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garlicstems · 2 years

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Learn About Garlic Stem

Garlic scapes, which are long, curly, and deep green, are usually among the first produce items to appear at spring farmers markets. But what are they, and how do you use them? Everything you need to know about these delectable greens is right here.

What exactly are garlic scapes?

The tender stem and flower bud of a hardneck garlic plant are known as garlic scapes. (Hardneck garlic is the type of garlic that grows in Canada and the northeastern United States.) Scapes emerge directly from the garlic bulb, then coil. They look like long, curly green beans when harvested.

Garlic is one of the few plants that has two harvests: garlic scapes in the late spring and early summer, and garlic bulbs later in the summer. Harvesting the scapes is an important part of garlic farming; if the scapes aren't cut off, the plant will expend all of its energy trying to grow its stem and flower, leaving the bulb small and flavorless. So, by eating garlic scapes, you are contributing to the garlic growth cycle.

What are they like to eat?

Garlic scapes have a distinct flavor that combines onion, scallion, and garlic. However, scapes are typically less fiery and have a fresher, "greener" flavor than garlic bulbs. The texture is comparable to asparagus.

Where can I purchase garlic scapes?

When in season, garlic scapes can be found in the fresh produce section of Asian Grocery Store. Garlic scapes are also available at asian supermarket dubai and independent korean grocers. You can also buy garlic scapes from Familymart in UAE.

Because scapes are difficult to find when they are not in season (and even when they are, they are not available at many generic grocery stores), stock up when you find them.

How should garlic scapes be stored, and how long will they last?

Garlic scapes keep well in the refrigerator for up to two weeks. You can also chop them up and freeze them in plastic bags to keep them fresher for longer.

How should I prepare garlic scapes?

Scapes are extremely simple to prepare. The tips of the scapes will usually have a small bulb on them. Snip off the tips and bulb, rinse the scapes to remove any dirt, and chop the scapes to whatever length you want.

How do you prepare Garlic scapes?

Lightly fry the chopped scape stalks before scattering them over salads or stirring them into pasta dishes.

Use to top risottos and pizzas.

Stir-fry some scapes and serve with a garlicky aioli dipping sauce.

Alternatively, prepare them as we do in the restaurant by dipping scapes in tempura batter, deep-frying, and serving with a sweet chili sauce.

In our seasonal pesto recipe, replace the basil leaves with chopped scapes.

To make a less pungent version of garlic bread, snip scapes finely into softened butter and spread on baguettes.

How should I eat them? What recipes can I make with garlic scapes?

Scapes are extremely versatile and can be used in a variety of recipes. They can be used in any recipe that calls for garlic cloves or scallions. (If using, we recommend omitting the garlic because the flavor can be overpowering.) They can be roasted, sautéed, pureed, or pickled. (They make an excellent burger or sandwich topping, or even a kid-friendly side vegetable, sautéed in butter and sprinkled with salt.) They're delicious in Asian dishes like stir fry. Diced, they can be used in omelettes, frittatas, soups, and salads. They can be eaten raw or cooked, but be warned: they are a little tough when raw.

#Garlic Stem #vegetable #asian supermarket dubai #Asian Grocery Store #asian market uae

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wineschool-blog · 3 years

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French Wine Primer

https://j.mp/3meMQRx France’s history with wine dates back to the 6th century BC when the city-state of Massalia (modern-day Marseille) began trading wines with other Mediterranean cultures. Viticulturally speaking, it remained a backwater region until the fall of Rome and the rise of Catholicism: it was French Monks who began the winemaking revolution. The French innovated our modern style of winemaking during the 18th and 19th centuries. Nearly all wines made today are based on these French winemaking techniques. Because of this, knowing French wine regions and grapes is an essential step in learning about wine. Learn About French Wine Regions Table of contentsFrench Wine RegionsChampagneLoire ValleyAlsaceBordeauxBurgundyJuraRhone ValleyNorthern RhoneSouthern RhoneProvenceGrapes of the French Wine RegionsMalbecMourvedreCinsaultPinot noirGamay NoirSyrahCabernet Franc and Cabernet Sauvignon French Wine Regions Those medieval monks came up with the idea that changed the direction of winemaking forever: The vineyard location will affect the quality of the wine. The French have a term for this: terroir. Over the centuries, this concept has been codified into wine regions and specific grapes that can be grown there. This is one of the many reasons any self-respecting wine geek will study French wine. In this section, we cover the essential regions. Make sure to check out our list of essential French wine grapes, too. Champagne Not all sparkling wines are Champagne, not even in France. To be considered Champagne, wine must come from a specific location about 100 miles from Paris. The name of this special place? Champagne. Yep. Being so close to the heart of French culture made Champagne the poster child of sophistication in the 20th Century. The wines are based on the sparkling triumvirate of Chardonnay, Pinot Noir, and Pinot Meunier. The wines are always sparkling, but they vary in hue from blanc to rose. They also vary in sweetness levels. For dry wines, seek out Brut or Extra-Brut. If you want a touch of sweetness, Extra Dry will be your jam. Loire Valley It is hard to pin down the Loire Valley. It’s a thin band of wine regions that extend from the Atlantic Ocean, following the Loire river on an epic journey. The end of the Loire wine region is 170 miles away in the center of France. Because it is a valley, this French wine region is slightly warmer than the surrounding regions. This allows the grapes to mature fully. The grapes grown depend on which part of the valley the vineyard is located. On the Atlantic coast, wines are made from the Melon de Bourgogne grape. In the middle of the river system, the major grapes are Cabernet Franc and Chenin Blanc. Further inland, the main grapes are Pinot Noir and Sauvignon Blanc. When it comes to making sparkling wine, the Loire Valley comes in second after Champagne. Here, the bubbles are typically based on Chenin Blanc Alsace The wines of Alsace have a kinship with Germany, whose border the region rubs up against. They have an affinity for German winemaking. This region mainly produces white wines, emphasizing German varietals, including Pinot Gris, Gewürztraminer, Riesling, and Pinot Blanc. Red wines are improving in the region, especially Pinot Noir. It’s commonly believed that the contrast between Alsace and Germany was one of residual sugar: German wines had it, Alsatians did not. That is a simplification that worked a few decades ago, but not anymore. Some Alsatian winemakers are embracing sweetness. At the same time, many of their counterparts in Germany are reversing course to dryness. Another oddity is the bottles. Unlike many places in France, the producers in Alsace seldom use oak in their wine. Both red and white wines are bottled in the long thin bottles reserved for Riesling everywhere else. Bordeaux Bordeaux started as a pirate outpost in an Atlantic swamp. It ended up becoming the most influential wine region the world has ever known. This is the region that made Cabernet Sauvignon the king of grapes. The classical Bordeaux –circa 19th Century– is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot. The Gironde river cuts through the region, and the blends are historically different on either side. On the left bank, it’s common that their style is Cabernet Sauvignon-heavy. On the right bank, the wines are usually based on Merlot. White wines are based on Sauvignon Blanc and Semillon. Burgundy Just like Champagne has become synonymous with bubbles, Burgundy has become the exemplar for Pinot Noir and Chardonnay bottlings around the world. This region is also known for having the most expensive vineyards in France – which comes from the fact that it’s the world’s most respected region. The lower portion of the region is called Beaujolais, which produces wines made from Gamay and is much less expensive. Grand Cru from Burgundy Jura Similar to Burgundy in terms of climate and wine style, Jura produces some of France’s most unusual wines. This region hugs the Alps and borders Switzerland and is more famous for its skiing and cheeses than its wine. The lack of fame has preserved ancient wine styles, including many precursors to today’s natural wines. Like Burgundy, both Chardonnay and Pinot Noir are grown here. The region is significantly cooler and rainier than Burgundy, which results in lighter wine styles. Jura’s fertile soils produce some great but obscure varietals, including Trousseau and Savagnin. Although this region is one of the smallest in France, it has managed to put itself on the map by making unique wines. Rhone Valley The Rhone Valley might be a single region, but the differences between the northern and southern parts are like night and day. The difference in temperature between the two regions means that the style and flavors that develop in either part differ greatly. Northern Rhone The winters are quite extreme, and the summers temperate. White varietals like Marsanne and Viognier develop a great minerality and richness. The only red grape permitted is Syrah, which is sometimes co-fermented with a small percentage of white grapes. Red wines from the Northern Rhone include Hermitage and Cornas. These are intense and intellectual wines, often considered some of the best in the world. Southern Rhone Is a much larger region and significantly warmer due to its proximity to the Mediterranean Sea. The summers are hot, and droughts are not uncommon. Red wines are typically Grenache-based blends. These wines can offer great quality and value. Notable wine regions in the Southern Rhone include Chateauneuf du Pape, Listrac, and Gigondas. Rhone Valley Trip with the Wine School Provence The first vineyards in France were planted here, and ancient grape varietals like Mouvedre continue to flourish. Most grapes planted are red wine varietals. However, there is only one corner of the appellation that makes red wine, Bandol. Provence is best known for its rosé wines. This area has a hot and dry climate that allows the region’s grapes to develop and ripen much sooner than in other areas. Not ideal for red wines, but perfect for pink! When harvested, the skin has not fully developed into a deep red. Grapes of the French Wine Regions Most of the wines you love are French expatriates. Wine became great and famous in 19th Century France. For over two centuries, the rest of the world tried to replicate French wine, including the grapes they grew. Fortunately, we now live in a world where greatness can be found in all parts of the world. Sorting of the grapes after harvest near Bordeaux, France Malbec Malbec offers grippy tannins and quite an interesting flavor profile. Common descriptors are raisin, tobacco, and blackberry. One wine writer described it as garlic scape, but that’s just crazy: while there is a touch of vegetal, it is subtle to the point of obscurity. Malbec remains the main grape of Cahors. Known today for the base of many Argentinian wines, it is originally from the Southwest of France. Centuries ago, it was a major grape in Bordeaux. However, that changed when wineries started focussing on Cabernet Sauvignon and Merlot. Mourvedre A tannic beast of a grape and an ancient one to boot. The grape’s history dates back to Phonecian-era winemakers on the Mediterranean coast. When tasting Mourvedre, look for flavors of plum, white pepper, smoke, and gravel. Mourvedre is grown in two regions: The Rhone Valley and the Languedoc-Rousillon. The grape is often blended with Syrah and Grenache. You will also find it used in fortified wines and rosés. Cinsault Cinsault is used as a blending grape in France. Most winemakers consider this grape to make lower-quality wine on its own. However, it is useful in blends, especially when producing wines for cost-sensitive consumers. In blends, it comes across as light and fruity, bringing floral notes and strawberry. When bottled by itself, it can make for a vapid experience. However, older vineyards can produce remarkable wines. Pinot noir Pinot Noir is often cited as the most difficult grape varietal to grow. That is not exactly correct. Many varietals are far harder to grow. It’s closer to the truth to say, “Pinot is a hard grape to make interesting wines from,” Pinot is the red grape of Burgundy, which codified this grape’s style for the world. In Burgundy, Great Pinot is a paradox: lean but complex, linear but multifaceted, beautiful despite its barnyard. This is a style that is nearly impossible to replicate. Pinot Noir is becoming more popular. The trend outside Burgundy is fruit-forward and over-oaked wines. This is a simpler style to produce and shows that the chanteuse of Burgundy can transform into an American pop star. Gamay Noir Like Pinot Noir in color and flavor, Gamay elicits currant, violet, and raspberry flavors. The grape thrives in cool climates, where it offers light tannins and crunchy acid. This grape missed its apex turn in Burgundy but found its lane just south in the Beaujolais. The Boomer generation of winemakers turned this beloved grape into a caricature of itself with banana flavors, extravagant parades, and extravagant bottlings. If you want to keep away from that style, steer clear of any bottle with the word “nouveau” on it Syrah A noble grape that has found its home in many places in the world. In Australia, it often goes by the name Shiraz. DNA research has traced its ancestral home to France, specifically the Northern Rhone region. It is an ancient grape, grown by Celtic tribes long before the arrival of Roman legions. Over centuries, the grape’s influence expanded into the Southern Rhone and the Mediterranean coast. The differences between the warm Southern Rhone and the cool Northern Rhone Valleys are the reasons there are two warring Syrah styles. Cool climate syrahs tend to be lean but robust with intense animal flavors, often bordering on roadkill. Warmer weather Syrah is often jammy and delicious with a bacon-meets-chocolate profile. Syrah from Hermitage Cabernet Franc and Cabernet Sauvignon For decades, there were questions as to how Cabernet Sauvignon and Cabernet Franc were related. We know that Cabernet Sauvignon is the offspring of Cabernet Franc and Sauvignon Blanc through laboratory tests. These grapes are the backbone of the French wine region Bordeaux. Although these two Cabernets share a lot of DNA, they develop in the vineyard quite differently. Both grapes display intense flavors of tobacco, pepper, licorice, and black currents. Cabernet Franc is lighter-bodied and higher in acid than Cabernet Sauvignon. If you enjoyed reading about French wine regions, you might be a wine geek! If you are hungry for more knowledge, you can take our wine courses, which come with the National Wine School certification! By Keith Wallace https://j.mp/3meMQRx

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snowflakeeel · 7 years

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I really want a snowflake eel now. Your blog has inspired me. Do you have advice?

Eels are great! I’m glad you’re interested! I’m gonna ramble about eels. i’ll try to sum it up at the end in list-format.

For a snowflake eel you need to have a large saltwater tank (eventually 50 gallons or more when they get to be adult size. if you have a male you might need to go to 75 or 100 gallons as they can get to be 36 inches long or more). A FOWLR (fish only with live rock) is fine (unless you want to do reefing, eels might mess with your nice aqua-reef-scape with their digging tho)

They can be pretty messy so make sure to have good filtration. I have a canister filter rated for 75-100 gallons.

Make sure they have lots of hiding places! If you can swing it, try to make it so they can move from one side of the tank to the other without being seen. They’ll feel safest this way. Oddly enough, the more hiding places you have the more often you’ll see the eel because they feel safe enough to come out!

Feeding! Fish flakes wont exactly do it for them! They need shrimp, krill, crab, squid, octopus, mussels, clams, silversides, etc. Don’t hand feed. get a grabber-claw-thing like i have. (google “aquarium plant grabber” and you’ll see them. it’s actually supposed to be an aquascaping tool lmao) So you’ll need to have a steady supply of these types of foods. you can order them online but that can get pricey (they gotta keep them cold when they ship). the best thing to do is find a local fish market or a grocery store that sells stuff that your eel can eat. I used to buy food from bait shops but I started to worry about possibly parasites (bait doesn’t have to be food-grade) so I started just buying human-food-grade food for noodle. It’s kinda fun to go shopping because I can tell the person behind the counter that I’m getting food for my pet! they usually get a kick out of it.

They can be picky eaters! Sometimes they’ll just stop eating for weeks. lots of eels do this and they seem to do it randomly. Just be prepared and always have garlic on hand if you need to encourage them a little more.

Realize that they aren’t exactly the most exciting pets. Noodle is cute yeah but she spends 90% of her time sitting in one spot and breathing. (there’s a reason that I use the same gifs over and over, noodle doesn’t really do much) It’s like having a ball python that moves less of the time (and you can’t even pick it up.) It might be a good idea to get a larger tank (75 gallons) so you can have other fish in there to look at when the eel decides to hide for the day. The fish gotta be larger than the eel’s mouth. Noodle is a rare exception, she was very nice to the little yellowtail damsels, not every eel will be ok with having small tankmates, they might become expensive snacks later on. And no crustaceans. They might also become snacks.

Although I don’t want to make it sound too boring. Feeding is a lot of fun! I love handing noodle an octopus and watching her go to town on it! also she likes to play peekaboo! (she’ll turn her head to watch you and if you move to the other side of the tank where she can’t see you from the pipe she’s in she’ll pop out another side to watch you. it’s pretty cute!)

Lastly, and I can’t stress this enough, make sure you have a really good lid. Eels are notoriously good at jumping and wriggling out of tanks. Lots of care sheets on snowflakes will say something like “most of the eels that die in captivity die because they escape their tanks” and i can see that being true!

so here’s the short list-

50+ gallon saltwater tank

good filtration

lots of hiding places

variety of foods (+garlic)

feeding stick

very good lid

and if you want tankmates - they can’t be crustaceans and they should probably be larger than the eel’s mouth

Sorry this got a little long! Best of luck in all of your future-fish-endeavours!

#ask #wonderfulpleco

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littlethingwithfeathers · 7 years

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Whole 30: A Retrospective.

So here we are... Day 31. I made it! Sugar in my coffee has never tasted so good... even if it is an eighth of what I used to use.

Here’s a brief rundown of my month, and then I’ll get to my more detailed thoughts.

Plan: Whole30 diet, which meant for 30 days I consumed basically only fresh veggies and fruit, some nuts, and meat. No dairy of any kind. No grain of any kind (this includes quinoa and such). No soy of any kind. No preservatives of any kind (save a few that were given a pass). No sugar or artificial sweeteners beyond what occurs naturally in food. No beans (save anything where I also eat the pod, like snow peas or green beans.). No alcohol (cries forever). It’s a hard reset, basically.

Status: I’m amazed at how much better I feel. While inflammation was never a huge problem for me, I can tell that getting my hormones in order has helped clear my skin and given me a better sleep schedule.

Weight lost: 15 pounds! I was hoping for at least ten (that was how much my mom lost)! Wow. Down to 184.2 from 199.2! Hopefully, adding more serious exercise will continue this trend.

Pros of this diet:

It’s actually not that hard, if you are really proactive and take care of yourself. All the restrictions seem really scary, and before the age of the internet and Google, it would have seemed nigh impossible.

I did lose weight!

Better sleep. Clearer skin. A lot of people report lessening of joint and muscle pain.

No calorie counting, point system, or any similar ridiculousness. And within the bounds of the rules, eat all you want. Eat until you are full. If you’re hungry, you’re doing this diet wrong. And that leads me to...

Hungry feels different. It’s not this sudden, desperate, oh-god-must-consume-food panic. It’s more just... yeah I need to eat something. And would you look at that, it’s noon.

Cons of this diet:

You have to cook. There’s almost no getting around this unless you want to live on vinegar dressed salad for a month.This was not a con for me but it might be for some people.

You have to become a label reading maniac. It gets tiresome for the first couple of weeks, but you learn quickly what to watch for where, and stop having to think about it so hard. But there is a learning curve and you have to be diligent. Like did you know there’s sugar in a lot of commercial beef broth? Neither did I.

There are actual, honest to God, side effects early on as you detox from the sugar rollercoaster. Mood swings. Headaches. But it doesn’t last forever. It’s just annoying for a week or two depending on how addicted to sugar you are.

Unless you live in NYC or California, kiss eating out at most restaurants goodbye for the duration. Seriously... there’s maybe two places in my sizeable city where I can eat something other than a salad, and one of them is Whole Foods. It really bites.

Here are some more detailed thoughts under the cut.

Attitude:

You should to come to something like this with an attitude of discovery. It really helps keep you from cheating if you’re constantly wondering, “I wonder how I’ll feel tomorrow?” Experiment. Be aware of your body and what it’s saying and how it changes. For me the differences were pretty marked, and that made the first couple of weeks (which are the hardest by far) worth it.

Cooking:

I really feel like being able to cook for yourself is essential to success on this diet. I never slipped, but the times that I came closest were when I found myself stuck with unappealing options for food (usually something cold like a salad) because I didn’t plan ahead. Warm, filling meals are key to ensuring you stay on track and aren’t tempted to stray.

If you don’t know how to cook, do one of two things. If you’re someone easily derailed by excuse-making or roadblock-finding, learn to cook before you do this. You don’t have to be Julia Child, but get comfy making a few things like soup, stuff in a crock pot... the basics. Look back through my #whole30 and #recipes and you’ll find some recipes to try. They’re all pretty easy.

Or if you’re one who takes things like that as more of a challenge, use this opportunity to learn how to cook. I tried cooking lots of new things while on this diet, and some things are definitely keepers even after the 30 days is up.

Either way, I really feel like being able to cook is -almost- a requirement here, unless you live in some alien hippie-scape like California or NYC that’s full of hipsters and free-range vegans. The food culture in this country on the whole is such that you will largely be on your own to supply yourself with good things to eat. No stopping somewhere on the way home from work. No picking up something between rehearsals. Trust me. I’ve been there. You will have to take care of yourself. And apples and almond butter will only take you so far.

Water:

Holy sweet Cheezits. Get ready to drink all the water ever on this diet. I’m serious. It’s insane, and it actually freaked me out a little. But, I did some reading and apparently this is a pretty common problem that can be attributed to several factors.

One being that if you depended on sugary off-diet drinks for your fluid intake, you are probably drinking far less fluid than you realize (this was me for sure). But even actually calculating how much water I should drink per day, and sticking to it, I was still thirsty a lot of the time. Which leads me to...

Another factor is that if you’re eating less processed/fast food, you’re likely taking in a lot less salt than you usually do. And salt helps your body retain water. Make sure when you’re cooking, you salt your food well enough.

There’s also the possibility that shaking up the amount and type of carbs and fats you’re eating is causing a change in how much water you’re retaining. The book recommended making sure you’re eating a lot of “wet” fruits and veggies.

According to the book, this should largely sort itself out over time. It never really did for me until the very end, despite my awareness of the issue and best efforts to solve it. But drinking more water never hurt anyone. Just be ready to haul a big jug around.

Unhappy guts, headaches, cravings, and mood swings:

This is one of the first diets I’ve ever seen that comes with a list of side-effects. And they aren’t lying. If you’ve got time to read the book, it actually lists out when you should expect these symptoms and for how long... they’ve got it down to a science. But anyway, here’s my experience...

If you’re like me and you are not terribly keen on rabbit food, this diet is going to throw your guts for a loop. So just... be ready. There’s not really much to do to help with it that I’ve seen. It’s just part of the process. For most people it clears up in the first week or two if it’s a problem at all... it lasted me most of the whole month. If you’re worried about this, it might be worth your time to eat some probiotic stuff like Activia or whatever in the run up to your start date. But I can’t vouch for whether or not it helps.

Headaches have been a thing too, at least for the first couple of weeks as my body got used to the severe lack of sugar. Ibuprofen and doing a little light exercise like going for a walk helped.

The first couple of weeks were also pretty tough on the bloodsugar swings, but I got through it. It seriously felt like mild drug withdrawals, which was sort of scary to think about. The book offers some excellent advice for telling the difference between “hungry” and “sugar craving.” When you find yourself “hungry” think to yourself, “Well, I could have some roasted carrots, grilled chicken and green beans.” or whatever the equivalent meal will be for you. If that doesn’t sound appealing, it’s sugar you’re craving. My best fix was to have a tall glass of water, a small palmful of almonds, and go for a walk. It would usually sort itself out. But it took discipline.

The toughest part of this diet for me in a lot of ways was the mood swings early on. Cutting out sugar sends your hormones into a state of eternal WTF and there’s really not a fix for it other than isolation and time. Thankfully, I work from home, and my husband and roommate don’t, so I had lots of alone time to deal with it without casualties. And it helps to be aware that the moodswings are a thing. So, just know you’re not going crazy. Like everything else, it passes.

Cooking Fats:

This diet makes a huge deal about cooking fat. They give you all sorts of choices to keep you away from butter and peanut/soybean oils, like coconut oil, ghee, and so forth. And many of the recipes call for these ingredients.

Personally, I just kept to good old fashioned olive oil and rendered animal fat (like from beef and sausage that’s been browned) for the majority of my cooking. And I got some sesame oil for making stirfried veggies. All the other options seemed too expensive, and even before I went on the Whole30 diet, olive oil has always been my fat of choice for cooking. So don’t feel obliged, is what I’m saying.

Some serious saviors:

Here are some products and ingredients that saved my tail during these 30 days.

- whole raw unsalted almonds. I wouldn’t have made it without these to snack on when I got a sugar crash. It doesn’t take many to kill a craving... just 6 or 8 or so at most. Do yourself a favor and get a good sized tub and just keep them in your kitchen. My mom also likes olives for this as well. Just check your ingredients.

- dried fruit bars. “That’s It” and “Pressed by Kind” are my favorites, though I like the former best because they’re cheaper. They’re exactly what they say on the tin... just dried fruit that’s been ground and pressed into bars. No preservatives or sweeteners. They aren’t something you should eat every day, but they are a lifesaver for when you get caught somewhere and didn’t bring your lunch/dinner. It’s a good idea to bring almonds with you too, just to get a little protein in your snack.

- sesame oil. I know... sounds crazy. But let me tell you, I spent most of this diet willing to sell my kidney for a decent stirfry, and vegetables sauteed in sesame oil with a little garlic and ginger kept me from having to resort to backalley surgery.

- Califia Farms brand Black and White coffee drink. It’s almond milk and cold brewed coffee with a little coconut cream. It’s amazing and much better than just plain black coffee or coffee without sugar.

#diet #whole 30 #whole30 #weightloss #advice #diet advice #weightloss advice

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gottaescape13 · 4 years

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Day 84

Eventually I need to crawl out of bed and help get the house cleaned up a bit before Sam comes over, but until I have to pee so bad I can't put it off anymore, I want to be lazy.

Not that I was incredibly productive or anything yesterday. I'm fact, I feel pretty damn lazy. I mean, I did do a few things, but not anything really NOTICABLE. My body has just felt tired and sore -- don't think I am back into shape for working massage that well yet. And I suppose I feel a little restless, so that doesn't help.

Willow, Rachel's gerbil died yesterday. He was close to 3 years old and for a gerbil, that's pretty good. He was always my favorite though, so I was a little bummed by it too.

Having a hard time deciding on what to make up for supper for me, Steve and the kids tonight. I'm leaning towards doing Chinese cuz I got garlic scapes at the farmers market last night, but I'm not sure. Just ordering pizza sounds good too.

I really should try to pull weeds in the flower beds today too.nit looks a bit cooler today and it stormed pretty good last night so the ground will be wet which makes it easier. I can see the sunflowers and morning glories have come up at least, and the basil and mint I planted seem to be doing ok. I hope we get the rest of the stuff I planted, the flowers haven't seemed to take off yet, but I suppose it's pretty early yet.

Well, that needing to pee thing isnt getting any better and I suppose I should get up so I can do stuff here and bring Blue into work at 8:30. I have a 9am appt to tomorrow and also am seeing Tammy at my studio before going into Woodbury for a couple there. Guess if I'm gonna seduce Steve, it has to be tonight. Hope it works out this time, I'm starting to feel needy again. Well ...I suppose that's all the time. Never thought I'd be in a relationship where I'm always wanting to and he hasn't have the same drive. It's not exactly easy sometimes to be honest.

Really. I kinda hate it because I worry what it can do to our realtionship down the road. My sex drive doesn't seem to be lessening any as time goes on. Ugh. Usually a week is as long as I have to wait, but I'm so impatient then and I keep asking myself what is wrong with me that he doesn't want to be with me like that as much as I want it. God insecurties suck.

Really.

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organic-farmer · 4 years

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The 2019 farming season is already gone, however, I found a few pictures from garlic scapes harvest on Hugh’s farm and wanted to share them. Below there are also interesting health facts about the garlic scapes.

Garlic scapes have wonderful health benefits such as improving digestive health, offering protection against heart disease, aiding vision, detoxifying the body, and increasing bone health among others.

Organic garlic scapes are becoming popular with chefs and if you’ve not cooked with them, you are surely missing out on mildly flavorful part of the garlic plant that’s readily available only for a limited time of the year. You can sauté them in your favorite pasta dish, or dry them to use during winter in roasts, soups or stir-fries. Here is everything you need to know about organic garlic scapes.

What exactly are garlic scapes?

Garlic scapes are simply the tender stem and long flower bud of a hardneck garlic plant. Garlic scapes are green, long stalks which grow out of the bulb and have a similar weight and makeup as green beans. They make an excellent addition to a flower bouquet and besides being used in the same way as garlic, they taste just like garlic.

Garlic has two harvests; garlic scapes are reaped in the late spring as well as early summer, and to make it even better, the bulbs are reaped later in the summer. The garlic scape should be pinched off to direct the energy of the garlic plant to the development of bulb instead of garlic bulb or a beautiful flower. This, therefore, means that once you harvest the scapes, you are actually taking part in its growing cycle.

When are garlic scapes in season in Canada?

It is worth mentioning that the farming of garlic is dependent on the temperature of the soil. This means that they grow excellently when spring arrives and when the soil starts to warm up. With this information, therefore, garlic scapes are in plenty in late spring and early summer. If you head to Canada between late May and early July, you’ll be lucky to taste these delicious plants because this is the time they ‘re harvested.

What do garlic scapes taste like?

Garlic scapes have the same texture as asparagus, have a greener and fresher taste than real garlic bulbs and taste like a blend of scallion, onion, and garlic. According to experts, garlic scapes have tremendous health benefits such as improving digestive health, offering protection against heart disease, aiding vision, detoxifying the body, and increasing bone health among others.

The difference between garlic scapes and ramps

Most people tend to mistake ramps for garlic scapes, but they are completely different. Scapes are garlic plant stem and taste just like garlic, but ramps or wild leeks are their own plant and taste like onion and leeks.

How are garlic scapes prepared?

The preparation of garlic scapes is simple and straightforward. First things first, the scapes have a little bulb on the tip. Therefore, cut the tip of the bulb and wash the scapes using clean water to remove any dirt and then cut them according to your personal preferences.

Where to find garlic scapes?

If you are looking to have a taste of garlic scapes, you have so many options to choose from. You can find them in Asian supermarkets, at farmers markets as well as independent grocers like the Urban Fresh Produce located at St. Lawrence Market in Toronto, or purchase them directly from farms like Quebec and Bradley Creek garlic Farms in Forest Grove. In season, you can also order garlic scapes through Mama Earth Organics and have them delivered to your doors.

How to store garlic scapes and how long the can keep

Under normal conditions, garlic scapes can last for nearly two weeks. If you’d like them to keep longer, chop them into smaller pieces and then freeze them in plastic bags.

What exactly are garlic scapes? The 2019 farming season is already gone, however, I found a few pictures from garlic scapes harvest on Hugh's farm and wanted to share them.

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dinakaplan · 5 years

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Amazing Alliums — Why These Disease-Fighting Veggies Are Worth Eating Every Day!

Have you heard of alliums? The most common ones are onions and garlic. These veggies have some incredible benefits. In this article, you’ll see exactly why Allium vegetables are so good for us (for most of us, anyway). And you’ll learn easy ways to get more of them in your diet.

Once upon a time, according to an old Jewish folktale, a man heard from a traveler about a wealthy kingdom that didn’t use onions in their cuisine. In fact, they had never seen or heard of the tasty bulbs!

The enterprising man packed a cart with onions and traveled to the kingdom. And when he arrived, he presented the onions to the king.

The king loved them. And he rewarded the man by filling his cart with gold. Upon his return to his own village, the man told his neighbors what had happened. One of them reasoned that he could make even more money by introducing garlic to this kingdom. After all, garlic is even more pungent and delicious than onions!

The neighbor’s intuition proved correct. The king adored garlic and proclaimed it the best tasting food he had ever eaten. Mere gold wouldn’t adequately compensate for this delicacy. Instead, he sent the man home with the greatest treasure his kingdom could supply: a cart full of onions!

This story tells us a lot about the human love of Alliums: a unique family of plants that are widely used in both traditional medicine and everyday food.

Even if you haven’t heard the term “Allium” before, you’re probably more familiar with these vegetables than you think. And you probably eat the most common ones, onions and garlic, pretty often.

Me? I eat Alliums almost daily. I love them almost as much as that folktale king!

All(ium) in the Family — What Are the Allium Vegetables?

The word Allium is Latin for “garlic.” But the Allium family includes onions, garlic, leeks, scallions, chives, and shallots.

Below, you’ll find more about the history and uses of some of the most popular Alliums.

Garlic

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Humans have used garlic for thousands of years. Even the Bible and early recorded history mention garlic.

Garlic and its extracts have been used to treat a variety of conditions. These include leprosy, deafness, earaches, gastrointestinal problems, parasitic infections, and fevers.

It was one of the earliest interventions used in historical epidemics, such as cholera, typhus, dysentery, and influenza. (It’s also a popular vampire repellant!)

Today, garlic is most popular as a seasoning that provides a strong aroma and flavor.

When you buy or eat garlic, it’s usually the clove or bulb. But did you know that you can also eat the green shoots (called scapes) that grow off of the cloves?

You can find garlic in whole bulb form, in cloves, as a paste, minced in a jar, or ground into powder.

Onions

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Onions may be a household staple today, but in the past, people viewed them with reverence.

Ancient Egyptians worshipped them. They even buried onions with pharaohs, believing that their round shape and internal rings were symbolic of eternity. Onions were also once used as currency in the Middle Ages to pay for things like goods and rent.

Onions come in a variety of colors and sizes. And they have a huge range of uses in cooking. You can find red, white, yellow, pearl, and sweet onions in many grocery stores.

Most are inexpensive and shelf-stable when kept in cool, dry places.

Chives

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Chives are some of the hardiest Alliums and are a variety of onion.

Sometimes, I forget I planted them until they pop up — usually even more densely — in my garden the following year. And if you don’t remember to cut them down in the fall, they’ll start growing beautiful purple flowers and lose some of their pungency.

These flowers — called chive blossoms — are edible and great on salads. Did you ever pick chives straight from the garden and chew on them as a kid? I did, and while the taste was a bit sharp, it was also memorable.

Shallots

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Shallots are sometimes considered gourmet onions, which is often reflected in their high price at the grocery store.

Shallots have the botanical name ascalonicum. And they get their name from Ascalon, an ancient Palestinian city.

Shallots didn’t get much recognition on their own until 1963 when they were subcategorized apart from onions.

Scallions

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Scallions are also known as green onions and spring onions, Welsh onions, or Japanese bunching onions.

They’re popular all over the world but are native to Asia.

Scallions are long, skinny, green onions with a white bulb at the end.

They can grow to be 20 inches long. The green and white parts of a scallion offer different tastes and uses in different dishes.

Leeks

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Leeks look a bit like scallions, but they’re a lot thicker. Leeks also have a green and white end, all of which you can eat.

One of my favorite ways to enjoy these is in a potato leek soup.

Leeks have been the national symbol for Wales for centuries. One legend says that soldiers wore leeks in their helmets during a battle against the Saxons. March 1st is St. David’s Day, a Welsh holiday which celebrates the life of their patron saint. To this day, many Welsh people honor the occasion by wearing leeks.

Organosulfur Compounds — The Most Unique Property of Allium Vegetables

Alliums contain sulfur in the form of organosulfur compounds.

These compounds have widely known health benefits.

For instance, they have antioxidant, antiviral, and antibacterial properties. They have also been shown to help prevent blood clots, be anti-inflammatory, immune-boosting, and potentially anti-aging.

These compounds are responsible for many of the most potent health benefits offered by Alliums. (I’ll discuss more a bit later.)

Why Alliums Can Fend for Themselves

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Ever had garlic or onion breath after a delicious meal? (It’s okay — you can admit it!)

This lingering pungency is a characteristic unique to the Allium family, thanks to that high sulfur content I mentioned.

Not all Alliums smell or taste quite as strong as garlic and onions. Their strength actually depends on the sulfur content of the soil in which Alliums are grown.

In fact, if an Allium vegetable grows in sulfur-depleted soil, the plant would lack this typical trait. Wouldn’t it be strange to eat an onion that didn’t have an onion flavor?

The taste and odor that so many of us love about Alliums is the same reason predators in the wild can’t stand them. This zestiness is actually a natural defense system. Alliums release their sulfuric compounds when their tissue is damaged.

Have you ever felt your eyes burn or tear up while cutting an onion? Or have you noticed the way your sinuses may instantly clear when you mince a fresh clove of garlic?

This is the Allium defense mechanism in action. And it works well in nature to keep predators from eating these plants. At least, until the insect and animal kingdoms figure out how to make use of onion goggles!

If you’re the outdoorsy type, this unique property can actually benefit you directly. When you eat garlic, your body gives off a scent that ticks tend to avoid — helping to prevent tick bites.

Why Alliums Make Your Eyes Water

Onions, leeks, scallions, and shallots have something else up their sleeve. It’s called the lachrymatory factor — which refers to its ability to make your eyes water. The effect of this enzyme intensifies when you cut or chop them.

Want to chop onions without crying your eyes out?

This video shows you one way to cut an onion to prevent crying:

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Note: You wouldn’t want to place the inner bulb in the garbage disposal, but you could compost it.

And here are a few more ideas that might help :

Try cutting onions under running water;

Slice them close to an open flame from a gas stove or a candle — just don’t forget to extinguish it when you’re done;

Try freezing onions for a little while (but not too long so that they become mushy);

Or you can always try wearing goggles.

And make sure you wash your hands well after cutting onions!

5 Fabulous Health Benefits of Allium Vegetables

In addition to their remarkable sulfuric compounds, Alliums provide a variety of vitamins and minerals, including B vitamins, vitamin C, folate, potassium, selenium, and manganese.

Onions and garlic are particularly rich in soluble fibers called fructans, which can help promote healthy gut bacteria. This is one reason members of this vegetable family are so potent at supporting a healthy microbiome.

There are many other excellent benefits of eating more Alliums. Let’s unpeel some of these layers.

#1 — Alliums Have Antioxidant Power

The Allium family offers powerful antioxidants, such as quercetin, which can have applications in treating chronic disease.

Quercetin can slow tumor growth. And it’s been shown to be effective in colon cancer treatment. It may also reduce symptoms of bladder infections, help reduce blood pressure, and promote prostate health. It’s also a natural antihistamine.

Garlic, onions, leeks, and chives contain other flavonoids that promote the production of glutathione, known as “the mother of all antioxidants.”

Glutathione is essential for every cell in your body. It boosts your immune system, protects your heart, and helps remove toxins.

#2 — Alliums Are Heart Healthy

Eating garlic and onions can be good for your heart. They are known to prevent blood clots, lower triglycerides, prevent plaque buildup in your arteries and have antioxidant properties.

Garlic has been shown to lower blood pressure in people with hypertension. Onions may also help to increase HDL (“good” cholesterol), especially when eaten raw.

A 2017 study in the Journal of Hypertension looked at the relationship between frequent consumption of Allium vegetables and incidence of cardiovascular disease. The researchers analyzed 3,052 adult men and women for six years, using food frequency questionnaires to evaluate their diet.

Even with adjustment for potential confounding variables, they found that those who consistently ate more Allium vegetables reduced their risk of cardiovascular disease by a stunning 64%.

#3 — Alliums Have Antimicrobial Properties

Studies have shown that pure allicin (one of the compounds in garlic) can be effective against multidrug-resistant strains of E.coli, Candida albicans, and human intestinal parasites and viruses.

This is particularly interesting because — amidst a full-blown antibiotic resistance crisis — modern medicine is increasingly ineffective in the face of “superbugs.” Instead, natural substances, such as allicin, appear to be coming to our rescue when pharmaceuticals no longer can.

A 2015 study conducted at a hospital in Western India showed that garlic juice was effective against E.coli and Staphylococcus aureus, two bacteria commonly found in hospital settings.

Oral bacteria can be significantly reduced by a mouthwash that contains 10% garlic in the solution. (Note: I don’t recommend using this mouthwash before a date!)

#4 — Alliums Help Prevent Cancer

A 2011 meta-analysis published in the journal Gastroenterology found that people who ate large amounts of Alliums had a lower risk of gastric cancer.

The researchers reviewed outcomes from 21 studies on Allium vegetables and gastric cancer conducted between 1966 and 2010, which involved 543,220 participants. They concluded that high consumption of onion, garlic, leek, Chinese chive, scallion, and garlic stalk has a strong potential for cancer prevention.

Additional studies show the benefit of eating Alliums for other types of cancers:

The European Prospective Investigation into Cancer and Nutrition (EPIC) is a vast and ongoing study of people from 10 different countries. It looks at the impact of nutrition on cancer. So far, it’s found that those who eat more onion and garlic have a reduced risk of intestinal cancer.

Other research shows that Allium intake can reduce the risk for prostate, esophageal, breast, and pancreatic cancers.

A 1999 study of 234 adults shows that Alliums— particularly garlic, onions, scallions, and chives — reduced risk of esophageal cancer when eaten at least once per week.

Researchers in a 2002 study in China also found garlic and scallions especially promising in reducing the risk of prostate cancer in men.

And a 2016 study published in the Journal of Breast Cancer found that eating a lot of garlic and leeks could reduce breast cancer risk.

(Allium vegetables are some of the top 10 cancer-fighting foods.)

#5 — Alliums Have Anti-Inflammatory Effects

Alliums are also great for reducing inflammation. This is one reason why they’re said to have a potential for anti-aging effects.

The quercetin in onions can be therapeutic for inflammatory conditions, such as rheumatoid arthritis and relieving painful joints.

South Korean researchers isolated thiocremonone, an organosulfur compound in garlic. They found that it displayed anti-inflammatory properties.

Heating garlic appears to reduce its allicin activity and anti-inflammatory properties, suggesting that eating raw garlic offers more benefits in this regard.

Why Alliums Aren’t for Everyone

Alliums are accessible and offer health benefits for many people, but they’re not for everyone.

Health professionals may advise some people to avoid including allium vegetables in their diet:

IBS — Between 25 and 45 million people in the United States experience Irritable Bowel Syndrome, or IBS. IBS is a gastrointestinal disorder that can cause extreme stomach discomfort and changes in bowel habits. Some of the most popular Alliums — garlic, leeks, shallots, and onions — are very high in fructans, which can, in some cases, trigger IBS symptoms.

Alliums and the Ayurvedic Diet — Alliums, specifically onions and garlic, can be strictly off the menu when it comes to the Ayurvedic Diet. The Ayurvedic Diet was created alongside the traditional practice of yoga. Garlic and onions are widely used in Ayurvedic medicine, so why avoid them in the diet? Ayurvedic practitioners believe that onions and garlic fall into a category of foods that increase one’s fiery energy, which takes away from the focus needed to experience healthy emotional balance. I’m not aware of any research studies that appear to back up this particular piece of the Ayurvedic approach.

How Can You Enjoy Alliums?

Alliums offer delicious flavors to meals.

They make your kitchen smell different (love it or hate it, there’s no question you’ll notice it!). And they’re highly versatile. You can use them in soups, sauces, salads, casseroles, atop pizza, in a breakfast scramble, or simply roasted by themselves.

Excellent Recipes That Center Around the Use of Allium Vegetables

Creamy Potato Leek Soup from The Full Helping

This simple and tasty soup only calls for a handful of ingredients, including nutrient-packed nutritional yeast. It’s perfect for a chilly evening meal. For even more Alliums, you could add garlic to the base and top your finished bowl with sliced green onions. (You can avoid the oil by using water or vegetable broth to cook the veggies.)

Citrus and Onion Salad from The Kitchn

An atypical pairing of fruit and vegetables, this salad is a winning combination of citrus sweetness and onion bitterness. Plus, you have the added benefit of many colorful nutrients together on one plate. (You can leave out the oil if you wish.)

Creamy Vegan Garlic Pasta with Roasted Tomatoes from Minimalist Baker

It doesn’t get much better than a creamy, garlicky sauce on top of a hearty pasta dish. This is a perfect example of how you can use garlic to blanket an entire meal in the best way. (You can use water or vegetable broth to cook the vegetables. And you could also use pasta made from beans or lentils for a protein-packed meal.)

Allium Broth from Food Republic

Why does bone broth get a lot of attention these days? Try this nutrient-rich, bone-free allium broth. It’s sure to warm your belly. And it might even boost your immune system in the process.

Alliums Are Worth Adding to Your Diet (In Most Cases)!

Though some Alliums might make you cry when you chop them, you can take steps to avoid that problem.

And it’s worth it! Allium vegetables contain many potent natural substances that are good for your heart, your cells, and your immune system.

Also, Allium vegetables are tasty (a little too tasty, some might say). And they’re one of the most affordable and nutritious ways to add flavor and aroma to almost any dish.

Tell Us in the Comments:

Do you like Allium vegetables or do you find them too strong in taste or odor?

What’s your favorite way to use Alliums at home?

Do you have a favorite (or least favorite) Allium?