted by two men.

 

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Fire Roasted Oysters | Barbecue Tricks

West, bump, tricks, calm! Here’S how you can fire roast your oysters, like in South Carolina. I’M in Charleston this is what an oyster roast looks like a lot of steam steam tables and it’s kind of a traditional way. You do it.

Sometimes they use burlap sacks. However, it’s not real roasting, not a lot of fire or coals so check this out. This is fire roasting or barbecuing oysters. Now, in this version, a roast is really a roast we’re here to use a trick to barbecue oysters over charcoal grills. Remember the oysters are best in those are months, but you know these days you can find them year-round pretty much anywhere that liquid inside the shell is called the liquor.

You want to preserve as much of that as possible. Now we’re roasting these oysters over high charcoal and hardwood heat and to keep them stable and easier to handle we’re nestling them on a bed of rock salt, actually ice cream salt here in a cast-iron skillet, and we topped each oyster with a dollop of this compound Butter made from butter, Parmesan, cheese, garlic, worste, sheer paprika and hot sauce.

Now that makes for a real boy stir roast. There you go and as a finishing touch, we can easily make some super simple seafood sauces cocktail sauce and, although not as common with the oysters, this super easy tartar sauce check out the article and recipes here. So the question remains: can you barbeque oysters? Shell? Yes, add some fresh parsley, and that is an oyster roast too remember there, you go the real deal: fire roasting, an oyster, roast or barbecue oysters super simple: get the recipe online and more tips tricks other fun stuff, always at WWE, barbecuetricks.

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