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8 – Superfoods for your Brain

8 – Superfoods for your Brain

We’ve all had days when we didn’t feel like we were ‘on our game.’ And as we age, both our bodies and our brains grow old as well. By making smart food choices though, we can preserve our precious gray matter longer and improve brain function. Here are some brainy choices for keeping our noggins in tip-top shape.
Blueberries have been shown to shield the brain from stress, dementia, and Alzheimer’s disease. Research has also shown that diets rich in blueberries significantly improved both the learning capacity and motor skills.
Avocados, though considered a ‘fatty fruit,’ contribute to healthy blood flow and decreased blood pressure, lessening the chances of developing hypertension, which can lead to a stroke.
Deep-water fish, such as salmon is a wise, freshwater fish choice. It’s abundant in omega-3 essential fatty acids, which are essential for healthy brain function.
Nuts and seeds are good sources of vitamin E, an important vitamin needed by your brain to stave off declining cognitive functions. Cashews, peanuts, walnuts, sunflower and sesame seeds, and almonds are all great choices.
Whole-grain bread, brown rice, and oatmeal also contribute to a healthy brain by reducing the risk for cardiac disease. By promoting a healthy heart and improved blood flow, the brain is sure to thrive via excellent oxygen and nutrient delivery through the bloodstream. Complex carbohydrates also supply the brain with a steady stream of glucose that enhances brain function. It's important to avoid simple carbohydrates often found in junk food because glucose gives the brain a short-lived sugar high, often followed by a crash that makes you feel hungry and tired.
Freshly brewed tea also has potent antioxidants, especially the class known as catechines, which also promotes healthy blood flow. Since black teas do contain caffeine it’s important to use them sensibly.
Dark chocolate has powerful antioxidant properties, contains several natural stimulants, which enhance focus and concentration, and encourages the production of endorphins, which help improve mood. Again, moderation is the key.
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Katayef (Arabic Sweet Dessert Pancakes)
Recently, one of my cousins decided to have a 'baking day' where he made a big and beautiful plate of katayef, which not only got me all sorts of salivating but also inspired me to introduce katayef to the rest of you! I feel like many cultures have something similar to katayef, a dessert pancake filled with chopped nuts and spices like cinnamon and nutmeg. In India, for example, certain varieties of gulab jamun are dumplings will with nuts. In the Ukraine, varenikis is a dessert similar to the apple dumpling, which swaps out apple with chopped nuts, sweet cheeses, and berries. And in South Korea, of course, there is the street food, hotteok, a pancake literally filled with warm sugar, spices, nuts, or sometimes seeds. Katayef is a pancake made with smeed, also known as 'farina' or 'fine semolina'. It is then filled with chopped nuts, spices, and sugar before being folded over and pinched closed to create dumpling shape. Among the Middle East's Muslim population, katayef is most often enjoyed during Ramadan season as a delicious way to break the fast. However, it is also enjoyed throughout the year as a staple dessert on special occasions. Here is the recipe for katayef in two variations - with walnuts or with sweet cheese (known as katayef assafiri). Not only is katayef fun to make, but it's also beautiful in every stage! Try it out the next time you want to surprise friends with a fun and delicious addition to the usual dessert spread. ------------------------------------------------------------------ Katayef (Stuffed Pancakes) To make Thin Attar: 2 cups sugar 1 1/2 cups of water 1 tbsp. lemon juice 1 tsp. orange blossom water (Mazaher), optional Mix sugar and water and bring to boil. Add lemon juice and boil for 7 more minutes. When cool, add orange blossom water (optional). Makes 2 1/2 cups of Thin Attar. To make Pancakes: (Note: To make the cheese-stuffed katayef, use half the amount of these listed ingredients.) 4 cups smeed (Farina) 8 cups water 1 cup flour 1 package yeast Dash of salt 1/4 tsp. baking soda 1 cup rendered (or clarified) butter 2 cups Thin Attar (see recipe above) To make Walnut Stuffing (Option 1): 6 cups walnuts, chopped 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup granulated sugar 2 tbsp. rendered (or clarified) butter To make Cheese Stuffing (Option 2):** 1 1/2 lbs. sweet cheese (Syrian or Ricotta) 1/2 cup sugar 1 tbsp. mazaher (orange blossom water) 1. Mix all stuffing ingredients and set aside. 2. Mix smeed, flour, and salt. 3. Place warm water in an electric mixing bowl. While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix. 4. Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to the pancake mixture. Mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so water won't separate from smeed to avoid a lumpy mixture). Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked. 5. Use an electric frying pan set at 450 degrees. 6. FOR NUT FILLING: Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fine when pores form on the surface of each cake. Place the pancakes on a smooth surfaced towel until they cool. 7. Fill each pancake with the stuffing mixture. Fold by pressing edges together to make a semicircle. Brush each on both sides with warm butter. 8. Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold. 9. Remove from oven and dip in cold syrup (thin Attar). Makes about 35 pieces. 6. FOR CHEESE FILLING: Pour 2 tbsp. dough and cook like a smaller pancake circle, on one side only. Remove from fine when pores form on the surface of each cake. Place the pancakes on a smooth surfaced towel until they cool. 7. Stuff the pancakes with the cheese stuffing, closing one edge half-way to look like stuffed shells. 8. Do not dip in syrup. Pour 1 tbsp. of thin Attar on each. 9. Decorate with ground pistachios or one red preserved cherry for each shell, optional.
3 Super Salads to Power You Through the Week
Are you dreading it's only Tuesday? I'm feeling the same. I barely recovered from a bad cold and my body is lacking energy. I know that because my digestive system has been a weird lately. Which is why I'm sharing three super salads to help you (and me) power through the week! Spicy Shrimp & Avocado Salad Staring at the photo alone already brighten my appetite. This green salad is filled with vitamin and good fats. Grilled some shrimp on a pan, chop up some spinach, baby kale and cucumbers, toss in a few cubes of avocado and you're done! Lime juice is sufficient for me but if you like more flavor. The original recipe uses a miso dressing. To make the dressing simple combine 1-inch peel ginger, 3 tablespoons lime juice, 1 1/2 tablespoon white miso and 1/2 teaspoon minced garlic and 1/4 teaspoon salt. Adapted from: Pinch of Yum Fresh Spring Salad with Poached Cod Here's a nice salad to kick start your spring and to bring balance to your tummy. I know eating fish is healthy for me but I hardly eat them. I could only do two bites of raw salmon and I'm done. To get a little omega-3 in my diet poached cod doesn't sound like a horrible idea (I'm horrible with the skillet anyways). Just make sure you don't overcook it. 5-6 minutes in boiling water is sufficient! Take it out and plate it on a salad with parsley, beets, radishes, spring onions, pea shoots and parsley. For the dressing - 2 tbsp rapeseed oil or olive oil, 1/2 tbsp white balsamic vinegara, squeeze of lemon, sea salt to taste. Adapted from: Dagmar's Kitchen Edamame and Radish Salad I promise this is the simplest super salad ever. Boil a cup of edamame and toss it diced onions (or shallots) and radishes. All you need for the dressing is - 2 tablespoons vinegar, a pinch of salt and a pinch of sugar (no more than 1/8 teaspoon). Just before tossing everything together add 2 tablespoons of olive oil. Adapted from: Alexandra Cooks Let's eat our way to a healthy week guys!
How to Make Apricot Fruit Leather Roll-Ups (Vegan)
Apricot fruit leather - called 'lavashak' throughout the Middle East - is a favorite snack of children of the region similar to the appeal of Fruit Roll-Ups here in the United States. They're chewy, sweet, and made with virtually 100% fruit, making them a much healthier alternative to most other snacks out there. Growing up, my mother used to buy lavashak in huge packages at the Arabic market. But this was far before Internet recipes, the trend of dehydrating fruit, and the 21st century DIY ambition. (I'm dating myself a little, but I digress.) Basically, what I'm trying to say is making your own lavashak at home is so easy and probably much easier than my family had realized. And not only does this recipe work great with the traditional choice of apricots, but pretty much all stone fruits, including peaches, cherries, and plums! ---------------------------------------------------------------------- Apricot Fruit Leather (Lavashak) 1 teaspoon lemon juice 2 cups pitted and diced fresh apricots 1/2 cup sugar (or to taste, depending on the sweetness of the apricots) 1. Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have. 2. Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth. 3. Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge. 4. Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.
10 things you should know about matcha powder
1.What's matcha powder? https://www.acebiot.com/product/matcha-powder-bulk-green-tea-extract-for-weight-loss/ is a finely ground and powdered green tea. 2.Is matcha powder good for you? Yes. Matcha contains rich nutrients and trace elements, the main component is tea polyphenols, caffeine, free amino acids, chlorophyll, protein,cellulose, vitamin C, A, B1, B2,B3, B5, B6, E, K, H,potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc,nearly 30 kinds. 3.Is matcha powder good for weight loss? Yes,matcha powder is good for weight loss. Matcha power contains tea polyphenols,which can reduce blood pressure, blood sugar and blood lipids.It’s good for weight loss. 4.Does matcha powder have sugar? Matcha powder have no sugar. But if you want to add some sweetness,no calories sweeteners are recommended. 5.Does matcha powder need to be refrigerated? It is very important to keep matcha powder away from sunlight, as direct sunlight or heat make the ingredient spoil faster. Store it inside a cabinet or in a cool, darker spot of your kitchen or pantry. You can refrigerate this ingredient to keep it fresh for longer, but I would recommend doing so only if you live in a warm and humid environment. 6.Can matcha powder expire? Matcha powder does expire and comes with an expiry date. Unopened Matcha powder lasts 6-12 months. Opened Matcha powder can last 4-5 months. However, this is only a best before or best by indication. Matcha powder may last longer after the expiry date before going bad if stored correctly. 7.Can matcha powder be added to smoothies? Yes,matcha powder can be added to smoothies.Make yourself a healthy and delicious matcha smoothies. 8.When to drink matcha powder? In the morning,drink a cup of matcha powder can help you get a fresh and nice morning.Also,you can drink after lunch,it can help maintain healthy. 9.Is matcha powder expensive? Matcha powder is not expensive.It’s just like other drinks regular price.Get price here. 10.How much matcha powder per day? 1-2 cups of matcha powder per day is recommended. https://youtu.be/Q7JK9XCCs1M
What is the best Mexican food in Tamales, Bryce Canyon?
Are you a fan of Mexican food? If yes, you might always search for the best options around you to satisfy your preferences and love for this special cuisine. By making your search more efficient and valuable, certain food ordering websitesoffer several Mexican food restaurants in Panguitch. If you want to check the best Mexican dishes while using these websites, then let us first introduce the best Mexican dishes that you must try to extend your love. Some amazing Mexican food that you can’t say no to! Tacos al pastor: A historic dish crafted with the pork cut in thin strips with a corn tortilla placed on the top, this tacos al pastor make you explore the taste of the best Mexican cuisine. Served with coriander leaves, onions and pineapple, give it a traditional taste ofthe 1920s that every Mexican cuisine lover praises. Tamales:: This amazing Mexican food, tamales Bryce Canyon,is incepted in Aztec, Inca, and Mayan by the tribes. The food used to give them health and energy and help to take a shot in the battle. Indeed, this Mexican cuisine has many health benefits. Yet, it will provide you with a mouthwatering experience with the filling of vegetables, fruits, mole, chilies, with some cheese spread all over it. Just discard the wrapping and enjoy your meal with all excitement! Guacamole: It is one of the most delicious and popular dishes in Mexico. However, a few people are aware that the traditional sauce used over the guacamole was first developed during the Aztecs’ era. It has onions, lemon juice, avocadoes, onions, chili peppers, etc., that make it a dish full of flavors. This will surely make you fall again and again for the Mexican food. There are undoubtedly many other varieties of Mexican cuisines that you will love to taste and explore. However, if you want to check out various recipes or try the flavorsome varieties of Mexican dishes, it is important to find the right restaurant in an easy go. If you want to check out the best Mexican food restaurants in Panguitch conveniently, then you can visit the reputed food ordering websites available in the region. To determine whether the website is right for your purpose or not, you can check a few characteristics in them. Such as, - The online reputation of the website. - The specifications the website is offering to facilitate your purpose. - The price comparison of different restaurants. - The terms and conditions. The terms and conditions should simplify whether you can connect to the support service from the website to inform them about your inconveniences and get a quicker resolution right away. But the food ordering websites have made it easier for the food lovers to get their respective food without any extra hassle and hardship and check out each detail right from their home comfort. If you want to grab the best Mexican food restaurants in Panguitch, trying the available food ordering websites will undoubtedly be advantageous for you. Try now!
Cakes and Flowers For Every Occasion
People love to exchange gifts with their loved ones to show various emotions. If you are away from your loved ones and are looking for ideas to pacify them then do not go for exorbitant services and bizarre ideas. Floral bouquets, delicious cakes, adorable teddies, and beautiful greeting cards make the best gift for anyone to light up their mood and fill them with glee. Online flower delivery is a perfect way to show love, seek an apology, send good wishes, appreciate a junior, make peace with someone, and much more. Online cake delivery can be availed for birthdays and anniversaries. These gift options suit every occasion and you can never go wrong with them if you are cognizant about the liking of the person. No special occasion or a fun party can be completed without cakes. These sweet and delicious treats offer constant happiness and make you feel happy. Our best-selling products for any occasion include chocolates, fresh floral bouquets, greeting cards, teddy bears, and cakes. Our gigantic collection of flowers have Roses, Carnations, Gerberas, Anthuriums, orchids, Lilies, and more! Check out our intricately curated bouquet designs which are perfect for birthdays, anniversaries, house warming parties, Rakhi, Diwali, Christmas, New year celebrations, etc. We are associated with the best online florists in India which curate bouquets on order for your loved ones and wrap them in high-quality papers and ribbons. We ensure meticulous services and affordable deals for same-day flower delivery in India. All of us love greeting cards and there is no better way than to write our feelings and wishes to our loved ones. We offer a complete range of gifting options for every occasion possible. A mammoth range of greeting cards is available along with adorable teddy bears in all sizes. You can create a nice combo of chocolates, teddy bears, and greeting cards and avail of our expedite services to surprise your dear ones at any time in over 400 cities across India.
Grilled Buffalo Shrimp Sandwiches with Spicy Avocado Ranch
Ingredients Buffalo Shrimp + Sauce - 1 pound of peeled and deveined raw shrimp - 1 teaspoon olive oil - 7 tablespoons butter, melted - 1/2 cup hot sauce - 1 teaspoon seasoned salt - Spicy Avocado Ranch - 1 large avocado, peeled and pitted - 1/2 cup greek yogurt - 2 teaspoons fresh parsley, chopped - 2 teaspoons dried dill - 1/2 teaspoon smoked paprika - 1/4 teaspoon onion powder - 1 clove garlic, minced - 1 teaspoon worcestershire sauce - 1/2 teaspoon vinegar - 2 teaspoons hot sauce (I use Franks) - pinch of salt and pepper For the Sandwiches - 1 baguette, toasted - lettuce, for layering - 4 ounces blue cheese, crumbled - buffalo sauce, for drizzling - spicy avocado ranch, for spreading Instructions 1) In mixing bowl or glass measuring cup combine the melted butter, hot sauce and seasoned salt. Whisk to combine. Place the shrimp in a medium size bowl and toss with 2 tablespoons of the buffalo sauce and the olive oil. Make sure you coat the shrimp all over. Set aside. Reserve the remaining sauce. 2) To make the spicy avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days. 3) Preheat the grill or grill pan over high heat. Grill shrimp about 2 minutes per side or until shrimp turn pink. Remove from the grill and toss the grilled shrimp with a few tablespoons of the remaining sauce. Don't use all the buffalo sauce, you want some to drizzle on the sandwich. Preheat the broiler with the rack in the upper third position. 4) Halve the baguette and then halve again (you should now have 4 baguettes). Place each baguette directly on the oven rack and broil until toasted and brown around the edges, 2 minutes. Remove from the oven and slice each baguette in half length wise. 5) Spread the spicy avocado ranch evenly across the bottom of each baguette. Layer on the lettuce, a sprinkle of blue cheese and a drizzle of buffalo sauce. Place the shrimp in an even layer across the bottom of the baguette. If desired drizzle with more spicy avocado ranch, buffalo sauce and another good sprinkle of blue cheese. At thins point you can throw them in the oven under the broiler to melt the cheese for about 1 minute. This is not crucial, but it is good! Place the top half of the baguette on top. And now, Enjoy!
Travel the World with These 5 Delicious Vegan Recipes
If you're anything like me, you're definitely an international foodie. You've tried Russian food with your friends or tried making your own vegetarian sushi at home. Trying international foods is a terrific way to find out more about a culture - and it's certainly cheaper than a roundtrip ticket! Below I have five different vegan and vegetarian-friendly recipes from five different countries: Spain, France, Ethiopia, South Korea, and Jamaica! Try them out the next time you want to travel the world from inside your kitchen. Paella de Verduras (Spain) Vegetarian Paella (From La Tienda) MAKES 4 SERVINGS INGREDIENTS: 1 tbsp extra virgin olive oil 3 piquillo peppers 1 large bermuda or Vidalia onion, chopped 1 large red bell pepper, cored, seeded and chopped 1 large green bell pepper, cored, seeded and chopped 3 large cloves or garlic, peeled and finely minced 1 - 1/2 tsp bittersweet Spanish paprika (Pimentón de la Vera) 5 - 10 strands of saffron 1 medium zucchini, trimmed and cubed 4 large ripe tomatoes, peeled, seeded and chopped (or 8 - 10 halved grape tomatoes) Salt and pepper to taste 1 1/2 cups Bomba rice, or Calasparra rice 3 cups vegetable stock, or 2 cubes vegetable bouillon. (Keep stock warm!) Finely minced parsley DIRECTIONS: 1) In a 13" paella pan, heat the extra virgin olive oil over medium high heat. Add the Piquillo peppers, onion and bell peppers. Reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent. Add the garlic, smoked paprika, saffron, zucchini and tomatoes and simmer for 10 minutes more. Stir in the rice and warmed stock and bring to a boil. Lower heat to medium low and simmer for 10-15 minutes, until most of the stock is absorbed. 2) Cover with foil, put in 350 F oven for another 10 minutes, or until all the liquid is absorbed. 3) To serve, decorate with lemon wedges and chopped parsley. Pissaladiere (France) Marseilles-Style Pizza (From Eat Live Run) MAKES 3 SERVINGS INGREDIENTS: 1/2 recipe Vegan DIY pizza dough (or store bought works well) 2 tablespoons pesto (store bought or homemade) 2 tablespoons tomato sauce or paste 5 white onions 1/2 teaspoon sea salt 1/2 teaspoon oregano 1/4 cup water 1/4 teaspoon black pepper 1/3 cup sliced black olives 1/4 cup sliced sundried tomatoes A pinch of red pepper flakes DIRECTIONS: 1) Slice onions very thin and toss them in your largest pot along with the water, oregano, salt and pepper. Turn heat on medium low, stir and cover. Let cook for a little over an hour, stirring occasionally.They will get very, very soft and translucent. 2) Roll out pizza dough very thin. Place in greased long rectangular tart pan and prick the bottom with a fork. Brush with pesto and tomato sauce and then add a thick layer of cooked onions (you might not need all the onions). Sprinkle the sliced olives and sundried tomatoes on top and finish with a sprinkle of red pepper flakes. 3) Bake at 450 for about fifteen minutes, or until the bottom of the pizza is done. Remove and let cool then pop out of tart pan and trim sides. 4) Serve with a glass of red wine and pretend you’re in Nice. Alitcha Aterkik (Ethiopia) Yellow Split Peas (Adapted from Afra Cooking) MAKES 4 SERVINGS INGREDIENTS: 4 cups water 1 cup dried yellow split peas Olive oil, to taste 1/2 small onion, chopped 2 cloves garlic, minced 1 inch of fresh ginger peeled, finely chopped 1/2 tsp ground turmeric Salt, to taste DIRECTIONS: 1) Place 3 cups water (or a stock if you wish) and the yellow split peas in a large saucepan and bring to a boil on high heat. Once boiling, reduce heat to medium-low and simmer until most of the water has absorbed, about 40 minutes.In the meantime, saute your onion until clear, 5 minutes. Then add ginger, garlic, and turmeric and cook 1 minute. 2) Add to the cooked peas. 3) Add a little more water and simmer again until the peas are very soft. Add salt to taste Vegan Bibimbap (South Korea) Mixed Rice and Vegetables (From Peaceful Dumpling) MAKES 3 - 4 SERVINGS INGREDIENTS: Sauteed fern (Available at Korean supermarkets, but if you omit, that's okay too!) 1 bunch spinach, washed and trimmed 1 package mung bean sprouts (or soybean sprouts), washed and trimmed 1 medium carrot, cleaned and julienned 1/2 block extra firm tofu, cut into dominoes About 6 cloves garlic, minced 1 green onion, chopped 2 cups cooked rice 2-3 tbsp sesame oil About 1 tbsp cooking oil for stir frying 3 tbsp Korean hot pepper paste (gochujang, available in many supermarkets and Asian stores) Toasted sesame seeds (for garnish) Salt and pepper DIRECTIONS: 1) Boil mung bean sprouts in water for about 5-7 minutes until just tender. Drain thoroughly using a colander. Move to a large bowl. Using a pair of chopsticks, dress with about 2 tsp sesame oil, salt, pepper, about 1 minced garlic clove, 1 tsp green onions. Set aside on a plate. 2) Blanch the spinach in boiling water for no longer than 15 seconds and drain using colander. Run under cold water immediately, then squeeze out all the water. In the same large bowl that you used for sprouts, dress using the same exact ingredients. Move to the plate next to the sprouts (but don’t mix them together!). 3) Heat 1 tbsp oil in a large wok or frying pan over medium heat. Add carrots and saute for about 5-6 minutes until done. Set aside. 4) Using the same frying pan, pan fry the tofu until golden crispy, about 4 minutes on each side. Season with salt and pepper, then set aside. 5) In a small bowl, whisk 3 tbsp hot pepper paste with 1 tbsp sesame oil. 6) If you got the dry ferns, soak them in water for about 4-5 hours until completely reconstituted. Drain. Boil in water for about 30-45 minutes until these suckers are completely limp. Drain. Then saute in soy sauce (to taste), 3-4 cloves minced garlic, and sesame oil (also to taste) for about 5 minutes. 7) Assemble all of the above over a bowl of brown rice. Admire for a few seconds and then mix it all together with a spoon, then eat it! Veggie Patties (Jamaica) Pocket Pastry filled with Diced Vegetables (From Vegan Soul Kitchen) MAKES 6 LARGE PATTIES INGREDIENTS: 1 tablespoon coconut oil 1/2 cup 1/4-inch-diced yellow onion 1/8 teaspoon ground cinnamon 1/4 teaspoon allspice 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes 1/8 teaspoon cayenne Coarse sea salt 2 larges cloves garlic, minced 3/4 cup coconut milk 1/4 cup 1/4-inch-diced carrots 1/4 cup 1/4-inch-diced yellow potatoes 1/2 cup fresh green peas (or frozen) 1/2 cup sweet fresh corn (or frozen) 1/2 cup shredded cabbage 1 tablespoon minced fresh thyme 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon freshly ground white pepper Pastry: 1 3/4 cups unbleached flour 1 cup whole wheat pastry flour 2 teaspoons turmeric 1/2 teaspoon fine sea salt 3/4 cup chilled coconut oil 2 teaspoons apple cider vinegar 1/2 cup plus 2 tablespoons ice water DIRECTIONS: 1) In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry. 2) Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes. 3) Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour. 4) Preheat the oven to 350F and remove the dough from the refrigerator. 5) With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal). 6) Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.
You'll Never Guess What People Eat At The Movies Across The Globe
Yuck. There are hundreds of countries around the world sitting in movie theaters across the globe. One big difference is the food they eat while in the audience. From dried bugs to salted candies, world customs really have their own distinct palette. Though Americans believe there's nothing in the world that could be better than a nice bag full of buttery popcorn, they are in for a huge surprise. Check out the movie theater snacks from around the world. You're going to be shocked. USA: Salted, Buttery, Popcorn It's crunchy. It's addicting. It's SO American. Popcorn is a very traditional snack without a ton of calories...that is, if you don't drench it in a pool of butter and salt. Popcorn has had a long standing reservation in our culture, primarily since corn is such in abundance within our country. We've muti-purposed corn to be just about anything but popcorn is still our favorite creation. Just remember, a small popcorn won't get you through intermission. A large popcorn will make you feel fat. But who cares, right? Great Britain: Sugared Popcorn Why am I not surprised that Great Britain would have a seamlessly more proper snack? Compared to American, the Brits always seem to do the exact opposite. From my personal view, I just don't understand the thrill of sugary popcorn. However then again, kettle corn and caramel corn is a huge success in the States. Brits are notorious for their bitter drinks such as coffee and tea paired with a very decadent and sweet dessert. I guess it's only fitting, pinkies up. Japan: Iwashi Senbei The first idea that popped into your mind was probably not that these are sardine rice crackers. The crisps are baked in sugar and soy sauce to give them their distinct taste. Rice is a very traditional food within the country so it's no surprise it is a snack as well. And with Japan being a very dependent country on its seafood industry, it's obvious that a leading snack brand would be fish based. Still interesting. Brazil: Roasted Ants Okay GROSS. As an American, I will never understand the love for eating bugs. We get it, they are packed with a ton of protein and have a nice crunch. But it's so taboo in American culture. On the other hand, Brazilians loves them. It's an aphrodisiac, or food that stimulates sexual desire, which could be the reason for why Brazilians are such a fan. Talk about a passive aggressive way to show your date that you want to hook up. Norway: Dried Reindeer Meat Somewhere in the North Pole, Santa is crying. This food seems so fitting though for the region. Reindeer meat is cut and then dried for a chewy taste. Very similar to beef jerky in the States. Reindeer meat boasts very low fat and high protein. However, I can't seem to feel sympathy for Rudolph & his gang once they find out that the Norwegians are snacking on their friends. Guess Norway is going to become the land of misfits toys soon enough... South Korea: Dried Cuttlefish I guess this goes hand in hand with popcorn in the Asian nation. With a meaty texture and briny flavor, apparently South Koreans can't get enough. It can be seasoned in a variety of flavors. Though they're also fans of roasted chestnuts, dried cuttlefish still frequently comes out as the fan favorite. I still don't know what a cuttlefish is. Russia: Beluga Caviar This is reserved for the rich and only the rich but a very common wealthy delicacy. Though the average folk may not be accustomed to eating the beluga caviar themselves, they know exactly who is receiving it when they attend the movie theater. Apparently movies in Russia are a more fancy affair, something Americans and other world countries would gawk at. With Russia being known to have extreme customs, this one tops the cake. Greece: Souvlaki Okay, this looks delicious. Lamb or beef souvlaki will be a fit for an Grecian attending an outdoor movie. They're tender and savory and it's already making my mouth water. Grecians are notorious for having the best food in the world and it's no surprise that their movie theaters also come with a wide delicious variety of choices. Please fly me to Greece because I'm starving. Netherlands: Salty Licorice This could be the most hated snack in America. Black licorice is a very distinct taste that very few people enjoy. In America, our black licorice contains a lot of sugar. However in the Netherlands, they salt their licorice with ammonium chloride which gives eaters a tongue-numbing sensation. Is this candy a drug? No thank you. India: Samosas This is my favorite. Look how good that looks! Bollywood theaters are all the rage in India far more popular than any Western movie. Samosas are potato stuffed pastries that taste as good as they look. With Bollywood movies comes a delicious combo of chutney and cheese sandwiches and vada pav, potato fritters in a bread bun. I could definitely ship this idea in the USA.
The Vegan Food Plate: Complete Vegan Nutrition Guide
Plant-based nutrition contains only plants and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs. Plant-based nutrition contains only plants and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs. A plant-based diet is often considered to be healthy and to help reduce the risk of heart disease, high blood pressure, high cholesterol, and type 2 diabetes. However, it is also associated with certain risks, so vegans who want to keep healthy need to make sure they eat a nutrient-rich diet with whole and fortified foods. However, it may be difficult for vegan nutrition beginners to plan their meals and ensure that their diet supplies all the nutrients they need to remain strong and healthy. Here are foods that should be part of a healthy plant-based diet: *tofu and other meat substitutes *legumes *fruits and vegetables *whole grains, cereals, and pseudocereals *nuts, nut butter, and seeds *calcium-fortified plant milk and yogurts *edible algae *nutritional yeast *sprouted and fermented plant foods Vegans who want to remain healthy and prevent nutrient deficiencies should stick to a well-planned plant-based diet that includes sufficient quantities of nutrient-dense foods. Dieticians recommend adding fresh fruits and vegetables to every meal and cutting down on processed foods that are high in sodium, sugar, and saturated fat. Nevertheless, it might be difficult for some vegans to eat these foods in sufficient amounts. In such cases, supplements are a good option to consider. This is a brief overview of the nutrition guide. Check out the full post at https://happyvegan.life/the-vegan-food-plate-complete-vegan-nutrition-guide/
The Most Authentic Hummus Recipe You Will Ever Find (Vegan)
Growing up in a Palestinian-American family, hummus was such a staple. My mother used to make sure plenty of tahini and chickpeas were readily available in the kitchen for when it was time to whip up a fresh batch for visiting family and friends. I ate hummus while I watched Saturday morning cartoons. I ate hummus at birthday parties, graduation parties, Thanksgiving, Christmas, and Easter Sunday. I ate hummus in sandwiches or as a dip with carrot sticks and cucumbers. It was even a great alternative for onion dip when I needed something to dip my pretzels in. I recently 're-stumbled' across a book one of my cousins typed up from scribbled down Palestinian-style recipes passed around in my family for several generations. I figured there were probably tons of fellow hummus lovers on Vingle, so I've decided this would be a good opportunity to share the family recipe with others! --------------------------------------------------------- Chick Pea Dip (Hummus bi Tahineh) 1 lb. can of chick peas 1/3 cup tahineh Juice of 1 or 2 lemons 1 clove garlic Salt to taste 3 tbsp. olive oil A pinch of sumac (Note: Sumac is a dark-colored spice used in a lot of Arabic cooking. It's optional in this recipe, but if you're wanting to find some for yourself, I'd suggest looking in the ethnic ingredients section of your supermarket.) Boil chick peas in juice for 5 minutes on medium heat. Drain. Place chick peas, Tahineh, lemon juice, garlic, and salt in blender. Blend for 15 seconds to make an almost smooth, thick paste. Place Hummus in a plate and garnish with parsley, radishes, red pepper, and pickles. Cover dish with olive oil and sprinkle sumac. Or brown 3 tbsp. pine nuts in 2 tbsp. butter, and pour over Hummus instead of olive oil. --------------------------------------------------------- You can customize the garnish to your own personal tastes. I usually like to use olive oil, sumac, fresh chopped mint, whole chickpeas, and/or whole kalamata olives. The recipe is really easy and really inexpensive to make. (I'd suggest trying some in a fresh falafel sandwich!)
Confession: I'm Addicted To Trying Strange Asian Foods.
Hi, my name is Dani, and I'm a foodie - but only when it comes to all things weird. As those of you who participate in my weekly So Good Or No Good food game, I'm always interested in talking about gross food combinations and dishes that, well, require a certain kind of palette. I thought it might be fun to create a list of strange international foods I've tried that maybe other people wouldn't be into - some left me wanting seconds, and well, others definitely had me running to the bathroom. Have you tried any of these? Century Eggs (China) Century eggs - also known as pidan - get their name because they are soaked and preserved for long periods of times (traditionally, several months) before they're eaten. What normally looks like a regular white and yellow boiled egg turns into translucent black with a consistency kind of like Jell-O. I thought these were surprisingly delicious. Once you get over the fact that the eggs are black and have a different smell than a normal hard-boiled egg, you'll find that it's still really tasty! Pork Dinuguan (Philippines) Dinuguan looks like a pretty unassuming stew with a color is reminiscent of a Mexican mole sauce, but the taste couldn't be any more different. It's made with anything from standard pork to more questionable parts like the lungs, kidneys, intestines, ears, heart, or snout, and it's all simmered in pig blood. As far as this one's concerned, I was able to make it through a few bites, but the texture and the heavy iron-flavor of the jellied pig blood sauce really grossed me out. (However, my Filipino friends insist this can be SUPER delicious, so I'm waiting for their moms to make me some!) Yukhoe (South Korea) There's really not much to explain when it comes to yukhoe. It's ground raw beef served with raw egg and a variety of seasonings. Sometimes it's served as you see in the picture above, and other times, it's over rice with an assortment of vegetables as 'yukhoe bibimbap'. Yukhoe is actually really delicious! First, I was scared because there's so much 'NOPE!' here, but yukhoe is served cold, so the beef flavor is mild. Also, the seasoning does a good job of keeping you from feeling like you're shoveling raw hamburger meat in your mouth. (Make sure you're ordering yukhoe at a reputable place so you don't get sick!) Natto (Japan) Natto is a fermented soybean dish that is traditionally served at breakfast. With a stringy consistency and a strong odor, it's known to be an acquired taste - even within Japan! Natto is often served plain, but you can also see it rolled up onigiri-style. I couldn't get past the first bite or two plain, but I will say that eating it with soy sauce and mustard (which is often provided when you order natto), definitely helps you get it down. Yeah, this was a once-and-never-again dish for me. Zhū ěr duo (China) Zhū ěr duo is a popular Chinese appetizer of sliced braised pig ear, commonly served both hot or cold. The outer skin is chewy and soft, while the strip of cartilage has a crunch that might be unfamiliar to people trying it for the first time. Personally, I felt like the texture took me a bite or two to get used to, but once I had, I actually found pig ear to be pretty good! I don't know if I could eat a whole lot of this, but it's really nice as an appetizer. Dalkbal (South Korea) Dalkbal is a dish popularly served as something of a pub snack in South Korea. It's chicken feet prepared in a spicy sauce of red pepper paste and sesame oil. Overall, it's light and meaty, but definitely has plenty of crunchy cartilage inside. Dalkbal is super spicy! I don't think I realized I was such a heat wimp until I tried it for the first time. The cartilage gets in the way of it being anything close to filling, but it's a great snack, especially for you beer and hot wings types. So now I want to know about the unusual foods YOU'VE tried. Share your own stories! Is there a food in your family's culture that a lot of people outside of it wouldn't be into? Are there strange foods you were scared to try, but actually liked eating a lot? Let us know in the comments below!